The effect of miso soup preparation methods on the soup's particle size distribution was examined with 4 kinds of representative miso, namely, red salty chunky, Akadashi smooth, red salty smooth and light-yellowish salty smooth miso.
After passing miso through the strainer (diameter 10.5 cm, depth 8.0 cm, aperture size 1 × 1mm), water insoluble materials remained on it were measured,47-68% of this insolubles were proved to be soybean seed-coat and the rest was the residual debris of rice and soybean. The amounts of this insolubles were decreased by the rubbing them with ladle and strainer in hot water and also by the boiling them for 3 minutes.
The decreases of water insolubles remained on the strainer and also of particles of over 0.149mm after these rubbing and boiling procedures were larger in 2 kinds of red salty miso than these in Akadashi and light-yellowish salty smooth miso. This fact showed the effect of home electric mixer to make particles smaller.
The effects of the removal of soybean seed coat and also the crushing the residual debris of rice and soybeans in miso by the strainer procedure on the sensory evaluation were discussed.

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Outer layer of Kimishigure in good quality was obtained when 10% egg yolk and 5% rice powder “jo-shin-ko” was added to “shiro-neri-an” containing minimum water and sugar. Kimishigure thus made was easy to handle, adequately cracked in surface, tasty, and good mouthfeel. Expansion and adhesion of outer layer of Kimishigure were affected by the content of water, sugar, egg-yolk, rice powder and the condition of an-cells each other.

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We have already reported that, in the case of sponge cake baking with an electric oven fitted with an fan (at 150°C for 40 min. ), the preheating had no influence on the quality of cakes.
Considering of the slower elevation of the oven temperature in the case of electric one as compared with that of gas oven, studies were undertaken on the cream puff crust baking at 200°C for 10 to 20 min, The results obtained were as follows:
1) The volume of the crust was significantly smaller when it was baked without preheating. This would be due to the relatively longer period required to attain to 200°C against the total heating period.
2) Even in the case of non-preheating, by the elongation of the baking period, satisfactory crust could be obtained, and, as compared with the normal preheating method, the consumption of electricity of this case was proved to be 20% economical. Then, it seems to depend on the selection of crust-volume, baking time, or electricity consumption as the important baking factor to introduce the preheating or not.
3) In the case of crust baking, the conditions which seem to be the end of baking continue for several minutes, then, to avoid the misleading to jubge the baking time, it is desirable to check the baking color of the crust surface for these end several minutes as the criterion of the baking.

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To prepare white sauce easily at home,4 cooking methods, namely,1) cook it from roux,2)mix flour and butter well and add it to the mixture of milk and soup stock, then cook,3) mix all ingredients at once and then cook,4) microwave oven cooking, were compared from the point of their flavor, cooking time and easiness.
The sensory evaluation on flavor found no significant differences between these methods. Nevertheless, up to 30 minutes boiling, the method 1), which requires the preheating, got slightly higher marks than those of the other 3 methods. Even though cases of methods 2) to 4), which require no pre-heating, the evaluation values approached to the same one as that of method I as the boiling time was elongated to 20-30 minutes.
The ideal heating time was searched with these methods, and 20-30 minutes' heating was found to be excellent, in the cases of over 30 or below 20 minutes' heating, the evaluation was less favorable. With more than 30 minutes' heating, the sauce was thickened and its taste improved, but as its stickiness and the dark color, it resulted in less evaluation.
Actually sauces prepared with these methods were applied to several dishes and the evaluation was gathered. In case of the dish evaluating the taste of sause itself, the method 1) receied the highest marks. Yet, when sauce was cooked with other ingredients for more 5 minutes, as in the case of gratin, no differences were found among these 4 methods.
From the viewpoint of cooking time and easiness, the method 3) of mixing all ingredients beforehand needs less time and works well.
As a conclusion, our collective studies on taste, cooking time and easiness proved the nethod 3)was the most efficient way of making white sauce.

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Temperature dependence on viscosity of chaud-froid sauce was measured by the dropping method in order to find the optimal conditions for preparing various mixing ratios of water, gelatin and mayonnaise. The sol-gel transition temperature is found to be a characteristic temperature for the preparation chaud-fraid sauce. It increases in proportion to the concentration of gelatin. The optimal state of chaud-froid sauce is attained when prepared at the characteristic temperature.

