著者

後藤 昌弘 西村 公雄 中井 秀了

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.14, no.4, pp.282-288, 2004-03-31 (Released:2011-01-31)

参考文献数

19

被引用文献数

2 1

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真空調理による肉じゃがの最適減塩調理条件をランダム・セントロイド法 (RCO法) を用いて最少実験回数で決定することを試みた.肉じゃがは, プラスチック袋に一定量の野菜 (ジャガイモ, タマネギニンジン) と牛肉及び調味液を入れ, 真空包装し, スチームコンベクションオーブンを用いて100℃で加熱した. まず, 一般的配合の調味料を用いて20, 30, 40分加熱し, 官能検査 (順位法) で最も好まれる調理時間を調べた. その結果は40分であった.次に, 加熱時間40分, 加熱温度100℃, 風味調味料重量を一定 (1.2g) として醤油重量 (0~19.5g) 及び砂糖重量 (0~8.4g) の2つを要因としてRCOプログラムによって示された条件で調理を行い, 官能検査の総合評価が最も高くなる条件を求めた. この場合, 醤油重量16.6g, 砂糖重量4.2gが最適条件で, 普通調理品 (一般的配合の調味料で約20分間鍋で煮たもの) と比べ約33%の減塩効果があった. また, 官能検査の総合評価は, 普通調理品肉じゃがと比べほとんど差がなかったさらに, 醤油重量 (0~16.6g), 砂糖重量 (0~8.4g), 風味調味料重量 (0~3.0g) の3つを要因としてRCOプログラムで同様に調理条件を求めた. その結果, 醤油重量13.4g, 砂糖重量5.5g, 風味調味料重量1.7gが最適条件であった. この時は普通調理品と比べ38%の減塩効果があった. この場合の官能検査の総合評価も普通調理品肉じゃがと比べほとんど差がなかった.

著者

和久 豊

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.217-220, 2021 (Released:2021-05-01)

参考文献数

7

被引用文献数

1

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The koji mold is a useful mold that has been used in the production of Japan’s fermented food like miso, soy sauce, sake (rice wine), and shochu (a distilled beverage) since ancient times. The koji mold is distributed as "Tane-koji” from Tane-koji manufacturers to each brewer. Tane-koji has a long history, dating back to 15th century. It started with the technological development of mixing wood ash when culturing koji mold. In this article/today, I will explain about Tane-koji and koji mold from the point of view of manufacturer.

著者

畑井 朝子

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.4, pp.296-301, 2006 (Released:2006-08-04)

参考文献数

6

被引用文献数

1

著者

外山 紀子 荻原 典亜

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.30, no.2, pp.87-94, 2019 (Released:2019-11-01)

参考文献数

12

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During infancy, children gradually become able to manipulate utensils in accordance with the development of motor and cognitive abilities. Previous studies on the development of eating skills have mainly examined infants and preschoolers. However, even after preschool age, eating skills continue to develop and become more refined and sophisticated with age. This study examined the development of eating skills after early childhood self-feeding ability had been acquired. Eleven 5-year-old children and sixteen adults were observed while eating curry and rice with spoons. The young children’s spoon manipulations were found to be somewhat simple. For example, food was picked up with a spoon and brought to their mouths in a single action. In contrast, the spoon manipulations of the adults were more complex and complicated. They first gathered the curry and rice into one area and then adjusted the amount and shape for easier intake. The children were frequently observed lifting the plate and sliding the food directly into their mouths. This behavior was never seen in the adult subjects. The adults often performed more refined, coordinated movements using their right and left hands and fingers (e.g., lifting or turning a dish with one’s left hand to more easily pick up rice using a spoon in one’s right hand). The results suggested that self-feeding skills using a spoon are acquired up to the end of preschool age; however, after this period of time, spoon manipulation becomes more multi-functional with age.

