Journal of Home Economics of Japan
Online ISSN : 1884-7870
Print ISSN : 0449-9069
ISSN-L : 0449-9069
Volume 28, Issue 8
Displaying 1-11 of 11 articles from this issue
  • Tomoko OCHI, Takako KUDO, Makiko SENDA, Setsuko KAMAGATA, Yasuko HIBI
    1977 Volume 28 Issue 8 Pages 513-518
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    In contrast with our last report in which the handling temperature was fixed at constant level, experiments were carried out under the three different combinations of handling temperature. Namely, the temperature of the room at 32°C-of the batter at 35°C, likewise, 20°C-35°C, and 20°C-20°C, together with the two variations in the quantity of added fats and oils, i.e., 7.7% and 12.1% of the total weights of materials, since properties of fats and oils assumed to be highly affected by the temperature.
    Results were as follows :
    There were significant correlations between the hardness of cake and S.F.I. at the temperature equal to that of the batter; and also between the specific volume of cake and S.F.I. with a few exception.
    Cake was softer and larger in its specific volume when the melting point of fat or oil was lower, or the quantity of added fat or oil was smaller.
    Differences in the sensory evaluation which caused by the variation of handling temperature were insignificant for the cake which added the liquid oil or the fat of which melting point is low, except the fact that the texture was better when handled under the lower temperature, while the evaluation of cake which added the solid fat of higher melting point was generally better when handled under the higher temperature.
    Download PDF (1277K)
  • -Effect of Sugar and Method of Cooking-
    Yoshiko TERAMOTO
    1977 Volume 28 Issue 8 Pages 519-524
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    By using the sweet potatoes, 'Kinton' was prepared under the various conditions; such as changing the amount of sugar from 50 to 100 percent of the total weight of sweet potatoes, the heating time extended from 0 to 30 min, and the final weight of finished products from 1.5 to 2. 5 times of the original material.
    For the evaluation of the quality of 'Kinton', following items were studied.
    1. The outflowing starch tested by measuring the sedimentation volume of 'Kinton' suspension, the viscosity and blue value of supernatant.
    Microscopic observation was also made.
    2. The texture assessment of 'Kinton' by a rheolo-meter.
    3. The glossiness of 'Kinton' by a micro multi photometer.
    4. The syneresis volume from the refregerated samples.
    Following results were obtained;
    1. The methods of mushing, heating and stirring the material had influence on the outflowing of starch.
    2. The differences of heating time had little influence on the texture of 'Kinton'.
    3. A correlation was recognized between the syneresis volume and the amount of moisture content of 'Kinton'.
    4. A high correlation was recognized between the glossiness and the amount of sugar or moisture content of 'Kinton'.
    Download PDF (1154K)
  • Masako SHIRAKI, Yasuko KAINUMA
    1977 Volume 28 Issue 8 Pages 525-532
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    In cooking naidofu, the quantity of milk added affected not only the taste of gyunukan, but also its texture.
    We prepared the gyunukan using different quantities of milk, and compared the physical properties. Then, we studied which components of milk mainly concerned with the properties. The results were as follows :
    (1) As the quantity of milk increased, the hardness and shortness of gyunukan decreased, while its cohesiveness increased. Its syneresis decreased and its stability increased.
    (2) The syneresis of gyunukan contained comparatively much casein and a little amount of fat.
    (3) Maintaining the strong combination, the casein and fat of milk affected the hardness of gyunukan.
    (4) When butter and casein were added to milk, their quantities affected the hardness and shortness of gyunukan. Especially, as the casein quantity increased, both hardness and shortness decreased.
    Download PDF (1251K)
  • The Relation between the Shoulder Length and Holding up Motion of Arm
    Ayako OKA
    1977 Volume 28 Issue 8 Pages 533-538
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    Kimono is constructed flat and easy in length- and width-wise direction, so that it is accomodated to some any body forms. However, the yuki-the sum of shoulder width and sleeve width?is constructed less easy and should be varied according to body form. The present experimental research has been designed to find the relation between the shoulder width and holding up motion of arm.
    It has been found that during holding up and down arm repeatedly, the sleeve line and a fixed point on the side line of miyatsuguchi-the open part of kimono sleeve-are less displaced and so the dressing is less wearing out of shape, as the shoulder width is construct ed shorter and the sleeve width longer.
    Download PDF (865K)
  • General Aspect of the Research and of the Places Investigated
    Sanae OHARA, Sadako MIYAUCHI, Ryoko FUJITA, Yukie TANAKA, Hiromi SASAK ...
