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Predecessor
Volume 54, Issue 2
Displaying 1-9 of 9 articles from this issue
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Chinatsu YOSHIZAWA, Midori OTAKI, Kyoko MATSUMURA2003 Volume 54 Issue 2 Pages 113-122
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSForty-four pairs of mother and 36-month-old child were closely observed while they were at make-believe plays, and the following results have been obtained on the mother's role regarding script structurization as well as the script structures and their characteristics. 1) Both children and mothers show all kinds of main slots regarding eating and drinking, but their appearance rates are not the same. 2) While children show a lot of slots regarding cooking, serving and putting away the utensil for safekeeping or future use, mothers show a lot of slots regarding meal time manner including a comment, “Tasty!” 3) In the slots regarding eating, mothers help get the scripts structures by utterance and/or response to their child's slots. Mothers still play an important role in the scripts regarding eating even with their 36-month-old children. 4) In the slots regarding drinking, it is suggested that children show development in script structurization as they chronologically integrate their slots for themselves.View full abstractDownload PDF (1386K) -
Kaori MUKAI KUBO, Misaki OJIMA, Kentarou YAMAMOTO, Masako HORIKOSHI2003 Volume 54 Issue 2 Pages 123-131
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe use of nutritionally balanced food was evaluated by a questionnaire survey that was distributed to 250 university students. The responses show that nutritionally balanced foods were extensively used as a complete meal and/or snack. Those students with an awareness of nutrition used more support foods, referred to as “supplements” and also extensively used nutritionally balanced foods. The nutritional value of the nutritionally balanced foods was evaluated. Most were low in protein content, high in fat content and inadequate in fatty acid composition. There was a large variation in nutrient contents, and they were judged not to be suitable as a complete meal. The results of this survey suggest that consumers should carefully select such foods.View full abstractDownload PDF (1245K) -
Yasue NAKAGAWA, Emiko HARASHIMA, Asako MIURA, Gunpei URATA, Shihoko SU ...2003 Volume 54 Issue 2 Pages 133-140
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSWheat bran cereal (KF) contains typical insoluble dietary fibers composed of a few mixed polysaccharides. The aim of this study is to evaluate the effect of KF intake on constipation, blood biochemical components and maximum non-effect level in young women. Twenty-two volunteers were instructed to take a package (0-70 g/meal) containing a daily dose of KF for five weeks. The total intake of dietary fiber from each meal was 11-13 g per subject per day throughout the test period, and supplementation with KF of over 20 g/meal/day attained the level of the recommended daily intake of dietary fiber. A daily intake of more than 20 g of KF significantly increased the stool volume. The subjects had difficulty in taking more than 60 g of KF/meal/day, and the serum level of Cu and Mg decreased with over 60 g of KF intake. These results may support the proposal that KF in a dose range of 20 to 50 g/day would be effective for improving constipation and for providing a suitable amount of dietary fiber to young Japanese women. We conclude that the maximum non-effect level of KF intake would be 50 g/day.View full abstractDownload PDF (956K) -
Keiko KATSUTA, Junko KUSHIYA, Naoko IMAZUYA, Kazumi TSUTSUI, Etsuko MA ...2003 Volume 54 Issue 2 Pages 141-147
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn order to clarify the mechanical properties of cooked rice, a uniaxial compression test on cooked rice grains of several varieties, Koshihikari (new and old), Nihonbare and California Komachi, was carried out, and the force-deformation curves were converted to stress-strain curves based on the compressed area of the cooked rice grains. The force-deformation curves showed that new Koshihikari had a greater breaking force than that of old Koshihikari, this being different from the result obtained from a sensory evaluation. The breaking stress calculated according to the compressed area of a cooked rice grain for new Koshihikari, however, showed a significantly lower value than that for old Koshihikari, Nihonbare and California Komachi. The behavior of the stress-strain curve for a cooked rice grain was influenced by the deformation velocity, indicating that cooked rice grain was a viscoelastic material.View full abstractDownload PDF (1098K) -
Keiko KATSUTA, Junko KUSHIYA, Naoko IMAZUYA, Kazumi TSUTSUI, Etsuko MA ...2003 Volume 54 Issue 2 Pages 149-155
