Yukio Hirano

Title: Innovations of Yukio Hirano in Processed Egg Products

Introduction

Yukio Hirano is a notable inventor based in Osaka, Japan, recognized for his contributions to the food industry, particularly in the development of processed egg products. With a total of 6 patents to his name, Hirano has made significant strides in enhancing the quality and usability of egg-based products.

Latest Patents

One of Hirano's latest patents is focused on a processed egg and a method for identifying it. This innovation addresses the need for a processed egg that can create a puffed egg product with excellent restorability when rehydrated with hot water. The processed egg is characterized by a viscosity measurement slope of 20 cP/min or more, determined using a rapid visco-analyzer (RVA). The identification method involves mixing the processed egg with water, measuring the viscosity of the mixture, and calculating the slope in viscosity change based on the measurement results. Another significant patent involves whole egg powder and a puffed egg product made from it. This innovation ensures that the whole egg powder has a total free amino acids content of 500 mg/100 g or more, along with specific free methionine and lysine content, making it suitable for puffing.

Career Highlights

Hirano has worked with prominent companies in the food industry, including Matsushita Electric Industrial Co., Ltd. and Nissin Foods Holdings Co., Ltd. His experience in these organizations has contributed to his expertise in food technology and product development.

Collaborations

Hirano has collaborated with notable coworkers such as Tadakazu Narikawa and Junichi Yamada, further enhancing his innovative efforts in the field.

Conclusion

Yukio Hirano's work in the development of processed egg products showcases his commitment to innovation in the food industry. His patents reflect a deep understanding of food science and a dedication to improving product quality for consumers.