著者
楢﨑 久美子
出版者
広島女学院大学人間生活学部
雑誌
広島女学院大学人間生活学部紀要
巻号頁・発行日
no.4, pp.1-15, 2016

This paper is a study to grasp the actual situation and solve problems for students aiming to acquirehome economics teacher's license. First, I conducted a questionnaire survey on curriculum and extracurricularsupport for students who wish to obtain a teacher's license belonging to Hiroshima JogakuinUniversity. They are satisfied with the current curriculum. However, they are anxious about their own management of classes. In particular, it became clear that to write a lesson composition plan, to teacha practical lesson, and to want to know specific teaching methods. Based on that, I let students practice simulated lessons, practicing cooking and clothing making. Also, I set up opportunities to hear seniorstudent's story. Then, we conducted a questionnaire survey on the effect. As a result, I found that not only acquiring knowledge and skills, but also they can increase their aggressiveness by themselvesmanaging lessons and participating as students. Also, I could confirm the effect that they can extend the observational ability to learn proper behavior by seeing others' actions. It is not that there is no such occasion in regular classes. However, the primary purpose of regular classes is to acquire knowledge and skills. In this research, it was shown that by increasing the experience to learn from each other, it can be expected that the ability to teach students as teachers and to enhance the ability to manage classes can be expected.
著者
佐藤 努
出版者
広島女学院大学人間生活学部
雑誌
広島女学院大学人間生活学部紀要 (ISSN:21884447)
巻号頁・発行日
no.5, pp.57-62, 2018

Japanese anchovy fillets were preserved in salt at 4°C for various periods and then stored at 20°C inolive oil for varying durations after being bottled to produce so-called anchovies. The salting durationswere 0 (no salting), 1.5, 3, 7, 17, 28, 42, 56, 70 and 388 days. The marinating periods were 0 (no marinating),7, 14, 28 and 365 days, and all of the fish were marinated except for those that were salted for 388 days. The condition of the anchovies during the aging process and the extent of putrefaction were determined through the monitoring of water activity (Aw) and volatile basic nitrogen (VBN) levels, and the extent of protein decomposition was determined by means of SDS-polyacrylamide gel electrophoresis (SDS-PAGE). The proteins in the fillets were found to have decomposed into smaller molecules during salting without undergoing putrefaction, and the decomposition progressed during the 388-day salting period. Protein decomposition continued during the 365-day marinating period and was accompanied by a slight rise in VBN levels (which weren't evaluated as putrefaction-related), and the decomposition was less in fillets that were salted for a long time before being marinated. In contrast to the fillets that were salted before marination, those that were marinated without having been salted exhibited rapid protein decomposition to smaller molecules—changing steadily from big to small—with VBN levels evaluated as being clearly associated with putrefaction.カタクチイワシは,内臓の消化酵素活性が高く,その鮮度落ちは外観からも腹部の穿孔に確認される.また,魚肉の脆弱化も速やかであり,これにはタンパク質分解酵素活性の高さが関与している.鮮度が良いうちの活用を考えると,カタクチイワシは扱いにくい魚であるが,筋肉タンパク質の分解による熟成が,品質にとって重要な要因となる発酵食品の原料としては,この魚の特性は優れている可能性がある.本研究では,カタクチイワシの発酵食品であるアンチョビに焦点を当て,様々な塩漬および油漬期間のサンプルを調製し,塩漬,油漬それぞれの意義を調べるとともに,状態を化学分析し評価することを目的とした.広島県内で購入したカタクチイワシをフィレーにし,その一片一片の表面が食塩に接するようにプラスチック容器に入れ,そのまま4℃で一定期間(0, 1.5, 3, 7, 17, 28, 42, 56, 70および388日間)塩漬し,その後,388日間塩漬分以外のものについては,食塩を振るい落とした後,ジャム瓶に詰めオリーブ油を満たし,20℃で一定期間(7, 14, 28および365日間)油漬した.各段階の試料につき,(1)水分活性(Aw),(2)微量拡散法による揮発性塩基態窒素量(VBN)を測定し,併せてSDS-ポリアクリルアミドゲル電気泳動を行なった.その結果から,各試料の保持具合や,熟成に伴うタンパク質の分解の程度を推定し,アンチョビの熟成に及ぼす塩蔵と油漬の効果を評価した.フィレーの数日以上の塩漬により,Awは一般的な細菌が増殖できない0.80前後に低下し,その状態は塩漬最終日の388日まで持続した.また,腐敗細菌によるタンパク質分解産物の生成量を示すVBN値は,塩漬処理を施すと,初期腐敗と判断される値(30 mg%)の約1/3量を維持した.塩漬後の油漬期間においても,数日以上の塩蔵処理を施したフィレーには,Aw,VBN両値において塩漬終了時の低い値(Aw:0.80前後,VBN:30 mg%未満)の保持が確認された.一方,フィレーの電気泳動結果からは,塩漬,油漬両期間におけるタンパク質の分解が確認された.タンパク質の分解は,塩漬せず油漬処理のみを施したサンプルにおいて最も進行しており,初期腐敗値の約25倍ものVBN(758 mg%)が検出されたが,1.5日以上の塩漬処理群においては,油漬期間中のタンパク質の分解は同様に進行していたものの,Awは0.80前後に維持され,VBNの著しい増加は認められなかった.このことから,数日以上の塩漬後に油漬すると,内部の自由水が制御された状態で熟成が進み,魚肉中には低分子化したタンパク質やペプチド等が蓄積されていくものと推察された.