Masato Ohmura

Title: Masato Ohmura: Innovator in Food Technology

Introduction

Masato Ohmura is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative food coating methods. With a total of 2 patents, his work focuses on enhancing the quality and flavor retention of deep-fried foods.

Latest Patents

Ohmura's latest patents include a bread crumb-coated food item and methods of making it. This invention features breadcrumbs with a specific grain size distribution, ensuring that the proportion of breadcrumbs with a grain size of 2.36 mm is between 8-21 mass percent. Additionally, the breadcrumbs have a bulk density of 270-600 ml/100 g. The design of a breadcrumb powder shaker container allows for easy application of the breadcrumbs directly onto food materials, resulting in high-quality cooked breadcrumb-coated items. His other patent involves a wheat flour for frying batter, which is treated with an emulsifier to improve the crust of deep-fried foods.

Career Highlights

Throughout his career, Masato Ohmura has worked with prominent companies in the food industry, including Nisshin Foods Inc. and Nisshin Seifun Welna Inc. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Ohmura has collaborated with several professionals in his field, including Michihiro Sakakibara and Satomi Nozaki. These collaborations have likely enriched his work and led to further advancements in food technology.

Conclusion

Masato Ohmura's contributions to food technology through his innovative patents demonstrate his commitment to improving the quality of food products. His work continues to influence the industry and enhance culinary experiences.