著者

江間 章子 貝沼 やす子

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.47, no.1, pp.29-36, 1996-01-15

被引用文献数

9

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We studied for rice gruel mixtures containing several different ratios of rice (3 bu kayu, 5 bu kayu, 7bu kayu, Zenkayu) with regard to their physical properties and digestibility, and we also conducted sensory tests. We compared two brands, i. e. Thai rice and Japanese "Koshihikari." The following is a summary of the results: 1) After cooking, Thai rice grains gained more weight than "Koshihikari" and had a higher degree of swelling. Rice gruel with a low ratio of rice had a bigger weight increase and a higher degree of swelling. All of the rice gruels absorbed some degree of water and swelled when left for some period of time after cooking. 2) The hardness and adhesiveness of cooked rice were higher in the rice gruel with a high ratio of rice. A remarkable difference between Thai rice and "Koshihikari" was seen in adhesiveness. In the case of "Zenkayu," Thai rice had a higher adhesiveness, and in the case of the other ratios of rice gruel, "Koshihikari" had a higher adhesiveness. 3) Changes in the degree of swelling, hardness, and adhesiveness were seen when the temperature fell to 60℃ after cooking. 4) α-Amylase produced more reducing sugar in Thai rice and gruels with a high ratio of rice. 5) In sensory tests on appearance and ease of swallowing, "5 bu kayu" showed fewer difference with Thai rice and "Koshihikari" than "Zenkayu." Concerning the smoothness and adhesiveness, when both "Zenkayu" and "5 bu kayu" showed distinct difference between Thai rice and "Koshihikari." The panellists preferred "Koshihikari" on the whole. 6) Observing the surface of the cooked rice, it was noticed that Thai rice was rough, while "Koshihikari" was smooth, which corresponds with the result of the sensory tests.

著者

奈良 由美子

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.11, pp.1027-1036, 1995-11-15

被引用文献数

3

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The purpose of this series of study is to systematize the theory of Risk Management in Family Life. And this paper aims to examine the possibility as well as problems of the present family risk management theory in the province of Risk Management. The major findings of this paper are as follows : 1) There is significant probability in adapting the risk management theory into the family life to manage enlarged and serious family risks. 2) There are two aspects to the management : an economic system and an interpersonal system. The risk management theory heretofore has been studied, with the aspect of management focussed as an economic system. 3) When the risk management theory is adapted to the whole management process of family life, both aspects should be integrated to study what issues to be taken up for what purpose. It is also necessary to consider the introduction of a risk manager responsible for a systematized risk management, management of speculative risks, and those means and resources other than financial measures for dealing with risks.

著者

浜田 明美 林 淳一

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.12, pp.1073-1081, 1989

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来聘と参向という幕府の公式行事の饗応に用いられた膳組について, 膳組の格式と客の身分・役職との関係を中心に検討し, 格式を重視した江戸幕府の饗応の形態を構成していく過程と膳組の格式を区別している要素を明らかにすることができた.<BR>1) 江戸幕府の身分と格式を重視し, 上下の関係を規定した封建制は, 料理面においては饗応の膳組の格式の細かい区別という形であらわれていた。<BR>2) 膳組の格式を区別する要素として, 膳と菜の数, それに続く膳と菜の数, 材料の差, 菓子の種類と出し方, 膳と器の種類, 膳と器の組み方の六つの要素があることを明らかにした.<BR>3) 膳組の格式は, 饗応の種類と客の身分・役職で決定される.この二つに六つの要素を対応させて客にふさわしい膳組を構成していく過程を明らかにすることができた.

著者

伊藤 有紀 佐野 睦夫 福留 奈美 大井 翔 香西 みどり

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.67, no.4, pp.209-216, 2016

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We aimed to determine the appropriate way of arranging rice in a bowl for the purpose of teaching how rice should be served. To determine the three-dimensional arrangement of rice in a bowl, we attempted to measure the height of rice in a bowl using a depth sensor defined as "Nakataka-do", which is an index of the particular arrangement of rice in a bowl, where the center is higher than the edge. In addition to this, we defined "Tobidashi-do" as the degree of roughness of the contour of the rice. The weight and shape index of 29 rice samples were measured by 21 undergraduate students and 8 cooking teachers to determine the arrangement of rice in a bowl. The results of the analyses are as follows: The "Tobidashi-do" of the students' samples were higher than those of the teachers. The range of "Nakataka-do" of 100~120 g rice samples showed a wide distribution. It was suggested that an appropriate arrangement of 100~120 g rice samples in a bowl is possible by being aware of "Nakataka-do." Cluster analysis showed three distinct sample arrangements. On the basis of these results, we demonstrated the appropriate arrangement of rice in a bowl.

