French dressings of both emulsion- and separated-types were prepared with perilla oil to which antioxidants were added, and their oxidative stability, emulsifying stability and color tone were compared to dressings prepared with soybean oil following our previous paper.
The oxidation of dressing which was stored in the dark at 25°C was inhibited in comparison to the dressing stored in the light, especially in case of the separated-type perilla oil dressing. The difference between storage methods was noticeable at 9 weeks in the color tone of emulsion-type dressing. Sage, soybean lecithin, sesame oil and citric acid had an inhibitory effect on oxidation in the light at 25°C, and the color tone of dressing with sage was stable. In the model experiment performed with emulsifiers which had different HLB values, there was no remarkable difference in the change of POV. The emulsifying stability of perilla oil dressings which were stirred with egg yolk for 2 min and those which were prepared with egg yolk and mustard or lemon juice was significantly good. However, the emulsifying stability of perilla oil dressing which was prepared with mustard alone was quite poor, and the value of median diameter of the perilla oil dressing was larger than that of soybean oil dressing.

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The influences of kinds/proportions of starch and wheat flour kind on the properties of “Reimen” noodles were evaluated by boiling test and texture analysis by tensipresser, and also they were evaluated by sensory test.
Materials focused on were: wheat flours, medium, semi-strong and strong in strength; starches from potato, sweet potato, corn and cassava starch. In studying the effect of these starches in the noodle formulations, though relations varied to a degree according to kind of starch between quantities supplemented and consistency/firmness (springiness/resiliency) and total score of tasting/eating evaluations, no great significant difference was noted among types of wheat flour. Amount of eluation, during boiling process of the noodle, was less under half with the noodle supplemented with potato starch than the noodles supplemented with other starches. And the noodles supplemented with potato starch had hard and pliable texture than with other starch noodles by tensipresser analysis.
Based on the sensory attribute of SD profiles derived from 16 evaluation criteria/items concerning appearance, flavor, texture and preference, potato starch supplemented sample was rated higher than other starches in all evaluation criteria. Compared with the noodles used potato starch, samples of other supplemented starches were rated as: sweet potato starch noodle being darker in color and lower in transparency, corn starch noodle being next to potato starch noodle on all evaluation criteria and cassava noodle have lower chewiness and softness in texture.
Analyzing the intensity of sensory attributes by factor analysis, the following three factors were extracted: the first was preference and texture, the second was appearance and the third was cross sectional thickness and flavor. When considering the close interrelation between the various evaluation criteria of preference and of texture, it was found that texture attributes were much more important in evaluating “Reimen” noodles than any other criteria.

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The composition of freeze-dried potato (Shimiimo) was studied in comparison with fresh raw potato. Shimiimo had starch content of about 56%, while the nitrogen content was lower than that of raw potato. Total dietary fiber of Shimiimo was about 30-40% more than raw potato, as well as having higher lignin content.
Differential scanning calorimetry (DSC) revealed that the onset temperature for gelatinization of Shimiimo was higher than that of raw potato.
The molecular weight distribution of water-soluble fraction of the starch indicated a fairly clear peak on the high-molecular-weight side for the freeze-dried samples. We could classify Frs. I, II and III, according to their iodine color reaction, raw potato indicating Frs. I, II and III, while shimiimo only indicated Frs. I and Frs. II.
It is apparent from the results that the composition of Shimiimo changed during the freeze-drying treatment.

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Pimpkin is a green-yellow vegetable rich in β-carotene and has been attracting attention recently as a healthy food. We measured the flesh components of the Japanese variety (cv. Hayato) and western varieties (cv. Ebisu, cv. Miyako and cv. Akazukin)to determine the characteristics of each variety, and examined the effect of the difference in composition on taste. The pumpkin was cooked in three different ways: steamed, boiled with seasoning and made into potage. Taste characteristics and preferences obtained from sensory tests were correlated with physical properties.
The following results were obtained:
1. Cv. Hayato had, comparatively high water content, low β-carotene, starch and ascorbic acid content, and high fructose content, a sweetening component. Taste assessment of steamed and boiled dishes was unfavorable but that of potage was favorable.
2. Among the western varieties, cv. Miyalco had low water content and high starch content and β-carotene and ascorbic acid content were intermediate. Taste assessment of the steamed dish and potage was unfavorable because of the low water content, but that of the boiled dish was favorable because of the high starch content which gave good monthfeel.
3. Cv. Ebisu had the highest water, starch and ascorbic acid content among the western varieties.. The contents of β-carotene and non-reducing suger were intermediate. Taste assessment of the boiled dish and potage was favorable.
4. Cv. Akazukin had the highest β-carotene content among the four varietis, and intermediate starch, total ascorbic acid and non-reducing sugar content. The water content ranked second among the western varieties. Taste assessments were favorable for all cooking methods..

