{"created":"2023-06-20T15:54:13.601267+00:00","id":702,"links":{},"metadata":{"_buckets":{"deposit":"6b7af53f-a5a6-43ad-8415-179c7cf3bc7d"},"_deposit":{"created_by":2,"id":"702","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"702"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00000702","sets":["9:27"]},"author_link":["1680","2683","1658","2690"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"創刊号","bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"仁愛大学研究紀要. 人間生活学部篇"},{"bibliographic_title":"Research journal of Jin-ai University, faculty of human life studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"調理への活用を提案することを目的に福井県の郷土食である「打ち豆汁」を豆部分と汁に分け,その嗜好性と機能性を検討した.市販されている3種の打ち豆(黄打ち豆,緑打ち豆,黒打ち豆)から打ち豆汁を調製し,加熱時間の嗜好性への影響を官能検査で調べるとともに,機能性をみるために総ポリフェノール類の定量とDPPH ラジカル消去能の測定をおこなった.加熱時間の嗜好性への影響は,いずれの種類も30分加熱した打ち豆が,汁の青臭さと苦味が弱く,豆部分のテクスチャーがよいことがわかった.とくに緑打ち豆汁は,青臭さと苦味が弱く,甘味と旨味が強く,香りが好ましく,総合評価が高い傾向がみられた.一方,総ポリフェノールが多く,ラジカル消去能が強いのは,黒打ち豆汁の豆部分と汁,緑打ち豆汁の汁部分であった.緑打ち豆汁は,豆の食感や汁の風味が好まれ,汁の抗酸化能も強いことが示唆されるので,新しい郷土食として学校給食などに活用されることが期待される.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00000696","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛大学"}]},"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":"佐藤, 真実"},{"creatorName":"サトウ, マミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"谷, 洋子"},{"creatorName":"タニ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sato, Mami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tani, Hiroko","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":"2022-10-06"}],"displaytype":"detail","filename":"KJHL1_p1-8.pdf","filesize":[{"value":"975.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJHL1_p1-8.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/702/files/KJHL1_p1-8.pdf"},"version_id":"af828edb-8e88-4ff9-bf49-9b4b47c0f487"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"打ち豆汁","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化能","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":"数種の打ち豆汁の嗜好性と機能性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"数種の打ち豆汁の嗜好性と機能性"},{"subitem_title":"Studies on the Taste and Antioxidant Activity of Several Traditional Uchimame Soups in Fukui","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["27"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-05-20"},"publish_date":"2010-05-20","publish_status":"0","recid":"702","relation_version_is_last":true,"title":["数種の打ち豆汁の嗜好性と機能性"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:19:47.070772+00:00"}