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コーヒーの名称の漢字表記「珈琲」は日本で作られたと多くの言語研究者が言う。そして、その考案者を蘭学者の宇田川榕庵として特定する説まであり、通俗書やインターネットを通じて広く流布している。しかし、そうした通説、俗説はすべて正当な根拠を欠く想像に過ぎない。言語の歴史を想像に頼って論じることはできない。ここでは、資料の調査と分析に基づいて、「珈琲」という表記の現在確かめ得る最初期相を明らかにするとともに、それがその後日中両国でたどった歴史を跡付ける。

日本人の死亡率には地域差があり，様々な集団において死亡率を規定する要因を解明することは意義深い．近年，嗜好品の摂取と死亡との関連がいくつかの研究により示されている．本研究は，地域住民コホート研究が行われている村上地域においてコーヒーおよび緑茶の摂取量と死亡率との関連を明らかにすることを目的とした．対象者は同地域の40歳から74歳までの男女14,364人であった．自記式の調査票により生活習慣の情報を得た．アウトカムは死亡とした．平均追跡期間は6.2年であった．コックス比例ハザードモデルを用いてハザード比を算出した．男女を含めた解析で，コーヒー週1杯未満摂取群と比較して週1-6杯，1日1-3杯，1日4杯以上の群のハザード比は，それぞれ0.90, 0.71, 0.49(P for trend=0.0052)であった．緑茶に関しても，男女を含めた解析において有意な負の関連が見られた(P for trend=0.0392)．結論として，習慣的なコーヒーおよび緑茶摂取量と死亡のリスクに負の関連がある.

application/pdf, コーヒー生豆の発酵による新しいコーヒー開発の可能性を検討するため、乳酸菌とワイン酵母によるコーヒー果実粉末を用いた発酵モデルと、牛乳及びぶどうジュースを資化源とした発酵、及びワイン及び日本酒によるフレーバー付加の3つの方法によりコーヒーの風味の変化を検証した。酵母を用いた発酵では、コーヒー果実の発酵モデル、ぶどうジュースを用いた発酵モデルともに、酵母発酵により酸味が増加する一方で苦味が減少したが、これは味成分の変化ではなく、フラン類の増加におけるフルーティな香りの付加による可能性が示された。一方、乳酸菌による発酵では、かおりにおける「香ばしさ」や「好ましさ」が増加する傾向がみられ、ピラジン類の増加による香ばしい香りの付加が示唆された。ワイン及び日本酒によるフレーバー付加では、ともにフラン類によるフルーティな香りや発酵醸造酒特有の香りが付加され、酸味が増加し、苦味が減少する傾向がみられた。これらのいずれも酸味の評価と滴定酸度、苦味の評価と総ポリフェノール量との相関はみられず、発酵による呈味の変化は味成分よりも香りの変化によることが示唆された。, The present study aimed to evaluate the alteration of coffee flavor by fermentation of purified coffee beans. We used following three model experiments : 1) fermentations by lactic bacteria or wine yeast using solution of powdered coffee cherry, 2) fermentaions by lactic acid bacteria using milk or by wine yeast using grape juice, and 3) flavoring using Japanese sake or red wine. Regarding wine yeast fermentation, both the coffee beans fermented with 1) coffee cherry solution and 2) grape juice showed higher sour taste and lower bitter taste scores by sensory evaluation as compared to those of unfermented beans. The analyses of yeast-fermented beans by GC/MS revealed that increased furanoids including furfuryl acetate might contribute to the alterations of the taste scores. In contrast, the fermentation by lactic acid bacteria showed higher roasted flavor due to its increased pyrazine compounds. Finally, the coffee beans 3) flavored using Japanese sake or red wine also showed higher sour taste and lower bitter taste scores by sensory evaluation and increased furanoids similar to those were observed in yeast fermentation. In all of three experiments, no correlations were observed neither between sour taste score and titratable acidity nor between bitter taste score and total polyphenol content. These results suggest that fermentation of purified coffee beans affects coffee flavor via modifying odor components rather than taste components.

学位授与機関：城西大学 学位記番号：博乙第82号，学位の種別：博士（薬科学）， 学位授与年月日： 平成31年(2019年)9月20日 (86p.)

In this study, ethyl acetate-soluble parts of hot-water extracts from roasted coffee beans were found to demonstrate potent xanthine oxidase (XO) inhibition. The XO inhibitory activities and chlorogenic lactone contents (chlorogenic lactones have previously been identified as XO inhibitors in roast coffee) were measured for ethyl acetate-soluble parts prepared from coffee beans roasted to three different degrees. Although chlorogenic lactone contents decreased with higher degrees of roasting, the XO inhibitory activity did not decrease. These data led us to investigate new potent inhibitors present in these ethyl acetate-soluble extracts. Repeated assay-guided purifications afforded a highly potent XO inhibitor, which was eluted before chlorogenic lactones via medium-pressure chromatography using an octadecylsilica gel column. The obtained inhibitor was identified as pyrogallol (1,2,3-trihydroxybenzene), which had an IC50 of 0.73 μmol L–1, much stronger than that of other related polyphenolic compounds. Q...

