Patents by Inventor Koh-ichiro Sano

Koh-ichiro Sano 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 a flavor-enhancing material for foods
    Patent number: 7118775
    Abstract: The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing ?-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a ?-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.
    Type: Grant
    Filed: December 2, 2002
    Date of Patent: October 10, 2006
    Assignee: Ajinomoto Co., Inc.
    Inventors: Masanori Kohmura, Yasushi Nishimura, Koh-ichiro Sano, Hirokazu Kawaguchi, Gaku Hibino, Reiko Sugimoto, Hiroaki Nishiuchi, Hidehiko Wakabayashi, Yoichi Ueda, Minori Ishiguro, legal representative, Tatsuya Ishiguro, legal representative, Shouji Ishiguro, legal representative, Youhei Ishiguro, legal representative, Kyousuki Ishiguro, deceased
  • Process for producing a flavor-enhancing material for foods
    Publication number: 20040265471
    Abstract: The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing &ggr;-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a &ggr;-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.
    Type: Application
    Filed: December 2, 2002
    Publication date: December 30, 2004
    Applicant: AJINOMOTO CO. INC
    Inventors: Masanori Kohmura, Yasushi Nishimura, Koh-ichiro Sano, Hirokazu Kawaguchi, Gaku Hibino, Reiko Sugimoto, Hiroaki Nishiuchi, Hidehiko Wakabayashi, Yoichi Ueda, Kyousuke Ishiguro, Minori Ishiguro, Tatsuya Ishiguro, Shouji Ishiguro, Youhei Ishiguro