In order to examine the effects of pretreatments on the reaction between gelatin and κ-carrageenan, the gelatin samples (3%) treated in both acid and alkali conditions were mixed with κ-carrageenan of various concentratian of 0.25%-1.75% and the characteristic properties of resultant sol and gel solutions were examined.
The results obtained were as follows.
1) The pH of the mixed sol with κ-carrageenan were higher in alkali treated gelatin than the Ip of native gelatin but lower in acid treated one.
2) When 0.25%-0.75% of κ-arrageenan solution was added with the acid treated gelatin, precipitates resulted and gelatin with lower molecular weight were detected in supernatant.
3) The hardness of gels from the mixed solution of alkali treated gelatin with κ-carrageenan were higher than those from either alkali treated gelatin or κ-carrageenan itself.
4) The gel formation from the mixed solution of alkali treated gelatin and -carrageenan was observed in 1% of κ-carrageenan, and the hardness were almost the same to that from κ-carrageenan alone. The hardness of gels were remarkably increased in the concentrations of more than 1.25% of κ-carrageenan and the precipitates were also formed in these concentrations.

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In the previous paper, it was reported that heating degrees of flour or mixing conditions while adding eggs were related with expansion in preparing the cream puff paste.
In this report, changes of inner temperature of twelve different varieties of pastes were examined during baking, and the relation between puffing development and heat conduction of paste was studied.
The results obtained were as follows:
1) Although the pastes were baked under the same baking condition, changes of inner temperature were not the same. The paste with better expansion absorbed the heat from the oven plate more effectively. The temperature inside the paste rapidly reached to 97-98°C.
2) In the previous paper, the larger puff crust was obtained when the paste included more air bubbles. Accordingly, it was suggested that the air bubbles stimulated steam vaporization, and hot steam conducted heat upward effectively in the paste.

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This study was conducted to determine the recommended cooking process in relation to soaking of rice at temperature of 20°C or 40°C, heating speed until boiling(S, M, L, LL)and electric power during boiling. The results are summarized as follows:
1.The texture of cooked rice and the number of steam holes on surfase of cooked rice in the cooker are obviously dependent on heating speeduntil boiling. Also, the reduction of sugar content in rice correlates with heating speed until boiling. The levels of its reduction correlate with heating speed until boiling as well as with the electric power during boiling.
2. The sensory test on cooked rice followed suggested that soaking of rice at the temperature of 40°C and heating for approximately 12 minutes until boiling produced the best result of cooked rice.
. The study also suggested that the heating time during boiling has an important bearing on the texture, adhesiveness and taste of cooked rice.

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The influence of uncoated (su-age) and coated deep frying (kara-age) on the fat exchange between meat and frying oil and tocopherol (Toc) contents in the fried meats were investigated. Beef meat with different fat contents were fried at 180°C for 2.5 minutes in soybean oil. The amounts of the oil absorbed into the fried meats were determined by fatty acids measurement. Tocopherol contents in the lipids extracted from the fried meats with chloroform·methanol(2: 1 v/v), n-hexan and ethyl ether were determinded by HPLC. The change of amouts of weight and moisture in the coated fried meats was less than in the uncoated fried meats. The amouts of oil absorbed into the fried meats were much higher in the coated fried meats than the uncoated ones. On the other hand, the defatted amounts from the meats by coated deep frying were less than the meats by uncoated deep frying. Tocopherol contents in the lipids extracted from the fried meats with chloroform·methanol were less methanol were less than with ethyl ether and hexane. From the above results, it was suggested that tocopherol was oxdized by the oxidative products of lipids extrated with chloroform·methanol.

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