{"created":"2023-05-15T11:34:26.992681+00:00","id":763,"links":{},"metadata":{"_buckets":{"deposit":"d8c9c970-0e18-46ec-913d-f384528b7c0f"},"_deposit":{"created_by":2,"id":"763","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"763"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000763","sets":["2:5:23"]},"author_link":["4911","4913","4915","4916","4917","4914","4912","4910"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-06-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"39","bibliographicVolumeNumber":"6","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":"凍結全卵は,割卵して得られた液卵を撹拌,殺菌,ろ過の工程を経て凍結させた製品である。利便性が高いことから集団結食施設において幅広く利用されている。しかし,これまでの経験から汁物では卵が散ってしまい,見た目が悪く一部の料理での不適合が示唆された。そこで,凍結全卵の種類や調理法,前処理の違いが汁物の仕上がりに及ぼす影響について調査し,大量調理に適する取り扱いについて検討した。凍結全卵を使用前に予備加熱することで液卵粘度は低下し,凍結全卵のかきたま汁でも殻付き卵に近い性状を再現できた。また,官能評価においても良好な結果が得られ,鶏卵本来の調理特性を再現し,凍結全卵の利用価値をさらに高めることができた。","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_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110006609562","subitem_relation_type_select":"NAID"}}]},"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","subitem_subject_scheme":"NDC"},{"subitem_subject":"640","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 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Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4915","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Endo, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4916","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kawahara, Kazue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4917","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":"2018-10-03"}],"displaytype":"detail","filename":"006_039_043.pdf","filesize":[{"value":"352.9 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