Kikuo Matsushima

Title: Kikuo Matsushima: Innovator in Noodle Frying Technology

Introduction

Kikuo Matsushima is a notable inventor based in Ikoma, Japan. He has made significant contributions to the culinary field, particularly in the method of frying raw noodles. His innovative approach has led to the development of a unique frying technique that enhances the cooking process.

Latest Patents

Matsushima holds a patent for a method of frying raw noodles in a perforated container. This method involves using a container shaped like a cylinder, prism, or truncated cone or pyramid, with a height of more than 3 cm and sealed by a perforated cover. The perforations in the cover constitute 5 to 30% of its area. The process requires that the individual raw noodles be forced apart and cut before being placed in the container. The covered container is then immersed in hot oil, allowing the noodles to fry at a temperature ranging from 130°C to 160°C.

Career Highlights

Kikuo Matsushima is associated with House Food Industrial Company Limited, where he has applied his expertise in food technology. His work has not only advanced the methods of noodle preparation but has also contributed to the efficiency of food production in the industry.

Collaborations

Matsushima has collaborated with notable colleagues such as Sakuichi Sakakibara and Ko Sugisawa. Their combined efforts have fostered innovation within the company and the broader culinary field.

Conclusion

Kikuo Matsushima's inventive spirit and dedication to improving food preparation techniques have made a lasting impact on the culinary industry. His patented method for frying noodles showcases his commitment to innovation and efficiency in cooking.