Effects of powdered green tea added to the dough on qualities of breads were investigated.Changes in vitamin C and chlorophyll contents during fermentation were also examined. Results obtained were as follows:
1) The dough which was prepared by addition of 1.5% powdered green tea, i. e., the green dough was expanded or puffed as well as the white dough. When the amount of the tea powder added was increased to 3 or 5 %, the expansion on puffing process appeared to be suppressed. It turned out that tannic acids involved in the puffing process and seemingly inhibited the expansion.
2) When ascorbic acid was added to the green dough containing 1.5% tea powder, about 70%of ascorbic acid was remained in the bread after baking. The contents of chlorophyll and tannic acids were not precisely determined because it was difficult to sufficiently extract them from the after dough.
3) A sensory test of breads made from doughs containing tea powder showed that the bread containing 1.5% tea powder was favourable on the color of internal part, taste, texture and flavor. A sensory test of staled breads revealed that breads containing tea powder remained in rather higher quality of tissue, flavor and texture than white breads, except taste.

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There was no report on temperature changes inside of cream puff crust paste while being baked. In this report a study was conducted on the relation between minute changes of internal temperature of the paste and the volume and appearance of the hollow body. The oven temperature dial was set invariably at 110°C,140°C,170°C,200°C and 230°C and also manually set.
The results obtained were as follows:
1) When the oven temperature was set invariably at 110°C, the internal temperature of the paste didn't exceed 93°C and no hollow body was formed.
2) When the oven temperature was set invariably at 140°C or more, the hollow body was formed. The higher the oven temperature was set, the faster the internal temperature of the paste rose and the larger the volume of the puffcrust became. The best crust was obtained when the oven temperature was set at 200°C with the rate of the temperature rise in the paste being 17.8°C/min.
3) The volume of the crust depended only upon how long it took the paste temperature to reach 98±0.5°C. A certain length of time was required to get a maximum volume. Either longer or shorter time than the optimal time caused smaller volume.
4) The shape of hollow body had no relation to the standing time before baking or to the changes of internal temperature during baking.

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From preference research by questioning to the members of 520 women (275 college girls and 245 housewives). the following were obtained.
1) More than 50% of the members have known the name of such seaweeds as Wakame, Konbu, Hijiki, Mozuku, Aonori, Asakusanori, Iwanori and Tengusa.
2) About 35% of the members have taken seaweed foods three times a week.
3) 50% of the members were fond of the seaweed foods, while less than 10% were not.
4) Among 89 kinds of recipe, most of them were evaluated at 3 or 4 points of the grade on the 5 points system.
5) As the factors affecting the evaluation, it is considered that there are, (a) the flavor of seaweed itself, (b) change of the taste of seaweed itself by the cooking method, (c) the recipe or the different mixing rate with other materials, (d) the appearance of the dishes, (e) personal favour.

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The preference of seven protein foods of beef, pork, chicken, fish, egg, tofu (soy curd) and milk was evaluated on a five preference point rating scale by 206 school girls aged from 16 to 18years. Further preference of 51 cooked meals of the seven protein foods described above was also evaluated.
Among the seven protein foods, fish was clustered in a group together with tofu, while milk was clustered in another group. On the other hand, beef, pork, chicken and egg were clustered in the third group by nearest neighbor methods of cluster analysis.
In a scatterd diagram using factor loading (I and II), cooked pork meals were distributed in wide range. Cooked chicken meals and cooked fish meals were distributed in different place.
The factor analysis and cluster analysis showed that food preference category in this study was separated into two groups of oil/fat rich meal with seasoning, and of light meal without seasoning.

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To examine the gustatory effect of Mirin (flavoring sake), one of the seasonings,3 kinds of Mirin, i. e., commercial Mirin, Mirin of time-honored preparation obtained directly from a brewery, and Mirin added with some seasoning liquid, were used at the preparation of Tares for spitchcocking respectively. Daily changes of the Tare examined and organoleptic test was conducted in relation to the respective constituents.
1) Protein content in Tare was increased with an increase in spitchcocking frequency.
2) Crude fat content was increased about three fold at 5-time spitchcocking procedures. Fatty acid composition showed predominance of C₁₄-C₁₈ and decreases of C₂₀-C₂₂ with a detection of of C₁₂with “accustomed” Tare.
3) Total sugar content and alcoholicity were increased by about 15% of Tare and by 1% or so of Tare respectively and acidity and amino acidity with “accustomed” Tare.
4) The results of organoleptic test revealed significant differences among these Tares using 3kinds of Mirin at a level of significance of 1%. No difference in constituent change was observed between both shortterm and long-term processed Tares. the latter Tare was preferred at the organoleptic test.

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The content of nitrate and nitrite in Shogoin turnip of “Kaburazushi” was analyzed by ionchromatography.
1. The content of nitrate was the highest at the first week of salting (417.9 ppm), and was the lowest after cured with Koji for 2 weeks (178.3 ppm).
2. The content of nitrite was the highest in turnip cured with Koji for one week (222 ppm), and the the lowest after cured for three weeks (1.2 ppm).
3. The pH of “Kaburazushi” was gradually lowered from 6.0 to 3.8.

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The inobuta is a crossbreed between a wild boar and a female pig, and its meat is said to be of good quality, soft and delicious. In order to examine the quality for cooking of inobuta meat, sensory evaluation, measurements of shear stress and histological observations in comparison with pork were conducted. The results obtained were as follows:
1. As the results of the sensory evaluation, inobuta meat was distinguished from pork at the level of significallce of 0.1%. Concerning the cutlets prepared from loins, inobuta meat was preferred red significantly in all of taste, color, odor, and overall evaluation, except the feeling of bite. Also, concerning the roast prepared from hams, inobuta meat had a little smell and pork was moderately tough and less juicy.
2. There was no significant difference in shear stress between both meats.
3. The results of the histological observations showed that inobuta meat had more developed fat, and that pork had loose or cut tissue in muscular fibers.
It was found that inobuta meat was soft and delicious. Cooking method to remove the smell in the meat should be developed to make inobuuta meat more preferred.

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