著者

石川 寛子

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.11, no.3, pp.200-208, 2000-12-31 (Released:2011-01-31)

参考文献数

6

被引用文献数

1 1

著者

松本 仲子 小川 久惠

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.17, no.4, pp.322-328, 2007 (Released:2007-05-02)

参考文献数

20

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煮物の調味は, 一般に砂糖, 食塩, しょうゆの順に時間をおいて行われるが, 調理の簡便化をはかる一法として調味料を1回にまとめて加える方法が考えられる。10種類の煮物について, 調味料を1回にまとめて加える同時調味と従来の順を追って加える順次調味で試料を調製して, 官能評価法により比較検討し, 結果は以下のようにまとめた。  じゃがいもの炒め煮, さといもの含め煮, かぼちゃの含め煮, なすの炒め煮, れんこんの土佐煮, たけのこの直煮, 切干だいこんの煮物, ひじきの炒め煮, 豚肉の角煮については, 総合評価において両方法間に有意差が認められなかった。また総合評価値は順次調味が-0.3~0.5であるのに対して, 同時調味は-0.5~0.4と極めて近い値であり, 同時調味で差し支えないと考えられた。  はなまめの煮物については, 順次調味は同時調味に比し, つやの強弱において1%, 色の強弱において5%の危険率でそれぞれ強いと評価されたが, 総合評価をはじめ他の評価項目においての有意差はみられなかった。しかし, いずれの評価項目においても僅かながら順次調味が同時調味よりも高い評価を得たことから, 順次調味が望ましいと考えられた。

著者

鈴野 弘子 豊田 美穂 石田 裕

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.18, no.4, pp.376-381, 2008-03-30 (Released:2008-05-09)

参考文献数

11

被引用文献数

3

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用途が拡大しているミネラルウォーターを, 調理に使用する際の取捨選択の基礎的知見を得ることを目的として, 硬度の異なる数種のミネラルウォーターを用いて昆布だし汁を調製し, そのミネラル成分とうま味成分の含有量を検討した。1) だし抽出時における昆布への水分吸収は, 硬水は軟水より低い傾向であった。ミネラルウォーターの pH は弱アルカリ性から中性であったが, 昆布だし汁は弱酸性になった。2) 昆布だし汁のミネラル含有量は, Na は抽出1時間から6時間にピークに達し, その後は平衡か若干減少する傾向にあった。K 含有量は, 抽出1時間で急激に上昇し, その後は微増傾向あるいはピークに達した後, 減少傾向であった。Ca 含有量は, 軟水の昆布だし汁では増加はわずかであった。また, 抽出時間が長くなってもその増加はほとんど認められなかった。一方, 硬水ではだし抽出1時間後には減少し, その後は平衡であった。すなわち, もともとミネラルウォーター中に含まれていた Ca が昆布に吸着したと考えられた。Mgも一度溶出され, その後再吸着されたといえる。3) 昆布だし汁のグルタミン酸ナトリウムの含有量は抽出時間が長くなると増加する傾向であった。しかし, これらの増加傾向に軟水, 硬水の違いは認められなかった。4) 昆布だし汁への硬水の利用は適さないと考えられ, さらにミネラルウォーターを調理に用いる際は, 調理の種類によって使い分けが必要であることが示唆された。

著者

江間 三恵子

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.4, pp.247-258, 2013-03-30 (Released:2013-04-30)

参考文献数

34

被引用文献数

1 3

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In this paper, the beast, chicken and egg types as food during the Edo period were evaluated. Our results are summarized as follows:1) The habit was used to eat salted whale meat in the juice from December in Edo period.2) Deer meat and seal meat were made dry and were salted foods.3) The meats of whales and birds were salted foods, and were kept in one year. And then they were used as special event foods.4) The meat ball and soup were used with rice and vegetables, and used as a side dish.5) Wild boar meat and deer meat were cooked in their juice in a pot in winter time as “Botan Nabe” (boiled boar food) and “Momizi Nabe” (boiled deer meat food) .6) As for eating roasted meat, a person in Edo period ate dog, rabbit, otter, deer, etc. They also ate boiled swan and crane chicken.7) “Senba cooking” (fisherman cooked food) and roast bird were also ate by the general population.8) Eggs were used rice, called rice gruel, the porridge of rice and vegetables etc. It was used for dishes with juices, cooked food and steamed and broiled foods.

