Ajinomoto. has filed a patent for a technique to enhance cooked-rice food products using Bacillus licheniformis-derived a-amylase. The composition aims to improve the quality of the food product. GlobalData’s report on Ajinomoto gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Ajinomoto, Cancer treatment biomarkers was a key innovation area identified from patents. Ajinomoto's grant share as of September 2023 was 37%. Grant share is based on the ratio of number of grants to total number of patents.
Improving cooked-rice food product using a-amylase
A recently filed patent (Publication Number: US20230309586A1) describes a composition and methods for producing and improving cooked-rice food products. The composition includes a component (A) that helps in producing or enhancing the quality of the cooked-rice food product. One of the improvements achieved by this composition is the suppression of scorching and/or aging of the cooked-rice food product.
In addition to component (A), the composition may also contain another component (B). Specifically, the patent mentions the use of maltotriosyl transferase as the glycosyltransferase in the composition.
The patent also describes methods for producing and improving cooked-rice food products using the aforementioned composition. The method involves treating a cooked-rice food product ingredient with component (A). This treatment can be performed during rice cooking. By following this method, an improved cooked-rice food product can be obtained, which exhibits suppressed scorching and/or aging.
Furthermore, the patent describes an agent for improving or producing cooked-rice food products. This agent contains component (A) and may also include component (B), which is maltotriosyl transferase.
Overall, this patent presents a composition and methods for producing and improving cooked-rice food products. The composition includes specific components that help in achieving improvements such as suppressing scorching and/or aging of the cooked-rice food product. The methods involve treating the cooked-rice food product ingredient with the composition, either during rice cooking or as an agent. The use of maltotriosyl transferase as a glycosyltransferase is also mentioned in the patent.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
