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TSUJII Yoshimasa Professor |
From School 【 display / non-display 】
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Shimane University Faculty of Agriculture Graduated
- 1998.03
From Graduate School 【 display / non-display 】
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Shimane University Graduate School, Division of Agriculture Doctor Course Completed
- 1999.03
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Applied Biology and Chemistry Associate Professor
2014.04 - 2018.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Agricultural Chemistry Professor
2018.04
External Career 【 display / non-display 】
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国立健康栄養研究所 研究員
2014.04 - 2015.03
Country：Japan
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二葉栄養専門学校 非常勤講師
2006.09 - 2007.03
Country：Japan
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アルファー食品株式会社 主任研究員
1999.04 - 2014.03
Country：Japan
Professional Memberships 【 display / non-display 】
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International Society for Southeast Asian Agricultural Sciences
2016.04
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日本食品分析学会
2015.04
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日本食品保蔵科学会
2000.04
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日本農芸化学会
2000.03
Research Interests 【 display / non-display 】
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食・農データサイエンス
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メタボロミクス
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プロテオミクス
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食品分析
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米
Papers 【 display / non-display 】
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Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity
Nishimoto Yuuki, Tsujii Yoshimasa, Hayakawa Ryouta, Takano Katsumi, Fujita Akiko
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 10 ) 467 - 471 2022.10
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>In this study, we investigated the effects of temperature during the ripening period (August temperatures in the production area) on the appearance quality, enzyme activity, taste, and viscoelasticity of rice produced using the “Koshihikari” rice cultivar. (1) The percentage of cracked and broken grains increased with increase in temperature during the ripening period. (2) A positive correlation was found between α-amylase activity and the ratio of immature white grains (r=0.92). (3) The taste and hardness decreased with an increase in temperature during the ripening period.</p>
DOI： 10.3136/nskkk.69.467
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Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity
Nishimoto Yuuki, Tsujii Yoshimasa, Hayakawa Ryouta, Takano Katsumi, Fujita Akiko
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 3 ) 81 - 99 2022.03
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The purpose of this study was to clarify the rice endosperm glycolytic enzyme activity and the viscoelasticity affect the taste evaluation of polished rice of different varieties, production areas, and production years, as an applied study that reflects the actual conditions of rice in circulation. That is, the level of each enzyme activity of various polished rice was quantified, and the differences were examined. In addition, viscoelasticity measurements of cooked rice and a taste evaluation test were carried out. We investigated the relationship between enzyme activity and viscoelasticity with taste, and obtained the following findings. 1. The level of enzyme activity had a high correlation with the hardness of cooked rice and the freshness of polished rice. 2. Among the enzymes, the level of β-galactosidase activity had the highest correlation with taste. 3. The viscoelasticity affected the taste of cooked rice and was particularly highly correlated with the hardness and stickiness of cooked rice. 4. The higher the activity levels of the starch-degrading and cell wall polysaccharide-degrading enzymes, the softer the cooked rice. 5. The results of the taste sensory evaluation test and the index of the “Shokumi Kanteidan” obtained from the appearance, hardness, stickiness, and freshness of cooked rice showed a correlation with the level of enzyme activity and the viscoelasticity.</p>
