Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 46, Issue 5
Displaying 1-15 of 15 articles from this issue
  • Akihiko IIJIMA, Hitoshi SASAKI, Hiroyuki WAKAMATSU, Sugio WATANABE, Yo ...
    1999 Volume 46 Issue 5 Pages 279-284
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Heat production during the fermentation of natto, a traditional Japanese food consisting of soybeans fermented by Bacillus subtilis (natto), was investigated using a commercially available calorimeter (MPC-II from Tokyo Riko Co., Ltd.). Thermograms of the fermentation of whole bean natto showed two phases of heat production, suggesting the existence of two stages of growth or metabolism, initial and secondary, of B. subtilis (natto). Some enzymes, i.e., cellulases, hemicellulases, etc., produced during the initial growth stage digest the seed coat and excrete new nutrients from the seed. These nutrients are in turn used during the secondary growth or metabolism stage of the bacteria. The rate of heat production indicating the activity of natto fermentation was largest in the range from 42 to 47°C of the temperatures examined in this study, in accordance with the temperatures (of the beans) which have been employed in the industrial natto fermentation.
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  • Emiko SATO, Ryuhei ITO, Yoshimasa YAMANO
    1999 Volume 46 Issue 5 Pages 285-292
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The effects of the ingredient ratio of kudzu starch and sesame on the texture of gomatofu (sesame tofu) were studied by the compression test using a rheometer and by sensory tests. The structure of gomatofu was observed with a scanning electron microscope (SEM). Gomatofu was prepared at a mixing rate of 250 rpm for 25 min. As a result of the texture measurement, the more both the kudzu starch and sesame contents increased, the more hardness, adhesiveness and gumminess increased. Cohesiveness increased with an increase in the kudzu starch content, but decreased with increasing the sesame content. SEM observation revealed that the larger amounts of sesame contained in the kudzu starch gel, the finer fibrous structure was formed. It was found that gomatofu prepared at a ratio 1 : 1-1.5 : 10-11 by weight of kudzu starch, sesame and water was palatable in softness, mouthfeel and springiness by the sensory test. A high correlation coefficient (r=0.94, p<0.001) was obtained between hardness by the texture measurement and hardness by the sensory score when the amounts of both kudzu starch and sesame were increased. A high correlation coefficient was also obtained between hardness and mouthfeel (r=-0.96, p<0.001) by the sensory score at a larger amount of kudzu starch content, but a high negative correlation coefficient (r=-0.91, p<0.001) was obtained between cohesiveness and hardness by the sensory score when the sesame amount was increased.
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  • Shinji ITOH, Kaoru YOSHIOKA, Mika TERAKAWA, Youko SEKIGUCHI, Ken-ichi ...
    1999 Volume 46 Issue 5 Pages 293-302
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Sometimes trouble occurs when honey is used as an ingredient in food processing ; for instance, poor rising during the manufacture of Castilla, and sponge cake employing honey as an ingredient, sediment formation on mixing honey with fruit juices, and contamination of microorganisms. In order to determine the causes we studied a) poor rising of Castilla by using various kinds of honey with different diastase activity and b) sediment formation by mixing juice with various kinds of honey with different concentration of water-soluble proteins. We also investigated whether ultrafiltration treatment of honey would improve its quality. An ultrafiltration membrane with a molecular weight cut-off of 10, 000 was used. The rising ratio of Castilla with honey against one without honey decreased with in creasing diastase activity. Whereas poor rising did not occur when honey obtained from the ultrafiltration membrane treatment was added. When honey is mixed with lemon, grape and apple juices, the amounts of sediment increased in proportion to the content of watersoluble proteins. But no sediment was formed in mixing juice with honey treated with the membrane. Microorganisms were completely removed by the ultrafiltration membrane treatment. This suggests that honey treated by ultrafiltration is a safe ingredient for food processing. In conclusion, the ultrafiltration improves the quality of honey and provides honey as a safe ingredient in food processing.
