Patents by Inventor Takeharu Nakahara
Takeharu Nakahara 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).
-
Publication number: 20230345982Abstract: The present invention relates to a seasoning from malted rice used as a raw material containing 0.3 ppm or more of maltol and/or 0.25 ppm or more of methional, and 10% (w/v) or more of glucose.Type: ApplicationFiled: August 18, 2021Publication date: November 2, 2023Inventors: Yusuke Ito, Taichi Koizumi, Takeharu Nakahara, Izumi Kobayashi
-
Patent number: 11766061Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.Type: GrantFiled: December 4, 2020Date of Patent: September 26, 2023Assignee: KIKKOMAN CORPORATIONInventors: Junya Takeichi, Akitoshi Komura, Takeharu Nakahara
-
Patent number: 11122827Abstract: An object of the present invention is to provide a fermented seasoning containing 5?-nucleotides derived from fermentation at a high concentration without externally adding 5?-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.Type: GrantFiled: May 31, 2017Date of Patent: September 21, 2021Assignee: KIKKOMAN CORPORATIONInventors: Takeharu Nakahara, Hiroki Wada, Junya Takeichi, Kona Yamashita
-
Publication number: 20210084952Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.Type: ApplicationFiled: December 4, 2020Publication date: March 25, 2021Applicant: Kikkoman CorporationInventors: Junya TAKEICHI, Akitoshi KOMURA, Takeharu NAKAHARA
-
Publication number: 20200221743Abstract: An object of the present invention is to provide a fermented seasoning containing 5?-nucleotides derived from fermentation at a high concentration without externally adding 5?-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.Type: ApplicationFiled: May 31, 2017Publication date: July 16, 2020Applicant: Kikkoman CorporationInventors: Takeharu NAKAHARA, Hiroki WADA, Junya TAKEICHI, Kona YAMASHITA
-
Patent number: 10609943Abstract: A seed koji (Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.Type: GrantFiled: May 20, 2015Date of Patent: April 7, 2020Assignee: KIKKOMAN CORPORATIONInventors: Takeharu Nakahara, Yohei Shinozaki, Kazuki Shiga, Tatsuya Yamazaki
-
Publication number: 20190008194Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.Type: ApplicationFiled: December 24, 2015Publication date: January 10, 2019Applicant: Kikkoman CorporationInventors: Junya TAKEICHI, Akitoshi KOMURA, Takeharu NAKAHARA
-
Publication number: 20180325153Abstract: Provided herein is a soy sauce-like seasoning containing at least 0.3 mM ?-ketoglutaric acid.Type: ApplicationFiled: May 23, 2016Publication date: November 15, 2018Applicant: Kikkoman CorporationInventors: Junya TAKEICHI, Hiroki WADA, Takeharu NAKAHARA
-
Patent number: 9795161Abstract: Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.Type: GrantFiled: September 12, 2012Date of Patent: October 24, 2017Assignees: RIKEN VITAMIN CO., LTD., KIKKOMAN CORPORATIONInventors: Yasuyuki Kobayashi, Takehiko Watanabe, Takeharu Nakahara, Yoshikazu Endo
-
Publication number: 20170119035Abstract: A seed koji (Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.Type: ApplicationFiled: May 20, 2015Publication date: May 4, 2017Applicant: KIKKOMAN CORPORATIONInventors: Takeharu NAKAHARA, Yohei SHINOZAKI, Kazuki SHIGA, Tatsuya YAMAZAKI
-
Patent number: 9060538Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.Type: GrantFiled: December 24, 2010Date of Patent: June 23, 2015Assignee: KIKKOMAN CORPORATIONInventors: Yoshikazu Endo, Shigeki Tanizawa, Takeharu Nakahara, Hitomi Aota, Hiroki Ono, Yoichi Hanada, Riichiro Uchida
-
