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全文: "名楽町"
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  • 中村 龍夫, 岡田 一三, 川口 とみ子, 内田 汎美, 高野 悦生, 永井 守, 木村 幹夫, 坂崎 利一
    食品衛生学雑誌
    1965年 6 巻 1 号 41-44
    発行日: 1965/02/05
    公開日: 2010/03/01
    ジャーナル フリー
  • 熊沢 恒
    油化学
    1960年 9 巻 7 号 380-383
    発行日: 1960/07/20
    公開日: 2009/10/09
    ジャーナル フリー
    The present investigation was undertaken to discuss the accelerated deterioration of fried potato chips by the different rancidity of oils. The stability of these frying oils, non-rancid (N), slightly rancid (MR) and comparatively large rancid cotton seed oils (VR), were ranked as follows : N>MR>VR.
    The potato chips fried by these oils were stored at 15°C and 40°C for 30 days, while the respective accelerated deteriorations were periodically measured by means of peroxide value, carbonyl value and conjugated dienoic acid contents.
    The results are as follows,
    1) N chips were very stable and showed a slight difference of deterioration at 15°C and 40°C.
    2) As for the MR and VR chips, marked difference appeared between the storages at 15°C and 40°C, but similar deterioration tendencies have been observed and no significant difference appeared in the storages at the same temperature.
    Based on these results, it seems reasonable to assume that the deterioration of fried products are highly accelerated by the rancid oils regardless of their rancidity, and it is not desirable to add fresh oil to the frequetly used oil in a usual manner.
  • 熊沢 恒
    油化学
    1959年 8 巻 9 号 405-407
    発行日: 1959/09/20
    公開日: 2009/10/09
    ジャーナル フリー
  • 熊沢 恒, 杉浦 あや
    油化学
    1959年 8 巻 7 号 289-291
    発行日: 1959/07/20
    公開日: 2009/10/09
    ジャーナル フリー
  • 熊沢 恒, 杉浦 あや
    油化学
    1958年 7 巻 3 号 156-158
    発行日: 1958/04/25
    公開日: 2009/10/09
    ジャーナル フリー
  • 坂部 美雄, 石原 利克
    食品衛生学雑誌
    1966年 7 巻 3 号 226-229_1
    発行日: 1966/06/05
    公開日: 2009/12/11
    ジャーナル フリー
    魚肉ソーセージおよびちくわを冷蔵庫と20°恒温庫に貯蔵して腐敗生成物の変化について調べた.
    腐敗の発見因子としては揮発性塩基窒素が最適である. ちくわでは揮発性還元物質も発見因子になりうる. 魚肉ソーセージは遊離ヒスチジンがかなり存在し腐敗とともに減少するが, ヒスタミンは検出されない. 冷蔵庫中では両者ともに腐敗生成物の生成は少ない.
  • 坂部 美雄
    食品衛生学雑誌
    1965年 6 巻 5 号 429-432
    発行日: 1965/10/05
    公開日: 2010/07/27
    ジャーナル フリー
    普かまぼこと上かまぼこを冷蔵庫と恒温 (20°) に貯蔵してpH, VBN, Amino N, VRS, DRS, VFA, He, およびHmの消長を調べた.
    1) 普かまぼこではVBNが初期腐敗を判定するのによい方法である. しかし上かまぼこには適用できない.
    2) pHの変化は普かまぼこと上かまぼこでは変化に差があった. 普かまぼこは塩基性へ, 上かまぼこは酸性へ傾く.
    3) 普かまぼこはVBNほどではないがAmino N, VFAともに腐敗の進行とともに増加した.
    4) VRSは普かまぼこと上かまぼこともに減少した.
    5) 上かまぼこはVBN, Amino N, VFAともに変化が少ない.
    6) Hdは2mg%以下であった.
    7) Hmは検出されない.
  • 森山 繁隆, 石原 利克, 坂部 美雄
    食品衛生学雑誌
    1964年 5 巻 5 号 361-365
    発行日: 1964/10/05
    公開日: 2010/07/27
    ジャーナル フリー
    サバの生肉と煮沸肉を冷蔵庫, 熱蔵庫, 恒温 (20°) および室温 (冬期) に保存して, pH, VBN, Amino N, VRS, VFA, HdおよびHmの消長を調べた.
    1) pHは生魚肉と煮沸魚肉では変化に差があった.
