Company Filing History:
Years Active: 1989-1990
Title: Innovations in Soy Milk Production by Kiyoshi Kitazume
Introduction
Kiyoshi Kitazume, an esteemed inventor based in Chiba, Japan, has made significant contributions to the food processing industry with his innovative approaches to producing soybean milk. With two noteworthy patents to his name, Kitazume has established himself as a key figure in enhancing the quality and efficiency of soy milk production.
Latest Patents
Kitazume's latest patents focus on the innovative processes for producing soybean milk. The first patent describes a new method entitled "Process for Producing Soybean Milk." This process involves crushing soybeans in an aqueous hot medium, which helps to avoid the decrease in the protein extraction rate typically associated with high-temperature treatments. The method also ensures that lipoxidase, along with either lipoxidase and trypsin inhibitor, is substantially deactivated, thus enhancing the overall quality of the soybean milk.
The second patent, "Method of Making Soybean Milk," outlines a technique for creating soybean milk that is free from grassy smells and has significantly reduced trypsin inhibitors. In this method, soybeans are crushed at temperatures of 85 degrees Celsius or higher, then maintained at elevated temperatures. The resultant slurry is ground, separated from bean-curd refuse, and finally sterilized using a plate-type sterilizer, resulting in a high-quality product.
Career Highlights
Throughout his career, Kitazume has held significant positions at reputable companies, including Kibun Company Limited and Kabushikikaisha Kibun. His expertise in food technology and processing not only reflects in his patents but also in the products developed under his guidance.
Collaborations
Kiyoshi Kitazume has worked alongside talented individuals such as Yasuharu Nakamura and Hiromichi Ochiai, collaborating in the pursuit of innovative solutions in the food industry. These partnerships have played a critical role in the advancement of soy milk technology and the overall enhancement of product quality.
Conclusion
In summary, Kiyoshi Kitazume's work in the field of soybean milk production highlights the importance of innovation in food technology. His patents not only improve the quality of soybean milk but also address crucial processing challenges, making him a notable inventor in the industry. His contributions continue to impact the market, enhancing the culinary experience for consumers worldwide.