Patents by Inventor Ryoichi Akahoshi
Ryoichi Akahoshi 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: 9708579Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.Type: GrantFiled: May 22, 2006Date of Patent: July 18, 2017Assignee: KABUSHIKI KAISHA YAKULT HONSHAInventors: Nobuhiro Ogasawara, Mayumi Ishii, Masaki Yoshikawa, Tatsuyuki Kudo, Ryoichi Akahoshi, Akihisa Matsui, Susumu Mizusawa, Haruyuki Kimizuka, Takao Suzuki
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Patent number: 9596875Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.Type: GrantFiled: May 22, 2006Date of Patent: March 21, 2017Assignee: KABUSHIKI KAISHA YAKULT HONSHAInventors: Ryotaro Hoshi, Nobuhiro Ogasawara, Masaki Yoshikawa, Tatsuyuki Kudo, Ryoichi Akahoshi, Susumu Mizusawa, Haruyuki Kimizuka, Takao Suzuki
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Patent number: 8871289Abstract: It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat content in the acidic milk drink. Namely, an acidic milk drink characterized by containing polydextrose and sucrose at a solid non-fat milk content of 1.0 to 4.0% by mass.Type: GrantFiled: May 24, 2005Date of Patent: October 28, 2014Assignee: Kabushiki Kaisha Yakult HonshaInventors: Masatoshi Nakano, Yukiko Kobayashi, Ryoichi Akahoshi
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Patent number: 8518465Abstract: An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.Type: GrantFiled: October 20, 2006Date of Patent: August 27, 2013Assignee: Kabushiki Kaisha Yakult HonshaInventors: Masatoshi Nakano, Akihisa Matsui, Yukiko Kobayashi, Ryoichi Akahoshi
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Patent number: 8058051Abstract: It is intended to provide Bifidobacterium bifidum which has an effect of killing Helicobacter pylori and shows high survivability even in the case of being stored in a fermented milk food or drink under aerobic condition. The Bifidobacterium bifidum has the following characteristics: (1) having an effect of killing Helicobacter pylori; and (2) showing a survival rate of 10% or higher in the case of being stored in a fermented milk drink or food under aerobic condition at 10° C. for 14 days.Type: GrantFiled: July 20, 2006Date of Patent: November 15, 2011Assignee: Kabushiki Kaisha Yakult HonshaInventors: Atsushi Nose, Daisuke Nozaki, Fumiyasu Ishikawa, Susumu Mizusawa, Ryoichi Akahoshi
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Patent number: 7927638Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.Type: GrantFiled: July 22, 2005Date of Patent: April 19, 2011Assignee: Kabushiki Kaisha Yakult HonshaInventors: Yoshiharu Kuma, Ryoichi Akahoshi, Tatsuyuki Kudo, Kojiro Kawami, Miku Shibata, Shinji Hashimoto
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Patent number: 7718709Abstract: A fat or oil composition comprising a polyvalent unsaturated fatty acid component and an emulsifying agent having an HLB of 4 or less, wherein the amount of the emulsifying agent having an HLB of 4 or less is from 25 to 300 parts by weight, based on 100 parts by weight of the polyvalent unsaturated fatty acid component. The fat or oil composition can be used as an oil-in-water droplet emulsion composition. The fat or oil composition and the oil-in-water droplet emulsion composition can be used for foodstuff and the like.Type: GrantFiled: June 26, 2003Date of Patent: May 18, 2010Assignees: Taiyo Kagaku Co., Ltd., Kabushiki Kaisha Yakult HonshaInventors: Makoto Ishikawa, Hironobu Nanbu, Lekh Raj Juneja, Nobuhiro Ogasawara, Masatoshi Nakano, Ryoichi Akahoshi
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Publication number: 20100015281Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.Type: ApplicationFiled: May 22, 2006Publication date: January 21, 2010Applicant: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Nobuhiro Ogasawara, Masaki Yoshikawa, Tatsuyuki Kudo, Ryoichi Akahoshi, Susumu Mizusawa, Haruyuki Kimizuka, Takao Suzuki
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Publication number: 20090252709Abstract: It is intended to provide Bifidobacterium bifidum which has an effect of killing Helicobacter pylori and shows high survivability even in the case of being stored in a fermented milk food or drink under aerobic condition. The Bifidobacterium bifidum has the following characteristics: (1) having an effect of killing Helicobacter pylori; and (2) showing a survival rate of 10% or higher in the case of being stored in a fermented milk drink or food under aerobic condition at 10° C. for 14 days.Type: ApplicationFiled: July 20, 2006Publication date: October 8, 2009Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Atsushi Nose, Daisuke Nozaki, Fumiyasu Ishikawa, Susumu Mizusawa, Ryoichi Akahoshi
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Publication number: 20090226566Abstract: An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.Type: ApplicationFiled: October 20, 2006Publication date: September 10, 2009Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Masatoshi Nakano, Akihisa Matsui, Yukiko Kobayashi, Ryoichi Akahoshi
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Publication number: 20080292751Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.Type: ApplicationFiled: May 22, 2006Publication date: November 27, 2008Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Nobuhiro Ogasawara, Mayumi Ishii, Masaki Yoshikawa, Tatsuyuki Kudo, Ryoichi Akahoshi, Akihisa Matsui, Susumu Mizusawa, Haruyuki Kimizuka, Takao Suzuki
