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Affiliation |
IWATE University Faculty of Agriculture Department of Biological Chemistry and Food Science |
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Position |
Professor |
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Year of Birth |
1958 |
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Laboratory Address |
〒020-8550 3-18-8 Ueda, Morioka, Iwate |
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Laboratory Phone number |
+81-19-621-6255 |
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Laboratory Fax number |
+81-19-621-6255 |
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Mail Address |
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MIURA Makoto
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Research Interests 【 display / non-display 】
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Food Process Engineering
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Food Science
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Food Physics
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Food Chemistry
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Rheology
Graduating School 【 display / non-display 】
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-1981.03
Tohoku University Faculty of Agriculture Food Chemistry Graduated
Graduate School 【 display / non-display 】
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-1986.03
Tohoku University Graduate School, Division of Agriculture Food Chemistry Doctor's Course Completed
Degree 【 display / non-display 】
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Tohoku University - Doctor of Agriculture 1986.03
Campus Career 【 display / non-display 】
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2011.10-Now
IWATE University Abolition organization Biological Chemistry and Food Science Professor [Duty]
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2007.04-2011.09
IWATE University Faculty of Agriculture Associate Professor [Duty]
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1994.04-2007.03
IWATE University Associate Professor (As Old Post Name) [Duty]
External Career 【 display / non-display 】
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1986.04-1994.03
Mitsubishi Kasei Corp. Research Center Mitsubishi Kasei Corp. (Mitsubishi Chemical Corp.) Research Center
Research Areas 【 display / non-display 】
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Food Process Engineering
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Food Process Chemical Engineering
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Rheology
Message 【 display / non-display 】
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Our research purpose is creatation of foods with higher safety, palatability and usefulness for the health maintenance, and with lower cost, stable quality and lower environmental loading.
Course Subject 【 display / non-display 】
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2004
Food Process Systems Engineering
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2004
Food Process Engineering Laboratory
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2004
Undergraduate Research
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2004
Gastronomy
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2005
Undergraduate Research
Research Career 【 display / non-display 】
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Influence of lipids on the aggregated structure and physical properties of stirred yogurt
Periods of research：
2022.03-NowKeywords : stirred yogurt, oils and fats, aggregated structure, physical properties, evaluation method, food texture
Style of Research： Collaboration in Japan
Research Program： Cooperative Research
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Retardation effect of polyols aginst forozen gelation of egg yolk
Periods of research：
2021.10-NowKeywords : egg yolk, retardation, polyol, forozen gelation
Style of Research： Individual
Research Program： (not selected)
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crystal structure analysis and crystalizatio retardation of erythritol to develop sucrose substitute for low carbohydrate foods
Periods of research：
2021.04-NowKeywords : low carbohydrate food, sucrose substitute, erythritol, crystal structure, crystalization retardation
Style of Research： Collaboration in Japan
Research Program： Public/Private Cooperative Joint Researches
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Development of dry spinning processing of soybean protein for production of meat analogue
Periods of research：
2021.04-NowKeywords : meat analogue, soybean protein, dry spinning
Style of Research： Collaboration in Japan
Research Program： Joint Public-Private Research
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The relationship between physical properties and taste of solid foam foods
Periods of research：
2021.04-2022.03Keywords : solid foam food, physical properties, taste, saltness, sweetness
Style of Research： Individual
Research Program： (not selected)
Published Papers 【 display / non-display 】
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Evaluation of the crispness of porous foods using the acoustic emission technique
Miura, M., Ito, N., and Miyoshi, T.
