ISSN 1883-2911

4

紀

要

第１４号
202２年

東京聖栄大学東京聖栄大学紀要 第１４号 目次

翻訳
Nationwide Survey on Numbers of Wooden Barrels for Soy Sauce Production（FY2020）
Nami FUKUTOME, Hideki MATSUMOTO・・・ 1
再録 報文
Advanced Biomedical Engineering. 2021; 10: 18-25.
Bolus Inﬂow Detection Method by Ultrasound Video Processing for Evaluation of Swallowing
Takato MATSUZAKI, Yutaka SUZUKI, Morimasa TANIMOTO, Keisuke MASUYAMA,
Masashi OSANO, Osamu SAK ATA, Masayuki MORISAWA・・・ 13
再録 報文
酪農乳業史研究 第18号. 2021; 18: 2-15.
19世紀末から20世紀前半の新聞広告を通してみる練乳・粉乳の普及のプロセス−輸入品需要と国産品振興の諸相−
福留奈美・・・ 14
再録 報文
Scientiﬁc Reports. 2021; 11(1): 1-16.
Elucidation of Japanese pepper (Zanthoxylum piperitum De Candolle )domestication using RAD-Seq
Maddumage Dona Ginushika Priyadarshani Premarathne, Nami Fukutome,
Kazuaki Yamasaki, Fumiyo Hayakawa, Atsushi J. Nagano, Hisataka Mizuno,
Nobuo Ibaragi, Yukio Nagano・・・ 15
再録 報文
Med Sci Sports Exerc. 2021; 53(9): 1855-1864.
Female Athletes Genetically Susceptible to Fatigue Fracture Are Resistantto Muscle Injury: Potential Role of COL1A1 Variant
Eri Miyamoto-Mikami, Hiroshi Kumagai, Kumpei Tanisawa, Yuki Taga,
Kosuke Hirata, Naoki Kikuchi, Nobuhiro Kamiya, Ryoko Kawakami,
Taishi Midorikawa, Takuji Kawamura, Ryo Kakigi, Toshiharu Natsume,
Hirofumi Zempo, Koya Suzuki, Yoshimitsu Kohmura, Kazunori Mizuno,
Suguru Torii, Shizuo Sakamoto, Koichiro Oka, Mitsuru Higuchi,
Hisashi Naito, Naokazu Miyamoto, Noriyuki Fuku・・・ 16
再録 報文
Aging. 2021; 13(2): 1692-1717.
A pro-diabetogenic mtDNA polymorphism inthe mitochondrial-derived peptide, MOTS-c
Hirofumi Zempo, Su-Jeong Kim, Noriyuki Fuku, Yuichiro Nishida, Yasuki Higaki, Junxiang Wan,
Kelvin Yen, Brendan Miller, Roberto Vicinanza, Eri Miyamoto-Mikami, Hiroshi Kumagai, Hisashi
Naito, Jialin Xiao, Hemal H Mehta, Changhan Lee,
Megumi Hara, Yesha M Patel, Veronica W Setiawan, Timothy M Moore,
Andrea L Hevener, Yoichi Sutoh, Atsushi Shimizu, Kaname Kojima, Kengo Kinoshita, Yasumichi Arai,
Nobuyoshi Hirose, Seiji Maeda, Keitaro Tanaka, Pinchas Cohen・・・ 17

再録 報文Am J Physiol Endocrinol Metab. 2021; 320(4): E680-E690.
MOTS-c reduces myostatin and muscle atrophy signaling
Hiroshi Kumagai, Ana Raquel Coelho, Junxiang Wan, Hemal H Mehta, Kelvin Yen,
Amy Huang, Hirofumi Zempo, Noriyuki Fuku, Seiji Maeda, Paulo J Oliveira,Pinchas Cohen, Su-Jeong Kim・・・ 18
再録 報文
Biochim Biophys Acta Gen Subj. 2021; 1866(2): 130048.
The MOTS-c K14Q polymorphism in the mtDNA is associated withmuscle ﬁber composition and muscular performance
Hiroshi Kumagai, Toshiharu Natsume, Su-Jeong Kim, Takuro Tobina,
Eri Miyamoto-Mikami, Keisuke Shiose, Noriko Ichinoseki-Sekine, Ryo Kakigi,
Takamasa Tsuzuki, Brendan Miller, Kelvin Yen, Haruka Murakami,
Motohiko Miyachi, Hirofumi Zempo, Shohei Dobashi, Shuichi Machida,
Hiroyuki Kobayashi, Hisashi Naito, Pinchas Cohen, Noriyuki Fuku・・・ 19
再録 口頭発表
日本調理科学会 2021年度大会
日本における麻婆豆腐の伝来と受容−調味料・香辛料によるタイプ分類−
福留奈美、小磯華織・・・ 20

再録 口頭発表
日本語用論学会 第24回大会（2021）
和菓子の命名における認知的基盤 −百科事典的知識を通した文化理解に向けて−
福留奈美、松浦光・・・ 21
再録 ポスター発表
日本調理科学会 2021年度大会
日本の現代食生活におけるパスタ料理の受容の実態−パスタの種類とソース分類、食材に着目して−
加藤愛美、福留奈美・・・ 22
片山佳子、新井祐輔・・・17
再録 ポスター発表
日本調理科学会 2021年度大会
高知県の家庭料理 行事食の特徴― 土佐のおきゃく文化と皿鉢料理―
野口元子、福留奈美、小西文子、五藤泰子・・・ 23

再録 ポスター発表
国立国語研究所 言語資源活用ワークショップ2021 音声言語スペシャルセッション
クックパッドの料理名におけるオノマトペと記号の基礎分析−ABAB型オノマトペと顔文字の使用に着目して−岩崎拓也、福留奈美、伊尾木将之・・・ 24

翻訳Nationwide Survey on Numbers of Wooden Barrels
for Soy Sauce Production（FY2020※）
Nami FUKUTOME＊

Hideki MATSUMOTO＊＊

醤油製造用木桶保有数の全国調査 2020
福留奈美＊

松本秀樹＊＊（東京聖栄大学＊，日本醤油協会＊＊）

Summary
From 2019 to 2020, we conducted a questionnaire survey through the National Federation of Soy Sauce
Industry Cooperatives and received responses from 459 soy sauce manufacturers. The results showed that281 companies owned a total of 6,731 wooden barrels: 4,765 used for soy sauce production, 1,261 unused
items, and 705 unusable items. (This is the translation of a paper originally published in Japanese in
Journal of Soy Sauce Research and Technology, 47(3), 2021).

抄 録
2019－2020 年にかけて全国醤油工業協同組合連合会を通じてアンケート調査を実施し，醤油メーカー459
社から回答を得た。その内 281 社が計 6,731 本（醤油製造に使用中 4,765 本，不使用品 1,261 本，使用不可納品 705 本）の木桶を保有していることがわかった。
（本報告は『醤油の研究と技術』Vol.47, No.3, pp.141-150（2021）に掲載された論文を翻訳したものである）

INTRODUCTION

tastesandappearances,traditional

production

The 2013 registration of Washoku, traditional

methods call for different raw materials and storage

dietary cultures of the Japanese, notably for thevessels. In Japan, koji is brewed in kioke woodencelebration of New Year as UNESCO Intangible

barrels, while in South Korea, meju is brewed in

Cultural Heritage brought renewed attention to theearthenware jars3).

features and uniqueness of Japans traditional food

In China and the Korean Peninsula, earthenware

culture. Fermented seasonings such as soy sauce,jars have been used in traditional production, withmiso, vinegar, and sake are particularly importantmass production achieved by increasing the number

elements of Japanese food culture.

of jars. In contrast, in Japan, the sake and soy sauce

Other Asian countries have their own salty

brewing industries switched to large-capacity wooden

seasonings made from soybeans and grains1,2). Among

barrels when they industrialized in the Edo period

them, while Japanese miso and soy sauce and Korean(1603-1867). Modernization of brewing equipment indoenjang and ganjang, respectively, have similar

the Taisho and Showa eras (1912 ) that followed saw

Keywords: soy sauce, traditional wooden barrel, national survey※ FY2020: Fermentation Year from April 2020 to March 2021
＊ Faculty of Health and Nutrition, Tokyo Seiei College＊＊ Japan Soy Sauce Association
1－
－－ 1
－

conversion from wooden barrels to vessels made ofsake brewing, efforts in the next few decades willother materials, resulting over time in a lack ofdetermine whether scenes of rows of wooden barrels

coopers to make new wooden barrels. And now thein Japanese soy sauce breweries will disappear, or if

craftsmanship behind repairing old wooden barrels ischanging their scale and shape may help themalso in danger of disappearing.

survive.

