Local Independent Administrative Institution Tottori Institute of Industrial Technology
| Booth No. | 4-012 |
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Demonstration
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We introduce upcycling techniques for food loss ingredients and our unique food tech.
We have been working on research and development for upcycling food loss materials, and foodtech through Tottori Prefecture project, the Food Tech Utilization Food Development Project. We will introduce how to use leftover agricultural products, sake lees, soybean pulp, and fish residues, as well as encapsulastion technology.
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| Product / Service |
Suggestions for Using Shiitake Stems Sake lees flavor modification technology Soybean pulp particle modification technology Soup stock made from seafood processing by-products Noodles made from broccoli scraps |
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| URL |
Presentaion
| Date | 11:00 11:05～ | Location | PL |
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| Title | Seasoning materials through upcycling of marine residues | ||
| Detail | This is a novel dashi ingredient produced by enzymatic hydrolysis of seafood processing by-products and wheat protein, designed to contain gamma-glutamyl (kokumi) peptides. It enhances umami depth, aftertaste persistence, and body, elevating the flavor of existing extracts and dashi bases. | ||
| Date | 11:00 11:05～ | Location | PM |
|---|---|---|---|
| Title | Seasoning materials through upcycling of marine residues | ||
| Detail | This is a novel dashi ingredient produced by enzymatic hydrolysis of seafood processing by-products and wheat protein, designed to contain gamma-glutamyl (kokumi) peptides. It enhances umami depth, aftertaste persistence, and body, elevating the flavor of existing extracts and dashi bases. | ||
| Date | 13:00 13:05～ | Location | PL |
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| Title | Technology development for utilizing sake lees in processed foods | ||
| Detail | Despite its high nutritional value and edibility, sake lees tend to be underutilized as an ingredient due to their alcohol content and distinctive odor. Here, we introduce examples of how sake lees are being utilized, focusing on technologies that reduce alcohol content and modify flavor to transform them into new products. | ||