2 0 0 0 OA 圧力処理によるキムチの発酵制御とその特徴
- 著者
- 笹川 秋彦 星野 純 小林 篤 西海 理之 鈴木 敦士 藤井 智幸 小西 徹也 山崎 彬 山田 明文
- 出版者
- 日本高圧力学会
- 雑誌
- 高圧力の科学と技術 (ISSN:0917639X)
- 巻号頁・発行日
- vol.16, no.2, pp.167-178, 2006 (Released:2006-06-15)
- 参考文献数
- 35
- 被引用文献数
- 5 6
The commercial-scale feasibility of high-pressure treatment to fermented foods was investigated, with attention given to the fact that the pressure resistance varies with the kind of microorganism. Kimchi was chosen because lactic acid bacteria had been found to be separated from yeast by pressure application of 300 MPa (20°C), and subjected to pressure treatment to investigate the microbiological, physicochemical and sensory changes with the progress of fermentation. Pressure application of 300 MPa (20°C) to Kimchi for 5 minutes slightly decreased the number of lactic acid bacteria, while completely inactivated the yeast to prevent expansion of the Kimchi-containing package during the storage. The pressure treatment also reduced the generation of lactic acid, the drop in pH value and the decrease of glucose and fructose contents. Although the pressure-treated Kimchi showed increased color difference and translucence, the breaking stress was not changed. The sensory tests demonstrated the advantages of pressure-treated Kimchi, to confirm the improvement of shelf life of Kimchi.
2 0 0 0 OA 食品と高圧科学
- 著者
- 笹川 秋彦
- 出版者
- 日本高圧力学会
- 雑誌
- 高圧力の科学と技術 (ISSN:0917639X)
- 巻号頁・発行日
- vol.17, no.3, pp.230-237, 2007 (Released:2007-08-30)
- 参考文献数
- 16
- 被引用文献数
- 1
Until recently, the factor that has played a predominant role in food processing was not “ pressure” but “ heat” , although both factors are independently responsible for transforming the state of a substance. Food processing can be achieved without any cleavage of covalent bond contained in the ingredients of food. Moreover, high-pressure treatments are considered to be very promising for food processing of the future. This is because decomposition of nutrients and production of stench can be minimized more effectively and energy consumption can be reduced more efficiently when compared with heat treatment. Further, when a food product in a container is subjected to high-pressure treatment, uniform processing throughout the food can be guaranteed.
1 0 0 0 圧力処理を利用したGABA富化玄米の製造とその特徴
- 著者
- 笹川 秋彦 内木 由美子 長島 誠一 山倉 美穂 山崎 彬 山田 明文
- 出版者
- 日本応用糖質科学会
- 雑誌
- Journal of applied glycoscience (ISSN:13447882)
- 巻号頁・発行日
- vol.53, no.1, pp.27-33, 2006-01-20
- 参考文献数
- 27
- 被引用文献数
- 17
Brown rice is commonly considered to have an effect on various diseases including life-style related diseases. Pre-germinated brown rice is characterized by its easier cooking properties and better taste after cooking when compared with normal brown rice. Because of the rich content of gamma-aminobutyric acid (GABA) in brown rice, which can prevent the increase of blood pressure, the market for brown rice is now growing. However, the taste of the cooked pre-germinated brown rice is still unsatisfactory because of the peculiar smell. We performed a study aimed at establishing a processing method for obtaining a brown rice product with more GABA accumulation than in the commercially available brown rice products by introducing a high-pressure treatment. The result was that the content of GABA in the obtained brown rice is higher than that in the commercially available brown rice products and the functional components such as ferulic acids and oryzanol are also retained. Further, such brown rice with increased GABA accumulation was found to be digested more quickly than the commercially available brown rice products when those cooked rice products were evaluated by the artificial digestion method. The GABA-increased brown rice was also found to compare favorably with commercially available normal brown rice in terms of taste after cooking.