Minoru Noda

Title: Minoru Noda: Innovator in Protein Hydrolyzate Production

Introduction

Minoru Noda is a notable inventor based in Kamagaya, Japan. He has made significant contributions to the field of food science, particularly in the production of protein hydrolyzates. His innovative approach has led to advancements that enhance the flavor and nutritional value of food products.

Latest Patents

Minoru Noda holds a patent for a process for producing protein hydrolyzate. This process involves the use of salt-resistant lactic acid bacteria, which can be utilized in the absence or presence of up to 12 percent by weight of sodium chloride. The resulting protein hydrolyzate boasts a high free amino acid content and an excellent flavor, achieved through hydrolysis with proteolytic enzymes.

Career Highlights

Noda is associated with Kikkoman Shoyu Co., Ltd., a leading company in the production of soy sauce and other food products. His work at Kikkoman has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and flavor.

Collaborations

Throughout his career, Minoru Noda has collaborated with esteemed colleagues such as Tamotsu Yokotsuka and Takashi Iwaasa. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies in food science.

Conclusion

Minoru Noda's contributions to the field of protein hydrolyzate production exemplify the impact of innovation in food technology. His work not only enhances the flavor of food products but also improves their nutritional profile.