In order to produce a new type seasoning fluid, three kinds of mixtures of dry okara (bean-curd refuse) and rice powder (shiro-nuka), 75:25 (Experiment No.1), 50:50 (Experiment No.2), and 25:75 (Experiment No.3), were processed with a twin-screw extruder (TSE), and then fermented. A 1:1 mixture of defatted soybean meal and wheat was used as a control. The protein digestibility of TSE-treated raw materials in these Experiments was about 15% higher than that of steamed raw materials. The compositions of unrefined soy sauce obtained by these Experiments showed less amount of the total amino acid than those of the control. The rate of glutamic acid/T.N. in the Experiments were found to be almost the same as the control, except Experiment No.3, in which it was smaller. The amounts of aroma components, ethanol, iso-butyl alcohol and 2-phenyl ethanol indicated a tendency to increase with higher ratio of rice powder. All experiments provided the products with light and bright color in the organoleptic test. In particular, the product of Experiments No.3 showed much better light and bright color than all the others. The products of Experiments No.2 and No.3 had a sweet taste, and that of Experiment No.3 was excellent in flavor.

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Insoluble resins containing quaternary ammonium groups were prepared by chloromethylation and following amination of used trays or cups made of foam polystyrene with tertiary amines. Triethylamine (TEA), N, N-dimethyl-n-octylamine (DMOA), N, N-dimethyl-n-dodecylamine (DMDA), N, N-dimethyl-n-hexadecylamine (DMHDA), were used as tertiary amines. The resins obtained by the reaction with each amine were represented as PCS-TEA, PCS-DMOA, PCS-DMDA, and PCSDMHDA, respectively. The adsorption ability of the resins for food dyes and anionic organic compounds was investigated by a batch method. Red-102 and Yellow-4 were used as food dyes and sodium benzenesulfonate (SBS) and sodium dodecylbenzenesulfonate (SDBS) were used as anionic organic compounds. PCS-TEA and PCS-DMOA had high adsorption ability for food dyes and anionic organic compounds in water, while PCS-DMDA and PCS-DMHDA had low adsorption ability. The adsorption ability of PCS-TAE for Red-102 was not affected by addition of sodium chloride up to about 10%, while the adsorption ability of PCS-DMOA for Red-102 decreased remarkably by addition of a small amount of sodium chloride (about 1%). The adsorption ability of PCS-TEA for SDBS increased with increasing concentration of sodium chloride up to about 1%, while the adsorption ability for SBS was reduced significantly by addition of sodium chloride. PCS-TEA and PCS-DMOA also exhibited high adsorption ability for SDBS in the solution containing saccharides such as glucose, dextrin, or starch. These results indicate that the resins, PCS-TEA and PCS-DMOA, can remove dyes or surfactants in the food industry wastes.

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"Sour Meat" is one of the traditional fermented food produced on South-East Asia. Microorganisms in Sour Meat were isolated on LBS or TATAC agar plate and Potato dextrose agar plate. The most notable feature of the microorganisms in Sour Meat products was the large amount of lactic acid bacteria which contributed to the fermentation. General components of Sour Meat (Nem-Chua in Vietnam) are as follow ; water content 68.0%, crude protein 22.2%, water-soluble protein 1.5%, NaCl content 2.27% and pH value 3.81. Nem-Chua contained high amount of lactic acid (2 840.33 mg/100 g wet) and the content of free amino acids was higher than that of general pork.

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Serum γ-GTP, GOT and GPT levels in 45 volunteers were measured before and after continual ingestion (120 ml/day) of a purple-colored juice made from sweetpotato with a high anthocyanin content. In healthy subjects, their levels did not change. However, some of hepatic function-weakling subjects showed the diminished levels of γ-GTP, GOT and GPT after 44 days of continual ingestion of the high anthocyanin sweetpotato juice. Most of such subjects belonged to a group with their high level maintaining history less than 5 years, but not more than 5 years. Such subjects were also diminished the levels of serum LDH and total bilirubin. As another information obtained in this study, among 12 subjects with blood pressure beyond 140 mmHg, two subjects showed a blood pressure decrease over 20 mmHg, and 18 subjects of all 45 volunteers told good bowel movement during ingestion period.

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The hot water extract fraction (W; consisted of 80.3% of water) was prepared by concentration of the soup in which the fruiting bodies of Pleurotus cornucopiae (Tamogitake) dipped for 5 min. The W was incubated with β-1, 3-glucanase and further treated with 3 volume of ethanol to obtain the ethanol soluble fraction (Et; consisted of 34.1% of water). At 7 week of age, non-insulin dependent diabetic mice (KK-A^y) were fed either the control diet (C; composed of 50% of water) or diet supplemented with 12.5% of W or with 3.1% of Et for 8 weeks. No deteriorative effect of the growth of mice was observed in group of W and Et. The plasma glucose level was significantly lower in group W than in group C in each week from 4th to 8th, and at each point of the glucose tolerance test, in that the mice were treated with 1g/kg BW of glucose. The level of plasma insulin was also significantly lower in group W compared with group C. The levels of plasma glucose and insulin of group Et were between those of groups C and W, but not significantly different from values of group C. Normal C 57BL/6J mice were fed C or W from 7 week of age for 8 weeks. No significant difference was observed in plasma glucose in each week or at each point of the glucose tolerance test, and in the level of plasma insulin. Results indicate that consuming W improves the diabetic condition in diabetic mice and shows no effect on normal mice.

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Horseradish starch granules were extracted by wet milling and decantation method. Extracted starch was dried into powder through ethyl alcohol and diethyl ether washing and was subjected to the physicochemical analysis. The starch granules were spherical in shape and 3-10/μm in diameter. The granule size was bigger than that of bamboo, smaller than that of kiwifruit, while similar to those of rice and buckwheat. Amylogram of horseradish starch showed lower gelatinization temperature, whereas the starch suspension had to be heated to 95°C to attain the maximum viscosity. The lower gelatinization temperature was also recognized by the methods of differential scanning calorimetry and photopastegraph. Among starches reported, horseradish starch had lowest gelatinization tem-perature. X-ray diffraction showed the starch had a C type to which type starches originated fromroots belonged. Amylose content was similar to those from underground grown.

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Microflora in three kinds of the commercial products of pickled vegetables with fish (Hakusai-nishinzuke, Nishinzuke, and Hasami-zuke) were investigated. It was proved that those microflora consisted of 10⁸-10⁹ CFU/ml of lactic acid bacteria, 10³ 10⁴ CFU/ml of gram-negative bacteria, 10²-10⁴ CFU/ml of yeasts, and 10-10⁴ CFU/ml of molds. Lactic acid bacteria were Lactobacillus spp. and Leuconostoc spp. High levels of Lactobacillus spp. presented in all products tested, howeverthe CFU counts of Leuconostoc spp. were varied among the products. Gram-negative bacteria were the family Enterobacteriaceae, A lcaligenes-Agrobactetrium spp. and Pseudomonas spp. Each microflora in products of the pickled vege-tables with fish was consisted of a large number of lactic acid bacteria and smaller number of Gram-negative bacteria and yeasts than them, which was similar to those of Nishinzuke reported by KIKICHI et al.

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