Relationship of "microstructure - beaking properties -taste perception" for formulation reduction of salt and sugar

• Project/Area Number: 17K00810
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Iwate University
• Principal Investigator: Miura Makoto 岩手大学, 農学部, 教授 (50261459)
• Project Period (FY): 2017-04-01 – 2020-03-31
• Project Status: Completed (Fiscal Year 2019)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2019: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000); Fiscal Year 2018: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000); Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
• Keywords: 低塩化 / 低糖質化 / 微細構造 / 破断挙動 / 呈味 / 3次元造形 / 粒子充填構造モデル / 適塩化 / 加工食品 / 層状構造 / 破断 / 咀嚼 / 食品 / 構造 / 味 / 食塩 / 糖

Outline of Final Research Achievements

Layered structure model foods with high salt content at surface layer had higher dissolution rate and quantity of sodium and chloride ions to artificial saliva. The model food which had high sodium ion dissolution to saliva after 30 times of mastication was felt higher salty taste. The sample with high sucrose content at surface layer was felt higher sweet taste. Isolated layered structure model foods were molded from aqueous paste prepared with resistant starch and water-insoluble sodium carboxymethylcellulose as base material using a three-dimensional molding device. Particle filling structured model that located 33 biaxial spheroids composed of 125 rigid spheres as a unit spheroid was built using integrated simulation system for polymeric material (J-OCTA).

Academic Significance and Societal Importance of the Research Achievements

呈味素材 (食塩, ショ糖) の配合量を低減しても呈味 (塩味, 甘味) が十分に知覚できるようにして食品の低塩／低糖質化が図られ，咀嚼時には過剰に唾液を吸収することなく容易に破砕・小片化され，口腔中で形成された食塊が唾液を滲出することなく一体となって嚥下できるようにして咀嚼・嚥下が容易な低水分固体食品を3次元造形法するための基礎知見が得られた。『超高齢社会』と『多発する自然災害』という社会状況に対応する高齢者対応食品（咀嚼・嚥下容易食品，低塩／低糖質化食品）ならびに災害食（常温保存・流通可能食品）の開発に繋がる。

Research Products

• [Journal Article] 減塩と適塩 食品の減塩化に向けて～適度な塩味を持つ食品の開発～ (2017)
  • Author(s): 三浦 靖
  • Journal Title: 食品と科学 Volume: 59 Pages: 53-57
• [Presentation] 食品テクスチャーが良好な米飯塊の力学的特性を予測する米飯粒子充填構造のモデル化 (2019)
  • Author(s): 田中ゆうこ，石井達也，平川妙子，白土満，佐藤正一，三浦 靖
  • Organizer: 日本食品科学工学会第66回大会
• [Presentation] The relation between layer structure and intensity of saltiness perception of solid model foods (2018)
  • Author(s): Kasai, N. and Miura, M.
  • Organizer: International Symposium on Innovative Agriculture and Fishery (ISIAF 2018)
  • Int'l Joint Research
• [Presentation] 小麦粉-食塩-水固体モデル食品における層構造と塩味強度の関連性 (2017)
  • Author(s): 葛西 希, 岡山 明, 伊藤綾香, 森川卓哉, 三浦 靖
  • Organizer: 第65回レオロジー討論会
• [Patent(Industrial Property Rights)] 小麦粉用または小麦粉材用ショ糖代替甘味料材、低糖質菓子用 組成物およびこれを用いた低糖質菓子 (2019)
  • Inventor(s): 三浦 靖，中居林達也，池田尚史
  • Industrial Property Rights Holder: 三浦 靖，中居林達也，池田尚史
  • Industrial Property Rights Type: 特許
  • Filing Date: 2019
• [Patent(Industrial Property Rights)] 低糖質菓子用組成物およびこれを用いた低糖質菓子 (2018)
  • Inventor(s): 三浦靖，中居林達也，池田尚史
  • Industrial Property Rights Holder: 三浦靖，中居林達也，池田尚史
  • Industrial Property Rights Type: 特許
  • Industrial Property Number: 2018-045688
  • Filing Date: 2018