著者

Shuji Adachi Takenobu Ogawa

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00148, (Released:2023-10-03)

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A novel method is proposed to estimate the equilibrium moisture content Xe at a specific temperature using the change over time in moisture content during cooking of spaghetti at different rates of temperature increase. In this method, the moisture content XvT→0 at infinitely slow heating is the equilibrium moisture content Xe at that temperature, based on the relationship between the average rate of temperature increase vT in reaching a certain temperature and the moisture content X. Xe estimated by the proposed method was almost consistent with the equilibrium moisture content estimated from the change in moisture content over time at a constant temperature, and the validity of the proposed method was verified.

著者

Satoshi Suzuki Ken-Ichi Kusumoto

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00114, (Released:2023-09-26)

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The regulation of enzyme activity in the production of various fermented foods using koji mold has been optimized in many ways, and few additional refinements are apparent. This study examined light as a modifiable factor with which to adjust the enzyme activities of koji. A previous study has shown improved saccharification of wheat bran with Aspergillus oryzae RIB40 under at least 8 h of darkness. In the work reported here, light exposure had no significant effect on the saccharification activity of A. oryzae RIB1187. However, light exposure for 8 h or more continuously decreased protease-specific activity in RIB1187, as was seen previously in RIB40. This information may help manufacturers to improve fungal enzyme production, processes, and facilities.

著者

大和田 隆夫 飯野 久栄 石間 紀男 吉川 誠次

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.25, no.3, pp.147-152, 1978-03-15 (Released:2010-01-20)

参考文献数

7

被引用文献数

5 5

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温州ミカン果汁の主要成分である糖と酸の含量と嗜好との関係を明らかにするため,官能検査を行ない,次のような結果を得た。(1) 消費者に受け入れられる範囲は糖酸比からみると最低は12.5であった。より正確には,適正糖酸比は酸度によって変化し,糖酸比だけでは果汁の嗜好性を説明しきれなかった。(2) 最高嗜好度は糖と酸の相互作用によって変り,両者の関係式6X+8≧Y≧6X+6を満たす糖度(Y)と酸含量(X)のとき最高値が得られた。(3) 100%果汁の大部分は,これらの範囲外に分布するものと推定され,果汁の酸度に応じて糖を加えることにより,より消費者の嗜好に適したものにすることができることを認めた。(4) 天然ジュースに対して砂糖を加えることにより,消費者の嗜好性を高めることができるのは,甘味を適当な強さに上げると同時に,砂糖により酸味をやわらげる効果のあるためであることが明らかになった。(5) 消費者のジュースに対する反応は,酸味の強いものに対しては厳しく,甘味の強いものに対しては寛大であることが明らかであった。

著者

福田 靖子 大澤 俊彦 川岸 舜朗 並木 満夫

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.35, no.1, pp.28-32, 1988-01-15 (Released:2011-02-17)

参考文献数

13

被引用文献数

5 11

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ゴマサラダ油と焙煎ゴマ油の保存酸化安定性およびフ ライに使用した場合のフライ食品(クルトン)の保存安定性について,他の食用油と比較検討した.その結果,(1)ゴマサラダ油,焙煎ゴマ油,サフラワー油,コーンサラダ油,サラダ油(ナタネ油と大豆油の調合油)を10gずつシャーレに入れ60℃で保存した結果,重量法による抗酸化試験では,焙煎ゴマ油>ゴマサラダ油≫サラダ油>コーン油>サフラワー油の順であった.(2) 上記, 5種類の油を175℃, 2時間加温後に,同じく60℃で保存した場合にも同様に酸化されにくいことが示された.(3) ゴマサラダ油,焙煎ゴマ油,コーン油で,パン切片を掲げ,クルトンとし, 60℃に保存し,経日的にクルトンから油を抽出しPV(meq/kg)を測定した結果,30日目で,コーン油613.0に対しゴマサラダ油80.0,焙煎ゴマ油6.0であった.(4) (3)のクルトンから抽出した油の中のトコフェロール,セサモール,セサミノール量を定量した結果,コーン油では1ヵ月後にトコフェロールは,全く消失していたが,ゴマサラダ油では,約66%残存し,焙煎ゴマ油では,ほとんど分解されていなかった.

