Tomoko Saga

Title: Tomoko Saga: Innovator in Fermented Milk Production

Introduction

Tomoko Saga is a prominent inventor based in Tokyo, Japan. She has made significant contributions to the field of food science, particularly in the production of kefir-like fermented milk. Her innovative approach has garnered attention in the industry and has led to the development of unique fermentation processes.

Latest Patents

Tomoko Saga holds a patent for a production process for kefir-like fermented milk. This process involves using a raw material that contains lactose and at least one sugar. The lactose undergoes lactic acid fermentation with a lactic acid bacterium, while the sugar is subjected to alcoholic fermentation with a yeast. The fermentation process is carefully controlled to ensure that all assimilable sugar sources are substantially eliminated. Additionally, a gelatinous kefir-like fermented milk can be produced by initiating alcoholic fermentation after the addition of a gelling agent. This innovative method highlights her expertise in fermentation technology.

Career Highlights

Tomoko Saga is associated with Yakult Honsha Co., Ltd., a leading company in the probiotic and fermented food industry. Her work at Yakult has allowed her to explore and develop new fermentation techniques that enhance the quality and health benefits of fermented products.

Collaborations

Some of her notable coworkers include Taketsugu Saita and Yoshiharu Kuma. Their collaboration has contributed to the advancement of research and development in the field of fermented foods.

Conclusion

Tomoko Saga's innovative work in the production of kefir-like fermented milk showcases her dedication to advancing food science. Her patent and contributions to Yakult Honsha Co., Ltd. reflect her significant impact on the industry.