University of Hyogo Academic Staff search

Kaoru Sakamoto

  (坂本 薫)

Profile Information

Affiliation
Researcher, School of Human Science and Environment, University of Hyogo
Degree
Doctor(Kobe University)
master of home economics(Nara Women's University)

J-GLOBAL ID
200901005049713797
researchmap Member ID
1000135387

Research Interests

 4

Major Committee Memberships

 19

Major Papers

 108
  • 作田 はるみ, 坂本 薫, 片寄 眞木子, 田中 紀子, 富永 しのぶ, 中谷 梢, 原 知子, 本多 佐知子
    日本調理科学会誌, 57(2) 113-125, Apr, 2024  Peer-reviewedCorresponding author
  • Naoko Suga, Eri Tsumura, Yuzuka Naito, Ikue Hamaguchi, Satoru Matsuda, Kyuichi Kawabata, Kaoru Sakamoto
    LWT, 186 115267-115267, Aug, 2023  Peer-reviewedLast author
  • 坂本 薫
    日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編, 56(2) 31-37, Apr, 2023  
  • Yasuji Muramatsu, Kae Hiramatsu, Kyoka Maee, Kaoru Sakamoto
    Analytical sciences : the international journal of the Japan Society for Analytical Chemistry, 38(4) 717-723, Apr, 2022  Peer-reviewed
    A heating system for in situ XANES measurements in the soft X-ray region of bulk samples is newly developed and installed in BL10 at NewSUBARU. The system employs Joule heating, which can heat various bulk samples up to 250 ℃. For demonstration, the C K- and O K-XANES spectra of sugar (sucrose) whose melting point is approximately 150 ℃ are measured while heating from 27 to 180 ℃ under a vacuum pressure of 10-5 Pa. The in situ XANES spectra of heated sugars can successfully observe the thermal transformation of sucrose molecules and their hydrogen bonds.
  • Morii Saeko, Sakamoto Kaoru, Shirasugi (Kataoka) Naoko
    Journal of Cookery Science of Japan, 52(3) 159-168, Jun, 2019  Peer-reviewed
    <p>We investigated the influence of soaking temperature on the water absorption in three cultivars of Japonica rice, Kinuhikari, Sasanishiki, and Hatsushimo, based on the modified water absorption rate calculation method for rice. The grains of each cultivar were processed under different conditions, i.e., 70% polished and polished rice. We compared the water absorption curves of grains soaked in water at 5°C, 20°C, and 40°C for 10 min to 24 h to ensure that the absorption had reached equilibrium. The absorption curves of grains soaked at 5°C and 20°C intersected those of grains soaked at 40°C in all cultivars of both 70% polished rice and polished rice. This "reverse phenomenon" was specific to the granular shape of the rice grain. The findings for these three cultivars descended from the different rice lines contradict the established theories in the field of cookery science. It is suggested that this occurs for many cultivars of Japonica rice.</p>
  • SAKAMOTO Kaoru, KISHIHARA Shiro, KATAOKA‐SHIRASUGI Naoko
    Food Science and Technology Research, 24(1) 111‐118-118, Jan, 2018  Peer-reviewed
    This work addresses how granulated sugars with different melting points from two different refineries affect the taste of cooked food. Candied sweets and caramel sauces were prepared using the two types of granulated sugars. According to sensory evaluation, the candies and caramel sauces prepared by heating the wet sugar crystals, which remained undissolved in the solution, showed different tastes. This was confirmed by the color difference analysis and HPLC analysis of these two caramel sauces. However, the caramel sauces prepared from aqueous solutions of the sugars were not significantly different from each other in flavor. These results suggest that granulated sugars with different heating characteristics may have different crystal structures. During cooking, in which the sugar crystals are heated without being completely dissolved, the heating and melting characteristics of the sugars should be taken into consideration.
  • Sakamoto Kaoru, Morii Saeko, Ueda Mariko
    Journal of Cookery Science of Japan, 48(3) 193-199, 2015  Peer-reviewedLead author
    We measured the water absorption of rice grains when it is soaked in warm and cold water, as well as the amount of rice contents suspended in the soaking water. Rice grains were soaked in water with temperatures ranging from 5&deg;C to 50&deg;C, for 5 to 240 minutes. The water absorption curves obtained, crossed each other. At the equilibrium state, rice soaked in cold water showed higher water absorption than rice soaked in warm water. Measurement of suspended rice contents in soaking water showed that warm water adjusted to 40&deg;C and 50&deg;C had the highest rice contents. Subsequently we measured the adjusted water absorption by including the values for rice contents that was suspended in soaking water. The adjusted water absorption curves obtained also crossed each other. Once again, it was observed that at the equilibrium state, rice grains soaked in cold water showed higher water absorption than that soaked in warm water.
  • 坂本 薫, 森井 沙衣子, 作田 はるみ
    精糖技術研究会誌, 59 1-5, Jun, 2013  Peer-reviewedLead author
  • SAKAMOTO Kaoru, MORII Saeko, SAKUDA Harumi, KISHIHARA Shiro
    The Japanese journal of taste and smell research, 18(3) 413-416, Dec 1, 2011  

Misc.