著者

Asuka Taniguchi Karin Okubo Akiko Masuda Kazumi Kameda Toshiya Masuda

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00115, (Released:2023-09-20)

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As part of our studies on the prevention of lifestyle-related diseases by processed foods, we evaluated the xanthine oxidase (XO) inhibitory activity of barley tea. The activity of the tea (a hot-water extract of roasted barley) was not as potent as that of another roasted beverage coffee. However, the activity of the ethyl acetate-soluble substance from the extract was significantly stronger than that of coffee. Through the purification of the substance, pyrogallol was identified as the most potent compound. After establishing a quantification process for pyrogallol in barley tea, we analyzed correlations between the amount of pyrogallol, color information of grains, and the XO inhibitory capacity of tea using roasted barley grains. The findings suggest that the XO inhibitory activity of barley tea can be evaluated based on the roast degree and chroma b* of barley grains through the content of pyrogallol, although other active compounds may be present in barley tea.

著者

Yasumasa Ando Takeyuki Okada

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00100, (Released:2023-09-19)

被引用文献数

1

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The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.

著者

Yuya Saga Aya Yamanishi Miho Matsumoto Yuri Yoshioka Nobuhiro Zaima Yoshiyuki Konishi

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00094, (Released:2023-09-11)

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Neuronal activity plays a key role in the development and maintenance of the central nervous system. In cultured cerebellar granule neurons (CGNs), activity deprivation by treatment with a low concentration of KCl induces neuronal apoptosis. We found that black pepper (Piper nigrum) oleoresin significantly increased the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide signal on activity-deprived CGNs, whereas piperine, a major compound in black pepper extract, did not. Consistently, induction of cleaved caspase-3, a hallmark of apoptosis was inhibited by black pepper oleoresin upon neuronal activity deprivation. These results show that black pepper oleoresin protects CGNs from apoptosis induced by activity deprivation, and suggest that components other than piperine might contribute to this effect.

著者

Tetsu Kamiya Yoshio Toyama Keigo Hanyu Takahiro Kikuchi Yukihiro Michiwaki

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00125, (Released:2023-09-11)

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This study aims to analyze the forces acting on the organs from the bolus during swallowing, excluding direct organ contact forces. We simulated the swallowing process of healthy individuals ingesting thickened non-Newtonian foods using a swallowing simulator based on the moving-particle simulation method. The force vectors acting on the organs and the bolus shape were extracted at each time interval. A two-dimensional graph matrix was developed to visualize the temporal and spatial relationships between force and time for comprehensive interpretation and discussion. The graph matrix revealed that the bolus originated from tongue movement and was transferred between the oral cavity and pharynx, with coordinated movements of each organ occurring in pairs with balanced forces of the tongue and other organs. Information on the organ forces may offer a novel perspective for interpreting conventional mechanical indicators such as high-resolution manometry or tongue-pressure measurements.

著者

Yue Meng Guang Yang Ai Ren Yunhe Qu Xue Wang Kevin H. Mayo Yifa Zhou Chengcheng Song

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00039, (Released:2023-09-07)

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A 3-O-methylated-galactan WCCP-N-b from Cantharellus cibarius polarizes RAW264.7 macrophages, bone marrow-derived macrophages (BMDMs) and peritoneal macrophages (PEMs) leading to enhanced secretion of cytokine TNF-α and subsequent cytotoxic effects on HCT116 and CT26 colon cancer cells. Investigation into the mechanism of action suggests that WCCP-N-b polarizes macrophages by targeting Toll-like receptor 2 and activation of MAPKs and NF-κB signaling pathways. Overall, our results indicate that this linear 3-O-methylated-galactan inhibits colon cancer cells via conversion of M0 to M1 macrophages.

