The raw materials used in this study consist of 100% wheat flour and wheat flour added with 5% soybean flour. We investigated the suitable properties of noodle flour using viscograph and farinograph.
The physical properties of noodles made from the above materials were analyzed with regard to their sensory characteristics and were compared each other.
The results of this study were as follows:
The results of viscograph measurement indicated that suitable properties of noodle flour increased by the addition of soybean flour. On the other hand, farinograph measurement showed that soybean flour has no significant influence on the final product.
The noodle made from wheat flour added with soybean flour indicated hardness, chewiness and toughness compared to noodle made from wheat flour alone.
Results of physical property measurement and sensory evaluation gave almost the same pattern, though noodle made from a combination of wheat and soybean flour was preferred.

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Although fish sauce is a seasoning closely associated with the life style of the nations in Eastern and Southeast Asia, it is used only in limited areas of Japan. Fish sauce takes a long time to brew and has a smell peculiar to fishes. In an attempt to improve fish sauce, we used Jack mackerels in four different ways as experimental materials; (1) meat alone, (2) meat and viscera, (3) whole fish, and (4) whole fish and pineapple juice. We prepared fish sauce by brewing from 24 hours to 60 days at 45°C.
We studied the effect of pineapple juice on fish sauce, and organic and fatty acids as a source of flavor, trimethylamine as a main source of fishy smell, methional as a source of smell of vinegar and soy sauce, as well as behavior of amino acids and peptides during the brewing period.
In the sample made from fish meat and viscera, amino nitrogen increased with the increase of viscera addition, and in the sample made without viscera addition lower level of amino nitrogen and less protein decomposition were observed. The sample containing pineapple juice showed higher levels of both total nitrogen and amino nitrogen, higher levels of citric acid and malic acid, and less formation of acetic acid and formic acid. No changes were noted in unsaturated fatty acid such as oleic acid, linoleic acid and linolenic acid, and a decrease in docosahexenoic acid was not marked. The fact that polienic acids remained more in this sample than the other samples indicated that fish sauce was less likely to be oxidized by pineapple juice addition.
Observation of chronological changes in trimethylamine, a source of fishy smell, revealed that the sample containing pineapple juice showed an extremely low level of trimethylamine increase and its increase rate in 24 hours was still lower compared to other specimen. Since methional content was also lower in the sample containing pineapple juice, it was apparent that addition of pineapple juice will facili tate production of fish sauce with less fishy smell.

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[in Japanese]

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