Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Volume 39, Issue 1
Displaying 1-14 of 14 articles from this issue
  • Toshiko Fukunaga
    2006 Volume 39 Issue 1 Pages 1-9
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
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  • Yun-Jung Kim, Aki Kawano, Tomoko Takahashi, Hiro Ogoshi
    2006 Volume 39 Issue 1 Pages 10-15
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    Meat is used as a good source of protein in the diet for elderly people in order to improve the protein energy malnutrition (PEM) status. This study investigates the effects of high-pressure processing on the physical properties and palatability of pork meat. After soaking, treating with NaHCO3and subjecting to a high-pressure treatment with heating, the water content increased and the weight reduction and hardness decreased with increasing pressure for every meat sample. A treatment under 400 MPa with heating resulted in no apparent aerobic count plate. The degree of whiteness of the NaHCO3-treated meat and non-softened meat changed little up to 200 MPa, but suddenly increased at 400 MPa. A sensory evaluation showed that the meat which had been subjected to highpressure processing after the NaHCO3 treatment had a good taste, was tender, easy to chew and swallow, and little remained in the mouth.
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  • Chie Yoneda, Midori Kasai, Keiko Hatae, Yukiko Hirota, Jun Nakamura
    2006 Volume 39 Issue 1 Pages 16-21
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    Chie Yoneda Midori Kasai Keiko Hatae Yukiko Hirota Jun Nakamura Frozen blocks of bigeye tuna meat were thawed by three different methods: 1) slow thawing at 2°C for 24h and then at 20°C for 1h; 2) soaking in 3% salt water at 30°C for 1min, and then thawing at 2°C for 3h and finally at 20°C for 1h; 3) microwave irradiation for 3min while cooling at -20°C, and then thawing at 2°C for 1h and finally at 20°C for 1h. The quality of tuna meat thawed by each method was then examined. Parameters such as the proportional weight decrease, color change (a*, b*), and temperature change were related with the thawing rate. The final temperature of the tuna meat samples microwave thawed by methods 3 was significantly higher than that thawed by soaking in warm-salt water (methods 2). The pH value, molar percentage of ATP and related compounds, and toughness of the thawed meat were more affected by the freshness of the tuna meat than by the thawing method. A sensory test revealed that the tuna meat slowly thawed by methods 1 was darker than that thawed by the other two methods.
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  • Chie Mizuno, Yumiko Iwasaka, Tatsuo Murata, Kazuko Tomioka
    2006 Volume 39 Issue 1 Pages 22-30
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    We investigated the effect of soy sauce, light-colored soy sauce (usukuchi shoyu) and regular-colored soy sauce (koikuchi, shoyu), on the color, salt content and texture of takenokomeshi, kinokomeshi and gomokumeshi cooked with wash-free rice. Moreover, we studied the relations between these values and sensory evaluations of difference and preference.
    Results showed that the brightness (L*value) of the takikomimeshi decreased depending on the amount of soy sauce added. When light-colored soy sauce was used, the brightness of the rice was higher than when regular-colored soy sauce was used. The addition of soy sauce led to an increase in the breaking strength of the rice. In the preference sensory tests, color and saltiness showed large differences in evaluation scores based on the type and amount of soy sauce added.
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  • Kaoru Tachiyashiki, Yuko Suzuki, Rieko Miyashita, Kazuhiko Imaizumi
    2006 Volume 39 Issue 1 Pages 31-35
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    The difference was studied between use of the dominant hand and non-dominant hand in the cutting performance and control by women of a kitchen knife. Each subject was instructed to slice a radish to a thickness of 5 mm, the number of radish slices cut in 15 sec and the actual thickness of each being measured. The number of radish slices cut by the kitchen knife held in the dominant hand was significantly greater than when held in the non-dominant hand. The actual thickness of radish slices cut by the dominant hand was almost the same as the specified 5 mm, while those by the non-dominant hand tended to be thicker. The percentage of radish slices which were not fully cut was significantly higher by the non-dominant hand than by the dominant hand. These results indicate that the cutting performance and control of a kitchen knife held in the non-dominant hand were inferior to the levels achieved by the dominant hand.
