{"created":"2023-05-15T08:12:33.813134+00:00","id":31,"links":{},"metadata":{"_buckets":{"deposit":"1748fe7e-2d87-4007-b135-06a59c607f48"},"_deposit":{"created_by":12,"id":"31","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"31"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00000031","sets":["9:10:13"]},"author_link":[],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"21","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"人間生活学研究"}]}]},"item_2_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_45":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Journal Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"真空調理法は、食材を調味液とともに真空包装後、加熱するため、風味や栄養損失が少なく、軟らかく仕上がる調理法である。また、真空包装時に、調味液を生の状態の食材に浸透させることができるため、少ない調味料でも味を均一につけることができる。この真空調理法（以下、真空）を用いて、根菜類を材料に、塩分又は糖分濃度を変化させた煮物を作製し、通常調理法（以下、通常）で作製した煮物とのできばえを、中心温度、色差、破断強度の測定と官能評価で比較した。なお、根菜類の材料には、里芋、じゃがいも、大根を、調味料は、こいくちしょうゆ、砂糖、酒を使用した。また、調味液濃度は、里芋及びじゃがいもは、塩分5% と糖分5% を、大根は塩分2.5% と糖分2.5% を基準濃度とした。官能評価は、食材の形、色、香り、味、軟らかさ、総合評価の6項目を5段階評点法で比較した。　その結果、中心温度は、いずれも通常に比較して真空は温度上昇が緩やかであった。食材表面の色は、いずれも真空に比較して通常で、色が濃く、調味液濃度の違いによる色差が大きくなった。また、真空と通常の間に「おおいに」あるいは「非常に」色差がある傾向がみられた。破断強度は、里芋及びじゃがいもでは、破断応力、歪率、エネルギーともに、通常に比較して真空の値が小さくなった。大根においても、破断応力、エネルギーは真空の値が小さくなった。したがって、真空調理法を用いると軟らかく仕上げることができることが明らかになった。官能評価では、里芋及びじゃがいもは、通常に比較して、真空の軟らかさ及び総合評価の評点が有意に高く、味の評点も高くなる傾向にあった。大根においても、軟らかさ及び総合評価の評点は真空が高くなる傾向にあった。以上のことから、真空調理法を用いて作成した煮物は、通常調理法に比較して軟らかく、食材表面の色は少し薄くなるものの、美味しく仕上がることが明らかになった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Vacuum cooking method is a cooking method that uses vacuum-sealed food cooked at low temperatures to prepare a tender final product with limited loss of flavor or nutrients. Because the food is vacuum sealed, the raw ingredients are in close contact with any added liquid seasoning, and thus the final product can be evenly seasoned using only small amounts of seasoning. Here, we stewed root vegetables,comprising taro, potato, and Japanese radish, using vacuum cooking method and compared the end results with counterparts stewed using an ordinary cooking methods.Results showed that core temperatures rose more slowly in vacuum-packed vegetables compared to ordinarily stewed vegetables, and the surface color of ordinarily stewed vegetables was darker and more uneven. Rupture strength for vacuum cooking method vegetables was lower than that for ordinarily stewed vegetables, with lower values of both rupture stress and rupture energy for all vegetables observed. It became clear that vacuum cooking method results in a tender finish, and vacuum cooking method vegetables had significantly higher scores for both tenderness and overall rating in sensory evaluation.Taken together, the results show that although vegetables stewed using vacuum cooking method have a slightly lighter color than their counterparts stewed using ordinary methods, they are more tender and better tasting.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟人間生活学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-8591","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12585279","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田村, 朝子","creatorNameLang":"ja"},{"creatorName":"タムラ, アサコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"中曽根, 真未","creatorNameLang":"ja"},{"creatorName":"ナカソネ, マミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Tamura, Asako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Nakasone, Mami","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-12"}],"displaytype":"detail","filename":"nsk_7_21_32.pdf","filesize":[{"value":"3.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nsk_7_21_32.pdf","url":"https://unii.repo.nii.ac.jp/record/31/files/nsk_7_21_32.pdf"},"version_id":"46618167-74ca-4388-9032-96cab1d20c14"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"真空調理","subitem_subject_scheme":"Other"},{"subitem_subject":"根菜類","subitem_subject_scheme":"Other"},{"subitem_subject":"色差","subitem_subject_scheme":"Other"},{"subitem_subject":"破断強度","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"vacuum-packed pouch cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"root vegetables","subitem_subject_scheme":"Other"},{"subitem_subject":"color difference","subitem_subject_scheme":"Other"},{"subitem_subject":"rupture strength","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"真空調理法および通常調理法を用いた根菜煮物のできばえの比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空調理法および通常調理法を用いた根菜煮物のできばえの比較","subitem_title_language":"ja"},{"subitem_title":"Comparison of the quality of root vegetables stewed using vacuum cooking and ordinary cooking methods","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["13"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-25"},"publish_date":"2017-03-25","publish_status":"0","recid":"31","relation_version_is_last":true,"title":["真空調理法および通常調理法を用いた根菜煮物のできばえの比較"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-19T05:45:44.404425+00:00"}