Ultratrace elements are usually defined as essential minerals of which requirementsare less than lmg/day for humans or less than lmg/kg diet for animals.The essentialityfor humans of manganese, chromium, molybdenum, selenium, iodine and cobalt (as acomponent of vitamin B12) is established.Noncorrin function of cobalt is recently reported.Possibly essential elements with circumstantial evidence may include lithium, boron, fluorine, aluminum, silicone, vanadium, nickel, arsenic, bromine, rubidium, cadmium, tinand lead.Further investigation may add new members to the lists of established or possiblyessential elements.In the 6th edition Japanese Recommended Dietary Allowances (RDA), RDA was decided for iodine, selenium, manganese, chromium and molybdenum.In addition to these 5 elements found in the Japanese RDA, the adequate intake offluorine as fluoride was determined based on its cariostatic action;arsenic, boron, nickel, silicone, and vanadium were considered possibly essential or beneficial for humans in theUS Dietary Reference Intakes.The physiological function of ultratrace elements isdiverse.
The current studies on nickel nutrition are summarized as a topic in ultratrace elementnutrition.Nickel deficiency evokes retarded growth and diminished reproduction rates inrats and goats;male reproductive function abnormalities, hypertension, kidney damageand abnormal iron metabolism in rats;structural abnormalities in mitochondria of chickhepatocytes;and hyperhomocy steinemia in vitamin B12-deficient pigs.The physiologicalconcentration of nickel is known to stabilize cyclic nucleotide-gated cation channels (CNG) that regulate signal transduction or native function in vision, olfaction, natriuresis, blood pressure control and sperm motility.Thus, these signs of nickel deficiency may be related to the CNG function.

抄録全体を表示

Dried foods have been developed over the years by our society for diets in the world.Especially, during war or shortage period, the improvised rice is the food most needed bypeople.In the Edo era, common people carried some umeboshi and a cup of salt as a foodhabit when they traveled.This was the poorer portable foods in that era.
In this paper, we will try to discuss the transition of the characteristics of dried foods based on utilization and culture.

抄録全体を表示

In July and November in 2000 and 2001, situation of taking soft drinks by female studentsliving in Shiga prefecture, Hanshin area, Kagoshima prefecture and Shizuokaprefecture was investigated depending on drinking opportunities, areas and seasons. Also, preferred soft drinks and situation and consciousness of taking soft drinks in relaxationtime and treatment for visitors were investigated.Then differences in the obtaineddata among areas and seasons were discussed.As a result, the following facts are clarified.
1. The situation of taking soft drinks largely differed between early summer and earlywinter.This is because, in early winter, a larger number of subjects had no drink betweenmeals and green tea was taken more frequently in meals while the frequencies oftaking water, oolong tea and barley tea were lowered, compared in early summer.
2. Differences in the situation of taking soft drinks among areas were observed bothin early summer and early winter. This is because the subjects in Shiga prefecture andHanshin area took barley tea more frequently but green tea less frequently than the subjectsin Kagoshima prefecture and Shizuoka prefecture. In Shizuoka prefecture, green tea was taken most frequently among the four areas investigated.
3. No difference was observed in preferred soft drinks between early summer andearly winter.In Shiga prefecture, preference for green tea was comparable to preferencefor black tea.In Hanshin area, many subjects preferred black tea, while many subjectspreferred green tea in Kagoshima prefecture and Shizuoka prefecture.
4. Since the images of the subjects concerning soft drinks taken at relaxation timechanged depending on seasons in Shiga prefecture and Hanshin area, a seasonal differencewas observed in the images of soft drinks taken in relaxation time. In Kagoshimaprefecture and Shizuoka prefecture, in contrast, many subjects imagined green tea bothin early summer and early winter and thus no seasonal difference was observed.
5. Since the images of the subjects concerning green tea and black tea served fortreating visitors changed depending on seasons in Shiga prefecture and Hanshin area, aseasonal difference was observed in the images of soft drinks at the treatment for visitors. In Kagoshima prefecture and Shizuoka prefecture, in contrast, many subjects imaginedgreen tea as the soft drink served for treating visitors both in early summer and early winter and thus no seasonal difference was observed.

