Takako　Koriyama

Researcher Information

Research funding number

• 20825369

J-Global ID

• 201801021328837043

Research Interests

• 抗酸化   硬化   豆   調理科学   食品科学   

Research Areas

• Humanities & social sciences / Home economics, lifestyle science

Association Memberships

• 官能評価学会   NPO法人 うま味インフォメーションセンター 会員   日本栄養士会   日本食品科学工学会   THE JAPAN SOCIETY OF HOME ECONOMICS   Institute of Food Technologists   The Japan Society of Cookery Science   

Published Papers

• Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder

  Takako Koriyama; Yuria Kurosu; Takahiro Hosoya

  Foods MDPI AG 14 (6) 927 - 927 2025/03
• Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols

  Takako Koriyama; Kumiko Iijima; Takahiro Hosoya

  Gastronomy MDPI AG 3 (1) 3 - 3 2025/02
• 産地別モリンガ（Moringa oleifera）の特徴と食への応用

  FFIジャーナル 230 (1) 52 - 58 2025/02
• Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions

  Takako Koriyama; Kiriko Teranaka; Michiyo Kumagai

  Foods MDPI AG 14 (3) 470 - 470 2025/02
• Effect of preheating temperature on vegetable hardening and extent of cell membrane damage based on the measurements of potassium ions eluted and electrical properties

  Michiyo Kumagai; Yuka Hosoda; Takako Koriyama; Midori Kasai

  Food Science and Technology Research Japanese Society for Food Science and Technology 30 (4) 521 - 529 1344-6606 2024
• Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread

  Takako Koriyama; Mika Saikawa; Yuria Kurosu; Michiyo Kumagai; Takahiro Hosoya

  Foods MDPI AG 12 (20) 3760 - 3760 2023/10
• Cookery science research on effective utilization of Mucuna beans

  KORIYMMA Takako

  工業技術 (45) 66 - 69 2023/02
• Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat

  Takako Koriyama; Kiriko Teranaka; Mitose Tsuchida; Midori Kasai

  Foods MDPI AG 12 (1) 92 - 92 2022/12
• Cooking characteristics and freezing / freeze-drying resistance of vegetable gel as a new food material

  Koriyama Takako; Ogawa Ayumi; Otahara Miho; Ohishi Kyoko; Kasai Midori

  日本家政学会誌 72 (2) 2021/02
• Effect of sodium bicarbonate on L-DOPA in the cooked products of Mucuna beans

  Koriyama Takako; Iijima Kumiko; Ehara Mizuki; Konishi Fumiko; Kasai Midori

  日本家政学会誌 71 (6) 392 - 400 2020/06
• The history of Mucuna beans and Color Characteristic

  Iijima Kumiko; Koriyama Takako; Kasai Midori

  日本家政学会誌 71 (5) 280 - 288 2020/05
• Influence of storage on the L-DOPA content and cotyledon tissue of Mucuna beans (Mucuna pruriens)

  KoriyamaTakako; Iijima Kumiko; Kasai Midori

  日本調理科学会誌 52 (4) 240 - 247 2019/08
• Influence of presoaking treatment on softening rate during cooking in various storage legumes

  Koriyama Takako; Kasai Midori

  日本家政学会誌 70 (5) 239 - 249 2019/06
• Study on the analysis of softening and/or hardening of dry legumes, and the influence of soaking treatment

  Koriyama Takako

  日本調理科学会誌 52 (3) 129 - 137 2019/06
• Effect of Pre-soaking Treatment on Softening and Hardening during Cooking of Stored Beans

  Takako Koriyama; Midori Kasai

  Food Science and Technology Research Japanese Society for Food Science and Technology 25 (3) 425 - 434 1344-6606 2019
• Kinetics of Cooking Presoaked and Unsoaked Dry Legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans

  Takako Koriyama; Yoko Sato; Kumiko Iijima; Midori Kasai

  Food Science and Technology Research Japanese Society for Food Science and Technology 24 (5) 767 - 776 1344-6606 2018
• Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris)