著者

青木 ひかる 加賀谷 みえ子

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.25, no.2, pp.93-100, 2014 (Released:2014-10-30)

参考文献数

24

被引用文献数

1

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After having investigated the actual situation of the breakfasts of 122 young women, the breath hydrogen (H2) excretion and subjective symptoms were measured during expiration for six hours after the meal intake (the three kinds of examinations meals, A: rice meal, B: bread meal, C: cereals meal) in healthy humans for the purpose of clarifying the effectiveness of the breakfast meal. The subjects of the breath hydrogen analysis were nine young healthy women. The examinations meal A (A) had a greater intake and quantity of dietary fiber than the other test meals, and a stomach colon reflection occurred earlier, and the total breath H2 quantity was significantly higher. The small intestine transit time for A was 145±17 min, B was 297±22 min, and C was 208±18 min. The significant difference was seen between A and B (p<0. 001), A and C (p<0. 05), and B and C (p<0. 05) . The blood sugar was not influenced by the meal. The feeling of hunger of A became stronger than the feeling of a full stomach from 210-225 minutes. However, the feeling of a full stomach of B at the same level as acalories-in disappeared sooner. In other words, the meal with more carbohydrates was able to provide a feeling of a full stomach that lasted for a long time. The A food consisting of soup, three side dishes and rice contains more dietary fiber and produces more H2 , and it is thought that H2 is involved in the removal of the active oxygen. The rice meal for the breakfast is regarded as an effective meal for increasing the breath H2 production.

著者

本間 祐子 角野 猛 真鍋 久

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.22, no.2, pp.106-113, 2011-09-30 (Released:2011-10-27)

参考文献数

14

被引用文献数

1

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“Malt mizuame (millet jelly)” is a traditional food that has long been produced in the Minamiaizu region of Fukushima Prefecture. In the present study, we investigated the characteristics of the method used in this region for making malt mizuame and the sweet components. Following are our findings:  In the Minamiaizu region, the unique customs of ameyobi or ameyobare are associated with malt mizuame;these customs were thought to have developed due to the mild sweetness and functionality of mizuame.  During the saccharification process in the making of malt mizuame,steps are taken to maximize the saccharifiability of malt to starch.We identify these processes as an important way to reduce the amount of time required for saccharification.

著者

臼井 照幸

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.26, no.1, pp.7-10, 2015 (Released:2015-07-27)

参考文献数

20

被引用文献数

12 8

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The Maillard reaction is a chemical reaction between amino compounds (such as amino acids) and carbonyl compounds (such as reducing sugars). Many compounds are produced in this reaction. This article introduces some knowledge about the Maillard reaction. Various aroma and colored compounds (yellow, brown, and so on) are generated by the Maillard reaction in foods. As the aroma, 2-acetylfran is formed from glucose with amino acids. Methional is formed from methionine and alphadicarbonyl compounds. These compounds cause Koku-taste. Melanoidins are the brown polymer, formed in the Maillard reaction. Melanoidins are the antioxidant, protect for oxidative cell injury. Various compounds are generated in the Maillard reaction. The Maillard reaction is closely related to a food function.

著者

井上 典子 角田 光淳 菅原 龍幸

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.10, no.3, pp.59-63, 1999-12-31 (Released:2011-01-31)

参考文献数

12

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Oysters have to be cleaned using sterilized seawater so that they may be eaten raw.We studied the effect of adding hypochlorous acid (HCIO) to sterilize the seawater on oysters. Oysters with shells and without shells were prepared. Half of them were kept in seawater containing 2 3μg/ml of Cl2, while the other half was kept in seawater without HCIO as the control. All changes were observed and the dehydrogenase activity on the oyster's gills for 5 days (with shells) and for 48 hours (without shells) was measured.In the seawater containing HClO, the gills of oysters with shells became loose after 3 days. Oysters without shells looked smaller due to the HClO after 24 hours. The dehydrogenase activity of the oysters in contact with the HClO, both with shells and without shells, decresased 70-90% compared to the control.Although the oysters were not killed by the 2 3μg/ml remaining Cl2, their gills were damaged. Since the gill's breathing helps oysters to be clean, the effect of clean up is thought to be reduced by the treatment.

著者

井上 吉世 林 淑美 原 知子 和田 珠子 水野 千恵 中原 満子 伊藤 知子 村上 恵 的場 輝佳

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

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.20, no.4, pp.313-319, 2010-03-30

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This study clarifies the applicability of a sensory evaluation to easily determine the life span of frying oil on the fried food cooking in the kitchen. Two types of foods, i. e. , a chicken fillet and potato, were deep-fried coated with two types of flour, i. e. , potato starch and wheat flour. Frying was continued until the flavor score of the oil had dropped to 3. A sensory evaluation of the frying oil and each fried food was then carried out. The life span of the frying oil to reach the flavor score of 3 was slightly longer for the potato compared to the chicken fillet. It was suggested that the scores for the viscosity and rancid flavor of the frying oil corresponded to the flavor score result of the frying oil. The flavor and taste of the potato fried in the oil with a flavor score of 3 were not good. However, it was difficult to judge the degradation by the appearance of the fried chicken fillet coated with potato starch. The flavor score of the frying oil corresponded to the rancid flavor of the frying food in any case. The color of the frying oil and the taste of the fried materials varied case by case. These results suggest that the flavor score of the frying oil is a useful and easy method to determine the life span of frying oil in the domestic kitchen when a potato starch or wheat flour coating is used.

