Not only the rice noodles such as phởin Vietnam and bí-hún in southern part of China but also the rice noodle in Japan was widely consumed. Some rice noodles colored with natural colorant, green tea, egg yolk, or Monascus color were locally produced in Japan, while that colored with spinach, tomato, or squid ink like Italian pasta was nowhere to be found. The aim of this thesis is to manufacture colorful （yellow, pink, purple, green, and black）rice noodle using natural foods as colorant.
 
Firstly, three kinds of rice powder and two kinds of starch were chosen as materials and manufactured some noodles for the determination of formula. For the purpose of judgment aptitude in making noodle and color, eleven kinds of powdered food were applied to screening test. Six powdered foods decided were mixed in favorable content with rice powder, starch and water and applied to noodle-making. Finally, the nutrient analyses of five noodles were carried out. The measurements of anthocyanin by photometer and curcumin by high performance liquid chromatography （HPLC）were also performed.
   
As the main materials, nonglutinous japonica rice powder and cassava starch were chosen. From the results of colorific test, turmeric and sesame seed （yellow）, shrimp Sergialucens（pink）, sweet potato （purple）, spinach （green）, and squid Todarodespacificus ink （black）were selected as the natural colorant. Nutrient analyses demonstrated that rice noodles consisted of carbohydrate （81.3 ~ 92.9%）, water （11.7 ~ 13.2%）, fat （0.0 ~ 1.9%）, protein （3.9 ~ 4.7%）, ash （0.3 ~ 0.6%）, and dietary fiber （0.1 ~ 2.1%）, respectively. Instrumental analyses revealed that rice noodle colored with sweet potato contained anthocyanin （20.8mg/100g）and turmeric and sesame seed contained curcumin （4.2mg/100g）respectively.

Development of Healthy Soup with Brightly Colored Vegetables and Fishery Products
~ Strained Type and Unstrained Type ~
緑黄色野菜と魚介の健康スープの開発
～うら濾しタイプと丸ごとタイプ～

National nutrition survey indicates that intake of vegetable, fish and shellfish  has been recently decreasing in Japan. The aim of this study is to develop a healthy soup, containing brightly colored vegetables and the fishery products which are rich in taurine or ornithine.
 
Two kinds of soups were developed. One of these was unstrained type which had 36g of crushed brightly colored  vegetables(6 kinds), 5g of an octopus and 0.13g of fermented ornithine (Kyowa Hakko Bio ) in 100g of the soup. The other was strained type which contained 34.5g of crushed and strained  brightly colored vegetables and 10g of an octopus in 100g of the soup. By various pH and sterilization experiments, the pH of both products was decided on 4.7 and the sterilization requirement was decided for 105℃,15minutes.
 
As the results of general analysis, no significant difference was observed between the unstrained type and the strained type for moisture, ash, salt, vitamin C and polyphenol, however, β-caroten content(1794μg/100g) of　the whole type was tenfold in comparison with the strained type and crude fiber content(0.2%) of the unstrained type was twofold.
The analysis by HPLC showed that the unstrained type contained 35mg/100g of taurine and 64mg/100g of ornithine and the strained type had 57mg/100g of taurine . The taurine content was reasonable, judging from the taurine content of the octopus used in the soup. The ornithine content was about half of the ornithine content added to the soup.
   
The results of preservation examinations exhibited that both types kept stable during storage at 37℃for 80~ 120 days. As Q₁₀ of these kind of products is 2~2.5, the developed soups are expected long-term stability more than 1.5 years at a normal temperature(16℃: annual mean air temperature in Tokyo).

Development of Saumur Liquid and Smoked Material of New Type
燻煙材およびソミュール液の開発

Smoked food is produced with smoked wood or chip after it soaks food material such as meat or fish and so on into Saumur liquid ( high density solution that contains kinds of herb). As a result, the water activity of food material goes down and at the same time the preservation goes up, adding special perfume and color.  At present, the technique of preservation has developed so much, so the meaning of smoked food is lost and it is changing to the food that has peculiar taste or flavor for pleasure.  So, in this study we tried to develop Saumur liquid and smoked material of new type.
 Firstly, we added each kind of 16 spices in the basic Saumur liquid (100g salt, 100ml cooking liquor, and 50g sugar to 1l water). And we produced smoked food with hickory wood that doesn’t have a habit comparatively, pickling breast meat of a chicken into these spices, and sought quantity of addition after deciding proper spices for sensory evaluation. Moreover, we confirmed the affinity with each food material, analyzing nutrition ingredient of completed Saumur liquid.  On the other hand, we dried commercial wood, making powder with mill mixer, having plastic surgery into cube with water and starch properly to make smoked material.  In addition, we tried to add some kinds of liquor and peat for the purpose of adding smell.  And, we evaluated sensory of smoked food in that these woods are used.
    The nutrition ingredient of two kinds of completed Saumur liquid ( Japanese style : ginger 3%, Japanese pepper seed 1%, Japanese horseradish 0.2% addition, Chinese style : caldamon3%, garlic 1%, hakkaku 1% addition) had moisture : 78.4g(Japan) ; 78.7g(China), protein: .0.1g ; 0.1g, lipid: 0.8g ; 0.9g, carbohydrate : 11.3g ; 11.2g, ash : 9.4g ; 9.1g, dietary fibers : 0.4g ; 0.1g  and sodium : 4,700mg ; 4,320mg.  As a result of paired preference test, Japanese style Saumur seemed to have a good tendency in affinity with each food material (meat or fish and shellfish).  The odoriferous of smoked fume improved remarkably by adding whisky, rum, and peat to the smoked wood that we produced.  According to the 3 preference test with chicken, the smoked food of the wood in which peat and whisky are added was loved.  Finally, we produced the wood of Saumur liquid and vacuum packing that is filled into the Polyethylene terephthalate（PET）bottle on which nutrition ingredient is enrolled.