Carotenoids are known to be superior quenchers of singlet oxygen. Thus, carotenoids, which are present in various vegetables, are widely thought to exert many health benefits and anti-aging effects. This study investigated the health effects of carotenoid and carotenoid-rich vegetable intake at each stage of life. Among carotenoids, the use of lycopene can be cost-prohibitive. Thus, attempts were made to extract lycopene from tomato skin using SC-CO₂ (supercritical-carbon dioxide). Further, the carotenoid content, a potential antioxidant source, of 70 vegetables in Japan was determined by reversed-phase HPLC. These results were applied to the development of carrot juice and space food. Additionally, a new assay method to quantify the singlet oxygen absorption capacity (SOAC) of antioxidants, including carotenoids, and vegetable extracts was proposed.

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本研究ではジペプチドの有する機能性，特に呈味に着目し，塩味増強効果を有するジペプチドの探索を行い，Met-Glyを見出した．プロテアーゼにより切り出しやすいアミノ酸を含むジペプチドをターゲットとする新たな方法論に基づき，ジペプチドの合成には無保護のアミノ酸同士を直接連結可能なLalを用いた．Met-Glyの塩味増強効果の評価は官能と塩味センサーによる2つの異なる方法で行い，既知の塩味増強効果を有するジペプチドと比較して同等もしくはそれ以上の効果があることが示唆された．また，本スクリーニング方法は塩味増強に限らず様々な呈味に対する増強効果を有するジペプチドの探索に適用可能と考えている．今後の課題としては，より精度を上げたスクリーニングを行うための改良や，見出したMet-Glyの塩味増強のメカニズムの解明などがあげられる．

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本実験により，うどん製造時に，脱渋処理をしていない渋柿搾汁液や渋ペーストを添加すると，物性では麺帯の弾性や硬さが増すとともにもろくなり，色は赤味をおびるとともに暗い色調になることがわかった．また，渋柿搾汁液や渋ペースト自体は非常に強い渋味を呈するが，うどんに加工することで，渋味が消失することが明らかとなった．

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(1）市販塩麹製品14点の成分の平均値は，水分50.2%，食塩11.0%，還元糖21.9%，ホルモール窒素0.07%であった．酵素活性は全く検出されないものも見られたが多くの製品にデンプン分解系酵素やタンパク質分解系酵素が検出された．
(2）塩麹の製造条件として，還元糖およびホルモール窒素量の消長の点では60°Cで6時間以上の消化が必要であるが，残存酵素活性を考慮すると50°C∼60°Cで6時間程度の短時間消化による方が適当であると判断された．
(3）麹抽出液での試験では，10%食塩の存在でα-アミラーゼ活性の熱安定性は低下しプロテアーゼの熱安定性は若干向上する傾向が見られた．また，10%グルコースの存在ではプロテアーゼ活性の熱安定性がさらに向上する傾向が見られた．

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The functional properties of a Japanese wheat cultivar were evaluated to improve the sensory and quality attributes of the grain. The functional properties of wheat flour milled from Triticum aestivum L. cv. Yumechikara grown in Hokkaido (Sample B) was compared to commercial bread flour milled from imported wheat (Sample A). Although the dough expansion of both samples was similar, the final bread product made from sample B showed a slightly decreased bread volume. In sensory evaluations performed using 48 panels, final products made using sample B had a higher overall preference, possibly due to the higher protein content and lower amylose content of the Yumechikara cultivar. The characteristics of Sample B appeared to be shown using the straight-dough procedure. Thus, while processing Yumechikara flour was more difficult, products made from this flour may achieve higher functionality for bread processing if the Yumechikara cultivar is used as the maternal line in breeding.

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The ultimate objective in the research and development of rice flour bread is “The creation of ‘delicious’ bread by ‘skillfully’ preparing it with ‘superior’ rice flour.” The milling of rice flour involves a milling machine, which employs various, different milling principles for the milling of hard, granular, polished white rice. Besides roller milling, the percussive method, which crushes grains through collisions with pins, hammers, etc.; high-speed rotation; and air-flow jet milling, where rice grains mutually collide in air streams, are available methods for the milling of rice flour. The different milling principles have spawned diversity in rice flour, while grain size and the proportion of damaged starch have become indices for the characteristics of rice flour. The surface state of rice flour varies greatly according to the water absorption rate, and has an influence on flour characteristics in subsequent secondary processing. Characteristics as measured by farinograph and extensograph, amylose content, and the rice flour milling method affect the quality of the bread dough. Methods for evaluating texture distinctive to rice flour bread have been proposed. In a puncture test of rice flour bread, determining the extensibility past the rupture point is considered a promising candidate among such methods. The evaluation of water content dynamics in rice flour bread through magnetic resonance imaging (MRI) is also a promising method for evaluating characterizing bread quality.

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