著者

川嶋 浩二

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.28, no.1, pp.52-61, 1981-01-15 (Released:2010-03-08)

参考文献数

39

被引用文献数

2 3

著者

Kenji Otsuka Kohmura Hiroyuki Yukihiro Yamamoto

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00013, (Released:2023-08-25)

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This study aimed to evaluate the physiological functions of Asparagus officinalis L. fruit extracts with 70 % ethanol. The polyphenol-concentrated ethyl acetate (EtOAc) fraction of the asparagus fruit extract exhibited high inhibitory activity in vitro, against α-amylase, α-glucosidase, lipase, and angiotensin-I-converting enzyme compared to the other fractions. This fraction also exhibited an anti-proliferative effect on 3T3-L1 preadipocytes, and suppressed lipid accumulation and cell viability of 3T3-L1 adipocytes; it had no such effect on mature adipocytes. This suggests that the anti-lipid accumulation activity of this fraction was due to suppression of the differentiation of 3T3-L1 preadipocytes, and not direct suppression of lipid accumulation. The effect of the EtOAc fraction on 3T3-L1 cells might be partially attributable to luteolin. Thus, A. officinalis L. fruits contain polyphenols which can potentially prevent lifestyle diseases, with luteolin being a promising candidate.

著者

Alejandro Rios-Lozano Humberto Ramos-Sotelo Cuauhtémoc Reyes-Moreno Marely G. Figueroa-Pérez

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00106, (Released:2023-08-25)

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Goldenberry leaves are widely consumed traditionally due to the multiple health benefits attributed to them. The objective of this study was to evaluate the effect of foliar application of salicylic acid (SA) at different concentrations during goldenberry cultivation on the physicochemical and nutraceutical properties of the leaves. The results showed that 0.5- and 1-mM SA treatments significantly increased the levels of total phenolic compounds, flavonoids, extractable phenolic compounds and proanthocyanins in goldenberry leaves. It also had positive effects on chlorophyll levels, although higher SA concentrations tended to decrease chlorophyll content. No SA treatment affected plant growth, pH, or acidity, however, a slight decrease in the total soluble solids content was observed. Proximate analysis revealed that SA treatment did not alter fat and ash content but increased protein content and decreased total carbohydrate content. Moreover, treatment with 0.5 and 1.0 mM of SA resulted in increased levels of proline and phytosterols and exhibited higher antioxidant capacity, attributed to their rich content of bioactive compounds, particularly phenolics. Additionally, 1.0 mM SA treatment enhanced the inhibitory activity of α-amylase and pancreatic lipase, indicating its potential in managing hyperglycemic conditions. These findings highlight the nutraceutical properties of goldenberry leaves and their potential utilization as a byproduct of goldenberry cultivation, warranting further research to explore their metabolite profile and maximize their benefits.

著者

Kazuhiro Morita Erina Takeda Makoto Shimoyamada

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00077, (Released:2023-08-22)

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Raw soymilk separates into two layers upon freeze-thawing. We investigated the effects of high-temperature thawing (50–100 ℃) on the freeze-thaw fractionation of soymilk. After freezing, the samples thawed at high temperatures separated into two layers with similar fractions as observed in samples thawed at low temperatures (10 ℃). As the thawing temperature increased, the separation time of the samples thawed at high temperatures decreased by less than half, when compared to those thawed at low temperatures. The ratio of the weight of the upper layer to the total weight decreased as the thawing temperature increased. The 7S and 11S proteins in soymilk could be fractionated through high-temperature thawing, similar to that through low-temperature thawing. Protein denaturation did not occur upon fractionation at higher temperatures. These results suggest that raw soymilk can be fractionated even through high-temperature thawing and may contribute to the efficient production of freeze-thaw fractionated soymilk.