DOI： 10.3136/nskkk.69.81
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Comparison study on the difference in taste between meat products and alternative meat products using soy protein
Yonezawa Kayo, Tsujii Yoshimasa
Abstracts of the Annual Meeting of the Japan Society of Cookery Science 33 ( 0 ) 89 2022
Language：Japanese Publisher：The Japan Society of Cookery Science
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Application of Eggshell in Paddy Rice Cultivation Expands the Utility Value of Cooked Rice
Tsujii Yoshimasa
Nippon Shokuhin Kagaku Kogaku Kaishi 68 ( 9 ) 390 - 394 2021.09
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The purpose of this study was to examine the effect of the application of eggshells to rice fields for calcium fortification on the quality of the cooked rice. The protein content and the amylose rate of each polished rice sample were not different from those of the control sample, and the taste analyzer values were almost the same. No clear difference in the calcium content of rice endosperm could be confirmed. However, the surface and overall hardness of the cooked rice grown with 100 or 200 kg of eggshell/10 a were increased in comparison to those of the control, and the stickiness of the surface also tended to be increased. Moreover, the characteristic value of the expansion volume of the cooked rice was increased, and it was inferred that the thermal behavior of the cell wall had changed, which affected the hardness and graininess of the cooked rice. In addition, the enzyme activity of the rice endosperm was lower than that of the control, and the absorbance at the maximum absorption wavelength of the iodine absorption spectrum of the eluted starch during cooking was increased. From these results, it was demonstrated that the application of eggshells to rice fields improved the graininess of the cooked rice and tended to increase the stickiness. It was also suggested that the effect of eggshell application on the cooked rice was not due to an accumulation of calcium in rice endosperm, but a complex and indirect effect on metabolic changes.</p>
DOI： 10.3136/nskkk.68.390
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Koyama Shota, Nemoto Yuko, Ichikawa Masahiro, Oka Daiki, Tsujii Yoshimasa, Noguchi Tomohiro, Takano Katsumi, Handa Akihiro
Food Science and Technology Research 27 ( 2 ) 293 - 300 2021
Language：English Publisher：Japanese Society for Food Science and Technology
<p>In this study, we analyzed the molecular properties and thermal behavior of dried egg white (DEW) proteins to understand the mechanisms underlying DEW gel hardening via dry-heat treatment. Dry-heat-treated DEW proteins displayed a higher surface negative charge and more isopeptide bonds, such as those in lanthionine and lysinoalanine. In addition, secondary structure and surface hydrophobicity measurements suggested that structural changes that occur during heating in solution were suppressed in dry-heat-treated DEW. The size of the protein aggregates did not change during heating in the diluted solution, and was almost the same as that of the gel structure unit.</p><p>These results indicated that the structural changes of the protein in solution were restricted due to isopeptide bonds, and that the surface negative charge of the protein caused intermolecular repulsion. Consequently, protein interactions were limited, and the proteins formed a finer and more homogeneous network, which is believed to harden the gel.</p>
DOI： 10.3136/fstr.27.293
Books and Other Publications 【 display / non-display 】
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お米ができるまで Reviewed