Nihon Reoroji Gakkaishi ( 日本レオロジー学会 ) 51 ( 2 ) 73 - 84 2023.04 [Refereed]
International Conference Proceedings Multiple authorship
The acoustic emission (AE) technique was used to develop a method for the objective evaluation of the crispness of porous foods. The crispness of six types of commercial porous foods was changed by controlling their moisture contents at six levels by varying the humidity (i.e., dry, 22, 43, 56, 68, and 81 % relative humidity) of the storage environment at 25oC. As the crispness of a sample with high water activity (aw) was expected to deteriorate, the physicochemical, mechanical, and acoustic characteristics of aw-controlled food samples were evaluated. The aw had no influence on the shape and porous structure of the foods. However, the number of force peaks in the uniaxial compression test appeared to be related to their aw. Moreover, the breaking characteristics of a sample at different aw values changed depending on the porous food type classified according to the degree of starch gelatinization. Among the AE characteristics, the number of AE events and AE count corresponded well with the aw of the porous food. Therefore, for an objective evaluation of the crispness of porous foods, the AE events and AE count, which are highly sensitive, can be suitable indicators, rather than the number of force peaks.
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Taniguchi, A., Miura, M., Ikeda, T.M., Kaneko, S., and Kobayashi
Food Hydrocolloids ( Elsevier ) 129 2022.03 [Refereed]
Academic Journal Multiple authorship
Barley use as flour is attracting interest. However, the factors affecting barley batter and dough heologicalproperties related to the water adding ratio adjustment are unclear. To promote the development of barley flour products, we aimed to clarify the factors that influence the rheological properties. This study focused on particle properties, including not only particle size and its distribution, but also damaged starch and void fraction. Three barley flour samples of different particle properties were ground by a hammer mill using different nominal screen opening sizes mounted on the mill. The effect of the particle properties differed by water addition ratios,
occurring on the batter (water addition of 200%–300%), but not the dough (water addition of 100%–150%). The
particle size is suspected to affect batter rheological properties by regression analysis. Accordingly, β-glucan was eluted in the barley batter dispersion medium: its elution amount and the dispersion medium viscosity were different depending on the particle size, that is, the specific surface area by comparing the dispersion medium and the fluorescence observation of β-glucan in the barley batter. Based on the abovementioned observations, particle size and associated β-glucan elution difference was the factor suggested to affect barley batter rheological properties: smaller particle sizes increased the eluted β-glucan concentration and the yield stress and
dynamic viscoelasticity were increased. A dispersed particle state model was created using the results. -
Heat Sterilization of Buckwheat Flour with Low-Oxygen Gas at High Temperature
Morikawa, T., Ito, A., and Miura, M.
Food Presevation Science ( Japan Association of Food Preservation Science ) 47 ( 1 ) 27 - 35 2021.01 [Refereed]
International Conference Proceedings Multiple authorship
Heat sterilizing method for food powder, such as buckwheat flour was investigated in this study. We utilized low oxygen gas heating sterilizer to extend a quality holding period of raw buckwheat noodle. The instrument had closed circuit flow, then high temperature low oxygen gas (N2 and water vapor gas) was circulated as a heating medium. Buckwheat flour was sterilized by low oxygen gas in a short period without quality deterioration. Open circuit flow and high temperature air sterilization was also carried out as a conventional method. Low oxygen gas heating treatment could significantly reduce bacterial counts, although some characteristics (moisture content, color and flavor etc.) were changed by the treatment. However, these qualities were rather kept well than hot-air treatment. We prepared raw buckwheat noodle from the low oxygen gas sterilized buckwheat flour, and quality holding period test was investigated. Bacterial count of buckwheat noodle showed a lower value than its prescribed reference value at 10 days' period. In addition, low oxygen gas sterilizing had little effects for some scientific characteristics (moisture content, water activity, flavor, color and food texture) and sensory evaluation of a buckwheat noodle.
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Mutahi, A.W. and Miura, M.
