Effects of eight additives for seasoning, including L-glutamic acid of monosodium glutamate, DL-alanine, glycine, sodium succinate, lactic acid, saccharin and cane sugar, on the qualities of film-packed radish pickles were examined by fractional factorial experiment employing an orthogonal array table. 1. Significant interaction between citric acid and lactic acid was observed on the odor, flavor and color of the pickles. In the case that either of the two was added to salted radishes, favorable effects on odor, flavor and color were obtained, but the addition of the both additives together did not give good effects. 2. Being added with cane sugar as sweetener, citric acid gave more favorable effect on flavor than with saccharin. 3. As regard with flavor, addition of both lactic acid and DL-alanine together offset the good effects each other. 4. Effects of glycine and sodium succinate on film-packed radish pickles were not significant at the 95% level in this experiment as regard to odor, flavor and color.

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Cryo-milling of White Pepper, which seems to be easily milled and in which essential oil is apt to be influenced by heat, was studied. Milling temperature tested varied from room temperature to -100°C and revolution rates were 3, 000 r. p. m. and 5, 000 r. p. m. A stamp mill was used to prepare a reference sample. Unlike the milling of Nutmeg, the milling of white pepper was easily carried out at any temperatures tested but the essential oil content was clearly reduced in the case of milling at room temperature, which seems due to volatilization of volatile components. Below 0°C, however, no reduction of essential oil was observed. Therefore, it is concluded that the absorption of milling heat by cooling is important in order to prevent volatilization of essential oil. The number of micro-organism was counted by using the plate method, and the reduction of the number of yeast was observed by fine milling. The approximate processing cost analysis was demonstrated.

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Calyx detaching from strawberry fruits requires much labor at the beginning of processing. With the purpose to breed new varieties of strawberry with calyx easily removable by slight power, some factors which affect on the detachability of calyxes were investigated employing an instrument for measuring the force for detaching. The instrument was devised combining a 2kg automatic weighing machine with a stop indicator, a fruit fixing fitting and pulling device. Calyx detaching force was found to relate to the shape of the fruit to be measured. The force for necked fruits or for small fruits was lower than for no neck fruits or for large fruits. The force was also different among varieties of the employed strawberry. The force for wild species was below 100g, that for var. America for processing was 300 to 400g, and more 500g for table strawberries. As the ripening proceeded, the calyx detaching force decreased and it was found that the amount and quality of pectin change in different patterns between calyx and pith around the part where the calyx was torn off.

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The present study was carried out to search chemicals and growing conditions which facilitate harvesting strawberry fruits detaching from calyxes, leaving the latters on the peduncles, by single hand pulling. When fruits of var. America strawberry for processing pulled by single hand, 3 kinds of fruits were harvested, fruits detached from calyxes, those with calyxes, and those with calyxes and peduncles. The percentage of calyx-free fruits was generally higher. at the first half of the harvesting time, but remarkably decreased at the end of the harvesting time. The combined application of gibberellin to strawberry plants at the budding time and of phenylbutyric acid just before the ripening of the first fruits remarkably increased the percenage of calyx-free fruits at the first half of the harvesting time. By combined application of ibberellin and Ethrel as well as gibberellin and potassium phosphate, the percentage of calyxfree fruits among total fruits harvested by single hand through the harvesting time was very higher.

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The change of fatty acid compositioa of specially prepared miso with yeast starter were investigated and a halotrelant yeast, Saccaromyces rouxii was found to be the principal microorganism capable of assimilating linoleate in miso. The analyses of lipids and fatty acid composition of miso were carried out, employing 7 specially prepared miso in Niigata prefecture and one specially prepared miso in Aomori prefecture. Two samples of Niigata miso showed higher level of linoleate composition in triglyceride fraction by more than 10% that of free fatty acid fraction, indicating that some reduction of linoleate had been taken place during fermentation of miso. Microorganisms were isolated from one of the two Niigata miso and Aomori miso by the plate method. From the results of the isolation and identification of the microorganisms, S. rouxii, Bacillus subtilis and B. pumilus were identified from the former miso, and S. rouxii and S. rouxii var. halomembranis, Bacillus species and Micrococcus species were identified from the latter miso. Linoleate assimilation was detected by oxygen consumption during cultivation in the media including linoleate as a sole carbon source. S. rouxii and one strain of S. rouxii var. halomembranis showed the assimilation clearly. Weak or no significant assimilation was shown by Rhodotorula glutinis var. glutinis and Bacillus sp. The strains, S. rouxii S-96 and S. rouxii 301 which were added in the specially prepared miso also showed high linoleate assimilation.

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Processing to make acceptable liquid sugar by Simple heating was investigated. High-grade liquid sugars (sucrose type and 50% inverted type) were heated at 60, 105, 110 and 120°C for different times. The maltol compound content of the heattreated samples was determined, and their sweet aroma and favorable taste were evaluated by sensory test of ranking method (sucrose type was tested to the aroma by forteen members of panel, and 50% inverted type was tested to the aroma and taste by eleven members). The optimum conditions were; 120°C, 1.5 hours for sucrose type and 120°C, 10 minutes for 50% inverted type. As the result, 50% invertedliquid sugar is easily treated for the processing to make favorous liquid sugar without large change of liquid sugar manufacturing process.

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Some changes of cottonseed oil solubilized in aqueous solution of saccharose and polypeptone were observed in dilution with water. Microscopic observation of the solubilizate did not show any dispersion image of oil droplets except saccharose crystals, even though it was stained with fuchsine or sudan III. However, dilution of the solubilizate with water gave the image of dense globular dispersion of oil and the solubilizate converted to cream or o/w emulsion. Turbldity of the resulting emulsion increased and the amount of the free oil extractable by ether washing decreased as agitation time for solubilization increased. A part of polypeptone in the aqueous solution was apparently transferred into the cream layer after centrifugation by absorption on the surface of the oil droplets. Average size measured by Coulter counter method of the oil droplets dispersed in 0.85% sodium chloride solution was about 5 microns. In the dense creamy emulsion some parts of saccharose in the aqueous solution was supposed to exist in the state of partial micelle structure with the other components. These results indicate a possibility of the new procedure for preparing o/w emulsion.

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Vanillin and bagass alkaline-lignin which is one of precursors of vanillin formation are migrated with raw sugar to refinery from raw sugar factory. This paper dealt with behavior of vanillin in a refining process. The vanillin present in raw sugar is migrated to affined sugar and green syrup by affination. The former is removed completely in clarification and decolorization process, while the latter is accumulated finally in final molasses through crop boiling process. As a result of this work, it is ascertained that vanillin is not produced by alkaline oxidation of bagasse alkaline-lignin during refining process of raw sugar.

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