NIPPON SHOKUHIN KOGYO GAKKAISHI

Studies on the Goitrogenic Substance in Rape Seed Part I

The extraction of goitrogenic substances from defatted rape seed meal

SHIGEYOSHI MIGUCHI, MIKIO FUKUZAWA, TETSUZO ISOBE

1968 Volume 15 Issue 4 Pages 129-135
Published: April 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.129

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The extracting method and structure of goitrogenic substances formed in rape seed, were investigated. Oxazolidinethione content of the extracts was estimated by the spectrophotometry, and total goitrogenic activity of the extracts and residues was determined by chick feeding experiments.
Major goitrogenic substance in myrosinase-treated seed meals was an oxazolidinethione, and significant amounts of unknown goitrogenic substances were found in both the enzyme-treated meals and a control sample to which no myrosinase has been added. Total goitrogenic substances in the seed meals were extracted quantitatively by two extractions with five times its weight of water. The ether-extraction was not suitable to remove total goitrogenic substances, because the myrosinasetreated meal contained ether insoluble goitrogenic substance. However, re-extraction of the water extracts with ethyl ether was necessary for purification of the oxazolidinethiones. Formation of oxazolidinethiones by autolysis during storage seemed unlikely since no oxazolidinethiones was detected on the stored seed without the enzyme-digestion.

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Changes of Organic Acids in Bartlett Pears during After-ripening

TAKESHI MORI, NOBUO MURAOKA, HANAO SHITOMI

1968 Volume 15 Issue 4 Pages 136-139
Published: April 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.136

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Changes in organic acids of Bartlett pears during after-ripening were investigated with elution chromatography on silicagel column. The pears picked at commercial harvest time in Yamagata prefecture were divided into two lots; Lot A was after-ripened at 20°-22°C immediately after harvest, and Lot B after seven days storage at 0-1°C. During cold storage for seven days, citric and malic acids and titratable acidity decreased to a slight extent. During after-ripening of both lots, citric acid decreased rapidly, malic acid increased in the first two days and decreased rapidly thereafter, and some acids which were assumed to be acetic, formic, oxalic, and glycolic acids increased remarkably at over-ripe stage. Lot A took eight days and Lot B six days for the optimum extent of after-ripening. At the optimum ripe stage, citric and malic acids contents in the fruits of Lot A were lower than those of Lot B.

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Studies on the Storage of Instant Ramen (Fried Chinese Noodle) Part II

YASUJI OKADA, KIN-ICHI ISHIDA

1968 Volume 15 Issue 4 Pages 140-145
Published: April 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.140

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Fat stability of instant ramen in the polyethylene-laminated cellophane package with a transparent part on it was compared with that in the package without transparent part. No difference in the rate of fat deterioration was recognized between samples stored in dark, however, more rapid increase in carbonyl, and peroxide values was observed on the sample in the package with a transparent part when they were stored under scattered light.

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Studies on the Application of an Enzyme Preparation of Rhizopus delemar (WR 35) (Colonase S) to Food Processing

Part I. Enzymatic activities of the crude enzyme preparation

TOKIO KOBAYASHI, HIDEHIKO MATUO, KOJI MAEDA, MASANORI KOBAYASHI, YUJI ...

1968 Volume 15 Issue 4 Pages 146-152
Published: April 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.146

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The enzyme preparation (Colonase S) derived from solid culture of Rhizopus delemar WR 35, which was isolated from leaf of a plant, exhibited remarkable macerating activity for animal and plant tissues. The preparation was found to have activities of acid protease, saccharifying and dextrinizing amylases, pectinase, and CMC-ase. The optimum pH and temperature, pH stability, and heat stability for each of them were reported.

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Studies on Making Japanese Sweet Dough Bread

Part I. Effect of ingredients on the finished goods

YAEKO TAKEBAYASHI, TSUYA YOSHIMI

1968 Volume 15 Issue 4 Pages 153-157
Published: April 15, 1968
Released on J-STAGE: March 08, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.153

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Effect of ingredients and baking methods on the quaity of sweet dough bread was investigated through an experiment of orthogonal L 16 design with seven factors. Greater volume was obtained on loaves baked with hard wheat flour than soft one, 8% yeast than 4%, 15% sugar than 30%, and 15% shortening than 39%, respectively. Better texture and flavor were obtained on hard wheat flour than soft one, and on 40°C fermentation than 30°C. Some interactions of the effects on flavor were observed between sugar and milk, and between baking methods and shortening.

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The Present Status and Some Problems of Manufacturing of Canned Agricultural Foods

KOZABURO HIRANO, MITSUKUNI MORI

1968 Volume 15 Issue 4 Pages 158-170
Published: April 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.158

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[title in Japanese]

1968 Volume 15 Issue 4 Pages 172-177
Published: April 15, 1968
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.15.172

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