著者

松本 晴美 丸山 良江

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.4, pp.p263-268, 1993-04

被引用文献数

2

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We studied on the effect of egg white with acid on decoloring the brown color and on taking off ashes called "aku" components in the soup stock of dried shiitake mushrooms. The following results were obtained. 1) The optical absorption of the soup stock became lower than those of original soup stock by adding 3-5% egg white with 0.5% vinegar. The ash content were also decreased. 2) When 3 or 5% egg white was added to the soup stock adjusted pH to 5.40, 5.20, 5.00, 4.80 and 4.60, the optical absorption of the soup stock became lower according to the decrease of the pH. On the contrary, the ash content of soup stock adjusted to pH 5.20 was low, and that of pH 4.60 was high. 3) The boiling time (2, 5, 10, 15 and 30 min) after adding 3 or 5% egg white had no effect on the optical absorption and the ash content of the soup stock.

著者

大矢 勝

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.49, no.12, pp.1327-1334, 1998-12-15 (Released:2010-03-10)

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.47, no.3, pp.287b-287b, 1996 (Released:2010-03-11)

著者

西山 一朗

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.52, no.11, pp.1083-1089, 2001-11-15 (Released:2010-03-10)

参考文献数

21

被引用文献数

3

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キウイフルーツ果実よりアクチニジンを精製し, 異なるpH条件下において豚, 鶏および牛筋原線維タンパク質に対する加水分解作用を調査した.いずれの動物種においてもアクチニジンは, pH3~4の条件では, 筋原線維タンパク質を非選択的かつ非限定的に加水分解したが, pH5.5~8では, ミオシン重鎖を選択的かつ限定的に加水分解することが示唆された.これに対して, 従来食肉軟化剤として多用されてきたパパインやプロメラインは, いずれのpHにおいても筋原線維タンパク質を非選択的・非限定的に加水分解した.この結果より, これらの酵素を食肉軟化剤として使用する場合, 食肉に対する過度の加水分解を防ぐためには, パパインやプロメラインよりもアクチニジンの方が優れている可能性が示された.

著者

杉田 洋子 田中 美智 高橋 裕子 佐藤 由紀子 山田 寛

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.52, no.5, pp.421-427, 2001-05-15

被引用文献数

3

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In our experiment we asked 201 female college/junior-college students as subjects to judge body silhouettes that consisted of all possible pairs of ten female junior-college students' photographs. We analyzed the data of the pair-wised comparisons in terms of multidimensional scaling and found that the preference of body silhouettes had two dimensions. A multiple regression analysis was also applied to examine the relationship between the somatometric measures of body silhouettes and the two dimensions of preference. As a result, it was found that female college/junior-college students had a tendency to attach importance to the side of the body when they judged silhouettes and they were likely to prefer a body silhouette having a narrow-angled thinner abdomen, and a thicker bust and hips.

著者

山本 奈美 田村 咲江 松下 純子 石村 和敬

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.3, pp.141-151, 2005-03-15

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本研究は, 誘電凍結法の効果を調べることを目的として, 緩慢冷凍庫(-20℃)および急速冷凍庫(-45℃), 同種の急速冷凍庫内に磁場(20, 30, 40Hz)を発生させた誘電冷凍庫の3種類を用いて鶏胸肉を冷凍し, 緩慢凍結試料は-20℃で, その他は-30℃で1週間又は6カ月間貯蔵した後, 解凍後および蒸し加熱後の試料について重量変化と破断強度を測定し, 光学顕微鏡, 透過電子顕微鏡, クライオ走査電子顕微鏡による組織観察および画像解析を行った.1週間貯蔵した試料においては, 冷凍方法による顕著な相違は認められなかった.しかし, 6カ月間貯蔵では, 緩慢凍結と急速凍結を行った試料の破断応力値は有意に大となったが, 誘電凍結した試料ではこれらの値の変化は小さかった.急速凍結した試料の貯蔵6カ月後における筋線維の横断面には, 筋線維内に冷凍保存中のたんぱく質の変性によって生じたと考えられる大きな空隙が生じていた.これに対して誘電凍結した試料の顕微鏡像では, 極めて小さい空隙が分散して比較的冷凍前に近い状態を示していた.筋線維横断面の形態を画像解析して真円度の尺度で比較した場合も, 誘電凍結した試料は冷凍前の試料により近い傾向を示した.これらのことから誘電凍結法は, 鶏胸肉の比較的長期の保存に効果があると考えられた.

