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Volume 27, Issue 8
Displaying 1-11 of 11 articles from this issue
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NAOTOSHI SAKASAI, KAZUYA HAYASHI, AKIO NOBUHARA, JOJI YAMAMOTO1980 Volume 27 Issue 8 Pages 371-376
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe addition of some materials such as kikurage(Judas' ears)or ginger during the preparation of kamaboko(boiled fish-paste)caused the reduction in elasticity of the final product, but the effect was completely lost when the materials were heated before the addition. Kikurage or ginger was found to have some proteolytic activity. The addition of purified alkaline proteinase from Aspergillus sojae, whose proteolytic activity was on an almost equal level with those of the above materials, brought the same effect on the final product. The gel-filtration pattern on Sephadex G-200 and the determiatnion of TCA-soluble fraction of kamaboko proteins showed that a remarkable reduction in elasticity of kamaboko was due to the limited break-down of fish protein by the proteases of the added materials. The microscopic observation of kamaboko tissues treated with the proteases was also carried out.View full abstractDownload PDF (1019K) -
SHIGENORI NAKAYAMA, TAKESHI SHIRAKAWA, TOSHIO OHNISHI1980 Volume 27 Issue 8 Pages 377-380
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe utilization of slimy polysaccharide as food additive produced by Acetobacter xylinum during vinegar production was investigated. 1) The slimy polysaccharide did not show viscosity reduction when dissolved in 0-20w/v% NaCl solution, treated with red peper extract containing various enzymes, and kept at 80°C for an hour, or at pH range 5.0-11.0, while viscosity of commercial slimy materials such as CMC-Na and tamarind seed gum decreased by treatment with red pepper extract for 2 days. 2) Sensory test showed that addition of 0.1-0.2w/v% of slimy polysaccharide to soy sauce for fillet of raw fish and of 0.05-0.15w/v% to processed vinegar for "sushi" gave favorable result. 3) Viscosity of soy sauce and vinegar fortified with the slimy polysaccharide did not decrease after keeping at 30°C for 30 days.View full abstractDownload PDF (198K) -
KIYOSHI KUBOTA, MAKIKO FUJIMOTO, KANICHI SUZUKI, HIDEAKI HOSAKA1980 Volume 27 Issue 8 Pages 381-387
Published: August 15, 1980
Released on J-STAGE: March 08, 2010
JOURNAL FREE ACCESSIn previous papers, we have studied the cooking-rate equations of rice, beans, potatos and so on. In this paper, we studied the cooking-rate equations of spaghetti and hiyamugi. The cooking rates were measured by a weighing method, because the degree of cooking of low water content foods can be represented by a water soaking phenomenon. The cooking-rate equations were postulated in two types: one is a simple empirical rate equation and the other is a semi-theoretical rate equation based on the water-soaking-shell model. The simple empirical rate equations of spaghetti and hiyamugi were expressed as follow. dx/dθ=ko(1-x)n, x=(w-w0)/(w6-w0), n=2
For spaghetti; kn=5.11×103exp(-8.72×103/RgT)
For hiyamugi; kn=2.48×105exp(-1.05×104/RgT)
where, x: cooking ratio(-), θ: cooking time(min), w, w, we: cooking intermediate, initial and equilibrium weights(g), T: cooking temperature(0K), and R0: gas constant(cal/g-mol·°K).View full abstractDownload PDF (385K) -
NOBUO TSUKUDA1980 Volume 27 Issue 8 Pages 388-392
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSOxidative stabilities in sardine lipids and the effect of various antioxidants on sardine lipids were examined by weighing method, peroxide value and thiobarbituric acid test. In the case of tissues, the lipids of skin(including subcutaneous fat)showed the most rapid oxidation, followed by the lipids of belly flap and dark muscle, but the lipids of ordinary muscle were stable remarkably. In the case of lipid classes, phospholipids were the most labile, followed by free fatty acids and neutral lipids. Additions of 0.02% of BHA or 0.08-0.12% of tocopherol (mainly α and γ types) to the lipids of skin or belly flap were the most effective to protect the oxidation among the various antioxidants examined. For frozen sardine stored at·20°C, the lipid oxidation could be inhibited effectively by dipping for several minutes in the solutions of 0.1% sodium bisulfite, 1% sodium erysorbate, commercial tocopherol agent (0.05% as tocopherol) and 0.01 % BHA+BHT (mixture of 1:1) or by glazing with these solutions.View full abstractDownload PDF (292K) -
KANICHI SUZUKI, ASAO FUJIGAMI, KIYOSHI KUBOTA, HIDEAKI HOSAKA1980 Volume 27 Issue 8 Pages 393-396
