Company Filing History:
Years Active: 2017-2018
Title: Innovations of Hisashi Sugiyama in Dried Noodle Technology
Introduction
Hisashi Sugiyama is a notable inventor based in Tokyo, Japan, recognized for his contributions to the food technology sector, particularly in the development of dried noodles. With a total of two patents to his name, Sugiyama has made significant advancements in noodle production processes.
Latest Patents
Hisashi Sugiyama's latest patents focus on the creation of a dried noodle characterized by specific porosity and gelatinization properties. The first patent describes a dried noodle with a porosity in the cross-sectional area ranging from 0.1 to 15%, a unit porosity from 0.01 to 1%, and a gelatinization degree between 30 to 75%. This innovative noodle is produced through a unique process that includes preparing a noodle dough with a specific composition, forming a raw noodle body, and subjecting it to controlled airflow at temperatures between 90 to 150°C to achieve the desired foaming, drying, and gelatinization without steaming.
The second patent further elaborates on the same concept, emphasizing the importance of the porous structure and the specific parameters that define the noodle's quality. These innovations are aimed at enhancing the texture and cooking properties of dried noodles, making them more appealing to consumers.
Career Highlights
Sugiyama is currently associated with Toyo Suisan Kaisha, Ltd., a prominent company in the food industry. His work at this organization has allowed him to apply his inventive skills to practical applications, contributing to the company's reputation for quality noodle products.
Collaborations
Throughout his career, Sugiyama has collaborated with talented colleagues such as Junya Kanayama and Masafumi Yamakoshi. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.
Conclusion
Hisashi Sugiyama's contributions to the field of dried noodle technology exemplify the impact of innovation in food production. His patents not only enhance the quality of noodle products but also reflect the ongoing advancements in culinary science.