    2) 低温で腐敗の進行度を判定するにはVRSが最も良好である.
    3) 恒温 (20°) では生魚肉, 煮沸魚肉ともにVFAが生成された. 酢酸, n-酪酸がギ酸, プロピオン酸より多量であった. 煮沸魚肉はプロピオン酸が生成されなかった.
    4) 熱蔵庫ではVBN, Amino N, VRSが24~48時間で冷蔵庫より多量に生成されるが以後上昇しない.
    5) 生魚肉の恒温 (20°) ではHdが減少するがこれと同時にHmが増加する. 煮沸魚肉は恒温 (20°) ではHdが減少してもHmは生成されない.
  • 長瀬 嘉孝, 横森 由仲
    食品衛生学雑誌
    1962年 3 巻 4 号 411-415
    発行日: 1962/12/30
    公開日: 2010/03/01
    ジャーナル フリー
  • 熊沢 恒
    油化学
    1960年 9 巻 6 号 324-328
    発行日: 1960/06/20
    公開日: 2009/10/09
    ジャーナル フリー
  • 熊沢 恒
    油化学
    1960年 9 巻 3 号 147-151
    発行日: 1960/03/20
    公開日: 2009/10/09
    ジャーナル フリー
  • 熊沢 恒
    油化学
    1958年 7 巻 2 号 99-103
    発行日: 1958/03/10
    公開日: 2009/10/09
    ジャーナル フリー
  • 熊沢 恒
    油化学
    1965年 14 巻 5 号 229-234
    発行日: 1965/05/20
    公開日: 2009/10/09
    ジャーナル フリー
    The relationship between the decomposition of peroxide on oxidized oils by heating in an atomosphere of carbon dioxide and carbonyl value (conventional method by 2, 4-dinitrophenylhydrazine) were investigated.
    1) Soy bean oil were aerated at 150°, 160° and 170°C for 180 minutes and required samples were heated in an atomosphere of carbon dioxide at respective temperature for equal time as in the case of previous aeration. Their peroxide values were then measured at regular intervals for 30 minutes.
    The result suggested that, in the thermal oxidation, the quantitative proportion of formation and decomposition of peroxide value existed in a very constant level throughout for 180 minutes at each temperature; i.e., about 45m eq/kg at 150°C, 35m eq/kg at 160°C and 28m eq/kg at 170°C.
    2) Oxidized soy been oil (P.O.V. 364), rape seed oil (P.O.V. 262) and lard (P.O.V. 172) were prepared by aeration at 98°C, then they were heated at 60, 98, 150 and 200°C in the atomosphere of carbon dioxide. Almost amounts of peroxide were decomposed fastly (about 20min) at 200°C, but did not decomposed when heated at 60°C for 8 hours. However, when peroxide were concentrated more higher (P.O.V. 600700), decomposition occured but very slowly even at 60°C. During the early stage of peroxide decomposition in each case at 98°C and 150°C, a considerable rates of decomposition were observed, but in the later stage, the rates were slow and usually decreased. Each decomposition at 98°C and 150°C showed closely parallel curve and showed just opposite to the curve of typical induction period in autoxidation.
    3) The results of this investigation showed several aspects.
    a) Although the decomposition of peroxide may occure from such causes as temperature, time and catalysts, the accumulation of peroxide itself is a cause of accelerated decomposition.
    b) Peroxide formed in the autoxidation interferes to the determination of carbonyl value, but which formed as the result of frying dose not.
    c) Estimation of carbonyl value may serve as a reliable index of frying deterioration of oils.
  • 熊沢 恒, 大山 保
    油化学
    1965年 14 巻 4 号 167-171
    発行日: 1965/04/20
    公開日: 2009/10/09
    ジャーナル フリー
    The measurement of carbonyl value by 2, 4-dinitrophenylhydrazine (in alkaline solution) is generally practiced for the estimation of an oxidative stage of oil processing. This paper deals the estimation method of carbonyl compounds.
    1) In the case of measurement of the total carbonyl value of an oxidized oil, an approximate value can be obtained by reading the extinction only at 440mμ and calculation is as follows;
    Total carbonyl value (m eq/kg) =E/0.584×W ×103
    E : Extinction at 440mμ W : Weight of oil (mg)
    2) When this method was applied to the high peroxide oil, the carbonyl value was biased to be overestimated. The peroxide may have a substantial influence on the carbonyl value, probably because hydroperoxide reacts with 2, 4-DNPH.
