Company Filing History:
Years Active: 2015
Title: Eriko Harada: Innovator in Soybean-derived Food Products
Introduction
Eriko Harada is a prominent inventor based in Kanagawa, Japan. She has made significant contributions to the field of food technology, particularly in the development of soybean-derived products. Her innovative approach addresses common issues associated with the flavor and quality of soybean-based foods and beverages.
Latest Patents
Eriko Harada holds a patent for the "Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage." This invention aims to improve the flavor and physical properties of soybean-derived products, such as soymilk and tofu, which often suffer from undesirable grassy smells. The patent describes a milk-substitute composition and an egg-yolk substitute composition that include a soybean emulsion with a protein content of at least 25 wt % and a fat content relative to the protein content of at least 100 wt %. This innovative composition significantly enhances the quality of soybean-derived foods and beverages.
Career Highlights
Eriko Harada is associated with Fuji Oil Company Limited, where she continues to develop and refine her innovative food products. Her work has garnered attention for its potential to revolutionize the soybean food industry by providing solutions to long-standing flavor and quality issues.
Collaborations
Eriko has collaborated with notable colleagues, including Masahiko Samoto and Jiro Kanamori. These partnerships have contributed to the advancement of her research and the successful development of her patented innovations.
Conclusion
Eriko Harada's contributions to the field of food technology, particularly through her innovative soybean-derived products, highlight her role as a leading inventor. Her work not only addresses critical issues in food quality but also paves the way for future advancements in the industry.