Ohishi Kyoko 大石恭子

… Alternative Names

大石恭子オオイシキヨウコ

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Researcher Number	40372908
Other IDs
Affiliation (based on the past Project Information) *help	2021 – 2023: 和洋女子大学, 家政学部, 教授 2018 – 2020: 和洋女子大学, 家政学部, 准教授 2008: 聖徳大, 人文学部, 助教 2006: 聖徳大学, 人文学部, 助手 2005: 聖徳大, 人文学部, 助手
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits, studies on eating habits Except Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator 炊飯 / 官能評価 / 吸水 / びっくり炊き / 糊化度 / テクスチャー / Browning Index / さし水 / 玄米 / タンパク質 … More / デンプン / 炊飯液 / 米飯 / 物性 / 老化 / pH / 米 / オーブン / ケーキ / スチームコンペクションオーブン / 過熱水蒸気 / 加熱 / 食品 … More Except Principal Investigator 低温調理 / タンパク質変性 / ｐH調整 / 魚介肉タンパク質 / 変性 / 加熱温度 / 魚肉タンパク質 Less

魚介肉タンパク質の変性制御を活用した新規調理法の構築
- Principal Investigator
  
  米田千惠
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Chiba University
吸水促進に着目した玄米の新規炊飯方法の提案と応用的利用での検討Principal Investigator
- Principal Investigator
  
  大石恭子
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Wayo Women's University
Effect of cooking water in a broad pH from acidic to alkaline condition on the quality of cooked ricePrincipal Investigator
- Principal Investigator
  
  Ohishi Kyoko
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Wayo Women's University
過熱水蒸気を利用した焼き調理の特徴の解明Principal Investigator
- Principal Investigator
  
  大石恭子
- Project Period (FY)
  2008
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Seitoku University
高温蒸気を食品の調理に利用することの有効性Principal Investigator
- Principal Investigator
  
  大石恭子
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Seitoku University

All 2023 2022 2021 2020 2005

All Journal Article Presentation

[Journal Article] Effect of Adding Water during Cooking Brown Rice in <i>Bikkuridaki</i> method on the Cooking Properties and the Qualities of the Brown Cooked Rice2023
- Author(s)
  渋沢ひかり、大石恭子、大田原美保、香西みどり
- Journal Title
  
  Journal of Cookery Science of Japan
  
  Volume: 56 Issue: 3 Pages: 123-131
- DOI
  10.11402/cookeryscience.56.123
- ISSN
  1341-1535, 2186-5787
- Year and Date
  2023-06-05
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21K02136
[Journal Article] Research on the cooking method of brown rice named ''Bikkuridaki''2022
- Author(s)
  林倖穂、大石恭子
- Journal Title
  
  Abstracts of the Annual Meeting of the Japan Society of Cookery Science
  
  Volume: 33 Issue: 0 Pages: 79
- DOI
  10.11402/ajscs.33.0_79
- Language
  Japanese
- Open Access
- Data Source
  KAKENHI-PROJECT-21K02136
[Journal Article] Cooking Water pH Differences Influence the Physical Properties, Protein and Starch Modifications in Cooked Rice2020
- Author(s)
  大石恭子、金成はるな、大田原美保、香西みどり
- Journal Title
  
  Journal of Cookery Science of Japan
  
  Volume: 53 Issue: 3 Pages: 197-206
- DOI
  10.11402/cookeryscience.53.197
- NAID
  130007854023
- ISSN
  1341-1535, 2186-5787
- Year and Date
  2020-06-05
- Language
  Japanese
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K02226
[Journal Article] Correlation of Physical Properties and Initial Staling of Cooked Rice with the pH of Cooking Water2020
- Author(s)
  大石恭子、金成はるな、大田原美保、香西みどり
- Journal Title
  
  Journal of Cookery Science of Japan
  
  Volume: 53 Issue: 2 Pages: 98-106
- DOI
  10.11402/cookeryscience.53.98
- NAID
  130007833159
- ISSN
  1341-1535, 2186-5787
- Year and Date
  2020-04-05
- Language
  Japanese
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-18K02226
[Journal Article] 家庭用オーブンに過熱水蒸気を利用することの効果-ケーキ焙焼の場合-2005
- Author(s)
  大石恭子, 渋川祥子
- Journal Title
  
  日本調理科学会平成17年度大会要旨集
  
  Pages: 67-67
- NAID
  130007013337
- Data Source
  KAKENHI-PROJECT-17700570
[Presentation] 玄米炊飯法「びっくり炊き」におけるさし水の諸条件の比較2023
- Author(s)
  林倖穂, 大石恭子
- Organizer
  2023年度大会（一社）日本調理科学会
- Data Source
  KAKENHI-PROJECT-21K02136
[Presentation] 炊飯過程におけるタンパク質の変化と米飯のおいしさとの関係について2023
- Author(s)
  大石恭子
- Organizer
  2023年度大会（一社）日本調理科学会
- Invited
- Data Source
  KAKENHI-PROJECT-21K02136
[Presentation] 玄米炊飯の「びっくり炊き」におけるさし水が飯の性状に及ぼす影響2021
- Author(s)
  渋沢ひかり, 大石恭子，大田原美保, 佐藤瑶子, 香西みどり
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-21K02136
[Presentation] 圧縮米飯粒法を用いた玄米飯の性状評価2021
- Author(s)
  福原美鶴, 大田原美保, 大石恭子, 佐藤瑶子, 香西みどり
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-21K02136

1. 香西みどり (10262354)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. 米田千惠 (20361404)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Ohishi Kyoko 大石 恭子

大石 恭子 オオイシ キヨウコ

Research Projects

Research Products

Co-Researchers

魚介肉タンパク質の変性制御を活用した新規調理法の構築

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

吸水促進に着目した玄米の新規炊飯方法の提案と応用的利用での検討Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Effect of cooking water in a broad pH from acidic to alkaline condition on the quality of cooked ricePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

過熱水蒸気を利用した焼き調理の特徴の解明Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

高温蒸気を食品の調理に利用することの有効性Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Effect of Adding Water during Cooking Brown Rice in <i>Bikkuridaki</i> method on the Cooking Properties and the Qualities of the Brown Cooked Rice2023

Author(s)

Journal Title

DOI

ISSN

Year and Date

Language

Data Source

[Journal Article] Research on the cooking method of brown rice named &apos;&apos;Bikkuridaki&apos;&apos;2022

Author(s)

Journal Title

DOI

Language

Data Source

[Journal Article] Cooking Water pH Differences Influence the Physical Properties, Protein and Starch Modifications in Cooked Rice2020

Author(s)

Journal Title

DOI

NAID

ISSN

Year and Date

Language

Data Source

[Journal Article] Correlation of Physical Properties and Initial Staling of Cooked Rice with the pH of Cooking Water2020

Author(s)

Journal Title

DOI

NAID

ISSN

Year and Date

Language

Data Source

[Journal Article] 家庭用オーブンに過熱水蒸気を利用することの効果-ケーキ焙焼の場合-2005

Author(s)

Journal Title

NAID

Data Source

[Presentation] 玄米炊飯法「びっくり炊き」におけるさし水の諸条件の比較2023

Author(s)

Organizer

Data Source

[Presentation] 炊飯過程におけるタンパク質の変化と米飯のおいしさとの関係について2023

Author(s)

Organizer

Data Source

Ohishi Kyoko 大石恭子

大石恭子オオイシキヨウコ

[Journal Article] Research on the cooking method of brown rice named ''Bikkuridaki''2022