Patents by Inventor Tetsuo Aishima

Tetsuo Aishima 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).

  • Enzyme producing tartaric acid ether compound and process for producing tartaric acid ether compounds using this enzyme
    Patent number: 6329189
    Abstract: Disclosed in this invention are a novel enzyme producing tartaric acid ether compound which catalyzes a reaction of producing a tartaric acid ether compound in which the phenolic hydroxyl group(s) of a flavonoid or its analogous compound having at least one phenolic hydroxyl group is (are) acted to the epoxy ring of an epoxysuccinic acid to form ether linkage of one or more tartaric acid residues, a process for producing a tartaric acid ether compound by acting the enzyme in the presence of an epoxy-succinic acid and a flavonoid or its analogous compound having at least one phenolic hydroxyl group, and novel tartaric acid ether compounds in which the epoxy ring of an epoxysuccinic acid is bound to the phenolic hydroxyl group(s) of a flavonoid or its analogous compound to form ether linkage of one or more tartaric acid residues. These compounds are useful as a component material of pharmaceuticals and functional foods.
    Type: Grant
    Filed: April 19, 1999
    Date of Patent: December 11, 2001
    Assignee: Kikkoman Corporation
    Inventors: Emiko Kinoshita, Tetsuo Aishima, Yoshinori Ozawa
  • Beef flavor substance, process for producing same and beef-flavoring agent
    Patent number: 4094997
    Abstract: A beef flavor substance can be obtained by mixing an animal fat with a brewed soy sauce and heating the resulting mixture.
    Type: Grant
    Filed: March 10, 1977
    Date of Patent: June 13, 1978
    Assignee: Kikkoman Shoyu Co., Ltd.
    Inventors: Tetsuo Aishima, Akio Nobuhara