Abstracts of the Annual Meeting of the Japan Society of Cookery Science

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The Annual Meeting of the Japan Society of Cookery Science, 2009

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Oral Presentation

Survey for serving of take out staple foods at home

Mioko Toyomitsu, Maira Komiya

Session ID: 1A-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1001.0

CONFERENCE PROCEEDINGS FREE ACCESS

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The teaching of school lunch in elementary school

Tomomi Ishii, Hiroko Nagano

Session ID: 1A-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1002.0

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Effects of size and mouthful amount of foods on chewing

Hitomi Fukuda, Tomoe Hirakawa

Session ID: 1A-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1003.0

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Research on the sense of diet and cooking and eating

Tomoko Hara

Session ID: 1A-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1004.0

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Study on rice intake of students

Takako Sawada, Masako Yamada, Yoshie Seto

Session ID: 1A-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1005.0

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Images of "Sake" and preferences among university students

Yoshiko Goto, Yusuke Ono, Rie Hirotsu, Kanae Ishida, Ayako Maeda, Nami ...

Session ID: 1A-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1006.0

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Food preference survey and sensory evaluation for cooked rice of hokkaido new rice variety yumepirika

Shinichi Yosida, Sakiko Fujikawa, Hideo Fujita, Mio Yokoe, Shuso Kawam ...

Session ID: 1B-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1007.0

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Effect of trehalose on the temperature-rise of microwaved rice

Yoshihiro Nishida, Bunji Kawabe, Shouji Ikegami, Noriyuki Saitou

Session ID: 1B-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1008.0

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Effect of temperature history during cooking on the amount of chemical components in barley grain

Saori Sugawara, Midori Kasai

Session ID: 1B-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1009.0

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Effect of mesh size of rice powder on cookery characteristics of rice noodle

Toshiko Fukunaga, Kaholi Osaka, Kumiko Nagashima, Ryoichi Hasunuma, Ay ...

Session ID: 1B-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1010.0

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Characterization of cook ability and organization structure of the improvement of fermented rice noodle

Kasumi Sato, Masashi Omori, Hiroko Nagano, Khamboonruang Chirasak, Miy ...

Session ID: 1B-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1011.0

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Basic cooking characteristics of rice and coarse cereal floures used as wheat substitution

Naoko Ibe, Syunsuke Ootubo, Yoshiko Wada, Atsuko Higo

Session ID: 1B-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1012.0

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Physical meaning of the parameters used for evaluating commercial food for the baby

Yukinori Sato

Session ID: 1C-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1013.0

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Effects of High Pressure Treatment on Physical and Sensory Properties of Processed Pork

Yunjung Kim, Tadayuki Nishiumi, Hiro Ogoshi, Atsushi Suzuki

Session ID: 1C-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1014.0

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Characteristic of soy milk foam by blowing microbubble

(2) Study of foam production methods on foam formation and stability

Mitsuyo Tsuge, Hiro Ogoshi

Session ID: 1C-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1015.0

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Analysis of the mechnaism for beta-lactoglobulin aggregation in the presence of cysteine using ultrasound spectroscopy and differential scanning calorimetry

Naoko Ohta

Session ID: 1C-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1016.0

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On the emulsion technology using the shock wave

Ayumi Takemoto, Asuka Oda, Hironori Maehara, Toshiaki Watanabe, Shiger ...

Session ID: 1C-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1017.0

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The shock wave transmitted at the speed that exceeds speed of sound generates the expansion wave by the density difference. Moreover, the sound wave velocity of the shock wave changes depending on the density difference. The shock wave is transmitted fast by the high density.Oil floats on water when water and oil are mixed, and the layer is formed. This is because the density of oil is lower than that of water. This density difference influences the sound wave velocity of the shock wave.Authors experimented on the shock wave load to the mixture of water and oil that formed the layer. The load of the shock wave has emulsified water and oil. This emulsification action is thought to be an influence into which the sound wave velocity of the shock wave changes. In this presentation, the experiment result and the consideration are described.

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The influence of the amount of Okara which is dried with superheated steam method to taste and physical properties of those cookies

Keiko Tou, Naoko Otsuki, Hitomi Takahashi

Session ID: 1C-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1018.0

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Effect of the heating time on taste and texture of spf pork

Hitoshi Mitsumori, Keiko Kamada

Session ID: 1D-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1019.0

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Effects of frying conditions on structural change of fried chicken meat

Atsuko Kobayashi, Kiyotaka Miake, Masaaki Sugiyama, Takahiko Higasa, T ...

Session ID: 1D-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1020.0

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Effect of baking temperature on juiciness and palatability of hamburger steak when cooking by a superheated steam oven

Takako Okuyama, Tetsuyo Isimura, Makiko Katayose, Aiko Sakaue, Reiko N ...

Session ID: 1D-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1021.0

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Quality of onion grown in Awaji island

Takuya Ogawa, Tetsushi Ooshio, Kinoe Ogawa, Shoji Kobayashi, Kousuke N ...

Session ID: 1D-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1022.0

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The change of gustatory componen of mashroom and shiitake mushroom by the difference in the drying conditions t

Hidetoshi Aoki, Yuu Daikokuya, Yusuke Ebina, Naoki Naijyou

Session ID: 1D-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1023.0

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Salty taste enhancement effect of mineral fraction from a cheese whey

- Evaluation using electrophysiological experiments with taste cells of the blowfly -

Naoko Kataoka-Shirasugi, Arisa Minami, Keisuke Suzuki, Yasutaka Muraka ...

