Patents by Inventor Hidehiko Wakabayashi
Hidehiko Wakabayashi 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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Patent number: 8114450Abstract: A method of improving the quality of a starch-containing food and a method of suppressing the retrogradation of a starch-containing food by adding an enzyme having a glycosyl transfer activity, whereby an ?-1,4 bond is converted into an ?-1,6 bond, to the starch-containing food; and a quality improving agent for a starch-containing food which contains the enzyme.Type: GrantFiled: October 4, 2006Date of Patent: February 14, 2012Assignee: Ajinomoto Co., Inc.Inventors: Takeshi Okamoto, Hidehiko Wakabayashi, Noriki Nio, Hikaru Shibata, Toshiya Numazawa
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Patent number: 7947315Abstract: The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.Type: GrantFiled: July 13, 2007Date of Patent: May 24, 2011Assignees: Amano Enzyme Inc., Ajinomoto Co., Inc.Inventors: Tomohiro Kodera, Hiroyuki Nakagoshi, Noriko Miwa, Nami Nakamura, Hidehiko Wakabayashi
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Publication number: 20070254066Abstract: The present invention provides a protein deamidating enzyme that is added to a food material containing muscle protein and acts on the same to produce high-quality foods.Type: ApplicationFiled: July 13, 2007Publication date: November 1, 2007Applicants: Amano Enzyme Inc., Ajinomoto Co., Inc.Inventors: Noriko MIWA, Hiroyuki Nakagoshi, Fumiyuki Hirose, Nami Nakamura, Tomohiro Kodera, Hidehiko Wakabayashi
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Publication number: 20070254065Abstract: The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.Type: ApplicationFiled: July 13, 2007Publication date: November 1, 2007Applicants: Amano Enzyme Inc., Ajinomoto Co., Inc.Inventors: Tomohiro KODERA, Hiroyuki Nakagoshi, Noriko Miwa, Nami Nakamura, Hidehiko Wakabayashi
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Patent number: 7255888Abstract: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.Type: GrantFiled: November 28, 2005Date of Patent: August 14, 2007Assignee: Ajinomoto Co., Inc.Inventors: Tomohiro Sakamoto, Nami Nakamura, Tomohiro Kodera, Noriki Nio, Noriaki Yamada, Hidehiko Wakabayashi
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Publication number: 20070110847Abstract: A method of improving the quality of a starch-containing food and a method of suppressing the retrogradation of a starch-containing food by adding an enzyme having a glycosyl transfer activity, whereby an ?-1,4 bond is converted into an ?-1,6 bond, to the starch-containing food; and a quality improving agent for a starch-containing food which contains the enzyme.Type: ApplicationFiled: October 4, 2006Publication date: May 17, 2007Applicant: AJINOMOTO, CO., INC.Inventors: Takeshi Okamoto, Hidehiko Wakabayashi, Noriki Nio, Hikaru Shibata, Toshiya Numazawa
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Patent number: 7211285Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.Type: GrantFiled: September 7, 2001Date of Patent: May 1, 2007Assignee: Ajinomoto Co., Inc.Inventors: Hirokazu Kawaguchi, Hidehiko Wakabayashi, Masanori Kohmura, Mika Uda, Yasushi Nishimura, Yoichi Ueda
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Patent number: 7118775Abstract: The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing ?-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a ?-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.Type: GrantFiled: December 2, 2002Date of Patent: October 10, 2006Assignee: Ajinomoto Co., Inc.Inventors: Masanori Kohmura, Yasushi Nishimura, Koh-ichiro Sano, Hirokazu Kawaguchi, Gaku Hibino, Reiko Sugimoto, Hiroaki Nishiuchi, Hidehiko Wakabayashi, Yoichi Ueda, Minori Ishiguro, legal representative, Tatsuya Ishiguro, legal representative, Shouji Ishiguro, legal representative, Youhei Ishiguro, legal representative, Kyousuki Ishiguro, deceased
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Publication number: 20060068056Abstract: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.Type: ApplicationFiled: November 28, 2005Publication date: March 30, 2006Applicant: AJINOMOTO CO. INCInventors: Tomohiro Sakamoto, Nami Nakamura, Tomohiro Kodera, Noriki Nio, Noriaki Yamada, Hidehiko Wakabayashi
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Patent number: 7011860Abstract: Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto group in the molecule and a non-volatile compound having a mercapto group in the molecule are bound to form a disulfide structure, or a flavor precursor compound (flavor precursor compound B) which is an organic compound represented by Formula (1) shown below in which R1H is a non-volatile compound and R2H is a volatile compound having in the molecule a furan ring structure (including a structure where part or all of the carbon—carbon double bonds thereof are hydrogenated) or a thiophene ring structure (including a structure where part or all of the carbon—carbon double bonds thereof are hydrogenated), said Formula (1) being: R1—(S)n—R2 ??(1) which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.Type: GrantFiled: April 4, 2000Date of Patent: March 14, 2006Assignee: Ajinomoto Co., Inc.Inventors: Hidehiko Wakabayashi, Hirokazu Kawaguchi, Minori Ishiguro, legal representative, Tatsuya Ishiguro, legal representative, Shouji Ishiguro, legal representative, Youhei Ishiguro, legal representative, Yoichi Ueda, Kyousuke Ishiguro, deceased
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Publication number: 20040265471Abstract: The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing &ggr;-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a &ggr;-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.Type: ApplicationFiled: December 2, 2002Publication date: December 30, 2004Applicant: AJINOMOTO CO. INCInventors: Masanori Kohmura, Yasushi Nishimura, Koh-ichiro Sano, Hirokazu Kawaguchi, Gaku Hibino, Reiko Sugimoto, Hiroaki Nishiuchi, Hidehiko Wakabayashi, Yoichi Ueda, Kyousuke Ishiguro, Minori Ishiguro, Tatsuya Ishiguro, Shouji Ishiguro, Youhei Ishiguro
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Publication number: 20040028787Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.Type: ApplicationFiled: July 17, 2003Publication date: February 12, 2004Inventors: Hirokazu Kawaguchi, Hidehiko Wakabayashi, Masanori Kohmura, Mika Uda, Yasushi Nishimura, Yoichi Ueda
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Patent number: 4849238Abstract: A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.Type: GrantFiled: April 1, 1988Date of Patent: July 18, 1989Assignee: Ajinomoto Co., Inc.Inventors: Hidehiko Wakabayashi, Takako Tsubuku, Youichi Ueda, Ryuichi Miyajima