NIPPON SHOKUHIN KOGYO GAKKAISHI
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Volume 24, Issue 6
Displaying 1-11 of 11 articles from this issue
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  • Coming-Up-Time Correction for Thermal Processing of Flexible Food Packages
    YOSHIMASA YAMANO, MITSUGI SENDA
    1977 Volume 24 Issue 6 Pages 275-278
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.275
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    Heat conduction in infinite slab-type package when the medium temperature is raised linearly with the time up to the processing temperature has been analysed theoretically; coming-up-time correction has been analysed and the experimental j-values have been compared with the calculated ones by using simulated-food packages.
    Ball's correction factor for coming-up-time has been found to depend on tc/f, tc being the coming-up-time and f the slope of heat penetration curve, but is in the range between 0.52 and 0.62 for practical conditions of tc/f; their average value 0.57 is in good agreement with the experimental value 0.58 which Ball had adovocated on the basis of his experiments on canning processing.
    The lag factor(j)-values obtained with infinite and finite slab-type packages of food-simulated material by using the correction factor 0.58 were in good agreement with the calculated j-value.
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  • Studies on Anthocyanin Pigments in Fruits Harvested in Japan
    Part III. On anthocyanin pigments in two bluish purple grape varieties, Campbell Early and Muscat Bailey A
    NAOTOSHI MATSUDOMI, MASASHI YAMAMURA, KUNIHIKO KOBAYASHI, HIDEAKI OHTA ...
    1977 Volume 24 Issue 6 Pages 279-285
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.279
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    Anthocyanins in Campbell Early and Muscat Bailey A(Bailey×Muscat Hamberg)grapes were studied with the same methods as the former reports. In the two varieties, malvidin- and peonidin-3, 5-diglucosides and their p-coumaroyl glucosides were identified in great quantity, since those are hybrid varieties, Vitis vinifera×American species. In these varieties, malvidin and peonidin form anthocyanins occupied 56% and 71.5% of total anthocyanins, respectively.
    Compbell Early grapes contained delphinidin and petunidin form anthocyanins in fair quantity more than Muscat Bailey A grapes. Above-mentioned anthocyanidin-3, 5-diglucosides were contaihed in the former variety and also a pigment like as cyanidin-3, 5-diglucoside was found.
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  • Effect of 60Co-γ ray Irradiation on Green Coffee Beans
    Part I. Effect of 60Co-γray irradiation on organoleptic properties and chemical constituents of coffee beans
    GORO TOMODA, JUN MATSUYAMA, KEIKO HIRAMOTO, KUMIE IZU
    1977 Volume 24 Issue 6 Pages 286-290
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.286
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    Green coffee beans were irradiated with 60Co-γrays at doses of 0, 0.05, 0.5, 5.O and 10.0 Mrad and the changes of general components in green and roast coffee beans were investigated together with those of the organoleptic properties of roast beans during storage according to the cup testing.
    In case of Brazil santos beans, irradiation of some 0.05 Mrad 60Co-γray gave rather favourable mild flavour and no harmful influence on the quality of coffee, and moreover, would tend to extend the shelf life of roast beans. But influence of irradiation on the quality of coffee differed somewhat between two cultivars, Brazil santos and Colombia.
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  • Lipoxygenase Activity and Content of 1, 4-Pentadienic Fatty Acids of Satsuma mandarin(Citrus unshiu Marc.)
    CHOTEN INAGAKI, SEIICHI HOMMA, KAZUKO SUGIO, TOKIKO IMAI
    1977 Volume 24 Issue 6 Pages 291-294
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.291
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    The contents of 1, 4-pentadienic fatty acids, linoleic and linolenic acids, of Satsuma mandarin fruits were investigated in correlation to lipoxygenase activity in the year of 1975-1976. The fruits were periodically collected from one settled Satsuma mandarin tree in Yamakita, Kanagawa Prefecture. The moment when the content of the 1, 4-pentadienic acids in the carpel and pericarp of the fresh fruits reached maximum was in the middle of November when lipoxygenase activities also reached maximum. The 1, 4-pentadienic acid content and lipoxygenase activity of the stored fruits increased during the storage period, both in carpel and pericarp.
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  • Miso Lipids and the Relations between Free Fatty Acids and Quality of Miso
    KAN KIUCHI, TERUO OHTA, TOSHIO ISHIMA, TOKUJI TAKABAYASHI, HIDEO EBINE
    1977 Volume 24 Issue 6 Pages 295-299
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.295
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    Lipids of miso, exhibited at Japan Miso Exhibition(1973), were analyzed by high-speed liquid chromatography and the ratio of free fatty acids of total lipids(w/w) (Degree of Lipid Hydrolysis, DLH)was estimated. The relation between chemical analyses including the content of free fatty acids, acidity I and the organoleptic evaluation of miso was also investigated. Salty light miso of 'excellent' grade showed comparatively low values of DLH and acidity I.** As for salty yellow red miso, no significant relation between DLH and organoleptic evaluation was found. On the other hand, soybean miso of 'excellent' grade showed a constant value, 39 to 43% of DLH, or(3.5±0.4)% of free fatty acids in whole miso. Based on the above results, it is concluded that DLH is an important key to evaluation of the quality of soybean miso.
