Patents by Inventor Yoichi Hanada
Yoichi Hanada 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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Publication number: 20240138455Abstract: An object of the invention is to provide a seasoning which has a flavor inherent in a soy sauce and which can still have a fruity aroma that is hardly felt with conventional soy sauces even after pasteurization, a method for suppressing a heat-deteriorated smell due to a food material to be felt when a container-packed composition containing the food material is heated in a sealed space and the like. The object is achieved by: a soy sauce or a soy sauce-like seasoning in which the content of at least one kind of ?-lactone is 100 ppb to 60,000 ppb; a method for suppressing a heat-deteriorated smell including a step of suppressing a heat-deteriorated smell due to a food material by heating a container-packed composition containing the food material and at least one kind of ?-lactone; and the like.Type: ApplicationFiled: February 18, 2022Publication date: May 2, 2024Applicant: Kikkoman CorporationInventors: Naoto OHNO, Yuri KUNITAKE, Yoichi HANADA, Akira OHTA, Gaku OKAMURA
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Publication number: 20230200418Abstract: A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.Type: ApplicationFiled: September 4, 2022Publication date: June 29, 2023Applicant: KIKKOMAN CORPORATIONInventors: Hiroshi KATAYAMA, Yuri KUNITAKE, Yoichi HANADA, Ryo FUJIMORI, Kazuma OOKUBO, Katsuhiro MOTOJIMA
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Publication number: 20230138426Abstract: An object of the invention is to provide a soy sauce which can be manufactured by a brewing process and which does not easily deteriorate by heating and has an excellent aroma-maintaining property and an excellent shelf life while having a flavor inherent in a soy sauce. The object is achieved by a pasteurized soy sauce containing 30 ppb or more of phenethyl acetate, a pasteurized soy sauce which contains 30 ppb or more of phenethyl acetate and in which the decrease rate of the phenethyl acetate after aging at 25° C. for one week is 5% or less, brewed pasteurized soy sauces thereof and the like.Type: ApplicationFiled: March 26, 2021Publication date: May 4, 2023Applicant: Kikkoman CorporationInventors: Naoto OHNO, Yuri KUNITAKE, Akitoshi KOMURA, Yoichi HANADA
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Publication number: 20200281240Abstract: A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.Type: ApplicationFiled: October 26, 2018Publication date: September 10, 2020Applicant: KIKKOMAN CORPORATIONInventors: Hiroshi KATAYAMA, Yuri KUNITAKE, Yoichi HANADA, Ryo FUJIMORI, Kazuma OOKUBO, Katsuhiro MOTOJIMA
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Patent number: 9107437Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.Type: GrantFiled: September 14, 2010Date of Patent: August 18, 2015Assignee: KIKKOMAN CORPORATIONInventors: Yoshikazu Endo, Yoichi Hanada
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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
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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
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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
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Publication number: 20120177783Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.Type: ApplicationFiled: September 14, 2010Publication date: July 12, 2012Applicant: KIKKOMAN CORPORATIONInventors: Yoshikazu Endo, Yoichi Hanada
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Patent number: 8173185Abstract: 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: GrantFiled: March 31, 2006Date of Patent: May 8, 2012Assignee: Kikkoman CorporationInventors: Yoichi Hanada, Ryohei Tsuji, Hisanobu Hayashi, Takayuki Kawazoe
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Patent number: 8080267Abstract: The present invention relates to a method for producing a 5?-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5?-nucleotides; and a 5?-nucleotide-containing soy sauce obtained according to the method.Type: GrantFiled: September 30, 2005Date of Patent: December 20, 2011Assignee: Kikkoman CorporationInventors: Yoichi Hanada, Ryohei Tsuji
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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
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Publication number: 20090098246Abstract: 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: ApplicationFiled: March 31, 2006Publication date: April 16, 2009Applicant: Kikkoman CorporationInventors: Yoichi Hanada, Ryohei Tsuji, Hisanobu Hayashi, Takayuki Kawazoe
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Publication number: 20080241316Abstract: The present invention relates to a method for producing a 5?-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5?-nucleotides; and a 5?-nucleotide-containing soy sauce obtained according to the method.Type: ApplicationFiled: September 30, 2005Publication date: October 2, 2008Applicant: Kikkoman CorporationInventors: Yoichi Hanada, Ryohei Tsuji