Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Volume 46 , Issue 5
Showing 1-7 articles out of 7 articles from the selected issue
Original paper
  • Keiko Nagao, Yuko Hisamatsu, Rie Awatsuhara, Nobuyuki Endo, Kazuki Har ...
    2013 Volume 46 Issue 5 Pages 324-334
    Published: 2013
    Released: December 13, 2013
    A Chinese cuisine menu was designed with higher antioxidant activity than the standard menu by modifying the food materials and preparation processes. The antioxidant activity was measured by using the chemiluminescence, oxygen radical absorbance capacity (ORAC) and electron spin resonance (ESR) methods. The menu consisted of two Chinese-style main dishes of braised cabbage, and fried pork and egg. Chinese soup, Chinese-style almond jelly dessert and Chinese dumplings were also prepared as a standard menu. We then changed the standard menu into the higher antioxidant menu by using braised cabbage with added crab, kale and enokitake mushroom, and fried pork and egg with added soy sauce made only by soybean, sweet flour paste, Japanese bunching onion and ginger. The Chinese soup was also changed by adding shiitake dried mushroom, chicken bones, Japanese bunching onion and ginger. We also modified the Chinese-style almond jelly dessert made by milk with added brown sugar syrup and blueberry, and the Chinese dumplings with added cabbage without any dehydration. We confirmed the significantly higher antioxidant value of the menu, and propose this ideal Chinese cuisine menu for its improved antioxidant activity.
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  • Satoru Shimofuji, Kimiko Ohtani, Motoko Matsui
    2013 Volume 46 Issue 5 Pages 335-342
    Published: 2013
    Released: December 13, 2013
    The properties of whipped egg white prepared in the copper bowl were investigated from the view point of the interaction between Cu ion and ovalbumin. Cu ion did not concern with the foamability of egg white but with the foam stability. The measurement of dynamic viscoelasticity of whipped egg white in the copper bowl showed larger viscoelasticity and more stable structure than those in the glass bowl. In order to clarify the role of ovalbumin, the interaction of ovalbumin and Cu ion was investigated. Cu ion reduced free SH group and hydrophobicity and increased viscoelasticity of ovalbumin solution. Furthermore, SDS-PAGE suggested that Cu ion promote the inter-molecular cross-linkage of ovalbumin to produce protein having larger molecular weight. According to whipping egg white in the copper bowl, S-Cu-S cross-linkage formed by Cu ion easily transferred from copper bowl increase viscoelasticity of membrane of whipped egg white, which might suppress the collapse of bubbles by disproportionation and thinning membrane to increase the foam stability.
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