Company Filing History:
Years Active: 1991
Title: The Innovative Contributions of Seiichiro Toiguchi
Introduction
Seiichiro Toiguchi is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in the preparation of shelf-stable tofu. His innovative approach has the potential to revolutionize the way soybean curd is produced and stored.
Latest Patents
Toiguchi holds a patent for a process of preparing shelf-stable tofu at normal temperature for extended periods. This method involves reacting soy milk with a solidifying agent and a transglutaminase that does not depend on Ca.sup.+2 ions. The process allows for the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at temperatures not exceeding 80 degrees Celsius. The resulting soybean curd is then packed in a heat-resistant container and retorted, ensuring its stability over time.
Career Highlights
Toiguchi is associated with Ajinomoto Co., Ltd., a leading company in the food industry. His work has focused on enhancing food preservation techniques, which is crucial for maintaining the quality and safety of food products. His innovative methods have garnered attention in the food technology sector.
Collaborations
Toiguchi has collaborated with notable colleagues, including Masahiko Nonaka and Takahiko Soeda. These partnerships have contributed to the advancement of food technology and the development of new preservation methods.
Conclusion
Seiichiro Toiguchi's contributions to the field of food technology, particularly through his patent for shelf-stable tofu, highlight his innovative spirit and dedication to improving food preservation. His work continues to influence the industry and offers promising solutions for the future of food storage.