Patents by Inventor Hisatoshi Shimokawa

Hisatoshi Shimokawa 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).

  • Seasoning products with high content of sweet amino acids and yeast strain for use in obtaining the same
    Patent number: 8377497
    Abstract: The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc.
    Type: Grant
    Filed: December 27, 2006
    Date of Patent: February 19, 2013
    Assignee: Japan Tobacco Inc.
    Inventors: Nobuyasu Matsumura, Hisatoshi Shimokawa
  • METHOD FOR SUPPRESSING THE ACRID TASTE AND/OR METALLIC TASTE DERIVED FROM POTASSIUM CHLORIDE
    Publication number: 20120128862
    Abstract: There are provided a method by which the acrid taste and/or metallic taste of potassium chloride which is added to food compositions for the purpose of manufacturing low- or reduced-salt products is suppressed in a safe and economical manner without compromising the palatability of the food compositions, as well as an agent for use in this method to suppress the acrid taste and/or metallic taste derived from potassium chloride. The agent contains a yeast-derived peptide containing composition as the active ingredient. The invention is also useful for salt reduction and for the treatment of diseases or conditions that are associated with excessive salt intake, as well as diseases or conditions that can be improved by reducing salt intake.
    Type: Application
    Filed: November 16, 2011
    Publication date: May 24, 2012
    Inventors: Junko TANIZAWA, Hisatoshi Shimokawa
  • SEASONING PRODUCTS WITH HIGH CONTENT OF SWEET AMINO ACIDS AND YEAST STRAIN FOR USE IN OBTAINING THE SAME
    Publication number: 20100028494
    Abstract: The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc.
    Type: Application
    Filed: December 27, 2006
    Publication date: February 4, 2010
    Inventors: Nobuyasu Matsumura, Hisatoshi Shimokawa