Company Filing History:
Years Active: 1990
Title: Sumio Kamikawa: Innovator in Shark Fin Analog Production
Introduction
Sumio Kamikawa is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the production of shark fin analogs. With a total of 2 patents to his name, Kamikawa's work reflects a commitment to innovation and sustainability.
Latest Patents
Kamikawa's latest patents include an "Apparatus for producing a shark fin analog" and a "Process for producing a shark fin analog." The apparatus involves heating a mixture of gelatin, alginic acid or an alginate, and water to create a gelatin sol. This sol is then spun through a spinning header onto a rotating roller, which is wetted with a coagulation solution of divalent or trivalent metal salt. This process elongates and tears off pieces of the sol, each shaped like a shark fin with a thin streamlined profile. The pieces are subsequently washed with water. The process patent outlines a similar method, utilizing a spinneret for extrusion onto the roller, ensuring the production of shark fin analogs that mimic the texture and appearance of real shark fins.
Career Highlights
Kamikawa is associated with Nippon Suisan Kabushiki Kaisha, a company known for its advancements in seafood production and technology. His work at this company has allowed him to explore innovative solutions in food production, particularly in creating sustainable alternatives to traditional seafood products.
Collaborations
Throughout his career, Kamikawa has collaborated with notable colleagues, including Youichi Kammuri and Eizoh Nagahisa. These collaborations have contributed to the development and refinement of his patented technologies.
Conclusion
Sumio Kamikawa's contributions to the field of food technology, particularly through his patents for shark fin analog production, highlight his innovative spirit and dedication to sustainability. His work not only addresses culinary needs but also promotes environmental consciousness in food production.