This inventor holds 3 USPTO granted patents. Top assignee: Nakano Vinegar Co., Ltd.. Active years: 1981-1983.
Company Filing History:
Years Active: 1981-1983
Title: Innovations in Vinegar Production by Yoshio Kunimatsu
Introduction
Yoshio Kunimatsu is a notable inventor based in Handa, Japan, recognized for his contributions to the field of vinegar production. He holds three patents that focus on processes for creating vinegar with high acetic acid concentrations. His innovative methods have significantly advanced the efficiency and quality of vinegar production.
Latest Patents
Kunimatsu's latest patents detail a sophisticated process for producing vinegar with an acetic acid concentration exceeding 20 percent by weight. The first patent describes a submerged fermentation method where the temperature of the fermenting broth is maintained between 27°C and 32°C until the acetic acid concentration reaches 12-15 percent. Following this, the temperature is gradually lowered to enhance the fermentation process without dropping below 20°C. The second patent outlines a continuous batch process involving two fermentation tanks, where the broth is aerated and temperature-controlled to achieve the desired acetic acid concentration.
Career Highlights
Yoshio Kunimatsu is currently employed at Nakano Vinegar Co., Ltd., where he applies his expertise in vinegar production. His innovative approaches have not only improved production methods but have also contributed to the overall quality of vinegar products in the market.
Collaborations
Kunimatsu has worked alongside talented colleagues such as Hiroshi Masai and Koki Yamada, contributing to a collaborative environment that fosters innovation in vinegar production.
Conclusion
Yoshio Kunimatsu's work in vinegar production exemplifies the impact of innovation in food technology. His patents reflect a commitment to enhancing production processes and improving product quality.