Rice millers in Japan currently produce the Musenmai ( “no wash” rice) pursuing needs of both consumers and rice cooking industry. There are two types of Musenmai producing equipment, namely dry and wet types.In either case the objective is to achieve fully-milled rice (pre-washed rice) with less than 16% moisture content by removing remains of aleurone layer on milled rice. Conventional equipment, either of dry or wet type, has issues to overcome.Washing, once or twice, before cooking is still required in the case of dry type equipment.While wet type does not require rice washing at end-users, loss of nutritious elements of milled rice is significant, and in addition, bran-contaminated water out of the equipment needs to be treated before discharge. We have developed a new type equipment to resolve these issues.The equipment completely removes aleurone layer on milled rice by adding as little as 5% moisture to milled rice and by mixing with a medium made of tapioca, which is heated to 100 degrees in Celsius. The new system is named “New Tasty White Process” or “NTWP” in short. Musenmai treated through the new process is called'Tasty White Rice'(TWR) They say there is not yet rice-milling industry firmly established as a part of food processing chain in Japan despite abundant rice-milling plants.The development of “NTWP” h as opened new horizons for future rice-milling plants to become comprehensive food processing rice-mills with Total Attractive Quality Management ( “TAQM” ) capabilities based on “HACCP” and “PACCP” .
The studies of avoidance learning (J. Garcia, et al), the effect of mere exposure (P. Pliner) and children's food preference (L.L.Birch, et al) were introduced, and based on the results of our experiments, the subject of food preference was discussed. Our conclusion is summarized as follows.(1) The determinants of food preference are closely related to the familiarity of the flavor, the taste and the appearance of the dish. When they are unfamiliar, they will arouse the feeling of uneasiness, and we will take dislike to that food.(2) The pleasant experience at mealtime will promote the liking to the food.
Nursing is art and science. The stand point of the nursing makes heart and body to be a one body, and it catches the client in the society who falls ill for the pain.The nursing does the client with the human, and it improves quality of life from the frame of the existence with the dignity. The nursing is the art woven in proportion to the environmental condition, (T. P. 0) between both personality of nursing human and personality of the client. The assessment of the nursing diagnosis is done as nutrition and pattern of the metabolism, and it has classified the nutritional state into three parts: more than body requirements, less than body requirements, risk for more than body requirements.(by NANDA Nursing Diagnoses) At quality and quantity on the modulation of body condition, there is an individual difference, the daily rate, the sexual specificity, and it is the multi factor structure.Nightingale described it as following, “The food is next an important thing in breathing air.In adjusting the meal in the body condition of the client, it is cooked, time is taken even in the midnight it, when it is eaten.” Disease and viability of the client should be securely observed, and in addition, tune and appetite of the stomach eat it to the sick person. The nutrition art is just in this point. The memory between eating life and family and friend who the individual has lived is done important.The improvement of cure-meal and quality of life is that it is cooked and serves the meal which is suitable for the level of body condition and health status, feeling, present condition and preference and appetite of eating human. Then, I want to propose the nutrition science what sends from eating human.It is necessary to ask from ideal way, quality of life, QOL of recognition for the individual diet again. The nutritional art is to offer the world where the individual lived to the meal with his memory.It wants to make popularization and research of taste making of my real motive what cures my spirits to be a renaissance of the diet.It is necessary that they participate in nutrition science, as citizen and family have the language of thanks of “It is received, ” “Thank you, ” “Wonderful entertainment, it is deliciously, ” “I was satisfied, ” in order to create the nutritional art.(Participation Action Research)
Vitamin A (V.A) is one of the essential nutrients for living bodies. Based on epidemiological studies, it has been reported that those whose diets include V.A and carotenoids have a lower risk of getting cancer.β-Carotene (β-C) is a useful supplier of V.A in vivo. It also has the antioxidative ability of scavenging singlet oxygen.Further, more it has recently attracted special attention because of its immune activity.In this study, we have attempted to compare the antioxidative abilities in vivo between β-C and canthaxanthin (CANT).The former is well-known as provitamin A and is readily converted to V. A in vivo, while the latter has not yet been clarified as to whether its reductive conversion to V.A takes place or not especially in mammals.After 42 days on a VA deficient diet, rats were fed for 21 days on a diet containing β-C or CANT.In order to compare the results with or without an accelerator for carotenoid absorption, the investigation was also carried out in the presence or absence of sodium cholate (cholic acid). After the experimental period, the body weights and the amounts of carotenoids, retinol, RBP (retinol binding protein), lipid peroxide, and α-tocopherol in the serum and in the liver were determined for all the rats.The reduced body weights of the rats fed on the V.A-deficient diet increased remarkably when on a diet containing β-C and compared to those of the control group without the addition of any carotenoids. However, the increase was slight for the group fed the diet containing CANT.With regard to the acceleration effect of cholic acid, the effect was significant in the β-C group, but it was hardly observable in the CANT group.The production of the lipid peroxide in the serum and in the liver was suppressed by the diet containing β-C or CANT.Based on all the findings the following conclusions were determined:(1) CANT hardly converts to retinol in mammals, (2) Both β-C and CANT have an antioxidative ability in vivo.The antioxidative activity against lipid peroxidation inhibitors of CANT was found to be stronger than that of β-C, and (3) Further investigations using other animals are necessary to confirm these conclusions.
