At present, the methods of stabilization of chlorophyll in green leaves during their heating are still not completely established. In this work we studied the difference of heat stability of chlorophyll in spinach and persimmon leaves under various conditions.
The results obtained were as follows:
1) The extent of heat decomposition of chlorophyll in persimmon leaves (cutted leaves) was much greater than that in spinach leaves (cutted leaves) when they were heated in distilled water.
2) This phenomenon was also appeared when they were heated in buffer of the neutral or weak alkali area.
3) Chlorophyll in the powdered persimmon leaves, which were prepared from lyophilized leaves, was remarkably stable for heating as compared with them in the whole or cutted leaves. This may be that the increase of surface area on leaves facilitates the elution of substances such as acids which contained in persimmon leaves and have effect for chlorophyll.
4) When the chloroplasts prepared from spinach and persimmon leaves were heated in the various pH buffers, the heat decomposition of chlorophyll was similar to each other. That is, chlorophyll in both chloroplasts was rapidly decomposed at acidic area but was stable at neutral and weak alkali area.
5) The heat decomposition of chlorophyll depended on concentration of tannic acid, but reduced ascorbic acid had little effect.

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Potatoes are the only ingredient for giving thickness in Creme Vichyssoise Glacee. It seems that the viscosity or taste of Creme Vichyssoise Glacee depends on how the boiled potatoes are mashed. We examined viscosities, histological characteristics and taste of three kinds of soup prepared by the following mashing methods: (a) straining once through a strainer, (b) straining twice through a strainer, and (c) mashing by a speed cutter.
The results are as follow:
(1) It is observed that all of soups (A), (B) and (C) have plastic flow property accompanied with yield stress. Soup (A) has the lower value of apparent viscosity coefficient than those of soups (B) and (C).
(2) It is observed microscopically that the extent of cell rupture and the elution amount of gelatinized starch depends on mashing method.
(3) It is observed that the distribution of particle size (weight percent of each particle size) is different among the three kinds of soup.
(4) It is found that the amount of percipitation after 10 minutes of preparation is larger in soup (A) than in others.
(5) The results of the sensory evaluation indicates that the taste is different between soup (A)and (C), and soup (C) is preferred to soup (A) in the overall evaluation.

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Chinese pie Su-pin, which is made from flour, lard and water in the traditional way, is preferred for years.
Chinese pie is made of Sui-pi containing flour, lard and water, and U-pi containing flour and lard. These two doughs are made into alternate layers and then baked or fried. By cooking, lard in pie crust melts and numberous thin layers of flour dough are prepared.
In this study, cooking condition of the product was examined. The results obtained are as follows:
1. It was easy to prepare Sui-pi by mixing flour, lard and water at the same time and this pie had lower hardness and higher brittleness by texturometer than those of traditional one.
2. The traditional Su-pin texture was obtained when the medium flour is used. It was also observed that this dough was not sticky and easy to mix.
3. Lard as ingredient made the dough easy to mix and the products obtained showed better expansion.
4. There was no difference between the doughs prepared by the ratio of Sui-pi: U-pi,7: 3 and 6: 4 in easiness of mixing. The product of the fomer showed larger expansion and then it was softer and more brittle than the latter.

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Preference for cooked rice for sushi was studied by using a sensory evaluation in seven areas: Kagawa, Shiga, Toyama, Kanagawa, Tokyo, Chiba, and Saitama. In April 1961 twenty-four female panelists in each area evaluated the Sushi rice having four levels in seasonings, i. e.,10.0% to 16.0% of vinegar,1.5% to 12.0% of sugar, and 1.3% to 2.5% of salt to rice by a scoring test.
The results are summarized as follows:
The scores of sourness in the sour type and saltiness in the salty type were greatly different in the seven areas. The panelists in Shiga, Kanagawa, and Saitama tended to prefer light sourness, whereas the panelists in Kagawa and Toyama tended to prefer stronger sourness. The panelists in Kagawa and Shiga tended to prefer light saltiness and more sweetness. The scores of sweetness in the sample including 1.5-5.0% of sugar varied in the seven areas. Most of the panelists in the seven areas evaluated that the sweet type (12.0% of sugar) was too sweet for them. Total acceptance was almost the same in Kanagawa, Tokyo, Chiba, Saitama, and Toyama, and conversely different in Kagawa and Shiga. There were less effects of the areas on the scores of texture than sourness, sweetness, and saltiness. Significant difference was found among the scores of the seven areas by t test. There was significant difference in preference between Kansai (Kagawa, Shiga) and Kanto (five other areas). The moderate combination of seasonings, i. e.,12.0% of vinegar,5% of sugar, and 1.9% of salt was preferred by the panelists in most areas. Especially in the four areas (Kagawa, Toyama, Tokyo, and Saitama) it was statistically siginificant by Kramer test. Positive correlation was found between total acceptance and sweetness or sourness. On the other hand, negative correlation was found between total acceptance and saltiness. Further, it was found that there were remarkable effects of sweetness on the sour type, of saltiness on the sweet type, and sourness on the salty type by multiple regression analysis.

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It was examined whether PCS with high water absorbability was suitable for using as flour in fry-cooking. As samples of cooking, oyster and chicken meat were deep-fried by use of four kinds of flour, which were prepared by mixing wheat flour with PCS in the ratio of 4: 0,3: 1,2: 2and 0: 4.
The results obtained were as follows;
(1) Amounts of flour adhered to raw oyster and chicken meat were the largest and dripping amounts after keeping them for 60 minutes were the smallest in the ratio of wheat flour to PCS of 0: 4. The dripping amounts of oyster were larger than those of chicken meat in any ratio of wheat flour to PCS and any time change.
(2) Amounts of residual oil after frying oyster and chicken meat were the smallest in the ratio of 0: 4 and increased with the decrease of PCS.
(3) The moisture content of oyster after frying showed the largest in use of only PCS and decreased with the decrease of the ratio of PCS to wheat flour. However in chicken meat there was not found such a significant result as shown in oyster.
(4) The deep-fried oyster and chicken meat with the flour in the ratio of 3: 1 were most favorable on their appearance, soft and smooth mouth-feeling and taste.

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The rices cultivated by using a small quantity of organic fertilizer without agricultural chemicals (Method A) and by the current method (Method B) in the same field in 1984 and 1985 were cooked and evaluated by a sensory test.
The results obtained were as follows:
1) The cooked rice from Method A was significantly preferred to that from Method B in appearance for the rice harvested in 1984 and 1985, and in overall evaluation for the rice in 1984.
2) There was a tendency that flavour of the cooked rice could vary with fertilizers even in the same variety of rice.

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There were negative correlations between the pH and the protein concentration in the solution of salmon head powder (SP) mixed with cyclodextrin (CD), The details were as follows:
1) The masking effect of CD on the fishy odors was observed in CD concentration of 10 to 12%to SP in weight and in the pH between 3.44 to 6.62.
2) There were negative correlations between the protein concentration and the pH, namely the protein concentration decreased with increasing pH.
3) Glucose in the solution of SP including CD was in extremely small quantities. This suggests that the linkage of glucoses in CD is too hard to decompose under the conditions of the experiment.
4) It is considered that the masking can be accomplished by locking the fishy odor into the CD molecule.
5) Cookies made from wheat flour mixed with 5% of SP which included 8 to 10% of CD were significantly preferred than control in the sensory tests.

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