Seiji Tago

Title: Seiji Tago: Innovator in Flour Blends

Introduction

Seiji Tago is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of food technology, particularly in the development of flour blends that enhance the texture and flavor of various foods. With a total of 2 patents, Tago's innovations are aimed at improving the quality of deep-fried foods, steamed Chinese manju, and baked goods.

Latest Patents

Tago's latest patents focus on flour blends that contain waxy wheat flour. These blends are specifically designed for the preparation of deep-fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki. The unique formulation allows for foods that maintain excellent texture and flavor, whether consumed immediately after preparation or after being heated or thawed. Additionally, Tago has developed flour blends suitable for breads, cakes, and noodles. These blends ensure that the foods do not exhibit degraded texture after prolonged storage and provide an exceptional eating experience after being frozen and thawed.

Career Highlights

Throughout his career, Seiji Tago has worked with prominent organizations such as Nisshin Flour Milling Co., Ltd. and the Ministry of Agriculture, Forestry and Fisheries Tohoku National. His work has significantly impacted the food industry, particularly in the area of flour technology.

Collaborations

Tago has collaborated with notable individuals in his field, including Tsuguhiro Hoshino and Ryo Yoshikawa. These partnerships have contributed to the advancement of his research and innovations.

Conclusion

Seiji Tago's contributions to the development of flour blends have made a lasting impact on the food industry. His innovative approaches ensure that consumers enjoy high-quality foods with excellent texture and flavor.