食品成分の機器による分析値はあ<までも成分量や特性の物理量である。一方, 官能検査で得られるデータは五感による多次元の評価データである。ともに多変量のデータを統計的に処理することにより, 五感による評価を食品の成分群や特性等と対応づけられることになる。
成分と官能値との対応づけについて将来の展望をも含め解説していただいた。

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食品はわれわれ人間の生命を支えるために必要な極めて重要な物質である。ところで, 食品はさまざまな化合物を含む複雑な混合系である。この混合系に含まれるいろいろな化合物の分析, とりわけ微量分析が重要となってきている。ここでは, 著者らが開発した硫黄化合物の分析法, 脂肪酸の分析法, ヒドロペルオキシドの分析法に焦点をあてながら, 食品の微量分析とはなにかを解説していただいた。

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清酒の品質に影響せず, 麹の貯蔵性を高めることができれば, 製造面, 労務面などあらゆる点においてメリットがある。この点に着目し, 実用面を重視した麹の貯蔵法に真空乾燥法を採用し, その実用化のメドについて解説していただいた。

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米味噌の一般成分の中で水分を除けば最も多いのは炭水化物である。その主要構成成分をなす糖類の種類はま複雑多岐に亘っている。それらは大豆と米に由来し, 原料処理, 製麹, 発酵工程を経る間にダイナミックな変化を見せ, 製品の色, 香り, 味, 物性などに著しい影響を及ぼす。味噌製造中における糖類の果す役割に視点をおいて, これまでに得られた知見をまとめていただいた。

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広大な大地と, ふりそそぐ太陽エネルギーにめぐまれた国ブラジル。この巨大なエネルギーを国を挙げてアルコールへ転換するプロジェクトが進んでいるが, プラントが大きくなれば, それなりに問題を生ずる。日本におけるアルコール生産技術との比較や, 今後のアルコール事情を考える上で興味深い。

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Persimmon vinegar was produced from persimmon fruits of inferior grade. Crushed fruits were fermented by adding yeasts directly (Expt. No.1), or after sterilization (Expt. No.2) at 70°C and pH 4. 6, followed by acetic acid fermentation with bacteria. Acetic acid concentration reached 58.3 g/l after 30 days in No.1, and 62.2 g/l in No.2 after 120 days. Polyphenols present in persimmon juicewas decreased during alcoholic fermentation, and further in acetic acid fermentation. The persimmon vinegar produced contained more potassium than commercial vinegar on the market, but ascorbic acid content was about the same as the latter. Procuction of persimmon vinegar was also examined by a continuous membtane-filtration reactor in a closed system which was connected to pure oxygen supplier (Expt. No.3). As to the organic acids contents, the vinegar in No.1 contained only small amounts of acids except lactic acid, but inverse was the case in No.2 and 3. Vinegars in No.2 and 3 contained more malic citric and succinic acids than the one on the market. No.3 contained more aroma components such as acetaldehyde. ethyl acetate, isobutyl alcohol and isoamyl alcohol than No.1 or 2.

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Brewing of plum wine with decreased malic acid content was attempted. Malic acid contained in plum (Prunum salicina Lindley) fruit juice in 1.2-1.4% concentration was effectively removed and its content was controlled by treating juice with immobilized cells of Schizosaccharomyces pombe P-1011. Malic acid content of the juice supplemented with 145 sucrose and 0.17 K₂S₂O₅ (corresponding to 80 ppm SO₂) was decreased to 0.45 (A), 0.40 (B) and 0.31%(C), respectively, by batchwise treatment at 20°C for 3, 4 and 5 days. The deacidified juices (A, B and C) were fermented with wine yeast KW-1 at 16°C for 13-16 days to produce plum wines. The quality of the plum wine containing 10% alcohol and 0.4% malic acid (titrable acidity 6.8 ml) made from juice A was the best in sensory evaluation with the comments: the taste was soft, smooth and sweet yet rich in plum-like flavor. Although the treatment with free yeast cells of Schiz. pombe caused off-flavor such as soily or aldehydic odor, the formation of off-flavor was prevented by the use of immobilized cells. Continuous decomposition of malic acid in plum juice was also performed by treating with a reactor packed with immobilized Schiz. pombe cells at 20°C and retention time 16hr, maintaining malic acid concentration of outlet juice 27-35mg% at least for 16 days.

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Most of the glucoamylase present in non-pasteurized sake was inactivated during storage at 30°C for about 2 weeks, and a high correlation was observed between residual activities and ethanol concentrations. To clarify this phenomenon, effects of ethanol concentration and storage temperature on the stability of glucoamylase from sake koji were investigated using fresh synthetic sake. In addition, similar studies were also made on acid carboxypeptidase. Following results were obtained.
(1) Activities of both enzymes were decreased during storage, and the inactivation rates were higher at higher storage temperature and ethanol concentration.
(2) Glucoamylase was inactivated rapidly at temperatures above 30°C, but acid carboxypeptidase was more stable than glucoamylase under these conditions.
(3) It was presumed that the inactivation of glucoamylase during storage was caused by synergistic effects of storage temperature and ethanol concentration.

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Effects of conditions in pasteurization, cooling and storage temperature on the quality of gin joshu, specially refined sake, were examined. Three samples of gin joshu were pasteurized by plate heaters or by water bath after filling in bottles, cooled by standing or by showering, and stored at 15 or 25°C. Sensory tests of the samples carried out 1month after the pasteurization showed that the methods in pasteurization did not make large differences in the quality of sake, and that rapid cooling by showering was desirable. Sensory tests and gas chromatograms of the samples 9 months after the pasteurization showed that the decreasing rates of aroma components and the maturation degree of sake stored at 25°C were higher than those stored at 15°C. Unpasteurized ginjoshu stored at 5°C lost its aroma, got stuffy flavor and matured as the same degree as pasteurized sake stored at 25°C.

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