The anthocyanins isolated from three Y-grape strains, Y-3784, Y-4689 and Y-4708 (Fuefuki) by column chromatography on polyvinylpyrolidone, were identified with chromatographic techniques, hydrolysis methods and spectrometry.
(1) The total anthocyanin contents were very small, such as Y-3784; 4.7, Y-4689; 5.3 and Y-4708; 2.1mg/g in dried skins, respectively.
(2) The three grape strains contained 3-monoglucosides of malvidin and peonidin, and these monoglucosides acylated with p-coumaric acid.
(3) This results showed that 3-monoglucoside pigments are only contained in these strains backcrossed by Vitis vinifera in twice to hybrids (American species×V. vinifera).

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Caned loquat fruits (Mogi and Tanaka varieties) stored six months were analysed for their carotenoid composition as previous report on fresh fruits. It was found that all of carotenoid 5, 6-epoxides in fresh fruits were not found in the caned fruits and were transformed to thier 5, 8-epoxides, i.e. mutatochrome, cryptoflavin, cryptochrome, auroxanthin and diol or triol 5, 8-epoxides. About 70% of carotenoids in caned fruits were cryptoxanthin and β-carotene. Colors (expressed as Hunter chromatic values) of these caned fruits were more dark and yellowish than those fresh fruits and it was considered that the such changes of hues were attributed on the transformation to 5, 8-epoxides from 5, 6-epoxides and on the decrease of total carotenoid contents. It was concluded generally that the increase of total carotenoid contents resulted in the increase of a value and the change to reddish of hue on both of fresh and caned fruits.

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Polished-rice and gelatinized-rice were stored at room temperature and 35°C respectively for seven months. Periodical changes of gelatinization degree and physical properties such as hardness, adhesiveness and cohesiveness were determined after cooking those stored samples at one month intervals. Obtained data were statistically analyzed by the three-way-layout method for the purpose of finding whether or not those changes were significantly affected by such factors as a storage term (A), a kind ot rice (B), and a storage temperature (C). When significant interaction was bound among these three factors, further observed after on these effects were carried out. 1) Gelatinization degree: Each of the three factors was significant for the changes of gelatinization degree with a significant level of 0.1%(p<0.01). The effecting order of the factors was B>A>C. Gelatinization degree of polished-rice after cooking was decreased along with storage terms, whereas, that of gelatinized-rice was not so much affected. Gelatinization degree of gelatinized-rice after cooking was little changed when stored either at room temperature or 35°C, however, that of polished-rice stored at 35°C was decreased. 2) Hardness: All of the three factors were significant for the changes of hardness with a significant level of 0.1% (P<0.01) and the order of their effectiveness was A>B>C. The longer the storage term, the lower the hardness was resulted on both polished-rice and gelatinized-rice after cooking. 3) Adhesiveness: Each of the factors gave significanted effect on adhesiveness with a significant level of 0.1% (P<0.01), however, B was the most important factor among them. Adhesiveness of the cooked gelatinized-rice was considerably weakened after a long storage term, whereas, almost no change was observed on that of the cooked polished-rice. 4) Cohesiveness: Awas only significant on cohesiveness with a significant level of 0.1% (p<0.01) among three factors.

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When disks of banana pulp were incubated with vapor of alcohol (propyl-, iso-butyl-, butyl-, iso-amyl-, and amyl alcohol), they produced not only acetate ester of the alcohol, but also other ester with acids which were converted from added alcohols (propyl propionate, iso-butyl isobutyrate, butyl butyrate, iso-amyl iso-valerate, and amyl valerate). These indirect esterification of added alcohols occrred strongly with strait-chain alcohols and weakly with branched alcohols. When straight-chain acids were added to the disks of banana pulp, conversion rate to esters was also higher than the rate of branched acids. Since both butyryl CoA and iso-butyryl CoA showed similar extent of esterification, the difficulty of conversion of branched-chain acids to ester may be found in the step of acyl CoA formation. Above these results show one of the good explanations that banana volatile esters consist mainly of acetate and butyrate for acid moiety, iso-butyl alcohol and iso-amyl alcohol for alcohol moiety.

