Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 42, Issue 5
Displaying 1-15 of 15 articles from this issue
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Original paper
  • Effects of the Taste and Texture of Fish Cured with Miso Paste
    Yasue Miyauchi (Furune), Noriko Fujinami, Tomoko Ichikawa, Michiko Shi ...
    2009 Volume 42 Issue 5 Pages 275-284
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.275
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    Misozuke of fish is a traditional processing and cooking method whereby fish meat is cured in miso (fermented soybean paste) to preserve and improve its eating quality. The effects on the taste and texture of fish meat cured in low (I) and high (II) contents of prepared miso paste were evaluated. Filleted steak samples of frozen Spanish mackerel and Magellan greenling were cured in each prepared miso paste. A sensory test indicated that the Spanish mackerel meat cured in both miso paste I and II for 5 days was liked, but that only the Magellan greenling meat preserved in miso paste II for 5 and days was liked. The samples liked by the sensory test had high Rheometer values. Preservation of the fish meat in miso paste II resulted in the myomere becoming hard, while the connective tissue (myocommata) was easily eluted into hot water. SDS-PAGE patterns of the connective tissue of Spanish mackerel revealed the decomposition of collagen during preservation in the crude miso enzyme solution.
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  • Effects of Roasting on the Properties of Raw Okara and Improving Baked Bread
    Yasuko Kainuma, Tomomi Shinjyou
    2009 Volume 42 Issue 5 Pages 285-293
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.285
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    Raw okara (soy pulp), a by-product from tofu manufacturing, having a water content of approximately 70% could be easily dried and roasted by heating in an oven in a temperature range of 80-180°C. Roasting reduced the weight of raw okara by more than its water content. The water absorption rate of okara was decreased by roasting, the rate of this decrease increasing with the temperature and duration of roasting. Roasting also reduced the protein content and altered the protein composition. Native-PAGE and SDS-PAGE results suggested that the proteins in okara were denatured or degraded by roasting, resulting in the dissociation of complexes, breakdown of higher-order structures, and changes in properties like solubility, thus ultimately leading to a reduction in the overall water absorption rate. Roasted okara added at 10% to bread dough promoted gluten formation and improved leavening of the bread. The Properties of okara induced by roasting are thought to be effective for this improvement in the leavening process.
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  • Effect of Adding Arachidonic Acid to Cooked Foods
    Reiko Kiyohara, Susumu Yamaguchi, Hideki Ushio, Michiko Shimomura, Tom ...
    2009 Volume 42 Issue 5 Pages 294-299
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.294
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    We considered that the characteristic taste of food cooked with oil might be attributable to the oxidized compounds generated from the heated oil during cooking. We therefore investigated the effect of auto*oxidized fatty acid on the taste by a sensory test to study a role of oxidized oil in the taste of food.
    Linoleic acid, linolenic acid, docosahexaenoic acid, eicosapentaenoic acid and arachidonic acid (AA) were auto-oxidized at 35°C for 24 h and separately extracted with water. Diluted soy sauce was added to each aqueous extract to enhance the taste intensity. Oxidized AA most strongly enhanced the taste among the oxidized fatty acids.
    The addition of a small amount of AA to vegetable oil used for cooking enhanced the umami, kokumi, after-taste and palatability of such foods as croquettes, fried rice and vegetable soup cooked with the oil.
    These results suggest that oxidized oil would enhance the taste of food, and that the addition of a small amount of AA would be useful to improve the taste of the food.
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  • Effect of Daily Eco-cooking in the Home on Saving Energy and Reducing CO2 Emissions
    Ayako Mikami, Noriko Kita, Reiko Matsuda, Sakurako Sogo, Keiko Nagao
    2009 Volume 42 Issue 5 Pages 300-308
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.300
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    This study took up the ten most commonly served dishes in today's homes, and measured the effects of different cooking appliances, instruments, and operations for saving energy and reducing CO2 emissions.
    It found that CO2 emissions could be reduced by about 30% by making toast with a grill, 44% by frying bacon and eggs with a Teflon pan, in addition, 59% without oil and water, 42% by making coffee through the drip method, 25% by stir-frying after mixing eggs and rice together when making fried rice, 39% by using a gas stove to cook rice, 19% by roasting fish in a grill, in addition, 18% by changing the way in which the fish is cut, 38% by crushing whole dried sardines to make miso soup, 26% by using drop lids when simmering vegetables Japanese-style, 16% by using less water when boiling ohitashi green vegetables, and 72% by dicing potatoes smaller when making curried rice.
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  • Milk Coagulability of Ginger Juice for Forming Good Quality Milk Curd
    Seiko Yamamoto, Mari Okumura, Tomomi Ooba, Sanae Izumi, Hiroatu Matuok ...
    2009 Volume 42 Issue 5 Pages 309-314
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.309
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    The coagulability of ginger juice for bovine milk was investigated by using skim milk as a substrate with added calcium chloride. The milk coagulability of the ginger juice was unstable after its preparation. However, the addition of 1 mM L-cysteine and 1 mM L-ascorbic acid to the juice ensured that approximately 80% of the coagulability remained after storage for 9 to 11 weeks at －18 – －20°C. The coagulability increased linearly in the range of 0.0-0.4 ml of ginger juice and reached a constant level at 0.5 ml. The coagulability depended on the calcium concentration and the temperature of the milk. The greatest coagurability was found at 70°C . Heat treating ginger juice at 60°C for 10 min, reduced the coagulability to approximately 50% and completely inactivated it at 70°C for 10 min. After the heat treatment at 70°C for 1 min, however, the coagulability remained at 83%.
