{"created":"2023-06-20T15:54:46.637467+00:00","id":1318,"links":{},"metadata":{"_buckets":{"deposit":"13881668-4055-4301-a72c-bf59032db0e7"},"_deposit":{"created_by":2,"id":"1318","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1318"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00001318","sets":["14:85"]},"author_link":["1659","3564","3565","3566","3567","2708","3569","3570","3571","3572"],"control_number":"1318","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"54","bibliographicPageEnd":"4","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"仁愛女子短期大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"福井県産ウメ(福井梅)の特徴を活かした加工品を開発する一環として、品種「紅映」冷凍ウメ果実から梅シロップを調製し、漬け込み熟成期間がシロップの品質や含有成分等に及ぼす影響について調べた。漬け込み期間が長くなるに従って、シロップ中のスクロースは減少、グルコースとフルクトースは増加した。有機酸はクエン酸、リンゴ酸ともわずかに低下した。褐変が進行し、色調は赤みを増した。官能評価により「照り」、「赤み」、「酸味」、「まろやか」、「しつこさ」、「総合評価」に違いが認められた。その結果、漬け込み期間が、梅シロップの品質・性状に影響を及ぼすことが明らかとなった。これらの結果を考慮すると、1か月よりも2 ～ 3か月漬け込むことで、まろやかで、安定した香りよい梅シロップを製造することができると思われる。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00001312","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛女子短期大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09138587","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"小林, 恭一"},{"creatorName":"コバヤシ, キョウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1659","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 彩稀"},{"creatorName":"タナカ, サキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3564","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"丹尾, 心"},{"creatorName":"ニオ, ココロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3565","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"久保, 義人"},{"creatorName":"クボ, ヨシト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3566","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高橋, 正和"},{"creatorName":"タカハシ, マサカズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3567","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kobayashi, Kyoichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2708","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TANAKA, Saki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3569","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NIO, Kokoro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3570","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KUBO, Yoshito","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3571","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKAHASHI, Masakazu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3572","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":"2022-10-27"}],"displaytype":"detail","filename":"Vol.54_p1-4.pdf","filesize":[{"value":"956.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Vol.54_p1-4.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/1318/files/Vol.54_p1-4.pdf"},"version_id":"f8d2f47a-2492-431c-aa60-d5e5c0741ef0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ウメ果実","subitem_subject_scheme":"Other"},{"subitem_subject":"品質","subitem_subject_scheme":"Other"},{"subitem_subject":"シロップ","subitem_subject_scheme":"Other"},{"subitem_subject":"漬け込み期間","subitem_subject_scheme":"Other"},{"subitem_subject":"(Japanese apricot)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"(Quality)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"(Processed Syrup)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"(Sugaring Period)","subitem_subject_language":"en","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":"漬け込み期間が梅シロップの品質・性状に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"漬け込み期間が梅シロップの品質・性状に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"Effect of the Sugaring Period on the Quality of Ume( Prunus mume Sieb.et Zucc.) Syrup.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["85"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-06-03"},"publish_date":"2022-06-03","publish_status":"0","recid":"1318","relation_version_is_last":true,"title":["漬け込み期間が梅シロップの品質・性状に及ぼす影響"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2024-06-18T03:59:23.762529+00:00"}