Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 46, Issue 3
Displaying 1-12 of 12 articles from this issue
  • Kenichi OHTSUBO, Takeshi FUJII, Yoichi HASHINO, Hidechika TOYOSHIMA, H ...
    1999 Volume 46 Issue 3 Pages 117-122
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    As it is obliged that cultivars, location and year of production should be displayed on bag of milled rice grains, technology to identify them by the objective methods is indispensable. Milled rice grains produced at the several agricultural experiment stations were subjected to the RAPD method. Each DNA was extracted by CTAB method and amplified by PCR method using 10 mer primers. It became possible to identify the rice cultivars using milled rice grains as samples by the electrophore-sis of the PCR products among the dominant 10 rice cultivars in Japan.
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  • Hidechika TOYOSHIMA, Hiroshi OKADOME, Shigeru YOSHIZAKI, Toshinori KIM ...
    1999 Volume 46 Issue 3 Pages 123-130
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Physical and chemical properties, such as amylose content, protein content, cooking qualities, pasting properties and some textural properties of cooked rice grains, were evaluated on various kinds of newly bred characteristic rice grains. These rices were developed in the research project, "Super Rice Project", sponsored by the Ministry of Agriculture, Forestry and Fisheries for the purpose of the promotion of rice consumption. Low-amylose rice showed soft texture and retardancy for retrogradation after cooking. High-amylose rice exhibited hard texture and expanded well on cooking. Giant-grain rice showed hard but sticky texture and Slender-long grain rice became soft but nonsticky after cooking. Low-amylose indica rice was very soft after cooking. Rice grains harvested in 1993 had extraordinary higher amylose contents and lower pasting viscosities compared with those grown in 1992 and 1994. It would be due to the very low temperature during the ripening season of rice in 1993. These new characteristic rices were classified into 5 groups, which were "High-amylose rices", "Slender-long grain rices", "Giant-grain rices", "Low-amylose rices" and "Low-amylose indica rices and Ordinary rices" by the cluster analysis based on 6 textural and chemical parameters.
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  • Hideo NAKAKURA, Tomonori YAMAGUCHI, Tomohiro KOMATSU, Masao SAMBUICHI, ...
    1999 Volume 46 Issue 3 Pages 131-137
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Dewatering process of casein curd by mechanical compression was experimentally investigated by measuring decreases in curd gel thickness and in electrical conductivity within the curd gel. The dewatering process of casein curd under constant pressure compression could be analyzed as the consolidation process of semi-solid materials. Modified consolidation coefficient Ce was obtained as a constant value at each pH value in the range of 26-282 kPa, and the value of Ce had a maximum at the isoelectric point (pH 4.6). In order to assess more accurately the consolidation process of casein curd, the secondary consolidation effect of casein curd should be taken into account. The expression process under constant pressure could be reasonably analyzed by evaluating the creep constants B and η on the basis of the secondary consolidation theory.
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  • Ryoyasu SAIJO, Yoshiyuki TAKEDA
    1999 Volume 46 Issue 3 Pages 138-147
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Catechins are very important components contained in green tea because of their taste showing astringency and bitterness. In order to make clear the existence of 10 naturally-occurring catechins and four heat-converted catechins (epimeric forms of the catechins) in various kinds of green teas, the qualitative and quantitative studies were conducted by high performance liquid chromatography (HPLC). Preparation method of catechins from green tea leaves for HPLC were as follows : acetone extraction from tea leaves→methyl isobutyl ketone dissolution→methanol dissolution→ODS treatment. In Japanese green teas such as Matcha (powdered green tea or ceremony tea), high quality Sencha (Sencha : a ordinary Japanese green tea), medium Sencha, Bancha (coarse type green tea) and Hojicha (roasted green tea), the sum of four major catechins, i.e. (-)-epigallocatechin-3-gallate, (-)-epicatechin-3-gallate, (-)-epigallocatechin and (-)-epicatechin were dominant in the total catechin contents. In addition, those teas contained the heat-converted catechins, i.e. (-)-gallocatechin-3-gallate, (-)-catechin-3-gallate, (-)-gallocatechin and (-)-catechin in a small amount. A somewhat large amounts of the heat-converted catechins were observed to appear in Hojicha. Chinese green teas such as Lung Ching tea, Yunnan tea and gun powder, Vietnamese green tea and Indian green teas such as Darjeeling green tea and Darjeeling silver tip contained much more total catechin contents and in those (-)-epigallocatechin-3-gallate showed a especially higher content in comparison with the Japanese ones. (-)-Epigallocatechin-3-(3"-O-methyl) gallate, (-)-epicatechin-3-(3"-O-methyl) gallate, (-)-epigallocatechin-3, 5-digallate and (-)-epicatechin-3, 5-digallate were found in Chinese, Vietnamese and Indian green teas. The two catechin-(O-methyl) gallates and the two catechin-digallates were presumably characteristic constituents of China variety (Camellia sinensis var. sinensis) and Assam variety (Camellia sinensis var. assamica), respectively.
