Yoshitaka Hirano

Title: Innovations by Yoshitaka Hirano

Introduction

Yoshitaka Hirano is a notable inventor based in Nara, Japan. He has made significant contributions to the food industry through his innovative methods of producing roux and dried noodles. With a total of 2 patents, Hirano's work exemplifies the intersection of culinary arts and technology.

Latest Patents

Hirano's latest patents include a method for producing roux and a method of preparing dried noodles. The method for producing roux involves heating and kneading a starting material comprised of fats, oils, and farinaceous materials in a twin-screw extruder at temperatures ranging from 60 to 220 degrees Celsius for 25 seconds to 25 minutes. This innovative approach allows for the production of high-quality roux in a short period using a simple process. His second patent focuses on producing dried instant noodles that contain less than 15% moisture as a final product. This method is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam, while adjusting the evaporation of water from the noodles at a rate of 0.25-1.00 grams per second per 100 grams of raw noodles.

Career Highlights

Hirano is currently employed at House Food Industrial Company Limited, where he continues to develop and refine his innovative food processing techniques. His work has not only advanced the production methods within the company but has also contributed to the broader food industry.

Collaborations

Hirano has collaborated with notable coworkers such as Ko Sugisawa and Fumio Matsui. Their combined expertise has fostered an environment of innovation and creativity within their projects.

Conclusion

Yoshitaka Hirano's contributions to food technology through his patents demonstrate his commitment to innovation in the culinary field. His methods for producing roux and dried noodles reflect a blend of tradition and modern technology, paving the way for future advancements in food processing.