Coupling sugar (C-sugar) is one kind of sweet agent and has a preventive effect against tooth decay.
As the application of this sugar, Quatre-Quarts was prepared with -sugar, and the properties of this were compared with that prepared with sucrose and, following results were obtained;
1) In the case of frothed egg, this prepared with C-sugar showed the better forming property than this with sucrose, but the syneresis of this with C-sugar was greater than that with sucrose.
2) When C-sugar cake was baked, the center of the cake surface was concaved down and this phenomenon would be due to the fragility of the C-sugar batter, so it seemed to be necessary to add a stabilizer for the preparation of C-sugar batter. After the addition, the stability of frothed egg with C-sugar was almost the same as the material with sucrose.
3) The organoleptic assessment revealed that the Quatre-Quarts, in which 70% of sugar was substituted by C-sugar, was inferior in its quality to that without sugar substitution, and the best was that substituted one half of sucrose with C-sugar.

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Volatile components of radish pickles fermented after smoking were studied.
Head-space volatiles, whole flavor concentrate, and also phenols, neutrals and acids components were analyzed by gas chromatography and gas chromatography-mass spectrometry.
Six acids,12 phenols,8 esters,4 alcohols, one carbonyl and one sulfur compound were identified.
Every phenols identified in these components had a strong smoky odor. Even though these phenols were found in smoked radish, these were not detected in dried radish.
Therefore these phenols were considered to be derived from the volatiles of wood smoke, and seemed to contributed to the principal aroma of the radish pickles fermented after smoking.

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Water-insoluble naringinase was prepared by binding 1% native naringinase solution to DEAE cellulose, and its specific activity was confirmed to be 96% of the native one.
To check the enzyme activity of this preparation, the same water-insoluble enzyme binded on diatomaceous earth was employed by the courtecy of Dr. Shimoda. When 0.1% of native and two kinds of water-insoluble naringinase were added to 0.02% naringin solution, the decrease ratios of the substrate were 69,72 (DEAE), and 75% (Diat.), respectively.
These water soluble and water-insoluble enzymes were also reacted to banpeiyu peel and, as the result, the highest decomposition of naringin was obtained by the water-insoluble enzyme binded on diatomaceous earth.

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“Kakuni of Pork”, one kind of “Shippoku” cookings, is usually made up by boiling pork for several hours. In order to cook it faster, the high pressure cooking was examined.
The cooking period, judged by the sensory test, necessary to obtain the same softness of pork as that of the usual cooking was searched. Physical properties, lipid contents and the difference of tissue structure of pork cooked to the same softness was examined. Also the behavior of skin protein during the both cookings was examined by SDS-polyacrylamide gradient gel electrophoresis, because this behavior seemed to relate to the softness of cooking materials.
Results obtained were as follows
1) Two hundreds grams of pork with skin and one liter of water were put in a pressure cooker, heated for 40 min., left as they were for 10 min., and then after water was changed, again heated for 20 min. and left they were for 10 min. This cooked pork with skin showed the same softness as that cooked for 4 hours by the usual method by the sensory test. Also the values of these cooked porks obtained by the rheological measurements coinsided well.
2) Pork cooked with high pressure cooker seemed to be mild in the case of mastication and less lipid content compared with those cooked under the normal condition.
3) The pork skin cooked under the high pressure was highly gelatinized, but little difference was observed between two proteins obtained by normal and high pressure cookings on the electrophoretical patterns of soluble collagen and soluble protein.
4) It seemed to be clear that the taste of "Kakuni of Pork" was affected by the dissolution of the skin tissue and the alterration in the structure of the connective tissue during the cooking process.

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The bactericidal and bacteriostatic effects of adipic acid were examined with Enterohacteriaceae, Bacillus and Coliform organisms. The examination was carried out at 35°C for 48 hours in tryptosoy soy broth, containing 0,0.05,0.10 and 0.20% adipic acid at pH 5.0,6.0 and 7.0.
Further the effect of addition of adipic acid on the tasting quality and preservation of the salad was investigated by the sensory test and bacilloscopy.
The results were as follows;
1) The inhibitory effect of adipic acid on the growth was recognized at the concentration over 0.10% at pH 5.0, for B, cereus, B. licheniformis and B. akalophylus. On the other hand, K. aerogenes and B. subtilis showed very high degree of tolerance for this compound.
2) The addition of over O.05% adipic acid to salad (mayonnaise concentration 18%, pH 5.05)improved its preservation, but increased its sourness.

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A research was made to investigate the effect of chlorine (Cl) on the Vitamin C (AA) content and on the taste of the chopped cabbage when it was soaksd in Cl containing water.
The chopped cabbage was soaked in water containing 0.0,0.1,0.5,1.0 and 1.5 ppm, respectively, from 10 to 30 min. and the results were as follows:
1) The higher the concentration of Cl and the longer the soaking period, the lower the AA content in samples was.
2) The sample soaked in water for 10 min, was graded as the best taste, and the AA contents were 88,85,78,74 and 72%, respectively, following the increase of Cl in water from 0.0 to 1.5 ppm, as compared with the content of non-soaking.
3) The taste and the smell of top water (Cl content: 0.5 ppm), water filtered through clarifier (0.1 ppm) and distilled water were organoleptically judged, and from this judge, it became clear that the presence of Clin water significantly affect the taste of water.
4) As to smell, the presence of over 0.1 ppm Cl in water could organoleptically distigushable, but this concentration would not always affect the taste of drinking water or chopped cabbage soaked in this water.

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A survey was conducted on the usage of wild grass inhabited around the field of Yashiro -cho in Hyogo Prefecture, Japan. Results were summarized as follows:
1) Bracken (Pteridium aquilinum Kuhn) and Field Horsetail were known to be edible by all of the respondents. About 90% of the respondents knew that danderion (Taraxacum japonica Keidz), mugwort (Artemisia vulgaris L. var. indica Maxim), butterbur (Petasites japonicus Mig. ), and osmund (Osmunda japonica Thund) were also edible, and these wild grass were actually included in a part of their daily meals.
2) “Seasonable food”, “slightly bitter taste”, and “nice smell” were the responses to a questionnaire concerning an image of edible wild grass. On the other hand, some responded the following troubles that edible wild grasses were obtainable only a limited season, they were tough to remove “Aku” (harshness), and that their taste and smell were not favorable.
3) A method for the removal of harshness from bracken and osmund was usually performed by the soaking in ash-water, and this removal from the other grass was generally done by soaking in boild water.

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