The effect of silicon oil (poly dimethyl siloxane^KF-96)) on the thermal decomposition of tocopherols (Toc) in oils or Toc added to fatty acid methyl esters was investigated. Oils (soybean, rapeseed and olive oils) and fatty acid methyl esters (methyl oleate and linoleate) were heated in a glass tube (2.7×20cm)at 180°C, and residual Toc, anisidine and carbonyl values were detefmined. Silicon oil showed preventive effects against the thermal decomposition of Toc and thermal oxidation of oils and fatty acid methyl esters. The ratio of prevention on thermal decomposition of Toc and thermal oxidation of soybean and rapeseed oils or methyl linoleate increased according to the amount of silicon oil added. The preventive effect of silicon oil on the thermal decomposition of Toc was observed much higher in olive oil or methyl oleate than in soybean and rapeseed oils or linoleate. The results suggest that high correlation exists among degree of residual Toc and thermal oxidation of oils.

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Daily food intake and eating habits have become rich and the nutrient intake has been in sufficient condition in the recent Japan. However, it is reported from the national survey done by the Ministry of Welfare that only calcium intake is not sufficient, being suggested that the calcium intake from diet is not easily performed.
We paid attention to utilization of the fish bone as one of the dietary calcium source. The frozen dried fish bone powder made of middle bone of Hoki (Whiptail) was used to examine the palatability of the cooking products. By roasting, the fish smell of the bone powder was changed to favorable aroma. It was seen that the roasted fish bone powder was acceptable in many ordinary cookings, and the palatability of foods with it was changed usually better. However, the palatability was unpleasant for some foods, which requires holding the colour or flavour, and with plain light taste. From the sensory evaluation and texture measurement for six kinds of typical foods, no significant difference was found in both the palatability and the hardness between the cookings with fish bone powder and the control.
It is concluded that the fish bone powder can be added to many kinds of cooking without losing its palatability and texture. Calcium content in one tea spoonful of fish bone powder is about 500mg. It is suggested that by adding one-half or one-third of tea spoonful fish bone powder into cooking, we can intake the required amount of calcium.

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We examined on an improvement of taste of stored aged rice by use of Japanese summer orange juice in rice cooking. We also used vinegar on rice cooking for comparing with juice. The results are as follows.
1) In sensory evaluation, the rices cooked with juice as well as vinegar were improved on flavor, adhesiveness and hardness of stored aged rice.
2) In an instrumental measurement, the cooked rices with juice as well as vinegar showed low hardness, high adhesiveness and gloss. By microscopical observation, it was suggested that there was the relation between high physical changes and the surface of cooked rice grains.
3) A proper salt content of the rice cooked with juice was less than the rice cooked with vinegar.
4) Salts in rice grain cooked with juice were distributed more in the surface than those in rice grain cooked with vinegar. It is considered that the use of Japanese summer orange juice for cooking stored aged rice shows a significant improvement on the taste of stored aged rice and decrease of salt.

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This report concerns the cooking appliances for ordinary households. We compared electric cooking stoves with LP gas cooking stove in cooking efficiency, kitchen environment and quality of food. The following results were obtained:
(1) Electric cooking stoves consumed less energy, and had higher efficiency, when they were used for cooking at weak heat over long period.
(2) Cooking stoves could be regulated at a constant temperature. The electromagnetic cooking stove was better.
(3) When we tested an LP gas cooking stoves, carbon dioxide and nitrogen oxides were increased. It was necessary to ventilate when using them.
(4) There was no difference among cooking stoves on the apperance and taste of the food. In case of using a magnetic cooking stove for deep frying the food turned lighter in texture of mouthfeel, and also the quality of the cooking oil little changed, which was safer from the viewpoint of food hygiene.

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Changes in the contents of chemical components and the sensory qualities of legume seeds cooked by two different methods were examined. The cooking methods used were the cooking under reduced pressure and the usual one.
The green peas cooked under the reduced pressure contained more amounts of water soluble components (such as ascorbic acid, soluble nitrogen compounds, total sugar and reducing sugar)than those cooked by the usual method. The former was sweeter and higher in the overall sensory score than the latter.
The green soybeans cooked under the reduced pressure contained more amount of sugar and was judged sweeter than those cooked by the usual method. Any significant differences were not observed in other components between the two methods. The sugar contents in green soybeans increased significantly during cooking and a β-amylase activity was observed dufing 30 seconds of cooking, suggesting that the β-amylase might be partly responsible for the increase in sugar ccntents dufing cooking.

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This study was made for elucidation of softening mechanism of dried Laminaria during cooking in seasoning solutions used for processing of Laminaria products. Dried material of tangle, Laminaria japonica was cooked in modeled solutions (water,1% acetic acid (Acetic),1% lactic acid (Lactic),5% sodium chloride (NaCl),1% monosodium glutamate (Glu-Na) and 10% sucrose (Suc)) at 90°C for 60 minutes, respectively. Changes in some properties of alginate of cooked materials were examined and the following results were obtained.
(1) The rates of effusion of alginate into the cooking solution from tangle cooked in water, NaCl, Glu-Na and Suc were less than 2%, whereas the ones from tangle cooked in Acetic and Lactic were 12-13%.
(2) Alginate in tangle cooked in water, NaCl, Glu-Na and Suc decreased 10-15% in the degree of polymerization,0-20% in the water holding capacity, whereas the ones cooked in Acetic and Lactic samples decreased 50-80% in the degree of polymerization,65-90% in the water holding capacity.
(3) The rates of effusion of calcium into cooking solution from tangle cooked in water, Acetic, Glu-Na and Suc were 13-26%, whereas the ones from tangle cooked in Latic and NaCl were 40-60%.

