著者

松尾 眞砂子

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.56, no.8, pp.503-509, 2005-08-15

被引用文献数

5

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アカパンカビで発酵させた大豆とおからの9:1混合物を使った塩分4%味噌(LO_1-味噌)の苦味を抑え, 和洋両風料理に利用でき, 健康維持に役立てるため, LO_1-味噌と同じ原料を使って塩分6%の味噌(MO_1-味噌)を調製した.官能検査によるとMO_1-味噌は香りは弱いが, 苦味が無視できる程度に弱く, それで調理した和食・洋食料理はいずれも美味しいと評価された.MO_1-味噌はイソフラボンのアグリコン量が6%大豆味噌(MC-味噌)より多かったが, LO_1-味噌より少なかった.MO_1-味噌の苦味の弱さと調理した料理の高い嗜好性は, LO_1-味噌よりイソフラボンアグリコン量が少ないことによるものであろう.MO_1-味噌の70%エタノール抽出物のDPPHとスーパーオキシドアニオンの消去力と抗変異原性は水抽出物より著しく強く, それらの消去力は加熱の有無にかかわらずMC-味噌よりはるかに強かった.MO_1-味噌のこれらの高い機能性は, イソフラボンのアグリコン含量がMC-味噌より多いことによるものであろう.これらの結果は, MO_1-味噌がMC-味噌より健康的に有用であろうことを示していた.

著者

岡田 宣子

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.55, no.1, pp.31-40, 2004-01-15

被引用文献数

5

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To help the elderly and physically disabled put on and take off clothes unaided, it is important to consider the way clothes are made. In a trial, thirty-five elderly women aged 64 to 90 years and thirtythree younger women aged 21 to 29 years wore six experimental versions of clothing chosen at random. The comfort level was determined by adjusting the arm hole line in relation to the bust line (B.L.), using two fixed underarm sizes and three levels of looseness. In each case the following data was recorded : 1) the amount of time the subjects needed to put on and take off the garments ; 2) the degree of movement the subjects had as they dressed and undressed from a sitting position. Analysis of the above data led to the following conclusions : 1) It took the subjects significantly longer to get dressed than to get undressed ; 2) Regarding the looseness factor for the elderly subjects, women with standard body types required 28 cm, those with thick body types (shoulder breadth/bust girth<0.44) required 24 cm and those with slender body types (shoulder breadth/bust girth>0.48) needed between 28 cm and 32 cm. These figures were, on average, 12 cm greater than those for the younger subjects ; 3) Regarding the distance from the B. L. to the arm hole, the elderly subjects needed an additional 2 cm when the looseness was insufficient. This was not required by the younger subjects. The above data suggests that, for elderly people, there is a direct correlation between the way clothes are designed and the ease with which they may be used.

著者

早川 文代

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.60, no.1, pp.69-72, 2009-01-15

著者

浅井 由賀 福田 靖子 竹井 よう子

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.45, no.4, pp.279-287, 1994-04-15

被引用文献数

10

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The desirable roasting condition of sesame seeds was examined at the points of odor, acceptability and antioxidant activity. Roasted sesame seeds which have three types of aromas were analyzed their head space volatiles by gas chromatography and their aroma concentrates were analyzed by gas chromatography-mass spectrometry. Their acceptabilities were evaluated by sensory tests using riceballs and crackers. Antioxidant activity of roasted sesame seed oil was measured by the weighing method and peroxide value. The results were as follows ; 1) The roasted sesame seed with a nutty or sesame like aroma was preferable and the roasted sesame seed with a burnt odor was not preferable. 2) Antioxidant activity of roasted sesame seed oil with a nutty or sesame like aroma was as same as that with a burnt odor. 3) The desirable roasting condition of sesame seeds is to stop roasting just after the sesame seeds were expanded and a nutty or sesame like aroma was produced.