辻井 良政, 佐々木 卓治（ Role： Supervisor (editorial)）
ポプラ社 2020 （ ISBN:9784591165324 ）
Language：Japanese Book type：Dictionary, encyclopedia
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食品化学 Reviewed
高野 克己, 竹永 章生, 安田 和男, 山本 祐司, 山内 淳, 辻井 良政, 岡 大貴, 片山 章太郎, 小澤 清江, 石塚 和子（ Role： Joint author）
実教出版 2020 （ ISBN:9784407348743 ）
Language：Japanese Book type：Textbook, survey, introduction
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日本の米づくりと環境 Reviewed
辻井 良政, 佐々木 卓治（ Role： Supervisor (editorial)）
ポプラ社 2020 （ ISBN:9784591165317 ）
Language：Japanese Book type：Dictionary, encyclopedia
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お米を届ける・売る Reviewed
辻井 良政, 佐々木 卓治（ Role： Supervisor (editorial)）
ポプラ社 2020 （ ISBN:9784591165331 ）
Language：Japanese Book type：Dictionary, encyclopedia
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お米の食べ方と料理 Reviewed
辻井 良政, 佐々木 卓治（ Role： Supervisor (editorial)）
ポプラ社 2020 （ ISBN:9784591165355 ）
Language：Japanese Book type：Dictionary, encyclopedia
Misc 【 display / non-display 】
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Endosperm Enzyme Activities Involved in Eating Quality and Texture in Rice: Uncovering Key Factors for Improving Rice Eating Quality and Application to Breeding Selection
64 ( 3 ) 144 - 151 2026.05
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Endosperm Enzyme Activities Involved in Eating Quality and Texture in Rice: Uncovering Key Factors for Improving Rice Eating Quality and Application to Breeding Selection
64 ( 3 ) 144 - 151 2026.05
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Performance evaluation of residual pesticide analytical methods by equivalence tests of recovery rates: Pilot study of bactericide oxytetracycline in fruit juice and fruit liqueur
51 ( 1 ) 28 - 33 2026.02
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Performance evaluation of residual pesticide analytical methods by equivalence tests of recovery rates: Pilot study of bactericide oxytetracycline in fruit juice and fruit liqueur
51 ( 1 ) 28 - 33 2026.02
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Regulation of Jasmonate-Dependent Terpenoid Biosynthesis by the Dual-functional Regulator OsMYL1 in Rice
60 ( Supplement ) 68 2025.10
Industrial Property Rights 【 display / non-display 】
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打ち水不要蒸煮用アルファー化もち米の製造法
辻井良政
Application no：P2002-41239 Date applied：2002.08
Country of applicant：Domestic
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魚調味料の製造方法
辻井良政
Application no：P2003-319766A Date applied：2002.05
Country of applicant：Domestic
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キュウリエソを原料とする機能性魚調味料
辻井良政
Application no：P2003-319755A Date applied：2002.05
Country of applicant：Domestic
Honours, Awards and Prizes 【 display / non-display 】
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奨励賞
2017.08 公益社団法人 日本食品科学工学会
Award type：Award from international society, conference, symposium, etc. Country：Japan
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論文賞
2017.06 一般社団法人 日本食品保蔵科学会
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
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奨励賞
2011.06 日本食品保蔵学会
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
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Young Investigator`s award
2008.10 第2回 国際稲シンポジウム
Award type：Award from international society, conference, symposium, etc. Country：Japan
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論文賞
2008.06 日本食品保蔵学会
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
Scientific Research Funds Acquisition Results 【 display / non-display 】
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チルド米飯ニーズと加工製造課題に即応する超多収低アミロース米系統の早期育成
Grant number：20316912 2020 - 2022
国立研究開発法人農業・食品産業技術総合研究機構 イノベーション創出強化研究推進事業
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新規の穀粒構成成分の改変による良食味炊飯米を実現する量的遺伝子座の単離
Grant number：19130703 2019 - 2022
文部科学省 科学研究費助成事業
Other External Funds 【 display / non-display 】
