Patents by Inventor Ryuichi Miyajima

Ryuichi Miyajima 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).

  • Foodstuffs having improved taste quality
    Patent number: 4849238
    Abstract: A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.
    Type: Grant
    Filed: April 1, 1988
    Date of Patent: July 18, 1989
    Assignee: Ajinomoto Co., Inc.
    Inventors: Hidehiko Wakabayashi, Takako Tsubuku, Youichi Ueda, Ryuichi Miyajima
  • Flavor enhancing seasoning containing deodorized garlic extract and process
    Patent number: 4741914
    Abstract: A flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. The extract produced may be deodorized and concentrated, to provide a seasoning additive that dramatically improves flavor fullness, depth and duration, and can be advantageously combined with flavor intensifiers such as MSG.
    Type: Grant
    Filed: April 4, 1986
    Date of Patent: May 3, 1988
    Assignee: Ajinomoto Co., Inc.
    Inventors: Akimitsu Kimizuka, Youichi Ueda, Makoto Sakaguchi, Ryuichi Miyajima
  • Method for producing a peptidase
    Patent number: 4228241
    Abstract: A method is provided for producing a peptidase capable of substantially completely hydrolyzing protein into its constituent amino acids which comprises culturing a strain of filamentous fungus, belonging to one of the species Aspergillus oryzae and Aspergillus soyae and characterized in that said strain is capable of producing said peptidase, in a nutrient culture medium containing at least one substrate selected from the group consisting of a fatty acid having 14, 16, 18 or 20 carbon atoms and a derivative of said fatty acid, and recovering said peptidase from said culture medium. It is particularly effective to use a combination of a sugar ester of a fatty acid and a vegetable oil as substrates in a liquid culture medium.
    Type: Grant
    Filed: March 24, 1978
    Date of Patent: October 14, 1980
    Assignee: Ajinomoto Company, Incorporated
    Inventors: Hirofumi Hiraga, Ryuichi Miyajima, Koji Mitsugi
  • Method of producing peptidase
    Patent number: 3957581
    Abstract: Some strains of Cladosporium produce highly active peptidase. The peptidase can liberate most amino acids from proteins in high yields.
    Type: Grant
    Filed: February 13, 1975
    Date of Patent: May 18, 1976
    Assignee: Ajinomoto Co., Inc.
    Inventors: Sadanobu Tobe, Ryuichi Miyajima, Koji Mitsugi