有精卵と無精卵の保存中における卵質に及ぼす洗卵の影響(農学部門)

有精卵と無精卵に対する洗卵処理が室温保存中の卵質に及ぼす影響について検討を行った。シェーバー・スタークロス288よりえた有精卵540個と無精卵540個を用い, その半数を台所用洗剤を加えた温水で洗卵した洗卵区と残りを無処理の対照区とした。室温で15日間保存し, 0日目・1日目・3日目・5日目・7日目・9日目・11日目および15日目に卵質(卵白高・Haugh unit・卵黄高・卵黄直径・卵黄係数)と卵重の変化を測定した。有精卵と無精卵ともに保存日数が増すにつれて卵質は有意に減少した。また, 有精卵と無精卵ともに洗卵処理によって卵白高, Haugh unit, 卵黄高は有意に低下した。しかしながら, 卵重の変化と卵黄直径および卵黄係数の変化はわずかであり洗卵による影響は認められなかった。The effects of washing with kitchen soap on the interior qualities of fertile and infertile cheken eggs during the strage were studied. Egg were divied into 4 groups, (1) None washing fertile eggs. (2) None washing infertile eggs. (3) Washing fertile eggs. (4) Washing infertile eggs. All eggs were kept at room temperature (about 25℃) for 0,1,3,5,7,9,11 and 15 days and were broken for the measurements of interior qual ities of eggs. Alubumen height and Haugh unit of fertile and infertile egg were signi ficantly decreased by washing as the strange days advanced. However, there was no effect of washing on the egg weight loss, yolk diameter and yolk index during the strage

京都市内市販鶏卵卵質の季節的変動(農学部門)

1988年8月(夏季)より1989年4月(春季)までの間, 白色卵殻鶏卵についてスーパーマーケット13店舗(供試鶏卵数1050個), 小売店4店舗(190個)褐色卵殻鶏卵についてスーパーマーケット8店舗(390個), 小売店8店舗(440個)より鶏卵を購入し, その卵質の季節的変化を調査した。卵質はハウユニット(以下HUと略す)と卵黄係数(以下YIと略す)を測定し比較した。HUは季節的変動が大きく, 夏季において有意に低い値を示し, 逆に, 冬季においては有意に高い値を示した。また, スーパーマーケットの方が小売店に比較してHUは高い値であった。夏季においてはHUのAA級とA級の占める比率は全体の50%以下であった。白色卵殻鶏卵のHUは褐色卵殻鶏卵のHUより有意に高い値であった。スーパーマーケットと小売店の鶏卵のYIにおいても季節的変動は大きく, 夏季において有意に低い値であった。From August in 1988 to April in 1989,seasonal changes in interior quality of eggs collected from super markets and personal retail stores in Kyoto City were studied. White shell eggs were purchased from 13 super markets (1050 eggs) and from 4 personal retail stores (190 eggs). Brown shell eggs were purchased from 8 super markets (390 eggs) and 8 personal retail stores (440 egs). Significant seasonal variations were observed in haugh units of eggs. Haugh units was low in summer and high in winter. Haugh units of eggs from super markets were higher in relative to those from personal stores. In summer, ratio of AA and A egg grade based on haugh units were less than 50% of total eggs. Haugh units of white shell eggs were significantly higher than those of brown shell eggs. Significant seasonal variations were also observed in yolk index of eggs and yolk index was lowest in summer

野菜漬物中の無機成分の変化(B. 生活科学)

キュウリ, ナス, キャベツを用いて塩漬け及び糠漬けを行い, 漬け込み後経日的にpHの変化並びに無機成分の挙動を調べた。1.塩漬け, 糠漬けのいずれの場合も, 漬け材料, 糠床及び漬け汁ともに経日的にpHは低下した。2.塩漬けのキュウリ, ナス及びキャベツ中のNa含量は経日的に増加したが, キュウリ, キャベツ中のMg, Ca, K含量は減少するのに対し, ナス中では増加することが認められた。3.糠漬けのキュウリ, ナス及びキャベツ中のNa及びMg含量は増加し, Ca含量は減少した。また, ナス中のK含量は漸増したが, キュウリ, キャベツ中では減少する傾向が認められた。These studies were carried out to know the changes in mineral contents in cucumber, egg plant and cabbage as affected by soaking treatment. The vegetables were pickled using 5% or 2% salt and soaked in rice bran mash. The results obtained were as follows; 1. After soaking treatment, the pH values of vegetables, rice bran mash and eluted solution from vegetables were decreased during the soaking. 2. Sodium content in cucumber, egg plant and cabbage in salting was increased rapidly, and although magnesium, calcium and potassium contents in cucumber and cabbage were decreased, these elements contents in egg plant were contrary increased during the period of salting. 3. On the other hand, sodium, magnesium contents in cucumber, egg plant and cabbage soaked in rice bran mash were increased remarkably, but calcium content in them was decreased. In addition, potassium content in egg plant was increased sightly, but it was decreased in cucumber and cabbage during the soaking

