Takateru Nakayama

Title: Takateru Nakayama: Innovator in Food Processing Technologies

Introduction

Takateru Nakayama is a notable inventor based in Osaka, Japan. He has made significant contributions to the field of food processing, particularly in the development of methods for producing freeze-dried and dried foods. With a total of 2 patents to his name, Nakayama's innovations aim to enhance the quality and texture of food products.

Latest Patents

One of Nakayama's latest patents is a method for producing freeze-dried shrimp. The objective of this invention is to provide a method that results in shrimp presenting a larger apparent size and a plump, elastic texture after cooking with hot water. The process involves heating raw shrimp by dipping them in hot water at temperatures between 65 to 75°C until they reach an internal temperature of 60 to 70°C. Following this, the shrimp are frozen and subsequently freeze-dried, leading to superior quality compared to conventional methods.

Another significant patent by Nakayama is a method for producing meat-based dried food. This method allows for the reconstitution of dried food by pouring hot or cold water over it before consumption. The process includes processing meat raw materials with superheated steam, freezing the processed materials, and then drying them under reduced pressure. This innovative approach enables quick reconstitution of the dried food in approximately 3 to 5 minutes, even if the food is thick.

Career Highlights

Takateru Nakayama is currently associated with Nissin Foods Holdings Co., Ltd., a leading company in the food industry. His work focuses on improving food processing techniques, which has a direct impact on consumer satisfaction and product quality.

Collaborations

Throughout his career, Nakayama has collaborated with talented individuals such as Kazuki Yoshida and Seiko Tamura. These collaborations have contributed to the advancement of food technology and innovation.

Conclusion

Takateru Nakayama's contributions to food processing through his innovative patents demonstrate his commitment to enhancing food quality and consumer experience. His work continues to influence the industry positively, making him a significant figure in the field of food technology.