著者

秋永 紀子

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.13, no.4, pp.293-299, 2003-03-31 (Released:2011-01-31)

参考文献数

17

---

貴州省にはダイズの加工品であるトウフやナレズシなどの発酵食品があり, 日常的に食べられていた. そこで, 食文化から見た貴州省における伝統的な大豆の加工品および発酵食品について, 材料, 製法, 食べ方および分布等を調査した結果, 次のことが明らかとなった.1) トウフの製造過程で豆乳の抽出方法には, 貴州省のトウフ屋では, 一般に「生搾り」法で行われ, 凝固剤には主に石膏が使用されていた. 報京の同族の家庭では, 凝固剤に酸漿 (酸湯) が使用されていた.2) 貴州省には加塩発酵ダイズと無塩発酵ダイズの二種のナットウがあった. 無塩発酵ダイズであるナットウの分布は省都貴陽市や黔東南苗族・桐族自治州に見られた.3) 桐族や苗族はナレズシに使用する魚を脱水する方法として, 塩漬けおよび火に炙る方法を用い.漬け床として, 糯米に麹が使用され発酵させる方法と生の米粉 (糯米粉) を発酵させた「しとぎ」に漬ける方法があった. 報京の桐族の家庭では, 甕に「しとぎ」を入れ発酵させていた. この「しとぎ」は, 貴州省では日常的に調理して食べられていた.4) 少数民族は, 米のとぎ汁を発酵させた酸湯を常備し, トウフの凝固剤やスープおよび漬物の調味料として使用していた.

著者

会田 久仁子 阿部 純子 角野 幸子 山塙 圭子 遠藤 英子 角野 猛 山田 幸二

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.10, no.2, pp.70-74, 1999

被引用文献数

1

---

We analyzed the various component and bacteria of Home-made Izushi in Hokkaido Area.<BR>The results were as follows:<BR>1. The averages of contents of salt and potassium, and water activity of Home-made Izushi were 2.3%, 121mg/100g and 0.941, respectively.<BR>2. The total amounts of free amino acids of Izushi were 540mg/100g-2522mg/100g.<BR>The major free amino acids of Izushi were glutamic acid, alanine, leucine, anseline and lysine.<BR>3. Major fatty acids composition of Izushi were C18:1, C16:0 and C18:3.<BR>4. Mean bacterial counts and lactic acid bacteria of Izushi were 6.168/log/g and 6. 598/log/g, respectively.Coliform organisms, E.coli, Staphylococcus aureus and Salmonella were not detected from Izushi.

著者

加藤 雅士

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.195-199, 2021 (Released:2021-05-01)

参考文献数

9

---

In 2013, traditional Japanese cuisine, or washoku, was registered as an intangible cultural heritage by UNESCO. The degree of attention to Japanese food has further increased around the world. Traditional Japanese cuisine has four main characteristics: washoku uses fresh ingredients and it is well-balanced, good-looking and an important part of annual events. It is notable that washoku is a healthy diet and has contributed to the longevity of Japanese people. Obviously, use of the Umami compounds such as glutamate and nucleic acid-relating substances, extracted from natural ingredients such as "kombu kelp” and "katsuobushi (dried bonito)” contributes to the deliciousness and healthiness of washoku. In addition to these compounds, fermented seasonings play an important role in the taste of Japanese cuisine by adding the other Umami components, such as amino acids other than glutamate, and peptides. There are many breweries of fermented seasonings such as miso, soy sauce, vinegar, and mirin in Aichi prefecture. And they have had a great impact on Japanese food culture. In this article I focused on the variety of fermented seasonings in Aichi and their history, process for making, characteristics and functionality.

著者

妹尾 春樹

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

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

---

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

上中 登紀子 花﨑 憲子

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.3, pp.161-165, 2012-12-30 (Released:2013-02-02)

参考文献数

7

---

A survey about the preference, intake situation and consciousness of beans was conducted on female students. Regarding the taste of beans, the number of persons who especially or somewhat like beans was almost the same while the number of persons who dislike beans was less than 10% overall. The highest ingestion frequency of beans was about once a week while a 2-3 times ingestion per week followed. More kinds of beans were eaten by persons who like beans. The well-known beans were soybean, peanut, azuki bean, broad bean, pea and kidney bean. Whereas the ingestion frequency of soybean and azuki bean was higher, that of broad bean and kidney bean was lower. Bean dishes and bean products, which are often eaten occurred in the order of simmered dish, natto and Japanese sweets. The simmered dish of beans was the best one, often handmade at home, and the commercial product was purchased at a high rate. It is assumed that the person who likes beans cooks beans dishes at home more frequently and the preference of beans is influenced by the comprehension of bean dishes at home. Although almost all persons recognized that beans include much protein, the number of person who recognized that dietary fiber was rich in beans was less than half.

