| 高分子 Vol.71 No.11 |
| >> Japanese | >> English |
特集 高分子を食べる－嚥下・食感と高分子物性
|
| 展望 COVER STORY: Highlight Reviews |
| 咀嚼・嚥下と食物の力学・幾何学的特性の関係 Relationship between Chewing / Swallowing and the Mechanical / Geometrical Properties of Food |
森髙 初惠 Hatsue MORITAKA |
| ＜要旨＞ 食塊形成やその輸送を明らかにすることは、食品産業にとって重要な課題である。咀嚼による破壊機能は咀嚼当たりの破砕粒子のサイズ分布として定義されている。嚥下の基準についてはモデルが示されており、食塊の輸送に関してはさまざまな手法を用いて検討されている。咀嚼・嚥下と食物の力学・幾何学的特性との関係について検討した。 Keywords: Mechanical Properties / Geometrical Properties / Chewing / Swallowing / Distribution of Crushed Particle Size / Food Bolus |
| ページトップへ▲ |
| 「高分子を食べる」を測定する Food Texture Evaluation with Polymer Characterization Methods -Rheology and Tribology- |
梶田 康仁・山縣 義文・宮本 圭介 Yasuhito KAJITA, Yoshifumi YAMAGATA, Keisuke MIYAMOTO |
| ＜要旨＞ 食品のおいしさや食べやすさには、食感が大きく寄与している。近年、食感の機器評価のニーズは高まっており、従来のテクスチャーメーター、粘度計、レオメーター等での評価に加え、摩擦等を対象とするトライボロジーも用いられるようになってきた。本稿では、レオロジー、トライボロジーを用いた食感の評価事例を紹介する。 Keywords: Food Texture / Rheology / Tribology / Milk / Soi Milk / Yogurt |
| ページトップへ▲ |
| 食品にみられる高分子物性；マクロから分子運動性まで Physicochemical Properties of Polymers in Food Materials; Viewpoints from Macroscopic to Molecular Level |
梁 弘基・松川 真吾 Koki RYO, Shingo MATSUKAWA |
| ＜要旨＞ 近年、高度な食品テクスチャーデザインが求められている。この達成のためには、食品を構成する高分子の物性をマクロな観点のみならず、微視的および分子レベルでの運動性の解明が必要となる。本稿では、最近の顕微鏡観察手法や微粒子追跡法、NMR法によるアプローチを紹介する。 Keywords: Food Texture / Viscoelasticity / NMR / Particle Tracking / Confocal Laser Scanning Microscope / Scanning Electron Microscope |
| ページトップへ▲ |
| トピックス COVER STORY: Topics and Products |
| 増粘多糖類の増粘作用に関する分子論的考察 Molecular Discussion of Viscosity Enhancement of a Polysaccharide |
松田 靖弘 Yasuhiro MATSUDA |
| ＜要旨＞ Xanthan is a double helical polysaccharide used as a viscosity enhancer for foods and cosmetics. The helices of xanthan are unwound by heating under a low ionic strength (denaturation), and rewound by cooling under a high ionic strength (renaturation). The structural changes of xanthan induced by thermal denaturation and renaturation were investigated mainly by light scattering, and intrinsic viscosity measurements. The influences of the concentration and molar mass of xanthan, and pH and additives such as carboxylic acids and urea in solution on the structural changes induced by the renaturation are discussed in this paper to elucidate the structures of xanthan used in foods and cosmetics. The formation of a hairpin structure formed by single coils and branched helical aggregates are suggested based on the molar mass, radius of gyration, and intrinsic viscosity of the renatured xanthan samples. Keywords: Xanthan / Renaturation / Helical Polysaccharide / Viscosity Enehancer / Light Scattering / Intrinsic Viscosity / Circular Dichroism |
| ページトップへ▲ |
| 食品のレオロジー特性とテクスチャー Food Rheology and Texture |
船見 孝博・中馬 誠 Takahiro FUNAMI, Makoto NAKAMA |
| ＜要旨＞ According to the International Organization for Standardization definition, texture is related rheological, structural, and surface characteristics of a food, and the key for increasing the relationship with food texture is to reproduce oral conditions in human food processing on instruments. This article describes evaluations of bolus swallowability and of food reduction mode in the mouth （i.e., teeth chewing or tongue squeezing） by instruments which consider the dynamics of food oral processing in human. In addition to a critical element for food palatability, texture has gained its importance in recent super-aged society in terms of eating safety. Through progress of texture sturdy using instruments, food product development which contributes to improved quality of life can be expected for all consumers. Keywords: Texture / Rheology / Instruments / Oral Processing / Swallowing / Food Reduction Mode |
| ページトップへ▲ |
| 食感と食品構造の関係 Relationship Between Food Structure and Food Texture |
