Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 51, Issue 4
Displaying 1-9 of 9 articles from this issue
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Review
Original paper
  • Reduction of Potential IgE Reactivity in Fish Meat of Japanese Anchovy by Enzymatic Degradation of Parvalbumin and Collagen
    Kaori Kurata, Masaya Itoh, Masahiro Matsumiya, Akira Dobashi, Atsushi ...
    2018 Volume 51 Issue 4 Pages 205-216
    Published: 2018
    Released on J-STAGE: August 17, 2018
    DOIhttps://doi.org/10.11402/cookeryscience.51.205
    JOURNAL FREE ACCESS
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    Parvalbumin (PA) is known to be a major allergen in fish meat. Fungus-derived enzymes employed in food production were used to degrade PA, and the reduction of fish allergenicity in extracts of Japanese anchovy (Engraulis japonicus) was assessed using enzyme-linked immuno sorbent assay (ELISA) and ELISA-inhibition assays. Seven types of enzymes were used: Umamizyme G, Protease M “Amano” G, Protease P “Amano” 3G, Alcalase, Protamex, Neutrase, and Flavourzyme. In each case, the allergen was degraded without the development of a bitter taste. The greatest reduction in allergenicity was found in the extract prepared using both Alcalase and Flavourzyme. Residual allergenicity was enzyme dependent, clearly indicating that the substrate specificity of the enzyme has a major effect on the reduction of allergenicity.
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Note
  • Effect of Hard Water on Yogurt Manufacture
    Yuko Nakagawa (Iwasaki), Kyouka Umibori, Makoto Oyaizu
    2018 Volume 51 Issue 4 Pages 217-222
    Published: 2018
    Released on J-STAGE: August 17, 2018
    DOIhttps://doi.org/10.11402/cookeryscience.51.217
    JOURNAL FREE ACCESS
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    Calcium and magnesium dietary intakes among Japanese individuals are below the required levels and drinking soft water is considered a contributing factor for this low intake. Therefore, we aimed to prepare yogurt with hard water and skimmed milk to strengthen its mineral composition. Measurements of pH, lactic acid content, hardness, viscosity, and nutritional value, and sensory evaluation of the prepared yogurt were carried out.
    The ingredients used in the preparation of yogurt are rich in calcium, magnesium, and proteins, and low in calories, compared with the commercially available yogurt. Moreover, increasing the amount of skimmed milk increases the hardness and viscosity of yogurt; high hardness and viscosity are characteristics of plain yogurt that make it easier for infants and the elderly to eat. On the other hand, the amount of hard water in the milk did not affect either the physical properties of yogurt or the results of sensory evaluation. Therefore, the unique flavour of hard water does not affect yogurt preparation.
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Technical report
  • Energy Usage on Different Cooking Methods in Boiled Cooking and Effectiveness of Adding Steaming Operation
    Mami Ando, Satoshi Kitao, Hitoshi Takamura, Teruyoshi Matoba
    2018 Volume 51 Issue 4 Pages 223-228
    Published: 2018
    Released on J-STAGE: August 17, 2018
    DOIhttps://doi.org/10.11402/cookeryscience.51.223
    JOURNAL FREE ACCESS
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    To study cooking methods from an ecological viewpoint, primary energy consumption and CO2 emission for different cooking methods were calculated, based on gas and electricity usage. These results were compared for cooking one ingredient until the finished texture was achieved.
    For “boiling” the samples of potatoes, eight cooking methods involving gas and microwave were used.
    It was observed that, under experimental conditions, the total cooking time, primary energy consumption, and CO2 emission were effectively reduced by adding steaming operation to both gas and microwave cooking techniques.
    Further, the amounts of primary energy consumption and CO2 emission for gas cooking were found to be lower than those for microwave cooking, in spite of longer cooking times. It was concluded that the addition of steaming method to both gas and microwave cooking can reduce the adverse ecological effects of primary energy consumption and CO2 emission.
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  • A Study on the Taste-modifying Phenomenon of Miracle Fruit
    Yoko Okamoto, Kenji Tayama, Ayumi Furuta, Keiko Yoshida
    2018 Volume 51 Issue 4 Pages 229-235
    Published: 2018
    Released on J-STAGE: August 17, 2018
    DOIhttps://doi.org/10.11402/cookeryscience.51.229
    JOURNAL FREE ACCESS
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    Miracle fruit is a taste modifier. Using twelve types of typical sweet, sour, salty, bitter and umami foods, we investigated how their taste intensity and palatability changed after participants tasted miracle fruit. In five sour foods, a decrease in bitter taste intensity and an increase in umami taste intensity were observed as well as a decrease in sour taste intensity and an increase in sweet taste intensity (p<0.01). A further increase in sweet taste intensity was also observed in non-sour foods (p<0.01). Palatability increased in the eight sour foods, whereas no changes in palatability were observed in sweet, salty, bitter and umami foods. After tasting miracle fruit, the participants' perception of bitter and umami taste intensities changed in addition to a change in sweet taste and sour taste intensities.
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Course text
Educational materials research
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