Patents by Inventor Takahiro Funami
Takahiro Funami 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: 10980268Abstract: An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux. The object can be solved by a concentrated liquid food, comprising: (A) a polysaccharide that becomes gelated or thickened by combining with calcium; (B) a calcium source; optional (C) a chelating agent; (D) a protein having emulsifiabilty; and (E) a soybean hemicellulose, (with the proviso that, when the calcium source (B) is a water-soluble calcium source, the concentrated liquid food comprises the chelating agent (C)), wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.Type: GrantFiled: April 17, 2015Date of Patent: April 20, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Takahiro Funami
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Patent number: 10968334Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.Type: GrantFiled: March 6, 2009Date of Patent: April 6, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami
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Publication number: 20210007980Abstract: The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration) (an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.Type: ApplicationFiled: September 23, 2020Publication date: January 14, 2021Applicant: SAN-EI GEN F.F.I., INC.Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
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Publication number: 20180344633Abstract: The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration)(an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.Type: ApplicationFiled: December 2, 2016Publication date: December 6, 2018Applicant: SAN-EI GEN F.F.I., INC.Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
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Publication number: 20170099866Abstract: An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux. The object can be solved by a concentrated liquid food, comprising: (A) a polysaccharide that becomes gelated or thickened by combining with calcium; (B) a calcium source; optional (C) a chelating agent; (D) a protein having emulsifiabilty; and (E) a soybean hemicellulose, (with the proviso that, when the calcium source (B) is a water-soluble calcium source, the concentrated liquid food comprises the chelating agent (C)), wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.Type: ApplicationFiled: April 17, 2015Publication date: April 13, 2017Applicant: SAN-EI GEN F.F.I., INC.Inventors: Makoto NAKAUMA, Takahiro FUNAMI
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Patent number: 9259021Abstract: The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %.Type: GrantFiled: January 12, 2010Date of Patent: February 16, 2016Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Sayaka Ishihara, Takahiro Funami
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Publication number: 20110274812Abstract: The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %.Type: ApplicationFiled: January 12, 2010Publication date: November 10, 2011Applicant: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Sayaka Ishihara, Takahiro Funami
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Publication number: 20110020530Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.Type: ApplicationFiled: March 6, 2009Publication date: January 27, 2011Applicant: SAN-EI GEN F.F.I, INC.Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami
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Publication number: 20090110799Abstract: This invention modifies pectin, and improves, by the use of the modified pectin, physical properties of a subject composition, such as dispersion stability, emulsifying activity/emulsion stability, water holding property (syneresis inhibiting property), texture, viscosity development property, and gelling property. Pectin is modified by heating a raw material pectin in the form of a powder at 50 to 150° C. for 1 minute to 48 hours. Preferably, as a raw material pectin to be heated, pectin whose loss upon drying is 20% (w/w) or lower is used. More preferably, the raw material pectin is heated at 50 to 150° C. for 1 minute to 48 hours at a relative humidity of 20 to 90% (w/w) and/or under a reduced pressure.Type: ApplicationFiled: June 7, 2006Publication date: April 30, 2009Applicants: SAN-EI GEN F.F.I., INC., PHILLIPS HYDROCOLLOIDS RESEARCH LIMITEDInventors: Takahiro Funami, Yohei Kataoka, Mika Hiroe
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Publication number: 20090087537Abstract: This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.Type: ApplicationFiled: September 28, 2006Publication date: April 2, 2009Applicants: SAN-EI GEN F.F.I., INC., PHILLIPS HYDROCOLLOIDS RESEARCH LIMITEDInventors: Mika Hiroe, Yohei Kataoka, Takahiro Funami, Takashi Konda, Chihiro Tomita, Satoshi Toyoizumi, Tomohiro Hosomi, Sayaka Ishihara