Company Filing History:
Years Active: 2013
Title: The Innovative Contributions of Fang-Yi Cheng
Introduction
Fang-Yi Cheng is a notable inventor based in Bade, Taiwan. He has made significant contributions to the food industry, particularly in the production of traditional fermented foods. His innovative methods have garnered attention for their unique approach to enhancing flavor and fermentation processes.
Latest Patents
Fang-Yi Cheng holds a patent for a method titled "Method for producing stinky brine for use in production of stinky tofu and fermentation broth used therefor." This patent outlines a process that involves inoculating a fermentation broth with specific microflora to create stinky brine. The fermentation broth consists of at least 85 to 153 g/L of tryptone and 15 to 27 g/L of soytone, with the potential addition of trace amounts of glucose, sodium chloride, dipotassium phosphate, or a combination of these ingredients. This method is crucial for producing the distinctive flavor associated with stinky tofu.
Career Highlights
Fang-Yi Cheng is affiliated with the Food Industry Research and Development Institute, where he applies his expertise in food science and fermentation technology. His work focuses on improving traditional food production methods, making them more efficient and flavorful. His innovative approach has positioned him as a key figure in the advancement of food technology.
Collaborations
Fang-Yi Cheng has collaborated with esteemed colleagues such as Jinn-Tsyy Lai and Chin-Chu Ho. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and the development of new techniques in food production.
Conclusion
Fang-Yi Cheng's contributions to the field of food science, particularly through his patented methods, highlight his innovative spirit and dedication to enhancing traditional food production. His work continues to influence the industry and inspire future advancements in fermentation technology.