Fumiko Hayakawa

The Effects of Chemical Compounds Contained in the Tea Leaves on the Foamability of Matcha.

茶の起泡性に影響を与える茶の成分を明らかにするため,クロロホルム,ヘキサン,エーテルを用いて脱脂し,それぞれの脱脂茶の成分量の変化と起泡性を調べた.脱脂茶の起泡性と泡の比重は脱脂しない抹茶に比べて,それぞれクロロホルム脱脂茶では5.4倍と1.4倍,エーテル脱脂茶では3.8倍と1.8倍,n-ヘキサン脱脂茶では4,6倍と1.5倍であり,いずれも脱脂しない抹茶との間に差が認められた.また,クロロホルム脱脂茶,エーテル脱脂茶,n-ヘキサン脱脂茶それぞれ相互間で起泡性に差が認められた.エーテル脱脂茶では,脂質やカフェインの残存量がn-ヘキサン脱脂茶よりも少ないにもかかわらず起泡性ではエーテル脱脂茶の方が低かったことから考えると,ペクチン,脂質,カフェイン以外にも抹茶の起泡性低下に関与するなんらかの成分が含まれている可能性が示唆された.

Comparison of Behaviors and Images on Drinking by Age Group among Females of 20-75 Years of Age

In July-August in 2000 or 2001, using females living in Shiga Prefecture, investigations were conducted on the actual conditions of beverage-drinking habits by drinking occasions. Investigations were also conducted on images toward beverages drunk in chatting time and served to visitors. The results of the investigation are as follows.1) The drinking green tea increased with age, and there was the significant difference between students and females over 40-years old. Barley tea and oolong tea were consumed frequently among females under 39-years old.For breakfast, coffee and milk were consumed among all age groups. In females over 60-years-old, before sleeping, many females drink water or milk.2) Students like black tea than coffee. The preference for black tea decreased with age and the preference for coffee increased with age. In females over 40-years old, both the drinking rate of green tea and the preference for green tea were high and those of black tea were low.3) Regarding beverages in chatting time, no difference in image for green tea among all females was observed. The image for black tea decreased and for green tea increased with a rise in age.4) Regarding beverages for visitors, the image for black tea was strong in young females and green tea was strong in older females.

Situation and Consciousness of Taking Soft Drinks by Female students in Early Summer and Early Winter.

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.

Preference for Steamed or Roasted Green Tea in Young and elder Females

1993-1994年に, 若年層 (19-20歳, 183人) と中高年層 (40-70歳, 74人) を対象に蒸し製緑茶と釜妙り製緑茶について色, 香り, 味に関する官能検査および緑茶, 紅茶, コーヒーのいずれの飲物を好むかについてのアンケート調査を実施した.茶抽出液は熊本産の茶葉3gを100m1の熱湯で3分間抽出した.中高年層では蒸し茶の方が色, 香り, 味ともに好ましいとしているが, 若年層では香りは釜妙り茶の方が好ましいと答えた.結論として, 蒸し茶の総合評価には茶の味が関与することが, 釜妙り茶では味と同様に香りも関与することが明らかになった.また, アンケート調査の結果から中高年層では71%の者が緑茶を好み, 若年層では緑茶と同様に紅茶やコーヒーを好むことが明らかになった.