Sakamoto Koji 坂本宏司

Researcher Number	80613017
Affiliation (Current)	2025: 広島国際大学, 健康科学部, 教授
Affiliation (based on the past Project Information) *help	2020 – 2021: 広島国際大学, 健康科学部, 教授 2015 – 2019: 広島国際大学, 医療栄養学部, 教授
Review Section/Research Field	Principal Investigator Basic Section 38050:Food sciences-related / Food science Except Principal Investigator Eating habits
Keywords	Principal Investigator 咀嚼・嚥下困難者食 / 酵素含浸 / 酵素 / 介護食 / 炊飯米 / やわらか大麦 / 酵素含有大麦 / 酵素含浸米 / 軟らか穀類加工品 / α－アミラーゼ … More / やわらか炊飯米 / 軟らかご飯 / 酵素含有麦 / 酵素含有米 / 介護用穀類 / 形状保持型介護食 / 食品 / 解凍 / 凍結 / 高齢者食 / 在宅介護 / 咀嚼 / 嚥下 / 凍結含浸 / 酵素拡散 / 咀嚼・嚥下 / セルラーゼ / ペクチナーゼ / 軟化 / 拡散 / 形状保持 … More Except Principal Investigator 嚥下調整食 / 食品 / におい / 官能評価 / スニッフィング / GC分析 / 凍結含浸法 / 嚥下食 / 京料理 / 和食 / 咀嚼障害 / 嚥下障害 Less

Research on the development of cooked rice and processed grain products for people with difficulty in chewing and swallowing using enzyme impregnationPrincipal Investigator
- Principal Investigator
  
  SAKAMOTO KOJI
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Hiroshima International University
Influence of change in odor on the palatability of swallowing modified diets
- Principal Investigator
  
  Manabe Mariko
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
Research on preparation of shape-retaining care food by enzyme impregnation using ice crystal inductionPrincipal Investigator
- Principal Investigator
  
  Sakamoto Koji
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Hiroshima International University
Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in Kyoto
- Principal Investigator
  
  Matoba Teruyoshi
- Project Period (FY)
  2014 – 2015
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kansai University of Welfare Sciences

All 2021 2020 2019 2018 2017 2016

All Journal Article Presentation Book Patent

[Book] 高齢者用食品の開発と動向2019
- Author(s)
  坂本宏司他
- Total Pages
  197
- Publisher
  シーエムシー出版
- ISBN
  9784781314082
- Data Source
  KAKENHI-PROJECT-16K07759
[Book] 五十部誠一郎監修,高付加価値化・生産性向上のための最先端食品加工技術2017
- Author(s)
  坂本宏司
- Total Pages
  10
- Publisher
  S&T出版
- ISBN
  9784907002671
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 凍結含浸法による形状保持軟化調理食品の嚥下移行食としての適応性2018
- Author(s)
  藤島一郎，重松　孝，金沢　英哲，西村　立，長尾菜緒，大塚純子，中津沙弥香，柴田賢哉，岩崎由香，渡邊弥生，梶原　良，坂本宏司
- Journal Title
  
  日本摂食・嚥下リハビリテーション学会雑誌
  
  Volume: 22 Pages: 97-107
- NAID
  130007613094
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 臨床試験で用いた凍結含浸法による形状保持軟化調理食品の力学特性2018
- Author(s)
  中津沙弥香，岩崎由香，渡邊弥生，梶原　良，柴田賢哉，藤島一郎，重松　孝，金沢　英哲，西村　立，長尾菜緒，大塚純子，神山かおる，坂本宏司
- Journal Title
  
  日本摂食・嚥下リハビリテーション学会雑誌
  
  Volume: 22 Pages: 8-9
- NAID
  130007614269
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 凍結含浸法により酵素処理された形状保持軟化ブロッコリーの品質に及ぼす加工プロセスの影響2017
- Author(s)
  中津沙弥香、柴田賢哉、坂本宏司
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 64 Pages: 150-156
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 凍結含浸法による形状保持型介護食の開発とその応用2017
- Author(s)
  坂本宏司
- Journal Title
  
  日本咀嚼学会雑誌
  
  Volume: 27 Pages: 2-9
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 凍結含浸法を用いた形状保持型介護食の開発とその応用2017
- Author(s)
  坂本宏司
- Journal Title
  
  日本調理科学会誌
  
  Volume: 50 Pages: 198-203
- NAID
  130006178038
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 凍結含浸法により酵素処理された形状保持軟化ブロッコリーの品質に及ぼす加工プロセスの影響2017
- Author(s)
  中津沙弥香、柴田賢哉、坂本宏司
- Journal Title
  
  日本食品工学会誌
  
  Volume: 64 Pages: 150-156
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K07759
[Journal Article] 機能性食品への凍結含浸法の応用2016
- Author(s)
  坂本宏司
- Journal Title
  
