MIURA Makoto

写真a

Affiliation

IWATE University  Faculty of Agriculture  Department of Biological Chemistry and Food Science 

Position

Professor

Year of Birth

1958

Laboratory Address

〒020-8550 3-18-8 Ueda, Morioka, Iwate

Laboratory Phone number

+81-19-621-6255

Laboratory Fax number

+81-19-621-6255

Mail Address

E-mail address

Research Interests 【 display / non-display

  • Food Process Engineering

  • Food Science

  • Food Physics

  • Food Chemistry

  • Rheology

display all >>

Graduating School 【 display / non-display

  •  
    -
    1981.03

    Tohoku University   Faculty of Agriculture   Food Chemistry   Graduated

Graduate School 【 display / non-display

  •  
    -
    1986.03

    Tohoku University  Graduate School, Division of Agriculture  Food Chemistry  Doctor's Course  Completed

Degree 【 display / non-display

  • Tohoku University -  Doctor of Agriculture  1986.03

Campus Career 【 display / non-display

  • 2011.10
    -
    Now

    IWATE University   Abolition organization   Biological Chemistry and Food Science   Professor   [Duty]

  • 2007.04
    -
    2011.09

    IWATE University   Faculty of Agriculture   Associate Professor   [Duty]

  • 1994.04
    -
    2007.03

    IWATE University   Associate Professor (As Old Post Name)   [Duty]

External Career 【 display / non-display

  • 1986.04
    -
    1994.03

    Mitsubishi Kasei Corp. Research Center   Mitsubishi Kasei Corp. (Mitsubishi Chemical Corp.) Research Center  

Research Areas 【 display / non-display

  • Food Process Engineering

  • Food Process Chemical Engineering

  • Rheology

Message 【 display / non-display

  • 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

  • 2004

    Food Process Systems Engineering

  • 2004

    Food Process Engineering Laboratory

  • 2004

    Undergraduate Research

  • 2004

    Gastronomy

  • 2005

    Undergraduate Research

display all >>

 

Research Career 【 display / non-display

  • Influence of lipids on the aggregated structure and physical properties of stirred yogurt

    Periods of research:

    2022.03
    -
    Now

    Keywords : stirred yogurt, oils and fats, aggregated structure, physical properties, evaluation method, food texture

    Style of Research: Collaboration in Japan

    Research Program: Cooperative Research  

  • Retardation effect of polyols aginst forozen gelation of egg yolk

    Periods of research:

    2021.10
    -
    Now

    Keywords : egg yolk, retardation, polyol, forozen gelation

    Style of Research: Individual

    Research Program: (not selected)  

  • crystal structure analysis and crystalizatio retardation of erythritol to develop sucrose substitute for low carbohydrate foods

    Periods of research:

    2021.04
    -
    Now

    Keywords : low carbohydrate food, sucrose substitute, erythritol, crystal structure, crystalization retardation

    Style of Research: Collaboration in Japan

    Research Program: Public/Private Cooperative Joint Researches  

  • Development of dry spinning processing of soybean protein for production of meat analogue

    Periods of research:

    2021.04
    -
    Now

    Keywords : meat analogue, soybean protein, dry spinning

    Style of Research: Collaboration in Japan

    Research Program: Joint Public-Private Research  

  • The relationship between physical properties and taste of solid foam foods

    Periods of research:

    2021.04
    -
    2022.03

    Keywords : solid foam food, physical properties, taste, saltness, sweetness

    Style of Research: Individual

    Research Program: (not selected)  

display all >>

Published Papers 【 display / non-display

  • 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.

    DOI

  • Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties

    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.

    DOI

  • 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.

  • Effects of different chemically modified starches on the rheological properties of stirred non-fat yoghurt

    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.

