Company Filing History:
Years Active: 1986-1990
Title: **Mitugi Ikoma: Innovator in Textured Proteinaceous Foods**
Introduction
Mitugi Ikoma is a remarkable inventor based in Chiba, Japan, with a notable contribution to the field of food technology. He holds two patents that focus on the innovative production of textured proteinaceous foods, which enhance the culinary experience.
Latest Patents
1. **Textured Proteinaceous Food**: This patent describes a unique method for creating a textured protein food derived from domestic or marine animal meats. The process involves heating the meat until it gels while retaining its binding capacity. The gelled protein is then force-extruded under pressure through dies designed to create various cross-sectional patterns, such as honeycomb and rose-like designs.
2. **Method of Producing Paste Product Like Lobster's Meat**: In this patent, Ikoma outlines a technique for producing a paste product that mimics the texture and taste of lobster meat. This method involves dividing a pre-coagulated paste product and mixing it with a protein mixture, followed by molding and heating under reduced pressure. The resulting product achieves a moderately hard texture, offering an elastic and enjoyable mouthfeel reminiscent of natural lobster meat.
Career Highlights
Mitugi Ikoma has made significant strides in the food industry, particularly with his work at Kibun Company Limited and Kabushikikaisha Kibun. His innovative approaches have been instrumental in developing novel food products that cater to diverse consumer preferences.
Collaborations
Throughout his career, Ikoma has had the opportunity to collaborate with talented individuals in the field, including Tsutomu Maruyama and Kiyoe Satoh. These partnerships have likely contributed to the refinement of his ideas and the advancement of his projects.
Conclusion
Mitugi Ikoma is a visionary inventor whose work in textured proteinaceous foods has left a lasting impact on food technology. His innovative patents showcase the potential for creating appealing food products that resemble high-quality seafood, offering exciting prospects for the future of culinary innovation.