Patents by Inventor Takeji Mizunuma

Takeji Mizunuma 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).

  • Process for producing soy sauce or Miso
    Patent number: 4382964
    Abstract: An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride.As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.
    Type: Grant
    Filed: October 15, 1980
    Date of Patent: May 10, 1983
    Assignee: Kikkoman Corporation
    Inventors: Fumio Noda, Akio Hagiwara, Kazuya Hayashi, Takashi Iwaasa, Takeji Mizunuma, Toshio Sakasai
  • Process for producing solid koji
    Patent number: 4329370
    Abstract: In a process for producing a solid koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.
    Type: Grant
    Filed: June 2, 1980
    Date of Patent: May 11, 1982
    Assignee: Kikkoman Shoyu Co. Ltd.
    Inventors: Fumio Noda, Kazuya Hayashi, Keitaro Mogi, Takashi Iwaasa, Takeji Mizunuma, Toshio Sakasai
  • Process for producing koji for fermented food products
    Patent number: 4028470
    Abstract: Producing koji for fermented food products by modifying an unmodified koji-substrate composed of a vegetable protein material and a vegetable carbohydrate material, inoculating a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.
    Type: Grant
    Filed: June 8, 1976
    Date of Patent: June 7, 1977
    Assignee: Kikkoman Shoyu Co., Ltd.
    Inventors: Kazuya Hayashi, Takeji Mizunuma, Tamotsu Yokotsuka