Daisuke Shiiba

Title: Daisuke Shiiba: Innovator in Liquid Seasoning Technology

Introduction

Daisuke Shiiba is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of liquid seasoning products. With a total of four patents to his name, Shiiba's work focuses on enhancing the quality and stability of food flavors.

Latest Patents

One of Shiiba's latest patents is a manufacturing method for liquid seasoning containing both oil and water phases. This innovative method aims to suppress the degradation of taste and flavor during storage. The production process involves three key steps: first, at a temperature of 80°C or less, an aqueous solution of selected compounds such as ascorbic acid is added to a fat or oil and stirred. Second, the mixture is brought into contact with water vapor under reduced pressure. Finally, the oil phase component is combined with an aqueous phase to create a stable emulsion. Another notable patent involves acidic oil-in-water emulsion compositions, which consist of specific ingredients that enhance flavor and stability.

Career Highlights

Daisuke Shiiba is currently employed at Kao Corporation, a leading company in the consumer goods sector. His work at Kao has allowed him to focus on innovative solutions in food technology, contributing to the company's reputation for quality and innovation.

Collaborations

Shiiba has collaborated with notable colleagues, including Shigeru Kawai and Hidekazu Takahashi. These partnerships have fostered a creative environment that encourages the development of groundbreaking food products.

Conclusion

Daisuke Shiiba's contributions to liquid seasoning technology exemplify his commitment to innovation in the food industry. His patents reflect a deep understanding of flavor stability and quality enhancement, making him a valuable asset to Kao Corporation and the broader field of food technology.