Kikkoman has filed a patent for a food/beverage article containing one or more compounds represented by formula (I). The compounds have specific chemical structures and concentrations of 1 ppm or more. GlobalData’s report on Kikkoman 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 Kikkoman, Nanoemulsion cosmetics was a key innovation area identified from patents. Kikkoman's grant share as of September 2023 was 26%. Grant share is based on the ratio of number of grants to total number of patents.
A recently filed patent (Publication Number: US20230276831A1) describes a food/beverage article that contains one or more compounds represented by formula (I). These compounds include licoricidin, gancaonin I, 8-(γ,γ-dimethylallyl)-wighteone, glycycoumarin, glyasperin C, glycyrin, isoangustone A, and licoarylcoumarin. The food/beverage article can be in the form of liquid seasoning or food, such as soy sauce, soup stock, Japanese seasoned soup stock, sauce, dressing, or cooking vinegar, as well as lightly-pickled vegetables.
The patent also discloses a method for suppressing the proliferation of lactic acid bacteria and/or flat sour bacteria in a food/beverage article. This method involves adjusting the total concentrations of the compounds represented by formula (I) in the food/beverage article to 1 ppm or more. The compounds that can be used for this purpose include licoricidin, gancaonin I, 8-(γ,γ-dimethylallyl)-wighteone, glycycoumarin, glyasperin C, glycyrin, isoangustone A, and licoarylcoumarin.
This patent application suggests that incorporating specific compounds represented by formula (I) into food/beverage articles can have beneficial effects. These compounds may help suppress the growth of lactic acid bacteria and/or flat sour bacteria, which can be undesirable in certain food products. By adjusting the concentrations of these compounds to 1 ppm or more, the method described in the patent can potentially enhance the shelf life and quality of the food/beverage articles.
It is important to note that the information provided is based solely on the claims made in the patent application. Further research and testing would be necessary to validate the effectiveness and safety of incorporating these compounds into food/beverage articles and using them to suppress bacterial proliferation.
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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.
