Patents by Inventor Shouta UWAMORI

Shouta UWAMORI 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).

  • HIGH-DISPERSIBILITY DEXTRIN POWDER
    Publication number: 20210269555
    Abstract: The present invention provides a dextrin powder at a low cost which may be used as a component of thickeners that are good in dispersibility in moisture, etc. A dextrin powder obtainable by spray drying a dextrin solution, wherein dextrin particles with a length to thickness ratio of 3 or more are contained in a proportion of 3% or more (as based on the number of the particles). A thickener comprising the dextrin powder. A food comprising the dextrin powder.
    Type: Application
    Filed: July 17, 2019
    Publication date: September 2, 2021
    Applicant: NUTRI CO., LTD.
    Inventors: Shouta UWAMORI, Yohei TANIYAMA
  • Gelling composition
    Patent number: 10806167
    Abstract: The present invention provides a gelling composition for preparing a gelatinous food which do not dissolve even when reheated (e.g., dysphagia diet). The present invention provides a gelling composition for preparing a gelatinous food which retains its original shape even when reheated, wherein the gelling composition comprises a water-soluble polymer capable of forming a thermo-irreversible gel. Also provided is a method of gelling a food and enhancing the shape-retaining property of the food against reheating by using the above-described gelling composition, as well as a method of preparing a gelatinous food which retains its original shape even when reheated by using the above-described gelling composition.
    Type: Grant
    Filed: March 17, 2016
    Date of Patent: October 20, 2020
    Assignee: Nutri Co., Ltd.
    Inventors: Susumu Kawaguchi, Yohei Taniyama, Shouta Uwamori
  • HIGHLY DISPERSIBLE DEXTRIN AND PRODUCTION METHOD THEREFOR
    Publication number: 20190380371
    Abstract: The present invention provides dextrin particles at a low cost which may be used as a component of thickeners that are good in dispersibility in moisture, etc. Fibrous dextrin particles. A thickener comprising the fibrous dextrin particles. A food comprising the fibrous dextrin particles. A method of preparing fibrous dextrin particles, comprising spray drying a dextrin solution with a viscosity of 100 mPa·s or more.
    Type: Application
    Filed: January 11, 2018
    Publication date: December 19, 2019
    Applicant: Nutri Co., Ltd.
    Inventors: Shouta UWAMORI, Yohei TANIYAMA
  • GELLING COMPOSITION
    Publication number: 20180077961
    Abstract: The present invention provides a gelling composition for preparing a gelatinous food which do not dissolve even when reheated (e.g., dysphagia diet). The present invention provides a gelling composition for preparing a gelatinous food which retains its original shape even when reheated, wherein the gelling composition comprises a water-soluble polymer capable of forming a thermo-irreversible gel. Also provided is a method of gelling a food and enhancing the shape-retaining property of the food against reheating by using the above-described gelling composition, as well as a method of preparing a gelatinous food which retains its original shape even when reheated by using the above-described gelling composition.
    Type: Application
    Filed: March 17, 2016
    Publication date: March 22, 2018
    Applicant: NUTRI CO., LTD.
    Inventors: Susumu KAWAGUCHI, Yohei TANIYAMA, Shouta UWAMORI