NIPPON SHOKUHIN KOGYO GAKKAISHI

Studies on the Decolorization of Reddish Peach Fruit

TETSUZO TONO

1968 Volume 15 Issue 9 Pages 389-393
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.389

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Among the four varieties of Japanese peach fruit of white flesh, Shin-okubo contained highest and Sunago contained lowest levels of anthocyanin. The pigment contents in Okubo and Hakuho were intermediate of the former two. The content was decreased by bagging of the fruit during ripening. As the skin of these fruits contained three times more pigment than the flesh, it was considered to be desirable to use the flesh alone for manufacture of white nectar. For decolorization of reddish crashed flesh, treatment with 0.1% erysorbic acid-0.005-0.01% hydrogen peroxide was effective, while single use of erysorbic acid failed to result satisfactory decolorization. Use of anthocyanase for decolorization was not practical in respect to its higher cost.

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Volatile Components of Roasted Green Tea (Hoji-cha)

Part I Carbonyl compounds

TOSHIO HARA, ETSURO KUBOTA, KOZO FURUYA

1968 Volume 15 Issue 9 Pages 394-398
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.394

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Volatile components of roasted green tea (hoji-cha) were collected by_vacuum distillation with four steps of low temperature trapping. Some carbonyl compounds were converted to 2, 4-dinitrophenylhydrazones, and the mixtures of them were fractionated by thin layer and gas liquid chromatographies. Among the low boiling carbonyls, acetaldehyde, acetone, propionaldehyde, and isobutylaldehyde were identified, and the presence of 2- or 3-methylbutylaldehyde was also indicated. Furfural, 2-acetylfuran, and 5-ethylfurfural were found in carbonyl compounds of higher boiling temperature, and two unknown carbonyl compounds which seemed to contribute to the roast flavor were also isolated.

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Studies on Beet Sugar and Cane Sugar

Part II Changes of the properties of commercial beet granulated sugar and commercial refined granulated sugar by heating

SAKI HASE, TOYOTARO MIZUMOTO, SHIGEO SUZUKI

1968 Volume 15 Issue 9 Pages 399-407
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.399

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Changes in properties of commercial beet granulated sugar (A) (18 samples) and of refined granulated sugar (B) (8 samples) caused by heating their concentrated solutions were compared. The change in color and the rate of inversion were more pronounced on B; the lowest value of inversion rate obtained for B was higher than the highest one for A. By recrystallizing these samples, such differences between A and B disappeared. The pH of A solutions was higher than that of B solutions, and A had stronger buffer action than B, which seemed to be the cause for the difference in behavior on heating between A and B. The buffer action of A decreased, and the rate of inversion on heating became greater by recrystallizing it. A samples contained more phosphorus than B and a significant correlation was found between the phosphorus content and the inversion rate.

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Studies on the Degradation Process of Soybean Protein during Miso Making

Part I Changes of water insoluble proteinpatterns during miso making

TSUTOMU MOCHIZUKI, KOICHI ROKUGAWA, SATOSHI HONDO, ICHIRO OUCHI, KAZUK ...

1968 Volume 15 Issue 9 Pages 408-413
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.408

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Changes in electrophoretic patterns of water-insoluble proteins (WIP) of soybean during miso making were studied. On Tiselius patterns obtained in veronal buffer containing 7M urea, two large peaks with several small peaks were found in WIP of boiled soybean and of miso at initial stage of fermentation. During the fermentation, the faster-moving large peak disappeared forming sveral smaller peaks of different mobility, and thereafter the decrease of the slower-moving large peak proceeded resulting some increase of the faster-moving one. On calcium acetatecellulose paper electrophoretic patterns, components of WIP of boiled soybean was failed to separate each other, however, the mobility of the band increased during the fermentation of miso. On starch-gel electrophoretic patterns, several bands were observed for boiled soybean, while no distinct band was recognized for the sample after fermentation. No remarkable difference in amino acid content in WIP at each stage of fermentation.

