Coupling sugar (C-sugar) is a kind of sweet agents and has a preventive effect against tooth decay. C-sugar is mainly composed of sucrose (GF), glucosyl sucrose (G₂F) and maltosyl sucrose (G₃F). As the application of this sugar, Quatre-Quarts was prepared with C-sugar, and the stability of C-sugar was investigated on the process of cooking.
The following results were obtained;
1) when C-sugar was heated by changing pH from 3.0 to 7.0, G₂2F and G₃F were unstable and decreased at pH 3.0, while they were comparatively stable at pH 7.0.
2) The amount of G₂F and G₃F was significantly decreased when C-sugar was used with wheat flour for baking Quatre-Quarts. It was considered that the crude enzymes contained in the flour had influence on the stability of C-sugar. This was the reason why the use of inactivated flour, heated by microwave was effective for the stability of C-sugar.

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Te seventy-six cooking books published between 1949 and 1986 were analyzed in order to examine the classification, cooking methods, and detailed foodstuffs of sushi. The results are summarized as follows.
(1) The kinds of sushi were classified into chirashi-zushi, nigiri-zushi, oshi-zushi, maki-zushi, inari-zushi and others. Chirashi-zushi amounted to 25.2% and were significantly higher than the others.
(2) The methods of cooking sushi-meshi (cooked rice for sushi) were classified into boiled (15.1%), water-cooked (78.3%), and others (6.6%).
(3) The amount of water used for cooking sushi-meshi turned out to be 1.27 times as large as that of rice, and this ratio was considered to be harder cooked rice than expected.
(4) The percentage of compound vinegar, sugar, and salt added for seasoning to sushi-meshi were 13.2%,4.5% and 1.85% to rice, respectively.
(5) A kind of traditional process in seasoning sushi-meshi was observed by regression analysis as to the use of compound vinegar, sugar and salt.
(6) Whereas the average number of kinds of gu (foodstuffs of sushi excluding rice) turned to be 5.7, that of chirashi-zushi marked 7.7. The following eight popular kinds of gu were used for chirashi-zushi: shiitake (Japanese mushrooms), ginger, eggs, nori (dried sea weed), lotus roots, kanpyoo (shaved and dried ground), carrots, and sayaendo (green peas in shells).

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Growth inhibition of bacteria in chicken bone soup by four ground spices used commonly for the soup, namely clove, thyme, laurel and black pepper, was investigated. Bacterial growth was measured by the plate colony count method.
1. Commercially available ground spices especially black pepper were contaminated with spore forming bacteria. Therefore black pepper and thyme suspended in the soup were autoclaved at 121°C for 20 min. and 10 min., respectively and the soup suspended clove and laurel was gently boiled for 5 min.
2. Each spice was added into the soup at the same concentration. The soup with spices was distributed into sterile open bottles. These bottles were kept in the laboratory for 30 min., then capped and stored in a room at 23°C. Growth inhibition of bacteria in the soup was observed in the presence of 0.05% each of four spices, and complete prevention of the growth for 9 days was achieved by adding 0.125%, each.
3. Escherichia coli IFO 3301 inoculated into the sterilized soup was little sensitive against 0.125% each spice. But the growth of Staphylococcus aureus IFO 3761 was inhibited by 0.05%each, and in the presence of 0.125% each, these spices exhibited bactericidal activity. In the soup adjusted to pH 5.0 with acetic acid, E. coli did not grow regardless of spices, however the growth of S. aureus was inhibited in proportion to the concentration of spices, yet the bacteria could grow a little up to 0.125% each.
4. Comparisons of growth inhibition of S. aureus by some assortments of these spices indicated that any of these four spices contributed to the inhibition, but clove was most effective.
5. The soup supplemented into bouillon medium suppressed the antibacterial activity of clove extract against S. aureus.

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An inquiry of the taste preference was made to high school students ranging from 15 to 17years of age (229 males and 300 females) so as to find their tendency of the preference toward sweet, sour, salty, and bitter tastes. Respondents were classified according to the following five items as factors of the taste preference: (A), the number of days of absence from school; (B), whether or not they were anemic; (C), whether or not taking part in extra curricular activities; (D), sex and grade groups; (E), Rohrer's Index. Hayashi's Quantification Method III was applied to find out relations between the taste preference and the factors. The results indicated the followings: (1), in all of the five items, males have a tendency to prefer salty foods and females to prefer sweet and sour foods; (2), the taste preference for sweet foods such as chocolate or ice cream was related to the factor (A) and the preference for sour and salty foods such as lemon, salted sour plum, salted vegetables and salted squid gut was related to the factors of (B) and (C). In the classifying according to the factors of (D) and (E), the difference of the taste preference was not observed.

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Comparison study was made on the texture of potatoes cooked in 0,1,5 and 15% ethyl alcohol solutions.
Breaking properties of the cooked potatoes were examined under compression at a constant speed, and it was found that when cooked in ethyl alcohol solutions their rupture stress and energy were greater than when cooked in water. It was because moisture and water soluble pectin decreased in the cooked potatoes.
In the cooked soup, it was observed that the amount of dried matter, water soluble substance and absorbance decreased and that ethyl alcohol prevented the cooked potatoes from collapsing.
The sensory evaluation showed that, compared with the potato cooked in 0% ethyl alcohol (i, e., water), the potato cooked in 1% ethyl alcohol was softer, while the potatoes cooked in 5% and 15% ethyl alcohol were harder.

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The studies were carried out to clarify the relation between kinds of fish and cooking methods by the investigation based on literature and the measurements of moisture, the fat content and hardness of fish meats.
1) Fish dishes were picked out from cookbooks or cookery magazines, and the their cooking methods were classified according to the kinds of fish. As the results, it was confirmed that fat rich fishes were mainly subject to grilled style, while fat poor fishes were cooked in grilled, boiled and uncooked styles with the same proportion each.
2) Fillets prepared from the meats of eel, yellowtail, saury and salmon were grilled and boiled. The moissure, the fat content and the hardness of the cooked fillets were measured. The moistures of all the fillets were reduced and the fat contents of fillets except that of salmon were increased during cooking. As to the eel meat, the saury meat and the yellowtail abdominal meat of fat rich meats, the difference in the hardness between the grilled meats and the boiled meats was slight. As to the salmon meat and the yellowtail dorsal meat of poor fat meats, the hardness of the grilled meats were higher than those of the boiled meats.

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