Company Filing History:
Years Active: 1990-1992
Title: Machiko Watanabe: Innovator in Culinary Science
Introduction
Machiko Watanabe is a notable inventor based in Fujisawa, Japan. She has made significant contributions to the field of culinary science, particularly through her innovative patents. With a total of 2 patents, Watanabe has focused on enhancing cooking techniques and food preparation methods.
Latest Patents
One of her latest patents is a condensed wine composition for cooking and the method of preparing it. This invention involves a condensed wine composition containing an extract content of no less than 18% (w/v). The process includes vacuum condensing wine at temperatures ranging from 5°C to 60°C, preferably between 20°C and 35°C, to achieve a concentration at least eight times higher than the original. The resulting condensate is then retained at low temperatures, around 0°C to 10°C, to crystallize tartar, which is subsequently removed. Additionally, an initial distillate obtained during the vacuum condensing process may be added to the condensed wine, ensuring that the final product has an alcohol content of less than 1% (v/v). Another patent she holds is related to optically active azetidinones.
Career Highlights
Throughout her career, Watanabe has worked with prominent companies such as Sanraku Incorporated and Mercian Corporation. Her work has significantly impacted the culinary industry, particularly in the development of innovative cooking ingredients.
Collaborations
Watanabe has collaborated with notable individuals in her field, including Takeo Yoshioka and Yasuo Fukagawa. These collaborations have further enriched her work and contributed to her success as an inventor.
Conclusion
Machiko Watanabe is a pioneering inventor whose work in culinary science has led to innovative patents that enhance cooking methods. Her contributions continue to influence the culinary world, showcasing her dedication to innovation and excellence.