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  • Effects of Starches on the Properties of Eisei-boro.
    Yoshimi Sugimoto, Naoko Kaba, Yukari Ishii, Sawako Ii, Chikage Kikuta, ...
    2009 Volume 42 Issue 5 Pages 315-321
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.315
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    Five kinds of eisei-boro were prepared from potato, normal maize, waxy maize, high-amylose maize and yamanoimo starches. A sensory evaluation rated the five kinds of eisei-boro in the following order: potato > yamanoimo > normal maize > high-amylose maize > waxy maize, showing the preference for eisei-boro prepared from potato and yamanoimo starches. The swelling power of potato starch granules was higher than the three kinds of maize and yamanoimo starch granules; the degree of gelatinization of eisei-boro prepared from potato starch was 26.9%, higher than the 2.7-5.5% when prepared from the other starches.
    This was considered responsible for the feeling of coolness and the overall high sensory evaluation of eisei-boro prepared from potato starch, although that prepared from yamanoimo starch was also highly evaluated. It is considered that the granular size of potato and yamanoimo starches was larger than that of the three maize starches, and that this difference in structure influenced the mouth feeling of eosei-boro.
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Note
  • Changes in the Microflora and Chemical Properties of Hakusai Asazuke (Low-salt Picked Chinese Cabbage) during Low-temperature Storage.
    Makoto Oyaizu, Hirokazu Ogihara
    2009 Volume 42 Issue 5 Pages 322-326
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.322
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    The changes in aerobic bacterial flora and chemical properties of hakusai asaduke (low-salt pickled chinese cabbage) were investigated during low-temperature storage at 10°C for 12 days. The viable cell count and lactic acid bacterial cell count both increased, and the pH value, optical density at 660 nm and degree of acidity of the pickles also increased after 8 days of storage at 10°C. Microorganisms derived from soil or the environment were initially detected, and Leuconostoc mesenteroides became the dominant strain after a few days. Leu. mesenteroides was also the dominant strain after 10 days of storage at 10°C, and Lactobacillus sakei and L. curvatus were also detected. It is speculated from these results that the deterioration of hakusai asazuke was caused by Leu. mesenteroides, Leu carnosum, L. sakei and L. curvatus.
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  • Effect of Drinking Temperature on the Acidity of Organic Acids in “Sake”
    Yoshimi Shimazu, Masao Fujiwara, Masazumi Watanabe, Yuichiro Ota
    2009 Volume 42 Issue 5 Pages 327-333
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.327
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    The effect of drinking temperature on the acidity of five organic acids(lactic, succinic, malic, citric and acetic) in “sake” was evaluated by a panel of experts. A statistical analysis of the sensory evaluation scores was carried out. The acidity of lactic acid at 37°C and of succinic acid at 50°C was significantly higher than at a room temperature of 20°C. The acidic taste of both organic acids at 37°C and 43°C was gently smooth with a comfortable sensation.
    Malic acid was evaluated to have a fresh taste at 10°C. The level of acidity of a mixed solution of these three acids at 43°C was significantly different, resulting in an overall taste that was pleasantly harmonious. The level of acidity of a “sake” model containing the main organic acids, glucose and ethanol was significantly different, the taste being evaluated as noticeably smooth at 43°C.
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  • Effects of the Chef's Pan Flipping Technique on the Temperature of Ingredients and the Pan during Chinese Stir-fry Cooking
    Hiroya Kawasaki, Yoko Akagi, Chinatsu Kasamatsu, Yoshimitsu Aoki
    2009 Volume 42 Issue 5 Pages 334-341
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.334
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    A new method was developed to measure the temperature change of the ingredients and the pan during stir-fry cooking by using automatic color resolution to process the dynamic change in thermography. This enabled a scientific comparison of the chef's pan flipping technique between professional and household cooking. The method automatically acquired the frequency of pan flipping. It showed that, for double-cooked pork (miso stir-frying of pork and cabbage), pan flipping was irregular with household cooking, while it was done regularly and continuously by a professional. No significant difference in the temperature of the ingredients was apparent after cooking in the household and by a professional, but the temperature of the pan was much higher with professional cooking than with household cooking. This method could measure the average temperature change of the ingredients and the pan during stir-fry cooking by a professional involving pan movement.
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Technical report
  • Comparison of the Carbon Dioxide Output(LC-CO2) in the Production and Use of No-wash Rice and Conventional Rice
    Takako Suzuki
    2009 Volume 42 Issue 5 Pages 342-348
    Published: 2009
    Released on J-STAGE: January 23, 2015
    DOIhttps://doi.org/10.11402/cookeryscience.42.342
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    The carbon dioxide output(LC-CO2) was analyzed for both no-wash rice and conventional rice from the beginning of the polishing process up to the start of cooking in order to assess the environment benefit of no-wash rice.
    Of the four different methods for producing no-wash rice, we focused on the bran grind(BG) process for which fuel-consumption data is publicly available. After excluding those processing steps which are common to the production of both no-wash and conventional rice, we found that BG no-wash rice produced 0.016 kg of CO2/kg of rice compared to 0.078 kg of CO2/kg of conventional rice. Hence, the BG production method yields a 20% reduction in CO2 emissions compared to conventional rice production. In addition to the savings in labor, water and time afforded by no-wash rice, which needs no washing before cooking, we conclude that using BG no-wash rice instead of conventional rice is an effective way to reduce CO2 emissions.
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