The relationships between enzyme activities of commercial pectinase preparation and clarification activity were analyzed by using a multipie regression analysis method. Carboxymethylcellulose (CMC) saccharifying activity and pectin saccharifying activity were chosen as explanatory variabies. The resulting multiple regression model explained the 79.8 % (R²=0.798) clarification activity.

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Kagoshima-shi 891-O1 Karukan, a traditional sponge cake in the Southern Kyushu, is originally made from rice powder and homogenized yam, and it is well- known that Jinenjo (the native Japanese yam, Dioscorea japonica THUNB) is most preferable to make Karukan. Here, for making Karukan, the characteristics of Jinenjo were elucidated, and the availability of the Tsukuneimo (cultivated in Japan, Dioscorea opposita THUNB) and KaU-09 (cultivated in SouthernEast Asia, Dioscorea alata L.) was investigated comparing with Jinenjo. At first, on 26 kinds of Karukan on the market in Kagoshima, correlation between their sensory score and texture characteristics were estimated. Elastic deformation measured under a constant load (100g) by a creep meter and also distance to rupture point (L-value) measured by a tensile machine correlated well with sensory score. Sensory score of Karukan increased with increasing elastic deformation and L-value. It was found that undesirable quality change of Karukan after storage was caused by retrogradation of starch, which was retarded by increasing water content in Karukan. The amount of water to be added to Karukan dough was depended on the viscosity of yam. Water holding capacity of dough made from high viscous yam was large. Accordingly, most viscous Jinenjo was preferable to make highly evaluated Karukan. Although KaU-09 showed high viscosity next to Jinenjo, Karukan made from it was very poor in textural quality showing less elastic deformation and large adhesiveness. This fact was ascertained to be caused by amylolytic action of amylase occurring in KaU-09. As KaU-09 amylase was poor in heat resistance, the pretreatment of homogenized yam at 60°C for 1h could improve the characteristics of KaU-09 for Karukan making by inactivating amylase.

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Ascorbic acid content and activity of ascorbate oxidase in the thirteen kinds of fresh herbs including common thyme, coriander, Florence fennel, hyssop, Italian parsley, lemon balm, oregano, rosemary, sage, salad burnet, spear mint, sweet basil and sweet marjoram were examined. Results were as follows. (1) Fresh leaves of Italian parsley and salad burnet contained nearly 300mg/100g f.w. total ascorbic acid (ascorbic acid and dehydroascorbic acid). Sweet basil contained the least content (67mg/100g) among thirteen herbs. (2) Remarkable differences in relative activity of ascorbate oxidase were found among the fresh herbs. Relatively high ascorbate oxidase activity was found in most herbs except Italian parsley and salad burnet. (3) Nearly 50% of total ascorbic acid in coriander or lemon balm was extracted with boiling water for five minutes, but low level (6.0%-42.3%) of total ascorbic acid was extracted into water in the case of other herbs. More than 90% of total ascorbic acid was found to be remained in an extract and leaves of coriander, Florence fennel, Italian parsley and salad burnet by heat treatment with boiling water, while a 47% of total ascorbic acid was lost by heating in the case of sweet basil.

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In this study, to investigate the influence of mixing condition of cream puff paste upon its expansion during baking, eggs were mixed with a water-fat-flour mixture under different atmospheric pressures and periods, and changes in internal temperature, weight and height of the paste during the baking were measured. Results were as follows: 1) Baking process of cream puff was divided into four stages; relaxing stage, expanding stage, fixing stage and drying stage. At the expanding stage, the more air bubbles the paste contained, the more rapidly the weight decreased and the volume increased. 2) At the first half of expanding stage of baking process, weigh-loss speeds of various pastes were comparable to each other, but at the second half, the speeds were larger in the pastes containing more air bubbles. 3) In case of paste with more air bubbles inside, temperature rose more rapidly. 4) These observations indicated that, during the baking, the paste containing more air bubbles expanded more largely at first stage by the rapid swelling of air bubbles, and at second stage by the active vaporization of water.

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Some cell strains highly producing anthocyanin in the dark were successfully selected from cultured cells of Aralia cordata Thunb. The crude red-pigment of anthocyanin was extracted from three strains cultured under different conditions. Showing vivid red coloration in an acidic aqueous solution, the pigment was examined for the color tone in aqueous solutions, the heat and light stabilities, the influence of metallic ions and its safety from the viewpoint of a utility. An aqueous solution of the crude pigment showed a red to orangish-red color at pH 2.2-6.O and a purplish-red to purple color at pH 7.0-9.0. Each solution kept the color tone stably during several hours. Their fading was scarcely observed by heating (95°C), but their color tone tended to be effected by UV-light, compared with perilla pigment. In the initial studies the safety of the pigment was confirmed on the basis of the results of quantitative analysis of toxic metallic elements and a biological test of mutagenicity. A trial product of a soft drink shows that anthocyanin obtained from cultured cells of A. cordata is able to be used as a utility pigment. According to the progress of applied experiments and confirmation of safety, the pigment may be widely used as a new food color.

