Microwave heating is characterized by rapid heating, the selective heating of water and energy savings. The author has investigated the development of new processes for the drying of fruits and vegetables using microwave technology. In a series of studies, it was found that pre-freezing, which converts sample moisture to ice crystals and damages the tissue structure, further improves the drying efficiency of microwave-vacuum drying, suppresses sample shrinkage during drying and produces porous dried materials similar to freeze-dried products. This porous structure is effective in improving the texture, the water absorption rate of dried products and the efficiency of the milling process in powder production. Furthermore, the author confirmed the conditions under which the sample temperature can be maintained at a constant level throughout drying by controlling the microwave power output, and the relationship between temperature and the quality characteristics of the dried product. Drying technologies that exploit microwave properties show potential for future development and will lead to the effective and energy-saving use of untapped food resources in agricultural production.

Aiming to produce a reduced-salt miso with the same taste and aroma as Sendai miso, the production process including preparation conditions and fermentation was optimized. Preparation tests were carried out on the medium and manufacturing scale for a process in which the salt concentration was 9 %, the moisture content at preparation was 46 %, and fermentation was carried out under the same conditions as in the production of Sendai miso. Instrumental analysis (gas chromatography and taste sensors) and sensory evaluation showed that the reduced-salt miso was of the same quality as Sendai miso. In addition, a storage test was carried out to examine quality changes over time, such as taste and aroma, assuming sales. After a four-month storage period, fermentation progressed and the brightness (Y%) decreased at a storage temperature of 20 °C, but no significant changes were observed at 15 °C, indicating that the quality was maintained. These results led to the establishment of a manufacturing process for reduced-salt miso with the same quality as Sendai miso.

ヘッドスペースPTR-TOF/MS計測システムとPTR-TOF/MS計測システムを用いて, ビールのオルソネーザルアロマとレトロネーザルアロマを計測した. その結果, ビールの香気成分組成が, オルソネーザルアロマとレトロネーザルアロマ間で異なる可能性が示唆された. そして, レトロネーザルアロマは, 飲み込んだ直後と飲み込んでからしばらく経った後の呼気中の香気成分組成が異なった. これは, ビールの香りが, 飲む前, 嚥下直後, 嚥下後しばらく経った時のさまざまな時点で質的に変化している可能性を示唆する.

本研究では, 真空包装処理を生野菜の調味に利用した場合の調味特性と調味後の力学物性を調べ, 真空包装を利用した漬け物様食品の特性について検討した.

(1)高濃度のNaCl水溶液を用いて真空包装処理後放置した場合, 有効空隙率が中程度のダイコンでは質量減少が抑えられ, 通常の漬け物で見られる形状の収縮は起こらなかったが, 有効空隙率の小さいニンジンにおいては同様の現象は見られなかった.

(2)ダイコンでは高濃度のNaCl水溶液とともに真空包装処理をすることにより, 漬け物として適度な塩味を付与するための時間が短縮できることがわかった.

(3) ダイコンにおいて, 真空包装処理を用いることで適度な塩味がありながら, 張りがありみずみずしいテクスチャーを有することが示唆された.

Many existing food manufacturing processes rely on empirical knowledge and are not often designed or performed with a thorough understanding of the underlying phenomena. Drying and rehydration processes are one example of this. The water transfer behavior within foods during these processes varies depending on the manufacturing and cooking conditions, significantly influencing food quality. Based on the observation that the brightness of food changes in response to its moisture content, a novel method for measuring water transfer within foods was developed. Using this approach, new mechanisms of water transfer in pasta were proposed. In addition, a new framework for understanding these complex phenomena, referred to as the artificial intelligence comprehensive and reverse analysis method, was suggested. The effectiveness of this method was demonstrated by elucidating the complex mechanisms by which the gluten structure in noodles affects food texture. This review provides an overview of our findings.