{"title":"Background for the decline and regrowth of the ice cream industry in the Heisei period","authors":"K. Sakurai","doi":"10.2740/jisdh.31.1_21","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_21","url":null,"abstract":"アイスクリーム(本稿においては冷菓の総称とする) は,キングオブスイーツとも呼ばれ,おいしさや食の 楽しみ・やすらぎを我々に与えてくれる。一方,食料供 給の産業としてみた場合,乳原料や菓子,フルーツなど 使用する原料が多岐にわたり,かつ組み合わせも多い。 現在では利益の取れる商品であり,企業にとっても魅力 的な産業分野でもある。現在の市場規模は5,186億円 (2018年度)である。 産業としては大正期にスタートし,太平洋戦争前後の 混乱期を除き,昭和期には順調に売上高を拡大させてき たが,平成期に入り10年間で大きく縮小した。しかし, その後は15年以上も再成長を続けている。日本の食品産 業の中でもこれだけ急成長のあとに大きく市場が縮小し たにもかかわらず,さらに V字回復する業界も珍しい。 この再成長の背景である販売や物流施策,マーケティン グ的な要因に加えて,研究や商品開発,設備開発など技 術的側面についても解説する。 2 .アイスクリームの定義と歴史","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90374178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Globalization of umami and Japanese food culture","authors":"K. Ninomiya","doi":"10.2740/jisdh.31.1_3","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_3","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"11 1","pages":"3-12"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88443998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A gap in the sense of \"homemade dishes” according to generation","authors":"N. Toyama, Rino Yoshidome","doi":"10.2740/jisdh.31.1_39","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_39","url":null,"abstract":"弁当を学校に持参する「お弁当の日」が全国的に広がっ ているが,そのねらいは保護者や生産者への感謝の気持 ちを育てることにあるという。ここで想定されている 弁当は手作りのものであろうが,そもそも手作りの料理 とはどのようなものをいうのだろうか。本研究では手作 りの判断,その世代差を検討する。 日本では近年,食の外部化,すなわち「家庭内で行わ れていた調理や食事を家庭外に依存すること」が進ん でいる。外食については,1970年が日本の「外食元年」 といわれるように,この年に大阪で開催された万国博 覧会を機に急速に広がった。「中食」とは「レストラン 等へ出かけて食事をする外食と,家庭内で手づくり料理 を食べる内食の中間にあって,市販の弁当や惣菜,家庭 外で調理・加工された食品を家庭や職場・学校等で,そ 「手作り料理」に関する認識の世代差 外山紀子・吉留里乃 (早稲田大学人間科学学術院,キリンビール株式会社)","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84964618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To increase the consumption level of red beans, measures were investigated to suppress their rough texture and odor, which considerably affect their taste. The effects of kneading time and addition of secondary ingredients on the roughness and odor of red bean paste were studied. By extending the kneading time, some of the bean particles collapsed, making the starch grain leak out. This reduced the mean and median particle sizes and diminished the roughness according to sensory evaluation. Although cooking did not damage the bean particles, it decreased the particle concentration. The addition of butter and heavy cream minimized the rough texture. Furthermore, the addition of secondary ingredients other than sugar changed the quality and odor intensity according to the electronic
{"title":"Effect of preparation and added secondary materials on the azuki bean jam","authors":"Satomi Nomura, N. Furutani","doi":"10.2740/JISDH.31.3_159","DOIUrl":"https://doi.org/10.2740/JISDH.31.3_159","url":null,"abstract":"To increase the consumption level of red beans, measures were investigated to suppress their rough texture and odor, which considerably affect their taste. The effects of kneading time and addition of secondary ingredients on the roughness and odor of red bean paste were studied. By extending the kneading time, some of the bean particles collapsed, making the starch grain leak out. This reduced the mean and median particle sizes and diminished the roughness according to sensory evaluation. Although cooking did not damage the bean particles, it decreased the particle concentration. The addition of butter and heavy cream minimized the rough texture. Furthermore, the addition of secondary ingredients other than sugar changed the quality and odor intensity according to the electronic","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84385082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Food safety and security, and for rational and autonomous dietary choices","authors":"Saori Sorin","doi":"10.2740/jisdh.30.4_159","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_159","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78142237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Based on The Health Japan 21 (the second term), which is the National Health Promotion plan, the Ministry of Health, Labor and Welfare have been promoting health promotion according to life stages, including prevention of lifestyle-related diseases, involving the community and workplace. In order to further extend the healthy life expectancy, we compiled “The Healthy Life Extension Plan” in May 2019. To improve nutrition and dietary habits, it is important to create an environment where people can access healthy diet. This requires collaborating that all stakeholders, including government, business and academia.
