著者

朴 美愛 成瀬 信子

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.50, no.6, pp.595-602, 1999-06-15

被引用文献数

1

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In order to construct a way of thinking for the design of check patterns and color combinations, we reported visual evaluations for three color systems (blue, red and yellow) of checks with two-color schemes combining deep and pale same-color systems, on a total of 12 samples. In addition, two-color combinations and three-color schemes combining pale, neutral and deep same-color (blue, red and yellow) systems, were made regularly, and their visual evaluations were compared and investigated. 1) As a result of a t-test for sensory evaluation which paired two- and three-color combination samples, the three-color combination samples were quiet in the blue system, while the two-color combination samples were quiet in the red and yellow systems. And the frequency distribution of items with significant differences was shown in the t-test for sensory evaluation values and the frequency distribution was different in each color system. 2) As a result of analyzing the variances, the two-color combination variances were quite large for the color systems, but the three-color combination variances were small. It is considered that the three-color combinations were affected by color and design. 3) As a result of analyzing the principal components of the two-color combinations and three-color combinations in the blue system, the cumulative proportion of three-color combinations was higher than that of the two-color combinations. The third component of the two-color combinations concerned color, the second and third components of the three-color combinations concerned design. The three-color combination was affected by color and design.

著者

松尾 眞砂子

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.1, pp.41-47, 2007-01-15

被引用文献数

2

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Okara-tempeh (the okara fermented with Rhizopus oligosporus, O-tempeh) is a typical functional food, but its use has been limited for strong enzyme activities of R, oligosprus. To expand the use of O-tempeh as a high functional and high dietary fiber foodstuff, the utilization of O-tempeh inactivated enzymes with cooking and pasted (O-tempeh paste) for an ingredient of pancake and croquette was examined. Any significant differences were not found between ordinary pancakes and substituted pancakes substituted for 10% soft flour with okara or O-tempeh paste in volume, hardness, or cohesiveness. The sensory evaluation scores of pancake substituted for 10% soft flour with okara were lower in flavor, taste and overall than these of ordinary pancake. These of pancake substituted with 10% O-tempeh paste were lower in flavor and overall than those of ordinary pancake. The dietary fiber of the pancake made from flour substituted 10% O-tempeh paste was 2.4-fold that of ordinary pancake. The sensory evaluation score of croquettes substituted for 30% mashed potato with okara was lower than that of ordinary croquettes in overall, but no significant difference at sensory evaluation scores was detected between ordinary croquette and substituted croquette with O-tempeh paste for 30% mashed potato in flavor, taste, texture and overall. The dietary fiber of croquette substituted for 30% mashed potato with O-tempeh paste was about 3.5-fold that of ordinary croquette. Based on these results, it was suggested that O-tempeh paste was more useable than okara as a foodstuff, and could be used as a substituting ingredient for 10% soft wheat flour to pancake and 30% mashed potato to croquette. Furthermore, it was confirmed that O-tempeh paste was useful as a high dietary fiber stuff.

著者

林 一也 鈴木 敦子 津久井 亜紀夫 高松 直 内藤 功一 岡田 亨 森 元幸 梅村 芳樹

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.48, no.7, pp.589-596, 1997-07-15

被引用文献数

6

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The characteristic anthocyanin, vitamin C, dietary fiber and sucrose contents of new types of colored potatoes were studied. The total dietary fiber level in the violet, red and yellow potatoes w[ere 0.75, 0.66 and 0.85o%, respectively. The total vitamin C contents of the violet, red and yellow potatoes were 25.3, 14.l and 31.5mg/100 g, respectively, while the anthocyanin contents of the violet, red and yellow potatoes were 142,148 and 17 mg/100 g, respectively. The main anthocyanin structures in the violet and red potatoes were determined to be petanin and pelanin by FAB-M S and ^1 H-NM R analysis. The red potato anthocyanin was very stable to heat and UV irradiation. Sucrose in the red and yellow potatoes increased during low-temperature storage.

