[Objective]

White bread may cause difficulty in forming food bolus due to decreased saliva secretion by the elderly. Consuming fat-based spreads such as butter and margarine at the same time as bread is effective in improving the physical properties of the food bolus. In this study, it was examined whether mixing more fat and oil into the bread before baking would improve its ease of eating.

[Materials and Methods]

Bread was baked under the following three conditions, and the volume, weight, moisture content, and crumb texture were measured as characteristics of the baked bread. In addition, simulated food bolus were prepared and evaluated using crumbs from the baked bread.

1: Bread was baked with butter added at a ratio of 0-15% to flour.

2: Bread baked with butter, margarine, shortening, beef tallow, lard, coconut oil, and canola oil at a ratio of 5% to flour.

3: Bread was baked with canola oil mixed with 12-Hydroxystearic acid and heated once to solidify, or just mixed and baked in liquid form.

[Results and Discussion]

The results showed that the addition of 5% butter softened the food bolus by softening the bread crumb; however, increasing the amount further was not effective in improving the texture of the food bolus. Furthermore, the degree of expansion of the bread dough differed considerably depending on whether fat or oil was added. To analyze why fat expands bread more than oil, bread was baked using solidified and non-solidified canola oil and their properties were compared. The results showed that solidified canola oil expanded bread significantly more than liquid canola oil, although crumb hardness did not differ.

[Objective] Texture is an important characteristic that determines the deliciousness of bakery products, and it is important to objectively understand changes after baking and to control these changes. In this study, sensory evaluation of the differences in texture between freshly baked and stored croissant and melon-shaped bread was conducted based on the results of a questionnaire survey, with the aim of clarifying the relationship between texture and overall evaluation of both breads under different storage conditions.

[Methods] In the questionnaire, 55 texture evaluation terms extracted from previous studies were presented, and participants were asked to imagine the texture of croissants, melon-shaped bread, and bread based on their daily eating experiences, and to select all applicable terms (n=183, female university students in their 20s). The frequencies of the selected terms were tabulated, and the similarity of the terms was examined by cluster analysis. Next, sensory evaluation (n=18) was conducted using a graduated linear scale from -4 to +4. The control sample without storage, the control sample stored at different temperatures (4°C, 25°C) and times (24 h, 48 h), and the re-baked sample were used as samples of both breads for sensory evaluation.

[Results] Based on the results of cluster analysis of the questionnaire data, 55 texture terms were classified into 8 clusters. Based on the classification, 7 terms for croissants and 8 terms for melon-shaped bread were selected as sensory evaluation terms. The sensory evaluation results showed that there was no clear difference in the croissants depending on the storage temperature. Melon-shaped bread was evaluated differently depending on the storage temperature, with the increase in "stickiness" and "crumbliness" being more pronounced when stored at 25°C. In general, starch aging was inhibited by the temperature at which the bread was stored, but not by the temperature at which it was stored. Although refrigeration is generally considered undesirable for starch aging, the results of this study showed the opposite trend. These results suggest that the susceptibility of two bakery products to storage conditions differs depending on the type of bread.

[Objective] Among the causative substances of food allergies, chicken eggs are particularly common during infancy, posing a significant societal challenge for management and resolution. Ovomucoid (OVM), a major allergen in chicken eggs, has proven difficult to reduce in allergenicity due to its stability against heat and digestive enzymes. However, through collaborative research with Hiroshima University, we successfully produced chickens using genome editing technology to knock out the OVM gene. Previously, we confirmed the culinary suitability of eggs laid by these chickens, which do not contain OVM (referred to as allergen-reduced eggs), in recipes such as scrambled eggs, boiled eggs, pudding, and sponge cake. In this study, we aimed to develop recipes for confectionery preferred by children with egg allergies and evaluate their allergenicity.

[Methods] For comparison with allergen-reduced eggs, eggs laid by the same breed of wild-type chickens were used to develop recipes and conduct sensory evaluations of cookies, pudding, and madeleines. Cookies were made using boiled eggs processed into paste and freeze-dried into powder. Additionally, the reactivity between serum from egg-allergic patients and the test samples was confirmed using ELISA to evaluate allergenicity.