著者

宮坂 順子

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.55, no.4, pp.273-283, 2004-04-15

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The issue of heavy debtors has become serious. This paper seeks to extract and generalize the factors for heavy debt, to examine the social background of such factors from the viewpoint of genders, and to show effective methods for resolution. The data used here consist of consultation records of married persons who visited counselors specialized in family expenses (302 males, 150 females). In this paoer, I classified the incomes and expenses that increased the debts of those who sought consultation. Then, I analyzed the multiplicity of causes, mutual relations between causes, and relations among the family members of the persons who sought consultation. As a result, I was able to extract four factors for heavy debt: income, occupation, credit and saving. I also found that these factors are due to social dangers resulting from "the type of family that assumes males as breadwinners," which is based on the division of roles by genders in Japan. In conclusion, it is necessary for married persons to pursue a double income instead of a single income, which is vulnerable to risks and that it is essential to establish a lifestyle free from eender-based differences.

著者

影山 志保 諸岡 信久

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.1, pp.41-47, 2005-01-15

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In this study, the effect of environmental organic pollutants (detergents) on bacterial growth was investigated. Five different strains which may become routes of infection (i.e. food poisoning) were used: Staphylococcus aureus, Bacillus cereus, Enterobacter cloacae, Salmonella choleraesuis and Escherichia coli. The compounds tested in this study were sodium lauryl sulfate (SLS), deoxycholic acid sodium salt monohydrate (DESO), sodium undecanesulfate (SUDS), p-n-nonylbenzenesulfonic acid sodium salt (SNBS), 17β-estradiol, 4-nonlyphenol and bisphenol A. In the case of S. aureus, no significant differences in growth rates could be observed with and without the compounds at 1 mg/l concentration in the growth medium, although the growth rate for 4-nonylphenol were higher than that of the control. All other strains exhibited higher growth rates than the controls for all the compounds tested. On the other hand, B. cereus only showed a longer lag phase in case of 4-nonylphenol addition.

著者

岸田 典子 佐久間 章子 上村 芳枝 竹田 範子 寺岡 千恵子 森脇 弘子

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.56, no.3, pp.187-196, 2005-03-15

被引用文献数

2

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The responses to a questionnaire survey on the patterns of eating activity of 1,160 female university students were used to conduct of cluster analysis on 8 parameters, including the frequency of buying from convenience stores, eating out, and purchasing prepared meals and box lunches. The relationships among the eating activity patterns obtained, daily living habits and health condition were then analyzed. The eating activity patterns were classified into four clusters : cluster 1, mainly utilizing convenience stores; cluster 2, eating in; cluster 3, eating out; and cluster 4, mainly utilizing stores other than convenience ones. The ratios of cluster 2 on daily living habits such as the regular life pattern and on health habits such as eating breakfast nearly every day were significantly higher than the ratios of cluster 3 : contrarily, the ratios of cluster 3 with regard to self-assessed subjective symptoms such as loss of vitality and increased drowsiness were higher than those in cluster 2. Significant differences were also observed in the health habit scores (clusters 2>4>1>3) and in the score for subjective symptoms (clusters 2<4<1<3). The relationship between daily living habits and health condition showed cluster 2 to be the best, followed by cluster 4, cluster 1, and cluster 3 as the worst.

