Location History:
- Ibaraki, JP (2000)
- Ibaraki-ken, JP (2001)
Company Filing History:
Years Active: 2000-2001
Title: Kumiko Hoshino: Innovator in Soybean Protein Hydrolysates
Introduction
Kumiko Hoshino is a prominent inventor based in Ibaraki, Japan. She has made significant contributions to the field of food science, particularly in the development of soybean protein hydrolysates. With a total of 3 patents to her name, Hoshino's work has garnered attention for its innovative applications in food products.
Latest Patents
Hoshino's latest patents include groundbreaking inventions related to soybean protein hydrolysates. One notable patent describes a polypeptide composition obtained by independently hydrolyzing the 7S component (β-conglycinin) and the 11S component (glycinin) of soybean protein. This composition exhibits excellent emulsifying and whipping capabilities, making it useful for producing various food products, including ices, meringues, spread pastes, beverages, and farinaceous products. Another significant patent focuses on a soy protein hydrolysate with a low content of β-conglycinin and outlines a process for its production. This process involves the action of a proteolytic enzyme on soybean protein at specific temperatures, resulting in a product that is beneficial for various culinary applications.
Career Highlights
Kumiko Hoshino is associated with Fuji Oil Company Limited, where she has been instrumental in advancing research and development in food technology. Her expertise in soybean protein has positioned her as a key figure in the industry, contributing to the company's innovative product offerings.
Collaborations
Hoshino has collaborated with notable colleagues, including Kazunobu Tsumura and Wataru Kugimiya. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and enhances the development of new technologies in food science.
Conclusion
Kumiko Hoshino's contributions to the field of soybean protein hydrolysates exemplify her innovative spirit and dedication to advancing food technology. Her patents reflect a commitment to improving food products and enhancing their functionality.