Usually, some foods surfaces are coated with a mixture of egg yolk and “Mirin”, and were heated at 200°C for 7 min. in an oven to show a good glaze. It has already been ascertained on a baked surface formed on a glass slide. Studies were conducted to examine antioxidative effects of the baked glaze mentioned above in order to demonstrate its effect in preventing food deterioration. Antioxidative effects were examined by suspending each sample in soy bean oil, and held at 50°C.
The results obtained were as follows: 1) Powdered samples of baked bread, sugar, boiled rice, salmon skin and its flesh, a defatted soy bean powder, and beef showed no antioxidative effect.2) Powdered samples of baked glaze obtained by heating a mixture of equal amounts of egg yolk and “Mirin” on a glass slide at 200°C for 7 min. showed the strongest antioxidative activity.3) The order of antioxidative activities was as follows: egg yolk lecithin (PC)> cephalin (PE)from E. Coli>egg yolk PE>egg yolk.
It is assumed that the egg yolk residues, which contain mainly PC, remaining after evaporation of mirin portion from its mixture with egg yolk during baking show a good glaze and at the same time some antioxidative effects which in turn prevent food deterioration.

View full abstract

The protein profile of defatted macadamia nut was examined comparatively after sequential extraction with water,1M NaCl,60% ethanol and 0.05 M NaOH solutions. Recovery of protein in the extract was 97%. Water soluble fraction (albumin fraction) was about 70% of the total protein, but NaCl and ethanol soluble fractions (globulin and prolamin fractions) were small. These four soluble fractions exhibited distinct individualities upon examination by 8M urea polyacrylamide gel electrophoresis. Amino acid analysis indicated that these four fractions had a similar amino acid composition characterized by high contents of glutamic acid, arginine and aspartic acid, and extremely low contents of cystine and methionine. The amino acid score of albumin, globulin, prolamin and NaOH soluble (glutelin fraction) fractions were 51.4,22.9,57.5 and 17.1, respectively, based on the FAO/WHO “provisional scoring pattern”. Albumin fraction was separated into six fractions (F-I, F-II, F-III, F-IV, F-V and F-VI) by gel filtration on Sephadex G-100. F-V was a main fraction and showed at least ten bands in polyacrylamide gel electrophoresis.

View full abstract

Effect of the addition of salad oil in cooking water on the taste of the stored rice was investigated by organoleptic test, texture measurement, gas liquid chromatographic analysis and histological observation, etc.
Even tho u gh the odor and texture of the stored rice were not significantly improved by the addition of salad oil, the taste and total preference could get the favorable effect. The unpleasant taste of the stored rice would be masked by the oil. The proper amount of salad oil to expect such a improvement was about 6% of rice weight. In this case,10% reduction of cooking water was suitable as compared to the usual case.

View full abstract

The “Sunki”, a kind of Japanese pickles peculiar in Kiso district, Nagano pref. is pickled without salt under lower temperature (winter season), then dried and preserved throughout the year. And so, it is considered to be available for preserving green vegitables and for providing dietary fibers protecting so-called adult-disease.
The auther studied the dietetic components of the Sunki and its pickling conditions concerning with sample A (produced in Ohtaki village, Kiso district) and sample B (prepared in our laboratory under strict temperature conditioning) obtaining following results.
1. Appearance and taste of the pickles; sample A was inferior in comparison with sample B.
2. The pH of the pickling liquid; Sample A increased acidity with passing time, otherhand sample B held neary nutral throughout period.
3. Free amino acid in the pickles; sample B contained less than sample A.
4. Crude protein remaining in the pickles; sample B contained more than sample A, and its quantity is almost equal to that in the raw greens.
In conclusion, it was demonstrated that the strict temperature conditioning (about -5°C) is necessary for producing good Sunki.

View full abstract

The auther had already reported that the “Sunki” is an excellent pickles as preservation method of greens.
In this report, dietetic components of Sunki-pickles and a few samples pickled according to its modified pickling method using Nozawa-Na instead of Kiso-Na are studied.
The results are as follows:
1. By the action of lactobacilli orginally existed in the raw leaves during the procession the decrease of crude protains in the raw leaves is very small, regardless the addition of pickling-breed or not, but the loss was smalles in the case of this addition.
2. The addition of 5 % salt caused large decrease of crude protains in the raw leaves.
3. In the process of pickling period, when the concentration of lactic acid produced by lactbacilli is high, the decomposition of crude protains is restricted and the dissolution of amino acids to pickling- liquid is controlled.

View full abstract