Patents Examined by D. Lawrence Tarazano
  • Method for manufacturing fermented tea using SP. strains
    Patent number: 8685475
    Abstract: Disclosed is a method for manufacturing fermented tea having superior flavor using Bacillus sp. strains isolated from Korean traditional fermented foods.
    Type: Grant
    Filed: November 25, 2009
    Date of Patent: April 1, 2014
    Assignee: Amorepacific Corporation
    Inventors: Il Young Kwack, Bum Jin Lee, Yu Jin Oh, Jin Oh Chung, Tae Ryong Lee, Kyung Hee Suh, Han Kon Kim
  • Citrulline-containing beverage
    Patent number: 8679568
    Abstract: The invention provides an easy-to-drink beverage that contains citrulline, wherein the generation of bad odors due to storage or heating is suppressed. In particular, the invention provides a beverage that contains citrulline and citric acid, as well as sodium citrate or disodium hydrogen phosphate.
    Type: Grant
    Filed: November 17, 2008
    Date of Patent: March 25, 2014
    Assignee: Kyowa Hakko Bio Co., Ltd.
    Inventors: Yasushi Sakai, Takeshi Ikeda, Ayako Kamimura
  • Probiotic juice drink
    Patent number: 8679558
    Abstract: A probiotic fruit juice drink consisting of at least one species of probiotic bacteria chosen from Lactobacillus and at least one gas formation reducer chosen from acerola, pomegranate, cranberry, arqnia, blackcurrant, buckthorn or elderberry and any combination thereof and a primary fruit juice chosen from a citrus fruit juice or an pip fruit juice. The probiotic juice drink contains optionally a secondary fruit juice and optionally water.
    Type: Grant
    Filed: May 12, 2010
    Date of Patent: March 25, 2014
    Assignee: Probi AB
    Inventors: Kerstin Holmgren, Marie Lindgren
  • Method for extending mold-free shelf life and improving flavor characteristics of baked goods
    Patent number: 8673377
    Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).
    Type: Grant
    Filed: January 28, 2009
    Date of Patent: March 18, 2014
    Assignee: Lallemand, Inc.
    Inventors: Johannes Van Eijk, Clifford Caron, J. Kevin Kraus
  • Security document with luminescent transition metal doping
    Patent number: 8663820
    Abstract: The invention relates to a printed document of value having at least one authenticity feature in the form of a luminescent substance based on doped host lattices. The host lattice has a strong crystal field and is doped with at least one chromophore with the electron configuration (3d)2.
    Type: Grant
    Filed: March 5, 2002
    Date of Patent: March 4, 2014
    Assignee: Giesecke & Devrient GmbH
    Inventors: Thomas Giering, Rainer Hoppe, Fritz Stahr
  • Process for preparing fermented tea and composition
    Patent number: 8663720
    Abstract: The present invention provides a process for preparing fermented tea, by which fermented tea is prepared over a short period of time, while maintaining the physiological activity thereof, and yield of the extract is improved, and a composition, which has favorable flavor and excellent stability and is useful as a functional food. Specifically, the present invention provides a process for preparing fermented tea comprising the step of fermenting tea leaves in the presence of tea leave stems and a composition containing fermented tea extract and dietary fiber.
    Type: Grant
    Filed: March 11, 2005
    Date of Patent: March 4, 2014
    Assignee: Nippon Supplement, Inc.
    Inventors: Hiroyuki Fujita, Tomohide Yamagami
  • Security sheet comprising a transparent or translucent layer
    Patent number: 8658273
    Abstract: The invention relates to a coated sheet of security paper which includes security elements and has a high print rendition and a high resistance to circulation, which sheet is characterized in that at least one of its sides is coated with a transparent or translucent coating comprising at least one colloidal silica and at least one transparent or translucent elastomeric binder. In particular, the binder is a polyurethane. The invention also relates to the process for manufacturing the said sheet and to a banknote obtained from this sheet.
    Type: Grant
    Filed: September 10, 2001
    Date of Patent: February 25, 2014
    Assignee: Arjowiggins Security
    Inventor: Henri Rosset
  • Indulgent edible composition
    Patent number: 8658238
    Abstract: The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.
    Type: Grant
    Filed: July 31, 2012
    Date of Patent: February 25, 2014
    Assignee: Mars, Incorporated
    Inventors: William J. Bellody, Jr., Arun V. Shastry, Jennifer Tomasso
  • Whole grain products made with whole grain durum wheat
    Patent number: 8652557
    Abstract: Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of milled whole grain durum flour, white-like whole grain durum products including white-like whole grain durum breads can be prepared that satisfy generally accepted color and baking performance characteristics for traditional white breads.
    Type: Grant
    Filed: September 20, 2011
    Date of Patent: February 18, 2014
    Assignee: General Mills, Inc.
    Inventors: David J. Mingus, Steven J. Cox, Robert T. Westercamp, Dennis L. Schlueter
  • Fish flavour
    Patent number: 8652548
    Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this process and methods for using the same are also provided.
    Type: Grant
    Filed: October 16, 2009
    Date of Patent: February 18, 2014
    Assignee: DSM IP Assests B.V.
    Inventor: Jan Gerrit Kortes
  • Method for producing sugar
    Patent number: 8647845
    Abstract: Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution.
    Type: Grant
    Filed: March 5, 2013
    Date of Patent: February 11, 2014
    Assignees: Asahi Group Holdings, Ltd., Incorporated Administrative Agency National Agriculture and Food Research Organization
    Inventors: Satoshi Ohara, Yoshifumi Terajima, Akira Sugimoto
  • Immunopotentiating fermented food obtained from fructan-containing food
    Patent number: 8647698
    Abstract: A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium Lactobacillus plantarum S506 strain (MITE BP-643) having fructan-utilizing ability, a mutant strain of the S506 strain having fructan-utilizing ability, or a strain isolated from Lactobacillus plantarum and having the same bacteriological properties as those of the S506 strain; and a fermented food which contains the fermentation product.
