The purpose of this study was to examine the influence of long-time heating on apples by sous-vide. We measured the color tone, physical property, sugar content, and pH of samples cooked at 60, 70, 80, and 90℃ for 1, 12, 24, and 48 hours. The sensory evaluation was performed by 66 males and females aged between 18 and 23 years, with a seven-step evaluation method for hardness, sweetness, acidity, flavor, and color of comprehensive evaluation, on a sample prepared at 70℃. The hardness value was decreased by sous-vide due to pectin decomposition. The effective temperature condition for long-time heating at which pectin decomposition progressed and the physical properties changed was 70℃. The lightness decreased with time. The initial browning was considered to be largely affected by enzymatic reactions, and the browning with long-time heating was considered to be largely influenced by non-enzymatic reactions (Maillard reaction). The sugar content increased with time, up to 24 hours of cooking. The syrup concentration was higher than the apple sugar content due to permeation of the syrup into apples by osmosis. The temperature condition did not influence sugar content in vacuum low-temperature cooking. The pH of the sample after long-time heating ranged between 3.3 and 3.9, which revealed that long-time heating did not affect the pH of the apple. The tendency of actual sensory evaluation and instrumental analysis coincided for hardness and color (brightness), and it was different for sweetness (sugar content) and sourness (pH). The sweetness and acidity are influenced by the hardness and color; therefore, the feeling of taste is considered to be influenced by the texture and appearance. The apple compote favored by the younger generation tended to be that with firmness and bright color, that is, the one with short cooking time. The optimum time for cooking at 70℃ was found out to be 12 hours or less. Taken together, long-time sous-vide of apples can be finished to obtain different levels of hardness and color by time and temperature control, and thus, it is useful as a means to prepare food effectively depending upon the purpose.

　We examined the simulated digestive juice tolerance and effect on cecal organic acids of mice of Lactobacillus paracasei NFRI 7415, evaluating it with in vitro and in vivo assay systems and using Lactobacillus casei for comparison.

　In in vitro assays, the cholesterol adsorption rate of L.casei and L.paracasei were 39.4% and 50.9%, respectively, and bile acid adsorption rates 33.8% and 40.9%. Cholesterol adsorption was higher in L.paracasei than in L.casei, and it was revealed that the survival rate of L.paracasei in the stomach was high. In addition, L.paracasei showed gastric juice resistance and bile tolerance. As a result of testing for harmful intestinal bacteria of L.paracasei and L.casei, the growth of Escherichia coli was inhibited in the mixed-cultured with L.casei. But, L.paracasei was not observed the effect of inhibiting the growth of the harmful intestinal bacteria.

　In order to investigate organic acid in appendix contents, male ICR mice were divided into two feeding groups for 4 weeks: a control (CO) group and a lactic acid bacterium (LB) group. Among organic acids in appendix contents, acetic acid showed the highest value in both groups. In the LB group, lactic acid and iso-butyric acid were also detected, but they were not detected in the CO group. These organic acids are a metabolism product produced in intestinal bacteria, and therefore indicate that L.paracasei had an influence on the intestinal microflora of the LB group.

　This study examines the effects of a low-protein diet on cholesterol metabolism in rats under constant darkness. The experiment was conducted in two-way layout methods with two factors: lighting conditions and dietary protein levels. Each factor has two levels: lighting condition has normal lighting (7:00-19:00; light period, 19:00-7:00; dark period, N) and constant darkens (D); dietary protein levels has 5% casein (5%) and 20% casein (20%). Forty-eight Fisher strain 4-week-old female rats were divided into four groups based on the two factors and levels. At the end of the fourth week, three rats in each group were euthanized at 14:00, 20:00, 2:00, and 8:00. The effects of lighting condition and dietary protein level on the serum total and hepatic cholesterol concentrations were observed. The D-condition serum concentration was higher than that of the N-condition (p＜0.01) and that of the 5%-diet was lower than that of the 20%-diet (p＜0.01). Conversely, the D-condition hepatic concentration was lower than that of the N-condition (p＜0.05) and that of the 5%-diet was higher than that of the 20%-diet (p＜0.01). The effects of both factors on ApoC3, an apolipoprotein of VLDL, were observed. The ApoC3 mRNA expression of the D-condition was higher than that of the N-condition (p＜0.01), and that of the 5%-diet was lower than that of the 20%-diet (p＜0.01). We also observed lighting condition on mRNA expressions of Lrp1 (a receptor of lipoprotein) at 2:00 and Hmgcr (a rate-limiting enzyme of cholesterol synthesis) at 20:00. The mRNA expressions of both genes in the D-condition were lower than in the N-condition (p＜0.05). There were no significant differences between lighting conditions and dietary protein levels. Therefore, both factors were acting independently, and the decrease in the serum concentration by low-protein diet was related to ApoC3 and the increase by constant darkness was related to ApoC3, Lrp1, and Hmgcr.