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThe drying of Okara was carried out in a vibro-fluidized bed dryer. Okara is an isolated cake in the expression process of the production of soybean milk. Okara had bulky and irregular shapes and tended to agglomerate, but it circulated and mixed well in the bed under the appropriate vibrational conditions at the air velocities used. And the bed was able to be dried at uniform moisture content under suitable air velocities and vibrational intensities. The uniformity of moisture content in the bed increased as the air velocity and vibrational intensity incaeased, and as the size of the material decrased. Since the air flowed out selectively through rough void portions in the bed when the bed was not vibrated, the drying time took longer than that estimated from the inlet air conditions of the bed. When the bed was vibrated, the channelling holes were broken down, and so the drying time was nearly equal to the theoretical value.View full abstractDownload PDF (841K) -
SHOJIRO MIYAHARA, KIKUO NISHIMURA1980 Volume 27 Issue 8 Pages 397-400
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSTo investigate the origin of the slight foul-smell substances found in canned Satsuma Mandarin produced at Kyushu area on 1978, the n-pentane extracts of normal and foul-smelled cans were concentrated and analysed by using gas chromato-graphy and mass spectrometry. As the results, itwas found that 1-chlorobutane and chlorobenzene existed in the smelled can and they were unex-pectedly contained as impurities in hydrochloric acid which was used in a process of the removal of segment membranes of Satsuma Mandarin. From the sensory test of normal Satsuma Mandarin containing a very small amount of 1-chlorobutane and chlorobenzene, which produced the same smell as foul-smelled Satsuma Mandarin, they were thought to be the origin of the foul-smell.View full abstractDownload PDF (205K) -
SHIGEKO UEDA, SUMI ASAKUSA, YOSHIHIRO KUWABARA1980 Volume 27 Issue 8 Pages 400-402
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSCommercial baby food staples including 78 dried, 44 bottled and 10 canned products were evaluated bacteriologically. Most of bottled and canned staples contained less than 102/g of aerobic bacteria. But, dried staples were contaminated with the relatively higher number of bacteria: particularly, among 14 of 26 milk-containing foods, their bacterialcounts were more than 102/g. B. licheniformis and B. subtilis were recovered at the highest frequency from any types of staples. In addition to these two species, B. cereus, B. pumilus, B. megaterium, B. circulans and B. coagulans were also isolated frequently from dried foods.View full abstractDownload PDF (169K) -
SHIGENORI NAKAYAMA1980 Volume 27 Issue 8 Pages 403-406
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSThis study was carried out to improve the vinegar production for a small or middle-scale factory. Results obtained were as follows: 1) For a small-scale factory a 200L fermentor was sufficient for the production of vinegar. The average velocity of acid formation was 0.14g/100ml/hour and necessary amount of aeration was 2.4 times of theoretical value. 2) For a middle-scale factory a 1, 000L fermentor was suitable. This equipment gave satisfactory result concerning the velocity of acid formation as well as acetification ratio from ethanol. 3) The aeration method for producing vinegar had advantages' in respect to utilization ratio of ethanol in mash, and saving the space for the production.View full abstractDownload PDF (228K) -
KATSUYOSHI KANEKO, TORU IMAI, OSAMU KATAYAMA1980 Volume 27 Issue 8 Pages 407-410
Published: August 15, 1980
Released on J-STAGE: January 20, 2010
JOURNAL FREE ACCESSUtilization of a Tenax GC(a kind of porous polymer beads)column trapping technique was investigated for gas-chromatographic analysis of headspace volatiles from Satsuma mandarin juice. The volatiles of the juice were absorbed and concentrated on the Tenax GC column. The volatiles released from the column by heating(200°C)were analized by gas-chromatography. The application of the Tenax GC column made it possible to reduce time for trapping and concentration of the volatiles, with an advantage of an increase of detectable components and clear separation of the peaks on gas-chromatogram. However, Tenax GC had some unfavorable properties that volatiles in air were absorbed easily, on the other hand, some components such as ethanol were not absorbed at all.View full abstractDownload PDF (1587K) -
TAKAO MURATA1980 Volume 27 Issue 8 Pages 411-418
Published: August 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (458K) -
1980 Volume 27 Issue 8 Pages A34-A37
Published: August 15, 1980
Released on J-STAGE: April 21, 2009
JOURNAL FREE ACCESSDownload PDF (311K)
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