A questionnaire survey was conducted on the compatibility between four alcoholic beverages (beer, wine, sake, and chuhi sour) and various foods. Beer showed a relatively high score regardless of the food variety when the average value of each result was used; therefore, the validity of the results was confirmed by applying a multivariate analysis by Quantification Method III and a sensory evaluation. The sensory perception by the evaluation panel for certain foods that go well with beer was confirmed. When the compatibility with beer was scaled from the results by Quantification Method III, eight foods (green soybean, Japanese fried chicken with soy sauce seasoning, Japanese barbecued chicken, grilled beef, sausage, fried chicken, dumpling, and grilled pork on a skewer) were considered to be clearly more favored than the other foods tested. The validity was also confirmed by the results of the sensory evaluation, which showed that the correlation was high between each ranking from the questionnaire and sensory evaluation. Furthermore, when the relationship with the degree of substitution of each food was investigated, there was a significant positive correlation with the lipid content and the "oiliness" score, and a significant negative correlation with the starch content. The salt content of each food had no significant correlation with its compatibility with beer.

View full abstract

A process of extracting the harshness from kokuto syrup by using a 2% concentrate of egg white was conducted to produce an improved quality syrup. A comparison was made between the physicochemical properties of samples of unprocessed kokuto syrup and those that had been subjected to the harshness extraction process. The harshness extraction process increased the Lab values of the kokuto sugar solution, resulting in syrup with good quality that was light in color. The processed syrup samples also retained minor mineral components such as Fe and Zn. In a related test, the mineral composition of the processed syrup samples was found to be similar to that of the original kokuto. The results of a taste test showed that the processed syrup samples, with one exception, were smooth and without any bitterness. The processed syrup samples also performed well in an overall preference test. These results indicate that the harshness extraction process using egg white was an effective method for producing good quality kokuto syrup.

View full abstract

This study was conducted to elucidate when and how the dietary habits in the Kansai area evolved that are characterized by the mild taste and light coloring of prepared food. We evaluated the number of times the words "shoyu (soy sauce)", "usu-shoyu" and "ki-shoyu" appeared in 76 major cookery books published during the Edo period, with "tamari" and "irizake" used for comparison. The characteristic use of these seasonings, the authors origins and the dates these books were published were also extracted. The number of times written were 2,808 for "shoyu, " 314 for "tamari",1,166 for "irizake, " 230 for "usu-shoyu" and 205 for "ki-shoyu". Although the name "usu-shoyu" was found, "usukuchi-shoyu" was not found. "Usu-shoyu" and "ki-shoyu" appeared mostly in the cookery books written by authors from the Kansai area. The number of references to "tamari" and "irizake" decreased during the early part of the Edo period, and references to "usu-shoyu" and "ki-shoyu" increased during the middle of the Edo period. These results imply that the dietary habits characterized by a mild taste and light coloring in the Kansai area were formed in the middle of the Edo period.

View full abstract

The stability and organoleptic properties of whipping milk cream and vegetable fat cream were investigated.
Both the C-value and b-value of the milk cream were higher than those of the vegetable fat cream.
The water released from the vegetable fat cream was less than that from the milk fat cream. The storage modulus (G') of both whipping cream samples remained almost constant from 5 to 20.
The DSC results showed that the endothermic enthalpy of both whipping cream samples was higher with sugar than without it. An organoleptic evaluation of the whipping vegetable fat cream showed more acceptable color, appearance and texture, whereas the taste and thickness of the milk fat cream were more acceptable.
It is concluded from the results of this study that a high concentration of sugar improved the foam stability time of both whipping cream samples and also improved their organoleptic properties.

View full abstract

The relationship between the content of anthocyanin and the radical-scavenging activity in the seed coat of 17 varieties of black soybean was investigated. The effects when boiling were investigated of added iron reduced by hydrogen and of Fe2O3 on the radical-scavenging activity and on the seed coat color of black soybean. Although the composition of anthocyanin in the seed coat varied considerably with the variety of black soybean, the main anthocyanin was cyanidin-3-glucoside, while small amounts of delphindin-3-glucoside and pelargonidin-3-glucoside were also detected in some varieties. The content of cyanidin-3-glucoside was closely related not only with the seed coat color, but also with the radicalscavenging activity. The addition of iron reduced by hydrogen had a good effect on the seed coat color to retain the radical-scavenging activity. On the other hand, Fe2O3 had rather negative effects on both the seed coat color and radical-scavenging activity.