著者

Hubing Zhao Yingyu Huo Gangren Yang Xiaozhu Liu Zhongtai Li Diao Luo Xiaoyu Zhao Xu Li

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00033, (Released:2023-08-11)

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In order to solve the abnormal fermentation problems caused by the slow and difficult temperature rise in the saccharification piling during the fermentation of sauce-flavor baijiu under low temperatures in winter. A special oxygen dissolving device made of stainless steel was applied in the second sorghum input of sauce-flavor baijiu, as well as the 1th and 2th rounds of saccharification piling fermentation in this study. In addition, its effects on the saccharification piling temperature, the 1 th and 2th rounds of physical and chemical indicators, microbial population, and flavor components are analyzed. The results indicate that the use of a stainless steel oxygen dissolver significantly increased the "piling core" temperature of a saccharification piling and that this improvement was highly correlated with the oxygen dissolver. Additionally, it decreased the water content, sugar concentration, and acidity of the "piling core" of the saccharification piling, all of which were negatively correlated with the height of the dissolved oxygen reactor. Furthermore, the stainless steel special dissolved oxygen device also facilitated the growth and reproduction of saccharification piling microorganisms, particularly yeast. The use of the stainless steel special dissolved oxygen device, therefore, resulted in an increase in the concentration of acetaldehyde, ethyl acetate, propanol, isoamyl alcohol, β-phenylethanol, ethyl palmitate, and other flavoring compounds. Accordingly, the stainless steel special oxygen dissolving device demonstrates a significant application potential in the 1th and 2th rounds of saccharification piling fermentation of sauce-flavor baijiu.

著者

真部 正敏 猶原 順 佐藤 禎 岡田 純也

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.35, no.7, pp.497-501, 1988-07-15 (Released:2011-02-17)

参考文献数

10

被引用文献数

2 8

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温州ミカンとリンゴのパルプに0.05N塩酸液など3種の抽出液を加え, Mw (2450MHz, 1030w)を1回につき5分間照射してペクチンを抽出し,抽出の効果,抽出されたペクチンの性状を調べた. (1) Mw加熱による抽出では,湯浴による加熱抽出に比べて,抽出に要する時間は著しく短縮された.また,抽出されるペクチン量は, Mw加熱法の方が高かった. (2) Mw加熱による抽出液をエタノール沈殿して調製したペクチンのガラクツロン酸量,エステル化度および相対粘度は, Mwの照射回数が増すに従って減少した.

著者

Yuta Yamanouchi Akira Ando Yuko Takano-Ishikawa Hiroshi Ueda

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00186, (Released:2023-08-08)

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Brassicaceae vegetables contain glucosinolate (GSL), which is well known for its role in the plant defense system, bitter substances, and functional components. This study reported the GSL profiles of 18 GSLs in 14 Brassicaceae vegetables (kale, cabbage, kohlrabi, broccoli, cauliflower, komatsuna, pak choi, turnip, choy sum, Chinese cabbage, rutabaga, leaf mustard, leaf radish, and radish root) consisting of 64 cultivars grown in Japan. The GSL compositions showed specific trends among each species, and furthermore, there was considerable variation in the total and individual GSL contents among the cultivars and tissues of the same vegetable. Because each vegetable was grown under the same conditions, this variation was expected to primarily be due to the genetic background. It is desirable to collect additional data from commonly distributed cultivars to conduct more detailed studies on GSLs in Brassicaceae vegetables, such as investigating a negative correlation between GSL consumption and cancer risk.

著者

Marin Abiko Tomonori Koda Hiroko Yano Naoko Fujita Akihiro Nishioka

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00031, (Released:2023-08-07)

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In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G' in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G' of bread batter.

著者

南出 隆久 垣生 俊夫 緒方 邦安

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.27, no.6, pp.281-287, 1980-06-15 (Released:2010-01-20)

