Four varieties of sunflower seed from USA, USSR and France were grown in Hokkaido. The weight percent of kernel and hull, lipid composition, fatty acid composition and tocopherol content of them were determined. The kernel was 71.5-78.2% of the seed weight. The lipid contents in the kernel were 52.7-59.8%, while in the hull 2.0-3.2%. The major component in the kernel and hull lipids was triglyceride. The triglyceride in the kernel lipids was 97.3-98.9%, and in the hull lipids was 81.2-86.9%. The other components except for triglyceride in the hull lipids were free fatty acid 4.3-5.5%, sterol (contain alcohol) 3.5-6.7%, sterol esters (contain alcohol ester) 2.1-3.0%, monoglyceride 0.9-2.3% and diglyceride about 1.4%. Main fatty acid in the seed lipids was linoleic acid (67.7-70.7%), followed by oleic acid (16.5-19.9%), palmitic acid (5.7-6.4%) and stearic acid (4.4-5.6%). Linolenic acid was less than 0.2%. From the result of tocopherol analysis by high performance liquid chromatography, alpha tocopherol was the main component and amounted to 94.4-96.3% of total tocopherol.

View full abstract

To investigate the characteristics of some kinds of "Fushi" produced from different fish species, the proximate analysis and the contents of free amino acids and 5'-ribonucleotides were determined on 27 samples of "Fushi" (14 samples of Katsuo-bushi (dried skipjack), 2 of Sodakatsuo-bushi (dried frigate mackerel), 4 of Saba-bushi (dried mackerel), one of Muroaji-bushi (dried mackerel scad), 2 of Urumeiwashi-bushi (dried round herring), and 4 of Niboshi (dried anchovy). The results obtained are as follows: 1) The total-nitrogen contents of Katsuo- and Sodakatsuo-bushi were somewhat higher than those of other kinds of "Fushi". 2) Sada-, Muroaji- and Urumeiwashi-bushi showed higher values in crude fat. 3) Katsuo- and Sodakatsuo-bushi were higher in total free-amino acid and lower in 5'-ribonucleotide than Saba-, Muroaji-bushi and Niboshi. 4) The ratio of histidine in the total free amino acid was considerably high in Katsuo-bushi. The ratios of histidine and taurine were high in Sodakatsuo-, Saba- and Muroaji-bushi. Also in Urumeiwashi-bushi and Niboshi, histidine and taurine were dominating, and some samples contained more taurine than histidine. 5) Principal component analysis showed that the classification by the chemical components coincides with the classification by the fish species.

View full abstract

To describe the sensory characteristics and to clarify the relationship between the sensory characteristics and the chemical components of soup stock ("Dashi-jiru"), the odor, taste and flavor of "Dashi-jiru" prepared from 27 samples of some kinds of "Fushi" were organoleptically evaluated. "Dashi-jiru" could be characterized more effectively by odor and flavor rather than by taste, and they could be classified into the following three groups according to their sensory characteristics; Group I: Katsuobushi-like flavor, Group II: Smoked flavor, in addition to Katsuobushi-like flavor, Group III: Fishy ("namagusai"), rancid and Niboshi-like flavors, bitter taste, "Umami" and "Egumi" tastes. Most of Katsuo- and Sodakatso-bushi were classified in Group I or II. Sababushi was classified in Group II or III and most of Muroaji-, Urumeiwashi-bushi and Niboshi were in Group III. The intensity of "Umami" taste was correlated with the contents of glutamic acid and 5'-ribonucleotide, while that of the sour and bitter taste had no correlations with any of free amino acid contents.

View full abstract

Effects of commercial soybean lecithin on flow properties of soybean protein-water suspension systems and coagulated gels were studied. Textural properties and geometrical characteristics of heat-induced gels were also investigated. For suspension systems and their heat-induced gels, thixotropy index (TI) decreased with increasing amounts of added lipid, but degree of consistency increased. Hardness of the gels increased with increasing amounts of the lipid under small deformation (20%), but decreased under larger deformation (>60%) in the region above the yield point. Scanning electron microscopic structure of the gels related to textural characteristics. The lipid free gels exhibited a closely packing structure with small globules. On the other hand, lecithin-added gels showed a pumice stone structure. It was revealed that bulkier flocs formed from spherical particles of protein were also responsible for high viscosity of lecithin-added systems. These findings suggested that the topological interactions between morphologically different particles were weakened by the increase of degree of polydispersibility of the lecithin-added systems. Furthermore, it seemed that the intermolecular entanglements and linkage between protein molecules were reduced by addition of polar lipids.

View full abstract

Lactic acid bacteria were isolated at the level of 10⁶ in one gram of the dough using the isolation medium containing 20ppm of cycloheximide. There was no change in the bacterial count during dough-fermentation for 4 hours. Raw materials were investigated to demonstrate the source of many lactic acid bacteria found in bread-dough. As the result, respectable number of lactic acid bacteria were detected in compressed-yeast or active dry-yeast, which are added to bread-dough as fermentation starters. Lactic acid bacteria of 10⁸ to 10¹⁰ cells were counted from each one gram of different 7 samples of compressed-yeast, and 10² to 10⁶ cells from each one gram of 6 samples of active dry-yeast, of which two samples are domestic and the others are imported products. Lactic acid bacteria isolated from bread-dough and 13 samples of yeast-product were identified as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus brevis, and Bacillus coagulans. Almost all lactic acid bacteria isolated from bread-dough and compressed-yeast samples had a strong bioaction, that is, ability of acid formation from glucose by fermentation. Therefore, it could be sufficiently considered that in a present bread lactic acid bacteria contributed to its flavor, taste and texture as well as yeast.

View full abstract

Constituents of Lyophyllum ulmarium (Fr.) Kuhner, which is on market as "Honshimeji" were studied. Lyophyllum ulmarium was divided into two separate groups. One of them was pileus (mature pileus) with more than 1cm dia. And the other was pileus (yong pileus) with less than 1cm dia. Each group was further divided into pileus, stipe, and base of stipe part which is not ordinarily used for food. The contents of water, ash, minerals, free fatty acid, organic acid, free amino acid and saccharide were determined. The results are as follows: (1) Water and ash content were within the range from 86 to 90% and from 0.9 to 1.2%, respectively, for all of the parts examined. (2) Nine elements K, P, Na, Mg, Zn, Fe, Cu, Ca and Mn were measured. The content of K was the highest, then P, Na and Mg were contained in larger amount than other elements. (3) Of free fatty acid, C_18", C_18', C₁₇, C₁₆, C₁₅ and C₁₄ were detected. C_18" existed in the largest amount, which accounted for more than 60% of total fatty acid. (4) Malic acid existed in the largest amount, followed by pyroglutamic acid, succinic acid and citric acid. All of them existed mainly in the stipe part. (5) Thirty one kinds of free amino acid were detected. Content of Glu was the highest. Leu, Asp, etc. were detected in larger amount. It was found that Clu and Leu accounted for about 70% to total free amino acid and that the greater portion of Glu existed in the pileus part, Leu in the stipe part and Asp in the base of stipe part. (6) Mannitol and glucitol were detected. Both existed mainly in the stipe part. In any of the parts tested, glucitol existed 1.5-3 times as much as mannitol. (7) Mannose and glucose were detected as monosaccharides. The greater portion of glucose existed in the pileus part and mannose in the stipe part.

View full abstract

Effect of the partial degradation of endosperm cell walls on the cooking properties of rice grains and also on the texture of cooked rice was examined by using two different enzyme preparations, i.e., crude enzyme from Aspergillus japonicus and purified endoxylanase from Streptomyces sp. E-86. Texturometer analysis showed that the partial degradation of the cell walls softened the cooked rice grains and made them more sticky. When the excess water was supplied, cooked rice grains expanded more after the enzyme treatment. Moreover, this treatment affected the amylogram of milled rice flour and lowered its viscosity, especially in the retrogradation process. Purified endoxylanase showed these effect without any other enzyme, suggesting the important role of hemicellulosic polysaccharides for the physical properties of endosperm cell walls.

