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MINAMI Kazuhiro Professor |
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Bio-Industry Associate Professor
2014.09 - 2017.09
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Tokyo University of Agriculture Faculty of Bio-Industry Professor
2017.10
Professional Memberships 【 display / non-display 】
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日本生気象学会
2007
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日本ウォーキング学会
2007
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日本臨床生理学会
2006
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日本体力医学会
1996
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日本体育学会
1995
Papers 【 display / non-display 】
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Development of "Yezo Venison Sausage" with improved texture and bloody taste quality
Nakazawa Yozo, Morino Tatsuya, Miyashita Shin-ichiro, Minami Kazuhiro, Sagane Yoshimasa
Nippon Shokuhin Kagaku Kogaku Kaishi 70 ( 1 ) 25 - 31 2023.01
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>We developed "Yezo Venison Sausage" using the characteristics of Yezo sika deer meat to overcome disadvantages associated with the unique smell and tough texture of deer meat to turn Yezo sika deer, a Hokkaido-specific biological resource, into a beneficial resource. "Yezo Venison Sausage" is produced by the addition of 20% minced pork fat, 20 % crushed ice, 2.4 % salt, 2 % sugar, 0.15 % color developer, 0.1 % ascorbic acid, 0.2 % polyphosphate, 0.4 % baking soda, 0.6 % coarse ground black pepper, 0.2 % all spice, and 0.1 % sage to minced Yezo sika deer thigh. The ingredients are mixed by hand and then filled into casings made of sheep intestine. After drying at 60 °C for 30 min, the sausage is smoked at 60 °C for 30 min and then cooked at a central temperature of 70° C for 1 min. The newly developed "Yezo Venison Sausage" shows greatly improved texture and bloody taste quality. Further, the high protein, low fat, and high iron contents, all of which are distinctive characteristics of deer meat, along with the distinctive redness of the meat confer an excellent balance between the sensory and nutritional characteristics of the sausage.</p>
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Relationship between consumer preferences and the water/sugar content of sweet bean paste products
Nakazawa Yozo, Kogure Saki, Miyashita Shin-ichiro, Minami Kazuhiro, Sagane Yoshimasa
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 10 ) 473 - 480 2022.10
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The water content, sugar content, and physical properties of five commercially available sweet bean paste products were measured and sensory evaluations were conducted. The results showed that most commercially available sweet bean products had a water content of 35 %-50 %. The higher the water content of the sweet bean paste, the harder the texture of the paste, and this leads to reduced sweetness. Because the sweetness level perceived by consumers is influenced by the texture of the sweet bean paste, the amount of sugar to be added must be calculated based on the water content of the sweet bean paste. Generally, a higher water content disperses the sweet bean paste particles, increasing the fluidity and softness of the resulting paste. Conversely, the results obtained for commercially available sweet bean paste products was unexpected. To clarify the reasons for this discrepancy, sweet bean paste samples with adjusted water or sugar content were prepared using the same raw materials. The prepared samples were analyzed in the same manner as the commercially available products. The results showed that as the water content increased, the samples became softer and melted better in the mouth. There was no difference in texture of the prepared samples and the commercially available products. When the water content was adjusted to 40% and the sugar content was increased, the samples became softer, had a smoother texture, and melted better in the mouth. This suggests that the samples with 40 % water content, 40 % sugar content, and high palatability provide consumers with moderate hardness, better melting in the mouth, a smooth texture, and optimal sweetness when used as filling in Japanese sweets and sweetened buns. The “hardness” of the sweet bean paste and its effect on melting sensations in the mouth, texture, and moderate sweetness is an important factor affecting consumer preference. Our findings revealed a relationship between the water and sugar contents of sweet bean paste and consumer preference. In contrast, even at higher water content levels, some samples had the same hard texture as the commercially available products. The hardness of sweet bean paste is considered to be affected primarily by the extent to which the particles in the sweet bean paste are distributed. Therefore, the impact of the manufacturing process and raw materials on the hardness of sweet bean paste should be clarified further. Furthermore, the relationship between the dispersed state of the particles, the physical properties of sweet bean paste, and consumer preferences should be thoroughly investigated.</p>
DOI： 10.3136/nskkk.69.473
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Nakazawa Yozo, Yoshida Ayano, Kashima Haruhiko, Satake Eri, Ito Hiroka, Tamechika Yume, Moritake Ryosuke, Minami Kazuhiro, Sagane Yoshimasa
