31種類の米の詳細な官能検査および理化学的測定を行い,米の総合的なおいしさと物性値の関係を検討した。
1.甘味は,分析型,嗜好型検査ともに総合的な食味との相関が0.88,0.92と高いが,試料間の差が小さかった。
2.味は,味の好ましさと総合的な食味との間に0.95と高い相関がみられたものの,味の強弱と総合的な食味の相関が0.23と低く,かつ分析型と嗜好型検査の相関が低かった。
3.重回帰分析を行った結果,総合的な好ましさは,粘りの好ましさ,甘味の好ましさ,白さ,透明感の4項目で表され,重相関係数は0.97と高い値であった。
4.総合的な好ましさに高い寄与を示す粘りの好ましさ,透明感,白さを理化学的測定値に置き換えた。粘りの好ましさはアミロース,精米の千粒重および整粒率で,透明感はL値と入射角60℃,75℃の光沢度で,白さは白度とb値,で表すことができ,重相関係数は0.87,0.66,0.71であった。
5.米飯の総合的な好ましさは,アミロース比,L値,光沢度(60℃)の3項目で表すことができ,重相関係数は0.76であった。

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本研究は,米飯の食味を客観的に評価することを目的としている。前報では,31種類の米を試料として官能検査を行い,外観も含めた理化学的測定により,米飯の食味を客観的に評価する方法を確立した。本報では同じ試料を用いて,米の呈味に関与すると思われる全粒部および外層部の成分を測定した。その結果を前報の米飯の食味の客観的評価法に加えることで,精度を一層高めることができた。
1.各成分の外層部への外在率を検討したところ,水分はいずれの試料も一様に分布していたが,たんぱく質,Mg,K,全糖,還元糖,遊離糖,遊離アミノ酸はいずれも外在率が13%より高く,米外層部に偏在していることが明らかになった。
2.米飯の総合的な好ましさと高い相関がみられた甘味の好ましさを,全粒部全糖,外層部シュクロース,全粒部フェニルアラニンの3項目で表すことができた。
3.米飯の総合的な好ましさは,外層部シュクロース,L値,アミロース比の3項目で表すことができ,重相関係数は0.85であった。前報の物理的要因から求めた客観的評価式(重相関係数:0.76)より,米飯の総合的な好ましさをよりよく評価できることが明らかになった。

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In order to establish the cooking condition of “Nashi-modoki” (mock-pear), rheological properties, sensory evaluation and microscopic observation of the potato cooked in boiling water or 30% vinegar solution were investigated under various conditions (e. g. cooking time and cut-size of potato).
The results are as follows:
1) When starch granules in potato were gelatinized in boiling water, crispness of potato was lost because of softening of the tissue.
2) By boiling the potato in 30% vinegar solution for 7-10 minutes, the crispness in sensory evaluation was found, and only little changes in cell walls were observed in microscopic examinations.
3) Effects of the cutting size and the boiling time on crispness of potatoes cooked in 30% vinegar solution were investigated. As a result, it was found that the crispness of “Nashi-modoki” was kept at the wider range of boiling time when the potato was cut in the thiner size.

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This study clarifies the cooking methods used for sesame seeds throughout the world. Answers to a questionnaire were received from 252 persons in 38 countries during January-March 1993, and literature research was conducted on “Sekai no tabemono” published by Asahi (1980-1982) and on “Africa and Arab cooking”.
In East Asia, both white and black seeds are used for cooking in the whole, rough ground or paste form. On the other hand, in the Near and Middle East, mainly the white seeds are used in the paste form. The difference in the usage of sesame between the two regions seems to principally depend upon the degree of grinding.
South Asian people often eat sesame seed, although its characteristic usages as a food was not clear from this examination. In North America, only the granular type of sesame seeds are used, while in Europe and South America, very little use of the seeds was found.
It is apparent from these investigations that the use of sesame depends on the dietary culture established in each area of the world.

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Qualities of sesame seeds differing in colors of the husks were examined at the points of pigments of husk, a roasting odor, palatability of roasted sesame and antioxidative activity of roasted sesame oil. The pigments of husk were extracted and examined by spectrophotometer and thin layer chromatography. The head space volatiles of roasted sesame seeds with white, black or gold husks were analyzed by gas chromatography and their aroma concentrates were analyzed by gas chromatography-mass spectrometry. Their palatabilities were evaluated by sensory tests using riceballs and crackers. The antioxidative activities of three roasted sesame seed oils were investigated by weighing method and the peroxide value. The results were as follows;
1) The husk of gold sesame had a yellow pigment which was not included in that of white or black sesame.
2) The roasted black sesame seeds which had a heavy odor were not preferable and the rosted gold sesame seeds which had a mild fragrant and sweet aroma were preferable.
3) The antioxidative activity of roasted black sesame seed oil was the strongest in three samples.
4) It seems to be preferable that roasted gold sesame seeds having antioxidative activity and nutty flavor are used in the sameway as other kinds of nuts.

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The suitable conditions of cooking for three kinds of branded rices, i. e., Hitomebore, Koshihikari, and Sasanishiki were investigated by controlling the amounts of water added. While Koshihikari and Sasanishiki are popular as rice with good palatability variety, the properties of Hitomebore have little been examined.
The results obtained were as followes:
The component contents of amylose, crude protein, potassium and magnesium in the above three kinds of rices showed the good effects on the taste of cooked rice. Moreover, the relationship between the properties of cooked rice and the increase of rice weight on cooking was revealed. When the weight of cooked Koshihikari was 2.16-2.36 times that of uncooked rice, the better tastes of cooked rice with moderate hardness and stickiness were given. For Sasanishiki the desirable tastes with moderate hardness were given by reducing the increase of rice weight on cooking. On the other hand, for Hitomebore the desirable tastes with moderate softness and stickiness were given by raising the increase rice weight on cooking.

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