Food Science and Technology Research 26 ( 2 ) 27 - 36 2020.03 [Refereed]
Academic Journal Multiple authorship
Yoghurts were prepared from non-fat milk powder, sucrose, water and tapioca starch acetates (TSA-1, TSA-2, TSA-3), tapioca distarch phosphates (TDP-1, TDP-2, TDP-3) or native tapioca starch at 1% (w/w). Syneresis, particle size distribution and viscoelastic properties of the yoghurts were determined, and flow behaviour was described using the Herschel–Bulkley model. Furthermore, interactions between milk proteins and modified starches attributed to protein surface hydrophobicity were characterized. Results showed that yoghurts with starch acetates exhibited higher yield stress, consistency coefficient (K) values, hysteresis loop area, storage modulus (G′) and loss modulus (G″). Protein surface hydrophobicity was significantly influenced by the addition of starch acetates, and TSA-3 yoghurt exhibited the lowest values. This study concluded that the addition of TSA-3 starch showed better results in terms of the rheological properties of non-fat yoghurt.
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Okuda, N., Miura, M., Itai, K., Morikawa, T., Sasaki, J., Asanuma, T., Fujii, M. and Okayama, A.
Journal of Food & Nutritional Sciences 1 ( 1 ) 27 - 36 2019.05 [Refereed]
Academic Journal Multiple authorship
A high sodium (Na) intake and low potassium (K) intake are factors affecting hypertension in Japan. Thirty-three residents took part in a randomized, controlled crossover trial. The purpose was to evaluate the effects of use of lightly potassium-enriched condiments (low Na/K condiments; 25% less Na and 20% higher K) on the urinary Na/K ratio, which is related to the dietary Na/K ratio. One week after the baseline measurements (run-in period), the participants were assigned to either a low Na/K condiments group or a standard condiments group for 2 weeks (experiment period 1). The conditions were then reversed for the next 2 weeks (experiment period 2). The participants were requested to use the given low Na/K or standard condiments during the designated periods at their home as usual instead of their own condiments. Casual urine measurements were taken over seven consecutive days in each run-in period during experiment periods 1 and 2. The average urinary Na/K ratios (mol/mol, mean±SD)
Books 【 display / non-display 】
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Cyclopaedia of milk
Makoto Miura
Asakura Publishing Co., Ltd. 2009.11 ISBN: 9784254431032
Academic Books
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Wheat Proteins
Tatsuro Maeda, Makoto Miura and Yoshio Suzuki
2007.05 ISBN: 978-4-88231-6
Scholarly Book
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Texture Creation of Reimen
Makoto Miura
Science Forum 2005.04 ISBN: 4-916164-75-X
Scholarly Book
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Composite Processing of Livestock and Fishery Products
Makoto Miura
Field Science Center Faculty of Agriculture Iwate University 2005.03
Report
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Development of Prepared Foods with Regional Resources
Makoto Miura
Hanaizumi Town, Iwate University 2005.03
Report
Review Papers 【 display / non-display 】
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Activation of Food Industry Through Application of Regional Resources
Makoto Miura
( Tohoku Regional Agricultural Administration Office ) ( 255 ) 2 - 3 2004.01
Others
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Lecture for Traceability "Development of Prepared Fishery Foods with Safety and Reliability - Application of Traceability System-"
Makoto Miura
Sanriku Sogo Kenkyu ( Sanriku Foundation ) ( 24 ) 45 - 59 2004.01
Others
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Development of Foods with Human Intelligence
Makoto Miura
Information Brochure of Iwate University ( Iwate University ) ( 5 ) 5 - 6 2004.02
Others
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Trends in Processing Technology, Facility and Equipment in Food Industry
Makoto Miura
Plant and Process ( Kogyo Chosakai ) 46 ( 1 ) 57 - 70 2004.06
Others
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Food Processing Technology for Establishing the Safety of Foods
Makoto Miura
The Journal of The Acoustical Society of Japan ( The Acoustical Society of Japan ) 61 ( 3 ) 166 - 171 2005.03
Others
Presentations 【 display / non-display 】
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The effects of maltooligosaccharides on freeze-thaw stability of O/W emulsion
Oral Presentation(General) Ohkawa, H. and Miura, M.
