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;
Norifumi Adachi, Ibaraki, JP;
Chizuru Ueno, Osaka, JP;
Eriko Harada, Kanagawa, JP;
Mai Kanda, Osaka, JP;
Takahiro Tsuruda, Saga, JP;
Ayako Ogama, Osaka, JP;
Yuki Usui, Ibaraki, JP;
Koichi Saito, Ibaraki, JP;
Kohsuke Ito, Ibaraki, JP;
Hideo Sugano, Ibaraki, JP;
Masashi Asanoma, Osaka, JP;
Mitsutaka Kohno, Ibaraki, JP;
Masayuki Shibata, Ibaraki, JP;
Yuusuke Shishido, Osaka, JP;
Sayuri Kitagawa, Osaka, JP;
Miyuki Kanaya, Ibaraki, JP;
Shigeru Ashida, Ibaraki, JP;
Takayasu Motoyama, Ibaraki, JP;
Masahiko Samoto, Osaka, JP;
Jiro Kanamori, Ibaraki, JP;
Norifumi Adachi, Ibaraki, JP;
Chizuru Ueno, Osaka, JP;
Eriko Harada, Kanagawa, JP;
Mai Kanda, Osaka, JP;
Takahiro Tsuruda, Saga, JP;
Ayako Ogama, Osaka, JP;
Yuki Usui, Ibaraki, JP;
Koichi Saito, Ibaraki, JP;
Kohsuke Ito, Ibaraki, JP;
Hideo Sugano, Ibaraki, JP;
Masashi Asanoma, Osaka, JP;
Mitsutaka Kohno, Ibaraki, JP;
Masayuki Shibata, Ibaraki, JP;
Yuusuke Shishido, Osaka, JP;
Sayuri Kitagawa, Osaka, JP;
Miyuki Kanaya, Ibaraki, JP;
Shigeru Ashida, Ibaraki, JP;
Takayasu Motoyama, 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 conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.