Patents by Inventor Makoto Yamamori

Makoto Yamamori 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).

  • High amylose wheat starch and wheat containing the same
    Patent number: 7001939
    Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
    Type: Grant
    Filed: April 24, 2001
    Date of Patent: February 21, 2006
    Assignee: National Institute of Agrobiological Sciences
    Inventor: Makoto Yamamori
  • High amylose wheat starch and wheat containing the same
    Patent number: 6903255
    Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
    Type: Grant
    Filed: April 11, 2003
    Date of Patent: June 7, 2005
    Assignee: National Institute of Agrobiological Sciences
    Inventor: Makoto Yamamori
  • High amylose wheat starch and wheat containing the same
    Patent number: 6897354
    Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
    Type: Grant
    Filed: June 4, 1999
    Date of Patent: May 24, 2005
    Assignee: National Institute of Agrobiological Sciences
    Inventor: Makoto Yamamori
  • High amylose wheat starch and wheat containing the same
    Publication number: 20030208806
    Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
    Type: Application
    Filed: April 24, 2001
    Publication date: November 6, 2003
    Inventor: Makoto Yamamori
  • High amylose wheat starch and wheat containing the same
    Publication number: 20030200581
    Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
    Type: Application
    Filed: April 11, 2003
    Publication date: October 23, 2003
    Inventor: Makoto Yamamori
  • High amylose wheat starch and wheat containing the same
    Publication number: 20010000827
    Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention Is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
    Type: Application
    Filed: December 19, 2000
    Publication date: May 3, 2001
    Applicant: Director General of National Institute of Agrobiological Resources
    Inventor: Makoto Yamamori
  • Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki
    Patent number: 6139894
    Abstract: Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These flour blends make it possible to obtain foods which have excellent texture and flavor when consumed immediately after preparation or after being heated or thawed.
    Type: Grant
    Filed: August 25, 1997
    Date of Patent: October 31, 2000
    Assignees: Ministry of Agriculture, Forestry, and Fisheries, National Agricultural Experiment Station, Nisshin Flour Milling Co., Ltd.
    Inventors: Tsuguhiro Hoshino, Ryo Yoshikawa, Seiji Ito, Koichi Hatta, Toshiki Nakamura, Makoto Yamamori, Hideyuki Miyamura, Yuki Murayama, Yoshiko Kawamura, Katsuyuki Hayakawa, Keiko Tanaka, Seiji Tago, Shinji Ishigami, Masakazu Mizukami, Yasuhiro Tanaka
  • Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends
    Patent number: 6042867
    Abstract: Flour blends are described containing waxy wheat flour and are suitable for the preparation of breads, cakes, or noodles. These flour blends make it possible to obtain foods which do not show degraded texture after prolonged storage, and which particularly provide an excellent texture when consumed after being frozen and thawed.
    Type: Grant
    Filed: January 14, 1997
    Date of Patent: March 28, 2000
    Assignees: Ministry of Agriculture, Forestry and Fisheries Tohoku National Agricultrual Experiment Station, Nisshin Flour Milling Co., Ltd.
    Inventors: Tsuguhiro Hoshino, Ryo Yoshikawa, Seiji Ito, Koichi Hatta, Toshiki Nakamura, Makoto Yamamori, Katsuyuki Hayakawa, Keiko Tanaka, Hajime Akashi, Shigeru Endo, Seiji Tago, Shinji Ishigami