(Online)
2020.11Japan Oil Chemists' Society
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Quantification of physicochemical properties of cooked rice grains and cooked rice clump for modeling of structure of cooked rice clump with good food texture by coarse-grains dynamics simulation method
Oral Presentation(General) Ishi, T. and Miura, M.
(Online)
2020.10The Society of Rheology, Japan
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Preparation of lipase-hydrolyzed palm oil with heigher concentration of monoacylglycerol
Oral Presentation(General) Naomi Konno, Makoto Miura and Shoichi Kobayashi
2007.09 -
Effect of saccharides on retorogradation of starch during freeze-thaw treatment
Oral Presentation(General) Taeko Ohmori, Makoto Miura and Shoichi Kobayashi
2007.09 -
Preparation of frozen tolerance soft-serve ice cream mix with controling crystal growth of ice and oils and fats
Oral Presentation(General) Makoto Miura, Tomomi Nibe, Saori Yamaguchi and Shoichi Kobayashi
2007.08
Academic Awards Received 【 display / non-display 】
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2022.06.18
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2019.08.08
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2014.09.01
All winners： Mayuko Sato, Makoto Miura, Katsuhiko Mikuni, Shoji Miwa and Shoichi Kobayashi
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2009.09
All winners： Shoji Miwa, Katsuhiko Koshino, Katsuhiko Mikuni, Makoto Miura and Shoichi Kobayashi
Industrial Property 【 display / non-display 】
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Powdered Material of Oils and Fats-Saccharides and Its Processing Method
Patent
Application number 2007-1868 Publication number 2008-188010 Registration number 5082074
Application date： 2007.01.09
Publication date： 2008.08.21
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Foaming Material for Cake Baking and Cakes Prepared with the Materials
Patent
Application number 2004-224542 Publication number 2006-42618
Application date： 2004.07.30
Publication date： 2006.02.16
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Processing Method of Dried Seafoods
Patent
Application number 2004-88966 Publication number 2005-270002
Application date： 2004.03.25
Publication date： 2005.10.06
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Processing Method of Foods Containing Starch
Patent
Application number 2003-314548 Publication number 2005-80537
Application date： 2003.09.05
Publication date： 2005.03.31
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Processing Method of Lactic Acid Bacterias
Patent
Application number 2003-274090 Publication number 2005-34040
Application date： 2003.07.14
Publication date： 2005.02.10
Preferred joint research theme 【 display / non-display 】
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Research of wet-spinning of soybean protein dope for production of meat analog
Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.
Possible form for cooperating Industry-Academia Collaboration : Cooperative Research
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Relationships between dispersing state of lipids and physical properties of wheat flour dough
Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.
Possible form for cooperating Industry-Academia Collaboration : Cooperative Research
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Development of functional food materials using microbial transformation
Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.
Possible form for cooperating Industry-Academia Collaboration : Cooperative Research
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Mechanism of demulsification of O/W emulsion by freeze-thaw treatment and its inhibition
Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.
Possible form for cooperating Industry-Academia Collaboration : Cooperative Research
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Analysis of oil absorption in deep-fat frying and development of deep-fat frying technology with lower oil absorption
Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.
Possible form for cooperating Industry-Academia Collaboration : Cooperative Research
Association Memberships 【 display / non-display 】
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2002.01-2023.12
The Japanese Society of Food Engineering
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2002.01-2023.12
Japan Oil Chemists' Society
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2001.01-2023.12
The Japanese Society of Applied Glycoscience
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2001.01-2023.12
The Acoustical Society of Japan
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2001.01-2023.12
Japan Ergonomics Society
Academic Activity 【 display / non-display 】
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2019.04-Now
Japan Society for Food Engineering
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2014.04-Now
Japan Oil Chemists' Society
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2013.10-2017.03
Japan Society for Food Engineering
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2013.04-Now
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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2013.04-Now
The Japanese Socirty for Food Science and Technology