Kiyoo Ishige

Title: Kiyoo Ishige: Innovator in Aseptic Soybean Curd Manufacturing

Introduction

Kiyoo Ishige is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the food technology sector, particularly in the production of soybean products. His innovative approach has led to advancements in the manufacturing processes of packed aseptic soybean curd.

Latest Patents

Ishige holds a patent for a "Process for the manufacture of packed aseptic soybean curd." This process involves thermally treating dehulled and hypocotyl-removed soybeans with superheated steam for sterilization. The soybeans are then ground in heated water to create a green slurry, which is filtered to obtain soybean milk. The soybean milk is subsequently heated to sterilize and denature the soybean protein. A coagulant is aseptically added to the denatured soybean milk, which is then filled into an aseptic container and sealed. Finally, the soybean milk is heated in the container to induce coagulation.

Career Highlights

Throughout his career, Kiyoo Ishige has worked with prominent companies such as Meiji Seika Kaisha, Ltd. and Kyushu Nyugyo Co., Ltd. His experience in these organizations has contributed to his expertise in food technology and patent development.

Collaborations

Ishige has collaborated with notable colleagues, including Shuji Doi and Norio Ishida. These partnerships have fostered innovation and the sharing of ideas within the field of food technology.

Conclusion

Kiyoo Ishige's contributions to the manufacturing of packed aseptic soybean curd highlight his innovative spirit and dedication to advancing food technology. His patent reflects a significant step forward in the production of soybean products, showcasing his expertise and commitment to quality.