  Takako Koriyama; Yoko Sato; Kumiko Iijima; Midori Kasai

  Journal of Food Science Wiley 82 (7) 1546 - 1556 0022-1147 2017/06
• Study on Preparation Conditions and Changes in Antioxidant Activity ofMucuna Bean Miso

  Koriyama Takako; Iijima Kumiko; Konishi Fumiko; Sato Yoko; Kasai Midori

  Journal of Cookery Science of Japan The Japan Society of Cookery Science 50 (5) 174 - 181 1341-1535 2017

Books etc

• よくわかる調理学実習 : 流れと要点

  香西, みどり; 綾部, 園子 朝倉書店 2025/04 9784254611168 viii, 179p
• 流れと要点がわかる調理学実習 第4版 ―豊富な献立と説明―

  光生館 2024/03 9784332050469
• 栄養管理と生命科学シリーズ 食品学総論

  江頭祐嘉合; 森紀之; 小林謙一; 川上美智子; 小木曽加奈; 郡山貴子; 細谷孝博; 大桑(林)浩孝 (Joint work6章)理工図書 2022/02 9784844609070

Conference Activities & Talks

• ムクナ豆を活用した麹発酵甘味食品の還元糖とグルタミン酸の増加効果

  矢崎遥; 深澤美優; 郡山貴子

  日本調理科学会大会  2024
• 新規揚げ物調理器を用いた鶏唐揚げの調理特性

  深澤美優; 小山大成; 郡山貴子

  日本家政学会 第75回大会  2023

MISC

• ムクナ豆を活用した麹発酵甘味食品の還元糖とグルタミン酸の増加効果

  矢崎遥; 深澤美優; 郡山貴子  日本調理科学会大会研究発表要旨集  2024-  2024
• P077 Effects of Four Colors on Perceived Deliciousness, Taste, and Texture of a Pudding Among University Students

  Tomoko Osera; Takako Koriyama; Sae Okada; Nobutaka Kurihara  Journal of Nutrition Education and Behavior  54-  (7)  S54  -S54  2022/07

Awards & Honors

• 2018/03 学術奨励賞 生活科学系コンソーシアム
  
• 2015/05 食物学奨学金 お茶の水女子大学大学院
  

Research Grants & Projects

• The effect of roasting on the variation of functional components in various beans to expand the use of stored beans

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2023/04 -2026/03 

  Author : 郡山 貴子
• 低利用・未利用豆における機能性成分を利用した調理・加工操作

  東洋大学 井上円了記念研究助成：

  Date (from‐to) : 2022/04 -2023/03
• Studies on crepes of cookery science in Japan

  公益財団法人 飯島藤十郎記念食品科学振興財団：2021年度特定課題研究等助成金

  Date (from‐to) : 2022/04 -2023/03
• Examination of effective utilization of stored beans as a new cooking / processing method and new foodstuff with functional characteristics

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research Grant-in-Aid for Early-Career Scientists

  Date (from‐to) : 2019/04 -2022/03 

  Author : Koriyama Takako

   

  Beans stored under high temperature and high humidity do not tend to soften no matter how much they are heated, and their palatability decreases. This phenomenon is called hardening of beans. In this study, its mechanism and the cooking method corresponding to the harden beans were investigated. Focusing on the effect of "soaking" that is always performed in bean cooking, the water absorption rate and softening rate of harden beans were analyzed. From the obtained values, a cooking method was determined to avoid the occurrence of the curing phenomenona and predicted the optimum cooking time until the beans reached to the appropriate softness. In addition, stored beans showed significant changes not only in the seed coat but also in the composition and tissue of the cotyledon, which suggested that this also affected the functionality of the beans. From these facts, we obtained useful knowledge for effective utilization of stored beans in the future.

Other link

researchmap

https://researchmap.jp/koriyama.t