Company Filing History:
Years Active: 1998-2001
Title: Innovations by Yoshimasa Tomoyasu
Introduction
Yoshimasa Tomoyasu is a notable inventor based in Hiroshima, Japan. He has made significant contributions to the field of flour milling technology. With a total of 3 patents, his work focuses on improving the quality and efficiency of flour production.
Latest Patents
One of his latest patents is a flour milling method that incorporates a sorting step for raw wheat grains. This innovative method allows for multiple milling steps with varying degrees of milling, which are performed sequentially. The process includes breaking and grading steps, where raw wheat grains are sorted into regular grains and other materials. The sorted regular wheat grains are then forwarded to the uppermost milling step, while the other materials are sent to downstream milling steps. This method enhances the quality and yield of wheat flour compared to traditional methods.
Another significant patent involves a water adding control apparatus. This apparatus utilizes a microwave detecting unit to measure the water content of added grains without the need for complex calculations. The process begins with an initial water addition, followed by measuring the microwave value of the raw grain. This measured value serves as a target for feedback control, ensuring that the water addition matches the desired level consistently.
Career Highlights
Yoshimasa Tomoyasu is currently employed at Satake Corporation, a leading company in the field of food processing technology. His work at Satake has allowed him to develop and refine his innovative milling techniques.
Collaborations
He has collaborated with notable colleagues such as Satoru Satake and Shigeharu Kanemoto, contributing to advancements in milling technology.
Conclusion
Yoshimasa Tomoyasu's contributions to flour milling technology demonstrate his commitment to innovation and quality improvement. His patents reflect a deep understanding of the milling process and a desire to enhance the efficiency of flour production.