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Structurize of soyprotein by radio frequency heating

Research Project

Project/Area Number 20K02422
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Review Section Basic Section 08030:Family and consumer sciences, and culture and living-related
Research InstitutionNational Agriculture and Food Research Organization

Principal Investigator

Uemura Kunihiko  国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 主席研究員 (50353967)

Project Period (FY) 2020-04-01 – 2023-03-31
Project Status Completed (Fiscal Year 2022)
Budget Amount *help
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2022: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2021: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2020: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Keywords水中短波帯加圧加熱 / おから / 大豆タンパク / 組織化 / レトルト加熱 / パウチ食品 / 高周波パルス加熱 / 大豆 / 短波帯加熱 / 呉 / 殺菌 / 短波帯加圧加熱
Outline of Research at the Start

大豆には良質のタンパク質が多く含まれており、豆腐や納豆などの旧来の加工食品に加えて、畜肉に代わる食品素材が世界的な食糧問題の解決の一助になることが期待されている。本研究では、任意の形状の大豆タンパク質を簡便に組織化することを目指す。大豆タンパク質の組織化に必要な大豆タンパク質の溶融のためには、大豆たんぱく質を高温に加熱することが必要である。水中短波帯加圧加熱と呼ばれる電気を利用することにより、短時間で素材内部を高温に昇温することが可能であり、表面の焦げを生じることなく内部のタンパク質を溶融し、組織化が実現する。植物性タンパク質を利用した様々な加工食品の普及が期待される。

Outline of Final Research Achievements

The soybean odor in okara was reduced by high-frequency pulses heating. We developed an equipment using 27MH of frequency, 10 kW of power Radio frequency power supply and pressure vessel that can quickly and uniformly heat okara. By heating the pouch-wrapped okara in the prototype device to 150°C in 8 minutes, the protein of okara was confirmed to combine to form an organized substance.

Academic Significance and Societal Importance of the Research Achievements

大豆タンパク質の組織化物はこれまでエクストルーダー等の大掛かりな装置で物理的な混練を伴って作成されていたが、水中短波帯加圧加熱は小規模で物理的な混練を伴わずに組織化物を作製する独自性が高い加工技術と言える。また、10分以内におからを150℃まで昇温することで、大豆臭の生成を抑制するため、利用価値の高い食品素材を作成することが可能である。

Report

(4 results)
  • 2022 Annual Research Report   Final Research Report ( PDF )
  • 2021 Research-status Report
  • 2020 Research-status Report
  • Research Products

    (14 results)

All 2023 2022 2021

All Journal Article (7 results) (of which Peer Reviewed: 7 results,  Open Access: 1 results) Presentation (3 results) Patent(Industrial Property Rights) (4 results)

  • [Journal Article] Quality characterization of apple puree processed by high frequency pulse continuous heating2023

    • Author(s)
      Lara-Valderrama Grace, Nagaya Miku, Uemura Kunihiko
    • Journal Title

      Food Chemistry Advances

      Volume: 2 Pages: 100228-100228

    • DOI

      10.1016/j.focha.2023.100228

    • Related Report
      2022 Annual Research Report
    • Peer Reviewed / Open Access
  • [Journal Article] Efficient water removal from water-in-oil emulsions by high electric field demulsification2022

    • Author(s)
      Ramadhan Muhammad Gilang, Khalid Nauman, Uemura Kunihiko, Neves Marcos A., Ichikawa Sosaku, Nakajima Mitsutoshi
    • Journal Title

      Separation Science and Technology

      Volume: 58 Issue: 1 Pages: 164-174

    • DOI

      10.1080/01496395.2022.2086882

    • Related Report
      2022 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (Eriobotrya japonica)2021

    • Author(s)
      Lara Grace、Takahashi Chieko、Nagaya Miku、Uemura Kunihiko
    • Journal Title

      Food Science and Technology Research

      Volume: 27 Issue: 6 Pages: 847-857

    • DOI

      10.3136/fstr.27.847

    • NAID

      130008119494

    • Related Report
      2021 Research-status Report
    • Peer Reviewed
  • [Journal Article] Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System2021

