The increase in immigration also creates opportunities for the Japanese to experience different cultures. This study examines the response of long-term Japanese residents overseas to different food cultures. The survey was conducted in Malaysia, which is a multi-ethnic nation with various cuisines, targeting the meal selection of Japanese residents. Malaysian food is divided into four cuisines: Malay, Chinese, Indian, and Nyonya. In the first year, Japanese in Malaysia ate Malay cuisine the most frequently, which is unfamiliar to Japanese immigrants; however, this percentage gradually declines from year two. In contrast, the consumption of familiar Malaysian-Chinese cuisine exhibited an inverse trend, which was proven by empirical analysis.
The aim of this study is to clarify whether three problems in heat treatment of soy flour (improve of flavor and taste, excessive browning and maintaining of solubility) can be solved by combining soybean pulverization and heat treatment using autoclave. We obtained to raw micro soy flour (RMS) by cross jet mill. We heated RMS by autoclave at 117-126℃ for 0-60 min, and we measured Brix value, browning, and unpleasant. In the results indicated that optimum heat treatment existed some condition. As a result of nutritional analysis, heat treatment micro soy flour (HMS) (120℃ for 10 min) had higher moisture and lipid content compared to RMS, and the carbohydrate content was lower. Next, we measured color tone of soy flour with a color difference meter. In this result, heat treatment micro soy flour (HMS) (120℃ for 10 min) was browning compared to RMS, but it was not browning compared to Kinako. The HMS was dissolved in water by combination of boiling and strong mixing. Moreover, this powder formed tofu curd by coagulant agent. Finally, a sampling test was conducted on RMS and HMS (120℃ for 10 min). Off-flavor and bitter taste in HMS was decreased than in RMS. On the other hand, astringent taste was not significantly affected in heating. Color in HMS was slightly browned than in RMS. Sweet taste and texture was slightly decreased than in RMS. In conclusion, combining soybean pulverization and heat treatment using autoclave can improve grassy odor, bitter taste, excessive browning and solubility in heat treatment of soy flour.
The purpose of this research is to clarify how mothers who have an infant and live in the urban area in China purchase baby formula and their awareness of the safety of formula.
Research subject was 164 mothers who have an infant and live in Beijing, Chongqing, or Shijiazhuang. The method of research was individual semi-structured interview.
The results of the research showed that there are only 20% of families who purchase formula from China. Many people "have a friend in abroad send it to them”, "purchase directly from a foreign website” and "purchase it themselves in a foreign country” to purchase formula made in other countries.
The feeling of distrust for the safety of Chinese formula is strong and they mentioned the reasons "there is a possibility that there is something that is bad for the body”, "there are problems in production process and storage method” and "there is a possibility that it is fake”.
When we asked if they want to purchase Japanese formula if they can, more than 70% people said they do not want to. The reasons were worries for radiation contamination, difficulties in purchasing so they cannot keep giving it to their child, anti-Japanese sentiment, and content of iodine.
Parents with children did not trust the information released by Chinese government and companies. Although the reliability of the content is not clear, they avoid the product that is commented as dangerous.