加工澱粉糊液の性状に関する研究

Hokkaido potatoes are widely used as a source of starch. Potato starch is used for various purposes,particularly for the production of fish paste products,livestock products, and confectionery. Moreover, modified starch, which is produced by processing potato starch chemically and physically, is used in a variety of forms. This study examines the properties of modified starch gels produced by further enhancing the starch functions of potato starch. To study the primary properties of starch gels, color tone tests, viscosity measurements, and texture measurements were performed. Acetylated distarch phosphate gel had the highest values, followed byhydroxypropyl distarch phosphate gel,starch acetate gel,and potato starch gel. As for the degree of viscosity, hydroxypropyl distarch phosphate gel was the thickest,followed by acetylated distarch phosphate gel,potato starch gel,and starch acetate gel. In this experiment, changes in the properties of modified starch gels were observed as compared with those of potato starch gel. In the future,we would like to compare various types of modified starch and the effects of being frozen or defrosted on starch properties

米粉を利用した商品の特性および嗜好性に関する研究

In order to promote the use of rice flour as an ingredient, in the present study we made a chiffon cake and white sauce using rice flour and examined the foodscientific characteristics and sensory test results with the aim of better understanding its possible uses. The color (ΔE) of the chiffon cake was evaluated at 2.1 before heating and 2.0 after heating,which corresponds to a - "noticeable" - change in color. The sensory test showed that the chiffon cake made from rice flour was regarded as moister,more fragrant and tasted better than that made using wheat flour, and was preferred in the overall assessment. The sensory test for the white sauce showed that the sauce made using rice flour was evaluated higher in terms of glossiness,appearance and fragrance than that made using wheat flour. These results suggest the practicality of rice flour in the preparation of items such as chiffon cake and white sauce

北海道石狩産小麦粉の普及に関する研究

In recent years, the popularization of food produced in Hokkaido has been encouraged through the promotion of concepts such "local production for local consumption"and "food education"generally across Hokkaido. In Ishikari City, there has been a move to develop a range of products using either "Haru yo Koi" (bread flour) or "Kita Honami"(cake flour), both produced locally in Hokkaido. Here, we reported an example of the measures under taken through university industry research collaboration utilizing flour produced in Ishikari City, Hokkaido. Bagels, made from Ishikari flour into which cherry tomato puree was added, were sold and a questionnaire survey was distributed to customers. From these results, it appears that further product development using wheat from Ishikari can enable the promotion of the concept of local production for local consumption

女子大生の食事摂取状況とアレルギーとの関連

The purpose of this preliminary study was to investigate the relationship between daily food intake and various allergic diseases; i.e., atopic dermatitis, bronchial asthma, allergic rhinitis and so on, among young students of the women\u27s university. Food intake was examined using a food frequency questionnaire and the presence of allergic diseases was ascertained by self-statement. The results clearly showed that the amounts of all kinds of vegetables and of oil and fats ingested by the students with allergic diseases were less than those by students without allergic diseases. These observations suggest that certain correlations may exist between the amount of vegetables ingested and the occurrence of allergic diseases. Further study is required to more fully clarify these findings

ユースサッカーチームへの栄養支援の実践に関する研究 : 継続的栄養支援の効果として選手の食事内容に関する数的分析の試み

An adequate dietary intake is particularly important in young athletes as any deficiency or excess may not only affect performance but also disturb growth. We have been supporting a youth soccer team (player\u27s age;13-15 years) by providing information on adequate dietary intake for growing youth soccer players. However, no data were available concerning the effectiveness of continuous nutritional support for young athletes. The purpose of this study was to assess the effectiveness of continuing nutritional support for 3 years. For this purpose, we undertook a preliminary semi-quantitative analysis of diet content among team players receiving nutritional supports for 3 years. In practice, adequacy of dietary intake was scored according to how many items from a "Japanese-style diet" were included in breakfast and supper. Eleven items from "Japanese-style diet" were selected for this evaluation. Adequacy was semi-quantitatively compared between the first and third years. Forty-three out of 75 youth players were chosen for semi-quantitative analysis of diet content based on the accuracy of their food intake record, and were divided into three groups on the basis of changes in score for adequacy of dietary intake. The first group (n=9)showed an increased score in the 3rd year compared with the 1st year, the second group (n=24)showed only a slight change and the third group (n=10)showed a decrease in score in the 3rd year, indicating that the nutritional support did not work efficiently for this group. These preliminary results show that continuous nutritional support did not work effectively for all young athletes in this team when adequacy of dietary intake was assessed according to the number of "Japanese-style diet" items; however, the present results further suggest that this "Japanese-style diet" based assessment may help to increase the effectiveness of continuous nutritional support for young athletes. Studies are in progress to improve this "Japanese-style diet" based assessment including item selection and scoring system

自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査

Sensory tests were run using SOYA-NO-SHIO, a natural salt containing the minerals from sea water taken from the La Perouse Strait, in combination with Japanese soup stock (DASHI-JIRU). Our study showed that SOYA-NO-SHIO gave a balanced taste with little saltiness at sodium chloride concentrations (<0.80%) typically used in cooking, whereas it gave a bitter taste at higher sodium chloride concentrations (≧0.80%). Our results suggest that SOYA-NO-SHIO may be of practical use for Japanesestyle cooking because of its well-balanced taste in combination with Japanese soup stock and that it may be useful in the treatment of hypertension because of its high calcium, potassium and magnesium contents

