Application of atomized materials from agricultural products to cookery and food processing

2015 Fiscal Year Final Research Report

• Project/Area Number: 25282018
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Kyoto University
• Principal Investigator: MATSUMURA YASUKI 京都大学, (連合)農学研究科(研究院), 教授 (50181756)
• Co-Investigator(Kenkyū-buntansha): KASAI Midori お茶の水女子大学, 基幹研究員, 教授 (10262354) ; MATSUMIYA Kentaro 京都大学, 大学院農学研究科, 助教 (60553013)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 微粒子化素材 / 農産物 / 調理と加工 / Pickering安定化 / 乳化性 / マヨネーズ / 起泡性 / メレンゲ

Outline of Final Research Achievements

The aim of this project is to explore the possibility of application of atomized materials from various agricultural products to food industry. We tried to atomize various agricultural products including rice, soybean, maize and etc., using several atomizers. Some ultrafine particles show the high foaming ability when they were dispersed in water and stirred vigorously. Particles from sweet potato, shiitake mush room and komatsuna (a leafy green vetetable) exhibited excellent emulsifying ability. It was shown that the “Pickering” mechanism played an important role in the excellent emulsifying ability of particles. Based on the results of chemical analysis and experiments about the effects of enzymatic treatments of particles on emulsifying properties, we speculated that protein, starch and fiber of particles contribute to the emulsification in different manners. The application of ultrafine particles to food products such as mayonnaise and meringue was proved to be promising.

Free Research Field

食品科学、食品物理化学、食品物性学