[Results] Allergen-reduced eggs could be used to make recipes similarly to normal eggs. Allergen-reduced eggs had a higher concentration of egg white protein and slightly higher heat coagulability compared to normal eggs, resulting in a tendency for pudding to become slightly firmer. The allergenicity of cookies made with boiled egg powder from allergen-reduced eggs and pudding made with raw allergen-reduced eggs was drastically reduced compared to normal eggs. Additionally, differences in allergenicity reduction were observed in madeleines made with allergen-reduced eggs depending on baking conditions.

[Introduction] Since around 1980, the emergence of new antimicrobial-resistant bacteria, caused by inappropriate use of antibiotics and other factors, has become a problem on a global scale. The emergence of multidrug- resistant bacteria and contamination of food products with antimicrobial-resistant bacteria have also been reported, thus calling for countermeasures based on One Health. In particular, vegetables and seafood are often eaten raw, which may lead to the creation of new antimicrobial-resistant bacteria in the human body. To clarify the risk of this transmission, this study investigated the distribution of antimicrobial-resistant Gram-negative bacteria and Vibrio spp. in retail seafood, and attempted to detect antimicrobial resistance genes.

[Materials and Methods] Antimicrobial resistance genes were detected using each strain isolated from 50 retail seafood samples reported last year (53 strains isolated by direct smear, 229 strains isolated by enrichment selection). Eicosaplex PCR method, which is a type of multiplex PCR, was used to detect antimicrobial resistance genes. We simultaneously detected β-lactamase, the main mechanism by which antimicrobial-resistant bacteria acquire resistance to antibiotics, and integron, one of the mobile genetic elements that horizontally transfers antimicrobial resistance genes to other bacteria.

[Results and Discussion] Among the direct smear isolates, CTX-M type extended-spectrum β-lactamase (ESBL) gene (bla_CTX-M) was detected in 7 strains (13.2%) and class 1 integron (intⅠ1) was detected in 1 strain (1.9%). Among the selected isolates after enrichment culture, bla_CTX-M was detected in 6 strains (2.6%) and intⅠ1 was detected in 9 strains (3.9%). The plasmid-mediated AmpC β-lactamase genes associated with ESBL and carbapenem-resistant Enterobacterales (CRE) were detected in 4 strains from direct smear isolation and 51 strains from selective isolation, and these genes will be identified by Octaplex PCR in the future.

[Purpose] Dashi is an essential base of Japanese cuisine, and while the appropriate dashi is sought for cooking, cooking based on the characteristics of dashi is also important. Regarding kombu dashi, a representative type of dashi, the characteristics of kombu as well as the water used for extraction are crucial factors that could characterize the dashi. This study focused on the characteristics of water used for kombu dashi extraction, and attempted to grasp the extraction behavior of kombu dashi based on the glutamic acid concentration, a key umami component in kombu dashi, as well as information from X-ray fluorescence, UV-VIS and infrared spectroscopic information.[Methods] We used Makombu (Hokkaido Higashi-Doi, Grade 1) and several kinds of mineral waters with varying levels of hardness (approximately 30 to 300) as experimental samples. A freezer bag containing 1 L of mineral water was heated in a water bath of a low-temperature cooking device (BONIQ Pro, Hayamashachu) and, after reaching the set temperature (60°C), 30 g of the kombu sample was added. Dashi was sampled every 10 minutes for up to 60 minutes after the start of extraction, and glutamic acid concentration and X-ray fluorescent, UV-VIS and infrared spectra were measured.[Results and Discussion] No significant impact of water hardness on the content and balance of extracted components in the dashi was observed. Therefore, focusing on the ionic components present in the water used for extraction, we conducted an extraction experiment using mineral waters with similar hardness but different ionic compositions. The experiment revealed that differences in ionic composition significantly affected the extraction behavior. Furthermore, principal component analysis based on normalized multispectral information of the dashi suggested that variations in the types and concentration ratios of anions and cations in the extraction water could have a significant impact on the extraction behavior.

Acknowledgments: Part of this study was financially supported by the Toyo Institute of Food Technology.