著者

森 由紀 大村 知子 大森 敏江 木岡 悦子

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.50, no.9, pp.949-958, 1999-09-15

被引用文献数

3

---

We made a study of the on-the-back carrying system for primary school children as part of our series of studies on age-related practices and physical effects of carrying methods. In our previous report, we referred to the advantage of free-hand carrying for aged persons. We investigated school bags at 30 primary schools in the Kinki and Tokai districts, using 2,945 children as subjects. It was determined that the stiff bag Randoseru is the most popular among first graders, while the higher the grade, the less the Randoseru is used. In addition, we found that the lower the grade, the bigger the ratio of burden weight to body weight. We selected six subjects from among lower gladers to measure burden pressure upon their shoulder center and lumbar vertebra while carrying a fixed-weight-contained Randoseru, either in standing or walking position. As a result, they showed forward-inclined posture, the inclination increasing with the adding of Randoseru weight. Hereby, we bring to light the necessity of reducing the school goods that children carry daily between home and school to only those which are essential in order for these growing children to keep constant upright postures.

著者

吉村 美紀 粂野 恵子 赤羽 ひろ 中濱 信子

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.45, no.5, pp.385-391, 1994-05-15

被引用文献数

9

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Effects of addition of pumpkin paste on the physical properties of pumpkin jellies by using three kinds of gel agents which were κ-carrageenan, agar, and gelatin were investigated by measuring texture properties, rupture properties, dynamic viscoelasticity, melting points, syneresises, friction coefficients. Sensory evaluation was also performed to clarify the palatability of pumpkin jellies. 1) Addition of pumpkin paste resulted in the increase of rupture stress on carrageenan jellies, the slight decrease of agar jellies, no effect on gelatin jellies. 2) Addition of pumpkin paste resulted in the increase of dynamic viscoelasticities and melting temperatures, and the suppression of syneresises on the three kinds of jellies. 3) The results of sensory evaluation indicated which the youth panel showed that carrageenan jellies were more tasty, but gelatin jellies were not, and elder panel were not showed significant difference between three kinds of jellies.

著者

田附 きつ

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.44, no.4, pp.299-306, 1993-04-15

被引用文献数

1

著者

榎本 ヒカル 久保 博子 磯田 憲生 梁瀬 度子

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.11, pp.1091-1100, 1995-11-15

被引用文献数

4 2

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This paper aims to analyze the effects of the aging from residential dwellings which are specifically concerned with heating and cooling systems. Also this paper attempts to clarify the characteristics and problems associated with it. For the purpose, we conducted surveys among 900 residents of western Japan during both winter and summer, the residents arranged with three age groups. The main results are as follows : 1) In the summer, the most popular cooling systems are air conditioners among young and middle-aged people, and electric fans among old people over 60. 2) In the winter, the heating mechanism most commonly used are unvented burning heaters among the middle and old people, and "kotatsu"-style heating among those under 40. 3) In the summer, the choice of a cooling system by older people are determined by individual constitution and the body mass index. In the winter, choice of a heating system is affected more by the age of the dwelling or family composition than by constitutional needs.

著者

下坂 智恵 下村 道子 近藤 四郎

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.45, no.12, pp.1103-1114, 1994-12-15

被引用文献数

12

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A questionnaire survey was conducted in 1991 on 339 female college students to reveal the relationship between dietary consciousness of young women and their attitude to housekeeping. Data were analyzed by a correlation analysis and Hayashi's quantification II method. Those respondents who have not regularly prepared daily meals, but done light work expressed their desire to make cakes, bread, cushions, etc. by themselves. Many of them have learned food preparation and serving from their mothers, and making cakes from cookery books or magazines. The respondents who feel happy to dine together with their family usually attend to daily household duties and make traditional dishes at home. It is concluded that the inclination toward dining with family, which is important factor in the family bond, has been encouraged by the preparation of special dishes for the year's events at home or for the celebrations of family birthday.

