Norihiko Tsuchimoto

Title: Norihiko Tsuchimoto: Innovator in Soy Milk Fermentation

Introduction

Norihiko Tsuchimoto is a notable inventor based in Shibuya-ku, Japan. He has made significant contributions to the field of food technology, particularly in the fermentation of soy milk. With a total of 2 patents to his name, Tsuchimoto's work focuses on enhancing the production processes of soy milk fermentation products.

Latest Patents

Tsuchimoto's latest patents include innovative methods for producing soy milk fermentation products. The first patent, titled "Soy milk fermentation product and method for producing same," outlines a method that involves an enzyme treatment step to hydrolyze soy milk with a peptide bond hydrolase. This process results in a fermentation substrate that is then fermented with lactic acid bacteria to obtain a fermentation product. The second patent, "Solid fermented soy milk product and process for manufacturing same," describes a process for creating a solid fermented soy milk product. This involves fermenting a substrate containing soy milk with adjusted malic acid and free amino acid concentrations using heterofermentative lactic acid bacteria.

Career Highlights

Norihiko Tsuchimoto is currently associated with Sapporo Holdings Limited, where he continues to innovate in the field of food science. His work has contributed to advancements in the production of fermented soy products, which are gaining popularity for their health benefits.

Collaborations

Tsuchimoto has collaborated with notable colleagues such as Yasukazu Nakakita and Hiroyuki Harashima. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies in food fermentation.

Conclusion

Norihiko Tsuchimoto's contributions to soy milk fermentation highlight his role as an influential inventor in the food technology sector. His innovative patents and collaborations demonstrate his commitment to advancing the industry.