Company Filing History:
Years Active: 1995-2004
Title: The Innovations of Tamotsu Setoyama
Introduction
Tamotsu Setoyama is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the production of cultured milk beverages. With a total of 2 patents, Setoyama's work has had a meaningful impact on the dairy industry.
Latest Patents
Setoyama's latest patents include a method for producing acidic milk beverages and a process for the production of a cultured milk beverage. The first patent describes a method characterized by homogenizing fermented milk, adding water-soluble hemicellulose for mixing, and undergoing an additional step of homogenization. This method results in stable acidic milk beverages that experience less sedimentation or separation of whey during storage, while also providing a favorable flavor. The second patent focuses on a cultured milk beverage that contains at least 3.times.10.sup.8 cells/ml of lactic acid bacteria, including Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helveticus, and Lactobacillus jugurti, along with a mixture of galactooligosaccharide.
Career Highlights
Setoyama is associated with Kabushiki Kaisha Yakult Honsha, a leading company in the production of probiotic beverages. His work at Yakult has allowed him to explore innovative methods in dairy processing, contributing to the company's reputation for quality and health-oriented products.
Collaborations
Throughout his career, Setoyama has collaborated with esteemed colleagues such as Yoshiharu Kuma and Hideaki Maruyama. These collaborations have fostered a creative environment that encourages the development of new ideas and technologies in the dairy sector.
Conclusion
Tamotsu Setoyama's contributions to the dairy industry through his innovative patents and collaborations highlight his role as a significant inventor in food technology. His work continues to influence the production of cultured milk beverages, ensuring quality and stability in the products enjoyed by consumers.