本居宣長におけるいのちの視野 : 栄養療法の知的枠組についての研究8

This study was an attempt to examine the scope of life as presented by Motoori Norinaga (1730-1801)in A Farewell Address to To Bunyo on his Return to Hizen, a treatise on medical philosophy at the age of 27, and The Two Shrines of Ise: An Essay of Split Bamboo (Ise Niku Sakitake no Ben), an essay written in the last years of his life. The unique characteristic of his medical philosophy consists in his understanding that immeasurable vital energy (ki) cannot be supplemented, but only nourished in nature. The means of nourishing vital energy in daily life include eating light, constant labor, and the doing away with worrying oneself with thoughts. The mission of physicians consists in administering medicine so as to nourish vital energy upon sensing the power of the genuine vital energy (shin-ki) in patients. As a physician, Norinaga comprehended that the origin of medicine lies in the respect for vital energy, the power of which a physician is able to sense in patients. As a man of letters, Norinaga grasped the genuine way of life in which people feel respect for the blessings and beneficence of Amaterasu Omikami, the Sun of the Heavens, and Toyouke no Okami, the originating spirit of grains and food upon which life depends. Respect for unseen essential powers, such as vital energy and spirit, underlies his vision of life as consistently expressed in A Farewell Address to To Bunyo on his Return to Hizen and The Two Shrines of Ise: An Essay of Split Bamboo (Ise Niku Sakitake no Ben)

自然塩の可能性について3 : 味付けに「宗谷の塩」を用いた食材(獣肉および魚肉)の官能検査

We performed sensory tests of foodstuffs (meat and fish) seasoned with SOYA-NO-SHIO, a natural salt preserving the minerals of the sea water from the La Perouse Strait. Our study showed pork to have a well-balanced flavor, compared with beef or fish, when seasoned with SOYA-NO-SHIO. Although gustatory sensitivity changed to some extent with time, menstruation had no significant effect on gustatory sensitivity. Our results suggest that SOYA-NO-SHIO may offer a particularly well-balanced flavor when used as seasoning for specific foodstuffs such as pork

北海道産クロテッドクリームの品質に及ぼす冷凍の影響

本研究は、クロテッドクリームの品質に及ぼす冷凍ならびに糖類添加による影響について検討した。実験方法は、冷凍および解凍時の温度履歴、色調の測定、示差走査熱量分析、粘度測定、官能検査である。1. クロテッドクリームの冷凍時間は無糖が短く、ソルビトール、グラニュー糖の順に長くなった。解凍時間は糖類添加に比べて無糖が長くなった。2. 色調はクロテッドクリームの解凍後、いずれも冷凍前に比べてグラフは右・下方向に移行し、明るさを示す明度の減少と彩度の増加が認められた。3. 吸熱エンタルピー(ΔH)は無糖が3.5mJ/mg、グラニュー糖添加3.5mJ/mg、ソルビトール添加11.2mJ/mg であった。ソルビトール添加が無糖よりも大きくなり、熱に対する安定性が示唆された。4. 粘度変化率は、無糖が最も大きく、次いで、グラニュー糖添加、ソルビトール添加の順になった。5. 官能検査は冷凍・解凍クロテッドクリームの評点が0.4～0.5点であった。冷凍保存において糖類添加することはクロテッドクリームの品質を保つ有効な手段であることが明らかとなった。This study examined the effects of freezing or the addition of sugar on the quality of clotted cream. The experimental method included the following steps; temperature history with regard to freezing and thawing, measurement of color tone, differential scanning calorimetry, viscometric measurement and sensory inspection. 1. Sugar-free clotted cream froze in the shortest time, followed by sorbitolcontaining cream, and granulated sugar-containing cream. On the other hand, the thawing time for sugar-free cream was longer than that for sugar-containing cream. 2. All graphs of color tone showed a shift to the lower right after thawing compared to before freezing,and a decrease in brightness together with an increase in saturation was observed. 3. Endothermic enthalpy was 3.5mJ/mg for sugar-free cream, 3.5mJ/mg for granulated sugar-containing cream, and 11.2mJ/mg for sorbitol-containing cream. The figure for sorbitol-containing cream was larger than that of sugar-free cream, which suggested that sorbitol-containing cream has thermal stability. 4. The rate of change in viscosity for sugar-free cream was the largest among samples tested, followed by granulated sugar-containing cream, and sorbitolcontaining cream. 5. Sensory inspection revealed a preference for granulated sugar-containing cream. This indicates that the addition of sugar is an effective measure for maintaining the quality of clotted cream in frozen storage

小麦粉の一部に化工澱粉を添加した食パンの調理科学的特性

Recently, there have been many reports regarding bread in which a portion of the flour is replaced with one of three chemically-modified starches. in order to improve the availability of starch and coarse cereals. This study aimed to develop cooked and processed food that would be suitable for those with illnesses requiring a restriction on protein intake and examine the properties and foodscience-related characteristics of bread in which a portion of the flour was replaced with chemicallymodified starch produced from potatoes to enhance the function of starch. In this experiment, we measured the water content, color tone and properties of the bread, and carried out sensory tests. The experimental results suggested that the starchsubstituted bread, showed distinctive properties. Based on these results, we speculate that it is possible to produce tasty bread by further examining the types and composition ratio of starch substitutes