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The aroma components in cooked curry powder were determined and the differences of the aroma due to varieties of curry powder, cooking process and cooking periods were studied. The results were as follows;
1) Seventeen aroma components were determined from cooked curry powder.
2) The aroma components in the two kinds of current curry powders were almost the same qualitatively but different quantitatively.
3) The yield of some components in Turmeric, Cuminaldehyde, and Eugenol was markedly decreased by cooking with margarin.
4) The yield of all other components in Turmeric was markedly decreased by cooking after sauted with margarin.
5) The amounts of aromas in curry powder, curry powder with margarin, and curry powder sauted with margarin at 100°C were markedly decreased by 30 minutes cooking. On the other hand the amounts of aromas in sauted with margarin at 140°C after 60 minutes cooking were larger than those of 30 minutes cooking.
6) Some components in Turmeric and Eugenol were not easily volatile for prolonged cooking.
7) Sensory evaluation suggested that the aroma components in curry powder were volatilized by adding margarin and more by sauted with margarin. The curry powder sauted with margarin at 140°C was unpreferred. The aroma in non-cooked curry powder added to hot water was stronger than that in cooked one for one hour, however, there was no significant difference in aroma quality between the two after 1 to 3 hours cooking. There was no significant difference among preferrence by several cooking periods.

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Following items were compared with 12 kinds of miso: 1) amount of water insoluble materials; 2) particle size distribution; 3) sensory evaluation of miso soup; 4) sedimentation velocity.
1) The amounts of water insoluble materials in miso ranged from 11.3 mg% (white, smooth miso) to 22.6 mg% (soybean, chunky miso). It was found that the more the amount of soybeans in miso was, the more the amount of water insoluble materials in it.
2) All kinds of miso used were possible to divide into two groups with their particle size distribution of over and below 0.149 mm.
3) The procedure to pass miso through the miso strainer had no or a little effect on sensory evaluation of miso soup prepared with smooth miso of the intermediate particle size, but, as to chunky miso and smooth miso of larger or smaller particle sizes, this procedure showed some increasing tendencies for smoothness and glutamatelike taste (Umami) intensity and also the reverse tendencies for saltiness and thickness.
4) There was the clear relationship between the particle size distribution and the sedimentation velocity, and the smaller the size was, the slower the velocity. From the results that, even though the miso of the similar particle sizes, there were the large variation of their sedimentation velocity, the sedimentation velocity would receive some other unknown effect other than the particle size.

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Three types of cookies were prepared from wheat flour partially substituted (10%,20%,30% w/w) by powdered freeze-dried garden asparagus (Asparagus officianais L. ver. altitis L).
Of which sensory quality such as appearance, flavor, texture, and overall preference were evaluated by taste panels. The cookies at the 10% substitution level were evaluated to be better than the others for all categories.

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The investigation for K value was carried out on stone flounder, sardine and Japanese red bream stored at -2,0, + 3 and +7°C for 1-3 days.
K values were measured by the column chromatography. K values of the samples stored at -2°C for 1-3 days showed smaller than those stored at other temperatures. The K values of stone flounder and sardine were over 20% after 3 days storage in 0- + 7°C, whereas that of Japanese red bream was under 20%, which is a criterion for freshness limit of fresh fish.
On stone flounder stored for 1 dayy rapid increases of K value and inosine were observed at + 7°C, though K value change was small at -2°C and inosine monophosphate was maim component. After 3 days storage, K values of this species were over 20% in all temperatures.
The intial K value of sardine was relatively high and then chromatographic profile showed that main fraction was inosine monophosphate and there was no ATP. Only the sardine stored for 3days at -2°C had the K value under 20%.
Increase of K value on Japanese red bream was slower than that of sardine and stone flounder.
K value which is an indicator for freshness of fish is significantly affected by the storage temperature and species.

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Home cake-making has become popular in Japan, and increasing number of people come to enjoy varieties of cake-making by using wines, spirits and liquors (W. S. L). We have examined the preference by way of making ice cream containing varieties of W. S. L.
In selecting W. S. L and spices to use, their popularity, availability and frequency described in cooking books were considered as a standard.
Eleven W. S. L. namely, red wine, white wine, rum, kirsch wasser, peppermint, orange curacao, cherry brandy, maraschino, cointreau, grand marnier, moka, and five spices, namely, allspice, mace, clove, cinnamon, vanilla were selected.
The sugar content was controlled by adding sucrose to maintain Bx in ice cream to about 19.0. W. S. L, were added to the ice cream in moderate amounts to make alcohol concentration about 0.5%.
Sensory testing was done using samples of about 25g at -5°C by seven scoring test. The panel consisted of twenty-two women's staff from twenties to fourties.
As W. S, L. added to ice cream, moka, kirsch wasser and cointreau were preferred, but peppermint and red wine were not preferred.
When spices were added to ice cream containing W. S. L. vanilla was commonly preferred, mace was different in preference by the kinds of W. S. L. Namely in case of cointreau it was preferred, but of maraschino and white wine it was not preferred. In case of cinnamon it was preferred when using mokaa and maraschino and of clove and allspice it was not preferred as a whole.
As to effects of spices to ice cream, peppermint and red wine enhanced the preference for unpreferable ice cream with only W. S. L. On the contrary moka, kirsch wasser, cointreau and grand marnier diminished the preference for preferable ice cream with only W. S. L.

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[in Japanese]

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