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

[Purpose] The purpose of this study was to assess whether elementary school children were able to learn the synergistic effects of umami flavor through the implementation of a sense of taste class for elementary school children.
[Method]The sense of taste class held for 182 elementary school children(age, 10-11 years old) in Kyoto city. The subjects assessed three type of broths: dried bonito(DB), kombu kelp(KK), and dried bonito-kombu kelp(DB-KK). The subject evaluated the broth for several factors: tastiness, umami flavor, aroma, fishy smell. In addition, the children were asked to write their own comments about what they had learned or noticed. There was a total of 147 healthy subjects for analysis.
[Result]The results of sensory evaluation showed that the children sensed umami flavor and tastiness more significantly in DB-KK broth than KK broth. They also evaluated that DB broth and DB-KK broth had a significantly better aroma than KK broth(both at p<0.05). The results of comment showed that 11 children(7.5%)wrote about their understanding of the fundamental taste umami and 31 children(21.1%)wrote about understanding the synergistic effect of umami flavor. These results suggest that the implementation of the sense of taste class is effective to learn the synergistic effects of umami flavor.

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Object
The number of allergic children has been increasing, and the correspondence is a problem in educational institutions. The necessity for each school to be informed of the food allergy of a child is critical, and an alternative approach to school lunches is necessary according to the current state of each school lunch facilities. The type of food that is the cause of the new onset of food allergies varies depending on the child’s age, but wheat has been identified as a type that consistently produces allergies from infancy to adulthood and is one of the three major causes of food allergies. Given this, I focused on the development of a confectionery that contains no wheat.
The development of a highly palatable cake without the use of flour was considered to have a significant social significance in the choice of food for future school lunch and restaurant industries; therefore, cake that was prepared using various alternatives to flour was compared and examined with those using flour.
Method
The alternative starch used was tapioca, cornstarch, potato starch, or white sorghum. The cakes were baked using the same measured amounts of starch, margarine, eggs, and sugar; baking powder was added to each. To unify the baking method, each mixture was baked as a pound cake. Appearance, the height of the central major axis, specific gravity, specific volume, moisture content, texture and Sensory evaluation were measured.
Results
Compared with the specific volume of flour, that of the cakes containing tapioca, potato starch, and white sorghum was small. The specific volume of cakes baked with cornstarch was similar to that of cake bakes with flour. Cakes baked with tapioca and potato starch showed low values for hardness and texture but their cornstarch and white sorghum values were similar to those of flour. These results showed that cakes made with cornstarch or potato starch were similar to those made with flour. Given these results, we might be able to develop a more palatable cake in the future.

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Aim With an aim to make a better quality of dietary life for elderly people, we studied about the way to cook tasty and easy-to-eat rice for elderly people, and developed a new rice cooker. Rice cooked with our newly developed rice cooker was esteemed to be soft, unsticky, and easy to swallow because rice does not remain in mouth and throat. In this study, components of starchy solution removed during rice cooking was examined. Then, from the perspective of nutrition, the cooked rice was compared with rice cooked with an ordinary cooker.
Method A newly developed rice cooker produced by Tiger Corporation was used. Rice was cooked in "saratto gohan" mode, meaning "smooth rice" mode, which uses a tray having a function of removing starchy solution. Then the rice was compared with rice cooked in a usual mode without the tray. General nutritive ingredients and the amylose/amylopectin ratio of the starchy solution, retrieved during cooking in the rice cooker, was measured. The texture was measured by using creep meter (YAMADEN RE2-3305) with an improved method of sample preparation.
Result Through measuring texture, uniform preparation sample was obtained by adding fixed weight with a plate. The results showed that rice cooked in "saratto gohan" mode was esteemed to be softer and unsticky, compared with rice cooked in a usual mode without the tray. The result of component analysis showed that decrease rate of carbohydrate was about 0.35 %, meaning no significant loss of nutrition.

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