The temperature shift of butter sponge and pound cakes which were prepared by different ways and had same ingredient had been reported but the specific gravity of these batters was different and had influence on the temperature shift. The batters of sponge, butter sponge and pound with same specific gravity were made by controlling the degree of beating. The effect of with or without butter and ways for making batter on the inner temperature shift and the form of cake were studied. Rheological properties of batter were evaluated by using a rheometer and measuring the flow quantity of batter. Two kinds of model baking system were thought out because the rheological properties of batter were different, and the inner temperature elevation of batter was measured.
The results were as follows: 1) The batter beaten little became soft and the flow quantity was increased.2) In model baking system, the temperature elevation of the batters with same specific gravity was fastest in sponge cake among three types, and no difference was found between butter sponge and pound cake. What mattered here was the ingredient rather than the way of making.3)The form of cake was not decided by the way of making but by the temperature shift in the batter, and it was more influenced by the specific gravity than the ingredient of batter.

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Effects of heating and drying treatments and storage at 5°C on flying fish lipids were studied. The mean values of fish weight after the following treatments tended to decrease mainly due to moisture loss. The amounts of phospholipids decreased and those of free fatty acids increased by treatments, especially in sun-drying and during the subsequent low temperature storage (p<0.01). Peroxide values increased significantly in sun-drying (p<0.01). Carbonyl values of lipids in the sun-dried whole fish were higher than those of others. Thiobarbituric acid values of lipids in oven-baked fish were almost the same levels as fresh one, while those values of oven-baked, and dried whole fish increased with storage period. There was a tendency to decrease in polyenoic fatty acids and to increase in saturated and monoenoic fatty acids by sun-drying. These results revealed that lipid oxidation occurred by sun-drying and during the subsequent low temperature storage.

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The changes of the meaning of “cooking” were studied with descriptions about its definition, objective and method, selected from the special books on food science since Meiji era. These changes were divided into five periods based on their characteristics. It was summarized as follows.
(1) From early years through middle years of Meiji era: Food scientists theoretically taught the people how to cook meat as new food materials. It was reflected in the definiton of “cooking”.
(2) From later years of Meiji era through Taisho era: Three kinds of cooking; Japanese, Western, Chinese and their mixtures were popularized among people in their common meals. So the definition of “cooking” reflected such various standpoints.
(3) From later years of Taisho era through early years of Showa era: People attached importance to the rational cooking with the high degree of nutritional efficiency, and the change of food components during cooking was investigated.
(4) The early period after the end of the World War II: Practical use of food materials and improvement of nutritional lives were required, and the studies on theoretical cooking were promoted. The science of cookery with engineering was proposed.
(5) In the later years after the end of the war: The advance of food production and food service businesses into the cooking field contributed to diversifying Japanese diet. The range of the definition of “cooking” expanded. “Cooking” enhanced its range from menu planning to dining table composition, and the theory of cooking to meet the changing lifestyle now are studied.

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We have been researching ways to decrease the amount of wasted oil. According to our previous investigations, we have found that consumers use the excess oil when frying and throw away the waste oil after one or two uses. Our goal is to see whether or not it is possible to fry in smaller pans using less oil without adding any fresh oil.
It was found that the oxidation rancidity of frying oil after being used 4 times did not proceed. But the fatty acids composition between the fried sample and the frying oil differed significantly. We also found that the percentage of saturated fatty acids in the fried sample decreased after frying and conversely the percentage of unsaturated fatty acids increased. We determined that fatty acid formation moves back and forth between the fried samples and the frying oil. The change in the composition of fatty acids and the turbidity and viscosity of the frying and extracted oil are related to the number of frying times the same oil is used.
The sensory evaluation results of sample fried food using oil already used for 3 times were higher compared to that using fresh oil, for overall evaluation and crispness.
It appears that the better sensory evaluation of the sample fried in oil used for the 4 th time is a result of the variation of fatty acid composition. The sensory evaluation of the color of the fried sample had little to do with the number of times the oil had been used. But 65% of the panel said they throw away frying oil after using it for the 4 th time.
As the result of research we determine that it isn't important to use a lot of oil for frying. We shouldn't judge the life span of oil only by the number of times it is used, but rather consider whether the quality of the fried food is affected.