著者

庄林 愛 小倉 有子

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.31, no.2, pp.85-91, 2020 (Released:2020-11-01)

参考文献数

25

被引用文献数

1

---

We surveyed the current status of information provision on 117 Internet sites that sell gluten-free foods in Japan to investigate misunderstandings by customers when selecting products. On more than 90% of the sites, the prices, content, product photos, and sellers of their goods were listed, whereas the storage methods, expiration and freshness dates, and additives were only provided on 67.5%, 51.3%, and 47.9%, respectively. The specific raw materials, including allergens, were only listed on 40.2% of the sites. Approximately 60% of the sites listed "allergy” as an adverse effect of gluten-free foods. "Health” and "weight loss” were listed on 38.5% and 29.9% of sites, respectively, but "celiac disease” and "wheat intolerance/hypersensitivity”, which are the target diseases of gluten-free foods, were only described on 7.7% and 5.1%, respectively. Even on sites selling gluten-free foods for wheat allergy, more than half did not provide information on the possibility of allergen contamination or information on production lines. In addition, 64.7% of the sites indicating safety regarding the possibility of allergen contamination did not provide information on production lines, whereas 81.3% of the sites calling attention to allergen contamination provided such information. This suggests that all Internet sites selling gluten-free foods for wheat allergy do not provide sufficient information for wheat allergy patients to safely select them in Japan. In addition, some of them provide unfound information about beauty and health to healthy persons without wheat allergy. Accurate and detailed information is required to sell gluten-free foods.

著者

谷口 裕信

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.8, no.1, pp.26-31, 1997-07-31 (Released:2011-01-31)

参考文献数

33

著者

大澤 俊彦

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.20, no.1, pp.11-16, 2009

---

&nbsp;&nbsp;The United States launched the Designer Foods program in 1990 on the basis of its ample epidemiological research data. It is aimed at preventing cancer with the use of pyytochemicals. What attracted the most attention are food ingredients called &ldquo;non-nutrients,&rdquo; such as polyphenols, sulfuric compounds, terpenoids and carotenoids. Calling such ingredients &ldquo;functional food factors, &rdquo;we have developed an international research approach in an attempt for cross-disciplinary research beyond the boundaries of food science and medicine.<br>&nbsp;&nbsp;In 1984, Japan became the world&rsquo;s first to launch a research project on food functionality. Characteristically, it introduced a totally innovative concept of physiological and biological regulating function as a third function after the primary &ldquo;nutritional&rdquo; function and the secondary &ldquo;sensory&rdquo; function. The notion of food functionality has gradually penetrated the West although the reception was initially not very positive. And functional food is now taking root there.<br>&nbsp;&nbsp;The U.S. Designer Foods program lists 40 vegetables, fruits, spices and luxury food items from the standpoint of cancer prevention on the basis of epidemiological research. Noting that designer food contained functional food factors common to food items in the same identical group or category, the author suggested the importance of keeping a balance among different types of food in the diet rather than of rating the effect of different food factors. The author added some traditional Japanese food materials to the listed food and sorted them into 12 food groups. The focus of the author&rsquo;s proposal is to endeavor to consume food equally from all 12 groups within one or two days rather than consuming food materials in large quantities from a specific category. Needless to say, it is also important to develop new food materials.<br>&nbsp;&nbsp;A key goal of illness prevention with the use of functional food factors will be to keep us healthy, or within the scope of a non-disease state, for as long a time as possible. It is therefore hoped that simple diagnoses may be performed using specific biomarkers to prevent illnesses at the earliest possible stage or to reduce the risk of future illness. Produced with a drop of blood, saliva, urine or suchlike, an antibody chip has a monoclonal antibody imprinted on a substrate spin-coated with azo-polymer. It is used for specifically examining oxidation stress, obesity, cancer and cerebral aging. It is foreseen that it will in a couple of years be viable to provide a so-called tailor-made diet guidance explaining the current health conditions and what diet should be followed to prevent illnesses with the use of the antibody chip in health checkups. The author hopes that studies on functional food factors with scientific grounds for cancer prevention will remove the boundaries between different disciplines and lead to the swift establishment of a system of industry-academia-government cooperation at the initiative of young researchers as well as an environment that enables Japan to play a leading role in the global strategy for the development of disease-preventing food products.

