Journal of Cookery Science of Japan

[title in Japanese]

[in Japanese]

2003 Volume 36 Issue 2 Pages 87
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_87

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[title in Japanese]

Yasuko Kainuma

2003 Volume 36 Issue 2 Pages 88-94
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_88

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[title in Japanese]

Hitoshi Takamura

2003 Volume 36 Issue 2 Pages 95-99
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_95

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[title in Japanese]

Chiaki Nosaka

2003 Volume 36 Issue 2 Pages 100-107
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_100

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Changes of Free Amino Acid Contents and Textures in Freeze-dried Mozzarella Cheese during Heat Processing.

Masako Yamada, Shiho Takeuchi, Yuji Nakazawa, Toshie Tsuda

2003 Volume 36 Issue 2 Pages 108-115
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_108

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The effects of heating and freeze-drying on the liberation of free amino acids and texture of Mozzarella cheese were studied. The amounts of 14 kinds of amino acid extracted from the raw cheese were increased by heating at 150°C. In contrast, only a few amino acids were increased by heating at 200°C and 250°C. However, the amounts of 8 kinds of amino acid extracted from the freeze-dried cheese were increased by heating at 200°C. These results imply that proteolysis was responsible for the accumulation free amino acids during heating.
The texture of both the raw and freeze-dried cheese showed decreased softness with increasing heating temperature. The heating temperature had a particular effect on the softness of the freezedried cheese, the softness being significantly decreased by heating at 150°C and higher.
It is suggested that freeze-dried cheese could be used for improving the flavour and taste in cooking without needing a high heating temperature.

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Effect of Early Flavor Experience of a Bonito Bouillon-flavored Diet on the Flavor Preference of Adult Mice

Hiroya Kawasaki, Atsuko Yamada, Tohru Fushiki

2003 Volume 36 Issue 2 Pages 116-122
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_116

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Bonito bouillon is one of the characteristic seasonings used in Japanese cuisine. We investigated the effect of flavor experience of bonito bouillon on the flavor preference of mice. The experiment was conducted by a two-bottle preference test between bonito bouillon and water, or between bonito bouillon and a 10% corn oil emulsion. It was found that had experienced the bonito bouillon-flavored diet throughout their early development had a greater preference for bonito bouillon than those that consumed the normal diet. Moreover, the mice that had experienced the bonito bouillon-flavored diet from the birth-to-weaning period had a greater preference for bonito bouillon than those consuming the bonito bouillon-flavored diet after weaning or consuming the normal diet from birth. These results suggest that pre-weaning flavor experience of the bonito bouillon-flavored diet enhanced the mice's preference for bonito bouillon.

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Cooking properties of wash-free milled glutinous rice

Effects of storage on rice properties

Tomoko Ichikawa, Noriko Ogawa, Megumi Kannbe, Shizuyo Sugiyama, Michik ...

2003 Volume 36 Issue 2 Pages 123-129
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_123

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Two kinds of glutinous rice milled to different yields (polished rice and wash-free milled rice) were stored at low temperature for the same period of time, and the properties of each kind were compared. The properties of each kind cooked by microwave were also investigated.
In a comparison of the properties of the two kinds of glutinous rice cooked by microwave under the same conditions, the wash-free milled rice had greater hardness, less stickiness and a lower water content than the polished rice. The degree of gelatinization of rice cooked by microwave and by conventional steaming had a similarly high value of approximately 96%. The results indicate that wash-free milled rice could be cooked by microwave as well as coventional steaming method by adding 1.3∼1.4 times water than that of polished rice's steaming method recipe. Treatment of microwave should be divided into two, because standing and stirring is required between them.

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Effects of the Modifications of Cooking and Dish Washing Operations on the Environmental Load Reduction of Kitchen Wastewater

Naoko Kataoka-Shirasugi, Sumiko Odani, Keiko Nakamura, Hiroko Awazuhar ...

2003 Volume 36 Issue 2 Pages 130-138
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_130

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We experimentally investigated how different cooking conditions influenced the degree of pollution in kitchen wastewater. Mixing rice lightly in water for washing was more effctive than polishing it for reducing contamination of the wastewater. Rice cooked after washing by either method was similarly rated by a sensory evaluation. Using the light rice washing method could reduce the pollutant load by 8.7t for nitrogen,4.6t for phosphorous,177t for COD and 350t for SS per 106persons per year.
Boiling chinese or soba noodles after completely removing the adhering powder resulted in a 20%reduction of COD in the kitchen wastewater. Dish washing methods were also investigated, and it was found that wiping away the residue on the dishes before washing them significantly reduced the pollutant load in the kitchen wastewater. These results can be used for environmental education studies in schools.

