Masataka Goto

Title: Masataka Goto: Innovator in Aglycon Production

Introduction

Masataka Goto is a notable inventor based in Kakamigahara, Japan. He has made significant contributions to the field of food science, particularly in the production of aglycon, a physiologically active substance. His innovative approach has the potential to enhance the flavor and nutritional value of food products.

Latest Patents

Masataka Goto holds a patent for a process that efficiently produces aglycon using diglycosidase. The patent, titled "Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process," outlines a method that avoids acid or alkali treatment and fermentation. This process allows for the conversion of glycoside-type substances into aglycon-type substances while maintaining the physical properties of the original material. The method also enhances the aglycon content in protein-containing foods, improving their flavor.

Career Highlights

Goto is associated with Amano Enzyme Inc., where he applies his expertise in enzyme technology to develop innovative food products. His work focuses on utilizing enzymes to improve food quality and health benefits. His contributions have been recognized within the industry, showcasing his commitment to advancing food science.

Collaborations

Masataka Goto has collaborated with notable colleagues, including Kazutaka Tsuruhami and Atsuki Toumoto. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas in the field of enzyme technology.

Conclusion

Masataka Goto's work in the production of aglycon represents a significant advancement in food science. His innovative processes not only enhance the nutritional value of food but also improve its flavor, making a lasting impact on the industry.