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

(Purpose) Acyl esters of plant sterols(PSE) are widely distributed in plant oils and daily ingested from food. Although the chemical structures of plant sterols are similar to that of cholesterol, they are not absorbed from intestine. Focusing on the property of PSE as a solid fat, we evaluated PSE as a low calorie fat-substitute for bread and curry.
(Method) Two types of breads, sliced bread and butter roll, together with curry were prepared using PSE as a fat-substitute. The rheology of breads were analyzed using a rheometer Yamaden RE-3305. The breads and curry prepared using PSE were sensory evaluated.
(Results) In sliced breads which contained 4% fat, the substitution of shortening with PSE did not affect on either rheology nor sensory test. However, in butter roll which contained 16% fat, the substitution with PSE enhanced the coagulation of bread, but not cared for the flavor. The flavor of curry substituted with 100% PSE was not preferred, while the flavor of that substituted at half was acceptable.

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<Purpose> The previous paper suggested that sugar took a important role for reducing beany flaver of cookies used soybean protein isolate(SPI). In this paper, the proper mixing ratio will be estimated from the results of physical properties and sensory evaluation of the cookies selected by Scheff's simple lattice design
<Methods> Soybean protein isolate (SPI ;Fuji Technology Co. Ltd.), wheat flour(weak flour; Nisshin Milling Co.Ltd.), sugar (Nippon Milling Co. Ltd.), shortening (Nippon Milling Co. Ltd.), water added egg beated (1:1) were used as the ingredients of cookie dough. The dough was prepared by use of a speed cutter and baked at 160 deg C for 15 min.The thickness and breaking strength were measured by Tensipresser(Taketomo Electric). According to the standard of Scheff's lattice design, 10 points of mixing ratio of SPI, wheat flour and sugar were selected and prepared the cookies which had those 10 mixing ratio. Thickness, hardness and sensory evaluation of those cookies were measured.
<Results>The higher ratio of wheat flour in cookies used SPI was, the lower of hardness and beany flavor of cookies were. The higher ratio of sugar in cookies made the texture of cookies into more fragile and the beany flavor was reduced probably because of masking effect by Maillard reaction. The components derived from Maillard reaction was recognized in the cookie prepared after ingredient mixing ratio (3)by gas chromatograph analysis. The sensory evaluation showed that mixing points of (3)in Scheff’s lattice were the most preferable totally.

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<Purpose>Preparation of cookies used soybean protein is necessary to intake vegetable protein, beans, vegetables and dietary fiber recently shorten in young generation. In order to prepare nutritional and tasty cookies easily at home, optimum water addition, cooking process and baking temperature and time were investigated by measurement of physical properties and sensory evaluation.
< Methods> Soybean protein isolate (SPI), wheat flour, sugar, shortening, egg and distilled water were used to make cookies. Substitution sugar to torehalose, shortening to butter or margarine without salt was tried comparatively. Cookie dough was prepared by use of a speed cutter. Cookies were baked at 140-170C. Moisture analysis was determined by a moisture analyzer (A and D)physical properties were measured by a tensipresser (Taketomo Electric) and sensory evaluation was done by 7 graded evaluation method.
<Results>The beany flavor of cookies markedly eliminated with fragrant aroma in the cooking process of reducing moisture of the dough by baking at 160C for 15 min with sugar addition. It is
suggested that enough baking reduced moisture slowly and Maillard reaction of sugar-addition masked the unpleasant order. The elimination of beany flavor was not related to order to ingredient addition but to ingredient ratio of the dough. The substitution of butter for oil and torehalose for sugar increased flavor and taste of the cookies.

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Purpose: In 1999, to improve food security in Cuba, African catfish Clarias gariepinus were introduced. The hurricane "Michelle" hit the breeding facility in November 2001 and the alien invasive fish reached the natural fresh water environment such as Zapata swamp, a candidate of world heritage. To conserve the natural resources in Cuba, the promotion of catch and utilization of catfish meat as a food resource must be an efficient approach. The purpose of this study is to know if the catfish meat product is acceptable for Cuban people as a food material or not. Methods: Deep fried fish balls (partially with some vegetables) were prepared from frozen catfish meat. Tasting of the fish ball and ten kinds of commercial Japanese surimi products was performed. Results: Although the catfish product did not have enough elasticity (suwari), almost Cuban people felt it better than Japanese products. Among the Japanese products, fish sausages and imitation crab were preferred. For wide usage, the catfish product should be soft texture.

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