2022 Fiscal Year Final Research Report
Structurize of soyprotein by radio frequency heating
| Project/Area Number |
20K02422
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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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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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| Research Institution | National Agriculture and Food Research Organization |
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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)
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| Project Period (FY) |
2020-04-01 – 2023-03-31
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| Keywords | 水中短波帯加圧加熱 / おから / 大豆タンパク / 組織化 |
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| 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.
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| Free Research Field |
食品加工
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| 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。
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