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MAEHASHI Kenji Professor |
From Graduate School 【 display / non-display 】
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Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (second term) Accomplished credits for doctoral program
1995.04 - 1998.03
Country：Japan
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Tokyo University of Agriculture Graduate School, Division of Agriculture Master Course Completed
1992.04 - 1994.03
Country：Japan
Studying abroad experiences 【 display / non-display 】
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2003.09 - 2004.08 Monell Chemical Senses Center Visiting Scientist
Employment Record in Research 【 display / non-display 】
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東京農業大学 農学部醸造学科 副手（無給）
1994.04 - 1995.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science
1998.04 - 2000.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Research Assistant
2000.04 - 2003.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Lecturer
2003.04 - 2008.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Associate Professor
2008.04 - 2016.09
Research Areas 【 display / non-display 】
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Life Science / Applied biochemistry
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Life Science / Food sciences
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Life Science / Applied microbiology
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Life Science / Molecular biology
Research Interests 【 display / non-display 】
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Fermented foods
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Microorganisms
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Peptide
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Taste and Aroma
Papers 【 display / non-display 】
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Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride Reviewed International journal
Kana Takegami, Mayumi Maeda, Jun Yoshikawa, and Kenji Maehashi
International Journal of Gastronomy and Food Science 38 10154 2024.11
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603–1867) Reviewed International journal
Naoyuki Yanagihara, Mayumi Maeda, Jun Yoshikawa, Sayuri Akuzawa, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi, Kenji Maehashi*
Heliyon 10 ( 11 ) E32344 2024.06
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Reproduction of rice vinegar production method as described in the books from the Edo period Reviewed
Naoyuki Yanagihara, Kenji Maehashi*, Sayuri Akuzawa, Masaru Hosaka, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi
Journal of Cookery Science of Japan 55 ( 1 ) 1 - 10 2022.02
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japan Society of Cookery Science
<p>Thirty-three rice vinegar production methods were obtained from 16 books dating back to the Edo period and earlier. The rice vinegar production methods of the Edo period were characterised by a remarkably lower water: materials ratio (volume percentage of water relative to rice and koji) than that employed in the modern times. Furthermore, vinegar production was restricted to summer season, and required a short preparation period of approximately one week to one month. The reproduction test of rice vinegar was conducted at a vinegar manufacturing company that had been producing traditional rice vinegar since the Edo period; the procedures followed were that described in the books from the Edo period. Currently, the water: materials ratio used is approximately 300%. However, when the water: materials ratio was 100-250% as described in the Edo period books, lactic acid fermentation occurred and the ethanol content increased to as high as 9-13 g/ 100 m<i>l</i> during the initial stage of preparation, but acetic acid fermentation was not observed. This suggests that throughout the Edo period, the fermented lactic acid products containing 1-2 g/100 m<i>l</i> lactic acid were obtained via rice vinegar production method and used as vinegar.</p>
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Use of Vinegar in Japanese Cuisine during the Edo Period Reviewed
YANAGIHARA Naoyuki, MAEHASHI Kenji, AKUZAWA Sayuri, HOSAKA Masaru, KOIZUMI Yukimichi
Journal of Cookery Science of Japan 54 ( 3 ) 132 - 140 2021.06
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japan Society of Cookery Science
