著者

池田 昌代 加藤 みゆき 長野 宏子 阿久澤 さゆり 大森 正司

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.54, no.4, pp.263-269, 2003-04-15

参考文献数

23

被引用文献数

4

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ミャンマーの発酵米麺モヒンガーの成分上の特徴及び,製造工程における微生物相を検討し次のような結果を得た。(1)発酵米麺製造工程には,Bacillus属,Lactobacillus属, Streptococcus属, yeast,moldsが普遍的の存在していた。(2)発酵米麺の一般成分は原料米と比較し,水分,タンパク質,脂肪,灰分,全てにおいて低い値であった。また有機酸は,原料米で見られたクエン酸,フマル酸,シュウ酸が減少し,新たに乳酸が生成されていた。(3)発酵米麺の遊離アミノ酸は,原料米と比較して増加していた。また,発酵米麺からタンパク質を抽出し,電気泳動でタンパク質泳動パターンを観察したところ、原料米の時に見られた20kDa以上のタンパク質が消失していた。さらに14.3kDa付近のバンドが薄くなり,6.5kDa以下の低分子のバンドが増加していた。このことから発酵による米タンパク質の低分子かが明らかになった。

著者

三浦 要一 増井 正哉

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.56, no.5, pp.317-328, 2005-05-15

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Using the Ochiai District of Higashiiyayama Village in Tokushima Prefecture, this paper discusses how the plans of farmhouses and the living styles of the inhabitants have changed in mountain districts. Ochiai is situated in a remote mountainous area. The steep slopes of the mountainsides were cleared and farmhouses were built in a way that complements the unique landscape of the surrounding farmlands. We found quite a few farmhouses whose history could be traced back to the Edo period. Plans of those houses could be classified into two categories. It was found that, while the houses still maintained many traditional aspects or characteristics, most had been remodelled considerably by adding lavatories, baths and other modern facilities as well as constructing entrance and remodelling rooms. The authors also studied the temporal attributes and the effect of social demands as the reasons that the residents decided on additions and alterations of their farmhouses, most of remodelling took place between 1975 and 1985 when the occupants were reported to change their vocation.

著者

阿部 幸子 渡辺 洋江 片山 倫子

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.46, no.3, pp.265-269, 1995-03-15

参考文献数

3

被引用文献数

5

著者

佐藤 悦子 梅澤 絹子 小林 茂雄

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.49, no.1, pp.59-68, 1998-01-15

参考文献数

8

被引用文献数

2

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The purposes of this study are to investigate how the hemline widths of jeans affect the body movements of healthy persons when putting on and taking off jeans, and how they are related to wearing comfortability. In the experiment, four types of jeans with different hemline widths were used. The types were classified as middle-slim (S1), middle-straight (S2), roomy-straight (S3), and soft-middle-straight (S4). Subjects were 30 healthy female university students. They were classified into three groups by body size: large, medium and small. After videotaping the subjects putting on and taking off each type of jeans, each subject was required to answer a sensory evaluation sheet consisting of 21 items using the SD method. They were also asked which leg they mainly used in their daily activities. The results were as follows: 1) With regard to required time for putting on and taking off each type of jeans, significant differences were found among the types of hemline width. For putting on jeans, the longer the time required, the narrower the hemline width was. This was shown as follows: S1, S2&gtS3, S4. Particularly, the large body size group, showed remarkable differences. For taking off jeans, S1 showed significantly longer time, while the large body size group showed significantly longer time than other groups. 2) Concerning the sense of comfort in wearing, S2 and S3 types showed significant differences. Particularly, the small body size group gave the highest points to S2; the items, such as, "suberigayoi," "hadazawarinoyoi," and so on. 3) Regarding which leg is used to step into and out of jeans, it was confirmed that the different types of hemline widths did not affect which leg was used for the movement.

著者

奥田 和子 上田 隆蔵

出版者

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.12, pp.p1007-1020, 1993-12

被引用文献数

5

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白ワインはやわらかい肉や白身の魚肉に用いられ,赤ワインは硬い肉をやわらかくするために浸漬(マリネ)してその後加熱するために用いられる.しかし,両ワインの使いわけや調理特性についてはまだ科学的に解明されていない部分が多い.本研究では,両ワインの使いわけ理由を明らかにした.水,白ワインおよび赤ワインを用いて牛腿肉を浸漬および煮沸した場合の肉の重量,最大圧縮応力ならびに処理液のtotal phenol contentおよびsediment量を測定した.処理後の肉の重量は,赤ワイン,白ワイン,水の順で低くなり,逆に最大圧縮応力は高くなった.浸漬後煮沸した肉の最大圧縮応力は,浸漬なしで煮沸した後の肉のそれよりも相当低かった.赤ワインの組成に近似させたモデル実験の結果から,白ワインと赤ワイン処理における最大圧縮応力の差は,主に赤ワイン中のpolypheno1(おそらくtannin)によってもたらされていることを示した.柿しぶ液(tannin acidとして0.003%)含有白ワイン処理における最大圧縮応力は,赤ワイン処理と近似し,肉および処理液の着色や渋味も観察されなかった.

