Location History:
- Kanagawa, JP (2011)
- Atsugi, JP (2013)
Company Filing History:
3 out of 9 
2 out of 42 
1 out of 18 Years Active: 2011-2013
Title: **Tomoya Shinbata: Innovator in Cereal Flour Composition**
Introduction
Tomoya Shinbata, a prolific inventor based in Atsugi, Japan, has made significant contributions to the realm of food technology. With a total of three patents to his name, his innovations focus primarily on cereal flour compositions aimed at enhancing product texture and quality.
Latest Patents
Shinbata's most recent patents include two notable inventions:
1. **Cereal flour composition containing wheat flour from sweet wheat and food product using the same**: This patent presents a cereal flour raw material designed to deliver products with superb texture. The invention encompasses a cereal flour composition that includes wheat flour from a specific type of wheat that does not express three wheat starch synthase II proteins, alongside another type of cereal flour. This composition is further used to manufacture superior food products.
2. **Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same**: Similar to his first patent, this invention aims to provide a cereal flour raw material capable of producing products with excellent texture. This composition comprises wheat flour from a wheat type that does not express any two of the three wheat starch synthase II proteins, combined with another type of cereal flour, resulting in a food product manufactured from such a flour composition.
Career Highlights
Throughout his career, Tomoya Shinbata has collaborated with esteemed organizations such as Nippon Flour Mills Co., Ltd and the National Agriculture and Food Research Organization. His work at these institutions has undoubtedly influenced the development of his patented inventions and has contributed to advancements in the field of food science.
Collaborations
In his journey as an inventor, Shinbata has worked alongside dedicated professionals like Toshiki Nakamura and Mika Saito. These collaborations likely enrich his research and innovative processes, leading to the development of groundbreaking food products.
Conclusion
Tomoya Shinbata embodies the spirit of innovation within the food industry. His inventive work on cereal flour compositions has set a foundation for enhanced product quality, showcasing the importance of his contributions in a rapidly evolving field. As he continues to innovate, his patents will undoubtedly shape the future of food technology in Japan and beyond.