Patents by Inventor Haruka URAYAMA

Haruka URAYAMA 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).

  • Bilayer-type fermented milk product and production method therefor
    Patent number: 11571001
    Abstract: To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.
    Type: Grant
    Filed: September 26, 2017
    Date of Patent: February 7, 2023
    Assignee: Meiji Co., Ltd.
    Inventors: Seiji Nagaoka, Takuya Takabayashi, Nobuko Inoue, Haruka Urayama, Kenichi Hojo
  • Bilayer-Type Fermented Milk Product and Production Method therefor
    Publication number: 20190239525
    Abstract: To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.
    Type: Application
    Filed: September 26, 2017
    Publication date: August 8, 2019
    Inventors: Seiji NAGAOKA, Takuya TAKABAYASHI, Nobuko INOUE, Haruka URAYAMA, Kenichi HOJO