タマネギのさらし処理による成分変化

Soak process of food was used commonly for vegetables to take away odor, harshness and color. In this study, the effect of soak on the properties and tastes of onion were investigated. In soaking onion with water, the bitter and hot taste in the slice decreased, and stimulus taste softened. In addition, the odor specific to the raw onion slice decreased after soaking with water. For texture characteristics, the onion soaked water was softer and less fibrous. The properties and tastes of water-soaked onion were superior to nontreated slice onion. Soaking for longer time with water caused no changes in sucrose contents of slice onion. There was no influence on invertase, the enzyme which cause sucrose degradation

味覚と運動 : 官能検査手法の検討 第2報 閾値の解析方法について

Analytical procedure of sucrose threshold was studied. Threshold was measured by the method of limits. Analyzing of these ranked data, some procedures were applied such as Triangle test, calculation of Geometric mean and Logistic analysis. The results are as follows. 1) There was no variation in the values evaluated by Triangle test and Logistic analysis using computer. 2) Threshold evaluated by calculation of Geometric mean was not correct, because the value varied with the technique of the method of limits. 3) Logistic analysis using computer evaluated correct threshold and the fiducial limits

ツルムラサキの調理加工適性と新しい調理法について

The new cooking method of Tsurumuraski (Malabar nightshade. Basella rubra) was investigated. New type Turumurasaki, being green leaf, straight and non coiled is similar to spinach in color and style. Spinach can\u27t get enough in summer, but Tsurumurasaki is easily cultivated. As Tsurumurasaki is bitter in taste and fibvons in texture, were only used by boiling to take away odor and bitter taste and remake texture. Cooking method is limited, menu is "Ohitashi" and "Aemono". In this study new cooking methods were studied and three types of menu was investigated. The sensory evaluation of the menus revealed that new cooking method, especially Gratin was desirable and the menus using oil and milk products could remove the bitter taste and remake texture soft and chewiness

バレーボール選手の生活調査 : 食事と睡眠について

A servey of lifestyle and diet condition of volleyball players was carried out. Results were as followed; 1) Sleeping time was good in the game days, in the other days it was not so good. 2) Ratio of life energy balance ; energy intake from foods and the output by life actions was not equal even in game days

高速液体クロマトグラフを用いた清涼飲料水中の糖成分の定量

High-performance Liquid Chromatography was used to measure sugars in beverages, canned soft drinks and carbonate beverages. A Asahipak NH2P-50 column (250×4.6mmI.D.) was eluted with aceto-nitrile: H_2O=77:23(v/v) at a flow rate of 1.0ml/min. Fructose was eluted at about 10min, glucose at about 14min and sucrose at about 23min

調理における汁物の塩分濃度

Appropriate content of salt and seasonings in soups of mass feeding (MF) were studied and the following results were obtained. 1) The salt content in soups of MF was varied with the kind of souplmiso soup, consomme soup, Chinese soup and sumashijiru. The difference of salt centent caused by the addifion of seasonings; miso, soysouce, salt and instant powdered consomme. 2) The salt content of MF soups; misosoup, consomme soup, Chinese soup and sumashijiru were 1.0%, 0.8%, 0.7% and 0.8% respectively. 3) In quantities of food service , serving for many persons, over 600, MF soups were keeping warm with heating weakly about 60 minutes, in this process, salt content was increasing. 4) The salt content of MF soups showed low compared with that of caliculated and small feeding soup. The slow heating rate of MF influenced the condition of low salt content of MF soup. Reaults of this study is useful for preparation of the adequate of salt and seasonings in soups of mass feeding, and ivestigated the standardization of the condition for MF soups

味覚と運動 : 官能検査手法の検討

Some method of sensory evaluation was studied, in order to investigate the effect of exercise on taste. Especially sweet taste. From the method of triangle test, some of factor cased to disturb for the test. The mesurement of detection threshold from the method of limits, this method was carried out without any problem still of complicated tequniques, the stable data was got by this method. These results suggests the measurement of detection threshold from the method of limits can be used for the investigation of the effect of exercise on taste