{"@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/1390282680174857728.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.2740/jisdh.17.247"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"8641890"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/8641890"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I8641890"}},{"identifier":{"@type":"NAID","@value":"10018465754"}}],"dc:title":[{"@language":"en","@value":"Taste compound and sensory evaluation for frozen mushrooms"},{"@language":"ja","@value":"冷凍した食用担子菌類の嗜好性"},{"@language":"ja-Kana","@value":"レイトウ シタ ショクヨウ タンシ キンルイ ノ シコウセイ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Six kinds of heated mushrooms after being damaged by slow freezing were analyzed for their 5'-GMP and RNA contents. 5'-GMP is a major umami component in mushrooms and is a degraded product from RNA. In some of the mushrooms,the RNA contents in the frozen mushrooms indicated significantly lower contents than those in raw mushrooms, while the others showed a tendency to decrease. Along with this tendency, the 5'-GMP contents in the frozen mushrooms significantly increased when compared with the contents in the raw mushrooms. Based on the electron microscope observations of the mushrooms tissues, it is thought that when slowly frozen mushrooms were heated, a lot of dripping occurred and the enzyme (RNase) action became active.<br>  A sensory evaluation was carried out for the Japanese pilafs which is rice cooked with frozen mushrooms or raw mushrooms. In pilafs using <i>L.edodes</i>, there was a significant difference in its taste. The pilaf using frozen mushrooms was more preferable than that using the raw mushrooms. In <i>H.marmoreus</i>, the taste, flavor, texture and total evaluation were significantly difference. The pilaf using frozen mushrooms got high evaluations. For <i>T.matsutake</i>, there was a significant difference only in the flavor.<br>  Concerning <i>G.frondosa</i>, a sensory evaluation was carried out using two kinds of Japanese pilafs.<br>  One was treated with salt and the other using soy souse. In the <i>G.frondosa</i> rice treated with salt, there were significantly differences in the color, texture and total evaluation. The pilaf using raw mushrooms was more preferable. On the other hand, for that treated with soy souse, there was no defference in the flavor. When these mushrooms were used as an ingredient of miso soup, the frozen mushrooms were more preferable than the raw mushrooms regarding the color, the taste, the taste of the mushrooms and the total evaluation.<br>  Based on these results, we concluded that it is useful and advantageous when cooking to use mushrooms after freezing without blanching, because their sturdy tissues when defrosting and the increase in the umami taste by heating."},{"@language":"ja","@value":"シイタケ, マツタケ, ブナシメジ, エリンギ, マイタケ, ツクリタケの6種類のキノコ類を緩慢凍結した後に加熱すると, 実験に用いた6種類のキノコ類全てについて, RNAは生キノコを加熱調理したものより有意に, 或いは, より低下の傾向を示した。これに伴い, 生キノコを加熱したものに比べ, 緩慢凍結してから加熱したキノコの5'-GMPは, 実験に用いた全てのキノコについて有意に増加した。これは, SEMによる観察から凍結したキノコの場合, 加熱調理時にドリップの生成が多く, 酵素作用が活発に行われるためと考えられる。<br>  冷凍したキノコと生キノコを用いてキノコ飯を作り, 両者についてその受容性を比較したところ, 冷凍キノコを用いたものが生キノコを用いた場合より味が好まれたのは, シイタケであり, 味, テクスチャー, 総合で好まれたものは, ブナシメジであった。香りで好まれたものは, マツタケ, ブナシメジ, 醤油味のマイタケであった。<br>  逆にマイタケを用いた塩味の場合は, 生キノコが色, テクスチャー, 総合において冷凍キノコを用いた場合より有意に好まれていた。しかし, 醤油味にした場合は, 香りについて逆に冷凍キノコが好まれた他, 両者の間で有意な差は見られなかった。マイタケを味噌汁の具にした場合は, 冷凍キノコが生キノコを用いた場合より, 色, 汁の味, キノコの味, 総合評価共に有意に冷凍キノコが好まれた。<br>  以上の他に, テクスチャー, 総合の評価では, 冷凍キノコを用いた場合と生キノコを用いた場合とを比較した場合, 両者間に有意な差は見られなかった。これらの結果から, キノコ類を家庭でブランチング処理をせずに冷凍して短期間保存し利用することは可能であると考えられる。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410572171589953922","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001855237"}],"foaf:name":[{"@language":"en","@value":"Ishikuro Yayoi"},{"@language":"ja","@value":"石黒 弥生"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Seitoku University"},{"@language":"ja","@value":"聖徳大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204739659008","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002752375"},{"@type":"NRID","@value":"9000255937049"}],"foaf:name":[{"@language":"en","@value":"Fujihara Shinobu"},{"@language":"ja","@value":"藤原 しのぶ"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Seitoku University"},{"@language":"ja","@value":"聖徳大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410572171589953924","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Sasaki Hiroko"},{"@language":"ja","@value":"佐々木 弘子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Seitoku University"},{"@language":"ja","@value":"聖徳大学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204739824128","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002614725"},{"@type":"NRID","@value":"9000256811944"},{"@type":"NRID","@value":"9000256811500"},{"@type":"NRID","@value":"9000256812271"},{"@type":"NRID","@value":"9000255936513"},{"@type":"NRID","@value":"9000256812269"},{"@type":"NRID","@value":"9000365026376"},{"@type":"NRID","@value":"9000365026320"},{"@type":"NRID","@value":"9000365026377"}],"foaf:name":[{"@language":"en","@value":"Matsumoto Nakako"},{"@language":"ja","@value":"松本 仲子"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"女子栄養大学"},{"@language":"en","@value":"Kagawa Nutrition