Patents by Inventor Akihisa Matsui
Akihisa Matsui 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: 20210024878Abstract: Provided is a novel technique for reducing damage and death of microbial cells through a method for producing highly viable dried microbial cells, the method being characterized by subjecting dried microbial cells to an alternating temperature treatment.Type: ApplicationFiled: February 14, 2019Publication date: January 28, 2021Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Satoshi MIIDA, Yuzuru MAKINO, Akihisa MATSUI, Masahiko ITO, Yasuhiro MOTEKI
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Patent number: 10844347Abstract: An object is to provide a method for producing dried microbial cells with a high viable cell survival rate after long-term storage at a high temperature. A method for producing dried microbial cells that achieves the above-mentioned object is characterized in that microbial cells are suspended in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by drying.Type: GrantFiled: October 28, 2016Date of Patent: November 24, 2020Assignee: Kabushiki Kaisha Yakult HonshaInventors: Masahiko Ito, Kisaku Shimura, Satoru Shirota, Keiko Kasaha, Yasuhiro Moteki, Akihisa Matsui, Satoshi Miida
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Publication number: 20190062693Abstract: An object is to provide a method for producing dried microbial cells with a high viable cell survival rate after long-term storage at a high temperature. A method for producing dried microbial cells that achieves the above-mentioned object is characterized in that microbial cells are suspended in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by drying.Type: ApplicationFiled: October 28, 2016Publication date: February 28, 2019Applicant: Kabushiki Kaisha Yakult HonshaInventors: Masahiko ITO, Kisaku SHIMURA, Satoru SHIROTA, Keiko KASAHA, Yasuhiro MOTEKI, Akihisa MATSUI, Satoshi MIIDA
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Patent number: 9708579Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.Type: GrantFiled: May 22, 2006Date of Patent: July 18, 2017Assignee: KABUSHIKI KAISHA YAKULT HONSHAInventors: Nobuhiro Ogasawara, Mayumi Ishii, Masaki Yoshikawa, Tatsuyuki Kudo, Ryoichi Akahoshi, Akihisa Matsui, Susumu Mizusawa, Haruyuki Kimizuka, Takao Suzuki
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Patent number: 9265270Abstract: An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).Type: GrantFiled: March 27, 2013Date of Patent: February 23, 2016Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Akihisa Matsui, Takao Suzuki
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Patent number: 9215881Abstract: The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.Type: GrantFiled: September 27, 2011Date of Patent: December 22, 2015Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Hiroe Utsumi, Akihisa Matsui, Takao Suzuki
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Publication number: 20150056683Abstract: An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).Type: ApplicationFiled: March 27, 2013Publication date: February 26, 2015Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Ryotaro Hoshi, Akihisa Matsui, Takao Suzuki
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Patent number: 8518465Abstract: An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.Type: GrantFiled: October 20, 2006Date of Patent: August 27, 2013Assignee: Kabushiki Kaisha Yakult HonshaInventors: Masatoshi Nakano, Akihisa Matsui, Yukiko Kobayashi, Ryoichi Akahoshi
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Publication number: 20130209412Abstract: The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.Type: ApplicationFiled: September 27, 2011Publication date: August 15, 2013Applicant: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Hiroe Utsumi, Akihisa Matsui, Takao Suzuki
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Publication number: 20090226566Abstract: An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.Type: ApplicationFiled: October 20, 2006Publication date: September 10, 2009Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Masatoshi Nakano, Akihisa Matsui, Yukiko Kobayashi, Ryoichi Akahoshi
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Publication number: 20080292751Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.Type: ApplicationFiled: May 22, 2006Publication date: November 27, 2008Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Nobuhiro Ogasawara, Mayumi Ishii, Masaki Yoshikawa, Tatsuyuki Kudo, Ryoichi Akahoshi, Akihisa Matsui, Susumu Mizusawa, Haruyuki Kimizuka, Takao Suzuki