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For the Inventor, By the Inventor

Nara, Japan

Ko Sugisawa

USPTO Granted Patents = 43

Average Co-Inventor Count = 4.3

ph-index = 13

Forward Citations = 570(Granted Patents)


Location History:

  • Nara, JA (1977 - 1978)
  • Higashiosaka, JP (1985 - 1986)
  • Osaka, JP (1987)
  • Nara, JP (1980 - 1993)

Company Filing History:

goldMedal42 out of 89 
 
House Food Industrial Company Limited
 patents
silverMedal1 out of 3 
 
House Food Industries Co., Ltd.
 patents

Years Active: 1977-1993

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Areas of Expertise:
Roux Production
Temperature Sensing Element
Pressure Control Techniques
Retort Packaging
Sterilization Apparatus
Microwave Drying
Bacteriolytic Enzymes
Dehydrated Food Products
Tofu Preparation
Food Quality Improvement
Convenience Food Packaging
Granular Food Products
43 patents (USPTO):Explore Patents
1. 5208062 - Method for producing roux (1993-05-04),
2. 5153036 - Temperature sensing element (1992-10-06),
3. 4874580 - Pressure-controlling method (1989-10-17),
4. 4871565 - Method of producing retort packaged fish (1989-10-03),
5. 4861559 - Continuous sterilizing and packing apparatus (1989-08-29),
6. 4842872 - Method of producing retort food (1989-06-27),
7. 4840805 - Process for preparing sterilized packaged fish and product thereof (1989-06-20),
8. 4798728 - Method of retort packaging broiled fish and product thereof (1989-01-17),
9. 4786516 - Method of drying meat (1988-11-22),
10. 4777057 - Process for making a packaged dough for a baked confectionery (1988-10-11),
11. 4761297 - Method of manufacturing dried rice (1988-08-02),
12. 4737461 - Novel bacteriolytic enzyme and process for preparing the same (1988-04-12),
13. 4732774 - Process for preparing tofu charged into a container (1988-03-22),
14. 4703149 - Container heated by microwave oven (1987-10-27),
15. 4690699 - Apparatus for producing sterile air (1987-09-01),

Title: Ko Sugisawa: Innovator in Food Technology

Introduction: Ko Sugisawa is a prominent inventor based in Nara, Japan, known for his significant contributions to the field of food technology. With a remarkable portfolio of 43 patents, Sugisawa has been at the forefront of developing innovative methods and products that enhance food preparation and safety.

Latest Patents: Among his latest patents is a groundbreaking method for producing roux. This method involves heating and kneading a starting material composed of fats and oils along with farinaceous materials in a twin-screw extruder, operated at temperatures ranging from 60°C to 220°C for a duration of 25 seconds to 25 minutes. This innovative process allows for the production of high-quality roux in a shorter period using a simplified approach. Additionally, Sugisawa developed a temperature sensing element that features a heat-shrinking film along with a fixing mechanism. This element is designed to attach to food vessels, indicating when the contents have reached a specific temperature range during microwave heating.

Career Highlights: Throughout his career, Ko Sugisawa has worked with well-respected companies in the food industry, including House Food Industrial Company Limited and House Food Industries Co., Ltd. His work focuses on enhancing food processing techniques and improving the overall safety and quality of food production.

Collaborations: Sugisawa has collaborated with talented individuals such as Yasushi Matsumura and Kazumitsu Taga. These partnerships have contributed to the further development of his innovative ideas and the successful realization of his patents.

Conclusion: Ko Sugisawa continues to be a pivotal figure in the realm of food technology innovation. His patented methods and inventions not only streamline food production processes but also improve the safety and quality of food products. As the industry evolves, Sugisawa's contributions will undoubtedly leave a lasting impact on food technology and culinary arts.

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