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  • Yoshiyuki TAMURA, Yoko TAKENAKA, Tetsuo TAKENAKA
    1999 Volume 46 Issue 5 Pages 303-310
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Major antioxidant substance in Okara (by-product of tofu manufacturing) was investigated. Each fraction of hexane soluble fraction (HSF), ethanol soluble fraction (ESF) and water soluble fraction (WSF) were prepared from Okara. In a linoleic acid system, antioxidant activity of WSF was stronger than that of HSF or ESF containing a large quantity of substances with antioxidant activity originated from soybean, such as saponins, isoflavones and tocopherols. The antioxidant fraction (WSF-S-A) was purified from WSF by dialysis and DOWEX 50 W X-2 column chromatography. The contents of total peptides containing amino acids in WSF-S-A was above 91 per cent. The peptides with molecular weight in the range of 800 to 1400 showed strong antioxidant activity. Methionine and histidine with antioxidant activity were present in antioxidant peptides as a part of constituent amino acid. The antioxidant activity of WSF-S-A was comparatively stable in the range of pH 5.0 to 7.0 and completely stable even after heating at 100°C for 2h in 10 per cent of saline solution.
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  • Kenichi ISHIKAWA, Takeo KATO, Takashi KOMIYA
    1999 Volume 46 Issue 5 Pages 311-318
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Screening of psychrotrophic lactic acid bacteria and their application to pickle-fermentation as starter cultures were investigated. Nine strains of lactic acid bacteria grew well at 10°C in model pickles using radishes. Among them, Leuconostoc sp. D-33 (D-133) and Lactobacillus casei L-14 (L-14) proliferated well at 10°C in the radish-pickles and prevented the growth of undesirable bacteria, even though no sodium chloride was added. The use of these lactic acid bacteria as starter cultures apparently improved qualities of radish-pickles after 60 days of fermentation. D-133 produced 2, 3-butanediol contributing to favorable flavors, and L-14 increased the amount of glutamic acid contributing to good taste. Furthermore, these lactic acid bacteria considerably prevented browning of radish-pickles. These results indicated that hyposalt-pickles can be prepared easily by the use of these psychrotrophic lactic starter cultures.
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  • Kazuyuki OKU, Hiroto CHAEN, Shigeharu FUKUDA, Masashi KURIMOTO
    1999 Volume 46 Issue 5 Pages 319-322
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The effect of trehalose on formation of trimethylamine (TMA) in boiling mackerel meat was investigated. 1) Content of TMA in headspace gas (HSG) of trehalose-added mackerel meat after boiling was 64% of that of mackerel meat without trehalose. 2) When trehalose was added to previously boiled mackerel meat, the TMA content in HSG therein was similar to that of previously boiled mackerel meat without trehalose. 3) The decrease of trimethylamine-N-oxide (TMAO) content and increase of TMA content in trehalose-added mackerel meat during boiling were 40% and 37% of that in meat without trehalose. From the above, it was revealed that trehalose suppressed formation of TMA from TMAO of fish meat during boiling.
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  • Miwako KINEFUCHI, Miyuki SEKIYA, Akira YAMAZAKI, Koji YAMAMOTO
    1999 Volume 46 Issue 5 Pages 323-328
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    GABA has attracted considerable attention as an inhibitory amino acid which lowers blood pressure in mammals. We focused on the fact that GABA occurs naturally in brown rice and endeavored to manufacture an easy-to-cook processed brown rice with an increased GABA accumulation. High pressure was utilized to manufacture this processed brown rice. The following points were discussed in this report. After 400 MPa pressure treatment by soaking, the water content in the brown rice increased in comparison with the control rice. Eighteen point three mg GABA was extracted from 100 g dried brown rice soaked for 18h at 25°C after 400 MPa pressure treatment, on the other hand 10.8 mg GABA was extracted from the control rice. Both the amount of lysine which was a limiting amino acid and several free amino acids increased in the brown rice by pressure treatment and soaking.
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  • Miwako KINEFUCHI, Miyuki SEKIYA, Akira YAMAZAKI, Koji YAMAMOTO
    1999 Volume 46 Issue 5 Pages 329-333
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The abundant accumulation of GABA in brown rice which had been soaked after a pressure treatment was discussed in our former paper. Using those results, we manufactured processed brown rice with increased GABA accumulation and reduced viable bacteria counts. In order to reduce the viable bacteria counts, it was necessary to set a brown rice to water with ratio of 1 : 0.5 (w/w) (43.3%) in the course of pressure treatment, and soak the brown rice for 10 hours at 25°C. Water was absorbed rapidly during cooking of the processed brown rice, and the amylogram was very similar to that of the control sample. As a result of measuring GABA in processed brown rice by such a manufacturing method, 13.0 mg GABA was found. The processed brown rice equaling an oral tablet prescribing of 10.0 mg GABA was successfully to manufacture.
