著者

大日向 雅美

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.41, no.9, pp.920-922, 1990-09-15 (Released:2010-03-10)

参考文献数

6

著者

森 理恵

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.66, no.5, pp.197-212, 2015 (Released:2015-05-14)

参考文献数

21

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The purpose of this study was to clarify how the term kimono became popular as a way of referring to Japanese traditional clothing.   We collected articles from the Yomiuri and Asahi newspapers in which the term kimono in kanji, katakana, and hiragana were used by searching those words on their online databases, and analyzed them in order to find out the meaning of the word, as well as the sex and the nationality of the people who wore or possessed kimono in the articles.   We found the following: Firstly, kimono once referred to clothing in general or nagagi (long garment), regardless of which sex it was meant for. Secondly, kimono came to mean Japanese traditional clothing in the 1900s after the word “kimono” was established in Western languages. Thirdly, the word “kimono” tended to be used for women while wafuku and nihonfuku were gender-neutral words. In addition, it became increasingly common to write kimono in hiragana in the 1960s, during which time the main consumers of kimono were women, who preferred that it be written that way.

著者

前川 昌子 梁 善美

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.6, pp.387-392, 2008 (Released:2010-07-29)

参考文献数

15

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3種の市販ブリーチ剤を用いて毛髪の脱色処理を行ったところ,酸化剤,アルカリ,過炭酸ナトリウムなどブリーチ剤の含有成分の違いにより脱色効果に大きな差があることがわかった.そこで, 主要な酸化剤成分である過酸化水素を用いて処理液のpHを変化させて漂白実験を行い,脱色効果と強伸度, 表面形状の変化に対するpHの影響を検討した.その結果,pHが9以上で大きくなるにつれて脱色効果は大きくなるが,一方で高いpHでは毛髪の強度低下と表面の損傷が起こることがわかった.また,過炭酸ナトリウムは過酸化水素にアルカリを加えて行った結果よりすぐれた脱色効果を示し,毛髪の損傷も幾分抑えられることが示唆された.

著者

小林 重喜 山内 和子

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.49, no.3, pp.295-301, 1998-03-15 (Released:2010-03-10)

参考文献数

17

被引用文献数

2

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In this paper, the conditions for dyeing cellulose in red with anthocyan were suggested.Cyanidin and pelargonidin were used as anthocyan. The number of hydroxyl group in the B ring in the chemical structure of anthocyanidin is two in the former and one in the latter.The results obtained were as follows : Cellulose treated with acidic materials such as tannic acid or thyntan were dyed in red with anthocyan solutions adjusted to pH 2, 3.4 and 4.Then, the important factor to consider when dyeing in red with anthocyan is to ensure that the acidic materials are free from constituents which form chelates with anthocyan, and that the anthocyan molecule does not have the structure to form chelates with metal ions in the mordants.Silk was directly dyed in red effectively in an acidic solution of anthocyan.

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.61, no.8, pp.501-504, 2010-08-15 (Released:2013-06-20)

参考文献数

6

著者

宮下 朋子 長尾 慶子

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.64, no.11, pp.725-732, 2013 (Released:2014-11-20)

参考文献数

33

被引用文献数

1 2

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This study examined the effects of different amounts of air bubbles on the properties of and preferences for prebaked French meringue. The study also explored the suitability of baked meringue in a liquid form as a dysphagia diet. The texture of the prebaked meringue sample corresponded to Level Ⅱ or Level Ⅲ of the approved criteria for a dysphagia diet. The apparent rupture stress of the prebaked meringue with a 7-minute whipping was the smallest. The baked meringue in liquid form corresponded to Level Ⅲ of the approved criteria. A sensory evaluation of the baked meringue sample in liquid form was rated with the highest score. This study demonstrates that it was possible to prepare prebaked and baked meringue samples as a dysphagia diet by controlling the amount of the air bubbles contained in the meringue by the whipping time.