著者

北尾 悟 安藤 真美 川崎 明子 原田 倫夫

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.32, no.1, pp.15-22, 2021 (Released:2021-07-02)

参考文献数

14

---

In order to promote the effective use of mirin lees, which is a large amount of squeezed meal produced in the pressing process of mirin brewing, its function and processed food using mirin lees were verified. Since mirin is known to have antioxidative ability, it is expected that its pomace has a similar function, so the peroxyl-radical scavenging activity was measured. As a result, the radical scavenging activity was low in raw mirin lees, but the scavenging activity tended to increase depending on the storage and aging period of the lees. From the change in color difference, it was speculated that the production of browning substances due to the aminocarbonyl reaction was largely involved. The antioxidant ability of the cookies and the radish pickled with mirin lees also increased with the use of the lees with a long storage aging period. Furthermore, from the sensory test, it was suggested that it is necessary to improve the palatability by examining the ingredients used and the blending ratio. From the above results, it is considered that the possibility of new utilization development of mirin lees with added functionality is expanded.

著者

古山 桂子

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.5, no.1, pp.18-22, 1994-07-31 (Released:2011-01-31)

参考文献数

2

著者

沖谷 明紘

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.2, pp.94-99, 2006 (Released:2006-11-14)

参考文献数

18

著者

長谷川 真由美 林 一也 津久井 亜紀夫

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.20, no.4, pp.300-304, 2010-03-30 (Released:2010-04-30)

参考文献数

13

---

Mulberries were obtained from five cultivars, i. e., three cultivars for fruit (Ficus, Kataneo, Raraberi) and two cultivars for sericulture (Ichinose, Tagowase).   The anthocyanins, protein, liquid, sugar and minerals in these mulberries were then analyzed.   In addition, mulberries of the five cultivars were processed into jam to determine and compare the residual quantities of the total anthocyanins and the main anthocyanins. 1) The moisture content of the five mulberry cultivars did not significantly differ. However, the carbohydrate contents of the mulberries cultivars for sericulture were higher than those of the cultivars fruit. 2) The main anthocyanins were determined to be cyanidin 3-glucoside and cyanidin 3-rutinoside in all from five cultivars. The cyanidin 3-rutinoside content ranged from 68-78%. 3) The fruit and jam of the three cultivars for fruit contained larger quantities of the total anthocyanins than those of the cultivars for sericulture. 4) The mulberry jam made from the cultivars for fruit retained higher ratios of the total anthocyanins and the main anthocyanins than the mulberry jam made from the cultivars for sericulture. The anthocyanins in the jam made from the cultivars for fruit were more stable than those in the jam made from the cultivars for sericulture.

著者

和合 治久

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.20, no.4, pp.265-269, 2010-03-30 (Released:2010-04-30)

参考文献数

9

---

In a modern society, there are various kinds of diseases directly related to human life style due to unbalance of the autonomic nervous system, because some emotion of anxiety, sorrow and fear caused by uncomfortable stresses is increasing in human life. Generally, such life style-related disease are took place by domination of sympathetic nervous system in everyday life. Thus, it will be needed to induce or activate the parasympathetic nervous system to suppress the body condition under the domination of sympathetic nervous system leading to a worse function of alimentary canal such as constipation or diarrhea. This actually means the decline of our eating habit. From this viewpoint, I have long been involved in the study on seeking the significant methods to get a well-balanced life style including exercise, functional food or music. Particularly, since music therapy is well known to reduce unpleasant stresses and anxiety, I have focused on finding out the effective music to suppress the sympathetic nervous system or to activate the parasympathetic nervous system. Here, I would like to mention the effectiveness of music therapy using a Mozart music in recovering from a lot of disorders (Mibyou) caused by the ascendancy of sympathetic nervous system over parasympathetic nervous system. Results clearly showed that Mozart music is greatly useful in improving the various diseases caused by unbalance in autonomic nervous system including the disorders of digestive organs. Accordingly, music therapy with a Mozart music can be introduced as an easy tool to overcome the diseases associated with our life style, leading to a better and satisfactory eating habit.

