Patents by Inventor Makoto Nakauma

Makoto Nakauma 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: 10980268
    Abstract: An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux. The object can be solved by a concentrated liquid food, comprising: (A) a polysaccharide that becomes gelated or thickened by combining with calcium; (B) a calcium source; optional (C) a chelating agent; (D) a protein having emulsifiabilty; and (E) a soybean hemicellulose, (with the proviso that, when the calcium source (B) is a water-soluble calcium source, the concentrated liquid food comprises the chelating agent (C)), wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.
    Type: Grant
    Filed: April 17, 2015
    Date of Patent: April 20, 2021
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Nakauma, Takahiro Funami
  • Patent number: 10968334
    Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.
    Type: Grant
    Filed: March 6, 2009
    Date of Patent: April 6, 2021
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami
  • Publication number: 20210007980
    Abstract: The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration) (an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.
    Type: Application
    Filed: September 23, 2020
    Publication date: January 14, 2021
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
  • Patent number: 10357451
    Abstract: An object of the present invention is to provide an enteral nutrition that is simply injected and suppresses gastro-esophageal reflux. The present invention provides an enteral nutrition comprising 0.1 to 1.0 mass % of alginic acid and/or sodium salt thereof, calcium, and 0.1 to 3.5 parts by mass of a chelating agent per part by mass of the calcium.
    Type: Grant
    Filed: November 8, 2013
    Date of Patent: July 23, 2019
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Nakauma, Sayaka Ishihara, Satomi Nakao
  • Publication number: 20180344633
    Abstract: The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration)(an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.
    Type: Application
    Filed: December 2, 2016
    Publication date: December 6, 2018
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
  • Publication number: 20170099866
    Abstract: An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux. The object can be solved by a concentrated liquid food, comprising: (A) a polysaccharide that becomes gelated or thickened by combining with calcium; (B) a calcium source; optional (C) a chelating agent; (D) a protein having emulsifiabilty; and (E) a soybean hemicellulose, (with the proviso that, when the calcium source (B) is a water-soluble calcium source, the concentrated liquid food comprises the chelating agent (C)), wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.
    Type: Application
    Filed: April 17, 2015
    Publication date: April 13, 2017
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto NAKAUMA, Takahiro FUNAMI
  • Patent number: 9259021
    Abstract: The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %.
    Type: Grant
    Filed: January 12, 2010
    Date of Patent: February 16, 2016
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Nakauma, Sayaka Ishihara, Takahiro Funami
  • Publication number: 20150290123
    Abstract: An object of the present invention is to provide an enteral nutrition that is simply injected and suppresses gastro-esophageal reflux. The present invention provides an enteral nutrition comprising 0.1 to 1.0 mass % of alginic acid and/or sodium salt thereof, calcium, and 0.1 to 3.5 parts by mass of a chelating agent per part by mass of the calcium.
    Type: Application
    Filed: November 8, 2013
    Publication date: October 15, 2015
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto NAKAUMA, Sayaka ISHIHARA, Satomi NAKAO
  • Publication number: 20110274812
    Abstract: The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %.
    Type: Application
    Filed: January 12, 2010
    Publication date: November 10, 2011
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Nakauma, Sayaka Ishihara, Takahiro Funami
  • Publication number: 20110020530
    Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.
    Type: Application
    Filed: March 6, 2009
    Publication date: January 27, 2011
    Applicant: SAN-EI GEN F.F.I, INC.
    Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami