@article{oai:jissen.repo.nii.ac.jp:00002086,
 author = {松岡, 康浩 and 川崎, 美穂 and 嶋田, 有梨 and 鈴木, 千晶 and 田村, 藍子},
 journal = {実践女子大学生活科学部紀要, Bulletin of Jissen Women's University Faculty of Human Life Sciences},
 month = {Mar},
 note = {New soup products were collaboratively developed following a marketing research with Style Bread (SB), a company that manufactures and sells frozen bread and soups. A questionnaire was collected from 299 customers, through SB’s mail magazine, to clarify expectations regarding soup products. Findings revealed that the key factor for working women was “a filling soup containing beans or green-yellow vegetables that are good for the skin.” Accordingly, the following three soup recipes were developed: (1) a filling green soup with soy milk, (2) a vitamin soup with Japanese mustard spinach and garbanzo beans, and (3) a red beetroot soup with beans. The recipes were finalized through repeated trials for ingredients, composition, taste, and satisfaction. Results of a sensory evaluation of the three soup prototypes by 16 research assistants from the university and six employees of SB showed that over 80% of the panel indicated “agree” or “likely agree” for “filling,” “feel green-yellow vegetable,” and “feel beans.” We concluded that the base concept and prototypes were well matched.},
 pages = {89--98},
 title = {マーケティング調査に基づくスープの商品開発},
 volume = {56},
 year = {2019}
}