Journal of Cookery Science of Japan

[title in Japanese]

Madoka Hirashima

2007 Volume 40 Issue 2 Pages 47-51
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_47

JOURNAL FREE ACCESS

Download PDF (3292K)
[title in Japanese]

Teruyoshi Matoba

2007 Volume 40 Issue 2 Pages 52-58
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_52

JOURNAL FREE ACCESS

Download PDF (1777K)
Effects of Cooking Solution on the Physical Properties and Composition of Sharkskin

Chie Shimosaka, Yasue Miyauchi, Toshiko Fukunaga, Michiko Shimomura

2007 Volume 40 Issue 2 Pages 59-66
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_59

JOURNAL FREE ACCESS

Show abstractHide abstract

The effects of cooking solution on the physical properties and composition of sharkskin were examined to obtain basic information for its more effective nutritional utilization. Sharkskin was cooked in either a 0.2% potassium carbonate solution,1% acetic acid solution or deionized water. When the sharkskin was cooked in either solution, the maximum force value decreased rapidly up to 90 minutes of cooking; the decrease being greatest in the 0.2%potassium carbonate solution. The weight of the sharkskin decreased and the water content increased during cooking in both the 0.2% potassium carbonate solution and 1% acetic acid solution, implying a compositional change during cooking. Sharkskin cooked in either solution became softer, and crude protein, phosphorus and magnesium from the skin were eluted into the solution. The softening of the sharkskin that occurred during cooking can probably be explained by this elution of crude protein and by the consequent change in the sharkskin structure.

View full abstract

Download PDF (4244K)
Preservation and Reconstitution Conditions on Dried Radish

Yuka Mochimaru, Keiko Tomita, Kimiko Ohtani, Yomiko Yoshino, Takahisa ...

2007 Volume 40 Issue 2 Pages 67-73
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_67

JOURNAL FREE ACCESS

Show abstractHide abstract

Kiriboshidaikon (dried radish) is one of several radish products. It has a sweet taste and good flavor, and can be preserved for a long time by drying in sunlight. It has been made by households in Aichi for the last 200 years for personal use. Its product variants include sengiri, hanagiri, wariboshi, yudeboshi and mushiboshi. While the effect of drying method on the flavor components of kiriboshidaikon has been studied in respect of cooking and processing, the effect of preservation and reconstitution conditions has not been reported. We report from the results of this study that samples which had been preserved at -20°C and 4°C remained unchanged in their rate of reconstitution and color, but another sample which had been preserved at 20°C did change. A sample which had been reconstituted at 40°C had the best rate of reconstitution, while another sample which had been preserved at 50°Chad the lowest rate of reconstitution and the highest content of calcium.

View full abstract

Download PDF (1773K)
Use of Pulverized Cold-pressed Flaxseed Meal as a Food Ingredient and Antioxidative Potency of Flaxseed Lignans

Takatoshi Yamashita, Takashi Hashimoto, Kazuki Kanazawa

2007 Volume 40 Issue 2 Pages 74-81
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_74

JOURNAL FREE ACCESS

Show abstractHide abstract

Flaxseed has been cultivated for at least 8,000 years in Europe and Asia, mainly for use in industrial paint oil and polymers, and partly for cereals and baked goods. The consumption of flaxseed as a food has recently increased dramatically, as it contains a large amount of the n-3 fatty acid, α-linolenic acid, dietary fiber, and flaxseed lignan. We report a new method to improve the processing suitability of flaxseed as a food ingredient. An impact mill with classifier was used to grind cold-pressed flaxseed meal into a fine powder which was stable against oxidation. This finely ground cold-pressed flaxseed meal was suitable for making baked goods such as cookies and bread. Flaxseed lignan in the cold-pressed meal was stable under heat treatment, and the lignan glucoside in flaxseed and its derivatives showed strong antioxidative potency.