著者

岡野 節子 堀田 千津子

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.9, no.4, pp.69-73, 1999-03-31 (Released:2011-01-31)

参考文献数

15

著者

小林 麻里子 奥脇 義行 川井 英雄

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.105-110, 2006 (Released:2006-11-14)

参考文献数

8

被引用文献数

1 5

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1996年より国産小容量PET飲料の販売が解除された。2003年における清涼飲料水生産量1,800万kLのうちPET飲料は56%のシェアを占め,その内の36.4%を500mLが占めている。500mL PET飲料が短期間でこれほど普及したのは,小容量PET飲料は,缶と違って再栓ができるという利点から,飲みかけの状態で長時間持ち歩くことが何らかの問題を生じないか,ということを細菌学的観点から検討する研究を行った。(1) PET飲料からの直接飲用により,口腔内に常在する様々な細菌が混入したが,時間経過とともに減少した。(2) 特に,抗菌性をもつと言われている緑茶飲料,ウーロン茶飲料では減少が急速であり,8時間保存後に生菌は認めなかった。(3) 糖類を含む果汁飲料,アミノ酸を含むスポーツ飲料,デンプンを含むむぎ茶飲料では減少が緩慢であり,8時間保存後でも生菌が多く認められた。(4) 通常は複数回の開栓・飲用があり,その都度細菌の暴露を受けるので,生残は多くなるものと考えられる。従って,特にむぎ茶飲料を飲みかけの状態で長時間持ち歩き飲用することにおいては注意が必要である。(5) Staphylococcus属菌は生菌数の減少が急速なウーロン茶飲料や緑茶飲料でも生残しており,減少が緩慢なむぎ茶飲料などではStreptococcus属菌も検出された。

著者

高岡 素子 宮崎 博隆 別所 京子 松本 剛 佐々木 愛

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.1, pp.44-49, 2008-06-30 (Released:2008-09-02)

参考文献数

18

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We conducted a survey for students about lifestyle habitats such as eating habits and monitored skin conditions to study the effects of the eating habit on skin conditions. This eating habit survey showed that n-6/n-3 ratio is on the increase due to the excessive consumption of fat and the insufficient intake of fish. Furthermore, there was a trend that there was a lack of many nutrients. For the relationship between nutrient uptake and skin conditions, there was a significant positive correlation between the take of n-6/n-3 and transepidermal water loss (TEWL), and the consumption of alachidonic acid and icosatrienoic acid and the extent of the incidence of acne. These results suggested that nutrient component taken from eating affects skin conditions. In addition, it is indicated that n-3 or n-6 fatty acid is strongly related to the barrier function of the horny cell layer and the incidence of acne.

著者

東口 みづか

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.21, no.1, pp.11-16, 2010-07-15 (Released:2010-07-29)

参考文献数

9

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We first analyzed the dietary records at a Zen monastery from the viewpoint of nutrition and food intake. The means of the total energy, protein and fat intake were significantly lower than a normal diet. The amounts of other nutrients had the same tendency. The mushrooms and seaweed intakes were extremely better than any other food groups. In addition, we conducted investigations regarding the diet and health of Zen monks training at Zen monasteries to examine their nutrient intake and health condition. The nutrient consumption of Zen monks was high carbohydrates, high dietary fiber, low fat, and low cholesterol, and this was especially conspicuous in the non-animal food consumption group. There were no concerns about their blood parameters. However, a decrease in their QOL is a concern. Finally, to clarify the difference in the serum lipid and blood glucose levels between young Zen monks and middle-aged Zen monks, we investigated their nutrient intake and health conditions. In both groups, no distinct difference was observed in their HDL cholesterol and triglyceride levels. However, the total cholesterol and blood glucose levels of the young group were remarkably higher than those of the middle-aged group. Therefore, this study suggested that physiological changes in the body due to aging affected the total cholesterol and blood glucose levels.

