Akio Uno

Title: Akio Uno: Innovator in Soybean Protein Technologies

Introduction

Akio Uno is a notable inventor based in Yokohama, Japan, recognized for his contributions to the field of soybean protein technologies. He holds a total of 3 patents, showcasing his innovative approach to food science and processing.

Latest Patents

Uno's latest patents include a process for manufacturing soybean proteins and a method for preparing mayonnaise-like foods. The first patent details a method where soybean proteins are manufactured from soybean protein concentrates. These concentrates are created by washing defatted soybeans with an alcoholic aqueous solution. The resulting soybean protein concentrates are then dispersed in water and adjusted to a neutral to slightly alkaline pH range. This process allows for the solubilization of proteins through the action of a neutral protease, ultimately leading to the removal of insolubles and the recovery of solid proteins.

The second patent focuses on the preparation of mayonnaise-like foods using refined soybean proteins. In this process, alcohol-denatured soybean protein is solubilized with protease, and insoluble materials are separated. The refined soybean protein serves as an emulsifier, replacing eggs in mayonnaise-like products. Additionally, the squeezing property of the food is enhanced by partially hydrolyzing the protein to a specific degree and controlling the protein content within a defined range.

Career Highlights

Akio Uno is associated with The Nisshin Oil Mills, Ltd., a company that specializes in food production and processing. His work has significantly impacted the development of plant-based food alternatives, particularly in enhancing the functionality of soybean proteins in various culinary applications.

Collaborations

Uno has collaborated with notable colleagues, including Yasuo Mikami and Hiroshi Kanda, contributing to advancements in food technology and innovation.

Conclusion

Akio Uno's innovative work in soybean protein technologies exemplifies the potential of plant-based ingredients in modern food production. His patents reflect a commitment to improving food quality and sustainability through scientific advancements.