The texture of 12 kinds of Frankfurt sausages was measured by the texturometer. Hardness, fracturability, shear force, softness and chewiness were selected as variables. The relationship between these variables and the sensory evaluations was checked. For the latter evaluation,9 women were selected as panellist.
Results obtained were as follows:
1. The high corelationship was found between the hardness and the sensory evaluation, also between the shear force and the evaluation.
2. It was found that the preferable sausages were those having the following texture values: namely, for hardness,2-2.5kg; for shear force,1-1.5kg; and for softness and chewiness,3.3-4.0.

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The cooking methods of processed brown rice were further investigated following the previousreport.
As the absorption of this brown rice increases with the soaking period, and this increase depends so much on the soaking conditions, rices of different absorption ratio were prepared under different soaking conditions, and the cooking qualities were measured.
In the previous report, the best cooking condition for processed brown rice was confirmed as follows: soaking time,20°C,60 min.: water addition ratio,2.2. However, as the result of this experiment, we found that the soaking of rice at 10°C for 300 min., or 20°C over 180 min., or 30°C over 120 min., and cooked with 1.5 water addition ratio(w/w) showed nearly the same rheological quality as in the previous one. Also, the cooking times could be shortened to about one half as compared to that of the former method.

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From the view point of practical cooking, the effects of the removal treatment for harshness on changes in mineral contents in bracken were investigated.
Bracken was dipped in the following mixture solutions, filtrate or solution for 12 hours, namely, a) rice straw ash-hot water mixture (2.5%); b) wooden ash-hot water mixture (2.5%); c) aqueous filtrate of wooden ash (10%); d) NaHCo₃ solution (0.3%); e) water (control).
After the dipping, these materials were removed into tapped water bath and further dipped for 1 hour.
It was confirmed that K, Mg and Cu contents in bracken were decreased more or less by all these treatments, and especially, K was eluted out remarkably by the dipping in NaHCO₃ solution, on the other hand, Na content was reversely increased by this. By the treatments of bracken in ashes, Ca content was increased.
pH values of these dipping solutions were the following increasing order: rice straw ash solution, wooden ash solution, wooden ash filtrate, NaHCO₃ solution and tapped water, and these pH values showed some ralationship between the softening activity of these solutions.

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Both salty taste of salt and pungent taste of spices are called as “Karami” in Japan. This paper deals with the effect of pepper on salty taste of salt.
12 laboratory members were selected as taste panels.
1) One series of NaCl solutions, namely,0.80, 0.91, 1.04,1.20 and 1.38%, respectively, were prepared and also to each one solution, the difinite concentration of pepper (0.08 or 0.16%) was added. The same salty taste between this mixed solution and the series of the original NaCl solution was guessed to panels. As the result, it was confirmed that the addition of pepper did not influence the salty taste.
2) The same series of salt solutions with or without 0.08 or 0.16% pepper were prepared. The panels were carried out the difference tests on these. The number of errors in the difference test on these without pepper was much less than that on solutions with pepper. A small dose of pepper makes the difference test of saltiness difficult.

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