著者

水谷 令子 久保 さつき 西村 亜希子

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.7, no.2, pp.55-61, 1996

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三重県における粥占いを調査し, 稲作農業との関連について考察した.<BR>1.粥占いは, 四日市から松阪までに分布しており, この領域は, 伊勢平野の稲作地帯とほぼ一致している.<BR>2.占いの対象は, ほとんどが, 稲作の早稲, 中稲, 晩稲である.一部では, 麦, 小豆, 野菜類が加わっている.<BR>3.粥占いはおそらく, 小正月に民俗行事として行われていたものが, 後になって, 五穀豊穣を願う神事としても行われるようになったと考えられる.<BR>4.ある地域では, 小豆粥を用いて占いが行われている.小正月に小豆粥やぜんざいを食べて無病息災を願う風習があることとの関連が考えられる.

著者

三皷 仁志

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.21, no.4, pp.263-267, 2011-03-30 (Released:2011-04-27)

参考文献数

16

被引用文献数

2 3

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Hesperidin, which is called vitamin P, is a flavonoid compound abundantly occulting in citrus fruit peel. This material is well known to decrease capillary fragility and permeability. In addition, hesperidin is reported to have various physiological activities. Therefore, it has attracted attention as a multifunctional food ingredient. However, the use of this flavonoid in the field of foods has been limited because of its low water solubility. To solve this problem, we developed a soluble derivative of hesperidin, glucosyl hesperidin, which was synthesized by regioselective transglycosylation with cyclodextrin glucanotransferase from Bacillus stearothermophilus. Glucosyl hesperidin was very soluble in water, and its solubility was about 100, 000 times greater than that of conventional hesperidin. Moreover, the metabolic fate of this glucoside was investigated. As a result, it was verified that orally administered glucosyl hesperidin was hydrolyzed?to?hesperidin by small intestinal α-glucosidases, and that released hesperidin was hydrolyzed to hesperetin by β-glucosidases from intestinal bacteria before absorption. Glucosyl hesperidin was also confirmed to exhibit such physiological activities as improvement effect on microcirculation, antihypertensive effect and decrease of serum triglyceride level.?From these findings, glucosyl hesperidin is considered to be available effectively as a soluble vitamin P supplement in the field of functional foods.

著者

多山 賢二 岡本 洋子

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.24, no.2, pp.118-123, 2013-09-30 (Released:2013-11-02)

参考文献数

22

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Bifidobacterium bacteria, called probiotics, have been reported to exhibit various physiological functions such as positive effects on the human digestion system. A number of products containing the bacteria have been put on the market in the form of fermented milk products.  In order to get sufficient effects in the large intestine, Bifidobacterium bacteria must be the viable form.  But the consumer cannot find products that listed the number of viable cells on the label, except for foods for specified health uses “tokuho”.  Therefore, we carried out the viable count of bacteria in yogurt and drink yogurt (12 items from 8 companies in Japan ) to find a fermented milk product having a high bacterial viable count and high viability during storage after production. As a result, the fermented milk food and drink contained 3×106 to 4×108 cfu/g or ml, and their viabilities during chilled storage were different.  Of these products, the drastic reduction in the viable cells was started in a yogurt after two weeks from the manufacture.  The improvement for maintaining a high viable cells during shelf life was completed, and in some yogurts, no decrease in the viable cells was observed for 1 month when the storage temperature was maintained at 4°C. Also, regarding the tolerance of Bifidobacterium bacteria against artificial digestive fluids in vitro, a difference existed between the manufacturers.