In April 2006, a meeting on the theme Thinking

Previous studies have yielded insufficient objective

about Oke [barrels] Late in the Game (sponsored bydata to support the presence of unique taste andthe Wooden Barrels Preparation Preservation Society)aroma components and microbiological peculiarities

was held in Roppongi, Tokyo. According to the recordin soy sauce prepared in wooden barrels. In addition,

on sake brewing, as of 2000, there were virtually no

we are yet to find research on taste preferences nor an

brewers using wooden barrels, but by 2006, about 30

experimental study comparing samples with all

brewers around Japan had revived wooden barrel

conditions held constant and the only variable being

brewing4). Some brewers take a negative view ofwooden barrel usage. The reasons include the factwoodenhygienethat soy sauce has local characteristics5),6) and thatmanagement and strict guidelines from the public

uniform comparisons are complicated by the array ofhealth center. Other brewers see value in terms ofapplications of soy sauce as a basic seasoning withunique flavor that outweighs any disadvantages, andsuitability changing depending on, for example,

they feel there is great value in passing on traditional

whether it is used as a dipping sauce or in cooking to

brewing techniques to future generations. Currently,

flavor simmered dishes. In addition, there are great

many sake brewers use barrels for one of theirvariations in the age and application of wooden

products, and some breweries especially in the Tohoku

barrels and conditions of the brewery itself.

region have declared that all their products will be

Preferences as to koji making method, preparation

brewed in wooden barrels in the future. The tradition

method, naturally occurring yeast in the brewery, andof brewing sake in barrels escaped the danger offermentation and aging conditions, among many

disappearance around the year 2000, and new paths

other factors, also differ from brewer to brewer. It is

are constantly being sought.

commercially difficult for brewers to obtain samples ofbarrels

becauseofdifficult

There is a marked culture of wooden barrel brewing

soy sauce brewed in large wooden barrels in a

in the miso and soy sauce industries compared to sake,warehouse and soy sauce produced to the same scale

vinegar, and mirin. The true picture of wooden barrel

and under all the same conditions except in vessels

use in the miso industry is unclear and will be an

made of fiber-reinforced plastic (FRP) or some otherissue for future research, but in the soy sauce industry,material in order to compare them.

there are still some brewers who make all their

As such, this research on wooden barrels does notproducts in wooden barrels. We even learned of aquestion the superiority or inferiority or pros and cons

young brewer who launched afresh into wooden barrelof wooden barrel usage in fermentation. Rather its

brewing from a desire to revive fermenting the mash

purpose is to gain an accurate picture of wooden

in-house. However, no statistical data exists on thebarrel usage for preservation and succession of

numbers of wooden barrels used by soy sauce makers

Japansnationwide, and the ratio of soy sauce prepared in

production methods. It is positioned as the starting

wooden barrels to total production is unknown. Many

point for continuous tracking of fluctuations in theof the wooden barrels currently used for soy sauce

numbers of wooden barrels.

uniquefoodcultureandtraditional

production were made some time in the first half ofIn this study, we seek to clarify the number andthe 20th century, and most are nearing their end

location of wooden barrels for soy sauce production as

given a typical lifespan of 50 to 100 years. As withof 2019-2020 and the intentions of soy sauce brewers

2－
－－ 2
－

who own the barrels regarding future increases andIn the 17th and early 18th century, large volumes ofdecreases.

wooden barrels were placed on cargo vessels named
Higaki Kaisen and later Taru Kaisen carrying sake

CHANGES IN WOODEN BARREL USAGE AND
TRENDS IN THE NUMBERS OF COOPERS

and soy sauce from Osaka to Edo. The size of wooden
barrels increased, and it is thought that the basic

Below is a description of the connection between

shape for the 30-koku (5.4kL) barrels we see today

wooden vessels and Japanese soy sauce making,was established in Nada before the Kansei era

focusing on trends related to the coopers who(1789-1801) 7).
The appearance of wooden barrels and tubs asconstruct them.
Fermentation and brewing technology in Japanfamiliar tools in daily living is illustrated in a record ofbegan with the introduction of a seasoning productthe customs of the late Edo period called Morisadacalled hishio from the continent during the Nara

Manko 10) and in ukiyo-e woodblock prints. One of theperiod (710-794) by the envoy to Sui dynasty China.

most famous of these is Thirty-six Views of Mount

This was followed by the development of Japan'sFuji, Bishu Fujimigahara by Katsushika Hokusai

unique techniques for koji-making with seed koji.

depicting a cooper scraping the inside of a series of

Until the Kamakura period (1185-1333), earthenware

staves constructed into a rounded wooden barrel. In

jars were the main vessels for fermentation and

1877, shortly after Edo became known as Tokyo,

brewing as in the continent, but a shift occurred whencoopers accounted for 694 out of a total ofwooden barrels became popular from the late 16th

approximately 54,000 households, or more than 1%

century and remained so through the 19th century.

of all households 11) in Tokyo. This shows how

Japan has a high forest rate of 67% (as of March2017), and techniques for wooden buildings andfamiliar wooden barrels and tubs were until the Meiji
era (1868-1912).

woodwork using cypress and cedar timber have been

In sake brewing, the mash prepared in winter isdeveloped over a long time. The technology for wooden

pressed in the spring, after which the wooden barrel isbarrel making is thought to have been introduced

thoroughly washed and sun-dried throughout thefrom both the Asian continent and Europe7).

rainy season and summer, a scene depicted in Meiji

Until the 16th century, sake made at temples in

Era Brewery 7). As sake is brewed with fresh water, aNara was considered premium sake, and based on athorough washing and drying process is repeated todescription in the Tamonin Diary (Tamonin Nikki)

prevent contamination by germs and the growth of

handed down by monks at Kofukuji Temple in Nara,

mold. Wooden barrels are typically used for about 20

the existence of 10-koku (1.8 kL) barrels can be

to 30 years in sake brewing, after which they are

confirmed as of 1582.8) In the 17th century, the sakeusually sold to soy sauce breweries, miso breweries,

brewing industry in Itami and Ikeda near Osakaand pickle makers.

developed in great part thanks to abundant local

In contrast, soy sauce mash is prepared with salt

supply of high-quality Yoshino cedar which was madewater and aged for at least one year in the wooden

into giant barrels with 1.8 kiloliter capacity. Thesebarrel. Preparing the next mash immediately after

enabled efficient preparation of the mash, and whenpressing allows brewers to shorten the period during

the sake was transported, because it was done so in

which the barrel is empty. For this reason, woodensake barrels made from highly esteemed Yoshino

barrels used in soy sauce production are said to lastcedar, sake from Osaka earned great fame in Edo8).

for 100-150 years, with very old barrels still in use

Pictures of barrel-prepared sake brewing in Itami

today. In the meantime, as the modernization of

from that time can be seen in Fujimi Sake in Itami,

brewing equipment progressed in the first half of theIllustration of Famous Places in Settsu, Osaka Vol. 69).

20th century, many wooden barrels were discarded

3－
－－ 3
－

and replaced with concrete tanks, and from the 1960s

gathering fermentation and brewing related people,

onwards with vessels made from other materials suchcoopers, and consumers and media interested in

as enamel, FRP, and stainless steel12, 13). In recent

wooden barrels from all over the country.

years, there have been examples of super-large

The third development is the activities of thewooden tanks in use, but they are technically different

Yuimono-de-Tsunagu-kai centered on young coopersfrom traditional bamboo-hooped wooden barrels14).

who have gone independent from the Shodoshima

Wooden barrel craftsmen began to disappear withinitiative and started visiting breweries to make new

the sharp decline in demand for new barrels andbarrels or re-tighten the bamboo hoops of existing

repairs,

ones.

such

that

now,

without

continuoustransmission of the craft, only one cooperage remains

Fourth, sake brewers in Akita and Fukushima

 a place in Sakai, Osaka that repairs andprefectures maintain contact with the Shodoshima

manufactures large scale barrels. For soy sauce

revival project while also training their own craftsmen

brewers who prepare mash in wooden barrels, the loss

and cooperating with local coopers. Preparations areof the craftsmens skills poses a major issue for bothunder way to start a barrel production and repair

repairing barrels that begin to leak and procuringsystem.
Finally, there is a movement to introduce a newnew barrels.
As of 2020, there were five developments in the field

type of vessel to be used as large water tanks. The
new variety is bound with a metal belt, and the shapeof wooden barrel making and repairs.
First, Mr. Takeshi Ueshiba of Fujii Seiokejo, who foris straight from the top to bottom without the gentle

about 10 years has been described as the last cooper

taper found in traditional bamboo-hooped wooden

in Japan, declared that he will no longer produce newbarrels. In addition, the position of the bottom platebarrels once 2020 orders are completed. The moveand the construction for connecting the side plates isapparently spurred many brewers to order new

different from the wooden barrels made by abarrels and request reassembly of large barrels.

traditional craftsman, and the capacity is very large at

Although new barrels will no longer be made, the1,000-koku (180 kL) or more.

business will continue to offer repairs and guidance on

Here, it is necessary to confirm the meaning of themaintenance through brewery visits. The use ofterm kioke, typically translated into English as

existing wooden barrels for as long as possible will

wooden barrel or tub. The Japanese definition of oke

require the brewers themselves to assume and passor barrel is a vessel made by arranging elongatedon repair techniques.

plates vertically to make cylindrical siding, adding a

Second, concern about a lack of coopers to makebase, and binding with hoops. Can also be made of

new barrels in the future motivated a soy sauce

metal. Mostly used to store liquids or make pickles.15).

brewer and a group of carpenters from Shodoshima,

When made of wood (ki), it is a kioke wooden barrel 

Kagawa Prefecture to start the Kioke Craftsmen

a word that refers to a fairly wide range of wooden

Revival Project and become apprentices to Mr.

vessels from sushi tubs to bathtubs and even coffins.

Ueshiba. Since 2012, a public event has been held in

Going forward, it will be necessary to distinguish

January every year to showcase the making of new

between different types of wooden vessels, but as webarrels, and a system is being established to enable

did not separate traditional bamboo-hooped wooden

production of up to a dozen or so new barrels of 10 tobarrels and large wooden tanks for the questionnaire

20-koku capacity (1.8-3.6 kL) each year. Also

survey in this study, both are included in the results

attracting attention is a new Kioke Fermentation

on number of items in possession.

