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

The Japan Society of Cookery Science conducted a research study on “foods for special events and rites” as a special research related to “the regional characteristics of cooking culture and cooking science” for fiscal 2009 to 2011.
As expansion of this study, the author et al. carried out a questionnaire survey on “local dishes in the region” from the perspective of food education. Junior college students in nutritionist teacher-training course and nursery teacher-training course were surveyed.
This report is going to report on the survey results such as eating experience, eating situation and cooking situation of “GAMENI”, a local dish in Fukuoka prefecture. For people who have lived in Fukuoka for 10 years or more, they have a high percentage of eating experience. Regarding eating situation, some people eat it as an event meal on New Year's Day, while others eat it regularly. Regarding cooking situation, they have a tendency to eat homemade one. For all the surveyed students, 61.3 % of the nutritionist teacher-training course students can cook the dish against 31.9 % of the nursery teacher-training course students.
It would be necessary to continue learn-by-doing teaching such as cooking local dishes to inherit food culture to younger generation.

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“Aobanokoi” was grown with higher than normal addition of fertilizer. The grains were then harvested, milled, and used to produce Shiroishi dry noodles. After boiling, the break strength of the noodles peaked at seeds protein content of 10% - 12%, but tended to decrease when the protein content of the seeds exceeded 13%. With increased protein content, the percentage of gliadin fraction also tended to increase, with the gliadin fraction /glutenin fraction ratio exceeding 2 when the protein content exceeded 13%. It appears that the structure of the gluten weakens at high gliadin fraction /glutenin fraction ratios.

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Purpose: Rice cooked by a gas stove (called Sample S) and IH rice cooker (called Sample C) were compared using both sensory evaluation methods and physicality analysis methods. The mechanism and deterioration of the deliciousness of the rice were also discussed.
Method: A sample of cooked rice from the completion of the cooking cycle, “hot cooked rice”, and “cold, 6 hours passed rice”, were tested. Panels of 140 people were gathered for a tasting test in to check the ability to discriminate between tastes. Panels of 60 people were chosen from the test scores. Preference items and analytic items were evaluated. Preference items included deliciousness, appearance, aroma, taste, and texture. Analytic items included gloss, sweetness, wateriness, stickiness, springiness, and softness. Color was quantified by a spectrophotometer.
Results: There was significant difference between Sample S and C about deliciousness of “cold, 6 hours passed rice”, while “hot cooked rice” had no difference. The color of Sample S was found to be much whiter than Sample C. According to these results, it was found that a gas stove can cook 1) delicious rice as well as a rice cooker if the amount of rice is small, 2) white colored rice and its deliciousness deterioration is small. Meanwhile, these results indicate that use of the warm water for absorption in the IH rice cooker causes the deliciousness deterioration of Sample C.

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Physicochemical properties and stabilities of persimmon fruit emulsions were examined. Emulsions produced with 5-10 g persimmon fruit (oil and water,10 g respectively) were stable. Viscosity of the emulsion rose by calcium addition more than 0.2 mg/mL, but declined by acetic acid more than 0.1%.

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