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  • Naganori OHISA, Mari SUGAWARA, Hisaharu SUGAWARA, Kenji ISSHIKI
    1999 Volume 46 Issue 5 Pages 334-338
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Viable cell number (106) of Escherichia coli O 157 type CR-3 and CE-273 inoculated to wild plant Warabi was decreased by addition of 0.2% calcium preparation which was made from oyster shells with ohmic heating. However, E. coli O 157 inoculated was able to grow when the calcium preparation-treated Warabi was transfered to the lactose-broth liquid medium. With 0.2% calcium preparation E. coli O 157 in Warabi was sterilized by heat-treatment at 60-70°C for 10min, but without calcium preparation it was not sterilized completely. Application of heat-treatment at 60-70°C with calcium preparetion seemed to be a useful technique for control coliform groups on wild plant Warabi.
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  • Kazuyoshi SOTOYAMA, Yuzoh ASANO, Keiichi IHARA, Kiyotaka TAKAHASHI, Ka ...
    1999 Volume 46 Issue 5 Pages 339-345
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Fat spread was prepared by a emulsification method using a microporous glass membrane. The stability of the product was assessed by measuring dispersed droplet size with elapsed time. We also measured the whiteness of the fat spread and examined the relation between whiteness and stability of fat spread. The results showed that, as indicated by the change in dispersed droplet size, the spread made by the membrane emulsification method was more stable during storage or in heat shock than that made by the stirring emulsification method. This difference in stability was thought to be attributable to the structure of crystal of the fat and location of droplet in fat spread. This consideration was supported by whiteness of the fat spread, suggesting that the degree of whiteness of the fat spread can be used as a simple indicator of the state of the dispersed droplets. From these results, we confirm that it is possible to produce a more stable fat spread using the membrane emulsification method than by means of the conventional method (stirring emulsification), and that this method will be practically applicable to low fat spread production.
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  • Sumitaka YAMASHITA, Akira KUBOTA, Naoko FUKAHORI
    1999 Volume 46 Issue 5 Pages 346-351
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    The decomposition of oxalic acid was performed in 0.1 M succinate buffer (pH 3.5) and in the diluted ginger juice (adjusted to pH 3.5 by the addition of citric acid) by adding the roots of barley seedlings containing oxalate oxidase, using stirred tank and packed-bed reactors. When oxalic acid was oxidized by oxalate oxidase of the barley seedlings roots under 1-atm oxygen pressure in the stirred tank reactor, the decomposition rate of oxalic acid during the initial 15-min reaction reached to 452 mg/h·g-dry roots in the buffer solution containing oxalic acid of 378 mg/l and to 104 mg/h·g-dry roots in the ginger juice (diluted by ten times with deionized water) containing oxalic acid of 90 mg/l. Repeated batch decomposition of oxalic acid resulted in a rapid decline of the initial decomposition rate with increasing time of repitition, and the decomposition rate fell to a half of the initial rate after repitition of more than 3 times. When the decomposition of oxalic acid was carried out in the packed - bed reactor and by continuous addition of the reacting solution with oxygen from the upper side of the reactor, the decomposition remained at the rate of 77 and 28 mg/h·g-dry roots at SV of 41.7 11-1 for the buffer solution and the diluted ginger juice, respectively.
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  • Koutarou MORINAGA
    1999 Volume 46 Issue 5 Pages 352-355
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
    Soybean protein is not easily digested because of its coexisting trypsin-inhibitor (TI). Practically, in cooking, soybean is usually boiled, steamed or parched in order to inactivate TI. In the previous report, the author described that the soybean protein is easily digested when soybean is parched before crush, but not when it is parched after crush. This report describes the change of TI activity when soybean was parched at 150°C. The TI activity of soybean flour after parching was extremely decreased to the degree as that of boiled soybean. However, the TI activity of parched soybean after crush was maintained to the same level as that of raw soybean.
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  • Ken TOKUYASU
    1999 Volume 46 Issue 5 Pages 356-360
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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  • Emako MIYOSHI
    1999 Volume 46 Issue 5 Pages 361-364
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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  • [in Japanese]
    1999 Volume 46 Issue 5 Pages 365
    Published: May 15, 1999
    Released on J-STAGE: May 26, 2009
    JOURNAL FREE ACCESS
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