Patents by Inventor Kayo FUJIWARA

Kayo FUJIWARA 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).

  • LACTIC ACID BACTERIUM FERMENTATION PROMOTER
    Publication number: 20230052298
    Abstract: The present invention relates to a lactic acid bacterial fermentation promoter, containing at least one organic acid selected from malic acid and fumaric acid.
    Type: Application
    Filed: December 24, 2020
    Publication date: February 16, 2023
    Applicant: MEIJI CO., LTD.
    Inventors: Eri YAMAMOTO, Asami TSUCHIYA, Reiko WATANABE, Kayo FUJIWARA
  • FOOD COMPOSITION AND METHOD FOR PRODUCING THE SAME
    Publication number: 20110305812
    Abstract: The present invention provides a means for preventing syneresis and imparting freeze/thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of the present invention relates to a food composition containing pureed soybean curd (A), a foaming agent (B), a heat-coagulable substance (C), a stabilizer (D) and water, solidified by a heat treatment and having air bubbles dispersed therein, and a method for producing the same. A second aspect of the present invention relates to a food composition, containing pureed soybean curd (A), a heat-coagulable substance (C), carrageenan (D) and water, solidified by a heat treatment and containing water in an amount of 45 to 75% by mass, and a method for producing the same.
    Type: Application
    Filed: June 11, 2010
    Publication date: December 15, 2011
    Applicant: House Foods America Corporation
    Inventor: Kayo FUJIWARA