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Patent number: 7396552Abstract: Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabilizers without worsening the stability of the drinks achieved by the stabilizer.Type: GrantFiled: May 8, 2001Date of Patent: July 8, 2008Assignees: Kabushiki Kaisha Yakult Honsha, Nitta Gelatin Inc.Inventors: Nobuhiro Ogasawara, Ryoichi Akahoshi, Shinji Hashimoto, Eiichi Yamashita, Keiichi Yamamoto
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Publication number: 20070231442Abstract: It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat content in the acidic milk drink. Namely, an acidic milk drink characterized by containing polydextrose and sucrose at a solid non-fat milk content of 1.0 to 4.0% by mass.Type: ApplicationFiled: May 24, 2005Publication date: October 4, 2007Inventors: Masatosi Nakano, Yokiko Kobayashi, Ryoichi Akahoshi
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Patent number: 7115291Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.Type: GrantFiled: August 1, 2000Date of Patent: October 3, 2006Assignee: Kabushiki Kaisha Yakult HonshaInventors: Yoshiharu Kuma, Ryoichi Akahoshi, Tatsuyuki Kudo, Kojiro Kawami, Miku Shibata, Shinji Hashimoto
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Publication number: 20060058401Abstract: A fat or oil composition comprising a polyvalent unsaturated fatty acid component and an emulsifying agent having an HLB of 4 or less, wherein the amount of the emulsifying agent having an HLB of 4 or less is from 25 to 300 parts by weight, based on 100 parts by weight of the polyvalent unsaturated fatty acid component. The fat or oil composition can be used as an oil-in-water droplet emulsion composition. The fat or oil composition and the oil-in-water droplet emulsion composition can be used for foodstuff and the like.Type: ApplicationFiled: June 26, 2003Publication date: March 16, 2006Inventors: Makoto Ishikawa, Hironobu Nanbu, Lekh Juneja, Nobuhiro Ogasawara, Masatoshi Nakano, Ryoichi Akahoshi
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Publication number: 20050255193Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.Type: ApplicationFiled: July 22, 2005Publication date: November 17, 2005Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Yoshiharu Kuma, Ryoichi Akahoshi, Tatsuyuki Kudo, Kojiro Kawami, Miku Shibata, Shinji Hashimoto
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Publication number: 20030175398Abstract: Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabilizers without worsening the stability of the drinks achieved by the stabilizer.Type: ApplicationFiled: May 14, 2003Publication date: September 18, 2003Inventors: Nobuhiro Ogasawara, Ryoichi Akahoshi, Shinji Hashimoto, Eiichi Yamashita, Keiichi Yamamoto
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Patent number: 6106786Abstract: A blowing type aroma apparatus, involving no danger of fire and being capable of providing a natural aroma. A body of the aroma apparatus has an opening in its upper surface. A container for containing a liquid aromatic and a cylinder surrounding this container and having open upper and lower ends are located in the opening. An impregnator impregnated with the aromatic is disposed in the container. An axial flow fan is housed beneath the opening within the body and the air flow generated by the axial flow fan passes through the support member and flows into a space between the cylinder and the container. The air becomes a laminar flow and rises in the space between the cylinder and the container. The air flow permits the volatilization of the aromatic contained in the impregnator, whereby the aroma is diffused from the opening at the upper end of the cylinder.Type: GrantFiled: December 30, 1998Date of Patent: August 22, 2000Assignee: Futaba Denshi Kogyo K.K.Inventor: Ryoichi Akahoshi
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Patent number: 6025008Abstract: Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.Type: GrantFiled: August 18, 1997Date of Patent: February 15, 2000Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryoichi Akahoshi, Takahiro Mizobuchi, Yoshihiro Takahashi, Taketsugu Saita
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Patent number: 5690975Abstract: The present invention relates to a method for producing calcium enriched fermented milk or fermented milk drink, where blockwise-type HM pectin, calcium individually together with syrup is added into lactic acid-fermented acidified milk, and then the mixture is subjected to a homogenizing treatment. Also a method for producing calcium enriched fermented milk or fermented milk drink, where lactic acid-fermented acidified milk is subjected to a homogenizing treatment, syrup and blockwise-type HM pectin is added therein and mixed, and calcium is added therein and then mixed. Moreover, it relates to calcium enriched fermented milk or fermented milk drink having excellent physical stability obtained by said methods.Type: GrantFiled: October 13, 1995Date of Patent: November 25, 1997Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryoichi Akahoshi, Mika Irie, Yoshiharu Kuma