{"created":"2023-06-19T08:37:10.202913+00:00","id":554,"links":{},"metadata":{"_buckets":{"deposit":"7662494a-4873-4fb3-8224-ab60a20eaf05"},"_deposit":{"created_by":3,"id":"554","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"554"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000554","sets":["1:64:75:89"]},"author_link":["1391","1389","908","1390","1141","1142"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ツケモノ チュウ ノ ショクエン ノウド"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"95","bibliographicPageStart":"85","bibliographicVolumeNumber":"41","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":"福地, 由里子"}],"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":"日本人の漬け物の摂取頻度は高いが,近年家庭で作る者は少なく,市販品を購入する者が増加している。漬け物は野菜を摂取するための一つの方法といえるが,同時に食塩も多量に摂取する危険性がある。市販品の漬け物の食塩濃度を知ると共に,塩分を調節した低食塩濃度であり,かつ簡単に出来る漬け物を作製した。1)市販の漬け物の中で浅漬けの販売割合は高く,その15種の食塩濃度は平均2.3%で,糠味噌漬け15種の平均1.7%よりも高かった。2)薄切り野菜を使用した常法による即席漬けの食塩濃度は平均1.3%で,市販の浅漬けの6割程度と低食塩濃度で仕上がった。3)厚切り野菜を使用した浅漬けタイプの液体漬けでは,4%食塩水に2時間浸漬すると適度な食塩濃度に仕上がったが,高濃度の食塩水に漬けたものは30分ですでに平均1.8%となり,適度な漬け時間を見つけることが難しい。4)野菜重量の2%の食塩で揉んだ後,2%食塩水に浸漬したものの食塩濃度は,30分および2日後共に平均1.4%であったが,30分間浸漬したものは外周部と中心部の食塩濃度に差があり,2日間浸漬したものはほとんど差が見られなかった。5)多量の砂糖と酢を用いる液体漬けは,味のバランスからも野菜重量の10%の食塩で揉んだ後30分放置したものを,漬け液に2時間浸漬すると良いことが分かった。なお2日間浸漬しても食塩濃度にほとんど変化が見られなかった。漬け物は野菜を摂取する効率の良い方法といえるが,食塩を過剰に摂取する危険性がある。自家製の漬け物は自在に塩分調節が行えるため,市販品よりも低食塩濃度で仕上げることが可能である。","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_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"和洋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2001-03-31"}],"displaytype":"detail","filename":"KJ00000181836.pdf","filesize":[{"value":"662.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000181836","url":"https://wayo.repo.nii.ac.jp/record/554/files/KJ00000181836.pdf"},"version_id":"a9edee3a-e0c4-4ddf-99aa-e296bb852ab7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食塩濃度","subitem_subject_scheme":"Other"},{"subitem_subject":"浅漬け","subitem_subject_scheme":"Other"},{"subitem_subject":"塩もみ","subitem_subject_scheme":"Other"},{"subitem_subject":"即席漬け","subitem_subject_scheme":"Other"},{"subitem_subject":"液体漬け","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":"漬け物中の食塩濃度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"漬け物中の食塩濃度"},{"subitem_title":"Salt contents of Pickled vegetables","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["89"],"pubdate":{"attribute_name":"公開日","attribute_value":"2001-03-31"},"publish_date":"2001-03-31","publish_status":"0","recid":"554","relation_version_is_last":true,"title":["漬け物中の食塩濃度"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T09:00:41.719233+00:00"}