著者

田村 朝子 加藤 みゆき 大森 正司 難波 敦子 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.45, no.12, pp.1095-1101, 1994-12-15 (Released:2010-03-10)

参考文献数

13

被引用文献数

2

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後発酵茶の一種である阿波番茶, 碁石茶, 石鎚黒茶それぞれの, 各製造工程から微生物を分離し, 同定を行った.(1) 阿波番茶, 碁石茶, 石鎚黒茶から嫌気性菌, 好気性菌, カビがそれぞれ分離され, その形状, 諸性質より Lactobacillus, Streptococcus, Bacillus, Pseudomonasなどの存在が明らかとなった.(2) 阿波番茶, 碁石茶からの分離菌株 Pseudomonas aeruginosa および P.cePaciaを用いて至適温度, 至適pH, 耐熱性試験を行った.その結果至適温度はそれぞれ40℃, 37℃, 至適pHは5.5, 5.0~7.0, 耐熱性は70℃および80℃までそれぞれ増殖が可能であった.

著者

難波 敦子 Moe Moe NYEIN Sanda Ye WIN 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.6, pp.639-646, 1999-06-15 (Released:2010-03-10)

参考文献数

16

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A continuation of the study on post-heated fermented teas that are distributed in south-west of Yunnan, China and in the northern part of Southeast Asia is reported. These teas seem related to Awa-bancha and Goishi-cha, fermented teas produced in Shikoku, Japan. In Shan State of Myanmar, Lepet-so that is a kind of edible pickled tea fermented by bacteria under anaerobic conditions, and its dried forms, which are used for drinking (Lepet-chin-chauk), are widely produced on a large scale. The pickled teas are produced on a small scale, one beeing fermented by fungi and bacteria in a small vinyl bag or in a bamboo tube and using matured tea leaves. The hard matured tea leaves are softened by the action of the fungi. The pickled tea fermented by fungi and bacteria may be similar to Japanese Goishi-cha that is similarly fermented. Some non-fermented edible teas in Myanmar are also discussed.

著者

加藤 みゆき 田村 朝子 水落 由美子 大森 正司 難波 敦子 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.44, no.7, pp.561-565, 1993-07-15 (Released:2010-03-10)

参考文献数

12

被引用文献数

4

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後発酵茶の一種である阿波番茶についてその製造工程中の成分の変化について検討した.浸出液の色については, 製造工程が進むにつれて380nmの比色値は高くなりポリフェノール含量も増加の傾向を示した.しかしカテキン含量は製造工程が進むに従って減少していた.呈味成分であるアミノ酸は, 阿波番茶では減少していた.有機酸としては修酸, クエン酸, 乳酸, 酢酸等が認められた.カフェイン含量についてはあまり変化は認められなかった.

著者

難波 敦子 成 暁 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.49, no.2, pp.187-191, 1998-02-15 (Released:2010-03-10)

参考文献数

5

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An investigation of post-heated and fermented teas (pickled teas) in Yunnan, China revealed that Liang-pan tea (a salad tea) which is considered to be made by Jinuo-zu in South Yunnan, is widely made by Thai-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan. Liang-pan tea is prepared from fresh raw tea leaves, dried tea or Lephet-so, which is one of the post-heated and fermented teas of Myanmar, with salt, various spices, vegetables and oils being added. Liang-pan tea is just like a salad tea, and it is presumed that this tea originated as an edible food material, before emphasis was placed on drinking.

著者

難波 敦子 宮川 金二郎 大森 正司 加藤 みゆき 田村 朝子 斎藤 ひろみ

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.49, no.8, pp.907-915, 1998-08-15 (Released:2010-03-10)

参考文献数

25

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This report continues our study of post-heated and fermented tea which are produced in the northern area of South-East Asia and Japan. A search of Chinese literature for Suancha (a sour, non-salted pickled tea) reported it to be produced by hill tribes in the south-west of Yunnan province in China by a two-step fermentation process (under aerobic and anaerobic conditions) like Goishi-cha in Japan. Our study, however, clarifies that the present Suanchas are produced by a one-step fermentation process under anaerobic conditions like Lepet-so in Myanmar, Miang in Thailand and Laos, and Awa-bancha in Japan. Suancha is now produced by the Bulangzu living near Mt. Bulang in Xysanbanna and by the Daizu in Dehong province of Yunnan. Edible pickled teas, including Liangpan-tea and Yancha that is the other kinds of pickled tea in Yunnan are also discussed.

著者

難波 敦子 成 暁 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.49, no.2, pp.193-197, 1998-02-15 (Released:2010-03-10)

参考文献数

7

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A search for the correlation between Japanese and Chinese food cultures identified the production of natto, a non-salted and fermented soybean product, in China. Natto is prepared by Jingpo-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan in China. Boiled soybean covered with bamboo grass, straw or loquat leaves is left to ferment in a bamboo basket. After fermentation, it is eaten with pepper, or salt and pepper is added to produce a seasoning like Japanese miso. Salted natto is also dried for storage as drynatto, and some natto is used to prepare Shui-douchi a kind of supplementary food. Our search indicates that the nattoline from Nepal via Bhutan and Myanmar that has been presented by Sasaki can be extended to Yunnan in China.

著者

加藤 みゆき 田村 朝子 斎藤 ひろみ 大森 正司 難波 敦子 宮川 金二郎

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.46, no.6, pp.525-530, 1995-06-15 (Released:2010-03-12)

参考文献数

12

被引用文献数

2

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後発酵茶の一つである石鎚黒茶について, その製造工程中の成分変化について検討した.ポリフェノール含量は, 他の後発酵茶と同様に製造過程で減少していた.カテキン含量については, 製造工程中で減少し, 特にエステル型カテキンの減少が大きかった.有機酸含量としては, 桶づけ後の茶葉に乳酸が顕著に生成した.

著者

難波 敦子 成 暁 宮川 金二郎

出版者

日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.49, no.2, pp.193-197, 1998-02-01

参考文献数

6

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A search for the correlation between Japanese and Chinese food cultures identified the production of natto, a non-salted and fermented soybean product, in China. Natto is prepared by Jingpo-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan in China. Boiled soybean covered with bamboo grass, straw or loquat leaves is left to ferment in a bamboo basket. After fermentation, it is eaten with pepper, or salt and pepper is added to produce a seasoning like Japanese miso. Salted natto is also dried for storage as drynatto, and some natto is used to prepare Shui-douchi a kind of supplementary food. Our search indicates that the nattoline from Nepal via Bhutan and Myanmar that has been presented by Sasaki can be extended to Yunnan in China.

著者

加藤 みゆき 田村 朝子 水落 由美子 大森 正司 難波 敦子 宮川 金二郎

出版者

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.44, no.7, pp.561-565, 1993-07-15

被引用文献数

5

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Awa-bancha, a kind of post-heating fermented tea, is produced locally at remote and secluded place in the mountains of Tokushima prefecture in Japan. The present study was undertaken to investigate the changes of the components in Awa-bancha during the manufacturing process. Optical density of the tea infusion at 380 nm increased, but amounts of catechins and amino acids in the infusion decreased with the proceeding of the process. The presence of organic acid such as oxalic and citric acids were found before the fermentation. In addition to the above acids, lactic and acetic acids were identified after the fermentation, which were thought to be products of microbiological fermentation. Content of caffeine did not change during the process.