Culture Summit (commonly known as the Kioke

As outlined above, no one knows exactly how many

Summit) which first convened in January 2020,

wooden barrels are currently used for soy sauce

4－
－－ 4
－

production, how rapidly scrapping of the barrels will

RESULTS AND DISCUSSION

proceed, or whether new and recycled barrels can be(1) Number of soy sauce brewers who own wooden

introduced fast enough to keep pace with the number

barrels and total number of wooden barrels inof discarded barrels. Understanding the trends inpossession

wooden barrels through information from related

A total of 459 soy sauce brewers answered thebusinesses will allow us to keep an ongoing record ofquestionnaire, of which 281 owned wooden barrels

the disappearance and revival of Japanese wooden(including two brewers not belonging to any

barrel brewing culture.

cooperative). This represents about 25% of the total

This research constitutes one part of our food

1,141 soy sauce brewers reported to exist in 201916).

research aimed at creating a record

The total number of wooden barrels owned by 281

connecting the past to the present and onto the future.

brewers nationwide was 6,731, of which 4,765 are

We hope that by sharing this record with people

used for soy sauce production (hereinafter referred toconcurrently engaged in soy sauce brewing and theas in use), 1,261 barrels are currently unused but

fermentation

and brewing industries, we cancan be used (hereinafter, unused), and 705 barrels

contribute to the protection and succession of theare unusable for soy sauce production even after

wooden barrel brewing culture  one aspect of

repairs due to leaks or long-term disuse, or whose

Japanese food culture.

condition is unknown (hereinafter, unusable). The

culturesurvey revealed seven prefectures without a single
SURVEY METHOD

woodenIn August 2019, we requested the participation of

Yamanashi, Osaka, Tottori, Saga, Okinawa, Kagoshima.

soy sauce brewers nationwide in a questionnaire

Figure 1 shows the number of wooden barrels by

survey through the National Federation of Soy Sauce

usage status across the eight regions of Japan. In

Industry Cooperatives, and responses were collectedShikoku, 21 brewers held a total of 1,305 barrels, withby fax or mail. In March 2020 and again in Marcha notably high ratio of those barrels in use, most of2021, we reconfirmed the number of wooden barrels

them in Shodoshima. Both the number of brewers

in possession with brewers who answered they owned

owning wooden barrels and the number of barrels inthem as well as with brewers who did not respond inuse by region as shown in Fig. 1 have already been

2019, and tabulated the results.

reported in the Ajinomoto Foundation for Foodbarrel-owning

brewery:

Kanagawa,

The questions investigated the kind of fermented

Culture Center Research Results Summary Report17).

seasonings produced (soy sauce, miso, vinegar, mirin,

Figure 2 shows a breakdown of the total barrel

sake, other (multiple choice); the number of wooden

numbers by usage status and capacity. Of the 4,765

barrels owned, separated by usage status (used for soy
sauce production, currently unused but can be used,
used for other purposes such as exhibits) and bycapacity (number of koku or kiloliters); and thoughts
on future increases or decreases to the number ofwooden barrels (maintain status quo for the time
being, increase, decrease, desire to newly obtain), andin the event of a present desire to change current
barrel numbers, the preferred specific means for doingso.

Fig. 1 Total number of wooden barrels owned by soy sauce
brewers (by region and usage status)

5－
－－ 5
－

barrels in use nationwide, 2,064 barrels had aprefectures of the Tokai region (Aichi, Mie, Gifu); 811

capacity of around 30 koku (5.4 kL) and 1,269 werein the three Kanto prefectures (Ibaraki, Chiba,around 20 koku (3.6 kL), together accounting for 70%

Saitama); and Fukuoka, Shimane and Hiroshimaof the total. These also accounted for about 60% ofprefectures, which are geographically relatively closeunused and unusable barrels, showing the 20 toin western Japan, follow with a total of 669 barrels.
By capacity, Kagawa Prefecture has 1,040 barrels

30-koku capacity as the most common size amongaround 30 koku (5.4 kL)  representing almost all of

existing wooden barrels for soy sauce production.

the total 1,113 barrels in use in the prefecture.
(2) Number and regional characteristics of wooden
barrels in use for soy sauce production

Looking at the Tokai region, in Aichi Prefecture, 221of the 387 total barrels in use are around 30-koku

Figure 3 shows the number of wooden barrels in use

capacity, and 130 barrels are around 40-60 koku (7.2

by capacity for the eleven prefectures with the highest

to 10.8 kL). In ninth-place Gifu Prefecture (4ownership of wooden barrels.

breweries, 131 barrels in total), there are 65 barrels

First, Kagawa Prefecture has by far the most with aaround 30 koku, and another 40 barrels in total

total of 1,113 wooden barrels in use across eightaround 40, 50 and 70 koku. Mie Prefecture in eighth

breweries. There are only minor differences between

place (10 breweries, 183 barrels in total) has 80

the second-ranked Aichi Prefecture (13 breweries, abarrels around 30 koku and 28 barrels around 40 tototal of 387 barrels) and the ones below it. Looking at

60 koku. Although small capacity barrels are also

larger regions following the standalone Kagawa

used, in general, it can be said that there is high usage

Prefecture, there are a total of 701 barrels in threeof large barrels of more than 30 koku in the Tokai
region.
Common among third-place Fukuoka Prefecture(18 breweries with a total of 299), sixth-place Shimane
Prefecture (16 breweries with a total of 256), andeleventh-place Hiroshima Prefecture (11 breweries
with a total of 114) is the prominence of relatively

Fig. 2 Total number of wooden barrels owned by soy sauce
brewers (by usage status and capacity)

Fig. 3 Number of wooden barrels in use by capacity inprefectures with the highest ownership

6－
－－ 6
－

smaller barrels around 20-koku capacity (3.6 kL),

Kansei era (1789-1801) 7). Second, there is limited

though there are differences in the breakdown. In

stirring work in miso and tamari soy sauce brewing,

Fukuoka Prefecture, one brewery alone owns 200 ofwhich are the mainstream in the Tokai region, thus

the prefectural total of 288 barrels around 20 koku

the large barrels presented few disadvantages. Therecapacity, and not a single barrel over 30 koku is in use

may be other factors including the distribution of raw

in the prefecture. In Shimane Prefecture, of a total ofmaterials such as Yoshino cedar and local timber, and204 barrels around 20 koku, the brewery with thethe spread of large barrel-making technology, but

most owns 79 barrels, and in many cases individual

further investigation is needed in the future.

breweries own wooden barrels in a range of sizes,
from small ones to large ones around 30 koku. On the(3) Relationship between total capacity and thenumber of wooden barrels in use

other hand, in Hiroshima Prefecture, just two
breweries own a combined 87 of 114 barrels, which

Next, the total capacity of wooden barrels used forbreaks down as 59 of the 71 barrels around 20 koku

soy sauce production nationwide was calculated by

and all 27 of the approximately 30-koku barrels.

multiplying the capacity of wooden barrels and theMoving to the Kanto region, in Ibaraki Prefecture

number of wooden barrels in use found in the(11 breweries, 289 barrels in total), 137 barrels arequestionnaire responses. The top half of Figure 4

around 30 koku and 97 barrels are around 40-60 koku.

shows the association between the total number and

In Chiba Prefecture (8 breweries, 287 barrels in total),

capacity of wooden barrels in use nationwide

most of the barrels are in the 50-70 koku range, with aseparated by barrel capacity. The bottom half of thevery high proportion around 60 koku. In Saitama

figure contains the number of wooden barrels in use

Prefecture (6 breweries, 235 in total), most barrels arefor soy sauce production owned by the 281 brewers

between 40 and 60 koku, with the highest numberthat responded to the survey with subtotals of small,around 50 koku. This shows that the wooden barrels

large and extra-large capacity barrels adding up to a

currently in use in the Kanto region are typically

total of 4,765 barrels nationwide with total capacity oflarger than the nationwide average.

27,365 kL (152,026 koku).

As shown in Fig. 2, there is a total of 805

Figure 5 shows the total capacity of wooden barrels

large-capacity wooden barrels between 35 and 75

in use held in each of the eleven prefectures with the

koku across Japan, with 753 or 93.5% of those held byhighest levels of ownership and this is broken down

the top six prefectures  Aichi, Mie, Gifu, Ibaraki,
Chiba, Saitama  all of which are located in the Tokaiand Kanto regions. Of all the barrels in use around 30
koku capacity, Kagawa, Wakayama and the above six
prefectures own 1,635 barrels of the total 2,064
nationwide, which accounts for 79.2%. In these
prefectures, clearly the use of large wooden barrels
has evolved and endures today.
There are several possible factors for this. First, theexistence of a supply-demand relationship fordelivering high-volume, homogeneous products tomarket for the mass consumption areas of Edo andOsaka from surrounding prefectures, as evidenced in
the statement, The basic shape of the 30 koku barrels
we see today was established in Nada before the
7－
－－ 7
－

Fig. 4 Association between the total number and capacityof wooden barrels in usemany large wooden barrels, is not as remarkable as

6000

Total capacity( k L)

the difference in the number of barrels. It should be5000

noted that Oita Prefecture, ranked 29th in terms of

4000
3000

the number of wooden barrels (31 in total), is in third

2000

place in the capacity rankings because extra-large

10000
K ag a C h i b
wa
a

Oita

Saita Ibara Fu ku
Aichi
ma
ki
ok a

ov e r 2 0 0 0 k ok u
0
0
540
0
0
1000-199 9 koku 0
0
192 0
0
0
5 0 0 - 9 9 9 k ok u
0
0
180
0
0
2 0 0 - 4 9 9 k ok u0
290 16000
1 0 0 - 1 9 9 k ok u
0
0
0
0
0
7 5 - 9 9 . 9 k ok u
0
0
0
0
0
6 5 - 7 4 . 9 k ok u
0
748
0
0
0
5 5 - 6 4 . 9 k ok u
0
1 83 40487 384
4 5 - 5 4 . 9 k ok u
0285
02 45 101 7
3 5 - 4 4 . 9 k ok u86
60
410 256
2 5 - 3 4 . 9 k ok u
563 0 5 001153 114
1 5 - 2 4 . 9 k ok u
216
0
14
107
50
8-14.9 koku
0
7
7
7
14
4-7.9 koku
0
0
2
1
2
0.1-3.9 koku
0
0
2
0
1

0
0
0
0
0
0
0
478
315
10 1
7 58
174
0
2
1

0
0
0
0
0
0
0
0
0
0
0
100 9
18
1
0

M ie

Shim
an e

Gifu

0
0
0
0
0
0
0
23 8
0
30
41 6
13 8
29
13
1

0
0
0
0
0
0
0
0
0
0
85
6 92
33
7
2

0
0
0
0
0
0
151
0
144
86
320
54
11
6
0

wooden vessels ranging from 200 to 2000 koku (36 to

Wak
aya
ma
0
0
0
108
0
0
0
0
0
0
338
163
16
0
0

360 kL) or more are typically used.
The largest capacity bamboo-hooped cedar barrel inJapan can be found in Aichi Prefecture and is used for
producing miso18). However, in soy sauce brewing,
while we were able to confirm the use of barrels
around 70 koku in capacity (63 in Chiba Prefecture,
12 in Gifu Prefecture) in this survey, there were noFig. 5 Total capacity of wooden barrels in use in the elevenprefectures with the highest levels of ownership

reports of barrels in the 75-100 koku range, thus it isthought that preparation of volumes greater than 100
koku is instead undertaken in wooden tanks.
The estimated annual production of soy sauceby barrel capacity.
We interviewed two breweries in Shodoshima andprepared in wooden barrels calculated in result (3) is