    Type: Grant
    Filed: February 15, 2010
    Date of Patent: February 11, 2014
    Assignee: Fuji Sangyo Co., Ltd.
    Inventors: Shuichi Kusano, Hiroshi Tamura, Takaaki Yamashita
  • Acidified whey protein compositions and methods for making them
    Patent number: 8637102
    Abstract: Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.
    Type: Grant
    Filed: January 7, 2006
    Date of Patent: January 28, 2014
    Assignee: Glanbia Nutritionals (Ireland) Ltd.
    Inventors: Brent L. Petersen, Eric D. Bastian, Loren Spencer Ward, Starla J. Paulsen, Stanley A. Wrobel, Jessica A. Marshall
  • Chewing gum with delayed-interaction modifier
    Patent number: 8617623
    Abstract: A chewing gum comprises a primary chewing gum composition comprising gum base, a sweetener and a flavoring agent and a food acceptable delayed-release modification agent. The delayed-release modification agent reacts with the primary chewing gum composition after a chewed cud of the gum composition is formed, causing the primary gum to exhibit increased environmental acceptability after the chewed cud is discarded.
    Type: Grant
    Filed: January 29, 2008
    Date of Patent: December 31, 2013
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Chungsea A. Shen, Armando J. Castro, Michael Catizone, Bruno Padovani, David G. Barkalow, Xiaohu Xia, Michael S. Haas, Eric J. Dowd
  • Directed assembly of triblock copolymers
    Patent number: 8618221
    Abstract: Methods of directed self-assembly of multi-block (i.e., triblock and higher-order) copolymers on patterned substrates and related compositions are provided. According to various embodiments, the methods involve depositing copolymer materials on substrates configured to drive the assembly of micro-phase separated films that exhibit the same morphology as that copolymer materials in the bulk. In certain embodiments, binary patterns are used to drive the triblock copolymer films. The binary two-dimensional surface patterns are transformed into three-component and three-dimensional structures throughout the thickness of the overlying copolymer films.
    Type: Grant
    Filed: October 12, 2006
    Date of Patent: December 31, 2013
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: Paul Franklin Nealey, Frank S. Bates, Juan J. de Pablo
  • Method for producing foods from culture of
    Patent number: 8603552
    Abstract: A method for producing a food product containing nattokinase but containing little or none vitamin K2, comprising treating a Bacillus natto culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant (excluding chitosan). As the inorganic coagulant, calcium chloride or poly aluminum chloride is preferable, and their mixtures with a phosphorus coagulant are also preferably used. As the cationic polymer coagulant, cationic polysaccharides, hexamethylenediamine/ephichlorohydrin polycondensates or dimethylamine/epichlorohydrin polycondensates are preferably used, and their mixtures with a polyacrylate are also preferably used.
    Type: Grant
    Filed: December 8, 2005
    Date of Patent: December 10, 2013
    Assignees: Japan Bio Science Laboratory Co., Ltd., Amano Enzyme Inc
    Inventors: Shinsaku Takaoka, Masaharu Yoshida
  • Multilayer sheet for laser marking
    Patent number: 8603633
    Abstract: A laser marking multilayer sheet includes a multilayer sheet A, and a multilayer sheet B that is stacked under the multilayer sheet A. The multilayer sheet A is a transparent laser marking multilayer sheet. A skin layer that forms each outermost layer of the multilayer sheet A is formed of a noncrystalline aromatic polyester resin composition, and a core layer of the multilayer sheet A is formed of a polycarbonate resin composition. The multilayer sheet B is a colored laser marking multilayer sheet. A skin layer that forms each outermost layer of the multilayer sheet B is formed of a noncrystalline aromatic polyester resin composition, and a core layer of the multilayer sheet B is formed of a polycarbonate resin composition.
    Type: Grant
    Filed: May 13, 2009
    Date of Patent: December 10, 2013
    Assignee: Japan Coloring Co., Ltd.
    Inventors: Toshinori Sakagami, Akira Shimizu, Akira Hashimoto
  • Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products
    Patent number: 8603553
    Abstract: Method for producing novel cheese products having a fibrous texture and a fresh and lactic taste by processing an initial raw material which includes a drawn-curd cheese having a firm and fibrous texture, adding a defined quantity of fermented milk product and processing the mixture.
    Type: Grant
    Filed: September 29, 2004
    Date of Patent: December 10, 2013
    Assignee: Fromageries Bel
    Inventor: Florence Viaud
  • Decorative element and plastic part provided with a decorative element
    Patent number: 8597773
    Abstract: A preformed decorative element, which can be injection-overmolded with a plastic material and comprises a transparent plastic foil, on which a decoration is printed. The foil is provided, at least partially on both sides, with a non-surface-covering decoration, the decoration on the inner side being printed with a surface-covering color coating layer.
    Type: Grant
    Filed: October 15, 2002
    Date of Patent: December 3, 2013
    Assignee: Burg Design GmbH
    Inventor: Friedrich Obermann
  • No sugar added dried and dessert fruits and processes for preparing the same
    Patent number: 8597714
    Abstract: One aspect of the present invention includes no sugar added dried and dessert fruits that do not contain added sugar, and moreover do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits. Yet another aspect of the present invention includes a process for preparing no sugar added dried and dessert fruits that do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits.
    Type: Grant
    Filed: March 17, 2006
    Date of Patent: December 3, 2013
    Assignee: Graceland Fruit, Inc.
    Inventors: Nirmal K. Sinha, Meena Sinha