This inventor holds 5 USPTO granted patents. Top assignee: Ajinomoto Co., Ltd.. Active years: 1998-2004.
Location History:
- Tokyo, JP (2001)
- Kanagawa-ken, JP (2002)
- Kawasaki, JP (1998 - 2004)
Company Filing History:
Years Active: 1998-2004
Title: Innovations by Minao Asano
Introduction
Minao Asano is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in the development of emulsion foods and protein hydrolysates. With a total of 5 patents to his name, Asano continues to push the boundaries of innovation in his industry.
Latest Patents
One of Asano's latest patents is for an oil-in-water type emulsion food. This invention comprises a gelatin that contains 13% by weight or less of a gelatin fraction with a molecular weight of 20,000 or less. The emulsion food exhibits marked improvements in cold resistance, including refrigeration and freeze resistance. A fish gelatin is preferred for this application. Another significant patent is a method for producing a protein hydrolysate with low bitterness. This method involves contacting a protein with a protease that has low specificity to cleave a site of a hydrophobic amino acid residue in the protein.
Career Highlights
Minao Asano is currently employed at Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. His work at Ajinomoto has allowed him to focus on innovative solutions that enhance food quality and safety.
Collaborations
Asano collaborates with talented individuals in his field, including Noriki Nio and Tetsuya Miwa. These collaborations foster a creative environment that encourages the development of groundbreaking technologies.
Conclusion
Minao Asano's contributions to food technology through his patents and collaborations highlight his role as an influential inventor. His work continues to impact the industry positively, paving the way for future innovations.