Engineering Research on Advanced Utilization of Underutilized Food Resources

Abstract

For the realization of a sustainable society, utilization of under utilized/low-utilized food resources is essential. This paper describes various methods for ef fective utilization of these resources. The authors have developed a process for the esterification of sterol/triterpene alcohols and separation process of conjugated linoleic acid isomers by lipase-catalyzed reaction. Subcritical water treatment of defatted rice bran and krill is also described, and it was found that the extracts contained antioxidants. Furthermore, mechanism of the reaction, such as degradation of dipeptides, occurring during subcritical water treatment was clarified. Isomerization behavior of sugars during their subcritical water treatment was also analyzed to provide a means of producing rare sugars. In addition, we proposed a method for producing soybean-based meat analogue through gelation of alginate and formation of tissue-like structures by slow freezing. Furthermore, edible thermal storage microcapsules were prepared by encapsulating coconut oil by complex coacervation, and their performance to suppress temperature change was clarified.