　A survey was conducted in 2016 among 509 college students to investigate the knowledge and eating experience of 23 kinds of traditional homemade Japanese meals (washoku) and their preparing ways. The respondents were divided into two groups by living arrangements. It was found that more than 90 % of students had knowledge and experience of eating washoku, and it was mostly made at home. However, some washoku were eaten with less frequency, and some homemade washoku were not eaten at home. Analyzing the differences in eating washoku by living arrangements, students living away from home ate washoku with less frequency of eating and tended not to make washoku at home compared with students commuting from home. These results implied that traditional homemade Japanese meals, washoku, would no longer be made and eaten at home in the future.

　To increase the consumption level of red beans, measures were investigated to suppress their rough texture and odor, which considerably affect their taste. The effects of kneading time and addition of secondary ingredients on the roughness and odor of red bean paste were studied. By extending the kneading time, some of the bean particles collapsed, making the starch grain leak out. This reduced the mean and median particle sizes and diminished the roughness according to sensory evaluation. Although cooking did not damage the bean particles, it decreased the particle concentration. The addition of butter and heavy cream minimized the rough texture. Furthermore, the addition of secondary ingredients other than sugar changed the quality and odor intensity according to the electronic nose. Based on the sensory evaluation, bean paste containing butter or heavy cream significantly alleviated the bean odor both before and during eating. Thus, it was suggested that the odor and texture specific to red beans could be suppressed by changing the preparation method of bean paste, particularly by adjusting the water content and adding secondary ingredients.

　To examine color-related differences in gustatory perception and visual impressions, a questionnaire survey was conducted, involving 30 female university students. Images of 8 cakes colored red with different values and chromas were presented to the students. Lower values (6.5 to 7) and higher chromas (6 to 6.7) were more strongly associated with sweetness. Through factor analysis, 3 factors were identified: "food sensitivity”, "ordinariness”, and "reduced sweetness and calories”, and there were significant differences among the 8 samples in all cases. Combinations of higher values (8.1 to 8.3) and lower chromas (2.0 to 3.3) achieved higher mean scores for all 3 factors. In contrast, the mean score was lower in all cases when combining medium values (6.5 to 6.9) and medium chromas (6.0 to 6.7). Thus, the visual impression of sweetness varied according to the red value and chroma, suggesting the applicability of colors to emphasize the sweetness of target foods.

　The purpose of this study was to determine whether baby liquid formula is effective in reducing the burden of childcare for mothers and to clarify what challenges parents need to face in order to feel comfortable using it if it helps to reduce the burden of childcare. The study consisted of a paper survey of questions for mothers raising their infants (Study 1) and a baby liquid formula tasting survey for infants (Study 2).

　Study 1 used a question paper-based survey of mothers raising their infants and was clarified how they breastfeed and whether they feel that baby liquid formula products are effective in reducing the burden of childcare.

　In Study 2, mothers raising their infants were asked to sample baby liquid formula by their children to determine whether their infants were able to drink baby liquid formula and how they felt it would affect their ability to reduce the burden of childcare by giving them baby liquid formula. The results of this study showed that mothers who had given their children baby liquid formula felt that baby liquid formula helped to reduce the burden of childcare. Moreover, some people say they feel safer if they have it at home as an emergency stockpile, making it a highly valuable item in Japan, where natural disasters are frequent.

　However, the problems were found that the high price, the inability to give it directly to children, and the lack of options.

　In addition, a certain number of children cannot drink baby liquid formula, or cannot drink it unless it is warmed up, so families considering stockpiling it for disasters indicated the need to test whether their children can drink baby liquid formula or not.

　Furthermore, it was inferred that some parents may be hesitant to use artificial milk, including baby liquid formula, due to the belief in breast milk. The one-sided opinion that "babies should be breast-fed” must be corrected, and we need to change our society to one where we can use artificial milk safely.