The effect on elasticity and taste by adding gelatinized rice and polysaccharide to rice bread was investigated. Elasticity factor 1, indicating the hardness of bread, was significantly lower in bread containing gelatinized rice (gelatinized rice bread) than in bread made with rice flour only (control bread) 48h after baking. Gelatinized rice bread containing polysaccharide, glucomannan, chitin nano fiber or alginic acid was prepared and an elasticity factor 1 was determined. It was revealed that the addition of polysaccharide had the effect of lowering the elasticity factor 1. Sensory testing of gelatinized rice bread 24h after baking revealed higher scores in crumb grain, softness, sweetness, breadiness, and total preference, and 48h after baking revealed higher scores in crumb grain and softness than those for control bread. On the other hand, there were no significant differences between polysaccharide-added gelatinized rice bread and gelatinized rice bread.

  The present study examined the methods and the use of molds in the making of wagashi (Japanese confectionery) for each season. A literature review was conducted to investigate various issues such as preparation methods and shape. The results are as follows.

  Wagashi can be classified into three types: namagashi (fresh), hannamagashi (partially dried), and higashi (dried), the most common of which is namagashi. The molds used to make wagashi differ depending on the season and the type of confectionery. Most higashi are uchimono (molded dry confectionery). Katamono (wagashi made using molds) are less common than tegatamono (those made without). Various shapes, such as those representing plants, fish, and animals, are used to express the coming of a particular season and a general sense of the seasons.

  In this study, we aimed to understand the changes in quality characteristics during the storage process of developed chicken egg pidan. Additionally, we investigated changes in the quality characteristics of chicken egg pidan in comparison with those of Taiwanese pidan.

  Samples of chicken pidan were processed from White Leghorn chicken eggs from Fukuoka Prefecture. Chicken eggs preserved for 1, 7, 14, 21, 28, 58, 118, 180 and 360 days were examined for appearance, weight, pH, color, salt and water content, textural properties, odor and nutrient composition.

  There were no major differences in nutritional composition between chicken egg pidan and Taiwanese pidan. The weight ratio of albumen to yolk reversed after 360 days. Analysis of rupture properties indicated that the albumen hardened with preservation. Compared with Taiwanese pidan, the albumen and yolk of chicken egg pidan were softer with lower gumminess. Chicken egg pidan had little ammonia odor compared with Taiwanese pidan and therefore was easy to eat.

  We concluded that chicken egg pidan becomes a product of constant quality after 28 days to 180 days of preservation.

  12% of students at Junior High School X had food allergy symptoms. To address this issue, three menus with non-allergenic ingredients such as “pizza and consommé” were developed and three cooking practice sessions were conducted. After each cooking practice session, the students were asked to cook the same menu by themselves at home and submit a report as an assignment.

  In this study, we investigated the content of the description in the assignment for “pizza and consommé” and the number of times it was cooked at home, and examined the effectiveness of materials through the comparison and analysis between those with and without allergies. The study subjects were 178 students who enrolled at Junior High School X in April 2016. Of these students, 10.7% (19 students) had food allergy symptoms.

  The average number of times that students cooked the menu at home was 3.1 times, and the highest number was 13 times in six months. Students who suffered from food allergy symptoms were interested in acquiring basic cooking knowledge and skill and they tended to prefer simple cooking. Students without food allergy symptoms tended to be interested in topics such as the properties of ingredients, cooking theory and food selection.