Company Filing History:
Years Active: 2017
Title: Noriko Sakamoto: Innovator in Cereal Flour Composition
Introduction
Noriko Sakamoto is a prominent inventor based in Saitama, Japan. She has made significant contributions to the field of food technology, particularly in the development of cereal flour compositions. Her innovative approach has led to the creation of a unique flour composition that enhances food quality and texture.
Latest Patents
Noriko Sakamoto holds a patent for a cereal flour composition. This composition is made by subjecting a mixture to a heating treatment, which includes a cereal flour and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. The emulsifier is preferably a monoglycerol fatty acid ester or lecithin. The heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120°C. This process involves a heat-moisture treatment using saturated water vapor, which is directly applied to the mixture.
Career Highlights
Noriko Sakamoto is currently employed at Nisshin Foods Inc., where she continues to innovate in the food industry. Her work focuses on improving cereal products through advanced processing techniques. With her expertise, she has contributed to the development of healthier and more versatile food options.
Collaborations
Noriko collaborates with talented colleagues, including Ryosuke Fujimura and Michihiro Sakakibara. Together, they work on various projects aimed at enhancing food technology and product development.
Conclusion
Noriko Sakamoto's contributions to cereal flour composition demonstrate her commitment to innovation in the food industry. Her patented work not only showcases her expertise but also highlights the importance of advancements in food technology.