In this study we aimed to use protease and chitinase preparations for the development of a new seasoning solution as a way to effectively utilize silkworm pupae. Seasoning solutions aged for 90 days contained sufficient amounts of total nitrogen for seasoning purposes; total nitrogen was 1.07 g/100 g in a seasoning solution with a protease added and 1.08 g/100 g in a seasoning solution with the protease and a chitinase added. Chitinase addition was inferred to increase the amounts of amino acids and peptides; formol nitrogen content was 0.62% in the seasoning solution with the protease alone added and 0.69% in the seasoning solution with the protease and chitinase added. The seasoning solution with the chitinase added contained about 1.2 times more free amino acids than the seasoning solution with the chitinase not added. The seasoning solutions from silkworm pupae contained taurine, which enhances hepatic function, and 4.2～5.0 times more alanine, a sweetener, than soy sauces. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the seasoning solutions from silkworm pupae was in the range of 80-98 μmol Trolox eq./100mℓ, which was 1.4 times higher than the radical scavenging capacity of soy sauces. The seasoning solutions contained 1.2～1.8 times more γ-aminobutyric acid (GABA), in the range of 0.6～0.9mg/100mℓ, and were higher in functionality than soy sauces. The seasoning solutions from silkworm pupae were clear and light yellow in color tone and suitable for use in processed food.

　In this study, Bacillus strains were isolated from fermented fish product and these strains were characterized for clarification of the effect of Bacillus strains on fish fermentation. Five fish pastes produced in Indonesia and six fish sauces produced in Vietnam were used in this study. Halotolerant protease productive Bacillus strains were isolated from the above mentioned fermented fish products. The strains existed in all samples and most of these grew in a high salt concentration (25% w/v) and produced protease. In addition, they also grew in low concentration (1%). Therefore, the isolated strains were halotolerant bacteria. Phylogenic analysis based on 16 S rDNA sequences indicated that most isolated strains belonged to Virgibacillus halodenitrificans. The results of this study show that not only fish tract protease but also V. halodenitirificans and related species participate in fish fermentation.

　In this study, we investigated the changes in the sugar, organic acid, amino acid, ascorbic acid and carotenoid contents of citrus 'Shiranuhi' fruit stored at 5℃ and packaged in polyethylene film for 5 months. Fruit weight slightly decreased during the storage. A significant reduction in organic acid content was observed with no significant change in sugar content. Consequently, sugar-acid ratio increased significantly during the storage. Sucrose content showed no change during the storage, whereas glucose and fructose contents decreased. The organic acids detected were citric acid and malic acid. Both citric acid and malic acid contents decreased during the storage. Asparagine, arginine and aspartic acid were the major amino acids detected. No significant change in total amino acid content was observed throughout the storage; however, the changes in the amounts of all amino acids tested differed. A small change in L-ascorbic acid content was observed during storage with a decrease in dehydroascorbic acid content. β-Carotene and β-cryptoxanthin were the main carotenoids detected. No significant change in β-cryptoxanthin content was observed. β-Carotene content increased markedly and, after five months of storage, reached a value approximately threefold higher than that at the initial storage time.

　We examined the effect of the exudation method on the levels of ascorbic acid, astragalin, and total polyphenols of persimmon leaf tea, and on the stability of these components in decoction. We found the optimum exudation method for obtaining high levels of these components differed depending on the component. The study revealed that the optimum exudation method for maintaining a high level of ascorbic acid was either exuding the persimmon leaf tea in 5℃ tap water for 10～60 minutes or in 60～100℃ tap water for over 3 minutes. The optimum storage temperature for maintaining a high ascorbic acid content in the decoction was 5℃. The rates of exudation of astragalin and total polyphenols were increased by a high pressure treatment. Though the thermostability of ascorbic acid in the decoction was low, that of both astragalin and soluble polyphenol was excellent. Even when the decoction was preserved at 90℃ for 24 hours, the astragalin content decreased by only about 10% and the total polyphenol content did not decrease significantly.