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).
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Publication number: 20220369681Abstract: A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.Type: ApplicationFiled: October 2, 2020Publication date: November 24, 2022Inventors: Sayaka ISHIHARA, Makoto Nakauma, Miki OTA
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Patent number: 10980268Abstract: 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: GrantFiled: April 17, 2015Date of Patent: April 20, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Takahiro Funami
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Patent number: 10968334Abstract: 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: GrantFiled: March 6, 2009Date of Patent: April 6, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami
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Publication number: 20210007980Abstract: 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: ApplicationFiled: September 23, 2020Publication date: January 14, 2021Applicant: SAN-EI GEN F.F.I., INC.Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
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Patent number: 10357451Abstract: 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: GrantFiled: November 8, 2013Date of Patent: July 23, 2019Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Sayaka Ishihara, Satomi Nakao
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Publication number: 20180344633Abstract: 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: ApplicationFiled: December 2, 2016Publication date: December 6, 2018Applicant: SAN-EI GEN F.F.I., INC.Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
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Publication number: 20170099866Abstract: 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: ApplicationFiled: April 17, 2015Publication date: April 13, 2017Applicant: SAN-EI GEN F.F.I., INC.Inventors: Makoto NAKAUMA, Takahiro FUNAMI
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Patent number: 9259021Abstract: 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: GrantFiled: January 12, 2010Date of Patent: February 16, 2016Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Sayaka Ishihara, Takahiro Funami
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Publication number: 20150290123Abstract: 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: ApplicationFiled: November 8, 2013Publication date: October 15, 2015Applicant: SAN-EI GEN F.F.I., INC.Inventors: Makoto NAKAUMA, Sayaka ISHIHARA, Satomi NAKAO
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Publication number: 20110274812Abstract: 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: ApplicationFiled: January 12, 2010Publication date: November 10, 2011Applicant: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Sayaka Ishihara, Takahiro Funami
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Publication number: 20110020530Abstract: 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: ApplicationFiled: March 6, 2009Publication date: January 27, 2011Applicant: SAN-EI GEN F.F.I, INC.Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami