Shigeharu Kanemoto

Title: Shigeharu Kanemoto: Innovator in Quick-Cooking Rice Technology

Introduction

Shigeharu Kanemoto is a prominent inventor based in Tokyo, Japan, known for his significant contributions to food technology, particularly in the field of rice processing. With a total of nine patents to his name, Kanemoto has developed innovative methods that enhance the quality and efficiency of rice cooking.

Latest Patents

One of Kanemoto's latest patents is a method for producing quick-cooking rice. This process involves subjecting raw material rice, such as brown rice and partially-milled rice, to a preliminary pressurized steam-boiling process. This treatment forms an alpharized layer on the surface of the rice, allowing for rapid moisture absorption without causing cracks. As a result, the quick-cooking rice retains an excellent outer appearance and minimizes nutrient loss during cooking. Another notable patent focuses on increasing the functional component content in grains and legumes, specifically gamma-aminobutyric acid. This is achieved by humidifying the grains or legumes in high-temperature, high-humidity air, followed by drying, which enhances their nutritional value.

Career Highlights

Throughout his career, Kanemoto has worked with notable organizations, including Satake Corporation and the Japan Rice Millers Association. His expertise in rice processing has made him a valuable asset in the food technology sector.

Collaborations

Kanemoto has collaborated with esteemed colleagues such as Takeshi Fukumori and Nobuhiro Matsumoto, contributing to advancements in rice processing technologies.

Conclusion

Shigeharu Kanemoto's innovative work in quick-cooking rice technology and functional component enhancement has made a significant impact on the food industry. His patents reflect a commitment to improving food quality and efficiency, showcasing his role as a leading inventor in this field.