Location History:
- Ibaraki, JP (2015)
- Tsukabamirai, JP (2016)
- Tsukubamirai, JP (2016)
Company Filing History:
Years Active: 2015-2016
Title: Innovations by Masayuki Shibata
Introduction
Masayuki Shibata is a notable inventor based in Tsukabamirai, Japan. He has made significant contributions to the field of food science, particularly in the development of soybean-based products. With a total of four patents to his name, Shibata's work focuses on enhancing the nutritional profile of soybean products.
Latest Patents
Shibata's latest patents include a fat-reduced soybean protein material and a soybean emulsion composition, along with the processes for their production. The fat-reduced soymilk he developed has a reduced fat content, achieved by efficiently separating fat from fat-containing soybeans without the use of organic solvents. His innovations include a fat-reduced soybean protein material that contains a protein and carbohydrate content of 80 wt % or more in dried form, with less than 10 wt % fat relative to the protein content. Additionally, his soybean emulsion composition features a protein content of 25 wt % or more and a fat content of 100 wt % or more relative to the protein, achieving an LCI value of 60% or more.
Career Highlights
Throughout his career, Masayuki Shibata has worked with prominent companies such as Fuji Oil Company Limited and Fuji Oil Holdings Inc. His experience in these organizations has allowed him to refine his expertise in food technology and innovation.
Collaborations
Shibata has collaborated with notable colleagues, including Masahiko Samoto and Jiro Kanamori. These partnerships have contributed to the advancement of his research and the successful development of his patented technologies.
Conclusion
Masayuki Shibata's contributions to the field of food science, particularly through his innovative soybean products, highlight his role as a significant inventor. His patents reflect a commitment to improving nutritional quality and processing methods in the food industry.