{"created":"2023-05-15T14:06:29.920206+00:00","id":337,"links":{},"metadata":{"_buckets":{"deposit":"64eb1cac-51a1-4e68-ae80-7b915256fbdb"},"_deposit":{"created_by":9,"id":"337","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"337"},"status":"published"},"_oai":{"id":"oai:do-bunkyodai.repo.nii.ac.jp:00000337","sets":["93:102"]},"author_link":["1156","1159","1157","1158"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"36","bibliographicPageEnd":"146","bibliographicPageStart":"137","bibliographic_titles":[{"bibliographic_title":"北海道文教大学研究紀要"},{"bibliographic_title":"Bulletin of Hokkaido Bunkyo University","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　学校給食における食中毒事故発生の原因食品には和え物やサラダが多い1）。これらの食品の生産工程には食材加熱後の冷却作業が含まれるが、水道水放出下で食品を直に曝す冷却法が慣習化している2）。しかし水道水温度は季節によって変わるため、HACCP 管理の重要管理点として食品温度と冷却時間の基準を定めることが難しく、管理対象とみなしにくい。いったん食中毒事故が発生すると、和え物を禁止して炒め物などで代替させ、また給食を外部委託に切り替えるなどの措置が取られることがある。しかし和え物料理は加工の度合いが低く、健康的な日本の食文化を象徴する一品でもあることから、子どもたちの給食からこれを外すことは得策ではない。そこで本研究では、和え物用食材の処理をHACCP 管理できる工程とするために、これまで病院や老人福祉施設における料理の作りおき手段として研究してきたパックチル® システム3）を活用し、適切な冷却法を明らかにすることとした。和え物料理約3,000 人分の食材として、ほうれん草、白菜、ブロッコリー、パプリカ、調味量を冷却機の容量に対応させて4 つの生産単位（バッチ）に分け、加熱後に袋詰めした。その後、水温1℃前後の冷却機の中に投入して、各バッチ補助的に10 ～ 20kg の氷を加え、2.0 － 3.4 時間冷却を行なった。その結果、冷却終了時の野菜および調味料の温度は、最初のバッチが5.0 ± 2.1℃（平均値±標準偏差、以下同様）、バッチ2 では1.0 ± 1.2℃、バッチ3 では3.6 ± 1.7℃、バッチ4 では2.2 ± 1.3℃であった。氷使用量はバッチ1 のみ20kg、続く3 つのバッチでは各10kg で冷却機の水温1℃前後が維持できた。冷却後は1℃に設定したチルド庫に保管し、8 日目に和え物料理に使用した。ほうれん草、白菜、パプリカについては、袋詰重量が最大であったものを区別して8 日目に汚染指標菌として大腸菌群、一般生菌、および低温細菌の試験を行なった。結果は、いずれの野菜も大腸菌群は陰性、一般生菌、低温細菌については300 以下であったため、当該処理法の安全性が確認された。したがって、学校給食においてもHACCP 管理が容易な冷却工程の導入が勧められる。","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"　Cooling after cooking to prepare “aemono”(Japanese salad) dishes has been implicated a number of times in the occurrence of food poisoning in school foodservice settings. In many cases vegetables are cooked and then placed under the running tap water for unknown time frame before moving to the next preparation step. Considering that tap water temperature are often recorded above 20 degrees Celsius for many days of the year, cooling in such manner may not be safe.We examined by using Packchill system if cooked“aemono”ingredients can be cooled to less than 6 degrees Celsius within 3 hours, a standard set for this experiment which is within the\ntime and temperature frame of the known safe cooling. The total of 140 kilograms of ingredients including fresh spinach, fresh hakusai(Chinese cabbage), fresh paprika, frozen broccoli, and two different kinds of dressing was used in the experiment. All the items were first cooked then immediately mannually or through packaging device placed into the triple-nylon bags and sealed. No more than 5 minutes were elapsed before they were moved into the cooling water tank of the Packchill®machine. Chip ice was added in 10 to 20 kilograms to expedite the cooling process. The total of 4 different cooling batches was necessary to complete the process. After 2.0 to 3.4 hours all the food bags were taken out of the tank and the temperature of 3 different points of selected bags were measured and recorded. The average temperature was 5 degrees Celcius or less, which indicated the cooling was carried out safely.","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00008030159","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究論文","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11950277","subitem_source_identifier_type":"NCID"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"北海道文教大学人間科学部健康栄養学科 "},{"subitem_text_value":" 北海道文教大学人間科学部健康栄養学科"}]},"item_2_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"ガッコウ キュウショク ニオケル アエモノヨウ ショクザイ ノ カネツゴ レイキャク ニ トモナウ モンダイ カイケツ ノタメノ ケンキュウ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 節子"},{"creatorName":"サトウ, セツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1156","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤, 理紗子"},{"creatorName":"サトウ, リサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1157","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Setuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1158","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Risako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1159","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":"2021-05-27"}],"displaytype":"detail","filename":"137146佐藤.pdf","filesize":[{"value":"807.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"36-13","url":"https://do-bunkyodai.repo.nii.ac.jp/record/337/files/137146佐藤.pdf"},"version_id":"4211b9b8-bd57-4fe9-bed8-717e45a06e87"}]},"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":"学校給食における和え物用食材の加熱後冷却に伴う問題解決のための研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学校給食における和え物用食材の加熱後冷却に伴う問題解決のための研究"},{"subitem_title":"A Study of Cooling and Its Safety to Help Solve Problems in \"Aemono\"(Japanese Salad) Preparation at School Foodservice","subitem_title_language":"en"}]},"item_type_id":"2","owner":"9","path":["102"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-22"},"publish_date":"2016-07-22","publish_status":"0","recid":"337","relation_version_is_last":true,"title":["学校給食における和え物用食材の加熱後冷却に伴う問題解決のための研究"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T14:34:50.891395+00:00"}