    1977 Volume 28 Issue 8 Pages 539-545
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    We investigated six islands that will be under the Honshu-Shikoku Bridge-Onomichi-Imabari route. We are doing this study to improve the living conditions and to promote the social welfare of the district.
    As the first step in our study we found out the regional characteristics before the bridge is constructed.
    1) Composition of Income by Industry : The income of the people in Hiroshima prefecture zone is mainly that of secondary industry. Almost half of that of the people in Ehime prefecture zone is from tertiary industry.
    2) We set up “environmental indicators.”
    “Environmental indicators” means measures for evaluation of living conditions.
    Economic indicators are high in Hiroshima prefecture zone including Hakata-cho. Social indicators are high in Ehime prefecture zone except Hakata-cho.
    3) Principal towns where town offices situate show influence against surrounding towns and play an important role in the each district, but they are under the control of bigger cities.
    Download PDF (1226K)
  • Relation to Traffic
    Ryoko FUJITA, Yukie TANAKA, Hiromi SASAKI, Sanae OHARA, Sadako MAIYAUC ...
    1977 Volume 28 Issue 8 Pages 546-552
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    To find the means and characteristics of traffics of the six islands within the distance of approximately 40 km from the bridge which is to be constructed between Onomichi and Imabari, a, survey was made and the results are as follows :
    1) Traffic route outside the island can be divided into three : Honshu to Shikoku, mainland to islands, between islands. Among them the most frequently used route is between mainland to islands and those between islands.
    2) Mukaishima has only one route which runs between mainland and islands.
    3) The main means of traffic within island is bus, which runs throughout island, but the island which has a round route is only Ikuchijima.
    4) Routes having connection between ferry boat and bus were Innoshima to Onomichi route, and Oshima to Imabari route.
    5) The movement of people made from the island to outside was found Mukaishima and Oshima most frequently. The destination of Hiroshima zone people was the cities located along the coast of the eastern section of Hiroshima prefecture, and that of Ehime zone people was mainly Imabari.
    Download PDF (1637K)
  • The Amendities of Life
    Sadako MIYAUCHI, Sanae OHARA, Ryako FUJITA, Yukie TANAKA, Hiromi SASAK ...
    1977 Volume 28 Issue 8 Pages 553-560
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    We investigated the amendities of life of the inhabitants-zone of commuting, school attendance, shopping and medical service etc., and discovered the relation between these districts and the bigger cities near them. The result is as follows :
    1) Commuting
    The percentage of the inhabitants who work in their own island is higher than that of the inhabitants who work outside. Even those who work outside have a job in the nearby island. So the commuting is rather limited.
    2) School Attendance
    The percentage of the students who attend the school that is not located in their island is higher than that of adult worker who work outside. They tend to go to high schools that are in the cities of Honshu or Shikoku.
    3) Shopping
    The percentage of shopping in their own island is mutually related to the scale of commerce in the district.
    4) Medical Services
    The inhabitants in Hiroshima prefecture zone where they have big hospitals get medical services in their own island, but the inhabitants in Ehime prefecture have to go to Imabarishi.
    Download PDF (1307K)
  • Midori OOTAKE
    1977 Volume 28 Issue 8 Pages 561-566
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    In the greater part of past studies on walking, most subjects are men and the objects are toward the most suitable speed, width of step, and number of walking per unit time. It is not the relation between number of walking steps and energy expenditure in a day. So I studied on this relation. The subjects were equipped with a pedimeter and recorded time study on the same day.
    For woman, walking in a day is 8, 000 steps or so. Relation between the number of walking steps and energy expenditure in a day is low, but it is high on occupational difference.
    Worth of labor (RMR×t) of walking controls energy expenditure, but influence of worth of labor at sitting or standing is very small.
    Download PDF (822K)
  • Kouichi SUGITA, Nobuko TANAKA, Hiroshi OKAMURA
    1977 Volume 28 Issue 8 Pages 567-571
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    Download PDF (803K)
  • Fujiko KAWAMURA, Michiko INOMATA
    1977 Volume 28 Issue 8 Pages 572-576
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
  • Concerning to the Cooking Work of the Sixth Grade Children
    Sumi OKANO, Uta SHIMIZU
    1977 Volume 28 Issue 8 Pages 577-581
    Published: December 20, 1977
    Released on J-STAGE: March 09, 2010
    JOURNAL FREE ACCESS
    Download PDF (833K)
feedback
Top