For the purpose of analysing the nutritional specificity, the tables of Japanese and American nutritional dietary allowances, the transition of nutritional, balance and the increase and the rate of increase of dietary allowances per age group were figured by the introduction of the method of nutrition coefficient.
Market product of purple laver obtained from Korea was subjected to the microbiological assay method for 18 kinds of amino acid determination. Acid or alkali hydrolysates of sample powder and its sodium tungstate extracts were prepared for total and free amino acid assay. Total amino acid pattern of purple laver included 37% 8 essentials in 18 acids assayed. Aspartic and glutamic acids, arginine, serine and valine were found to be included in relatively high potency (Table 1.). When compared with FAO reference pattern, the essential amino acid of purple laver showed marked shortage in the level of those containing sulfur (Fig. 1.). The eighteen kinds of free amino acid assayed occupied 2.9% in the sum of 18 total. In the free amino acid pattern, glutamic acid showed conspicuously high potency and was followed by alanine.
The change of chemical characteristics during storage was investigated in detail by using three kinds of polished rice, and it was found that to evaluate the change of the following chemical characteristics is the most suitable for predicting the storage deterioration in the flavor of polished rice; thiamine content, amylase activity, rate of both weight and volume increase during cooking, blue value and maximum viscosity of amylogram. The difference of the storage temperature is more influencing on the storage change of the chemical characteristics than the difference of the packaging material.
To investigate the flavor deterioration during storage, polished rice was stored in the following environment; 9°C, relative humidity 80%; room temperature (from April to October); 30°C, relative humidity 80%. The results are summarized as follows. 1. When rice was stored at 9°C, no change was observed in the flavor of rice, independent of the packaging materials or rice species. But when rice was kept at room temperature, the flavor deterioration was very rapid, especially in summer. For instance, the change of flavor of Koshiji-Wase (soft-quality rice) appeared in two weeks and that of Asahi (hard-quality rice) in four weeks. 2. Kraft paper bag was the best packaging material for keeping the flavor of polished rice, which was most clearly observed in high moisture at high temperature. 3. Koshij-Wase deteriorates more rapidly than Asahi. 4. Flavor of cooked rice has so far been investigated from the following five palatability characteristics; appearance, aroma, taste, cohesiveness, hardness. In this report, it was clearly elucidated by calculating the correlation coefficients among palatability factors that “aroma” and “hardness”, were the most influencing factor in flavor of cooked rice.
Ground nut and soybean respectively autoclaved at 110°C for 30 minutes were fermented with Koji (rice) at 28°C for 5 days and their total and free amino acids were determined by microbiological assay technique regarding those defatted specimen before and after fermentation. Ground nut product included 31% of 8 essential amino acids in the sum of the total 18 kinds and that of soybean included 36% essentials. Ground nut product showed inferiority in total lysine and methionine levels when compared with soybean products. Total arginine level was found to decrease through the fermentation in both the materials (Table 1). Free amino acid pattern (Table 2) of the fermented products revealed a charactor of high potency of proline and glutamic acid. The sum of the values of 18 kinds of free amino acid assayed were 7.9g/16g nitrogen in ground nut and 1.2g/16g nitrogen, in soybean before fermentation, but these values increased to 21g/16g nitrogen and 16g/16g nitrogen, respectively, after fermentation. Free cystine and serine values showed no increase after fermentation through both the materials, the evidence observed in the former acid coincided with the observations on soybean “MISO” fermentation reported previously.