This paper aims to reconsider the history of coffee production, based on the examination of the pre-war Japanese immigrants who were involved in coffee production in Brazil, Mexico and Taiwan. Much of recent research on coffee has been focusing on the 'North-South' issue, which stresses the exploitive and confrontational power dynamics between consumers who live in developed countries and producers in developing countries. In this paper, however, by focusing on 'international migration' of Japanese people as well as coffee in the pre-war period, I attempt to shed a light on the aspect of Japanese as coffee 'producers', not 'consumers', and explore the differences in their status and roles at their destinations. In addition, I look at the process of 'border crossing' between inside and outside of the Japanese Empire, which was created by the combined migrations of Japanese people and coffee. Through the examination, I attempt to emphasize the importance of relationships and networks created in the process of transcending various 'borders' when analysing the 'globalization' of the 20th century., 紀要論文

Recently it has been reported that the estimated glomerular filtration rate (eGFR) is higher in habitual coffee consumers than in noncoffee consumers. However, the causality remains unclear. Therefore, we conducted a clinical trial to investigate the effects of coffee consumption on kidney function. Nineteen asymptomatic nonsmokers aged 21-27 years old participated in this study. They consumed coffee (18?g coffee beans/450?mL per day) or green tea as a comparator for 2 weeks in a crossover design. Although creatinine-based eGFR was not affected after consuming either beverage, all cystatin-C-based eGFRs determined using five different equations were significantly increased after coffee consumption (means: 5.0-7.7%), but not after green tea consumption (means: 0.1-1.6%). Serum adiponectin and magnesium levels increased significantly after coffee consumption (means: 13.6% and 4.3%, resp.), but not after green tea consumption. These findings suggest that even a short period of coffee consumption may increase cystatin-C-based eGFR, along with favorable changes in serum adiponectin, in healthy young adults., Article ID 146865, 7 pages

Since 1991, policies of economic liberalization in Ethiopia have been effective in releasing the economy from rigid state control. At the same time, they have also exposed Ethiopian people to domestic and international free market competition. In African countries, the retreat of governments from rural development due to economic liberalization policies has led to the re-evaluation of the role of cooperatives. Since 1999, in Ethiopia, several coffee farmers cooperative unions have been established to support peasants who are handicapped by their lack of negotiating power in the global economy. Coffee cooperatives have become market-oriented and are now relatively democratic compared to the former Marxist cooperatives of the previous regime. Thus far, these coffee cooperatives have provided higher profits to coffee farmers than have private traders. The actual volume of purchase, however, is limited due to financial constraints. Because of this, the majority of cooperatives continues to rely on conventional marketing channels rather than on unions. Considering their weak financial condition, it is too early to judge the sustainability of the cooperatives because international prices have been high recently, and it is not yet clear how they would survive a downward international price trend.

Ulla Heise legt die Mode des Kaffees und des Kaffeehauses zwar sehr aufschlußreich dar, trotzdem mangelt ihrer es Argumentation an etwas Attraktive, weil sie zu viel von den politisch-wirtschaftlichen Bedingungen abhängt. Im Vergleich dazu betrachtet Wolfgang Schivelbusch die Geschichte des Warenkonsums nicht als ein Komplement der politisch-wirtschaftlichen, sondern analysiert sie in der semiologischen undkommunikativen Struktur zwischen Menschen und Waren. Diese Methode gibt einen nützlichen Hinweis auf die eigene Bedeutung der Kulturgeschichte.

制度:新 ; 報告番号:甲3885号 ; 学位の種類:博士(文学) ; 授与年月日:2013/1/23 ; 早大学位記番号:新6343

The tea red spider mite Oligonychus coffeae (Nietener) is distributed in tropic and subtropic regions, and injures leaves of many crops including citrus, mango and tea. O. coffeae is an important pest of tea and coffee in India. O. coffeae on mango was first detected in Okinawa Island in 1996. The occurrence of O. coffeae on mango was reported to b abundant from spring to autumn in which climates are relatively hot. Seasonal abundance of O. coffeae may be affected by the developmental and ovipositional pattern in each season. Thus I investigated the effect of temperature on development and oviposition in O. coffeae. The mites used in this experiment were collected from a green house of mango in Okinawa Island. Eggs were placed in incubators controlled for 20℃, 25℃ and 30℃. Developmental period (from egg to adult emergence), the number of eggs oviposited and longevity of females were recorded, using a binocular. Developmental period was delayed at low temperature, whereas it accelerated at high temperature. There was no significant difference in longevity among females in each temperature. Total egg number per life was significantly larger at 25℃ than at 20℃. The number at 30℃ was intermidiated among 20℃ and 25℃. Eggs were oviposited more in earlier stage of female than later one at 25℃ and 30℃. Based on these results, population dynamics in O. coffeae were discussed., 論文

農薬等中毒事例においては初期対応が最も重要であり、今回、医療機関、捜査機関、保健福祉事務所等行政機関の連携が円滑に進展した事例について紹介する。 平成２２年４月某日、飯田保健福祉事務所（以下「当所」という。）へ医療機関より２名の有機リン系薬剤中毒が疑われる症例の相談があった。２名は同種の容器に入った市販のコーヒー飲料（以下「コーヒー」という。）を飲んだ後に健康被害が生じていることから食中毒等が疑われた。当所では、連絡を受けた後、飯田警察署（以下「警察署」という。）に連絡し、警察署員とともに調査した。調査の結果、製造過程での異物混入が考えにくいこと等から、以後警察署に協力しつつ、捜査の進展を見守ることとした。, Article, 信州公衆衛生雑誌 5(1): 74-75(2010)

This study is carried out as one of application of polyphosphates for the chemical and food industry. We considered a representative experiment of the extraction process followed by the swelling of xerogels. The addition of phosphates, especially mixed phosphates gave good results for the extraction of colouring component and total soluble materials., 近年重合燐酸塩類の化学工業や食品工業への応用の進展は目覚しいものがあり，著者等も種々の方面への応用等を研究しているがそのうちの一つである首題について報告する事とする。, [総括] (i)コーヒーの抽出に際して燐酸塩の添加は有効であり，その効果は単味添加より混合物添加の方が良好である事が判った。(ii)適当な組合せの混合物添加によってエキス分の抽出を10%，着色成分の抽出を20%以上増加する事が出来た。(iii)膨潤を伴う抽出操作の一つのモデル実験としての価値を考えて行ったものである。