Patents by Inventor Katsutoshi Tobe

Katsutoshi Tobe 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 SOY SAUCE USING GELATINIZED BROWN RICE AS STARCH MATERIAL
    Publication number: 20100278969
    Abstract: It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor.
    Type: Application
    Filed: December 26, 2007
    Publication date: November 4, 2010
    Applicant: Kikkoman Corporation
    Inventors: Katsutoshi Tobe, Takeki Tanno, Isao Egawa
  • Method for producing seasoning liquids
    Patent number: 6054150
    Abstract: Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine wherein the gluten is added to an enzymatically hydrolyzed mixture of the soy sauce koji and brine.
    Type: Grant
    Filed: August 21, 1998
    Date of Patent: April 25, 2000
    Assignee: Kikkoman Corporation
    Inventors: Katsutoshi Tobe, Toshinobu Sugimoto