Motokazu Kikuchi

Title: Motokazu Kikuchi: Innovator in Processed Soybean Food Products

Introduction

Motokazu Kikuchi is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the processing of soybean products. With a focus on enhancing the quality of processed soybean food, Kikuchi has been awarded 2 patents for his innovative methods.

Latest Patents

Kikuchi's latest patents include a production method for processed soybean food products and an apparatus for thermal deaeration of soybean slurry. The aim of these inventions is to effectively remove the unpleasant raw odor characteristic of soybeans, thereby providing a high-quality processed soybean food product. The production method involves a grinding step where raw soybeans are ground to obtain a soybean slurry, followed by a heating step that thermally denatures the slurry. A crucial deaeration step is performed during the heating process to remove air bubbles mixed in with the soybean slurry. It is preferable that the heating and deaeration steps are conducted continuously for optimal results.

Career Highlights

Motokazu Kikuchi is associated with Morinaga Milk Industry Co., Ltd., where he has been instrumental in developing innovative food processing techniques. His work has significantly impacted the quality of soybean-based products available in the market.

Collaborations

Kikuchi has collaborated with notable colleagues, including Hideo Shidara and Masato Endo, to further enhance the research and development of soybean processing technologies.

Conclusion

Motokazu Kikuchi's contributions to the field of food technology, particularly in soybean processing, highlight his innovative spirit and dedication to improving food quality. His patents reflect a commitment to advancing the industry and providing consumers with high-quality products.