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Predecessor
Volume 38, Issue 10
Displaying 1-12 of 12 articles from this issue
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Hiroko NAGANO, Masashi OMORI, Zenya SHOJI1987 Volume 38 Issue 10 Pages 865-869
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIt has been reported the wild yeasts and other microorganisms are also involved in the Chinese recipe. We have currently prepared a starter by the method we have learned from a Chinese specialist.
1) The starter prepared with an apple immersed water and optimum conditions for the starter were for 4 hr at 30 °C.
2) The second fermentation time for Mantou manufacture were same conditions as starter and 5-10 % contents of starter in flour was found to be most effective for preparation of Mantou.
3) The results for the sensory test of Mantou prepared with starter and yeasts showed as same preference among samples, especially Mantou with starter have favorable taste and not yeast flavor. It was confirmed by the microscopic analysis that a group of microorganisms contained in the starter were Bacillus.View full abstractDownload PDF (989K) -
Reiko ONISHI, Keiko ABE, Seiichi HONMA, Ko AIDA1987 Volume 38 Issue 10 Pages 871-876
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSSoybeans were boiled, inoculated with Bacillus natto IAM 1114, and incubated at 37 °C. A viscous substance (VS) fraction was extracted with water and the extract was centrifuged to obtain a supernatant. Lyophilization of the supernatant afforded a powdered VS product which was then submitted to various analyses. The amount of VS increased with incubation and, after 48 hr, led to occupy a 2% portion of the Natto. A crude protein content of VS also increased from 60 to 80% during incubation. At any stages of incubation, glutamic acid occurring in VS was found to be in a polypeptide form and the D-isomer proportion of the glutamic acid was 22.3 % at 24 hr and 77.9% at 48 hr. However, the polyglutamic acid content of the crude protein was not more than 20%. Free amino acids also occurred in VS and their content increased from 10 to 30% during incubation. Despite of that, free glutamic acid rather showed a relatively slow rate of increase.View full abstractDownload PDF (708K) -
Toshiko KIRIBUCHI, Kaoru KAWASHIMA1987 Volume 38 Issue 10 Pages 877-887
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSChanges of ascorbic acid content in fruits and vegetables during the process of cooking were studied. Ascorbic acid content was determined by 2, 4-dinitrophenylhydrazine method, and L-ascorbic acid, dehydroascorbic acid and 2, 3-diketogulonic acid were separated by Dowex 1-X2 column chromatography.
It was observed that, in nonheating fruits and vegetables, L-ascorbic acid was oxidized rapidly by ascorbic acid oxidase and the formed dehydroascorbic acid was not changed further. This means that dehydroascorbic acid was stable. On the other hand, when the vegetables were heated. slowly for a long time, ascorbic acid was oxidized slowly by ascorbic acid oxidase, and then decomposed by heat. No oxidation and decomposition occurred in case of the rapid heating. Changes of ascorbic acid content depended upon heating conditions. Generally, the loss of ascorbic acid in the cooking process by heating was under about 50%.
In conclusion, no significant change occurred in ascorbic acid content during the process of cooking except a few cooking method, as we considered that dehydroascorbic acid showed the same physiological efficiency as L-ascorbic acid.View full abstractDownload PDF (1309K) -
Shinobu KOJIMA, Sachie MIYAZAKI, Yasuko KATO1987 Volume 38 Issue 10 Pages 889-894
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe preference for deep frying food, and storage system and direction of frying oil used in 33 college student's households were investigated. The deterioration of 33 frying oil used by them. was exhibited by three values : acid value, TBA value and carbonyl value. The strong preference for deep frying food was shown by the fact that the households of 83.3% adopted a menu of deep frying food for one or two times in a week. In the households of about 50%, used frying oil was employed with the addition of fresh oil in each time, and stored in the oil-pot until next time. The deterioration of the used frying oil was exhibited by higher values than that of fresh oil, however the values were extremely lower than the limiting value indicated by Ministry of Health and Welfare of Japan.View full abstractDownload PDF (880K) -
Seam Tension of Slacks during Body Movements (Part 2)Tomoko KOUYAMA, Takako OGASAWARA, Kiyomi MIZUSHIRO, Hidekazu MIYAUCHI1987 Volume 38 Issue 10 Pages 895-900
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn this paper, seam tension was measured when women of three different body-types wore slacks made of three different types of fabrics and with different degrees of looseness.
