NIPPON SHOKUHIN KOGYO GAKKAISHI
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Volume 20, Issue 9
Displaying 1-10 of 10 articles from this issue
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  • The Inflation of Seeds with Hydrogen Peroxide and its Application to Food Technology
    Part III. The establishment of the condition for the inflation of peanuts with hydrogen peroxide
    AKIO KAWABATA, YOSHIICHI TAKEUCHI
    1973 Volume 20 Issue 9 Pages 395-398
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.395
    JOURNAL FREE ACCESS
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    When inflated in hydrogen peroide (H2O2) solution, peanuts were blanced easily by a usual blancher in wet state and even after drying. The H2O2 concentration, pH value, temperature and the incubation time for favorable inflation were investigated.
    Thou H2O2 solutions completed the inflation of peanuts in the range of 1 to 30%, a preferable concentration was in the range of 3 to 5%. The optimum pH value was 5.4 to 8.0. The temperature of H2O2 solution affected on the inflation and a preferable temperature was 30-40°C. The inflation of peanuts progressed even after picking out from H2O2 solution when the peanuts were kept from drying. In the case of peanuts, the adequate time for inflation was 10-15min under usual condition.
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  • Creaming and Water-sorption Quality of Oils and Fats Added with Emulsifiers
    Part III. Effect of fat-soluble sugar esters
    TAKENORI MARUYAMA, YOKO KINOSHITA, ISAO NIIYA, MASAO IMAMURA
    1973 Volume 20 Issue 9 Pages 399-404
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.399
    JOURNAL FREE ACCESS
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    The effect of fat-soluble sugar ester on the creaming power and water-sorption of hardened oils and beef tallow was examined. The results obtained were as follows:
    Creaming power of the oils was hardly affected by the addition of the sugar esters, especially the effect on hardened whale oil was not seen.
    Water-sorption, however, was remarkably improved by the sugar esters, headed by hardened whale oil, beef tallow and hardened soybean oil in this order.
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  • Utilization of By-products in Manufacture of Sweet Potato Starch
    Part V. Culture of Candida utilis and Lentinus edodes using sweet potato juice
    MASAYOSHI TAKAKUWA, EIKO FURUKAWA
    1973 Volume 20 Issue 9 Pages 405-410
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.405
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    The addition of sweet potato juice was effective in the culture of C. utilis as much as in that of S. cerevisiae, and the former yield of yeast per sugar was higher than the latter. Sweet potato juice was also effective in the medium containing xylose as a carbon source and the yield of yeast was almost equal to that in the manufacture of food yeasts, but the yield was slightly lower than that in the medium containing glucose as a carbon source.
    When L. edodes was cultivated in the medium containing glucose and urea in addition to sweet potato juice, the yield of fungi was about three times as much as that in the medium of potato extract, which is used generally in the seed culture of "Shiitake". So sweet potato juice might be utilized sufficiently in the culture of "Shiitake".
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  • Studies on the Antioxidative Properties of Trimethylamine Oxide
    ETSUJI YUKI, YUKIHIRO ISHIKAWA, ITARU YAMAOKA, TETSURO YOSHIWA
    1973 Volume 20 Issue 9 Pages 411-414
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.411
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    The antioxidative properties of trimethylamine oxide (TMAO) were investigated by using lard and methyl esters of linseed oil under various oxidative conditions.
    It was found that TMAO itself had no antioxidative activity.
    When lard was tested by Active Oxygen method (AOM), the antioxidative activity of natural tocopherols (M-Toc) or butyrated hydroxyanisole (BHA) was promoted remarkably by the addition of TMAO and the same result was also obtained by Weight gain method at 60°C. When methyl esters of linseed oil was tested by Weight gain method to examine the effect of TMAO on M-Toc at 30°C, TMAO showed an pro-oxidative effect at the lower concentration of M-Toc. As the concentration of M-Toc became higher than ca. 0.08%, however, the stability of the substrate increased in proportion to the concentration of TMAO added.
    The effect of TMAO on the activity of M-Toc was not observed when methyl esters of linseed oil were tested by Warburg method (emulsified with Tween 20, pH 7.0, 37°C) Consequently, it has been recognized that TMAO acted as a potent synergist of antioxidantssuch as M-Toc and BHA under certain conditions.
