Location History:
- Chiba Pref., JP (2000 - 2001)
- Chiba, JP (2006)
- Noda, JP (1985 - 2016)
Company Filing History:
Years Active: 1985-2016
Title: **Masaru Matsuura: A Pioneer in Soybean Innovation**
Introduction
Masaru Matsuura, located in Noda, Japan, is a notable inventor with a portfolio of 14 patents. His work primarily focuses on innovative processes and products related to soybeans, aiming to enhance the nutritional value and consumer experience of soy-based foods.
Latest Patents
Among Matsuura's recent inventions are a series of patents that include soy milk containing fibrous material and tofu-like food, along with their production processes. His patented products boast excellent texture and flavor while ensuring the simultaneous intake of essential nutritional components found in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamins, and isoflavone compounds. The innovative process for producing soy milk containing fibrous material involves several precise steps, including dissolving dehulled soybean powder, heat treatment, and emulsification under high pressure. Additionally, he has developed a method for producing packed tofu that enhances convenience by enabling easy release from packaging, utilizing an aqueous ethanol solution or a magnesium and/or calcium salt solution.
Career Highlights
Matsuura has made significant contributions to the food processing industry during his career. He has been associated with well-regarded companies including Kikkoman Corporation and Asahi Food Processing Co., Ltd. His work has consistently pushed the boundaries of how soy products are processed and consumed, enhancing their appeal in the global market.
Collaborations
Throughout his career, Matsuura has collaborated with accomplished professionals such as Jun Sasaki and Tomoko Takeuchi. These collaborations have likely played a crucial role in his innovative processes and products, combining expertise to push the envelope in the field of food technology.
Conclusion
Masaru Matsuura's contributions to soybean innovation reflect a blend of scientific expertise and culinary creativity. His patents not only provide new opportunities for soy consumption but also set a high standard for nutritional quality in food products. As he continues to develop novel approaches to processing soybeans, Matsuura remains a key figure in the evolution of healthy food choices worldwide.