Patents by Inventor Hanae TSUCHIHASHI

Hanae TSUCHIHASHI 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).

  • Method for producing fermented food, fermented food, and lactic acid bacteria-containing composition
    Patent number: 11889846
    Abstract: The present invention provides a lactic acid bacteria-containing composition comprising a Lactobacillus delbrueckii and a Streptococcus thermophilus.
    Type: Grant
    Filed: November 8, 2021
    Date of Patent: February 6, 2024
    Assignee: MEIJI CO., LTD.
    Inventors: Hanae Tsuchihashi, Eri Yamamoto, Yoshitaka Kawai, Mizue Saito, Mariko Takeda, Ayumi Ichikawa, Atsuko Ueno
  • LACTIC ACID BACTERIA STARTER, METHOD FOR PRODUCING FERMENTED MILK, AND FERMENTED MILK
    Publication number: 20230363403
    Abstract: The present invention provides a lactic acid bacteria starter comprising: Streptococcus thermophilus; and a lactic acid bacterium of the Lactobacillaceae other than Lactobacillus delbrueckii.
    Type: Application
    Filed: August 20, 2021
    Publication date: November 16, 2023
    Applicant: MEIJI CO., LTD.
    Inventors: Hanae TSUCHIHASHI, Eri YAMAMOTO, Atsuko UENO, Yoshitaka KAWAI, Ayumi ICHIKAWA
  • METHOD FOR PRODUCING FERMENTED FOOD, FERMENTED FOOD, AND LACTIC ACID BACTERIA-CONTAINING COMPOSITION
    Publication number: 20220087274
    Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.
    Type: Application
    Filed: November 8, 2021
    Publication date: March 24, 2022
    Applicant: MEIJI CO., LTD.
    Inventors: Hanae TSUCHIHASHI, Eri YAMAMOTO, Yoshitaka KAWAI, Mizue SAITO, Mariko TAKEDA, Ayumi ICHIKAWA, Atsuko UENO
  • Method for producing fermented food, fermented food, and lactic acid bacteria-containing composition
    Patent number: 11197484
    Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.
    Type: Grant
    Filed: February 21, 2020
    Date of Patent: December 14, 2021
    Assignee: MEIJI CO., LTD.
    Inventors: Hanae Tsuchihashi, Eri Yamamoto, Yoshitaka Kawai, Mizue Saito, Mariko Takeda, Ayumi Ichikawa, Atsuko Ueno
  • METHOD FOR PRODUCING FERMENTED FOOD, FERMENTED FOOD, AND LACTIC ACID BACTERIA-CONTAINING COMPOSITION
    Publication number: 20200315197
    Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.
    Type: Application
    Filed: February 21, 2020
    Publication date: October 8, 2020
    Applicant: Meiji Co., Ltd.
    Inventors: Hanae TSUCHIHASHI, Eri YAMAMOTO, Yoshitaka KAWAI, Mizue SAITO, Mariko TAKEDA, Ayumi ICHIKAWA, Atsuko UENO