著者

吉田 真美 冨田 綾子

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.28, no.2, pp.69-79, 2017 (Released:2017-10-31)

参考文献数

93

被引用文献数

1

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The purpose of this study was to investigate characteristics of bean cooking in the world. The countries investigated were mainly selected by high bean consumption by citizens (an average of over 3.5 kg/year), bean-consumption data having been published in the "World statistics 2017". Other countries were also selected by their research importance. Totally 21 countries or cultural regions were selected for research concerning bean cooking. 86 cook books from all these countries were collected and used as reference books in this study. The recipes involving beans as an ingredient were investigated in each book and 1192 total recipes were found. Detailed data in each recipe, such as species of beans used, the style (e.g. whole or cut) of beans during cooking, seasonings, spices and pot herbs used, were input into Excel. And a database and cross tabulation were made. The characteristics of bean dishes in 21 countries or cultural regions were revealed through the analyses. The kinds of beans used for bean dishes vary according to world regions. Soybeans are used only in East Asian countries, mainly in Japan, Korea and China. Chickpeas and lentils are mainly used in West Asia and surrounding areas. Black beans are used mainly in Mexico and Latin America. Beans prepared for consumption fall into four general styles: whole beans (predominant in most countries), chopped or sliced beans, bean pastes and purees (most common in three Asian countries) and sprouts. The study of seasoning methods for various bean dishes was also conducted. Spices such as pepper, chili, coriander and cumin, are mainly used globally for the seasoning of bean dishes. But in three Asian countries, seasonings such as soy sauce, miso, sake and mirin are more commonly used and the use of other spices is minimum. Beans are cooked by simmering in curries, stews and soups. In addition, beans are often ingredients in salads. A bean-paste dish called hummus, in which beans are mashed and seasoned, are often found in Middle Eastern countries.

著者

早川 史子 前田 昭子 水野 浄子 南 幸 渋谷 里美

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.12, no.2, pp.176-182, 2001-09-30 (Released:2011-01-31)

参考文献数

27

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2000年7月~10月佐賀県の栄養士を対象に茶粥に関する調査を実施し, 次のことが明らかになった1) 茶粥の習俗は佐賀市, 佐賀郡, 小城郡, 藤津郡, 神埼郡, 西松浦郡, 東松浦郡に分布していた. 東松浦郡以外の地域は藩政時代, 鍋島藩の統治下にあった. これらの地域では, 「コメの節約のため朝食に茶粥を食べるように」と強いた藩の命によって食べられるようになったと考えられる.2) 茶粥を食べたことがあると答えた者と食べたことがないと答えた者の間には, 有意差が認められなかった. 食べたことがあると答えた者の中で, 現在も継続して食べている者の割合は, 現在は食べていない者の割合に比べて低く, 佐賀県における茶粥の習慣は薄らいでいることが示唆された.3) 茶粥の呼び名はチャガユ (63%) が最も多く, 次いでチャガイ (18%) であった4) 佐賀県の茶粥には具を入れない場合が多いが, 入れる場合に共通したものはサツマイモと餅である.5) 米の豊富な現在でも茶粥の習慣が残っているのはおいしさと習慣性によるみのと考えられた.

著者

藤原 しのぶ

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.21, no.2, pp.98-106, 2010-09-30 (Released:2010-10-27)

参考文献数

12

被引用文献数

1 1

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The objectives of this study were to evaluate a practical method of determining more accurately conversion factors for calculating the protein content of food from the total nitrogen content (N : P factors) and to propose a reliable procedure for routinely converting total nitrogen data to the protein content. First, mushrooms and vegetables were selected as model foods to explore a novel method of determining N : P factors for the reason that these foods contain high levels of nonprotein nitrogen. These foods were analyzed for total nitrogen content, amino acid nitrogen and nonprotein nitrogen and then the N : P factors were calculated. Based on the results, the novel method for calculating N : P factors was proposed; the N : P factor was defined as the proportion of the amino acid residue content to the total nitrogen content. The average N : P factors calculated by this novel method were 3. 99±0. 76 (mean±SD) for mushrooms and 4. 10±0. 60 for vegetables. Protein contents estimated using these factors were in good agreement with the contents determined by amino acid residues. Second, applying this novel calculation method, the N : P factors for some other foods were investigated. Cereal products and several pulses were determined the novel N : P factors, based on the total nitrogen content and amino acid residues. The averaged factors were 5. 26 for rice, 5. 47 for wheat, 5. 54 for other cereal products and 5. 51 for pulses. Then, the N : P factors for 295 foodstuffs in “the Revised Standard Tables of Food Composition in Japan, Amino Acid Composition of Foods”, were calculated. These results suggested that the N : P factor of 6. 25 commonly used for many foods was not a realistic factor for estimating the protein content of food by converting the total nitrogen. Third, the protein contents of 11 school lunch menus and 2 convenience store lunch boxes were calculated from the total nitrogen content using the novel N : P factors. The proportion of the protein contents multiplied by the novel N : P factors to the traditional protein contents was approximately 84%. The averaged novel N : P factor for 13 menus was 5. 16±0. 10. The protein content of diet meals containing various foods should be multiplied by this value.  It was concluded that this novel calculation method should be practical and suitable for the evaluation of the N : P factors.

