This inventor holds 1 USPTO granted patent. Top assignee: Nakano Vinegar Co., Ltd.. Active years: 1980.
Company Filing History:
Years Active: 1980
Title: Genji Yamaguchi: Innovator in Soy Sauce Preservation
Introduction
Genji Yamaguchi is a notable inventor based in Nagoya, Japan. He has made significant contributions to the food preservation industry, particularly in the area of soy sauce. His innovative methods have garnered attention for their effectiveness and practicality.
Latest Patents
Yamaguchi holds a patent for a method aimed at preventing the putrefaction of soy sauce. This method involves admixing acetic acid and a salt of various acids, including propionic, butyric, malic, tartaric, citric, or lactic acid. The unique aspect of his invention is that the amount of the acid salt exceeds that of the acetic acid. This technique provides a sufficient antiseptic effect without imparting a sour taste or significantly lowering the pH of the soy sauce. He has 1 patent to his name.
Career Highlights
Yamaguchi is associated with Nakano Vinegar Co., Ltd., where he applies his expertise in food preservation. His work has been instrumental in enhancing the quality and shelf life of soy sauce products.
Collaborations
Yamaguchi has collaborated with notable colleagues, including Kunihiko Shibata and Kimio Takeda. Their combined efforts have contributed to advancements in food technology and preservation methods.
Conclusion
Genji Yamaguchi's innovative approach to soy sauce preservation showcases his commitment to improving food safety and quality. His contributions to the field are invaluable and continue to influence the industry.