Kazuo Honma

Title: Kazuo Honma: Innovator in Food Preservation Technology

Introduction

Kazuo Honma is a notable inventor based in Tama, Japan, recognized for his contributions to food preservation technology. With a total of five patents to his name, Honma has made significant advancements in the methods used for lyophilizing food products.

Latest Patents

One of Honma's latest patents is a method for lyophilizing food using a specific strain of ice nucleus-forming bacterium, Xanthomonas campestris INXC-1 (FERM BP-4191). This invention provides a new approach to food preservation by utilizing the bacterium to create an ice nucleus-forming substance. The process involves adding the strain to food, freezing it, and then vaporizing moisture from the frozen food to achieve drying. The method is applicable to various food types, including tea extracts, fruit juices, soy sauce, sauces, drippings, soups, fermented soybean paste, and agar.

Career Highlights

Throughout his career, Kazuo Honma has worked with reputable companies such as Q.P. Corporation and Kewpie Kabushiki Kaisha. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Honma has collaborated with notable coworkers, including Michiko Watanabe and Takahiro Makino, who have played a role in his research and development efforts.

Conclusion

Kazuo Honma's innovative work in food preservation through the use of ice nucleus-forming bacteria showcases his commitment to advancing food technology. His patents reflect a significant contribution to the field, enhancing the methods of lyophilization and ensuring better food quality.