Eight varieties of dried Shiitake Mushroom (Lentinus edodes Sing.) were cooked in two ways; one with soy sauce, sugar and "Sake" and another with only salt, for organoleptic evaluation on the appearance, flavor, taste, texture and overall by 24 panels. They were also measured for cohesiveness and juiciness using a texturometer. Highly significant differences were detected among varieties for each characteristic. Between sensory scores and both the amounts of 5'-GMP or amino nitrogen of cooked mushroom no significant correlations were found. Sensory scores on overall were closely related to thickness of cap of the mushroom, namely thick cap gave a preferable effect on both texture and juiciness.

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A new machine made experimentally was used for the study to determine the effective separation of adductor muscle from gonads, mantle, visceral sac, gill and digestive tracts of scallops after boiling for 4min. The results obtained were summerized as follows:
(1) The adductor muscle could be separated from other parts by revolving at 1800-3000r.p.m., but at 3000r.p.m the adductor muscle was broken readily.
(2) The adductor muscle of which diameter was more than 30mm could be separated within 5sec. at 2000r.p.m. The time required for separation was longer in small size scallops than in large size.
(3) The separating effect of the present machine depends on the biological factor of scallops concerning with growing places, ages, and spawning seasons. (Received Aug. 4, 1977)

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An investigation was made to learn load-deformation of the boiled meat of scallops for appropriate applying to the discs of the separator. Changes in load-deformation rate with different load factors from 0.15 to 0.35kg/cmcm² to the boiled adductor muscle were determined, and a loaddeformation curve was derived. The boiled meat applyed to the discs with different load-deformation rate from 30 to 60% was revolved at 2000r.p.m. for 5sec., and seceding rate from the discs was determined. The results obtained are summerized as follows:
(1) Deforming of the boiled meat was reversible at low load factor, while it was irreversible with increasing of load factor which caused cracks on the surface of the adductor muscle.
(2) An appropriate load to be given to the boiled meat was simulated to 0.25kg/cmcm² from load-deformation curve, and 45-50% of load-deformation rate.
(3) The load-deformation rate was lower in large size meat than small size when the same load level (0.25kg/cmcm2) was given to the boiled meat of different sizes.
(4) The boiled meat applied to the discs with 40-50% of the load-deformation rates did neither leave nor deform irreversibly after revolving them.

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The correlation of the production of non-phenolic organic acids to the changes of pH in coffee during roasting has been studied. Using gas chromatography, ten identified acids (formic, acetic, lactic, glycolic, levulinic, oxalic, malonic, succinic, malic and citric acids) were determined. Among these acids, contents of formic and acetic acids increased markedly during medium roasting and then decreased in the process of roasting. The pH of coffee infusion fell by medium roast and then began to rise. The amount of free acids was parallel to the changes of pH, but the amount of total acids, which was separated by the treatment with cation-exchange resin, increased by Italian roast. The dark brown color substance and porous structure of roasted coffee beans seemed to be able to adsorb much acids just like an active carbon. From this fact, it can be concluded that this adsorption causes the decrease of free acids and the rise of pH.

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Sensory evaluation tests were carried out to investigate consumers' preference and palatability for 100% natural Satsuma mandarin (Citrus unshiu MARC.) juice having different sugar content. Varieties of 50 samples were systematically prepared with addition of sugar and citric acid within the range of sugar content and acidity (as citric acid) in the 100% natural orange juice. When a acidity (X) of juice was measured, optimum concentration of sugar (Y) was given in the following equation: Y=6X+7. Sugar-acid ratio has long been used as an index for measuring sweetness of fruit juice, but this investigation showed that the obtained equatlon did not necessarily coincide with the index. Actually consumers showed in the sensory test that they felt sweeter for the juice which was distributed above the equation, while they found those below the equation rather flavorless and more sour. Since most of the 100% natural orange juice were found in the area below the equation, the present experiment suggested that trying to bring the sugar content as close to the equation as possible by adding sugar would be best to fit to the palatability and preference of consumers for the Satsuma mandarin juice.

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The waxes of leafy vegetables were extracted with n-hexane and then the hydrocarbon portions were separated from the waxes by means of silica gel column chromatography. The amount of the hydrocarbon obtained from spinach was 0.1g per 100g of dried material, and that from New Zealand spinach was 0.025g. The hydrocarbon portion of spinach was composed of three homologous series of normal (88.6%, C₂₇-C₃₃), iso (9.3%, C₂₉-C₃₃ odd members) and anteiso paraffins (2.1%, C₃₀-C₃₂ even mennbers). The amount of n-paraffin C31 (63.5%) was maximuln among these hydrocarbons. The hydrocarbon portion of New Zealand spinach was composed of two homologous series of normal (98.9%, C₂₉-C₃₃) and iso paraffins (1.1%, C₃₁-C₃₃ odd nnembers), and anteiso paraffin was not contaimed. The amount of n-paraffin C₃₁ (86%) was maximum among these hydrocarbons, and it was similar to the case of spinach. The olefine portion was not detected from both spinach and New Zealanld spinach.

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Physico-chemical properties of smoke-cured meats made from White Leghorn hen (10 months old) and Rhode Island Red hen (10 and 20 months old) were compared. So far as pH, moisture, soluble nitrogen content, TBA value and compositions of free amino acids in soluble nitrogen were concerned, little variation was observed among samples. Contrary to this, proteose-peptone nitrogen content of Rhode Island Red samples and VBN content of the 20 months old ones were a little lower than the other samples. Texture of smoked hen meat samples was measured employing a texturometer, and it was observed that smoke-cured leg meat of Rhode Island Red hen (20months old) showed the highest value in relation to hardness.

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This work was undertaken to lock β-carotene into carbohydrate matrix, and the preservation stability of β-carotene in the matrix was also described.
The mixture of 80% sucrose and 20% corn syrup solids (DE. 12) was dissolved into water by heating and the concentration of total soluble solid was adjusted from 80% to 90%. To the carbohydrate solution, 2% sugar ester (HLB. 15) and vegetable oil solution of β-carotene were added respectively, and then the mixture was stirred vigorously at 80-90°C. The mixture was dried in a vacuum drier at room temperature until 4% moisture level. The dried mixture was then ground and dried again in a vacuum drier at 60°C until below 1% moisture content. β-Carotene locked into carbohydrate matrix by this method was not transformed at room temperature for 6 months and for a month under 40°C incubation. Also β-carotene in the carbohydrate matrix was not extracted with such non-polar solvent as cyclohexane. By this procedure, β-carotene can be locked into carbohydrate matrix and also can be stabilized perfectly. The powdered β-carotene described here is apparently water-soluble and has long shelf-life.

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