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe dynamic viscoelastic properties of cooked rice grains were investigated by small shear deformation under compression with 50% deformation. The linear range of viscoelasticity for cooked rice grains was estimated to be at less than 0.4% strain, when the compressed grain was assumed to be a cylinder. The frequency dependency of dynamic viscoelasticity for cooked rice grains indicated that the grains were viscoelastic solids having multiple relaxation modes. The relaxation spectrum of cooked rice grains indicated that the grains had the two relaxation systems : short- and long-time relaxation. The relaxation time in the short time relaxation mode for old cooked rice grains was longer than that for new grains. It was strongly suggested that the low molecular weight components of old rice became higher molecular weight components to a greater degree than in new rice.View full abstractDownload PDF (1199K) -
Atsuko YAMAMOTO, Kazuko ÔBA2003 Volume 54 Issue 2 Pages 157-161
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSAscorbate oxidase (AAO, EC1.10.3.3.) is widely distributed in plants, and is responsible for the oxidation of ascorbate during the storage and processing of vegetables. AAO of Vigna radiata was purified by DE-52 cellulose column chromatography and hydroxylapatite column chromatography. SDS-PAGE showed that AAO had been purified to a main band of 67 kDa. The optimum pH value was 4.95, and the Km value for ascorbic acid was 1.25 × 10-4m. The enzyme activity was inhibited by salts, the order of effectiveness being sodium citrate >NaCl>KCl>sodium malate>NH4Cl> (NH4) 2SO4. Sodium citrate and NaCl inhibited the enzyme activity non-competitively with Ki values of 50 mm and 130 mm, respectively.View full abstractDownload PDF (553K) -
-Survey of the Taste of Soybean Paste (Miso) Soup-Mariko MANABE2003 Volume 54 Issue 2 Pages 163-170
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSWe examined the correlation between the intensity of saltiness of soybean paste (Miso) soup prepared at home and the personal preference for saltiness to clarify the role of home cooking in the formation of preference for that taste. Samples of miso soup prepared in the home were collected from 75 women volunteers in their early twenties. The concentrations of salt, sodium glutamate and inosine 5'-monophosphate in each sample were determined. According to the personal preference for saltiness, the volunteers were classified into 3 groups as follows : preference for strong saltiness, intermediate saltiness and weak saltiness. The results of a principle component analysis indicate that the samples collected from the group which preferred weak saltiness were distinguishable from those collected from the other groups with regard to taste. The results also exhibited a lower intensity of both saltiness and umami, but a higher flavor of stock (dashi) than those for the other groups. These results suggest that the taste of home cooking influenced the formation of personal preference for saltiness, especially the preference for weak saltiness.View full abstractDownload PDF (1117K) -
Traditional Habits of Eating Shiokara and Gyosyou Preserved Foods and Their Regional CharacteristicsStudy on the Habits of Eating Fish (Part 3)Setsuko IMADA, Mariko FUJITA2003 Volume 54 Issue 2 Pages 171-181
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe traditional habits of eating the fermented and preserved foods, shiokara and gyosyou, and their regional characteristics were investigated by studying Nihon-no-Shokuseikatsu-Zenshu which records the traditional eating habits of each prefecture in Japan. One hundred and fourteen kinds of shiokara and gyosyou are recorded in Nihon-no-Shokuseikatsu-Zenshu throughout the entire country. However, most of these records are for fishing villages and nearby farming villages in the Sea of Japan coastal areas and the Pacific coastal areas. The fish most commonly used to make shiokara and gyosyou are cuttlefish, sweetfish, sardines, bonito, mackerel and their internal organs. shiokara and gyosyou are grouped into three types : type A, in which the fish is mixed in fermented liquid, account for 70%; type B, a pureed form, account for 25%; and type C, a liquid form, account for 5%. Types A and B are eaten as side dishes with sake and rice. The fish of type A are also used as cooking ingredients for boiled, grilled and dressed food, and the fermented liquid of type A and types B and C are used as condiments. shiokara and gyosyou are very common foods; in fishing villages, this preservation method efficiently uses very large catches of fish, and in the Tohoku and Hokuriku areas, the fish are preserved to insure a food supply throughout the winter.View full abstractDownload PDF (1819K) -
Asako TAMURA, Hiroko NAGANO, Masashi OMORI, Zenya SHOJI, Motoo ARAI2003 Volume 54 Issue 2 Pages 183-188
Published: February 15, 2003
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSMantou (sweet bun) made by using dough fermented with Enterobacter cloacae GAO had a dough surface that was smoother than the dough surface fermented with yeast. Aerated cells of the mantou were also finer. Swelling of the dough which was fermented with E. cloacae GAO resulted in slight expansion in the horizontal direction, while on the dough which was fermented with yeast expanded in three dimensions. This may have been due to the differing softness of the dough samples. We therefore studied the hydrolysis of the flour protein components, gluten, glutenin and gliadin. The hydrolysis patterns of gliadin were found to be different between E. cloacae GAO and yeast.View full abstractDownload PDF (1257K)
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