著者

川野 亜紀 細田 千晴 高橋 智子 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.57, no.1, pp.13-20, 2006-01-15

被引用文献数

5

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Mixed gel-sol samples were prepared by mixing yam gel with grated yam sol. The sol samples were prepared to five different levels of hardness : those resembling salad oil, yogurt, mayonnaise, grated yamatoimo, and mashed potato. The lowest hardness of the mixed gel-sol samples was achieved from the sol samples with a hardness similar to that of yogurt or mashed potato. The higher the concentration of the sol used in the sample, the higher were the values for the "adhesive energy" and "cohesiveness." The results of a sensory evaluation of the mixed gel-sol samples revealed that the higher the concentration of the sol used in the mixed sample, the more likely it was to be evaluated as "sticky" and "cohesive." The samples made from the sols similar in hardness to mayonnaise or grated yamatoimo were evaluated as the easiest to swallow. The samples made from the sols similar in hardness to yogurt or mayonnaise were rated having less "residual feeling in the mouth." The sensory evaluation comparing gel sample alone with mixed gel-sol samples revealed that those samples in which the gel was covered with the sol were more likely to be evaluated as "soft" and having less "residual feeling in the mouth" than sample of the gel alone.

著者

佐々野 好継

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.57, no.11, pp.753-759, 2006-11-15

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The object of this study is to clarify the construction and historical trends of living space, concentrating on Naisho or inner space found in Goto City, Nagasaki Prefecture, Japan. The investigation was made principally by field study of 158 homes in 7 districts in Goto City. Analysis was made of the floor plan and age of respective homes as well as the names given to rooms by the occupants. How the rooms were used daily as well as on special occasions was also analyzed. Attension was paid particularly to the peculiarities of Goto City with regard to the meaning of the names given to Naisho by the occupants, the relationship to other rooms, and what was found in Naisho. Results: 1. Of the four-room types, which included Naisho, the oldest home was built in 1925 and the latest in 1968, both located in Sakiyama. 2. Naisho in the homes built between 1924 and 1968 were arranged inside Adanoma or outer room. Naisho was arranged as a corridor or passage to Nando or storage space. In other words, Naisho was separated from Zasiki or normal room. It is to be noted that there were the dining and living rooms adjacent to Naisho. 3. It became clear that the homes with Naisho are a feature peculiar to Goto City as they are found in all the seven districts under study. 4. Nai of Naisho means inner or inside as against Ada or Adanoma meaning outer or outside. Naisho also means entrance to the inner space. 5. Prior to 1924 Naisho in Goto City was used as cooking space, and after 1924 it began to be used as dining and living space as well.

著者

貝沼 やす子

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.57, no.12, pp.785-792, 2006-12-15

被引用文献数

2

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1)凍結中の温度履歴では,-20℃より-40℃,塊よりはシート状,200gよりは100gの方が,短時間で最大氷結晶生成帯を通過した.特に,-40℃・シート状・100gが早く,-20℃・塊・200gが最も通過時間が長かった.2)テクスチャー測定ではほとんどの冷凍保存粥が炊きたてと比較して,かたく,付着性が大きくなり,冷凍保存により粥の性状が変化することが確認できた.団塊法では,-20℃より-40℃,塊よりはシート状,200gよりは100gの方がやわらかく,付着性が小さかった.飯粒法でも同様の傾向がみられたが,シート状・100g,塊・100gは-20℃より-40℃の方がかたく,最大氷結晶生成帯通過時間の短い-40℃の方が粥飯粒の崩壊が少ないためと考えた.3)画像解析結果では-20℃保存の粥に面積の小さな粥飯粒が多く存在していることが示され,これらの飯粒の存在が粥飯のテクスチャーに影響を与えたものと推察された.4)官能評価では,ほとんどの冷凍保存粥は,炊きたての粥と比較して,粒の形が残っておらず,粒々感,さらさら感がないと評価されたが,-40℃・100gは塊,シート状いずれも炊きたてに近い粥であると評価された.一方,-20℃,塊,200gの保存条件では炊きたてより粥の性状が劣ると評価された.以上,1)〜4)の結果から,保存形態を問わずに推奨できるのは100gの粥を-40℃に保存する方法であった.

