Company Filing History:
Years Active: 2010-2011
Title: Innovations of Ikukazu Tashima: A Pioneer in Refined Sesame Oil
Introduction
Ikukazu Tashima, an accomplished inventor based in Yokohama, Japan, has made significant contributions to the field of food technology. With a total of two patents to his name, Tashima's work focuses on enhancing the quality and nutritional value of sesame oil and other plant-based extracts.
Latest Patents
One of Tashima's most notable patents is for a method of producing refined sesame oil that retains high lignan content, a component known for its numerous health benefits. This invention details a refined sesame oil with a sesamin content of 1% by weight or more, ensuring that the product remains free from bitterness. The innovative process employs activated carbon in the bleaching step and controls the bleaching temperature between 5 to 70°C using activated clay as an absorbent to achieve superior oil.
The second patent describes an efficient method for concentrating fat-soluble trace constituents from plant tissues. By extracting these constituents and subjecting the mixture to molecular distillation after adding fatty acid esters, Tashima's method effectively isolates valuable ingredients. This concentrated extract can then be incorporated into food and drink products, enhancing their nutritional profile.
Career Highlights
Throughout his career, Ikukazu Tashima has been associated with well-renowned companies such as J-Oil Mills, Inc. and Ajinomoto Co., Ltd. His work has not only influenced industry practices but also set new standards in food production and safety.
Collaborations
Tashima has collaborated with esteemed professionals in the field, including Yuko Miyake and Akihiro Nakatani. These partnerships have enabled the exchange of innovative ideas and collective advancements in food technology.
Conclusion
In conclusion, Ikukazu Tashima's pioneering work in the refinement of sesame oil and concentration of plant-based trace constituents stands as a testament to his commitment to innovation in the food industry. His patents reflect a deep understanding of the nutritional needs and health benefits associated with plant-derived products, contributing to the ongoing evolution of food science.