Flavor of aqueous paste ingredients deteriorates easily in the concentration process for conventional solid roux foods as well as the sterilization process at high temperatures for retort foods. On the other hand, the flavor lasts in the concentrated paste foods because the sterilization conditions are more moderate than those in retort foods. However, it is difficult to add a sufficient amount of starch into the concentrated paste foods to increase the viscosity during cooking because of the changes of the physical properties due to partial gelation caused by sterilization. We succeeded in raising the gelatinization temperature of the starch and suppressing the partial gelatinization of the starch during the pasteurization by adding dextrin into the paste foods consisting of aqueous paste ingredients and the required amount of starch. The concentrated paste foods with sufficient amount of starch produced by using this technology are easy to squeeze out the contents from the pouch and have the sufficient viscosity during cooking. This technology is contributing not only to curry but also to the development of new markets for paste-type seasonings containing starch with a fresh taste.

Refrigerating or freezing foods in the form of O/W emulsions, such as mayonnaise, in which fine oil droplets (vegetable oil with a low melting point) are dispersed, may bring about oil-water separation. The separation deteriorates the appearance and quality of foods. However, the mechanism has not been fully understood. In this context, the crystallization behavior of vegetable oils with low melting points was investigated to elucidate the destabilization mechanism of the O/W emulsions containing such oils. In particular, focusing on the crystallization induction period, which is defined as the time it takes for vegetable oils to crystallize during the freezing process, the phenomena occurring during the period was examined from the viewpoints of temperature, stress, volume, crystal structure, and so on. Although the induction period of crystallization depended on the storage temperature and the type of vegetable oil, a method was proposed for predicting the period by considering the degree of supercooling of vegetable oil and the chemical structure of its constituent triacylglycerols (TAGs). It was also suggested that the destabilizing behavior of the O/W emulsions can be explained based on the properties of the TAGs constituting the vegetable oil and the degree of supercooling of the oil.

Since the Ball Formula Method was proposed in 1923, the development of sterilizing-value- estimation-methods has a history of about 100 years. Even today, the Formula Method at an early stage is widely used in food manufacturing because of its ease of use. However, due to advances in thermal processing systems, the range in which this Formula Method can be used has been limited in recent years. To overcome this problem, author proposed the Ambient Temperature Slide method based on a new idea in 2006. The correlation equation, which includes two parameters, heat-transfer coefficient and delay-time, was theoretically obtained using two hypotheses from the expansion of the heat-balance equation. The purpose of this time is to verify the hypothesis of the delay-time δ left behind in the previous third report and finally complete the ATS method theory, and to compare and verify it with Ball Formula Method which represents conventional methods. Both use common sterilizing data that can be investigated for versatility. In this case, the result of the latter comparative verification is also the verification of the former. The ATS method has now been verified for versatility been based on accuracy, confirming all of its outstanding accuracy, versatility, and simplicity.