コガタ ペットボトル インリョウ オ ダエキ オヨビ テユビ デ オセン サセタ トキノ サイキンスウ ノ ヘンカ

ミネラルウォーター,茶,果汁飲料等の500mlペットボトル飲料は「リキャップできる」,「携帯に便利」等の特性により,室内・外を問わず生活の種々の場面で多く飲用されている。しかしこの利便性に伴う飲用習慣が細菌増殖を引き起こし,ひいては衛生学的な問題が生じると懸念する。著者らは実験的にペットボトル飲料に実際の飲用習慣に近似した内容の細菌汚染をさせ,その飲料水中の細菌数の変化を観察して衛生学的な問題を検討した。5種の小型ペットボトル飲料(ミネラルウォーター,茶,果汁飲料,乳酸飲料,スポーツ飲料各1種)に唾液と手指で汚染させた生理食塩水を定量的に加え,15℃および36℃の温度条件下で2,5,10,20時間保存した試料について一般細菌と大腸菌群の菌数を測定した。結果,一般細菌に関しては,ミネラルウォーターと茶の場合,15℃および36℃共に2時間保存以後,時間の経過に伴い菌数は増加した。増加傾向は高温保存の方が大きかった。また,2時間保存の時点で飲料水水質基準に不適合となった。これらに対して果汁飲料,乳酸飲料およびスポーツ飲料は接種した細菌数が2時間保存以後,減少する成績が得られた。菌数の減少は時間の経過に従い大きくなる傾向を示し,特に両温度条件共に果汁飲料の2時間保存時に顕著であった。大腸菌群は,5回測定中2回の36℃保存のミネラルウォーターと茶の場合にだけ検出されたが,他の試料からは検出されなかった。特に,ミネラルウォーターの20時間,茶の10時間と20時間保存時に大腸菌群数の増加は著しかった。以上の成績から,小型ペットボトル飲料をリキャップに伴う数回の口付け飲用や野外への携帯で不潔に取り扱う等,日常の飲用形態で利用した場合,飲料水の種類によっては飲料水水質基準の細菌項目に対して不適合となる飲料水を摂取する可能性があり,衛生学的に問題となることが判明した

Examination of Some Staple Processed Foods in the Market of Fukuoka Prefecture : (II) Soybean Curd and Okyuto

Okyuto is the unique marine algal product in Fukuoka prepared from red algae, ceramiaceae, mainly campylaephora hypnaeoides or ceramium boydenii. People are fond of the fresh uncooked dish of okyuto as well as that of soybean curd, due to their plain taste, as the traditional, typical and prevailing dish, especially in summer season. For convenience of common daily life, the sensory test and the chemical analysis of soybean curd and okyuto, which had been manufactured and sold in Fukuoka Prefecture were carried out concerning respective 5 brands of them. By the common chemical analysis, the compositions of soybean curd and okyuto were indicated as follows. Soybean curd: moisture 89.3～91.0%; protein 4.6～5.8%; fat 0.5～2.5%; carbohydrate 1.6～2.8%; ash 0.4～0.7%; calorie 35～47 Cal. Okyuto: moisture 95.8～96.9%; protein 0.3～0.5%; fat 0%; carbohydrate 2.6～3.6%; ash 0.2%. In 2 brands of soybean curd, AF-2 was detected, even with lower value than the allowance. On the other hand, on account of the plain taste, distinct evaluation was hardly obtained in the sensory test, since the standard for judgment is not coincident among the panel. In addition, relationship between the evaluation and price in both soybean curd and okyuto was not estimated.福岡県内産の豆腐およびオキュウト,各5銘柄を任意に生産者から購入し,官能テストおよび理化学テストを行なった.豆腐の平均成分は,水分90%,蛋白質5.2%,脂質1.6%,炭水化物2.3%,灰分0.6%,41カロリーであって,水分が比較的に多く,また炭水化物含量も若干高いが,蛋白質,脂質およびカロリーが多少低い傾向が見られた.また2銘柄に殺菌料AF-2が検出された.一方オキュウトは大部分が水分であって96 .5%に達し,蛋白質0.4%,炭水化物3%,灰分0.2%に過ぎず,栄養的には見るべきものはなかった.これら淡白な食品については官能テストは難かしく,特に味覚の中心をなす食感などにおいては正確な判定はできなかった.すなわちそれぞれの消費者によって評価基準が異なり,また価格との相関関係も認められなかった

