Yoshihito Kondo is a notable inventor based in Tokushima, Japan. He has made significant contributions to the field of food processing, particularly in the production of soybean curd. With a total of 7 patents to his name, Kondo's innovations have streamlined and improved the efficiency of soybean curd manufacturing.

Latest Patents

Kondo's latest patents include a machine for producing soybean curd and an apparatus for processing bean curd. The machine for producing soybean curd features a conveyor with coagulating buckets, a device for filling a mixture of soybean milk and coagulant, and means for heating the mixture to achieve coagulation. Additionally, it includes a preheater that raises the temperature of the buckets before filling. The apparatus for processing bean curd involves cooling soybean milk and bittern, mixing them, and then coagulating the mixture in buckets. This process is designed to efficiently produce formed bean curd while allowing water to escape from the coagulated milk.

Career Highlights

Kondo is associated with Shikoku Kakoki Co., Ltd., where he has been instrumental in developing innovative solutions for food processing. His work has not only advanced the technology used in soybean curd production but has also contributed to the overall efficiency of the industry.

Collaborations

Kondo has collaborated with notable coworkers such as Takahiro Miyawaki and Kojiro Hayashi. Their combined expertise has fostered a creative environment that encourages innovation and the development of new technologies in food processing.

Conclusion

Yoshihito Kondo's contributions to soybean curd production exemplify the impact of innovation in the food industry. His patents and collaborative efforts continue to influence the efficiency and quality of soybean curd manufacturing.

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