Development of MK-7 free fermented soy-bean-like food
| Project/Area Number |
23650473
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | University of Tsukuba |
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Principal Investigator |
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| 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)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2011: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 特殊栄養食品 / 納豆 / ビタミンK / ワーファリン / MK-7 / 食品工学 / 食品 |
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| 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.
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Report
(3 results)
Research Products
(5 results)