Saitama Prefecture regarding soy sauce yields as aless than 14,000kL, or 1.88% of the total soy sauce

ratio of raw materials and salt water in the case of

shipment volume of 744,263 kL in 201916). If thewooden barrel preparation. From this we calculated

introduction of extra-large wooden tanks continues,

the amount of soy sauce produced as a ratio of theeven if the total number of wooden barrels decreases,

capacity of the wooden barrels, obtaining a roughit is possible that the ratio of soy sauce prepared in

number of 50%. Of course, we cannot simply calculate

wooden vessels of some variety to total shipment

the amount of soy sauce produced based on the total

volumes will be maintained or even increased.

capacity of a wooden barrel given the mash can befermented and aged in a barrel from as little as one(4) Soy sauce brewers future intentions for wooden
barrel ownershipyear up to three years, however, this would suggest

Figure 6 shows the results of 444 valid responses

that a little less than 14,000 kL of wooden

out of 459 responses regarding the desire to increase

barrel-prepared soy sauce is produced annually.
As shown in Fig. 4, the total number of extra-large
wooden barrels with capacity of 100 koku (18 kL) oror decrease the number of wooden barrels in the
future.

more is 37, or just 0.8% of all barrels in use, but the

Of the 444 breweries, 75% expressed an intention tototal capacity amounts to 3,586 kL, changing the ratio

maintain the status quo of either the current number

significantly to 13.1%. In the future, if more woodenof holdings (177 breweries) or no barrels at all (157

tanks are introduced while traditional bamboo-hooped

breweries). A total of 55 breweries (12.4%) wanted towooden barrels continue their natural decline, we will

increase the number of wooden barrels, of whichseewoodeneleven breweries did not currently own any but

barrel-prepared soy sauce distributed in the market

wanted to obtain some and 44 breweries wanted toaccounted for by each type of wooden vessel.

increase the number owned. A further 55 companies

changesintheproportionofFrom Fig. 5, Kagawa Prefecture ranks first in terms

hoped to reduce the number of barrels owned.
Of the 44 breweries that wanted to increase existingof total capacity, but the difference between Chiba,
Aichi, Saitama, and Ibaraki prefectures, which havenumbers,

8－
－－ 8
－

as

many

as

29

breweries

wantedTable1. Results of Survey on Intentions to Increase /Decrease Number of Wooden Barrels (free-form comments
classified by main intention)
Free-form comments (86 companies in total) Reason summary (number of cases)
Difficult hygiene management (6), used before but disposed of (5),difficult to control quality (4), due to absence of wooden barrelNo
possession;no plan to
introd uce (24breweries)

craftsman (3), due to HACCP compliance (2), labor required (2) , neverused wooden barrels (2), don't want wooden barrel preparation to beconsidered the only genuine article, few merits to new introduction,
valuable for exhibit purposes, difficult to repair, difficult to purchasenew barrels, a business partner told me that I should have kept
wooden barrels

No

I think they have value in terms of differentiation, but the hurdles arepossession;high for kiage* manufacturers. Do not think traditional natural brewing

plan tomeans wooden barrel brewing, and our main brewing is with FRP, but

introduce inwant to try wooden barrel brewing in small quantities for a limited

the future

product line.

(2 breweries) *kiage is unpasteurized soy sauce
Barrels abandoned / condition unknown (4), difficult hygiene
Currently inmanagement (2), unusable due to liquid leakage (2), plan to close thepossession;business (2), want to keep a few (2), discard wooden barrels, we haveplan to reduce usable wooden tub, follow guidance of health center, labor is required,(16 breweries) difficult to maintain due to absence of barrel craftsmen, want tochange to FRP, value in holding for brewery tours, good for exhibition
I want to repair / repair information (4), I want to introduce new barrels

Figure 6 Intention to increase or decrease the number ofwooden barrels in the future.

information on where to obtain second-hand barrels,(2), I want to consider introducing new ones in the future, I want toCurrently inreplace the barrels, I want information on repair companies, I wantpossession;

information on wooden barrel craftsman, would be nice to haveplan tocraftsmen based in the Kanto region, new barrel production andincreasemaintenance of repair techniques both indispensable, I think the value(16 breweries) of wooden barrels will continue to rise, I use them carefully, there are
merits to preparing in wooden barrels, we should retain wooden barrel

26 breweries wanted to buy new barrels, and 13

culture, will manufacture new barrels in-housebreweries wanted to search for second-hand barrels
themselves. In addition, of the 55 breweries wishing toincluding that they left barrels unused because of thedecrease the number of barrels in possession, about

difficulty in hygiene management, that they plan tohalf were thinking of discarding them, and theclose the business, or that they hope to reduce theremainder wanted information on possible recipients

number but want to keep a few for exhibition

as they wished to give them away.

purposes.

Table 1 is a summary of the free-form comments

Many comments were also made about the value ofobtained from 86 breweries, classified according to thewooden barrels from two companies that do notintention to increase or decrease the number ofcurrently own but are considering introducing themwooden barrels owned and excluding details on

and the 16 breweries who want to increase numbers.

current numbers of wooden barrels and capacity.

Requests for information on repairing wooden barrels

Many comments from the 24 breweries that do not

in use and on repair companies were raised by thesecurrently own wooden barrels and have no desire to

breweries as well as 28 breweries that want tointroduce them in the future detailed how they

maintain current numbers, and the need to increase

disposed of their wooden barrels for reasons such as

the number of wooden barrel craftsmen to make new

difficult hygiene management and quality control,

barrels was also highlighted.

labor intensiveness, and the absence of wooden barrel

In addition, some breweries commented on a desire

craftsmen, making repairs impossible. There was also

to use barrels in combination with FRP or to convert

expression of a wish that wooden-barrel prepared soy

to FRP, and others expressed a wish to better

sauce not be considered the genuine article. From

understand the meaning and clear merits of brewing

some of the 16 breweries that currently own barrels

in wooden barrels compared to vessels made of otherbut wish to reduce numbers, we received comments

materials like FRP. It became clear that even among

9－
－－ 9
－

brewers using wooden barrels, some have not yet

market prepared in wooden barrels and the number

found a clear answer about their merits.

of wooden barrels.
6) Regarding intentions to increase or decrease the

CONCLUSION

number of wooden barrels owned, about 75% of the1) Based on the responses from 281 soy sauce

444 breweries that responded planned to remain at

breweries who own wooden barrels as of 2020, there

zero or maintain the current number, 12.4% wanted

are a total of 6,731 wooden barrels for soy sauce

to increase numbers, and 12.4% wanted to decrease

production nationwide, of which 4,765 (70.8%) are in

numbers. In addition, many of the wooden barreluse, 1,261 (18.7%) are currently unused, and 705

owners expressed anxiety about repairs and wanted(10.5%) are unusable, including items that have been

information on the transfer of barrels, and there wasused for other purposes such as exhibits or have been

also a request for clearer understanding around theleft idle in unknown condition.

merits and differences of wooden barrel preparation.

2) Soy sauce brewers using wooden barrels arescattered all over the country, from Hokkaido in the

RESEARCH LIMITATIONS AND

north to Miyazaki in the south. We found notable

FUTURE ISSUES

accumulations of barrels in Shodoshima, the Kanto

In this study, we were able to estimate the potential

area (Ibaraki / Chiba / Saitama prefectures), Tokai

production volumes of soy sauce prepared in wooden(Aichi / Mie / Gifu prefectures), and western Japanbarrels by ascertaining the number of wooden barrels

from Kitakyushu to the Chugoku region (covering

for soy sauce production of each size through a

Fukuoka / Shimane / Hiroshima prefectures).

national survey of 2020 figures.

3) In terms of capacity of the wooden barrels in use,

The following three points can be raised as future

most are around 30 koku (2,064 barrels), followed bytasks. First, because we cannot be certain that all soy

barrels with capacity of approximately 20 koku

sauce brewers owning barrels for soy sauce production(1,269), 10 koku (339), 60 koku (331), 50 koku (226),

responded to this survey, we must continue to collectand 40 koku (173). Capacity figures revealed regional

information and connect it to the next survey. Next,

characteristics with mainly 30 koku barrels inregarding the areas where information sharing within

Shodoshima, larger 50-60 koku barrels in Kanto, andthe industry was desired, such as repairs, purchase of

20 koku barrels in Fukuoka, Shimane and Hiroshima

new barrels, and transfer of second-hand recycled

prefectures.

barrels, it is hoped that the reporting of these research4) Assuming that the ratio of soy sauce yield toresults

capacity of the wooden barrel is 50%, and given theconsideration of possible solutions. Finally, while wetotal number of wooden barrels is 4,765 with a total

showed that there are regional variations in thecapacity of 152,026 koku (27,365kL), we estimatedcapacitythat a little less than 14,000 kL of soy sauce can bedemonstrates number and capacity differences andbrewed in wooden barrels annually. This amounts towas not able to explore further from historical and

1.88% of total soy sauce shipment volumes in 2019.

food culture perspectives.

toofvariouswoodenorganizations

barrels,

this

will

prompt

paper

only

5) The number of extra-large wooden vessels withThis research represents a starting point forcapacity of 100 koku or more was just 0.8% of the total

examining how the soy sauce wooden barrel culture

number in use, but they accounted for 13.1% of the

may be passed on to the future. Going forward, we

total capacity. The further introduction of extra-large

expect to conduct similar surveys on an ongoing basis

wooden barrels (wooden tanks) of even greater

every three to five years, specifically examining themagnitude is expected to significantly change thenumber of natural reductions due to aging, thebalance between the volume of soy sauce on thenumber of disposals due to business closures, the

10 －
－－ 10
－

capacity and availability of second-hand barrels, andthe number and capacity of new barrels introduced.

