Patents by Inventor Jun Kohori
Jun Kohori 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: 9095163Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.Type: GrantFiled: July 14, 2010Date of Patent: August 4, 2015Assignee: Kao CorporationInventors: Shin Koike, Yuki Kaneko, Shigemi Tsuchiya, Jun Kohori
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Patent number: 8524309Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.Type: GrantFiled: December 21, 2012Date of Patent: September 3, 2013Assignee: Kao CorporationInventors: Jun Kohori, Masao Shimizu, Shin Koike, Keiji Shibata, Hiroaki Yamaguchi, Minoru Kase, Yoshitaka Senda, Manabu Sato, Eizo Maruyama, Hidenari Imai, Tsutomu Nishide, Nobuteru Ishizuka
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Publication number: 20120107481Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.Type: ApplicationFiled: July 14, 2010Publication date: May 3, 2012Applicant: Kao CorporationInventors: Shin Koike, Yuki Kaneko, Shigemi Tsuchiya, Jun Kohori
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Patent number: 8092795Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: GrantFiled: December 14, 2009Date of Patent: January 10, 2012Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori
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Patent number: 8053014Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.Type: GrantFiled: November 14, 2006Date of Patent: November 8, 2011Assignee: Kao CorporationInventors: Shin Koike, Koichi Okisaka, Jun Kohori, Yoko Seo, Noboru Shirahata, Hiroyuki Nakayama, Atsushi Suzuki, Ryuji Ochiai
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Patent number: 7906305Abstract: Provided is a process for preparing an immobilized enzyme, which comprises the steps of immobilizing an enzyme used for decomposing oil & fat on a carrier, by adsorption, without drying, bringing the immobilized enzyme into contact with a fatty acid triglyceride or fatty acid partial glyceride, or mixtures thereof, and adjusting the moisture content of the enzyme to 5% to 50% by weight based on the weight of the carrier, wherein the enzyme is used for esterification.Type: GrantFiled: January 29, 2007Date of Patent: March 15, 2011Assignee: Kao CorporationInventors: Manabu Sato, Masami Shimizu, Minoru Kase, Takaaki Watanabe, Jun Kohori
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Patent number: 7887868Abstract: A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low sodium concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: GrantFiled: May 19, 2006Date of Patent: February 15, 2011Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Yoko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Patent number: 7727524Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low sodium concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (D): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; (C) more than 2% by weight of an acidic amino acid and/or more than 1% by weight of a basic amino acid; and (D) 0.05% to 10% by weight of a food material having an antihypertensive effect.Type: GrantFiled: November 10, 2005Date of Patent: June 1, 2010Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20100092649Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: ApplicationFiled: December 14, 2009Publication date: April 15, 2010Applicant: KAO CORPORATIONInventors: Shigemi TSUCHIYA, Youko Seo, Jun Kohori
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Patent number: 7666409Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: GrantFiled: November 14, 2005Date of Patent: February 23, 2010Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori
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Publication number: 20090098268Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y/(X+Y)=0.05 to 1??formula (1) wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH3 group bonded to benzene rings in a molecule of the flavonoid.Type: ApplicationFiled: November 14, 2006Publication date: April 16, 2009Applicant: KAO CORPORATIONInventors: Shin Koike, Koichi Okisaka, Jun Kohori, Yoko Seo, Noboru Shirahata, Hiroyuki Nakayama, Atsushi Suzuki, Ryuji Ochiai
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Publication number: 20080069932Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.Type: ApplicationFiled: March 30, 2005Publication date: March 20, 2008Applicant: KAO CORPORATIONInventors: Jun Kohori, Masao Shimizu, Shin Koike, Keiji Shibata, Hiroaki Yamaguchi, Minoru Kase, Yoshitaka Senda, Manabu Sato, Eizo Maruyama, Hidenari Imai, Tsutomu Nishide, Nobuteru Ishizuka