もやしの無機成分に関する研究(B. 生活科学)

種々の原料種子を用いてもやしを製造し, その無機成分含有量について調べたところ, 次のような結果を得た。1) 原料種子に多く含まれる無機成分はもやしにも多く含まれた。各無機成分は概して子葉部総量の方が伸長部総量よりも多かったが, 伸長部の生育が盛んになると伸長部総量が増加した。2) ブラックマッペもやしは生育に伴って伸長部生鮮重量が増加したが, 子葉部生鮮重量は減少した。また, 生育に伴い各無機成分の子葉部総量が減少し, 伸長部総量が増加した。3) ブラックマッペもやしの製造にCaCl_2溶液を用いたが, このCaCl_2処理によって胚軸部の硬さが増し, 子葉部・伸長部の総Ca量および子葉部生鮮重量が増加した。一方, 伸長部生鮮重量は減少した。These studies were carried out to determine mineral contents (iron, magnesium, calcium, sodium and potassium) in 8 different seed sprouts. The obtained results were as follows : 1) Mineral contents which were high in raw seeds were also high in their own seed sprouts. In generally, the total amount of mineral contents in cotyledon was higher than that of hypocotyl and young root. But the latter period, these contents were increased with the development of hypocotyl and young root. 2) While fresh weight of hypocotyl and young root was increased, that of cotyledon was decreased with the growth of black gram sprouts. The total amount of mineral contents in cotyledon was decreased, and on the contrary, that of hypocotyl and young root was increased with the growth of black gram sprouts. 3) Black gram sprouts were cultivated by using CaCl_2 solution. By CaCl_2 treatment, hardness of hypocotyl was enhanced and furthermore the total amount of calcium in both cotyledon and hypocotyl+young root and fresh weight of cotyledon were increased. However, fresh weight of hypocotyl and young root was decreased

数種の調味料添加がキャベツ中の無機成分含有量に及ぼす影響(B. 生活科学)

キャベツの生食調理における数種の調味料添加が, 放水量並びに材料中無機成分含有量に及ぼす影響について調査したが, その結果の概要は次のとおりである。1.食塩及び醤油の単独添加の場合, 塩分濃度が高くなるに伴って放水量が増加し, また, キャベツ中のFe, Ca, Mg, K含量が減少したが, Na含量は増加した。これに対して, 食酢添加では放水量は負の関係を示し, かつキャベツ中のMg及びK含量は減少した。2.二杯酢, 三杯酢及び甘酢などの和風調味酢においては, 食酢量及び塩分量が変わらない場合には砂糖が加わることによって, 放水量はやや増加し, キャベツ中Mg, Ca, K含量は減少した。また, Na含量は増加したが, 砂糖添加によって, その程度は抑制された。3.中華風ドレッシング及びフレンチドレッシングにおいては, 食用油が添加されることによって放水量は, 顕著に減少され, これと同時にキャベツ中のFe, Mg, Ca, K含量の減少並びにNa含量の増加が抑制された。The effects of salt, soy, vinegar, Japanese cooking vinegar (sauce of soy and vinegar, sauce of soy, sugar and vinegar, sauce of salt, sugar and vinegar), Chinese dressing and French dressing treatments on changes in discharged water from cabbage and mineral contents in cabbage were investigated. The obtained results were as follows; 1. Discharged water was increased, and iron, magnesium, calcium, potassium contents were decreased, and furthermore, natrium content was increased in salt and soy treatments. However, on the contrary, discharged water was markedly decreased, and moreover, magnesium and potassium contents were decreased in vinegar treatment. 2. When Japanese cooking vinegar was used with cabbage, discharged water was slightly increased, and magnesium, calcium and potassium contents were decreased, but increment of natrium content was controlled by sugar addition in the case of identical concentration of salt and vinegar. 3. In using Chinese dressing and French dressing, discharged water was markedly decreased, and moreover, diminution of iron, magnesium, calcium, potassium contents and increment of natrium content were disturbed by addition of edible oil

