Crepes are a type of pancake. The batter made of wheat flour, buckwheat flour, eggs and milk or water, is thinly spread and cooked on a small griddle or flying pan. Use of various ingredients allows to make a wide varietiy of crepes.
In this experiment, five formulas were prepared by subustituting buckwheat flour to hard wheat (high gluten)flour. The texture analysis (hardness, cohesiveness and adhesiveness), the rupture test (rupture strain, rupture strength and rupture energy) and the creep test (elasticity and viscosity) were carried out immediately after cooking. Such sensory qualities as appearance and flavor were evaluated simultaneously.
Consequently, a formula consisting of 70% hard flour and 30% buckwheat flour was significantly preferred in the sensory test and the physical properties of this crepe were clarified.

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Effects of two kinds of roasting methods, i. e., radiant heat (RH) oven roasting and convection (CV)oven roasting, on eating quality, changes of internal temperatures and cooking losses, amino acids contents, status of free water, and structures of tissue were evaluated.
To compare the two methods, beef rounds(about 1kg)were cooked to 60°C internal temperature with both ovens. Higher values on appearance and mouthfeel were found in the RH oven roasts (RH beef). The amount of amino acids of RH beef was much larger than that of raw beef and that of CV oven roasts (CV beef). Effects of heating on muscular tissue were clearly observed in CV beef as the granulation of connective tissue. Other experimental data also showed significant differences between properties of RH beef and CV beef.
Based on the above mentioned results, RH oven was thought to be suitable for cooking meat with higher eating quality.

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Four kinds of the buckwheat noodles by adding 0,1,2 and 4 parts O/W type emulsion oil to 100parts buckwheat flour were prepared for this examination, and amylograph viscosity, texture parameter, rupture stress, creep, and NOBI were measured in each case. Internal texture was also observed by using and electron microscope.
1) From the amylogram parameter of the buckwheat flour, no difference by the amount of the added oil was found while the setback was reduced by adding oil.
2) Regarding the texture parameter, the maximum hardness and gumminess were found in the examination with the buckwheat noodles with 2% oil added. Hardness and cohesiveness of the buckwheat noodles with 4% oil added were minimum, and the fragility of it was the highest.
3) According to the rupture stress-strain curve by the tensile stretch test. the maximum rupture distortion and rupture energy were shown by the buckwheat noodles 2% oil added.
4) The creep curve showed the fact that both elasticity rate and viscosity rate became high depending on the density of added oil.
5) The buckwheat noodles without oil and 2% added were soacked in 1% salt water, at 60°C and the results on these two cases ware compared. The volume increase of the buckwheat noodles with no oil added was higher than that of the one with 2% added, though the rate of weight increase of both cases were almost the same.
6) By the observation with an electron microscope, it was revealed that the oil flew in and was bonding the buckwheat starch grains.
7) The results of the above examination revealed that 2% oil added buckwheat noodles showed the most appropriate hardness and extensibility among 0%,1%,2%,4% added.

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To elucidate the effect of drying temperature on the cooking properties of dried Shiitake, changes in amount of water absorption, texture and amount of accumulated 5'-nucleotides during cooking were compared among three kinds of dried Shiitake which were prepared by heating for 30 min at 20,40or 55°C, respectively, followed by ventilation at room temperature.
1) When raw Shiitake was soaked in water at different temperature, at lower temperature than 45°C, amount of water absorption gradually increased followed by leveling off. At higher temperature than 50°C, amount of water absorption reached to a maximum followed by falling off.
2) After soaking in water at 5°C for 15hr, the amount of water absorption with dried Shiitake, which was prepared by heating at 55°C of initial drying, was very lower than that which was prepared by heating at 20 or 40°C of initial drying.
3) Hardness of the cooked dried Shiitake prepared at 55°C of initial drying was significantly larger than that at 20 or 40°C of initial drying.
4) Amount of accumulated 5'-nucleotide was slightly larger in dried Shiitake cooked with water than in that cooked with water containing sugar and salt, but there was no significant difference in amount of accumulated 5'-nucleotide among cooked dried Shiitake prepared at different temperatures of initial drying.

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We used 20-60% juice of Japanese summer orange and Amanatsukan in place of water on rice cooking, and exaimined about the effect of this method on the color, taste and quality of cooked rice. The results are as follows.:
1) There were on adverse effect on the color and taste by cooking with juice and the rice cooked with adequate amount of juice was acceptable in sensory evaluation.
2) The cooked rice with juice showed low hardness, high adhesiveness and was glossy. By microscopical observation, the thick matter was at the surface of cooked rice grains. It was suggested that there is the relation between this matter and adhesiveness and glossiness. It was considered that we can make use of these characteristics to the aged rice stored for a long time and the low-adhesive rice.
3) As for state of acid permeation into the cooked rice grains, large quantity of acid was contained around the surface. It is remarkable for the cooked rice with more juice. It was considered that the surface state of cooked rice was changed by acid, and this fact appeared to difference on the texture.

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These experiments were carried out to evaluate qualities of some commercial Kimuchi. The bacterial quality was determined by the total bacterial counts and presence of coliform organisms. The preferability and attitude to Kimuchi were organoleptically evaluated by 307 female students. The results were as follows:
1. The mean pH value, sodium chloride concentration, total bacterial counts were 5.14,2.75%, and 6.22/g (logarithum), respectively. Coliform organisms were detected in 15 samples(41.7%)of total samples, which were found mainly to be Citrobacter freundii and Klebsiella aerogenes types.
2. The female students preferred such pickles as Kimuchi, Asazuke, Umeboshi, Takuanzuke, and Fukujinzuke but disliked Nukazuke and Misozuke, and did not possitively evaluate to Narazuke, Wasabizuke and Suzuke.
3. They indicated as attitude to Kimuchi that it was a food having characteristic, intense, stimulative and heavy flavor and lasting aftertaste.

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