Company Filing History:
Years Active: 1992-2010
Title: Takashi Hagi: Pioneering Innovations in Food Technology
Introduction
Takashi Hagi, an inventive mind based in Yokkaichi, Japan, has made significant contributions to food technology with his innovative approaches. With a total of three patents to his name, his inventions focus on enhancing the quality and functionality of food products, particularly in the deep-frying and meat processing industries.
Latest Patents
One of Takashi Hagi’s latest patents is a conditioning agent for fry food. This invention relates to a quality improver designed specifically for deep-fried foods. The quality improver incorporates a polysaccharide powder that has an average particle size of 20 micrometers or less, alongside a frying powder. This combination serves to enhance the overall quality of deep-fried food, ensuring a better cooking experience.
Another noteworthy patent is an agent for improving the water binding capacity of meat and the method of making it. This meat quality-improving agent includes an enzymatic hydrolyzate of a protein, which when applied to frozen meats, pressurized and heat-sterilized foods, or processed ground meat, demonstrates improved water binding capacity. Moreover, it has been shown to reduce meat shrinkage during grilling while enhancing texture.
Career Highlights
Takashi Hagi currently works at Taiyo Kagaku Co., Ltd., where he continues to drive innovation in food science. His work is distinguished not only by his patented inventions but also by the practical applications of these innovations in enhancing food quality across markets.
Collaborations
Hagi collaborates closely with other talented professionals in his field, including Kouichi Misawa and Shuji Saito. Together, they contribute to research and development efforts aimed at delivering high-quality food products to consumers.
Conclusion
Through his innovative patents and significant contributions to food technology, Takashi Hagi exemplifies the spirit of invention that drives progress in our understanding of food processing. His work not only improves the quality of food but also inspires future advancements in the industry.