Wakayama University · Faculty of Education · 教授

Research keywords家庭科教育・教科書開発・金銭管理・食育・生活工学

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• 中学校家庭科における地域の食文化と防災学習を関連付けた授業開発と実践2025 · Local food culture and disaster prevention are useful themes for home economics classes. In this study, these themes were combined and redesigned as a lesson for home economics at the junior high school level. The lesson consisted of three parts: first, stockpiling food for disasters; second, traditional food preservation techniques; and third, practical training in cooking rice using plastic bags as a disaster preparedness tool. By tasting the rice with Kinzanji miso, the students were encouraged to think about their dietary habits in times of disaster. The results of the post-class questionnaire showed a high evaluation as a disaster prevention learning. Many students were confident and motivated by the cooking practice. In addition, they could view food culture in the context of their lives in the future. Time allocations and combinations of activities need to be improved in the lesson.
• 小・中・高・大学生を対象としたお金に関する調査-支払い方法と金銭管理の側面から-2024 · 村田晋太朗, 鈴木千春, 村上睦美, 山本奈美
• 文部科学省検定済教科書 小学校家庭科用「 わたしたちの家庭科5.6」2024 · 鳴海, 多恵子, 石井, 克枝, 堀内, かおる( 担当： 共著)
• Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.2023 · The pungent component of sansho (Japanese pepper, Zanthoxylum pipritum) is sanshool, which is easily oxidized and decomposed. We have previously reported several sanshool stabilizers, such as α-tocopherol (α-Toc). Sansho pericarp powder treated with middle-chain triglycerides (MCTs) can be used to obtain extracts containing hydroxy-α-sanshool (HαS). Although HαS is stabilized when α-Toc is added to the MCT extracts, the loss of HαS is accelerated when it is mixed with a powder such as lactose. The separation of α-Toc from sanshools was thought to inevitably lead to their oxidation. Therefore, using sansho pericarp MCT extracts with or without α-Toc, oil/water (o/w) emulsions were prepared by adding a surfactant, glycerin, and water to these extracts. In both emulsions, HαS was stable in accelerated tests at 50 °C. However, when lactose powder was added to the emulsions and an accelerated test was performed, HαS in the emulsion containing α-Toc was stable, but HαS in the emulsion without α-Toc was unstable. These results highlight the importance of maintaining the close proximity of HαS and α-Toc in the emulsion. The stabilization of sanshools using emulsion technology can facilitate the production of various processed beverages, foods, cosmetics, and pharmaceuticals containing Japanese pepper.

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