Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Volume 51 , Issue 2
Showing 1-11 articles out of 11 articles from the selected issue
Memorial Paper for Society Award of the Japan Society of Cookery Science in 2017
Memorial Paper for Encouragement Award of the Japan Society of Cookery Science in 2017
Original paper
  • Makoto Kobayashi, Kakei Ryu, Taigi Yamazaki, Noriko Hida, Takehiko San ...
    2018 Volume 51 Issue 2 Pages 81-88
    Published: 2018
    Released: April 20, 2018
    JOURNALS FREE ACCESS
    We previously showed that the fortification of vegetable-fruit juice with carrot puree (CP) changed the rheological properties of the juice. We hypothesized that the ingestion of such a juice would increase yield stress and show shear-thinning flow, or pseudoplastic flow, facilitating peristaltic movement. It has been reported that the ratio of secondary bile acids to primary bile acids (S/P) in the faeces, which is a risk factor for colon carcinoma, is markedly elevated after the intake of a high-fat, low-dietary fibre meal (HLFM). Therefore, we first investigated whether the ingestion of vegetable-fruit juice fortified with CP (VCP) inhibits faecal S/P elevation caused by ingesting HLFM in men. We found that the ingestion of VCP inhibits faecal S/P elevation caused by ingesting HLFM in Japanese men. Furthermore, we found that the ingestion of the VCP shortened mean colonic transit times in Japanese men. These observations suggest that the ingestion of VCP might reduce the risk of colon carcinoma and shorten mean colonic transit times.
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  • Kazumi Ishii, Atsumi Hayakawa, Keiko Fujii
    2018 Volume 51 Issue 2 Pages 89-96
    Published: 2018
    Released: April 20, 2018
    JOURNALS FREE ACCESS
    This study investigated the quality of gluten-free breads prepared with amaranth, quinoa, and white sorghum millet flour. Bread made with white sorghum millet flour allowed 100-150% added water that was the narrowest range among the flours used for bread making in this study. Breadcrumbs from the white sorghum millet bread became harder as the quantity of water added increased. Breads were prepared with quinoa and amaranth flour by adding 70-300% and 60-120% water, respectively. The amaranth flour breadcrumbs were viscous with coarse air bubbles. Quinoa flour bread had the highest specific volume and the softest crumbs. The white sorghum millet flour bread prepared with the optimal quantity of water was hard and elastic. The amylose content of white sorghum millet flour bread was high with components similar to rice flour, and increased damaged starch. A rapid visco analyser was used to evaluate the pasting characteristics of the flours studied. The breakdown and setback values, considered relevant in bread making, were lowest for the quinoa flour bread.
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Note
  • Kaori Yamazaki, Noriko Akaishi, Keiko Nagao
    2018 Volume 51 Issue 2 Pages 97-104
    Published: 2018
    Released: April 20, 2018
    JOURNALS FREE ACCESS
    The present study was conducted to investigate the product quality of skipjack meats cured in miso with and without addition of ginger. The antioxidant activity of skipjack meat was increased by curing in miso. In addition, a higher —concentration of ginger in miso resulted in a longer— curing period and increased antioxidant activity. In skipjack meat, the colour difference (L* value, a* value, b* value) was decreased by curing in miso but L* value was elevated with the longer curing time and the colour became brighter. The skipjack meat, after it had cured in miso for 7 days, became harder but after 10 days it became softer. This phenomenon depended on the concentration of ginger.
    The results of odour evaluation indicated that the odour from skipjack meat was due to miso rather than the added ginger. The degree of similarity of odorous components between the skipjack meat and miso increased in skipjack meat cured for 20 days.
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Technical report
  • Yoshimasa Yamano, Takashi Tsugita, Shouichi Gohtani, Eiko Sakai, Kazuy ...
    2018 Volume 51 Issue 2 Pages 105-111
    Published: 2018
    Released: April 20, 2018
    JOURNALS FREE ACCESS
    We surveyed the intake of 14 types of food during 30 days among 342 female undergraduate students. We also estimated bitter and astringent taste intensity in those foods using the taste sensor, and analysed the relationship between dietary intake of bitter and astringent taste substances and BMI.
    The students ate a comparatively great amount of grapefruit, eggplant, spinach, chocolate, and green pepper, and drank a lot of green tea in a PET bottle, black tea, and instant coffee. The mean intake of bitter taste substances that the students consumed in 30 days was 0.21 g (in terms of iso-α-acid quantities) and that of astringent taste substances was 1.66 g (in terms of tannic acid quantities). Even when the intake of bitter and astringent taste substances increased, the mean BMI remained almost constant, while the deviation of the BMI level decreased.
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  • Shinpei Yamashita
    2018 Volume 51 Issue 2 Pages 112-118
    Published: 2018
    Released: April 20, 2018
    JOURNALS FREE ACCESS
    In 2015 in Yamaguchi Prefecture, we investigated the menus created by private day nurseries and kindergartens in order to analyse the menus and clarify the frequency of providing local specialties by these facilities. We collected and analysed the menus from 17 facilities and analysed the data. The results demonstrated that the most frequent staple food was “rice” while showing a disparity in cooking method and provision of main and side dishes. Day nurseries and kindergartens demonstrated low rates for providing local specialties (0.21 and 0.41%, respectively), and the numbers of types of provided local specialties were also low (3 types and 2 types for day nurseries and kindergartens, respectively). In addition, the frequency of providing local specialties was extremely low, namely, day nurseries were less than once in 3 months and kindergartens were less than once a month. The results of our study suggest that local specialties are infrequently provided by day nurseries and kindergartens demonstrate that infants have limited opportunities to eat such food.
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