著者

高橋 信二

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.17, no.1, pp.2-5, 2006 (Released:2006-07-28)

参考文献数

13

被引用文献数

1

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

佐々木 敏

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.28, no.4, pp.231-233, 2018 (Released:2018-04-28)

参考文献数

10

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Measurement is a base of science. No progress exists in science, without measurement. However, measurement methods on diets, i.e., dietary assessment methods, have not been fully studied in Japan. Dietary assessment methods are science much more complicated and difficult ones than we have long believed and expected. In dietary assessments, there are many factors which induce measurement errors, both randomly and systematically. Two of most important factors are day-to-day variation of diets and underreporting of diets. "Validity" of a dietary assessment method is one of the important information which shows us how we use it and how much we can believe the data obtained from it. We, all researchers who are interested in diets, should be very careful for the validity of dietary assessment methods and the high-quality validation studies should be more encouraged.

著者

君羅 好史 真野 博

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.25, no.1, pp.005-008, 2014 (Released:2014-07-25)

参考文献数

15

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Collagen accounts for about 30 percent of whole body protein, and it is distributed throughout the body. In terms of food, denatured collagen is called gelatin, and gelatin hydrolysate with the protease is used as a functional food material. This hydrolysate is called “collagen peptide”. On the other hand, recent Japanese women uptake about 2g of collagen from meals every day, and some people uptake about 5-10g collagen peptide from a dietary supplement every day.  Collagen peptide, a heterogeneous mixture of oligopeptides and polypeptides similar to gelatin, has been used therapeutically as a dietary supplement to improve conditions of joints and articular cartilage. Some experiments have suggested that oral ingestion of collagen peptide might have beneficial effects on joint conditions such as osteoarthritis. Moreover, oral intake of collagen peptide induced the elevation of serum levels of collagen dipeptide, such as prolylhydroxyproline (Pro-Hyp). As peptide bond of Pro-Hyp is hard to digested by the specific protease in the body. In recent years, such as the improving effect of articular cartilage, bone and skin function of collagen peptide and the dipeptide of the specific sequence of collagen peptide detected from the blood after collagen peptide intake have been well reported. Additionally, the food safety of collagen peptide also should be discussed. The food function and bioactive mechanisms of collagen peptide is becoming clear.

著者

高屋 むつ子 和泉 眞喜子 鎌田 久仁子

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.19, no.4, pp.356-362, 2009-03-30 (Released:2009-05-01)

参考文献数

23

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保存 (容器別, 温度別) の差異がコーヒーの総酸量, カフェイン量, クロロゲン酸量, 色, 泡立ちにどのような影響を及ぼすか検討した (1) 総酸量は, アルミ袋・常温保存が7日目以降, ガラス瓶・常温保存とガラス瓶・冷蔵保存は14日目以降共に増加した。それに対し, 冷凍保存は, いずれの容器においても増加は認められなかった。 (2) クロロゲン酸量は, いずれの容器においても冷凍保存が高く, 常温保存は低かった。 (3) カフェイン量は, 保存による影響は認められなかった。 (4) 色の変化は, ガラス瓶・常温保存が7日目に, 他の容器と比べL* (明度) とb* (色度) が若干低下した。しかし, その後差は認められなかった。 (5) 泡立ちは, いずれの容器も常温保存が低く, なかでもアルミ袋・常温保存が非常に低かった。冷蔵, 冷凍保存については明確な差は得られなかったが, 冷凍保存がやや高い傾向を示した。 (6) コーヒー粉の保存は, 1回分ずつラップに包んで小分けし, 密閉性の高い容器に入れ, 冷凍保存することで, 賞味期間を延長できることがわかった。

著者

櫻井 一美

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.31, no.1, pp.21-28, 2020 (Released:2020-08-04)

参考文献数

18

被引用文献数

1 1

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The ice cream, also known as King of Sweets, gives you deliciousness, fun and peace of mind. Ice cream market size in Japan expanded steadily during the late Showa period, supported by the expansion of the population and the high growth of the economy. However, it had shrunk significantly over the past 10 years in the Heisei period, and then it has expanded again and still continues the present day. This V-shaped recovery is explained by factors in fields such as logistics, sales, production, marketing, and research and development. We also introduce big hit ice cream products in the Heisei period and discussed the challenges of the ice cream industry in the Reiwa period.

