{"created":"2023-05-15T13:45:07.864464+00:00","id":18,"links":{},"metadata":{"_buckets":{"deposit":"f1894e53-633f-4864-ac5a-8aa7a5c525f5"},"_deposit":{"created_by":4,"id":"18","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"18"},"status":"published"},"_oai":{"id":"oai:hirosakiuhw.repo.nii.ac.jp:00000018","sets":["5:6:7"]},"author_link":["71","69","68","70","72","67"],"item_3_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"<Report>Studies of Functional Low Salt Soy Sauce with Viscosity from Polysaccharides of Junsai（Brasenia Schreberi G m el）"}]},"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 ジュンサイ ソセイ タトウ ニヨル ネンセイ オ ソナエタ ゲンエン ショウユ ノ ケンキュウ"}]},"item_3_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-17","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"83","bibliographicPageStart":"77","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"弘前医療福祉大学紀要"}]}]},"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":"人の身体は老化するにつれて、様々な機能が低下するが、近年、生活習慣病によって引き起こされる動脈硬化症や脳梗塞の後遺症による嚥下障害のある人達が少なくない。したがって、これらの症状を持つ人たちが利用しやすい粘性と減塩を併せ持った醤油を開発しようとした。粘性付与成分として、ジュン菜から抽出した粗精多糖物、カラジーナン及びアラビアガムの粘度を調べ、また減塩しても塩味を強調できる酸類の選定を行い、さらにこれらについて味覚の官能試験を行った。その結果、醤油に粘性を付与でき、また、減塩しても塩味を強調できる酸類を選定できた。粘性物質として多糖粗精物を濃い口醤油の1/2希釈醤油当たり、湿重量で25%、乾物当り1.0%を、この他に粘性向上成分としてカラジーナン0.60.%、アラビアガム0.38%を添加し、塩味強調とまろやかさ成分としてペクチン0.15%を調合した結果、粘度は739mPa・sとなり、塩分は濃い口醤油の1/2の粘性と減塩を備えた醤油を作ることができた。","subitem_description_type":"Abstract"}]},"item_3_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前医療福祉大学紀要. 1(1), 2010, p.77-83","subitem_description_type":"Other"}]},"item_3_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ハスイ, ユウジ"}]},{"nameIdentifiers":[{}],"names":[{"name":"トヨカワ, コウジ"}]}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Hasui, Yuji"}]},{"nameIdentifiers":[{}],"names":[{"name":"Toyokawa, Kouji"}]}]},"item_3_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前医療福祉大学紀要編集委員会"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12475995","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2185-0550","subitem_source_identifier_type":"ISSN"}]},"item_3_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588.6","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"},{"subitem_text_value":"弘前医療福祉大学"},{"subitem_text_value":"Hirosaki University of Health and Welfare Junior College"},{"subitem_text_value":"Hirosaki University of Health and Welfare"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"蓮井, 裕二"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"豊川, 好司"}],"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":"HirosakiIryoFukushi_1(1)_77.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"HirosakiIryoFukushi_1(1)_77.pdf","url":"https://hirosakiuhw.repo.nii.ac.jp/record/18/files/HirosakiIryoFukushi_1(1)_77.pdf"},"version_id":"52f4c4c3-798a-4e6e-956f-2a8cba0ed41e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"多糖類","subitem_subject_scheme":"Other"},{"subitem_subject":"減塩醤油","subitem_subject_scheme":"Other"},{"subitem_subject":"粘性醤油","subitem_subject_scheme":"Other"},{"subitem_subject":"嚥下障害","subitem_subject_scheme":"Other"},{"subitem_subject":"動脈硬化","subitem_subject_scheme":"Other"},{"subitem_subject":"polysaccharides","subitem_subject_scheme":"Other"},{"subitem_subject":"low salt soy sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"viscous soy sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"arteriosclerosis","subitem_subject_scheme":"Other"},{"subitem_subject":"swallowing difficulty","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>ジュン菜粗精多糖による粘性を備えた減塩醤油の研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<研究報告>ジュン菜粗精多糖による粘性を備えた減塩醤油の研究"}]},"item_type_id":"3","owner":"4","path":["7"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-02-25"},"publish_date":"2011-02-25","publish_status":"0","recid":"18","relation_version_is_last":true,"title":["<研究報告>ジュン菜粗精多糖による粘性を備えた減塩醤油の研究"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T17:04:40.420722+00:00"}