As the pre-treatment procedure of frying, foods are often fried at medium temperature (130-150°C)for a short time, this procedure is called “Aburadoshi”. Sweet pepper, chinese cabbage and chicken breast meat were fried with or without this pretreatment and the effect of this “Aburadoshi” was checked.
Following results were obtained.
1) In every cases, the introduction of this pretreatment procedure for the frying of foods showed an excellent effect and, by sensory evaluation, these with “Aburadoshi” were significantly preferred by panel members.
2) In cases with pretreatment, less weight loss, more oil attachment, and more preferable hardness were obtained for sweet pepper and chinese cabbege, and less weight loss, less shringage and more juicy product weve obtained for chicken meat. Particularly, in green vegetables, fried samples of clear color could obtain with this pretreatment. For meat, the rate of the temperature increase of the center part of the meat during frying was slower than that without this pretreatment.
3) It became clear that this procedure shortened the total cooking period and improved color and texture of the cooked materials. The reason of this effect was discussed.

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These studies were carried out to know the effects of washing treatment on the elution of mineral elements (iron, magnesium, calcium, copper, manganese, sodium and potassium) in fresh vegetables. The obtained results were as follows:
1) In generally, contents of copper, manganese and iron in chinese cabbage, spinach, sprouting bean, parsly, cabbage, sweet potato and taro were remarkably lower than tha other elements, but potassium contents in these vegetables was high clearly.
2) In the case of washing treatment by shake in the vessel, the elution of magnesium, sodium and calcium in chinese cabbage, spinach and cabbage were fairly high, and especially, high elution of most elements in sprouting bean was recognized.
3) There was no clear differences for elution of mineral elements between running water and water collected in the vessel.
4) The data presented here indicates that the elution of mineral elements continues with continuative washing treatment under the situation of overflow from the vessel.
5) While, the elution of mineral elements in taro was accelerated by washing blended with 10%salt, and that of sweet potato in rub washing by scrubbing-brush was increased with expansion of scratch.

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These studies were carried out to determine the effects of soaking treatments on the elution of mineral elements in fresh vegetables and fruits. As the results, the elution of potassium, magnesium and calcium in cabbage, radish and apple fruit were increased by using saline solution, and its tendency in cabbage were more accelerated in high density of saline solution.
The elution of potassium in great burdock was promoted in solution of acetic acid, and that of calcium and magnesium were increased in saline solution. On the other hand, the elution of potassium in Enokidake (Collybia velutipes FR. ) was increased in high density of solution of alum, and that of magnesium was accelerated in solution of acetic acid.
From these experiments, it was observed that the soaking treatment is useful means to prevent browning and to improve food taste, but, on the other hand, the elution of mineral elements in fresh vegetables and fruits by these soaking treatments was recognized clearly.

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Since the oxidation product of lipids may influence on the taste of foods, the relation between the oxidation degree of lipids in “Kezuri-bushi” and the flavor of soup stocks obtained from “Kezuribushi”was studied.
The “Kezuri-bushi” (Katsuo, Saba, Iwashi) was already oxidized when they were purchased from a market, and after standing at room temperature for one month, PV of the extracted lipid increased about 2 times. The oxidation degree of “Kezuri-bushi” was different by the kind of material fish. And also in the soup stocks obtained from oxidized “Kezuri-bushi”, their chroma, turbidity, acidity and TBA value increased, and the total-N decreased. The secondary products of lipid oxidation seems to be extracted in the soup stocks. By the results of sensory tests, fish smell and astringent taste were recognized in the soup stocks.

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