著者

日笠 志津

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.24, no.2, pp.68-82, 2013-09-30 (Released:2013-11-02)

参考文献数

53

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Japan used to be an agricultural country, which traditional agricultural method has been organic farming. Health of farmers, environmental preservation and fertility existed at that time. The fact that the introduction of agrichemicals and fertilizers has rapidly expanded production output must be appreciated. On the other hand, environmental pollutions, occurrence of health hazards and food pollution became aggravated. Consumers of organically-grown vegetables often believe that these products are healthful and taste better than conventionally-grown vegetables. However, the vegetable quality like the nutrient content and the organoleptic characteristics are unproven. The purpose of this study is to examine the vegetables quality that farmers cultivated. We obtained lettuces, komatsunas ( Japanese mustard spinaches ) and spinaches from farmers in a few prefectures, and then performed nutritional values and the sensory assessment tests on each vegetable.1 ) In samples cultivated in multiple prefectures for this study, the difference caused by various cultural conditions showed no significant differences in terms of moisture, ash content, minerals, vitamins and free amino acids contents. The data did not show any nutritional superiority of organically grown agricultural product.2 ) “The overall evaluation” in lettuces, komatsunas and spinaches was the most strongly associated with the “taste” among “appearance”, “aroma”, “texture” and “taste”. “Aftertaste” was closely related to “The overall evaluation of taste”. These results suggest that cultivation technique is an important factor to grow vegetables of good quality.3 ) The quality in komatsunas shows that the difference of the variety had stronger effect than the difference between the cultivation techniques did.4 ) For each of the 3 years, the spinach that the same producer organically grew scored highly in almost every parameter of the sensory test. The results suggest that cultivation technique is likely to contribute vegetable quality.

著者

辻村 卓 日笠 志津 根岸 由紀子 奥崎 政美 竹内 周 成田 国寛

出版者

公益社団法人 日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.79, no.10, pp.497-502, 2005-10-25 (Released:2017-10-10)

参考文献数

18

被引用文献数

5

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Japan used to be an agricultural country, which traditional agricultural method has been organic farming. Health of farmers, environmental preservation and fertility existed at that time. The fact that the introduction of agrichemicals and fertilizers has rapidly expanded production output must be appreciated but many advantages of organic farming were lost. Organic farming primarily aims at environmental preservation and sustainable agriculture. In this report, lettuce (Lactuca saliva L.), KOMATSUNA (Brassica campestris L. var. komatsuna MATSUM) and spinach (Spinacia oleracea L.) were analyzed. For each vegetable, organically and conventionally grown agricultural products were obtained. We carried out the analysis of nutrient compositions and compared and examined the organically and conventionally grown agricultural products. In samples cultivated in multiple prefectures for this study, the difference caused by various cultural conditions could not be recognized in terms of moisture, ash content, minerals, vitamins and free amino acids contents. The data did not show any nutritional superiority of organically grown agricultural product.

著者

駒場 千佳子 日笠 志津 高橋 敦子

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.33, no.2, pp.229-235, 2000-05-20 (Released:2013-04-26)

参考文献数

11

被引用文献数

1

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the taste of liver by physical/chemical measurements and sensory test of taste.Reduction in iron content was observed when the liver was soaked in water or milk. In short time boiling liver,45% of iron secretion was observed.No iron secretion was observed when the liver was broiled, but, significant iron secretion was observed when the liver was simmered.There was no significant difference in iron secretion by cooking between one-day and three-day-old liver after slaughtering.In sensory tests of broiled liver by three preparations, one-day old liver after slaughtering, there were no significant differences in overall evaluation.In broiled liver that soaked in milk, three-day old after slaughtering, significant positive result was observed in terms of tasting.In sensory test of liver simmered, preparation did not effect the taste.

著者

辻村 卓 日笠 志津 根岸 由紀子 奥崎 政美 竹内 周 成田 国寛

出版者

日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.79, no.10, pp.497-502, 2005-10-25

被引用文献数

5

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Japan used to be an agricultural country, which traditional agricultural method has been organic farming. Health of farmers, environmental preservation and fertility existed at that time. The fact that the introduction of agrichemicals and fertilizers has rapidly expanded production output must be appreciated but many advantages of organic farming were lost. Organic farming primarily aims at environmental preservation and sustainable agriculture. In this report, lettuce (Lactuca saliva L.), KOMATSUNA (Brassica campestris L. var. komatsuna MATSUM) and spinach (Spinacia oleracea L.) were analyzed. For each vegetable, organically and conventionally grown agricultural products were obtained. We carried out the analysis of nutrient compositions and compared and examined the organically and conventionally grown agricultural products. In samples cultivated in multiple prefectures for this study, the difference caused by various cultural conditions could not be recognized in terms of moisture, ash content, minerals, vitamins and free amino acids contents. The data did not show any nutritional superiority of organically grown agricultural product.

著者

辻村 卓 荒井 京子 日笠 志津

出版者

日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.74, no.12, pp.579-581, 2000-12-25

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Spinach nutrient levels seem to change considerably throughout the year. In this paper, we measured the levels of proximate composition, minerals, carotene, niacin and vitamin C in spinach in spring, summer and winter. The water content in summer was significantly high (p<0.001) compared to that in other seasons, while the levels of protein and carbohydrates were low (p<0.001). Levels of lipid and ash tended to increase in spring. Mineral contents depended on the individual specificity. Vitamin content decreased in summer. In particular, the levels of niacin and vitamin C were significantly lower in summer.

