Location History:
- Tokyo, JP (1988 - 1989)
- Saitama, JP (1999 - 2002)
Company Filing History:
Years Active: 1988-2002
Title: Innovations of Masakazu Terauchi
Introduction
Masakazu Terauchi is a notable inventor based in Saitama, Japan. He has made significant contributions to the field of cocoa processing, holding a total of four patents. His work focuses on enhancing the quality and functionality of cocoa products.
Latest Patents
Terauchi's latest patents include a cocoa powder rich in polyphenols and a process for producing granular cocoa. The first invention provides a method for treating cacao beans to retain polyphenols, which are known for their various health benefits. By controlling the initial water content during roasting, Terauchi's process minimizes the astringency and bitterness typically associated with polyphenols, resulting in a high-functional cacao powder that maintains a pleasant taste. The second patent outlines a method for producing granular cocoa that easily dissolves in warm liquids, enhancing its usability in various culinary applications.
Career Highlights
Masakazu Terauchi is associated with Meiji Seika Kaisha, Ltd., a company known for its innovative food products. His work has significantly impacted the cocoa industry, particularly in improving the health benefits and taste of cocoa products.
Collaborations
Terauchi has collaborated with notable coworkers, including Gentarou Suzuki and Yoshiharu Kimura. Their combined efforts have contributed to the advancements in cocoa processing technologies.
Conclusion
Masakazu Terauchi's innovations in cocoa processing demonstrate his commitment to enhancing food quality and health benefits. His patents reflect a deep understanding of the complexities involved in cocoa treatment and production.