Effects of various cooking methods (e. g., a conventional cooker, a pressure cooker, and a microwave oven) on the texture, water soluble pectin, molecular weight distribution, and neutral sugars in carrot pectin were studied.
The results are as follows:
1) The breaking strength of cooked carrots decreased with increase of cooking time.
2) The amount of water soluble pectin increased with increase of cooking time.
3) There was negative correlation between the breaking strength of cooked carrots and the pectin solubility.
4) The molecular weight in the pectin tended to be low with high pressure cooking.
5) There were some difference in the amount of neutral sugars at the high molecular weight fraction in the gel filtration between a conventional cooker or a microwave oven and a pressure cooker.
6) Only glucose was found at the low molecular weight fraction.

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An attempt was made to substitute rice flour, buckwheat flour or soybean flour for wheat flour so as to prepare the home made crapes. Further sucrose, which was used as a sweetener, was substituted with muscovado or fructooligosaccharides. A series of the examinations were made with each batter and crape prepared for obtaining informations on the viscosity, texture characteristics, taste and so on. The results obtained are summarized as follows.
1) The optimum amount of rice flour to be substitutedin the preparation of crape was 50%. The batter was a thixotropic fluid and its viscosity decreased. Therefore, an hour was sufficient to allow to stand the batter. The product was moist and soft, and showed an excellent texture with a favorite color. It was superior to the one of 100% of wheat flour.
2) Batters prepared by substituting 25% of buckwheat flour or 12.5% of soybean flour showed increase of viscosities. The products obtained in these cases were better evaluated in hardness and color.
3) The substitution of sweeteners caused a little changes in viscosity and physical properties. According to HPLC analysis, fructooligosaccharides including GF4, GF3, GF2, sucrose, lactose, glucose and fructose were isolated and determined. The product differed somewhat in the taste.

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The effect of commercial carrageenan products and k-carrageenan on the physical properties of sol and gel prepared with commercial gelatins, and gelatins prepared by different process were studied and summarized as follows;
1) There are two types in commercial gelatins, that is, the alkali processed and acid processed.
2) The addition of a 3% carrageenan product to 3% sol of commercial alkali gelatin formed transparent and hard gel, while that of acid gelatin opaque and soft gel.
3) The addition of 0.5% k-carrageenan to 3% sol of cow bone gelatin (alkali processed) formed transparent and significantly hard gel, while that of 3% pigskin gelatin (acid processed) did not form gel but opaque sol.
4) The addition of 0.5% of k-carrageenan to 3% sol made of 1.5% cow bone and 1.5% pigskin gelatin formed opaque and soft gel.

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The effects of soy-sauce and free oxygen absorber sealed package in low temperature storage were investigated for the purpose of enhancing the presevative property of shirayaki-unagi (broiled eel filet) without any seasoning. The shirayaki-unagi (broiled eel filet) without any seasoning coated with soy-sauce and the one not coated with soy-sauce were respectively packed in a bag made of KON/PE along with free oxygen absorber to perform a storage at 2°C and 5°C, and compared with a control (the shirayakiunagi (broiled eel filet) without any seasoning not coated with soy-sauce packed in a PE bag) microbiologically and physicochemically.
The results obtained were as follows:
1) The control effect on the proliferation of bacteria and the oxidation of lipid was confirmed in the group wherein soy-sauce and the free oxygen absorber sealed package were together used.
2) The marked effect of using soy-sauce with the free oxygen absorber sealed package on the proliferation of coliform bacteria was not confirmed at 5°C but cofirmed at 2°C.
3) With respect to storage temperature, more marked preservative effect was confirmed at the low temperature of 2°C.

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in order to know the effect of hardness and temperature on the quality of bitter taste of juice, we prepared agar gels with grapefruit juice. They were prepared as follows: Sample 1-A: the juice was held at 10°C,35°C and 60°C; sample 1-B: the 1% agar gel with grapefruit juice was prepared and held at 10°C,35°C and 60°C; sample 2-A: juice and 1% agar gel were compared at 35°C; sample 2-B: 0.5% 1.0%and 1.5% agar gels were prepared and compared at 35°C.
The following results were obtained by chemical analysis and sensory evaluation. In the fresh juice of grapefruit,47.5 mg% of naringin,10.0 ppm of limonin,6.0 ppm of nomilin,1.44% of organic acid,9.2% of sugar and 90 mg% of reducing sugar were detected. The bitterness of the juice and the agar gel held at 60°C was significantly stronger than that held at 10°C. It was not affected by changes of the concentration, or the hardness of the agar gels.

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Effects of kiwifruit and inhibitor for its protease on gelatinization and flavor of gelatin jelly were investigated. (1) It was observed that cinnamic aldehyde, a principal components in essential oil of cinnamon, inhibited effectively the protease. Although some spices and other components in essential oils also inhibited the protease, they were not suitable as the inhibitor for the gelatinization because their flavor was too intensive to apply to the jelly (2) Hardness of the jelly was reduced by addition of slice of kiwifruit in it, but application of cinnamic aldehyde could recover the reduction of the hardness. (3) It was judged that the jelly added slice of kiwifruit treated with cinnamic aldehyde was better significantly in aroma and overall than the jelly without the slice by the sensory test.

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Fish cooking for “Shinsen” (sacrifice to god) and “Naoraizen” (board after the ceremony) of Shinto shrines in Shiga Prefecture was examined for the purpose of finding ancient dietary habits. Main items of the examination are materials of “Shinsen” and “Naoraizen” as well as how ro make them.
The results are as follows:
1. Ceremonies of cutting “Funazushi” exist at the south and the east areas from Lake Biwa and ceremonies of cutting salted “Shiira” exist at the west area from Lake Biwa.
2. Shrines which offered “Narezushi” to god are concentrated at the south area from Lake Biwa.
3. “Funazushi” is most offered to god among several “Narezushi”.
4. “Funazushi” is most popular among “Narezushi” which are served to “Naoraizen”.
5. “Namasu” cooking is most popular in “Cooked Shinsen” of fish except “Narezushi”.
6. Fresh water fish are often used at “Naoraizen” except “Narezushi” at the shrines near Lake Biwa and salted or dried marine fish are often used at the shrines in the mountainside.
It is found that various kinds of “Narezushi” were made and fresh water fish in Lake Biwa and salted or dried marine fish were very important foods at ancient Shiga district.

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