Some offensive odor in the living space is thought to be caused by cooking. The odor compounds of three typical cookings, Tempura, pan-fried vegetables and curry were absorbed in the Tenax GC and analyzed with GC and GC-MS. They were consisted of 115, 107 and 104 peaks on GC, respectively, most of which were identified or assumed with known compounds. As there were few common stinking compounds among them, it was assumed that the offensive odor compounds in the rooms were mainly caused by the characteristic odor compounds of each cooking. The quality and quantity of the odor compounds of Tempura were the largest among three, in particular, 2-pentylfuran, heptadienals and de cadienals were recognized as rancid odor compounds and were assumed to be main atmospheric pollutants caused by Tempura.

View full abstract

Cookies were prepared by using fats which were different in solid fat index (SFI) and fatty acid composition from each other and the effects of the differences on the physical properties of doughs and the cookies obtained were examined.
The viscoelastic coefficient and oil blots of a cookie dough depended on its SFI. Namely, the hardness of the dough increased while the oil blots decreased wtih an increase in SFI. Cookies prepared by using a fat of high SFI showed high apparent fracture energy and high apparent fracture stress. Thus these cookies had a tendency toward hard ones having poor shortness. However it was suggested that some other factors than SFI should be also taken into consideration. The results of the measurement of oil blots indicated that one of these factor might reside in the lipophilic properties of a wheat flour component.

View full abstract

The effect of structural factors, such as specific surface area and pore volume of grain type of textured soy protein (TSP) on the physical properties during seasoning process was investigated.
Grain type of TSP (TSP-A) became more porous after having been boiled for 2 (TSP-B) or 60 min (TSP-C) followed by freeze-drying.
The water holding capacity (WHC) of porous TSP after soaking in seasoning (sucrose, sodium chloride, soy sauce, acetic acid and lactic acid) solutions was greater than that of TSP-A. In the case of soaking in water or in a sucrose solution, the WHC of porous TSP increased 5 times as much as TSP-A, and the value after soaking in a sodium chloride, or a soy sauce or acid solutions increased from 1.5 to 2 times. As for porous TSP, the degree of the increase, however, did not depend on its porosity, that is, in the case of soaking in water, and in a sucrose or acid solutions, the WHC of TSP-C was greater than that of TSP-B. The matrix structure of porous TSP (by SEM) was found to expand when it was soaked in water, and in a sucrose or acid solutions, while that soaked in a sodium chloride or a soy sauce solutions was found to shrink. The WHC depended on the degree of swelling of the TSP. The greater the porosity of the sample become, the less hard the TSP become.

View full abstract

Time course of inner temperature, volume and weight of chou paste during baking were measured to know the process of cavity formation in chou, which has cavity structure. Formation of cavity in the paste was observed by ink-printing-method. For comparison, butter cake batter, which has porous structure, was also examined.
The volume of chou paste did not change in the first stage. However, dramatic expansion was observed when the temperature of the bottom part of the paste reached 100°C. Simultaneously, the rate of weight loss increased because of vaporization. Finally, the volume became 4-5 times of the paste. On the other hand, in the butter cake batter, the volume and the rate of weight loss after the temperature of the bottom part reached 100°C did not change. Its volume became only 1.8 times of the batter.
During baking, when the bottom part of the chou paste reached 100°C, small cavities appeared at that part in the paste, and grew up to the large cavities. Although the expansion rate of the chou decreased as the rate of temperature rise decreased, the cavity formation occurred in the same manner.
From these results, we concluded that the cavity formation of the chow was performed by vaporization from the bottom part of the paste at the boiling point. And it was suggested that physical properties of the paste, which could hold the vapor, were also important.

View full abstract

To clarify the origin of Japanese dishes, we surveyed meal-plans for formal banquets held in connection with the Buddhist mass at Toshogu in Nikko.
Two hundred and one samples of meal-plans were obtained from old manuscripts. Based on the number of soups and dishes served first to each guest, these samples were classified into 15 categories composed from 4 soups and 16 dishes (Shichigosan) to 1 dish. The categories were differentiated according to the purposes of banquets and the status and rank of guests. The highest meal-plan) 4 soups and 16 dishes, was used only for the priest-prince of Nikko. These general pattern was the same one observed in the meal-plans for Korean ambassadors and Imperial envoys in the previous paper.
Five of the 6 factors found in the previous paper have been confirmed in the meal-plans for the Buddhist mass. Furthermore the seventh factor which represents the degree of polishing of rice was newly found. The hierarchy of categories in the meal-plans of formal banquets held by the Edo government was presumed to be based on these seven factors.

View full abstract

This paper, 2nd of our studies on the effect s of detergent components on protease activity, reports a kinetic interpretation of the enhancement of the activity by nonionic surfactants.
Initial velocity of the hydrolysis of casein was measured at 25°C and pH 10.5 for a protease of Bacillus subtilis origin and a commercial protease product in the presence of dodecyl poly (ethylene glycol) (n=7), hexadecyl poly (ethylene glycol) (n= 15) and octyloxyphenyl poly (ethylene glycol) (n=10). The enhancement of the velocity found for the systems mentioned is successfully interpreted by a kinetic scheme which takes into account the binding of the surfactant micelle to the protease. The dissociation constant of the micelle incorporated protease-casein complex is reduced to about 1/20 of the non-incorporated one, giving rise to an acceleration of the overall velocity.

View full abstract

The removal of process of oleic acid from fibrous substrates in aqueous solutions of sodium dodecyl sulfate (SDS) has been investigated using differential scanning calorimetry (DSC). The DSC heating curves for the fibrous specimens soiled with oleic acid and then washed with an aqueous solution of SDS have shown two distinct endothermal peaks; one is due to the melting of ice adhering to the specimens, and the other is due to the melting of oleic acid remaining on the specimens. A broad endothermal peak attributable to a liquid crystalline phase composed of SDS, water, and oleic acid on the specimens in the washing process has also been observed between the melting peaks of ice and oleic acid. The change of DSC curves with washing time suggests that the formation of a liquid crystalline phase would make some contribution to the removal of oleic acid.

View full abstract

Chromatic value b^* in CIE colorimetric system of cotton fabric dyed with two typical stilbene type Fluorescent Brightening Agents (FBA) showed similar behavior to visual whiteness evaluated by white scale, so b^* and visual whiteness reached maximum at the same FBA concentration on fabric. The fluorescence intensity at dominant wavelength (440 nm), however, did not agree with visual whiteness in the range of high concentrations. The effect of self-quenching or reabsorption on the change of fluorescence spectrum with FBA concentration showed as follows :
(1) While the effect of self-quenching is small, reabsorption significantly influences on the fluorescence spectrum in the short wavelength region.
(2) The contribution of reabsorption considerably changes at the region of FBA concentration where b^* or visual whiteness reaches maximum.
The concentration of FBA on fabric which leads to the maximum of visual whiteness, can be estimated from the relative changes of fluorescence intensities at two wavelength maxima (420, 440 nm) where reabsorption affected.

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract