The Use of High Pressure to Cooking/Food Processing

• Project/Area Number: 17300236
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Okayama Prefectural University
• Principal Investigator: FUCHIGAMI Michiko Okayama Prefectural University, 保健福祉学部, 教授 (60079241)
• Co-Investigator(Kenkyū-buntansha): JIBU Yuri 岡山県立大学, 保健福祉学部, 助手 (10433377) ; KUWADA Hiroko 福山大学, 生命工学部, 助手 (20509252) ; 寺本 あい 関東学院大学, 人間環境学部, 講師 (50275369)
• Co-Investigator(Renkei-kenkyūsha): TERAMOTO Ai 関東学院大学, 人間環境学部, 講師 (50275369)
• Project Period (FY): 2005 – 2008
• Project Status: Completed (Fiscal Year 2008)
• Budget Amount: ¥14,770,000 (Direct Cost: ¥13,000,000、Indirect Cost: ¥1,770,000); Fiscal Year 2008: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000); Fiscal Year 2007: ¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000); Fiscal Year 2006: ¥3,500,000 (Direct Cost: ¥3,500,000); Fiscal Year 2005: ¥3,600,000 (Direct Cost: ¥3,600,000)
• Keywords: 高圧力 / 圧力移動凍結 / ペクチン / ジャム / マーマレード / ゆで卵 / フレッシュチーズ / 豆腐 / 調理・加工 / モモ / イチゴ / テクスチャー / 組織 / ユズ / 微細構造 / 冷凍 / チーズ / カリン / 電子顕微鏡 / 食品 / 卵 / 氷

Research Abstract

ゆで卵、フレッシュチーズを圧力移動凍結すると、急速凍結するため、大気圧下の冷凍庫や圧力容器内で凍結したものと比べ、氷結晶が小さく、ドリップが少なく、良好な外観と物性を示した。高圧力を利用して製造した豆腐は舌触りが良好であった。高圧力を利用し、モモ、イチゴジャム、およびユズマーマレードを作製した。いずれも高圧力処理のほうが加熱処理したものより果物本来の色と香りが保たれていた。

Research Products

• [Journal Article] Structure and Texture of Pressure- shift-frozen Boiled Egg (2009)
  • Author(s): Y. JIBU, K. YASUKAWA, H. KUWADA, N. YOKOHATA, A. TERAMOTO, and M. FUCHIGAMI
  • Journal Title: Journal of Cookery Science of Japan Vol.42 Pages: 86-92
  • NAID: 110007227703
  • Peer Reviewed
• [Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動 (2009)
  • Author(s): 渕上倫子、寺本あい、治部祐里、栞田寛子, ほか5名
  • Journal Title: 日本調理科学会誌 42巻 Pages: 9-16
  • NAID: 110007114781
  • Peer Reviewed
• [Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動 (2009)
  • Author(s): 渕上倫子, 寺本あい, 治部祐里, 桑田寛子, ほか5名
  • Journal Title: 日本調理科学会誌 42巻 Pages: 9-16
  • NAID: 110007114781
  • Peer Reviewed
• [Journal Article] Structure and Texture of Pressure-shift-frozen Boiled Egg (2009)
  • Author(s): Jibu, Y., Yasukawa, K., Kuwada, H., Yokohata, N., Teramoto, A., Fuchigami, M.
