We studied on vitamin B1 content of cooked “Somen” and “Hiyamugi” enriched and non-enriched comparing with other vermicellies. These have the following three special features: (a) they are used in high frequency in summer season, (b) they are spoiled because it takes much time to wash after boiled and to soak them in water, and (c) they have much surface areas. (1) We have 0.520-0.838mg% in remaining vitamin B1 content of enriched “Somen” and “Hiyamugi” which is greater than those in indicator values. We also have 0.096-0.122mg% in remaining vitamin B1 content of non-enriched ones. We have 80%-90% in maintainance ratio of content of vitamin B1 in enriched “Somen” and “Hiyamugi” and 60% in non-enriched ones. (2) We studied on consistency of vitamin B1 content of enriched “Somen” and “Hiyamugi” in various conditions of washing temparatures like as 10°C, 20°C, 40°C and washing time like as 5min., 10min., 20min., and found that the content of vitamin B1 is missed less than 20% if washing temperature is less than 10°C, when they are washed even more than 20 minutes. Also, we found that the content of vitamin B1 is missed about 50% after 20 minutes washing time and 40°C washing temparature provided that enriched vitamin B1 is solvable in water. Moreover, we have 90% in missing content of vitamin B1 in non-enriched ones after washing.
The authors have already reported the results of statistical observations on “the relation between high blood pressure and various diseases, and recognition of high blood pressure.” We have there made clear that the majority of high blood pressure cases appears in and after the middle aged person, and the effect of long living environment, especially the dietary custom, has the essential relation to its origin. In this study, picking up 207 persons from almsmen and almswomen in the almshouse in Tokyo and patients in the attached hospital, we investigated the tendency of their dietary taste and heredity from their dietary customs, which are considered as a factor of the origin of high blood pressure. As the result, there was no considerable difference between the almspersons and patients in the hospital, however, the tendency for the whole of the high blood pressure patients was as follows; (1) Dietary taste and amount of taking of table salt, hydrocarbon, animal fat and animal protein were high. (2) Our result was the same as the report that the habitual use of liquor is not probably as the direct cause of high blood pressure. (3) Heredity has probably a considerable factor as a cause of high blood pressure.
For the sake of improving the state of intaking dishes, preparation and administration of dining hall, the taste survey was mainly adapted. The authors investigated the following points; (1) degree of taste, (2) demand for menus, (3) satisfaction, (4) easiness of cooking, (5) ability of cooking, (6) amount of left-over food, (7) nutrition, (8) economy, (9) standard of stuff and (10) policy of company. By analysing the data, the menus fitted for both employees and the company were taken out. And as a result, the cycle-menu and the standardization of the preparation were given. That resulted in the satisfactory service of food to the majority, the maintenance of constant quality, possibility of the planned order of stuff, simplification of the dining hall administration and effective utilization of daily data.