To examine the influences of palatinose on the quality of and preference towards biscuits, biscuits were baked using different amounts of palatinose as a sugar replacement. The physical properties of the dough and the appearance and sensory evaluation of the baked materials, in addition to the moisture absorbency during storage, were compared to those without palatinose. The results were as follows.
Wet gluten prepared with a solution of palatinose showed greater application and energy values during compression than that prepared with sugar. The same was true for the biscuit dough. Therefore, the differences in gluten conditions during dough preparation were believed to affect the dough properties. Palatinose led to vertical dough expansion during baking, and the baked products had small diameters and large thicknesses. Biscuits baked with only palatinose were less sweet and harder than their sugar-containing counterparts, and their sweetness and flavor were disliked. The preference towards biscuits baked with palatinose improved remarkably upon adding 60% palatinose; with 50% palatinose the preference was the same as that towards sugar. Regarding the water activity, biscuits made with palatinose showed a smaller count than those made with sugar; thus, palatinose may be useful for preservation and physical transformations.

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The aim of this study was to elucidate the changes in rice microstructure based on the soaking conditions. We also investigated the relationship between rice microstructure and texture, such as the hardness and elasticity of cooked rice. This could eventually lead to a deeper understanding of the better flavour and taste of rice. Rice soaked for varying time periods (0, 20, 60, and 120 minutes) in water (temperature 10°C) was subsequently subjected to cooking-based experiments and analysed.
Scanning electron microscopy (SEM) images of cross-sections of cooked rice were obtained. From these, we observed uniform honeycomb structures and dense layers near the surface of the cooked rice.
The pore size of the structure increased with the increase in soaking time. An analysis of the texture on the cooked rice indicated that elasticity reduced with the increase in soaking time, and that stickiness and hardness reduced until the soaking time reached 60 minutes and increased at a soaking time of 120 minutes.
The honeycomb structure was quantified by the analysis of the SEM images. Based on this analysis, the average area of the honeycomb structure was found to be strongly dependent on the quantity of water in which the rice was soaked. In addition, the structure was believed to determine the elasticity of the cooked rice.
Finally, we suggest that the human sensory response, which is correlated to the texture of the cooked rice, can be analysed and predicted by observing the microstructure of the cooked rice.

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We studied the diffusion of NaCl in Japanese radishes, solidified egg whites, pork meats, and potatoes. The diffusion of NaCl in pork loin block meat was found to be slower than that in other foodstuffs. To enhance the diffusivity, we prepared mincemeat, whose SEM image revealed the mechanical loosening of the meat fibres. The diffusion profile was similar to those of other foodstuffs. By applying dual mode sorption and diffusion theory, we obtained D_T(L) and D_T(p), the thermodynamic diffusion coefficient of the Langmuir species of NaCl and partition species of NaCl, respectively. D_T(L) and D_T(p) of the mincemeat were about two times larger than those of the block meat. Based on these findings, the effects of mincing on the sensory characteristics of the minced and block meats were compared by a sensory evaluation. Sensory evaluation of these two kinds of pork loin showed that the colour of the latter was significantly lighter, the saltiness was increased and the hardness was less than that of the former (p<0.01) as determined by paired difference test. These characteristics corresponded to the colour difference, salt concentration, and hardness measured by the appropriate methods. According to the paired preference test, the mincemeat was more preferred than the block meat in regard to tenderness (p<0.01). These results suggested that the organization and structure of the foodstuffs affect the taste and palatability of cooked and seasoned foods.

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Lemon flavedo has a pleasant odour, but its consistency is quite firm. The objectives of this study were to investigate the softening of flavedo by soaking in citric acid solutions, pressurization, or heating, and to compare pressure-induced (HP-) lemon marmalade and heat-induced (H-) marmalade. Sliced flavedo was soaked in citric acid solution at pH 2.0. The albedo, segment walls, and juice sacs were homogenized in a solution of citric acid (pH 2.5). They were subsequently mixed after soaking for 24 h. Sucrose was added (final sugar content: 55%), and the samples were vacuum packed and pressurized for 30 min at 500 MPa or boiled for 10 min. When the flavedo was soaked in a citric acid solution (pH 2.0-2.7), it became softer as the pH was decreased. The firmness of the pressurized flavedo was similar to that of raw flavedo. The flavedo in HP-marmalade was more firm and the ⊿E and change in colour were smaller than those of H-marmalade. However, no significant differences were observed in the viscosity of the jellies or in the sensory evaluations of HP- and H-marmalade. HP-marmalade was deemed to be superior to H-marmalade in a sensory test, because HP-marmalade maintained a good colour and flavour.

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In this study, two kinds of shoyu (soy sauce), Usu-shoyu and Usukuchi-shoyu, used in recipes in 93 cookery books published during the Meiji, Taisho, and beginning of Showa periods were examined to elucidate whether Usukuchi-shoyu was formerly named Usu-shoyu.
Three descriptions of Usu-shoyu were observed in eight of the books; three of these described it as a light coloured soy sauce (type-1), four described it as soy sauce diluted with dashi (type-2), while one described it as soy sauce diluted with water (type-3).
After 1916, the number of mentions of Usu-shoyu decreased (203 before, 88 after) and that of Usukuchi-shoyu increased (5 before, 88 after), in parallel with the increase in the number of recipes (0 before, 88 after) indicating the volume of shoyu used in dishes.
From the description of eight of the recipes in three books published after 1916 and investigation of the NaCl concentration of those dishes, it was deduced that the Usu-shoyu used in one of those recipes was synonymous with Usukuchi-shoyu, and the one used in the seven other recipes was similar to Usukuchi-shoyu (type-1 Usu-shoyu). Thus, it can be concluded that Usukuchi-shoyu was formerly called Usu-shoyu.
It is assumed that the change from Usu-shoyu to Usukuchi-shoyu resulted from the ambiguity of the former word.

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This paper provides an overview of the history of Seimeisai, one of the representative memorial ceremonies for ancestors conducted in Okinawa, Japan, and evaluates the factors that have influenced the changes in festive dishes. In addition, the current status of festive Seimeisai dishes is discussed, and we consider whether the dishes have been inherited from previous generations, based on the results of the Japan Society of Cookery Science's special research survey “Festive and Ceremonial Foods.”
Seimeisai in Okinawa was adopted from China, and was practiced regularly by the 18th century. The main offering at royal graves and in Kume Village originally consisted of usanmi, which followed the Chinese model of sānshēng (i.e. three sacrifices among= pig, chicken, duck, fish, etc.).
However, this dish has recently become adapted as the simple ingredients packed in jubako(tiered lacquer boxes). Furthermore, while the offerings and food used to be homemade, in recent years, pre-made foods have been used as offerings. Therefore, although contemporary young people generally understand the concept of Seimeisai, few have a detailed understanding of the ingredients or knowledge of how to cook it, which raises concern of the transmission of this tradition in the future.
Therefore, there is a need to deepen our awareness of regional traditional events as part of school curricula and in the household, and to become more involved in transmitting the knowledge of festive dishes and the meaning of Seimeisai to future generations. This is particularly relevant in light of current concerns in local communities and families over the continuation of cultural traditions.

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Vol. 47 (2014) No. 6 p. 349

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