Patents by Inventor Hideo Muromachi

Hideo Muromachi 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).

  • Process for producing bread
    Publication number: 20040101594
    Abstract: The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The present invention relates to the yeast which belongs to the genus Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm or more of diacetyl in the bread and 2 ml or more of carbon dioxide gas per 1 g of the dough, a screening method for selecting the yeast, a process for making bread containing the yeast and the dough and bread made by the method.
    Type: Application
    Filed: October 15, 2003
    Publication date: May 27, 2004
    Applicant: KYOWA HAKKO KOGYO CO., LTD.
    Inventors: Toshiaki Imura, Takashi Onaka, Hideo Muromachi, Hideki Kawasaki
  • Process for producing bread
    Patent number: 6649198
    Abstract: The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The present invention relates to the yeast which belongs to the genus Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm or more of diacetyl in the bread and 2 ml or more of carbon dioxide gas per 1 g of the dough, a screening method for selecting the yeast, a process for making bread containing the yeast and the dough and bread made by the method.
    Type: Grant
    Filed: May 9, 2001
    Date of Patent: November 18, 2003
    Assignee: Kyowa Hakko Kogyo Co., Ltd.
    Inventors: Toshiaki Imura, Takashi Onaka, Hideo Muromachi, Hideki Kawasaki
  • Process for producing bread
    Publication number: 20010055634
    Abstract: The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The present invention relates to the yeast which belongs to the genus Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm or more of diacetyl in the bread and 2 ml or more of carbon dioxide gas per 1 g of the dough, a screening method for selecting the yeast, a process for making bread containing the yeast and the dough and bread made by the method.
    Type: Application
    Filed: May 9, 2001
    Publication date: December 27, 2001
    Inventors: Toshiaki Imura, Takashi Onaka, Hideo Muromachi, Hideki Kawasaki
  • Method for the production of foods and beverages
    Patent number: 5520933
    Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.
    Type: Grant
    Filed: July 8, 1993
    Date of Patent: May 28, 1996
    Assignee: Kyowa Hakko Kogyo Co., Ltd.
    Inventors: Nobuko Yoshida, Nobuo Ogata, Makoto Egi, Hideo Muromachi, Yoichi Koiwa, Shigenori Ohta