著者

高橋 智子 齋藤 あゆみ 川野 亜紀 朝賀 一美 和田 佳子 大越 ひろ

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.53, no.4, pp.347-354, 2002-04-15

被引用文献数

9

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The necessity of tenderizing meat for the elderly and complete denture wearers was apparent after evaluating the influence of the hardness of the meat samples on the ease of feeding persons with different chewing capability. Meat samples were tenderized by soaking in a sodium hydrogen carbonate solution and then heat treated by vacuum cooking. The hardness of the meat samples decreased with increasing concentration of sodium hydrogen carbonate in the soaking solution. A sensory test showed that the ease of feeding of persons increased with decreasing hardness of the meat samples, while hydration of the meat protein was increased. The apparent hardness of the meat samples increased with decreasing compression speed, so that the chewing rhythm of complete denture wearers and of the elderly was slower than that of dentate subjects. The results indicate that meat was not sufficiently masticatable as a food for the elderly and the complete denture wearer as compared with the dentate subjects since the compression speed depended on the apparent hardness of the meat samples in this study. The overall results reveal that tenderizing meat by sodium hydrogen carbonate soaking made it easier to feed the elderly and the complete denture wearers.

著者

高村 仁知 近藤 聡子 岡野 悦子 荻野 麻理 松澤 一幸 山中 信介 的場 輝佳

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.50, no.4, pp.377-387, 1999-04-15

被引用文献数

6

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The mineral contents of commercially prepared box lunches (bentou) and daily dishes (souzai) were surveyed and compared with those of home-prepared meals in order to evaluate the nutritional values of commercially prepared meals. More than 50 commercially prepared box lunches (including sushi and university cafeteria meals) and 40 daily dishes were collected from the Kinki area. Calcium, phosphorus, iron, sodium, potassium, magnesium, zinc, and copper were each determined by the inductively coupled plasma (ICP) method. The commercially prepared box lunches contained lower amounts of minerals, except for sodium, than home-prepared meals. This result suggests that daily eating of commercially prepared box lunches cannot satisfy the required intake of calcium, iron, potassium, manganese, and zinc. In addition, the commercially prepared box lunches and daily dishes contained more sodium than the home-prepared equivalents. Attention therefore is needed to avoid calcium deficiency and sodium excess with commercially prepared box lunches and daily dishes.

著者

石川 伸一

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.70, no.10, pp.692-695, 2019 (Released:2019-11-02)

著者

山口 庸子 土屋 みさと 津田 淑江

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.58, no.7, pp.397-406, 2007 (Released:2010-07-29)

参考文献数

19

被引用文献数

1

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In recent years, sales of electric dishwashers for household use (called dishwashers) have increased rapidly due to the increasing number of women in the workplace and also to the appeal of these devices in reducing housework. For these reasons, dishwashers have become popular within a short period of time. This study examined the environmental load of dishwashing using one old and one new dishwasher compared with washing by hand, under conditions of constant cleaning efficiency, and examined ways to reduce the environmental load of dishwashing. Cleaning efficiency was evaluated after washing using the BLT-DW method and the ATP method. In addition, the average amounts of power and water consumed for one dishwashing were also measured. As a result, it became clear that the amounts of CO2 emissions during use greatly exceeded the amounts of CO2 emissions during manufacturing for both dishwashers, regardless of the age of the dishwasher or the dishwashing program selected. In addition, the CO2 emissions attributable to power consumption comprised the highest group of such emissions compared with emissions corresponding to the use of detergent and water. A method that included presoaking for 20 min was shown to reduce CO2 emissions significantly by reducing the amount of detergent used, although the total amount of water used increased. Therefore, we confirmed that presoaking was an effective method for reducing the environmental load when using dishwashers. The CO2 emissions through dishwashing by hand in cold water were shown to be approximately 25% of those generated using a dishwasher. However, it became clear that the CO2 emissions for dishwashing by hand exceeded those of a dishwasher if the water was gas-heated by 5°C or more. Therefore, it was confirmed that dishwashing using a dishwasher represented a more environmentally-friendly method in the winter, when water is cold.