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Soybean proteins of an acid precipitated protein (APP), a crude 7S globulin (C 7S) and a crude 11S globulin (C 11S) were acetylated at three degrees; low (30%), middle (60%) and high (90%) acetylation. Emulsifying activity of these acetylated proteins decreased in ascending order of the acetyl contents. Emulsifying activity of C 11S remarkably decreased being followed by APP. Highly acetylated C 11S showed nearly no activity. The more the acetyl contents in C 7S, emulsifying capacity and emulsion stability became the higher. These two properties of C 11S increased to the extent of middle acetylation, therafter, decreased. These properties of APP showed also the same tendency as C 11S. High acetylation of C 11S gave remarkable decrease effects on the emulsifying properties.

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U.S. soybeans (1975 crops, IOM) were stored under the conditions of 40°C and R.H. 75.2% for around one month to investigate on the changes of the quality as well as suitability for making Tofu. The following results were obtained; (1) Nitrogen Solubility Index (NSI) and solubility of solid decreased, while organic and fatty acids increased as storage period progressed. The pH of the water extract slightly shifted to acidic range. (2) The levels of solid, nitrogen, sugar and phosphorus in the soaking water in which stored soybeans were soaked overnight definitely increased, while solid and nitrogen in the soybean milk prepared from the soaked soybeans decreased, resulting in the formation of softer Tofu. This fact was principally due to the reduction of soymilk concentration resulted from the reduction of extractability from soaked soybeans, (3) The reduction of protein extractability of the stored soybeans was nearly restored by the extraction with dilute alkaline or/and mercaptoethanol solution or even repeated water extraction. (4) The protein components extracted with water from the soybeans after storage consisted of higher ratio of 7S to 11S proteins, when compared with those before storage.

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High fructose corn syrup (HFCS) can be used in the production of white bread without giving any effect on fermentation and bread quality. However, as reported in the previous paper, it is difficult to use in sweet dough because the fermentation is reduced linearly with the increase of the replacement level of sucrose with HFCS, resulting in the decrease of loaf volume. The purpose of this study is to elucidate the effect of HFCS on the fermentation of the dough with high level of HFCS (HFCS dough) so as to produce the bread of high volume. The fermentation rate of HFCS dough was lower than that of the sweet dough with sucrose in the initial phase fermentation, but the situation was reversed in the latter phase fermentation after three hours. The result suggested the effectiveness of a modified sponge-dough method in which a relatively high level of HFCS was added to the sponge. Addition of HFCS up to 20g to sponge prepared by 70% of 100g flour considerably accelerated the following sweet dough fermentation and the maximum effect was observed at 10g additional level. For loaf volume, the most effective sugar level in sponge was shifted to 15g. The breadmaking based in this method showed that the loaf volume of the bread made from the sweet dough added 30% (flour basis) of HFCS was approximately equivalent to that of the bread made from 30% of sucrose addition.

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Recent progresses in the area of cryo-technology have come to develop cryo-milling process to be applied in food processing. Spices are interesting objects to apply this new process. First attempt has been made on nutmeg, which is highly difficult to mill from its oily and sticky nature. Milling temperatures tested were in the range from room temperature to -100°C and revolution rates were 3, 000r.p.m. and 5, 000r.p.m., A stamp mill was used to prepare a reference sample. It was impossible to mill nutmeg at the temperature above -20°C because of its highly sticky nature, but it was easily milled at the temperature below -40°C. Therefore it was shown that the efficiency of milling depends mainly on the milling temperature. In order to prevent the milled powder from sticking to the machine, the milling should be done at low temperature when those oily and sticky materials are milled. Compositions of nutmeg milled at various temperatures were rather identical. This will be explained by the supposition that volatile components are dissolved in nutmeg oil and their volatility become rather lower. Particle size distribution depended mainly on the revolution rate and faster revolution rate produced finer particles. At the same revolution rate, lower milling temperature resulted in finer particles.

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