Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 47, Issue 5
Displaying 1-9 of 9 articles from this issue
  • Kaoru KOHYAMA
    2000 Volume 47 Issue 5 Pages 341-346
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
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  • The Effect of Different Varieties of Dried Shiitake Mushrooms on Their Taste. Part II
    Atsuko KASUGA, Shinobu FUJIHARA, Yasuo AOYAGI
    2000 Volume 47 Issue 5 Pages 347-354
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    To investigate the effect of varieties of dried Shiitake mushrooms on their tastes, five kinds of dried Shiitake mushrooms, which are common varieties cultivated on logs in Japan, and one kind that was an ambiguous variety and cultivated on sawdust substrate beds in China were collected in 1994, 1995 and 1997. The differences among the six kinds of Shiitake mushrooms with respect to water absorption and browning during soaking were traced. Among the mushrooms cultivated on logs in Japan, one variety had a tendency of low water absorption and it browned slightly but one cultivated in China was rapidly browned. After rehydration followed by heating, the chemical compositions were measured for free amino acids, lentinic acids, 5'-nucleotide (5'-AMP, 5'-CMP, 5'-UMP, 5'-GMP) and RNA contents. With respect to these chemical composition, the changes of different varieties of dried Shiitake mushrooms in various rehydration time and temperature were similar to the previous papers, but contents of the same chemicals were differ among the varieties. The same variety mentioned above that was cultivated in Japan was characteristic one and it had little increase of free amino acid significantly and had a tendency of little accumulation of 5'-nucleotide. The other hand, the one cultivated in China had high contents of lentinic acid and RNA significantly. Moreover it tend to have a large increase of free amino acid and 5'-nucleotide.
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  • Qi-Zhi WANG, Noboru SAKAI, Tomoo MIHORI
    2000 Volume 47 Issue 5 Pages 355-362
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Natural convection heat transfer was experimentally investigated in a cylindrical can packed with liquid and particles. White ceramic particles were used as a model tracer to observe the flow of the content easily. Flow visualization of the tracer and temperature measurement for this system were carried out to make clear the natural convection mechanism. According to the observation of natural convection, axisymetric flow could be assumed; three-dimensional problem could be reduced to two dimensions. Darcy's number, which was calculated from the size of the can and the permeability of the porous medium, indicated that Darcy's law could be applicable to the flow analysis in this system. A mathematical model was developed for predicting flow patterns and temperature profiles during heating of canned foods containing liquid and particles. The calculated temperature profile agreed closely with the experimental one.
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  • Keiko FUJII, Sadayuki TAKAHASHI, Rumiko KINOUCHI
    2000 Volume 47 Issue 5 Pages 363-368
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    We developed a novel foam-containing food, that is made from rice flour combined with silk fibroin, without wheat flour. A silk fibroin was extracted from sericin-removed yarn in 35% calcium chloride at 98°C for 6hrs. A foam-containing dough was prepared by mixing rice flour and the foam of dialyzed fibroin solution. The sponge cake made from rice flour and silk fibroin foam didn't expand well, and was lower specific volume than that made from wheat flour and egg white foam. Added silk fibroin suppressed the retrogradation of sponge cakes. In sensory evaluation, the sponge cake made from rice flour and the egg white/silk fibroin mixed foam was appreciated that its crumb was fine (P<0.01), moist (P<0.01) and palatable (P<0.01). From the results in this study, it was found that combining rice flour with silk fibroin was useful to prepare foam-containing foods.
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  • Toshihide MICHIHATA, Yasuo SADO, Toshihiro YANO, Toshiki ENOMOTO
    2000 Volume 47 Issue 5 Pages 369-377
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    IKA-ISHIRU or IWASHI-ISHIRU, fish sauce made from either squid liver or sardine with salt, have been produced in Noto peninsula of Ishikawa prefecture. But the long ripening period (about 1 or 2 years) is required to produce these ISHIRU with good quality. In this study, IKA-ISHIRU and IWASHI-ISHIRU were prepared by a quick ripening process (warmed method, 30-50°C). Changes in the composition of some chemical components of the two types of ISHIRU during processing were investigated. In the case of IKA-ISHIRU, the production speed of total nitrogen and free amino acids increased with an increase in temperature, whereas in the case of IWASHI-ISHIRU, a maximal production speed was obtained at 40°C. These ISHIRU contained large amounts of free alanine, lysine, glutamic acid, glycine, serine and valine. The oligopeptides that mainly consisted of glutamic acid, glycine, aspartic acid and proline existed in both IKA-ISHIRU and IWASHI-ISHIRU at all temperatures, and the oligopeptide content of IWASHI-ISHIRU was higher than that of IKA-ISHIRU. The contents of organic acids except pyroglutamic acid did not show any significant difference in this method. In the quick ripening process, IKA-ISHIRU and IWASHI-ISHIRU could be prepared for 24 days at 50°C and 38 days at 40°C, respectively.