著者

駒場 千佳子 日笠 志津 高橋 敦子

出版者

日本調理科学会

雑誌

日本調理科学会誌 = Journal of cookery science of Japan (ISSN:13411535)

巻号頁・発行日

vol.33, no.2, pp.229-235, 2000-05-20

参考文献数

11

被引用文献数

1

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豚レバーの下処理の方法及び調理による鉄分量の損失及び食味への影響を、屠殺後の時間経過を含めて検討した。1)レバーを水・牛乳にさらすことによって鉄分の減少が見られた。また、茹でこぼしの水分を介した処理方法では、約45%の鉄分の溶出が見られた。2)乾式加熱の焼き物調理では加熱による鉄分の損失はほとんどみられず、湿式加熱の煮物調理では鉄分の溶出が多く見られた。3)屠殺後1日目と3日目のレバーでは、さらし方法に関わらず鉄分の流出に有意差は見られなかった。4)焼き物調理の食味の官能検査では、屠殺後1日目では総合評価の差は見られなかった。屠殺後3日目では牛乳さらしが有意に良い評価を得た。5)煮物調理の食味の官能検査では、下処理は食味に影響を与えなかった。

著者

日笠 志津 根岸 由紀子 奥崎 政美 成田 国寛 辻村 卓

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.23, no.1, pp.26-32, 2012-06-30 (Released:2012-08-01)

参考文献数

27

被引用文献数

1 1

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Consumers of organically-grown vegetables often believe that these products are healthful and taste better than conventionally-grown vegetables. However, nutrient content and organoleptic characteristics vary from farm and year to year. The objective of this study was to evaluate the influence of agricultural technique on the production of high quality vegetables each year, for 3 years. Nutrient component analysis and a sensory test (of quality, as indicated by appearance, texture and taste) of spinach and komatsuna were carried out on produce from an organic farm and a conventional farm in Mie prefecture. Cultivation practices were the responsibility of each farmer, who had been selected (from our previous studies) because they had cultivated organically-grown spinach or conventionally-grown komatsuna that had scored highly in the sensory test.  The amount of nutrients of komatsuna was no significant differences. The appearance and texture of organically-grown komatsuna were preferred but preference based on taste was different between each years. The water, manganese and total of free amino acid contents of organically-grown spinach were lower, and the sodium and oxalic acid contents were higher than those of conventionally-grown spinach. For each of the 3 years, the organically-grown spinach scored highly in almost every parameter of the sensory test. The spinach might be more susceptible to the effect of organic manure than komatsuna. The results suggest that cultivation technique is likely to contribute vegetable quality. Future study is needed to determine the influence of agricultural practices on nutrient content, taste and the eating quality of vegetables after cooking.

著者

辻村 卓 日笠 志津 荒井 京子

出版者

公益社団法人 日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.72, no.11, pp.613-617, 1998

被引用文献数

3

著者

日笠 志津 根岸 由紀子 奥崎 政美 成田 国寛 辻村 卓

出版者

日本食生活学会

雑誌

日本食生活学会誌 = Journal for the integrated study of dietary habits (ISSN:13469770)

巻号頁・発行日

vol.23, no.1, pp.26-32, 2012-06-30

被引用文献数

1

著者

辻村 卓 日笠 志津

出版者

日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.81, no.10, pp.489-496, 2007-10-25

参考文献数

20

被引用文献数

3

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3日間の低C食を摂取させた健康な女子10名を被験者として,AsAまたはDAsAの結晶1mmol(AsA176mg,DAsA174mg)を経口負荷させた場合の尿中総C量および全血中総C濃度を測定した.被験者は両C型(AsAとDAsA)の負荷試験を実施するため,約1ヶ月の期間をあけて同じ代謝試験を2回行い,次のような結果を得た.1)通常期および欠乏期の24時間尿中総C量は,AsA群,DAsA群の間に有意な差は認められなかった.C負荷後24時間尿中総C量では,AsA群のC排泄量がDAsA群を有意に上回った(p<0.05).2)C負荷後の経時的尿中C排泄量は,負荷後3〜6時間尿,6〜9時間尿および9〜12時間尿において,AsA群の総C排泄量がDAsA群を有意に上回った(p<0.05).3)C負荷後の経時的尿中C排泄量には個人差が大きいことを認めた.4)C負荷直前,C負荷後1,2,3時間全血中総C濃度を解析した結果,両群間に有意な差は認められなかったが,増加量で比較すると,C負荷1時間後でDAsA群がAsA群を有意に上回った(p<0.05).5)C負荷後0〜3時間尿中総C量と負荷後1,2時間の全血中総C増加量の間に強い正の相関が認められた(p<0.01).また,C負荷後0〜24時間尿(=負荷後尿)と負荷3時間後の全血中増加量の間にも同様に強い相関が認められた(p<0.01).

著者

辻村 卓 荒井 京子 日笠 志津

出版者

日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.75, no.3, pp.167-168, 2001-03-25