The common purpuse of breeding a Holstein steer is to fatten it to over 630kg within a period of 18 months. On the other hand, improved methods of accelerated breeding is being sought one of which being developed is the accelerated fattening of Holstein steer by pre-rearing them on a pasture. In this research we studied the taste of lean meat of Holstein cattle reared in the accelerated method by sensory tests from the point of view of cookery. The following are the results: (1)The raw-round and sirloin of Holstein grazed for 180 days showed a significant tenderness than those of Holstein grazed for 120 days by the texturometer (P0.01). However, there was no difference in tenderness when beef was cooked. (2)Statistical significances in the juiciness of the raw round andthe raw sirloin which was measured by texturometer were found between the Holstein grazed for 120 days and those grazed for 180 days, and between the Holstein grazed for 180 days and those grazed for 240 days. The juiciness of the beef of the Holstein grazed for 120 days was the greatest (P 0.01). Comparing the juiciness of beef cooked for 10 or 20 seconds between Holstein grazed for 120, 180 and 240 days, the second was the least. (3)The days for grazing had no effect on the sensory scores of the taste of the Holstein steer beef.

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Gelatinization of starch existing in dried plain Azuki Ann granules which were prepared from azuki bean(Phaseolus cyrysanthos), during heating in the presence of water, was studied by measuring swelling power, solubility, susceptibility to enzyme and loss of birefringence, and compared with gelatinization of several starches including azuki bean starch. The swelling power and the solubility of starch in Ann granules were extremely low, comparing with those of the starches examined, and its susceptibility to enzyme was also low among the starches examined. The loss of birefringence of starch in Ann granules was about 20%, regardless of heating at any temperatures. Consequently, it was assumed that gelatinization of starch in Ann granules was suppressed by the presence of proteins and cell walls surrounding starch granules.

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The microstructure of polished rice, its milled and air classified fractions was observed under a scanning electron microscope. The cells of rice endosperm, showing long rectangular column shape, distributed radially from center to outer layer. In the cells, many compound starch granules in polygonal shape plugged up. By immersion in water, NaCl or alkaline solution, cleavage and degra dation of the structure were accelerated. Milling and air-classification of polished rice were examined to get a protein rich fraction. Such a fraction(total N:9.4%)was obtained from the flour (total N:7.4%). The sonic treatment of rice bran in the presence of n-hexane and successive milling and air-classification gave a relatively promissing result to get protein rich flour.

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The oligosaccharides produced by the title reaction were dealt with. After removal of the most of palatinose the reaction mixture was used as the sample. Carbon-celite chromatography of the sample(40g, 66° Brix)gave three saccharides(saccharide A, B and C), besides palatinose and sucrose. Saccharide A was obtained as syrup(2.0g)and identified as 1-α-D-glucopyranosyl-D-fructofuranose by chemical reactions and some chromatographic analyses such as HPLC, GLC, TLC and PC, and by the fragmentation analysis of GC-MS. It tasted sweet. Saccharide B was obtained as syrup in a small amount with slight contamination. Hydrolysis and chromatographies suggested that it was identical with isomaltose. Saccharide C was isolated as white needles (2.3g)and examined chemically and chromatographically. As the results, it was found that it had the same structure as isomelezitose. It was tasteless. Consequently, the sample sugar solution consisted of fructose(15.9%), glucose(9.7%), sucrose(21.8%), 1-α-D-glucospyranosyl-D-fructofuranose(16.6 %), palatinose(21.8%), isomaltose(5.2%)and isomelezitose(8.2%). The transglucosylation reaction shows the remarkable specificity in that the newly synthesized oligosaccharides have a bond at which α-glucosyl residue attached to the primary alcoholic group of the sugars.

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Lipid compositions and fatty acid compositions of glycolipids and phospholipids obtained from total lipids in seeds and endocarps of peaches(Prunus perscica BATCH var. vulgaris MAXIM.)were studied by means of silicic acid columun chromatography, thin-layer chromatography, thinchrography and gas-liquid chromatography. The results obtained were as follows: (1)In the cases of two cultivars("Hakuho" and "Kurakata-wase"), glycolipid contents in total lipids were 1.8, -3.3% in seeds and 49.4-50.3% in endocarps, while phospholipid contents in total lipids were 3.9% in seeds and 2.3-2.5% in endocarps. (2)In the cases of the above two cultivars, the main lipids in glycolipids were monogalactosyldiglyceride(MGDG, 30.9-33.3%), sterylglucoside(SG, 29. 2-30.0%)and acylsterylglucoside(ASG, 15.6-19.8%)in seeds, and SG(46.2-47.5%), ASG(14.4-15.6%), MGDG(14.4-15.4%)and cerebroside(CER, 11.9-42.7%)in endocarps. (3)In the above two cultivars, main lipids in phospholipids were phosphatidylcholine(PC, 43.7-44.7%), phosphatidyl-ethanolamine(PE, 35.5-37.4%)and phosphatidylserine(PS, 17.1-19.9%)in seeds, and PE (50.0-50.3%) and PC(38.5-40.5%)in endocarps. (4)In both cultivars, main fatty acids in glycolipids and phospholipids were C 18:2 acid, C 16:0 acid and C 18:1 acid in seeds, and C 18:3 acid, C 16:0 acid and C 18:2 acid in endocarps similarly in the cases of total lipids and neutral lipids.