  • Journal Title: 日本調理科学会誌 42巻 Pages: 1-7
  • NAID: 110007227703
  • Peer Reviewed
• [Journal Article] 圧力移動した食品の物性と微細構造 (2008)
  • Author(s): 渕上倫子、寺本あい、治部祐里
  • Journal Title: 高圧力の科学と技術 18巻 Pages: 133-138
  • Peer Reviewed
• [Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊 (2008)
  • Author(s): 渕上倫子、治部祐里、栞田寛子, ほか4名
  • Journal Title: 日本家政学会誌 59巻 Pages: 871-879
  • NAID: 110007008531
  • Peer Reviewed
• [Journal Article] 切り干しダイコンの煮えにくさとペクチンの状態 (2008)
  • Author(s): 加賀田江里、小宮山展子、林真愉美、渕上倫子、松浦康
  • Journal Title: 日本家政学会誌 59巻 Pages: 575-582
  • NAID: 110006862308
  • Peer Reviewed
• [Journal Article] 圧力移動した食品の物性と微細構造 (2008)
  • Author(s): 渕上倫子, 寺本あい, 治部祐里
  • Journal Title: 高圧力の科学と技術 18巻 Pages: 133-138
  • Peer Reviewed
• [Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊 (2008)
  • Author(s): 渕上倫子, 治部祐里, 桑田寛子, ほか4名
  • Journal Title: 日本家政学会誌 59巻 Pages: 871-879
  • NAID: 110007008531
  • Peer Reviewed
• [Journal Article] 圧力移動凍結した食品の物性と微細構造 (2008)
  • Author(s): 渕上 倫子, 寺本 あい, 治部 祐里
  • Journal Title: 高圧力の科学の技術 18巻(印刷中)
  • NAID: 10021153506
  • Peer Reviewed
• [Journal Article] 野菜の加熱とペクチン質 (2007)
  • Author(s): 渕上倫子
  • Journal Title: 日本調理科学会誌(総説) 40巻 Pages: 1-99
  • NAID: 110006203286
• [Journal Article] 野菜の加熱とペクチン質 (2007)
  • Author(s): 渕上倫子
  • Journal Title: 日本調理科学会誌 40巻1号 Pages: 1-9
  • NAID: 110006203286
• [Journal Article] -20℃での高圧処理による食品の微細構造と物性の変化 (2006)
  • Author(s): 渕上倫子
  • Journal Title: 食品と容器 47巻 Pages: 380-387
• [Journal Article] Texture and structure of pressure- shift-frozen agar gel with high visco-elasticity (2006)
  • Author(s): M. FUCHIGAMI, A. TERAMOTO and Y. JIBU
  • Journal Title: Food Hydrocolloids Vol.20 Pages: 160-169
  • Peer Reviewed
• [Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose (2006)
  • Author(s): A. TERAMOTO, Y. JIBU and M. FUCHIGAMI
  • Journal Title: Trehalose or Sucrose, Journal of Cookery Science of Japan Vol.39 Pages: 194-202
  • Peer Reviewed
• [Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose (2006)
  • Author(s): Teramoto, A., Jibu, Y., Fuchigami, M.
  • Journal Title: 日本調理科学会誌 39巻3号 Pages: 194-202
  • NAID: 110004731936
• [Journal Article] Rheology of Pressure-shift-frozen Hen Egg Yolk (2006)
  • Author(s): Fuchigami, M., Teramoto, A., Jibu, Y., Yasukawa, K.
  • Journal Title: IUFoST Proceedings (13^<th> World Congress of Food Science ＆ Technology) Pages: 301-302
• [Journal Article] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking (2006)
  • Author(s): Jibu, Y., Teramoto, A., Yasukawa, K., Sasaki, A., Fuchigami, M.
  • Journal Title: IUFoST Proceedings (13^<th> World Congress of Food Science ＆ Technology) Pages: 1007-1008
• [Journal Article] -20℃での高圧処理による食品の微細構造と物性の変化 (2006)
  • Author(s): 渕上倫子
  • Journal Title: 食品と容器 47巻7号 Pages: 380-387
• [Journal Article] Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity (2006)
  • Author(s): Fuchigami, M., Teramoto, A., Jibu, Y.
  • Journal Title: Food Hydrocolloids 20巻 Pages: 160-169
• [Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose (2006)
  • Author(s): Teramoto, A., Jibu, Y., Fuchigami, M.
  • Journal Title: 日本調理科学会誌 (In press)
  • NAID: 110004731936
• [Journal Article] Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification (2005)
  • Author(s): Y. MATSUURA, K. MATSUBARA, A. SASAKI and M. FUCHIGAMI
  • Journal Title: Food Science and Technology Research Vol.10 Pages: 157-160
  • NAID: 10013346741
  • Peer Reviewed
• [Journal Article] High-pressure-induced Yuzu Marmalade
  • Author(s): Kuwada, H., Jibu, Y., Yasukawa, K., Makio, S., Teramoto A. and Fuchigami, M.