ACKNOWLEDGMENTS

Doing so will make it possible to predict shifts in theThis research is the compilation of one portion of

production of soy sauce prepared in wooden barrels

the research entitled National Survey on Actualand the state of wooden barrel culture at fermentation

Usage of Wooden Barrels in Soy Sauce Brewing,and brewing sites in Japan.

which received a 2018 Food Culture Research GrantCurrently, wooden barrel (kioke) is the generalfrom the Ajinomoto Foundation for Food Culture. We

nomenclature to describe all wooden vessels, and soy

would like to express our sincere gratitude for thesauce prepared in both traditional bamboo-hooped

research grant. We would also like to thank all the soy

wooden barrels and large wooden tanks is all

sauce manufacturers nationwide for their cooperation

described as wooden barrel-prepared soy sauce.

in the survey, as well as Mr. Setsuya Hannya of theSome Japanese soy sauce prepared in wooden barrels

Japan Soy Sauce Association, Mr. Takeshi Ueshiba ofis being called Craft Shoyu and is attracting

Fujii Seiokejo, and Shokunin Shoyu representative

attention in the United States and Europe. One

Mr. Mantaro Takahashi, among others.

brewer shipping such soy sauce celebrates its
preparation in traditional wooden barrels, referring

REFERENCES

to wooden barrels with bamboo hoops. In the future,1) Fukutome, N., 2015, Soy Sauces of Asia Soy

we hope to focus on trends in classifications of these

Sauce Usage in the Philippines, Thailand andnames based on recommendations within the

Vietnam, Food Culture, Kikkoman Institute forindustry or requests from consumers.

International Food Culture, No.25, pp14-21.

During an interview, we heard from a miso and soy2) Fukutome, N., 2017, Soy Sauces of Asia Asiansauce brewer in Mie Prefecture that the scene of a

Soy Sauces in Japan, Food Culture, Kikkoman

brewery lined with wooden barrels is the very

Institute for International Food Culture, No.27,

manifestation of brewing culture at soy sauce andpp14-23.

miso breweries. In Mie Prefecture, a strong wooden

3) Fukutome, N., 2014, Soy Sauces of Asia Koreasbarrel culture endures at many producers of tamari

Use of Ganjang, Food Culture, Kikkoman

soy sauce. When we visited several breweries, we saw

Institute for International Food Culture No.24,

that some had introduced wooden tanks also made of

pp14-25.

cedar but fastened with a metal band, the same size4) Kato, K., 2008, Okeya no Chosen (The Barrel
Makers Challenge), Chuokoron-Shinsha.

as traditional bamboo-hooped wooden barrels. And a
Hatcho Miso brewer in Aichi Prefecture has begun a5) Tate, H., Ehara, A., Fukutome, N., andtrial introduction of wooden tanks with the same

Utsunomiya, Y., 2016, Food Culture, Kikkoman

capacity and shape as conventional wooden barrels.

Institute for International Food Culture, No.26,

While there is a movement to make new barrels

pp7-26.

with bamboo hoops in the traditional style, with the6) Tate, H., Ehara, A., Fukutome, N., andnumber of craftsmen making traditional wooden

Utsunomiya, Y., 2018, Food Culture, Kikkoman

barrels on the decline, we are also seeing theInstitute for International Food Culture, No.28,

introduction of new types of wooden vessels like

pp3-23.

wooden tanks. What kind of wooden vessels will

7) Ishimura, S., 1997, Oke・Taru I (Tubs and Barrels

complete the landscape of the soy sauce brewery 100

I), Hosei University Press, Chapter 3, pp157-323.

years from now? We hope that this research report on8) Yunoki,

M.,

2000,

KindaiShuzogyotothe situation in 2020 will serve as a small cornerstone

Oketarushoku (Modern Sake Brewing andfor passing on the Japanese wooden barrel culture.

Barrel Work). In K. Koizumi (ed.), Oke to Taru,
11 －
－－ 11
－

Wakiyaku no Nihonshi (Tubs and Barrels,

Sauce

Supporting Roles in Japanese History), Hosei

Science Museum Technology Systematization

University Press, p105.

Survey Report Vol. 10, National Museum of9) Hondo, A., 2006, Osaka Meisho Mukashi Annai

Manufacturing

Technology), National

Nature and Science, pp151, 181-182.

Etoki Settsu Meisho Zue (Osaka Famous Places

14) Ueshiba, T., 2003, Shikomioke no Rekishi toHistorical Guide: Explanations of the Settsu

Tenkai  Shoyu, Miso, Soshite Shokusu no Oke 

Famous Places Picture Collection), Sogensha,(History and Development of Food Preparation

pp209-214.

Barrels  Soy Sauce, Miso and Vinegar Barrels  ),10) Takahashi, M., Morisada Manko Zuhan Shusei

Jokyo (Brewing Society of Japan), Vol.98 No.7,

Jo/Ge (Collection of Illustrations from Morisadasp493.
15) Shinmura Izuru (ed.), 2018, Kojien 7th Edition

Sketches, Volumes 1 and 2), Yuzankaku.

(Japanese dictionary), Iwanami Shoten.

11) Koizumi, K., 2000, Kurashi no naka no Oke to
Taru (Tubs and Barrels in Daily Life). In K.

16) https://www.soysauce.or.jp/statistical-data

Koizumi (ed.), Oke to Taru, Wakiyaku no(viewed March 31, 2021)

Nihonshi (Tubs and Barrels, Supporting Roles in17) Fukutome, N., 2021, National Survey on Actual

Japanese History), Hosei University Press, p270.

Usage of Wooden Barrels in Soy Sauce Brewing,12) Kikkoman Co., Ltd., 2020, 100-Year History

Ajinomoto Foundation for Food Culture Center

Compilation Committee: Kikkoman Co., Ltd.

Research

100-Year History, pp147-148.

Research Grant.

13) Oguri, T., 2008, Shoyu Seizo Gijutsu no Keitoka

Results

Summary

Report,18) https://www.ichibiki.co.jp/enjoy/history/

Chosa (Survey on the Systematization of Soy

12 －
－－ 12
－

March 31, 2021)

2018(viewed再録 報文Advanced Biomedical Engineering. 2021; 10: 18-25.

Bolus Inflow Detection Method by Ultrasound Video Processing for Evaluation of
Swallowing* Yutaka SUZUKI,** Morimasa TANIMOTO, ** Keisuke MASUYAMA, ***Takato MATSUZAKI,**
Masashi OSANO,  Osamu SAK ATA,  Masayuki MORISAWA** Department of Engineering, University of Yamanashi, Yamanashi, Japan.
** Department of Food Science, Tokyo Seiei College, Tokyo, Japan.
*** Department of Otorhinolaryngology, Suwa Central Hospital, Nagano, Japan.
 Department of Medicine, University of Yamanashi, Yamanashi, Japan.
†† Department of Engineering, Tokyo University of Science, Tokyo, Japan.

要旨
To prevent aspiration pneumonia, a system for non-invasive and quantitative evaluation of the swallowing function
is required. Therefore, we have previously proposed a method of using ultrasound videos to establish evaluation
indicators of the swallowing function. The proposed method aims to automatically estimate the velocities of theesophageal wall region and the bolus region in the ultrasound video. In this method, estimation of the bolus region
comprises two steps: estimating the esophageal region through which the bolus flows and extracting only the framein which the bolus passes through the esophageal region. However, the step of extracting the frame in which thebolus passes is still performed manually. Therefore, to automate this step, the purpose of this study was toautomatically determine the frame in which the bolus flowed into the screen. This method was tested five times onfive healthy adult male subjects by recording a cervical ultrasound video while swallowing a bolus of water. We
identified the different elements of the esophageal region in the video by first identifying the esophageal wall region
with the maximally stable extremal regions (MSER). Then, we used the luminance histogram of each frame toestablish the graph of the histogram similarity. This, in turn, was used to detect a change in the observed region,
thus indicating the inflow of the bolus. Moreover, we could distinguish the change caused by the inflow from thechange caused by the elevation of the esophageal wall using the velocity results obtained by optical flow estimationin the anterior esophageal wall region. Our results showed that in most cases, the proposed method was successful
in recognizing the inflow of the bolus and distinguishing it from the elevation of the esophageal wall. Furthermore,an accuracy sufficient for estimation of the velocity of the bolus was achieved. Keywords: ultrasound video,
swallowing, optical flow, esophagus, bolus, maximally stable extremal regions.

－ 13 －－ 1 －再録 報文
酪農乳業史研究. 2021; 18: 2-15.

19 世紀末から 20 世紀前半の新聞広告を通してみる練乳・粉乳の普及のプロセス－輸入品需要と国産品振興の諸相－
福留奈美
東京聖栄大学

Abstract
This study aimed to analyze newspaper advertisements from the late 19th century through the early 20th
century to ascertain how condensed milk and milk powder were gradually accepted in the lives of Japanese citizens,
mainly in Tokyo. The number of advertisements for condensed milk and powdered milk published in the morning
issue of Asahi Shimbun were tabulated based on records in the newspapers digital archive Kikuzo II Tokyo
edition (collected from 1879-1999) and classified by advertiser and brand. The content of advertisements including
advertiser, advertisement text, and illustrations were also reviewed.
Analysis revealed fierce competition between imported and domestic products in the 50 years from the 1890s
to 1941, triggered by World War I and the Great Kanto Earthquake. It was also confirmed that condensed milk
played a key role from the 1890s to 1910s, and milk powder and condensed milk played parallel roles in the 1920s
and 1930s as essentials for infant formula in artificial nutrition. keywords: newspaper advertisement, condensed
milk, milk powder, promotion of domestic products
keywords: newspaper advertisement, condensed milk, milk powder, promotion of domestic products

要旨
本研究では、19 世紀末の明治時代後期から 20 世紀前半の昭和時代前期にかけての新聞広告分析を行い、練乳と粉乳が東京を中心とする市民生活にどのように段階的に受容されていったかを明らかにすることを目的とした。分析対象を
朝日新聞アーカイブ『聞蔵Ⅱ』（1879-1999 年）の東京版朝刊に掲載された練乳・粉乳の広告とし、広告主別・ブラン
ド別に広告数を集計し、広告主、広告文、およびイラストなどを含めた広告内容をみた。
その結果、1890 年代から 1941 年までの約 50 年間において、第一次世界大戦、関東大震災などを契機として輸入品と国産品の激しい競争が繰り広げられていた過程を明らかにした。また、1890-1910 年代は練乳が、1920-1930 年代には粉乳と練乳が人工栄養における育児用ミルクの必需品としての役割を並行的に担っていたことを確認した。
キ－ワ－ド：新聞広告、練乳、粉乳、国産品振興－ 14 －－ 1 －再録 報文Scientific Reports . 2021; 11(1): 1-16.

