Patents by Inventor Yuya Nagahata
Yuya Nagahata 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).
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Publication number: 20220030885Abstract: The invention relates to a production method for dough for breads, a production method for breads, a method for preventing a moist feeling of breads from decreasing, and a starch composition to be added to dough in a middle stage of mixing in producing dough for breads. According to the invention, dough for breads is produced by a method comprising: a step of preparing a starch composition containing 50% by mass to 97% by mass of pregelatinized starch and 3% by mass to 50% by mass of an edible oil and fat; a step of adding the starch composition to the dough in a middle stage of mixing; and a step of further kneading the dough in the middle stage of mixing to which the starch composition is added. According to preferred embodiments of the invention, breads which can maintain its moist feeling can be provided.Type: ApplicationFiled: September 27, 2019Publication date: February 3, 2022Inventors: Keiko YAMAKU, Yuya NAGAHATA, Hirofumi NOGAMI, Sanshiro SAITO
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Publication number: 20220007697Abstract: Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104; and (3) a degree of swelling in cold water at 25° C.Type: ApplicationFiled: November 26, 2019Publication date: January 13, 2022Inventors: Junpei KUBOTA, Chihiro ISHIKAWA, Koji SAGARA, Koji IWABUCHI, Yuya NAGAHATA, Sanshiro SAITO
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Publication number: 20210392907Abstract: Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5%; and a component (A) satisfying condition (1) a starch content is equal to or more than 75% by mass, condition (2) a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass, and the low molecular-weight starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, condition (3) degree of swelling in cold water at 25° C. is equal to or higher than 5 and equal to or lower than 20, and condition (4) a content of particles passing through a sieve having an opening of 0.5 mm and remaining on a sieve having an opening of 0.Type: ApplicationFiled: November 21, 2019Publication date: December 23, 2021Inventors: Ayu MARUI, Yuya NAGAHATA, Daisuke NAGASAWA
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Publication number: 20210289806Abstract: Provided is a method for producing a food, including obtaining a mixture by mixing an edible oil or fat and a component (A) that satisfies a condition of (1): a starch content is equal to or more than 75% by mass, a condition of (2): molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104, a condition of (3): a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and a condition of (4): a content under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.Type: ApplicationFiled: July 26, 2019Publication date: September 23, 2021Inventors: Mina YOSHIMURA, Yuya NAGAHATA, Keisuke SHINODA, Jun IMAGI
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Publication number: 20210282410Abstract: An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.Type: ApplicationFiled: July 26, 2019Publication date: September 16, 2021Inventors: Mina YOSHIMURA, Keisuke SHINODA, Yuya NAGAHATA, Daisuke NAGASAWA, Jun IMAGI
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Publication number: 20210161156Abstract: A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C.Type: ApplicationFiled: July 26, 2019Publication date: June 3, 2021Inventors: Mina YOSHIMURA, Keisuke SHINODA, Yuya NAGAHATA, Jun IMAGI
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Publication number: 20210161155Abstract: An improver for a baked confectionery (here, excluding a sponge cake) includes a component. (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×1.04; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.Type: ApplicationFiled: July 26, 2019Publication date: June 3, 2021Inventors: Mina YOSHIMURA, Keisuke SHINODA, Yuya NAGAHATA, Daisuke NAGASAWA, Jun IMAGI
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Composition, batter material using same, food or drink and feed, and method of producing composition
Patent number: 10212950Abstract: A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×103 and equal to or lower than 5×104, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.Type: GrantFiled: December 19, 2013Date of Patent: February 26, 2019Assignee: J-OIL MILLS, INC.Inventors: Yuya Nagahata, Junpei Kubota, Isao Kobayashi, Masaru Goto -
