Kawanishi, Japan

Akira Inoue


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 8(Granted Patents)


Company Filing History:


Years Active: 1995

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1 patent (USPTO):Explore Patents

Title: **Innovator Spotlight: Akira Inoue and Her Contributions to Food Technology**

Introduction

Akira Inoue, an esteemed inventor based in Kawanishi, Japan, has made significant strides in food technology with her innovative approach to cacao processing. With a keen understanding of food science, she has developed methods that are changing the way we think about cacao products, specifically through her patented technique for producing white cacao nibs.

Latest Patents

Inoue holds a notable patent titled "Method of producing white cacao nibs and food using white cacao nibs." This groundbreaking patent describes a method wherein raw cacao beans are treated with hot water or water vapor containing either acidic, alkaline, or alcoholic substances. This process prevents the beans from undergoing fermentation or allows for slight fermentation while inactivating enzymes and destroying microorganisms present on the beans. As a result, the nibs produced do not develop a color change, paving the way for creating white chocolates and a variety of other flavorful food products.

Career Highlights

Inoue serves as an inventor at Ezaki Glico Co., Ltd., a well-respected company known for its contributions to the food industry. Her work at Ezaki Glico highlights her dedication to enhancing the flavor profiles of chocolate products, making them more appealing to consumers.

Collaborations

Throughout her career, Inoue has collaborated with talented colleagues such as Kazuji Yanamoto and Hideo Sasai. These partnerships have allowed her to explore new dimensions in cacao processing and further amplify the impact of her inventions.

Conclusion

Akira Inoue represents the innovative spirit of modern inventors in the food technology sector. With her patented method for producing white cacao nibs, she is setting new standards for quality and flavor in chocolate and related foods. Her work not only demonstrates the importance of innovation in the culinary world but also her commitment to improving consumer experiences through scientific advancement.

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