Physicochemical properties, digestibility and microstructure of glutinous rice-cakes cooked by microwave irradiation were compared with those by the oven to investigate the effect of microwave cooking on the texture of foods.
1) The cohesiveness, the elastisity and the elongation of glutinous rice-cakes by microwave cooking were higher, but the hardness and tensile strength were lower than those by oven toaster. The timedependent changes in properties of the texture parameters showed two phase curves which were composed of fast change for 10 min just after cooking and the subsequently gradual change from 10 min. after cooking.
2) Glutinous rice-cakes cooked by the microwave was less preferable than that by the oven in sensory test.
3) The digestibilities of glutinous rice-cakes just and 3.5 hrs. after microwave cooking were higher than those by oven cooking.
4) Optical-micrograph revealed that starch granules inside glutinous rice-cakes after microwave cooking were destructed more severely than those after oven cooking, but no difference was observed on the surface or edge of glutinous rice-cakes between two cookings.

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For the purpose of improving the taste, chicken livers were preserved in raw rice miso, raw soybean miso, cooked rice miso or cooked soybean miso at 5°C for 168 hrs. During the preservation, the properties of chicken livers were examined. The results are as follows.
(1) As to the varieties of rice miso, the chicken liver preserved in Shinsyu rice miso contained sligtly more protein, amino-nitrogen and sodium chloride and showed a higher hardness and achieved better evaluation for taste, as compared with that preserved in Saikyou rice miso, though the former was somewhat inferior in color to the latter.
(2) The optimal preservation period of the chicken liver in miso was 48 his, regardless of the varieties of miso.
(3) The chicken liver preserved in raw soybean miso contained more protein and amino acids, and higher protease activity at pH 5.7, and was superior in color, taste and preservability, as compared with those preserved in the other miso.

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The present study attempts to improve the cooking quality of wheat flour noodle by adding o/w type oil emulsion.
Three kinds of flour noodle were prepared for the examination by adding 0,2, and 4 parts oil emulsion to 100 parts wheat flour.
1) The noodles with additional oil absorbed much more water than the noodle without additional oil by boiling. The optimum boiling period of the noodles with additional oil were shorter than that of the noodle without additional oil. The noodles with additional oil increased in moisture content and in total weight more than the noodle without additional oil during boiling. The turbidity in the cooking water of the noodle with 2% oil emulsion was less than that of other noodles.
2) Judging from the amylogram parameter of the dough, the properties and behavior of the dough with 2% oil emulsion predicted the most useful cooking quality. According to resistogram parameter, the extensibility and consistency of dough with 2% oil emulsion were superior to the other doughs.
3) The noodles with 2% oil emulsion indicated lower hardness and adhesiveness, higher cohesiveness and extensibility than other kinds of noodles. The noodle with 2% oil emulsion boiled after freezing showed the lowest adhesiveness and the fewest elongation compared with other noodles. On gluten-stretching test, we also recongnized an improvement in the physical properties of gluten containing additional oil.
4) The sensory test regarded the noodle with 2% oil emulsion as significant.
5) By the observation with optical microscope and scanning electron microscope, it was revealed that the thick strands of gluten in noodle with 2% oil emulsion consist of large gluten network. The micro-globules of additional oil were observed within gluten strands.

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We investigated the factor of standardization and measurment of brown roux, for the purpose of standardization of large quantity cooking.
As the results,1) We made roux changed the heating rate till the temperature of roux reached to 180°C. It was revealed that the brown roux heated in the same temperature, became different color depending on the rate of heating. It was estimated that the adequated color index of brown roux was ΔE: 47 (color difference). The higher the heating temperature became, the lower the apparent biscosity of roux became. This characteristics was significant for slowly-heated roux.
2) When the roux has the same adequate color, the higher the heating rate was, the higher the final heating temperature became. The slower the heating rate was, the lower the final heating temperature was, under the same condition.
3) The sensory test revealed that the slowly-heated roux and the diluted and slowly-heatd roux were significantly more tasty than those of quickly-heated. The panels prefered two-hour heated roux diluted to one-hour heated roux diluted.

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The relationship between the color changes of green leaves during blanching and thermal stability of chlorophylls was investigated as follows:
(1) In blanching of spinach, komatsuna, dokudami and aloe, spinach and komatsuna changed to bright bluish green, dokudami changed to yellowish green and aloe did not change.
(2) In the ether extract the stability of chlorophyll decreased in the order of komatuna, dokudami, spinach and aloe.
(3) In the long-dated preservation of the lyophilized powder of aloe and dokudami, the stability of chlorophyll was reversed and aloe was more stable than dokudami.
(4) SDS-PAGE of chlorophyll protein complex gave six green zones in case of spinach and komatsuna, while five green zones in case of aloe and dokudami.

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Germ rice is highly nutritious but not as good as polished rice in respect of the color, smell and/or taste. So, it is not always liked for cooking. We investigated, rice-cooking characteristics of germ rice after preparing as sushi, pilaf, and seasond rice in order to lessen such disadvantages, and compared them with those of polished rice. We mesured sensory evalution, texture and rice-cooking characteristics such as cooking time, water content and swelling ratio after cooking, and so on.
Results were as follows:
1) In the preparing as sushi, cooked germ rice was significantly different from cooked polished rice in gloss and hardness. On the contrary, between the germ and polished rice were observed no significant difference in taste, viscosity, sweetness and total evalution. In texture characteristics between the germ and polished rice, no significant difference was shown until five hrs. after preparation. But after that, the germ rice prepared had too much changed in comparison to the polished rice prepared.
2) Between the germ and polished rice which were prepared as pilaf, no significant difference was observed in both texture and rice-cooking characteristics.
3) In the case of preparing as salt-seasoned rice, color, smell and gloss of the germ rice were different in sensory evaluation from those of the polished rice. While, taste and total evaluation of the sensory test were showed no significant difference.
4) In the case of preparing as soy sauce-seasoned rice, rice-cooking characteristics were showed no significant difference between germ and polished rice. Texture characteristics showed that the prepared germ rice had more hardness and less viscosity and cohesiveness than the polished rice. Further, results of sensory evaluation showed the germ rice was not as good as the polished rice. These results suggest that the disadvantages of the rice which were pointed out in the previous paper can be relatively easily lessen by preparing germ rice as sushi, pilaf and/or salt-seasoned rice.

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