[Objective]Well-being, defined as a state of complete physical, mental, and social health and not merely the absence of disease or infirmity, has gained attention in recent years. It is increasingly used as an indicator of people's happiness, replacing Gross Domestic Product (GDP), a measure of economic prosperity. The five main elements of well-being—social, physical, career, financial, and community—are closely tied to the realization of diverse lifestyles, with dietary habits playing a significant role. This study defines 'cooking' as the entirety of meal preparation, including food selection and values towards food. We aim to investigate the role that cooking consciousness plays in consumer well-being.

[Method]We conducted an online survey targeting 1500 consumers, collecting data on their consciousness towards cooking and other life aspects (economic status, physical health, human relationships, community involvement, leisure activities), and subjective well-being using a scoring method. Firstly, to illustrate the relationship between subjective well-being and cooking consciousness, we calculated correlation coefficients for each score. Subsequently, after factorizing cooking consciousness, we determined its causal relationship with subjective well-being through multiple regression analysis.

[Results and Discussion]Cooking consciousness correlated with subjective well-being, similarly to consciousness towards economic status and physical health. Among the aspects of cooking consciousness, 'liking & enjoyment of cooking', 'information orientation', and 'family orientation' were found to enhance subjective well-being. Conversely, 'effort-saving orientation' negatively affected subjective well-being, while 'cooking skill & proficiency' had no impact. These results suggest that promoting experiences that make cooking enjoyable plays a crucial role in promoting individual well-being.

[Objective] Elements such as work, human relationships, economic situation, and leisure activities have been suggested to correlate with well-being. As Ajinomoto Co., Inc., we focus on the cooking experience. As a measure to get more people to cook, we focused on recipes, and aimed to reduce the burden of cooking and realize making cooking experience fun through easy-to-use recipe presentations. Therefore, we conducted a lifestyle survey about recipe browsing to explore the way of presenting recipes that leads to better cooking experiences.

[Method] We conducted an online survey targeting 1,000 consumers who cook, looking at a recipe at least once a month. We asked about the timing of recipe browsing, the information gotten in each timing, the advantages/disadvantages of using the recipe media while cooking, the steps where they are likely to fail in cooking, and the support they need for a better cooking experience. Then, we conducted Correspondence analysis to investigate the correlation between the failure process during cooking and the required support.

[Results and Discussion] The information which consumers want to get from recipes differed depending on the timing of recipe browsing, such as learning new recipes, thinking about menus, buying ingredients, preparing for cooking, and cooking. Also, while beginners and advanced users prefer video-based recipes, intermediates tend to prefer photo and text-based recipes, so we also suggest that the information they want to get from recipes varies depending on cooking skills. From these results, it was suggested that we could contribute to the improvement of well-being in cooking by changing the content and presentation method of recipes according to the timing of recipe browsing and the cooking skills of the viewer .

Objective: To develop food and seasoning that anyone can cook deliciously, it is necessary to observe the cooking behaviors of consumers and investigate the causes leading to good/bad outcomes. However, behavioral observation studies generally take much time and tend to have a small number of cases. To quickly conduct a larger number of behavioral observation studies and realize product development that is more in line with consumers' actual cooking situations, we aim to build a technology that estimates cooking behaviors from images taken from smartphones fixed to kitchen walls or similar places.

Method: We built a system that estimates cooking actions (such as cutting, stir-frying, etc.) by combining the outputs of an object recognition AI trained to recognize cooking utensils and a pose estimation AI that estimates the joint points of a person's body, from cooking videos. This system was used to analyze videos of cooking using specific seasonings.

Results: After analyzing videos of 68 women aged 20-60s cooking using CookDo® for Twice-cooked pork, we found that: 1) there are people who stir-fry vegetables in two halves as directed on the package and those who stir-fry all at once, 2) the time and workload involved in stir-frying does not change whether they stir-fry in two halves or all at once, and 3) in either case, they stir-fry for longer than the developers had anticipated. In addition, by quantifying the cooking actions based on the cooking videos, we confirmed that we could extract individuals who exhibit characteristic behaviors from the subjects.

[Objective] As global population increases, ensuring protein sources becomes critical. Edible insects offer an alternative protein source. This study examines drying characteristics essential for large-scale processing of edible insects and investigates viscosity changes when insect powder is added to seasoning liquids, along with its dispersibility in water.

