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1998 Fiscal Year Final Research Report Summary

Determination of alcohol in processed foods and effect of dietary alcohol in a low level on health

Research Project

Project/Area Number 08308001
Research Category

Grant-in-Aid for Scientific Research (A)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionOchanomizu University

Principal Investigator

HOMMA Seiichi  Ochanomizu University, School of Human Life and Environmental Sciences, Professor, 生活教学部, 教授 (50017240)

Co-Investigator(Kenkyū-buntansha) HASHIZUME Nataka  Toho University, School of Medicine, Professor, 医学部附属病院・大橋病院, 教授 (60057619)
MURATA Masatsune  Ochanomizu University, School of Human Life and Environmental Sciences, Associat, 生活科学部, 助教授 (60210051)
OTSUKA Megumi  Ochanomizu University, School of Human Life and Environmental Sciences, Associat, 生活科学部, 助教授 (20175243)
KUBOTA Kikue  Ochanomizu University, School of Human Life and Environmental Sciences, Associat, 生活科学部, 助教授 (90008730)
SHIMADA Atsuko  Ochanomizu University, School of Human Life and Environmental Sciences, Professo, 生活科学部, 教授 (60017233)
Project Period (FY) 1996 – 1998
Keywordsalcohol / health / questionaire study / determination of alcohol / cooking / alcoholic beverage / processed food / intake of alcohol
Research Abstract

(1) Alcohol was determined in the processed foods in total number of 190. Sample foods were extracted with water, and the aqueous extract underwent a steam distillation. The alcohol in the distillate was determined enzymatically. The foods tested were fermented soybean paste, mi 50 (2.1-3.7 %), fermented vegetable (0.2-7.6 %), sauce (1.1-1.5 %), gelatinized fish meat (0.16-0.39 %), canned food (0.03-0.25 %), retort pauch food (0.02-0.6 %), noodle (0.004-0.94 % ), ice cream, yogurt and jelly (0.08-2.0 %), Japanese traditional cake (0.03-0.51 %) and western-style cake (0.09-1.1 %). Fermented foods were found to be generally large in alcohol quantity, and the others were quite variable by food material and processing method.
(2) Noodles and fish meats reserved in fermentation residue of sake-brewery were determined for alcohol. Cooking with heating reduced alcohol quantity, and it depended on cooking time in water and surface area during heating.
(3) The questionaire study was performed on the amount of alcohol intake through alcoholic be verage and other food itemes, food selection, and health. The results showed that health score did not depend on alcoholic intake of less than 100 g per day.

  • Research Products

    (4 results)

All Other

All Publications (4 results)

  • [Publications] 本間清一, 村田容常: "食品に少量含まれるアルコールの定量" 日本家政学会大会(第50回)口頭発表. 127 (1998)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 本間清一, 村田容常: "食品のアルコール含量の測定" 日本家政学会誌. (発表予定). (1999)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 本間清一, 村田容常, 橋詰直孝: "健康人の少量アルコール摂取の評価" 日本家政学会誌. (発表予定). (1999)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] HOMMA,Seichi et al.: "Determination of alcohol in processed foods" Journal of Home Economics of Japan. (in preparation and to be submitted in 1999).

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 1999-12-08  

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