{"created":"2023-05-15T08:37:00.261608+00:00","id":41,"links":{},"metadata":{"_buckets":{"deposit":"a2c0c2a7-e112-459d-858d-74460abe1ebe"},"_deposit":{"created_by":10,"id":"41","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"41"},"status":"published"},"_oai":{"id":"oai:narasaho-c.repo.nii.ac.jp:00000041","sets":["7:18"]},"author_link":["123","122","119","121","117","118","120","124"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"奈良佐保短期大学研究紀要"},{"bibliographic_title":"Bulletin of Nara Saho College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"筆者らは,奈良県大和郡山市柳町商店街の小谷商店との連携により,日本で古来より食されてきた大豆加工品のきなこを用いた新商品の開発に取り組み,きなこと奈良県葛城市のラッテたかまつ製ジャージー牛乳を用いたきなこ入りミルクジャムを調製した.牛乳,生クリーム,砂糖を用いたミルクジャムをベースにして,きなこの添加割合を変えたジャムを調製し,硬さ,色等について検討するとともに,食物栄養コース学生をパネルとして官能評価を実施し,好ましい材料の配合割合を決定した.また,調製したきなこ入りミルクジャムについて,大和郡山市で開催されたイベント来場者を対象に試食アンケートを実施した.きなこの添加量について検討した結果,材料に対して7%加えたものが最も好まれることが明らかになった.味の対比効果のためにきなこ入りミルクジャムに添加する食塩の量は0.3%添加が0.15%添加より好まれた.試食アンケートの結果,色,甘さ,香り,口当たりのいずれの項目についても「よい」「まあよい」と回答した人が9割以上と高い評価が得られた.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良佐保短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110009432613","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11605938","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13485911","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"池内, ますみ"},{"creatorName":"イケウチ, マスミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"117","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"須谷, 和子"},{"creatorName":"スタニ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"118","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 裕子"},{"creatorName":"ヤマダ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"119","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"原, 美沙子"},{"creatorName":"ハラ, ミサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"120","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IKEUCHI, Masumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"121","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUTANI, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"122","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMADA, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"123","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HARA, Misako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"124","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":"2015-06-04"}],"displaytype":"detail","filename":"01ikeuchi.pdf","filesize":[{"value":"1.7 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concentration,Color","subitem_subject_language":"en","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":"産学連携によるきなこを用いた新商品の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"産学連携によるきなこを用いた新商品の開発"},{"subitem_title":"Development of new product that uses soybean flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["18"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-04"},"publish_date":"2015-06-04","publish_status":"0","recid":"41","relation_version_is_last":true,"title":["産学連携によるきなこを用いた新商品の開発"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T09:09:57.661509+00:00"}