This study was conducted for the preparation of a favorable chicken liver cured in sake lees. Chicken liver washed for 10min. by the irradiation with ultrasonic waves was cured in new sake lees or in aged sake lees(prepared by storing new sake lees at 30°C for 30 days) at 5°C for 14 days. During this period, the change in the taste and properties of the chicken liver cured in sake lees were investigated. The results obtained were as follows.
1) The optimun curing period of the chicken liver was 7 days both in of new sake lees and in aged sake lees. The chicken liver cured in aged sake lees for 7 days, contained slightly more reducing sugar, alcohol, protein and free amino acids, and was superior in color, hardness, taste, and preservability, as compared with that cured in new sake lees.
2) The activities of α-amylase and protease (pH 6.0) gradually increased both in chicken liver in new sake lees and in that in aged sake lees, up to the 10 days during the curing period. These enzymatic activities were higher in chicken liver in new sake lees than that in aged sake lees.

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The antimicrobial property of vanillin added to spongecakes at the concentration ranging from 100to 1,000 ppm was investigated.
The test organisms used in this study were Aspergillus niger, Aspergillus oryzae, Penicillium citrinum, Saccharomyces cerevisiae, Saccharomyces delbrueckii and Bacillus subtilis.
Incubation of the inoculated samples was put at three different water activities (0.95,0.90 and 0.87).
The growth of molds was visually estimated. Yeasts were counted their cell numbers by microscope. The growth of Bacillus was determined by the agar plate dilution method.
The results indicated that antimicrobial effect of vanillin increased with increase in the concentration of vanillin in the cakes, and also the effect was enhanced markedly with decrease of water activity. The sensitivity of molds against vanillin was in the order of A. oryzae, A. niger and P. citrinum.
Its practical use as preservative for spongecake was not suitable, because the amount of vanillin in spongecake is usually about 200 ppm and does not inhibit growth of the test organisms.

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An applications of polydextrose (P. D. ) to breads was made by use of “Home Bakery”. The texture and hedonic preference were examined by the instrumental mesurment and sensory evaluation. The stability of P. D. was analysed in the cooking process by high performance liquid chromatograph.
The results obtained were as follows:
I) When the bread was made with P. D., the volume was smaller than that of control. Considering this finding, change of baking processes was done, that is, (1) Time of kneading were prolonged from 25 min. to 45 min., and fermentation period from 5min. to 30 min.
(2) Butter and sugar were added into the dough after kneading for 15 min..
II) There was no significant difference on the hedonic preference of the sensory evaluation for the bread, to which 10% P. D. was added and the conditions were changed as compared with a control bread.
III) When P. D. was heated under pH from 3.0 to 7.0, at 100°C for 30 min., this was comparatively stable in solution. Especially, the contents of glucose and sorbitol were increased in the case of using P. D. in bread.

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An experiment on the autoxidative and thermal oxidative stabilities of oils was performed.
One gram of sixteen different freeze-dried vegetables was added to 50 grams of corn oil, that is in the ratio of oil 1: vegetable 0.02. They were heated at 120-130°C for 5 minutes. In the same way,0.5 grams of twelve different dried spices were added to the same amount of corn oil, that is in the ratio of oil 1: spices 0.01. They were also heated at the same temperature for the same period. the ratio of oil 1: spices 0.01. They were also heated at the same temperature for the same period. weighing method at 60°C. The degree of deterioration of the oils which were thermally oxidizedunder simulated pan-frying conditions was determined by measuring the peroxide and total carbonyl values.
The following findings were made.
1) On autoxidation, all vegetables except garlic, onion and sweet corn showed antioxidative activity. Spices such as celery, bay laurel, paprika, rosemary, sage and thyme acted as antioxidants.
2) On thermal oxidation, all vegetable except carrots, garlic and onion promoted thermal oxidation of corn oil. Especially, leek, Chinese cabbage, edible burdock, Japanese cabbage, parsley, green pepper and red colored green pepper markedly enhanced its thermal oxidation. All spices tested promoted thermal oxidation of corn oil, and particularly, clove, bay laurel, sage, thyme and turmeric markedly accelerated its thermal oxidation.

