This inventor holds 4 USPTO granted patents. Top assignees: Hankyo Kyoei Bussan Co., Ltd., Matsushita Electric Industrial Co., Ltd., Matsutani Chemical Industries Co., Ltd.. Active years: 1984-1995.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
1 out of 1 
1 out of 27,375 
1 out of 21 
Years Active: 1984-1995
Title: Takehiko Yamamoto: Innovator in Food Science
Introduction
Takehiko Yamamoto is a notable inventor based in Izumi, Japan. He has made significant contributions to the field of food science, particularly in the development of processes related to oligosaccharides and vinegar production. With a total of four patents to his name, Yamamoto's work reflects a commitment to innovation and quality in food processing.
Latest Patents
Yamamoto's latest patents include a method for preparing galacto-oligosaccharides. This process involves heating lactose or a mixture of lactose and galactose in the presence of an inorganic acid catalyst under anhydrous powder conditions. Another significant patent is for a process for producing vinegar from non-cooked alcohol moromi. This invention provides a method for producing vinegar of stable quality without musty odors by applying alcoholic fermentation to cereal that has not undergone heat denaturation. It involves controlling the amount of soluble nitrogen in alcohol moromi by adding an enzyme preparation composed of glucoamylase and yeast, followed by solid/liquid separation and acetic acid fermentation.
Career Highlights
Throughout his career, Takehiko Yamamoto has worked with prominent companies such as Mitsui Engineering and Shipbuilding Company Limited and Ueda Chemical Industrial Co., Ltd. His experience in these organizations has allowed him to refine his skills and contribute to innovative projects in food technology.
Collaborations
Yamamoto has collaborated with notable colleagues, including Michihiko Nojiri and Kazuo Kakutani. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in their respective fields.
Conclusion
Takehiko Yamamoto's contributions to food science through his innovative patents and collaborations highlight his role as a significant inventor in the industry. His work continues to influence the development of food processing techniques, ensuring quality and efficiency in production.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile