小竹 佐知子

Abstract: The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze-dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening. Practical Application: Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable-derived oil that does not require the cutting of tropical rainforests.

Background and objectivesThis study investigated the use of coconut oil as an alternative to butter and shortening in bread making by analyzing the dough characteristics for feasibility. FindingsIn the fermentation test, the pH of the dough containing oils and fats was reduced to <5.1 of the threshold, which deteriorated the extensibility. The pH further decreased with an increased CO2 emission rate from the dough. In the compression test, the stress of the dough containing oils and fats was lower than that without it. However, the stress on gluten-containing oils and fats was significantly high and differed based on the type of oils and fats. A large network structure of gluten with distributed starch granules was observed using scanning electron microscopy in the dough containing oils and fats. Numerous starch granules were uniformly distributed in the spaces of the gluten network structure, making the dough softer. ConclusionsIt was recognized that the characteristics of the dough containing coconut oil were similar to that of the dough containing butter or shortening. Significance and noveltyThis study suggested that coconut oil can be used as an alternative oil and fat to butter or shortening for bread making.

For the purpose of clarifying the relationship between pasteurization and inactivation of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) in Saccharomyces pastorianus cells induced by pressurized carbon dioxide microbubbles (CO2MB) treatment, a storage test of S. pastorianus cells after CO2MB treatment was conducted to ascertain their recovery, and the treatment condition in the inactivation of GAPDH in S. pastorianus cells by CO2MB was investigated. Each population of S. pastorianus for 48, 96, and 144 h at 25°C was decreased significantly by CO2MB treatment at 35°C for 3 min (MB35-3 and MB35-5) or at 40°C and 45°C for 1 and 3 min (MB40-1, MB40-3, and MB45-1). In the storage test, recovery of treated cells was not observed after storage for 144 h at 25°C. The denaturation of GAPDH in the S. pastorianus cells caused by the same treatment as the storage test was detected by using sodium dodecyl sulphate polyacrylamide gel electrophoresis. While the activities at MB35-1, MB35-3, and MB40-1 were significantly higher than those at non-treatment, and those at MB35-5, MB40-3, and MB45-1 were lower. Therefore, GAPDH denaturation, but not the activity, was associated with the inactivation of S. pastorianus cells.

To clarify the relationship between irreversible inactivation and intracellular protein denaturation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (CO2MB) treatment, a storage test of S. pastorianus cells treated with CO2MB was performed, and the effect on the intracellular protein was investigated. In the storage test, the S. pastorianus population, which decreased below the detection limit by CO2MB treatment at a temperature of 45 and 50 degrees C (MB45 and MB50), and thermal treatment at a temperature of 80 degrees C (T80), remained undetectable during storage for 3 weeks at 25 degrees C. However, 4.1 and 1.3-logs of the S. pastorianus populations, which survived after CO2MB treatment at temperatures of 35 and 40 degrees C (MB35 and MB40), increased gradually during storage for 3 weeks at 25 degrees C. Insolubilization of intracellular proteins in S. pastorianus increased with increasing the temperature of CO2MB treatment. Activity of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) identified as one of the insolubilized proteins increased at MB35 and MB40 than non-treatment but disappeared at MB45 and MB50, and T80. Therefore, it was revealed that S. pastorianus cells inactivated below the detection level by CO2MB treatment did not regrow and that the denaturation of intracellular proteins of S. pastorianus was caused by CO2MB and thermal treatments. Furthermore, it was suggested that denaturation of intracellular vital enzymes was an important factor for achieving irreversible inactivation of S. pastorianus by CO2MB and thermal treatments.

To clarify the lethal injury related to the inactivation of Saccharomyces pastorianus cells by low-pressure carbon dioxide microbubble (CO2MB) treatment, surviving number, leakage of nucleic acids and proteins, fluorescence polarisation (FP) of the cell membrane, activity of alkaline phosphatase (AP), intracellular pH (pHin), mitochondrial membrane potential (MMP), cell surface hydrophobicity (CSH) and oxidative stress of S. pastorianus treated with CO2MB at various temperatures were measured. The number of surviving S. pastorianus cells decreased below the detection limit after CO2MB treatment at temperatures of 40, 45 and 50 ℃, inducing a 2-log reduction at 35 ℃. The S. pastorianus cells treated with CO2MB at temperatures above 40 ℃ showed an increase in FP and leakage of nucleic acids and proteins. The AP in S. pastorianus cells treated with CO2MB at a temperature of 35 ℃ was also activated but inactivated at temperatures above 40 ℃. Furthermore, the decrease in pHin and MMP and the increase in CSH of S. pastorianus were caused by CO2MB treatment at temperatures above 35 ℃. Oxidative stress in S. pastorianus cells was also increased by CO2MB treatment without warming but decreased at temperatures above 35 ℃. Our results lead us to infer that the type of cell injury in S. pastorianus induced by CO2MB treatment differed from that caused by the treatment temperature and that the lethal injury was enzyme inactivation.

Effect of electrolyzed water (EW) produced from sodium chloride solution in a single vessel and carbon dioxide microbubbles (CO2MB) on decomposition of diazinon and its oxidized product, diazoxon, was investigated. Furthermore, these removal by the EW with CO2MB from broccoli-attached diazinon was examined. Diazinon was oxidized to diazoxon by EW, and the oxidative effect increased with increasing EW concentration from 0.1 to 0.6 mol L-1 or electrolyzing time from 1 to 10 min. However, EW concentration more than 0.2 mol L-1 was required to reduce diazoxon. The effect of EW on the decomposition of diazoxon increased with increasing EW concentration, electrolyzing time or reaction time from 10 to 60 min but decreased by generating CO2MB. Furthermore, diazinon concentration in broccoli was significantly decreased by treatment with deionized water or EW for 10 min, and the removal effect was continued by generating CO2MB in EW until 60 min. The diazoxon concentration in broccoli treated by EW decreased after increased up to 30 min, and the removal effect was increased by generating CO2MB. Also, the pH and available chlorine concentration (ACC) of the EW increased with increasing EW concentration or electrolyzing time but decreased and almost unchanged by generating CO2MB, respectively. Therefore, it was revealed that EW had a decomposition effect on diazinon and diazoxon and that CO2MB promoted the effect of EW on the removal of these pesticides in broccoli. Additionally, the decomposition effect of EW on diazinon and diazoxon was suggested to be influenced by high pH and ACC. Practical Application The EW produced from NaCl solution in a single vessel is a safer technique easy to be used than that from HCl. In addition, CO2MB has no harmful effects on the human body. This study demonstrated that the EW was effective for decomposing diazinon, an organophosphorus insecticide, and diazoxon, its oxidized product, and that the removal of these pesticides in broccoli by the EW could be more effectively achieved by generating CO2MB. Therefore, the use of EW with CO2MB can be expected to remove pesticides from fruits and vegetables at food factory.

Dissolved carbon dioxide (dCO2) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N2) using a microbubble (MB) generator was investigated. The effect of dCO2 stripping by N2MB increased significantly with increasing flow rate of gaseous N2 from 100 to 200 mL/min. dCO2 stripping from 3,000 mL of the model solution was achieved by feeding N2MB at a flow rate of 200 mL/min for 4 min. Volatile components from model solution containing sake flavor were hardly reduced even after feeding N2MB at a flow rate of 200 mL/min for 15 min by cooling to below 10 °C. On the other hand, non-microbubbled gaseous N2 at a flow rate of 200 mL/min was not very effective in stripping dCO2. Therefore, the use of N2MB with cooling to below 10 °C was effective in stripping dCO2 while maintaining the volatile components in model solution containing sake flavor.

<tt>本研究では，ブランチング処理の有無が冷凍枝豆の香気に与える影響について調査した．ブランチング処理をした枝豆試料と非ブランチング試料を真空包装後に急速凍結させ，同等な食感を与える調理条件の下で茹で加熱し，官能評価とにおい嗅ぎ</tt>GC-MS<tt>（</tt>GC-MS/O<tt>）による香気分析を行った．官能評価の結果より，喫食時に鼻から抜ける香りでは有意差が認められなかったが，喫食直前の莢の香りでは，非ブランチング冷解凍試料の方が有意に良好であった．また，</tt>GC-MS/O <tt>の分析結果より，非ブランチング冷解凍試料ではグリーン様香気表現がより多く検出された．したがって，ブランチング処理の有無において枝豆香気に影響を与えるのは莢であることが示唆された．</tt>

The effect of seasonings on the quality retention of dried mackerel (Scomber scombrus Linnaeus) was investigated by analyzing the components of the seasonings and prepared dried mackerel. The pH, water content, salt concentration, and inosinic acid content of dried mackerel were influenced by the water content of seasoning liquid. The free amino acid content of dried mackerel depended on the seasoning liquid. The DPPH radical-scavenging activity of mirin seasoning liquid was significantly higher than that of salt and chorizo, and that of black seven spices (shichimi) and chorizo seasoning powders was extremely high. The content of some aldehydes, alkenes, and alkane of dried mackerel flavored with mirin, shichimi, and chorizo was significantly lower than that flavored with salt. Hexanal concentration further decreased in dried mackerel flavored with shichimi and chorizo. Therefore, the use of shichimi and chorizo as seasoning powders was effective for maintaining the quality of dried mackerel. Practical applications: The production and consumption of dried fish have decreased yearly in Japan. Recently, two types of seasonings flavored with shichimi and chorizo have been, therefore, developed for preparing dried mackerel. These seasonings consisted of liquid and powder. This is the first attempt to use seasoning powders in the production of dried mackerel. This study demonstrated that the generation of fishy volatile components from dried mackerel was inhibited by the shichimi and chorizo seasoning powders.

Although manufacturing conditions affect the texture of processed cheese, the effects of manufacturing conditions on flavour expression, and the mechanisms for these effects are unknown. This study investigated the effects of mixing temperature on the flavour expression of processed cream cheese and aimed to determine whether the content of aroma compounds in the matrix, the texture, and hydrophobic interactions between aroma compounds and the matrix contribute to flavour expression. Four model cheeses with mixing temperatures of 30 degrees C, 60 degrees C, 75 degrees C, and 88 degrees C were prepared. Sensory analysis, volatile aroma compound evaluations using HS-SPME and SAFE-GC/MS, texture analysis, microstructure observation, and hydrophobicity evaluation were conducted. The result showed that the decrease of scores for perceptions of "Yoghurt aroma", "Acidity", and "Acetic aroma" with increasing mixing temperature was due to the generation of aroma compounds. The decrease in scores for "Overall flavour intensity" was due to the product's hardened texture. (C) 2020 Elsevier Ltd. All rights reserved.

© 2019, Association of Food Scientists & Technologists (India). Temperature-dependency on cell membrane injury and inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (MBCO2) was investigated. The number of surviving S. pastorianus cells after MBCO2 treatment detected with yeast and mould agar (YMA, an optimum agar) was higher than that with YMA adding 2.5 g/L sodium chloride and yeast nitrogen base agar (a minimum agar). However, the decrease of the surviving number by thermal treatment was not changed among above agars used. The fluorescence polarization (FP), which indicated the phase transition of the membrane of S. pastorianus cells treated with MBCO2 increased with increasing temperature. The activity of the alkaline phosphatase (AP), a periplasmic enzyme, in S. pastorianus cells after MBCO2 and thermal treatments increased with the FP but was reduced by further increasing temperature. The FP and AP activities after MBCO2 treatment increased at a temperature lower than the temperature of the thermal treatment. In addition, intracellular pH of S. pastorianus decreased by the MBCO2 treatment at lower temperature with increasing pressure. Therefore, it was revealed that phase transition of the cell membrane and inactivation of S. pastorianus was caused by MBCO2 treatment at lower temperature than thermal treatment and that the effect was induced by the dissolved CO2 and increased with increasing pressure.

© 2019 Elsevier Inc. All rights reserved. Recently, we devised a two-stage system that was additionally pressurized and heated after carbon dioxide microbubbles (MBCO2) were mixed with liquid food at a low temperature and pressure (two-stage MBCO2) as a novel technique for inactivating enzymes and microorganism in liquid food. Therefore, enzymes and hiochi bacteria in unpasteurized sake (UPS) and yeast in unfiltered beer (UFB) were inactivated by the two-stage MBCO2, and the quality of the sake and beer were evaluated. Enzymes and hiochi bacteria in UPS and yeast in UFB could be completely inactivated by the two-stage MBCO2. In sensory evaluation, sake and beer treated with the two-stage MBCO2 were better than those treated with heat as usual, and analyzed the components. These results suggested that the two-stage MBCO2 promised as a practical technique for inactivating enzymes and microorganisms in UFB and UPS.

© 2018 Elsevier B.V. To investigate the relationship between intracellular acidification and inactivation of Saccharomyces pastorianus by a two-stage system with pressurized carbon dioxide microbubbles (two-stage MBCO2), the survivors and intracellular pH (pHin) of S. pastorianus suspended in buffers at various pHs after the two-stage MBCO2 treatment were measured. The inactivation efficiency of two-stage MBCO2 on S. pastorianus increased with lowering the initial buffer pH, although the pHin of S. pastorianus in pH 3 buffer was decreased by heating to 45 °C, regardless of the use of MBCO2. Conversely, the number of surviving S. pastorianus cells in pH 4 and 5 buffers was decreased by the two-stage MBCO2 without the pHin-lowering. Furthermore, the inactivation efficiency of two-stage MBCO2 on S. pastorianus increased with increasing pressure in the mixing vessel, although the pHin-lowering was caused by heating to 45 °C for all of the pressures tested, regardless of the use of MBCO2. Therefore, intracellular acidification of S. pastorianus by two-stage MBCO2 was due to the cell penetration of extracellular H+ associated with the temperature increase, and the inactivation was suggested to be induced by the combined factors of increasing temperature, pHin- and pHex-lowering and high dissolved CO2 concentration.

© 2017 American Institute of Chemical Engineers The effect of ethanol on the inactivation of Saccharomyces pastorianus by a two-stage system with low-pressure carbon dioxide microbubbles (two-stage MBCO2) was investigated. Zero and >5 log reductions of S. pastorianus populations suspended in physiological saline (PS) containing 0% and 10% ethanol, respectively, occurred by the two-stage MBCO2 at a mixing vessel pressure of 1 MPa and a heating coil temperature of 40°C. Conversely, the detected number of surviving S. pastorianus cells in PS containing 5% ethanol was higher in yeast and mold agar (YMA, an optimum agar) than YMA with 2.5% sodium chloride, followed by yeast nitrogen base agar (YNBA, a minimum agar). The fluorescence polarization of S. pastorianus in PS containing 5% and 10% ethanol increased similarly with exposure time in the heating coil of two-stage MBCO2 and was correlated with the surviving cell number measured in YNBA. The intracellular pH (pHin) of S. pastorianus in PS containing 5% ethanol decreased linearly with exposure time in the heating coil of two-stage MBCO2. Also, the pHin-lowering of S. pastorianus in PS containing 10% ethanol was drastically caused by two-stage MBCO2 at 1 min exposure time in the heating coil but then stayed constant until 5 min, agreeing with the inactivation efficiency. Therefore, ethanol in S. pastorianus suspension was suggested to accelerate the cell membrane injury caused by two-stage MBCO2. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 34:282–286, 2018.

<p>本研究は、米菓の食感認知を、オノマトペに着目した認知言語学的分析により解明する。特に、実際に米菓を食べる場合と想い浮かべるだけの場合（記憶）とで食感表現がずれる可能性とその原因を探る。実験では、実際に米菓を食べるときより、食べる経験を思い浮かべるときの方が同じ米菓がより硬く表現される観察を得た。ここから、食体験と食文化の記憶における拮抗を言葉から解明する手法を提案する。</p>

The effects of intracellular acidification and damage of cellular membrane on the inactivation of Saccharomyces pastorianus by a two-stage method of low-pressure carbon dioxide microbubbles (two stage MBCO2) were investigated. Intra/extra cellular pH (pH(in) and pH(ex)) and propidium iodide (PI) uptake of S. pastorianus cells treated with the two-stage MBCO2 were measured by fluorescence analysis, and were compared with the inactivation efficiency. The pHex and pHin of S. pastorianus cells treated with only mixing vessel at 10 degrees C of two-stage MBCO2 was lower than those that were untreated. However, the surviving number and the pHin of S. pastorianus cells treated with the two-stage MBCO2 containing the mixing vessel at 1.0 MPa and the heating coil of 40 degrees C decreased concomitant with the exposure time, and the increase of the PI uptake ratio was confirmed. In addition, when the pressure of the mixing vessel was 1.0 MPa, the surviving number and the pHin of S. pastorianus cells significantly decreased, and the PI uptake ratio increased by increasing the temperature to 45 and 50 degrees C with the heating coil of the two-stage MBCO2. These results suggested that the inactivation of S. pastorianus by two-stage MBCO2 might be induced by the damage to the cellular membrane at 45 and 50 degrees C, and by the lowering of the pHin at 40 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.

The inactivation efficiency of a two-stage system with low-pressure CO2 microbubbles (two-stage MBCO2) on Escherichia coli in physiological saline (PS) and commercial sterilized bovine milk (CBM), and aerobic bacteria in unpasteurized bovine milk (UBM) was investigated. Furthermore, protease-resistance of casein and the free amino acid contents in the treated milk were measured. The number of surviving E. coli cells in PS and CBM by the two-stage MBCO2 decreased with increasing pressure in a mixing vessel or increasing temperature in a heating coil. A 3-log reduction in aerobic bacteria in UBM was achieved by two-stage MBCO2 after 1 min with the heating coil at 45 and 50 degrees C. Casein in UBM treated with only mixing vessel of two-stage MBCO2 was easier to be decomposed by thermolysin, although the casein warmed with the heating coil was difficult to be decomposed by thermolysin and papain. In addition, most of the free amino acid contents in UBM were decreased by the two-stage MBCO2. Therefore, it was suggested that limited inactivation of aerobic bacteria, and change of protease-resistance of casein and free amino acid contents in UBM were induced by two-stage MBCO2. (C) 2016 Elsevier Ltd. All rights reserved.

The effect of pressure in the mixing vessel on the inactivation of enzymes and hiochi bacteria and on the change in free amino acid content in unpasteurized sake (UPS) using a two-stage system of low-pressure carbon dioxide microbubbles (MBCO2) was investigated. At a pressure of 0 MPa in the mixing vessel, hiochi bacteria in UPS were completely inactivated by heating at 65 degrees C for 1 s with two-stage MBCO2; alpha-amylase, glucoamylase and acid carboxypeptidase were inactivated after heating for 5 s, although alpha-glucosidase activity remained at approximately 13%-even after 20 s. However, the inactivation efficiency increased with increasing pressure in the mixing vessel. In addition, the contents of aspartic acid, glutamic acid, alanine and arginine, key free amino acids involved in producing the taste of sake, in UPS tended to decrease by two-stage MBCO2 at all tested conditions, although these were minimally affected by pressure in the mixing vessel and exposure time in the heating coil. (C) 2015 Elsevier Ltd. All rights reserved.

Yeast in unfiltered beer (UFB) was inactivated by a two-stage system that was additionally pressurised at an ambient temperature after carbon dioxide microbubbles (MB-CO2) were mixed with UFB at a low temperature and pressure (two-stage MB-CO2). The quality of the treated beer was compared with UFB and heat-treated beer (HTB). Five-log reductions could be achieved by two-stage MB-CO2 treatment with a heating coil at 50 A degrees C for 5 min, while yeast in UFB was not completely inactivated by heat treatment at 80 A degrees C for 5 min. In sensory evaluation of these beers, there were no significant differences on the score of flavour, although bitterness of two-stage MB-CO2-treated beer (MBB) was significantly low on the score of taste. In analysis of volatile compounds, dimethyl sulphide, dimethyl disulphide, beta-myrcene and styrene in MBB were less than those in UFB and HTB. Glucose and maltose contents in MBB and UFB were almost the same, although those in HTB significantly decreased. Organic acids, except for acetic acid in MBB, were nearly identical with those in UFB and HTB. Most of the free amino acids in MBB were lower than those in UFB and HTB. Bitter units of beer increased in the order of MBB, HTB and UFB. These results suggested that two-stage MB-CO2 shows promise as a practical technique for inactivating yeast in UFB. The inactivation efficiency of two-stage MB-CO2 had less influence of materials in beer than that of heat treatment, and two-stage MB-CO2 has little negative impact on the beer quality.

To clarify how Saccharomyces pastorianus cells were affected by a two-stage system that was heating and pressurizing after microbubbled carbon dioxide (MB-CO2) was mixed with the S. pastorianus suspension at low temperature and pressure (two-stage MB-CO2), S. pastorianus cells were observed by electronic microscopy and stained with propidium iodide (PI). Furthermore, the amounts of nucleic acid and protein leaked from treated S. pastorianus cells were determined and intracellular enzyme activities were measured. It was observed by scanning electric microscopy that wrinkles in S. pastorianus cells treated by two-stage MB-CO2 with a heating coil at 50 degrees C (MB50) and heat treatments at 50 degrees C and 80 degrees C (HSO and H80) were more than those in untreated (NT) cells. Upon observation with transmission electron microscopy, it suggested that MB50 had a direct effect on the intracellular substrate, although little influence on the membrane, whereas H80 cells showed visible damage to cell membranes. However, it was recognized that PI intensity in MB50 cells was great than that in NT, HSO and H80 cells, and that the amount of nucleic acid and protein leaked from H80 cells was significantly higher than that of NT, MB50 and HSO cells. Furthermore, the enzyme inactivation efficiency in MB50 cells was the same as in H80 cells. These results estimate that inactivation of S. pastorianus by two-stage MB-CO2 was due to actions of MB-CO2 on the cell membrane and the intracellular substrate such as enzyme inactivation. (C) 2014 Elsevier Ltd. All rights reserved.

To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the a-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. a-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 degrees C for 50 min, 55 degrees C for 5 min, 65 degrees C for 10 s (MB65), and 75 degrees C for 1 s, respectively. The quality of the MB65's sake was determined to be significantly excellent by the sensory evaluation. The reason was suggested to be due to relatively low contents of free amino acids, change in organic acid balance, and less damage to volatile compounds.

To improve the inactivation efficiency of low pressure CO2 microbubbles (MB-CO2), we developed the MB-CO2 equipment from batch system to two-stage MB-CO2 system which was additionally pressurized at ambient temperature after MB-CO2 was mixed with a solution at lower temperature and pressure. Therefore, the effect of the two-stage MB-CO2 treatment for inactivating Saccharomyces cerevisiae was investigated. The two-stage MB-CO2 efficiency for the inactivation of S. cerevisiae dramatically increased by lowering the temperature and by increasing the pressure in the mixing vessel. Furthermore, its effectiveness significantly enhanced by increasing the temperature in the heating coil, although not by the pressure. As a result, using the two-stage MB-CO2 equipment was suggested as a new effective technique to inactivate S. cerevisiae. (C) 2013 Elsevier Ltd. All rights reserved.

To establish the use of low-pressure carbon dioxide microbubbles (MB-CO2), developed as a food sterilizing method, as a practical technique for inactivating plant pathogens in hydroponic nutrient solution, Fusarium oxysporum f. sp. melonis and Pectobacterium carotovorum subsp. carotovorum were inactivated by MB-CO2. The inorganic components in the MB-CO2-treated hydroponic nutrient solution were also analyzed, and a growth test of leaf lettuces with the MB-CO2-treated hydroponic nutrient solution was performed. Five-log reductions in F. oxysporum f. sp. melonis spores and P. carotovorum subsp. carotovorum cells were achieved by MB-CO2 treatment performed at 15 degrees C and 1,5 MPa in the mixing vessel, and at 40 degrees C or 45 degrees C and 4.0 MPa at the heating coil. No changes of the inorganic components in the MB-CO2-treated hydroponic nutrient solution were observed. Furthermore, CO2 dissolved in the hydroponic nutrient solution at high concentration by MB-CO2 treatment had little influence on the growth of leaf lettuces. MB-CO2 appears to be a promising new technique for inactivating plant pathogens in hydroponic nutrient solution. (C) 2013 Elsevier B.V. All rights reserved.

Enzymes and Lactobacillus fnictivorans in unpasteurized sake were inactivated by a two-stage method with low-pressure carbon dioxide microbubbles (two-stage MB-CO2), and the quality of the treated sake was evaluated by the measurement of volatile compounds and by sensory tests. No surviving L fructivorans cells were detected, and a-amylase, glucoamylase and acid carboxypeptidase were completely inactivated after two-stage MB-CO2 treatment. However, the relative residual activities of a-glucosidase were 28%-36% and 1%-11% after the two-stage MB-CO2 treatment at 45 degrees C and 50 degrees C, respectively. The effectiveness increased with temperature and exposure time of the heating coil. Ethyl butyrate, isoamyl acetate, ethyl hexanoate and ethyl octanoate in unpasteurized sake were decreased to 28%-49% by two-stage MB-CO2, but these losses could be prevented by passing the two-stage MB-CO2-treated sake through a cooling coil. Furthermore, the sensory scores relating to the total aroma and total taste of the MB-CO2-treated sake were higher than those of unpasteurized and heat-treated sakes. Industrial relevance: Sake is a traditional alcoholic beverage in Japan. Unpasteurized sake is generally subjected to heat treatment to prevent the growth of microorganisms and enzymatic activity, although heat treatment often causes undesirable changes in sake quality. Non-thermal processes using supercritical carbon dioxide (SC-CO2) have been widely studied as alternative processes. However, high pressure is necessary for effective pasteurization with SC-CO2 treatment and the equipment is prohibitively expensive. In this study, we proposed a pasteurization technique that uses low-pressure CO2 microbubbles as a novel technique, which could inactivate microorganisms and enzymes in unpasteurized sake at moderate temperature and lower pressure. (C) 2013 Elsevier Ltd. All rights reserved.

Inactivation kinetics of polyphenol oxidase (PPO) by a two-stage method which was additionally pressurized at ambient temperature after carbon dioxide microbubbles (MB-CO2) was mixed with a solution at low temperature and pressure (two-stage MB-CO2) was analyzed. The PPO inactivation efficiency of the two-stage MB-CO2 treatment was higher than that of heat treatment. A decrease in the decimal reduction time (D value) and activation energy during PPO inactivation using the two-stage MB-CO2 treatment was observed as the temperature of the heating coil and the pressure in the mixing vessel increased. The temperature rise required for a 90% reduction in the D value was increased. Furthermore, the pressure rise required for a 90% reduction in the D value and activation volume increased with the temperature of the heating coil. These results showed that PPO inactivation using the two-stage MB-CO2 treatment could be achieved with less energy than heat treatment. (C) 2012 Elsevier Ltd. All rights reserved.

The inactivation of Lactobacillus fructivorans suspended in various buffer solutions by low-pressure CO2 microbubbles (MB-CO2) was investigated. The number of surviving L fructivorans cells suspended in 0.1 mol/L acetic acid/0.1 mol/L sodium acetate buffer at pH 4 was decreased by 4-log cycles by MB-CO2 at 40 degrees C and 2.0 MPa for 60 min, whereas there were no reductions in the numbers of L fructivorans cells suspended in 0.1 mol/L citric acid (CA)/0.1 mol/L sodium citrate (NaC) buffer at pH 4, 0.1 mol/L CA/0.2 mol/L disodium hydrogen phosphate (NaP) buffer at pH 4, or 0.1 mol/L CA/0.2 mol/L dipotassium hydrogen phosphate buffer at pH 4 by MB-CO2 under the same conditions. However, the inactivation of L. fructivorans cells by MB-CO2 was similar in 0.01 mol/L CA/0.01 mol/L NaC buffer, 0.001 mol/L CA/0.002 mol/L NaP buffer, and deionized water. Furthermore, the inactivating effect of MB-CO2 tended to increase with decreasing buffer pH. (C) 2012 Elsevier Ltd. All rights reserved.

The ability of carbon dioxide microbubbles (MB-CO2) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0 MPa was investigated. The number of L.similar to fructivorans cells in physiological saline solution containing 15% ethanol showed a 6-log reduction following MB-CO2 treatment at 40 degrees C and 2.0 MPa for 50 min. The effectiveness of the treatment increased concomitantly with temperature, pressure and ethanol concentration of the sample solution but was unaffected by the glucose concentration in the sample solution. Furthermore, the number of L.similar to fructivorans cells showed a 5-log reduction in sake after MB-CO2 treatment at 40 degrees C and 2.0 MPa for 60 min. Sensory evaluation revealed no significant difference between MB-CO2-treated sake and unpasteurised sake. These results indicated that MB-CO2 treatment was highly effective for the inactivation of L.similar to fructivorans and might become a practical method for pasteurising sake at ambient temperature.

目的：南総里見八犬伝、椿説弓張月等の作者として知られる戯作者・曲亭馬琴(1767－1848年)は、身辺の出来事について詳細な日記をつけていた。その『曲亭馬琴日記』の天保2および3年(1831～32年)の2年間を対象とし、当時の食の状況を知ることを目的にして、特に菓子類について、その種類と用途に注目して文献調査をおこなった。資料：『曲亭馬琴日記』（中央公論社、2009）の天保2年と同3年の本文から菓子の記述を抜き出し、各種菓子の記録数および全体に対する記録数の割合を調べた。その際、種類別と用途別の2種類の方法で集計した。種類別の集計では1種類の菓子の記録1つにつき1回と数え、用途別の集計においては、１つの用途に必要とされる菓子の数を菓子の登場回数とした。また、砂糖については入手頻度と入手量からその使用状況を推測した。結果：日記に登場する菓子類を種類別にみると菓子、餅菓子といった大まかな分類の他、落雁、団子など個々の名称もあわせて25種類の菓子類に関する事柄が記録されていた（天保2年に143回、天保3年に162回の記録）。両年とも最も記録回数が多かったものは餅菓子（38回、55回）であり、正月準備に多種多様な餅を注文したものが多く見られた。次いで多かった砂糖（29回、36回）の場合は、白砂糖、黒砂糖の分類、分量等詳細に記録された日もあったが、砂糖を入手したということのみ記録された日もあった。用途では贈答、供え物、注文品記録、購入品記録等全部で20種に分類できた（169回、193回）。その中では貰い物が最も多く（68回、61回）、その送り主は大家にあたる人物、身内、友人、板元からの物が多数記録されていた。

Model bolus from polysaccharide gels was investigated by the stress-relaxation tests and particulate size analyses. Using two gelling agents, gellan gum and a composite of gellan/psyllium seed gums, gels with different physical properties (i.e., elastic gellan single gels and plastic composite gels) and gel hardness were prepared. Gels were masticated instrumentally in the presence or absence of artificial saliva to prepare model bolus. Data from the stress-relaxation tests analyzed by 5-element mechanical model showed that difference between two Maxwell-bodies in the elasticity for the composite gels was generally smaller than that for gellan single gels when compared at equivalent gel hardness and was less influenced by the addition level of saliva. For each gel sample, cumulative particulate size distribution of model bolus was reduced logarithmically with a normal curve regardless of the addition level of saliva. Mean particulate size of model bolus from the composite gels was generally larger than that for gellan single gels when compared at equivalent gel hardness and was less influenced by the addition level of saliva. Based on the particulate size distribution of model bolus, coefficients of skewness and kurtosis calculated for the composite gels tended to be larger than those for gellan single gels when compared at equivalent gel hardness. Results indicated higher structural homogeneity of model bolus from the composite gels, which is related to higher miscibility with saliva. Structural homogeneity should be the key for texture design of nursing-care foods, particularly for dysphagia. (C) 2010 Elsevier Ltd. All rights reserved.

Swallowing profiles of food polysaccharide gels were investigated in relation to bolus rheology. Polysaccharide gel from either gellan gum or a mixture of gellan gum and psyllium seed gum was used as a model food. Acoustic analysis and sensory evaluation were carried out to investigate the swallowing profiles using the same human subjects. Model bolus was prepared through instrumental mastication using a mechanical simulator to mimic the action of the human jaw in the presence or absence of artificial saliva and was subjected to dynamic viscoelasticity measurements to investigate the rheological properties. Bolus from the binary gel was shorter in time required to transfer through the pharyngeal phase due to mass flow and was scored higher in sensory perceived cohesiveness (bolus forming) than that from gellan gum gel. Model bolus from the binary gel showed a rheologically weak gel (or structured fluid) behavior and was higher in structural homogeneity than that from gellan gum gel. Also, dynamic viscoelasticity parameters of the binary gel were less dependent on the addition level of saliva. Results indicate that the viscoelasticity balance is a key for texture design of dysphagia foods in relation to the saliva miscibility. (C) 2010 Elsevier Ltd. All rights reserved.

