{"created":"2023-06-19T10:55:38.529507+00:00","id":6361,"links":{},"metadata":{"_buckets":{"deposit":"69982a99-4aab-435e-8758-00b7f2962a3e"},"_deposit":{"created_by":21,"id":"6361","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"6361"},"status":"published"},"_oai":{"id":"oai:kobe-c.repo.nii.ac.jp:00006361","sets":["30:1348:1506:1513"]},"author_link":["5105","6145","6146","6147","6148","6149","6150","6151","6152"],"control_number":"6361","item_10002_biblio_info_30":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"ヒューマンサイエンス","bibliographic_titleLang":"ja"}]}]},"item_10002_description_28":{"attribute_name":"要旨(日）","attribute_value_mlt":[{"subitem_description":"日本国産の品種である「べにふうき」紅茶は香りが高く、世界的なコンテストで受賞するなど呈味について高い評価を受けている。しかしながらその機能性成分に関する研究報告は多くない。よって本研究では、「べにふうき」の茶葉を試料に用い、100℃および5℃の抽出温度や5℃での抽出時間が、機能性成分の濃度にどのように影響するのかについて調べ、一般的な市販紅茶と比較した。さらに異なる条件で抽出した紅茶の強度についての官能検査を行い、呈味についても調べた。\n　その結果、抽出温度に関しては、「べにふうき」は100℃ 2.5分抽出においてタンニン含量が高くなり、渋みが強くなるのに対し、5℃ 1080分で抽出した場合、タ100℃ 2.5分抽出と比較してタンニン含量が低く、旨味成分であるテアニン含量が高くなり、低温長時間抽出した場合に、渋みが抑えられ甘みが強くなる特徴がみられた。以上のことから、抽出時間や温度が「べにふうき」紅茶に含まれる機能性成分濃度に影響し、また紅茶の呈味にも深く影響することが示唆された。","subitem_description_type":"Other"}]},"item_10002_description_49":{"attribute_name":"要旨（英）","attribute_value_mlt":[{"subitem_description":"Benifuki black tea is a very aromatic Japanese domestic variety, and its taste is highly appraised, winning the international contests. However, studies focused on its functional components are scarce. In this study, we used Benifuki tea leaves to investigate the effects of different extraction temperatures（100 ℃ and 5 ℃）on the concentration of its functional components compare to the commercial tea leaves. In addition, we performed sensory evaluation on the taste intensity and compared the taste of black tea extracted using different extraction methods.\n　The results showed that when Benifuki tea leaves were extracted at 100℃  , the tannin content was high, making it strongly bitter; however, when extracted for 1080 min. at 5℃ , the tannin content was lower than that 2.5min. at 100℃ . These results are in line with high theanine content, the umami taste ingredient in black tea, which suppresses bitterness and promotes robust sweetness. Our data suggest that extraction temperatures and periods strongly affect the concentration of functional components of \nBenifuki black tea and profoundly influence its taste.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18878/00006254","subitem_identifier_reg_type":"JaLC"}]},"item_10002_select_43":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher","subitem_select_language":"ja"}]},"item_10002_text_31":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"神戸女学院大学大学院人間科学研究科"}]},"item_10002_text_35":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_text_language":"ja"}]},"item_10002_text_50":{"attribute_name":"副題","attribute_value_mlt":[{"subitem_text_language":"ja"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高岡, 素子","creatorNameLang":"ja"},{"creatorName":"タカオカ, モトコ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKAOKA, Motoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5105","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"平井, 里佳","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"6145","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"清竹, 遥花","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"6146","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中野, 亜耶","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"6147","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鈴木, 杏子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"6148","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HIRAI, RIKA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6149","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KIYOTAKE, Haruka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6150","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAKANO, Aya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6151","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUZUKI, Kyoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6152","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-03-18"}],"filename":"03_ヒューマンサイエンスNo.24.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://kobe-c.repo.nii.ac.jp/record/6361/files/03_ヒューマンサイエンスNo.24.pdf"},"version_id":"85a657c2-6151-47f9-978b-fd55d7b04ca1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"べにふうき","subitem_subject_scheme":"Other"},{"subitem_subject":"紅茶","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化性","subitem_subject_scheme":"Other"},{"subitem_subject":"タンニン","subitem_subject_scheme":"Other"},{"subitem_subject":"テアニン","subitem_subject_scheme":"Other"},{"subitem_subject":"Benifuki","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"back tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant activity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tannin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"theanine","subitem_subject_language":"en","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":"べにふうき紅茶の機能性成分に対する抽出温度の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"べにふうき紅茶の機能性成分に対する抽出温度の影響","subitem_title_language":"ja"},{"subitem_title":"Effects of isolation temperature on function components of Benifuki black tea","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"21","path":["1513"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-06-13"},"publish_date":"2023-06-13","publish_status":"0","recid":"6361","relation_version_is_last":true,"title":["べにふうき紅茶の機能性成分に対する抽出温度の影響"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2025-03-18T05:11:12.590873+00:00"}