University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204738008576","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002752290"},{"@type":"NRID","@value":"9000258005787"},{"@type":"NRID","@value":"9000254971849"},{"@type":"NRID","@value":"9000007909200"},{"@type":"NRID","@value":"9000256810718"},{"@type":"NRID","@value":"9000254049773"},{"@type":"NRID","@value":"9000365024865"},{"@type":"NRID","@value":"9000363397903"},{"@type":"NRID","@value":"9000365026461"},{"@type":"NRID","@value":"9000363398078"},{"@type":"NRID","@value":"9000363398284"},{"@type":"NRID","@value":"9000363397997"},{"@type":"NRID","@value":"9000365025130"},{"@type":"NRID","@value":"9000363398132"},{"@type":"NRID","@value":"9000365026534"},{"@type":"NRID","@value":"9000365025111"}],"foaf:name":[{"@language":"en","@value":"Sugahara Tatsuyuki"},{"@language":"ja","@value":"菅原 龍幸"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Seitoku University"},{"@language":"ja","@value":"聖徳大学"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13469770"},{"@type":"EISSN","@value":"18812368"},{"@type":"NDL_BIB_ID","@value":"000000399093"},{"@type":"ISSN","@value":"13469770"},{"@type":"LISSN","@value":"13469770"},{"@type":"NCID","@value":"AA11804821"}],"prism:publicationName":[{"@language":"en","@value":"Journal for the Integrated Study of Dietary Habits"},{"@language":"ja","@value":"日本食生活学会誌"},{"@language":"en","@value":"J. Integr. Stud. Diet. Habis"},{"@language":"ja","@value":"日本食生活学会誌"},{"@language":"en","@value":"J.Integr.Stud.Diet.Habits"}],"dc:publisher":[{"@language":"en","@value":"THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS"},{"@language":"ja","@value":"日本食生活学会"}],"prism:publicationDate":"2006","prism:volume":"17","prism:number":"3","prism:startingPage":"247","prism:endingPage":"254"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/8641890"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I8641890"}],"availableAt":"2006","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1362262945381253888","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"References"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204739659008","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of Various Heat Processing and Damaging of Tissues on 5′-Nucleotides contents of Shiitake Mushroom (Lentinus edodes)"},{"@language":"ja","@value":"生椎茸に異なる熱付加,組織損傷を与えた際の5′-ヌクレオチドの挙動"},{"@language":"ja-Kana","@value":"ナマ シイタケ ニ コトナル ネツ フカ ソシキ ソンショウ オ アタエタサイ"},{"@value":"生椎茸に異なる熱付加,組織損傷を与えた際の5'-ヌクレオチドの挙動"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001205199876096","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Use of household refrigerator for mushroom storage-Comparison of acceptabillity of storing frozen Tricholoma matsutake and Pholiota nameko and rehydrated dried Lentinus edodes in household freezer-"},{"@language":"ja","@value":"キノコの保存に対する家庭用冷凍冷蔵庫の利用について冷凍したマツタケ，ナメコと水戻しした干しシイタケを冷凍保存した場合の受容性の検討について概説した。"},{"@value":"キノコの保存に対する家庭用冷凍冷蔵庫の利用--冷凍したマツタケ,ナメコと水戻しした干しシイタケを冷凍保存した場合の受容性の検討"},{"@language":"ja-Kana","@value":"キノコ ノ ホゾン ニ タイスル カテイヨウ レイトウ レイゾウコ ノ リヨウ レイトウシタ マツタケ ナメコ ト ミズモドシシタ ホシシイタケ オ レイトウ ホゾンシタ バアイ ノ ジュヨウセイ ノ ケントウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001205288207360","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"採取後子実体へのトレハロース溶液減圧注入が鮮度保持に及ぼす影響"},{"@language":"en","@value":"Influence of soaking harvested fruit bodies in trehalose solution with decompression on longevity of freshness"},{"@language":"ja-Kana","@value":"サイシュ ゴ シジツタイ エ ノ トレハロース ヨウエキ ゲンアツ チュウニュウ ガ センド ホジ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206404936192","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Studies on the rehydration of dried Shiitake mushroom."},{"@value":"干ししいたけの水もどしに関する一考察"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282680175561088","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The Taste and Flavor Compounds of the Cultivated Mushrooms of <I>Tricholomataceae</I>"},{"@value":"キシメジ科の栽培キノコ類の嗜好成分について"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282680176332416","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Proximate, minerals and taste components analyis of Maitake [<I>Glifora frondosa</I>] mushroom"},{"@value":"マイタケ [Glifora frondosa] の嗜好性に関する研究"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681382290304","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Rehydration conditions of dried Shiitake mushrooms."},{"@value":"干ししい茸の水もどし条件について"},{"@language":"ja-Kana","@value":"ホシシイタケ ノ ミズ モドシ ジョウケン ニ ツイテ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520010380447922944","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"干し椎茸の水もどしに関する一考察"},{"@language":"ja-Kana","@value":"ホシ シイタケ ノ ミズ モドシ ニ カンスル イチコウサツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520853835524480128","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Food and Nutritional Study of Mushrooms"}]},{"@id":"https://cir.nii.ac.jp/crid/1570009750482848128","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571135651717535616","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261551627963264","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572824500249953024","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1573950400156795520","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0028919179"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I8641890"},{"@type":"CROSSREF","@value":"10.2740/jisdh.17.247"},{"@type":"CIA","@value":"10018465754"}]}