Masato Sugiura is a notable inventor based in Aichi, Japan, recognized for his significant contributions to the field of food technology. With a total of eight patents to his name, Sugiura has developed innovative methods that enhance the extraction and utilization of valuable compounds from sesame.

Latest Patents

One of Sugiura's latest patents is a method of separating sesamin analogues. This process involves steam distillation of sesame oil under reduced pressure, resulting in a steam stripping substance that contains sesamin analogues. By mixing this substance with water or a water-soluble solvent, and in the presence of an alkali, the sesamin analogues can be precipitated and subsequently separated. Another significant patent focuses on food materials containing sesaminol triglucoside derived from sesame. This method involves extracting dehulled sesame seeds at a temperature below 120 degrees Celsius using aliphatic hydrocarbons, resulting in a food material that is free of residual solvents and boasts improved color, flavor, and taste.

Career Highlights

Throughout his career, Masato Sugiura has worked with prominent companies such as Takemoto Yushi Kabushiki Kaisha and Corunum Corporation. His work in these organizations has allowed him to apply his innovative ideas and contribute to advancements in food technology.

Collaborations

Sugiura has collaborated with notable individuals in his field, including Hirokazu Matsueda and Tatsuhiko Ozaki. These collaborations have further enriched his research and development efforts.

Conclusion

Masato Sugiura's innovative patents and contributions to food technology highlight his role as a leading inventor in his field. His work continues to influence the industry and improve the quality of food products derived from sesame.

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