Location History:
- Chiba, JP (2011)
- Noda, JP (1989 - 2012)
Company Filing History:
Years Active: 1989-2012
Title: Ryohei Tsuji: Innovator in Soy Sauce Production
Introduction
Ryohei Tsuji is a notable inventor based in Noda, Japan, recognized for his contributions to the field of soy sauce production. With a total of 5 patents, Tsuji has focused on developing innovative methods that enhance the flavor and aroma of soy sauce.
Latest Patents
One of Tsuji's latest patents is for a fermented soy sauce with less soy sauce flavor and a process for producing the same. This invention aims to create a novel soy sauce that retains a rich flavor while minimizing the traditional soy sauce smell. The process involves preparing a soy sauce koji, creating a soy sauce moromi by adding an aqueous common salt solution, and fermenting the mixture to achieve the desired flavor profile. Another significant patent is for a soy sauce containing 5'-nucleotides and the method for producing it. This method enhances the flavor by adding malt or germinated rice to the soy sauce moromi mash, resulting in a soy sauce rich in 5'-nucleotides.
Career Highlights
Throughout his career, Ryohei Tsuji has worked with prominent companies such as Kikkoman Corporation and the Noda Institute for Scientific Research. His work in these organizations has allowed him to refine his techniques and contribute to advancements in soy sauce production.
Collaborations
Tsuji has collaborated with notable colleagues, including Yoichi Hanada and Mitsuo Takahashi, to further his research and development efforts in the field of soy sauce innovation.
Conclusion
Ryohei Tsuji's innovative approaches to soy sauce production have significantly impacted the industry. His patents reflect a commitment to enhancing flavor while reducing undesirable characteristics, showcasing his expertise and dedication to culinary innovation.