福岡県における主要市販加工食品の調査 : (I) 食パン

In order to elucidate some characteristics of the processed foods which had been mainly manufactured and sold in Fukuoka prefecture, and to give useful guidances for consumers' daily life, sensory test and physical test as well as chemical analysis of foods were carried out. At first, examination was conducted on breads of 5 brands bought freely in 5 places. Chemical analysis indicated the following approximate range of percentage: moisture 33.7～36.7%; protein 8.0～8.9%; fat 1.8～3.1%; carbohydrate 52.5～55.7%; ash 1.8～1.9%; total solid 63.3～66.3%; calorie 268～286 Cal. Remarkable discrepancy was not observed among them, the values being at a little higher level than the average in Japan. Addition of propionate was not established in all of them. Sensory test by common housewives indicated that higher evaluation was not always obtained, notwithstanding higher price and well-known brand.福岡県内に生産され流通している食パンについて品質の実態を調査し,かつ消費者に購入の指針を与える目的で,任意に購入した5銘柄の官能テストおよび理化学テストを行なつた.品質はメーカーにより大差はなく,一般に標準より多少上廻ることが認められた.さらに一般消費者の評価は食パンの価格ないしメーカーの知名度とは必ずしも一致しなかつた

福岡県における主要市販加工食品の調査 : (III) 海産珍味類

Many kinds of chimmi are produced in Japan, as the noted regional products. They are famous in delicious taste and relatively scanty yielding. They are often included in Japanese diet as a relish and, for example, preferentially taken as an accompanient of sake. Fukuoka Prefecture is facing to the East China Sea, the Ariake Bay and the Inland Sea of Seto and has a lot of marine products. By processing of them, special chimmis are manufactured and sold. In the present paper, the following 4 chimmis were examined. Kaibashira-zuke: ligament soaked in pomace of sake; Umitake-zuke: umitake, a sort of shell Barnea (Anchomasa) manilensis (Philippi), soaked in pomace of sake; Hoshi-umitake: dried umitake; Hoshi fugu: dried puffer. Chemical constituents of each chimmi were disclosed by analyses of 5 or 3 brands of the sample. Kaibashira-zuke: moisture 49.4～58.7%; protein 11.2～45.1%; fat 0.3～0.5%; carbohydrate 22.6～3l.6%; ash 4.5～6.8%; calorie 145～177 Cal. Umitake-zuke: moisture 45.7～58.1%; protein 9.5～40.3%; fat 0.1 %～0.2 %; carbohydrate 25.7～31.7%; ash 3.9～5.9%; calorie 145～166 Cal. Hoshi-umitake: moisture 9.6～12.8%; protein 60.2～63.3%; fat 1.6～1.9%; carbohydrate 12.0～13.7%; ash 11.9～13.7%; calorie 303～321%. Hoshi fugu: divided roughly into 2 groups; Dried: moisture 28.3～28.4%; protein 41.5～44.5%; fat 0.5%; carbohydrate 8.7～18.7%; ash 11.1～17.9%; calorie 217～245 Cal. Half-dried: moisture 42.9～62.4%; protein 27.8～42.6%; fat 0.1～0.2%; carbohydrate 3.3～6.5%; ash 6.4～10.7%; calorie 125-198 Cal. As for the soaked products in pomace of sake, Kaibashira-zuke and Umitake-zuke, artificial sweetnesses (saccharine and sodium cyclamate) and preservatives (sorbic acid, dehydroacetic acid, benzoic acid, p-hydroxybenzoate ester and salicylic acid) were examined. No artificial sweetnesses were detected at all. However, in 3 brands of umitake-zuke, 0.098～0.28 g/kg sorbic acid were detected with lower level than allowance (1 g/kg). The sensory test of the soaked products in pomace of sake was difficult and reliable evaluation was hardly obtained, especially for aroma and taste, owing probably to the influence of the qualitity of pomace of sake. Relationship between chemical analysis and the sensory test was not established. However, in the dried products of umitake and puffer, certain relationship was observed between evaluation of taste and moisture, degree of drying. In all chimmis, in addition, intimate relationship was not estimated between the price and sensory test.福岡県内に生産および市販されている4種の珍味類,貝柱漬,海茸漬,干海茸および干フグについて,常法により任意に購入し,官能テストおよび理化学テストを行なつた.調査した2種の貝類酒粕漬の成分には大差はなく,貝柱漬では水分55.5%,蛋白質12.7%,脂質0.4%,炭水化物26.1%,灰分5.3%,159カロリーであり,一方海茸漬は水分56.3%,蛋白質9.9%,脂質0.2%,炭水化物29.2%,灰分4.4%,158カロリーであつた.食品添加物では甘味料(サッカリン,サイクラミン酸ナトリウム)はいずれも検出されず,また保存料(ソルビン酸,デヒドロ酢酸,安息香酸,パラオキシ安息香酸エステル,サリチル酸)も貝柱漬には認められなかつたが,海茸漬にはその3銘柄に許容量の1/4～1/10程度のソルビン酸が検出された.干海茸の成分もほぼ一致し,水分10.8%,蛋白質62.1%,脂質1.7%,炭水化物12.4%,灰分13.0%,313カロリーであつた.これに対して干フグでは乾燥度によつて成分のバラツキが大きかつた.すなわち十分に乾燥されたものは水分28.4%,蛋白質43.0%,脂質0.5%であつて,他の魚の干物にくらべて,水分含量は低かつた.また灰分は比較的に多く14.5%であつたが,炭水化物の含量は試料によつて大きく異なり(18.7%および8.7%),従つてカロリーにも影響した(245および217カロリー).これに対して乾燥不十分のものは脂質0.1～0.2%を除き,水分42.9～62.4%,蛋白質27.8～42.6%,炭水化物3.3～6.5%,灰分6.4～10.7%,125～198カロリーとかなりの範囲の変動がみられる.しかし一般に乾燥十分なものに比べて,水分含量が大きく,蛋白質,炭水化物,灰分など乾物量はいずれも低い傾向があつた.官能テストと理化学テストとの相関関係はいずれもほとんど認められず,僅かに干物において水分含量(乾燥度)と味の評価に多少の関連があるように思われた.また,これ迄調査した加工品におけると同様に,一般消費者の評価は価格とは必ずしも一致しなかつた