{"title":"Dietary habits in the Heisei era from point of view of the administration’s perspective","authors":"F. Seino","doi":"10.2740/jisdh.30.4_167","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_167","url":null,"abstract":"Based on The Health Japan 21 (the second term), which is the National Health Promotion plan, the Ministry of Health, Labor and Welfare have been promoting health promotion according to life stages, including prevention of lifestyle-related diseases, involving the community and workplace. In order to further extend the healthy life expectancy, we compiled “The Healthy Life Extension Plan” in May 2019. To improve nutrition and dietary habits, it is important to create an environment where people can access healthy diet. This requires collaborating that all stakeholders, including government, business and academia.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77584579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mari Yano, Harumi Sakuda, Kaoru Sakamoto, H. Uchida
A survey of the program to donate food at local events by the elderly -Effectiveness of the intergenerational program on high school studentsʼ images of the elderlyMari Yano , Harumi Sakuda , Kaoru Sakamoto , Hayato Uchida Graduate School of Human Science and Environment, University of Hyogo, 1-1-12, Shinzaike-Honcho, Himeji-shi, Hyogo, 670-0092 Faculty of Human Sciences, Kobe Shoin Women’s University, 1-2-1, Shinoharaobanoyamacho, Nada-ku, Kobe-shi, Hyogo, 657-0015 School of Human Science and Environment, University of Hyogo, 1-1-12, Shinzaike-Honcho, Himeji-shi, Hyogo, 670-0092 〒670–0092 兵庫県姫路市新在家本町 1 – 1 –12 〒657–0015 兵庫県神戸市灘区篠原伯母野山町 1 – 2 – 1
{"title":"A survey of the program to donate food at local events by the elderly","authors":"Mari Yano, Harumi Sakuda, Kaoru Sakamoto, H. Uchida","doi":"10.2740/jisdh.30.3_123","DOIUrl":"https://doi.org/10.2740/jisdh.30.3_123","url":null,"abstract":"A survey of the program to donate food at local events by the elderly -Effectiveness of the intergenerational program on high school studentsʼ images of the elderlyMari Yano , Harumi Sakuda , Kaoru Sakamoto , Hayato Uchida Graduate School of Human Science and Environment, University of Hyogo, 1-1-12, Shinzaike-Honcho, Himeji-shi, Hyogo, 670-0092 Faculty of Human Sciences, Kobe Shoin Women’s University, 1-2-1, Shinoharaobanoyamacho, Nada-ku, Kobe-shi, Hyogo, 657-0015 School of Human Science and Environment, University of Hyogo, 1-1-12, Shinzaike-Honcho, Himeji-shi, Hyogo, 670-0092 〒670–0092 兵庫県姫路市新在家本町 1 – 1 –12 〒657–0015 兵庫県神戸市灘区篠原伯母野山町 1 – 2 – 1","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83225486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Emi Kouyama, Jun Makino, H. Akaishi, Takeshi Nakazawa, Y. Aoyagi
{"title":"Contents of 5’-GMP, free amino acids and lentinic acid among the different cultivars of shiitake mushroom","authors":"Emi Kouyama, Jun Makino, H. Akaishi, Takeshi Nakazawa, Y. Aoyagi","doi":"10.2740/jisdh.31.1_29","DOIUrl":"https://doi.org/10.2740/jisdh.31.1_29","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84979934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Development of food distribution and quality control methods and their perspective in the future","authors":"T. Shiina","doi":"10.2740/jisdh.30.4_183","DOIUrl":"https://doi.org/10.2740/jisdh.30.4_183","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86179994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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