Elucidation of Japanese pepper (Zanthoxylum piperitum De Candolle)
domestication using RAD-Seq*, Nami Fukutome***,
Maddumage Dona Ginushika Priyadarshani Premarathne****, Fumiyo Hayakawa*****, Atsushi J. Nagano******,
Kazuaki Yamasaki*******, Nobuo Ibaragi********, Yukio Nagano**
Hisataka Mizuno**Saga University **Tokyo Seiei College ***Hyogo University****National Agriculture and Food Research Organization *****Ryukoku University******Gifu Agriculture and Forestry Office *******Association for Conservation of Asakura Sanshō
要旨
Abstract Japanese pepper, Zanthoxylum piperitum, is native to Japan and has four well-known lineages(Asakura, Takahara, Budou, and Arima), which are named after their production area or morphology.
Restriction-site associated DNA sequencing (RAD-Seq) was used to analyse 93 accessions from various areas,
including these four lineages. Single nucleotide variant analysis was used to classify the plants into eight groups:
the Asakura and Arima lineages each had two groups, the Takahara and Budou lineages each had one group, andtwo additional groups were present. In one Asakura group and two Arima groups, the plants were present inagricultural fields and mountains, thus representing the early stage of domestication of the Japanese pepper. The
second Asakura lineage group was closely related to plants present in various areas, and this represents the second
stage of domestication of this plant because, after early domestication, genetically related lineages with desirable
traits spread to the periphery. These results demonstrate that domestication of Japanese pepper is ongoing. In
addition, this study shows that spineless plants are polyphyletic, despite the spineless lineage being considered asubspecies of Japanese pepper.

－ 15 －－ 1 －再録 報文Med Sci Sports Exerc. 2021; 53(9): 1855-1864.

Female Athletes Genetically Susceptible to Fatigue Fracture Are Resistant to Muscle
Injury: Potential Role of COL1A1 Variant

Eri Miyamoto-Mikami1, Hiroshi Kumagai1,2, Kumpei Tanisawa3, Yuki Taga4, Kosuke Hirata5,
Naoki Kikuchi6, Nobuhiro Kamiya7, Ryoko Kawakami3, Taishi Midorikawa8, Takuji Kawamura3,
Ryo Kakigi9, Toshiharu Natsume1, Hirofumi Zempo10, Koya Suzuki1, Yoshimitsu Kohmura1,
Kazunori Mizuno4, Suguru Torii3, Shizuo Sakamoto3, Koichiro Oka3, Mitsuru Higuchi3,
Hisashi Naito1, Naokazu Miyamoto1, Noriyuki Fuku1
1Juntendo University, Chiba, Japan.
3Waseda University, Saitama, Japan.

2University of Southern California, California, USA.
4Nippi Research Institute of Biomatrix, Ibaraki, Japan.

5Shibaura Institute of Technology, Saitama, Japan.
7Tenri University, Nara, Japan.

6Nippon Sport Science University, Tokyo, Japan

8J. F. Oberlin University, Tokyo, Japan.

9Josai International University, Chiba, Japan.

10Tokyo Seiei College, Tokyo, Japan.

Abstract
Purpose: We aimed to investigate the hypothesis that type I collagen plays a role in increasing bone mineraldensity (BMD) and muscle stiffness, leading to low and high risks of fatigue fracture and muscle injury, respectively,
in athletes. As a potential mechanism, we focused on the effect of the type I collagen alpha 1 chain gene (COL1A1)
variant associated with transcriptional activity on bone and skeletal muscle properties.
Methods: The association between COL1A1 rs1107946 and fatigue fracture/muscle injury was evaluated inJapanese athletes. Effects of the polymorphism on tissue properties (BMD and muscle stiffness) and type I collagen
α1/α2 chain ratios in muscles were examined in Japanese nonathletes.
Results: The C-allele carrier frequency was greater in female athletes with fatigue fracture than in those without(odds ratio = 2.44, 95% confidence interval [CI] = 1.17-5.77) and lower in female athletes with muscle injury than inthose without (odds ratio = 0.46, 95% CI = 0.24-0.91). Prospective validation analysis confirmed that in female
athletes, muscle injury was less frequent in C-allele carriers than in AA genotype carriers (multivariable-adjusted
hazard ratio = 0.27, 95% CI = 0.08-0.96). Among female nonathletes, the C-allele of rs1107946 was associated withlower BMD and lower muscle stiffness. Muscle biopsy revealed that C-allele carriers tended to have a larger type I
collagen α1/α2 chain ratio than AA genotype carriers (2.24 vs 2.05, P = 0.056), suggesting a higher proportion oftype I collagen α1 homotrimers.
Conclusion: The COL1A1 rs1107946 polymorphism exerts antagonistic effects on fatigue fracture and muscle
injury among female athletes by altering the properties of these tissues, potentially owing to increased levels oftype I collagen α1 chain homotrimers.

－ 16 －－ 1 －再録 報文Aging. 2021; 13(2): 1692-1717.

A pro-diabetogenic mtDNA polymorphism inthe mitochondrial-derived peptide, MOTS-c

Hirofumi Zempo1,2, Su-Jeong Kim3, Noriyuki Fuku1, Yuichiro Nishida4, Yasuki Higaki5,
Junxiang Wan3, Kelvin Yen3, Brendan Miller3, Roberto Vicinanza3, Eri Miyamoto-Mikami1,
Hiroshi Kumagai1,6, Hisashi Naito1, Jialin Xiao3, Hemal H Mehta3, Changhan Lee3,
Megumi Hara4, Yesha M Patel7, Veronica W Setiawan7, Timothy M Moore8, Andrea L Hevener8,
Yoichi Sutoh9, Atsushi Shimizu9, Kaname Kojima10, Kengo Kinoshita10, Yasumichi Arai11,
Nobuyoshi Hirose11, Seiji Maeda12, Keitaro Tanaka4, Pinchas Cohen3
1Juntendo University, Chiba, Japan.

2Tokyo Seiei College, Tokyo, Japan.

3University of Southern California, Los Angeles, CA, USA.
5Fukuoka University, Fukuoka, Japan.

4Saga University, Saga, Japan.

6Japan Society for the Promotion of Science, Tokyo, Japan.

7Keck School of Medicine of University of Southern California, Los Angeles, CA, USA.
8University of California, Los Angeles, CA, USA.
10Tohoku University, Miyagi, Japan.

9Iwate Medical University, Iwate, Japan.

11Keio University School of Medicine, Tokyo, Japan.

12University of Tsukuba, Tsukuba, Ibaraki, Japan.

Abstract
Type 2 Diabetes (T2D) is an emerging public health problem in Asia. Although ethnic specific mtDNA
polymorphisms have been shown to contribute to T2D risk, the functional effects of the mtDNA polymorphisms
and the therapeutic potential of mitochondrial-derived peptides at the mtDNA polymorphisms are underexplored.
Here, we showed an Asian-specific mitochondrial DNA variation m.1382A>C (rs111033358) leads to a K14Q aminoacid replacement in MOTS-c, an insulin sensitizing mitochondrial-derived peptide. Meta-analysis of three cohorts(n = 27,527, J-MICC, MEC, and TMM) show that males but not females with the C-allele exhibit a higher
prevalence of T2D. In J-MICC, only males with the C-allele in the lowest tertile of physical activity increased theirprevalence of T2D, demonstrating a kinesio-genomic interaction. High-fat fed, male mice injected with MOTS-c
showed reduced weight and improved glucose tolerance, but not K14Q-MOTS-c treated mice. Like the human data,
female mice were unaffected. Mechanistically, K14Q-MOTS-c leads to diminished insulin-sensitization in vitro.
Thus, the m.1382A>C polymorphism is associated with susceptibility to T2D in men, possibly interacting with
exercise, and contributing to the risk of T2D in sedentary males by reducing the activity of MOTS-c.

－ 17 －－ 1 －再録 報文Am J Physiol Endocrinol Metab. 2021; 320(4): E680-E690.

MOTS-c reduces myostatin and muscle atrophy signaling

Hiroshi Kumagai1,2, Ana Raquel Coelho3, Junxiang Wan1, Hemal H Mehta1, Kelvin Yen1,
Amy Huang1, Hirofumi Zempo2,4, Noriyuki Fuku2, Seiji Maeda5, Paulo J Oliveira3,
Pinchas Cohen1, Su-Jeong Kim1
1University of Southern California, Los Angeles, California.
3University of Coimbra, Cantanhede, Portugal.

2Juntendo University, Chiba, Japan.

4Tokyo Seiei College, Tokyo, Japan.

5University of Tsukuba, Tsukuba, Ibaraki, Japan.

