Patents by Inventor Ryotaro Hoshi
Ryotaro Hoshi 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: 11457641Abstract: An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.Type: GrantFiled: February 12, 2016Date of Patent: October 4, 2022Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Junki Saito
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Patent number: 11406113Abstract: A tien-cha extract essence characterized by being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for producing a fermented food product using the tien-cha extract essence provide a technique which can be replaced for a tien-cha essence obtained by subjecting a tien-cha extract to electrodialysis having various problems, has no effect on flavor while maintaining the effects of the tien-cha extract of increasing the growth ability of lactic acid bacteria and the viability or the like of bifidobacterium bacteria, has an unprecedented effect of increasing the growth ability of bifidobacterium bacteria, and facilitates production and powderization.Type: GrantFiled: March 22, 2016Date of Patent: August 9, 2022Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Masatoshi Nakano, Daisuke Nozaki, Takao Suzuki
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Publication number: 20220135934Abstract: By a method for producing a culture for obtaining a culture by culturing a lactic acid bacterium and/or a bacterium belonging to the genus Bifidobacterium in a milk peptide-containing medium which is characterized in that a culture temperature is 3° C. or more lower than an optimum culture temperature of the lactic acid bacterium and/or the bacterium belonging to the genus Bifidobacterium, the change in the acidity during the storage of the product is not accelerated, and the bacterial count at the time of the preparation of the product can be maintained at a high level, even when the lactic acid bacterium or the like is cultured in a medium containing a milk peptide added thereto.Type: ApplicationFiled: February 3, 2020Publication date: May 5, 2022Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Junki SAITO, Ryotaro HOSHI
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Publication number: 20180077947Abstract: A tien-cha extract essence characterized by being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for producing a fermented food product using the tien-cha extract essence provide a technique which can be replaced for a tien-cha essence obtained by subjecting a tien-cha extract to electrodialysis having various problems, has no effect on flavor while maintaining the effects of the tien-cha extract of increasing the growth ability of lactic acid bacteria and the viability or the like of bifidobacterium bacteria, has an unprecedented effect of increasing the growth ability of bifidobacterium bacteria, and facilitates production and powderization.Type: ApplicationFiled: March 22, 2016Publication date: March 22, 2018Applicant: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro HOSHI, Masatoshi NAKANO, Daisuke NOZAKI, Takao SUZUKI
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Publication number: 20180042252Abstract: An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.Type: ApplicationFiled: February 12, 2016Publication date: February 15, 2018Applicant: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro HOSHI, Junki SAITO
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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: 9265270Abstract: An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).Type: GrantFiled: March 27, 2013Date of Patent: February 23, 2016Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Akihisa Matsui, Takao Suzuki
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Patent number: 9215881Abstract: The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.Type: GrantFiled: September 27, 2011Date of Patent: December 22, 2015Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Hiroe Utsumi, Akihisa Matsui, Takao Suzuki
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Publication number: 20150056683Abstract: An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).Type: ApplicationFiled: March 27, 2013Publication date: February 26, 2015Applicant: KABUSHIKI KAISHA YAKULT HONSHAInventors: Ryotaro Hoshi, Akihisa Matsui, Takao Suzuki
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Publication number: 20130209412Abstract: The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.Type: ApplicationFiled: September 27, 2011Publication date: August 15, 2013Applicant: Kabushiki Kaisha Yakult HonshaInventors: Ryotaro Hoshi, Hiroe Utsumi, Akihisa Matsui, Takao Suzuki
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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