In the previous paper, we assessed the antioxidant activity of barley tea and their composition. In this paper, the chemical composition in barley tea was investigated. Amounts of crude protein, ethyl ether extract, ash, iron, calcium and dietary fiber in barley grain, roasted barley grain and hot-water extract obtained from roasted barley grain (referred to as barley tea hereafter) were measured by Kjeldahl method, extraction with ethyl ether by using Soxhlet apparatus, ashing method, atomic absorption spectrophotometry and AOAC (Association of Official Analytical Chemists) analytical method, respectively. Fatty acid and tocopherol (Toc) composition were analyzed by GLC and HPLC. Barley tea was prepared from barley grain roasted with a coffee roaster for 14 minute, and purchased from market. Crude protein, fiber and Toc contents in barley grain were decreased by roasting, but, there were no consistent differences in calcium and iron contents in ash between the raw and roasted barley grains. On the other hand, contents of ethyl ether extract obtained from roasted barley grain and barley tea were higher than those of the raw barley grain. Fiber content in barley tea was similar to that of raw barley grain. Formative ratio of triacylglycerol and linolenic acid in ethyl ether extract obtained from barley tea was markedly lower than that form roasted barley grain. In addition, HPLC elution profiles and UV absorption patterns of barley, green tea, banaba and Japanese persimmon teas were compared.

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Classification of various wheat flour was undertaken on the bases of pattern similarity in the granule size distribution. Four kinds of flour on the market with the different usage -flour for bread making, Chinese noodle making, Japanese noodle making and cake making- were tested along with 60% flour obtained from six different varieties of imported and five different varieties of domestic wheat's. Sixty % flour were prepared by the laboratory scale Bühler Test Mill and granule sizes of all flour were measured with the Coulter Counter. Comparing the four commercial flour, the average granule of bread making flour was the largest in size, followed by Chinese noodle making flour, Japanese noodle making flour and cake making flour. Each showed a distinct granule size distribution pattern. Among the 60% flour prepared by the teat mill, flour from imported hard type wheat (1CW) showed its peak at the large size portion, nearly 100μm, whereas the soft type wheat (WW) showed the peak at the small size portion, nearly 25μm. Three domestic varieties showed the peak at both side, the large and small size portion. The granule size distribution pattern of bread making flour was very much similar to that of Chinese noodle making flour. Pattern similarity value (PSV) was 0.999. However, the pattern of bread making flour was very different from those of Japanese noodle making flour and cake making flour, the PSV being 0.914, 0.679 respectively. The granule size distribution of 60% flour obtained from imported hard type (1CW) and soft type (WW) wheat differed entirely. Their PSV was 0.808. Among the domestic wheat, Horosiri-komugi showed close resemblance to imported hard type wheat, bread making flour and Chinese noodle making flour, the PSV's being 0.957, 0.994 and 0.992 respectively. PCV's of Chihoku-komugi with the imported soft type wheat and Japanese noodle making flour were 0.954 and 0.995 respectively, bearing similarity. Nohrin-61, Shirogane-komugi and Asakaze-komugi were similar to cake making flour with their PSV's 0.975, 0.971 and 0.969 respectively. The result showed that by preparing 60% flour with laboratory scale Bühler Test Mill and measuring its granule size distribution pattern, the suitable usage of any unknown wheat could be classified.

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Ferulic, ρ-coumaric and ρ-hydroxybenzoic acids, a major components of phenolic acid in pineapple stem were extracted by alkali-treatment. The total contents of these alkali extractable phenolic acids were estimated as 8.5, 15.3, and 8mg/g of the plant tissues, respectively. Feruloyl oligosaccharide ester (FE) was released from this plant tissues by the treatment with the crude enzyme of Sporotrichum sp. HG 1. Synergism between purified carboxymethyl cellulase (CMCase) and xylanase of this strain was observed for the production of FE from this tissues. The FE was found to be more effective than ferulic acid monomer for bacterial growth. The FE showed inhibitory effect against many kinds of gram positive and negative bacteria except Lactobacillus delbrueckii, Streptococcus mutans, S. salivarius, Enterococcus faecalis, and E. casseliflavus.

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This study was carried out to apply lactic fermentation to curd formation from soymilk combined with bovine milk. The combined milks consisting of one to four volumes of bovine milk and four volume of soymilk provided effective curd formation by lactic fermentation. The curd prepared by combining one volume of bovine milk with four volumes of soymilk was ripened using P. caseicolum at 15°C for 1 week and successively at 5°C for 2 weeks. Approximately 80% of phytate and 60% of calcium in the combined milk moved to the curd. Hardness, shear stress, gumminess, chewiness etc. of the curd were lower than those of soymilk curd as a reference. Scanning electron microscopic observation showed the curd had a densely packed structure with few empty space, as compared with soymilk curd or bovine milk curd. In a 3 week's ripened curd, water soluble nitrogen ratio to the total nitrogen reached to approximately 30%. SDS-PAGE patterns also showed extensive proteolysis of soymilk and bovine milk proteins during ripening. Total free amino acid content in the 3 week's ripened curd was 3785mg/100g, being equivalent to 1.5 times of that in a 3 week's ripened soymilk curd. Hydrophobic amino acids were highly liberated and the amount of serine contained in the curd was 10 times higher than that in soymilk curd.

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The determination of crude protein (CP) content in a sample with a small amount of rice powder and single rice grain by the combustion method was investigated. Protein content by the combustion method was comparable to the applied Kjeldahl method in the range of 6.16-13.04% CP. The CP by the combustion method may be estimated from CP by the Kjeldahl method with the equation: {Combustion method CP=0.994. times. Kjeldahl method CP+0.068} (n=14, r=3, r²=0.995). No evidence was found for a consistent bias between these 2 methods (p<0.05). We investigated the variations in the CP content in 20 single grains of polished rice. The average was 6.66%, crude protein content ranged from 5.26 to 8.31% with the coefficients of variation of 12.9%.

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In order to examine the effect of the mixing of Japanese flounder (JF) meat on the modoriphenomena of white croaker (WC) and lizard fish (LF) heated gels, a temperature-gelation relationship for pure gels and mixed gels were investigated. Unwashed (U) and washed (W) JF meats did not show modori. U-WC meat showed modori, while W-WC meat didn't. U- and W-LF meats showed modori, but it was reduced in W-LF meat. The modori of U-WC, U-LF and W-LF meats was reduced by the mixing of JF meat, and the effect of U-JF meat is higher than W-JF meat. Protease activity of the supernatants of pure meat and mixed meat homogenates was measured. U-WC and U-LF meats showed high protease activity at 60°C, and the protease activity was decreased by mixing U-JF meat. These results suggest that the U-JF meat contains an inhibiting factor to modori-phenomenon around 60°C of WC and LF heated gels.

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We developed a modified expansion test under low pressure for simple estimation of breadmaking quality (specific loaf volume). The expansion volume was highly correlated with specific loaf volume (r=0.849). This correlation coefficient was significantly higher than those derived from protein content and SDS sedimentation volume at the one side 1% level. Our new testing method will be useful to evaluate the exact breadmaking quality of breeding lines at early breeding stage.

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