ゲンダイ ノ テズクリ ベントウ ソノ タヨウセイ ト ハイケイ ダイ2ホウ : ノリ ベントウ オ シヤ ニ

　海苔弁当は弁当屋やコンビニエンスストアでは定番で、家庭においても長く作られてきた。その評価は「安い弁当」と「豪華な弁当」、そして「手抜き弁当」と「手間をかけた弁当」という両極端な印象に分かれるのが特徴である。だが、どちらであれ大多数が好む弁当である。本報は、日本の伝統的な食材である海苔を使った昼食用の弁当が多くの人に愛される理由、評価が両極端に分かれる理由、おかずとの関係や多様な海苔の使い方などを詳細に調査し、近年にも衰えを見せない弁当文化の背景や海苔業界の今後の課題について考察する。　Nori-bento ， a lunch box with steamed rice covered with dried laver seaweed， is a staple lunch box which often served in convenience（ drug） store， lunch-box shop and home. Its impression is often polarized between cheapness and luxuriousness or between easiness and elaboration， but most Japanese are pleased to accept it as a routine lunch for daily life style. Here， we examine the reason for popular acceptance， the cause of polarized impression， and the combination of nori（ dried laver seaweed） with other side dishes such as salmon filet， surimibased product， pickles， etc. and then discuss background of food culture in lunch boxes and recent issues in nori seaweed harvesting industry

モチ ガシ ブンカ ノ デンショウ ダイ2ホウ : エサシ カミノクニ マツマエ ノ ベコモチ

　木の葉形のベコモチは，北海道にのみ見られる端午の節句などに作られる餅である．青森県下北半島にも同じ名前の餅があるが形状が異なる．北海道の南西海岸，江差，上ノ国，松前にはベコモチと全く同じものがカタコモチと呼ばれていたり，青森県のクジラモチが共存している．ベコモチ，カタコモチ，クジラモチがともに作られたり食べられている地域は他にない．江差は鰊漁や北前船で栄え，松前は北海道唯一の城下町である．上ノ国はその間に位置する北海道で最も古く和人が移住した地として知られる．本稿は歴史のある3 つの町に伝わる三種類の餅菓子に着目し，そのルーツと伝承などについて検討する．Rice cake in the Shimokita Peninsula, Aomori Prefecture, Honsyu Island and that in Hokkaido Island have a common name "bekomochi", but there are many differences between them in spite of their common materials. Bekomochi with a leaf-like shape is exclusively found in all the area of Hokkaido, but the rice cake with the identical shape and taste to the bekomochi is also given a different name "katakomochi" in Esashi, in southwest part of the Oshima Peninsula, Hokkaido. These towns have long history in the developmental process of Hokkaido and are known as the earliest places that the Japanese migrated and settled. Esashi and Kaminokuni prospered well in Tokugawa Shogunate or Edo era as a center of herring fisheries and Kitamaebune (ship) tradingand Matumae was an only castle city governed by the lord in that era in Hokkaido. Based on our present results from field surveys on locality or family specific history, local industry, circulation of goods and transportation of human kinds in the southwest part of Oshima Peninsula, here we infer the origin of "bekomochi" and the routes of its spread to all over Hokkaido

モチガシ ブンカ ノ デンショウ : ホッカイドウ ニ オケル ベコモチ ノ レキシ ト チイキセイ

　青森県のごく一部の地域と北海道でのみ作られるべこもちは、同じ材料と形でも地域によって名称が異なったり、型で抜くものや手で成形するもの、立体造形的に花などを作るもの、黒砂糖色の一色、黒白の二色、多色づかいのものなど、実に多様である。そのルーツも、北前船ルートと津軽海峡ルートが主に考えられる。べこもちの地理的な分布と、ルーツを探り、北海道の開拓の歴史と食文化を考察する。　Bekomochi rice cake has a strong local speciality and is mainly served in Hokkaido and some parts of Aomori prefecture， Japan. There are various shapes， designs and colors in bekomochi， among different localities，although materials and basic appearance are almost the same. Shape of becomochi is formed by using wooden moulds in some area， but is finished by hands in other places. Color is also diversified from unicolor only with black sugar to multicolor. Some bekomochi are decorated by sculpture of flowers. The bekomochi is presumablyoriginated from other districts of Japan and was introduced in the past by two different routes: trading by Kitamae ship via the Sea of Japan and transfer through the straits of Tsugaru. Here， we show geographical distribution of various types of bekomochi and consider the origin from the viewpoints of developing history and food culture of Hokkaido

Purification and Biochemical Characterization of Cysteine Protease from Baby Kiwi (Actinidia arguta)

Background: It has recently been reported that the fruit, stems and leaves of Actinidia arguta have various potential health effects including an antioxidant effect, anticancer effect, anti-allergic effect and α-glucosidase inhibitory effect. However, little is known about the biochemical properties of cysteine protease in the fruit juice of A. arguta. Methods: Ion exchange chromatography to purify the cysteine protease from the fruit juice of A. arguta, and some synthetic substrates to determinate the enzyme activity were used. Results: Cysteine protease was purified to homogeneity from A. arguta fruit juice by ion exchange chromatography. The molecular weight of the purified enzyme was calculated to be approximately 25,500 by SDS-PAGE in the presence of β-ME. The enzyme rapidly hydrolyzed the substrate Z-Leu-Arg-MCA and moderately hydrolyzed other substrates including Boc-Val-Leu-Lys-MCA, Z-Val-Val-Arg-MCA and Z-Phe-Arg-MCA. Kinetic parameters for these four substrates were determined. The Km, Vmax, Kcat and Kcat/Km values for Z-Leu-Arg-MCA, the most preferentially cleaved by the enzyme, were 100 μM, 63.8 μmoles/mg/min, 27.26 sec-1 and 0.2726 sec-1μM-1, respectively. Furthermore, the activity of the enzyme was strongly inhibited by inhibitors including antipain, leupeptin, E-64, E-64c, kinin-free-LMW kininogen and cystatin C. Those biochemical data indicated that the enzyme was a cysteine protease. The amino acid sequence of the first 21 residues of cysteine protease purified from Actinidia arguta was Val1-Leu-Pro-Asp-Tyr5-Val-Asp-Trp-Arg-Ser10-Ala-Gly-Ala-Val-Val15-Asp-Ile-Lys-Ser-Qln20-Gly. This sequence showed high homology to the sequences of actinidin from Acinidia deliciosa (95.0%) and actinidin from Actinidia eriantha (90%). These three cysteine proteases were thought to be common allied species. Conclusion: The biochemical properties of the enzyme purified from A. arguta fruit juice were determined. These basic data are expected to contribute to the maintenance and improvement of human health as well as to the promotion of protein digestion and absorption through its proteolytic functions