{"created":"2023-06-19T08:36:57.812204+00:00","id":306,"links":{},"metadata":{"_buckets":{"deposit":"ee4f0d60-c040-4564-92c0-76ff1939b16d"},"_deposit":{"created_by":3,"id":"306","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"306"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000306","sets":["1:64:75:77"]},"author_link":["881","2111","882","2110","883"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"38","bibliographicPageStart":"27","bibliographicVolumeNumber":"28","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要. 家政系編"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"橘, 庸子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"望月, 香"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小菅, 充子"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"鶏がらのスープストックは味も良く安価で手軽なことから,一般に広く利用されている。本実験では鶏がらスープストックの性状に前処理,加熱時間,火力,野菜の添加がどの様な影響を与えるかを調べ,次の様な結論を得た。味成分の抽出は沸騰後急速に高まり,約1時間後にはほぼ満足出来るスープストックが得られた。加熱前の熱湯処理はスープストックを清澄とするが,味成分の抽出をおさえ,前処理なしでは沸騰後の火力が中火の時,味成分の抽出量を増加させたが,濁度を高め,あくを感じさせ,好ましいスープストックとはならなかった。野菜の添加は鶏がらスープストックの臭味を取り,各野菜の味,香り等を加えたが,加熱時間によっては逆に好まれない場合も多かった。また清澄性にも大きく影響を与え,今回用いた野菜は加熱時間を工夫すれば,いずれも清澄性を高める効果のあることが分った。特に生姜はその作用が顕著であった。ただし野菜の添加は長葱と生姜を除き一種類ずつであったので,今後併用の効果も調べる必要があると考える。なお和紙が各種野菜と同様に,スープストックの清澄性を高める効果のあることが認められた。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1012144X","subitem_source_identifier_type":"NCID"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1988-03-31"}],"displaytype":"detail","filename":"KJ00000181607.pdf","filesize":[{"value":"802.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000181607","url":"https://wayo.repo.nii.ac.jp/record/306/files/KJ00000181607.pdf"},"version_id":"e51d923a-62ca-406a-bd8f-2a6882e63498"}]},"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":"スープストックの性状","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スープストックの性状"}]},"item_type_id":"1","owner":"3","path":["77"],"pubdate":{"attribute_name":"公開日","attribute_value":"1988-03-31"},"publish_date":"1988-03-31","publish_status":"0","recid":"306","relation_version_is_last":true,"title":["スープストックの性状"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T09:04:49.201925+00:00"}