    • Author(s)
      Yakoubi Sana、Kobayashi Isao、Uemura Kunihiko、Nakajima Mitsutoshi、Isoda Hiroko、Ksouri Riadh、Saidani-Tounsi Moufida、Neves Marcos A.
    • Journal Title

      Foods

      Volume: 10 Issue: 12 Pages: 3149-3149

    • DOI

      10.3390/foods10123149

    • Related Report
      2021 Research-status Report
    • Peer Reviewed
  • [Journal Article] Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers2021

    • Author(s)
      Vodo Sekove、Uemura Kunihiko、Nakajima Mitsutoshi、Neves Marcos A.
    • Journal Title

      International Journal of Food Science and Technology

      Volume: 56 Issue: 12 Pages: 6697-6706

    • DOI

      10.1111/ijfs.15385

    • Related Report
      2021 Research-status Report
    • Peer Reviewed
  • [Journal Article] The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice2021

    • Author(s)
      Kanafusa Sumiyo、Uhlig Elisabeth、Uemura Kunihiko、Gomez Galindo Federico、Hakansson Asa
    • Journal Title

      Innovative Food Science and Emerging Technologies

      Volume: 72 Pages: 102749-102749

    • DOI

      10.1016/j.ifset.2021.102749

    • Related Report
      2021 Research-status Report
    • Peer Reviewed
  • [Journal Article] Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation2021

    • Author(s)
      Suveena Jantapirak, Chieko Takahashi, Kunihiko Uemura
    • Journal Title

      Bioscience, Biotechnology, and Biochemistry

      Volume: 85 Pages: 907-915

    • Related Report
      2020 Research-status Report
    • Peer Reviewed
  • [Presentation] 高周波パルス加熱による根菜類の洗浄殺菌2022

    • Author(s)
      植村邦彦, Lara Grace, Noviyanti Fia, 長屋美玖
    • Organizer
      日本食品工学会大23回大会
    • Related Report
      2022 Annual Research Report
  • [Presentation] 高周波パルス加熱によるリンゴピューレの高速ブランチング2021

    • Author(s)
      植村邦彦,Lara Grace,長屋美玖,高橋千栄子
    • Organizer
      日本食品工学会
    • Related Report
      2021 Research-status Report
  • [Presentation] 呉の高周波パルス加熱が豆乳の加工適性に及ぼす影響2021

    • Author(s)
      長屋美玖,高橋千栄子,Grace Lala-Valderrama,梅田拓洋,小林功,植村邦彦
    • Organizer
      日本食品工学会
    • Related Report
      2021 Research-status Report
  • [Patent(Industrial Property Rights)] 包装済みナチュラルチーズの製造方法2023

    • Inventor(s)
      柳沢有哉、伊藤光太郎、植村邦彦
    • Industrial Property Rights Holder
      柳沢有哉、伊藤光太郎、植村邦彦
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2023-011950
    • Filing Date
      2023
    • Related Report
      2022 Annual Research Report
  • [Patent(Industrial Property Rights)] ジャガイモの保存処理方法2022

    • Inventor(s)
      植村邦彦
    • Industrial Property Rights Holder
      植村邦彦
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2022-161228
    • Filing Date
      2022
    • Related Report
      2022 Annual Research Report
  • [Patent(Industrial Property Rights)] 呉の加熱方法2021

    • Inventor(s)
      植村邦彦、長屋美玖
    • Industrial Property Rights Holder
      植村邦彦、長屋美玖
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2021-135346
    • Filing Date
      2021
    • Related Report
      2021 Research-status Report
  • [Patent(Industrial Property Rights)] 加熱処理方法2021

    • Inventor(s)
      植村邦彦
    • Industrial Property Rights Holder
      植村邦彦
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2021-190677
    • Filing Date
      2021
    • Related Report
      2021 Research-status Report

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Published: 2020-04-28   Modified: 2024-12-25  

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