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For the Inventor, By the Inventor

Tokyo, Japan

Nobumitsu Yano

This inventor holds 6 USPTO granted patents. Top assignee: Asahi Kasei Kogyo Kabushiki Kaisha. Active years: 1977-1980.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Nobumitsu Yano. Retrieved from https://idiyas.com/inventor/nobumitsu-yano

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 6

% Patents Active = 100.0

Average Co-Inventor Count = 3.6

ph-index = 6

Forward Citations = 95(Granted Patents)


Location History:

  • Tokyo, JA (1977 - 1978)
  • Tokyo, JP (1979 - 1980)

Company Filing History:

goldMedal6 out of 1,297 
 
Asahi Kasei Kogyo Kabushiki Kaisha
 patents

Years Active: 1977-1980

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6 patents (USPTO):Explore Patents
1. 4234619 - Decholesterolized and defatted egg powder and method for producing same (1980-11-18),
2. 4157404 - Process for obtaining yolk lecithin from raw egg yolk (1979-06-05),
3. 4136065 - Extraction method for odor and flavor producing ingredients of foods and (1979-01-23),
4. 4069351 - Extracting foods with a dimethyl ether-water mixture (1978-01-17),
5. 4055674 - Method for the removal of aflatoxin from cereals, oil seeds and (1977-10-25),
6. 4026795 - Method for the regeneration of activated carbon (1977-05-31),

Title: Biography of Nobumitsu Yano

Introduction

Nobumitsu Yano is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of food science, particularly in the development of innovative egg products. With a total of six patents to his name, Yano has demonstrated a commitment to advancing food technology.

Latest Patents

Yano's latest patents include the creation of decholesterolized and defatted egg powder. This product is obtained by removing at least 95% of the cholesterol and neutral fat while retaining 30% or more of the phospholipids found in whole eggs or yolks. The process involves removing moisture from the whole egg or yolk and extracting cholesterol and neutral fat using liquid dimethylether. Another notable patent is the process for obtaining yolk lecithin from raw egg yolk. This method involves extracting raw egg yolk with liquid dimethyl ether and dehydrating the extract to achieve a lecithin-rich fraction with a high purity level.

Career Highlights

Yano is currently associated with Asahi Kasei Kogyo Kabushiki Kaisha, a leading company in the chemical and materials industry. His work has significantly impacted the production of high-quality food ingredients, particularly in the area of lecithin extraction.

Collaborations

Throughout his career, Yano has collaborated with esteemed colleagues such as It

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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