Examination of Some Staple Processed Foods in the Market of Fukuoka Prefecture : (I) White bread

In order to elucidate some characteristics of the processed foods which had been mainly manufactured and sold in Fukuoka prefecture, and to give useful guidances for consumers\u27 daily life, sensory test and physical test as well as chemical analysis of foods were carried out. At first, examination was conducted on breads of 5 brands bought freely in 5 places. Chemical analysis indicated the following approximate range of percentage: moisture 33.7～36.7%; protein 8.0～8.9%; fat 1.8～3.1%; carbohydrate 52.5～55.7%; ash 1.8～1.9%; total solid 63.3～66.3%; calorie 268～286 Cal. Remarkable discrepancy was not observed among them, the values being at a little higher level than the average in Japan. Addition of propionate was not established in all of them. Sensory test by common housewives indicated that higher evaluation was not always obtained, notwithstanding higher price and well-known brand.福岡県内に生産され流通している食パンについて品質の実態を調査し,かつ消費者に購入の指針を与える目的で,任意に購入した5銘柄の官能テストおよび理化学テストを行なつた.品質はメーカーにより大差はなく,一般に標準より多少上廻ることが認められた.さらに一般消費者の評価は食パンの価格ないしメーカーの知名度とは必ずしも一致しなかつた

Relationship between Change of Color of Foods and Spectra : Browning of \u22Apple Enzyme-Chlorogenic Acid\u22 System at Various pH

