It is known that chlorophyll is easily decomposed by acid, heat, enzyme, light and other factors. In this study, photodecomposition of chlorophyll in green leaves under various conditions was examined.
The results obtained were as follows:
1) Spinach powder was rapidly discolored by UV light irradiation, and its discoloration was accelerated with increases in temperature and in the presence of oxygen.
2) The color of spinach powder stored under high humidity was deeper than that of the powder stored under low humidity, but color changes induced by UV light irradiation in the former were smaller than those in the latter.
3) Chlorophyll in spinach powder decreased by UV light irradiation, but shifts in the wavelength of maximal absorption were not observed.
4) It is suggested that the rate of photodecomposition of chlorophyll depends on the species of plants.

View full abstract

The texture parameters and the characteristics of tissues of the four kinds of buckwheat noodles with different thickenings, SOBANERI, flour, yam (ICHO-IMO), and egg used in each buckwheat. Their time changes were observed.
The four kinds of buckwheat needles were stored at the temperature of 20°C and 5°C during the experiment, and time changes were evaluated by the sensory test and observed by using a scan type electron microscope.
1) Buckwheat noodles with flour used as thickening Right after boiling it, ductile fracture and the maximum rupture energy and distortion were seen. Though the change on standing was big, it was hard to be cut compare with the other three kinds. This phenomenon correlates with the result of the sensory test.
2) Buckwheat noodles with egg used as thickening Right after boiling it, its hardness is the biggest and the time change low. The actual hardness correlates with the result of the sensory test.
3) Tomotsunagi and Imotsunagi noodles Both the hardness and rupture energy were small. Therefore, they seemed to be cut easily.
4) By the observation with an electron microscope, the change at the preservation time and temperature became slow by using TSUNAGI.

View full abstract

As a part of the study on cooking of tasteful rice with gas cooker, the heating period before boiling, was determined. Several measurements were also performed on cooking rice by using a Bunkanabe. The results obtained were as follows.
Sensory evaluation: Regardless of the quantity of rice (2/5,4/5) in the cooker, rice was cooked under the conditions of boiling after short (4 mins. ), intermediate (6,10 and 12 mins. ) or long (15 and 24 mins. )period of heating. These three kinds of rice preparations were tested. It was found that the rice prepared at the intermediate period were more tasteful than the others at 1% level of significance.
As for the rice quantity randomly sampled, the flow rate of gas was controlled within the range of 4.1-5.7 1 /min (4.5kcal/m³). Under these cooking conditions, the rice boiled in 6 to 12 mins. was found to be the most tasteful.
Measurements: The follwing are the results obtained from measurements regarding rice preparations of the short, intermediate and long periods before boiling, respectively.1) The water contents at the end of cooking were 61%,62-63% and 64%. When measured at the time of boiling, the correvalues at the end of cooking were 78%,81-86% and 98·100%.2) The ratios of weight were 2.0,2.1 and 2.2, the ratios of increase in volume were 2.2,2.3 and 2.4·2.5.3) The values as expressd in terms of kneading resistance were 347 gcm,250-278 gcm and 206·222 gcm.4) The rates of dehydration were 12.6%,12.7% and 14.1%.5) The rates of gelatinization at the time of boiling were 58.0%,59.1·74.5% and 94.2%. The rates of gelatinization measured after cooking were very similar to one another, irrespective of the period before boiling. All of them exceeded 96%.6) The contents of reducing sugar at the time of boiling were 76 mg%,130·141 mg% and 333mg%. At the end of cooking, these contents were 115 mg%,203·236 mg% and 378 mg%.7) Grains of cooked rice at the time of boiling were taken as samples from the cooked rice preparations of 4,10 and 24 mins. periods before boiling. They were sectioned and stained with Light Green. The sections were examined as follows. The swelling of cell membranes made no great difference from another. The triple-staining of those sections showed that, with passage of time, the starch grains changed their color from purple to red and, thereafter, became transparent. Consequently, the formation of reducing sugar was made

View full abstract

It is known that cyclodexterin (CD) is useful for the stabilization of materials that are unstable when exposured to oxygen, heat and light. In this study, stabilization of chlorophyll by CD was examined.
The results obtained were as follows:
1) Chlorophyll made enclosure with CD.
2) Chlorophyll became soluble in water by making enclosure with CD.
3)Photofading of chlorophyll was suppressed by making enclosure with inclusion α-, β-or γ-CD; β-CD was the most effective in this respect.

View full abstract

The quality of butter sponge cakes with various butter contents baked by use of the combination of microwave and heater was investigated.
The results are summarized as follows:
1. Good quality of cakes was obtained when microwave and heater were simultaneously applied upon the cake mold placed into the oven. Good results were obtained for the cakes with high butter contents of 20 and 40% by applying microwave oven at the last step of heating.
2. With an increase of butter content, the specific gravity of the cake batter increased.
3. Cakes containing less than 20% of butter showed large specific volume in case of cooking without microwave heating. The specific volume of cakes containing 40-60% of butter was larger than that on which microwave oven and heater were applied immediately after placing the cake mold into the oven.
4. Under the same heating condition, hardness, elasticity and cohesiveness of cakes, which were measured by using a texturometer, had a tendency to decrease when butter content increased.5. Cakes which showed a preferred hardness on the sensory evaluation were those which had fine graininess and suitable mouthfeelness except the one containing 40% butter.

View full abstract

We have investigated a general image of women for “Sushi” eating by means of questionaire to 2,700women composed of three age-levels (20s,40s and 60s or more) from 12 districts of Japan (response rates are 70%).
The results obtained were as follows:
1. “Sushi” has been taken mainly in the evening with thir families in their home regardless of their ages and residential areas.
2. The image and preference for sushi-eating is good, regardless of their ages and residential area, in 5 point rating scale method. As their ages increase, the image of good cheer for “Sushi” becomes marked.
3. There is a tendency that “Sushi” is delived from the sushi store in the east region of Japan and is home-made in the west region.
4. The rate of use for the take-out type “Sushi” is about 88% for women of 20s and 40s and about 73% for the 60s or more. About 60% of women have taken the take-out type “Nigiri”-sushi because of its convenience.
5. Women in Hokkaido, Tohoku, Kanto and Tokai districts prefer the “Nigiri”-type sushi and those in Kansai, Chugoku and Shikoku districts seem to like the “Chirasi”-type (a Kansai-style). A result of cluster analysis for the resemblance by women of 12 districts for the preference to the kind of “Sushi”shows that resemblance between the women in eastern region of Japan and those of Kyushu exists.

View full abstract

These experiments were carried out to evaluate some commercial salted fish. The preference was organoleptically evaluated by 202 female students. The bacterial contamination was investigated by the viable cell counts and presence of coliform organisms.
The results were as follows:
1.The female students preferred salted chum salmon and Alaska pollack roe, but did not have a strong taste for salted mackerel and salted herring. They had a tendency to dislike slightly shiokara of skipjack and sea urchin.
2. About 40% of female students tasted salted chum salmon and salted Alaska pollack roe once in a few days or in a week. On the other hand, most of female students had never tasted shiokara of skipjack and shiokara of sea urchin.
3. Most of female students paid attention to the date of manufacture and the relish period when they purchased salted fish.
4. The mean sodium chloride concentration, water activity and viable cell counts were 6.98%,0.856 and 4.38 (logarithum)/g, respectively. Coliform organisms were detected in 27 samples (35.1%).

View full abstract