Company Filing History:
Years Active: 1976
Title: Mitsuharu Fujii: Innovator in Protein Hydrolyzate Production
Introduction
Mitsuharu Fujii is a notable inventor based in Noda, Japan. He has made significant contributions to the field of food science, particularly in the production of protein hydrolyzates. His innovative approach has led to advancements that enhance the flavor and nutritional value of food products.
Latest Patents
Mitsuharu Fujii holds a patent for a process for producing protein hydrolyzate. This process involves using salt-resistant lactic acid bacteria, which can be utilized in the absence or presence of up to 12 percent by weight of sodium chloride. The resulting protein hydrolyzate boasts a high free amino acid content and an excellent flavor, achieved through hydrolysis with proteolytic enzymes.
Career Highlights
Fujii is associated with Kikkoman Shoyu Co., Ltd., a leading company in the production of soy sauce and other food products. His work at Kikkoman has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and flavor.
Collaborations
Mitsuharu Fujii has collaborated with notable colleagues, including Tamotsu Yokotsuka and Takashi Iwaasa. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies in food science.
Conclusion
Mitsuharu Fujii's contributions to the field of protein hydrolyzate production exemplify the impact of innovation in food technology. His work not only enhances the flavor of food products but also improves their nutritional profile.