View full abstract

The effects of sodium chloride (NaCl) on the rheological properties of corn starch paste samples were studied by steady and dynamic viscoelasticity measurements, DSC measurements, and microscopic observation. The concentration of NaCl was varied between 0 and 25 wt%. The viscosity of the pastes in the presence of NaCl underwent a variable change according to the NaCl concentration. The effect of increasing the viscosity of the pastes was enhanced with NaCl concentrations below 5 wt%and above 15 wt%. When Cl- could penetrate the starch granules, the hydrogen bonds were ruptured and then the viscosity increased. However, the gelatinization temperature was sifted higher and the enthalpy increased with increasing NaCl concentration up to 10 wt%. The viscosity of the starch pastes with intermediate NaCl concentrations (between 5 and 15 wt%) therefore decreased, because swelling of the starch granules was prevented and complete gelatinization did not occur.

View full abstract

The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffeine and MSG were varied in the respective ranges of 0 and 2.3 wt% and between 0 and 18 wt%. The viscosity of the paste samples was not affected by adding caffeine when the concentration was below 1.8 wt%, but was increased by adding caffeine above 1.8 wt%. Excessive caffeine (above 2.6 wt%) led to the aggregation of caffeine. There was no interaction between corn starch and caffeine. The viscosity of the paste samples was also not affected by adding MSG when the concentration was below 9 wt%, but was decreased by adding MSG above 9 wt%. The gelatinization temperature of starch with MSG was increased with increasing MSG concentration, while the gelatinization enthalpy was increased with increasing MSG concentration up to 9 wt%, but was decreased with increasing MSG concentration above 9 wt%. It is concluded that MSG inhibited the swelling of the starch granules and then led to the precipitation of starch when excessively added (above 20 wt%).

View full abstract

The cooking properties of handmade pasta were studied. The kind of wheat flour used was first examined, and then dough and pasta with secondary ingredients added were tested by rheological measurements and a sensory evaluation. The results from RVA and farinograph measurements showed that hard wheat flour was most suitable for handmade pasta because of its mixing tolerance and greater chewiness. Dough with egg and soybean milk added had higher viscosity than the control dough from viscoelastic measurements. Pasta with egg and soybean milk added retained its hardness for longer than its non-supplemented equivalent according to breaking measurements and was effective for improving the texture of handmade pasta. The pasta samples with secondary ingredients added were most favored by the sensory evaluation, and had the better appearance and improved nutritional value.

View full abstract

[in Japanese]

View full abstract

Soybeans soaked in water are expressed as 'tsuke-mame' in the north of the Kinki district, and as ''kkaasshhii-mame' in the west of the Chugoku district. The supernatant formed during coagulation is expressed as 'uwazumi' in the north of the Kinki district, 'kimizu' and 'shimizu' in the west of the Chugoku district, and 'yu' in the Tohoku and Chugoku districts. The cloth used in okara separation is expressed as 'hukuro' in the north of the Tohoku district, and 'nuno' in the west of the Shikoku district. Soaking soybeans in water is expressed as 'tsukeru' throughout the country, and as 'kashu'locally in the west of the Chugoku district. Coagulation is expressed as 'yoseru' throughout the country, and as 'utsu' locally in the Tohoku and Kinki districts, and 'awasu' locally in the Hokuriku and Shikoku districts.

View full abstract

The label wording used on tofu throughout Japan contained many references to 'soybean', 'nigari', 'taste and flavor'and 'production'and few to 'safety', 'freshness', 'tofu dish'and 'anti-foaming agent'. On a regional basis, many references were made to 'soybean' and 'nigari' in the Shikoku district and few in the Okinawa district. Many references were made to 'production'in the Okinawa and Kinki districts and few in the Hokkaido and Tohoku districts. In respect of the accompanying description, soybean without agricultural chemicals, domestically produced soybean and soybean named after its production area appeared many times. Nigari itself and nigari as an area mame were commonly used, water was described by its extraction area 'hand-made' was used to define the production method, 'umami', 'flavor', 'plenty of body' and 'sweetness'were used for the taste and flavor, and' firm'and 'smooth' were used to describe the texture.

View full abstract