Makoto Saito

Title: Makoto Saito: Innovator in Low-Salt Soy Sauce and Antiallergic Agents

Introduction

Makoto Saito is a notable inventor based in Noda, Japan. He has made significant contributions to the field of food science, particularly in the development of low-salt soy sauce and antiallergic agents. With a total of 7 patents to his name, Saito's work has the potential to impact health and nutrition positively.

Latest Patents

One of Saito's latest patents is for a low-salt soy sauce. This innovative product is designed to have a good flavor while significantly suppressing the elevation of blood pressure and preventing cardiac hypertrophy. The low-salt soy sauce is created by adding 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of γ-aminobutyric acid to a reduced common salt soy sauce. Various methods are employed to produce this soy sauce, including using a mixed solution of KCl and common salt as mother water or subjecting the soy sauce to electrodialysis to eliminate common salt. The final product contains 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of γ-aminobutyric acid.

Another significant patent involves the development of antiallergic agents. This invention comprises active ingredients such as tomato extract, naringenin chalcone, and various derivatives. The antiallergic agent can be incorporated into medicaments, foods, drinks, or cosmetics, providing a versatile solution for allergy relief.

Career Highlights

Throughout his career, Makoto Saito has worked with prominent organizations, including Kikkoman Corporation and the Noda Institute for Scientific Research. His experience in these institutions has allowed him to refine his skills and contribute to groundbreaking innovations in food technology.

Collaborations

Saito has collaborated with notable colleagues such as Akio Obata and Koichiro Tobe. These partnerships have fostered an environment of creativity and innovation, leading to the development of impactful products.

Conclusion

Makoto Saito's contributions to the fields of food science and health through his patents