Papers - HOSAKA Masaru
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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
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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Reproduction of Rice Vinegar Production Method as Described in the Books from the Edo Period Reviewed
YANAGIHARA Naoyuki, MAEHASHI Kenji, AKUZAWA Sayuri, HOSAKA Masaru, FUJII Akira, NAGANO Masanobu, KOIZUMI Yukimichi
Journal of Cookery Science of Japan 55 ( 1 ) 1 - 10 2022.02
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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Isolated of Yeasts from the flowers(Gold-banded lily snd Pumpkin) and Shochu making with their yeasts Reviewed
Masaru HOSAKA,Takayuki KAZUOKA
Food 16 115 - 123 2015.10
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Survey on the Gustatory Perception of College Studentus Reviewed
Masaru HOSAKA,Takayuki KAZUOKA,Osamu UCHIDA
Journal of Japan Health Medicine Association 24 ( 2 ) 67 - 70 2015.04
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Basic Investigtion about Water Resources Practical Use in Samegawa Village of Fukushima "jointly worked" Reviewed
Hiroko SUZUNO,Kaoru TAKAHATA,Tatuhiko ANDO,Masaru HOSAKA,Hiroshi ISHIDA
Food Agriculture Enviroment 14 59 - 69 2014.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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The Survery of Life Water in Ethiopia Reviewed
Masaru Hosaka,Atsushi Sanada,Shinji Suzuki,Kazuhiro Homma,Noriaki Wakana,Etsuro Tanaka,Tatsuhiko Ando,Hiroshi Tachi
Journal of Japan Health Medicine Association 22 ( 1 ) 52 - 57 2013.04
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Fluoride in Life Water and Health Survey of Farmers in Arid and Semi-arid Basin in Ethiopia Reviewed
Journal of Japan Health Medicine Association 21 ( 2 ) 95 - 100 2012.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Development of Fermentated Seasoning that Uses New Materials Invited Reviewed
Masartu Hosaka,Hiroshi Tachi,Nagisa Imai,Tatsuhiko Ando
Journal of Arid Land Studies 20 ( 2 ) 139 - 143 2010.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Characteristics of Yeasts Isolated from Plant Flowers and their Properties on Sake Brewing Reviewed
Yukari KINOSITA-KOMURO,Toshimori KADOKURA,Takayuki KAZUOKA,Masaru HOSAKA,Hisayasu NAKATA
Reprinted from Journal of Agriculture Science , Tokyou University of Agriculture 53 ( 2 ) 100 - 106 2008.09
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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Development of a healthy beverage containing citric acid using black soybeans Reviewed
Journal of Japan Health Medicine Association 17 ( 2 ) 19 - 24 2008.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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醗酵黒大豆飲料投与による血清および肝臓脂質濃度の減少 Reviewed
吉田・八木・石黒・細見・福永・堤・上田・西山・数岡・舘・安藤・穂坂
日本健康医学会雑誌 17 ( １ ) 3 - 7 2008.04
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
黒大豆を利用した醗酵飲料のラットに対する健康効果について、ラットの血清ならびに肝臓脂質濃度についてその効果の検討を行った。その結果本試料を投与すると肝臓が大きくなるが肝臓脂質濃度はむしろ減少し、肝臓の健全化が見られた。
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唾液アミラーゼ活性を指標に用いた歯科治療起因性ストレス反応の評価
上田円・村田ゆかり・平田孝夫・土田和彦・中野潤三郎・中里厚実・穂坂賢・安藤達彦
日本健康医学会雑誌、第16巻、4号、pp3-8 2008.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
歯科治療による強い痛みや振動に伴う肉体的ストレスに対し、そのストレスが患者に与える影響は大きい。そこでどのような治療行為が患者にストレスをかけるかについて、治療前後唾液中のアミラーゼ活性を用い測定、検討したところ、治療行為の種類および成人と子供間で異なる結果を得た。
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健康飲料酒（ハチミツ酒）の試醸 Reviewed
穂坂 賢・数岡孝幸・村 清司
日本健康医学会雑誌、16巻、1号、pp25-29 16 ( 1 ) 25 - 29 2007.04
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
ハチミツにラッカセイ種皮の熱水抽出液を用い、ポリフェノールを含むハチミツ酒の開発を試み、発酵条件、天下条件等の検討ならびに試験醸造を行ない、その結果について報告した。
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健康飲料酒（ハチミツ酒）の開発のための酵母の選択 Reviewed
穂坂 賢・村 清司・徳江千代子・数岡孝幸・中田久保
日本健康医学会雑誌、15巻、4号、pp27-30 15 ( 4 ) 27 - 30 2007.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
ハチミツを使った健康飲料酒の開発に当り、その発酵に適した酵母の選択と発行条件の検討を行った。
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ポリフェノール含有リキュールの開発 Reviewed
穂坂 賢、村 清司、数岡孝幸、中田久保
日本健康医学会雑誌、15巻、2号、pp.41－45 15 ( 2 ) 41 - 45 2006.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
ラッカセイ種皮中には、抗菌性、抗酸化性の高分子のポリフェノール成分が含まれている。このポリフェノール効果を利用したリキュールの製造開発の検討を行った。
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麹汁培地を用いて花から分離した酵母の清酒醸造試験 Reviewed
小室友香理、清水大介、加藤陽子、穂坂 賢、中田久保
日本醸造協会誌、100巻、6号、pｐ.454－460 100 ( 6 ) 454 - 460 2005.06
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
麹汁培地を用い、自然界の花より有用な清酒酵母の分離を試み、清酒酵母タイプの野生酵母を分離した。分離した酵母により清酒醸造を試み、香気及び酒質に特徴ある清酒を醸造することが可能である結果を得た。
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花から分離した酵母の醸造特性 Reviewed
小室友香理、中田久保、穂坂 賢
日本醸造協会誌、99巻、10号、pp.743-749 99 ( 10 ) 743 - 749 2004.10
Language：Japanese Publishing type：Research paper (scientific journal)
花から分離したND-4株、HNG-5株、NI-2株およびBK-1株について、各酵母の発酵特性ならびに醸造特性について検討した。
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The Solubilization of Unheated Cattle Achilles Tendon with Actinidin under Neutral and Acidic conditions
Masahiro WADA,Ryoji NAKAZAWA,Yuuji KOBAYASHI and Tadao HASEGAWA、穂坂 賢
Food Science Technology Reseach 10,No.1,pp.35-37 2004.05
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
中性および酸性の条件下でのアクチニジンによる牛アキレス腱の可溶化について検討した。
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花から分離したND酵母による焼酎醸造 Reviewed
穂坂 賢、小室友香理、中田久保
日本醸造協会誌、99巻、5号、pp.381-387 99 ( 5 ) 381 - 387 2004.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
麹菌の生産する抗菌性物質・Yeastcidinを添加した集積培養液yを用い、花から分離したND酵母の焼酎もろみでの発酵特性および香気特性について検討し、さらに実地焼酎醸造を行い、分離ND酵母は十分焼酎醸造に利用できる結果を得た。
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ブロメラインによる牛アキレス腱の可溶化
和田正汎、長谷川忠雄、穂坂 賢
皮革科学、48巻、2号、pp.165-168（日本皮革技術協会） 2002.04
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
酸性条件下でステム・ブロメラインの牛アキレス腱に対するコラーゲンの可溶化を検討した。