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  • Yoshio OKAZAKI, Makoto KITO, Shigeru UTSUMI
    2000 Volume 47 Issue 5 Pages 378-383
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Rennet and various amounts of 7S globulin (7S), 11S globulin (11S) and soy isolate (SI) were added to cow milk fermented by lactic acid bacteria. When left to stand at 30°C for 12 hours after the addition of 7S, 11S or SI, curd was formed in all the samples. The order of the amounts of soy proteins incorporated into the curds was 7S>SI>11S. In the samples to which 7S or SI were added, all the subunits of 7S were very efficiently incorporated into the curd. 11S was more efficiently incorporated into the curd in the case of the addition of SI than in the case of 11S alone, although the efficiency is still lower than that of 7S. The curd formed in the presence of 7S tended to become soft, while other curds did not.
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  • Development of lactic acid beverage by using vegetable Part I
    Riichiro OHBA, Masaki IIO
    2000 Volume 47 Issue 5 Pages 384-389
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    We developed a novel lactic acid beverage by using broccoli powder in fermentation. Broccoli is reported to be rich in vitamin C and to provide various physiological functions. We have done a number of studies to select the lactic acid bacteria, the material content, the fermentation conditions and the sterilization conditions. The optimum conditions were as follows: Microorganism, Streptococcus lactis subsp. cremoris H-61; broccoli content, 3.2%; skim milk content, 5%; brown sugar content, 4%; white sugar content, 5%: sterile conditions, 70°C⋅15min; initial pH, not adjusted; fermentation temperature, 30°C; fermentation time about 36hrs. When the fermentation was performed under the optimal conditions, the taste and the aroma were the most acceptable. This lactic acid beverage prepared by using broccoli contained calcium (same as milk), a high level of iron (three times that of milk) and was retained vitamin C (not contained in commercial lactic acid beverages). Thus, by using broccoli, a lactic acid beverage with many inorganic components and high nutritive value can be developed.
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  • Shigenobu KOSEKI, Kazuhiko ITOH
    2000 Volume 47 Issue 5 Pages 390-393
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    Electrolyzed Water (Acidic Electrolyzed Water, Alkaline Electrolyzed Water) has recently attracted the interest of researchers in various fields such as medicine, agriculture and food processing. In this study, we investigated the preservability of Electrolyzed Water produced in a two-cell batch-type apparatus. It was found that Acidic Electrolyzed Water could be preserved for one year under shaded and sealed conditions. However, Acidic Electrolyzed Water became inert after three days when exposed to light, although pH remained stable for one year. It was found out that the quality of Alkaline Electrolyzed Water changes easily regardless of preservation conditions.
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  • Masaru OHTSURU, Hiroyuki HORIO, Hironori MASUI
    2000 Volume 47 Issue 5 Pages 394-396
    Published: May 15, 2000
    Released on J-STAGE: February 19, 2009
    JOURNAL FREE ACCESS
    We investigated the effects of water extracts of mushrooms on inhibiting the conversion of C 3H10T1/2 B2 C1 cells into adipocytes. Extracts from Mushroom (Agaricus bisporus) and stipe of Shimeji (Lyophyllum shimeji) didn't inhibited cell conversion. On the other hand, extracts from Shiitake (Lentinus edodes), pileus of Shimeji (Lyophyllum shimeji), Enokitake (Flammulina velutipes), Matsutake (Tricholoma matsutake), and Maitake (Grifola frondosa) inhibited adipocyte conversion. These inhibitory activities disappeared by heat treatment.
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