For the purpose of using Tobiko(Fly Powder of Konnyaku)as a food material,untreated Tobiko powder(material C),material C treated with ethanol and ultrasonic irradiation for 15 min(material A),or material C treated with ethanol for 15 min(material B),was added during the manufacturing of biscuits.Examinations were then made on the properties,components,taste and preservation of these manufactured products. 1)Material A could replace 10%of the wheat flour as the foodstuff of biscuits.This baked

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... oduct(sample A:biscuit with 10%material added A)had a light brown color and the spread factor and apparent expansion rate was almost the same as that of the Tobiko-free product(sample S).The rupture stress was large and tough,but the rupture energy is low,and gave a brittle taste feeling.The water absorption related to the solubilization in the mouth was significantly large,and it was equivalently preferred as like sample S.The evaluations deteriorated with the addition of materials B and C. 2)As for the components of sample A,the protein contents,dietary fider,and mineral components(Fe,Ca,Cu,etc.)were more than those of sample S,and an improvement in the nutritional property was expected. 3)As for the peroxide value,there was no great deterioration of the fat and oil for both samples A and S during storage in a lighted area(1500Lx)for 48 days.