1) 米飯から調製する粥の物性には米飯の加水量の影響が大きく, 米飯の保存方法の影響は小さかった.
2) いずれの米飯粥も加熱時間が長くなるにつれて付着性は増加する傾向を示したが, 粥飯粒自体は軟化傾向を, おもゆを含むとかたさは増加傾向を示した.
3) 加水量の多い米飯を利用した1.7倍粥では米飯の吸水率は少なく, 分離液 (おもゆ) の粘性は小さかった. かたさ, みかけの破断応力も低い傾向にあり, 粥飯粒の外観は10分加熱ですでに過度に膨潤しており, 崩れが観察された.
4) 加水量1.5倍, 1.3倍の米飯から調製した粥は, 1.7倍粥に比較してかたさ, みかけの破断応力, 分離液の粘性は高い傾向にあり, 粥飯粒の外観は米粥に似ていた.
5) 官能検査において, いずれの米飯粥も20分加熱で米粥に近い性状であると評価された. 1.7倍米飯粥のみは20分加熱しても有意に水っぽいと評価され, 物性測定の結果に対応していた.

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In the course of screening for the antimicrobial compounds contained in edible materials, we isolated falcarindiol from celeriac (Apium graveolens L. var. rapaceum (Mill.) DC). The structure of falcarindiol was identified by EI-MS and NMR spectral data (1-D (¹H- and ¹³C-NMR) and 2-D (¹H-¹H COSY, HMQC and HMBC). To our knowledge, this is the first report on the presence of falcarindiol in celeriac. Two microbial organisms (Bacillus megaterium and Microbacterium foliorum) were isolated and identified as food contaminants, and the antimicrobial activities of falcarindiol against these organisms were tested. Falcarindiol showed more potent antimicrobial activity than sorbic acid which is used as a food additive.

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Alkaline phosphatase (ALP) hydrolyzes a variety of monophosphate esters into inorganic phosphoric acid. Intestinal ALP seems to play an important role in active metabolism by hydrolyzing phosphocompounds to supply free inorganic phosphate, but little is known about the physiological function of intestinal ALP. This study investigates the effects of powdered green tea added to the control diet on the intestinal ALP activity in rats. Sprague-Dawley female rats (6 weeks old) were assigned to a control group and powdered green tea group. Rat intestinal segments from the duodenum, jejunum and ileum were obtained two months after starting the respective diets, and used for an enzyme assay. The intestinal ALP activities in both the duodenum and jejunum from the rats in the powdered green tea group were significantly lower than those from the control rats. These findings suggest that powdered green tea is one of the factors that affects intestinal ALP activity.

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The palatal pressure while eating and swallowing various sol, gel and jelly samples was measured with six transducers embedded in an artificial palate fixed to the human hard palate. Subjects were three women in their twenties. The palatal pressure pulses of various foods at the first stroke of mastication were compared. In the cases of sol and gel foods on the market for people with chewing difficulty and dysphagic persons, the palatal pressure pulse pattern at the first stroke of mastication showed a nearly simple compression pattern, and the maximum palatal pressure of the pulse was 1-3×10⁴ Pa. However, the first palatal pressure patterns of the four kinds of jellies, gelatin, agar, carrageenan and gellan gels, with various concentrations gave multi-break points, showing a characteristic pattern for each gel. The maximum palate pressure of the low concentration gels (concentrations of 1.0% gelatin, 0.6% agar, 3.5% carrageenan and 0.15% gellan or less) were smaller than 3×10⁴ Pa. This concentration, for each gel, was suggested as suitable for people with chewing difficulty.

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The disturbance of thermal conduction in foodstuffs during heating in a metal vessel due to phase transition of the food components could be controlled by adding a variety of thermo-insensitive ingredients such as pure cocoa powder, ground green tea, powdered charcoal, and the ash from rice husk. Experiments confirmed that the pronouncedly disturbed curve of increasing internal temperature of a plastic fat system consisting of a mixture of tristearin and corn oil could be transformed into a smooth curve without affecting the endothermic heat of melting of tristearin in the presence of adequate amount of each thermo-insensitive ingredient. It was also confirmed that the disturbance of thermal conduction caused by the sol transition of a series of hydro-gels of agar or gelatin disappeared in the presence of certain amount of each thermo-insensitive ingredient. The resulting smooth curve of increasing internal temperature for a plastic fat or aqueous hydro-gels could be applied to an exponential equation characterized by the retardation time, while the heat capacity and thermal diffusivity of all the samples to be tested decreased with increasing amount of each thermo-insensitive ingredient introduced.

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セルロースの摂取に伴う消化管内容物の粘度上昇が, 消化管の形態と機能に与える影響についてラットを用いた動物実験により検討した.
(1) セルロースの摂取により小腸と盲腸内容物の粘度が上昇した. 小腸内容物の粘度は飼料へのセルロース添加量に伴って対照群, 11%セルロース群, 13%セルロース群の順に増加したのに対し, 盲腸内容物の粘度は, 11%セルロース群, 13%セルロース群ともに対照群に比べて顕著に増加した. 小腸と結腸においてはセルロースの摂取に伴い内容物の嵩の増加が認められた.
(2) 盲腸組織重量はセルロースの摂取によって増加し, 内容物の粘度との相関係数は0.67であり, 内容物重量すなわち嵩との相関係数の0.21に比べて高かった. セルロースの摂取に伴う盲腸組織の形態変化は, 内容物の嵩の増加よりも粘度上昇がより大きな要因となっている可能性が示された. 小腸においては内容物の粘度上昇ならびに嵩の増加が認められたが, 組織重量には有意な変化が認められなかった.
(3) 飼料効率ならびに糖質, タンパク質, 脂質のみかけの消化率は, いずれの栄養素にもセルロース摂取の影響は認められなかった. 小腸内容物はセルロースの摂取により粘度上昇ならびに嵩の増加が認められたが, これらの内容物の物理的性状の変化は小腸内で起こる栄養素の消化吸収には影響しなかった.
(4) 盲腸内容物中の酢酸, プロピオン酸, 酪酸濃度はセルロースの摂取によって低下し, 腸内発酵が抑制されていることが示された. 盲腸内容物の粘度と各有機酸濃度には負の相関が認められ, セルロースは盲腸内容物の粘度を上昇させることにより盲腸内発酵を抑制することが示された.
以上の結果より, 不溶性食物繊維の摂取に伴う消化管内容物の粘性上昇が, 消化管組織の形態変化や腸内発酵抑制といった生理機能の重要な要因となっていることが示唆された.

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The provision of daily meals for the elderly by the Social Welfare Conference (SWC) in the city area is managed and administered by private enterprise, the social welfare corporation and non-profit organizations (NPOs), there being little participation by SWC itself. In contrast, the meal provision in the outlying areas is managed and administered by SWC. These different methods provide greater operating efficiency in the city area and better local cohesion in the outlying areas. Safety checks on the elderly in the city area are made by a method determined by SWC and the consignment point, and by cooperation between SWC and area in the outlying areas. The menu is adapted in some cases to provide a suitable therapeutic diet. The availability of meal options that provide softer and smaller dishes to make them easier to chew requires time and manpower. The organization in the city area gives the flexibility to achieve this. The daily meal delivery service provided by SWC can be classified into four types according to its organization and management, with differing levels of involvement by the local administration, SWC, area, and private enterprise.

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