抄録全体を表示

本実験では12種 (うち, 2種は2系統) の市販野菜を有色と淡色に大別し, クロロフィル, カロテノイド, ビタミンE, ビタミンCおよび無機質の含有量を分析して次の結果を得た.
クロロフィルはニソジンを除くすべてからかなりのフェオフィチンの含有が認められ, これらは生長期から収穫期に至り, 相当量のクロロフィルが分解されたことを示す. クロロフィルの分解程度の測定が困難であり, また, 測定値の明確な基準がなく, 有色, 淡色の区分けには成り難いことが明らかとなった.
以上の結果, β-カロテン当量から換算されるレチノール当量を有色, 淡色に区別する根拠になり得ることが分かった. なお, リコペンはトマト, ニンジンより検出され赤色を呈するが, レチノール当量にはならない.また, ピーマンより検出されたカプソルビン, カプサンチンも橙赤色であるが, レチノール当量にならない.
ビタミンEはシソ, シュンギク, ニラ, パセリおよびホウレンソウなど有色の葉菜類に多い. トマト, ピーマン (果菜類) に少ないことがわかった. ビタミンCは未熟果の緑色の時期から蓄積されたものがかなりの含有量になったものと推定された.すなわち, クロロフィルの減少に伴いエンジオール基をもつビタミンCが増大することが明らかとなった.
無機質としては, K, Caが他より桁違いに多く平均Kでは80%, Caでは18%と相対的に有色のものに多い. これについで, Mgが多く, 全般的に無機質含量は淡色よりも有色 (緑黄色) 野菜に多かった.

抄録全体を表示

ダッタンそば粉を小麦粉の代替で20, 30%添加した蒸しパン生地に, それぞれコーン油を粉 (小麦粉+ダッタンそば粉) に対し, 20, 30, 40%添加した9種類の蒸しパンの性状と食味に及ぼす影響について検討し, 次のような結果を得た.
(1) 比容積は, ダッタンそば粉添加量が増加するに従って値が高く, 油量添加量が増加するに従って低い値を示した.
(2) 水分量は, ダッタンそば粉添加量の違いによる有意差は認められないが, 油量の添加量が増加するに従って減少した.
(3) 硬さ応力はダッタンそば粉添加量の違いによる有意差は認められないが, 油量添加量が増加するに従って値が低く軟らかくなった.
(4) 凝集性はダッタンそば粉添加量の増加に従って値が低く, ダッタンそば粉無添加蒸しパンの値が最も高く, 回復力が強かった.
(5) 色はダッタンそば粉添加量の増加に伴い, L*値が低くなり, a*値とb*値は高くなった.彩度は, ダッタン添加量が増加するにつれ値は高くなった.(6) ルチン量はダッタンそば粉の添加量とともに増加がみられた.
(7) 官能検査の結果, 油量を20, 30, 40%と一定にした場合には, ダッタンそば粉添加量の違いによる有意差は認められないが, ダッタンそば粉を20%とした場合は油40%添加の蒸しパンが総合評価で最も高く, 油20%添加蒸しパンは最も低い値を示した.

抄録全体を表示

Survey on rice ball in the market by students of Gifu university was carried out.Analysis of free amino acid in relationship to the taste of rice ball was carried out.
1.Intake frequency of rice ball by female students was higher than for male students.
2.Over 80% of male and female students purchased rice balls at convenience stores.The proportion of rice ball containing mayonnaise accounted for a greater proportionof those purchased.
3.A high proportion of female students eat rice ball for lunch.Most students lunch off-campus.
4.Add rives to rice balls on the market include various ingredients such as acids, sweeteners, food preservatives and modifiers.Additives without standardized usage were also included.
5.Although there was a great difference in the amount of free amino acid content in therice, there was no difference between the home-made and store-bought rice ball.
6.From the results of thin layer chromatogram of the rice balls and the amount of freeamino acid used, the addition of the amino acid as a seasoned exerted an influence.Possible addition to the rice balls was also considered.

抄録全体を表示

貴州省にはダイズの加工品であるトウフやナレズシなどの発酵食品があり, 日常的に食べられていた. そこで, 食文化から見た貴州省における伝統的な大豆の加工品および発酵食品について, 材料, 製法, 食べ方および分布等を調査した結果, 次のことが明らかとなった.
1) トウフの製造過程で豆乳の抽出方法には, 貴州省のトウフ屋では, 一般に「生搾り」法で行われ, 凝固剤には主に石膏が使用されていた. 報京の同族の家庭では, 凝固剤に酸漿 (酸湯) が使用されていた.
2) 貴州省には加塩発酵ダイズと無塩発酵ダイズの二種のナットウがあった. 無塩発酵ダイズであるナットウの分布は省都貴陽市や黔東南苗族・桐族自治州に見られた.
3) 桐族や苗族はナレズシに使用する魚を脱水する方法として, 塩漬けおよび火に炙る方法を用い.漬け床として, 糯米に麹が使用され発酵させる方法と生の米粉 (糯米粉) を発酵させた「しとぎ」に漬ける方法があった. 報京の桐族の家庭では, 甕に「しとぎ」を入れ発酵させていた. この「しとぎ」は, 貴州省では日常的に調理して食べられていた.
4) 少数民族は, 米のとぎ汁を発酵させた酸湯を常備し, トウフの凝固剤やスープおよび漬物の調味料として使用していた.

抄録全体を表示