Company Filing History:
Years Active: 2016-2017
Title: Innovations by Hidetoshi Iwamatsu
Introduction
Hidetoshi Iwamatsu is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the production of rice flour. With a total of three patents to his name, Iwamatsu's work showcases his innovative approach to enhancing food processing techniques.
Latest Patents
One of Iwamatsu's latest patents is a method for producing rice flour. This method involves mechanical treatment to create high-quality rice flour with a rounded particle shape, comparable to fine flour obtained through enzymatic processes. The resulting flour possesses characteristics similar to wheat flour, making it suitable for various applications, including bread, cakes, and noodles. The process includes soaking and adjusting the moisture content of primary crushing material rice, fine grinding it with an air mill, and drying the fine ground rice using an air flow dryer.
Another significant patent is a sieving apparatus and method. This apparatus features first and second sieving portions. The first portion includes a sieve with elongated holes or slits for separating objects based on their cross-sectional diameter. The second portion employs a porous plate with round holes to further separate objects that have passed through the first sieve, based on aspect ratio differences. This innovative design enhances the efficiency of the sieving process.
Career Highlights
Throughout his career, Iwamatsu has worked with reputable organizations, including Nara Machinery Co., Ltd. and the Japan Atomic Energy Agency. His experience in these companies has contributed to his expertise in food technology and mechanical processing.
Collaborations
Iwamatsu has collaborated with notable colleagues such as Yohei Kawaguchi and Masato Shindo. Their combined efforts have likely fostered advancements in their respective fields.
Conclusion
Hidetoshi Iwamatsu's innovative patents and career achievements highlight his significant contributions to food technology. His work continues to influence the industry, particularly in the production and processing of rice flour.