Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 50, Issue 2
Displaying 1-8 of 8 articles from this issue
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Memorial Paper for Society Award of the Japan Society of Cookery Science in 2016
Memorial Paper for Encouragement Award of the Japan Society of Cookery Science in 2016
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  • Effect of Different Cooking Conditions on the Anti-oxidative Activity of Mushroom Extracts
    Tomomi Kanno, Hiromi Kameya, Yutaro Tanimoto, Mitsuko Ukai
    2017 Volume 50 Issue 2 Pages 54-59
    Published: 2017
    Released on J-STAGE: April 28, 2017
    DOIhttps://doi.org/10.11402/cookeryscience.50.54
    JOURNAL FREE ACCESS
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    The anti-oxidative activity and degree of browning of the aqueous extracts from four species of dry mushrooms (Lentinula edodes, Agaricus blazei, Grifola gargal and Coprinus comatus) subjected to different cooking conditions were evaluated. The anti-oxidative activity was calculated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The degree of browning was assessed by measuring the absorbance at 540 nm. The anti-oxidative activity and degree of browning of the aqueous extracts were found to vary with the cooking conditions. We further evaluated the effects of extraction pH on the anti-oxidative activity and degree of browning by preforming extraction at pH 4.0, 5.0, and 6.0. The extracted samples obtained by boiling Himematsutake (A. blazei) showed a higher anti-oxidative activity in pH 4.0 buffer solutions than in other pH solutions. The anti-oxidative activity of the extracts was changed proportionately with the degree of browning. There were no significant differences in the flavor of Sakurameshi prepared using soy sauce and Himematsutake extracts.
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Technical report
  • Survey on the Use of Eggs and Wheat in School Lunch Menus in Gifu City
    Naomi Shibata-Ishiwatari, Yuna Matsunami, Kimie Ohba
    2017 Volume 50 Issue 2 Pages 60-66
    Published: 2017
    Released on J-STAGE: April 28, 2017
    DOIhttps://doi.org/10.11402/cookeryscience.50.60
    JOURNAL FREE ACCESS
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    Eggs and wheat are common food allergens in Japan. We analysed school lunch menus in Gifu City containing these two food products. The results indicated that 62.5% of staple foods contained wheat. By analysing the side dishes based on cooking methods, we found that school children who are allergic to eggs and wheat could not eat 28.4% of the side dishes. Curry and rice, and hamburger steaks were frequently served as school lunches. However, the curry roux included wheat, while the hamburger steaks contained both eggs and wheat. To solve this problem, it is necessary to prepare bread and noodles using 100% rice powder and distribute it among the children with allergies. Then, we should verify that the ingredients in cooking batter and binding agents do not include eggs and wheat, and develop accessible processed foods, which do not include them, with a company and an educational institution.
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Educational materials research
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