Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 67, Issue 7
Displaying 1-4 of 4 articles from this issue
Articles
  • Naoko Kijima, Ryo Sunaoshi, Tomoaki Masaka, Daitaro Ishikawa, Tomoyuki ...
    2020 Volume 67 Issue 7 Pages 217-229
    Published: July 15, 2020
    Released on J-STAGE: July 29, 2020
    JOURNAL FREE ACCESS

    The aim of the present study is to develop an evaluation method for the texture of gel-like foods by analyzing their mechanical properties. Various commercial gel-like foods were prepared, and compression measurements of elasticity, rupture, and penetration of 10 mm cubic gel-like food samples were performed with three kinds of plungers. The Blatz, Sharda and Tschoegl (BST) equation for rubber elasticity was applied to the relationship between stress and strain curves obtained from the elastic measurement of the gel-like foods, and elastic parameter E and nonlinear index n were calculated. Elastic parameter E, nonlinear index n, rupture stress σr, rupture depth Dr, penetration rupture stress σ p, and penetration rupture depth Dp were obtained, and the respective characteristics were evaluated separately. The gel-like foods had an E between 6.1×102 and 1.9×104. The value of n was distributed in the range of about 1 to 8. The results suggested that n is a valuable new parameter to explain the texture of gel-like foods. As a result, n and E could be used to profile a variety of gel-like foods as two- or three-dimensional maps.

    Download PDF (2769K)
  • Kazuko Takagi, Kazuyuki Yamazaki, Yuzo Mizukami, Fumiyo Hayakawa, Fang ...
    2020 Volume 67 Issue 7 Pages 230-235
    Published: July 15, 2020
    Released on J-STAGE: July 29, 2020
    JOURNAL FREE ACCESS

    Sensory properties of commercial milk samples treated with different pasteurization conditions were investigated. The flavors of Low Temperature Long Time (LTLT) and High Temperature Short Time (HTST) milk samples were found to be closer to that of raw milk than Ultra High Temperature (UHT) milk. The characteristic volatile compounds of LTLT and UHT milk samples were investigated using gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). trans-4,5-Epoxy-(E)-2-decenal, which has a fruity and sweet aroma, and sotolon, which has a caramel-like aroma were found to contribute to the aroma attributes of LTLT and UHT milk, respectively. Notably, the addition of trans-4,5-epoxy-(E)-2-decenal to UHT milk resulted in its sensory properties becoming similar to those of LTLT milk by reducing the aroma attribute of cooked flavor.

    Download PDF (944K)
Research Note
Mini Review
  • Eriko Komiya
    2020 Volume 67 Issue 7 Pages 242-244
    Published: July 15, 2020
    Released on J-STAGE: July 29, 2020
    JOURNAL FREE ACCESS

    Washoku, the traditional dietary cultures of the Japanese, was inscribed on the UNESCO’s Intangible Cultural Heritage List in 2013. While Washoku is popular worldwide, the rise of the nuclear family and the globalization of food in Japan has made Washoku less common in households and decreased the number of transmitters of regional dishes; thus, Washoku’s presence and viability in Japan has waned. In light of this, the Ministry of Agriculture, Forestry and Fisheries of Japan has taken various measures with a view to promote the protection and inheritance of Washoku, mainly targeting children and parents, whose awareness of improving eating habits has tended to increase. Since the momentum is rising for transmission of Washoku, the Ministry will continue to take such measures in cooperation with relevant organizations.

    Download PDF (666K)
feedback
Top