Location History:
- Tokyo, JA (1976)
- Kawasaki, JP (1994)
- Arakawa, JP (1995)
- Arakawa-ku, JP (1997)
- Tokyo, JP (1989 - 1998)
Company Filing History:
13 out of 98 
3 out of 92 
3 out of 25 Years Active: 1976-1998
Title: Innovations by Hiroshige Kohno: A Pioneer in Food Technology and Molding Processes
Introduction
Hiroshige Kohno, a notable inventor based in Tokyo, Japan, has made significant contributions to the fields of food technology and molding processes. With a prolific portfolio of 16 patents, Kohno's innovations are aimed at enhancing product quality and efficiency in manufacturing.
Latest Patents
One of Kohno's latest inventions is a method for creating a partially denatured yolk. This novel process involves heating a yolk fluid at temperatures between 65°C and 70°C for a minimum of five minutes. This technique not only improves the flavor but also enhances the features and functions of the yolk. Additionally, he developed an O/W type emulsion by processing 30-95 weight parts of the partially denatured yolk mixed with 5-70 weight parts of oils and fats, making it a useful emulsifier that can be further optimized by adding vinegar, acetic acid, or salt.
Another of his recent patents pertains to a method for charging molding material in an elastic molding die. This innovative approach outlines a procedure where a specified volume of molding material is first introduced into the die body, followed by crumpling or pinching the material to avoid the occurrence of air voids, ensuring a seamless molding process. Such methods utilize various techniques, including blade shutters, pressing plates, and conveyor belts, demonstrating Kohno's ingenuity and problem-solving capabilities.
Career Highlights
Throughout his career, Hiroshige Kohno has contributed his expertise to various companies, notably Asahi Denka Kogyo Kabushiki Kaisha. His work has been pivotal in advancing technologies that integrate both food production and manufacturing techniques, showcasing his versatility as an inventor.
Collaborations
Kohno has collaborated with esteemed colleagues in the industry, including Kenji Ikeda and Yoshie Kurihara. Their combined expertise and knowledge have fostered innovative developments, further elevating the standards within their respective fields.
Conclusion
Hiroshige Kohno exemplifies the spirit of innovation through his remarkable contributions to food technology and manufacturing processes. With a growing list of patents, he continues to inspire future generations of inventors and underscores the importance of creative problem-solving in advancing industry standards. His work reflects a significant commitment to enhancing product quality and efficiency, marking him as a key figure in the realm of technological innovation.