Patents by Inventor Taketsugu Saita

Taketsugu Saita 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).

  • Yogurt
    Patent number: 6025008
    Abstract: Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.
    Type: Grant
    Filed: August 18, 1997
    Date of Patent: February 15, 2000
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Ryoichi Akahoshi, Takahiro Mizobuchi, Yoshihiro Takahashi, Taketsugu Saita
  • Method of preparing milk-fermented food
    Patent number: 5230912
    Abstract: A method of producing milk-fermented food, wherein a bifidobacteria or a lactic acid bacteria or a combination of these two bacteria are inoculated into and cultured in a culture medium composed mainly of milk, and an isolated soybean protein or a yeast extract or a combination of these substances are added to the culture medium or a culture obtained by cultivation of the bacteria. The bifidobacteria is one or two species selected from Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium bifidum, or Bifidobacterium infantis.
    Type: Grant
    Filed: November 23, 1990
    Date of Patent: July 27, 1993
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Masako Yajima, Shinji Hashimoto, Taketsugu Saita, Kunio Matsuzaki
  • Production process for kefir-like fermented milk
    Patent number: 5055309
    Abstract: A kefir-like fermented milk is produced from a raw material, which contains lactose and at least one sugar, by subjecting the lactose to lactic acid fermentation with a lactic acid bacterium and the sugar to alcoholic fermentation with a yeast. The alcoholic fermentation is controlled, for example, by conducting same with a lactose non-fermenting and galactose non-fermenting yeast until all assimilable sugar sources are substantially eliminated. A gelatinous kefir-like fermented milk is also produced by controlling the alcoholic fermentation to start after addition of a gelling agent.
    Type: Grant
    Filed: June 15, 1989
    Date of Patent: October 8, 1991
    Assignee: Yakult Honsha Co., Ltd.
    Inventors: Taketsugu Saita, Yoshiharu Kuma, Norio Bukawa, Tomoko Saga
  • Composite sweetening agent
    Patent number: 4957763
    Abstract: A composite sweetening agent contains Aspartame and a galactooligosaccharide expressed by the formula: Gal-(Gal).sub.n -Glc (wherein Gal denotes a galactose residue, Glc denotes a glucose residue and n denotes an integer from 1 to 4) in a ratio by weight of 1:17 to 1:200, without having either a bitter or astringent taste.
    Type: Grant
    Filed: May 25, 1989
    Date of Patent: September 18, 1990
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Taketsugu Saita, Junko Shindo