Session ID: 1D-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1024.0

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A survey of university students' dietary environment and cooking skills at the entrance

Junko Sonoda, Maika Ono, Megumi Sugihara

Session ID: 1E-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1025.0

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New college students' recognition levels of terminology for cooking and cutting

eiko futatsugi, hiroko ikeda, junko sonoda

Session ID: 1E-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1026.0

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Effects of sharpness in Japanese kitchen knife on emg activities and a load work during peeling a radish in experts

Masafumi Wakayama, Akira Ii, Yoshifumi Nishimura, Masashi Kume, Akemi ...

Session ID: 1E-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1027.0

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Study on the cook's psychology and behavior

-The measurement of the cook's psychology affected by the shape and usage of seasoning-

Kazumi Tateyama, Chinatsu Kasamatsu

Session ID: 1E-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1028.0

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Study on the cook's psychology and behavior

-Effects of chef's "pan flipping" technique on the temperature of ingredients and pan in the Chinese stir-fry cooking-

Hiroya Kaswasaki, Yoko Akagi, Chinatsu Kasamatsu, Yoshimitsu Aoki

Session ID: 1E-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1029.0

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The words to express the palatability of foods

Oishinbo"">Study in the comic book "Oishinbo"

Akiko Okazaki, Mayumi Togu, Keiko Tomita, Motoko Matsui, Kimiko Otani

Session ID: 1E-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1030.0

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Specific property of preference in fish sauce prepared from flying fish

Tomoko Shindo, Haruo Oda, Jo Shindo

Session ID: 2A-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1031.0

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The survey on the cooking style of Japanese and Chinese young generation, 20's-30's.

Aiko Kobayashi, Aya Matsuyama, Satoshi Morikawa

Session ID: 2A-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1032.0

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Free amino acid composition and bacteria isolated from furu

Masako Ishikawa, Yuko Kawakami, Tokiko Mizuno, Chin-Chen Lin, Kenshiro ...

Session ID: 2A-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1033.0

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Application of early modern times food cultural histry stydy in the iocal revitalization project

In the case of Kumamoto Castle 400th Anniversary Projects and food reconstruction from recipe book in the early modern times RYORIKATAHI

Nobuko Hashizume

Session ID: 2A-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1034.0

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The birth and development of common cookhouses at the dawn in modern in Japan

On an analysis of Mikawa Orimono Kyoudousuijiba's materials

Keiko Baba, Noriko Nakano

Session ID: 2A-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1035.0

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Consideration of the food culture to watch in fujinnotomo

From early period of showa before the war about until period

Yukiko Ishihara, Misuzu Tateno, Hiroko Okubo

Session ID: 2A-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1036.0

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Shape forming process of "Konashi" and "Azuki bean paste"in Kyogashi-sweets

Akemi Hamada, Akihiko Goto, Atsutaka Sasaki, Kenji Uemura, Tatsunori T ...

Session ID: 2A-p1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1037.0

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Actual condition and various component of homemade Miso produced in Fukushima prefecture

Yuko Abe, Yumiko Ishimura, Tokiko Mizuno, Takeshi Sumino

Session ID: 2A-p2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1038.0

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Production technique of experimental shimimochi

Kumiko Nagashima, Mutsumi Ogawa, Atsuko Shimada

Session ID: 2A-p3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1039.0

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Survey of the intake of cooked rice and rice gruel with sweet potatoes in the three ages.

Mika Tsuyukubo, Katsue Ishii

Session ID: 2A-p4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1040.0

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Research of kids menu of fast food shops

Mieko Kagawa

Session ID: 2A-p5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1041.0

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In order to research the kids menu of fast food shop, three kinds of fast food shops were selected. We ordered the kids menu of each shop, and compare the set menu of children. Each shop had the set menu with hamburger, potato, drink, and toys. Hamberger of Macdonald shop was biggest of all. Mos burger shop selected the special organic vegetables and chicken for kids menu. Berger of Lottelia shop was juicy. Each shop had a specific characters of kids menu.

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Menus-making to promote the health for managers on the view of the dietary life

Miki Hiemori, Takayo Kawakami

Session ID: 2A-p6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1042.0

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Behviour of phospholipid during pasting of wheat flour

Tuohuti Rukeyanmu, Aiko Ueda, Sumi Sugiyama, Masataka Ishinaga

Session ID: 2B-a1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1043.0

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Effect of steaming on lipid distribution and rheological properties of yolk and cream-rich custard pudding

Satomi Nomura, Sumi Sugiyama, Masataka Ishinaga

Session ID: 2B-a2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1044.0

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The development of the mousse product for senior citizen, and evaluation of these physical properties by creep analysis.

Shinichi Takeyama, Ryo Toyama

Session ID: 2B-a3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1045.0

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Influence of the thickening agent exerted on masticatory function

Atsuko sagawa, Eriko kogure, Aya nakashima, Ito murakami, Naoki kobaya ...

Session ID: 2B-a4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1046.0

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Effects of various kinds of fermented liquid and processes on physical properties and antioxidative activity of spelt wheat breads

Noriko Kita, Keiko Nagao

Session ID: 2B-a5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1047.0

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Rheological characteristic of the batter and Sobagaki made of mesh controlled buckwheat

Rie Awatsuhara, Hiromi Ishikawa, Keiko Nagao

Session ID: 2B-a6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1048.0

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Properties of sponge cakes containing lipoxygenase-free soybean flour

Kanako Fujino, Ikuko Hisazumi, Takushi Tokunaga, Toshimichi Maeda, Kaz ...

Session ID: 2B-a7
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1049.0

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Characterization of quinoa starch and its pasting properties

Sanae Osako, Nobuhiro Nagasima, Hiroshi Ishida, Sanae Okada

Session ID: 2B-p1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.1050.0

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