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To investigate the changes in the fatty acid composition of the oil in fried Kamaboko(FK) (prepared from frozen ground Alaska pollack) by gamma-irradiation under air at 3 kGy and by subsequent storage, the fatty acid content of the oil was determined by gas chromatography. The chemical properties(AV, IV, TBA value and POV)of the oil and the total bacterial count(TBC)of FK were measured. The results obtained were as follows: (1)Little changes in fatty acids and in the chemical properties of the oil in FK occurred by irradiation. Most of the oil in FK was soybean oil that was absorbed and stuck to FK when it was fried. (2)During 21 days storage of irradiated and unirradiated FK at 30°C, in fatty acids of high content of the oil, saturated fatty acids(16:0 and 18:0 acids)were almost no changes and the decrease in 18:1 acid was small, but 18:2 and 18:3 acids showed large decrease. An acceleration of the oxidation of the oil and rapid increase in TBC were apparently recognized. (3)At storage temperature of 10°C, changes in fatty acids and in the chemical properties of the oil in both irradiated and unirradiated FK were negligibly small, but a marked increase for a short period was observed in TBC of unirradiated FK. During 56 days storage of irradiated FK, there were a very little change in fatty acids of the oil and a slight increase in TBC. The combined treatment of irradiation and low temperature storage was found to have a pronounced effect on prolongation of shelf of FK.

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Gundruk is a famous Nepalese non-salted and fermented vegetable product especially from mustard, rape, and radish vegetables. The fermentation is complete in about a week. This product is preferred by the Napalese people primarily on the basis of an acidic taste and the typical Gundruk flavour. In this paper, the acid-producing bacteria and the chemical changes occuring during the natural fermentation of Gundruk have been investigated. Lactobacillus plantarum, Lactobacillus casei subsp. casei, Lactobacillus casei subsp. pseudoplantarum, Lactobacillus cellobiosus and Pediococcus were identified from Gundruk fermentation. Of the lactics, Lactobacillus plantarum and Pediococcus pentosaceus were found to be the dominant flora during the natural fermentation of Gundrilk. However, Lactobacillus cellobiosus was isolated in the earlier part of the fermentation. The sequential pattern of the lactics was found in Gundruk fermentation primarily initiated by heterofermentative rod(Lactobacillus cellobiosus)and homofermentative coccus(Pediococcus pentosaceus)and later on succeeded by more acid producing homofermentative rod(L. plantarum). The drop in pH and acidity produced were 4.0 and 0.8-1.0% as lactic acid during the Gundruk fermentation of mustard and rape vegetables.

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Measurements of stress relaxation and dynamic viscoelasticity and scanning electron micrograph (SEM)observation were carried out for agarose-gelatin hydrogels as a model substance of polysaccharide-protein foods. The gelatin samples of various molecular weights which had been treated with acid and alkali were used in order to clear up the effect of the side groups and the molecular weight of gelatin. The concentration of agarose was chosen as 2%w/w, while that of gelatin ranged from 4 to 40%w/w in the preparation of agarose-ge iatin hydrogels. The pH of the mixed gels was 6.86. Young's modulus of the mixed gels was estimated by a theory on the dispersed system, and was compared with. the observed values. 1) When the gelatin concentration was higher than 30% w/w, the observed values of Young's modulus were smaller than the estimated ones; irrespective of the molecular weight and isoionic point of gelatin. 2)When the gelatin concentration was lower than 15%w/w, the observed values of Young's moduius were larger than the estimated ones for the mixed gels with acid treated gelatin. The mixed gels with alkali treated gelatin showed the opposite tendency. Further, it was suggested that the effect of the side groups in gelatin molecules became dominant with decreasing the concentration of gelatin, while the effect of the molecular entanglement of gelatin molecules became dominant with increasing the concentration. This was supported by SEM observation.

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Organic acids in the ethanolic extracts of 14 species of wild mushrooms were investigated by gas-liquid chromatography. The results obtained were as follows: Organic acid contents were 0.2 to 4.9% on a dry weight basis and ten kinds of organic acids (malic, succinic, fumaric, pyroglutamic, citric, oxalic, α-ketoglutaric, lactic, acetic and formic acids)were identified. Malic, succinic, fumaric, pyroglutamic and citric acids were found to be predominant in the samples, and oxalic, α-ketoglutaric, acetic and formic acids were also found in all the samples. There were remarkable differences in the distribution patterns of organic acids among the different species of wild mushrooms.

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