Company Filing History:
Years Active: 1991
Title: Hiroko Kowata: Innovator in Shelf-Stable Tofu Technology
Introduction
Hiroko Kowata is a prominent inventor based in Kawasaki, Japan. She has made significant contributions to the food technology sector, particularly in the development of shelf-stable tofu. Her innovative approach has the potential to revolutionize the way soybean curd is prepared and stored.
Latest Patents
Hiroko Kowata holds a patent for a process of preparing shelf-stable tofu at normal temperature for extended periods. This method involves reacting soy milk with a solidifying agent and a transglutaminase that does not depend on Ca²⁺ ions. The process allows for the acyl rearrangement of γ-carboxyamide in the glutamine residue of a peptide chain at temperatures not exceeding 80°C. The resulting soybean curd is then packed in a heat-resistant container and retorted, ensuring its stability over time.
Career Highlights
Kowata is associated with Ajinomoto Co., Ltd., a leading company in the food industry. Her work has garnered attention for its innovative approach to food preservation and safety. With a focus on enhancing the quality and longevity of tofu, she has positioned herself as a key player in food technology.
Collaborations
Hiroko Kowata has collaborated with notable colleagues, including Masahiko Nonaka and Takahiko Soeda. These partnerships have contributed to her success and the advancement of her research in the field.
Conclusion
Hiroko Kowata's contributions to the development of shelf-stable tofu highlight her innovative spirit and dedication to food technology. Her patent represents a significant advancement in the preservation of soybean curd, making it more accessible and convenient for consumers.