{"created":"2023-06-20T13:41:08.025539+00:00","id":415,"links":{},"metadata":{"_buckets":{"deposit":"4a7ecec3-c184-435c-9c8c-594a8aabe01f"},"_deposit":{"created_by":3,"id":"415","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"415"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000415","sets":["6:23:35"]},"author_link":["623","624","625","622"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"39","bibliographicVolumeNumber":"49","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"本研究は、クロテッドクリームの品質に及ぼす冷凍ならびに糖類添加による影響について検討した。実験方法は、冷凍および解凍時の温度履歴、色調の測定、示差走査熱量分析、粘度測定、官能検査である。1. クロテッドクリームの冷凍時間は無糖が短く、ソルビトール、グラニュー糖の順に長くなった。解凍時間は糖類添加に比べて無糖が長くなった。2. 色調はクロテッドクリームの解凍後、いずれも冷凍前に比べてグラフは右・下方向に移行し、明るさを示す明度の減少と彩度の増加が認められた。3. 吸熱エンタルピー(ΔH)は無糖が3.5mJ/mg、グラニュー糖添加3.5mJ/mg、ソルビトール添加11.2mJ/mg であった。ソルビトール添加が無糖よりも大きくなり、熱に対する安定性が示唆された。4. 粘度変化率は、無糖が最も大きく、次いで、グラニュー糖添加、ソルビトール添加の順になった。5. 官能検査は冷凍・解凍クロテッドクリームの評点が0.4～0.5点であった。冷凍保存において糖類添加することはクロテッドクリームの品質を保つ有効な手段であることが明らかとなった。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"This study examined the effects of freezing or the addition of sugar on the quality of clotted cream. The experimental method included the following steps; temperature history with regard to freezing and thawing, measurement of color tone, differential scanning calorimetry, viscometric measurement and sensory inspection. 1. Sugar-free clotted cream froze in the shortest time, followed by sorbitolcontaining cream, and granulated sugar-containing cream. On the other hand, the thawing time for sugar-free cream was longer than that for sugar-containing cream. 2. All graphs of color tone showed a shift to the lower right after thawing compared to before freezing,and a decrease in brightness together with an increase in saturation was observed. 3. Endothermic enthalpy was 3.5mJ/mg for sugar-free cream, 3.5mJ/mg for granulated sugar-containing cream, and 11.2mJ/mg for sorbitol-containing cream. The figure for sorbitol-containing cream was larger than that of sugar-free cream, which suggested that sorbitol-containing cream has thermal stability. 4. The rate of change in viscosity for sugar-free cream was the largest among samples tested, followed by granulated sugar-containing cream, and sorbitolcontaining cream. 5. Sensory inspection revealed a preference for granulated sugar-containing cream. This indicates that the addition of sugar is an effective measure for maintaining the quality of clotted cream in frozen storage.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00007823824","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520347","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菊地, 和美"}],"nameIdentifiers":[{"nameIdentifier":"622","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂本 佳菜子"}],"nameIdentifiers":[{"nameIdentifier":"623","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KIKUCHI, Kazumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"624","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SAKAMOTO Kanako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"625","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":"2016-08-22"}],"displaytype":"detail","filename":"KJ00007823824.pdf","filesize":[{"value":"313.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00007823824.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/415/files/KJ00007823824.pdf"},"version_id":"2e08f632-897c-4da3-89f6-ff0d96144099"}]},"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":"北海道産クロテッドクリームの品質に及ぼす冷凍の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"北海道産クロテッドクリームの品質に及ぼす冷凍の影響"},{"subitem_title":"Effects of Freezing on the Quality of Clotted Cream Produced in Hokkaido","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["35"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"415","relation_version_is_last":true,"title":["北海道産クロテッドクリームの品質に及ぼす冷凍の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:08:59.324851+00:00"}