  • Journal Title: Proceedings of The 14th Gums and Stabilisers Conference (印刷中)
  • Peer Reviewed
• [Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat- induced Method (2008)
  • Author(s): Y. JIBU, H. KUWADA, A., N. YOKOHATA, S. MAKIO, A. TERAMOTO and M. FUCHIGAMI
  • Organizer: 14^<th> World Congress of Food Science & Technology
  • Place of Presentation: Shanghai, CHINA
• [Presentation] Texture and Structure of Pressure- shift-frozen Kappa-carageenan Gel (2008)
  • Author(s): N. WATANABE-YOKOHATA, A. TERAMOTO, Y. JIBU, H. KUWADA, and M. FUCHIGAMI
  • Organizer: 15^<th> International Congress of Dietetics
  • Place of Presentation: Yokohama, JAPAN
• [Presentation] Establishment of a Processing Method for Peach Jam Using High Pressure Compared to the Heat-induced Method (2008)
  • Author(s): M. FUCHIGAMI, K. YASUKAWA, Y. JIBU, H. KUWADA and A. TERAMOTO
  • Organizer: IFHE (The International Federation for Home Economics) World Congress 2008
  • Place of Presentation: Lucerne, SWIZERLAND
• [Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Additon of Sucrose on the Rheology of Frozen Egg Yolk (2008)
  • Author(s): Y. JIBU, H. KUWADA, K. YASUKAWA, A. TERAMOTO and M. FUCHIGAMI
  • Organizer: IFHE World Congress
• [Presentation] 高圧力を利用したイチゴジャムに関する研究 (2008)
  • Author(s): 治部祐里、栞田寛子、渡邊(横畑)直子、寺本あい、槙尾幸子、渕上倫子
  • Organizer: 日本家政学会第60回大会
  • Place of Presentation: 東京
• [Presentation] 圧力移動凍結したカスタードクリームの物性 (2008)
  • Author(s): 治部祐里、栞田寛子、横畑直子、寺本あい、安川景子、渕上倫子
  • Organizer: 日本調理科学会平成20年度大会
  • Place of Presentation: 名古屋市
• [Presentation] Establishment of a Processing method for Peach Jam using High Pressure Compared to the Heat-induced Method (2008)
  • Author(s): Fuchigami, M., Yasukawa, K., Jibu, Y., Kuwada, H., Teramoto A.
  • Organizer: IFHE (The International Federation for Home Economics)World Congress
  • Place of Presentation: Lucerne, Switzerland
• [Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Addition of Sucrose on the Rheology of Frozen Egg Yolk (2008)
  • Author(s): Jibu, Y., Kuwada, H., Yasukawa, K, Teramoto A., Fuchigami, M.
  • Organizer: IFHE(The International Federation for Home Economics)World Congress
  • Place of Presentation: Lucerne, Switzerland
• [Presentation] Texture and Structure of Pressure-shift-frozen Kappa-carageenan Gel (2008)
  • Author(s): Watanabe-Yokohata, N., Teramo to, A., Jibu, Y., Kuwada, H., Fuchigami, M.
  • Organizer: 15^<th> International Congress of Dietetics
  • Place of Presentation: Yokohama, Japan
• [Presentation] Changes in Pectin and Histological Structure of Chinese Quince During Cooking (2008)
  • Author(s): Jibu, Y., Ishii, K., Kuwada, H., Teramoto, A., Makio, S., Fuchigami, M.
  • Organizer: The 4th Joint Conference on Nutrition between Okayama Prefectural, Sichuan and Woosong Universities
  • Place of Presentation: Daejeon, KOREA
• [Presentation] Establishment of a Processing Method for Yuzu Marmalade using High Pressure Compared to the Heat-induced Method (2008)
  • Author(s): Kuwada, H., Jibu Y., Teramoto, A., Makio, S., Fuchigami, M.
