We have shown in previous studies that the use of bamboo charcoal advanced the gelatinization of starch, and reddened and softened kintoki beans. We applied these effects for red rice steamed with glutinous rice and cowpeas.
The pH value of the bamboo charcoal extract was about 9.5, and it decreased to about 8.0 after cooking cowpeas for 15 minutes. The broth used to boil the cowpeas with the bamboo charcoal extract became redder and clearer. There was a positive correlation between the pH value of the cooking water and the value measured by a color difference meter of the broth used to boil the cowpeas. Glutinous rice soaked in the broth used for boiling the bamboo charcoal extract became redder after steaming. The sensory test evaluated the red glutinous rice prepared by using the bamboo charcoal extract as significantly redder than that by using tap water. Use of the bamboo charcoal extract also accelerated the softening of the cowpeas, and the red glutinous rice was evaluated as tender in texture just after steaming.

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The thermal oxidative stability of diacylglycerol (DAG) during frying was compared to that of triacylglycerol (TAG). The fatty acid composition and tocopherol content of DAG were adjusted to approximately the same levels as those of TAG. α-Corn starch dough and pieces of absorbent cotton soaked in albumen were respectively fried in each oil at 180°C for 3 min and 3.5 min. Frying was then continued under two separate sets of conditions: 1)12 h of frying without adding fresh oil; and 2) 6 h of frying while supplying fresh oil to keep the amount of frying oil the same. The changes in COV, AV, nitrogen content, water content, viscosity and color of each oil during frying under the two sets of conditions were measured at regular intervals. Although the changes in water content, AV, nitrogen content and color of DAG were greater than those of TAG, these changes were small under the normal conditions used for home frying.

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Rice flour was used instead of tapioca (starch) in pao de queijo with, cheese, milk and egg. By the use of rice flour it was expected to prepare a more desirable product with greater softness and smoothness. The preparation method and puffing behavior were investigated.
The use of non-glutinous rice flour and glutinous rice flour milled in water, the ratio of the latter being up to 50%, resulted in a well-puffed product with softness and smoothness. Preparation without any powdered cheese resulted in practically no swelling, suggesting that air was entrained in the powdered cheese and participated in the puffing effect. A water content higher than 50% in the dough of pao de queijo did not allow products round in shape to be obtained. A homogeneous blend of powdered cheese and handmade dough of suitable puffability required 44-49% water in the dough. Heating milk added to the rice flour up to 90°C allowed a larger amount of milk to be added to prepare well puffed pao de queijo.

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The effect of soy sauce on the properties of wash-free rice during cooking was examined. Observation of the surface structure of the rice by a scanning electron microscope showed the cell wall of the wash-free rice more clearly than that of milled rice. Wash-free rice cooked with soy sauce, and particularly the salt in soy sauce, had a strong influence on its absorption through soaking. The color of this cooked rice noticeably approximated that of soy sauce, and this color became darker after the rice was left for one hour at room temperature. The addition of soy sauce or salt, especially before soaking, led to an increase in the breaking strength of the rice measured with a creep meter. The soy sauce or salt had no effect on the gelatinization of the cooked rice when added at 1.5% or less.

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調理効率のよいカルシウム摂取のためには,日々の食事を有効に活用することが重要である。そのために,食材中のカルシウム(Ca)含量だけでなく,調理によるカルシウム吸収効率の変化を明らかにする必要である。本報では,未調理ならびに調理済みの牛乳の人工消化処理液をCaco-2細胞単一層に添加し,調理によるCa吸収への影響を検討した。未調理の牛乳中のCaは,他のCa源よりも吸収量が多かった。しかし,きなこや抹茶粉末を添加すると,無添加の牛乳と比較して有意にCa吸収量が低下した。また,65℃ の加熱したホットミルクやベシャメルソースに調理しても,Ca吸収は低下した。また,これらのCa吸収量の変化は,抹茶粉末添加の場合は細胞間経路の阻害により,他の試料の場合は,Caの溶解度変化など細胞間経路に対する間接的な影響によることが示唆された。このように,食事からの効率的なCa吸収のためには,調理によるCa吸収の変化について考慮する必要がある。

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Ostrich and hen eggs were subjected to a microstructural comparison of the shell and shell membrane in the raw condition and of the albumen and yolk in the hard-boiled condition. The observation methods used were optical microscopy, scanning electron microscopy and low-vacuum scanning electron microscopy. The ostrich eggshell had a finely crackled surface. The structural components of the transverse section of the ostrich eggshell were similar to those of the hen eggshell. The shell and its vertical crystal layer of the ostrich egg were approximately five times thicker than those of the hen egg, and the spongy matrix region occupied three-quarters of the thickness of the ostrich eggshell. The results suggest that these factors were involved in the hardness of the ostrich eggshell. The ostrich eggshell membrane was two-to three-fold the thickness of the hen eggshell membrane, being composed of thick twisted fibers. The intermediate layer of the ostrich albumen showed a fine-layered structure, which seemed to be composed of thick albumen. The inner layer of the ostrich albumen comprised about 40% of the whole thickness, although its structure was indeterminate. The intensity of staining of the inner and outer layers of the ostrich albumen by the PAS reaction was stronger than that for the hen egg albumen. The ostrich yolk was packed with polyhedral yolk spheres, these yolk spheres having a similar shape and size to those of the hen yolk.

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A questionnaire survey was conducted to examine how the color of the food, tableware and table setting influenced the taste. Color schemes of yellow, orange, red, purple, blue, green, white and black could be chosen as preferable.
Jelly was used to simulate the foods, plastic plates for the tableware and papers for the table setting. Pictures were taken of the different color schemes for visual assessment by an evaluation panel. Warm color schemes were highly evaluated, the most favored being yellow, orange and white for the food, tableware and table setting, respectively.
Dull color schemes were not liked, the most disliked being all black and cool colors.
The color scheme of the foods and tableware was more influential than the color of the table setting.

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A questionnaire survey involving 120 questions was conducted on the preferred methods for home cooking.
The tendency for self-help was shown by the responses to 75 questions; for example,80% of the respondents said that they gutted fresh themselves.
The answers to 45 questions showed the tendency toward simplicity; for example,60% of the respondents said that they did not cook boiled soy bean or use canned soy bean.
The attributes of the respondents set for this study of age, working conditions, experience of cooking, likes/dislikes of cooking, and desire to learn cooking showed no correlative trend.

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Uchimame can be seen besides fresh tofu and fried tofu as examples of soybean processing in Fukui Prefecture. Although uchimame is known by as many as 66% of Fukui residents, the number of young people who know about it is declining. Those people who have traditionally eaten uchimame think of it as tasty, familiar and nutritious and purchase and cook it, but many young people who only eat it for school lunch find it disagreeable.
Now the frequency of use uchimame has decreased on Buddhist events, because people do not make it for. Uchimame is suitable for serving at lunch because of its nutritious features, and easy and quick cooking. In order to continue the regional tradition of Fukui, it is necessary for all ages, especially young people to choose uchimame more at lunch.

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Vol. 38 (2005) No. 1 p. 73

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