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A Survey on “Satsuma-jiru” Soup in The Kinki District

Keiko Iwaki, Mitsuko Yamaguchi

2003 Volume 36 Issue 2 Pages 139-145
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_139

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We carried out a questionnaire to 318 females (older than 18 years old) in order to clarify how to cook satsuma-jiru soup. Only 55 percent of them had an idea of satsuma-jiru, while 95% of them knew about buta-jiru. A large number of them answered that satsuma-jiru is usually made of meat, vegetables and ‘miso’ just like miso soup. But 25% of comparatively older women (over thirties)answered that they know another satsuma-jiru seasoned with soy sauce, that is sumashi-jiru. Meat used in satsuma-jiru is usually pork, but chicken is also used by the elderly people.63% of the people who know both satsuma-jiru and buta-jiru don't think that they are the same kind of soup. And they think the difference between the both depends on the materials used.

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Regional Characteristics of Zoni New Year Dishes

Hideko Nagura, Atuko Watanabe, Hiro Ogoshi, Michiko Moteki

2003 Volume 36 Issue 2 Pages 146-156
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_146

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A questionnaire survey was carried out from January 1^st to 3^rd in 1998 to determine the regional characteristics of zoni, the special Japanese dishes prepared for the new years.
The respondents were either university or junior college students from twelve hometown regions, and data were taken form 1,814 valid responses. The shape and treatment method of mochi showed the greatest regional difference. Soup stock and seasoning also differed with region, while kamaboko and naruto use varied. In other respects, there was little difference. Soup-bowl had no distinction, and oral traditions were quite similar. Several ingredients like carrot, Japanese radish, and chicken were commonly used, although the use of brightly colored vegetables was a regional characteristic.

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Various Components and Bacteria of Furu (Soybean Cheese)

Takeshi Sumin, Eiko Endo, Shiho Kageyama, Risa Chihara, Koji Yamada

2003 Volume 36 Issue 2 Pages 157-163
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_157

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We analyzed the contents of sodium and potassium, the compositions of free amino acids and fatty acids, and the bacterial content of furu (soybean cheese) produced in China
The average contents of sodium, potassium and salt, pH value, and w ater activity were 3.75g/100g,72mg/100g,9.5%,6.32 and 0.906, respectively. The average total amount of free amino acids was 2.32g/100g, the major free amino acids being glutamic acid, leucine, lysine, alanine and γ-amino butyric acid. The major fatty acids were C_18:1, C_18:0 and C_16:0. The mean bacterial count was 5.04 (log/g) and that of lactic acid bacteria was 5.12 (log/g), no Coliform organisms being detected. The Bacillus strains isolated from furu were B. pumilus, B. megaterium, B. stearothermophilus and B. firmus, while the isolated Staphylococcus strain was St. hominis.

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Components and bacterial content of belacan produced in Malaysia

Takeshi Sumino, Shiho Kageyama, Eiko Endo, Risa Chihara, Koji Yamada

2003 Volume 36 Issue 2 Pages 164-169
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_164

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We analyzed the contents of sodium, potassium and salt, the compositions of free amino acids and fatty acids, and the micro-flora of belacan produced in Malaysia.
The average contents of sodium, potassium and, salt, and the Na/K ratio were 9.48g/100g,207mg/100g,24.1% and 57.4, respectively.
The average total amount of free amino acids was 6.37g/100g, the major ones being glutamic acid, leucine, lysine, cytrosin and alanine. The glutamic acid cotent was 9.5% of the total free amino acids. The major fatty acids were C_16:0, C_18:1 and C_20:5, the mean lipid content being 1.7%.
The mean bacterial count was 3.13log/g. No E. coli, Coliforms or Enterobacteriaceae were not detected. The Bacillus strains isolated from belacan were B, pumilus, B. megaterium, B. licheniformis, B. firmus, B. alvei and B, mycodes.

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Analysis of a Feeling for Easiness Cooking the Fish and Meat Dishes in Daily Menu

Survey on Actual Situation Related to the Determination of Daily Menu (Part2)

Yasuko Kainuma

2003 Volume 36 Issue 2 Pages 170-176
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_170

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[title in Japanese]

Kazuhiko Takamiya

2003 Volume 36 Issue 2 Pages 177-183
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_177

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[title in Japanese]

Masashi Ando, Satoshi Mochizuki

2003 Volume 36 Issue 2 Pages 184-187
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_184

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[title in Japanese]

Yoshie Ichikawa

2003 Volume 36 Issue 2 Pages 188-191
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_188

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[title in Japanese]

Sumiko Kinjo, Kiyoko Higashimori, Miwa Tahara

2003 Volume 36 Issue 2 Pages 192-195
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_192

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[title in Japanese]

[in Japanese]

2003 Volume 36 Issue 2 Pages 196-197
Published: May 20, 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_196

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[title in Japanese]

2003 Volume 36 Issue 2 Pages 117-
Published: 2003
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.36.2_117

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