This inventor holds 5 USPTO granted patents and 7 published patent applications, plus 2 CIPO patents and 5 EPO patents. Top assignee: Kikkoman Corporation. Active years: 2011-2015.
Location History:
- Chiba, JP (2011 - 2015)
- Noda, JP (2012 - 2015)
Company Filing History:
Years Active: 2011-2015
Title: Yoichi Hanada: Innovator in Soy Sauce Production
Introduction
Yoichi Hanada is a prominent inventor based in Noda, Japan, known for his significant contributions to the field of food technology, particularly in soy sauce production. With a total of 5 patents to his name, Hanada has developed innovative methods that enhance the flavor and health benefits of soy sauce.
Latest Patents
Hanada's latest patents include a low common salt soy sauce and a method for producing the same. This invention provides a soy sauce powder with a favorable flavor, containing high concentrations of 2-phenyl ethanol and succinic acid. The low common salt soy sauce is produced by adding a carbohydrate raw material to moromi, ensuring a viable soy sauce yeast cell count of at least 1×10^7 cells per gram. The method adjusts the common salt concentration to achieve a final concentration of 4.0 to 12.0 w/v % after maturation, resulting in a soy sauce with a pH of 4.7 to 6.0.
Another notable patent is for soy sauce that exhibits hypotensive effects. This invention includes significant amounts of peptides, particularly the hypotensive peptides Gly-Tyr and Ser-Tyr, which demonstrate a high degree of angiotensin-I-converting enzyme-inhibitory activity. The production method involves mixing soy sauce koji with an aqueous common salt solution, followed by heated digestion and fermentation, ultimately yielding a soy sauce with a good flavor and health benefits.
Career Highlights
Hanada is associated with Kikkoman Corporation, a leading company in the soy sauce industry. His work has significantly impacted the production processes and quality of soy sauce, making it healthier and more flavorful.
Collaborations
Throughout his career, Hanada has collaborated with notable colleagues, including Yoshikazu Endo and Takeharu Nakahara, contributing to advancements in soy sauce technology.
Conclusion
Yoichi Hanada's innovative work in soy sauce production has led to the development of healthier and more flavorful products, showcasing his expertise and dedication to food technology. His contributions continue to influence the industry and improve consumer options.