The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 11, 2015
Filed:
May. 23, 2012
Masahiko Samoto, Osaka, JP;
Jiro Kanamori, Ibaraki, JP;
Masayuki Shibata, Ibaraki, JP;
Tsukasa Kiyama, Ibaraki, JP;
Masanobu Yanagisawa, Osaka, JP;
Mai Kanda, Osaka, JP;
Sayuri Kitagawa, Osaka, JP;
Yuusuke Shishido, Osaka, JP;
Shigeru Ashida, Ibaraki, JP;
Takayasu Motoyama, Ibaraki, JP;
Kumiko Yoshioka, Ibaraki, JP;
Hirofumi Kugitani, Ibaraki, JP;
Masashi Asanoma, Osaka, JP;
Mitsutaka Kohno, Ibaraki, JP;
Masahiko Samoto, Osaka, JP;
Jiro Kanamori, Ibaraki, JP;
Masayuki Shibata, Ibaraki, JP;
Tsukasa Kiyama, Ibaraki, JP;
Masanobu Yanagisawa, Osaka, JP;
Mai Kanda, Osaka, JP;
Sayuri Kitagawa, Osaka, JP;
Yuusuke Shishido, Osaka, JP;
Shigeru Ashida, Ibaraki, JP;
Takayasu Motoyama, Ibaraki, JP;
Kumiko Yoshioka, Ibaraki, JP;
Hirofumi Kugitani, Ibaraki, JP;
Masashi Asanoma, Osaka, JP;
Mitsutaka Kohno, Ibaraki, JP;
FUJI OIL COMPANY LIMITED, Osaka, JP;
Abstract
The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.