2012 Fiscal Year Final Research Report

Development of MK-7 free fermented soy-bean-like food

Research Project

Project/Area Number	23650473
Research Category	Grant-in-Aid for Challenging Exploratory Research
Allocation Type	Multi-year Fund
Research Field	Eating habits, studies on eating habits
Research Institution	University of Tsukuba
Principal Investigator	HIRAMATSU Yuji 筑波大学, 医学医療系, 准教授 (30302417)
Co-Investigator(Kenkyū-buntansha)	KITAMURA Yutaka 筑波大学, 生命環境系, 教授 (20246672) HASEGAWA Yuichi 筑波大学, 医学医療系, 准教授 (00251059) HORIGOME Hitoshi 筑波大学, 医学医療系, 教授 (50241823)
Project Period (FY)	2011 – 2012
Keywords	特殊栄養食品 / 納豆
Research Abstract	納豆粘性物質中のビタミンKの分解特性の解明納豆粘性物質の乾燥特性の解明のための評価を実施し、紫外線照射や加熱操作の適用性の向上、粘性物質の保存性や加工性の向上、および高い次元での納豆風味の再現を目指した。 efficiency of UV for MK-7 reduction function of the dried viscous liquid. The developed food was completely MK-7 free and had good taste nearly like true natto.

(3 results)