Patents by Inventor Hiroko Kodera

Hiroko Kodera 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).

  • Patent number: 10196430
    Abstract: To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80° C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.
    Type: Grant
    Filed: October 31, 2012
    Date of Patent: February 5, 2019
    Assignee: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Kenichi Ason, Yusuke Fukuda, Setsuko Hirakura, Hiroko Kodera, Eiji Nakao
  • Publication number: 20160331015
    Abstract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5?-guanylic acid or 5?-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5?-IG.
    Type: Application
    Filed: July 5, 2016
    Publication date: November 17, 2016
    Inventors: Ryo IWAKIRI, Hirokazu MAEKAWA, Naohisa MASUO, Shogo FURUE, Hiroko KODERA, Setsuko HIRAKURA, Masahiro NISHIDA, Masanori UCHIDA, Sakiko IKEDA
  • Publication number: 20150225690
    Abstract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5?-guanylic acid or 5?-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5?-IG.
    Type: Application
    Filed: April 23, 2015
    Publication date: August 13, 2015
    Inventors: Ryo IWAKIRI, Hirokazu MAEKAWA, Naohisa MASUO, Shogo FURUE, Hiroko KODERA, Setsuko HIRAKURA, Masahiro NISHIDA, Masanori UCHIDA, Sakiko IKEDA
  • Patent number: 9084435
    Abstract: The present invention provides a natural yeast extract having a high-impact first taste by containing glutamic acid in a large amount. Further, the present invention provides a yeast extract having strong umami by containing 5?-guanylic acid or 5?-inosinic acid in a large amount. In addition, the present invention provides a yeast mutant accumulating glutamic acid, glutamine, and ribonucleic acid in a large amount for obtaining the yeast extract. A yeast mutant inducing a natural mutation to which organic acid-tolerance or organic acid analogue-tolerance is imparted accumulates free glutamic acid and glutamine in such a significant amount as a total amount of 10% by weight or more in a cell, and further accumulates ribonucleic acid in an amount of 5% by weight or more. A yeast extract produced using the above yeast mutant contains L-glutamic acid in an amount of 20% by weight or more, and further contains 5?-IG in an amount of 3% by weight or more.
    Type: Grant
    Filed: March 26, 2009
    Date of Patent: July 21, 2015
    Assignee: KOHJIN CO., LTD.
    Inventors: Ryo Iwakiri, Hirokazu Maekawa, Naohisa Masuo, Shogo Furue, Hiroko Kodera, Setsuko Hirakura, Masahiro Nishida, Masanori Uchida, Sakiko Ikeda
  • Publication number: 20140308430
    Abstract: To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80° C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.
    Type: Application
    Filed: October 31, 2012
    Publication date: October 16, 2014
    Inventors: Kenichi Ason, Yusuke Fukuda, Setsuko Hirakura, Hiroko Kodera, Eiji Nakao
  • Publication number: 20140234526
    Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.
    Type: Application
    Filed: August 21, 2012
    Publication date: August 21, 2014
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yoshie Yasumatsu, Hiroko Kodera, Kenichi Ason
  • Publication number: 20110020528
    Abstract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5?-guanylic acid or 5?-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5?-IG.
    Type: Application
    Filed: March 26, 2009
    Publication date: January 27, 2011
    Applicant: KOHJIN CO., LTD.
    Inventors: Ryo Iwakiri, Hirokazu Maekawa, Naohisa Masuo, Shogo Furue, Hiroko Kodera, Setsuko Hirakura, Masahiro Nishida, Masanori Uchida, Sakiko Ikeda