Patents by Inventor Kazuji TAMURA

Kazuji TAMURA 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).

  • Patent number: 11147791
    Abstract: An object of the present invention is to provide a novel composition for use in activating a sympathetic nerve. The present invention provides a composition for use in activating a sympathetic nerve, comprising a polyphenol as an active ingredient. The polyphenol comprises 25% by mass or more of monomeric to tetrameric polyphenols, and the monomeric to tetrameric polyphenols include at least catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1 and cinnamtannin A2.
    Type: Grant
    Filed: November 28, 2017
    Date of Patent: October 19, 2021
    Inventors: Kazuji Tamura, Hiroki Ohara
  • Publication number: 20210113517
    Abstract: An object of the present invention is to provide a novel composition for use in activating a sympathetic nerve. The present invention provides a composition for use in activating a sympathetic nerve, comprising a polyphenol as an active ingredient. The polyphenol comprises 25% by mass or more of monomeric to tetrameric polyphenols, and the monomeric to tetrameric polyphenols include at least catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1 and cinnamtannin A2.
    Type: Application
    Filed: November 28, 2017
    Publication date: April 22, 2021
    Inventors: Kazuji Tamura, Hiroki Ohara
  • Publication number: 20200163355
    Abstract: The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation.
    Type: Application
    Filed: May 31, 2018
    Publication date: May 28, 2020
    Applicant: MEIJI CO., LTD.
    Inventors: Kazuji TAMURA, Junya ISHIDA, Motofumi TAKAHASHI, Nobutaka YAHIRO
  • Publication number: 20190029288
    Abstract: Provided is cacao extract with better flavor and in which miscellaneous flavor is reduced, and a method for producing such cacao extract. The cacao-derived water extract of the present invention contains polyphenol. In this cacao water extract, the ratio of a total mass of dimeric to tetrameric proanthocyanidins to a total mass of monomeric to octameric proanthocyanidins is 40% or more. Also, in this method for producing cacao extract, an active ingredient such as polyphenol is extracted from a cacao raw material such as cacao powder using water adjusted to a temperature within a range from 50° C. to 90° C. inclusive and to a pH within a range from 2.0 to 5.0 inclusive.
    Type: Application
    Filed: February 27, 2017
    Publication date: January 31, 2019
    Inventors: Kazuji TAMURA, Asami TSUCHIYA, Nobutaka YAHIRO