{"created":"2023-06-20T16:00:48.628187+00:00","id":384,"links":{},"metadata":{"_buckets":{"deposit":"6649eefb-60e5-4eb5-b0b9-d971c69e9362"},"_deposit":{"created_by":14,"id":"384","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"384"},"status":"published"},"_oai":{"id":"oai:kuins.repo.nii.ac.jp:00000384","sets":["7:37"]},"author_link":["894"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"208","bibliographicPageStart":"199","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀尾 , 強"},{"creatorName":"ホリオ, ツヨシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"894","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000018329032 ","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000018329032 "},{"nameIdentifier":"1000090190248","nameIdentifierScheme":"NRID","nameIdentifierURI":" "},{"nameIdentifier":"90190248","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90190248"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"Q(文献目録など)","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"大学生46名を対象に，味噌汁，コンソメ，おすましの各スープの塩分濃度の嗜好許容度について味覚テストにより検討を行った。また，アンケート用紙を用いて，各スープについて普段感じている嗜好度，摂取頻度，塩鮭と塩辛いものの嗜好性および塩分の摂取過剰感について調べた。味覚テストでは，はじめに各々の製造業者が推奨している濃度を±０% 基準とし，±25％～±40％まで５% おきに濃度差をつけた。その結果，味噌汁の嗜好度と摂取頻度および塩辛いものの嗜好度と塩分の摂取過剰感に有意な正の相関関係があった。嗜好度の許容度は，味噌汁は－25%～＋40% まで，コンソメは－30%～＋40% まで，おすましは－40%～＋30% まで有意差が見られず，嗜好許容度があった。３種類のスープの嗜好許容度を塩分濃度でみると，味噌汁は0.70%～1.30%，コンソメは0.50%～1.09%，おすましは0.60%～1.30% であった。スープの種類により塩分嗜好許容度はほとんど変わらないことが示唆された。","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"This research examined the taste tolerance of forty-six college students for the salty concentration of miso soup, consomme, and soy sauce clear soup. Using a questionnaire, the palatability of miso soup and consomme, the degree of taste preference, ingestion frequency, the preference of salted salmon, and a salty thing, and a feeling of an excessive intake of salt were investigated. With the taste test, concentration which each manufacturer recommends, the first was made into the standard ±0%, and the concentration difference was given every 5% from ±25% to ±40%. As a result, there were significant positive correlations between the preference degree of miso soup and ingestion frequency and the degree of taste of a salty thing and a feeling of an excessive intake. The taste tolerance was for miso soup from -25% to +40%, for consomme from -30% to +40%, and for clear soup of soy sauce from -40% to +30%. The taste tolerance of salty concentration was for miso soup from 0.70% to 1.30%, for consomme from 0.50% to 1.09%, and clear soup of soy sauce from 0.60% to 1.30%. The findings suggest that salt taste tolerance hardly changes according to the kind.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11544811","subitem_source_identifier_type":"NCID"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"関西国際大学人間科学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-07-20"}],"displaytype":"detail","filename":"18horio.pdf","filesize":[{"value":"630.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"18","url":"https://kuins.repo.nii.ac.jp/record/384/files/18horio.pdf"},"version_id":"a3aa1036-652a-4a9e-9afd-b1f5f21be792"}]},"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":"スープの塩分濃度の嗜好許容度について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スープの塩分濃度の嗜好許容度について"},{"subitem_title":"Study of taste tolerance of salty concentration for various soups","subitem_title_language":"en"}]},"item_type_id":"2","owner":"14","path":["37"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-07-20"},"publish_date":"2013-07-20","publish_status":"0","recid":"384","relation_version_is_last":true,"title":["スープの塩分濃度の嗜好許容度について"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T16:36:26.951001+00:00"}