  • Organizer: The 4th Joint Conference on Nutrition between Okayama Prefectural, Sichuan and Woosong Universities
  • Place of Presentation: Daejeon, KOREA
• [Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat-induced Methods (2008)
  • Author(s): Jibu Y., Kuwada, H., Yokohata, N., Makio, S., Teramoto, A., Fuchigami, M.
  • Organizer: 14^<th> World Congress of Food Science & Technology
  • Place of Presentation: Shanghai, China
• [Presentation] 高圧力を利用したイチゴジャムに関する研究 (2008)
  • Author(s): 治部祐里, 尭田寛子, 渡邊(横畑)直子, 寺本あい, 槙尾幸子, 渕上倫子
  • Organizer: 日本家政学会第60回大会
  • Place of Presentation: 日本女子大学(東京)
• [Presentation] 圧力移動凍結したカスタードクリームの物性 (2008)
  • Author(s): 治部祐里, 尭田寛子, 横畑直子, 寺本あい, 安川景子, 渕上倫子
  • Organizer: 日本調理科学会平成20年度大会
  • Place of Presentation: 椙山女学園大学星が丘キャンパス(名古屋市)
• [Presentation] Structure and texture of pressure-shift- frozen fresh cheese (2007)
  • Author(s): Y. JIBU, H. KUWADA, K. YASUKAWA, S. MAKIO, Y. MIYAKE, A. TERAMOTO and M. FUCHIGAM
  • Organizer: 10th Asian Congress of Nutrition
  • Place of Presentation: Taipei, TAIWAN
• [Presentation] Texture and Structure of High-pressure-induced Tofu (2007)
  • Author(s): K. YASUKAWA, Y. JIBU, H. KUWADA, S. MAKIO, Y. MIYAKE, A. TERAMOTO and M. FUCHIGAMI
  • Organizer: The 14th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
  • Place of Presentation: Kuala Lumpur, MALAYSIA
• [Presentation] High-pressure- induced Yuzu Marmalade (2007)
  • Author(s): H. KUWADA, Y. JIBU, K. YASUKAWA, S. MAKIO, A. TERAMOTO and M. FUCHIGAMI
  • Organizer: The 14th Gums and Stabilisers Conference
  • Place of Presentation: Wrexham, UK
• [Presentation] 圧力移動凍結した食品の物性と微細構造 (2007)
  • Author(s): 渕上倫子
  • Organizer: 第48回高圧討論会シンポジウム
  • Place of Presentation: 倉吉市
• [Presentation] 清水白桃の成熟・保蔵・煮熟による軟化とペクチン質の関係 (2007)
  • Author(s): 安川景子、治部祐里、栞田寛子、槙尾幸子、寺本あい、渡邊直子、渕上倫子
  • Organizer: 日本調理科学会平成19年度大会
  • Place of Presentation: 東京
• [Presentation] 高圧力を利用した充填豆腐の製造条件 (2007)
  • Author(s): 安川景子、治部祐里、栞田寛子、槙尾幸子、寺本あい、三宅由紀子、渕上倫子
  • Organizer: 日本家政学会第59回大会
  • Place of Presentation: 岐阜市
• [Presentation] 高圧力を利用した充填豆腐の製造条件 (2007)
  • Author(s): 安川 景子、 治部 祐里、 桑田 寛子、 槙尾 幸子、 寺本 あい、 三宅 由紀子、 渕上 倫子
  • Organizer: 日本家政学会第59回大会
  • Place of Presentation: 長良川国際会議場(岐阜市)
• [Presentation] High-pressure-induced Yuzu Marmalade (2007)
  • Author(s): Kuwada, H., Jibu, Y., Yasukawa, K., Makio, S., Teramoto A. and Fuchigami, M.
  • Organizer: The 14th Gums and Stabilisers Conference
  • Place of Presentation: The North East Wales Institute,Wrexham,UK.
• [Presentation] Texture and Structure of High-pressure-induced Tofu (2007)
  • Author(s): Yasukawa, K., Jibu, Y., Kuwada, H., Makio, S., Miyake Y., Teramoto A. and Fuchigami, M.
