Toshitaka Nakashima

Title: Innovations in Surimi Production by Toshitaka Nakashima

Introduction

Toshitaka Nakashima is a notable inventor based in Itami, Japan, recognized for his contributions to the field of food technology, particularly in the production of frozen surimi. With a total of six patents to his name, Nakashima has made significant advancements that enhance the quality and safety of surimi products.

Latest Patents

Nakashima's latest patents focus on methods for producing frozen surimi without the use of polyphosphate additives. One of his inventions involves adding carbonates and/or bicarbonates in combination with an organic acid salt to dehydrated minced fish meat, adjusting the pH value to less than 7.5. This innovative approach results in surimi and surimi-based products that exhibit excellent whiteness and good elasticity. Another patent similarly addresses the production of frozen surimi, emphasizing the absence of substantial phosphate additives while achieving desirable quality attributes.

Career Highlights

Throughout his career, Nakashima has worked with prominent companies in the food industry, including Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo and Ueno Seiyaku Kabushikikaisha. His work has contributed to the development of healthier and more sustainable food products, reflecting his commitment to innovation in food technology.

Collaborations

Nakashima has collaborated with esteemed colleagues such as Kunihiko Tomiyasu and Tatsuo Kanayama, further enhancing the impact of his research and inventions in the field.

Conclusion

Toshitaka Nakashima's innovative approaches to surimi production have significantly advanced the industry, ensuring the creation of high-quality products that meet modern consumer demands. His contributions continue to influence food technology and inspire future innovations.