The whole egg with or without added 1% of glucose was sterilized, and then incubated at 37°C after inoculating with resting cell of L. acidophilus L54, to investigate the changes in egg proteins and free amino acid content. Viable cell count of whole egg with added glucose was 3 times and titratable acidity 5 times as much as that without added glucose after 20hr of fermentation. The pattern in the polyacrylamide gel electrophoresis (PGE) was changed a little through sterilization (3 times of 58°C-30min pasteurization). When no glucose was added, no changes of the patterns in the PGE and PGE containing sodium dodecyl sulphate (SDS-PGE) were observed during fermentation for 72hr. When glucose was added, however, several bands of the patterns in the PGE or SDSPGE were discolored after 24hr of fermentation and were disappeared after 72hr. Most changes of the patterns in the PGE and SDS-PGE were caused by irreversible acid denaturation of egg proteins under the low pH4.0. Lysozyme activity of whole egg was reduced by sterilization, thereafter it remained unchanged during fermentation for 72hr. Total amounts of free amino acids in whole egg were hardly affected by sterilization and fermentation. Amounts of threonine were gradually decreased during fermentation, but those of other free amino acid were unchanged.

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Fungous species and colonial number were examined on Baumkuchen, Castella and Karukan stored at 30°C. The optimum growth temperature of the isolated fungi and the germination time of their spores were also determined. The major varieties of fungi differed in their responce to moisture contents of the confectionaries. Wallemia, Cladosporium and Penicillium were observed on Karukan, Penicillium and CladoSporium on Castella, osmophilic. Aspergillus on Baumkuchen as the major fungi. Carbon dioxide had a considerable fungistatic effect especially on Wallemia and Cladosporium even in the presence of oxygen.

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Water extractable protein in Japanese soybean (Onihadakasai No.1)was fractionated by chromatography with Sephadex G-75, and the trypsin inhibitors (abbre. TI) were separated into tow peaks (A and B peak). A and B peak obtained with Sephadex G-75 were further fractionated by isoelectric forcusing and each fractions were subjected to determination of 280nm absorbance, isoelectric point (abbre. pI), TI activity and α-chymotrypsin inhibitors (abbre. CTI) activity. TI fractions in A peak were separated into four by the electrophoresis and these isoelectric po-ints were pI 3.75, 4.20, 4.75 and 4.95, respectively. CTI activities were found in three TI fractions (pI 3.75, 4.20 and 4.95), whereas, TI fraction of pI 4.95 was of no CTI activity. TI fraction of pI 4.20 showed the highest TI and CTI activities in A peak. peak was separated into two TI fractions possessing pI 3.75 and 4.20 respectively. CTI activity was found in both TI fractions. TI fraction of pI 4.20 showed higher TI activity than that of pI 3.75, whereas, pI 4.20 fraction gave lower CTI activity than that of pI 3.75 fraction, As compared TI fractions of A with B peak, both peaks had same TI fractions of pI 3.75 and 4.20, however each TI fractions had the different ratio of CTI activity to TI activity.

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Investigating the relationship between shelf life of "Asazuke" and storage temperature, it seemed reasonable that the shelf life should be determined by the increase of turbidity of the liquid in "Asazuke". The shelf life of "Asazuke" was less than one day at 20°C and 30°C, 3 days at 10°C, 5 days at 7°C and 6 days at 5°C. Though the Gram-negative organisms were predominant among the microorganisms on the early stage, they were killed and decreased by the accumulation of lactic acid produced by the lactic acid bacteria (Leuconostoc mesenteroides) during storage. Thus, lactic acid bacteria were predominant at the subsequent preservation time. Furthermore the change of bacterial flora of Garm-negative organisms was investigated to obtain the results that the genera of Flavobacterium, Pseudomonas and Enterobacter were killed and decreased in this order during storage, depending on their tolerance against salt and lactic acid, namely Enterobacter <Pseudomonas> Flavobacterium.

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The combined use of sugar fatty acid ester (I) and potassium pyrophosphate (II) gave good effect on peeling of Satsuma Mandarin segments. The formulation containing I and II helped not only lowering the temperature as well as concentration of HCI and NaOH solution, but shortening the time of treatment, resulting in an increase of fancy segments and a decrease of broken segments.
The addition of this formulation to HCI solution was more effective for peeling of the segments than that to NaOH solution.

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It is known that silicone oil (SO) has a protective effect on the thermal detemioration of frying oil. However, little knowledge has been obtained of the mechanism of this effect. To know effect of SO, soybean oil with SO was heated. Heated oils were fractionated into 3 fractions by column chromatography and the chemical characteristics of each fraction were determined. The results indicated that all the SOs used for the experiments showed some effects, especially 20 and 200 c/s silicone oils added at 10 ppm to frying oils, showed better effect than other SOs. Any fraction separated from SO-added oil was not oxidized as much as control oil. But from these results, the authors notice that it is rather difficult to find out an specificity about the effect of SO on the stability of frying oils.

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Since Japanese traditionally refined sugar (Wasanbon-to) seems to have posibility to be employed for Japanese style sweets such as generally mixing product, coating product, and rounding product, sensory tests were carried out on "Azuki-an", wheat flour Senbei and agar sweets by paired comparisons according to Bradley. The following results were obtained.
There was no significant difference between "Azukian" made from Wasanbon-to and that from ordinary refined sugar. Wheat flour Senbei produced with shiroshita-to had better taste than that produced with Wasanbon-to or ordinary refined sugar. In agar sweet, there was no difference between Wasanbonto product and refined sugar product.

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Correlations between parameters of cohesiveness (measured with tensipresser by multi-point mensuration method) and sensory on mouth feeling (not only soft but spring) of commercial breads from six bakeries were investigated.
Empirical formula of cohesiveness of every bread by multi-point mensuration method, y=ax+b (y : cohesiveness, x : clearance), was linear in limited clearance range. The value of b and the masticating index of bread were correlative with the evaluation by sensory test, indicating that these parameters were useful to appreciate the bread texture correlated to the mouth feeling.

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In the process of Tofu manufacturing, defoamers such as calcium salts mixed with used frying oil, monoglyceride and silicone resin are employed. In order to clarify the effect of the defoamers on the deterioration of frying oil, 5 commercial defoamers were addedseparetely to the soybean oil and heated at 180°C for 48 hours. The effect of defoamers was estimated by changes of CO. V., I. V., mean molecular weight and viscosity of heated oils. As a result, calcium salts mixed with frying oil ('Awa-KeshiYu') gave undesirable influences, but the other deformers had no effect on frying oil.'Awa-Keshi-Yu was fractionated into 4 fractions by solvent extraction. Among these fractions, benzene-insoluble fraction (10.8%), which was a mixture of calcium sal tof fatty acids and calcium carbonate, gave the most deteriorative effect. This effect was also confirmed by using synthesized calcium palmitate. Addition of calcium carbonate to calcium palmitate accelrated the deterio ration.

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