著者

野嶽 勇一 戸田 聡美 射場 仁美 平良 寛進 上間 長亮 平良 東紀

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.221-228, 2021

---

<p> Moromi vinegar is produced from awamori-pressed lees which is generated as a by-product during the manufacturing process of awamori. Since it contains rich essential amino acids and citric acid, it is expected to be used as a functional food material. However, the peculiar flavor of moromi vinegar has prevented its popularization.</p><p> Therefore, we fermented moromi vinegar using the <i>Lactobacillus plantarum</i> K-3 strain in this study in order to resolve the issue about its flavor. The results of a sensory analysis for flavor showed that the sour taste decreased in the obtained drink while the sweetness and mellowness significantly increased. Considering the decrease in the amount of furfural, the taste of moromi vinegar was suggested to remarkably improve by fermentation using the <i>L. plantarum</i> K-3 strain.</p><p> As the obtained drink indicated a DPPH radical-scavenging activity, an animal experiment was conducted to examine whether it has any physiological activities. As a result, C57BL/6J mice fed a high fat-diet had a decreased weight gain, improved liver function and inflammation, and suppressed cholesterol synthesis by intake of the obtained drink.</p>

著者

山崎 貴子 伊藤 直子 岩森 大 堀田 康雄 村山 篤子

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.3, pp.193-201, 2008-12-31 (Released:2009-05-01)

参考文献数

18

被引用文献数

5 1

---

本研究ではいも類, 根菜類, 果菜類, 葉菜類を低温スチーミング調理し, 糖およびビタミンCの測定, 官能評価, 衛生面から検討した。低温スチーミング調理では茹で加熱に比べて糖やビタミンCの残存率が高かった。また葉菜類では40-50°CのスチーミングによりビタミンCが増加した。さらに調味料の浸透性, 殺菌効果の面でも効果があることが示され, 官能評価でも高い評価が得られた。  以上の結果より, 低温スチーミング調理は食材ごとに適切な温度で加熱することで, より栄養・機能性成分を保持し, 素材本来の風味を生かすことのできる調理法であることが示された。今後はさらに食品の成分変化, 特に酵素との関係の解明とこれらの食材の利用によるメニュー開発を検討していきたい。  最後にオーブンレンジ型低温スチーミング装置をご提供くださいました東芝家電製造株式会社に深く感謝いたします。

著者

青木 隆子 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.81-100, 1999-12-31 (Released:2011-01-31)

参考文献数

21

---

7魚種について, 種々の加熱方法 (焼く, 煮る, 電子レンジ, 揚げる) で調理した場合の栄養成分 (一般成分, 無機質含量, 遊離アミノ酸含量, コレステロール含量, 脂肪酸組成, EPAおよびDHA含量) について分析を行い, その結果について検討した.1. 切り身で調理した場合水分の減少が著しく, 見かけ上, ミネラル, タウリン, EPAおよびDHA含量が増加した.2. 丸十尾) で調理した場合1) 脂質含量の少ない魚 (5%以下) 脂質の滲出や溶出よりも水分減少の方が大きく, 見かけ上, 脂質含量の増加により, EPAやDHAの増加が認められたが, タウリン含量は減少した. 揚げ物の場合は, 揚げ油と魚油の置換によりEPAやDHA含量は約50%以下に減少した. また, タウリン含量も減少した.2) 脂質含量の多い魚 (17%以上)脂質の滲出や溶出が著しく, 見かけ上水分含量は増加し, タウリン含量は焼く調理で増加の傾向であった. しかし, EPAやDHA含量は約50%の減少であった.3) 脂質含量が1) と2) の中間の魚脂質の滲出と共に水分含量も減少し, EPAやDHAおよびタウリンは減少の傾向を示した. この傾向は, 焼く調理で大きかった.高度不飽和脂肪酸は, 熱, 光などに特に不安定とされているが, 一般的な加熱調理直後では, 脂肪酸組成に顕著な差は認められなかった. すなわち, 分解, 消失することはほとんどない. しかし, EPAやDHA含量は調理方法や漁獲時の脂質含量によって顕著な差が認められた.

