Chiya Kuraishi

Title: Chiya Kuraishi: Innovator in Cheese Production

Introduction

Chiya Kuraishi is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in cheese manufacturing. With a total of 4 patents to his name, Kuraishi's work focuses on enhancing cheese yield and improving food binding processes.

Latest Patents

One of Kuraishi's latest patents is a cheese yield enhancing method. This method involves a process of separating cheese curd from whey after a milk coagulating treatment. It includes steps such as adding a protein decomposing enzyme treated material of milk whey protein to the material milk. The resulting mixture is then subjected to milk coagulating treatment, which enhances the yield of cheese curd and improves the quality of the final product. Another significant patent is an enzyme preparation for use in binding food materials. This composition contains transglutaminase and collagen, allowing for the preparation of bound food without the use of allergy-causing casein proteins.

Career Highlights

Chiya Kuraishi is currently employed at Ajinomoto Co., Ltd., a leading company in the food industry. His innovative approaches have positioned him as a key figure in the development of new food technologies. His work not only contributes to the efficiency of cheese production but also addresses food safety concerns.

Collaborations

Kuraishi has collaborated with notable colleagues such as Takahiko Soeda and Jiro Sakamoto. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Chiya Kuraishi's contributions to cheese manufacturing and food technology are noteworthy. His innovative patents and collaborations reflect his commitment to enhancing food production processes. His work continues to influence the industry positively.