2,3 の緑色野菜の調理による色の変化(B. 生活科学)

This study was subjected to examine the physical and chemical changes in green vegetables cooking under different environment. The higher the temperature of oil in which sweet peppers (Capsicum annuum L. var. angulosum MILLER) were fried was, the faster their weight was lost, their texture was softened and the value of chroma and hue-angle of them were decreased. Seeds in fried sweet peppers were browned when they were fried short time. From these results, the better treatment to keep good green color was low temperature frying. String peas (Pisum sativum L.) boiled in water and in seasoning solution were soaked in the same solution at 6℃, 20℃, 40℃, 80℃. Color value a^* of boiled string peas decreased during soaking at 80℃. The amount of NaCl was increased faster at 80℃. The lower the temperature of solution was, the higher the stability on color, hardness and content of chlorophyll and ascorbic acid was. From these results, it was found that the low temperature soaking was better treatment to keep good qualities of boiled string peas

らっきょう漬けの無機成分およびペクチン含量の変化(B. 生活科学)

京都府及び福井県産らっきょうを供試し, 試料重量の1%食塩を用いて1週間下漬を行った後, 食酢1ιに対して砂糖200gを添加した漬け酢を, らっきょう1kgにつき漬け酢1250mιの割合で本漬したものについて, ヘクチン及び無機成分の経時的変化を調査した。その結果, ヘクチン, 特に水溶性ヘクチン, 及び無機成分(Ca, Mg, K)は, 漬け日数の経過とともに減少した。次に, らっきょうのテクスチャー改善の試みとしてCaCl_2 (0.5,1,3%)を漬け酢に添加したところ, 総ヘクチン及び水溶性ヘクチン含量は増加し, また, 硬度も増大した。同様にMgCl_2を添加した結果, ヘクチン及びMgを除いた他の無機成分含量には大きな変化はみられなかったが, 硬度は多少増大した。This study was carried out to clarify the changes in mineral and pectin contents in pickled Rakkyo. In this experiment, after the pre soaking (shitazuke) was done with 1% salt during 7 days, Rakkyo was pickled in vinegar (1250ml/kg) added sugar (200g/l). As the results, pectin and Ca, Mg, K contents were decreased in 90 days after soaking. For the keeping of good hardiness, in the case of added 1% CaCl_2 to vinegar, pectin in aqueous soluble fraction and Ca contents were increased respectably, and an increase in hardiness was recongnized. On the other hand, pectin and Ca, K, Na contents did not changes by addition of MgCl_2 (0.5,1 and 3%), but hardiness was increased slightly

ニンジンのカロチノイド含量と調理特性(B. 生活科学)

4品種(\u27向陽2号\u27, \u27夏蒔鮮紅五寸\u27, \u27T341\u27, \u27T390\u27)のニンジンのカロチノイド含量, 色, ならびに調理特性について調べ, 以下の結果を得た。1)カロチノイド含量は, いずれの品種においても髄部より皮層部に多かったが, 両部位における含量比は品種間で相違がみられた。2)いずれの品種においても, 皮層部の色は, 髄部に比べ明度, a値, b値が高かった。3)煮る操作により, 皮層部の明度, a値, b値は低下した。髄部においては, a値の減少が認められた。Carotenoids contents, color and cooking properties of \u27Koyo-2\u27, \u27Natsumaki-Senko-Gosun\u27, \u27T341\u27 and \u27T390\u27 carrots (Daucus carota L.) were determined. Carotenoids of carrot cortex tissue were present in much greater amounts than of carrot pith tissue in all cultivars. Beta carotene was the predominant carotene and xanthophyll was present small amounts in all cultivars. Color value L, a and b of cortex tissue was higher than in pith tissue. Thermal processing (boiling and sauteeing) of cortex tissue resulted in a decrease of color value L, a and b. It was found that \u27T341\u27 was fitted for boiling and \u27Koyo-2\u27 was for sauteeing