Koji Tsukuda

Title: Koji Tsukuda: Innovator in Soybean Protein Technology

Introduction

Koji Tsukuda is a notable inventor based in Kishiwada, Japan. He has made significant contributions to the field of food technology, particularly in the development of easily dispersible granules of soybean protein. With a total of 5 patents to his name, Tsukuda's work has the potential to enhance the usability of soybean protein in various applications.

Latest Patents

Tsukuda's latest patents focus on the creation of easily dispersible granules of soybean protein. One of his innovations involves a granule that consists of powdery soybean protein coated with a carbohydrate that is not readily digestible. This carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. He also describes a method for preparing these granules, which includes granulating the powdery soybean protein while spraying it with an aqueous solution containing the carbohydrate. An alternative method involves spraying a dry mix of soybean protein and the carbohydrate with lecithin in water, followed by the removal of the water from the resultant lecithin-coated mix.

Career Highlights

Throughout his career, Koji Tsukuda has worked with various companies, including Matsutani Chemical Industry Co., Ltd. His expertise in food technology has allowed him to develop innovative solutions that address the needs of the industry.

Collaborations

Tsukuda has collaborated with notable individuals in his field, including Yasuhiro Hoshii and Thomas V Gottemoller. These collaborations have likely contributed to the advancement of his research and the successful development of his patents.

Conclusion

Koji Tsukuda's contributions to soybean protein technology demonstrate his innovative spirit and commitment to enhancing food applications. His patents reflect a deep understanding of food science and a dedication to improving the usability of soybean protein.