Patents by Inventor Shigemi Tsuchiya
Shigemi Tsuchiya 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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Publication number: 20220218518Abstract: A steam generator according to the present invention comprises a heat generating layer comprising an oxidizable metal, a carbon component, and water, a first water absorbent layer laminated on the heat generating layer and comprising a first water absorbent, a water absorbing sheet laminated on the first water absorbent layer, and a second water absorbent layer laminated on the water absorbing sheet and comprising a second water absorbent.Type: ApplicationFiled: December 27, 2019Publication date: July 14, 2022Applicant: KAO CORPORATIONInventors: Takuya OKAMOTO, Shigemi TSUCHIYA
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Publication number: 20190321216Abstract: A steam heating tool includes a cover member that has a cover portion covering a mouth and a nose of a user, and a steam generator that is held on a surface of the cover portion on a side of the user, in which a space interposed between the cover portion and a face of the user is formed at a time of use, and the steam heating tool satisfies following formulae (1) to (3): 300?VG?1,500 (1); 40?MV?150 (2); and 5?VG/MV?25 (3), where VG represents a cumulative steam generation amount [mg] released into the space for 10 minutes from a start of steam generation of the steam generator, and MV represents a volume [mL] of the space.Type: ApplicationFiled: June 13, 2017Publication date: October 24, 2019Applicant: KAO CORPORATIONInventors: Shigemi TSUCHIYA, Yasuto SAITA, Hideshi ODA
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Patent number: 9095163Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.Type: GrantFiled: July 14, 2010Date of Patent: August 4, 2015Assignee: Kao CorporationInventors: Shin Koike, Yuki Kaneko, Shigemi Tsuchiya, Jun Kohori
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Publication number: 20120107481Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.Type: ApplicationFiled: July 14, 2010Publication date: May 3, 2012Applicant: Kao CorporationInventors: Shin Koike, Yuki Kaneko, Shigemi Tsuchiya, Jun Kohori
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Patent number: 8092795Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: GrantFiled: December 14, 2009Date of Patent: January 10, 2012Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori
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Patent number: 7887868Abstract: A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low sodium concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: GrantFiled: May 19, 2006Date of Patent: February 15, 2011Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Yoko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Patent number: 7833556Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods.Type: GrantFiled: May 3, 2007Date of Patent: November 16, 2010Assignee: Kao CorporationInventors: Tsutomu Nishide, Shigemi Tsuchiya, Shin Koike, Yoshinobu Nakajima, Yoshinori Inagawa, Masashi Yano, Yoshio Kawaseki
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Patent number: 7727524Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low sodium concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (D): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; (C) more than 2% by weight of an acidic amino acid and/or more than 1% by weight of a basic amino acid; and (D) 0.05% to 10% by weight of a food material having an antihypertensive effect.Type: GrantFiled: November 10, 2005Date of Patent: June 1, 2010Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20100092649Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: ApplicationFiled: December 14, 2009Publication date: April 15, 2010Applicant: KAO CORPORATIONInventors: Shigemi TSUCHIYA, Youko Seo, Jun Kohori
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Patent number: 7666409Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: GrantFiled: November 14, 2005Date of Patent: February 23, 2010Assignee: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori
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Publication number: 20070202239Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods.Type: ApplicationFiled: May 3, 2007Publication date: August 30, 2007Applicant: Kao CorporationInventors: Tsutomu NISHIDE, Shigemi Tsuchiya, Shin Koike, Yoshinobu Nakajima, Yoshinori Inagawa, Masashi Yano, Yoshio Kawaseki
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Patent number: 7232586Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1 % by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5 % by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7 % by weight of ingredient (A) of a plant sterol.Type: GrantFiled: September 12, 2003Date of Patent: June 19, 2007Assignee: Kao CorporationInventors: Tsutomu Nishide, Shigemi Tsuchiya, Shin Koike, Yoshinobu Nakajima, Yoshinori Inagawa, Masashi Yano, Yoshio Kawaseki
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Publication number: 20060275346Abstract: A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low sodium concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: ApplicationFiled: May 19, 2006Publication date: December 7, 2006Applicant: KAO CORPORATIONInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20060115518Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.Type: ApplicationFiled: November 14, 2005Publication date: June 1, 2006Applicant: KAO CORPORATIONInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori
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Publication number: 20060115517Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low sodium concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (D): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; (C) more than 2% by weight of an acidic amino acid and/or more than 1% by weight of a basic amino acid; and (D) 0.05% to 10% by weight of a food material having an antihypertensive effect.Type: ApplicationFiled: November 10, 2005Publication date: June 1, 2006Applicant: KAO CORPORATIONInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20060105065Abstract: A liquid seasoning, comprising: (A) 9% by weight or less of salt; (B) 0.5 to 4.2% by weight of potassium; and (C) 0.05 to 20% by weight of a substance having an antihypertensive effect. Salty taste is sufficiently provided despite its low salt concentration, and pharmacological functions such as an antihypertensive effect are also provided at a high level.Type: ApplicationFiled: July 14, 2005Publication date: May 18, 2006Applicant: Kao CorporationInventors: Shigemi Tsuchiya, Youko Seo, Jun Kohori, Ryuji Ochiai, Atsushi Suzuki
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Publication number: 20040156972Abstract: Oil or fat compositions contain the following ingredients:Type: ApplicationFiled: September 12, 2003Publication date: August 12, 2004Applicant: Kao CorporationInventors: Tsutomu Nishide, Shigemi Tsuchiya, Shin Koike, Yoshinobu Nakajima, Yoshinori Inagawa, Masashi Yano, Yoshio Kawaseki