目的：咀嚼中に食品から放散される香気は、口腔から鼻腔へと運ばれて知覚され、食品のおいしさを決める最終的な判断基準の一つとなることから重要と考えられる。この放散香気濃度は、人パネリストが食品咀嚼中に肺から鼻腔へ排出した呼気量に依存する。そこで、食品咀嚼中の人パネリスト呼気流量を測定し、食品の種類による影響、パネリストによる影響を高齢者パネルと若年者パネル間で比較検討した。方法：試料にはカステラ（2.5cm角,6.3g、文明堂製菓）および大豆（5粒、3.7g、はごろもフーズ）を使用した。パネリストは高齢者7人（59～77歳、男性6人、女性１人）、若年者8人（20～23歳、男性5人、女性3人）とした。パネリストに各試料を供試して咀嚼から嚥下までの呼気量（吸気量および排気量）を気流抵抗管（TV-122T、日本光電）により測定した。同時に、咀嚼筋運動量も測定した（LabChart Pro、AD Instruments）。測定はそれぞれ3回繰り返した。高齢者と若年者の比較はT検定にて行った（p<0.05）。結果：咀嚼筋運動量の測定結果から算出した咀嚼時間および咀嚼回数はカステラおよび大豆ともに、高齢者パネルの方が若年者パネルに比べて値が大きかったが、咀嚼頻度（回/秒）には差が認められなかった。また咀嚼筋活動量は両試料とも高齢者の値のほうが小さかった。呼吸流量は高齢者と若年者間での差は認められず、両グループともパネリスト間での差が大きかった。また、1呼吸あたりの時間（１回の呼吸に要する時間、秒/回）には、試料間、パネル間での差は認められなかった。呼気流量がパネリストに大きく依存することを咀嚼時の香気放散現象測定では考慮する必要のあることが明らかとなった。

【目的】 アンネ・フランク（1929～1945、昭和4～20）著『アンネの日記』最後の食物関連事項となった1944年7月8日(土)のグリーンピースを取り上げ、その記述内容「内側の薄皮をきれいにむくと、グリーンピースの莢って、ビタミンには富んでるし、おまけにとってもやわらかく、おいしく食べられるんです。」および「たんに豆だけ食べるのにくらべて、食べられる量が三倍にもなる」（深町眞理子訳、文藝春秋社）について検証した。【方法】 『アンネの日記』日本語本、英語本、オランダ語本の〈完全版〉および〈研究版〉の当該日グリーンピース記述の内容を比較した。また、グリーンピースの廃棄率および栄養成分量として一般成分、ビタミンC（HPLC法）、食物繊維（プロスキー変法）を測定し、薄皮を剥がしたグリーンピース莢と無処理の莢を茹でた試料の食味について官能検査(自由コメント)を行い、レオナーによる最大荷重を測定した。【結果】 原稿によっては（〈研究版〉C原稿）ビタミンの記述が削除されていた。グリーンピース(100g)を豆部と莢部に分け、莢内側の薄皮を剥がした結果、豆100mLと薄皮無莢200mLが得られらことから、アンネが記した「食べられる量が三倍」とは容積を指していたことがわかった。薄皮を剥がした莢の一般成分のタンパク質、脂質、炭水化物、灰分および食物繊維総量はいずれも豆に比べて低かったが、水分含量とビタミンC含量は高かった。官能検査の結果、薄皮を剥がさない莢(レオナー最大荷重11.8N)は「スジばっている」、「噛み切れない」、「口に残って飲み込めない」など摂取に適さないと評価されたのに対し、剥がした莢(3.7N)は「シャキシャキしている」、「噛み切りやすい」、「サヤエンドウのよう」など摂取可能であると評価された。

目的：食事の際に用いる器の中で、日本の伝統技法によって製作される漆器を取り上げ、アンケートにより世代別の意識調査を行うことにより、食文化における漆器の位置づけを探ることを目的とした。方法：2010年4月～5月にかけて、食品科学科在籍中の学生（子世代）およびその父母と祖父母を対象に留置き法（1週間）によりアンケート用紙を配布した。全国の漆器産地の漆器名（47種）を提示してその認知の有無を調べ、日常および行事における漆器利用の現状と利用・不利用の理由を自由記述してもらった。また、漆器の漢字表記・英語表記の認識についても調査した。結果：子90名（18～22歳、男：女＝36:54）、父母67名（40～60歳、33:34）、祖父母30名（66～85歳、8:22）の有効回答が得られた（回収率はそれぞれ96.8%、72.8%、32.6%）。47の産地別漆器を全く知らないと答えた割合は子世代が21.1％であったのに対し、父母世代および祖父母世代はそれぞれ6.0%および6.7%と低かった。全世代で最もよく知られていたのは輪島塗であり（子42.2%、父母91.0%、祖父母35.8%）、父母と祖父母では次いで鎌倉彫が認知されていたのに対し（それぞれ62.7%および34.3%）、子世代では6.7%と低かった。日常的に漆器を使わない理由で最も多かったのが、どの世代でも「高価で手入れが面倒」であり、行事で漆器を使用しない理由には「行事を行わないから」があげられていた。漢字表記「漆」の認知度は子89.0%、父母97.0%、祖父母96.7%と高かったが、漆器の英語表記"japan"の認知度はそれぞれ3.3%、11.9%、10.0%と低かった。

In the present study, degradation of a bitter peptide derived from P-casein by lactic acid bacterial peptidase was examined. Nine species of lactococci (L. lactis ssp. lactis 303, L. lactis ssp. lactis 527, L. lactis ss p. lactis IAM 1198, L. lactis ssp. cremoris SK11, L. lactis ssp. cremoris AM2, L. lactis ssp. cremoris HP, L. lactis ssp. cremoris 317, L. lactis ssp. cremoris H61 and L. lactis ssp. cremoris IAM1150), which are extensively used as starter cultures for cheese manufacturing, were examined. The heptapeptide Gly-Pro-Phe-Pro-Ile-IIe-Val, derived from P-casein, was used as the bitter peptide. All the cell-free extracts prepared from lactic acid bacteria (LAB) could degrade the bitter peptide, but the degree of degradative activity varied depending (in the type of LAB. In particular, L. lactis ssp. lactis 527 showed a higher level of degradative activity than L. lactis ssp. cremoris SK11 and L. lactis ssp. cremoris AM2; all have been reported as debittering LAB. From these results, it was concluded that L. lactis ssp. lactis 527 may be used for debittering dairy products including cheese.

