The Use of High Pressure to Cooking/Food Processing
Project/Area Number |
17300236
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Research Category |
Grant-in-Aid for Scientific Research (B)
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Allocation Type | Single-year Grants |
Section | 一般 |
Research Field |
Eating habits, studies on eating habits
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Research Institution | Okayama Prefectural University |
Principal Investigator |
FUCHIGAMI Michiko Okayama Prefectural University, 保健福祉学部, 教授 (60079241)
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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)
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Co-Investigator(Renkei-kenkyūsha) |
TERAMOTO Ai 関東学院大学, 人間環境学部, 講師 (50275369)
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Project Period (FY) |
2005 – 2008
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Project Status |
Completed (Fiscal Year 2008)
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Budget Amount *help |
¥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。
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Report
(5 results)
Research Products
(60 results)
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[Journal Article] Structure and Texture of Pressure-shift-frozen Boiled Egg2009
Author(s)
Jibu, Y., Yasukawa, K., Kuwada, H., Yokohata, N., Teramoto, A., Fuchigami, M.
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Journal Title
NAID
Related Report
Peer Reviewed
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[Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Addition of Sucrose on the Rheology of Frozen Egg Yolk2008
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
Related Report
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[Presentation] Texture and Structure of Pressure-shift-frozen Kappa-carageenan Gel2008
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
Related Report
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[Presentation] Changes in Pectin and Histological Structure of Chinese Quince During Cooking2008
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
Related Report
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[Presentation] Establishment of a Processing Method for Yuzu Marmalade using High Pressure Compared to the Heat-induced Method2008
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
Related Report
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[Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat-induced Methods2008
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
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[Presentation] High-pressure-induced Yuzu Marmalade2007
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.
Related Report
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[Presentation] Texture and Structure of High-pressure-induced Tofu2007
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
Related Report
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[Presentation] Structure and texture of pressure-shift-frozen fresh cheese2007
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
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[Book] 調理学2006
Author(s)
渕上倫子(編著)
Total Pages
168
Publisher
朝倉書店
Related Report