Patents Assigned to Sapporo Holdings Limited
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Patent number: 11752180Abstract: The present invention provides an intestinal tract protective agent comprising a polyphosphoric acid or a pharmaceutically acceptable salt thereof as an active ingredient.Type: GrantFiled: August 6, 2020Date of Patent: September 12, 2023Assignees: National University Corporation Asahikawa Medical University, Sapporo Holdings LimitedInventors: Yutaka Kohgo, Mikihiro Fujiya, Nobuhiro Ueno, Syuichi Segawa, Naoyuki Kobayashi
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Publication number: 20200368299Abstract: The present invention provides an intestinal tract protective agent comprising a polyphosphoric acid or a pharmaceutically acceptable salt thereof as an active ingredient.Type: ApplicationFiled: August 6, 2020Publication date: November 26, 2020Applicants: National University Corporation Asahikawa Medical University, Sapporo Holdings LimitedInventors: Yutaka Kohgo, Mikihiro Fujiya, Nobuhiro Ueno, Syuichi Segawa, Naoyuki Kobayashi
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Patent number: 10792315Abstract: The present invention provides an intestinal tract protective agent comprising a polyphosphoric acid or a pharmaceutically acceptable salt thereof as an active ingredient.Type: GrantFiled: March 28, 2011Date of Patent: October 6, 2020Assignees: National University Corporation Asahikawa Medical University, Sapporo Holdings LimitedInventors: Yutaka Kohgo, Mikihiro Fujiya, Nobuhiro Ueno, Syuichi Segawa, Naoyuki Kobayashi
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Patent number: 10695383Abstract: The invention provides an agent for improving circadian rhythm comprising cells of lactic acid bacterium or treated product thereof as an active ingredient.Type: GrantFiled: February 8, 2013Date of Patent: June 30, 2020Assignees: National Institute of Advanced Industrial Science and Technology, Sapporo Holdings LimitedInventors: Katsutaka Ooishi, Koyomi Miyazaki, Nanako Itoh, Saori Yamamoto, Yasukazu Nakakita, Hirotaka Kaneda
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Publication number: 20200113206Abstract: The present invention relates to a soybean-derived composition, wherein a content of lipids as a chloroform/methanol mixed solvent extract is 40% by mass or more based on dry matter, and wherein the composition is substantially free of ?-conglycinin.Type: ApplicationFiled: February 5, 2018Publication date: April 16, 2020Applicant: Sapporo Holdings LimitedInventors: Norihiko Tsuchimoto, Shinji Yamashita
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Publication number: 20200032180Abstract: The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and a sugars content of 2.5 g/100 ml or less.Type: ApplicationFiled: June 30, 2017Publication date: January 30, 2020Applicant: Sapporo Holdings LimitedInventors: Tetsuro Shinkai, Yuta Matsui, Yoichi Kozaki
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Publication number: 20190338224Abstract: Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.Type: ApplicationFiled: February 1, 2017Publication date: November 7, 2019Applicant: Sapporo Holding LimitedInventors: Ayako Sanekata, Kiyoshi Takoi, Atsushi Tanigawa
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Patent number: 10306908Abstract: It is an object of the present invention to provide a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which has more potent antiallergic activity than the known lactic acid bacteria strains and produces ?-aminobutyric acid (GABA). It is another object of the present invention to provide beverages and foods containing cells of the aforementioned bacterial strain belonging to Lactobacillus brevis subspecies brevis, as well as antiallergic agents containing them as an active ingredient. The present invention provides a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which: is capable of growing in effervescent alcoholic beverages, produces ?-aminobutyric acid (GABA), and has antiallergic activity.Type: GrantFiled: April 9, 2015Date of Patent: June 4, 2019Assignee: Sapporo Holdings LimitedInventors: Syuichi Segawa, Yasukazu Nakakita, Yoshihiro Takata, Hisako Yasui
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Patent number: 10299490Abstract: The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.Type: GrantFiled: March 18, 2013Date of Patent: May 28, 2019Assignee: Sapporo Holdings LimitedInventors: Norihiko Tsuchimoto, Yasukazu Nakakita, Hiroyuki Harashima
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Publication number: 20190142036Abstract: Provided are a lemon-flavored beverage having a lemon flower-like aroma, a lemon-flavored beverage base, a method for producing a lemon-flavored beverage, a method for producing a lemon-flavored beverage base, and a method for improving the flavor of a lemon-flavored beverage. In the lemon-flavored beverage according to the present invention, the content of citral is 10 to 20000 ppb, and the content of methylanthranilate is 30 to 5000 ppb and/or the content of indole is 2 to 500 ppb. In the lemon-flavored beverage base according to the present invention, in a case where the contents of citral, methylanthranilate, and indole are X ppb, Y ppb, and Z ppb, respectively, and the dilution ratio is D fold, X/D is 10 to 20000, and Y/D is 30 to 5000 and/or Z/D is 2 to 500.Type: ApplicationFiled: February 24, 2017Publication date: May 16, 2019Applicant: Sapporo Holdings LimitedInventors: Kazuki Maruyama, Koji Takatera
