Location History:
- Sennan-gun, JP (1996 - 1999)
- Izumisano, JP (2003)
- Ibaraki, JP (2015)
Company Filing History:
Years Active: 1996-2015
Title: Hideo Sugano: Innovator in Soybean-derived Food Products
Introduction
Hideo Sugano is a prominent inventor based in Ibaraki, Japan, known for his contributions to the field of food technology, particularly in soybean-derived products. With a total of 4 patents to his name, Sugano has made significant strides in improving the quality and flavor of soybean-based foods and beverages.
Latest Patents
One of Sugano's latest patents is the "Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage." This invention addresses the challenge of enhancing the flavor and physical properties of soybean-derived products, such as soymilk and tofu, which often suffer from undesirable grassy smells. The patent provides a milk-substitute composition and an egg-yolk substitute composition that includes a soybean emulsion with a protein content of at least 25 wt %, a fat content of at least 100 wt % relative to the protein content, and an LCI value of at least 55%. Additionally, it offers a variety of soybean-derived food and beverage options utilizing these innovative compositions.
Another notable patent is the "Process for preparing fermented soybean milk." This process involves inoculating soybean milk with a lactic acid bacterium of the genus Bifidobacterium and fermenting it to create a flavorful fermented soybean milk product. This invention highlights Sugano's commitment to enhancing the taste and quality of soybean-based foods.
Career Highlights
Hideo Sugano is currently associated with Fuji Oil Company Limited, where he continues to innovate in the field of food technology. His work focuses on developing new methods and compositions that improve the sensory qualities of soybean-derived products, making them more appealing to consumers.
Collaborations
Throughout his career, Sugano has collaborated with notable colleagues, including Haruo Tsumura and Takashi Nishimura. These partnerships have contributed to the advancement of research and development in soybean-based food technologies.
Conclusion
Hideo Sugano's innovative work in the field of soybean-derived food products has led to significant advancements in flavor and quality. His patents reflect a deep understanding of food technology and a commitment to improving consumer experiences with soybean-based products.