Patents by Inventor Takayasu TAKAHASHI

Takayasu TAKAHASHI 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).

  • METHOD FOR KEEPING QUALITIES OF COOKED RICE AND METHOD FOR PRODUCING COOKED RICE
    Publication number: 20220361536
    Abstract: Provided are a method for keeping qualities of cooked rice and a method for producing cooked rice, including a step of bringing a polyvalent cation-containing liquid into contact with rice at any timing between before and after rice boiling or rice steaming, and a step of bringing an alginate-containing liquid into contact with the rice that contains a polyvalent cation and has been boiled or steamed.
    Type: Application
    Filed: October 14, 2020
    Publication date: November 17, 2022
    Inventors: Takayasu TAKAHASHI, Kosuke KIKUTA, Shigeru YAMADA
  • Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream
    Patent number: 9339046
    Abstract: A method for producing frozen fresh cream to be whipped, the method including: cooling fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of ?5° C. or lower and is changed from 0° C. to ?5° C. for 8 minutes or shorter.
    Type: Grant
    Filed: July 23, 2012
    Date of Patent: May 17, 2016
    Assignee: ORIENTAL YEAST CO., LTD.
    Inventors: Satoru Wakana, Kiyoshi Hasegawa, Takayasu Takahashi
  • High-zinc yeast extract, method of producing same and agents and foods containing same
    Patent number: 9185926
    Abstract: A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid; the high-zinc-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables.
    Type: Grant
    Filed: April 2, 2014
    Date of Patent: November 17, 2015
    Assignee: ORIENTAL YEAST CO., LTD.
    Inventors: Rie Kodoi, Takayasu Takahashi, Osamu Oka, Hiromi Urasaki
  • METHOD FOR PRODUCING HIGH-ZINC-CONTENT YEAST EXTRACT, HIGH-ZINC-CONTENT YEAST EXTRACT, FOODS, AND AGENT FOR MAINTAINING AND RESTORING GREEN COLOR OF VEGETABLES
    Publication number: 20140212571
    Abstract: A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid; the high-zinc-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables.
    Type: Application
    Filed: April 2, 2014
    Publication date: July 31, 2014
    Applicant: ORIENTAL YEAST CO., LTD.
    Inventors: Rie KODOI, Takayasu TAKAHASHI, Osamu OKA, Hiromi URASAKI
  • FROZEN FRESH CREAM TO BE WHIPPED, METHOD FOR PRODUCING THE FROZEN FRESH CREAM, WHIPPED CREAM, AND METHOD FOR PRODUCING THE WHIPPED CREAM
    Publication number: 20130071540
    Abstract: A method for producing frozen fresh cream to be whipped, the method including: cooling fresh cream, wherein in the cooling, the fresh cream is cooled to a temperature of ?5° C. or lower and is changed from 0° C. to ?5° C. for 8 minutes or shorter.
    Type: Application
    Filed: July 23, 2012
    Publication date: March 21, 2013
    Applicant: ORIENTAL YEAST CO., LTD.
    Inventors: Satoru WAKANA, Kiyoshi HASEGAWA, Takayasu TAKAHASHI