著者

妹尾 春樹

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.18, no.4, pp.309-316, 2008-03-30 (Released:2008-05-09)

参考文献数

37

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Nobu Shirase (born in Konoura in Akita Prefecture) was a pioneer of polar expedition. He reached 80° 5' south latitude in 1912 after Amundsen and Scott reached the South Pole. White bear (polar bear) is a unique animal in the Arctic, and stores a large amount of vitamin A in the liver. Hepatic stellate cells (vitamin A-storing cells, lipocytes, interstitial cells, fat-storing cells, Ito cells) exist in the space between parenchymal cells and sinusoidal endothelial cells of the hepatic lobule, and store 80 % of vitamin A in the whole body as retinyl palmitate in lipid droplets in the cytoplasm in mammals such as human or rats. In physiological conditions, these cells play pivotal roles in the regulation of vitamin A homeostasis; they express specific receptors for retinolbinding protein (RBP), a binding protein specific for retinol, on their cell surface, and take up the complex of retinol and RBP by receptormediated endocytosis. Hepatic stellate cells in top predators in arctic animals such as polar bears and arctic foxes store 20-100 times the levels of vitamin A found in human or rat. Nuclear deviation in hepatic parenchymal cells, degeneration of Glisson's sheath, inflammation of the intestine, and a shift of vitamin A-storing site from the liver to the kidney were found in the arctic top predators. These findings were not reported in the wild animals and alarming to the human beings.

著者

今川 香代子

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.12, no.2, pp.95-99, 2001-09-30 (Released:2011-01-31)

著者

赤野 裕文

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.31, no.4, pp.201-206, 2021 (Released:2021-05-01)

参考文献数

6

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Sushi did not become the staple food we eat today, with its vinegared rice and toppings eaten together known as hayazushi (fast sushi), until the mid-Edo period. Prior to this, sushi was usually fermented using lactic acid fermentation. As fermented sushi evolved from honnare (fully fermented sushi), to namanare (partially fermented sushi), to kairyō namanare (improved partially fermented sushi), the fermentation period became shorter. From namanare onwards, fermented sushi went from being simply preserved fish to a dish in which fish and rice are eaten together. Sushi then evolved into hayazushi, and in the late-Edo period, nigirizushi (hand-pressed sushi) was invented in the city of Edo (Tokyo). One of the things that supported the development of nigirizushi culture was red vinegar (aka-su) developed in Handa Bishu (located in modern day Aichi). Red vinegar gets its name from its red color and is made from aged sake lees. The basic role of acid in sushi is to improve preservation. The antibacterial power of lactic acid in fermented sushi and acetic acid in hayazushi enhance the preservation of sushi. Nowadays, vinegar also plays an important role in improving the taste of sushi. Sushi has developed greatly in Japan from its origins in Southeast Asia. It has changed according to the environment and time period, and continues to evolve.

著者

高屋 むつ子 和泉 眞喜子 佐々木 知子

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.16, no.3, pp.224-229, 2005 (Released:2006-08-04)

参考文献数

15

被引用文献数

2 1

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The HPLC method is now commonly used for fractional determination of chlorogenic acid (Chl). We determined the quantity of Chl (5 -CQA + 3 -CQA) contained in raw coffee beans, and examined the influence of different roasting times and extraction conditions (temperature, device, water). The results were as follows:(1) Raw coffee beans contained 4.5 to 6.0% of Chl. This Chl was reduced by roasting, that is, about 60% of Chl was lost by mild roasting, 60 to 70% by moderate roasting, 70 to 80% by moderate to strong roasting, and 90 to 99% by strong roasting.(2) The influence of temperature on the extraction of Chl was slight, but the quantity of Chl extracted tended to be slightly higher at 95°C, followed in a descending order by 90°C and 85°C.(3) The quantities of Chl extracted by a spirit lamp siphon and paper drip were the same, while that extracted by an electric coffee maker was smaller.(4) The quantities of Chl extracted with distilled water and soft water were the same, but that extracted with hard water was smaller.

著者

寺嶋 昌代 萩生田 憲昭

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.25, no.3, pp.211-220, 2014-12-30 (Released:2015-01-26)

参考文献数

72

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This paper investigates the present situations of the catfish foods in Japan and the world, and summarizes the traditions related to catfish foods and the eating of catfish in Japan and the world. Although it is a familiar freshwater fish and eating habits are common, especially in the western part of Japan, the environmental condition of the river got worse during the economic high-growth era, and catches of natural catfish have decreased. However, the catfish dishes remain common in some areas of Japan as local culinary specialties.Many other parts of the world also have catfish traditions and cuisines, and the fish catch of cultured catfish is markedly increasing in Asia and United States. Ifdevelopment of catfish farming technology progresses also in Japan and the stable supply becomes possible, an expansion of catfish food consumption will be expected, because catfish has the nutritional merit such as high protein, low fat, and low cholesterol, which meets the needs and tastes of modern consumers.