This inventor holds 1 USPTO granted patent. Top assignee: Maruha Nichiro Corporation. Active years: 2019.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2019
Title: Shin-ichiro Nishimoto: Innovator in Protein Recovery from Waste Water
Introduction
Shin-ichiro Nishimoto is a notable inventor based in Tsukuba, Japan. He has made significant contributions to the field of food processing, particularly in the recovery of proteins from waste water generated during the production of fish meat processed products. His innovative approach addresses environmental concerns while maximizing resource utilization.
Latest Patents
Nishimoto holds a patent for a method titled "Method for recovering proteins from waste water discharged during process of producing fish meat processed product." This invention provides a systematic approach to recover useful fish meat proteins from waste water generated during fish paste or fishmeal production. The method involves adjusting the pH of the waste water to 4.5-5.5 to insolubilize water-soluble proteins, heating the insolubilized proteins to a temperature between 30°C and 90°C to cause flocculation, and subsequently separating the flocs through solid-liquid separation using a decanter centrifuge. This process allows for the recovery of proteins in solid form, contributing to more sustainable practices in the industry.
Career Highlights
Nishimoto is associated with Maruha Nichiro Corporation, a leading company in the seafood industry. His work focuses on innovative solutions that enhance the efficiency of fish processing while minimizing waste. His patent reflects his commitment to advancing technology in food production.
Collaborations
Nishimoto has collaborated with notable colleagues, including Ryusuke Nakashima and Kenji Funaki. Their combined expertise has contributed to the development of effective methods in the field of protein recovery.
Conclusion
Shin-ichiro Nishimoto's contributions to the recovery of proteins from waste water highlight the importance of innovation in sustainable food processing. His work not only addresses environmental challenges but also enhances the efficiency of resource utilization in the seafood industry.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile