Location History:
- Tokyo, JP (1984)
- Machida, JP (1986 - 1987)
- Ami, JP (1989)
- Inashiki, JP (1994)
Company Filing History:
4 out of 730 
1 out of 45 
Years Active: 1984-1994
Title: Seijiro Inoue: Innovator in Dough Improvement Technology
Introduction
Seijiro Inoue is a notable inventor based in Machida, Japan. He has made significant contributions to the field of food technology, particularly in the area of bread and cake production. With a total of 5 patents to his name, Inoue's work focuses on enhancing the quality of baked products.
Latest Patents
One of his latest patents is a process for producing bread dough. This invention includes a dough improver composition designed to improve the quality of bread, cake, and similar baked products. The composition contains vital gluten and an emulsifier, with the proportion of emulsifier in the complex to the dough improver composition ranging from 1 to 20%. The complex is created by mixing vital gluten with a hydrated emulsifier in a specific ratio, ensuring that the water content in the mixture is between 10 to 35%, and allowing the mixture to stand.
Career Highlights
Throughout his career, Seijiro Inoue has worked with prominent companies in the food industry. Notably, he has been associated with Kyowa Hakko Kogyo Co., Ltd. and Kyowa Hakko Kogyo Kabushiki Kaisha. His work in these organizations has allowed him to develop innovative solutions that enhance the quality of baked goods.
Collaborations
Inoue has collaborated with several professionals in his field, including Shigenori Ota and Shigenori Ohta. These collaborations have contributed to the advancement of his research and the successful development of his patented technologies.
Conclusion
Seijiro Inoue's contributions to dough improvement technology have made a significant impact on the baking industry. His innovative patents and collaborations reflect his dedication to enhancing the quality of baked products.