Patents by Inventor Yohei Okuyama

Yohei Okuyama 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).

  • Acetic bacterial cell-containing food composition and method of producing the same
    Patent number: 11497235
    Abstract: [Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.
    Type: Grant
    Filed: September 4, 2017
    Date of Patent: November 15, 2022
    Assignee: KEWPIE CORPORATION
    Inventor: Yohei Okuyama
  • ACETIC BACTERIAL CELL-CONTAINING FOOD COMPOSITION AND METHOD OF PRODUCING THE SAME
    Publication number: 20200268032
    Abstract: [Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition. [Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.
    Type: Application
    Filed: September 4, 2017
    Publication date: August 27, 2020
    Applicant: KEWPIE CORPORATION
    Inventor: Yohei OKUYAMA
  • Flavor-improving agent, method of producing the same and food composition, acidic food composition, and acidic condiment containing the flavor-improving agent
    Publication number: 20090304863
    Abstract: A flavor improving agent includes lactic acid-fermented egg white. A food composition, an acidic food composition, and an acidic condiment, which have a flavor improving effect, include lactic acid-fermented egg white. A method of producing a flavor improving agent includes adding lactic acid bacteria to an egg white aqueous solution and subjecting the mixture to fermentation.
    Type: Application
    Filed: May 16, 2006
    Publication date: December 10, 2009
    Applicant: Q.P. Corporation
    Inventors: Yohei Okuyama, Akira Takeuchi, Masaaki Kunou, Mineo Hasegawa, Kenji Watanabe