<p>We studied the use of vinegar in cooking in the Edo period, through the details of vinegar dishes extracted from 33 cookbooks of that period. A total of 1,371 varieties of vinegars were used throughout the Edo period, which was slightly more than the types of soy sauce used. However, cookbooks from the early Edo period mention vinegar 1.5 times more often than soy sauce. Therefore, we speculate that vinegar was the most commonly used seasoning before soy sauce became popular. The most frequently described vinegar dish in these cookbooks was "fish namasu", which accounted for 43.9% of all the vinegar dishes. There were 122 types of vinegar mixed with spices, foods, or seasonings, of which 61 types were vinegar-mixed miso, to which spices or foods were added. The Edo cookbooks mention several cooking methods with heat, using vinegar termed "suiri". This was primarily used for dishes prepared by simmering. Two types of simmering were described, viz., simmering after adding vinegar, and adding vinegar after simmering in suiri. Other cooking methods, such as heating with a small amount of vinegar, and pouring hot vinegar onto raw fish, were also described. Use of vinegar for cooking with heat, appears to be popular during the Edo period, which is not very common in modern Japanese cuisine.</p>
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Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking Reviewed International journal
Hitomi Yuhara, Akira Ohtani, Mami Matano, Yutaka Kashiwagi and Kenji Maehashi
Food Chemistry: Molecular Sciences 2 100015 2021.02
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
鶏肉からグルタミン酸を生成する新規な酵素を見出し、そのユニークな性質を明らかにした。
Books and Other Publications 【 display / non-display 】
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前橋健二（山野善正 監修）（ Role： Contributor , 第6章調味料 第1節味噌のおいしさ、第2節醤油のおいしさ）
エヌ・ティー・エス 2024.06
Total pages：606頁 Language：Japanese Book type：Scholarly book
第6章 調味料 第1節味噌のおいしさ、第2節 醤油のおいしさ
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開発社編（ Role： Supervisor (editorial)）
金の星社 2024.03 （ ISBN:4323075499 ）
Total pages：144 Language：Japanese Book type：General book, introductory book for general audience
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タンパク質のおいしさ科学 機能・性質から味・テクスチャー、各種肉類、調理・加工食品まで
前橋健二（山野善正 監修）（ Role： Contributor , 第3章 加工食品とタンパク質・おいしさ 第4節 発酵食品）
エヌ・ティー・エス 2022.08 （ ISBN:978-4-86043-792-3 ）
Total pages：396 Language：Japanese Book type：Scholarly book
担当部分：第3章 加工食品とタンパク質・おいしさ
第4節 発酵食品 -
前橋健二（ Role： Sole author）
青春出版社 2021.06 （ ISBN:978-4-413-21182-6 ）
Language：Japanese Book type：General book, introductory book for general audience
最近話題の「にごり酢」について、その製造法、健康効果、使い方を醸造学的視点・食品機能学の見地から解説した。また、酢の周辺情報や酢に関連した調味料ついても、調味食品学的見地から解説した
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小田真規子（ Role： Supervisor (editorial)）
家の光協会 2020.11
Language：Japanese Book type：Scholarly book
Misc 【 display / non-display 】
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第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
48 ( 2 ) 31 - 39 2022.05
Authorship：Lead author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (bulletin of university, research institution)
第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
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鶏肉からグルタミン酸をつくる酵素の発見
前橋健二
おいしさの科学ニュース 98 2021.06
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
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食材の酵素活性を利用しておいしく調理する
前橋健二
おいしさの科学ニュース 97 2021.05
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
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「にごり酢」の酢酸菌が自然免疫を活性化 Invited
前橋健二
現代農業 100 ( 3 ) 278 - 281 2021.03
Language：Japanese
7000年の歴史を持つ調味料、酢酸がもたらす健康効果、食酢の主役は酢酸菌、にごり酢の酢酸菌がアレルギー症状を緩和、酢酸菌のリポ多糖が自然免疫を活性化、黒酢も酢酸菌LPSを含む、手づくりの柿酢も効果あり
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伝統食品の知恵20 白味噌の文化と伝統技術 Invited
前橋健二
月刊フードケミカル 431 ( 3 ) 6 - 10 2021.03
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
味噌の歴史、味噌の分類、白味噌の発祥、白味噌製造の特徴、白味噌の成分
Honours, Awards and Prizes 【 display / non-display 】
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日本食品科学工学会第62回大会 第11回若手の会 優秀ポスター発表企業賞
2015.08 日本食品科学工学会
尾関峻輔、前橋健二、藤森嶺、戸枝一喜、久保田紀久枝
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
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日本農芸化学会 2010年度大会 トピックス賞
2010.03 日本農芸化学会
藤戸洋聡，水谷公彦，前橋健二，三上文三，岩田想，松村康生，林由佳子
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
Presentations 【 display / non-display 】
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Rat bitter receptors expressed in RBL-2H3 cell
Mitsuru Kawashima, Kazuki Kobayashi, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi
The 2024 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry （Tokyo） 2024.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date： 2024.03
Language：Japanese Presentation type：Oral presentation (general)
Venue：Tokyo Country：Japan
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Biosynthesis of poly(3-hydroxybutyrate) by Cupriavidus necator from soy sauce oil which is by-product of soy sauce
Uyama, M., Abe, M., Maeda, M., Maehashi, K., Yamada, M., Miyamura, K., Matsumoto, Y.