    3) It is undesirable to dilute the sample with solvent after color developing, because there occurs the shift of absorption maximum and the subsequent change of extinction.
    4) Some of carbonyl radicals that exist in oxidized glyceride molecules seem to be difficult to react with 2, 4-DNPH rather than hydroxylamine or hydrazine.
    5) What ever kind of unit is applied as the total carbonyl value, it is reasonable to understand that the number obtained is not an accurate value of carbonyl contents, but a tentative measure indicating an oxidative stage of oil.
  • 熊沢 恒
    油化学
    1963年 12 巻 4 号 214-219
    発行日: 1963/04/20
    公開日: 2009/10/09
    ジャーナル フリー
    It has been found there exist two types in the deterioration of frying oils, and they are named J and S types from their respective deterioration types. J is original deterioration type which appear in most oils, while some oils belong to S type inhere unstable factors such as that they were stored in undesirable condition or color reversion were developed fastly in them. Each type has always its induction and subsequent weariness periods (so called TSUKARE), and latter develops rapidly after the former period. The TSUKARE (weariness) has been ordinally identified by the change of foaming conditions to be occurred during frying. However, it often occurred that the induction period was not seen, because the sampling is generally made on a periodical basis in the evaluation test of frying stability.
    In this study, the potato chips (at the rate of 1 kg an hour) were fried at 190°C by using 1.5 kg of five kinds of soybean oil. Those sampling for the objective test were fixed on the basis of the foaming conditions, giving up the periodical sampling.
    The results of this experiment were as follows :
    1) The change in iodine value, carbonyl value, viscosity and ultra violet absorption spectra have been found extremly useful in evaluating the induction and subsequent weariness period, but the others (refractor, color and acid value) were not so helpful.
    2) The absorption band of conjugated dienoic acid (at about 230 mμ), which showed a broad range and increased slowly during the induction period, were developed intensely and rapidly with progress of the TSUKARE (weariness). On the other hand, it was also found that those absorptions of conjugated trienoic acid (at 259, 268, 279 mμ) were very clearly indicated during induction period, but tended to disappear in the order of 259, 279, 268 mμ as the TSUKARE advances.
    3) After the TSUKARE appeared in the frying, the sampling must be done frequently to take hold of progress in the induction and weariness periods.
  • 熊沢 恒
    油化学
    1961年 10 巻 9 号 531-536
    発行日: 1961/09/20
    公開日: 2009/10/09
    ジャーナル フリー
    The higher the temperature reises the more the deterioration of oil by oxidation become active, hence a proper temperature is necessary for frying.
    This paper reports that the deterioration of oil was more accelerated at higher frying temperature.
    Potato chips and wheat flour doughs were fried in corn oil containing no antioxidants or synergists.
    Frying has been carried out at exact temperature of 170 or 200°C to investigate deterioration and AOM stability of the fried oils by measuring color, viscosity, refractor, peroxide value, iodine value, carbonyl value and conjugated dienoic acid contents.
    Deterioration indicated by the above value has not changed so markedly in the frying test made at lower temperature, but a considerable change was observed at higher temperature.
    The degree of deterioration after 3hr's frying at 200°C corresponded closely with that of 5hr at 170°C.
    As a result, higher temperature in the frying had a great influence upon the deterioration of oil.
    Regarding the oxidation stability of fried oil under AOM condition, the fried oil at 200°C proved to be more stable than that at 170°C. A complicate relationship exists between frying and AOM test.
  • 熊沢 恒, 杉浦 あや
    油化学
    1961年 10 巻 7 号 394-398
    発行日: 1961/07/20
    公開日: 2009/10/09
    ジャーナル フリー
    The deterioration and rancidity of the oil are caused by the free radicals formed in oil which have a catalytic and chain reactive character for oxidation.
    These free radicals are more accelerated by the frying temperature and metallic fry-fitting.
    The objective of this experimental work was to investigate how the oil deterioration is accelerated under the usual additional-frying method which replenishes fresh oil to the loss. Another method is the “Circulation method” whereby oils is not supplied, but rotated fry oils was compared with the usual frying method.
    The detail of this experiment was as follows; 6kg of soybean oil, 36kg of fry material (344 persons), 14 batch of fry-times (7hr in total) and 52-day-period. As a result, the usual method was deteriorated more rapidly than the another.
