{"created":"2023-05-15T11:34:40.802575+00:00","id":1016,"links":{},"metadata":{"_buckets":{"deposit":"fc565e5c-44ee-49cd-abae-ebdc8ecfed0e"},"_deposit":{"created_by":2,"id":"1016","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1016"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001016","sets":["2:5:33"]},"author_link":["4499","4504","4497","4503","4509","4507","4510","4511","4505","4500","4502","4498","4508","4512","4506","4501"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-06-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"113","bibliographicPageStart":"107","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究では，かぼちゃの煮物について，品種（えびす，栗味南瓜，マロンドール，味平）の違いによる真空調理法の調理条件を検討するための基礎データを得ることを目的とした。物性測定，塩分濃度測定，糖分濃度測定，かぼちゃおよび煮汁の重量減少率，官能評価の結果より，品種によって調理条件を変える必要があることを明らかにした。\n　なかでも『えびす』は，物性測定において，他の３品種よりやわらかく，官能評価では，甘味，味のしみ込み具合，ホクホクさ，総合評価の項目で高評価だったが，加熱調理後のかぼちゃ塩分濃度は低かった。また，『栗味南瓜』は加熱調理後のかぼちゃ塩分濃度が一番高かった。官能評価では，塩味以外のすべての項目で低評価であった。\n　今回の調理および測定は７月に実施したが，品種が同じでも産地や季節が異なるとその品質は一定ではないため様々な要件により，煮物としての適切な調理条件も異なると考えられ，今後更なるデータの収集と調理条件の検討が必要と思われた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"１）厚生省生活衛生局：大規模食中毒対策等について，平成９年３月24日衛食第85号，最終改正 平成20年６月18日食安発第0618005号\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"２）廣瀬喜久子：「新調理システムクックチルの実際」，幸書房（2013）pp.3-5.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"３）土江節子　編：「新調理システムおいしい・あんしん」，医歯薬出版株式会社（2008）p.1.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"４）富岡和夫，冨田教代　編：「給食経営管理論-給食のトータルマネジメント-」，医歯薬出版株式会社（2016）pp.176-177.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"５）髙城孝助，三好恵子，松月弘恵　編：「実践　給食マネジメント論」，第一出版（2016）p.109.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"６） 谷孝之，金谷節子，長田鉄司　他：「真空調理ってなあに?」，株式会社柴田書店（2002）pp.8-12.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"７） 清水陽子，梅國智子，坂手誠治：「我が国の真空調理に関する研究動向」，日本給食経営管理学会誌　Vol8 No.1（2014）pp.3-11.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"８）杉田浩一，平宏和，田島眞，安井明美　編：「日本食品大事典」，医歯薬出版株式会社（2013）pp.124-125.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"９） 杉本温美　他：「生育段階の異なるカボチャ澱粉の性質について」，応用糖質科学　第45巻　第１号（1998）pp.11-19."}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学|中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"590|490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior Cllege"}]},"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":"北島, 葉子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石川, 瞳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大山, 益枝"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"金子, 美由紀"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"谷田, 育美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森脇, 朱音"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山﨑, 真未"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上, 淳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kitajima, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Isikawa, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohyama, Masue","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kaneko, Miyuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanida, Ikumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriwaki, Akane","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamasaki, Mami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Murakami, Jun","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-02"}],"displaytype":"detail","filename":"016_107_114.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"016_107_114.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/1016/files/016_107_114.pdf"},"version_id":"2c602d0e-0bd5-44f5-9a0e-d8b3862a770e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"真空調理","subitem_subject_scheme":"Other"},{"subitem_subject":"かぼちゃの煮物","subitem_subject_scheme":"Other"},{"subitem_subject":"調理条件","subitem_subject_scheme":"Other"},{"subitem_subject":"物性測定","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"かぼちゃの品種","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":"かぼちゃの品種による真空調理条件の検討～ かぼちゃの煮物 ～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"かぼちゃの品種による真空調理条件の検討～ かぼちゃの煮物 ～"},{"subitem_title":"Examination of Vacuum Cooking Conditions by Pumpkin Varieties － Boiled Pumpkin －","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-02"},"publish_date":"2018-10-02","publish_status":"0","recid":"1016","relation_version_is_last":true,"title":["かぼちゃの品種による真空調理条件の検討～ かぼちゃの煮物 ～"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:59:27.649850+00:00"}