The processed soybean polysaccharide (FSP) was prepared by drying insoluble residue obtained from defatted soybean. As a potential food ingredient applicable to various kinds of foods, the functional properties of the processed soybean polysaccharide were investigated. It was observed that the processed soybean polysaccharide has the following functions. 1) PSP has high water absorption capacity and absorbs more than 6g of water per g. The texture of PSP in the water-absorbed state is similar to "an" (bean paste). 2) The water absorption capacity is slightly changed by sodium chloride. sucrose and pH. 3) Aqueous ethylalcohol absorption capacity of PSP decreases with an increase of the amount of ethylalcohol and in the case of pure ethylalcohol absorption capacity is about 2g/g. 4) The water absorption capacity of PSP increase by heating, especially in the temperature range higher than 100°C. PSP in the water-absorbed state does nat coagulate by heating and the water absorption capacity and the hardness of paste increase by heating at 120°C. 5) The water absorption capacity of PSP does not change by the repetition of freeze-thaw cycles. 6) PSP absorbs more than 3g of oil per g wheb the oil is added after the addition of 1-2g water per g of PSP. And the absorption capacity of emulsion is considerably high. From the above results it is presumed that PSP can be effectively used to various kinds of foods as a water absorbing and holding ingredient.

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Applicability of the processed soybean polysaccharide (PSP) for the cooked products was studied in comparison with soy protein concentrate, soy protein isolate and wheat gluten. Results obtained were as follows. 1) The hardness of meat-fat mixture before cooking increased and cooking loss on broiling at 250°C for 10min by oven decreased by the addition of 2% of PSP in the model system. PSP was more effective than soy protein isolate, soy protein concentrate, and wheat gluten. 2) PSP absorbed the water separated from vegetables chopped more than soy protein concentrate, soy protein isolate, wheat gluten and bread crumb. 3) When 1% of PSP was added to hamburg, the hardness of raw mixture was increased and the shapability was improved. Also, the cooking loss on broiling at 180°C for 10min by hotplate was decreased. 4) When 1% of PSP was added to the "gyoza" the hardness of filling increased and cooking loss on steaming of filling for 1Omin decreased. It is considered that the high water holding capacity of PSP prevented the separated water from filling from moving to the sheet of flour dough and made the product of higher quality. 5) When about 1% of PSP was added to potato croquette and cream croquette, the hardness of filling is increased and the shapability was improved. It is recognized that burst in frying decreased by addition of PSP. From these results, it becomes cleat that processed soybean polysaccharide can be utilized for various kinds of cooked food products as a water absorbing and holding ingredient.

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Canned products of yellow peaches ('C-6-35' and 'Nishiki') and white peaches ('Okubo') with various concentrations of sugar were subjected to test of their quality and sensory evaluation in two different harvest seasons. The results obtained are as follows. 1) There was a slight difference in acceptability between yellow peach, which is exclusively used for canning, and the white peach. Canned yellow peaches with Bx°13 gave opposite valuation and canned white peaches with Bx°13 gave a relatively low valuation. 2) Most panels evaluated canned peaches with Bx°15-°19 to be delicious. The canned peaches were evaluated as agreeable in taste in the folllowing order Bx°13 Bx°15 (Bx°17=Bx°19. 3) The most preferable Brix degree appears to be around °17 in commercially available canned peaches. 4) It should be advised that the standard of soluble solids of canned peaches in Japanese Agricultural Standard is revised far the bene6t of both consumers and processors.

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In order to clarify the interaction between polyphenols and amino acids during manufacturing of green tea, the chemical changes during heating of the mixtures of crude catechin extracted from green tea or (+)-catechin and amino acids were investigated. The mixtures of crude catechin extracted from green tea, glutamic acid, serine, theanine and arginine were freeze-dried and heated at 150°C for 30-100min, The heated mixtures were dissolved in boiling deionized water, and visible absorption spectrum of the solutions and the loss of each compounds were measured. Furthermore, the same experiments were made using (+)-catechin and several amino acids or related compounds. The results indicated that at heating of the mixture of crude catechin and four amino acids, the degree of the color of the solution and the loss of four catechins and theanine were greater than at heating of the crude catechin or the mixtures of four amino acids separately. Furthermore, at heating of the mixtures of (+)-catechin and several amino acids or related compounds, the loss of (+)-catechin were greater than at heating of (+)-catechin only, but the influence of acidic amino acids as less than that of the other amino acids.

