Patents by Inventor YOICHI KAKUDO

YOICHI KAKUDO 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).

  • Publication number: 20160168520
    Abstract: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat or barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat or barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.
    Type: Application
    Filed: February 26, 2016
    Publication date: June 16, 2016
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Yoichi KAKUDO, Manabu YOSHIDA, Takashi KIMURA, Yasutsugu KAWASAKI
  • Patent number: 8420149
    Abstract: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat or barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.
    Type: Grant
    Filed: December 10, 2004
    Date of Patent: April 16, 2013
    Assignee: Suntory Holdings Limited
    Inventors: Yoichi Kakudo, Manabu Yoshida, Takashi Kimura, Yasutsugu Kawasaki
  • Publication number: 20090081327
    Abstract: The present invention is a method for producing a processed corn product characterized in that corn or a material obtained from corn is treated with a fluid under a low oxygen concentration at 170 to 200° C. The processed corn product produced by this manufacturing method can impart a superior flavor, body taste, and thickness to a beverage.
    Type: Application
    Filed: March 16, 2006
    Publication date: March 26, 2009
    Inventors: Norihiko Kageyama, Koji Nagao, Takaaki Izumi, Koichi Nakahara, Yoichi Kakudo
  • Publication number: 20090081328
    Abstract: There is provided a technique for obtaining a high-quality fermented beverage, in particular, a beer taste beverage by using a non-wheat grain, for example, ungerminated corn, which is easily available and frequently used as a raw material for food and drink, without causing fermentation failure. The non-wheat grain is fractioned at least into a starch fraction and a protein fraction. The two fractions are separately treated with respective exogenous enzymes to obtain a saccharified starch and a protein decomposition product, which are used as raw materials for a mother solution for a fermentation step. In this way, a failure in a preparation step is overcome. Studies were made specifically on the blending ratio of the saccharified starch and the protein decomposition product thus separately prepared to determine a preferable blending ratio that does not cause fermentation failure in the fermentation step.
    Type: Application
    Filed: March 16, 2006
    Publication date: March 26, 2009
    Inventors: Takaaki Izumi, Yoichi Kakudo, Susumu Furukubo, Seisuke Takaoka
  • Publication number: 20080131555
    Abstract: An object of the invention is to provide fermented beverages, in particular, beer-taste ones that contain isoamyl acetate abundantly to assure high organoleptic appeal. The invention also provides a process for producing a fermented beverage by performing alcoholic fermentation of an aqueous liquid mixture comprising a feed containing a carbon source and optionally hop, as well as water, wherein a maize protein digest is incorporated as a nitrogen source in the feed either before or during alcoholic fermentation.
    Type: Application
    Filed: October 25, 2005
    Publication date: June 5, 2008
    Inventors: Takaaki Izumi, Susumu Furukubo, Seisuke Takaoka, Yoichi Kakudo
  • Publication number: 20080063781
    Abstract: An object of the present invention is to provide globin digest containing, yeast-fermented beverages having a good flavor. To attain this object, a yeast-fermented beverage is used as a base beverage into which the globin digest is to be incorporated. The yeast-fermented beverage may be a beer-taste beverage, preferably, a carbonated beverage.
    Type: Application
    Filed: March 25, 2005
    Publication date: March 13, 2008
    Inventors: Yoko Kamada, Keiichi Abe, Shigeo Moriguchi, Seisuke Takaoka, Yoichi Kakudo
  • Publication number: 20070275120
    Abstract: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.
    Type: Application
    Filed: December 10, 2004
    Publication date: November 29, 2007
    Applicant: SUNTORY LIMITED
    Inventors: Yoichi Kakudo, Manabu Yoshida, Takashi Kimura, Yasutsugu Kawasaki
  • Publication number: 20020031594
    Abstract: There are provided a method of extracting essential oil-rich hop extract from hop, using supercritical or subcritical carbon dioxide as the solvent, the above mentioned essential oil-rich hop extract, and a product comprising a mixture of the hop extract and a hop extract residue. There is also provided a method of applying the product to the production of wort or beer. The extraction is carried out either in one stage controlling the pressure of the carbon dioxide in the extraction tank at 80 - 100 kg/cm2, or performing the extraction at a pressure of over 100 kg/cm2 and conducting the separation in two stages.
    Type: Application
    Filed: August 7, 1996
    Publication date: March 14, 2002
    Applicant: MIYOKO ONO
    Inventors: MIYOKO ONO, YOICHI KAKUDO, KATSUMI OSHITA, YOSHIKAZU TSUBAKIMOTO, MASAKAZU TAKAHASHI, KAZUYUKI NAKAYAMA