To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. Large differences were determined in the quantity of flavor released using two different methods: with screw plunger movement, which represents "retronasal" flavor release, and without the screw plunger, which represents "orthonasal" flavor release. The screw plunger motion accelerated the release of diacetyl and 2-heptanone in both skimmed and full fat milk. The amount of diacetyl released was not influenced by the fat content of the milk in either case (with or without screw plunger operation), while the amount of 2-heptanone released was lower in full fat milk both with and without screw plunger motion. The influence of fat content on the amount of flavor released was explained by the lipophilicity of the flavor components, and mass transfer also contributed to release of the hydrophilic flavor compound.

To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. Large differences were determined in the quantity of flavor released using two different methods: with screw plunger movement, which represents "retronasal" flavor release, and without the screw plunger, which represents "orthonasal" flavor release. The screw plunger motion accelerated the release of diacetyl and 2-heptanone in both skimmed and full fat milk. The amount of diacetyl released was not influenced by the fat content of the milk in either case (with or without screw plunger operation), while the amount of 2-heptanone released was lower in full fat milk both with and without screw plunger motion. The influence of fat content on the amount of flavor released was explained by the lipophilicity of the flavor components, and mass transfer also contributed to release of the hydrophilic flavor compound.

Volatile compounds of highly marbled and cooked Wagyu (Japanese Black cattle) meat were analysed during mastication using proton transfer reaction mass spectrometry (PTR-MS) by collecting breath from the oral and nasal cavities. Twelve compounds were monitored. Ethyl acetate showed the highest ion counts in the oral cavity, followed by acetic acid, butanol, pentanol, and diacetyl. The counts of all lactones were very low. Ethyl acetate, butanol, and hexanol were also detected in the nasal cavity. Principal component analysis revealed that the release degree related to logP values and did not depend on the amount of aroma in the solvent extraction. © 2006 Elsevier B.V. All rights reserved.

Three surveys and a sensory evaluation of goat meat were conducted in Japan to examine the current needs and future possibilities of goat meat consumption. The experimental results of the present study lead us to conclude the following: (i) improving the smell of goat meat and combining the sale of goat meat with recipes may increase goat meat demand among housewives (ii) it seems to be difficult to disseminate Okinawa goat cuisine to non-Okinawa residents because of the typical odor of goat meat, which is unlikely to be preferred by the public (iii) the "chewiness" of goat meat is rated highly by young participants according to a sensory evaluation, and loin meat is rated highly compared with hind leg meat and (iv) there is a rapidly increasing interest and a tremendous purchasing drive towards goat meat among university students. However, these facts call for further investigation of the goat meat demand in Japan. The following three further experiments are needed to solve this issue: (i) breeding to improve the taste of goat meat (ii) expanding the marketing of goat meat combined with the invention of Japanese-style goat recipes and tie-in sales supermarkets and (iii) implementing further sensory analyses to compare goat meat with other meat and carrying out market analysis in Japan.

The volatile compounds of kidney beans and soybeans were analysed by gas chromatography mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS). Fingerprint PTR-MS spectra of the kidney beans and soybeans showed similarities but also quantitative differences, with soybeans generally presenting higher intensities. Fifty-one compounds were identified by gas chromatography mass spectrometry, 39 in the kidney beans and 29 in the soybeans. Dynamic model-mouth/PTR-MS analysis revealed four masses predominant in both types of beans, m/z 33, 45, 59 and 73, which likely originate from methanol, ethanol, 2-propanone, and 2-butanone, respectively. The two beans differed significantly in the headspace concentrations of the masses m/z 33 and m/z 59 at various time points, with both higher in the soybeans. The four masses were released at fairly linear rates. The correlation coefficients of the concentration vs. time profile were in the range 0.874-0.992 under mouth conditions. Principal component analysis revealed that high release rates of the masses m/z 33, 59 and 73 correlated with the soybeans, whereas mass m/z 45 correlated well with the kidney beans. As a result of the quantitative differences, the proportions of the four masses differed between the two beans. For both types of beans their proportions also changed during the course of release.

短期大学生（食物健康分野），看護短期大学生，栄養士，幼稚園・保育園の教諭と保護者の5グループに属する474名の女性を対象として，カルシウム・鉄が添加された牛乳に対する認識についてアンケート調査を行い，Χ² 分析により解析した。"鉄"から連想されるイメージには，「血液」，「貧血」があげられ，グループ間における有意差は認められなかった。一方，"カルシウム"から連想されるイメージでは，栄養士を除く全てのグループで最も多く「骨形成」があげられていたのに対し，栄養士では「骨粗鬆症」をあげた割合が最も高かった。いずれのグループでも，牛乳中に含まれるカルシウム，鉄量を実際に含まれている量より多いと，過大評価していた。栄養士の88.1%と保護者の71.0%がカルシウム・鉄添加牛乳が市販されていることを知っており，また，栄養士の54.8%と保護者の51.8%がそれらの牛乳を飲んだことがあると答えた。しかしながら，カルシウム・鉄添加牛乳に対する彼らの意見は多くが否定的であり，特に栄養士（55.6%）は他のグループのなかでも最も，栄養素添加に対して否定的な意見の割合が高かった。その主な理由として，栄養素を強化された食品より，食品本来の栄養素を摂るべきであると考えていることがあげられていた。