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  • Food Chemical Studies of Soybean Protein
    Part XIV. Heat inactivation of lipoxygenase
    KAZUO SHIBASAKI, SHUNICHI HUKANO, KAZUYOSHI OKUBO
    1973 Volume 20 Issue 9 Pages 415-420
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.415
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    An improved spectrophotometric method for the determination of lipoxygenase activity and the heating method of the enzyme were developed and applied in studies of the purified enzyme and the enzyme in aqueous extract of soybean. The inactivation of the purified enzyme by heating at various temperature conformed to the first order reaction and the rate, k, versus heating temperature was straight lines overlapped one another at about 70°C; the enzyme was inactivated easily over about 70°C. The behavior of heat inactivation of the enzyme in aqueous extract of soybean was similar to that of the purified enzyme, but the enzyme in soybean meal had a greater resistance to dry heating than in the water extract.
    From the relation between k and 1/T in the case of the purified enzyme and the aqueous extract, the activation energy, E, and entropy, S, were calculated and these values changed remarkably at about 70°C.
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  • Studies on Nitrate and Nitrite in Horticultural Products
    Part IV. Change of nitrate content in celery during storage
    AKEMI HATA, TAKAHISA MINAMIDE, KUNIYASU OGATA
    1973 Volume 20 Issue 9 Pages 421-425
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.421
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    The present study was carried out to determine the distribution of nitrate in green celery and in yellow celery and to determine the change of nitrate content of those celery under the various storage conditions.
    1. The concentrations of nitrate in the petioles of green celery were more than of yellow celery.
    2. Nitrate content was smaller in the inner petioles than that in the outer petioles, greater in the upper petioles near the first node and in the butt than that in the center of the petioles, and also greater in the part of vascular bundle than that in parenchmatous tissue.
    3. The celery was packed with perforated polyethylene bags and stored at 1°C, 6°C, and 20°C. Nitrate content of the petioles gradually decreased during the storage of each temperature but considerably decreased when the quality of celery was markedly lowered. The tendency of the change of nitrate content in the petioles of celery under controlled atmosphere storage was almost similar to that in the petioles of celery stored in air. Nitrite was not detected in the petioles of celery under above any storage condition.
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  • Correlation between Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand of Potassium Dichromate (CODcr) in the Waste Water from Boiled Noodle (Spaghetti and Japanese Noodle)
    KATSUYUKI KADOOKA, MASAYOSHI OHATA, MAMORU TSUKAMOTO, RYUICHI HATTORI
    1973 Volume 20 Issue 9 Pages 426-429
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.426
    JOURNAL FREE ACCESS
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    The regulation for the waste water from a boiled noodle plant is generally restricted by BOD whose measuring is complicated and takes so long time. A method calculating BOD from CODcr was investigated to obtain the following results.
    BOD value of the waste water from boiled noodle was highly correlative with CODcr value and the equation obtained by a least squares method is as follows:
    BOD=0.630×CODcr+43
    correlation coefficient: 0.99
    significant at the 1% level of confidence
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  • On the Changes of Chlorophylls and Qualities of Pickled Cucumbers During Storage
    MUTSUO HISATAKE, MASAAKI NAKANISHI
    1973 Volume 20 Issue 9 Pages 429-431
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.429
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    Low temperature storage of pickled cucumbers was investigated to find favorable conditions to keep their qualities.
    The usual conditions of the heat sterilization of pickles packaged with plastic films, 80°C for 20min reduced the total chlorophylls of the pickled cucumbers to 67% level of that of unsterilized ones, which was greater than those seen during frozen and chilling storage. The best condition for preserving the original color was frozen storage followed by chilling and room temp. storage in this order, however the freezing caused the deterioration of the texture.
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  • Taste of Fish and Shellfish with Special Reference to Taste-producing Substances
    SHOJI KONOSU
    1973 Volume 20 Issue 9 Pages 432-439
    Published: September 15, 1973
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.20.432
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    1973 Volume 20 Issue 9 Pages 440-446
    Published: September 15, 1973
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.20.440
    JOURNAL FREE ACCESS
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