著者

バグム ナズニーン 横井川 久巳男 寺本 あい 磯部 由香 河合 弘康

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.7, pp.729-733, 1999-07-15

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塩化ナトリウムを含む数種の培地で増殖したパン酵母の発酵力を,数種のタイプの生地中で評価した.3種類の増殖培地を実験に用いた.すなわち,YPG培地(5%グルコース,1%ペプトン,0.5%酵母エキス,0.1%リン酸一カリウム,0.1%硫酸マグネシウム・7水塩,pH5.6),YPS倍地(2%スクロース,4%ペプトン,2%酵母エキス,0.2%リン酸一カリウム,0.1%硫酸マグネシウム・7水塩,pH5.6),MO培地(1%尿素,0.2%リン酸一カリウム,5%糖蜜由来糖分,pH5.6)である.これらの培地への3%塩化ナトリウムの添加は,増殖培地の種類にかかわらずパン酵母の増殖を明らかに抑制した(細胞収量は,定常期において15〜60%低下した).これらの塩ストレスにさらされた細胞の発酵力を調べたところ,増殖培地や生地のタイプにかかわらず,塩化ナトリウム非存在下で増殖した細胞より高い発酵力を示した.塩化ナトリウムの存在による発酵力の増加率は,3%塩化ナトリウムを含むYPSまたはYPG培地と5%グルコースを含む生地を用いた場合が最大であった(45%の増加率).しかしながら,発酵力の増加率は,増殖培地の種類にかかわらず,無糖生地では低いレベルに留まった(2〜7%の増加率).酵母の発酵力は,主に糖の取り込み速度によって制限されることから,塩化ナトリウム存在下で増殖したパン酵母の高い発酵力は,糖取り込み速度の増加によるものと推定される.また,増殖培地中の塩化ナトリウムの存在は,種々のサッカロミセス酵母の発酵力も高めた.

著者

勝田 啓子 西村 彰夫 三浦 靖

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.p255-261, 1993-04

被引用文献数

3

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The creep behaviours of "Dangos", which were prepared with various particle size of non-glutinous and glutinous rice powders and were stored at 25℃ for 50 hrs, were measured with different periods of storage time. The changes in creep compliance of "Dango" with storage time could be expressed by the first-order kinetic equation, hence the retrogradation process of "Dango" was regarded as monomorphic. The values of initial creep compliances, J_0, for "Dango" prepared with non-glutinous rice powder decreased, while the rate constants, k, increased with decreasing particle size of rice powder. In the case of "Dango" prepared with glutinous rice powder, the values of J_0 decreased with decreasing particle size of powder, while k showed the max imum value when "Dango" was prepared with 150-200 mesh powder. "Dango" prepared with glutinous rice powder was softer than that with non-glutinous one in the initial stage of storage. However, the rate constant of "Dango" prepared with glutinous rice powder showed the greater values than that with non-glutinous one. It may correspond that retrogradation process of glutinous "Dango" was facilitate compared with non-glutinous one.

著者

日本家政学会国際交流委員会

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.45, no.7, pp.659-660, 1994-07-15

著者

西川 正

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.6, pp.366-368, 2007-06-15

著者

江崎 由里香 別府 哲

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.63, no.9, pp.579-589, 2012-09-15 (Released:2013-10-21)

参考文献数

23

被引用文献数

1

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We investigated the correlation between parent-child relationships (mother-child relationships, father-child relationships) and the concept of eating family meals together at home, and the atmosphere that existed during these meals. We interviewed 338 elementary school children. The main results were as follows: (1) Children with unstable parent-child relationships selected “I feel best when I eat meals alone at home” far more than those with stable ones. (2) Children with unstable mother-child relationships showed a marked tendency to feel discomfort during family meals, whereas those with stable ones felt comfortable. (3) The more children answered “I feel best when eating breakfast alone”, the less they indicated having actual meals together as a family.

著者

和田 淑子 倉賀野 妙子 木村 宏樹

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.42, no.8, pp.711-717, 1991-08-15

被引用文献数

8

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澱粉特性がクッキーの品質に及ぼす影響を調べるため, ワキシーコーンスターチ(WCS)とハイアミロースコーンスターチ(HACS)という, 糊化特性の異なる二種類の澱粉を用いて単純化した配合のモデルクッキーを調製し,これを物性測定と官能検査により評価した. WCSクッキーはHACSクッキーとくらべ,垂直方向に大きく膨化し,スプレッド(焼き広がいは小さくなった・物性測定と官能検査のいずれにおいても,WCSクッキーは硬く,HACSクッキーは顕著なショートネスを示した.走査電子顕微鏡で観察してみるど脱脂したWCSクッキーには連続的な構造が認められ,これが膨化や硬い物性の原因と考えられた. 両クッキーともに糊化度は非常に低かったが, WCSのはうがHACSクッキーよりわずかに糊化度が高かった.示差熱分析と電子顕微鏡観察から,WCSの粒子がクッキー中で一部糊化していることが示唆された. 澱粉の糊化による連続構造はクッキーを膨化させ,最終製品を硬いものにしてしまうことが推察された. したがって,ショートなもろい食感のクッキーを作るうえで,澱粉糊化の阻害は重要であると考えられる.