The 2023 Annual Meeting of The Japanese Society for Bioscience, Biotechnology and Agrochemistry 2023.03 The Japanese Society for Bioscience, Biotechnology and Agrochemistry
Event date： 2023.03
Language：Japanese Presentation type：Oral presentation (general)
Venue：Hiroshima Country：Japan
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江戸期書物記載に従って製造した米酢の化学成分及び調味特性について
前橋健二、柳原尚之、眞榮田麻友美、吉川潤、阿久澤さゆり、穂坂賢、藤井暁、長野正信、小泉幸道
日本食品科学工学会69回大会(東京オンライン） 2022.08
Event date： 2022.08
Language：Japanese Presentation type：Oral presentation (general)
Venue：東京オンライン
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酵母エキス抽出残渣を用いた味噌様調味料の開発とその機能性
吉永 亜美、眞榮田 麻友美、前橋 健二、吉川 潤
第16回若手シンポジウム 2024.10 日本醸造学会若手の会
Event date： 2024.10
Language：Japanese Presentation type：Poster presentation
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味噌から単離したアラビトール高生産酵母Zygosaccharomyces sp. Gz-5のアラビトール生産
岩田寛、岩田葵、鹿子沢陸夫、眞榮田麻友美、前橋健二、吉川潤
第16回若手シンポジウム 2024.10 日本醸造学会若手の会
Event date： 2024.10
Language：Japanese Presentation type：Poster presentation
Social Activities 【 display / non-display 】
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第10回全国醤油サミットin小豆島基調講演「しょうゆの多様性と魅力」
Role(s)： Panelist, Lecturer
香川県小豆島郡土庄町 2024.11
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秋田県上小阿仁村講演「おいしさをつくる伝統発酵技術」
Role(s)： Lecturer
秋田県上小阿仁村 2024.10
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平成6年度薬膳健康づくり研究会公開講座「おいしさと健康をつくる発酵食品」
Role(s)： Lecturer
薬膳健康研究会 2024.10
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紅麹食品問題などに関する意見交換会「「麹」が受ける風評被害への懸念」
Role(s)： Lecturer
日本フードサービス協会 2024.04
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横須賀市市民大学講座「おいしさ発酵学⑥発酵食品の簡単な作り方-クラフト発酵食品」
Role(s)： Lecturer
横須賀市生涯学習センター 2024.02
Media Coverage 【 display / non-display 】
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NHK Eテレ 小雪と発酵おばあちゃん「山形・鶴岡 煎じきゅうり」出演 TV or radio program
2024.10
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ブティック社「ゴーヤ」取材協力 Newspaper, magazine
ゴーヤでやせる！血糖値、血圧下がる 苦みがぐんと和らぐ不思議！カツオ節がゴーヤの有効成分を吸着し消化器まで運ぶ 2024.08
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Webマガジン 月刊日本館「醤油はなぜうまい? 調味料から考える日本の発酵文化」取材協力 Internet
大阪・関西万博 日本館公式Webマガジン 2024.07
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NHK あしたが変るトリセツショー「うまみ爆上げ！キムチの真実★見れば得をする裏技連発SP」出演 TV or radio program
2024.07
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朝日新聞デジタル 取材協力 Internet
（こうじを学ぶ：中）伝統発酵食品の「安全」 長い食経験と熟知した扱い 2024.06
Attractiveness of Research 【 display / non-display 】
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おいしく食べることが心身共に健康への第一歩。
豊かな食生活を支えている調味料にはまだ多くの可能性が秘められています。