Patents by Inventor Masamitsu Moriwaki
Masamitsu Moriwaki 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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Patent number: 11446319Abstract: A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.Type: GrantFiled: October 3, 2018Date of Patent: September 20, 2022Assignee: TAIYO KAGAKU CO., LTD.Inventors: Masamitsu Moriwaki, Kentaro Kumoi, Ryo Nakagawa, Miki Sagisaka, Makoto Ozeki
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Publication number: 20210205344Abstract: A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.Type: ApplicationFiled: October 3, 2018Publication date: July 8, 2021Applicant: Taiyo Kagaku Co., Ltd.Inventors: Masamitsu MORIWAKI, Kentaro KUMOI, Ryo NAKAGAWA, Miki SAGISAKA, Makoto OZEKI
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Patent number: 10869829Abstract: A composition containing a Moringa extract and/or a Moringa pulverized product, wherein a mass ratio of a content of a moringin to a content of a glucomoringin (moringin/glucomoringin) is from 0.00005 to 0.30, and wherein a myrosinase is deactivated, or the composition does not contain a myrosinase. The composition of the present invention is useful in the fields of foodstuff, cosmetics, and the like.Type: GrantFiled: November 8, 2019Date of Patent: December 22, 2020Assignee: TAIYO KAGAKU CO., LTD.Inventors: Kazuo Shimizu, Masamitsu Moriwaki
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Publication number: 20200390684Abstract: A composition containing a Moringa extract and/or a Moringa pulverized product, wherein a mass ratio of a content of a moringin to a content of a glucomoringin (moringin/glucomoringin) is from 0.00005 to 0.30, and wherein a myrosinase is deactivated, or the composition does not contain a myrosinase. The composition of the present invention is useful in the fields of foodstuff, cosmetics, and the like.Type: ApplicationFiled: November 8, 2019Publication date: December 17, 2020Applicant: Taiyo Kagaku Co., Ltd.Inventors: Kazuo SHIMIZU, Masamitsu MORIWAKI
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Patent number: 10676496Abstract: A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.Type: GrantFiled: October 31, 2019Date of Patent: June 9, 2020Assignee: TAIYO KAGAKU CO., LTD.Inventors: Masamitsu Moriwaki, Kentaro Kumoi, Makoto Ozeki
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Publication number: 20200062796Abstract: A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.Type: ApplicationFiled: October 31, 2019Publication date: February 27, 2020Applicant: TAIYO KAGAKU CO., LTD.Inventors: Masamitsu MORIWAKI, Kentaro KUMOI, Makoto OZEKI
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Patent number: 10519182Abstract: A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.Type: GrantFiled: January 31, 2018Date of Patent: December 31, 2019Assignee: TAIYO KAGAKU CO., LTD.Inventors: Masamitsu Moriwaki, Kentaro Kumoi, Makoto Ozeki
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Publication number: 20190248825Abstract: A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.Type: ApplicationFiled: January 31, 2018Publication date: August 15, 2019Applicant: TAIYO KAGAKU CO., LTD.Inventors: Masamitsu Moriwaki, Kentaro Kumoi, Makoto Ozeki
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Patent number: 7691425Abstract: The present invention provides a method for producing isoquercitrin, ?-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and ?-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.Type: GrantFiled: December 22, 2003Date of Patent: April 6, 2010Assignee: San-Ei Gen F.F.I., Inc.Inventors: Masamitsu Moriwaki, Kazuhiro Emura, Hisashi Tanaka
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Publication number: 20090143317Abstract: The present invention provides an ?-glycosyl isoquercitrin-containing novel composition which has a high in vivo absorbability, and hence exhibits a significant in vivo antioxidative activity. The present invention further provides preparation methods for such a composition. The composition contains a mixture of quercetin glycosides represented by the following formula: wherein Glc represents a glucose residue, and n is 0 or a positive integer of 1 or more, includes at least a quercetin glycoside wherein n is 3, and satisfies the following requirement (a): (a) the total proportion of quercetin glycosides in which n is 3, and in which other n values may be 1 or 2, or 1 and 2, is 50 mol % or more, and the total proportion of quercetin glycosides wherein n is 4 or more is 15 mol % or less, in the composition. The composition can be prepared by treating an enzymatically modified isoquercitrin with ?-amylase.Type: ApplicationFiled: December 28, 2005Publication date: June 4, 2009Applicants: Suntory Limited, SAN-EI GEN F.F.I., INC.Inventors: Yoshiko Ono, Namino Tomimori, Norifumi Tateishi, Masamitsu Moriwaki, Kazuhiro Emura, Shuji Okuyama
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Publication number: 20080187622Abstract: The present invention provides a method for producing isoquercitrin, ?-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and ?-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.Type: ApplicationFiled: December 22, 2003Publication date: August 7, 2008Applicant: SAN-EI GEN F.F.I., INC.Inventors: Masamitsu Moriwaki, Kazuhiro Emura, Hisashi Tanaka