View full abstract

Download PDF (3000K)
Effect of Western Pumpkin on the Taste and Properties of Sponge Cake

Tomoko Ichikawa, Kazuna Kikushima, Michiko Shimomura

2007 Volume 40 Issue 2 Pages 82-89
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_82

JOURNAL FREE ACCESS

Show abstractHide abstract

The western pumpkin is generally rich in several vitamins and dietary fiber and has a sweet and dried taste making it pleasant to eat. This vegetable is readily available in several forms. We investigated the effect of adding fresh, frozen and dried flakes of western pumpkin on the taste and properties of sponge cake.
An increasing amount of western pumpkin resulted in cakes with decreasing hardness and cohesiveness, and increasing adhesiveness. The structure of the sponge cake was maintained with pumpkin added to less than 36% by weight in the fresh or frozen form, and to less than 26% in the dried flake form.
The sensory evaluation showed a preference for sponge cake with the foregoing amounts and forms of added western pumpkin.

View full abstract

Download PDF (2891K)
Use of purple-black rice, “Murasakinomai”, in a school lunch program

Ritsuko Kishimoto, Etsuko Hasegawa, Kiyoshi Goda, Katsumi Amako, Kayok ...

2007 Volume 40 Issue 2 Pages 90-98
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_90

JOURNAL FREE ACCESS

Show abstractHide abstract

Ritsuko Kishimoto Etsuko Hasegawa Kiyoshi Goda Katsumi Amako Kayoko Nakashima The of food compositions and anthocyanin content in whole-grain rice (100%), well-milled rice (74.9%), the outer layer (17.9%) and the inner layer (7.4%) of purple-black rice, “Murasakinomai”, (M-rice) and in the whole grain of white rice, “Hinohikari”, (H-rice) were measured. In the whole grain of these two kinds of rice, the concentrations of protein, dietary fiber, sodium, potassium, riboflavin and γ-tocopherol (γ-Toc) were higher in M-rice than in H-rice, whereas the concentrations of lipid, iron, zinc and α-Toc were higher in H-rice than in M-rice. The concent of anthocyanidin was 0.24 g per 100g in the whole grain of M-rice, most of this being distributed in the outer layer (1.4 g per 100g in the outer layer). Half-milled M-rice (6.7%) was included in the menu of a school lunch program, and its nutritional content was calculated.

View full abstract

Download PDF (2720K)
Application of Non-standard Furuishita-mai for Germinated Rice Production

Shinichi Takeyama, Ryo Toyama, Hiroyuki Saito

2007 Volume 40 Issue 2 Pages 99-103
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_99

JOURNAL FREE ACCESS

Show abstractHide abstract

Feasibility was examined of using Furuishita-mai (non-standard rice with a grain thickness of less than 1.9mm) for the germinated rice production. We investigated two kinds of Furuishita-mai that had been harvested as normal crops in 2004 in respect of their quality, compositional characteristics, and amount of γ-amino-butyric acids (GABA) during germination, and evaluated trial products with these germinated rice samples at the 1-kg scale. The germinated rice made in the trial with normal grains of Furuishita-mai having a grain thickness of 1.8-1.9 mm had 13mg/100g (dry weight) of GABA. This amount was equal to the GABA content of the control samples with a grain thickness of more than 1.9 mm, and a sensory test on this Furuishita-mai sample gave an intermediate score. The sensory test score for Chuu-mai, which is non-standard rice on the open market, was lower than that for the normal 1.8-1.9-mm grains of Furuishita-mai, but it is considered that Chuu-mai would be desirable for producing germinated rice in consideration of its cost.

View full abstract

Download PDF (1099K)
[title in Japanese]

Munenori Hotta

2007 Volume 40 Issue 2 Pages 104-108
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_104

JOURNAL FREE ACCESS

Download PDF (1204K)
[title in Japanese]

[in Japanese]

2007 Volume 40 Issue 2 Pages 109-112
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_109

JOURNAL FREE ACCESS

Download PDF (3165K)
[title in Japanese]

[in Japanese]

2007 Volume 40 Issue 2 Pages 113-118
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_113

JOURNAL FREE ACCESS

Download PDF (3046K)
[title in Japanese]

Etsuko Kusama

2007 Volume 40 Issue 2 Pages 119
Published: April 20, 2007
Released on J-STAGE: April 26, 2013

DOIhttps://doi.org/10.11402/cookeryscience1995.40.2_119

JOURNAL FREE ACCESS

Download PDF (255K)

Register with J-STAGE for free!