Nippon Shokuhin Kagaku Kogaku Kaishi 68 ( 12 ) 447 - 454 2021.12
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>In this study, we clarified the food physico-chemical characteristics of emu tendon. In comparison with beef tendon, emu tendon had a higher in protein content, was lower in fats, higher in iron, and richer in collagen. By adding 0.2 % sodium ascorbate to the raw meat, the dry sausages were improved and had a bright and strong reddish tone with moderate hardness and a chewy texture. After the sausages were dried for four days, they contained a moisture level of＜35 % and water activity of＜0.87, which met the Japanese Agricultural Standard (JAS) criteria for dry sausages. The dry emu sausages developed in this study had a high nutritional value, suitable physical properties, and good palatability other than flavor profile that was comparable to similar foods already on the market.</p>
DOI： 10.3136/nskkk.68.447
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One Factor of the Generation of the Gummy and Stone-Formed Beans in Boiled Adzuki Beans
NAKAZAWA Yozo, MIZUSHIMA Riho, MINAMI Kazuhiro, SAGANE Yoshimasa
Food Preservation Science 46 ( 3 ) 111 - 114 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> We analyzed the generation of defective gomu-mame (gummy beans) and ishi-mame (stone-formed beans) in boiled adzuki beans. As the number of days during which the adzuki beans are treated at a constant temperature (60℃) is increased, the moisture content of the raw beans is lost, leading to the increased generation of gomu-mame and ishi-mame. The abundance ratios of normal beans, gomu-mame, and ishi-mame 7 days post drying were 59.7%, 28.0%, and 12.3%, respectively. The coefficients of water absorption of boiled beans were 139.2% for normal beans, 60.8% for gomu-mame, and 0% for ishi-mame, with even less water being absorbed with harder boiled beans. The results of boiled bean tissues showed that starch grains swell in the surface and inner layers of normal beans but do not swell in the surface layer of gomu-mame, which had slightly swelled starch grains in the inner layer. In contrast, starch grains did not swell at all in ishi-mame. This suggests that the hard beans in boiled beans may reduce the quality of beans by changing bean nodules via over-drying, leading to substantially lower water absorption, which prevents water from reaching starch grains.</p>
DOI： 10.5891/jafps.46.111
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Peptic Starch Content, Amylose Content, Free Sugar Composition and Amylases Activities Analyses of Food Chemical Characteristics of Conventional Beans from Hokkaido
NAKAZAWA Yozo, UNNO Tsugumi, MINAMI Kazuhiro, SAGANE Yoshimasa
Food Preservation Science 45 ( 6 ) 271 - 276 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> We determined the peptic starch content, amylose content, free sugar composition, and amylases activities of 20 varieties of conventional beans from Hokkaido. Multivariate analysis was conducted using the quantitative value for each ingredient. The result demonstrated that main factors, which had effects on the definite grouping and clustering into the individual varieties, included peptic starch and sucrose contents in addition to β-amylase and <i>α</i>-glucosidase activities.</p>
DOI： 10.5891/jafps.45.271
Books and Other Publications 【 display / non-display 】
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応用栄養学
南 和広 他（ Role： Joint author , スポーツと栄養おいて、エネルギー代謝や健康増進に関する部分を担当）
化学同人 2012.03
Language：Japanese Book type：Textbook, survey, introduction
第11章生活活動，スポーツと栄養
Honours, Awards and Prizes 【 display / non-display 】
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日本ウォーキング学術賞（江橋賞）
2012.06
Award type：International academic award (Japan or overseas) Country：Japan
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日本臨床生理学会 優秀論文賞
2009.10
Award type：International academic award (Japan or overseas) Country：Japan
Scientific Research Funds Acquisition Results 【 display / non-display 】
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2020年東京オリンピック・パラ心ピックに向けての熱中症予防対策
2015.04
科学研究費補助金 基盤研究(C)
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生活習慣の相互関係および生活習慣による遺伝 因子の変化が動脈硬化に与える影響の解明
2014.04 - 2017.03
科学研究費補助金 基盤研究(C)
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高齢者および小児・幼児における脱水・熱中症予防ケアの確立
2012.04 - 2015.03
科学研究費補助金 基盤研究(C)
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ストックを用いた運動に着目した生活習慣病お よび介護予防の効果とそのプログラム構築
2010.04 - 2013.03
科学研究費補助金 基盤研究(C)
Past of Commissioned Research 【 display / non-display 】
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スポーツ選手に対して甘酒の服用が運動中および運動後の生体に与える影響
2015.04
一般受託研究 The General Consignment Study
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甘酒の事前投与が持久的運動能力に及ぼす影響
2015.04
一般受託研究 The General Consignment Study
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マカによるサプリメント開発に対する基礎的研究
2015.04 - 2016.03
一般受託研究 The General Consignment Study
Committee Memberships 【 display / non-display 】
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日本ウォーキング学会 事務局長
2012
Committee type：Academic society
Social Activities 【 display / non-display 】
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網走市体育協会
2015.04
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オホーツク陸上競技協会
2015.04
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網走市陸上競技協会
2015.04