Rheological properties and sensory evaluation of Nata de coco were examined in the comparison of κ-carrageenan (C)-locust bean gum (L) 7: 3 mixed gel and konjac. Texture, rupture and creep measurements were carried out by Rheoner (Yamaden RE 3305) and sensory evaluation by the semantic differential method.
Nata de coco showed excellent hardness and slight cohesiveness, and the apparent stress and the permanent strain of Nata de coco were much larger than the C-L7: 3 mixed gel. Nata de coco seemed to be elastic and was hard to chew. The water in the gel of Nata de coco was expelled by pressure and the gel was deformed and internally fractured. Nata de coco was very similar to konjac except for‘crispness’ by sensory evaluation, for which it was judged to be tough and fibrous, and infeior to konjac.
It was clarified by the microscopic observation that the characteristic texture of Nata de coco was due to the network structure formed by thickening of cellulose fibers.

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The effects of whole wheat flour on the breadmaking properties of frozen dough by using freezetolerant yeast Torulaspora delbrueckii were studied. The blending ratios of whole wheat flour to bread making flour were 0,25,50,75 and 100%. Whole wheat flour had no detrimental effect on the total gas production or the internal gas content of frozen dough prepared with fixed moisture content, or with optimum moisture content. In the texturometry, the hardness of the non-frozen doughs prepared with optimum moisture content was constant, but that of the frozen dough was decreased according to blending ratio of whole wheat flour. The loaf volume of frozen dough prepared by blending whole wheat flour with optimum moisture content had a little detrimental effect, compared with that of non-frozen dough and the effect of additional water for bran was not observed. Sensory evaluation of frozen dough bread indicated that the replacement in the range of 25 to 50% with whole wheat flour was acceptable.

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We investigated the standardization of the conditions for roasting flour in an oven without using oil and fat, as an alternative method of making brown roux.
The results obtained were as follows:
1) The change of color of roux by roasting depended on the set temperature of the oven. The important factor was the control of roasting temperature and time.
2) The colors of roasted flour resembled those of soybean flour and rice bran. The objective indicator of the color difference between the roasted flour and the un-roasted one was ΔE: 31-36.
3) The sensory evaluation revealed that the recommendable conditions of roasted flour concerning the set temperature of the oven and the time of roasting were 180°C for 120 min,190°C for 60min and 200°C for 45min. Especially, the condition of 190°C for 60 min was the most desirable from the viewpoint of the quailty control and operational efficiency.
4) The diluted roasted roux (sauce) that was roasted for 5 min was definitely preferred to the one that was roasted for 120 min.
5) The apparent viscosity of each roasted flour was almost the same under the set temperature from 180°C to 200°C.
6) The taste of roasted flour was similar to that of brown roux.

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Culinary “arai” was prepared by washing the dorsal muscle of sea bass in water at 0°C for 5 min,18°C for 3 min and 49°C for 20 sec. The changes in content of ATP and its related compounds, glycogen and glycolytic metabolites were examined in “arai” of sea bass, together with the organoleptic ratings. The results obtained were as follows.
1. “Arai”prepared at 49°C shrank strongly, and ATP decreased and IMP increased remarkably.
2. After “arai” treatment glycogen was decomposed and fructose-1,6-diphosphate increased. Lactate was produced in large amounts in “arai”at 49°C; strong contraction energy is mainly due to the large amounts of ATP supplied through the rapid glycolysis.
3. The most suitable temperature for “arai” of sea bass was 46°C to 47°C.
4. The addition of calcium ion accelerated the decomposition of ATP and the formation of IMP.

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To develop a new cooking method for rapid rehydration of dried radish (strips of dried radish), several conditions for rehydration including a step of ultrasono-irradiation were studied. The conditions for the best rehydration were determined at 5,25 and 40°C and the effects of ultrasonication on physical properties and palatability of the cooked radish were investigated. The results were as follows:
(1) The amount of water absorbed into dried radish increased as the rehydration time goes up. The irradiated radish showed further improved swelling in shorter time and their tissues were softened faster than those in the control without irradiation.
(2) When rehydration was conducted under the suitable conditions at the water temperature of 25°C, no difference was observed between the subjects irradiated for 15 min and those soaked for 30 min without irradiation, with regard to in the contents of moisture, total sugar, free sugar, crude protein, free amino acids and ashes, and the remaining proportions of mineral components in both subjects were 81% for Ca,70% for iron and 69% or more for Mg.
(3) For texture characteristics, ultrasono-irradiated radish after cooking exhibited large rupture strain and chewiness than the control without irradiation. In addition, the permeability of seasonings was a little higher in ultrasono-irradiated radish and also the odor specific to the dried radish was somewhat decreased, resulting in superior taste evaluation.

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Components and gelatinization properties of two soft wheat flours and a hard wheat flour milled from domestic wheat (DW) were compared with those of a hard and a soft wheat flours milled from imported wheat (IW). The qualities of sponge-cake, pie crust and cream puff crust made from those flours were compared, too
The contents of free fatty acids in free lipids contained in flours milled from DW were higher than those in flours from IW. Both the maximum viscosity of flours from DW and the adhesiveness of the gels made from them were higher than those of a flour from imported soft wheat (ISW). Though the sponge cakes made from DW flours were inferior to that from ISW flour in the fineness and uniformity of grain, any significant difference in palatability was not observed between sponge cakes made from one of DW flours and ISW flour. The appearance and texture of the pie crust made from one of DW flours were almost similar to those from the mixture of hard and soft wheat flours milled from IW. The volume and sensory evaluation of cream puff crust made from three DW flours were entirely the same as those of ISW flour.

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The effective cooking method for tenderizing roasted meats was investigated. The hardness and mastication of roasted meats were measured by Reometer.
The addition of 1% of salt in cooking kept roasted beef and pork tender.
When the amount of salt added in cooking was lower than 1% or nothing, the pre-freezing method was effective, especially for tenderizing roasted chicken.

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[in Japanese]

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