Takeo Ide

Title: Takeo Ide: Innovator in High Protein Food Production

Introduction

Takeo Ide is a notable inventor based in Kawagoe, Japan. He has made significant contributions to the field of food technology, particularly in the production of high protein foodstuffs. With a total of 3 patents to his name, Ide's work has the potential to impact the food industry positively.

Latest Patents

One of Takeo Ide's latest patents is a continuous process for producing high protein foodstuff and an apparatus. This innovative process allows for the continuous and efficient production of cheese curd by sprinkling and pouring a protein solution, such as cow's milk or soybean milk, onto the surface of a warm water bath. The apparatus utilizes a nozzle with multiple holes to ensure an even distribution of the protein solution. A constant amount of warm water is maintained at a fixed temperature, facilitating the conversion of the protein solution into curd, which is essential for various types of cheese production.

Another significant patent by Ide is a method for container conveyance in a germ-free filling and packaging system. This invention features a rotatable partition that establishes a sealing relationship between successive processes in the system, preventing contamination from the outer air. The design includes a hollow cylinder with an inlet and outlet for germ-free gas, ensuring a sterile environment during the filling and packaging processes.

Career Highlights

Takeo Ide is currently associated with Snow Brand Milk Products Co., Ltd., where he continues to innovate in the field of food technology. His work focuses on enhancing the efficiency and safety of food production processes, particularly in the dairy sector.

Collaborations

Throughout his career, Ide has collaborated with notable colleagues, including Koichi Hatanaka and Yasunobu Hiraoka. These collaborations have contributed to the advancement of food technology and the development of innovative solutions in the industry.

Conclusion

Takeo Ide's contributions to the field of food technology, particularly through his patents, demonstrate his commitment to innovation and efficiency in food production. His work has the potential to transform the way high protein foodstuffs are produced, ensuring quality and safety in the industry.