We investigated the effect of the difference in the additive quantity of tartary-buckwheat flour in a muffin on the chemical properties and its taste, when tartary-buckwheat flour replaced the wheat flour in concentrations of 10, 20 and 30%. The following results were obtained. (1) The specific volume did not show any significant difference regardless of the added quantity of the tartary-buckwheat flour with an average of around 2.7. (2) The water content did not show any significant difference with the added quantity of tartary-buckwheat flour, but it tended to decrease as the addition increased. (3) Hardness did not show any significant difference regardless of the quantity of the added tartary-buckwheat flour, but softness tended to increase as the addition increased. (4) The cohesive force did not show any significant difference regardless of the quantity of the added tartary-buckwheat flour, but it tended decrease as the addition increased. (5) As for color, by adding the tartary-buckwheat flour, the L*value decreased and the a*and b*values increased.As for chroma, this value increased as the addition increased. (6) The rutin content showed an increase as the amount of tartary-buckwheat flour increased. (7) We could replace the wheat flour with the tartary-buckwheat flour at the rate of 20% or less without having any influence on the properties, physical properties and taste of the muffin.
Life-style related diseases are caused by a combination of genetic and environmental factors, including diet.The purpose of this study was to examine whether Tofu (soybean curd) prevents life-style related diseases.Thirty-four spontaneously hypertensive rats (SHR) and thiry-five diabetic rats (GK), 3-week-old males just after weaning, were used in the experiment.The animals in each strain were randomly divided into three groups of high sample diet (High), low sample diet (Low), and no sample diet (Control). The High and Low groups were fed a powdered commercial diet (CE-2, Japan Clea Co., Ltd.) containing 2.0% and 0.5% Tofu, respectively.The Control group was fed only a powdered commercial diet.The rats were fed these diets for 30 weeks. In the High group of SHR, the blood pressure did not increase over that of the Control after the rats reached 33 weeks of age.In the Low SHR group, the blood pressure was lower than those of the Control.At 33 weeks of age, the Low GK rats maintained a significantly lower blood pressure than the Control rats.The glucose, triglyceride, and TG /HDL values in the High SHR group were lower than those of the Control.In the High GK group, the triglyceride and TG/HDL levels were lower than those of the Control.In contrast, the TCho and HDL values in the High group significantly increased.Thus, our findings suggest that Tofu is effective in preventing hypertension, diabetes, and atherosclerosis development.Therefore Tofu is good healthy food and is to expected to prevent life-style related diseases.
For the purpose of using Tobiko (Fly Powder of Konnyaku) as a food material, untreated Tobiko powder (material C), material C treated with ethanol and ultrasonic irradiation for 15 min (material A), or material C treated with ethanol for 15 min (material B), was added during the manufacturing of biscuits.Examinations were then made on the properties, components, taste and preservation of these manufactured products. 1) Material A could replace 10%of the wheat flour as the foodstuff of biscuits.This baked product (sample A: biscuit with 10%material added A) had a light brown color and the spread factor and apparent expansion rate was almost the same as that of the Tobiko-free product (sample S).The rupture stress was large and tough, but the rupture energy is low, and gave a brittle taste feeling.The water absorption related to the solubilization in the mouth was significantly large, and it was equivalently preferred as like sample S.The evaluations deteriorated with the addition of materials B and C. 2) As for the components of sample A, the protein contents, dietary fider, and mineral components (Fe, Ca, Cu, etc.) were more than those of sample S, and an improvement in the nutritional property was expected. 3) As for the peroxide value, there was no great deterioration of the fat and oil for both samples A and S during storage in a lighted area (1500Lx) for 48 days.
This study was designed to develop questionnaires with a view to providing advice about workers' healthy life. First, 169 workers (62 males and 107 females) in Toyama City were asked about three questionnaires.One cocerned diet problems, the next Japanese Oriental Kampo medicine, and last two subjective complaints of fatigue.Based on the total results, the workers' constitutions were classified into four categories about the concept of “sho” . The “lungs-deficiency” was the highest rate (7.4%) about “no tea break and having three meals” and the “kidneys-dificiency ” was the highest rate (16.3%) about “tea break and no having three meals” . The results of the hightest rate of questionnaire on subjective complaints of fatigue was the “liver-dificiency” and lowest was the “lungs-deficiency” . So the “lungs-deficiency” was most desirable judgement about meals and fatigue complaiants and the “liver-deficiency” was poor about both.
We analyzed the sodium, potassium and salt contents, the free amino acids composition, thef atty acids composition and the microflora of budu found in Malaysia. The results were as follows: 1.The average contents of sodium, potassium and salt were 13, 200mg/100g, 275.0mg /100g and33.6%, respectively. 2.The total amounts of free amino acids in the budu were 5, 180mg/100g-6, 180mg/ 100g.The major free amino acids were glutamic acid, 1eusine, lysine, asparagic acid and alanine.The glutamic acid content was17.5%of thetotal free amino acids. 3.The major fatty acid were C16:0, C18:0 and C22: 6. 4.The mean bacterial counts were 4.38 (log/g), Coliform organisms, Enterobactenaceae and Staphylococcus aureus were not detected. 5.The Bacillus strains isolated in the budu were B. lickeniformis, B. cereus, B. megaterium, B. pumilus andB.subtilis. 6.The Staphylococcus strains isolated in the budu were S.xylosus and S.coknii.