    From the carbonyl value and conjugated dienoic acid content, distinction in oil stability between the two type flying-method has been shown in each period.
  • 熊沢 恒
    油化学
    1964年 13 巻 10 号 537-543
    発行日: 1964/10/20
    公開日: 2009/10/09
    ジャーナル フリー
    Author contemplated to survey the change of carbonyls occurring in the soybean oil at the frying temperature (190°C). The column and thin layer chromatographic methods were employed for separation and identification of the carbonyls.
    I. The results of frying test were : 1) Before the TSUKARE (weariness of oil) appeared, the major portions of carbonyls were C4, C6 and C10C12 and when the TSUKARE developed, C3, C5 and C7 appeared in the oil. But these mono-carbonyls constituted only 2030% of the total and the remainder were higher carbonyls formed inside glyceride (or polymerized glyceride). 2) At the earlier stage of oxidation, the amount of staturated carbonyls was significantly larger than the unsaturated, but as oxidation developed, the unsaturated content increased in the oil according with progress.
    II. The results of aeration test were : 1) With the progress of oxidation, the unsaturated carbonyls (C3C7) increased in both scattered out of the oil and remained in the oil. But there seemed that the saturated were enriched in the former and the unsaturated condensed in the latter. 2) The scattered carbonyls consisted of 1623% of the total, and considerable amount of volatile carbonyls (2028%) was detected in the oil. 3) As to the oxidation mechanism for the formation of carbonyl group at the frying temperature, it could be conceived that the carbonyl formation inside the oxidative glyceride is unremittingly competing with the fission reaction of carbon to carbon bond in the oil, and with increase in the TSUKARE, the fission occurres more frequently than the carbonyl-glyceride formation.
  • 山本 明美, 杉浦 宣詔
    衛生動物
    1974年 25 巻 2 号 105-109
    発行日: 1974/09/15
    公開日: 2016/09/05
    ジャーナル フリー
    A series of field investigations was made on the imaginal mosquito populations occurring in a suburban area of Nagoya City, central Japan. 1) During the period from May 1972 to May 1973,an investigation was made on the seasonal fluctuation of the imaginal masquitoes. As a result, most (99.6%) of the adult mosquitoes collected with light traps were Culex pipiens group. 2) Discriminant function was applied to the identification of the two house mosquito biotypes, or autogenous Culex pipiens molestus and anautogenous C. p. pallens. As a result, 66.4% of the males and 75.4% of the females in the collections were regarded as C. p. molestus. 3) A breeding place of C. p. molestus was found to be the final settling tank in sewage treatment plant adjacent to the area. Female mosquitoes reared from larvae and pupae collected at the tank were tested for the presence of autogenecity, and 96% of them proved autogenous.
  • 熊沢 恒
    油化学
    1963年 12 巻 5 号 288-294
    発行日: 1963/05/20
    公開日: 2009/10/09
    ジャーナル フリー
    The stability of frying oils can be evaluated in several methods, heating, aeration and frying tests, amongst, the most practical is the frying test.
    In this paper, investigation was made for problem arising in frying test and for the procedure to evaluate frying stability of each oil.
    The frying methods were as follows :
    Continuous frying method : The oil lost during frying is not supplied. This is a fundamental test to evaluate the frying stability of each oil.
    Replenish frying method : At the end of each frying period 10% weight oil of original is removed and fresh oil of equal weight is replaced. This is considered of importance because this method is most commonly used at present. This method coupled with the continuous frying method makes it useful to compare with the replenish efficiency and especially to determine the relative effectiveness of stabilizers.
    Test was made by these methods using soybean (S), rapeseed (R) and soybean oils added with two kind stabilizers (0.5S, 1.0S). As the result of this experiments, the order of stabilization was 1.0S>0.5S>R>S in both method, but the replenish efficiency was indicated in the following order, 0.5S>1.0S>R≥S. As to the estimated effectiveness of stabilizers, 1.0S has been proved of greater stability than 0.5S as a result of the continuous method, but in the replenish method there was little or no difference between the two and marked replenish efficiency was appeared at 0.5S.
    For the same sample oil, iodine, carbonyl and absorbancy values (at 233mμ) appeared at the end of each induction period were almost identical in both methods. Therefore, the basis for the evaluation of stability should be judged from the length of induction period which is measured with iodine, carbonyl values and absorbancv at 233mμ.
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