木﨑 玲奈・中村 卓 Reina KIZAKI, Takashi NAKAMURA |
| ＜要旨＞ Understanding the relationship between food structure and food texture is of increasing importance for companies wishing to produce more palatable and attractive food products. This report shows the relationship of food structure to cognitive food texture. Cognitive food texture is “kansei” which is similar to a sensitivity, mostly represented by onomatopoeia in Japanese. For example, the “Sara-sara”, “Fuwa-fuwa” and “Toro-toro” textures of drinkable yoghurts show the typical cognitive representation. The microstructures of these yoghurts were observed by scanning electron microscopy. The relationship of casein micelle aggregates to cognitive food texture were discussed. We recommend that one approach to achieve palatable and attractive food texture is based on food structural engineering. Keywords: Food Texture / Food Structural Engineering / Drinkable Yoghurt / Onomatopoeia |
| ページトップへ▲ |
| 3Dフードプリンターによる介護食造形 3D Food Printing of Nursing Foods |
堀内 真美 Mami HORIUCHI |
| ＜要旨＞ 3D food printing is a next-generation technology that has the potential to create many highly added values. We focused on the utilization of 3D food printing for nursing foods. In this paper, we would like to introduce texture design and its effect of nursing foods by 3D food printing. 3D printing of fiber and layer structures were performed, and the texture of the 3D printed foods were evaluated. The results showed that the mechanical properties of fiber structure and layer structure could be reproduced even in the 3D printed nursing foods. Additionally, fibrous texture and layered texture were expressed by these structures at a level that was significantly distinguishable by humans. The present findings suggest that macroscopic 3D structures printed by 3D food printing can be used to control the texture of nursing foods. Keywords: 3D Food Printer / Nursing Food / Food Texture |
| ページトップへ▲ |
| グローイングポリマー Polymer Science and I: A Personal Account |
| 環境配慮型ものづくり Sustainable Environmental Research |
伊森 洋一郎 Yoichiro IMORI |
| ＜要旨＞ In this article, I report my previous research in the graduate school and the company. Specifically, I explain the sequence of events about C-HPC and AC-HEC of cellulose derivatives researched in KAO. |
| ページトップへ▲ |
| 高分子科学最近の進歩 Front-Line Polymer Science |
| 食品工学と食品レオロジーでの最近の進歩 Recent Progress in Food Engineering and Food Rheology |
三浦 靖 Makoto MIURA |
| ＜要旨＞ The theories and techniques in polymer science are applied to research and development in food engineering and food rheology. Food engineering is a scientific field that interprets and applies principles of chemical engineering, food science, and computational science to food manufacturing and operations, including the processing, handling, storage, packaging and transportation of food products. Rheology is a scientific field that deals with the deformation and flow of materials in fluids and solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Many food materials and processed foods contain several polymers, and have processed using the characteristic of polymers. This review provides insights into the current state of diverse applications in food engineering and rheology. The current knowledge about meat analogue, 3D extruding-laminating-shaping technology, ultrasaound-assisted processing, microwave drying, computational fluid simulation and oral processing. Additionally, current technological challenges and future perspectives of food engineering and food rheology is also discussed. Keywords: Food Engineering / Food Rheology / Meat Analogue / 3D Printing / Ultrasaound / Microwave / Computational Fluid Simulation / Oral Processing |
| ページトップへ▲ |
| Copyright(C) 2022 The Society of Polymer Science, Japan All Rights Reserved. |