Company Filing History:
Years Active: 2017-2018
Title: Innovations in Dried Noodle Production: The Contributions of Junya Kanayama
Introduction: Junya Kanayama, an esteemed inventor located in Tokyo, Japan, has made notable contributions to the food industry with his innovative patents focusing on dried noodle production. With a total of two patents to his name, his work exemplifies the intersection of culinary arts and food technology.
Latest Patents: Kanayama's most recent patents encompass a groundbreaking process for creating dried noodles. The invention describes a dried noodle characterized by specific porosity within a cross-sectional area ranging from 0.1 to 15%, and a unit porosity from 0.01 to 1%. These noodles possess a gelatinization degree of 30 to 75% and feature a unique porous structure. His innovative production process involves several steps: preparing a noodle dough that includes a main raw material, water, and a powder oil derived entirely from oil, maintained in an amount of more than 0.5% by weight and less than 6% by weight relative to the total weight of the main raw material. Following this, the raw noodle body is formed and subjected to an airflow at temperatures between 90 to 150°C to evaporate moisture, thereby achieving a foamed, dried, and gelatinized product without the inclusion of steaming.
Career Highlights: Junya Kanayama works with Toyo Suisan Kaisha, Ltd., a company known for its dedication to advancing food production technologies. His innovative contributions have significantly impacted their product offerings, particularly in the realm of dried noodles.
Collaborations: Throughout his career, Kanayama has collaborated with fellow innovators such as Hisashi Sugiyama and Masafumi Yamakoshi. These partnerships emphasize the collaborative spirit within the industry, driving forward innovations in food processing and technology.
Conclusion: Junya Kanayama stands out as an influential figure in the field of food innovations, particularly in the development of advanced dried noodle production methods. His patents not only enhance product quality but also illustrate the creative potential inherent in merging food science with culinary tradition. As he continues his work at Toyo Suisan Kaisha, Ltd., the future holds promise for even more transformative innovations in the food industry.