Company Filing History:
Years Active: 2011-2014
Title: Hiroshi Shoji: Innovator in Fermented Food Production
Introduction
Hiroshi Shoji is a notable inventor based in Moriya, Japan, recognized for his contributions to the field of fermented food production. With a total of four patents to his name, he has made significant advancements in the methods of manufacturing liquid koji and filamentous fungus culture products.
Latest Patents
One of Hiroshi Shoji's latest patents is a method of manufacturing liquid koji. This invention aims to provide a liquid koji that can be used in the production of fermented foods and drinks, particularly shochu. The method involves cultivating koji mold in a liquid medium containing specific raw materials, such as cereals and quinoa, to produce glucoamylase and acid-stable α-amylase with high enzymatic activities. This innovation allows for the efficient production of fermented foods and drinks.
Another significant patent is a method of producing filamentous fungus culture products. This invention focuses on adjusting the productivity of enzymes in filamentous fungi by controlling the release rate of nutrients from the culture raw material. By utilizing a liquid medium with selected raw materials, Hiroshi Shoji's method enhances the production of amylolytic enzymes, plant fiber degradation enzymes, and proteolytic enzymes.
Career Highlights
Hiroshi Shoji is currently associated with Asahi Breweries, Ltd., where he applies his expertise in fermentation technology. His work has contributed to the advancement of brewing processes and the development of innovative products in the beverage industry.
Collaborations
Hiroshi Shoji collaborates with Toshikazu Sugimoto, working together to enhance the efficiency and effectiveness of their inventions in the field of fermentation.
Conclusion
Hiroshi Shoji's innovative work in the production of liquid koji and filamentous fungus culture products has made a significant impact on the fermentation industry. His patents reflect a commitment to improving the quality and efficiency of fermented foods and drinks.