Effect of pH on the browning of the model system, \u22apple enzyme-chlorogenic acid\u22, was investigated by estimating the absorption spectrum or the variation of the optical density of the reaction mixture at various pH. Above pH 5, the browning of the system was brought about and the optical density in the visible range of the wavelength was increased. However, the spectra without absorption peak were determined, except that the spectrum at pH 8 has a shoulder at 500 mμ. The maximum increase of the optical density was observed at 390 mμ, 386 mμ and 382 mμ at pH 5～6, 7 and 8 respectively. On the other hand, in the ultraviolet range of the wavelength, the peculiar spectra were observed according to pH of the reaction mixture. However, the uniform variation of the optical density was established, which indicates the maximum increase at 263 mμ and the maximum decrease at 325 mμ. Then, the time course of the browning of the system at various pH was also estimated. The browning was the highest at pH 5～6 for 4 hours, while it was higher at alkaline range after 24 hours; the highest browning being at pH 8. When sodium chloride was added to the system, browning was the highest at pH 6 for a short time, although no browning was observed at pH 4 differing from the system of \u22apple enzyme-catechol.\u22 In this case too, the higher browning was observed at alkaline range after 24 hours. In connection with the browning of apple, O_2 uptake by polyphenol oxidase as well as the browning was comparatively estimated in the presence of anti-browning substance such as sodium sulfite, cysteine or sodium chloride. Although the browning was retarded by sodium sulfite or cysteine, the enzyme was inhibited by the former, but not by the latter. Notable effect was not shown by sodium chloride on the browning and the enzymatic activity. Thus, as suggested by the preceding study, it was demonstrated that the course of the enzymatic browning of chlorogenic acid was divided into two steps, the enzymatic oxidation of chlorogenic acid and the non-enzymatic polymerization of the oxidized product to melanin.リンゴ褐変のモデル系として\u22リンゴ酵素-クロロゲン酸\u22系についてその褐変に対するpHの影響を試験した.pH5以上では反応系の褐変とともに可視部における吸光度の上昇が認められた.しかしpH8で500mμ付近に明瞭な肩を持つ吸収スペクトルを生じたほかは,どのpHにおいても特徴ある吸収スペクトルは認められなかつた.この場合いずれも380mμ～390mμを中心に吸光度は上昇したがそのピークは,pH5～6では390mμ,pH7では386mμ,pH8では382mμ付近にあつた.一方,紫外線吸収スペクトルはクロロゲン酸の減少などもあわせて,pHによりそれぞれ異なる吸収スペクトルが観察された.しかしこの場合も,その吸光度はどのpHにおいても325mμ 付近で減少,263mμ付近で増加した.また褐変度は最初pH5～6で最も大きかつたが,長く放置するとアルカリ側ほど著るしくなつた.食塩を添加した場合,\u22リンゴ酵素-カテコール\u22系ではpH4でも褐変が起つたが,\u22リンゴ酵素-クロロゲン酸\u22系では認められず,また短時間での褐変はpH6で最高となつた.しかしこの場合も長時間ではアルカリ側ほど大きかつた.これに関連して\u22リンゴ酵素-クロロゲン酸\u22系による酸素吸収ならびに褐変に対する亜硫酸ナトリウム,システインおよび食塩の影響を試験した.亜硫酸ナトリウムは酵素活性を阻害し,一方システインはほとんど阻害しなかつたが,いずれも褐変を抑制した.こうしてこの系における褐変も,クロロゲン酸の酵素的酸化と色素への重合の二段階に大きく分けられることが認められた

福岡県における主要市販加工食品の調査 : (II) 豆腐およびオキュウト

Okyuto is the unique marine algal product in Fukuoka prepared from red algae, ceramiaceae, mainly campylaephora hypnaeoides or ceramium boydenii. People are fond of the fresh uncooked dish of okyuto as well as that of soybean curd, due to their plain taste, as the traditional, typical and prevailing dish, especially in summer season. For convenience of common daily life, the sensory test and the chemical analysis of soybean curd and okyuto, which had been manufactured and sold in Fukuoka Prefecture were carried out concerning respective 5 brands of them. By the common chemical analysis, the compositions of soybean curd and okyuto were indicated as follows. Soybean curd: moisture 89.3～91.0%; protein 4.6～5.8%; fat 0.5～2.5%; carbohydrate 1.6～2.8%; ash 0.4～0.7%; calorie 35～47 Cal. Okyuto: moisture 95.8～96.9%; protein 0.3～0.5%; fat 0%; carbohydrate 2.6～3.6%; ash 0.2%. In 2 brands of soybean curd, AF-2 was detected, even with lower value than the allowance. On the other hand, on account of the plain taste, distinct evaluation was hardly obtained in the sensory test, since the standard for judgment is not coincident among the panel. In addition, relationship between the evaluation and price in both soybean curd and okyuto was not estimated.福岡県内産の豆腐およびオキュウト,各5銘柄を任意に生産者から購入し,官能テストおよび理化学テストを行なった.豆腐の平均成分は,水分90%,蛋白質5.2%,脂質1.6%,炭水化物2.3%,灰分0.6%,41カロリーであって,水分が比較的に多く,また炭水化物含量も若干高いが,蛋白質,脂質およびカロリーが多少低い傾向が見られた.また2銘柄に殺菌料AF-2が検出された.一方オキュウトは大部分が水分であって96 .5%に達し,蛋白質0.4%,炭水化物3%,灰分0.2%に過ぎず,栄養的には見るべきものはなかった.これら淡白な食品については官能テストは難かしく,特に味覚の中心をなす食感などにおいては正確な判定はできなかった.すなわちそれぞれの消費者によって評価基準が異なり,また価格との相関関係も認められなかった