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Studies on the Degradation Process of Soybean Protein during Miso Making

Part II Changes in peptides during miso making

SATOSHI HONDO, TSUTOMU MOCHIZUKI

1968 Volume 15 Issue 9 Pages 414-417
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.414

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The change in peptide composition during miso making was studied with the molecular sieve technique on the column of Dowex-50W. It was very rapid in initial stage of fermentation, while no remarkable change was observed after 35 days. At the final stage of maturation, the sample contained peptides more than 10% of total N. Peptides with the average peptide length of 5.0 increased in initial few days and decreased after that, those of 5.0-9.0 decreased remarkably initial stage and slowly thereafter, whereas those of 13-24 increased gradually throughout the fermentation.

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Studies on the Degradation Process of Soybean Protein during Miso Making

Part III Changes in amino acid content during miso making

ICHIRO OUCHI, TSUTOMU MOCHIZUKI

1968 Volume 15 Issue 9 Pages 418-421
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.418

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Change in total and free amino acids during miso making was studied. Free lysine, histidine, leucine, isoleucine, valine, tyrosine, and glycine increased remarkably in first one or two weeks of fermentation, while the change was very small in latter part of fermentation. Glutamic acid, aspartic acid, and proline increased linearly for 50 days of fermentation at 30°C. The extent of liberation was high for lysine, arginine, threonine, serine, proline, and tyrosine, and low for valine, histidine, glycine, and aspartic acid. The liberation of glutamic acid was the lowest among examined. Free arginine decreased after 50 days increase which was considered to be due to the action of microorganisms.

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Combined Effect of Tylosin, Furylfuramide and Sorbic Acid

ISAO SHIBASAKI, HIDEKO HORIE

1968 Volume 15 Issue 9 Pages 422-427
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.422

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The effect of sorbic acid on the antibacterial activity of tylosin and furylfuramide was examined against many strains, mainly identified as Bacillus, isolated from various sources. The growth of tylosin- and furylfuramide- resistant strains, respectively, was inhibited with fairly high frequency by using sorbic acid with those preservatives. The experiments employing the drug-sensitive Bacillus subtilis var. niger indicated that the spore germination was considerably inhibited by sorbic acid as increasing the concentration of sodium chloride in test media and the outgrowth of spores was also synergistically inhibited by the combined use of either tylosin and NaCl or tylosin, sorbic acid, and NaCl. But in the case of furylfuramide the combined effect was not significant.
From these results, it may be concluded that sorbic acid enhanced the antibacterial activity of tylosin on both tylosin-resistant and -sensitive bacilli and its enhancing action was considerably affected by the available moisture content (A_W) of food.

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Studies on the Carbohydrates of Tea

Part XIII Seasonal variation of the contents of various polysaccharides and free sugars in the leaves of Thea sinensis L.

TAKASHI MIZUNO, KOJI KUNO

1968 Volume 15 Issue 9 Pages 428-432
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.428

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The component sugars of various polysaccharides in the leaves of Thea sinensis L. were investigated by fractional extraction with solvents and paper chromatography of their hydrolysis products. Galactose, galacturonic acid and arabinose were detected as major components, and xylose, glucose, rhamnose, ribose, and deoxyribose etc. as minor components. According to determination of various polysaccharides, except starch and cellulose, on the tea leaves of 17 varieties carried out around four seasons, no remarkable seasonal variation or the tendency on each polysaccharide content were found. Glucose, fructose, sucrose, maltose, raffinose, stachyose, and inositol were detected as free sugars in all varieties examined. The content of free sugars in tea leaves increased with sprouting, reached a peak in June, and decreased gradually in summer. In autumn to winter, there was a sudden increase in free sugar, reaching the maximum in February, and after that, the content decreased gradually again.

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On the Cooking Time of Spaghetti and Japanese Dried Noodles (II)

KOZO HARA, SIN NAGASAWA

1968 Volume 15 Issue 9 Pages 433-435
Published: September 15, 1968
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.15.433

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Measurement of tensile properties and sensory evaluation of boiled spaghetti were conducted on eight samples. The optimun cooking time obtained from boiling time-tensile property curves agreed fairly well with that from sensory test. The optimun cooking time was prolonged to a small extent by addition of 1-3% sodium chloride in boiling water.

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[title in Japanese]

1968 Volume 15 Issue 9 Pages 437-440
Published: September 15, 1968
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.15.437

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