Purpose:

In the workplace where dietitians work, knife operation and technical skills are required. However, some entering students who aim to become dietitians are not good at knife operation. Therefore, as an educational institution, we are required to improve their operating skills through practical training, but due to coronavirus infection, they were unable to receive adequate training.

Our research team has attempted to "visualize" knife operation using MEMS motion sensors. By using this method, we can find the characteristics of each individual's knife operation. We thought that this would make it possible to provide objective guidance by clarifying the issues to be examined by each individual.

Methods

Operating characteristics were measured using a kitchen knife with a MEMS motion sensor attached for first-year students of the junior college. The individual characteristics observed in the recorded data were fed back to the students so that they could confirm their own specific issues, and based on the content of the instruction, which was reviewed in comparison with the characteristics of skilled workers and the content of the interview regarding knife operation, step-by-step instruction and practice were conducted. The results were compared with those before the instruction, and the effectiveness of the instruction was verified.

Results.

In the data before the learners' instruction, the roll axis movement tended to be larger than the pitch axis movement, but after the instruction, many of the learners showed a larger pitch/roll ratio. In addition, the characteristics that changed for all 12 learners before and after the instruction were that the pitch motion occurred behind the knife handle and that the blurring was reduced by pushing the knife forward while cutting, indicating a change in the learners' knife operation and awareness, which approached that of the skilled learners' data.

[Purpose] Elderly people sometimes suffer from protein malabsorption due to atrophic gastritis, including the malabsorption of vitamin B₁₂ (VB₁₂) as it bind with protein in food. Therefore, suitable cooked or processed foods that allow elderly people with reduced digestive capacity to digest protein in the stomach and release VB₁₂ are sought. In this study, we focused on ice cream containing egg yolk, and tried to evaluate the dessert as a source of VB₁₂ for the elderly. [Methods] VB₁₂ was cyanated and extracted from commercially made ice cream from four manufacturers as well as from handmade ice cream. VB₁₂ was quantified using the Lactobacillus required for growth of the vitamin. Furthermore, after performing an artificial gastric digestion test, the digested sample was fractionated into a protein-bound form of VB₁₂ and into a free form by gel filtration, subsequently; their proportions were determined. [Results] The contents of VB₁₂ in the four commercial ice creams were 0.3 to 0.4µg / 100g, respectively. VB₁₂ contained in homemade ice cream using cheap eggs was 0.3µg / 100g, and 0.9µg / 100g when expensive eggs were used. An artificial digestion test was performed using a handmade ice cream with expensive eggs having the highest VB₁₂ content, and the percentage of free VB₁₂ in the post-digestion sample was determined. The percentage of VB₁₂ in the egg yolk was 30±7%, which was higher (8%) than that obtained in similar experiments using raw egg yolk. This may be due to the fact that the agitation and freezing of the ice cream manufacturing process made it easier for the protein to be digested. Therefore, we thought that ice cream would be a suitable food in which the absorption VB₁₂ would be more efficient than by consuming raw egg yolk alone.

Object: Gramineae Zizania. Known as wild rice is a member of widely distributed in the region of north America and southern Canada. Previous studies reported that wild rice is rich in many nutrients such as proteins, dietary fiber and minerals compared to rice. However, wild rice is rarely on the market in Japan, and its physiological functions have not been clarified yet. In this research, we evaluated that palatability and acceptability of wild rice bread.

Method: First, we measured specific volumes of laboratory-made wild rice breads with different content rate of wild rice (0-50%) and wheat bread respectively by the rapeseed displacement method. Hardness, adhesiveness, and cohesiveness of those breads were measured using a creep meter. The results were analyzed by automatic analyzer and the mean and SD were calculated.

Result: The porosity was the greatest for bread with 0% wild rice content (100% wheat bread) was the greatest. The porosity was significantly decreased for breads with 30% or more wild rice content. In the mechanical characteristics, the hardness of breads with 10-20% wild rice content showed lower than that with 30-50% wild rice. The cohesiveness of bread was gradually decreased when the content of wild rice was increased from 10 to 30 %. On the other hand, the mechanical measurements at 40-50% wild rice-containing breads was not detectable because the samples were brittle and crumbled. We concluded that the change in swelling and mechanical characteristics with wild rice content was related to the decrease of gluten content with decreasing wheat content. It further needs to be examined the gelatinization property of wild rice bread in future as the starch of wild rice may also influence its mechanical characteristics. The color of the crumb part of tested breads decreased L* and increased a* and b* with increasing wild rice content, suggesting that the husk of wild rice may influence the color component of the wild rice bread.

[Purpose] In the process of clarifying the preparation conditions and confectionery characteristics of cakes and pie crust using rice flour, it was recognized that it was necessary to know the effects of water exchange values and the addition of auxiliary materials on rice flour. Therefore, in the first report, we compared the characteristics of dough and batter prepared with water or eggs, in the second report, with the batter prepared with sugar, and in this report, with respect to the batter prepared with oil, the characteristics of rice flour, cake flour, and bread flour dough were compared.

[Method] The mixing ratio of oil (canola oil) and rice flour, cake flour, and bread flour is basically 1: 1 (150g: 150g), and the amount of oil for the flour is 180g, 200g, 214.3g, 225g (150%, 200%, 250%, 300%). Oil (1/2 amount), powder (total amount), and oil (1/2 amount) were placed in a beaker in this order, and the mixture was stirred with a bar mix. The water content, water activity, viscosity, and Area Spread Test value (hereinafter referred to as AST value) were measured in the same manner as in the previous report.