View full abstract

In order to find a new type of baker's yeast which would have sugar tolerance and could expand sweet bun dough sufficiently, 902 strains of yeast isolated from slime fluxes were examined and the baker's yeast Saccharomyces cerevisiae SANK 50981 was used as control. In the screening, small amount of high sugar-content dough containing these yeasts were kneaded and gas production was measured by WARLBURG'S method. Of the strains tested, only one strain, SANK 50268, was superior to S. cerevisiae SANK 50981 with respect to gas production in high sugar-content dough. By its taxonomic characteristics, strain SANK 50268 was identified as Saccharomyces rosei (Guilliermond) Lodder et Kreger-van Rij. Strain SANK 50268 grew well on 54% (w/w) glucose agar medium. By contrast, the baker's yeast S. cerevisiae SANK 50981 did not grow on this agar medium. According to the expansible examination of high sugar-content dough by the method of Japan Yeast-makers Association, S. rosei SANK 50268 gave the same result as the WARLBURG'S method. This yeast was also capable of expansion in high sugarcontent dough containing glucose-fructose mixture instead of sucrose. Recently, S. rosei SANK 50268 was also found to have characteristics of coldtolerance.

View full abstract

Contents of ascorbic acid (AsA), dehydro AsA and total AsA in 20 different kinds of fruit and vegetable tissues were determined by difference spectral method (DS) and 2, 4-dinitrophenylhydrazine method (DNP). AsA value obtained by DS was compatible with one by DNP, but values of total AsA and dehydro AsA by DS were lower than those by DNP. As to total AsA, the ratio of the value estimated by DNP to one by DS nearly agreed the ratio of the value estimated by DNP to "true value", which was obtained by the thin layer chromatography of osazone produced by coupling 2, 4-dinitrophenylhydrazine with dehydro AsA, reported by FUJITA et al. Consequently, it is likely that total AsA value determined by DS corresponds to real value of total AsA.

View full abstract

Mutton is utilized considerably as an ingredient of meat products in Japan. However due to the characteristic unfavorable odor such products have failed to have high acceptability. Mutton/pork sausages were manufactured mixing partially hydrolyzed egg white. From the sensory evaluations by means of KRAMER'S ranking method and triangle sensory difference test, it was proved that partially hydrolyzed egg white was effective to improve the quality of mutton/pork sausages.

View full abstract

Fourteen sheets of "Yuba" film were successively produced on a manufacture scale. They were divided into 8 fractions: f₁, the 1st produced film; f₂-f₇, 2 sheets each combined in the order of film production; f₈, the last 14th produced film. Moisture, protein, fat, ash and carbohydrate (by difference) in each fraction were determined as proximate components. And sodium, potassium, calcium, iron, manganese, copper, zinc and phosphorus in each fraction were also determined as mineral components. Changes in proximate and mineral components of fractions in the order of "Yuba" film production were discussed. (1) Protein contents were hardly changed. Lipid contents decreased gradually, while carbohydrate and ash contents increased gradually. Carbohydrate and ash contents of f₈ were 2.1 and 3.3 fold of f₁, respectively. (2) Change in ratio of each mineral content of f₁-f₇ to f₁ on protein weight basis was the following: almost the same in Ca, Fe, Mn and P; increasing gradually in Zn; increasing remarkably in Na, K and Mg. Ratios of minerals in f8 to f₁ were 4.3 in Na and K, 1.98 in Mg, 1.28 in Zn, 1.13 in P, 1.07 in Ca, 1.02 in Mn and 0.49 in Fe. It is considered that the size of ratio increased according to water solubility of each minerals, and that there are 2 types of minerals in soymilk. One type of minerals are dissolved in water in large part. The other type of minerals are bound to protein in some proportion.

View full abstract