著者

石田 裕

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.60, no.2, pp.179-180, 2009-02-15

著者

中西 正恵 丹羽 雅子

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.52, no.3, pp.251-264, 2001-03-15

被引用文献数

2

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本論文では, ワンピースドレスの布の動きの美しさTAV(total appearance value)に及ぼす布の力学パラメータの影響を紹介する.歩行を模擬する動くマネキンに25種の布でつくったルーズなワンピースをランダムに着せ替えていって, 40人の女子学生がTAVを評価した.布の力学特性を, KES-FBシステムにより婦人薄手布用の標準化された条件で測定した.より密接にTAVを布の力学特性と結び合わせるためには, 測定条件を歩行中のドレスの布のかかる力レベルに近づけるよう見直すべきと考え, 我々は, 引張り・せん断測定用のKES-Labo modelを原型とした新しい測定装置を試作した.この装置を用いて, KES-FB1の条件よりも小さい力レベルでの引張り特性, および, 布に負荷する一定引張り荷重を着用時の布の自重とほぼ等価のより小さい値とし, 微小せん断ひずみ領域でのせん断特性を測定した.布の基本力学特性, 衣服の外観に関わる基本力学特性値から誘導されるパラメータのTAVへの寄与が, 重回帰分析により調べられた.これまでの婦人服の動きの美しさについての研究では, 曲げとせん断特性が主として議論されてきたが, TAVには布の引張り特性も密接に関連していることが示された.本研究での知見は, イメージした服づくりのための布の選別や新素材の開発などに応用できるだろう.

著者

早川 文代 馬場 康維

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.5, pp.437-446, 2002-05-15

被引用文献数

3

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"Mattari," which is a term for describing food properties, was clarified by a questionnaire to 496 young people in the metropolitan area around Tokyo. The respondents were first asked when and how they had known the term, and the answers reveal that "mattari" is a vogue-word. Second, the association between "mattari" and 52 kinds of food was studied. The panel was asked how "mattari" an item is: very, a little, not at all, and "I've never eaten." The data were analyzed by quantification method III, and their item category values were obtained. Order was apparent among the data categories, showing that there was a common conception of "mattari." Order was also found among the evaluated items, meaning that scaling of "mattari" was possible, so that the intensity of "mattari" for each kind of food could be quantitatively obtained. Sweets or dairy products such as custard cream, fresh cream, butter cream and carbonara sauce were very "mattari." Third, the panel was asked whether 53 kinds of terms-for describing food properties were close to "mattari" or not. The terms close to "mattari" were "sticky," "mild," "spreading slowly in the mouth" and "rich."

著者

朴 美愛 成瀬 信子

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.50, no.6, pp.595-602, 1999-06-15

被引用文献数

1

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In order to construct a way of thinking for the design of check patterns and color combinations, we reported visual evaluations for three color systems (blue, red and yellow) of checks with two-color schemes combining deep and pale same-color systems, on a total of 12 samples. In addition, two-color combinations and three-color schemes combining pale, neutral and deep same-color (blue, red and yellow) systems, were made regularly, and their visual evaluations were compared and investigated. 1) As a result of a t-test for sensory evaluation which paired two- and three-color combination samples, the three-color combination samples were quiet in the blue system, while the two-color combination samples were quiet in the red and yellow systems. And the frequency distribution of items with significant differences was shown in the t-test for sensory evaluation values and the frequency distribution was different in each color system. 2) As a result of analyzing the variances, the two-color combination variances were quite large for the color systems, but the three-color combination variances were small. It is considered that the three-color combinations were affected by color and design. 3) As a result of analyzing the principal components of the two-color combinations and three-color combinations in the blue system, the cumulative proportion of three-color combinations was higher than that of the two-color combinations. The third component of the two-color combinations concerned color, the second and third components of the three-color combinations concerned design. The three-color combination was affected by color and design.