著者

豊満 美峰子 小宮 麻衣良 松本 仲子

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.18, no.2, pp.186-196, 2007 (Released:2007-11-07)

参考文献数

9

被引用文献数

1

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同一食品に対して, 情報を与えない場合と情報を与えた場合とでおいしさの印象がどのように変化するかを官能評価法により検討した。情報は, 価格, 商品名, 産地, 購入場所, 添加物, 栄養成分, 遺伝子組み換え, 栽培方法である。評価の方法は, 検査台に置いた食品について目視によりおいしさを判断することとし, 7段階の評点法で評価した。また目視による評価の信憑性を確認するため食パンとヨーグルトの2品目については実際に試食した。  1. 価格については, 調査品目数94品のうち約51%について, 無情報の場合より価格明示した場合で有意に評価の変化が認められた。高価なものは情報明示で評価が高まり, 安価なものは評価が低くなる傾向がみられた。  2. 商品名については, 調査品目数94品のうち約61%について, 無情報と商品名明示で有意差が認められた。調味料では, 「本醸造」「深層海水」「天然醸造」などの表示があるものの評価が高くなる傾向がみられた。また, 価格明示より商品名明示で評価が高くなる品目が多かった。  3. 産地については, 評価に変化がみられたものは調査品目数30品のうち約73%であった。オレンジジュースの愛媛産, チョコレートのベルギー産, りんごの青森産, 長野産のように産地が既知である品目は評価が高くなる傾向がみられた。  4. 栄養成分・添加物については, 栄養成分添加の情報は, おいしさにあまり良い影響は与えず, むしろ評価が低くなる傾向がみられた。評価が下がったのは, 調査品目数23品のうち約39%であった。  5. 遺伝子組み換えでは, 原材料が遺伝子組み換え無しと表示されているもののほうが遺伝子組み換えに関する情報が表示されていないものより情報を与えて評価が高くなる場合が若干多かった。また「減農薬」「無農薬有機」など一般に良いイメージをもたれているものは評価が高い傾向にあった。情報で評価に変化がみられたものは23品中11品48%であった。  6. 実際に試食した食パンとヨーグルトについても情報を与えることによって評価が変化し, 目視して評価した場合とほぼ同じ傾向を示した。  本調査結果から, 何らかの情報を与えると, 食品の種類や情報の種類によって評価に変化が生じることが明らかとなった。

著者

南出 隆久

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.5, no.1, pp.12-17, 1994-07-31 (Released:2011-01-31)

参考文献数

8

著者

菊田 千景 大谷 優希菜

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.3, pp.179-185, 2017 (Released:2018-02-02)

参考文献数

15

被引用文献数

1

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We cooked pumpkin (raw, frozen) in two ways: vacuum and conventional and conducted a comparative review of quality and taste after the pumpkin was cooked. The vacuum-cooked stewed pumpkin was very yellow and had a bright colour. This method also made it possible to prepare stewed pumpkin with uniform physical properties (hardness) and salinity concentration. Furthermore, the vacuum-cooked stewed pumpkin was preferred over conventional cooking in flavour assessment sensory evaluation. From the above, it can be considered that it is possible to provide high-quality stewed pumpkin in catering facilities with the effective use of the advantages of vacuum cooking.

