Patents by Inventor Nobuchika Takesue

Nobuchika Takesue 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).

  • Method for producing yeast with high glutamic acid content
    Patent number: 9005683
    Abstract: Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, Saccharomyces cerevisiae or Candida utilis can be used. Therefore, by using the yeast with a high glutamic acid content obtained by the above-said method and the extract obtained by extraction from the yeast, a seasoning composition and a food or drink with a high glutamic acid content can be provided.
    Type: Grant
    Filed: October 30, 2009
    Date of Patent: April 14, 2015
    Assignee: Asahi Group Holdings, Ltd.
    Inventors: Ichiro Shibuya, Hiroaki Okano, Yoshitomo Kanaoka, Nobuchika Takesue
  • METHOD FOR PRODUCING YEAST WITH HIGH GLUTAMIC ACID CONTENT
    Publication number: 20110223287
    Abstract: Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, Saccharomyces cerevisiae or Candida utilis can be used. Therefore, by using the yeast with a high glutamic acid content obtained by the above-said method and the extract obtained by extraction from the yeast, a seasoning composition and a food or drink with a high glutamic acid content can be provided.
    Type: Application
    Filed: October 30, 2009
    Publication date: September 15, 2011
    Applicant: Asahi Breweries, Ltd.
    Inventors: Ichiro Shibuya, Hiroaki Okano, Yoshitomo Kanaoka, Nobuchika Takesue