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Patent number: 7238504Abstract: Provided is a process for preparing an immobilized enzyme, which comprises the steps of immobilizing an enzyme used for decomposing oil & fat on a carrier, by adsorption, without drying, bringing the immobilized enzyme into contact with a fatty acid triglyceride or fatty acid partial glyceride, or mixtures thereof, and adjusting the moisture content of the enzyme to 5% to 50% by weight based on the weight of the carrier, wherein the enzyme is used for esterification.Type: GrantFiled: July 1, 2003Date of Patent: July 3, 2007Assignee: Kao CorporationInventors: Manabu Sato, Masami Shimizu, Minoru Kase, Takaaki Watanabe, Jun Kohori
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Publication number: 20070122893Abstract: Provided is a process for preparing an immobilized enzyme, which comprises the steps of immobilizing an enzyme used for decomposing oil & fat on a carrier, by adsorption, without drying, bringing the immobilized enzyme into contact with a fatty acid triglyceride or fatty acid partial glyceride, or mixtures thereof, and adjusting the moisture content of the enzyme to 5% to 50% by weight based on the weight of the carrier, wherein the enzyme is used for esterification.Type: ApplicationFiled: January 29, 2007Publication date: May 31, 2007Applicant: KAO CORPORATIONInventors: Manabu Sato, Masami Shimizu, Minoru Kase, Takaaki Watanabe, Jun Kohori
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Publication number: 20060275346Abstract: A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low sodium concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: ApplicationFiled: May 19, 2006Publication date: December 7, 2006Applicant: KAO CORPORATIONInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Patent number: 7141399Abstract: Provided is a preparation process of diglycerides which comprises reacting a fatty acid or lower alkyl ester thereof with glycerin in the presence of an immobilized partial glyceride lipase while removing water, which is generated upon reaction, out of the system. The reaction is preferably terminated when the acid value (AV) of the reaction mixture satisfies the following range: 50R-60>AV>70R-150 (with the proviso that AV>0). The present process makes it possible to efficiently prepare a high purity of diglycerides without impairing lipase activity even under reduced pressure. The present process is effective without being influenced by variations in reaction conditions such as fatty acid/glycerin ratio, reaction temperature or enzyme concentration. Particularly, even when the fatty acid/glycerin ratio is high, a high purity of diglycerides can be produced at a high reaction yield.Type: GrantFiled: December 27, 2002Date of Patent: November 28, 2006Assignee: Kao CorporationInventors: Manabu Sato, Masami Shimizu, Jun Kohori, Minoru Kase, Takaaki Watanabe, Kazuhiro Onozuka
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Publication number: 20060115518Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: ApplicationFiled: November 14, 2005Publication date: June 1, 2006Applicant: KAO CORPORATIONInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori
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Publication number: 20060115517Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low sodium concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (D): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; (C) more than 2% by weight of an acidic amino acid and/or more than 1% by weight of a basic amino acid; and (D) 0.05% to 10% by weight of a food material having an antihypertensive effect.Type: ApplicationFiled: November 10, 2005Publication date: June 1, 2006Applicant: KAO CORPORATIONInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20060105065Abstract: A liquid seasoning, comprising: (A) 9% by weight or less of salt; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low salt concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: ApplicationFiled: July 14, 2005Publication date: May 18, 2006Applicant: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20050214914Abstract: Provided is a preparation process of diglycerides which comprises reacting a fatty acid or lower alkyl ester thereof with glycerin in the presence of an immobilized partial glyceride lipase while removing water, which is generated upon reaction, out of the system. The reaction is preferably terminated when the acid value (AV) of the reaction mixture satisfies the following range: 50R-60>AV>70R-150 (with the proviso that AV>0). The present process makes it possible to efficiently prepare a high purity of diglycerides without impairing lipase activity even under reduced pressure. The present process is effective without being influenced by variations in reaction conditions such as fatty acid/glycerin ratio, reaction temperature or enzyme concentration. Particularly, even when the fatty acid/glycerin ratio is high, a high purity of diglycerides can be produced at a high reaction yield.Type: ApplicationFiled: December 27, 2002Publication date: September 29, 2005Applicant: KAO CORPORATIONInventors: Manabu Sato, Masami Shimizu, Jun Kohori, Minoru Kase, Takaaki Watanabe, Kazuhiro Onozuka