{"created":"2023-05-15T13:45:13.358113+00:00","id":116,"links":{},"metadata":{"_buckets":{"deposit":"84a14c13-e4f7-46ea-90b6-e78c208b5f2f"},"_deposit":{"created_by":4,"id":"116","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"116"},"status":"published"},"_oai":{"id":"oai:hirosakiuhw.repo.nii.ac.jp:00000116","sets":["5:15:16"]},"author_link":["848","849","847"],"item_3_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Research and study relating to discrimination and taste between natural soup stock and instant broth granules"}]},"item_3_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"ケンキュウ　ホウコク　テンネン　ゲンリョウ　オ　ツカッテ　トル　ダシ　ト　カリュウ　ダシ　ノ　シキベツ　オヨビ　シコウ　ニ　カンスル　チョウサ　ケンキュウ"}]},"item_3_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"32","bibliographicPageStart":"27","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"弘前医療福祉大学短期大学部紀要"}]}]},"item_3_description_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"天然原料を使って取っただしと顆粒だしを使っただしについての識別及び嗜好とそれに関わる要因についてアンケートによる調査を行った。アンケートは塩分濃度0.3%に調製した鰹だしと顆粒だし溶液との飲み比べと、それらのだしを用いて塩分濃度1.0%に調製した味噌汁の飲み比べを行い、識別能と嗜好性に関する質問と普段の食生活に関する質問に回答する形式で行った。その結果、年代によりだし・味噌汁の識別能と嗜好性に差がみられた。若い年代ではだしの識別能が上の年代よりも高かったが、天然のだしより顆粒だしの味を好む傾向が強いことが示唆された。顆粒だしはその便利さ故、現代の生活には欠かせないものであるが、インスタント食品の味付け同様に味が強化されており、この濃い味に慣れると味覚の鋭敏さが衰える恐れがある。そのため時間をかけてでも天然のだしを取りその味を学習することは味覚の敏感な若い年代にとって、今後の味覚の土台を形成する上で非常に重要なことである。","subitem_description_type":"Abstract"}]},"item_3_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前医療福祉大学短期大学部紀要, 1(1), 2013, p.27-32","subitem_description_type":"Other"}]},"item_3_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ミカミ, ノリオ"}]}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Mikami, Norio"}]}]},"item_3_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前医療福祉大学短期大学部内紀要編集委員会"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2187-6436","subitem_source_identifier_type":"ISSN"}]},"item_3_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"590","subitem_subject_scheme":"NDC"}]},"item_3_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"家政学・生活科学","subitem_subject_scheme":"Other"}]},"item_3_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前医療福祉大学短期大学部生活福祉学科食育福祉専攻"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三上, 統生"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-15"}],"displaytype":"detail","filename":"HiroIryoFukushiTanki_1(1)_27.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"HiroIryoFukushiTanki_1(1)_27.pdf","url":"https://hirosakiuhw.repo.nii.ac.jp/record/116/files/HiroIryoFukushiTanki_1(1)_27.pdf"},"version_id":"e7bb3605-6183-4e96-bfe2-20733ad35edc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"鰹だし","subitem_subject_scheme":"Other"},{"subitem_subject":"顆粒だし","subitem_subject_scheme":"Other"},{"subitem_subject":"識別","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好","subitem_subject_scheme":"Other"},{"subitem_subject":"味覚","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"<研究報告>天然原料を使って取るだしと顆粒だしの識別及び嗜好に関する調査研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<研究報告>天然原料を使って取るだしと顆粒だしの識別及び嗜好に関する調査研究"}]},"item_type_id":"3","owner":"4","path":["16"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-07-09"},"publish_date":"2013-07-09","publish_status":"0","recid":"116","relation_version_is_last":true,"title":["<研究報告>天然原料を使って取るだしと顆粒だしの識別及び嗜好に関する調査研究"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T14:15:30.450577+00:00"}