{"created":"2023-05-15T11:34:44.377485+00:00","id":1093,"links":{},"metadata":{"_buckets":{"deposit":"467df78d-dcde-4136-b17c-01647ace7f96"},"_deposit":{"created_by":4,"id":"1093","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1093"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001093","sets":["2:5:99"]},"author_link":["7775","7769","7773","7770","7774","7776","7779","7780","7772","7777","7778","7771"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-06-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"18","bibliographicPageEnd":"64","bibliographicPageStart":"59","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":"　本実験では，粒度の違う米粉で調理した天ぷら衣（３種類）と小麦粉で調理した天ぷら衣との調理性について検討した。まず，天ぷら衣を調製し，粒度の違う米粉（３種類）と小麦粉の吸油率を比較した。次に，レオメーターのテクスチャー分析を使って粒度の違いによる食感などの変化の違いを分析した。さらに，米粉と小麦粉の違い，粒度の違う２種類の米粉の違いを比較するため天ぷらを食してもらい，官能評価を実施した。\n　天ぷらバッターの調製には米粉の粒度が小さいととろみが強くなり，米粉の粒度が大きいとさらさらになる傾向があった。\n　米粉と小麦粉の吸油率を比較すると，米粉の方が吸油率は低く，粒度の小さい米粉ほど吸油率が低かった。レオメーターを使用したテクスチャー測定では，米粉と小麦粉の衣では咀嚼性には差がないことがわかった。米粉と小麦粉の天ぷらの官能評価でも同様に，テクスチャーに差がないとの評価であったため，米粉を利用した天ぷらは小麦粉の天ぷらと遜色なく食べられると考えられる。\n　また，粒度の異なる米粉の天ぷらでも評価に差はなかったが，粒度の小さい米粉のほうが油っぽいと感じる傾向があった。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/00001085","subitem_identifier_reg_type":"JaLC"}]},"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":"農林水産省：家庭における米，パン，麺類のめん類 の購入量の推移．「米をめぐる関係資料」（平成30年 11月）p.10 http://www.maff.go.jp/j/seisan/kikaku/kome_ siryou.html（2019-3-15アクセス）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"石田欽一：ういろうの品質に及ぼす米粉粒度の影響． 愛知県食品工業技術センター年報（1996）36，28- 35．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"四宮陽子，清水美保，鈴木美江 他：米粉粒径によ る随伴空気量の変化と米粉発酵蒸しパンの膨化に 及ぼす影響．日本食品工業学会誌（1993）40（1）， 28-34．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"勝田啓子：団子の粘弾性に及ぼす米粉粒度の影響― 粘弾性測定値と官能評価との相関分析―．日本家政 学会誌（1987），38（4），283-291."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"山崎清子，坂口志津子：米粉の調理に関する研究（第１報）蒸しカステラについて．家政学雑誌（1970）， 21（6），376-380．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"農林水産省：米粉用米の状況．「米をめぐる関係資料」 （平成30年11月）p.83 http://www.maff.go.jp/j/seisan/kikaku/kome_ siryou.html（2019-3-15アクセス）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"松本仲子：「調理のためのベーシックデータ第5版」， 女子栄養大学出版部（2018）pp.23．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"浜田滋子：調理における油脂の吸収に関する研究． 調理科学（1970）3（1），31-37．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"福田ひとみ，香野美佳，勝川路子：米粉を使用した パンおよび天ぷらの物理特性と官能評価．人間科学 部研究年報（2012）14，69-77．"}]}]},"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":"596","subitem_subject_scheme":"NDC"},{"subitem_subject":"619","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 College"}]},"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":"田村　, 理恵"},{"creatorName":"タムラ, リエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7769","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"木野山　, 真紀"},{"creatorName":"キノヤマ, マキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7770","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"安藝, 静佳"},{"creatorName":"アキ, シズカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7771","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"澤井, 春香"},{"creatorName":"サワイ, 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リツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7777","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"橋本　, 夏菜"},{"creatorName":"ハシモト, カナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7778","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"人見, 飛鳥"},{"creatorName":"ヒトミ, アスカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7779","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤井, 茜"},{"creatorName":"フジイ, アカネ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7780","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":"2021-10-28"}],"displaytype":"detail","filename":"w018_059_064.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2019 by Chugokugakuen University and Chugoku 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Flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["99"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-10-28"},"publish_date":"2021-10-28","publish_status":"0","recid":"1093","relation_version_is_last":true,"title":["米粉の粒度の違いによる揚げ物の調理性と嗜好について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T11:47:15.385616+00:00"}