著者

森田 登代子

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.66, no.7, pp.317-328, 2015

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This report describes how Emperor Meijis costume changed from the end of the Edo Period to the beginning of the Meiji Era. When he lived in Kyoto, he wore a traditional costume called a Kugeshouzoku (nobility dress). However, after he moved to Tokyo, his costume changed drastically, because he was forced to westernize his way of life in all respects. In Kyoto, he showed his authority as Mikado with Three Sacred Treasures beside him. In Tokyo, everything was different. He had to represent his authority, not by those symbols but through his new dress: he had to give dignity and nobility to his military uniforms. Emperor Meijis uniforms were henceforth decorated with epaulets, gold strings, and gorgeous chrysanthemum-pattern embroidery. This is clearly evident in the "Goyoudoroku" receipt lists of purchases by the Imperial Family owned by the Imperial Household Agency.

著者

吉田 博久

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.6, pp.354-360, 2016 (Released:2016-06-18)

参考文献数

20

著者

柴田 圭子 渡邉 容子 三好 恵子 大貫 勇 眞田 英輔 宇田川 政喜 安原 安代

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.5, pp.389-398, 2004-05-15

被引用文献数

2

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オニオンスープをモデルに,ベースのスープ(炒めタマネギ添加前のブイヨンやコンソメ類)の影響およびタマネギの加熱方法がオニオンスープの食味や呈味成分へ及ぼす影響を検討し,以下のような結果を得た.(1)手作りのコンソメをオニオンスープのベースに用いた場合,特にうま味・こくが強くなって有意に好まれることが認められた.(2)即席コンソメを用いた場合でもオニオンスープの総合評価においては,嗜好的な有意差がみられなかった.(3)炒めタマネギの添加は遊離糖量の増加による甘味増強効果が認められた.同時に,有機酸量も増加したが,有機酸の種類と量および酸味抑制効果のあるペプチド類などの影響で官能的な酸味における有意な強弱差や嗜好差は認められなかった.(4)揚げタマネギを用いた場合,スープの色が濃く,甘味とうま味およびこくの弱い淡白な食味のオニオンスープであったことから,炒めダマネギの代用とはならず,別の食味を形成することが認められた.

著者

荒川 志津代

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.10, pp.729-736, 2005-10-15

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The purpose of this study is to compare views of grownups on the cuteness of children between 1980 and 2005. A 21-item questionnaire was answered by 80 adults in 1980 and 200 adults in 2005. The adults who responded consist of 4 groups; a male group with a child or children, a female group with a child or children, male university students with no children, and female university students with no children. The main results are as follows : 1) In the case of the second group, or the female group with a child or children, their views are not identical between 1980 and 2005, the variance between the two is greater than that of the other groups, although their views come closer to those of the other 3 groups in 2005. 2) The number of those who stated that children were all lovely is larger in 2005 than in 1980. 3) The number of those who answered that they felt sympathy for babies or little children is larger in 2005 than in 1980. 4) Notable is the number of the respondents in the first and second groups who objected to the item that pensive or inactive children are not childish. Those who objected to the statement is larger in 2005 than in 1980.

著者

上野 智子 山本 昭子 島田 直子 和佐野 仁代

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.6, pp.369-378, 2005-06-15

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Concerning the consciousness of body shape of Japanese students in the Kyushu area, an investigation was made on 598 males and 557 females ranging in age from 18 to 29 from the viewpoint of differences between the sexes. The results were as follows: 1) The degree of satisfaction with their own body proportions is lower in females than in males. The principal body parts with which over 50% of subjects are dissatisfied are body height, upper limb girth and bust girth in males, and all the body parts in females. 2) Males and females differ on what constitutes the ideal female body shape. Females desire leaner bodies than males desire for them. 3) According to correlation analysis, the regression lines of the ideal body weight to ideal height show a bias toward leanness in females, while the regression line for males is centrally situated in the normal range based on BMI.