食品の変色とスペクトルとの関係 : (V) 種々のpHにおける"リンゴ酵素-クロロゲン酸"系の褐変

Effect of pH on the browning of the model system, "apple enzyme-chlorogenic acid", was investigated by estimating the absorption spectrum or the variation of the optical density of the reaction mixture at various pH. Above pH 5, the browning of the system was brought about and the optical density in the visible range of the wavelength was increased. However, the spectra without absorption peak were determined, except that the spectrum at pH 8 has a shoulder at 500 mμ. The maximum increase of the optical density was observed at 390 mμ, 386 mμ and 382 mμ at pH 5～6, 7 and 8 respectively. On the other hand, in the ultraviolet range of the wavelength, the peculiar spectra were observed according to pH of the reaction mixture. However, the uniform variation of the optical density was established, which indicates the maximum increase at 263 mμ and the maximum decrease at 325 mμ. Then, the time course of the browning of the system at various pH was also estimated. The browning was the highest at pH 5～6 for 4 hours, while it was higher at alkaline range after 24 hours; the highest browning being at pH 8. When sodium chloride was added to the system, browning was the highest at pH 6 for a short time, although no browning was observed at pH 4 differing from the system of "apple enzyme-catechol." In this case too, the higher browning was observed at alkaline range after 24 hours. In connection with the browning of apple, O_2 uptake by polyphenol oxidase as well as the browning was comparatively estimated in the presence of anti-browning substance such as sodium sulfite, cysteine or sodium chloride. Although the browning was retarded by sodium sulfite or cysteine, the enzyme was inhibited by the former, but not by the latter. Notable effect was not shown by sodium chloride on the browning and the enzymatic activity. Thus, as suggested by the preceding study, it was demonstrated that the course of the enzymatic browning of chlorogenic acid was divided into two steps, the enzymatic oxidation of chlorogenic acid and the non-enzymatic polymerization of the oxidized product to melanin.リンゴ褐変のモデル系として"リンゴ酵素-クロロゲン酸"系についてその褐変に対するpHの影響を試験した.pH5以上では反応系の褐変とともに可視部における吸光度の上昇が認められた.しかしpH8で500mμ付近に明瞭な肩を持つ吸収スペクトルを生じたほかは,どのpHにおいても特徴ある吸収スペクトルは認められなかつた.この場合いずれも380mμ～390mμを中心に吸光度は上昇したがそのピークは,pH5～6では390mμ,pH7では386mμ,pH8では382mμ付近にあつた.一方,紫外線吸収スペクトルはクロロゲン酸の減少などもあわせて,pHによりそれぞれ異なる吸収スペクトルが観察された.しかしこの場合も,その吸光度はどのpHにおいても325mμ 付近で減少,263mμ付近で増加した.また褐変度は最初pH5～6で最も大きかつたが,長く放置するとアルカリ側ほど著るしくなつた.食塩を添加した場合,"リンゴ酵素-カテコール"系ではpH4でも褐変が起つたが,"リンゴ酵素-クロロゲン酸"系では認められず,また短時間での褐変はpH6で最高となつた.しかしこの場合も長時間ではアルカリ側ほど大きかつた.これに関連して"リンゴ酵素-クロロゲン酸"系による酸素吸収ならびに褐変に対する亜硫酸ナトリウム,システインおよび食塩の影響を試験した.亜硫酸ナトリウムは酵素活性を阻害し,一方システインはほとんど阻害しなかつたが,いずれも褐変を抑制した.こうしてこの系における褐変も,クロロゲン酸の酵素的酸化と色素への重合の二段階に大きく分けられることが認められた