Patent number: 9006171Abstract: To provide ACE inhibitory peptides which can effectively inhibit ACE by a small amount of ingestion and have no fear of causing side effects and which can be orally ingested easily during daily life by persons having high blood pressure, and compositions comprising the peptides. The peptides represented by the following structural formulae (1) to (9), and salts thereof are provided. (1) Asp-Arg-Pro, (2) Asn-Trp, (3) Val-Gly-Leu, (4) Ile-Gly-Val, (5) Gly-Val-Pro, (6) Ile-Pro-Tyr, (7) pyroGlu-Pro, (8) Tyr-Thr, (9) Pro-Trp.Type: GrantFiled: February 6, 2009Date of Patent: April 14, 2015Assignee: Kikkoman CorporationInventors: Takeharu Nakahara, Riichiro Uchida, Hitomi Aota, Katsutoshi Sugimoto, Takuya Sato
-
Publication number: 20140328991Abstract: Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.Type: ApplicationFiled: September 12, 2012Publication date: November 6, 2014Applicants: KIKKOMAN CORPORATION, RIKEN VITAMIN CO., LTD.Inventors: Yasuyuki Kobayashi, Takehiko Watanabe, Takeharu Nakahara, Yoshikazu Endo
-
Patent number: 8691302Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.Type: GrantFiled: July 2, 2009Date of Patent: April 8, 2014Assignee: Kikkoman CorporationInventors: Takeharu Nakahara, Riichiro Uchida, Yoichi Hanada, Yoshikazu Endo, Shigeki Tanizawa, Hitomi Aota, Seiichi Hara
-
Publication number: 20130345396Abstract: To provide ACE inhibitory peptides which can effectively inhibit ACE by a small amount of ingestion and have no fear of causing side effects and which can be orally ingested easily during daily life by persons having high blood pressure, and compositions comprising the peptides. The peptides represented by the following structural formulae (1) to (9), and salts thereof are provided.Type: ApplicationFiled: August 30, 2013Publication date: December 26, 2013Applicant: KIKKOMAN CORPORATIONInventors: Takeharu NAKAHARA, Riichiro UCHIDA, Hitomi AOTA, Katsutoshi SUGIMOTO, Takuya SATO
-
Publication number: 20120282243Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.Type: ApplicationFiled: December 24, 2010Publication date: November 8, 2012Applicant: KIKKOMAN CORPORATIONInventors: Yoshikazu Endo, Shigeki Tanizawa, Takeharu Nakahara, Hitomi Aota, Hiroki Ono, Yoichi Hanada, Riichiro Uchida
-
Publication number: 20110171690Abstract: To provide ACE inhibitory peptides which can effectively inhibit ACE by a small amount of ingestion and have no fear of causing side effects and which can be orally ingested easily during daily life by persons having high blood pressure, and compositions comprising the peptides. The peptides represented by the following structural formulae (1) to (9), and salts thereof are provided.Type: ApplicationFiled: February 6, 2009Publication date: July 14, 2011Applicant: KIKKOMAN CORPORATIONInventors: Takeharu Nakahara, Riichiro Uchida, Hitomi Aota, Katsutoshi Sugimoto, Takuya Sato
-
Publication number: 20110104334Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity to be 0.5 U/ml or less, within 10 days after the preparation.Type: ApplicationFiled: July 2, 2009Publication date: May 5, 2011Applicant: KIKKOMAN CORPORATIONInventors: Takeharu Nakahara, Riichiro Uchida, Yoichi Hanada, Yoshikazu Endo, Shigeki Tanizawa, Hitomi Aota, Seiichi Hara
-
Patent number: 7718209Abstract: A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of ?-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common slat soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods.Type: GrantFiled: August 5, 2005Date of Patent: May 18, 2010Assignee: Kikkoman CorporationInventors: Jun Yamakoshi, Kohsuke Matsumoto, Makoto Saito, Hitomi Aota, Takeharu Nakahara, Satoshi Fukuda, Tetsuya Oguma, Norikazu Fujii
-
Publication number: 20080057174Abstract: A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of ?-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common salt soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods.Type: ApplicationFiled: August 5, 2005Publication date: March 6, 2008Applicant: Kikkoman CorporationInventors: Jun Yamakoshi, Kohsuke Matsumoto, Makoto Saito, Hitomi Aota, Takeharu Nakahara, Satoshi Fukuda, Tetsuya Oguma, Norikazu Fujii