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チルド米飯ニーズと加工製造課題に即応する超多収低アミロース米系統の早期育成
2020.06 - 2023.03
農林水産省
小舘 琢磨
Authorship：Coinvestigator(s) Grant type：Competitive
研究目的
チルド米飯ニーズと加工製造課題に即応する超多収低アミロース米新系統を、ゲノム育種と計量化学手法を用いた育種法により早期育成する。加えて、低アミロース米に最適な冷蔵弁当・おにぎり等の用途別成形性や米飯の低温流通特性を解明し、低アミロース米の普及を加速化する。
研究内容及び実施体制
① コンビニエンスストアを中心とするチルド米飯用
超多収低アミロース米系統の育成
超多収で加工適性に優れたチルド米飯用の低アミロース米系統をゲノム育種と計量化学手法を組み合わせ育種法により早期育成する。
（岩手県農業研究センター、沖縄県農業研究センター（名護支所・石垣支所）、農研機構東北農業研究センター）
② チルド米飯に適応する低アミロース米の加工流通特性の見える化
炊飯成形特性及び低温流通特性の解明と米胚乳酵素活性量の解析により、
コールドチェーンに適する低アミロース米新規育成系統の加工技術を確立する。
（農研機構食品研究部門、東京農業大学応用生物科学部）
③ コンビニストアチェーン等のチルド米飯ニーズの解明による低アミロース米の新需要創出
新規育成系統を用いて、チルド米飯加工の実需者評価をし、新需要創出に向けた社会実験により消費者ニーズを解明する。また、輸出に向けた課題を明らかに
する。
（農研機構東北農業研究センター、伊藤忠食糧株式会社）
最終目標
コンビニエンスストア向けチルド米飯用の超多収（玄米収量 750kg/10a）低アミロース米系統を 5 以上育成し、低アミロース米に最適な炊飯・加工技術を開発する。
期待される効果・貢献
開発した品種が中食市場のチルド米飯用に採用され、家庭内外の食の簡便化（調理時間の減少）や食品ロス削減が助長される。そして、米の需要喚起と契約栽培に
よる米の安定生産が図られる。 -
日本で育種された主なコメの理化学評価による米飯食味の網羅的解析
2018.04 - 2019.03
公益財団法人 飯島藤十郎記念食品科学振興財団
辻井良政
Grant type：Competitive
Presentations 【 display / non-display 】
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Dynamic Cluster Evolution and Conserved Regulatory Control of Diterpene Biosynthesis Across the Oryzoideae
2026.03
Event date： 2026.03
Language：Japanese Presentation type：Oral presentation (general)
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Dynamic Cluster Evolution and Conserved Regulatory Control of Diterpene Biosynthesis Across the Oryzoideae
2026.03
Event date： 2026.03
Language：Japanese Presentation type：Oral presentation (general)
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乾熱変性卵白タンパク質可溶性凝集体の性状解析
小山翔大 (東京農大), 寳耒美里 (東京農大 大学院), 滝沢陸 (東京農大 大学院), 児玉大介 (キユーピー), 半田明弘 (東京農大), 半田明弘 (東京電機大), 辻井良政 (東京農大)
日本食品保蔵科学会大会 2025.06
Event date： 2025.06
Language：Japanese Presentation type：Oral presentation (general)
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圧力炊飯がアミロペクチンの鎖長分布に及ぼす影響について
辻井良政 (東京農大), 岡大貴 (東京農大)
日本食品保蔵科学会大会 2025.06
Event date： 2025.06
Language：Japanese Presentation type：Oral presentation (general)
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木綿豆腐の形成機序解明を目指した実験室スケールでの調製法の確立
谷浦昂 (東京農大 大学院), 岡大貴 (東京農大), 小山翔大 (東京農大), 辻井良政 (東京農大)
日本食品保蔵科学会大会 2025.06
Event date： 2025.06
Language：Japanese Presentation type：Oral presentation (general)
Committee Memberships 【 display / non-display 】
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一般社団法人日本食品保蔵科学会 副編集委員会長
2021.07
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一般社団法人日本食品保蔵科学会 理事
2021.07
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日本食品科学工学会 授賞者選考委員
2025
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東南アジア農業科学国際学会 監事
2020.04
Committee type：Academic society
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日本食品科学工学会 和文誌編集委員
2016.04
Committee type：Academic society
Social Activities 【 display / non-display 】
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東京都立園芸高校
Role(s)： Lecturer
東京農業大学 2018.07
Type：Visiting lecture
美味しいお米の実験
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東京農業大学第一中学校
Role(s)： Lecturer
東京農業大学 2018.07
Type：Visiting lecture
お米の美味しさの分析
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東京農業大学 総合研究所
Role(s)： Host, Edit
東京農業大学 総合研究所 2018.07
Type：Lecture
稲・コメ・ごはん部会第6回セミナー
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東京農業大学 総合研究所
Role(s)： Host, Edit
東京農業大学 総合研究所 2018.07
Type：Lecture
稲・コメ・ごはん部会第6回セミナー
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東京農業大学第一中学校
Role(s)： Lecturer
東京農業大学 2018.07
Type：Visiting lecture
お米の美味しさの分析
Media Coverage 【 display / non-display 】
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農中総研情報 2018.9（第68号） Newspaper, magazine
農林中金総合研究所 2018.09
ご飯のおいしさ解明へのチャレンジ
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ニュートン別冊 食品の科学知識 第３版 Newspaper, magazine
株式会社ニュートンプレス 2018.08
お米
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NHK チコちゃんに叱られる TV or radio program
NHK 2018.06
お米はなぜ炊きたてがおいしいのか？
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NHK チコちゃんに叱られる TV or radio program
NHK 2018.06
お米はなぜ炊きたてがおいしいのか？