| Project/Area Number |
17K00823
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | University of Hyogo |
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Principal Investigator |
SAKAMOTO Kaoru 兵庫県立大学, 環境人間学部, 教授 (20187032)
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| Co-Investigator(Kenkyū-buntansha) |
村松 康司 兵庫県立大学, 工学研究科, 教授 (50343918)
佐藤 春実 神戸大学, 人間発達環境学研究科, 教授 (10288558)
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| Project Period (FY) |
2017-04-01 – 2020-03-31
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| Project Status |
Completed (Fiscal Year 2019)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2019: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2018: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2017: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 砂糖 / スクロース / 調理特性 / 融点 / グラニュ糖 / 調理と加工 / スクロース結晶 |
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| Outline of Final Research Achievements |
Granulated sugar is a crystalline substance with 99.9 % purity. However, some granulated sugars have different melting characteristics. Melting point determination showed the necessity of measuring both melt-starting and melt-ending temperatures to evaluate their melting characteristics. The difference of melting points among granulated sugars affected the quality of processed food like candy and caramel sauce, but when they were processed with granulated sugars completely dissolved in water, there was no difference in their quality. The result indicates that the difference of melting points among granulated sugars is due to the difference of their crystal structure. Soft X-ray absorption spectroscopy and THz-Raman spectroscopy indicated the existence of different chemical states among granulated sugars. The observations of microbeam X-ray diffraction suggested the existence of crystal domains with different orientations and crystallinity.
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| Academic Significance and Societal Importance of the Research Achievements |
現代において砂糖は健康に悪いものと捉えられ、砂糖に代わる新甘味料の研究は多々行われているが、代替は一部である。なぜなら、砂糖（スクロース結晶）は人類が長く使用してきた甘味料であり、甘みをつけるだけでなく菓子類のテクスチャー形成など食品加工上重要な働きがあるからである。一方、融点の異なる砂糖があるが、その事実はほとんど認識されておらず、そのメカニズムも解明されていない。これらの特性と生成のメカニズムが解明できれば、食品加工上有意義なだけでなく、融点の異なる砂糖の開発や砂糖の新規利用法の開発へと発展させることができると考えられる。
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