{"created":"2023-06-20T15:54:16.643170+00:00","id":761,"links":{},"metadata":{"_buckets":{"deposit":"1e9c1413-8f14-4bdf-a100-0c5ed5730672"},"_deposit":{"created_by":2,"id":"761","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"761"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00000761","sets":["9:34"]},"author_link":["1826","2733","1827","2732"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"34","bibliographicPageStart":"21","bibliographic_titles":[{"bibliographic_title":"仁愛大学研究紀要. 人間生活学部篇"},{"bibliographic_title":"Research journal of Jin-ai University, faculty of human life studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"腸炎サルモネラによる食中毒は,しばしば加熱不十分な卵料理で発生する.大量調理施設衛生管 理マニュアルでは,中心温度75℃以上,1 分間以上の加熱基準が定められているが,この加熱条 件では半熟卵独特の食感が失われる.そこで,次世代クックサーブ方式であるインカート調理法に より,半熟卵料理を安全に提供できるか検討した.インカート調理法の「火力:やや弱・20 分間」 の加熱プログラムで調理した場合,卵白および卵黄の中心温度は17 分以内に75℃に達し,実験的 に接種した加熱指標菌は完全に殺滅された.一方,恒温の保温庫内で加熱した場合,「65℃保温」 では,卵白・卵黄ともに60 分前後で65℃に達しており,120 分保温後にはほぼすべての加熱指標 菌が殺菌されていた.さらに,加熱調理後に鶏卵内に生残した汚染菌の16 時間後の増殖率を検討 したが,3,8 および25℃のいずれの保存温度でもほとんど増殖していなかった.これらの検査成 績から,インカート調理法あるいは恒温調理法を用いた鶏卵の調理ではサルモネラ食中毒のリスク を十分に減殺し,食品の安全を確保しうることが示唆された.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00000755","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21853363","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"野村, 卓正"},{"creatorName":"ノムラ, タカマサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1826","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"千葉, 歩美"},{"creatorName":"チバ, アユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1827","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nomura, Takamasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2732","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Chiba, Ayumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2733","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-10-06"}],"displaytype":"detail","filename":"BD00010359_001.pdf","filesize":[{"value":"805.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BD00010359_001.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/761/files/BD00010359_001.pdf"},"version_id":"3a722335-2bfc-4d24-a1d3-a6d2a4bbad09"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サルモネラ","subitem_subject_scheme":"Other"},{"subitem_subject":"殻付き鶏卵","subitem_subject_scheme":"Other"},{"subitem_subject":"インカート調理システム","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"インカート調理法による鶏卵調理における微生物殺菌効果の検証～大量調理施設における半熟卵料理提供の可能性～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"インカート調理法による鶏卵調理における微生物殺菌効果の検証～大量調理施設における半熟卵料理提供の可能性～"},{"subitem_title":"Bactericidal Effectiveness in Egg Preparation Using the In-Cart Cooking System ～ The Feasibility of Serving Soft Boiled Eggs in a Large-Scale Cooking Facility ～","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["34"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-04-12"},"publish_date":"2017-04-12","publish_status":"0","recid":"761","relation_version_is_last":true,"title":["インカート調理法による鶏卵調理における微生物殺菌効果の検証～大量調理施設における半熟卵料理提供の可能性～"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:17:42.555861+00:00"}