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  • -Self-Evaluation by Men and Objective Evaluation by Women-
    [in Japanese]
    2006 Volume 39 Issue 1 Pages 36-41
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    A questionnaire survey was conducted to investigate the consciousness and actual conditions in the dietary life of men aged 50 and over. A similar questionnaire survey was conducted on women whose husbands were aged 50and over. The self-evaluation by the men was higher than the objective evaluation by the women regarding their cooking ability. The data indicated that the men were more dependent on their wives in their dietary life. It is suggested that the independence of men in their dietary life was influenced by their culinary experience during their childhood, and that wives should welcome their husbands to prepare a meal.
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  • Miyuki Katoh, Masashi Omori
    2006 Volume 39 Issue 1 Pages 42-48
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    Tea flower pollen was applied as a food ingredient.
    Of the amino acids, the proline content was particularly high, while there were high contents of fructose and sucrose. The catechin content was low, although it is normally present in tea leaves.
    Tests on the application of the tea flower pollen as a food ingredient revealed promising results for sponge cakes and cookies by oven cooking. The results for doughnuts and tempura by frying were also promising, as were cup cakes and glutinous rice flour dumplings by steam cooking and boiling, respectively. The addition of tea flower pollen at the level of 2.5% increased the swelling volume of oven-cooked sponge cakes and bread.
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  • Hiroshi Fukui, Takehiro Ishida, Toshihide Nishimura, Hideki Matsuda
    2006 Volume 39 Issue 1 Pages 49-56
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    The effect of mirin for suppressing saltiness and sourness was evaluated with a sensory test by trained panelists and with an instrumental analysis by a liquid taste analyzer. The evaluation with the sensory test was conducted by the ranking method with ten panelists. The instrumental analysis was done by an a Astree liquid taste analyzer, and the results were subjected to a principal component analysis and Euclidean distance evaluation. The sensory test found that mirin strongly suppressed saltiness and sourness. This result was supported by the instrumental analysis with the liquid taste analyzer. The applicability of the liquid taste analyzer for evaluating saltiness and sourness was therefore confirmed.
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  • Yukinori Sato
    2006 Volume 39 Issue 1 Pages 57-65
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
    A questionnaire survey was conducted on inhabitants of Kochi and its suburbs to clarify which types and how fish and shellfish are cooked. There was wide variation in the kinds of fish and shellfish that are cooked. Both bonito and dolphin, the species of fish with the largest catch in Kochi, are not most frequently cooked elsewhere. Cooks over 30 years of age in Kochi, however, tend to cook both bonito and dolphin more frequently than in other age areas, although the general method and spices used tended not to vary with age. Bonito is generally served uncooked with soy sauce. while dolphin is sprinkled with salt and then fried.
    The difference in species most commonly eaten and the cooking methods used are sufficiently unusual to warrant an investigation into the relationship with the standard mortality rate in Kochi.
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  • Saori Kako, Kazue Irie, Keiko Iwaki, Keiko Okamoto, Akiko Kanatani, Et ...
    2006 Volume 39 Issue 1 Pages 66-70
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
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  • Yasuko Matsuda
    2006 Volume 39 Issue 1 Pages 71-75
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
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  • Mieko Kanai, Kuniko Aida
    2006 Volume 39 Issue 1 Pages 76-82
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
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  • Tokuji Watanabe, Rieko Hirose
    2006 Volume 39 Issue 1 Pages 83-87
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
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  • Rieko Sato, Michiko Moteki
    2006 Volume 39 Issue 1 Pages 88-94
    Published: February 20, 2006
    Released on J-STAGE: April 26, 2013
    JOURNAL FREE ACCESS
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