著者

磯部 由香 阪 恵理子 松井 宏樹 成田 美代

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.62, no.10, pp.633-637, 2011-10-15 (Released:2013-09-02)

参考文献数

17

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The chemical composition and bacterial community structure of konoshiro-narezushi were analyzed, the latter by the 16S ribosomal RNA gene clone library method. The respective moisture and the lactic acid concentrations were 62.4% and 1.8%. One hundred randomly selected clones from the clone library were sequenced and analyzed. There were six operational taxonomic units, and the Shannon-Wiener index was1.037. The sequence similarity of all the clones obtained was equal to or higher than 99.6% of the sequence of cultivated bacteria in the public database. Lactobacillus sakei constituted 61% of the clones, suggesting that this bacterium plays an important role in the fermentation of konoshiro-narezushi.

著者

新井 貞子 永島 伸浩 澤山 茂 川端 晶子

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.42, no.2, pp.141-149, 1991-02-15

被引用文献数

1

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The amylose content of each starch was approximately 20%, with the values for Nagaimo and Mukago being slightly higher. The X-ray diffractogram of the Ichoimo and Tsukuneimo starches indicated the C type, which is very similar to the B type, while Nagaimo and Mukago were of the C type. The granular size of the starches was from 15.5 to 19.5 μm. The starting temperature for gelatinization by photopastegraphy was 63.0℃ for Ichoimo, 63.2℃ for Tsukuneimo, 64.0℃ for Nagaimo and 63.5℃ for Mukago. The dissolution percentage of starch granules by pancreatin was generally low, being 13.5% in Ichoimo, 12.5% in Tsukuneimo, 10.0% in Nagaimo and 7.5% in Mukago. The dynamic viscoelasticity of each starch during the gelatinization process was measured for a 10% starch suspension, both the storage modulus (G') and loss modulus (G") increasing in proportion to the increase in temperature. The increase of temperature for both G' and G" was 10℃ higher than the starting temperature of gelatinization by photopastegraphy. The gelatinization process started rapidly in Ichoimo and slowly in Mukago. The tan δ (tan δ= G"/G')value in each starch decreased with increasing temperature, being lowest (0.11) for Ichoimo and highest for Mukago. The static viscoelasticity was measured for a 10% starch gel and showed a creep curve, most of which indicated progressive change that could reduced to a dynamic model of 4 elements. The elasticity and viscosity percentages in each starch gel tended to decrease in proportion to an increase of temperature, the elasticity percentage of the Mukago starch gel being approximately twice that of the Yam (Ichoimo, Tsukuneimo and Nagaimo) starch gel. The percentage recovery against the whole strain after eliminating the loading weight was 50% in the Yam starch gel and 88% in the Mukago starch gel at a temperature of 10℃.

著者

寺内 礼

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.43, no.1, pp.75-81, 1992-01-15

著者

平田 未来

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.61, no.8, pp.473-482, 2010

著者

森 やす子

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.61, no.9, pp.637-640, 2010-09-15 (Released:2013-06-20)

参考文献数

16

著者

寺本 あい 小川 典子 渕上 倫子

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.50, no.1, pp.11-18, 1999-01-15

参考文献数

15

被引用文献数

3

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To compare the effects of storage and thawing methods on the quality of high-pressure-frozen tofu, momen-tofu (soybean curd) was frozen at ca. -20℃ under 100, 200, 340, 400, 500 or 600 MPa of pressure and then thawed at atmospheric pressure (A, 90 min frozen; B, 90 min frozen and then stored 2 days at -30℃, C, 160 min frozen) or thawed at a high pressure (D, 90 min frozen). The texture and structure (cryo-SEM observations) of the tofu were investigated under each condition. The rupture stress, strain and pore size of A-D frozen at 100 or 600 MPa all increased. However, the textural quality of tofu frozen at 200-400 MPa was better than of tofu frozen at 100 or 600 MPa regardless of the thawing method used. When tofu was frozen at 200-500 MPa, the ice crystal size was (largest to smallest) B<A and C<D; the pore size and texture of D were the same as those of untreated tofu. These results show that ice crystals did not grow when tofu was frozen at 200-500 MPa. However, ice crystal growth under reduced pressure at ca. -20℃ and growth while thawing at atmospheric pressure due to phase transition were noted.

