Patents by Inventor Hisanobu Hayashi

Hisanobu Hayashi 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).

  • Fermented soy sauce with less soy sauce flavor and process for producing the same
    Patent number: 8173185
    Abstract: It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide a process for producing such a brewed soy sauce, comprising: preparing a soy sauce koji; preparing a soy sauce moromi by adding an aqueous common salt solution to the soy sauce koji at a ratio of water within 170% to 450% (V/V); fermenting and maturating the soy sauce moromi; adding either a soy sauce koji alone or a combination of a soy sauce koji and an aqueous common salt solution to the soy sauce moromi during the fermentation and maturation; and further fermenting and maturating the soy sauce moromi after the addition thereof.
    Type: Grant
    Filed: March 31, 2006
    Date of Patent: May 8, 2012
    Assignee: Kikkoman Corporation
    Inventors: Yoichi Hanada, Ryohei Tsuji, Hisanobu Hayashi, Takayuki Kawazoe
  • FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME
    Publication number: 20090098246
    Abstract: It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide a process for producing such a brewed soy sauce, comprising: preparing a soy sauce koji; preparing a soy sauce moromi by adding an aqueous common salt solution to the soy sauce koji at a ratio of water within 170% to 450% (V/V); fermenting and maturating the soy sauce moromi; adding either a soy sauce koji alone or a combination of a soy sauce koji and an aqueous common salt solution to the soy sauce moromi during the fermentation and maturation; and further fermenting and maturating the soy sauce moromi after the addition thereof.
    Type: Application
    Filed: March 31, 2006
    Publication date: April 16, 2009
    Applicant: Kikkoman Corporation
    Inventors: Yoichi Hanada, Ryohei Tsuji, Hisanobu Hayashi, Takayuki Kawazoe