Location History:
- Kawagoe, JP (1989 - 1992)
- Saitama, JP (1990 - 1992)
- Sayama, JP (2006)
Company Filing History:
8 out of 200 
5 out of 665 
1 out of 3 Years Active: 1989-2006
Title: **Yoshito Shibauchi: Innovator in Food Technology**
Introduction
Yoshito Shibauchi, an influential inventor located in Saitama, Japan, has made significant contributions to the field of food technology. With a portfolio of 9 patents, Shibauchi has specialized in innovations regarding laminated food products, particularly those involving cheese.
Latest Patents
His latest patents include a groundbreaking method of producing laminated food and a device for creating laminated cheese foods. The multi-layer structures produced by Shibauchi's method involve at least three layers, with external layers made of platy food material containing cheese that inherently release from adjoining layers when piled together. Additionally, the process includes an intermediate layer of platy food material that bonds with the outer layers, enabling the creation of structurally diverse cheese foods.
In another innovative approach, Shibauchi describes a method for producing layered laminated cheese food by quantitatively supplying fluid food materials that solidify when cooled. These materials are layered and bonded to create distinct food structures, showcasing his commitment to advancing food technology.
Career Highlights
Throughout his career, Yoshito Shibauchi worked with notable companies, including Snow Brand Milk Products Co., Ltd. and Yoshino Kogyosho Co., Ltd. His work with these companies allowed him to further explore and develop techniques in food production, particularly in enhancing the texture and structure of cheese-based products.
Collaborations
Shibauchi’s journey in innovation was also bolstered by collaborations with esteemed coworkers, such as Kohichi Hatanaka and Tatsuo Tanaka. Their combined efforts surely contributed to the successful advancements in laminated food technologies.
Conclusion
Yoshito Shibauchi stands out as a pivotal figure in the innovation of food technology, particularly with laminated cheese products. His patents reflect a deep understanding of food science and an eagerness to push boundaries, making him a significant contributor to the culinary world.