Abstract
Obesity and type 2 diabetes are metabolic diseases, often associated with sarcopenia and muscle dysfunction.
MOTS-c, a mitochondrial-derived peptide, acts as a systemic hormone and has been implicated in metabolic
homeostasis. Although MOTS-c improves insulin sensitivity in skeletal muscle, whether MOTS-c impacts muscle
atrophy is not known. Myostatin is a negative regulator of skeletal muscle mass and also one of the possible
mediators of insulin resistance-induced skeletal muscle wasting. Interestingly, we found that plasma MOTS-clevels are inversely correlated with myostatin levels in human subjects. We further demonstrated that MOTS-c
prevents palmitic acid-induced atrophy in differentiated C2C12 myotubes, whereas MOTS-c administration
decreased myostatin levels in plasma in diet-induced obese mice. By elevating AKT phosphorylation, MOTS-c
inhibits the activity of an upstream transcription factor for myostatin and other muscle wasting genes, FOXO1.
MOTS-c increases mTORC2 and inhibits PTEN activity, which modulates AKT phosphorylation. Further
upstream, MOTS-c increases CK2 activity, which leads to PTEN inhibition. These results suggest that throughinhibition of myostatin, MOTS-c could be a potential therapy for insulin resistance-induced skeletal muscle atrophy
as well as other muscle wasting phenotypes including sarcopenia.

－ 18 －－ 1 －再録 報文Biochim Biophys Acta Gen Subj. 2021; 1866(2): 130048.

The MOTS-c K14Q polymorphism in the mtDNA is associated withmuscle fiber composition and muscular performance

Hiroshi Kumagai1,3, Toshiharu Natsume2, Su-Jeong Kim3, Takuro Tobina4,
Eri Miyamoto-Mikami1, Keisuke Shiose5, Noriko Ichinoseki-Sekine6, Ryo Kakigi7,
Takamasa Tsuzuki8, Brendan Miller3, Kelvin Yen3, Haruka Murakami9, Motohiko Miyachi10,
Hirofumi Zempo11, Shohei Dobashi1, Shuichi Machida1, Hiroyuki Kobayashi12, Hisashi Naito1,
Pinchas Cohen3, Noriyuki Fuku1
1Juntendo University, Chiba, Japan.

2Tokai University, Kanagawa, Japan.

3University of Southern California, California, USA.
5University of Miyazaki, Miyazaki, Japan.

4University of Nagasaki, Nagasaki, Japan.

6The Open University of Japan, Chiba, Japan.

7Josai International University, Chiba, Japan.
9Ritsumeikan University, Shiga, Japan.
11Tokyo Seiei College, Tokyo, Japan.

8Meijo University, Aichi, Japan.

10Waseda University, Saitama, Japan.

12Tsukuba University Hospital, Ibaraki, Japan.

Abstract
Human skeletal muscle fiber is heterogenous due to its diversity of slow- and fast-twitch fibers. In human,slow-twitched fiber gene expression is correlated to MOTS-c, a mitochondria-derived peptide that has beencharacterized as an exercise mimetic. Within the MOTS-c open reading frame, there is an East Asian-specificm.1382A>C polymorphism (rs111033358) that changes the 14th amino acid of MOTS-c (i.e., K14Q), a variant of
MOTS-c that has less biological activity. Here, we examined the influence of the m.1382A>C polymorphism causing
MOTS-c K14Q on skeletal muscle fiber composition and physical performance. The myosin heavy chain (MHC)
isoforms (MHC-I, MHC-IIa, and MHC-IIx) as an indicator of muscle fiber composition were assessed in 211
Japanese healthy individuals (102 men and 109 women). Muscular strength was measured in 86 physically active
young Japanese men by using an isokinetic dynamometer. The allele frequency of the m.1382A>C polymorphism
was assessed in 721 Japanese athletes and 873 ethnicity-matched controls. The m.1382A>C polymorphism
genotype was analyzed by TaqMan SNP Genotyping Assay. Individuals with the C allele of the m.1382A>C
exhibited a higher proportion of MHC-IIx, an index of fast-twitched fiber, than the A allele carriers. Men with the C
allele of m.1382A>C exhibited significantly higher peak torques of leg flexion and extension. Furthermore, the C
allele frequency was higher in the order of sprint/power athletes (6.5%), controls (5.1%), and endurance athletes(2.9%). Additionally, young male mice were injected with the MOTS-c neutralizing antibody once a week for fourweeks to mimic the C allele of the m.1382A>C and assessed for protein expression levels of MHC-fast andMHC-slow. Mice injected with MOTS-c neutralizing antibody showed a higher expression of MHC-fast than thecontrol mice. These results suggest that the C allele of the East Asian-specific m.1382A>C polymorphism leads to
the MOTS-c K14Q contributes to the sprint/power performance through regulating skeletal muscle fiber
composition.

－ 19 －－ 1 －再録 口頭発表
日本調理科学会 2021 年度大会

日本における麻婆豆腐の伝来と受容－調味料・香辛料によるタイプ分類－
*
福留奈美*

*
小磯華織*

＊

東京聖栄大学

要旨【目的】
現在、日本で食べられている麻婆豆腐には甘口から極辛口まで様々なタイプがある。本研究の目的は、中国から麻婆豆腐がいつごろ日本に入ってきてどのように日本の食卓に浸透したのかを明らかにし、調味料・香辛料の使い方から麻婆豆腐のタイプ分けを行い、料理の伝来と受容のプロセスを追うことにある。
【方法】
まず、料理書・家庭科教科書・調理実習書などから麻婆豆腐や四川料理に関する情報と麻婆豆腐レシピを収集した。
次に、麻婆豆腐レシピ 125 品の調味料・香辛料に着目して、出現頻度が 5 以下のものを含むレシピを除き、101 品について階層型クラスター分析（ウォード法）を行い、得られたレシピ群に対し調味料・香辛料の組み合わせから特徴づけを行った。また、2020 年 6 月現在、市場に出回るレトルト製品「麻婆豆腐の素」25 品を集め、原材料名に記載された
調味料・香辛料の種類からクラスター分析による分類を行った。
【結果】（王馬熙純著、1958 年 6 月）で、麻婆豆腐を日本に紹
1)文献調査から、日本語の麻婆豆腐レシピの初出は『中国料理』介したとされる料理人陳建民による四川飯店開業（1958 年 11 月）と同年であった。その後、各種料理書での紹介と並行して NHK「きょうの料理」（王馬熙純 1959、陳建民 1966）の放送や「麻婆豆腐の素」の発売（丸美屋 1971）が麻婆豆腐の一般家庭への浸透に寄与したと考えられた。
、中華2)クラスター分析により、101 品の麻婆豆腐レシピは調味料・香辛料等の組合せで特徴づけられる和風（13 品）、和中折衷型（45 品）の 3 タイプに分けられた。
風（43 品）
3）「麻婆豆腐の素」25 品に使用された調味料・香辛料は、和風・中華風に 2 分類された。

－ 20 －－ 1 －再録 口頭発表
日本語用論学会 第 24 回大会 (2021)

和菓子の命名における認知的基盤－百科事典的知識を通した文化理解に向けて－
*
福留奈美*
＊

**
松浦光*
＊＊

東京聖栄大学横浜国立大学（非）要旨
本研究の目的は、和菓子の命名を認知的基盤により分類して、菓子分類名と結びつく語彙のリストを作成し、その意
味を理解する上で百科事典的知識が必要なものとそうでないものを段階別に区別することにある。そこで、技術指導書にある代表的な和菓子名 114 点を語基に分け、広辞苑（2018）の収録状況と永澤（2019）を援用した語形成分類を行い、認知ドメイン・3 つの比喩（メタファーの類似性、メトニミーの隣接性、シネクドキーの類種関係）を用いて、分析を行った。結果、辞書に定義がある菓子名とないものがあり、命名に含まれる各語基は、メトニミーの風味、味付け、
中身、外装、人名・故事由来等、メタファーの形状、色、模様・文様、質感、イメージ、描写等、和菓子の類種のカテ
ゴリーの伸縮に基づくシネクドキー等に分類された。特に、人名・故事由来等の語基の理解には、百科事典的知識が必要であることを指摘した。
参照文献、森雄一・西村義樹・長谷川明香（編）. 『認知言語学を紡ぐ』、
永澤済. 2019.「生物の和名・俗名における意味拡張」
東京: くろしお出版、93-114.
新村出（編）. 2018. 『広辞苑第七版』東京：岩波書店－ 21 －－ 1 －再録 ポスター発表
日本調理科学会 2021 年度大会

日本の現代食生活におけるパスタ料理の受容の実態－パスタの種類とソース分類、食材に着目して－
*
加藤愛美*

*
福留奈美*

＊

東京聖栄大学要旨【目的】
明治時代以降、西洋文化のひとつとして伝来したイタリア料理は、現在、外食だけでなく中食、家庭内食への浸透が進む。本研究は、外来の食文化の受容と普及のプロセスをとらえる研究の一環として、イタリア料理のパスタに着目し、日本の現代食生活において身近に利用されるパスタの種類と調理法の実態をとらえることを目的とする。
【方法】
首都圏の小売店の販売状況を調査し、取り扱い上位のパスタの種類を特定した。また、家庭内食への影響や実態を反映する食情報のひとつとして、NHK『きょうの料理』アーカイブスに収録されたイタリア料理の中のパスタ料理と、
レシピサービス『クックパッド』でパスタの種類別に検索した人気上位 50 品のパスタ料理を抽出し、使用食材とソース分類について集計・分析した。
【結果】
大型スーパーから都市型の小規模スーパー、輸入食品を多く取り扱う酒類量販店等計 20 店舗の内、11 店舗以上で販売されるパスタは 12 種類あった（2021 年 5 月現在）
。NHK『きょうの料理』のイタリア料理レシピ 336 品中にパスタ『クックパッド』のパスタ料理レシピ（パスタ 16 種類、計 800 品）において、ニン
料理は 95 品あり 1/3 弱を占めた。
ニク、トマトが 4 割前後のレシピで使用されているのに対し、和風食材・調味料の利用はきのこ類と醤油の利用が 1 割
前後あるものの、ネギ、海苔、大葉、明太子・たらこ等は 3%前後の使用率だった。ソース分類については、マカロニ等のショートパスタでマヨネーズによるサラダの利用が、カッペリーニ等細めのロングパスタでトマトのソースが、フェットチーネやラザニア等いくつかの種類でトマトとクリームの両方を使うソースの利用が特徴的にみられた。