[Result] 1) The water content was higher in the order of bread flour, cake flour, and rice flour, which had the highest water content, and decreased as the oil content increased. 2) The water activity was higher in the order of bread flour, cake flour, and rice flour, which had the highest water content, and the effect of the oil content was small. 3) The viscosity was higher in the order of rice flour, bread flour, and cake flour, and decreased as the amount of oil increased. 4) The AST value increased in the order of cake flour, bread flour, and rice flour, and increased as the amount of oil increased. Rice flour peaked at 200%, and cake flour and bread flour peaked at 250%. It increased with the increase in the amount of oil up to the peak point. but decreased slightly with the amount of oil above the peak point. From the above results, the effect of oil addition in the batter preparation was that the water content and water activity were affected by the water content of the powder itself and were not affected by the oil addition amount. The viscosity of the batter decreased due to the addition of oil, but the AST value peaked at 200% for rice flour and 250% for cake flour and bread flour.

Object

Rice malt is a product of solid-state cultivation in which rice materials containing starch and protein are cultured mainly with koji mold after pretreatment such as steaming, etc. In Japan, it has been used in the production of fermented seasonings such as miso, soy sauce, and sake. Koji contains numerous enzymes such as amylase and protease, which are thought to cause changes in texture through the breakdown of proteins, carbohydrates, and lipids, as well as an increase in umami and sweet tastes, thereby altering palatability.In this study, we believe that the properties and taste of the dough will change during the fermentation process of rice malt by replacing some of the flour with rice malt in baked pastries such as madeleines, and we aimed to investigate the effect of rice malt on madeleine dough.

Methods

Equal amounts of butter, sugar, eggs, and flour were used as ingredients. For the madeleines with malt added (malt group), we used Kisuke Kouji Power (Koujiya Honten) (malt), which is powdered malt, and the amount added was used to replace 30% of wheat flour. In the preparation method, the flour and malt were mixed and fermented at room temperature (24 ℃) for a certain period of time, and baking was done at 180 ℃ for 30 minutes. The fermentation time was set to 0, 2, 4, and 6 hours, and changes with fermentation time were also compared. The items measured were color difference, moisture content, texture in terms of rupture characteristics, sugar content, and sensory evaluation. The sensory evaluation was performed on 50 subjects using a 7-point grading system.

Results

The addition of malt resulted in a color difference that changed with the passage of fermentation time compared to the control group. Texture breaking characteristics showed a tendency for the maximum stress and total energy to decrease. Moisture content significantly decreased, sugar content increased, and sensory evaluation of palatability showed changes with fermentation time. These results indicate that the addition of rice malt to madeleines can change the properties and palatability of the dough.

Purpose

Egg whites are divided into two types: thick albumen and thin albumen. Compared to thin albumen, thick albumen contains more mucin’s content, and it is thought that the mucin forms a network that makes the egg white gelatinous, thus maintaining its high viscosity. In addition, there is much interest in the condition of concentrated egg white because its viscosity decreases as time passes after laying. However, there are few examples of studies on the properties of thick albumens, especially their effects on cooking. The purpose of this study was to compare aqueous egg white and thick albumen and to clarify the differences in their characteristics.

Material and Methods

Commercial eggs were cracked and the yolks and carruthers were removed using a separator. The egg whites were placed on a 20-mesh strainer, and the egg whites that passed through the strainer were considered thin albumens, and the egg whites remaining on the mesh were considered thick albumens. The structure of each egg white in its raw state was observed by scanning electron microscopy using a sample of each egg white fixed with glutaraldehyde and osmamic acid and dehydrated with ethanol. Dynamic viscoelasticity was measured for viscosity change, gel properties were measured for properties at break, and foaming height and stability were measured for foaming power.

Result

In structural observation, the thin albumens were structureless, whereas the thick albumens were observed to be layered. Next, in viscosity when the egg whites were heated, not much change was observed up to 60°C. However, there was a temperature at which viscosity increased rapidly. Thin albumens rose near 65°C, dropped once, and then rose again. When the egg whites were heated at 80°C to gelatinize firmly, there was little difference in rupture strength, but the compressive distance to rupture was greater for the thick albumens. The foaming power of the aqueous egg whites was higher than that of the thick albumens. When the foam was left to stand, the amount of water release was lower for the thick albumen.

Purpose: Coriander (Coriandrum sativum L.) is a spicy vegetable of the Apiaceae family native to the Mediterranean region. It is used in various dishes such as salads, stir-fries, and noodle soups, and is attracting attention in Japan. In previous studies, coriander is known to exhibit antioxidant activity. However, little is known about the changes in activity due to cooking. In this study, we aimed to elucidate the changes in antioxidant activity and the components that contribute to the activity of coriander as a result of cooking. Methods: Vegetable parts (leaves and stems) of coriander were cooked in two ways: stir-fried, and boiled. The cooked coriander samples together with an uncooked coriander were extracted with 50% methanol. In order to elucidate components in the uncooked sample, successive extractions and fractionation with solvents of various polarities and gel column chromatography were performed to purify and isolate the contained components. The antioxidant activity of the cooked samples and isolated components was measured by the ORAC method. Results and discussions: The water-soluble fraction of coriander showed strong antioxidant activity. Eleven isolated components were identified by various instrumental analysis. The contents of quercetin glycosides were high, and it was considered that they contributed to the antioxidant activity of coriander. Antioxidant activity was also measured for two cooked samples. As a result, it was found that stronger activity was observed in stir-fry than in the uncooked sample. On the other hand, boiling cooking showed a decrease in activity. However, no extreme decrease in activity was observed even in boiling. Therefore, it was suggested that coriander exhibits antioxidant activity in all cooking forms. HPLC analysis of each cooked sample showed no noticeable change in composition of ingredients contained. It was found that the quercetin glycosides contributed to the activity. In addition, the presence and activity contribution of caffeic acid derivative was also suggested. The caffeic acid derivative is currently under investigation.