著者

前田 智子 浅川 具美 森田 尚文

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.11, pp.1139-1148, 1999

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スポンジケーキは卵の起泡性を利用した菓子であり焼成後のケーキの組織や品質に生地中の気泡が与える影響は大きいと考えられる.そこで焼成前の生地の気泡, すなわち卵泡沫にバターを直接添加し, 泡沫の性状におよぼすバター添加温度の影響を明らかにした.泡沫は, 卵黄と卵白の両者を含む混合卵泡沫 (卵黄80g, 卵白120g), 卵黄のみの卵黄泡沫 (卵黄80g, 蒸留水105.6g), 卵白のみの卵白泡沫 (卵白80g, 蒸留水40.8g) の3種類を調製した.バターの添加量は30, 50,809とし添加温度は40, 75, 98℃とした.また対照としてバター無添加のものを調製した.<BR>(1) バター添加温度が高くなると, 混合卵と卵黄泡沫の比重および気泡力変動率は小さく, 戻り液量は少なくなり気泡保持と泡沫安定性が高まった.<BR>(2) バター添加温度が高くなると, 卵白泡沫の戻り液量は多くなり泡沫安定性が低下した.<BR>(3) 混合卵泡沫の安定性には卵黄, 卵白単独ではなく, 乳化性の高いLDLを含む卵黄と, 泡沫安定性の高いオボアルブミンを含む卵白と両方の存在が必要であると考えられた.<BR>以上の結果から, 混合卵に高温のバターを添加すると乳化安定性に優れたLDLを含む卵黄が, 油脂となじみの悪い卵白泡沫の破泡を抑制する.さらに卵白よりも低温で完全凝固する熱凝固性に優れた卵黄は, 若干の熱変性を生じ, 気泡膜を強化する結果, 泡沫安定性を高めると推察される.また, 卵白泡沫は油脂 (バター) の添加によって不安定とはなるが, 本来卵黄よりも泡沫安定性の高いオボアルブミンを含む卵白の存在は, 高温のバターを添加された混合卵泡沫の安定性には不可欠であると考えられる.このような卵黄, 卵白両成分の相互作用を考えると, スポンジケーキの調製において高温のバターを添加することは卵黄, 卵白両成分を別々に取り扱う別立て法ではなく, 両者をあらかじめ混合し泡立てる共立て法に用いることが特に有効であると推察される.したがって, 共立て法により調製された生地中の気泡保持と焼成中のケーキバッターの膨化は, 高温のバターを添加することによってより高められると推察され, これは前報の結果をさらに裏付けるものと考えられた.

著者

新實 五穂

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.54, no.7, pp.545-551, 2003-07-15

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George Sand (1804-76) is recognized as a beauty in male attire as well as a French female romantic novelist. The purpose of this thesis is to find out the reason behind her disguising herself. The methodology used is to pick out and examine the sentences mentioning clothes in her letters collection. There are several different ways in which she uses masculine disguise, and the author focuses on when she uses disguise for political activities as a republican ideologist in 1835. In her masculine disguise, there is a feature that was neither a male imitation nor an expression of female character. Her male attire can be related to her usual, simple female attire which had no affectation and no vanity, and was not intended to flatter. Viewed in this light, we must pay close attention to the connection between her dressing as a man and the thought of liberating women.

著者

田村 朝子 山岸 あづみ 三原 法子

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.60, no.7, pp.673-680, 2009 (Released:2012-02-13)

参考文献数

27

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The antioxidative property and inhibitory effect of otogiri-sou (Hypericum erectum) leaf tea on postprandial blood glucose elevation were investigated. The otogiri-sou leaf contains a large quantity of such polyphenols as chlorogenic acid, caffeic acid, and epicatechin. Tea extracts with boiled water containing 2, 5, and 10% of otogiri-sou leaves showed strong DPPH radical scavenging activity. The lowering effect of otogiri-sou leaf tea on α-glucosidase activity was enhanced by the hot tea extracts containing at least 2% otogiri-sou leaves. The postprandial blood glucose level in human subjects after ingesting boiled rice was measured subsequent to an oral administration of otogiri-sou leaf tea. The subjects were assigned to two groups, each with a mean postprandial blood glucose level of 139 mg/dl. Otogiri-sou leaf tea significantly suppressed the increase of blood glucose level in those subjects whose postprandial blood glucose level was higher than the mean. These results suggest that the intake of otogiri-sou leaf tea prevented an increased postprandial blood glucose level by inhibiting the digestive absorption of sugars. These results suggest that the intake of otogiri-sou leaf tea prevented an increased postprandial blood glucose level by inhibiting the digestive absorption of sugars.

著者

沖田 富美子

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.575-588, 2010-09-15 (Released:2013-06-20)

参考文献数

6

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.