Hisaharu Oki

Title: Hisaharu Oki: Innovator in Rice Bran Processing

Introduction

Hisaharu Oki is a notable inventor based in Sagamihara, Japan. He has made significant contributions to the field of food processing, particularly in the extraction of high-quality rice-bran oil. His innovative approach has led to advancements that benefit both the food industry and consumers.

Latest Patents

Hisaharu Oki holds a patent for a process and apparatus for manufacturing overheated stem processed edible rice-bran. This invention allows for the extraction of rice-bran oil of superior quality in high yields. The process involves three key steps: first, bringing overheated steam in contact with fresh rice bran to deactivate enzymes; second, extracting rice-bran oil from the treated rice bran; and third, isolating and obtaining defatted rice bran. The method utilizes overheated steam at temperatures ranging from 250°C to 650°C for a duration of 0.5 to 60 seconds. The resulting rice-bran oil has a low acid number, and the defatted rice bran is free of bacteria and unpleasant odors, ensuring a meal of superior edible quality.

Career Highlights

Hisaharu Oki's career is marked by his dedication to improving food processing techniques. His innovative patent reflects his commitment to enhancing the quality of edible products derived from rice bran. His work has implications for both the food industry and health-conscious consumers.

Collaborations

Hisaharu Oki has collaborated with notable colleagues, including Harumi Naruse and Haruyasu Minami. These partnerships have likely contributed to the development and refinement of his innovative processes.

Conclusion

Hisaharu Oki's contributions to rice bran processing exemplify the impact of innovation in the food industry. His patented process not only enhances the quality of rice-bran oil but also promotes better health standards in food production.