Company Filing History:
Years Active: 1980-1984
Title: Innovations by Takafumi Yamauchi
Introduction
Takafumi Yamauchi is a notable inventor based in Hachioji, Japan. He has made significant contributions to the field of food technology, particularly in the processing of fibrous food products. With a total of 3 patents to his name, his work has garnered attention for its innovative approaches to food production.
Latest Patents
Yamauchi's latest patents include a process for producing fibrous food products. This process involves adding salt to fish and/or animal meat, kneading the mixture to create a paste, and extruding the paste into an aqueous solution of a protein modifier through a nozzle with fine orifices. This method allows for the production of food filaments with various textures and mouthfeel. Additionally, he has developed a process for handling and processing fish meat contaminated with sporozoa, which includes adding substances that inhibit thiol protease to the fish meat.
Career Highlights
Yamauchi is currently employed at Nippon Suisan Kabushiki Kaisha, a leading company in the seafood industry. His work there focuses on advancing food processing techniques and improving product quality. His innovative methods have the potential to revolutionize how fibrous food products are created and processed.
Collaborations
Yamauchi collaborates with esteemed colleagues such as Ritsuo Shigeoka and Youichi Kammuri. Their combined expertise contributes to the development of cutting-edge food technologies.
Conclusion
Takafumi Yamauchi's contributions to food technology through his patents and innovative processes highlight his role as a significant inventor in the industry. His work continues to influence the way fibrous food products are produced and processed, showcasing the importance of innovation in food science.