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We intended to show the changes in composition and membrane structure of salted Alaska Pollack roe (“Tarako”) and its red pepper seasoned product (“Karashi Mentaiko”) during the manufacturing process, and to propose a new method for the evaluation of fine structure of the roe with a polarization microscope.
The samples were collected from each stage of the salted process and the seasoned process. The chemical compositions of the roe and its seasoning liquid, the shapes and the rheological properties of the ovary and the egg were investigated. The fine structure of the egg was observed under the crossed nicols with a polarization microscope in addition to the sensory evaluation.
The components of the roe were classified into two groups judging from the change of the composition during the salted process: one with a steep change in a concentration in the early stage and then a succesively slow change to an asymptotic value at the final stage such as moisture and ash, and another with a gradual decrease in the all stages such as protein, lipid (fatty acids) and carbohydrate. The increase in the salt concentration which was main component of the ash was conspicuous and was considered to be due to the decrease in the viscosity of the medium of the ovary. This decrease was caused by rotating the vessel containing the ovary with high concentration of salt under an elevating temperature resulting in the accelaration of diffusional rate of NaCl molecules. The concentration of moisture and ash changed obviously during the seasoned process and the one of the salt reached to the equilibrium level at 4 days after starting.
The egg was deformed into the spherical shape, and the elasticity of the roe increased during the salted process. The volume of the medium in the ovary increased slightly and the viscosity decreased remarkably during the seasoned process. The molecular orientation in the egg evaluated through the polarization microscopy, developed rapidly in the initial stage and leveled off at the end of the salted process. Even when the egg was damaged by a physical accident, the orientation was not disturbed in other part than the damaged point. These results indicate that (1) NaCl molecules which diffused into the roe gave rise to the irreversible changes in its membrane structure such as its molecular orientation, and (2) this structural change made the elasticity of the membrane increase and gave the membrane semipermeability.

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As a method for the effective utilization of tea extractionresidue (used tea leaves), discussion was made on the possibility of the addition thereof to foods.
1. The contents of caffeine, catechin, polyphenol and aminoacids in the used tea leaves were lowered to 70.1%,41.7%,50% and 82.3% of those of green tea respectively.
2. The tea extraction residue could be added to foods cooked in a short period of time. In the case. In the case of dry cooking, it was usable to sponge cake, cookie, tempura (fried fishes or vegetables), doughnut, doughnut etc. It was not adequate to employ the tea extraction residue for wet cooking, since the flavor, since the flavor components in the used tea leaves were largely eluted.
3. The used tea leaves contained a bitter component, catechin in a large amount. To relieve the bitterness, it was appropriate to employ the tea extractionresidue for sweet foods. When the tea. When the tea extraction residue was added to foods to be stored such as mochi (rice cake), the preservative effect of catechin improved the keeping qualities.

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To examine the effect of mixed ingredients (gelatin, lecithin, sucrose or starch) on the quality of the cooked rice, the texture properties, were measured by a rheodynacorder.
Gelatin or lecithin decreased the hardness slightly, and the adhesiveness greatly, of the cooked rice, but improved the texture properties of the cooked old rice.
Sucrose or starch increased the hardness slightly, and the adhesiveness greatly, of the cooked rice. Potato or chestnut mixed with rice seems to improve the texture properties of the cooked rice.

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Fructooligosaccharide is a scarcely digestible saccharide which is obtained from sucrose and has an intense activity in promoting the growth of bifid bacteria. The effects of fructooligosaccharide content on physical properties of Italian milk jelly were studied. The sugar of 0,25,50,75 and 100%used in the Italian milk jelly was replaced with Mo-G. The physical properties were measured by a creep meter and the sensory test was carried out by Scheffe's paired comparison. Relationship between the physical properties and the sensory evaluation were examined. The results obtained were as follows;
(1) Both values of texture properties and rupture properties decreased with increasing Mo-G content.
(2) The sensory test showed that the increase of Mo-G content gave Italian milk jelly less elastisty. less sweetness, and less taste. But in the case of firmness and overall acceptance the sample prepared by using 25% Mo-G was highly evaluated. The sensory evaluation didn't always correspond to the physical properties.
(3) These results suggest that substituting Mo-G for 25% of sugar is appropriate, in order to keep desirable property of Italian milk jelly.

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The physical and chemical properties of frying oil from 72 households were studied to determine the life span of frying oil.
The average values of carbonyl value (COV), anicidine value (AnV) and acid value (AV) were 22.4±11.7meq/kg,46.4±31.4meq/kg,0.4±0.2, respectively. These values were higher than those of fresh oil, but were lower than the guideline values of oil in take-out dishes and lunches defined by the Ministry of Health and Welfare of Japan. AnV in more than 50% of the samples was below 150 meq/kg, the upper limit value for rancidity, which means that these oils were thrown away even though they could still be used. There were significant positive correlations between the ΔE value of color (ΔE)and AV (r=0.736), and between ΔE and COV (r=0.478). Frying materials did not differ much among the households and the color of waste oils was not significantly different. These findings suggest that the level of deterioration of frying oil can be evaluated by its color of a standard solution and that comparison with the color of a standard solution can be useful for determining the life span of frying oil in households.

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廃棄物である摘果ミカンの有効利用を図るために,その果汁を用いてゼリーの試作を行った。温州ミカンは早生品種(興津),中生品種(久能),晩生品種(林)の3種類を用いた。試作ゼリーのゲル強度は,ゲル化剤の添加率と破断応力値から構築した関係式により,市販品と同じ強度に調整した。摘果ミカン果汁は完熟果汁に比べて糖含量が低かった(ショ糖で1/4,果糖で1/2,ブドウ糖で1/2)が,逆に酸含量は高かった(クエン酸で3倍,リンゴ酸で5倍)。摘果及び完熟果汁から成分調整して作られたゼリーは,甘さ,酸っぱさ,おいしさの3項目について比較した。その結果,両者の間に有意差は認められず,同等の品質を持つゼリーが製造できた。摘果ミカンは高い酸含量のために,ゼリー製造に要する使用果汁量を節約でき,これを利用した方が製造効率の点で有利であり,未利用資源の活用にもなることが明らかになった。

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