Patents by Inventor Shizuka Kogiso

Shizuka Kogiso 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).

  • Hydrated food
    Patent number: 10905764
    Abstract: Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.
    Type: Grant
    Filed: April 19, 2018
    Date of Patent: February 2, 2021
    Assignee: Taiyokagaku Co., Ltd.
    Inventors: Shizuka Kogiso, Makoto Ozeki, Nobuyuki Aoi
  • HYDRATED FOOD
    Publication number: 20180236083
    Abstract: Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.
    Type: Application
    Filed: April 19, 2018
    Publication date: August 23, 2018
    Applicant: Taiyokagaku Co., Ltd.
    Inventors: Shizuka KOGISO, Makoto OZEKI, Nobuyuki AOI
  • HYDRATED FOOD
    Publication number: 20150080469
    Abstract: Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.
    Type: Application
    Filed: October 6, 2014
    Publication date: March 19, 2015
    Inventors: Shizuka KOGISO, Makoto OZEKI, Nobuyuki AOI
  • Hydrated Food
    Publication number: 20090011108
    Abstract: Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.
    Type: Application
    Filed: April 25, 2006
    Publication date: January 8, 2009
    Applicant: Taiyokagaku Co., Ltd.
    Inventors: Shizuka Kogiso, Makoto Ozeki, Nobuyuki Aoi