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Publication number: 20080182893Abstract: Disclosed is an anti-atherogenic composition or an atherosclerosis progression inhibitory composition which can be used effectively for preventing or ameliorating atherosclerosis. The anti-atherogenic composition or atherosclerosis progression inhibitory composition comprises an enzyme-treated isoquercitrin as the active ingredient.Type: ApplicationFiled: March 6, 2006Publication date: July 31, 2008Applicant: SAN-EI GEN F.F.I., INC.Inventors: Yoshiki Nishizawa, Hidenori Koyama, Koka Motoyama, Masamitsu Moriwaki, Kazuhiro Emura, Mikio Nakamura
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Publication number: 20060051472Abstract: The present invention provides a method of suppressing fading of a tar colorant. More specifically, the present invention provides a method of suppressing a tar colorant fading phenomenon that occurs specifically in compositions containing (a) the tar colorant, and (b) at least one of reducing sugars, ascorbic acid compounds, or metals. This method can be attained by mixing (c) at least one selected from the group consisting of isoquercitrin, enzymatically modified isoquercitrin, rutin, enzymatically modified rutin, Chinese bayberry extract, and rosemary extract into such a composition, thus making the component (a), the component (b) and the component (c) coexist. The present invention further provides a composition for which fading of a tar colorant is suppressed using the above method, more specifically a composition containing at least one of reducing sugars, ascorbic acid compounds, or metals in addition to the tar colorant.Type: ApplicationFiled: May 6, 2005Publication date: March 9, 2006Applicant: SAN-EI GEN F.F.I., INC.Inventors: Takatoshi Koda, Masamitsu Moriwaki, Hisashi Tanaka, Kouji Utida
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Patent number: 5593869Abstract: Novel trehalase having the properties that it hydrolyzes .alpha.,.alpha.'-trehalose, 2,2'-dideoxy-.alpha.,.alpha.'-trehalose and 2-deoxy-.alpha.,.alpha.'-trehalose into the respective constituting sugars while it does not act on neotrehalose, lactose, maltose, celobiose and sucrose; its optimum pH is 5 to 6; its optimum temperature is 65.degree. C.; it is stable against heating up to 65.degree. C.; its molecular weight as measured by a gel filtration is 400,000 to 500,000 while the molecular weight of the subunit as measured by a sodium dodecylsulfate--polyacrylamide gel electrophoresis is 180,000 to 250,000; its isoelectric point as measured by an isoelectricfocusing is 2.7; and it is a glycoprotein.Type: GrantFiled: June 7, 1995Date of Patent: January 14, 1997Assignees: San-Ei Gen F.F.I, OsakaInventors: Sumio Kitahata, Hirofumi Nakano, Tsutomu Washino, Masamitsu Moriwaki
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Patent number: 5580545Abstract: Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R.sub.1, R.sub.3, R.sub.4, R.sub.6 and R.sub.8 are independently a methoxy group or an hydrogen atom, R.sub.2 and R.sub.7 are methoxy groups, and R.sub.5 is a methoxy group or an hydroxy group, and a method of modifying taste, comprising adding a taste-modifying effective amount of the flavone derivative (I) to a product used in a mouth or an orally ingestible product. Various factors associated with taste can be modified, for example, the derivative can enhance sourness, reduce saltiness, inhibit unpleasant lasting of sweetness, enhance refreshing flavor and its continuity, reduce flavor associated with acetic acid, and enhance body, deliciousness and savor associated with the combination of these tastes.Type: GrantFiled: April 14, 1995Date of Patent: December 3, 1996Assignee: San-Ei Gen F.F.I., Inc.Inventors: Tsutomu Washino, Kazuhiko Oosaki, Masamitsu Moriwaki, Katsumasa Fujii, Chiyoki Yukawa, Tatsuo Akai, Kenshi Mitsunaga
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Patent number: 5529927Abstract: Novel trehalase having the properties that it hydrolyzes .alpha.,.alpha.'-trehalose, 2,2'-dideoxy-.alpha.,.alpha.'-trehalose and 2-deoxy-.alpha.,.alpha.'-trehalose into the respective constituting sugars while it does not act on neotrehalose, lactose, maltose, celobiose and sucrose; its optimum pH is 5 to 6; its optimum temperature is 65.degree. C.; it is stable against heating up to 65.degree. C.; its molecular weight as measured by a gel filtration is 400,000 to 500,000 while the molecular weight of the subunit as measured by a sodium dodecylsulfate--polyacrylamide gel electrophoresis is 180,000 to 250,000; its isoelectric point as measured by an isoelectricfocusing is 2.7; and it is a glycoprotein.Type: GrantFiled: April 22, 1994Date of Patent: June 25, 1996Assignee: San-Ei Gen F.F.I., Inc.Inventors: Sumio Kitahata, Hirofumi Nakano, Tsutomu Washino, Masamitsu Moriwaki
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Patent number: 5122381Abstract: A process for dissolving a sparingly water-soluble flavonoid in an aqueous medium by use of one or more kinds of quercetin-3-0-glycosides, which is applicable to the case of using the sparingly water-soluble flavonoid as an antifading agent for colored drinks.Type: GrantFiled: August 20, 1990Date of Patent: June 16, 1992Assignee: San-Ei Chemical Industries, Ltd.Inventors: Masato Nishimura, Hiroshi Horikawa, Masamitsu Moriwaki