| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Outline of Final Research Achievements |
The purpose of this study was to develop a food preparation method that would benefit people who have difficulty in swallowing and mastication, such as elderly individuals. We used proteases to modify the texture of protein-rich food, specifically, tofu.
The protease-treated tofu was soft and smooth and its structure was different from that of non-proteas-treated tofu (control). These textural changes can be attributed to the breaking of protein networks by the proteases.
This method of texture modification using protease treatment could be applied to other protein-rich foods, and it would be particularly useful in preparing food for elderly people.
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