{"created":"2023-05-15T08:14:06.755094+00:00","id":93,"links":{},"metadata":{"_buckets":{"deposit":"89caf9ff-7312-4f6c-8582-a39b3b62c75d"},"_deposit":{"created_by":3,"id":"93","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"93"},"status":"published"},"_oai":{"id":"oai:shokei.repo.nii.ac.jp:00000093","sets":["1:5:11"]},"author_link":["338","339","340","341","342","343"],"control_number":"93","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-12-01","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"6","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"尚絅学院大学紀要"},{"bibliographic_title":"Research reports of Shokei Gakuin 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下茹であり)についてそれぞれ普通調理と比較した。硬さについては、水煮調理の場合は普通調理に比べ真空調理の方が軟化が遅かった。調味料添加調理の場合は、普通調理が最も軟化が早く、次が真空調理の下茹でありで、下茹でなしは最も軟化が遅かった。官能検査については水煮調理の場合は、真空調理は色、光沢、形状の評価が有意に高かった。調味料添加調理の場合は、下茹でありは普通調理に比べ水っぽさが有意に高く、下茹でなしは甘みの評価が有意に低かった。以上のことから、金時豆を水煮で調理する場合は真空調理をすることにより、色や光沢がよく、形が崩れることなく調理できることが示された。","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":"KJ00005304539","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":"10.24511/00000087","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 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