In this study, we investigated chiffon cake quality and sensory properties prepared with four different egg yolk-to-white ratios: 1:1 (W1), 1:1.5 (W1.5), 1:2 (W2), and 1:3 (W3).

The batter density decreased with an increasing egg white proportion, with W3 tending to contain higher amounts of large bubbles, whereas W1 exhibited a relatively higher proportion of small bubbles. The specific cake volumes did not differ significantly, whereas the W1 hardness was significantly higher than that of the other samples as the other samples tended to soften with increasing egg white contents. Our SEM observations demonstrated a sponge-like cake structure with fine spherical pores in W1. Increasing egg white proportions corresponded with an increasing pore size and a tendency to shift toward an oval shape. Based on the hardness-, crumb color-, and sensory evaluation-related results, indicating a preference toward W1.5 and W2, we suggest that an egg yolk-to-white ratio of 1:1.5-2 could be considered appropriate. When the egg white proportion reached 3, the cake crumb color became unfavorable and cake shape retention became inefficient.

Cold water exposure is a traditional method of processing buckwheat grains by soaking them in running river water during the harsh winter season. The method varies depending on the production site. This study aimed to clarify the variations in the composition of buckwheat grains under different soaking conditions. The results showed that free sugars and proteins remained in the grains, whereas condensed tannins leached out. Additionally, the amount of leached tannins was proportional to the soaking duration. The amount of free amino acids in the grains increased substantially after prolonged soaking and shade drying in the shade, with even greater increases observed at lower temperatures. The decrease in condensed tannins and the increase in free amino acids may affect noodle quality.

"Kanzarashi Soba", made by soaking buckwheat seeds in river water in winter and exposing it to the cold wind, was offered to the shoguns from the Takato and Takashima clans in Shinshu from the mid-Edo period to the end of the Edo period.

In this paper, we aim to clarify the history of "Kanzarashi Soba" in both clans and its current production status in the regions where it is being produced.

The original purpose was to maintain quality over a prolonged period. The offered products were transported to Edo as buckwheat kernels. Today, "Kanzarashi Soba" is produced in 27 regions, mainly for town development; the production process varies according to the natural conditions in each region, with variations in eating quality.

Some proteins that cause food allergies may denature and alter their antigenicity when subjected to heat or other treatments. In this study, we treated egg white and milk using either heating or irradiation (9 or 30 kGy of gamma rays or electron beams). We investigated the changes in the detection level of enzyme-linked immunosorbent assay (ELISA) for these proteins. The proteins were extracted using either Tris-HCl buffer or a denaturing buffer that contains a surfactant and a reducing agent. The detection level of ELISA for ovalbumin (OVA) from egg white, and casein and β-lactoglobulin (β-LB) from milk, were assessed. The results indicated that the OVA levels in the Tris-HCl buffer extract of the heat-treated egg white were about 10^-2 to 10^-3 of the control sample. Also the OVA levels of the irradiated egg white declined. The casein levels in milk with high-dose irradiation declined. The decreases of β-LB levels were not as pronounced with irradiation as with the heat treatment.