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A microbiological survey of contamination and microflora on Western-style undried confectioneries in the market was carried out and enterotoxin production by S. aureus strains isolated from them was investigated.
1. Viable counts in Western-style undried confectioneries in the mafket ranged from <10² to 10⁷ CFU/g and 53% of all samples were contaminated with coliforms. The incidence of S. aureus and B. cereus were 16% and 27% of all samples, respectively.
2. Predominant microoflora found in the products were Leuconostoc, Micrococcus and yeast, being specific to each product.
3. Enterotoxin of S. aureus strains isolated from products of types B, C, A and AB was detected.
4. Growth and enterotoxin production of S. aureus inoculated in custard cream puff were observed at 25 and 35°C, but both were inhibited during the storage at 10°C for 72 hours.

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A large part of niacin in mature cereal grains in present in bound form which is unavailable to human body. Changes in free and bound forms of niacin during cooking of white milled rice or brown rice and during processing of wheat flour were investigated.
Both cooking and processing converted the bound niacin in the grains into available form. However, some bound niacin still remained in the products.
From these results, it was suggested that the bound niacin had two types, i. e., one was chemically bounded niacin and the other was physically or chemically weak-bounded niacin.
We propose that available niacin should be measured besides total niacin in the case of niacin assay in cereals and cereal products.

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Effects of frying temperature and time on the fat exchange between fried meat and frying oil were investigated. Meats with various fat content were fried at 180°C and 150°C for 2.5 or 3.5 minutes with soybean oil, respectively. The amount of the frying oil absorbed into the fried meat were determined by a gaschromatography.
The results obtained were as follows:
1) In the case of low fat meat, fat and moisture contents between the meat fried at 180°C for 2.5minutes and that at 150°C for 3.5 minutes was no difference. But this relation was observed in the case of the fatty meat.
2) The difference of the amount of oil absorbed into the fried meat between the each frying teperature and low fat meat was not so distinctive. In case of fatty meat, both the amount of oil absorbed and the amount of defatting were larger at 150°C for 2.5 minutes than at 180°C for 3.5 minutes.
3) Taste of meat fried at 180°C for 2.5 minutes was juicier than at meat fried at 150°C for 3.5minutes.

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Short size chopsticks have been increasingly used for take-out lunch or sushi boxes and long size sticks in high-class restaurants in Japan. It is not convenient, however, for most people to use short or long size chopsticks. We assume that there may be an appropriate size for chopsticks.
Although many studies have been conducted on the suitable length of chopsticks used at home, there have been few studies on that of “waribashi” or splittable chopsticks used in restaurants or for takeout food.
In this study, we examined the effect of the length of splittable chopsticks on the comfortability, convenience and efficiency to eat with, by selected female students as our panel. We asked them to eat sushi by using four types of chopsticks, L (long; 23.5cm), S (short; 16.5cm), M (medium; 20.2cm), and S' (special; 21.5cm) and then to evaluate them for the above three attributes.
It was found that S'chopsticks (1.25 times as long as the panelists' hands) were most comfortable to eat with, most convenient to pick up sushi with, and most efficient to cut seaweed with, and L and S chopsticks turned out to be most difficult to handle and A chopsticks were inbetween. It was also found by our subsequent experiment that S and L chopsticks did harm to the arms' muscle movement.
Because there is a significant correlation between the length of our hands and height, we can calculate the most suitable length of chopsticks from our height.

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Home cake-making has become popular in Japan, and an increasing number of people come to enjoy varieties of cake-making by using wines, spirits and liquors (W. S. L. ). We have examined the preference by the way of way of making sherbet containing varieties of W. S. L.
In selecting W. S. L. and speices, their popularity, availability and frequency described in cooking books were considered as the standard. Eleven kinds of W. S. L., i. e., red wine, white wine, rum, kirch wasser, peppermint, orange curacao, cherry brandy, maraschino, cointreau, grand marnier, moka and five spices, i. e., allspice, mace, clove, cinnamon, vanilla were chosen.
The sugar content was controlled by adding sucrose to maintain Bx. of 16.0-17.0 in the sherbet. W. S. L. were added to the sherbet in sufficient amounts to make the final alcohol concentration about 2.0%.
Sensory testing was done by using samples of about 25g at -5°C and evaluated by the seven grades system. The panel consisted of twenty two women staff from twenties to forties of age.
As W. S. L. added to the sherbet, orange curacao, red wine, cheey brandy, kirch wasser, cointreau, rum and grand marnier were preferred, however, peppermint, maraschino and moka were not. When spices were added to the sherbet containing W. S. L. mace is preferred, and cinnamon is not. As to the relation between W. S. L. and spices, whether clove is preferred or not depended on the combination of clove with the some kinds of W. S. L. The preference was increased in the cases of clove with cointreau and maraschino rather than that of white wine and rum.
As the effects of spices on the sherbet, peppermint and maraschino increased the preference, though the sherbet with W. S. L. were not preferred. On the other hand, orange curacao, cherry brandy, red wine, kirch wasser, rum, cointreau and grand marnier diminished the preference, though the sherbet with only W. S. L. were preferred.

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