{"created":"2023-06-23T12:19:56.190668+00:00","id":2306,"links":{},"metadata":{"_buckets":{"deposit":"1c4debf1-009d-474f-94b0-23e739c10815"},"_deposit":{"created_by":15,"id":"2306","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2306"},"status":"published"},"_oai":{"id":"oai:otemae.repo.nii.ac.jp:00002306","sets":["14:232:243"]},"author_link":["2844","2845","2846","2847","2848","2289"],"control_number":"2306","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Taste evaluation and characterization of homemade MISO produced by dietitian and registered dietitian training facilities","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"食糧・栄養と健康"},{"bibliographic_title":"Otemae Journal for Food, Nutrition & Health","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"味噌は和食に欠かせない調味料であり健康に資する発酵食品であるが、現在は工業的に多量生産された市販品が主に利用され自家製味噌の多様性が失われつつある。栄養士・管理栄養士養成施設である大手前栄養学院専門学校や帝塚山大学では自家製味噌を製造し地域貢献や教育活動に活用している。我々は、これらの自家製味噌のさらなるブランディング化を図るため、味認識装置を用いて食味を評価し、LC-MS２法により含有される遊離アミノ酸と有機酸を定量分析し科学的特徴を調べた。大手前栄養学院専門学校が製造した赤味噌、帝塚山大学が製造した白味噌は共に、市販高級味噌に比べて素材の豊かな味わいが残るあっさりした食味であることが分かった。また、遊離アミノ酸組成は市販高級味噌と同等であった。有機酸組成では、ピルビン酸やグリコール酸といった微量有機酸に特徴があり、これらは赤味噌では多く、白味噌では少なかった。この有機酸組成における差異は自家製味噌を科学的に特徴付ける。","subitem_description_type":"Abstract"}]},"item_10002_publisher_24":{"attribute_name":"出版者(英)","attribute_value_mlt":[{"subitem_publisher":"Otemae University Faculty of Health and 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サキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{"creatorAlternative":"HAMANO, Miu","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"濱野, 未宇","creatorNameLang":"ja"},{"creatorName":"ハマノ, ミウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{"creatorAlternative":"SEO, Akemi","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"瀬尾, 朱未","creatorNameLang":"ja"},{"creatorName":"セオ, アケミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{"creatorAlternative":"FUJIWARA, Nagatoshi","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"藤原, 永年","creatorNameLang":"ja"},{"creatorName":"フジワラ, ナガトシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{"creatorAlternative":"KAGAWA, Chikako","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"加川, 稚佳子","creatorNameLang":"ja"},{"creatorName":"カガワ, チカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-06-30"}],"displaytype":"detail","filename":"2022_S_001-006Nakayaetal.pdf","filesize":[{"value":"1.7 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