Patents by Inventor Yuichiro Kamiya

Yuichiro Kamiya 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).

  • Method of manufacturing mixed beverage
    Patent number: 8623443
    Abstract: The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and/or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.
    Type: Grant
    Filed: November 3, 2005
    Date of Patent: January 7, 2014
    Assignees: Kagome Co., Ltd., Fuji Oil Compant, Limited
    Inventors: Yuichiro Kamiya, Kiro Hayakawa, Tsutomu Saito
  • Method of manufacturing mixed beverage
    Publication number: 20060099303
    Abstract: The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and/or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.
    Type: Application
    Filed: November 3, 2005
    Publication date: May 11, 2006
    Inventors: Yuichiro Kamiya, Kiro Hayakawa, Tsutomu Saito