1 0 0 0 OA 熱中症対策飲料の濃度と入浴による発汗が官能特性に及ぼす影響
- 著者
- 樺澤 貴宏 上田 玲子 阿部 啓子 浦野 孝太郎 明道 聖子
- 出版者
- 一般社団法人 日本家政学会
- 雑誌
- 日本家政学会誌 (ISSN:09135227)
- 巻号頁・発行日
- vol.74, no.11, pp.617-626, 2023 (Released:2023-12-08)
- 参考文献数
- 20
熱中症対策飲料の嗜好性と消費者の生理状態の関連性を明確にするために多変量解析を行った. 「イオンぷらす」 ((株) タケショー製 ; 粉末) の3濃度の試料Na57, Na48, Na41を入浴 (湯温40℃, 15分間) 前後に品質特性5項目 (採点法) と印象10項目 (Semantic Differential法) について社内パネル21名が評価した. 入浴後に「酸味」がNa48とNa57で有意 (α<0.01, α<0.05) に, 「塩味」と「おいしさ」がNa41で有意 (α<0.05) に増加した (Wilcoxonの順位和検定). 品質特性と印象を統合して因子分析を適用した結果, 「すっきり感」「飲みやすさ」「酸・塩味」「果汁感」と命名した4つの因子 (累積寄与率59.8%) が抽出された. これらの因子得点は, 入浴の前後と試料の濃度に応じて変化し, 因子軸座標上で可視化できた. 入浴前後別の因子分析から, 入浴後は特に印象の嗜好要因で試料を知覚していることが示唆された. 発汗についての本研究は, 生理変化による飲料の嗜好性を客観的に明らかにする方法として有用である.
1 0 0 0 OA モデルメニューによる日本の食事のLC-CO2評価
- 著者
- 津田 淑江 久保倉 寛子 辻本 進 上田 玲子 大家 千恵子
- 出版者
- 日本LCA学会
- 雑誌
- 日本LCA学会誌 (ISSN:18802761)
- 巻号頁・発行日
- vol.3, no.3, pp.157-167, 2007 (Released:2010-11-29)
- 参考文献数
- 29
- 被引用文献数
- 3 3
As the first step to examine a possibility of Japanese food stability, model menu was selected for home cooking with purchased ingredients and the environmental burden was evaluated by LC-CO2 emission from cooking at home. Menu selected for the study were Toasted bread and fried egg for the breakfast, Chinese noodles in soup for lunch, and three different styles of dinner; Japanese dishes (Dinner 1), Western dishes (Dinner 2) and Chinese dishes (Dinner3). For each menu, LC-CO2 emission from ingredients was calculated and LC-CO2 emission from cooking was added, then total LC-CO2 emission for the whole meal was estimated. CO2 emission from cooking meals for one day was 1400g-CO2 (average of 3days), which was not high level, but it could affect the environmental considering the number of households. The cooking methods produced the lowest LC-CO2 were “Deep-fry” and “Stir-fry”, whereas “Boil” and “Steam” showed high level of LC-CO2. Looking at the level of LC-CO2 combined from ingredients and cooking, breakfast showed the lowest LC-CO2 among the selected menu. Japanese style dinner showed low level of LC-CO2 from ingredients but high level of LC-CO2 from cooking. As for Western style dinner, beef used for Hamburger steak produced much higher level of LC-CO2 based on an accumulated method. Therefore, the Western style dinner produced LC-CO2 approximately twice as much as Japanese style or Chinese style dinner. This study estimated LC-CO2 emission from the selected menu of home cooking. To analyze environmental burden of Japanese food life style more realistically, it is necessary to study environmental burden from meals eaten at restaurants and dishes using prepared or processed food even when home cooking, utilizing statistics of average Japanese eating behavior models.