－ 22 －－ 1 －再録 ポスター発表
日本調理科学会 2021 年度大会

高知県の家庭料理 行事食の特徴－土佐のおきゃく文化と皿鉢料理－
野口元子
＊

*
福留奈美*

東京聖栄大学

**
小西文子*

＊＊

東海学院大学

***
五藤泰子*

＊＊＊

元東海学院大学

要旨【目的】
高知県では宴会のことを「おきゃく」と呼び，神祭や冠婚葬祭，節句や正月など様々なハレの行事や人が集まる際に，皿鉢料理が供されてきた。本研究では，高知県の皿鉢料理の特徴をとらえることを目的に調査を行った。高知県は森林率が高く，太平洋に面した海岸線が長く，また農業が盛んな平野もあることから山と海と里の食文化を有する。本研究では，中山間・山間部，沿岸部，平野部の 3 エリアに分け，それぞれのエリアの皿鉢料理の特徴をとらえる。
【方法】
日本調理科学会 H24-26 年「次世代に伝え継ぐ 日本の家庭料理」研究の一環として，昭和 30～40 年代の高知県の食事について聞き取り調査を行った。その他に収集した食文化資料，家庭料理・郷土料理に関する資料を加え， 3 エ
リアで皿鉢料理として供される料理を分類し比較した。
【結果】
皿鉢を構成する料理は，沿岸部は魚介類が，山間部は山菜が主であったが，共通してサバずしが用いられていた。サバは県内の沿岸部全域でとれたほか，山間部にも塩サバとして流通しており，サバの姿ずしは県内全域で祝いの席に欠かせない料理となっている。沿岸部ではカマスやアジ，マダイなど季節の魚の姿ずしが，山間部ではタケノコやミョウ
ガ，コンニャクなどの山菜ずしが多く入り，すしの種類に違いがあった。昆布巻き，白和え，ようかん，きんとんなど
も広く皿鉢料理に用いられているが，使用する具材や作り方に地域差が見られた。また，「大丸（茹で卵入りの蒲鉾）」などの練り製品の使用も多様にあった。皿鉢に用いられる料理の種類を比較したところ，「きんとん豆の天ぷら」，「あた
らしや（餅であんこを包み，模様をつけた上に 3 色の小さなもちを飾ったもの）」など地域で特徴的な料理が見られた。

－ 23 －－ 1 －再録 ポスター発表
国立国語研究所 言語資源活用ワークショップ 2021 音声言語スペシャルセッション

クックパッドの料理名におけるオノマトペと記号の基礎分析－ABAB 型オノマトペと顔文字の使用に着目して－* 福留奈美*** 伊尾木将之*
***
岩崎拓也*
＊

国立国語研究所＊＊

東京聖栄大学＊＊＊

クックパッド株式会社

要旨
本発表では、料理レシピの料理名に着目し、オノマトペと顔文字、記号がどのような関係にあるかを明らかにするにあたって、その基礎的な分析を行うことを目的とした。 分析方法としては、まず、2002 年から 2017 年までの 16 年間にクックパッドに投稿されたレシピから、45 種類の ABAB 型の畳語（オノマトペ）が使用されているレシピ名を抽出し、形態素解析にかけた。なお、形態素解析するさいには、自作の顔文字辞書を使用し、各記号に分割されやすい顔文字を網羅的かつ解析漏れがないように工夫した。その後、このデータを用いて、レシピ名で使用されやすい記号と顔文字の種類、その多寡についてまとめ、特徴を明らかにした。さらに、オノマトペと顔文字の使用の関連性について分析
し、オノマトペごとに使用されやすい顔文字の特徴を明らかにした。

－ 24 －－ 1 －東京聖栄大学紀要投稿要領（投稿者の資格）
１、東京聖栄大学紀要(以下、本紀要という。)への投稿者は本学教育職員に限る。ただし、本学内外の共同研究者は、本学教育職員との連名とする。
（論文の種類）２、掲載論文の種類は和文または欧文で、次の基準によるものとする。抄録以外は未発表のものに限る。
１）総説 Review

学術的な研究分野をまとめたもの。

２）原著論文 Articles

独創的な研究論文の内容を備え、学術的な価値があると認められたもの。 その掲載量は印刷面10頁以内とする。超過した場合は、超過分に関わる実費を徴収する。

３）短報 Note

原著論文に準ずる価値のあるもの。その掲載量は印刷面で6頁以内とする。

４）資料 Research Data

調査、実験データなどで、学術上有益と認められたもの。
その掲載量は印刷面で10頁以内とする。

５）抄録 Abstract

他誌に発表した論文の要旨を著者がまとめたもの。

６）翻訳 Translation

既に発表された論文を翻訳したもの。

７）解説 Interpretation

学術的な研究分野をまとめたもの。

８）再録 Re-printing（投稿原稿の取り扱い）
３、本紀要に投稿された原稿（総説を除く）の取り扱いはつぎの通りとする。
１）投稿は紀要編集委員会(以下、委員会という。)宛とし、提出された日を受付日とする。ただし、原稿は本規定に従い内容体裁が整った完成原稿でなければならない。
２）受付された原稿は委員会の指名する２名以上の審査員により審査する。
３）審査員からの審査報告書、および委員会からの指摘事項があった場合は委員会を通して投稿者に伝える。投稿者は指摘事項について検討し、所定の期日までに委員会に再提出しなければならない。期日までに再提出しない場合は投稿を取り下げたものとする。
４）審査の結果に基づき委員会で掲載の可否を決定する。掲載が許可された場合はその日をもって受理日とする。
５）掲載が許可された原稿は委員会が校正以外は変更してはならない。
（掲載原稿の取扱い）
本誌に掲載が許可された原稿の取扱いは、次の通りとする。
１）掲載原稿の著作権は、委員会に帰属する。
２）別刷は、50部までは無償とし、規定を越えた分は実費を徴収する。
－ 25 －

東京聖栄大学紀要執筆要領（投稿時の提出物）
１．投稿する研究論文は東京聖栄大学紀要(以下、本紀要という。)用テンプレート
を用いてwordで作成した印字原稿に、電子ファイルを添えて紀要編集委員会(以下、委員会という。)に提出する。
２．テンプレートは本紀要ホームページから入手すること。
テンプレートは原稿作成上の注意書きになっているので原稿作成前に良く読むこと。
（原稿の執筆要領）
３．原稿の書式は和文の場合は、28字×43行×2段を１ページとする。欧文原稿では8.2cm×43行×2段を１ページとする。
４．本文の前に論文題名、著者名、アブストラクト、（原稿受付日、原稿受理日）を記入する。

５．アブストラクトは英文とする。
６．本文は明朝体とし、緒言、実験方法、実験結果、考察（実験結果と考察は同じ項目としても良い）、要約、参考文献の順に記述する。
７．参考文献はアブストラクト、本文を通し、記載順に番号をふり、必要とする箇所の肩にアラビア数字を片カッコをつけて記入する。
８．第１ページ目の下部にはキーワードを５語程度記入する。
９．章、節はゴシック体とし、以下のように記すこととする。
大見出しは １．２．３．・・・・・・・
中見出しは 1.1
小見出しは 1.1.1

1.2

1.3 ・・・・・・・
1.1.2

1.1.3・・・・・・・・・

小見出しにさらに項を設ける場合には(1)
つぎはアルファベットで、a)

b)

(2)

(3)・・・・・・c)・・・・・・・・

10．英文の場合は、大見出しは各単語の頭文字を大文字とし、中見出し以下は第１文字のみ大文字とする。
、 Table 1、、
11．図、表、写真は英文表記とし本文中に組み込み、Figure 1、Photo 1のように図表番号を記し、ボールド体とする。
12．参考文献は本文末にまとめて掲載する。記載は、著者名、論文名、雑誌名、
巻、号、ページ（最初と終わり）、発行年の順とする。
成書の場合は著者名、書名、引用ページ、出版社名、発行年の順に記載する。

－ 26 －

東京聖栄大学紀要審査基準（審査の対象）１．審査の対象とする原稿は東京聖栄大学投稿要領２に定める原著論文、短報、および資料とする。
（査読者）
２．査読者は２名以上とし、学内外から紀要編集委員会(以下、委員会という。)によって選出される。
３．論文の内容・表現はすべて執筆者が責を負うものとする。
４．査読者の名は執筆者に秘すものとする。
（審査の方法）５．査読者は審査結果を以下のように判定し、審査用紙に、修正要求、参考意見等を添えて委員会に返送する。
ａ）無修正で掲載可ｂ）修正後に掲載可
ｃ）修正後に再審査ｄ）掲載不可６．無修正で掲載可と判定された原稿については、審査評を確認して委員会が最終的に掲載を決定する。
７．修正後掲載可と判定された原稿については、委員会が査読者に代わって修正部分を確認し、修正が十分になされていると判断した場合は掲載を決定できる。修正が不十分と判断した場合は執筆者に修正を求めるか、査読者に再審査を要請することができる。
８．査読者が原稿の修正が必要と判断した場合、および掲載不可と判断した場合は委員
会は審査評を添付して、原稿を執筆者に返却する。
９．修正後に再審査と判定された場合、修正後の再審査は、原則として、当初選任された査読者がこれに当たるものとする。
10．原著論文として投稿されたもので、査読者が、内容が原著論文としての基準には達していないが短報としての価値があると判断した場合は、審査用紙にその旨を明記
し、委員会に報告する。

－ 27 －

令和３年度委 員 長
委員

東京聖栄大学紀要編集委員会

福田亨
北村義明、宮内眞弓、貝沼章子、風見公子、
大塚静子、福留奈美、吉田真知子

東京聖栄大学紀要第14号
令和4年 3月 1日 発行

東京聖栄大学紀要編集委員会
発 行 所 東 京 聖 栄 大 学
編集兼発行

東京都葛飾区西新小岩1-4-6
TEL 代表（03）3692-0211

印

刷

所

㈱ 研恒社

ISSN 1883-2911

MEMOIRS OFTOKYO SEIEI COLLEGE
No.14, March, 2022

TOKYO SEIEI COLLEGE