Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Volume 45, Issue 2
Displaying 1-14 of 14 articles from this issue
Memorial Paper for Society Award of the Japan Society of Cookery Science in 2011
Memorial Paper for Encouragement Award of the Japan Society of Cookery Science in 2011
Original paper
  • Megumi Hirose, Tomoko Ichikawa
    2012 Volume 45 Issue 2 Pages 96-103
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    Compared with κ-carrageenan gel, ι-carrageenan gel provides greater adhesiveness and less water from syneresis, but has a peculiar smell making it inappropriate for use as a jelly gelatinizer. κ- and ι-carrageenan and their mixture were used to prepare gels with sour lemon juice added. The properties and taste of these gels were investigated, and the deodorizing effect of ginger juice on the seaweed smell of ι-carrageenan gel was examined. The optimum concentration of ι-carrageenan in the gel with added lemon juice was 1.7% in respect of the gel strength and sensory evaluation, in contrast to a 0.6% concentration for κ-carrageenan although the breaking stress (hardness) of these two gels was similar at about 4.3×103 N/m2. In the case of the mixed carrageenan gels, 25% of the 1.7% ι-carrageenan gel and 75% of the 0.6% κ-carrageenan gel yielded the most favorable results from the sensory evaluation. Furthermore, to the gels containing 0.9% ι-carrageenan were added various concentrations of κ-carrageenan, with 0.17% addition showing a desirable breaking stress of approximately 4.3×103 N/m2 and an agreeable taste by the sensory evaluation. The addition of 1% ginger juice to the 1.7% ι-carrageenan gel significantly decreased the seaweed smell.
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  • Atsuko Sagawa, Hatsue Moritaka
    2012 Volume 45 Issue 2 Pages 104-114
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    We investigated the effects of thickener concentration on mastication and swallowing by measuring the apparent viscosity and pharyngeal bolus transit velocity of solids dispersed in a sol. The apparent viscosity of a sol sample with added potato starch (PS) was almost equivalent to that of samples with added water, regardless of the sol concentration. The apparent viscosity of sol samples with added guar gum (GG) and xanthan gum (XG) was affected by mastication when the sol concentration was low (the apparent viscosity was increased) but the effect of solids was weak for samples with a high sol concentration. The effect of sol concentration on the pharyngeal bolus transit velocity of the PS sample was weak; however, the maximum transit velocity of the GG and XG samples tended to decrease with increasing sol concentration. The relationship between the intra-oral shear rate and shear stress revealed that PS had a high shear rate but low shear stress, while GG and XG had a low shear rate and high shear stress. A narrower range of bolus shear rate was indicated in the pharynx than in the oral cavity, although the range of pharyngeal shear stress was wider.
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  • Hatsue Moritaka, Yukiko Nakanishi, Masako Fuwa, Ryoko Tanii
    2012 Volume 45 Issue 2 Pages 115-122
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    The effect of adding 0-2.5% agar to cooked rice was examined by measuring the preference characteristics, thermal properties and blood sugar level to control the rise in blood sugar level after eating cooked rice. The taste, flavor and appearance of the cooked rice with agar added to a high concentration were evaluated to be poor, and the hardness was graded to be high. The endothermic peak of the highest temperature in the heating DSC curve for the rice grains was shifted to a higher temperature, and the enthalpy of this peak was reduced by increasing the level of added agar. The blood sugar response curve for 120 min after eating the cooked rice showed a less rapid increase in the blood sugar level by adding agar, and the maximum blood sugar level was decreased. The glycemic index of the cooked rice was high when agar was not added, and decreased with increasing concentration of added agar.
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  • Satomi Nomura, Manami Imaoka, Kazumasa Mizuo, Sumire Tanaka, Risa Yasu ...
    2012 Volume 45 Issue 2 Pages 123-132
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    The objective of this study was to investigate the involvement of egg yolk in the structure formation of “creamy custard pudding”, which was comprised of upper and lower parts differing in appearance and texture.
