Shinji Hashimoto

Title: Innovations by Shinji Hashimoto in Fermented Milk Products

Introduction

Shinji Hashimoto is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of fermented milk products. With a total of 5 patents to his name, Hashimoto's work focuses on enhancing the quality and stability of fermented milk drinks and foods.

Latest Patents

One of Hashimoto's latest patents involves the creation of fermented milk drinks and foods that contain fermented milk components obtained through fermentation with lactic acid bacteria. This process includes the use of a growth promoter for lactic acid bacteria, selected from ginger extract, tea extract, green onion extract, or oleic acid and its derivatives. The resulting products are designed to contain a high number of viable cells of lactic acid bacteria, maintaining their activity and acid-producing ability at elevated levels. Another significant patent is for stable acidic milk drinks, which are characterized by an acidic milk drink base combined with collagen peptides obtained by hydrolyzing collagen and stabilizers. This innovation allows for the addition of collagen substances to existing drinks without compromising their stability.

Career Highlights

Throughout his career, Shinji Hashimoto has worked with prominent companies such as Yakult Honsha and NEC Corporation. His experience in these organizations has contributed to his expertise in food technology and product development.

Collaborations

Hashimoto has collaborated with notable coworkers, including Ryoichi Akahoshi and Yoshiharu Kuma, who have also contributed to advancements in the field of food science.

Conclusion

Shinji Hashimoto's innovative work in the development of fermented milk products showcases his commitment to enhancing food quality and stability. His patents reflect a deep understanding of food technology and a dedication to improving consumer products.