Patents by Inventor Hakusei Kobayashi

Hakusei Kobayashi has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for preparing isothiocyanate(s) from cruciferous plant material
    Patent number: 7232583
    Abstract: A method for preparing an isothiocyanate product from a cruciferous plant material is disclosed which is capable of stably preparing an isothiocyanate product in a sufficient amount in a high yield by subjecting a natural cruciferous plant material such as wasabi, horseradish, watercress or the like as a starting material to sufficient enzymatic reaction and, in particular, which is capable of stably preparing an isothiocyanate product containing no pungent ingredient in a sufficient amount in a high yield from a natural cruciferous plant material. A cruciferous plant material consisting of pulverized wasabi and/or horseradish was maintained at a temperature of ?3° C. to 50°0 C.
    Type: Grant
    Filed: September 5, 2002
    Date of Patent: June 19, 2007
    Assignee: Kinjirushi Co., Ltd.
    Inventors: Mitsuyoshi Murata, Isao H. C. Okunishi, Yuji Ugai, Hakusei Kobayashi
  • Method for preparing isothiocyanate(s) from cruciferous plant material
    Publication number: 20030064131
    Abstract: A method for preparing an isothiocyanate product from a cruciferous plant material is disclosed which is capable of stably preparing an isothiocyanate product in a sufficient amount in a high yield by subjecting a natural cruciferous plant material such as wasabi, horseradish, watercress or the like as a starting material to sufficient enzymatic reaction and, in particular, which is capable of stably preparing an isothiocyanate product containing no pungent ingredient in a sufficient amount in a high yield from a natural cruciferous plant material. A cruciferous plant material consisting of pulverized wasabi and/or horseradish was maintained at a temperature of −3° C. to 50° C.
    Type: Application
    Filed: September 5, 2002
    Publication date: April 3, 2003
    Applicant: Japanese R and D Assoc. for New Functional Foods
    Inventors: Mitsuyoshi Murata, Isao H. C. Okunishi, Yuji Ugai, Hakusei Kobayashi