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Volume 18, Issue 2
Displaying 1-8 of 8 articles from this issue
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Part II. Browning velocity of tomato serumYOSHIRO ADACHI, NOBUO UKAI, SADAYOSHI KOSUGE1971 Volume 18 Issue 2 Pages 59-63
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSAn investigation was carried out on the factors affecting on the browning of tomato serum which is possibly caused by the reaction between amino acids and sugars as well as the oxidation of ascorbic acid.
Browning velocity was raised at higher temperature in the absence of oxygen, and in the presence of oxygen by 3 times at 100°C and 11 times at 40°C in the comparison with that proceeded in a closed vessel. Browning velocity was also increased by 3.5-4 times when tomato serum of double concentration was used, but was not affected remarkably by the presence of oxygen. Browning velocity was accelerated more than 5 times by copper than by iron ion, being affected greatly by oxygen and temperature. Browning velocity was increased at higher pH value in a closed vessel, but not in the presence of oxygen when oxidative browning was proceeded. Browning velocity was accelerated by the addition of sugars but not accelerated remarkably by the presence of oxygen.
Tomato variety and its maturity did not give significant effect on the browning.View full abstractDownload PDF (286K) -
Part I. On the effect of natural vitamin E of various concentration in the comparison with synthetic antioxidantsMASAMICHI KUWAHARA, HIROYUKI UNO, AKIRA FUJIWARA, TOSHIHIKO YOSHIKAWA, ...1971 Volume 18 Issue 2 Pages 64-69
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSInstant ramen, one of the unique noodle, is often produced by deep-frying with lard to give characteristic flavor. Since the quality of the fried products is apt to be affected by the oxidation of the lard, synthetic antioxidants such as BHA and BHT have been widely employed for the lard. In this investigation natural vitamin E of various concentration were tested as antioxidant with the comparison of synthetic antioxidants. Natural vitamin E of 0.01-0.05% level gave satisfactory result for the lard to prevent from oxidation. The lard containing 0.03% of natural vitamin E as well as instant ramen fried with lard gave the better results in AOM test and storage test in the comparison with the lard containing synthetic antioxidant as well as instant ramen fried with the latter lard.View full abstractDownload PDF (303K) -
Part II. Antioxidative effect of natural vitamin E for manufacturing in an industrial scaleMASAMICHI KUWAHARA, HIROYUKI UNO, AKIRA FUJIWARA, TOSHIHIKO YOSHIKAWA, ...1971 Volume 18 Issue 2 Pages 70-74
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSLard containing natural vitamin E at the level of 0.02-0.04% and BHT was tested in the comparison with the lard containing only 0.1% of BHT. Manufacturing test was carried out under the actual plant scale. The fried products were subjected to preservation test under sunlight. As the results, vitamin E showed a good antioxidative effect. There was no significant diference between the lards including 0.02% and 0.04% natural vitamin E in respect to the antioxidative effect. These prouducts fried with lard containing natural vitamin E were free from unfavorable flavor and color.View full abstractDownload PDF (248K) -
KANEMICHI YAMAGUCHI, FUMIO IKUSHIMA, YOSHIHIRO KOMATSU, AKIRA KISHIMOT ...1971 Volume 18 Issue 2 Pages 75-79
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSHeat penetration rate to the center of packaged rice cake under the heating at various temperatures was measured. From the results of heatpenetration curves into packaged rice cake and the thermotolerance of the isolated bacteria, adequate processing times at various temperatures were calculated by Bigelow's General Method. The processing conditions for packaged rice cake were 115°C for 19.8 minutes, 120°C for 18.2 minutes, and 125°C for 15.1 minutes, respectively. The browning of rice cake, thus sterilized, was more or less greater than the customarily pastuerized, but the extent of browning was not so serious visually.View full abstractDownload PDF (301K) -
Part I. Effect of cathode ray radiation on frozen denaturationKAZUMOTO HASHIZUME, KEIJI UMEDA, TOKUJI WATANABE1971 Volume 18 Issue 2 Pages 80-83
Published: February 15, 1971
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSSoybean protein solutions were irradiated with the doses of 0.1, 0.5 2.5M rad of cathode ray, to investigate the effect of irradiation on the properties of soybean protein, such as content of free SH groups, disc electrophoretic pattern and solubility behavior in freezing and thawing. FreeSH groups of the protein increased by the irradiation with 0.5M rad and their content was 7×10-5M/10g protein by the dose of 2.5M rad. The irradiated protein in the solution, in which free SH groups increased, became more insoluble by freezing and thawing than untreated protein. Disc electrophoretic pattern of the 11S component irradiated with the dose of 0.5M rad showed a drastic changes with an increase of slow-moving components, but no change was observed by irradiation in the presence of mercaptoethanol.
The insolubilization of the irradiated protein in the solution by freezing and thawing might be promoted by the increase of active groups such as SH groups brought by conformational changes of the protein molecule with irradiation.View full abstractDownload PDF (282K) -
KANEMICHI YAMAGUCHI, FUMIO IKUSHIMA, YOSHIHIRO KOMATSU, AKIRA KISHIMOT ...1971 Volume 18 Issue 2 Pages 84-86
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSTwo species of bacteria were isolated from packaged spoiled rice cake. According to the various properties of the isolated bacteria, one was determined to be Bac. coagulans and the other Bac. Subtilis. Both exist originally in un-polished rice. The spores of Bac. Coagulans were destroyed by heating at 105°C for 35min, 110°C for 10min, 115°C for 1-2min. In the case of Bac. Subtiltis, the thermotolerance was 115°C for 35min, 120°C for 9min and 125°C for 2min, respectively.View full abstractDownload PDF (198K) -
SEIJI YOSHIKAWA, SUSUMU KIMURA, SHINYA NISHIMARU, MOTOYOSHI MIYAZAKI, ...1971 Volume 18 Issue 2 Pages 87-108
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (1055K) -
1971 Volume 18 Issue 2 Pages 109-111
Published: February 15, 1971
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (280K)
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