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Volatile compounds in the natto-fermentating room were absorbed to Tenax-GC in g1ass tube, desorpted by heating, and separated by gas chromatography with DB1 capillary column (60m×0.32mm i.d.; 5 μm film thickness). Each peak was identified by mass pectra of electron-impact ionization, and mass spectra of chemical ionization (methane). Eleven alcohols, 5 aldehydes, 13 ketones, 9 fatty acid esters, 4 pyrazines, 13 hydrocarbons, 5 sulfur compounds, 3 furans, ammonia, and pyrrol were identified.

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A study was made on physical and chemical properties of commercially available margarine and butter on the market in France and Spain. These products, collected in France and Spain, comprized margarine, low fat spread, dairy spread, and butter, including the high linoleic type in former two kinds, and the compound type in latter two kinds. (1) While all brands of margarine and butter in France contained above 80% fat, some brands of them in Spain contained below 80% fat, which were out of the international standards. In France, fat contents in low fat and dairy spreads could divided into two groups of about 40% and 60%, but these products were scarcely found in spanish supermarkets. The nickel content was low (0.06ppm or less) in french products, but relatively high (above 0.3ppm) in three brands of spanish products. (2) On margarine and low fat spread, in France, vitamin A (retinol) was fortified in only one bland, but vitamin A and D₃ were fortified in almost all of them in Spain, in the same cases of Germany and England previously reported. Sorbic acid was detected in most samples except butter in France and Spain, and BHA, BHT, dodecyl gallate and/or benzoic acid were detected in some of them in Spain. (3) Percentages of c, c-18:2 to total fatty acids in the high linoleic type were not less than 45% in France and 35 % in Spain, and that type also contained relatively high levels of tocopherols (x: total, 38.1 ; a-form, 20.0mg/100g). Trans-form fatty acids were detected in all samples.

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Physical properties of doughs were measured and analysed by using a successive minute deformation method of the multi-biting test. Differences in the physical properties of doughs of various moisture contents caused by the additives were detected by using this newly developed measuring method. Underlying principles of this measuring method are very small and very short time successive minute deformation of the samples by small amplitude of duplicate deformation (modified two bite system) which assure the stable physical deformation. Differences in the physical properties of doughs were clearly indicated by the viscoelastic parameters of this measuring method. Effects of K-bromate or L-cysteine to the doughs were different due to the moisture contents of doughs. As universally known, L-cysteine were weaken the network of doughs for normal bread. On the contrary, L-cysteine improved the physical properties of doughs for an automatic home bakery which contains relatively high water contents. Volume of bread produced by the automatic home bakery were increased by adding 5ppm L-cysteine.

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The retical factors for converting consumed alkali (ml of 0.1N NaOH) to anhydro organic acid (mg) in plant tissue are present in the range of 4.51 (oxalic acid) to 19.41 (galacturonic acid). Many fruits generally contain citric acid and malic acid as the main acids, whereas, tartaric (grape berry) and quinic acid (Kiwi-fruits) can be found in some pecular fruits. On the basis of organic acid analysis of 14 cultivars of proper mature grape berries, percentages of differences between the tartaric acid factor (7.50) and the factor obtained from the acid composition ranged from -4.0 to -5.7%. The factor of 7.50 for tartaric acid was, therefore, up to 6% higher than the modified factor. The modified factors of two cultivars of grape berries 'Delaware' and 'Campbell Early' approached to the tartaric acid factor, as the tartaric acid ratio in the total acid content was predominant at the full ripe stage. Of the above two cultivars, the former had higher differences than the latter throughout the various stages of maturity. The same method was also applied to other fruits besides grape berries. The differences of citrus fruits between the citric acid factor (6.40) and the factor obtained from organic compositions were less than 0.6%, as citric acid was present more than 80% of the total fruit acids in the fruits. The factor of strawberry with citric acid content of 60 to 80% in total acid was found to be 6.48 to 6.57 indicating an error difference of 1 to 3%. In Japanese apricot (Ume), the error difference of the citric acid type cultivar was smaller than that of the malic acid type. When the free orgnaic acid content is quantified by alkaline titration, it may be considered that the modified factor obtained from the organic acid composition should be adapted as the factor converting consumed alkali to anhydro organic acids.

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