The effect of roasting on the physicochemical and antioxidant properties of dried hihatsumodoki (Piper retrofractum Vahl) peppers was evaluated. A temperature-dependent loss in mass was observed. However, linear dimensions and hardness showed different patterns depending on the temperature. In particular, roasting at 180℃ was accompanied by an increase in size and a drastic loss of hardness. Color parameters (Hunter a^＊ and b^＊ values) were also affected by the roasting conditions. The piperine content of the dried pepper fruits was significantly reduced by roasting at 140℃ or 180℃ for up to 30 min. This treatment also resulted in a significant loss in the 1,1-diphenyl-2-picrylhydrazine (DPPH) radical-scavenging activity in parallel with a decrease in the piperine content; however, the total phenolic content was not affected. Therefore, considering the food qualities, including piperine content, and antioxidant properties, we propose that roasting at 120℃ for up to 30 min was a desirable condition to produce spices and also retain their functional value.

　In this study, we screened six yeast strains from natural environments in Gifu Prefecture, Japan, as potential amylolytic yeasts. All strains showed amylolytic activities on amylose plates and exhibited amylase activities. Strains GY16 and GY73 were genetically identified as Saitozyma flava (syn. Cryptococcus flavus) and Ustilago sp., respectively, while the other four strains were identified as Papiliotrema laurentii. Strains GY16 and GY73 each showed a single active band for amylase on native-PAGE. The optimum temperature for extracellular amylase activity was 55℃ and 60℃ in strains GY16 and GY73, respectively, and the optimum pH was 5.0 and 5.5, respectively. Moreover, the partial AMY1 gene was identified on the genome of strain GY16. These findings indicate that the isolated amylolytic yeast strains have potential as producers for novel types of amylases that are useful in the food industry.

　Vegetables contain vitamins, minerals, and dietary fiber. School age (6—12years-old) is the perfect time to build the body. Therefore, eating vegetables is important to school age children. Apart from that, it is also important that they like vegetables at this time. Otherwise, they may experience health problems, such as poor nutritional balance, obesity, and constipation. Therefore, for the purpose of "eliminating disliked vegetables for school age children", we researched the favorite vegetables and disliked vegetables in the upper grades (5th—6th grades), who are the representative of school age children. Sweet corn was chosen as their favorite vegetable. The main reason is that carbohydrates, an energy source, were preferred over vegetable nutrients. The children disliked vegetables, such as bell pepper, cauliflower, and eggplant. For them, the taste, smell, and texture were not appealing. The results are not so different from previous reports. As a result of statistical processing, the 5th and 6th graders had associated vegetable preference patterns. Additionally, it was suggested that there was a discrepancy between parents and children in disliking vegetables. Also, to make dry curry, they incorporated bell peppers, which the children dislike, to confirm the results obtained so far. It was provided as a school lunch and was highly evaluated by the elementary school students.

　The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat.