{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001205330161024.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.4327/jsnfs1949.13.207"}},{"identifier":{"@type":"NAID","@value":"130003450919"}}],"dc:title":[{"@language":"en","@value":"Sweetness and Taste of Sugars (Report 1)"},{"@value":"砂糖の甘味および旨味について (第1報)"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"It has been often said that the presence of invert sugar gives the paratability to sugarand sugar products.The author found that invert sugar had no such an effect when itwas mixed with saccharose or when sugar was partly inverted in different conditions.Onthe other hand, it was found by ultramicroscopic observations, that there were manycolloidal particles with Brownian motion in the filtered solution of so called paratablesugars.The number of those colloidal particles increased and reached a maximum inthe sugar solution when it was heated at 95°C, and after that slowly decreased with amore elongated heating.The heated solution with its maximum particle numbers wasfound to be the most paratable, and it was supposed that those colloidal particles ordroplets were one of the important factors for the taste of sugar and sugar products.
The change of electroconductivity of the sugar solution was observed in various conditions, and the relation of it with the taste of sugar was discussed."},{"@value":"1) 砂糖を加熱せぬ場合は砂糖中に転化糖が介在または増加しても甘味は向上しない。
2) 砂糖溶液を加熱すれば蔗糖分は一部重合または縮合して分子量大となり, 一種の膠質物質が生成される。この物質は限外顕微鏡にて観測すれば旺盛活発なブラウン連動をする。
3) 砂糖の甘味及風味は簾糖分子から生成される膠質物質微粒子と関係がある。その数量の大なるほど甘味風味佳良である。
4) 上物砂糖より裾物砂糖の方が良いとされているのは転化糖介在のためではなく膠質物質と電気伝導度に関係がある。その適量適度のものが風味佳良である。
5) 砂糖の甘味旨味は転化糖が砂糖中に介在しているためと称せられて来たが, それは誤まりである。
6) 砂糖旨味構成は糖液中において膠質物質, 微粒子の生成と電気伝導者の適当な感度との総和により出来ると考える。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410853647233697024","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000252913724"}],"foaf:name":[{"@language":"en","@value":"Iida Yasuo"},{"@language":"ja","@value":"飯田 廉雄"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"日新製糖株式会社"}]}],"publication":{"publicationIdentifier":[{"@type":"EISSN","@value":"18838863"}],"prism:publicationName":[{"@language":"en","@value":"Eiyo To Shokuryo"},{"@language":"ja","@value":"栄養と食糧"},{"@language":"en","@value":"JJSFN"},{"@language":"ja","@value":"栄養と食糧"}],"dc:publisher":[{"@language":"en","@value":"JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE"},{"@language":"ja","@value":"公益社団法人 日本栄養・食糧学会"}],"prism:publicationDate":"1960","prism:volume":"13","prism:number":"4","prism:startingPage":"207","prism:endingPage":"211"},"reviewed":"false","availableAt":"1960","dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0037314014"},{"@type":"CROSSREF","@value":"10.4327/jsnfs1949.13.207"},{"@type":"CIA","@value":"130003450919"}]}