NIPPON SHOKUHIN KOGYO GAKKAISHI
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Volume 15, Issue 5
Displaying 1-9 of 9 articles from this issue
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  • Beet Sugar as Candy Ingredient (1)
    MASATOSHI TAKAGI, NAOHIKO YAMAGUCHI, YOSHITO KOYAMA
    1968 Volume 15 Issue 5 Pages 181-186
    Published: May 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.181
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    To compare the suitability of beet sugar with that of cane sugar as an ingredient for candy, effect of high pressure heating of sugar solutions, and properties of candy prepared from the sugar with various level of corn syrup were examined. On autoclaving at 130°C for 10-120min., very little difference in color was found between beet and cane sugar solutions, however, inversion of beet sugar was significantly less pronounced than that of cane sugar. On candy preparing tests at 130-170°C, the content of direct reducing sugar in the products from beet sugar was lower than that from cane sugar, while the extent of caramelizing and the reducing power of caramelized substances at pH 6.8 were lower in the cane sugar product.
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  • Studies on the Browning Reaction Products from Reducing Sugar and Amino Acid
    Part VII Decomposition of fat hydroperoxide by the browning reaction product
    NAOHIKO YAMAGUCHI, YASUJI OKADA
    1968 Volume 15 Issue 5 Pages 187-191
    Published: May 15, 1968
    Released on J-STAGE: June 23, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.187
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    Decomposition of fat hydroperoxides by a browning reaction product prepared from D-xylose and n-cetylamine was investigated on lard stored at 37°, 60°, and 100°C. Decrease in peroxide value and weight of lard containing 20-180mg of the product was more remarkable at storage of higher temperatures, and the result was considered to be due to the acceleration of browning reaction. On lard samples of higher peroxide value, less increase in brown pigment and in the activity of reducing ferricyanide and 2, 2-diphenyl-1-picrylhydrazyl reagent was brought by addition of the reaction product, indicating that the reaction product was oxidized by hydroperoxides.
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  • Studies on Beet Sugar and Cane Sugar Part I
    The quality of commercial beet granulated sugar and refined granulated sugar
    SAKI HASE, TOYOTARO MIZUMOTO, ASAMI MIZUSHIMA, SHIGEO SUZUKI
    1968 Volume 15 Issue 5 Pages 192-198
    Published: May 15, 1968
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.15.192
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    Quality of fourteen samples of commercial beet granulated sugar and six samples of commercial refined granulated (cane) sugar was investigated. In general, beet sugar samples contained higher ash, especially phosphorus, and amino-nitrogen, showed greater average particle size and numbers of microorganisms, and higher pH and turbidity, and were a little more hygroscopic than refined granulated sugar ones. Extent of inversion and coloration of solution on heating was less on beet sugar.
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  • Studies on the Tannin of Fruits and Vegetables
    Part III Polyphenolic compounds and phenol oxidative enzymes of edible burdock
    TOSHIO NAKABAYASHI
    1968 Volume 15 Issue 5 Pages 199-206
    Published: May 15, 1968
    Released on J-STAGE: February 17, 2011
    DOIhttps://doi.org/10.3136/nskkk1962.15.199
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    The polyphenolic substances in leaves and roots of eighteen species of Chrysanthemum plants, such as burdock (Arctum Lappa), coltsfoot (Petasites japonica), dandelion (Taraxacum platycarpum), mugwort (Artemisia vulgaris), and sunflower (Helianthus annuus) etc. were detected by two-dimensional paper chromatography. The polyphenolics of these plants consisted of many isomers of chlorogenic acid with no flavanol copmpound. The chlorogenic isomers can be classified either monocaffeyl or dicaffeyl group from the position of its spot on the chromatogram. Fresh edible burdock, which produced the intense darkening, contained about 0.78% of polyphenolics composed of caffeic, chlorogenic, and isochlorogenic acid and many other isomers. The optimum pH for polyphenol oxidase was 6.0-6.3 and the enzyme was rapidly and inreversively inactivated in the acid side from optimum pH. The optimum pH of peroxidase of burdock was pH 5, and its thermostability was weaker than that of polyphenol oxidases. (Received November 22, 1967)
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  • Beet Sugar as Biscuit Ingredient
    KATSUMI OSHIMA, YOSHIO YOKOO, YOSHITO KOYAMA
    1968 Volume 15 Issue 5 Pages 207-209
    Published: May 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.207
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    As the ratio of beet sugarin the mixture with cane sugar for biscuit manufacturing increased, trends of lighter color, more spread and friability, and less stability of fat were observed in the resulting product. The products with single use of beet and cane sugar, respectively, contained higher moisture than those with mixed sugar. Little difference was detected by sensory evaluation among the products with different sugar formulas.
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  • Beet Sugar as Candy Ingredient (2)
    MASATOSHI TAKAGI, NAOHIKO YAMAGUCHI, YOSHITO KOYAMA
    1968 Volume 15 Issue 5 Pages 210-212
    Published: May 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.210
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    Properties of beet sugar candies were compared in both laboratory and manufacturing scales with those of cane sugar candies at three formulas of sugar and corn syrup (5:5, 6:4, and 7:3). Beet sugar candies were less hygroscopic and contained less reducing sugar than cane sugar ones.
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  • Effect of N-D-Xylosyl-n-Butylamine and Its Browning Peaction Product on the Stability of Fat
    NAOHIHO YAMAGUCHI
    1968 Volume 15 Issue 5 Pages 213-215
    Published: May 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.213
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    Antiogidative activity of N-n-xylosyl-n-butylamine, an intermediate in the browning reaction, was investigated. In ethanol solut on at 10°C, the compound was stable and exhbited rather low antioxidative effect on lard, while, when the compouad was heated, rapid formatioa of brown pigment and remarkable increase of antioxidative activity was observed.
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  • The Relation between the Viscosity of Strongly Viscus Diluted Solution of Sodium Carboxymethylcellulose as well as Methylcellulose and Acid Constituents
    AKIRA HAYASAKA, SIN NAGASAWA
    1968 Volume 15 Issue 5 Pages 215-218
    Published: May 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.215
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    When the viscosity was raised up to about 10 cP, the solutions of sodium carboxymethylcellulose (CMC-Na) and methylcellulose (MC) in which lactic and citric acids are contained showed non-Newtonian flow. The tendency was more remarkable as the viscosity increased. Viscosity of CMC-Na decreased with the decrease of pH, however, that of MC showed some anomalous result, indicating that hydrogen ion did not affect the electrochemical condition of MC molecules.
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  • [title in Japanese]
    1968 Volume 15 Issue 5 Pages 220-225
    Published: May 15, 1968
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.15.220
    JOURNAL FREE ACCESS
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