All issues
Volume 10 (1952 - 195･･･
- Issue 6 Pages 171-
- Issue 5 Pages 137-
- Issue 4 Pages 105-
- Issue 3 Pages 71-
- Issue 2 Pages 35-
- Issue 1 Pages 1-
Volume 10, Issue 6
Displaying 1-5 of 5 articles from this issue
- |<
- <
- 1
- >
- >|
-
On the amino acids compositions of rice white and rice germIneo Takeuchi1953 Volume 10 Issue 6 Pages 171-178
Published: June 25, 1953
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSRice white and germ were assayed microbiologically by 1cc micromethod devise 1 by the anthor as described in the Ist report. The contents of 13 amino acids were dertermined and the relative compositions were compared with that of casein.
Rice white was far inferior in the content of lysine, a little inferior in leucine, isoleucine, threonine, tryptophan and methionine, was superior in arginine, histidine and valine as compared with casein.
Rice germ was equivalent to casein in amino acid composition It was somewhat superior in the content of arginine and lysine, inferior in leucine, proline and asparatic acid, As a whole, rice germ was superior to wheat germ, and one of excellent prot ins.View full abstractDownload PDF (7866K) -
The 1st report On the Method of Enrichment of NattoNorimasa Inoue1953 Volume 10 Issue 6 Pages 179-181
Published: June 25, 1953
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIn adding to Natto the enrich materials especially vitamin B2, excess of the amount of the diluted solurion of bacillus Natto tends to cause super maturity. In this case it is most desirable to add the diluted solution about 2-5% to the steamed soybeans, and to maintain 16-18 hours for culturing. But in mixing the enrich materials previously to the stesamed soybeans, it is difficult that each grain of soybean products can be enriched uniformly. The purpose of enrichment can be obtained by the following method: to make the raw soy beans absorb into the vitamin B2 solution which was previously enriched with the enrich materials such as the soluble calcium chloride or calcium lactate, and to culture bacillus Natto by adding the diluted solution of the bacillus Natto to the swelled soybean with the steam-autoclaving.
Furthermore, Vitamin B2 which was lost by the steamautoclaving will be supplemented with that produced by bacillus Natto.
The inclusion of the amount of calcium chloride added at a level of 1% for the swelled soybean shows a slightly bitter tests, but at a level of 0.5% there is apparently no difference in the taste of Natto.View full abstractDownload PDF (3541K) -
Norimasa Inoue, Shiro Kitagawa1953 Volume 10 Issue 6 Pages 182-183
Published: June 25, 1953
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSGenerally the number of coil bacillus in the Tofu substance can be presumed by determining the number of those in the steep liquor of Tofu substance in the water tank. Namely the number of coli bacillus in the Tofu substance approximately is the same as that of the steep water. Early in march it attained 10-100per gr. and early in july about 1, 000-10, 000. The contamination of Tofu substance can be somewhat purified by steeping it in the running water of the water tank.View full abstractDownload PDF (1822K) -
K. Matsuzawa, S. Innami, T. Kuga1953 Volume 10 Issue 6 Pages 184-186
Published: June 25, 1953
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThere are several varieties of sweet potatoes rich in carotene in Japan at present. They are “Hayato, ” “Yellow No. 5” and “Kyushu No. 12” and their contents of carotene are 3050γ, 1145γ and 1060γ per 100 grams respectively.
Recently the carotene in sweet potato has been noticed from the view point of nutrition and new varieties with higher content of carotene have been cultivated.
In this paper several new varieties rich in carotene were reported in Table I, and also differences of carotene content in dividual tubers of “Yo No. 7” were shown in Table II, III.View full abstractDownload PDF (3009K) -
Preliminary Experiments of the Preparation of Bean Milk by cultivating LactobacillusSoichi Niwa, Nobu Katayama, Enzo Suzuki1953 Volume 10 Issue 6 Pages 187-189
Published: June 25, 1953
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSFrom the Standpoint of enriching the alimentary value, the methods of increasing riboflavin content in bean milk, a Japanese daily food, were reseached. In this paper the results of cultivating Lactobacillus in the bean milk were studied for the above mentioned purpose.
Lactobacillus was cultivated in the bean milk and it was noted. that riboflavin content was at the maximum 7 hours after cultivated and gradually decreased thereafter. After 7 hours cultivation the ratio between the existed riboflavin and the increased one was. found to be less in the bean milk, more in the skin-milk, the raw milk, and the most in the mixture of bean milk, skin milk and saccharose.
From these facts, it was concluded that there is less conposition of riboflavin when Lactobacillus was cultivated in the bean milk only and that remarkable increasing in composition of riboflavin by cultivating Lactobacillus in the bean milk mixed with a small amount of skin-milk and saccharose.View full abstractDownload PDF (2798K)
- |<
- <
- 1
- >
- >|