{"created":"2024-03-29T05:56:44.384814+00:00","id":2000142,"links":{},"metadata":{"_buckets":{"deposit":"f03ca6e3-620e-42bc-bedb-8f0c48b8180b"},"_deposit":{"created_by":16,"id":"2000142","owner":"16","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2000142"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:02000142","sets":["4:6:1711687999310"]},"author_link":[],"control_number":"2000142","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-18","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"13","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Jissen Women's University Faculty of Human Life Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"発酵乳製品のひとつであるヨーグルトは、消費者の健康志向から市場の拡大が進んでいる。一方でヨーグルトは「スプーンで食べる」「冷蔵品である」というように様態が固定化している。そこでマーケティング観点から、より幅広いシーンでのヨーグルト摂取を想定した新たな様態として、「スプーンを使わずにつまんで食べることのできるヨーグルト」の商品開発を試みた。 20 ～ 50 歳代男女5 名で市販ヨーグルト9 品の官能評価を実施し好まれるヨーグルトを調査した。さらに評価の高かった5 品についてターゲット層である20 歳代女性8 名で官能評価を行なった。最も評価の高かった「ギリシャヨーグルト」は濃厚な味と食感を有していた。この商品を種菌として予備試作を行ない、原料乳、ゲル化剤、乾燥方法の検討を行った。業務用の乳酸菌4 菌種を用いて本試作を実施し、物性測定、官能評価を行なった。乳酸菌を甘味と酸味のバランスが好ましかった2 菌種（Y8/ Y9）に絞り込んだ。物性検査で市販ヨーグルトに対して、試作ヨーグルトはおよそ40 ～ 47 倍のかたさ（応力）を示した。8 名による試作品3 品（高さ1.3cm の円柱形ヨーグルト）の官能評価では、乳酸菌Y9　を用いた試作品が総合評価で最も高い評価を得た。商品コンセプトとして「スプーンがいらない！指でつまめるヨーグルト」として商品提案が可能となった。しかしチーズに近い風味を感じたため、商品化する場合は味の改善が求められる。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"The market for yogurt as a “healthy food” in Japan is expanding. Nevertheless, almost all yogurt products are in a chilled sol form, necessitating spoons for consumption. From a marketing perspective, new concepts to increase consumption, such as yogurt that can be picked up with the fingers and eaten without a spoon, may be useful. Five panel members aged between 20 and 50 years evaluated nine consumer brands of yogurt using sensory tests. This was repeated with eight panel members in their 20s. Among them, Greek yogurt was selected as the benchmark. Using Greek yogurt as a starter Then, four culture, pre-trial fermentation tests were performed to examine the milk contents, gelling agent, and drying method. Four starter strains of lactic acid bacteria were examined for commercial use, and two strains (Y8/Y9) that provided a good acidity and sweetness balance were selected. Three prototypes were prepared as cylinders shape of 1.3 cm in height, and their physical properties were measured. Compared with Greek yogurt, the stress of the prototypes was approximately 40–47-fold harder. In the sensory test, the eight participants indicate that the prototype using Y9 had the highest overall judgement. We succeeded in producing a half-solid gel-type yogurt; however, the prototypes had a slightly cheese-like flavor. Further improvements in taste are required before the product can be launched in the market.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/0002000142","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"実践女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"実践女子大学","affiliationNameIdentifierScheme":"kakenhi","affiliationNameIdentifierURI":"https://ror.org/01k9bj230"}],"affiliationNames":[{"affiliationName":"実践女子大学","affiliationNameLang":"ja"}]}],"creatorAlternatives":[{"creatorAlternative":"MATSUOKA, Yasuhiro","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"松岡, 康浩","creatorNameLang":"ja"}],"familyNames":[{"familyName":"松岡","familyNameLang":"ja"}],"givenNames":[{"givenName":"康浩","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1410282679070104193","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1410282679070104193"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"実践女子大学","affiliationNameIdentifierScheme":"kakenhi","affiliationNameIdentifierURI":"https://ror.org/01k9bj230"}],"affiliationNames":[{"affiliationName":"実践女子大学","affiliationNameLang":"ja"}]}],"creatorAlternatives":[{"creatorAlternative":"SUGANUMA, Miu","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"菅沼, 未羽","creatorNameLang":"ja"}],"familyNames":[{"familyName":"菅沼","familyNameLang":"ja"}],"givenNames":[{"givenName":"未羽","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1070300147292835585","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1070300147292835585"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-12"}],"displaytype":"detail","filename":"生活科学61-3.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://jissen.repo.nii.ac.jp/record/2000142/files/生活科学61-3.pdf"},"version_id":"43c02299-38ec-4174-8d61-d2a0d2045170"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"発酵乳","subitem_subject_language":"ja"},{"subitem_subject":"fermented milk","subitem_subject_language":"en"},{"subitem_subject":"ヨーグルト","subitem_subject_language":"ja"},{"subitem_subject":"yogurt","subitem_subject_language":"en"},{"subitem_subject":"ゲル化剤","subitem_subject_language":"ja"},{"subitem_subject":"gellant","subitem_subject_language":"en"},{"subitem_subject":"乾燥","subitem_subject_language":"ja"},{"subitem_subject":"drying","subitem_subject_language":"en"},{"subitem_subject":"食感","subitem_subject_language":"ja"},{"subitem_subject":"texture","subitem_subject_language":"en"},{"subitem_subject":"物性","subitem_subject_language":"ja"},{"subitem_subject":"physical property","subitem_subject_language":"en"}]},"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":"新食感を有する発酵乳製品の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新食感を有する発酵乳製品の開発","subitem_title_language":"ja"},{"subitem_title":"Development for a novel yogurt product with a unique texture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["1711687999310"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-04-12"},"publish_date":"2024-04-12","publish_status":"0","recid":"2000142","relation_version_is_last":true,"title":["新食感を有する発酵乳製品の開発"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-05-21T02:32:38.765233+00:00"}