{"_buckets": {"deposit": "473d8bec-166a-4732-9494-273ffeb94907"}, "_deposit": {"created_by": 18, "id": "2000141", "owner": "18", "owners": [18], "pid": {"revision_id": 0, "type": "depid", "value": "2000141"}, "status": "published"}, "_oai": {"id": "oai:matsumoto-u.repo.nii.ac.jp:02000141", "sets": ["1712131276796"]}, "author_link": [], "control_number": "2000141", "item_2_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2024-03-15", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "22", "bibliographicPageEnd": "95", "bibliographicPageStart": "85", "bibliographic_titles": [{"bibliographic_title": "松本大学研究紀要", "bibliographic_titleLang": "ja"}, {"bibliographic_title": "The Journal of Matsumoto University", "bibliographic_titleLang": "en"}]}]}, "item_2_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "天然素材や市販顆粒だしの味を、味認識装置を使って比較した。かつおだしや煮干しだしなどの天然素材のだしの比較では、カタクチイワシの煮干しだしが苦味雑味や旨味コクなどの味の複雑さとコクの指標となる味覚項目で高い数値を示した。また、昆布や干し椎茸のだしは、これら魚系のだしと異なる特徴的なパターンを示した。さらに、味覚項目のレーダーチャートパターンから、市販されている各種顆粒だしは、天然素材のだしの味をよく再現していることがわかった。一方、旨味の相乗効果の測定は味認識装置では難しいこと、香り成分も含めた風味の違いの測定系は、現時点で本学では確立できていないなどの課題も明らかになった。", "subitem_description_type": "Abstract"}]}, "item_2_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "学校法人松商学園松本大学・松本大学松商短期大学部"}]}, "item_2_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11824385", "subitem_source_identifier_type": "NCID"}]}, "item_2_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1348-0618", "subitem_source_identifier_type": "PISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "木藤, 伸夫"}]}, {"creatorNames": [{"creatorName": "犬飼, 真唯"}]}, {"creatorNames": [{"creatorName": "今村, 彩乃"}]}, {"creatorNames": [{"creatorName": "大塚, 智貴"}]}, {"creatorNames": [{"creatorName": "小池, 妃那乃"}]}, {"creatorNames": [{"creatorName": "曽根, 彩花"}]}, {"creatorNames": [{"creatorName": "中嶋, 愛佳"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2024-04-12"}], "download_preview_message": "", "file_order": 0, "filename": "matsu_kiyo_22-07.pdf", "filesize": [{"value": "2.1 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "application/pdf", "size": 2100000.0, "url": {"url": "https://matsumoto-u.repo.nii.ac.jp/record/2000141/files/matsu_kiyo_22-07.pdf"}, "version_id": "ebce616d-3ac0-49fe-8d09-7d538a1ae227"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "だし", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "出汁", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "和風だし", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "顆粒だし", "subitem_subject_language": "ja", "subitem_subject_scheme": "Other"}, {"subitem_subject": "旨味", "subitem_subject_language": "ja", "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": "天然素材からつくった自家製だしと市販されている顆粒だしとの味比較", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "天然素材からつくった自家製だしと市販されている顆粒だしとの味比較", "subitem_title_language": "ja"}, {"subitem_title": "Taste Comparisons among Homemade Dashi Soup Stocks Made from Natural Ingredients and Commercially Available, Easy Granulated Dashi Soup Stocks", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "18", "path": ["1712131276796"], "permalink_uri": "https://matsumoto-u.repo.nii.ac.jp/records/2000141", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2024-04-12"}, "publish_date": "2024-04-12", "publish_status": "0", "recid": "2000141", "relation": {}, "relation_version_is_last": true, "title": ["天然素材からつくった自家製だしと市販されている顆粒だしとの味比較"], "weko_shared_id": -1}
天然素材からつくった自家製だしと市販されている顆粒だしとの味比較
https://matsumoto-u.repo.nii.ac.jp/records/2000141
https://matsumoto-u.repo.nii.ac.jp/records/2000141