{"created":"2023-07-25T10:32:23.364947+00:00","id":768,"links":{},"metadata":{"_buckets":{"deposit":"91667739-b0d5-452c-befc-bee1207ca52a"},"_deposit":{"created_by":5,"id":"768","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"768"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000768","sets":["1747705089129:161:173"]},"author_link":["6172","6173","6174","6175","6176","6177","6178","6179","6180","6181","6182","6183"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"183","bibliographicPageStart":"173","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"An Okonomi sauce and a Yakisoba sauce, both commercially available, were analyzed for the rheological properties with a cone-and-plate type viscometer and a rotational viscometer B in order to find how temperature changes their rheological properties and to study how temperature affects their flavor.\n (1)An analysis with the cone-and-plate type viscometer revealed non-Newtonian fluidity expressed as s = K(D)n for both sauces. Apparent viscosity (na = s/D) decreased with shear rate increase and na at a constant shear rate tended to decrease with temperature increase. The Okonomi sauce was higher in apparent viscosity than the Yakisoba sauce; it was 2.3-2.8 times as high at 10℃, 2.6-3.2 times as high at 20℃, and 2.8-3.7 times as high at 30℃. The Yakisoba sauce seems to be prepared for a lower viscosity than the Okonomi sauce because it needs to mix evenly with the “noodle” at cooking.\n (2)Measurement with the rotational viscometer B showed that torque increased with increase in rotor rpm at a constant temperature for both sauces. Torque was also found to decrease with temperature increase.\n (3)A sensory evaluation was performed for the flavor of the Okonomi sauce kept at 20℃ or 40℃. The level of consistency was evaluated to be higher at 20℃ as was the case with viscosity measurements. However, the Okonomi sauce had a more preferred consistency when it was kept at 40℃ and lower in viscosity. Sweetness was more intensely perceived at 40℃ and sourness was perceived more intenseluy at 20℃. Also, temperature was not found to affect the intensity of hot taste and saltiness stimuli. The taste of Okonomi sauce was more preferred at 40℃. An overall evaluation gave a significantly higher (significance level, 5%) preference score to the Okonomi sauce at 40℃.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03748057","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"三浦, 芳助","creatorNameLang":"ja"},{"creatorName":"ミウラ, ヨシスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6172","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"濱崎, 綾","creatorNameLang":"ja"},{"creatorName":"ハマサキ, アヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6173","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中川, 理恵","creatorNameLang":"ja"},{"creatorName":"ナカガワ, リエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6174","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高橋, 佳代","creatorNameLang":"ja"},{"creatorName":"タカハシ, カヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6175","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"竹野, 里美","creatorNameLang":"ja"},{"creatorName":"タケノ, サトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6176","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中野, 裕美","creatorNameLang":"ja"},{"creatorName":"ナカノ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6177","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Miura, Yoshisuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6178","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hamasaki, Aya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6179","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakagawa, Rie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6180","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takahashi, Kayo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6181","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takeno, Satomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6182","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakano, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6183","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu58miura.pdf","filesize":[{"value":"579.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu58miura.pdf","url":"https://hju.repo.nii.ac.jp/record/768/files/ronsyu58miura.pdf"},"version_id":"5cf25107-1868-42f7-aa13-45e760e95681"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ソース","subitem_subject_scheme":"Other"},{"subitem_subject":"調味料","subitem_subject_scheme":"Other"},{"subitem_subject":"食品加工","subitem_subject_scheme":"Other"},{"subitem_subject":"風味","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":"ソース類の流動特性と風味に及ぼす温度の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ソース類の流動特性と風味に及ぼす温度の影響","subitem_title_language":"ja"},{"subitem_title":"Effect of Temperature on Rheological Properties and Flavor of Sauces","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["173"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"768","relation_version_is_last":true,"title":["ソース類の流動特性と風味に及ぼす温度の影響"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-09-13T07:11:52.236622+00:00"}