Patents by Inventor Mika Uda

Mika Uda 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).

  • Enzyme preparation and process for producing food using the same
    Patent number: 8263145
    Abstract: The present invention provides an enzyme preparation containing, as the active ingredient, an acidic or alkaline substance capable of shifting the pH value of the preparation toward a pH range wherein the expression of activity of a transglutaminase is inhibited when the transglutaminase is dissolved in the presence of collagen in a solution. The present invention also provides a process for producing a food by using the aforementioned enzyme preparation.
    Type: Grant
    Filed: March 28, 2005
    Date of Patent: September 11, 2012
    Assignee: Ajinomoto Co., Inc.
    Inventors: Rikiya Ishida, Mika Uda, Yoshiyuki Kumazawa
  • Composition for retaining and developing the flavor of a food or drink
    Patent number: 7211285
    Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.
    Type: Grant
    Filed: September 7, 2001
    Date of Patent: May 1, 2007
    Assignee: Ajinomoto Co., Inc.
    Inventors: Hirokazu Kawaguchi, Hidehiko Wakabayashi, Masanori Kohmura, Mika Uda, Yasushi Nishimura, Yoichi Ueda
  • Enzyme preparation and process for producing food using the same
    Publication number: 20050249839
    Abstract: The present invention provides an enzyme preparation containing, as the active ingredient, an acidic or alkaline substance capable of shifting the pH value of the preparation toward a pH range wherein the expression of activity of a transglutaminase is inhibited when the transglutaminase is dissolved in the presence of collagen in a solution. The present invention also provides a process for producing a food by using the aforementioned enzyme preparation.
    Type: Application
    Filed: March 28, 2005
    Publication date: November 10, 2005
    Applicant: Ajinomoto Co., Inc.
    Inventors: Rikiya Ishida, Mika Uda, Yoshiyuki Kumazawa
  • Composition for enhancing or improving the flavor of foods or drinks and method of enhancing or improving the flavor of foods or drinks by using the same
    Publication number: 20040028787
    Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.
    Type: Application
    Filed: July 17, 2003
    Publication date: February 12, 2004
    Inventors: Hirokazu Kawaguchi, Hidehiko Wakabayashi, Masanori Kohmura, Mika Uda, Yasushi Nishimura, Yoichi Ueda