Patents by Inventor Yoshiaki Yokoo

Yoshiaki Yokoo 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: 20060263482
    Abstract: Technology for utilizing, as a raw material for food or beverage products, malt sprouts having been removed as the cause of odd taste, despite containing nitrogen sources and various active substances in high proportion, in the production of beer or whiskey is provided by a process for producing a food or beverage product wherein a malt sprout of controlled particle size are used as a raw material. In partocular, a process for producing a food or beverage from malt sprouts wherein the ratio of particles of less than 150 ?m size is 60 wt. % or less. This process for producing a food or beverage products preferably comprises the steps of immersing malt sprouts in a liquid so as to leach malt sprout components with the liquid and, after the leaching, removing the residual malt sprouts.
    Type: Application
    Filed: April 9, 2004
    Publication date: November 23, 2006
    Inventors: Katsu Kondo, Koji Nagao, Yoshiaki Yokoo
  • Publication number: 20060034999
    Abstract: The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.
    Type: Application
    Filed: June 17, 2003
    Publication date: February 16, 2006
    Inventors: Yoshiko Hino, Yoshiaki Yokoo, Kenzo Takahashi
  • Publication number: 20050208197
    Abstract: A substance capable of stimulating the movement of digestive tract, comprising a compound of the formula: (I) (active substance ? and active substance ? being stereoisomers), which substance is derived from natural products and hence cause no side effects, is highly safe even when continuously used for a prolonged period of time and can be widely employed as additives to refreshments, etc.; and a refreshment containing an additive comprising the stimulating substance. In particular, a digestive tract movement stimulating substance capable of acting on muscarine M3 receptor, obtained from beer through isolation and purification, which substance is one having drinkability stimulating effect; and a composition from natural products or natural processed products, comprising the above substance. The thus provided substance or composition is used as an additive to refreshment, thereby providing a refreshment capable of stimulating the movement of digestive tract.
    Type: Application
    Filed: June 26, 2003
    Publication date: September 22, 2005
    Inventors: Yoshihide Suwa, Wataru Fujii, Hisako Hori, Yoshiaki Yokoo, Haruo Nukaya, Kuniro Tsuji
  • Patent number: 6482456
    Abstract: A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.
    Type: Grant
    Filed: June 16, 2000
    Date of Patent: November 19, 2002
    Assignee: Suntory Limited
    Inventors: Yoshiaki Yokoo, Shigemi Matsumoto, Yoshiko Hino, Nobuya Matsumoto
  • Publication number: 20020155211
    Abstract: To provide beverages with little sedimentation and low viscosity and exhibiting excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process.
    Type: Application
    Filed: February 19, 2002
    Publication date: October 24, 2002
    Inventors: Yoshiaki Yokoo, Takayuki Miyai, Shigemi Yokoo
  • Publication number: 20020119236
    Abstract: The present invention provides an economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk component as the main raw materials; comprising adding a strongly basic substance and/or basic amino acid to coffee component and conducting the heat sterilization after milk component is admixed to the coffee component; whereby coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of much smaller amount of emulsifier and thickening agent.
    Type: Application
    Filed: December 19, 2001
    Publication date: August 29, 2002
    Inventors: Yoshiaki Yokoo, Katsushi Shibuya, Yoshiko Hino, Tatsuji Onishi, Katsushi Murakami