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Publication number: 20190119613Abstract: Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.Type: ApplicationFiled: February 6, 2017Publication date: April 25, 2019Applicant: Sapporo Holdings LimitedInventors: Susumu Morita, Tomokazu Takaoka, Hideo Harada, Nobuchika Ishibashi, Hajime Kanda, Ryuma Ikutani
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Patent number: 10231467Abstract: The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.Type: GrantFiled: January 8, 2014Date of Patent: March 19, 2019Assignee: Sapporo Holdings LimitedInventor: Norihiko Tsuchimoto
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Publication number: 20180206531Abstract: Provided is a beer-taste beverage in which oxidized soy sauce odor is reduced, a method for producing the beer-taste beverage, and a method for improving aroma of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 1.0 or more, and an acetate ester content of 2.0 mg/L or more. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 1.0 or more and the acetate ester content is 2.0 mg/L or more. In the method for improving the aroma of the beer-taste beverage according to the present invention, the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 1.0 or more and the acetate ester content is 2.0 mg/L or more.Type: ApplicationFiled: September 14, 2016Publication date: July 26, 2018Applicant: SAPPORO HOLDINGS LIMITEDInventors: Takeo ISHIHARA, Tetsu HAMAGUCHI
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Publication number: 20180208882Abstract: Provided is a beer-taste beverage in which oxidized soy sauce odor is changed to good aroma, a method for producing the beer-taste beverage, and a method for improving aroma of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 7.0 to 21.0, and an acetate ester content of 0.7 to 2.4 mg/L. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 7.0 to 21.0 and the acetate ester content is 0.7 to 2.4 mg/L. In the method for improving the aroma of the beer-taste beverage according to the present invention, the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 7.0 to 21.0 and the acetate ester content is 0.7 to 2.4 mg/L.Type: ApplicationFiled: September 14, 2016Publication date: July 26, 2018Applicant: SAPPORO HOLDINGS LIMITEDInventors: Takeo ISHIHARA, Tetsu HAMAGUCHI
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Publication number: 20180206530Abstract: Provided is a beer-taste beverage having sharp “nodogoshi”, a method for producing the beer-taste beverage, and a method for improving “nodogoshi” of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 1.0 or more, and a bitterness unit is 25 or more. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 1.0 or more and the bitterness unit is 25 or more. The method for improving “nodogoshi” of the beer-taste beverage according to the present invention is a method for improving “nodogoshi” of the beer-taste beverage wherein the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 1.0 or more and the bitterness unit is 25 or more.Type: ApplicationFiled: September 14, 2016Publication date: July 26, 2018Applicant: SAPPORO HOLDINGS LIMITEDInventors: Takeo ISHIHARA, Tetsu HAMAGUCHI
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Publication number: 20180163161Abstract: Provided are a beverage having an effectively improved aroma, an additive composition, and methods for those. A beverage according to one embodiment of the present invention includes: 4-methyl-4-sulfanylpentan-2-one (4MSP); and 3-sulfanyl-4-methylpentan-1-ol (3S4MP), in which a content of the 3S4MP is 200 ppt or more and 4,100 ppt or less, and in which a ratio of a content of the 4MSP to the content of the 3S4MP (4MSP/3S4MP value) is 0.2% or more and 2.5% or less.Type: ApplicationFiled: June 2, 2016Publication date: June 14, 2018Applicant: SAPPORO HOLDINGS LIMITEDInventor: Koji TAKAZUMI
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Publication number: 20180125097Abstract: Provided are a beverage having an effectively improved aroma, an additive composition, and methods for those. A beverage according to one embodiment of the present invention includes: 4-methyl-4-sulfanylpentan-2-one (4MSP); and 3-sulfanyl-4-methylpentan-1-ol (3S4MP), in which a content of the 4MSP is 10 ppt or more and 120 ppt or less, and in which a ratio of a content of the 3S4MP to the content of the 4MSP (3S4MP/4MSP value) is 2.5 or more and 26.0 or less.Type: ApplicationFiled: May 25, 2016Publication date: May 10, 2018Applicant: SAPPORO HOLDINGS LIMITEDInventor: Koji TAKAZUMI
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Patent number: 9914630Abstract: A tap to pour beer foam onto a liquid has a flow path through which the beer foam flows. A folded section and a second extension section of the flow path are curved along a liquid surface of the liquid.Type: GrantFiled: February 6, 2014Date of Patent: March 13, 2018Assignee: Sapporo Holdings LimitedInventors: Yoshiaki Takei, Hisaaki Sugiyama, Hidekazu Narita
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Patent number: 9884752Abstract: A tap to pour beer foam onto a liquid has a flow path through which the beer foam flows. A folded section and a second extension section of the flow path are curved along a liquid surface of the liquid.Type: GrantFiled: February 6, 2014Date of Patent: February 6, 2018Assignee: Sapporo Holdings LimitedInventors: Yoshiaki Takei, Hisaaki Sugiyama, Hidekazu Narita
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Patent number: D816515Type: GrantFiled: June 17, 2016Date of Patent: May 1, 2018Assignee: Sapporo Holdings LimitedInventors: Seiji Takasaki, Chiharu Nakano, Keigo Aota, Tomoya Shigetomi, Ryo Atsumi, Tetsuya Monna