Hiroshi Kiuchi

Title: Hiroshi Kiuchi: Innovator in Food Processing Technologies

Introduction

Hiroshi Kiuchi is a notable inventor based in Saitama, Japan. He has made significant contributions to the field of food processing, particularly in the production of food materials from soybean milk. With a total of two patents to his name, Kiuchi's work focuses on enhancing the flavor and processability of food products.

Latest Patents

Kiuchi's latest patents include a process for producing food material that involves coagulating soymilk with microbially produced protease. This method operates within a pH range that does not cause acid coagulation and at a temperature higher than the optimum operation temperature of the protease. The result is a food material that boasts desirable flavor and high processability. Another patent details a process for the production of a food material where soybean milk is treated with protease at a specific pH range, in the presence of a magnesium salt. This innovative approach flocculates protein in soybean milk, yielding a food material with excellent mouthfeel and high processability.

Career Highlights

Throughout his career, Hiroshi Kiuchi has worked with prominent companies such as Kabushikikaisha Kibun and Kibun Foodchemifa. His experience in these organizations has allowed him to develop and refine his innovative food processing techniques.

Collaborations

Kiuchi has collaborated with notable coworkers, including Katsumi Murata and Kazuo Murakami. Their joint efforts have contributed to advancements in food technology and processing.

Conclusion

Hiroshi Kiuchi's contributions to food processing through his innovative patents highlight his expertise and dedication to improving food materials. His work continues to influence the industry and enhance the quality of food products available to consumers.