{"created":"2023-06-20T15:27:36.603070+00:00","id":4316,"links":{},"metadata":{"_buckets":{"deposit":"15104bde-c392-4735-8205-53db562d5b93"},"_deposit":{"created_by":14,"id":"4316","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4316"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00004316","sets":["6:235"]},"author_link":["16760","16759"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"65","bibliographicPageEnd":"71","bibliographicPageStart":"61","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要. 家政・自然編, 人文・社会編"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　We compared 6 types of miso produced by different methods to clarify their cooking characteristics, including the color, texture, and free amino acid contents （taste）. The results are summarized below:1） The salinity level of miso made from malted beans was lower than that of rice miso. However, its appearance with a darker color （reddish brown） may have made it taste saltier than it actually was. 2） As miso made from malted beans was harder than rice miso, it was difficult to evenly dissolve it without cooking utensils, such as miso strainers. 3） Having higher free amino and organic acid contents, the taste of miso made from malted beans was richer than those of mixed and rice miso. 4） Hatcho miso was more dense and harder than soybean miso, but there were no marked differences in other properties between the 2 types. 5） The free amino and organic acid contents were correlated with hardness.\n　In short, compared with rice miso, soybean miso showed a lower salinity level despite having a more complex and richer taste. Functional effects may also be achieved with this type of miso.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12530109","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2185-7962","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小出, あつみ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松本, 貴志子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-10"}],"displaytype":"detail","filename":"kojinkasei65_61-71.pdf","filesize":[{"value":"674.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kojinkasei65_61-71","url":"https://nagoya-wu.repo.nii.ac.jp/record/4316/files/kojinkasei65_61-71.pdf"},"version_id":"02e7724b-a074-4a7d-8f0c-63423955de89"}]},"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":"種類と製造方法の違いによる味噌の調理学的特徴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"種類と製造方法の違いによる味噌の調理学的特徴"},{"subitem_title":"Comparison of Cooking Characteristics of Miso Based on the Type and Production Method","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["235"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-10"},"publish_date":"2019-10-10","publish_status":"0","recid":"4316","relation_version_is_last":true,"title":["種類と製造方法の違いによる味噌の調理学的特徴"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T15:47:03.855611+00:00"}