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Fine structural changes in the hen's egg yolks during cooking were observed.
1) The yolk spheres of boiled egg were polyhedron similar to fresh raw yolks, and showed closely packed state, the shape of which was rounded on the outer side and slender on the inner side, and the latebra part showed the peculiar shape. The voids of the yolk spheres were narrow as compared with those of raw yolks, and the ground substrates of the yolk spheres vesiculated, and presented the state of lace. Among the protein granules existing in the ground substrates of yolk spheres those being fused and those in which the parts of low electron density arose inside the ground substrates in spotted state appeared by boiling.
2) In soft-boiled yolks, the boundaries of the yolk spheres in the middle layer and the inner layer disappeared, and the polyhedral structure was unclear. Even in fresh eggs, the protein granules distributed unevenly, and there were those that showed fusion process. The vesiculation of the ground substrates of yolk spheres was similar to that of hard boiled eggs in the outer layer part, but in the middle layer part, vesicles were partially scattered.
3) In the hard boiled yolks of stored eggs, the vesiculation of the ground substrates of yolk spheres was remarkable, and the protein granules being fused were more than those in hard boiled fresh eggs, and their distribution was uneven.

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To know the effect of emulsifier on the expansion of cream puff, the pastes were prepared by using wheat flour, corn starch or potato starch with or without sorbitan fatty acid ester as an emulsifier, and the relationship between the viscoelasticity of the cooked gels of the pastes and the volume of expanded baked cream puff was investigated. The results were as follows;
1) When the pastes were eaually homogenized, the volume of the baked cream puff became larger with the addition of emulsifier.
2) Stress relaxation curves of the cooked gels of the pastes could be explained well by three Maxwell models. No linear correlation was observed between elastic modulus or viscosity of cooked gels, and the volume of baked cream puff, but it was assumed that the volume of baked cream puff became maximum at the optimum level of elastic modulus and viscosity of cooked gels. A negative correlation was obtained between the relaxation time of the cooked gels and the volume of baked cream puff.

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A large-scale earthquake struck the Hanshin, Awaji area on January 17,1995, leaving more than 5500 people dead. And many lost their homes and had to take refuge in schools or other public facilities. This survey was performed to find out about the diet of the persons in refuge centers and its effect on their health. The subjects were those who had been taken to a municipal elementary schools, public halls or centers in Higashinada-ku, Kobe. The survey was conducted on weekdays from about 10 a. m. to 4 p. m. from February 16 to March 13,1995.
The diets at the refuge centers were classified into four patterns: (1) only the food provided, (2)the latter supplemented by volunteers, (3) supplemented by the refugees organized in groups, and (4)supplemented by the refugees shopping by themselves. On monthe after the earthquake, type (2) was the most common, type (3) being only observed in elementary schools where cooking equipment was available. The food at the refuge centers included very few vegetables and fish, and thus lacked sufficient vitamines and minerals.
The survey of the latter supplement was conducted to fill up the lack of nutrients and foods. The menues of them were pork stew (tonjiru), noodle and vegetables and tofu stew (kenchin jiru). Added these supplements to the foods provided,10% of energy per day were filled up. Only vitamin B₁ of pork stew was sufficient among other menues.

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The food culture of Japan has been influenced by Nanban Trade that started at the late Muromachi era. Many Japanese dishes today bear the word Nanban, Oranda, etc. in their names. In this paper I have investigated the characteristic of the dishes with the naming Nabban and Oranda in the cooking books published in the Edo era.
The common food materials to these dishes were eggs, sea breams, oil, chilipepper and Japanese leeks. In addition, meat and fat were specifically used for dishes naming Nanban and chilipepper, Japanese leeks and oil were combined to use was for Oranda. Nanban dishes appeared in the late Muromachi era and through the Edo era. Oranda dishes increased their numbers from 1800 downward.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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