{"created":"2023-06-20T15:13:32.545894+00:00","id":268,"links":{},"metadata":{"_buckets":{"deposit":"8998691c-16b1-4999-a43f-f6d94bab0aa4"},"_deposit":{"created_by":3,"id":"268","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"268"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000268","sets":["2:7:23"]},"author_link":["405","410","409","412","406","411","407","408"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"A46","bibliographicPageStart":"A41","bibliographicVolumeNumber":"16","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"市販ブロイラー鶏もも挽肉200gに対して室温(23℃),60℃および沸とう温の水1lでそれぞれ浸出時間を10分,20分,40分および60分としてスープ(浸出液)を調製し,浸出液についてpH,固形物,灰分,総窒素, K, Na, Ca, Pの測定と味覚試験をおこなった結果1.pHに室温のものが比較的低く,時間とともに上昇したが,60℃と沸とう温のものは時間の影響はみられなかった。2.固形物,灰分および総窒素の浸出量は温度の高いものと経過時間の順に増加していた。3.固形物中の灰分の割合は温度の低いものほど高かった。4.固形物から灰分を引いたものの中の総窒素の割合は,温変の低いものほど高い傾向にあった。また,その割合は動物性食品の粗たんばく質の窒素含有率に近似していた。5. K, Na, CaおよびPの含量は, K>P>Na>Caの順であり,浸出率はKとNaは同じような傾向で各温度において最も高く, P, Caの順であった。6. K/Na値については,室温のものは,経過時間にしたがってわずか上昇していったが,60℃と沸とう温では時間による変化はみられなかった。また,材料のK/Na値と近似していった。7. Ca/P値については,全ての条件下で一定値を保っていたが,材料のCa/P値の方が高い値であった。8.味覚試験では危険率5%で沸とう温60分浸出のものはもっとも美味感があり,室温10分浸出のものはもっとも好ましくなかった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004009916","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000262","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舟木, 行雄"},{"creatorName":"フナキ, ユキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"405","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"406","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"尾崎 繁子"},{"creatorName":"オザキ, シゲコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"407","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤 美恵子"},{"creatorName":"サトウ, ミエコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"408","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Funaki, Yukio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"409","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Terada Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"410","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ozaki Shigeko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"411","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato Mieko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"412","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004009916.pdf","filesize":[{"value":"364.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004009916.pdf","url":"https://komajo.repo.nii.ac.jp/record/268/files/KJ00004009916.pdf"},"version_id":"69e7d8b0-9a37-4b6d-afc8-fa5f4a1682f3"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"浸出温度と時間の違いによるスープ成分含量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"浸出温度と時間の違いによるスープ成分含量の変化"},{"subitem_title":"Effect of Several Minerals and Total Nitrogen Contents in Soup with Temperature and Time for Exudation","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["23"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"268","relation_version_is_last":true,"title":["浸出温度と時間の違いによるスープ成分含量の変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:29:57.250426+00:00"}