  • Organizer: The 14th Biennial International Congress Asian Regional Association for Home Economics(ARAHE)
  • Place of Presentation: Eastin Hotel,Kuala Lumpur,Malaysia
• [Presentation] Structure and texture of pressure-shift-frozen fresh cheese (2007)
  • Author(s): Jibu, Y., Kuwada, H., Yasukawa, K., Makio, S., Miyake Y., Teramoto A. and Fuchigami, M.
  • Organizer: 10th Asian Congress of Nutrition
  • Place of Presentation: Taipei International Convention Center,Taipei,Taiwan
• [Presentation] 清水白桃の成熟・保蔵・煮熟による軟化とペクチン質の関係 (2007)
  • Author(s): 安川 景子、 治部 祐里、 桑田 寛子、 槙尾 幸子、 寺本 あい、 渡邊 直子、 渕上 倫子
  • Organizer: 日本調理科学会平成19年度大会
  • Place of Presentation: お茶の水女子大学(東京)
• [Presentation] 圧力移動凍結した食品の物性と微細構造 (2007)
  • Author(s): 渕上 倫子
  • Organizer: 第48回高圧討論会シンポジウム
  • Place of Presentation: 倉吉パークスクエアー(倉吉市)
• [Presentation] Rheology of Pressure- shift-frozen Hen Egg Yolk (2006)
  • Author(s): M. FUCHIGAMI, A. TERAMOTO, Y. JIBU, and K. YASUKAWA
  • Organizer: 13^<th> World Congress of Food Science & Technology
  • Place of Presentation: Nants, FRANCE
• [Presentation] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking (2006)
  • Author(s): Y. JIBU, A. TERAMOTO, K. YASUKAWA and M. FUCHIGAMI
  • Organizer: 13^<th> World Congress of Food Science & Technology
  • Place of Presentation: Nants, FRANCE
• [Presentation] Structure and texture of pressure-shift-frozen boiled egg (2006)
  • Author(s): Y. JIBU, K. YASUKAWA, A. TERAMOTO and M. FUCHIGAMI
  • Organizer: 8^<th> International Hydrocolloids Conference
  • Place of Presentation: Trondheim, NORWAY
• [Presentation] Structural and textural quality of pressure-shift-frozen egg custard gel as affected by sorbitol or martitol (2005)
  • Author(s): M. FUCHIGAMI, A. TERAMOTO, Y. JIBU
  • Organizer: 18th International Congress of Nutrition
  • Place of Presentation: Durban, SOUTH AFRICA
• [Presentation] 高圧力下で冷凍した高粘弾性寒天ゲルの品質へのスクロースの影響 (2005)
  • Author(s): 寺本あい、治部祐里、渕上倫子
  • Organizer: 日本調理科学会平成17年度大会
  • Place of Presentation: 新潟市
• [Presentation] 圧力移動凍結したゆで卵の物性と微細構造 (2005)
  • Author(s): 渕上倫子、寺本あい、治部祐里
  • Organizer: 食品科学工学会第52回大会
  • Place of Presentation: 札幌市
• [Presentation] 凍結乾燥豆腐の品質改善への高圧力の利用 (2005)
  • Author(s): 寺本あい、治部祐里、渕上倫子
  • Organizer: 日本家政学会第57回大会
  • Place of Presentation: 福岡市
• [Book] 料理の何でも小事典 (2009)
  • Author(s): 日本調理科学会編集
  • Publisher: 講談社
• [Book] Blue Backs料理のなんでも小事典(日本調理科学会編) (2008)
  • Author(s): 渕上倫子
  • Total Pages: 308
  • Publisher: 講談社
• [Book] レオロジーデータハンドブック(レオロジー学会編) (2006)
  • Author(s): 渕上倫子
  • Publisher: 丸善
• [Book] 調理学 (2006)
  • Author(s): 渕上倫子(編著)
  • Total Pages: 168
  • Publisher: 朝倉書店