Company Filing History:
Years Active: 1996-2004
Title: Innovations by Shoji Sakaguchi
Introduction
Shoji Sakaguchi is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative solutions for food processing. With a total of 7 patents to his name, Sakaguchi's work has had a considerable impact on the industry.
Latest Patents
Sakaguchi's latest patents include a pickle solution that incorporates transglutaminase, along with methods for making and using this solution. This invention provides a composition that includes protein, transglutaminase, and a transglutaminase suppressing compound, such as an ammonium salt. This composition is particularly useful in preparing pickle solutions and in methods for making processed meat products. Another significant patent is a cheese yield enhancing method. This method involves adding a protein decomposing enzyme treated material of milk whey protein to the material milk, which enhances the yield of cheese curd and improves the quality of the final cheese product.
Career Highlights
Sakaguchi is currently employed at Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. His work at Ajinomoto has allowed him to focus on innovative food processing techniques that enhance product quality and yield.
Collaborations
Throughout his career, Sakaguchi has collaborated with notable colleagues, including Takahiko Soeda and Katsutoshi Yamazaki. These collaborations have contributed to the advancement of food technology and the successful development of his patented inventions.
Conclusion
Shoji Sakaguchi's contributions to food technology through his innovative patents demonstrate his expertise and commitment to enhancing food processing methods. His work continues to influence the industry and improve product quality.