Tatuo Manaka

Title: Tatuo Manaka: Innovator in Isoflavone and High-Protein Food Technologies

Introduction

Tatuo Manaka is a notable inventor based in Chiba, Japan. He has made significant contributions to the field of food technology, particularly in the production of isoflavone aglycone-containing compositions and high-protein food products. With a total of 4 patents to his name, Manaka's work has garnered attention for its innovative approaches to enhancing food quality and nutritional value.

Latest Patents

One of Tatuo Manaka's latest patents is a process for producing an isoflavone aglycone-containing composition. This process involves using protease and β-glucosidase to act on soy protein raw materials, effectively converting isoflavone glycosides into their corresponding aglycones. The method includes separating water-soluble components from the enzymatic reaction mixture and recovering water-insoluble matter. Another significant patent is for a high-protein food of plate form, which boasts a protein content of 40% by weight or more. This product is created by puffing-molding a compound protein raw material, resulting in a food item with a bulk density of 0.02 to 0.40 g/cm³.

Career Highlights

Throughout his career, Tatuo Manaka has worked with prominent companies, including Kikkoman Corporation. His experience in these organizations has allowed him to develop and refine his innovative food technologies, contributing to advancements in the industry.

Collaborations

Some of Tatuo Manaka's notable coworkers include Mamoru Kikuchi and Akio Obata. Their collaborative efforts have likely played a role in the successful development of his patented technologies.

Conclusion

Tatuo Manaka's contributions to food technology, particularly in the areas of isoflavone compositions and high-protein foods, highlight his innovative spirit and dedication to enhancing nutritional products. His patents reflect a commitment to advancing food science and improving health outcomes through innovative solutions.