The results were as follows :
1) Among the mechanical properties of a fabric, the elasticity affected most on the seam tension. In the case of the fabric that has low elongation (3.9% : elongation at the tension of 500 g/cm), the maximum tension of approximately 200 g/cm was found near the hips, and it was approximately twice as large as the one of the knitted fabric with high stretchability (18.1% elongation).
2) Concerning looseness added around hips of slacks, the maximum seam tension decreased by about a half when looseness was increased from 2 to 6 cm.
3) When slacks had the same amount of looseness, the seam tension of the slacks worn by heavyset women was 2.5 to 4.5 times as large as that of the slacks worn by slender women.View full abstractDownload PDF (729K) -
Time Use and Life Style of Employed Husbands and Their Wives in an Urban New Town (Part 1)Setsu ITOH, Midori OTAKE, Hiroko AMANO, Masumi MORI, Yoriko SENUMA, To ...1987 Volume 38 Issue 10 Pages 901-909
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSFollowing our investigation of time use by employed husbands and their wives in Tokyo in 1975 and 1980, we conducted in Oct. 1985 the third survey of couples with children in Tokyo Tama New Town. This report contains the aim, method and outline of our survey.
The primary purpose of this survey was to understand the influence that long working hours of husbands would have on family life.
Couples were selected through local newsletter issued by the city government. The total number was 202, out of which 159 were collected and 150 were found to be effective as samples. The families included 70 non-employed wives, 50 part-time employed wives and 30 full-time employed wives. The average age of husbands were 40.7, and wives were 37.3; 68% of the husbands and 40% of the wives had received higher education.
We will present the outline of our analysis.View full abstractDownload PDF (1428K) -
Time Use and Life Style of Employed Husbands and Their Wives in an Urban New Town (Part 2)Midori OTAKE, Setsu ITOH, Hiroko AMANO, Masumi MORI, Yoriko SENUMA, Ka ...1987 Volume 38 Issue 10 Pages 911-921
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn this report we analyzed the characteristics of time use by employed husbands and their wives in Tama New Town. The results were as follows :
1) Working time was longer than in our previous survey conducted in 1975 and 1980. It was longer than in the surveys done by others. It was caused not only by working hours but also by long commuting time. Longer working hours meant less time that both husbands and wives could spend for themselves.
2) According to our three investigations conducted during the decade 1975-1985 declared as the Women's Decade in the United Nations, there was no change in household working time by the husband. It was the wife who did most of the housework.
3) It was found that time spent for social activities by non-employed wives was longer on weekdays and that husbands' time spent doing sports was longer on Saturdays and non-employed days.View full abstractDownload PDF (1489K) -
Ayako MEGA, Tomiko MITSUHASHI, Mariko TAJIMA, Nobuhiko ARAKAWA1987 Volume 38 Issue 10 Pages 923-926
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (515K) -
Hitomi HAYABUCHI, Sachiko MURAKAMI, Atsumi INOUE1987 Volume 38 Issue 10 Pages 927-933
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSA Food table (HM-code table) was designed by classifying ingredients, in order to calculate nutritional value in a dietary survey or menu planning. The foods in the table were selected from the Standard Tables of Food Composition in Japan (4th ed.) with some additional food. Their selections and arrangements were followed in order of frequency in use. This table has the following merits :
1. It is summarized in one front and back sheet.
2. Each, food has a four digit code. The first two figures express the subdivided food. group. When individual food is not clear, the last two figures “00” show the representative one.
3. Familiar food names are used in the table. Popular cooked foods and meals eaten outside are added. An index is prepared to find items easily.
The result of the dietary survey for 3, 728 persons proved that this table is well arranged. It also covers the ingredients in 19, 775 recipes.
By using this HM-code table, the coding time of foods, was shortened and accuracy of calculation increased as compared with the use of the Standard Tables of Food Composition.View full abstractDownload PDF (2125K) -
[in Japanese]1987 Volume 38 Issue 10 Pages 939-944
Published: October 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (1489K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1987 Volume 38 Issue 10 Pages 945-959
Published: October 20, 1987
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSDownload PDF (3249K) -
1987 Volume 38 Issue 10 Pages 966
Published: 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (143K)
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