{"created":"2023-06-20T14:02:25.152294+00:00","id":31,"links":{},"metadata":{"_buckets":{"deposit":"a0dc60b9-9cd0-4a2b-be54-899a7369226d"},"_deposit":{"created_by":6,"id":"31","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"31"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:00000031","sets":["2:10"]},"author_link":["43","42","41"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"羽衣国際大学人間生活学部研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　近年、米ぬかは健康志向の高まりにより食材料として幅広く利用されている。我々は米ぬかを焙煎し、製菓材料としての利用を検討している。本研究は第２報としてシュー生地への利用を報告する。米ぬかを５％、10％、15％、20％置換したシュー生地を制作し、米ぬかのお菓子への利用を試みた。シュー生地の焼成後の高さ、表面色、物性の各特性の測定および官能評価を行った結果、米ぬか置換率20％までは、焼成後の外見の色や高さの低下に大きな差はなかった。官能評価では、置換率15％を超えると口の中に残る米ぬか感などが嗜好性に影響を与える傾向があった。総合的に考えると米ぬかのシュー生地への有効利用はシュー生地中に詰めるフィリングによって、シュークリームなど菓子としての利用の場合は置換率５％まで、オードブルなどの惣菜料理としての利用の場合は置換率20％までであることと考えられた。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51025/00000023","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"羽衣国際大学人間生活学部紀要編集委員会"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18808328","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"李, 温"},{"creatorName":"リ, オング","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"41","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"玉木, 咲子"},{"creatorName":"タマキ, サキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"42","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中田, 恵子"},{"creatorName":"ナカタ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"43","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":"2022-06-01"}],"displaytype":"detail","filename":"kiyou_n17-1.pdf","filesize":[{"value":"964.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kiyou_n17-1.pdf","url":"https://hagoromo.repo.nii.ac.jp/record/31/files/kiyou_n17-1.pdf"},"version_id":"d7306420-cd9b-4f4b-9759-6104159bd03e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米ぬか","subitem_subject_scheme":"Other"},{"subitem_subject":"置換率","subitem_subject_scheme":"Other"},{"subitem_subject":"シュー生地","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","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":"焙煎米ぬかを添加したシュー生地の品質特性と嗜好性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"焙煎米ぬかを添加したシュー生地の品質特性と嗜好性について"},{"subitem_title":"Effects of adding rice bran on the quality and palatability of choux pastry","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"6","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-01"},"publish_date":"2022-06-01","publish_status":"0","recid":"31","relation_version_is_last":true,"title":["焙煎米ぬかを添加したシュー生地の品質特性と嗜好性について"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2023-06-20T14:03:53.014137+00:00"}