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  • Akio TSUKUI, Atsuko SUZUKI, Katsumi KOMAKI, Norihiko TERAHARA, Osamu Y ...
    1999 Volume 46 Issue 3 Pages 148-154
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Anthocyanin pigments (AN) were extracted and purified from sweet potatoes (Ipomoea batatas Poir.) of Ayamurasaki, Yamagawamurasaki, Kankei-55, Tanegashimamurasaki, Y-617, Y-637, Beniazuma (skin) and Beniimo, and examined yields, spectrum characteristics, composition ratios and' stabilities. (1) A positive correlation was observed between Emaxs of the extracts and yields of ANs provided from various sweet potatoes, and the yield of Ayamurasaki AN was the highest in the eight sweet potatoes. (2) Structures of Ayamurasaki ANs were estimated as 3-caffeoylsophoroside-5-glucosides, 3-caffeoylcaffeoylsophoroside-5-glucosides, 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucosides, and 3-caffeoylferuloylsophoroside-5-glucosides of cyanidin and peonidin by LC/MS. (3) ANs of Ayamurasaki and Yamagawamurasaki were peonidin type ANs, and Kankei-55, Tanegashimamurasaki, Y-617, Y-637 and Beniimo ANs were cyanidin type ANs. ANs in skin of Beniazuma were different at the kind and the composition ratio from ANs inner part of the tuberous root. (4) Sweet potato ANs were stabler than the pigments of red cabbage, shiso, strawberry and apple for heating, ultraviolet rays irradiation either. Major ANs of Ayamurasaki decreased in heating and ultraviolet rays irradiation either. New ANs were detected when irradiated with ultraviolet rays.
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  • Ryo TOYAMA, Shin'ichi TANEYA
    1999 Volume 46 Issue 3 Pages 155-164
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Relationships between the items of sensory evaluation and the items of texture analyzing by tensipresser in reimen (Korean noodle) were investigated. As the results, we found the quadratic function relationships between some items. Two principal component factors were identified by factor analysis with the items of tensipresser analysis. The lst factor was regarded as the factor of quality, because the factor has high correlation coefficients with the items of ratio of deformation stress (100% deformation stress/50% deformation stress), pliability, breaking stress, 100% deformation stress and breaking strain. The 2nd factor was regarded as the factor of intensity, because the factor has high correlation coeflicients with the items of 50% deformation stress, thickness, 100% deformation energy and breaking energy. Using these factors, the noodle thickness, amount of starch combined, screw revolution rate of extrusion were able to distinguish. Applying multiple quadratic equation of y=b+a1x1+a2x2+a3x12+a4x1x2+a5x22, the 2 items of tensipresser analysis having high correlation coefficients to the each factors, or the 2 factors themselves as independent variables(x1, x2), and the attribute of sensory evaluation as dependent variables (y), gave higher multiple correlation coefficients than the single correlation coefficients. Demonstration of 3 dimensional curve surfaces that were brought from multiple quadratic equations, led to the consequence that the relationships between quality factor and intensity factor to the sensory evaluation attribute were just inverse relationships in relation to the thickness of noodle. Namely, in case the thin noodle extruded through the die whose hole diameter is 1.1 mm had an optimum with the quality factor, and was preferred an harder and moderately springy texture, but the thick noodle extruded through the die whose hole diameter is 1.5 mm had an optimum in the intensity factor, and was liked a more springy and moderately hard texture.
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  • Toshiko TSUCHIYA, Yasuhiro KOBAYASHI, Takayuki YAMAGUCHI, Daiji KAZAMI ...
    1999 Volume 46 Issue 3 Pages 165-169
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Various quantitative analytical methods of chlorophyll and pheophytin have been reported. But any study has not been reported comparing them with each other. So we tried to reexamine methods of chlorophyll determination using purified chlorophyll from spinach leaves. In spite of different various methods, quantity value of chlorophyll was almost consistent. Determination of chlorophyll in a mixture solution of chlorophyll and pheophytin was very difficult, because the absorption spectra of chlorophyll and pheophytin were very similar. In such a case, most of methods produced error of quantity value of chlorophyll. But using the method proposed by DIETRICH, that was determination of conversion of chlorophyll to pheophytin, good results were obtained.
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  • Yasuhide GOHYA, Reiko HANAI, Masayoshi SAITO, Soichiro NAKAMURA
    1999 Volume 46 Issue 3 Pages 170-176
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    A spoilage-causing yeast identified as Debaryomyces hansenii was predominantly detected (3.1×102CFU/g) in a swelled package containing Mamakari fish (Harengula zunasi) treated with vinegar seasoning. The inhibition test for gas production caused by the yeast strain was performed using Bulkholder minimum medium adjusted to pH between 3.6 and 4.6 with 0.1 M acetate buffer. Yeast growth and gas production were depressed in the medium adjusted at pH 4.0 or less. Analysis of Mamakari fish samples purchased from a local market revealed that gas production was significantly suppressed in the samples which contained higher concentrations of seasoned vinegar and were stored at temperatures below 20°C.
