Effects of water, sodium chloride, lard and protein on the mechanical properties of mizu-gyoza (shui jiao zhi) were investigated by using a rheometer. (1) Tensile strength of sheeted dough decreased with an increase of added water, while its extensibility increased with added water. Adhesiveness increased remarkably by the addition of water above 40%. Both cutting strength and adhesiveness of cooked sheeted dough decreased with water content. (2) Tensile strength and extensibility of sheeted dough increased with NaC1 content. Cutting strength of cooked sheeted dough, adhesiveness of sheeted dough and cooked sheeted dough provided maximum values around 4% NaCl. (3) Tensile strength of sheeted dough decreased slightly, but the extensibility increased remarkably with lard content. Adhesiveness showed a maximum value at 20% of lard. After cooking, cutting strength decreased but adhesiveness was almost constant with increasing lard content. Dynamic modulus and viscosity decreased with lard content. (4) The tensile strength and extensibility of sheeted dough, and cutting strength of cooked steeted dough increased with an increase of protein content. Adhesiveness increased up to 10.3% of protein for sheeted dough and up to 11.3% for a cooked steeted dough but decreased above these content of protein. (5) Quadratic equations for various mechanical parameters were obtained in order to predict the relation between ingredient ratio and mechanical properties. Fourty to 40.5% of added water, 4% of NaC1 and 1 to 2% of lard are concluded to be suitable contents for processing and cooking conditions of mizu-gyoza.

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In order to evaluate the quality of sweetened Ann, an attempt was made to observ e the behavior of sugars added to Ann during kneading process of Adzuki raw Ann (so-called Nama Ann) and dried Ann. The results obtained were as follows; (1) Nama Ann was stained with iodine immediately, whereas dried Ann was colored after being swell ed with water. (2) The proportion of sugars that permeated into Ann granules was estimat ed to be 100% in the case of monosaccharides and disaccharides, but to be less than 65% in the case ofsoluble starch. (3) The fact that sugars permeated into the Ann granules during soaking in a sugar solution suggested that sugar solusion holding capacity of Ann increased with the degree of permeation of the sugars into the Ann granules. The amount of the sugars moved into Ann increased with increases of sugar concentration, soaking temperature an d soakingd soaking time.

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Isolated soy protein (ISP) was partially hydrolyzed with four commercial enzyme preparations. The hydrolysates were used as casein replacers according to the Imitation Mozzarella Cheese (IMC) formula based on sodium caseinate in order to investigate the effects of the addition of these hydrolysates on the meltability and hardness of resulting products at a 40% replacement level. In this case, enzymatic hydrolysis of ISP was found to be satisfactory in improving the meltability of the resulting products, although it decreased their hardness. Secondly, to examine the effects of partial hydrolysis of ISP on the both meltability and stringiness of ISP-blended IMC, the IMC formula based on rennet casein was employed. Two kinds of partially hydrolyzed ISP and one kind of unhydrolyzed commercially available ISP were blended according to this formula up to a 30% replacement level. These results showed that meltability and stringiness of the IMC containing partially hydrolyzed ISP were better than those of the IMC containing unhydrolyzed ISP at higher replacement levels. Partial hydrolysis of ISP was considered to be effective as a means of improving these two functional properties in manufacturing ISP-blended IMC.

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Studies were carried out to determine the dependence of chemical composition and suitability for food processing on cultivar and growing district of adzuki beans in Hokkaido in 1986. As for the samples, 2 cultivars were cultivated at 3 locations, and other 2 cultivars at 2 locations. The qualities were evaluated by chemical analysis (protein, lipid, carbohydrate, ash, protein component, and amylose contents) and suitability for food processing weight increase ratio by boiling, weight of two types of adzuki bean paste: Koshi-an and Sarashi-an, and remained seed coat and other materials after An paste making). An (Ogura-an), Ama-natto, and Nure-ama-natto were produced at factories, and were tested for color and qualities by a sensory test. Significant differences among the cultivars were observed in protein component content (component 1 and 5 by the Davis method), amylose content, weight of 100 seeds, weight of Sarashi-an, and remained bean coat and other materials after Sarashi-an making. The differences between the locations were observed in protein component content (component 1 by the Laemmli method), amylose content, weight increase ratio of beans by boiling, weight of Koshi-an, and x and y color values of Ama-natto. From the results of the sensory test for An, Ama-natto, the differences were observed in many tested items, but significant differences were not observed in cultivar and location except glazu of An.

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Decolorization of molasses and melanoidin solution by using immobilized growing basidiomycete cells was tested. The basidiomycete used was Coriolus hirsutus IFO 4917. The cell suspension was entrapped in alginate or κ-carrageenan gels. The optimum temperature (around 30°C) and the optimum pH (around 4.5) for the decolorization with the immobilized growing cells were comparable to those with the intact cells. The melanoidin solution was highly decolorized with propagation of the immobilized basidiomycete cells. Oxygen and glucose were necessary both for the growing of the cells and for the decolorization of melanoidin. Using a fluidized bed reactor packed with the immobilized cells, the melanoidin solution could be continuously decolorized over 6 days and the molasses over 4 days.

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The effect of microbial transglutaminase (B.T.G.) on heat-induced gelation and water holding capacity of myosin B in 0.6M KCl was investigated. Each myosin B solution with or without B.T.G. was heated in the range of 60-90°C after pre-heating at 40°C for 60min. The gel-strength of myosin B (20mg/ml) formed at pH5.5-7.0 and all the temperature used in this experiment remarkably increased by B.T.G.-treatment. The optimum pH and heat temperature for gelling of myosin B treated with B.T.G. existed at pH 6.0 and 90°C, respectively. Furthermore, it was recognized that dependency of heat gel-strength of myosin B with B.T.G. on protein concentration was higher than that of myosin B without B.T.G. Electron micrographic observations on gels of myosin B with and without B.T.G. heated at 60°C and 90°C showed that finer ultramicrostructure of the gels were formed in order myosin B with B.T.G. heated at 90°C, myosin B with B.T.G. at 60°C, myosin B without B.T.G. at 60°C and myosin B without B.T.G. at 90°C. These changes in ultramicrostructure of heat-induced gels corresponded well the changes in their gel-strength. No effect of B.T.G. on water holding capacity of myosin B was observed at all heat temeratures and pHs used in this experiment.

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In the series of our researches, we intended to analyze fatty acids in many kinds of rape seeds of our country to know characteristics of fatty acid composition in Japanese rape seeds. In this paper, some Japanese rape seeds were analyzed. The results were as follows. (1) Erucic acid was detected in all seeds of Japanese strains, and its ratio in Aomori II, Aomori I, Aizu and Koriyama was 27%, 43%, 44% and 56%, respectively. (2) The rate of oleic acid in seeds of above 4 Japanese strains was 35%, 20%, 18% and 14%, respectively. (3) Distribution of linoleic acid and linolenic acid in these seeds showed the same tendency as in the case of oleic acid.

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A method to determine smoke components (phenolic compounds) in ham by gaschromatography was established. Phenolic compounds, such as 2, 6-dimethoxy phenol (2, 6-DMP), guaiacol, phenol and o, m, p-cresol were analyzed by the method in 16 kinds of hams. In the 16 samples, 2, 6-DMP was the most predominant among 6 kinds of phenolic compounds, and the content of 2, 6-DMP was ranged 0.91-14g/g, and it ranged widely in each sample. The samples were also evaluated for intensity of smoke flavor, aroma (sweet flavor) and taste by sensory panel, and we examined the relations between the contents of phenolic compounds and sensory evaluation. Significant correlation was recognized on the smoke flavor and guaiacol and m-cresol.

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An efficient method was examined for adding sardine lipid to the heat-set gel from thepurified sardine minced meat (PMM). By the addition of more than 5% of the lipid to PMM, jelly strength (JS) and breaking strain (BS) of the resulting gel were remarkably decreased, and the decrease in these parameters could not be prevented by the addition of soybeanlecithin to the gel containing more than 10% of the lipid. JS and BS of the gel containing 10% of the lipid were increased by the addition of egg white or whey protein powder. No decrease in JS and BS was observed up to 20% of the lipid content when egg white and whey protein were added independently as emulsion curd containing 30% of the lipid.Furthermore, JS and BS of the gel containing 10% of the lipid were increased by the addition of Alaska pollack frozen surimi up to 40%.

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A major component of anthocyanin pigments presently isolated from wild grape (Vitis coignetiae) berries was studied for its antioxidative activity. This anthocyanin, of which 337mg was obtained from 8kg fresh berries, was identified as malvidin-3, 5-diglucoside (MDG). MDG inhibited autoxidation of linoleic acid at pH 2.8, 4.6 and 5.5, with stronger activity at lower pH. This suggested that flavylium cation form of MDG was more important in the antioxidative activity of MDG. Activity of MDG was weaker than that of %alpha;-tocopherol, on molar basis. The aglycone of MDG showed stronger antioxidative activity than that of MDG at the early stage of the autoxidation, presumably indicating participation of 3-hydroxy group of the aglycone in mode of antioxidative action.

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