Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 63, Issue 6
Displaying 1-7 of 7 articles from this issue
Reviews
Series — Excellent Study on Food at Public Research Organization
  • Itaru Sotome, Takashi Inoue, Takao Katagiri, Hirokazu Takeuchi, Masuko ...
    2016 Volume 63 Issue 6 Pages 247-253
    Published: June 15, 2016
    Released on J-STAGE: July 31, 2016
    JOURNAL FREE ACCESS
    Fluidized bed granulation is widely applied to improve the flowability, dispersibility, and solubility of a variety of powdered food products. In fluidized bed granulation processing of powdered food, water or an aqueous polysaccharide solution is usually sprayed as binder on the powder for granule growth. However, the increased moisture content of granules can result in product spoilage and elongates the successive drying period. To reduce the amount of binder in the granulation process, fluidized bed granulation technology using superheated steam (SHS) containing water micro-droplets (WMD) as binder has been developed. Spraying of SHS accelerated the granule growth by condensing on the powder; however, coarse granules were produced when SHS alone was sprayed. Spraying with an optimal ratio of SHS and WMD produced granules of uniform size, with less binder moisture than conventional processes using polysaccharide solutions.
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Series — Excellent Study on Food at Public Research Organization
  • Shoichi Asaki, Shoichi Tsuchida
    2016 Volume 63 Issue 6 Pages 254-261
    Published: June 15, 2016
    Released on J-STAGE: July 31, 2016
    JOURNAL FREE ACCESS
    Airtight packages, such as freshness-keeping packaging for vegetables, can easily explode in the vacuum pre-cooler by rapid gas expansion under decompression. Therefore, we developed packaging with degassing holes to maintain high airtightness during the distribution process. Packages were manufactured using an automatic reverse pillow packing apparatus with 20-25 μm oriented polypropylene film (OPP). It is important that the expanded gas in the package be exhausted outside immediately. Therefore, we made flat and wide ventilation holes in the center seal area of the pillow film package, allowing any expanded gas to be exhausted immediately and preventing the packaging from exploding. As for the heat sealer of the packer, two grooves of 6∼10 mm are imprinted with a circumference of 350 mm. There are two vents on a standard 520 mm long type film package. The vent holes are made on the center seal area. Therefore, the top seal of both ends create a seat folding. This structure and moisture of the package increase airtightness of the package. In a storage test at 20°C using Chinese chives, the gas density of the package showed low oxygen and a high carbon dioxide concentration on the second day. Product freshness was improved in comparison to the previous open-type package of Oita Prefecture at 20°C stored for at least 3 days.
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Article
  • Shu Kaneko, Kenji Kumazawa
    2016 Volume 63 Issue 6 Pages 262-267
    Published: June 15, 2016
    Released on J-STAGE: July 31, 2016
    JOURNAL FREE ACCESS
    To develop analysis methodology for aroma-active vapor components during simmering, a model apparatus simulating a simmering pot was constructed and applied to soy sauce preparation in this study. Vapor aroma components during simmering were collected using excess adsorption resin connected to the model apparatus by flowing dry air. We verified the applicability of the developed system in highly-reproducible experiments for collecting vapor aroma based on cumulative air flow volumes per minute and quantitative values of major vapor components. Additionally, using an Aroma Extract Dilution Analysis (AEDA) technique, 28 key aroma compounds were identified or tentatively identified from the vapor aroma concentrate of the soy sauce preparation during heating for 11 min. Because quantitative analysis of the aroma concentrate revealed that most of the aroma-active compounds detected by AEDA were not major components of the vapor aroma, a combination of GC-MS and GC-Olfactometry analyses are essential for clarifying the aroma-active components in the vapor phase during simmering.
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Technical Reports
  • Daisuke Nishikubo, Hiroyuki Nakamoto, Futoshi Kobayashi, Fumio Kojima
    2016 Volume 63 Issue 6 Pages 268-273
    Published: June 15, 2016
    Released on J-STAGE: July 31, 2016
    JOURNAL FREE ACCESS
    Food texture plays an important role in food preferences, and contributes to health through chewing and safety during swallowing in the elderly and children. Sensory evaluation by human panelists is a general method for evaluating food texture. However, sensory evaluation is qualitative, and is affected by individual differences and environmental factors. Commercially available food texture instruments are equipped with only one load cell, and are not sufficiently sensitive for detailed food texture measurements. In this study, we present a magnetic food texture sensor, which has a structure that mimics a human tooth. The principle of the sensor is based on changes in magnetic field strength. By using giant magnetoresistive elements and inductors, the sensor measures a load and vibration occurs on the contact surface. The sensor was used to experimentally assess four foods. The results show clear differences among the four foods. In addition, we demonstrated that the measurement data could be classified using a support vector machine analysis. These results reveal the characteristics of the sensor, which measures load and vibration simultaneously.
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  • Hiroshi Ochi, Masami Mizutani, Yasushi Matsuura, Kayo Furuichi, Sachio ...
    2016 Volume 63 Issue 6 Pages 274-279
    Published: June 15, 2016
    Released on J-STAGE: July 31, 2016
    JOURNAL FREE ACCESS
    We manufactured novel fermented products using okara koji (soy pulp malt fermented using the fungus Aspergillus oryzae) with okara and rice as the fermentation feedstock, and investigated the components and ACE inhibitory activity of the products. When okara koji was employed, a fermented product with high ACE inhibitory activity and abundant in organic acids and amino acids was obtained. Of these amino acids, essential amino acids markedly increased in particular, and the functional ingredient GABA also increased. Moreover, fermented products of okara koji showed high levels of ACE inhibitory activity from the early fermentation stages, which were maintained at a high level until completion of fermentation. In contrast, fermented products of rice koji (rice malt) did not exhibit ACE inhibitory activity during the early fermentation stages, and while the activity increased temporally, the level was lower compared to that of okara koji. Since the fermented products of okara koji maintained their ACE inhibitory activity even after processing by physiological digestive juices, they were considered to be suitable for oral consumption.
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