著者

角野 猛

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.1, pp.2-8, 2001-06-30 (Released:2011-01-31)

参考文献数

16

著者

近藤 敦 栗原 昭一 佐藤 紘子 石谷 邦彦

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.14, no.3, pp.221-225, 2003-12-25 (Released:2011-01-31)

参考文献数

18

被引用文献数

1 3

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An inhibitory effect on the increase in the postprandial blood glucose level was evaluated with a test soft drink containing indigestible dextrin (ID). After 27 healthy volunteers consisting of 14 males and 13 females were given the test soft drink supplemented with ID (6g as dietary fiber) together with a 537 kcal starchy diet, blood glucose levels were determined at 30, 60, and 120 minutes after meal. Additionally, after the same subjects were given a control soft drink without ID together with the same starchy diet, blood glucose levels were determined to compare inhibitory effect on the increase in postprandial blood levels in a cross over experimental design. Subjects were first divided into two groups with a peak blood glucose level at 30 minutes and 60 minutes after meal and they were further divided into two groups the higher and lower blood glucose levels. The effects were comparatively evaluated with the respective subjects between the test and control soft drink ingesting periods.As a result, a clear significant inhibitory effect of the soft drink supplemented with ID on the postprandial blood glucose level in 23 subjects who showed a peak blood glucose level at 30 minutes after diet and 12 subjects who were apt to elevate their blood sugar levels (the former at p<0.05 and the latter at p<0.01). However, no significant effect was observed in 11 subjects who were hard to elevate their blood glucose levels. It is accordingly become clear that the test soft drink supplemented with ID has the inhibitory effect on the postprandial blood glucose level in subjects who were apt to elevate their blood sugar levels. No clear evaluation was made with subjects who showed their peak blood glucose levels at 60 minutes after meal because of the small number of replications of this group.As shown above, as the test soft drink supplemented with ID showed an inhibitory effect on the postprandial blood glucose level in healthy volunteers who were apt to elevate their blood glucose levels and it did not cause side reactions such as hypoglycemia or digestive disorders, it is suggested that the soft drink with supplemented with ID may be of great use as a safe and simple tea beverage to reduce the high postprandial blood glucose levels.

著者

山下 満智子 川島 隆太 三原 幸枝 藤阪 郁子 高倉 美香

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.2, pp.134-139, 2007 (Released:2007-11-07)

参考文献数

21

被引用文献数

2

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本研究では「調理習慣によって前頭前野機能が向上すること」を実証することを目的として実験を行った。  実験方法として, 生活介入法を採用し, 59~81歳 (平均68.5歳) の定年退職後の男性21名に対して, 料理講習会と家庭での調理 (週5回以上, 15分から30分間) を組み合わせ3ヵ月にわたり調理習慣導入の生活介入を行い, 介入前後に脳機能検査を実施した。これらの脳機能検査の得点の比較により, 調理の生活介入によって前頭前野機能が向上することを実証する。  脳機能検査 : 前頭前野機能検査2種 (FAB, ストループ), 思考力機能検査 (トポロジー), 総合的作業力検査 (符号合わせ), 認知機能検査 (ミニメンタルテスト) を面接法にて生活介入の前後に実施した。  FAB, トポロジー, 符号合わせの各検査で得点が有意に向上し, 調理習慣によって前頭前野機能が向上することが実証された。  調理を習慣にすることが, 前頭前野を鍛え, その働きであるコミュニケーションや身辺自立, 行動の抑制, 感情の制御など社会生活に必要な能力の向上もしくは低下を防ぐ可能性が示唆された。