{"created":"2023-05-15T08:14:07.924548+00:00","id":116,"links":{},"metadata":{"_buckets":{"deposit":"ba63af05-ec77-4f01-9e77-2514cdc1bb57"},"_deposit":{"created_by":3,"id":"116","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"116"},"status":"published"},"_oai":{"id":"oai:shokei.repo.nii.ac.jp:00000116","sets":["1:5:12"]},"author_link":["416","417","418","419","420","421"],"control_number":"116","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-04-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"尚絅学院大学紀要"},{"bibliographic_title":"Research reports of Shokei Gakuin College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ジャガイモの真空調理における性状の変化および食味特性について、物性測定ならびに官能検査を行い、普通調理と比較し、真空調理の利用性について検討した。加熱中の試料中心部の温度上昇は普通調理に比べ真空調理のほうが遅く、100℃に達するのに 16 分を要した。下茹でをしてから真空調理をすると、温度上昇はさらに遅くなった。また、調味液を使用すると温度上昇は遅くなった。硬さについては、普通調理に比べ真空調理の下茹でなしの軟化が遅かった。ジャガイモの食塩濃度から浸透拡散の進み具合を比較すると、普通調理に比べ真空調理のほうが早かった。下茹でをしてから真空調理をしたものはさらに食塩濃度が高くなった。20 分加熱時の官能検査では光沢、風味に有意差があり、下茹でなしの真空調理が高値を示した。また、香り、総合評価においても評価が高かった。\n　以上のことから、ジャガイモを下茹でなしで真空調理することにより、煮くずれせずに、香り、風味を活かした調理ができ、真空調理利用の有効性が確認された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"1","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005305519","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24511/00000110","subitem_identifier_reg_type":"JaLC"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12012046","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13496883","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shokei Gakuin University"},{"subitem_text_language":"en","subitem_text_value":"Shokei Gakuin University"},{"subitem_text_language":"en","subitem_text_value":"Shokei Gakuin University"}]},"item_2_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"シンクウ チョウリ ニ ヨル ジャガイモ ノ ショクミ コウジョウ ニ ツイテ","subitem_title_language":"ja-Kana"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大出, 京子","creatorNameLang":"ja"},{"creatorName":"オオイデ, キョウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 玲子"},{"creatorName":"サトウ, レイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"今野, 暁子","creatorNameLang":"ja"},{"creatorName":"コンノ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohide, Kyoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sato, Reiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Konno, Akiko","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":"2017-10-19"}],"displaytype":"detail","filename":"KJ00005305519.pdf","filesize":[{"value":"18.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005305519.pdf","url":"https://shokei.repo.nii.ac.jp/record/116/files/KJ00005305519.pdf"},"version_id":"7344f559-76a7-4423-a545-ae635f933537"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"真空調理","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ジャガイモ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"硬さ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査","subitem_subject_language":"ja","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":"真空調理によるジャガイモの食味向上について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空調理によるジャガイモの食味向上について","subitem_title_language":"ja"},{"subitem_title":"Sensory Attributes by Vacuum Cooking of Potatoes.","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["12"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-10-19"},"publish_date":"2017-10-19","publish_status":"0","recid":"116","relation_version_is_last":true,"title":["真空調理によるジャガイモの食味向上について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-26T07:42:13.168076+00:00"}