Haruka Tamori

Title: Haruka Tamori: Innovator in Freeze-Dried Shrimp Production

Introduction

Haruka Tamori is a notable inventor based in Osaka, Japan. She has made significant contributions to the food industry, particularly in the production of freeze-dried shrimp. Her innovative methods have improved the quality and texture of freeze-dried seafood products.

Latest Patents

Tamori holds a patent for a method of producing freeze-dried shrimp. The patent addresses the problem of achieving a larger apparent size and a plump, elastic texture in shrimp after cooking. The method involves heating raw shrimp by dipping them in hot water at temperatures between 65 to 75°C until they reach an internal temperature of 60 to 70°C. Following this, the shrimp are frozen and subsequently freeze-dried. This technique results in a superior product compared to conventional methods that use boiling water.

Career Highlights

Haruka Tamori is currently employed at Nissin Foods Holdings Co., Ltd., a leading company in the food industry. Her work focuses on enhancing food processing techniques to improve product quality. With her innovative approach, she has contributed to the advancement of freeze-dried food technology.

Collaborations

Tamori collaborates with talented coworkers, including Takateru Nakayama and Kazuki Yoshida. Together, they work on various projects aimed at improving food production methods and developing new products.

Conclusion

Haruka Tamori's contributions to the field of food technology, particularly in freeze-dried shrimp production, showcase her innovative spirit and dedication to quality. Her patented method represents a significant advancement in the industry, benefiting both producers and consumers alike.