Makoto Suzuki

Title: Makoto Suzuki and His Food-Processing Invention.

Introduction

Makoto Suzuki is an inventor associated with Aichi, Japan, and Mizkan Holdings Co., Ltd. His patent work focuses on a method for producing starch-containing compositions designed to retain their shape and appearance during heat cooking.

Latest Patents

Suzuki is credited with 1 patent, titled “Manufacturing Method for Starch-Containing Composition for Heat Cooking.” The invention describes using an extruder with a feeder, a die, and a screw divided into first-flight, kneading, and second-flight sections. A bend in the barrel is positioned near the beginning of the screw’s second-flight section.

The method prepares a composition containing at least 3.0 mass percent insoluble dietary fiber, at least 10.0 mass percent starch, and at least 3.0 mass percent protein, with a dry-basis water content of at least 25 mass percent. The composition is heated under pressure, kneaded, and depressurized until its degree of gelatinization decreases by at least 6 mass percent. The process is intended to produce a composition that resists collapsing in liquid during heat cooking and has a glossy, appealing appearance.

Career Highlights

Suzuki’s documented patent contribution addresses food texture and appearance through controlled extrusion and processing conditions. The invention combines ingredient specifications with mechanical processing steps to shape the composition and manage its gelatinization.

Collaborations

Suzuki is associated with Mizkan Holdings Co., Ltd. His listed coworkers include Kiyoshi Endo and Yusuke Tange.

Conclusion

Makoto Suzuki’s patent describes an extrusion-based approach to producing starch-containing food compositions that maintain their shape and attractive appearance during heat cooking.