Kamisu, Japan

Hideaki Ueoka



Average Co-Inventor Count = 3.0

ph-index = 4

Forward Citations = 56(Granted Patents)


Location History:

  • Wakayama, JP (1999 - 2001)
  • Ibaraki, JP (2009 - 2010)
  • Kamisu, JP (2011 - 2017)

Company Filing History:


Years Active: 1999-2017

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10 patents (USPTO):Explore Patents

Title: Innovations of Hideaki Ueoka

Introduction

Hideaki Ueoka is a prominent inventor based in Kamisu, Japan. He has made significant contributions to the field of tea extraction, holding a total of 10 patents. His work focuses on improving the quality and taste of tea extracts, making them more suitable for various beverages.

Latest Patents

One of Ueoka's latest patents is a process for producing a purified tea extract. This innovative process allows for a high recovery rate of non-polymer catechins while maintaining a low caffeine content and enhancing the taste and color tone of the extract. The method involves adsorbing a tea extract on a synthetic adsorbent and using an aqueous solution of an organic solvent or a basic aqueous solution to elute the non-polymer catechins. The eluate is then brought into contact with activated carbon in an aqueous solution of an organic solvent. Another notable invention relates to a tea extract that is reduced in bitterness, sourness, and coarse taste. This extract has a good affinity with various beverages and contains non-polymer catechins that are highly stable in sterilized beverages.

Career Highlights

Ueoka is associated with Kao Corporation, a company known for its innovative products in the consumer goods sector. His work has significantly impacted the tea industry, providing solutions that enhance the flavor and quality of tea extracts.

Collaborations

Ueoka has collaborated with notable colleagues such as Osamu Tabata and Eizo Maruyama, contributing to advancements in tea extraction technologies.

Conclusion

Hideaki Ueoka's contributions to the field of tea extraction through his innovative patents have made a lasting impact on the industry. His work continues to influence the quality and taste of tea products available today.

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