著者

山村 明子 田中 淑江

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.9, pp.524-538, 2023 (Released:2023-10-06)

参考文献数

73

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主婦が社会化され始めていた1960年代を中心に, 主婦に提案されていた家庭着を検討することで, 変わりゆく生活の中で求められていた主婦の在り方を論じる. 主な一次史料として, 朝日新聞および読売新聞に掲載された家庭洋裁の指南記事を使用する. さらに, 家庭婦人の装いと生活の関連や他者からの視線等を同時期の婦人雑誌『主婦と生活』から調査する. 提案された家庭着からは家事労働に従事する姿, くつろぐ姿, そして他者に対して体面を保つ姿が見いだされた. 主婦の家庭着とは, 家庭を明るく, 楽しいものに, または穏やかなくつろぎを演出する役割も担っていた. それは主婦本人のみならず, 家族をも気持ちよく過ごさせるためのデザインであった. 同時期のマイホーム主義の風潮ともあいまって, 主婦は家庭という空間で家族のためだけの親密な存在であることを家庭着によって演出し, 生活の彩り, 家族の団らんを創出した.

著者

好田 由佳

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.60, no.8, pp.705-714, 2009 (Released:2012-03-28)

参考文献数

57

被引用文献数

1

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The purpose of this study is to explore the role of a woman's magazine in the late Victorian era through fashion articles. The material I have used for conducting this research is The Girl's Own Paper from the 1880s. An important point to emphasize is the fact that The Girl's Own Paper expressed the new spirit of the late Victorian era through its fashion articles. First, The Girl's Own Paper targeted a wide audience. For this reason, the middle class and lower-middle class were given an opportunity to enjoy new fashion. Second, the fashion articles spread the popularity of Victorian fashion among women from England to the British colonies. Third, from the articles about paper patterns, the influence of American clothing' life became clear. In conclusion, we can say with fair certainty that The Girl's Own Paper is a woman's magazine which occupied an important position in theVictorian era.

著者

長尾 慶子 加藤 由美子 畑江 敬子 島田 淳子

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.39, no.7, pp.677-682, 1988-07-05 (Released:2010-03-10)

参考文献数

6

被引用文献数

1

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コロッケの破裂の機購および破裂を防ぐ揚げ条件を設定することを目的とし, 乾燥マッシュポテトを用いて加水量を変えたコロッケを調製, 実験し以下の結果を得た.1) コロッケの破裂は水分量および揚げ温度, 依存し, 水分が少ないほど, また揚げ温度が高いほど破裂しなかった.2) 油温200℃で揚げたときの, コロッケ破裂時の表層部 (1 mm 内側) 温度, 2 mm, 5 mm 内側および中心部温度は 118, 70, 40 および 22 ℃ であり中心部はほとんど変化がなかった.3) 破裂はコロッケの外皮付近で起きており, いずれの試料も表層部温度は100℃ 以上で破裂した.4) コロッケ外皮の破断強度は, 高水分試料のほうが小さく, また油温が高いほうが大となる傾向にあった.5) 破裂しやすい高水分試料の表層部を, 破裂の起きにくい低水分試料でおきかえると破裂は防止できた.6) 破裂は表層部の蒸気圧と皮の強度が関与している.

著者

工藤 雅人

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.72, no.3, pp.172-179, 2021 (Released:2021-03-31)

参考文献数

48

著者

方 暁 小野 廣紀 久保田 朱里 井上 吉教 浦部 貴美子 灘本 知憲

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.61, no.12, pp.775-781, 2010-12-15 (Released:2013-07-16)

参考文献数

14

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The deodorizing activity against methanethiol (CH3SH) of compounds from Houttuynia cordata Thunb, “dokudami" in Japanese, were identified. The main deodorizing compound was isolated from the methanol extract of the dried aerial parts of H. cordata as caffeic acid. This is the first report to identify caffeic acid as the deodorant against CH3SH in H. cordata, although caffeic acid is an established compound. The reaction products of caffeic acid and CH3SNa were chromatographed, and three peaks were separated as the conjugates. Their structures were determined by MS and NMR methods to be those of 2-methylthiocaffeic acid, 5-methylthiocaffeic acid and 2, 5-dimethylthiocaffeic acid.

著者

石井 照子

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.50, no.8, pp.871-875, 1999-08-15 (Released:2010-03-10)

参考文献数

7

著者

岡村 浩 角田 由美子

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.40, no.11, pp.1017-1023, 1989-11-05 (Released:2010-03-10)

参考文献数

21

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The improvement of water resistance of natural leather is a worldwide subject of investigation in leather industries.The present study was carried out to examine the effects of tanning and retanning agents on the water vapour and liquid water absorbability of collagen fibers as a fundamental study. By a recovery process with a less degree of alkali treatment, collagen fibers were obtained from the shoulder part of salted steer hide (58 lbs.). When the collagen fibers were treated with vegetable tannin or basic chromium sulfate, their absorbability of collagen fibers for the vapour and liquid water decreased as the degree of tanning increased. Such decreases were greater in case of chrome tanning at high pH values. Retanning with syntans and vegetable tannin showed a tendency to increase the vapour and liquid water absorbability of chrome collagen fibers. On the other hand, retanning of chrome collagen fibers with resin type syntans, acrylic resin (emulsion type) and inorganic tanning agent was recognized to cause a reverse effect.

