{"created":"2023-06-20T13:20:49.235940+00:00","id":264,"links":{},"metadata":{"_buckets":{"deposit":"c3acd35c-cdb3-43d6-8d03-ebcea04a426e"},"_deposit":{"created_by":17,"id":"264","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"264"},"status":"published"},"_oai":{"id":"oai:shitennojiuniversity.repo.nii.ac.jp:00000264","sets":["6:99"]},"author_link":["250"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"67","bibliographicPageEnd":"466","bibliographicPageStart":"457","bibliographic_titles":[{"bibliographic_title":"四天王寺大学紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"天然素材から調整した「鰹だし」「昆布だし」「混合だし」と、市販の「うま味調味料だし」「風\n味調味料だし」の計5 種類の「だし」について、調理実習を受講した短期大学生の嗜好傾向を\n調査した。その結果、天然素材から調整した「混合だし」よりも市販の「風味調味料だし」を\n好む傾向が明らかになった。また、味を意識し表現する味覚教育として、半年間の調理実習の\n受講前と後に、「だし」の風味を表現する自由記述式アンケートを実施した。調理実習受講後の\n記述には、見た目、香り、味について、微妙なニュアンスや比較する表現が加わり、内容が詳\n細になった。これは、調理実習において調理や調味などの食の経験を積み重ねることが、味覚\nを意識する動機付けになり、味覚教育の場としての調理実習の可能性が示唆された。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"四天王寺大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-3497","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷口, 美佳"},{"creatorName":"タニグチ, ミカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"250","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":"2019-06-05"}],"displaytype":"detail","filename":"Daigaku67-27.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Daigaku67-27","url":"https://shitennojiuniversity.repo.nii.ac.jp/record/264/files/Daigaku67-27.pdf"},"version_id":"a50d77e8-269d-4ff3-9ae1-c50c632c6c58"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"和食 ｜ だし｜調理実習｜味覚教育","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":"短期大学生の「だし」の嗜好―調理実習における味覚教育―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"短期大学生の「だし」の嗜好―調理実習における味覚教育―"},{"subitem_title":"Preference for Dashi of women’s junior college students ― Effect of taste education in cooking classes ―","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["99"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-06-05"},"publish_date":"2019-06-05","publish_status":"0","recid":"264","relation_version_is_last":true,"title":["短期大学生の「だし」の嗜好―調理実習における味覚教育―"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T13:27:10.140649+00:00"}