Company Filing History:

14 out of 1,929

Ajinomoto Co., Ltd.

Systems Bio-industries Co., Ltd.

patent

where one patent can have more than one assignee

Years Active: 1978-2002

Loading Chart...

14 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 6432458 - Enzyme preparations and process for producing noodles (2002-08-13),

2. 6383533 - Enzyme-treated protein-containing food and method for producing the same (2002-05-07),

3. 6106887 - Process for obtaining a modified cereal flour (2000-08-22),

4. 6063408 - Process for producing chocolate (2000-05-16),

5. 6030821 - Stabilized transglutaminase and enzyme preparation containing the same (2000-02-29),

6. 5968568 - Enzyme preparation for use in the binding of food materials and process (1999-10-19),

7. 5907031 - Milk whey protein-containing powder and process food obtained by using (1999-05-25),

8. 5750498 - Transparent gelatin gel type air freshener (1998-05-12),

9. 5681598 - Process for producing cheese using transglutaminase (1997-10-28),

10. 5658605 - Process for producing bound-formed food (1997-08-19),

11. 5518742 - Enzyme preparation for producing bound-formed food (1996-05-21),

12. 5055310 - Process of preparing shelf-stable 'tofu' at normal temperature for long (1991-10-08),

13. 4186218 - Process for preparing improved soy protein materials (1980-01-29),

14. 4113716 - Process for preparing improved soy protein materials (1978-09-12),

Title: Takahiko Soeda: Innovator in Food Technology

Introduction

Takahiko Soeda, based in Kawasaki, Japan, is a notable inventor in the field of food technology. With a remarkable portfolio of 14 patents, he has made significant contributions to the production of noodles and enzyme-treated food products. His innovations focus on enhancing the texture and quality of food through advanced processing methods.

Latest Patents

One of Soeda's latest patents is for "Enzyme preparations and process for producing noodles." This innovative process incorporates transglutaminase and a carbonate and/or reducing agent, potentially alongside a protein partial hydrolyzate, using cereal flour as the primary ingredient. The result is noodles with improved texture, balancing firmness and glutinousness while addressing consumer demands for convenience, restorability, and shelf stability.

Another noteworthy patent is for "Enzyme-treated protein-containing food and method for producing the same." This invention features food products containing proteins treated with transglutaminase and oxidoreductase, which enhance the overall quality of these foods, demonstrating Soeda's commitment to improving food science through enzymatic processes.

Career Highlights

Throughout his career, Takahiko Soeda has worked with prestigious companies in the food industry, including Ajinomoto Co., Ltd. and Nihon Firmenich K.K. His experience in these organizations has enabled him to translate research and development into practical applications, leading to numerous patented innovations that benefit both consumers and manufacturers.

Collaborations

Soeda has collaborated with industry professionals such as Katsutoshi Yamazaki and Shoji Sakaguchi. These partnerships have been instrumental in advancing his research and expanding the impact of his inventions in the field of food technology.

Conclusion

Takahiko Soeda stands out as an influential inventor whose work in enzyme technology and noodle production exemplifies innovation in food processing. His patents not only improve the quality of food products but also address modern consumer needs. Through his collaborations and career at leading companies, Soeda continues to shape the future of food technology with his pioneering inventions.

This text is generated by artificial intelligence and may not be accurate.

Please report any incorrect information to support@idiyas.com