著者

伊藤

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.6, 2002-06-10

著者

高阪 謙次

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.41, no.4, pp.333-340, 1990-04-05

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This study, based on questionnaire method, discusses the headlined theme. For this study, mail survey were carried out in 6 regions. The answers were elderly people(65 years old or over) living alone. The main findings are summarized a follows: (1)The principle of "separating dining room from sleeping room" is also important for the elderly living alone. More than two rooms in number and 10.5Jo(approx. 17.5m^2) are required in living space to realize this principle. (2)More than 10.5Jo of living space are required to furnish room for the daily life of them. (3)The living space of 10.5-18Jo is recognized to be adequate by many answerers of urban area for one elderly person living alone. (4)Accordingly, the need of minimum living space by the elderly in urban area is 10.5Jo at present in Japan. This space is calculated at approximately 30m^2 of overall dwelling unit.

著者

森下 敏子

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.45, no.8, pp.709-712, 1994-08-15

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マーマレードの調製においては加工過程における柑橘類の苦みの増加が問題となる.本研究では数種の柑橘を用いて,マーマレードを作成し,苦みの変化について検討した.マーマレードは2種類の柑橘の皮を1:1の割合で混合して調製した.リモノイドとフラボノイド量はHPLCで測定した.加熱果皮中のフラボノイドはいずれも大幅な減少がみられることから,これらは製品の苦みに関与しないことが示唆された.リモニンは加熱により減少したのに対し,ノミリンは増加し,マーマレードの苦みはノミリンによることが推定された.ナリンギンの多い品種は風味の良さで5%有意差が得られた.リモニンの多い品種は好まれない傾向を示した.2種の柑橘の混合により,風味が向上することを認めた.

著者

浦部 貴美子 酒井 久仁子 灘本 知憲

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.11, pp.929-934, 2008-11-15

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抗酸化性の高い野草を見いだすための予備的なスクリーニングとして,野草(44種)80%エタノール抽出液の1,1-diphenyl-2-picrylhydrazyl (DPPH)ラジカル消去活性を求めた.1)これらの野草(新鮮物1gあたり)は,α-トコフェロール相当量として8.5〜499.8μmolのDPPHラジカル消去活性を示し,特にキジムシロ,フキ,コニシキソウ,オオイヌタデ,サナエタデ,オオニシキソウ,メマツヨイグサは,すでに抗酸化作用の明らかなローズマリーの活性よりも高い値を示した.フキ以外の野草の抗酸化性については,本報告が初めてである.2)野草のDPPHラジカル消去活性とポリフェノール量との間には有意な正の相関関係(p<0.001)が認められた.しかし,高い抗酸化活性を示した7種の野草では,ラジカル消去活性値とポリフェノール量との相関は認められず,抗酸化力の強いポリフェノール,あるいは他成分の関与も考えられる.3)これらの野草とローズマリー抽出液添加によるリノール酸の酸化抑制効果をロダン鉄法により求めた.その結果,フキ,キジムシロ,メマツヨイグサ,オオイヌタデがローズマリーよりも高い酸化抑制効果を示した.

著者

小澤 玲子 新井 理恵 石川 ひとみ 瀬戸山 望 高橋 志帆 藤井 薫 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.52, no.6, pp.523-531, 2001-06-15

被引用文献数

1

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We conducted a survey of cases in which clothes are stored away or disposed of because of spot soil. In addition, we found what kind of spot soil remover is used most frequently by referring to the literature, as we had thought that more clothes would be made use of if spot soil was removed properly. Both the female students and the middle-aged to elderly women surveyed indicated that soy sauce, Worcestershire sauce, and ketchup were the most common sources of spot soil. Most of the female students get spot soil out in the home, whereas many of the middle-aged to elderly women also have their soiled clothes dry-cleaned. When the womaen try to remove spot soil in the home, they find it hard to remove Indian ink, and when they have their clothes dry-cleaned, it is usually to have food stains removed. This result was common to both the female students and the middle-aged to elderly women. Among the cases in which spot soil could not be removed or cases in which problems occurred(discoloration and fading, a ring forming around the spot soil, expansion and contraction, and damage to the fabric), most involved combinations of cotton and Indian ink. Among the latter problems, discoloration and fading was most common, regardless of the treatment method. Furthermore, it was found that more female students continue to wear clothes with spot soil-related problems than do the middle-aged to elderly women, many of whom store them away or dispose of them. From these results, it could be expected that fewer clothes would be wasted if consumers learned the proper method of removing spot soil. However methods vary from book to book, and it is hoped that a guidebook for spot soil removal will be made available.