参考文献数

15

被引用文献数

5 10

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キノコ類の収穫後における生理化学的特性と品質保持に関する研究の一環として,本研究では,収穫後の貯蔵温度がキノコ類の鮮度におよぼす影響について調べた。キノコ類として,わが国で生産量の多いシイタケ,エノキタケ,ナメコ,ヒラタケ,ツクリタケを用いた。(1) 収穫あるいは購入後,キノコ類を非密封でポリエチレンフィルム(厚さ0.03mm)に包装し, 1℃, 6℃,20℃に貯蔵し,貯蔵に伴う鮮度変化を調べたところ,大体, 1℃で14~20日, 6℃で10日前後, 20℃で2~3日間で商品性限界となった。(2) 鮮度低下は主に,菌傘の開傘,かっ変退色や菌柄の伸長,かっ変によることがわかった。とくに,ツクリタケ,シイタケはかっ変が顕著に発現し,ポリフェノールオキシダーゼ活性も増大した。(3) キノコ類の呼吸作用は活発で,炭酸ガス排出量は葉菜類と同等か,それ以上であった。(4) 遊離アミノ酸含量ならびにその組成について調べたところ,キノコの種類により組成に相違のあるものの全体として,グルタミン酸,アスパラギン酸とその酸アミドが多くを占めていた。シイタケ,ヒラタケ,ナメコのアミノ酸含量は貯蔵中増加する傾向にあった。

著者

Ruri Ito Noriko Yamanaka-Zamoto Manabu Watanabe Naoko Hamada-Sato

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00220, (Released:2023-08-04)

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We evaluated the environmental impact of aseptically packaged chicken using ohmic heating. Ohmic heating is a method that directly applies electric power to food. CO2 emissions were determined for each stage and compared with retort-heated food products. Retort-heated foods were assumed to be packaged by two methods: retort pouches and canned food. Replacing cans with pouches reduced CO2 emissions by 64 %. CO2 emissions were reduced by more than 80 % by replacing retort heating with ohmic heating. Additionally, the characterized results of 13 environmental areas indicate that the substitution of canned foods with aseptically packaged foods using ohmic heating can potentially reduce the environmental impact by up to 88 %. Furthermore, in the quality evaluation, ohmic-heated foods retained the same or better quality and palatability as the retort-heated foods. Aseptically packaged food products using ohmic heating can be substituted for conventional retort heating methods to reduce the environmental impact without sacrificing palatability.

著者

山内 亨 飯田 貢 大武 由之

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.33, no.2, pp.125-133, 1986-02-15 (Released:2009-04-21)

参考文献数

21

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豚骨脂を唯一の炭素源とする培地で,振盪培養によってCandida tropicalis WH 4-2, Candida lipolytica No. 6-20, Candida lipolytica IAM 4947, Candida rugosa JF 101, Candida rugosa JF 114, Cryptococcus albidus IAM 4317, Trichosporon sericeum EP 4-3およびTrichosporon sericeum EP 4-8の8株の酵母を培養した.Cr. albidusとC. lipolytica IMA 4947の菌体生産は良くなかったが,他の6株の酵母は豚骨脂培地で良好に成育した.酵母菌体の脂質含量ならびに脂質の脂肪酸組成は,それそれの菌株で異っていたが,それら脂質は基質に用いた豚骨脂の脂肪酸組成を,かなりよく反映しているところがあると思われた.豚骨脂培地の初発pHを違えて,ジャーファメンターを用いてC. tropicalis WH 4-2とTrichosporon sp. EP 4-8を攪拌,通気培養した.C. tropicalisとTrichosporon sp.をそれぞれの初発pHが6.2あるいは6.3では,初発pHが7.2あるいは7.1のときよりも生育が速やかであった.C. tropicalisの場合は培地の初発pHが6.2のときよりも,初発pH 7.2のときのほうが菌体生産量が多かったが,Trichosporon sp.は培地の初発pHの違いによる菌体生産量に差異がなかった.培地の初発pHと関連して,上記の2株の菌体脂質の脂質画分を調べたが,いずれの酵母にあっても,それぞれの脂質画分の脂肪酸組成は,初発pHの違いで多少の差異は見られるが,特に顕著なものとは考えられなかった.骨脂培地で初発pHを異にして生産したC. tropicalisおよびTrichosporon sp. EP 4-8の酵母菌体は,いずれも基本的には類似したアミノ酸組成を有していて,栄養的価値から見て比較的バランスの良いものと考えられた.