Publication number: 20170354176Abstract: Provided is a food or beverage composition for suppressing an expression of an interleukin 7 receptor (IL-7R) gene, including a resistant starch-rich starch satisfying the following conditions (a), (b), (c) and (d) as an active ingredient: (a) having a resistant starch content of 60% or more, as determined by the AOAC Official Method 2002.02 for measuring resistant starch, (b) having a molecular weight peak more than or equal to 6×103 and less than or equal to 4×104, (c) having a molecular weight dispersity more than or equal to 1.5 and less than or equal to 6.0, and (d) having a gelatinization enthalpy at 50° C. to 130° C. of 10 J/g or less, as measured by differential scanning calorimetry.Type: ApplicationFiled: May 23, 2017Publication date: December 14, 2017Inventors: Yuya NAGAHATA, Isao KOBAYASHI, Masahiro INOUE, Yuko TOUSEN, Yoshiko ISHIMI
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Patent number: 9364017Abstract: An intestinal environment-improving agent containing, as an effective component, a starch with a high resistant starch content that satisfies the following conditions (a), (b), (c), and (d): (a) a content of a resistant starch measured by the resistant starch measurement method of AOAC official method 2002. 02 is equal to or higher than 60%; (b) a peak of a molecular weight is equal to or higher than 6×103 and equal to or lower than 4×104; (c) a molecular weight dispersity is equal to or higher than 1.5 and equal to or higher than 6.0; and (d) a gelatinization enthalpy at 50° C. to 130° C. measured by a differential scanning calorimetry is equal to or lower than 10 J/g.Type: GrantFiled: February 19, 2013Date of Patent: June 14, 2016Assignee: J-OIL MILLS, INC.Inventors: Yuya Nagahata, Isao Kobayashi, Masaru Goto
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COMPOSITION, BATTER MATERIAL USING SAME, FOOD OR DRINK AND FEED, AND METHOD OF PRODUCING COMPOSITION
Publication number: 20160000122Abstract: A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×103 and equal to or lower than 5×104, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.Type: ApplicationFiled: December 19, 2013Publication date: January 7, 2016Inventors: Yuya NAGAHATA, Junpei KUBOTA, Isao KOBAYASHI, Masaru GOTO -
Publication number: 20150329648Abstract: An intestinal environment-improving agent containing, as an effective component, a starch with a high resistant starch content that satisfies the following conditions (a), (b), (c), and (d): (a) a content of a resistant starch measured by the resistant starch measurement method of AOAC official method 2002. 02 is equal to or higher than 60%; (b) a peak of a molecular weight is equal to or higher than 6×103 and equal to or lower than 4×104; (c) a molecular weight dispersity is equal to or higher than 1.5 and equal to or higher than 6.0; and (d) a gelatinization enthalpy at 50° C. to 130° C. measured by a differential scanning calorimetry is equal to or lower than 10 J/g.Type: ApplicationFiled: February 19, 2013Publication date: November 19, 2015Inventors: Yuya NAGAHATA, Isao KOBAYASHI, Masaru GOTO
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Patent number: 8790740Abstract: Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: (a) showing a resistant starch content, measured by the AOAC Official Method 2002.02 for measuring resistant starch, of 60% or more; (b) showing a molecular weight peak in the range from 6×103 or larger to 4×104 or smaller; (c) showing a molecular weight dispersion of 1.5 or larger to 6.0 or smaller; and (d) showing a gelatinization enthalpy, measured by differential scanning calorimetry over the range from 50° C. to 130° C., of 10 J/g or smaller.Type: GrantFiled: October 4, 2010Date of Patent: July 29, 2014Assignee: J-Oil Mills, Inc.Inventors: Yuya Nagahata, Isao Kobayashi, Masaru Goto
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Publication number: 20120196023Abstract: Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: (a) showing a resistant starch content, measured by the AOAC Official Method 2002.02 for measuring resistant starch, of 60% or more; (b) showing a molecular weight peak in the range from 6×103 or larger to 4×104 or smaller; (c) showing a molecular weight dispersion of 1.5 or larger to 6.0 or smaller; and (d) showing a gelatinization enthalpy, measured by differential scanning calorimetry over the range from 50° C. to 130° C., of 10 J/g or smaller.Type: ApplicationFiled: October 4, 2010Publication date: August 2, 2012Applicant: J-OIL MILLS, INC.Inventors: Yuya Nagahata, Isao Kobayashi, Masaru Goto