著者

松尾 眞砂子

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.58, no.1, pp.41-47, 2007-01-15

被引用文献数

2

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Okara-tempeh (the okara fermented with Rhizopus oligosporus, O-tempeh) is a typical functional food, but its use has been limited for strong enzyme activities of R, oligosprus. To expand the use of O-tempeh as a high functional and high dietary fiber foodstuff, the utilization of O-tempeh inactivated enzymes with cooking and pasted (O-tempeh paste) for an ingredient of pancake and croquette was examined. Any significant differences were not found between ordinary pancakes and substituted pancakes substituted for 10% soft flour with okara or O-tempeh paste in volume, hardness, or cohesiveness. The sensory evaluation scores of pancake substituted for 10% soft flour with okara were lower in flavor, taste and overall than these of ordinary pancake. These of pancake substituted with 10% O-tempeh paste were lower in flavor and overall than those of ordinary pancake. The dietary fiber of the pancake made from flour substituted 10% O-tempeh paste was 2.4-fold that of ordinary pancake. The sensory evaluation score of croquettes substituted for 30% mashed potato with okara was lower than that of ordinary croquettes in overall, but no significant difference at sensory evaluation scores was detected between ordinary croquette and substituted croquette with O-tempeh paste for 30% mashed potato in flavor, taste, texture and overall. The dietary fiber of croquette substituted for 30% mashed potato with O-tempeh paste was about 3.5-fold that of ordinary croquette. Based on these results, it was suggested that O-tempeh paste was more useable than okara as a foodstuff, and could be used as a substituting ingredient for 10% soft wheat flour to pancake and 30% mashed potato to croquette. Furthermore, it was confirmed that O-tempeh paste was useful as a high dietary fiber stuff.

著者

林 一也 鈴木 敦子 津久井 亜紀夫 高松 直 内藤 功一 岡田 亨 森 元幸 梅村 芳樹

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.48, no.7, pp.589-596, 1997-07-15

被引用文献数

6

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The characteristic anthocyanin, vitamin C, dietary fiber and sucrose contents of new types of colored potatoes were studied. The total dietary fiber level in the violet, red and yellow potatoes w[ere 0.75, 0.66 and 0.85o%, respectively. The total vitamin C contents of the violet, red and yellow potatoes were 25.3, 14.l and 31.5mg/100 g, respectively, while the anthocyanin contents of the violet, red and yellow potatoes were 142,148 and 17 mg/100 g, respectively. The main anthocyanin structures in the violet and red potatoes were determined to be petanin and pelanin by FAB-M S and ^1 H-NM R analysis. The red potato anthocyanin was very stable to heat and UV irradiation. Sucrose in the red and yellow potatoes increased during low-temperature storage.

著者

バグム ナズニーン 横井川 久巳男 寺本 あい 磯部 由香 河合 弘康

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.50, no.7, pp.729-733, 1999-07-15

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塩化ナトリウムを含む数種の培地で増殖したパン酵母の発酵力を,数種のタイプの生地中で評価した.3種類の増殖培地を実験に用いた.すなわち,YPG培地(5%グルコース,1%ペプトン,0.5%酵母エキス,0.1%リン酸一カリウム,0.1%硫酸マグネシウム・7水塩,pH5.6),YPS倍地(2%スクロース,4%ペプトン,2%酵母エキス,0.2%リン酸一カリウム,0.1%硫酸マグネシウム・7水塩,pH5.6),MO培地(1%尿素,0.2%リン酸一カリウム,5%糖蜜由来糖分,pH5.6)である.これらの培地への3%塩化ナトリウムの添加は,増殖培地の種類にかかわらずパン酵母の増殖を明らかに抑制した(細胞収量は,定常期において15〜60%低下した).これらの塩ストレスにさらされた細胞の発酵力を調べたところ,増殖培地や生地のタイプにかかわらず,塩化ナトリウム非存在下で増殖した細胞より高い発酵力を示した.塩化ナトリウムの存在による発酵力の増加率は,3%塩化ナトリウムを含むYPSまたはYPG培地と5%グルコースを含む生地を用いた場合が最大であった(45%の増加率).しかしながら,発酵力の増加率は,増殖培地の種類にかかわらず,無糖生地では低いレベルに留まった(2〜7%の増加率).酵母の発酵力は,主に糖の取り込み速度によって制限されることから,塩化ナトリウム存在下で増殖したパン酵母の高い発酵力は,糖取り込み速度の増加によるものと推定される.また,増殖培地中の塩化ナトリウムの存在は,種々のサッカロミセス酵母の発酵力も高めた.