著者

瀬浦 崇博 宮嶋 郁恵

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.217-224, 2013-03-30 (Released:2013-04-30)

参考文献数

41

---

In these days, it is well known that obesity and metabolic syndrome in middle age have been increasing, but younger women in Japan have different problems in nutrient intake. The first problem is less energy intake because of excessive dieting, secondary, the unbalance of nutrient intake caused by Western lifestyle. The purpose of this study was to investigate the relationships between daily food intake, body mass index (BMI) and physical strength in junior college students.  【Result】(1) The energy intake of normal weight group (BMI18. 5-25) was higher than that of low weight group (BMI<18. 5). (2) Physical strength measured by stamina test detected by 50% maximal heart rate (50% HRmax) of obese group (BMI>25) were significantly higher than that of low weight group. (3) Physical strength measured by stamina test detected by 50% HRmax was weak correlated and intake of protein, carbohydrate, potassium, calcium, magnesium, iron, vitamin A, vitamin B2, folic acid, pantothenic acid, cholesterol, fiber.  【Conclusion】We concluded that young women in low weight group have lower energy intake than that in normal weight group. Furthermore, young women in low weight group have lower physical strength than that in obese group.

著者

野口 智弘

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.3, pp.103-109, 2015 (Released:2016-02-02)

---

Flour can be used to form dough with very high viscoelasticity by kneading well and adding water. The higher protein content in wheat flour helps form good dough that is suitable for making bread. However, there is the wheat which bread characteristics have bad though a protein content is high. In addition to the amount of gluten, the quality of the gluten has also been determined to be important. An increased interest in gluten quality has led to elucidation of the relationship between the sub-unit structures of gliadin and glutenin, and the baking quality. These studies have clearly shown that wheat containing “5+10” high molecular weight glutenin subunit (HMWG) exhibits excellent bread-making properties. Much of the wheat grown in North America and Europe contained “5+10”, but in Japan this was only true for a few varieties. In recent years, varieties with “5+10” have started to be made in Japan, introduced by breeding. The details of the mechanism of disulfide-binding (S-S bond) formation have not yet been determined. Protein disulfide isomerase (PDI) is the enzyme that catalyzes S-S bond formation in proteins. We think that PDI involved in wheat seed storage protein synthesis remains present in the flour, becoming involved in S-S bond formation in the bread-making process. We consider this hypothesis. As a result of PDI activity comparison of in flour, they tends to exhibit high PDI activity in bread making highly wheat was observed. As a result of the production of bread is added to the medium flour and PDI obtained by the E. coli expression system, it was found that improves the specific volume. In the future, by advancing the research on the relationship with the flour subunit structures and S-S bond formation by PDI, it is considered that meaningful information is obtained.

著者

武副 札子 平井 和子 西村 弘子 青木 洋子 樋口 寿

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.9, no.3, pp.48-55, 1998-12-31 (Released:2011-01-31)

参考文献数

24

被引用文献数

1

---

成人男女の健康と食行動に対する認識や排便習慣の実態を検討するために, 25歳から54歳の2, 416名 (男性1, 316名, 女性1, 100名) を対象に質問紙調査を行った.1)「健康と便秘に関連性がある」と答えた割合は, 男性87%で女性の方が93%と多かった (p<0.001).2) 排便が週に3回以下の「便秘傾向」の割合は男性13%に対して女性17%と多く, 毎日排便のある割合は男性71%に対して女性44%と少なかった (p<0.001).3)「健康に適した食生活」を「している」と「大体している」とを合わせた回答数は男性66%で女性の方が83%と多かった (p<0.001).4) 男性の方が女性よりも肉類と魚介類の「多量摂取」が多く, その他の食品群では「少量摂取」が多い傾向がみられ, 摂取頻度に性差がみられた (p<0.01以下).5)「健康に適した食生活に対する意識」と「摂取量」との関連性が総ての食品群で認められた (男女各々p<0.05以下)

著者

桐山 修八

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.2, pp.104-107, 2005

被引用文献数

1