 110
  • Nakatani Kozue, Sakamoto Kaoru, Yoshimura Miki
    Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 35 74, 2024  
    Purpose: According to the survey of recipes for Akashiyaki in the previous report, the proportions of flour, egg, and dashi soup in Akashiyaki varied depending on the recipe, and for flour, there were recipes using only wheat flour and recipes using wheat flour and wheat starch (Ukiko, Jinko). Since there are different kinds of wheat starches with different particle sizes, we prepared Akashiyaki using four kinds of wheat starches with different particle sizes from wheat flour and compared the effect of flour on the properties of Akashiyaki. Methods: Four kinds of wheat starches with different particle sizes were used as wheat flour. The ratio of powder: egg: dashi stock =0. 8:1:3 was used and baked in a takoyaki pan. At a measurement temperature of 20°C., the following were measured: height, mass, breaking load, breaking strain, stress at 10% and 20% strain, color difference, salinity, and sensory evaluation. Results: Wheat flour was slightly higher in Akashiyaki than wheat starch, lighter in mass, higher in breaking strain and breaking load, higher in a* and b* values of color difference, and was evaluated as having a darker yellow color, being the toughest, and being easier to chew. Among wheat starches, the higher the particle size, the higher the Akashiyaki, the lower the b* value, and the paler, firmer, and stickier yellow color in the sensory evaluation. These results suggest that the gluten content of wheat flour and the viscosity of wheat starch are higher than those of wheat starch. There was no difference in the salt content of Akashiyaki depending on the type of flour, but in the sensory evaluation, the taste of dashi soup was stronger in wheat starch than in wheat flour. This may be due to the fact that wheat starch contains less protein than wheat flour, and Akashiyaki made with wheat starch seems to be softer. The characteristics of the powder affected the taste of Akashiyaki.
  • Sakamoto Kaoru, Sakamoto Tomoka, Uchida Haruka, Morii Saeko
    Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 35 68, 2024  
    Objective: We believe that germ-sprouted rice aims to combine the good taste of polished rice with the nutritional value of brown rice. Although embryo bud milled rice containing 80% or more embryo buds is distributed as rice whose nutritional value is guaranteed, its consumption does not account for a large percentage of the total rice consumption. Therefore, with the aim of expanding the use of germ rice, we examined the rice characteristics of easy-to-eat germ rice that are different from those of conventional germ-polished rice. Methods: Two types of germ rice with different germ retention rates and polished white rice were pounded at Touban Co. The water absorption rate, color difference, texture, reducing sugar content, and GABA content were measured and sensory evaluation was conducted for the germinated rice. Results and Discussion: The germ retention rates of the two types of germ rice were 52.8% and 43.5%, respectively. When the water absorption was measured at 5°C and 40°C, the germ rice had a higher water absorption rate at both temperatures. In addition, water absorption at 5°C was higher than at 40°C. The higher water absorption of the germ rice was thought to be due to the difference in the method of pounding. The color difference ΔE between germinated rice A and B was found to be 1.41, which was enough to visually recognize the difference, and there were significant differences in L* and a* values. In the texture measurement, no difference in hardness was observed in comparison with polished rice. The reducing sugar content indicated that the sweetness of the germinated rice increased after prolonged soaking, and the GABA content of the germinated rice was lower than that of the brown rice but higher than that of the polished rice, and the amount varied depending on the cooking method. In the sensory evaluation, significant differences in whiteness, gloss, aroma, and overall evaluation were observed between the two types of germ rice, indicating that even a 9.3% difference in germ retention rate significantly affected the evaluation.
  • Morii Saeko, Sakamoto Kaoru
    Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 35 70, 2024  
  • 中谷梢, 中谷梢, 吉村美紀, 吉村美紀, 坂本薫, 坂本薫
    日本調理科学会大会研究発表要旨集, 2023, 2023  
  • 坂本薫
    日本調理科学会誌, 56(2), 2023  

Books and Other Publications

 8

Major Presentations

 51

Research Projects

 15

Industrial Property Rights

 2

Major Academic Activities

 6

Social Activities

 6