{"created":"2024-12-09T00:45:26.847011+00:00","id":2002088,"links":{},"metadata":{"_buckets":{"deposit":"72665f48-8aee-4bf9-bd03-09dad5b60624"},"_deposit":{"created_by":42,"id":"2002088","owners":[42],"pid":{"revision_id":0,"type":"depid","value":"2002088"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:02002088","sets":["14:2667:1728522335637:1728528848310"]},"author_link":[],"item_1693378644159":{"attribute_name":"研究分担者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"34419","affiliationNameIdentifierScheme":"kakenhi"}],"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"川西, 正子","creatorNameLang":"ja"},{"creatorName":"Kawanishi, Masako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"20221038","nameIdentifierScheme":"e-Rad"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"34507","affiliationNameIdentifierScheme":"kakenhi"}],"affiliationNames":[{"affiliationName":"甲南女子大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"郡, 俊之","creatorNameLang":"ja"},{"creatorName":"Kohri, Toshiyuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"80440999","nameIdentifierScheme":"e-Rad"}]}]},"item_1693381679919":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"=資源タイプ識別子":"http://purl.org/coar/resource_type/c_93fc","resourcetype":"report","resourceuri":"http://purl.org/coar/resource_type/c_93fc"}]},"item_30001_bibliographic_information17":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicNumberOfPages":"8","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2023)","bibliographic_titleLang":"ja"}]}]},"item_30001_creator2":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"34419","affiliationNameIdentifierScheme":"kakenhi"}],"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"明神, 千穂  \n ","creatorNameLang":"ja"},{"creatorName":"Myojin, Chiho\n","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"90529752","nameIdentifierScheme":"e-Rad_Researcher"}]}]},"item_30001_description8":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"保温パッククッキング法を用いて、咀嚼、嚥下が困難な要配慮者である高齢者にとって、摂食可能な固さにするための調理条件の確立を行った。保温調理は、余熱を用いて調理するため、加熱を続けるパッククッキング法と比べると、柔らかさにおいては評価が低い傾向がみられた。しかし予備加熱（保温前の加熱時間）を追加することで、連続加熱と同等の固さになることが明らかとなった。またおいしさにおいては両調理法間には大きな差がみられなかった。以上の結果より、災害時において水や熱源の確保が厳しい状況においては、保温パッククッキング法は有用な調理法であることが示唆された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Utilizing the plastic bag heat-retention cooking technique, we established cooking parameters aimed at achieving a texture suitable for  consumption by elderly individuals experiencing chewing and swallowing difficulties. Softness tended to receive lower ratings compared to the continuous heating cooking method. However, it has become evident that the inclusion of preheating (a heating period preceding the heat retention phase) mitigates this disparity, resulting in a texture comparable to that achieved through continuous heating method. No significant difference in taste was observed between the two cooking methods. These findings suggest the usefulness of heat-retention cooking method. particularly in contexts where securing water and heat sources proves challenging during disasters.\n","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"研究分野：応用栄養学","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_30001_file22":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"19K02365seika.pdf","filesize":[{"value":"469.2 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://kindai.repo.nii.ac.jp/record/2002088/files/19K02365seika.pdf"},"version_id":"1c96f411-1997-46fa-b214-9d9b9b52a371"}]},"item_30001_funding_reference15":{"attribute_name":"助成情報","attribute_value_mlt":[{"subitem_award_numbers":{"subitem_award_number":"19K02365","subitem_award_uri":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19K02365/"},"subitem_award_titles":[{"subitem_award_title":"災害時における要配慮者に対する健康リスク低減のための保温調理法の確立","subitem_award_title_language":"ja"},{"subitem_award_title":"Establishment of heat preservation cooking method for health risk reduction to the vulnerable people at the time of disaster","subitem_award_title_language":"en"}],"subitem_funder_names":[{"subitem_funder_name":"独立行政法人日本学術振興会","subitem_funder_name_language":"ja"},{"subitem_funder_name":"Japan Society for the Promotion of Science","subitem_funder_name_language":"en"}]}]},"item_30001_language10":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30001_subject7":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"保温パッククッキング　　　　　　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"災害時　　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"要配慮者　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"高齢者　　　","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_30001_title0":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"災害時における要配慮者に対する健康リスク低減のための保温調理法の確立\n","subitem_title_language":"ja"},{"subitem_title":"Establishment of heat preservation cooking method for health risk reduction to the vulnerable people at the time of disaster","subitem_title_language":"en"}]},"item_30001_version_type12":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_title":"災害時における要配慮者に対する健康リスク低減のための保温調理法の確立\n","item_type_id":"40001","owner":"42","path":["1728528848310"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-11-08"},"publish_date":"2024-11-08","publish_status":"0","recid":"2002088","relation_version_is_last":true,"title":["災害時における要配慮者に対する健康リスク低減のための保温調理法の確立\n"],"weko_creator_id":"42","weko_shared_id":-1},"updated":"2025-01-07T01:15:59.497115+00:00"}