  • Use of lightly potassium-enriched soy sauce and other condiments at home reduced the urinary sodium-to-potassium ratio in Japan

    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)

    DOI

display all >>

Books 【 display / non-display

  • Cyclopaedia of milk

    Makoto Miura

    Asakura Publishing Co., Ltd.  2009.11 ISBN: 9784254431032

    Academic Books

  • Wheat Proteins

    Tatsuro Maeda, Makoto Miura and Yoshio Suzuki

    2007.05 ISBN: 978-4-88231-6

    Scholarly Book

  • Texture Creation of Reimen

    Makoto Miura

    Science Forum  2005.04 ISBN: 4-916164-75-X

    Scholarly Book

  • Composite Processing of Livestock and Fishery Products

    Makoto Miura

    Field Science Center Faculty of Agriculture Iwate University  2005.03

    Report

  • Development of Prepared Foods with Regional Resources

    Makoto Miura

    Hanaizumi Town, Iwate University  2005.03

    Report

display all >>

Review Papers 【 display / non-display

  • Role of Rheology in Food Science in Relation to Processing, Preservation and Quality

    Miura, M.

    Fine Chemicals ( CMC Publishing Co., Ltd. )  50 ( 2 ) 5 - 10   2021.02

    Others  

  • Nonthermal washing and sterilization of food material using electrolyzed water and supersonic wave

    Makoto Miura

    New Food Industry   51 ( 8 ) 52 - 62   2009.08

    In-House Magazine  

  • Technology of Preparation of Emulsions and Solubilization Liquids with Lower Viscosity Even If with Higher Concentration of Dispersoid

    Makoto Miura

    Cosmetic Stage   3 ( 3 ) 36 - 42   2009.02

    In-House Magazine  

  • Technology of Preparation of Emulsions and Solubilization Liquids with Higher Viscosity Even If with Lower Concentration of Dispersoid

    Makoto Miura

    Cosmetic Stage   3 ( 3 ) 43 - 48   2009.02

    In-House Magazine  

  • Quality Improvement of Dried Meat of Todarodes

    Makoto Miura

    The Magazine of Food Culture ( Food Journal )  25 ( 477 ) 62 - 67   2005.10

    Others  

display all >>

Presentations 【 display / non-display

  • The effects of maltooligosaccharides on freeze-thaw stability of O/W emulsion

    Oral Presentation(General)  Ohkawa, H. and Miura, M.

    (Online) 

    2020.11
     
     

    Japan Oil Chemists' Society

  • 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) 

    2020.10
     
     

    The Society of Rheology, Japan

  • 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

  • 2022.06.18

  • 2019.08.08

  • 2014.09.01

    All winners: Mayuko Sato, Makoto Miura, Katsuhiko Mikuni, Shoji Miwa and Shoichi Kobayashi

  • 2009.09

    All winners: Shoji Miwa, Katsuhiko Koshino, Katsuhiko Mikuni, Makoto Miura and Shoichi Kobayashi

Industrial Property 【 display / non-display

  • 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

  • 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

  • Processing Method of Dried Seafoods

    Patent

    Application number 2004-88966  Publication number 2005-270002 

    Application date: 2004.03.25

    Publication date: 2005.10.06

  • 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

  • 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

display all >>

Preferred joint research theme 【 display / non-display

  • 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

  • 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

  • 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

  • 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

  • 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

display all >>

Association Memberships 【 display / non-display

  • 2002.01
    -
    2023.12
     

    The Japanese Society of Food Engineering

  • 2002.01
    -
    2023.12
     

    Japan Oil Chemists' Society

  • 2001.01
    -
    2023.12
     

    The Japanese Society of Applied Glycoscience

  • 2001.01
    -
    2023.12
     

    The Acoustical Society of Japan

  • 2001.01
    -
    2023.12
     

    Japan Ergonomics Society

display all >>

Academic Activity 【 display / non-display

  • 2019.04
    -
    Now

    Japan Society for Food Engineering  

  • 2014.04
    -
    Now

    Japan Oil Chemists' Society  

  • 2013.10
    -
    2017.03

    Japan Society for Food Engineering  

  • 2013.04
    -
    Now

    Japan Society for Bioscience, Biotechnology, and Agrochemistry  

  • 2013.04
    -
    Now

    The Japanese Socirty for Food Science and Technology  

display all >>