Company Filing History:
Years Active: 2018-2019
Title: Naoki Iemoto - Innovator in Baked Chocolate Technology
Introduction
Naoki Iemoto, based in Yokohama, Japan, has made significant contributions to the world of confectionery through his innovative approaches to baked chocolate. With a total of two patents to his name, Iemoto has become a prominent figure in the confectionery industry, leveraging his expertise to enhance the texture and quality of baked chocolate products.
Latest Patents
Iemoto's most recent patents focus on improving the texture and manufacturing process of baked chocolate. His first patent, related to baked chocolate confectionery, introduces a technique that imparts a mild, soft texture to the inside of chocolate molded articles. This innovation ensures that the inner texture resembles a melt-like consistency, ideal for confectionery lovers. The patent outlines a baked chocolate confectionery structure that does not adhere to fingers at 40°C, featuring a soft portion with solids measuring 40 micrometers or less.
The second patent details a method for manufacturing baked chocolate, where the chocolate is shaped and baked while maintaining its inherent softness. This method is characterized by specific temperature settings during baking; the first half ranges from 170°C to 350°C, while the second half remains between 150°C and 330°C. Iemoto’s technique prevents sagging and uneven baking, ensuring a high-quality final product. The aeration process described in the patent achieves a specific gravity between 0.3 and 1.1, contributing to the overall desirability of the baked chocolate.
Career Highlights
During his career at Morinaga & Co., Ltd., Iemoto has worked diligently on enhancing the production and quality of chocolate confectionery. His innovative approach is aimed at blending traditional confectionery techniques with modern manufacturing processes, thereby elevating the standards of baked chocolate products.
Collaborations
Iemoto collaborates closely with his colleague Yasuyoshi Kinta at Morinaga & Co., Ltd. Their partnership underscores the importance of teamwork in the innovation process, allowing them to combine their expertise and creativity to push the boundaries of chocolate technology.
Conclusion
Naoki Iemoto's contributions to the field of baked chocolate are paving the way for innovations that enhance the consumer experience. His patents not only demonstrate his ingenuity but also reflect a commitment to quality and excellence in confectionery. As the industry evolves, Iemoto's work will undoubtedly leave a lasting impact on the world of chocolate.