Company Filing History:
Years Active: 2006
Title: Innovations in Food Technology by Hiroshi Kondo
Introduction
Hiroshi Kondo is a notable inventor based in Kawagoe, Japan. He has made significant contributions to the field of food technology, particularly in the production of laminated food products. With a total of two patents to his name, Kondo's work focuses on enhancing the quality and structure of food items.
Latest Patents
Kondo's latest patents include a method of producing laminated food and a device for the same, specifically targeting laminated cheese food products. His innovative approach involves creating a multilayer structure by stacking multiple laminated cheese foods, each consisting of at least three layers. The external layers are made of platy food material containing cheese, which allows for easy separation when stacked. The intermediate layer, which may consist of several bonded layers, is placed between the external layers, ensuring a cohesive structure. Additionally, Kondo's method involves the quantitative supply of fluid food materials that solidify upon cooling, allowing for the formation of monolayer and multilayer platy food materials. This process results in a layered laminated cheese food product that is both unique and efficient.
Career Highlights
Hiroshi Kondo is associated with Snow Brand Milk Products Co., Ltd., where he applies his expertise in food technology. His work has not only advanced the production techniques of laminated foods but has also contributed to the overall quality of food products available in the market.
Collaborations
Kondo has collaborated with notable coworkers such as Yoshito Shibauchi and Hiroshi Aoyama. Their combined efforts in the field of food technology have led to innovative solutions and advancements in food production.
Conclusion
Hiroshi Kondo's contributions to food technology through his patents and collaborations highlight the importance of innovation in enhancing food products. His work continues to influence the industry and improve the quality of food available to consumers.