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Fenpi is a gelatinized starch sheet of mung bean and a popular Chinese food. Cooking qualities of a fenpi prepared from sago starch were examined by comparing its physical and sensory evaluation with those of mung bean and other starches. Further the fenpi of sago starch (hereafter sago fenpi)was frozen, refrigerated, salted or dried immediately after preperation. These fenpis were then cooked under appropriate condition and examined. Effect of adding isolated soybean protein was also tested. The results were as follows.1. The hardness of the sago fenpi was similar to that of the potato fenpi but large than that of kuzu fenpi and corresponded to 1/2 of that of the mung bean fenpi. The sago fenpi showed high cohesiveness and a high elongation. The stickiness and overall evaluation were significantly preferred in the sensory evaluation.2. The frozen or refrigerated sago fenpis showed almost the same texture as that of the fresh fenpi (immediatly after preparation). In the sensory evaluation, the frozen sago fenpi was significantly preferred in luster, strength and overall evaluation than the dried sago fenpi. These results suggest that freezing is an effective and simple preservation method at home. The dried sago fenpi differed considerably from the prepared one in texture, high hardness, chewiness, strength and non-stickiness.3. A sago fenpi added with isolated soybean protein showed higher hardness, and tensile strength compared with the one free from soybean protein. In the sensory evaluation, soybean protein containing sago fenpi was significantly preferred in hardness, nonstickiness and overall evaluation compared with the one free from soybean protein. A sago fenpi added with 5% isolated soybean protein when preserved under dry conditions, was similar to the mung bean fenpi, as far as physical properties was concerned.

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We prepared konbu-dashi under different conditions of time and temperature of extraction and measured the content of amino acid and nucleotide extrtracted into the dashi. Sensory tests for dashi were also done. In the next step, we made sumashijiru, sushimeshi and shiokonbu with the dashi or leavings to see the aptitude of dashi for cooking. In the dashi, glutamic acid, asparatic acid, and alanine are the major amino acids and 5'-adenosine mono-phosphate and 5'-guanosine monophosphate are the major nucleotides. The result of sensory test showed that the dashi of dilute umami was preferred in susimeshi and konbu with a large quantity of umami was preferred in shiokonbu.

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Effect of heat treatment on the antioxidative activity of 6 spices (rosemary, sage, auspices. clove, black pepper, cinnamon) was investigated. When these spices were heated at 100°C for 60 min, the activity of rosemary, sage, allspices and clove was tolerable against heating but the activity of all spices investigated was almost lost by the heating at 200°C for 30 min. When each of these spices was added to the salad oil, ground meat or sardine, or used for the preparation of chicken bone soup, the antioxidative activity of these spices was effective to prevent the oxidation of the lipids in these foods during the cooking.

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A dried black soybean was soaked in water or in NaCl solution with different concentration of 0.8%and 2.0%. Water was added to the 2.0% NaCl solution before heating so as to make the concentrations of both NaCl solutions same. Then they were boiled.
Boiled beans were different in color and hardness there upon a mechanism causing the difference of hardness was investigated by the fractional determination of pectin.
Water-soluble pectin was much in the boiled beans prepared after soaking in the 2.0% solution. It was shown to be more adhesive in texture. The boiled beans soaked in 2.0% NaCl solution were extremely black.

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Effect of powdered green tea added to the dough on qualities of steamed breads was investigated. Changes in ascorbic acid and chlorophyll contents during steaming were also examined.
Results obtained were as follows:
1) When the amount of the powdered green tea added was increased, the expansion appeared to be suppressed. It turned out that tannic acids inhibited the expansion.
2) When 2.0% powdered green tea was added to the flour, about 10.1% of ascorbic acid and 81.2% of chlorophyll a remained in the steamed bread.
3) It was judged by the sensory test that the green steamed bread which was prepared by addition of 2.0% powdered green tea to the flour was more favourable on the color of crust, aroma, taste and total preference than white steamed bread.

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In order to obtain some information on the quality of frozen seafoods on the market, total viable counts of bacteria and K value were measured in 29 samples obtained in the market in Nara city.
Total viable counts of bacteria in frozen seafoods (A) which were edible after defrosting were 10³-10⁵/g, and those of frozen seafoods(B) which were edible after cooking were 10⁴-10⁶/g. These values were below the legal standard. No increase of these values was observed during the storage of seafoods at-20°C for 3 months and therefore, the total viable counts in frozen seafoods on the market may reflect sanitary conditions of the seafoods just before freezing.
K values showed 20-70%, which were larger in frozen seafoods(B) than in frozen seafoods(A) and these values did not increase so much during the storage at-20°C for 3 months.
No significant relationship was observed between total viable counts of bacteria and K values of frozen seafoods on the market.

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