Company Filing History:
Years Active: 1986-1987
Title: Shigenori Ota: Innovator in Bread Improvement Technologies
Introduction
Shigenori Ota is a notable inventor based in Komae, Japan. He has made significant contributions to the field of food technology, particularly in the improvement of bread and cereal-based products. With a total of 2 patents to his name, Ota's work focuses on enhancing the quality and nutritional value of bread.
Latest Patents
Ota's latest patents include innovative processes for producing improved bread. One of his key inventions is a method that involves the use of gamma-glutamyl transferase, a glutathione decomposing enzyme. This process includes steps such as mixing, dividing, molding, proofing, and baking the dough. The enzyme is added in an amount ranging from 0.5 to 20 units per kg of wheat flour, which significantly enhances the bread's quality. Another patent involves a bread or cereal-based food improver composition that contains phospholipase A as the effective ingredient, ensuring it is free from lipase and protease.
Career Highlights
Shigenori Ota is associated with Kyowa Hakko Kogyo Co., Ltd., where he continues to innovate in the field of food technology. His work has been instrumental in developing new methods that improve the texture and nutritional profile of bread products.
Collaborations
Ota collaborates with fellow inventor Seijiro Inoue, contributing to advancements in food science and technology.
Conclusion
Shigenori Ota's contributions to bread improvement technologies highlight his innovative spirit and dedication to enhancing food quality. His patents reflect a commitment to advancing the science of baking and improving consumer products.