Company Filing History:
Years Active: 1987-1990
Title: Innovations by Sumio Tanai
Introduction
Sumio Tanai is a notable inventor based in Yokohama, Japan. He has made significant contributions to the field of food technology, particularly in the development of innovative jelly and dessert products. With a total of 2 patents to his name, Tanai's work showcases his expertise and creativity in food manufacturing processes.
Latest Patents
Tanai's latest patents include a method of manufacturing jelly products that have a fibrous texture resembling fruit pulp. This method involves preparing two liquid materials: one containing proteinous materials and the other containing gums and gelling agents. These materials are mixed at a temperature above the gelling temperature and cooled to achieve gelling. Additionally, an extra liquid material derived from fruits or vegetables can be added to enhance the mixture's flavor and texture.
Another patent focuses on a method of manufacturing a whipped dessert. This process utilizes a gelling agent made of two components that form a gel when mixed. One component is included in a liquid material containing the dessert's whipping ingredient, while the other is in a second liquid material with the remaining ingredients. The first liquid is whipped, and then the second is mixed in to create the desired gelling effect.
Career Highlights
Sumio Tanai is associated with Morinaga Milk Industry Co., Ltd., a company known for its innovative dairy products. His work at Morinaga has allowed him to explore and develop new food technologies that enhance product quality and consumer experience.
Collaborations
Tanai has collaborated with notable coworkers such as Shigeo Okonogi and Hiroya Yuguchi. Their combined expertise has contributed to the successful development of innovative food products.
Conclusion
Sumio Tanai's contributions to food technology through his patents reflect his dedication to innovation in the industry. His methods for creating unique jelly and dessert products demonstrate the potential for advancements in food manufacturing.