  日本調理食品研究会誌
  
  Volume: 22 Pages: 27-33
- NAID
  40021049924
- Data Source
  KAKENHI-PROJECT-16K07759
[Patent] 穀類加工品、穀類加工品の製造方法、および軟化穀類加工品の製造方法2020
- Inventor(s)
  坂本宏司、豊田文彦
- Industrial Property Rights Holder
  学校法人常翔学園、（有）クリスターコーポレーション
- Industrial Property Rights Type
  特許
- Filing Date
  2020
- Data Source
  KAKENHI-PROJECT-19K05937
[Patent] 食材への酵素導入方法2018
- Inventor(s)
  坂本宏司，豊田文彦
- Industrial Property Rights Holder
  坂本宏司，豊田文彦
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2018-015870
- Filing Date
  2018
- Data Source
  KAKENHI-PROJECT-16K07759
[Patent] 食材への酵素導入方法2017
- Inventor(s)
  坂本宏司，豊田文彦
- Industrial Property Rights Holder
  坂本宏司，豊田文彦
- Industrial Property Rights Type
  特許
- Filing Date
  2017-01-31
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] 酵素含浸を用いた咀嚼・嚥下困難者用炊飯米の開発に関する研究2021
- Author(s)
  坂本宏司、宮脇美幸
- Organizer
  第26・27回合同学術大会　日本摂食嚥下リハビリテーション学会
- Data Source
  KAKENHI-PROJECT-19K05937
[Presentation] Production of esthetically pleasing care foods using various enzyme impregnation2021
- Author(s)
  Koji SAKAMOTO
- Organizer
  World Dysphagia Summit、WDS, 2021
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K05937
[Presentation] Development of the softening nursing-care foods while still retaining the original sharp processed by freeze-thaw impregnation2019
- Author(s)
  Koji SAKAMOTO
- Organizer
  he 19th ARAHE Biennial International Congress,Traditional
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] お家で簡単にやわらか食材が作れる2017
- Author(s)
  坂本宏司
- Organizer
  日本栄養改善学会中国支部大会
- Invited
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] 新しい介護食のカタチ、2017
- Author(s)
  坂本宏司
- Organizer
  ふくおか高齢者向け食品開発研究会
- Place of Presentation
  中村学園大学
- Year and Date
  2017-03-24
- Invited
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] Development of the softening nursing-care foods while still retaining the original sharp processed by freeze-thaw impregnation2017
- Author(s)
  Koji Sakamoto
- Organizer
  The 19th ARAHE Biennial International Congress
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] 嚥下調製食への展開方法によるにおいの変化2017
- Author(s)
  平野早紀，辻本華音，坂本宏司，真部真里子
- Organizer
  （一社）日本調理科学会平成29年度大会
- Data Source
  KAKENHI-PROJECT-16K00832
[Presentation] 高齢者食開発の立場から咀嚼を考える2016
- Author(s)
  坂本宏司
- Organizer
  日本咀嚼学会第27回学術大会
- Place of Presentation
  広島大学
- Year and Date
  2016-11-06
- Invited
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] 凍結含浸法を利用したバリアフリー2016
- Author(s)
  坂本宏司
- Organizer
  東北電力管理栄養士セミナー
- Place of Presentation
  横手セントラルホテル
- Year and Date
  2016-08-03
- Invited
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] 凍結含浸介護食と要介護者のＱＯＬの向上2016
- Author(s)
  坂本宏司
- Organizer
  全国栄養士養成施設研修会
- Place of Presentation
  広島ガーデンホテル
- Year and Date
  2016-12-03
- Invited
- Data Source
  KAKENHI-PROJECT-16K07759
[Presentation] 凍結含浸法の開発と形状保持型介護食2016
- Author(s)
  坂本宏司
- Organizer
  日本食品機械研究会
- Place of Presentation
  近畿大学会館
- Year and Date
  2016-07-13
- Invited
- Data Source
  KAKENHI-PROJECT-16K07759

1. Matoba Teruyoshi (10027196)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
2. Manabe Mariko (50329968)

# of Collaborated Projects: 3 results

# of Collaborated Products: 1 results
3. Hara Tomoko (40192281)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 久保加織 (10190836)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

Sakamoto Koji 坂本 宏司

Research Projects

Research Products

Co-Researchers

Research on the development of cooked rice and processed grain products for people with difficulty in chewing and swallowing using enzyme impregnationPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Influence of change in odor on the palatability of swallowing modified diets

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Research on preparation of shape-retaining care food by enzyme impregnation using ice crystal inductionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in Kyoto

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] 高齢者用食品の開発と動向2019

Author(s)

Total Pages

Publisher

ISBN

Data Source

[Book] 五十部誠一郎監修,高付加価値化・生産性向上のための最先端食品加工技術2017

Author(s)

Total Pages

Publisher

ISBN

Data Source

[Journal Article] 凍結含浸法による形状保持軟化調理食品の嚥下移行食としての適応性2018

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 臨床試験で用いた凍結含浸法による形状保持軟化調理食品の力学特性2018

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 凍結含浸法により酵素処理された形状保持軟化ブロッコリーの品質に及ぼす加工プロセスの影響2017

Author(s)

Journal Title

Data Source

[Journal Article] 凍結含浸法による形状保持型介護食の開発とその応用2017

Author(s)

Journal Title

Data Source

[Journal Article] 凍結含浸法を用いた形状保持型介護食の開発とその応用2017

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 凍結含浸法により酵素処理された形状保持軟化ブロッコリーの品質に及ぼす加工プロセスの影響2017

Author(s)

Journal Title

Data Source

[Journal Article] 機能性食品への凍結含浸法の応用2016

Author(s)

Journal Title

NAID

Data Source

[Patent] 穀類加工品、穀類加工品の製造方法、および軟化穀類加工品の製造方法2020

Inventor(s)

Industrial Property Rights Holder

Industrial Property Rights Type

Filing Date

Data Source

[Patent] 食材への酵素導入方法2018

Inventor(s)

Sakamoto Koji 坂本宏司