Patents by Inventor Yoshikazu Toyohara
Yoshikazu Toyohara 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: 20160355456Abstract: An object of the present invention is to provide a plant extract which comprises o-diphenol type chlorogenic acids in a high concentration. Also, it is to provide a plant extract excellent in deodorizing property or anti-oxidation property, which does not substantially comprise ferulylquinic acids and caffeine content. The present invention provides a plant extract, which comprises chlorogenic acids comprising an o-diphenol type chlorogenic acid and does not substantially comprise ferulylquinic acid and caffeine, which is excellent in deodorizing property or anti-oxidation property.Type: ApplicationFiled: August 18, 2016Publication date: December 8, 2016Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yoshikazu TOYOHARA, Tadahiro HIRAMOTO
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Patent number: 9314046Abstract: The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of ?-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.Type: GrantFiled: July 12, 2012Date of Patent: April 19, 2016Assignee: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yoshikazu Toyohara, Tadahiro Hiramoto, Naoto Omotani
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Patent number: 9295276Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.Type: GrantFiled: January 13, 2014Date of Patent: March 29, 2016Assignee: Takasago International CorporationInventors: Yoshikazu Toyohara, Tadahiro Hiramoto
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Publication number: 20150017106Abstract: The present invention provides an agent for enhancing aroma intensity and/or aroma quality of a flavor composition to be added to a food, drink, pharmaceutical product, oral care product, or the like, the agent comprising ?-aminobutyric acid and naringenin, as well as a method for enhancing aroma intensity and/or aroma quality of the flavor composition.Type: ApplicationFiled: February 15, 2013Publication date: January 15, 2015Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yoshikazu Toyohara, Tadahiro Hiramoto, Naoto Omotani
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Publication number: 20140170082Abstract: The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of ?-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.Type: ApplicationFiled: July 12, 2012Publication date: June 19, 2014Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yoshikazu Toyohara, Tadahiro Hiramoto, Naoto Omotani
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Publication number: 20140127370Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.Type: ApplicationFiled: January 13, 2014Publication date: May 8, 2014Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yoshikazu TOYOHARA, Tadahiro HIRAMOTO
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Publication number: 20110166086Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.Type: ApplicationFiled: August 31, 2009Publication date: July 7, 2011Inventors: Yoshikazu Toyohara, Tadahiro Hiramoto
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Publication number: 20100210866Abstract: An object of the present invention is to provide a plant extract which comprises o-diphenol type chlorogenic acids in a high concentration. Also, it is to provide a plant extract excellent in deodorizing property or anti-oxidation property, which does not substantially comprise ferulylquinic acids and caffeine content. The present invention provides a plant extract, which comprises chlorogenic acids comprising an o-diphenol type chlorogenic acid and does not substantially comprise ferulylquinic acid and caffeine, which is excellent in deodorizing property or anti-oxidation property.Type: ApplicationFiled: September 26, 2008Publication date: August 19, 2010Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yoshikazu Toyohara, Tadahiro Hiramoto