Location History:
- Sennan, JP (1989)
- Saga, JP (2015)
Company Filing History:
Years Active: 1989-2015
Title: Innovations by Takahiro Tsuruda
Introduction
Takahiro Tsuruda is a notable inventor based in Saga, Japan. He has made significant contributions to the field of food technology, particularly in the development of soybean-derived products. With a total of 2 patents, Tsuruda's work focuses on improving the quality and flavor of food and beverages made from soybeans.
Latest Patents
Tsuruda's latest patents include an innovative application of soybean emulsion composition to soybean-derived raw material-containing food or beverage. This invention addresses the challenge of enhancing flavor and physical properties, such as the grassy smell often associated with soybean raw materials. The patent provides a milk-substitute composition and an egg-yolk substitute composition, characterized by a soybean emulsion composition with a protein content of at least 25 wt %, a fat content relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Additionally, he has developed a process for producing imitation marzipan, which involves soaking dehulled, degerminated, and cracked soybeans in hot water, followed by cooling, dehydrating, and mixing with sugar and fat ingredients.
Career Highlights
Takahiro Tsuruda is currently associated with Fuji Oil Company Limited, where he continues to innovate in the field of food technology. His work has contributed to the advancement of soybean-based products, making them more appealing to consumers.
Collaborations
Tsuruda has collaborated with notable colleagues such as Masahiko Samoto and Jiro Kanamori, enhancing the scope and impact of his inventions.
Conclusion
Takahiro Tsuruda's contributions to the field of food technology through his innovative patents demonstrate his commitment to improving the quality of soybean-derived products. His work not only addresses existing challenges but also paves the way for future advancements in the industry.