Patents by Inventor Yoshie Yasumatsu

Yoshie Yasumatsu 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).

  • Patent number: 10766829
    Abstract: [Problem] The present invention seeks to provide a composition for plants that is highly safe and that contributes to early harvesting, increasing yield, and increasing added value of crops. Specifically, the present invention provides a yeast extract that, by addition to a foliar surface spray or to soil or water, provides an effect of promoting growth, an effect of root lengthening, an effect of improved taste, and an effect of increased amino acid content of a plant. A substance obtained from yeast that is edible and considered to be safe is preferred as the yeast extract. [Means for Solving the Problem] A yeast extract having a peptide content of 5 wt % or more and an RNA content of 5 wt % or more is sprayed onto or provided as fertilizer to a plant. The yeast extract is preferably derived from Candida utilis, which is edible and considered to be safe.
    Type: Grant
    Filed: March 16, 2016
    Date of Patent: September 8, 2020
    Assignee: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Tomohiro Nakagawa, Yoshie Yasumatsu, Naoto Kaji, Kenichi Ason
  • Publication number: 20190191749
    Abstract: [Problem] Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause sonic troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. [Solution] To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks.
    Type: Application
    Filed: May 15, 2017
    Publication date: June 27, 2019
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yuki SAITO, Yoshie YASUMATSU, Kenichi ASON
  • Patent number: 10285421
    Abstract: [Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.
    Type: Grant
    Filed: July 17, 2013
    Date of Patent: May 14, 2019
    Assignee: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yoshie Yasumatsu, Yuki Saito, Kenichi Ason
  • Publication number: 20180072634
    Abstract: [Problem] The present invention seeks to provide a composition for plants that is highly safe and that contributes to early harvesting, increasing yield, and increasing added value of crops. Specifically, the present invention provides a yeast extract that, by addition to a foliar surface spray or to soil or water, provides an effect of promoting growth, an effect of root lengthening, an effect of improved taste, and an effect of increased amino acid content of a plant. A substance obtained from yeast that is edible and considered to be safe is preferred as the yeast extract. [Means for Solving the Problem] A yeast extract having a peptide content of 5 wt % or more and an RNA content of 5 wt % or more is sprayed onto or provided as fertilizer to a plant. The yeast extract is preferably derived from Candida utilis, which is edible and considered to be safe.
    Type: Application
    Filed: March 16, 2016
    Publication date: March 15, 2018
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Tomohiro NAKAGAWA, Yoshie YASUMATSU, Naoto KAJI, Kenichi ASON
  • Publication number: 20170196235
    Abstract: [Problem] To produce, with a method that is low-cost and has a low environmental impact, a cloudiness-inhibiting agent that is highly safe and has no taste which has a cloudiness-inhibiting effect in a tea beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removing useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugation to obtain a supernatant. This fraction has an amount of RNA content per solid content of the yeast extract of at least 50 wt %, dietary fiber content of at least 5 wt %, and protein content of at least 10 wt %. Mannan content is at least 60 wt % of the dietary fiber. This fraction can be used to inhibit cloudiness for a tea beverage.
    Type: Application
    Filed: July 15, 2015
    Publication date: July 13, 2017
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Eiji NAKAO, Yoshie YASUMATSU, Kenichi ASON
  • Publication number: 20170042201
    Abstract: An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.
    Type: Application
    Filed: May 7, 2015
    Publication date: February 16, 2017
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Eiji NAKAO, Yoshie YASUMATSU, Kenichi ASON
  • Publication number: 20150164120
    Abstract: [Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.
    Type: Application
    Filed: July 17, 2013
    Publication date: June 18, 2015
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yoshie Yasumatsu, Yuki Saito, Kenichi Ason
  • Publication number: 20140234526
    Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.
    Type: Application
    Filed: August 21, 2012
    Publication date: August 21, 2014
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yoshie Yasumatsu, Hiroko Kodera, Kenichi Ason