    In pudding prepared with 100 g of milk, 100 g of milk fat cream, 20 g of sugar, and 40 g of egg yolk, the fat content was significantly higher in the upper than in the lower part, but no significant difference was noted in the fatty acid composition between the two parts. The cholesterol and phospholipid contents were slightly higher in the upper and lower parts, respectively. The median particle size in the upper part was greater than that in the lower part, and the hysteresis area and non-Newtonian viscosity were significantly greater in the upper than in the lower part. These differences in the lipid content, median particle size, and static viscoelasticity between the upper and lower parts present in this pudding were not observed in puddings heated for a shorter time, with a small quantity of blended egg yolk, compounded with egg white, or high quantity of blended milk fat cream. Dynamic viscoelasticity measurement clarified that egg yolk, rather than egg white, contributed to the structural stability of “creamy custard pudding”, and increases in the milk fat cream content and the heating process enhanced the structural stability. In addition, G′ was higher than G″ in all measured frequency regions in both the upper and lower parts, this pudding was characterized as a “weak gel”, in which both G′ and G″ were found to be dependent on frequency. Additionally, the “weak gel” rheological property was more marked in the lower part.
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  • Keiko Hatae, Makiko Okumoto
    2012 Volume 45 Issue 2 Pages 133-140
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    The permeation of seasonings into foods during cooling after cooking has been proposed to be influenced by the Soret effect. This would cause the content of seasoning in food to be higher with decreasing temperature after cooking. To verify this proposal, we cooked three kinds of food, i.e. potatoes, Japanese radish and devils tongue gel, cut into 2-cm cubes in a 1% salt solution. These food samples in the salt solution were cooled to 95, 80, 50, 30, and 0°C and were kept at the same temperature for 90 min. Half of the samples were rapidly cooled and the other half more slowly. The salt concentration was measured after 30 min and 90 min. The results show that the higher the temperature after cooking, the higher the salt concentration in the food sample. This result was confirmed by the sensory analysis. We also reviewed the Soret effect, but this did not seem to explain the proposal.
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Note
  • Keiko Shibata, Youko Watanabe, Akiko Hayase, Yasuyo Yasuhara
    2012 Volume 45 Issue 2 Pages 141-147
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    We examined several thawing methods for frozen fish (swordfish: Xiphias gladius) to investigate their effects on the palatability of grilled fish. We compared five different fish thawing conditions: 1, with a microwave oven (100 W output and intermittent irradiation); 2, at room temperature; 3, in tap water; 4, in a chilled low-vacuum chamber; and 5, in a refrigerator.
    When the internal end-point temperature was fixed at -1°C, thawing by intermittent irradiation with a microwave oven took the shortest amount of time and produced the least drip loss. Thawing in the chilled low-vacuum chamber took the longest amount of time, but resulted in a low drip loss and normal hydration of the muscle fibers. This latter method also led to a high cooking yield and palatability of the grilled fish. Grilled fish thawed in tap water was evaluated as having low juiciness because of the large drip loss.
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Technical report
  • Chinatsu Kasamatsu, Tatusnori Handa, Hideo Jingu
    2012 Volume 45 Issue 2 Pages 148-152
    Published: 2012
    Released on J-STAGE: March 14, 2014
    JOURNAL FREE ACCESS
    A model study for seasoning behavior was developed in order to establish the method for measuring a cook's psychological stress toward seasoning. Ten subjects progressively added salt to clear soup stock, tasting the resulting soup in five separate sessions. The subjects evaluated the impression of their cooking by a VAS scale after each session. As cooking progressed, the salinity of the seasoned sample significantly approached the target level, and the cooks consciously felt positive about their skills. The standardized oxygenated hemoglobin concentrations in several NIRS channels decreased in the fifth session, resulting in smooth planning activity in the prefrontal area. These behavioral and cognitive measurements can be used to elucidate the psychological stress developed in a cook when applying seasoning.
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