{"created":"2023-05-15T08:13:08.664868+00:00","id":759,"links":{},"metadata":{"_buckets":{"deposit":"118b8737-b2ed-4fb2-be46-04ca2c51f3e4"},"_deposit":{"created_by":12,"id":"759","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"759"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00000759","sets":["30:31:70"]},"author_link":["2650","2651","2652","2653"],"item_3_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"135","bibliographicPageStart":"127","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"県立新潟女子短期大学研究紀要"}]}]},"item_3_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_45":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Departmental Bulletin Paper","subitem_description_type":"Other"}]},"item_3_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"団子製造における副材料として砂糖およびよもぎを,また品質改良剤としての酵素を添加した場合,製品団子の粘弾性,日もち,食味に及ぼす影響を前報に準じて検討した。また品質改良に著しい効果のあった酵素剤について実際に笹団子を製造した例をも併せて報告する。(1)砂糖の団子の粘弾性に対する影響は製造直後に添加量の増加にともなって高く,経時的変化も大きいことが分った。食味においては粘性,弾性が乏しくなって早く硬くなる傾向が見られた。(2)よもぎの団子の粘弾性に及ぼす影響は製造直後においてやや低い値を示したが,日もちはむしろ悪いことが分った。(3)団子製造に副材料である砂糖および,よもぎの両者を併用すると,始めて粘弾性が低下して日もちも良くなることが分った。(4)団子製造に酵素剤を応用する場合,Amyloliquifaseは使用出来ないが,Sanzyme(0.05～0.10%)は日もちに効果的であり,Cellulosin A.P.(0.05～0.10%)は製造直後の粘弾性低下に強く影響したが,日もちには余り効果が表われないことが明らかになった。(5)よもぎを配合した団子の酵素剤の影響は,Sanzyme(0.1%),Cellulosin A.P.(0.1%)を単用するよりも両者を併用した方が,粘弾性,日もち,外観,組織,食味に最も効果的であった。このことは顕微鏡観察においても,また実際の笹団子の製造,鑑評にても確認することが出来た。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_3_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"県立新潟女子短期大学"}]},"item_3_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0288-3686","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00079890","subitem_source_identifier_type":"NCID"}]},"item_3_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渋谷, 歌子","creatorNameLang":"ja"},{"creatorName":"シブヤ, ウタコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"稲越, 徳子","creatorNameLang":"ja"},{"creatorName":"イナコシ, ノリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shibuya, Utako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Inakoshi, Noriko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-12"}],"displaytype":"detail","filename":"09_08_0013.pdf","filesize":[{"value":"799.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"09_08_0013.pdf","url":"https://unii.repo.nii.ac.jp/record/759/files/09_08_0013.pdf"},"version_id":"b0af14a1-4e95-4dfa-8138-eea1d9ec8c08"}]},"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":"団子の物理性について(第2報) : 砂糖,よもぎおよび酵素剤が団子の粘弾性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"団子の物理性について(第2報) : 砂糖,よもぎおよび酵素剤が団子の粘弾性に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"On the Physical Properties of Dango (Part2) : Effects of the Sugar, Yomogi and Enzyme on Viscoelasticity of Dango","subitem_title_language":"en"}]},"item_type_id":"3","owner":"12","path":["70"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-11-08"},"publish_date":"2010-11-08","publish_status":"0","recid":"759","relation_version_is_last":true,"title":["団子の物理性について(第2報) : 砂糖,よもぎおよび酵素剤が団子の粘弾性に及ぼす影響"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T07:31:11.315835+00:00"}