Patents by Inventor Katsuhiro MOTOJIMA

Katsuhiro MOTOJIMA 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).

  • LIQUID CONCENTRATE FOR SEASONING, WOOD PIECE USABLE AS FERMENTATION INDEX FOR SEASONING, KIT FOR MANUFACTURING SEASONING, METHOD FOR MANUFACTURING SEASONING, SEASONING, AND THICKENED SEASONING
    Publication number: 20230200418
    Abstract: A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.
    Type: Application
    Filed: September 4, 2022
    Publication date: June 29, 2023
    Applicant: KIKKOMAN CORPORATION
    Inventors: Hiroshi KATAYAMA, Yuri KUNITAKE, Yoichi HANADA, Ryo FUJIMORI, Kazuma OOKUBO, Katsuhiro MOTOJIMA
  • LIQUID CONCENTRATE FOR SEASONING, WOOD PIECE USABLE AS FERMENTATION INDEX FOR SEASONING, KIT FOR MANUFACTURING SEASONING, METHOD FOR MANUFACTURING SEASONING, SEASONING, AND THICKENED SEASONING
    Publication number: 20200281240
    Abstract: A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.
    Type: Application
    Filed: October 26, 2018
    Publication date: September 10, 2020
    Applicant: KIKKOMAN CORPORATION
    Inventors: Hiroshi KATAYAMA, Yuri KUNITAKE, Yoichi HANADA, Ryo FUJIMORI, Kazuma OOKUBO, Katsuhiro MOTOJIMA