著者

日本家政学会国際交流委員会

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.45, no.7, pp.659-660, 1994-07-15

著者

西川 正

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.58, no.6, pp.366-368, 2007-06-15

著者

和田 淑子 倉賀野 妙子 木村 宏樹

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.42, no.8, pp.711-717, 1991-08-15

被引用文献数

8

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澱粉特性がクッキーの品質に及ぼす影響を調べるため, ワキシーコーンスターチ(WCS)とハイアミロースコーンスターチ(HACS)という, 糊化特性の異なる二種類の澱粉を用いて単純化した配合のモデルクッキーを調製し,これを物性測定と官能検査により評価した. WCSクッキーはHACSクッキーとくらべ,垂直方向に大きく膨化し,スプレッド(焼き広がいは小さくなった・物性測定と官能検査のいずれにおいても,WCSクッキーは硬く,HACSクッキーは顕著なショートネスを示した.走査電子顕微鏡で観察してみるど脱脂したWCSクッキーには連続的な構造が認められ,これが膨化や硬い物性の原因と考えられた. 両クッキーともに糊化度は非常に低かったが, WCSのはうがHACSクッキーよりわずかに糊化度が高かった.示差熱分析と電子顕微鏡観察から,WCSの粒子がクッキー中で一部糊化していることが示唆された. 澱粉の糊化による連続構造はクッキーを膨化させ,最終製品を硬いものにしてしまうことが推察された. したがって,ショートなもろい食感のクッキーを作るうえで,澱粉糊化の阻害は重要であると考えられる.

著者

新井 貞子 永島 伸浩 澤山 茂 川端 晶子

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.42, no.2, pp.141-149, 1991-02-15

被引用文献数

1

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The amylose content of each starch was approximately 20%, with the values for Nagaimo and Mukago being slightly higher. The X-ray diffractogram of the Ichoimo and Tsukuneimo starches indicated the C type, which is very similar to the B type, while Nagaimo and Mukago were of the C type. The granular size of the starches was from 15.5 to 19.5 μm. The starting temperature for gelatinization by photopastegraphy was 63.0℃ for Ichoimo, 63.2℃ for Tsukuneimo, 64.0℃ for Nagaimo and 63.5℃ for Mukago. The dissolution percentage of starch granules by pancreatin was generally low, being 13.5% in Ichoimo, 12.5% in Tsukuneimo, 10.0% in Nagaimo and 7.5% in Mukago. The dynamic viscoelasticity of each starch during the gelatinization process was measured for a 10% starch suspension, both the storage modulus (G') and loss modulus (G") increasing in proportion to the increase in temperature. The increase of temperature for both G' and G" was 10℃ higher than the starting temperature of gelatinization by photopastegraphy. The gelatinization process started rapidly in Ichoimo and slowly in Mukago. The tan δ (tan δ= G"/G')value in each starch decreased with increasing temperature, being lowest (0.11) for Ichoimo and highest for Mukago. The static viscoelasticity was measured for a 10% starch gel and showed a creep curve, most of which indicated progressive change that could reduced to a dynamic model of 4 elements. The elasticity and viscosity percentages in each starch gel tended to decrease in proportion to an increase of temperature, the elasticity percentage of the Mukago starch gel being approximately twice that of the Yam (Ichoimo, Tsukuneimo and Nagaimo) starch gel. The percentage recovery against the whole strain after eliminating the loading weight was 50% in the Yam starch gel and 88% in the Mukago starch gel at a temperature of 10℃.