{"created":"2023-05-15T08:14:10.526333+00:00","id":168,"links":{},"metadata":{"_buckets":{"deposit":"8a2abd60-b433-43d7-af27-4e3e101612b6"},"_deposit":{"created_by":3,"id":"168","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"168"},"status":"published"},"_oai":{"id":"oai:shokei.repo.nii.ac.jp:00000168","sets":["1:5:15"]},"author_link":["570","571","572","573","574","575"],"control_number":"168","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"29","bibliographicPageStart":"19","bibliographic_titles":[{"bibliographic_title":"尚絅学院大学紀要"},{"bibliographic_title":"Research reports of Shokei Gakuin College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"家庭用コーヒー豆焙煎機を用い、焙煎度並びに焙煎機種の違いがコーヒー抽出液の滴定酸度、クロロゲン酸、非フェノール性カルボン酸、キナ酸および色に及ぼす影響について検討した。焙煎度が大きくなるにつれて、滴定酸度、クロロゲン酸、クエン酸、リンゴ酸は有意に低下し、ギ酸は有意に増加した。キナ酸は中煎りで有意に高く、深煎りで有意に減少した。酢酸は差が認められなかった。色は浅煎りが明るく、赤色みがやや弱く、黄色みが強かった。焙煎機では滴定酸度は I-ROASTが低く、Gene Café とCR-100は同程度であった。しかし、コーヒーの風味に関わるクロロゲン酸量はCR-100が低く、好ましい酸とは言えないキナ酸、ギ酸が高かった。クエン酸、リンゴ酸、酢酸は差が認められなかった。色は CR-100が暗く、赤色みが強く、黄色みは弱かった。焙煎は焙煎温度、焙煎時間、冷却時間の三要素で決まることがわかった。また、焙煎機は焙煎温度と焙煎時間の設定が可能で、しかも温度上昇が緩やかなものが望ましいと考えられた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006846339","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24511/00000162","subitem_identifier_reg_type":"JaLC"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12012046","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13496883","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shokei 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Mutsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Izumi, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kamata, Kuniko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-19"}],"displaytype":"detail","filename":"KJ00006846339.pdf","filesize":[{"value":"1.4 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