著者

古館 明洋 目黒 孝司

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.52, no.1, pp.71-74, 2001-01-15 (Released:2010-03-10)

参考文献数

8

被引用文献数

3

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(1) 市販ジャガイモの遊離アミノ酸含量は, 男爵イモでメークインよりも有意に多く, 品種間差が認められた.(2) 男爵イモとメークインの遊離アミノ酸含量は収穫期が遅くなるほど増加し, 増加分の約半分はアスパラギンであった.(3) 男爵イモの遊離アミノ酸含量は窒素施肥量を増肥するにつれ増加し, 特に, アスパラギン, グルタミンの増加が大きかった.(4) 煮汁への遊離アミノ酸の溶出率は男爵イモ及びメークインとも約60%程度であった.グルタミン酸の溶出量は男爵イモでメークインより多く, 塊茎中の含量の違いを反映していた.(5) 一般的な調理の場合, ジャガイモの煮汁中のグルタミン酸は呈味の閾値を越えるものと考えられた.

著者

成田 亮子 島村 綾 峯木 眞知子

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.68, no.8, pp.413-420, 2017 (Released:2017-09-06)

参考文献数

22

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The Ryukyu confection “Chinsuko” is made from lard, sugar, and flour. However, its recipe is not well known. We replaced lard with 7 kinds of fats and oils (butter, canola oil, rice oil, sesame oil, olive oil, avocado oil, coconut oil), and investigated the quality of each sample. The specific volume of the baked sample with butter was the highest among all of the samples, and there was no significant difference among the other samples. The spread value of the lard sample was the lowest, while the sample with coconut oil had the highest value (p<0.05). The moisture content of each sample was between 2.6% and 3.6%. We considered “Chinsuko” to be suitable for long-term preservation. The breaking stress of samples with butter, coconut oil, and avocado oil was higher than the lard sample (p<0.05). The results showed that lard affected the original taste and unique texture of “Chinsuko”. The function of sesame oil and canola oil were similar to lard, and those products were preferred.

著者

神田 知子 安藤 真美 高橋 徹 丸山 智美 五島 淑子

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.59, no.12, pp.1005-1009, 2008 (Released:2010-07-29)

参考文献数

22

被引用文献数

3

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We analyzed the levels of free amino acids and related substances, and nucleic acid-related compounds in a niboshi extract soup stock and niboshi-flavored mixed seasoning soup stock by using an amino acid analyzer. Niboshi (30 g) was soaked in 1 l of water for periods of 0, 30, and 180 min. Each solution was boiled for 5 min and used to prepare the niboshi extract soup stocks. These soup stocks contained serine, 3-phospho-1-serine, taurine, threonine, aspartic acid, asparagine, glutamic acid, glutamine, glycine, alanine, valine, cysteine, methionine, cystathionine, isoleucine, leucine, tyrosine, tryptophan, phenylalanine, ornithine, lysine, histidine, arginine, hydroxyproline, proline, urea, NH3, and nucleic acidrelated compounds of ATP, ADP, AMP, IMP and HxR. The mole fraction of glutamic acid in the total amino acids and their related substances in the mixed seasoning soup stock was 95%. The only nucleic acid-related compound detected in the mixed seasoning soup stock was IMP. The glutamic acid content was over 11.8-fold higher in the mixed seasoning soup stock than in the niboshi extract soup stocks. The IMP content was over 2.9-fold higher in the niboshi extract soup stocks than in the mixed seasoning soup stock.

著者

高柳 茂代 黒川 理加 河村 フジ子

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.43, no.6, pp.519-523, 1992-06-15 (Released:2010-03-10)

参考文献数

13

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ゼラチンゾルにパイナップル汁を添加したゾルおよびゲルの特性について検討した結果を要約すると次の通りである.(1) パイナップルの頭部は, 中央部, 尾部に比べて, プロテアーゼ活性が強い.(2) 10%ゼラチンゾルにパイナップル汁を全ゾル量の25%添加した場合でも, 添加直後よりゾルの粘度が低下する.5%以上添加では, ゲル形成能は全く消失する.(3) ゼラチンゾルに, あらかじめ放置したパイナップル汁を添加すると, ゾルの粘度低下が抑制された.(4) ゼラチンゾルのpHを5.0または8.0にしてパイナップル汁を添加すると, ゾルの粘度およびゲルの破断応力は最低となるが, ゼラチンゾルのpHを3.0または9.0にすると, 十分なゲル形成能を維持し得た.