Taste Modifier®

Taste Modifier® is a low-temperature, cold-air drying machine designed to maximize the potential of food ingredients and create the ideal “soft-style dried fish.”

Its standout feature is “Twin Dehumidification” technology, which precisely controls the environment—maintaining an internal temperature of around 17°C and humidity of 45%—to perfectly concentrate umami flavors. Additionally, by incorporating “winglets” (inspired by aviation technology), the system establishes “four-sided circulating airflow” that distributes a gentle, uniform breeze of 2 meters per second throughout the chamber.

This minimizes uneven drying caused by ingredient placement, ensuring a tender, juicy, and premium-quality finish regardless of where the food is positioned inside.

MECHANISM

Mechanism

Taste Modifier® achieves high airflow efficiency through a “four-sided circulation” design, where cooled, dehumidified air passes directly through the inner chamber and circulates between the inner and outer walls without stagnation. The fan utilizes an aircraft-inspired “winglet” structure to minimize turbulence and deliver a uniform, gentle airflow of 2 meters per second. Furthermore, the shelf-mesh structure supports ingredients at specific points, allowing air to reach both the top and bottom surfaces evenly; this ensures a consistent, high-quality finish throughout the entire chamber.

  

APPLICATION

Key Applications and Deployment

QUALITY MANAGEMENT

Quality That Redefines Dried Fish

The “Senjuku Method®” (Fresh-Aging Method) offered by Taste Modifier® is a technology that simultaneously achieves two goals: maintaining the freshness of ingredients and enhancing umami through aging.

The Senjuku Method® is a patented technology that utilizes Taste Modifier® to age food products—particularly seafood—without compromising freshness. It inhibits deterioration while dramatically improving umami and texture.

Conventional aging methods faced unavoidable challenges, such as a decline in freshness over time, lipid oxidation, and the loss of umami components through “drip” (fluid loss). In contrast, the Senjuku Method® thoroughly eliminates these risks through the precise control of proprietary “low-temperature cold-air drying technology.” By maintaining an extremely low temperature range that prevents ingredient deterioration, the process efficiently removes only the excess surface moisture (free water) that causes spoilage, thereby minimizing bacterial growth and oxidation.

The greatest benefits of this method are its exceptional quality enhancement and high economic efficiency. Because moisture is controlled without damaging cellular structures, umami components like amino acids become concentrated within the food, dramatically reducing drip loss during thawing and cooking. This not only preserves the ingredient’s flavor and texture but also ensures a high product yield (weight retention rate). Furthermore, since the food can be frozen with minimal cellular damage, it regains the elasticity and vibrant color of a freshly cut product upon thawing, enabling both long-term storage and high-quality distribution.