Patents by Inventor Sakiko Ikeda
Sakiko Ikeda 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).
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Patent number: 11272718Abstract: [Problem] To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.Type: GrantFiled: February 7, 2018Date of Patent: March 15, 2022Assignee: MITSUBISHI CORPORATION LIFE SCIENCES LIMITEDInventors: Nobuhiro Uchimura, Hirotaka Yamashita, Sakiko Ikeda, Toshiya Sato, Maiko Yoshino
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Patent number: 10631546Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.Type: GrantFiled: August 28, 2015Date of Patent: April 28, 2020Assignees: MITSUBISHI CORPORATION LIFE SCIENCES LIMITED, THE SCHOOL CORPORATION KANSAI UNIVERSITYInventors: Hidehisa Kawahara, Eiji Nakao, Kenichi Ason, Sakiko Ikeda
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Publication number: 20200068916Abstract: To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.Type: ApplicationFiled: February 7, 2018Publication date: March 5, 2020Applicant: MITSUBISHI CORPORATION LIFE SCIENCES LIMITEDInventors: Nobuhiro UCHIMURA, Hirotaka YAMASHITA, Sakiko IKEDA, Toshiya SATO, Maiko YOSHINO
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Publication number: 20170258097Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.Type: ApplicationFiled: August 28, 2015Publication date: September 14, 2017Applicants: KOHJIN LIFE SCIENCES CO., LTD., THE SCHOOL CORPORATION KANSAI UNIVERSITYInventors: Hidehisa KAWAHARA, Eiji NAKAO, Kenichi ASON, Sakiko IKEDA
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Publication number: 20160331015Abstract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5?-guanylic acid or 5?-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5?-IG.Type: ApplicationFiled: July 5, 2016Publication date: November 17, 2016Inventors: Ryo IWAKIRI, Hirokazu MAEKAWA, Naohisa MASUO, Shogo FURUE, Hiroko KODERA, Setsuko HIRAKURA, Masahiro NISHIDA, Masanori UCHIDA, Sakiko IKEDA
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Publication number: 20150225690Abstract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5?-guanylic acid or 5?-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5?-IG.Type: ApplicationFiled: April 23, 2015Publication date: August 13, 2015Inventors: Ryo IWAKIRI, Hirokazu MAEKAWA, Naohisa MASUO, Shogo FURUE, Hiroko KODERA, Setsuko HIRAKURA, Masahiro NISHIDA, Masanori UCHIDA, Sakiko IKEDA
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Patent number: 9084435Abstract: The present invention provides a natural yeast extract having a high-impact first taste by containing glutamic acid in a large amount. Further, the present invention provides a yeast extract having strong umami by containing 5?-guanylic acid or 5?-inosinic acid in a large amount. In addition, the present invention provides a yeast mutant accumulating glutamic acid, glutamine, and ribonucleic acid in a large amount for obtaining the yeast extract. A yeast mutant inducing a natural mutation to which organic acid-tolerance or organic acid analogue-tolerance is imparted accumulates free glutamic acid and glutamine in such a significant amount as a total amount of 10% by weight or more in a cell, and further accumulates ribonucleic acid in an amount of 5% by weight or more. A yeast extract produced using the above yeast mutant contains L-glutamic acid in an amount of 20% by weight or more, and further contains 5?-IG in an amount of 3% by weight or more.Type: GrantFiled: March 26, 2009Date of Patent: July 21, 2015Assignee: KOHJIN CO., LTD.Inventors: Ryo Iwakiri, Hirokazu Maekawa, Naohisa Masuo, Shogo Furue, Hiroko Kodera, Setsuko Hirakura, Masahiro Nishida, Masanori Uchida, Sakiko Ikeda
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Publication number: 20110020528Abstract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5?-guanylic acid or 5?-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5?-IG.Type: ApplicationFiled: March 26, 2009Publication date: January 27, 2011Applicant: KOHJIN CO., LTD.Inventors: Ryo Iwakiri, Hirokazu Maekawa, Naohisa Masuo, Shogo Furue, Hiroko Kodera, Setsuko Hirakura, Masahiro Nishida, Masanori Uchida, Sakiko Ikeda