A comprehensive comparative study was conducted on the meat-tenderizing effects of nine plant protease containing foods: figs, pears, pineapples, kiwi fruits, melons, radishes, ginger, onions, and maitake mushrooms. Figs, pineapple, kiwi fruit, ginger, and maitake mushrooms exhibited elevated protease activity against casein at 4°C. SDS-PAGE revealed time-dependent degradation of myosin heavy chains and actin by fig, pineapple, and ginger soaking solution. No softening trend was observed in beef thighs treated with fig soaking solution. Taste analysis was conducted to determine the effect of bitter peptides produced by protein degradation. The results showed no increase in bitterness with fig, pineapple, and kiwi fruits treatments. In conclusion, these results suggest that pineapple possesses potential meat tenderizing effects at 4°C.

This study investigated aroma profiles of sponge cakes with different ingredient formulations baked using a conventional or microwave oven. We compared four samples with the proportion of wheat flour and sugar fixed at 30% each: an oven-baked cake containing 40% egg (OS), a microwave-baked one with the same ratio (MS), an oven-baked cake containing 20, 12.5, and 7.5% egg, water, and oil, respectively (OB), and a microwave-baked one with the same ratio (MB). The orthonasal aroma of MB was evaluated as weaker in "sweet" and "roasty" compared to OS. OB and MB tend to have stronger "green-like" orthonasal aroma and "batter-like" and "oily" retronasal aromas than OS and MS. HS-SPME-GC-MS analysis indicated higher peak areas of Strecker aldehydes and pyrazines in OS than in OB, while these compounds were not detected in MS and MB. OB and MB exhibited a trend of higher peak areas for 2-pentylfuran and dodecane compared to OS and MS.

This study was performed to understand the current state of home cooking and to consider measures for passing on home cooking as part of the research project "Diverse Cooking Methods and Transmission of Home Cooking Skills." In this report, we compared regional differences in the six Tokai Hokuriku prefectures other than Aichi (Toyama, Ishikawa, Fukui, Nagano, Gifu, and Mie) to Aichi Prefecture and assessed differences based on the type of residence within Aichi Prefecture.

This survey was conducted from October 1, 2022, to February 28, 2023. Survey items included questions regarding home cooking, basic attributes, utensils and their use, and compound seasonings. This survey targeted 1,417 students studying at universities and junior colleges in the Tokai and Hokuriku regions.

In a comparison of the use of cooking equipment and utensils by region, implements that accorded the highest rate of use in current residences by respondents in Aichi Prefecture were microwave ovens, frying pans, rice cookers, and peelers. In the other six prefectures in the Tokai Hokuriku region, use rates were significantly higher for gas stoves, clay pots, miso strainers, etc. Based on the type of residence in Aichi Prefecture, significant differences were observed in the use rates of all implements except frying pans and kitchen shears. The use of induction stoves and electric kettles was higher for those living outside their homes.