Company Filing History:
5 out of 98 
1 out of 3 
4 out of 832,891 Years Active: 1993
Title: Inventor Masako Miyake: Innovating Taste Modification
Introduction
Masako Miyake is a notable inventor based in Tokyo, Japan, recognized for her significant contributions to the field of taste modification. With a total of five patents to her name, she continues to innovate and enhance the ways in which flavor is perceived and enjoyed.
Latest Patents
Among her latest patents is a groundbreaking method for stabilizing a taste-modifier using fresh Curculigo latifolia fruits and dried fruits. This method involves heating the taste-modifier to temperatures ranging from 50 to 90 degrees Celsius, or exposing it to ultrahigh-temperature short-time pasteurization at temperatures of 110 to 150 degrees Celsius for a duration of two seconds to two minutes. These approaches allow for the stable preservation of the taste-modifier in either a crude product form or as an aqueous solution, extending its shelf life.
Another of her recent patents pertains to Protein Curuculin, which is derived by extracting from fresh or dried Curculigo latifolia fruits using an aqueous solution of a salt with a concentration of at least 0.01M. This invention includes a taste-modifier for sour materials and applications in products such as chewing gum and mouthwash compositions, both featuring the beneficial properties of Curculigo latifolia.
Career Highlights
Throughout her career, Masako Miyake has worked for various companies, including Asahi Denka Kogyo Kabushiki Kaisha. Her roles in these organizations have empowered her to drive innovation and expand her expertise in the field of food science and technology.
Collaborations
Masako has also collaborated with notable coworkers, such as Yoshie Kurihara and Hiroshige Kohno. This collaborative spirit has contributed to her successful inventions and patents, highlighting the importance of teamwork in the innovation process.
Conclusion
Masako Miyake remains a vital figure in the landscape of food innovation, particularly in taste modification. Her patents not only showcase her creative prowess but also set new standards for product development in culinary applications. As she continues to innovate, her contributions are sure to have a lasting impact on how flavors are experienced across various consumer products.