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The effect of agitation on extraction in the washing-out process of frozen "surimi" manufacture was studied. The rate of extraction of water soluble protein from the chopped meat of Alaska pollack in a batchwise stirred tank was measured. Some fish were stored in ice before use, but the other were stored in a freezer. The experimental results were analyzed by use of a mathematical model, which relates the film coefficient of mass-transfer to the degree of extraction. In making the model, the sizes of chopped meat particles were assumed to obey Rosin-Rammler distribution. It was found that the effect of agitation on the film coefficient of mass-transfer was remarkable in the region with agitating speed over 100-150rpm, but not in that with less agitating speed.

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Effect of mixing of soy protein isolate (SPI) and sodium caseinate (SC) on SPI emulsion stabilizing property (ESP) was studied, and the following results were obtained. Heated SPI-stabilized o/w emulsions lost their fluidity with the increase of the protein concentration and changed into a tofu-like solidified state, while SC-stabilied emulsions did not lose their fluidity with the increase of the protein concentration. The high viscosity and ESP of the heated SPI were decreased to low levels, the same as those for SC, by mixing SC with the SPI. This decrease of ESP was diminished by increasing the viscosity of continuous phase by adding gelatinized potato starch. From the experiments performed in low protein concentrations, however, it was presumed that other causes except the effect of viscosity of continuous phase might participate in the decrease of SPI's ESP caused by mixing SC.

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The effect of temperature on the rheological properties of agar gel (0.5-2.0g/100ml) was studied. The dynamic and static measurements of the samples were made at temperature ranging from 5°C to 60°C using Rheolograph-Gel and Parallel plate viscoelastometer. The dynarnic modulus (E'), dynamic loss (E'') and Young's modulus (EH) of agar gel showed convex curves which have maximal values between 30 and 44°C, 40 and 50°C, and at 34°C, respectively. However, it was recagnized that the values of mechanical loss tangent of agar gel were increased monotonously. The dynamic modulus (E's, E''s) calcutated using the static viscoelastic constants had a similar tendency to the dynamic modulus (E', E'') with respect to temperature. It was suggested that the elasticity of agar gel was entropic in the case when elastic modulus was increased in accordance with temperature. In the dynamic viscoelastic constants the agreement between experimental and calculated values is fairly well at each temperature.

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The cellulase activity was demonstrated in cell-free preparations from the alcohol-fermenting fungus Rhizopus javanicus ATCC 44037. The formation of extracellular cellulase was stimulated by carboxymethylcellulose (CMC) and prevented by glucose, although mycelial growth was stimulated by gluc se and retarded by CMC. Glucose also prevented the formation of β-glucosidase, thus slowing down the hydrolysis of cellulose. The relative hydrolysis rate of CMC, xylose, microcrystalline cellulose and filter paper were 100, 88, 36 and 12, respectively.

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The factors affecting electric power consumption and operating rate of the four different refrigerating display cabinets were examined. Furthermore, relationship between surface radiation quantity and the electric powder consumption of the cabinets was examined by measuring surface temperatures of the cabinets with a infraed thermometer. The electric power consumption and operating rate were positively correlated with the room temperatures of 22 to 28°C and affected by the glass cover, night cover, antisweat heater, and radiator attached to the cabinet. It was found that fluctuation of the electric power consumption and operating rate were largely caused by heat which generated by the antisweat heater, and compressor attached to the cabinet and leaked through the glass cover into the refrigerated space.

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Residual benzoylperoxide was extracted with organic solvent from food, separated by column chromatography and determined by gas chromatography after decomposition to bonzoic acid. Benzoylperoxide was effectively extracted from food under neutral condition without decomposition to benzoic acid. Benzolyperoxide could be eluted and bonzoic acid could not be eluted from silica gel column (1.5×10cm) by ethylether·n-hexane (1:9) solution. Benzoylperoxide was completely changed to benzoic acid by the reaction with potassium iodide. The recoveries of benzoylperoxide added to wheat flour and wheat noodles were approximately 90% at 30ppm levels and the detection limit was 0.5ppm.

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The effect of the fermentation condition, such as sponge dough mixing temperature, sponge dough fermentation time, dough mixing temperature and floor time during bread production by sponge dough method, on bakery products were investigated using the experiment of orthogonal L8 design. The pH values of products were decreased and their T.T.A. values were increased when the temperature of sponge dough mixing were high (23°C→27°C) and the time of sponge ferrnentation were long (3hrs→5hrs). The dough mixing temperature and floor time did not affect the pH and T.T.A. values of products. Any of these production factors did not affect the specific volume of products. The sponge dough mixing temprature and sponge dough fermentation process affected the amount of residual sugars in products. The sponge dough method is suitable for the production of bread on a large scale, because the dough by sponge dough method is stable during the latter half process of bread production.

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