[Methods] Drying characteristics of four edible insects (crickets, silkworms, grasshoppers, mealworms) were assessed between 60°C to 120°C. Acquired data were used for numerical drying simulations. Near-infrared reflectance spectra during drying were analyzed, and dispersibility in water was measured using a UV-visible spectrophotometer. Viscosity changes were observed when adding insect powder to seasoning liquids containing soy sauce, mirin, and sugar.

[Results] Edible insect drying displayed a convex upward trend during the falling-rate drying phase. The relationship between drying rate constant and temperature followed an Arrhenius-type equation. A falling-rate drying first-order model adequately represented the behavior. Principal component analysis suggested thermal denaturation during drying. Water dispersibility tests showed good solubility of cricket and grasshopper powders. Viscosity increased by approximately 10% for grasshoppers and mealworms.

[Purpose] The nori bento is said to have been derived from the nori dried bonito flakes bento, which was widespread in households in the showa 30era. It was a lunch box consisting of white rice topped with dried bonito flakes and sprinkled with soy sauce. In 1976, when the first Hokkahokkatei restaurant was opened, a modified version of the Nori bento was launched. Initially, grilled white meat fish (hoki in miso) was used as an ingredient, but this was later replaced by frozen fried white meat fish. Some time later, chikuwa tenpura was added. In this study, we investigated the ingredients, cooking and taste of nori bento with a focus on the two points of ‘taste’ and ‘food loss’, to gain insight into the essence of nori bento and to analyse the factors that determine them.

[Methods] Information was collected from the internet and books on bento chain restaurants, take-out restaurants and various recipes. The study also attempted to examine the ingredients, cooking, eating quality, regional characteristics and historical background of each of these.

[Results] As ingredients, rice, bonito flakes, seaweed and soy sauce were common. The most common ingredients were white meat fish (often fried) and chikuwa (often tempura). Seafood was the most common ingredient. It was inferred that this was due to the use of items that go well with seaweed as a combination of flavours and aromas. Combinations of rice and kelp (often tsukudani) are also common. The harmony of marine products, including nori, brings a sense of unity. Kinpira gobo (braised burdock root), egg omelet, fried chicken and shibazuke (Kyoto-style chopped vegetables pickled in salt with red shiso leaves) are also often used. Many of the details of seasonings are unknown, such as dashi soy sauce, mirin and tartar sauce. In the future, we plan to analyse the factors that determine the attractiveness of nori bento by comparing them with homemade cooked bento.

A comparison of potato salad from the Meiji and Taisho and early Showa eras was made in Japan

For the method, I checked the recipe in the cookbook and cooked it.

A variety of potato salad were made, not just mayonnaise.

[Purpose] There are various types of salt to which anti-caking agents or organic acids are added, and some of them change the pH of boiled water when used for cooking. Therefore, we selected representative salts that change the pH of boiled water from among commercially available salts and verified the characteristics of spinach boiled with 1% added salt and boiled water.

[Methods] Spinach samples were purchased several times at a supermarket in Tokyo, and four types of salt were used: “Pure Salt (special grade refined salt)”, “Tsukemonoen (pickling salt)”, “Cooking Salt (smooth type salt)”, and “Yukisio (powder salt)”. After boiling in water 10 times the sample weight or 1% salt water for 2 minutes, the spinach was dipped twice (for a total of 5 minutes) in the same amount of water as the boiling water and pressed by hand with “makisu (bamboo sushi mat)” so that the weights before and after heating were the same. The water after boiling was measured for pH, salinity, and color change (delta E*ab) before and after heating at normal temperature, and leaves ware measured for ascorbic acid (AsA) and nitrate (nitrate ion) using a reflectance spectrophotometer.

[Results] The pH of 1% brine varied with the type of salt (pH 4-10). The pH of boiling water was lower (pH 4-5.5) for Tsukemonoen and higher (pH 8-9) for Yukisio compared to no addition before and after heating. There was no change in pH for Pure Salt (pH 6). For some types of salt, boiling with added salt resulted in a darker water color and greater loss of components than boiling in water.