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  • Studies on the Behavior of Sterols in Oils and Fats during Processing for Edible Use
    HIROMU KANEMATSU, TAKENORI MARUYAMA, ISAO NIIYA, MASAO IMAMURA, KAZUAK ...
    1977 Volume 24 Issue 6 Pages 300-304
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.300
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    With four kinds of crude oil, the changes of their sterol content and of their composition during the purification and the processing were examined, and it was found that the content decreased gradually during these treatment. The rate of this decrease differed with the amount of sodium hydroxide, kinds of decolorization agent, and temperature of deodorization employed, the last giving the greatest effect. There was no effect of the purification process on the composition ratio of sterols in vegetable oils.
    Hydrogenation of purified soybean oil under various conditions showed that the sterol content decreased with hydrogenation and there was a great difference in this decrease with reaction conditions, especially, with the kind of catalyst used, and while the decrease was only 5-10% in the case of Pd-C and Ni catalysts, this was over 60% by the use of Cu-Ni and Cu-Cr catalysts. In the case of the latter two catalysts, contrary to the results obtained with the former two, the sterol composition changed during the hydrogenation, and the ratio of stigmasterol decreased markedly and that of beta-sitosterol increased.
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  • Studies on the Lipids of Tea Leaves
    Part I. Changes in lipid content and fatty acid composition of tea leaves during growing period of the first and second flushes
    TOYOMASA ANAN, MUNEYUKI NAKAGAWA
    1977 Volume 24 Issue 6 Pages 305-310
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.305
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    At the early, middle and late periods of the first and second flushes, the leaves were pluked from a garden in our station. Lipid content of those plucked tea leaves and fatty acid composition of individual lipids were estimated.
    Tea leaves contained mono and digalactosyl diglyceride mainly, and phosphatidyl choline, phosphatidyl ethanolamine, sterol glycoside, sterol, triglyceride and other several lipids were also contained. Galactolipid content increased during the growth of tea leaves, while phospholipid content decreased. Phospholipids were contained more in tea leaves of the first flush than those of the second flush. On the other hand, galactolipid content of tea leaves in the first flush were lower than that in the second fiush.
    Total fatty acid content of tea leaves increased during growth. Tea leaves of the second flush contained more amounts of fatty acids than those of the first flush.
    Considering the fatty acid composition of individual lipids, linolenic acid was dominant component in the galactolipids, while linoleic acid was contained mainly in the phospholipids.
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  • Changes of Collagen in Foods during Heating
    Part I. Solubilization of pig skin collagen
    KOUICHI SUGITA, KUNIO SHIRAI, KEIZO WADA, AKIRA KAWAMURA
    1977 Volume 24 Issue 6 Pages 311-315
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.311
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    Heat denaturation of insoluble collagen in animal foods may have important roll in processing and cooking. The transformation of pig skin collagen to gelatin and some degradation products caused by heating in water under varying conditions of time, temperature, pH and salt concentration were examined. Amounts of collagen solubilized during heating increased with the increasing of time and temperature and reached to the limit value depending upon the temperature.This limit shifts to a greatly higher value when heating pH was reduced lower than 4. Salt existed in the heating medium depressed the solubilization of collagen at acidic pH and accelerated it in neutral range. When the solubilizates by heating were examined by means of disc electrophoresis and Sepharose 4B column chromatography, components corresponding to α, β and γ chains of collagen were noticed in them. However, the amounts of degradation products of molecular sizes smaller than α chain increased with the progress of gelatinization. This indicates that a part of peptide bonds of original collagen molecule was broken during heating in water.
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  • The Sensory Test of Wasanbon-to Sugars
    TOSHIYUKI MATSUI
    1977 Volume 24 Issue 6 Pages 316-319
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.316
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    The sensory tests of Wasanbon-to sugars and Shiroshita-to manufactured in Japan by a unique traditional refining procedure, were studied by paired comparison method according to Scheffé.
    The results are summarized as follows: The taste of Shiroshita-to sample A and sample C are different at significant level of 5% risk by Scheffé. There are no significant difference among four samples of Wasanbon-to sugars which have significant difference from the ordinary sugar.
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  • Effect of "two steps heating" on the Aggregation and Gelation of Myosin B and/or CIF
    SEIICHI HAGA, TOMIO OHASHI
    1977 Volume 24 Issue 6 Pages 319-321
    Published: June 15, 1977
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.24.319
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    In the lower protein concentration, there were no differences in the aggregate formation between both the heating ways of the single and the two steps temperature when the both proteins were treated separately, indicating myosin B had an optimal temperature of 60°C and CIF had that of 100°C. The aggregate formation at the presence of the both proteins was slightly suppressed depending on the interaction of the system.
    In the higher protein concentration, the two steps heating formed the softer gel in either myosin B or CIF system. When myosin B coexisted with CIF through this heating procedure the more stable and rigid gel was formed.
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  • [title in Japanese]
    1977 Volume 24 Issue 6 Pages 322-329
    Published: June 15, 1977
    Released on J-STAGE: April 21, 2009
    DOIhttps://doi.org/10.3136/nskkk1962.24.322
    JOURNAL FREE ACCESS
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