Noriaki Tanaka

Title: Noriaki Tanaka: Innovations in Bread Quality Improvement

Introduction:

In the world of innovations and patents, Noriaki Tanaka has made significant contributions to the baking industry. Hailing from Aichi, Japan, Tanaka has shown remarkable expertise in developing dough compositions and bread quality-improving processes. With multiple patents to his name, he has enhanced the characteristics and overall quality of baked goods, ensuring improved softness and increased resistance to hardness.

Latest Patents:

Noriaki Tanaka is the proud inventor of four patents that have revolutionized dough composition and bread production processes. Let's take a closer look at his most recent inventions:

1. Dough Composition and Preparation Thereof:

Tanaka's innovative dough composition includes a minimum of 15 units of a raw starch decomposing enzyme per kilogram of raw material to be baked. This composition may also contain glucose oxidase and/or hemicellulase. These additions have contributed to the improvement of softness in baked goods, while also helping to slow down the hardening process.

2. Bread Quality-Improving Composition and Bread Producing Process:

Another groundbreaking invention by Tanaka is his bread quality-improving composition and the corresponding bread production process. This composition incorporates a maltotriose-forming enzyme and/or a maltotriose-forming enzyme, together with glucose oxidase and/or hemicellulase. This formulation enables the easy handling of dough without requiring additional flour and related additives, improves elasticity and ductility of bread when baked, and prevents solidification issues. It also addresses challenges such as reduced bread volume when using frozen dough and aids in reducing or eliminating the need for emulsifying agents.

Career Highlights:

Noriaki Tanaka's remarkable career has been primarily shaped by his association with Amano Pharmaceutical Co., Ltd. Based in Japan, Amano Pharmaceutical has been a catalyst for Tanaka's innovation. Working alongside a talented team, he has successfully transformed his ideas into practical applications that have revolutionized the baking industry. His contributions have significantly advanced the quality and characteristics of baked goods, establishing him as a noteworthy figure in the field of baking innovations and patents.

Collaborations:

Throughout his professional journey, Tanaka has had the pleasure of collaborating with esteemed colleagues in his pursuit of creating better bakery products. Notable collaborators include Akira Kosaka and Sawao Murao. Together, they have shared their expertise, exchanged ideas, and pushed the boundaries of innovation in the baking industry. These collaborations have been instrumental in Tanaka's ability to develop impactful patents and inventions.

Conclusion:

Noriaki Tanaka's passion for innovation, coupled with his extensive knowledge of dough composition and bread production processes, has significantly influenced the baking industry. With a collection of patents and inventions to his name, he has introduced a range of improvements in bread quality, ensuring softness, enhanced elasticity, and durability. Collaborating with fellow industry specialists, Tanaka has successfully translated his ideas into practical applications, leaving an indelible mark on the world of baking innovations.