Company Filing History:
4 out of 224 
1 out of 5,973 
Years Active: 1989-1991
Title: Innovator Hiroyuki Sano – A Pioneer in Dehydrated Cheese Production
Introduction
Hiroyuki Sano, based in Kishiwada, Japan, is a notable inventor with a focus on food technology, particularly in the production of dehydrated cheese. Holding four patents to his name, Sano has made significant contributions to cheese manufacturing processes, combining scientific insights with practical applications.
Latest Patents
Hiroyuki Sano's latest patents highlight innovative methods for producing cheese with unique characteristics. His patent titled "Process of producing a dehydrated cheese" describes a method that involves a blend of conventional cheese with cellulose ether, containing a methoxy group content of 26 to 33% by weight, along with optionally added water-soluble alginate and a calcium salt. Another significant patent, "Process for producing dried cheese," outlines a process that stirs a water-containing raw material mixture with emulsified cheese at a temperature lower than the melting point of the cheese, followed by drying the mixture in a shaped state. This process also emphasizes the inclusion of a heat coagulable substance for enhanced quality.
Career Highlights
Throughout his career, Hiroyuki Sano has worked with prominent organizations such as Fuji Oil Company Limited and Shin-Etsu Chemical Co., Ltd. These experiences have provided him with rich insights into the food industry, allowing him to refine and innovate cheese production techniques.
Collaborations
Sano has collaborated with notable coworkers including Masatoshi Kizaki and Hitoshi Yokoyama. These partnerships reflect the collaborative nature of innovation, where shared knowledge and expertise lead to the development of groundbreaking inventions in the field of food technology.
Conclusion
Hiroyuki Sano's work in the area of dehydrated cheese production showcases his commitment to innovation and advancement in food processing technology. His patents not only serve as a testament to his inventiveness but also contribute significantly to the food industry, paving the way for new products and processes that enhance the quality and versatility of cheese. His ongoing contributions are likely to inspire future innovations in food technology.