Shoji Miwa

Title: The Innovative Contributions of Shoji Miwa

Introduction

Shoji Miwa is a prominent inventor based in Tsukuba, Japan. He has made significant contributions to the field of food science, particularly in the development of modified starch granules. His innovative methods have the potential to enhance food production processes and improve the quality of various food products.

Latest Patents

Shoji Miwa holds a patent for a method of using α-amylase to prepare slightly decomposed starch. This method involves producing modified starch granules that have low viscosity and can absorb hydrophobic substances. The process includes contacting raw starch granules with α-amylase and/or glucoamylase at temperatures ranging from 10°C to 65°C, achieving a decomposition percentage of 0.1% to 15%. The resulting starch granules are useful in preparing instant liquid foods and can be blended with other starch granules to create various viscosities. The enzyme-treated starch granules are smooth and soft, making them ideal for use as base materials in food production.

Career Highlights

Shoji Miwa serves as the Director of the National Food Research Institute, which is part of the Ministry of Agriculture in Japan. His leadership in this role has allowed him to influence research and development in food technology, particularly in the area of starch modification.

Collaborations

Some of his notable coworkers include Shoichi Kobayashi and Wakako Tsuzuki. Their collaborative efforts contribute to the advancement of food science and technology.

Conclusion

Shoji Miwa's innovative work in the field of modified starch granules showcases his dedication to improving food production methods. His contributions have the potential to significantly impact the food industry, making him a noteworthy inventor in this domain.