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  • 4 Elements Method and Correlation Analysis
    Mitsuo OKUDA, Takeshi MORITA, Tetsuya UEMATSU, Akira BABA
    1999 Volume 46 Issue 3 Pages 177-180
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    We have discussed the definition and the calculation for the four characteristic components of potato in the previous paper [1]. In this paper, these components of the four characteristic parame-ters are calculated by using the data of chemical analysis of raw materials and the measured values of decanter waste juice in a laboratory of the starch process plant in 1997. The calculated results approximately agree with the data of the four components derived from the production process equation shown in [1]. Therefore, the method for solving the process structure equation, which is named "four elements method", is applied to the process analysis of the potato starch plant. Further-more, the multi corruption analytical method is introduced to examine a relation between de-juiced potato-mass (BB) and rasped potato. The de-juiced potato is a kind of slurry which is obtained by separating decanter waste juice from wet rasped potato and includes unrasped potato, starchiness, the wet pulp milk and the residual potato-juice. The percentage of BB to the rasped potato is obtained as 42.99% by solving the multiple factor for the results of separation analysis and centrifugal analysis of the decanter. Finally, it is confirmed that the data obtained by the proposed analytical method has small differences comparing with the index number of production control for the potato plant, 45%.
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  • Masanori SAWADA, Katsunori TERANISHI, Tetsuya YAMADA
    1999 Volume 46 Issue 3 Pages 181-186
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    We tried to elucidate the formation of off-flavor in 4 different lemon flavored beverages after sun-light irradiation. As a model, citral flavored beverage (pH 3 by citric acid) was prepared and was irradiated with sun-light for 1, 3, 8, 24 h. Five new peaks were detected on GC of the ether extract of the irradiated beverage. They were identified as photocitral A (1), photocitral B (2), epi-photocitral A (3), 2-(3-methyl-2-cyclopenten-1-y1) 2-methyl propionaldehyde (4), trans-1, 3, 3-trimethyl-bicyclo [3.1.0] hexane carboxaldehyde (5). The amount of compound 4 and 5 were far larger than that of other 3 compounds (1-3). Four kinds of acidic beverage flavored with 4 lemon oils (California In-line, Sicily In-line, Sicily Sfumatrice, and Sicily Pelatrice, C-I, S-I, S-S, S-P respectively) were prepared and were irradiated under the same condition as citral. The tendency of GC results of their ether extract were resembled to that of citral. The results of sensory evaluation gave following order : S-P_??_S-S>S-I>C-I. On the above panel results, the off-flavor depend on the amount of remained citral in lemon oils, not that of 5 compounds after irradiation. These results suggested that citral might mask the off-flavor. Hence, it was considered that the remained amount of citral affected the lemon note of lemon flavored beverage, and original citral amount in each lemon oils affected to the quality of beverages after sun-light irradiation. This conclusion indicated that extraction method of lemon (S-P, S-S, S-I) was important to keep its quality in beverages.
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  • Takamitsu MATSUNAGA, Kiyohiro SHIBATA, Junichi YAMADA, Yutaka SHINMURA
    1999 Volume 46 Issue 3 Pages 187-194
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    We investigated the influence of meat processing conditions on species identification of meats and meat products. A multiplex PCR method was applied to identify six meats (beef, pork, chicken, mutton, chevon and horse meat) as raw materials for products. The PCR primers were designed based on a conserved DNA sequence in the mitochondrial cytochrome b gene which gives different length fragments due to the six meats. Simultaneous identification are possible by electrophoresis of PCR products from the six meats. This PCR method was applied to analyze pork samples mixed with the other five meats. Detection limits in the mixed samples were approximately 1.0% chevon, 1.0% chicken, 1.0% beef, 2.2% mutton, and 3.6% horse meat in pork, respectively. When mutton or horse meat was employed as base meat, approximately 1.0% chevon 1.0% chicken, and 1.0% beef were distinguishable from mutton or horse meat, but the fragment from the pork was undetectable. Consequently, species of pork, mutton and horse meat in the mixed samples can not be indentified simultaneously at some mixing ratios. The mixtures of six meats based on the pork were submitted to an examination of the influence of heating (65°C, 70°C and 75°C for 30min). The PCR products of chevon, chicken and beef were able to be detected after any heat treatments, indicating no influence of the heating. The PCR products from chevon, chicken and beef could be detected at any additive concentration of NaCl, nitrite and polyphosphate. The identification of mutton was difficult in the presence of 0.3% polyphosphate, because of the weak fragment from it. Curing and cooking did not affect the detection sensitivity of meat species identification.
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  • [in Japanese]
    1999 Volume 46 Issue 3 Pages 195
    Published: March 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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