Fresh-cut vegetables are generally contaminated with various bacteria. Staphylococcus aureus and E. coli have been isolated from some samples of vegetables. In this study, we estimated the sterilization effect of the low temperature steam-heating process on fresh-cut vegetables, cabbage, lettuce, cucumber, Chinese chive, welsh onion, carrot, pumpkin and potato. We measured aerobic plate count (APC), coliform count and the E. coli O-157: H7count in the fresh-cut vegetables that are washed with tap water, treated with sodium hypochlorite acid solution (150 ppm availablce hlorine), oprr ocessed by low temperature steam-heating process. As the result, thel ow temperature steam-heating method greatly decreased the APC and the coliform count in the vegetables and suppressed the growth of the aerobic or facultative anaerobic bacteria and the coliform bacteria in the vegetables stored at 10°C. Inconclusion, the low temperature steam-heating process for fresh-cut vegetables is an excellent new method for greatly decreasing the aerobic and coliform bacteria, and improving the microbial storage stability while holding the similar quality.

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The effects of particle gel (PG) on the rheological properties of agar, k-carrageenan and gellan gum gels were investigated. The samples were agar (AMG-CaCl₂), k-carrageenan (CMG-CaCl₂) and gellan gum (GMG-CaCl₂)gels with 5 mM CaCl₂ or without salt (AMG, CMG and GMG) to which various amounts of particle gel composed of 1.2% gellan gum and 5 mM CaCl₂ (PG-CaCl₂) were added. The breaking stress of GMG containing PG-CaCl₂, and the storage modulus of CMG containing PG-CaCl₂ and of GMG containing PG-CaCl₂ increased with increasing PG-CaCl₂ content, while these parameters for the other gels containing PG-CaCl₂ decreased. PG-CaCl₂ behaved as an inactive filler in the non-polar polysaccharide matrix gel without CaCl₂ and in all polysaccharide matrix gels with CaCl₂.

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Atsumi Koide Tomoko Yamauchi Kazuko Oba The effects of storage and cooking on the contents of anserine (Ans) and carnosine (Car) and on the DPPH radical-scavenging activity were investigated for broiler (B), Mikawa Red (M) and Nagoya Cochin (K) chicken meat. The contents of Ans and Car in the meat samples within 32 hours post-mortem differed among the breeds and parts of the chicken. The contents of Ans and Car in raw block breast meat remained unchanged after frozen storage at -80°C for 7 days, while those contents in raw ground meat increased. The total contents of Ans and Car in the B and K breast meat remained unchanged after vacuum cooking and boiling (including the boiling liquid), but decreased after microwave cooking, steaming, griddle cooking and deep-fat frying. The DPPH radicalscavenging activity of B meat remained unchanged after vacuum cooking, steaming, boiling and deep-fat frying, decreased after microwave cooking, and increased after griddle cooking. These changes in the activity of K meat were similar to those of B meat.

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The correlation between an evaluation with a sensory test by trained panelists and with an instrumental analysis by a liquid taste analyzer was examined for low-salt soy sauce. The difference in concentration of potassium chloride and sodium chloride could be discriminated with the liquid taste analyzer. A principal component analysis, Euclidean distance evaluation and PLS regression analysis were applied to the sensory test results. The results for the evaluation of soy sauce products by the liquid taste analyzer supported the sensory test results, suggesting the possibility of an objective instrumental evaluation.

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We investigated the combined effect of animal ingredients and the additional effect of vegetable ingredients on the taste and taste components of soup stock. Soup stock samples were prepared from 30% w/w of animal ingredients (beef shank and chicken bone, singly and in combination) and 10%w/w of vegetable ingredients (50% onion,25% carrot and 25% celery). A standard stock sample (B 20-C 10-V; 20% beef shank,10% chicken bone and 10% vegetable) was compared with the experimental samples and with a commercial stock sample to investigate the characteristics of the standard stock and its differences from the commercial product.
When judged by a trained panel composed of laboratory staff, the chicken-only stock was preferred to the beefonly stock and the combined chicken and beef stock was preferred to the beef-only stock. The addition of vegetable stock significantly improved the sweetness, umami taste and overall palatability, particularly at a concentration of 65mg/100ml, when compared to an equivalent MSG stock that had a moderate level of umami taste. The results of a principal component analysis indicated that the taste palatability of the standard stock was well balanced.