著者

片山 眞之 片山(須川) 洋子

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.58, no.2, pp.75-80, 2007-02-15

被引用文献数

1

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市販乾燥ヒジキ(Sareassum fusiforme(Harvey)Setchell)に含まれるヒ素は,調理前処理として乾燥ヒジキを水に浸し一定時間水戻しすると溶出されてくる.浸漬水の液温を0℃,15℃,30℃,45℃,60℃,75℃,90℃とし,各々浸漬時間を20分,40分,60分,180分,360分に設定して溶出ヒ素量を定量した.同時に,膨潤ヒジキ画分のヒ素含量も定量した.ヒ素の定量は熱中性子放射化分析によった.乾燥ヒジキを75〜90℃の浸漬水で水戻しすると,20分以内に総ヒ素量の約70%が溶出されて膨潤ヒジキ中には約30%が保持されている.この内ヒジキ固形物に結合されているのは約10%である.45℃で水戻しを行うと20分以内に総ヒ素量の約60%が溶出され,約40%が膨潤ヒジキ画分に残存するが,この時ヒジキ固形物中に結合するビ素は総ヒ素量の20%以下である.なお,ヒ素溶出の機構が単一ではないことが推察された.

著者

加藤 佳子

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.58, no.8, pp.453-461, 2007-08-15

被引用文献数

3

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This study investigated the relationship among the drive for thinness, stress, and attitude toward sweets. It was clear that the drive afor thinness is related to stress, and it has been reported that sweets induce a comfortable feeling. Although a previous study had recognized the drive for thinness as explaning a positive attitude towards sweets, the drive for thinnes did not seem to directly explain this positive attitude. Rather, the stress induced by the drive for thinness did seem to explain the positive attitude towards sweets. A questionnaire survey was conducted on 258 university students (74 males and 184 females). The results indicated that the drive for thinness only explained a positive attitude towards sweets with the female subjects. A second questionnaire survey was then conducted on the 184 female university students. The results demonstrated that the drive for thinness itself did not lead to a positive attitude towards sweets, but that the combination of stress and the drive for thinness did lead to this positive attitude towards sweets.

著者

萬羽 郁子 五十嵐 由利子

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.59, no.8, pp.595-606, 2008-08-15

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The oil mist or kitchen exhaust diffuses into various parts of a house as well as the kitchen itself, the mist is responsible for the formation of oil stains on the surface of respective rooms, i.e., the surface of the ceiling and walls. With an open type kitchen, a range of the oil mist diffusion tends to expand, and the authors believe that the condition of the living-cum-dining room might be deteriorated as a result. Twelve residences in Niigata City were chosen to clarify the extent of the oil stain accumulation. In the first place, four to five Teflon sample plates (20×40 mm) were installed at four corners of the ceiling of the kitchen and living-cum-dining room. Three months after the installation, a process of removing the plates that had been installed in the corners of the ceiling started: the plates were removed one at a time in an interval of one month in order to measure the color difference (△E^*ab reading) by chroma meter. Furthermore, in some of the houses chosen, the sample plates were installed in the other rooms as well. It was confirmed that △E^*ab reading in all residences had increased in accordance with the passage of time. It was noted that the oil stain had a high tendency to accumulate at points where the ventilation stayed, and that the sagarikabe wall was effective for preventing the diffusion of the oil mist. It is also to be noted that the kitchen layout as well as the cooking performance at respective homes had much to do with the accumulation as well as the condition of the oil stains.

著者

大下 市子

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.56, no.11, pp.807-810, 2005-11-15 (Released:2010-03-10)

参考文献数

12

被引用文献数

1 5

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蒸し菓子の市販の山口ういろう(生, 真空製品)と名古屋ういろう(真空製品)について咀嚼試験, 官能検査を行い, 山口ういろうのテクスチャー特性を検討した.1) 山口ういろうの真空製品は生製品に比べ, 硬さは約1.1倍, 付着性は約3倍であった.2) 山口と名古屋の真空製品の硬さは, 山口は4379と, 名古屋の3389に比べ約1.3倍高い値を示した.付着性は, 山口は183ergと, 名古屋の583ergに比べ約1/3であった.凝集性は山口0.65, 名古屋0.53と山口が約1.2倍高い値を示した.3) 特性分析では, 硬さ, 弾力性, べたつきで有意に差が認められ, 山口は名古屋に比べ硬く, 弾力性があり, べたつきが小さかった.4) 嗜好分析では, 弾力, 歯切れ, べたつき, 甘さ, 総合評価で有意に差が認められ, 山口は名古屋に比べ, 歯切れ, べたつき, 弾力, 甘さ, また総合評価において好まれた.