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Superheated steam ovens have attracted interest in recent years due to their rapid heat-transfer characteristics. A comparison was made of the internal temperature change and product features of hamburger steak baked in a superheated steam oven and in a conventional oven.
The hamburger steak samples were baked until the minimum internal temperature had reached 75°C, this being deemed safe in terms of food hygiene. The rate of temperature rise was faster in the superheated steam oven than in the conventional oven, and baking was completed in a shorter time. The sample in the superheated steam oven was thicker (p<0.01), and the diameter was smaller (p<0.01). Furthermore, the superheated steam oven produced a hamburger steak with a lighter color after baking (p<0.05), while the breaking stress (p<0.01) and breaking strain rate (p<0.05) were both lower than with the conventional oven.
A sensory evaluation indicated that the conventional oven product looked more tasty (p<0.05) and had a higher overall score (p<0.01).

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Three kinds of mineral water with different hardness (natural water from Alps, Evian and Contrex) were used to make soupstock from bonito, vegetables and beef. Total-N, free amino acid (FAA), IMP, GMP and organic acid contents were analyzed and compared, and a sensory evaluation was carried out.
The FAA pattern of bonito stock was different among the water samples used. Although the sensory evaluation showed no significant difference in the overall preference among the water used, the stock made with Evian and Alps water tended to be preferred. The FAA was highest in the vegetable stock made with Alps water followed by Evian. The sensory evaluation showed that both were significantly preferred. The beet stock was clear with Contrex, probably due to the highest weight of the separated scum. The total FAA was the highest with Evian and next with Contrex. The high IMP and GMP with Evian and were most preferred.
The chemical composition of the stocks prepared from the three kinds of water differed in hardness. The preference was affected not only by the chemical composition of the extracts but also by the taste of the water. The balance between the composition of the extract and the taste of the water was the main factor determining the preference.

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The effects of rice, tea, water and oil on the foaming characteristics of Buku-buku cha were investigated. Rice has the greatest effect; the higher the concentration of rice (rice gruel) and the stronger the degree of the rice roasting, the more the amount of foam generated. However, the type of rice had little influence on the foaming characteristics of Buku-buku cha. The kind of tea leaf, the concentration of the tea and the type ot water hardness had little influence, but a very small quantity of oil inhibited the foaming characteristics of Buffu-buku cha.

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We compared the types of fish and shellfish dishes prepared by families in Imabari, Kumakogen, and Uwajima in Ehime Prefecture. Many families in Imabari, on the Inland Sea, caught their own fish and prepared dishes using fresh bream, sardine, mackerel or squid in season. They created unique fish dishes such as setodai and kijihata.
In Kumakogen, a mountainous area, the residents prepared many dishes with purchased fish paste products, sardine or horse mackerel. They also cooked more dishes with freshwater trout or frozen cod than the other two districts.
In Uwajima, on the Uwa Sea, many families prepared different kinds of fish dishes with sardine, horse mackerel or bream. They used less seasonal fish than Imabari residents.
Imabari recipes focused on the use of boiled fish, while grilled fish was more common in Kumakogen, and raw fish, such as sashimi, was prepared in Uwajima. The most common seasoning used in every district was soy sauce.

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The results of the questionnaire survey showed that cooking education should be a basic and important requirement, because cooking practice can improve eating enjoyment and decrease bad habits for health. However, cooking skills were widely distributed from a low to high level. We propose graded programs for cooking education at four levels. These would be suitable for the beginner, primary, middle, and higher level learners according to skills assessed from the total score of dishes to be cooked. This grading can be treated as guidance for the teaching materials used in elementary and junior high schools to improve cooking skill and eating style.

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The effects were investigated of season, dry processing and reconstitution on the contents and composition of sugars and minerals in Japanese white radish (Raphanus sativus). The sugar contents in the harvest season increased with decreasing temperature, especially fructose which is sweeter than the other sugars. There were the same changes in dry-processed radish and its reconstituted form for the contents of the sugar components. The reduction in mineral contents with dry processing was less than that of Na, K, and P, indicating the effectiveness of this processing method for retaining minerals, especially Ca, Mg and Fe. These results indicate that differences in the contents and composition of sugars and minerals would have been caused by steaming in the pre-treatment of dried radish.

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