{"created":"2023-06-20T16:01:20.780065+00:00","id":934,"links":{},"metadata":{"_buckets":{"deposit":"d159fa20-04a4-41dd-a00b-7f207ae6cfbe"},"_deposit":{"created_by":14,"id":"934","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"934"},"status":"published"},"_oai":{"id":"oai:kuins.repo.nii.ac.jp:00000934","sets":["81:130"]},"author_link":["1836","1835"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-12-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"47","bibliographicPageEnd":"22","bibliographicPageStart":"11","bibliographic_titles":[{"bibliographic_title":"神戸山手短期大学紀要"},{"bibliographic_title":"Journal of Kobe Yamate College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"天ぷら衣を歯もろさよく、軽くするための工夫として、食酢の添加効果について調べた。小麦粉の天ぷら衣の官能評価において、少量の食酢を添加すると無添加に比べて「さくさく度」の評価が、改善された。これは、卵添加衣の場合にも同様であった。ただし、添加量や衣の組成、揚げだねとの相性により、効果の小さい場合もあると考えられた。食酢の添加量により小麦粉ベースの天ぷら衣は流れやすさが変化し、添加生地のpHが4以上ではみかけの流れやすさが大きかった。これが、揚げた際に膨圧が高まるにつれ気孔の伸展性を助け、さくさく感のでやすい衣の生成につながると推察した。流れやすさの観点から均一に撹拌した衣が最も流れやすくなるのは、小麦粉対水が1:1.5の割合の衣では、0.1%から0.3%酢酸溶液であった。これは、衣全容積約50mlの場合食酢で1〜2.5ml添加にあたる。","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1836","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hara, Tomoko"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸山手大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11997951","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13496808","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"原, 知子"}],"nameIdentifiers":[{"nameIdentifier":"1835","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":"2021-06-09"}],"displaytype":"detail","filename":"T47④原.pdf","filesize":[{"value":"876.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"T47④原","url":"https://kuins.repo.nii.ac.jp/record/934/files/T47④原.pdf"},"version_id":"9ba443f3-1eaa-40c3-9bcd-df076aada5ca"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"https://ci.nii.ac.jp/keyword/天ぷら衣","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/食酢添加","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/官能評価","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":"天ぷら衣への食酢添加効果--天ぷら衣を「さくさく」させるために食酢の添加は有効か?","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"天ぷら衣への食酢添加効果--天ぷら衣を「さくさく」させるために食酢の添加は有効か?"},{"subitem_title":"Effect of the Vinegar on the Brittleness of Tempura Batter","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["130"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-06-09"},"publish_date":"2021-06-09","publish_status":"0","recid":"934","relation_version_is_last":true,"title":["天ぷら衣への食酢添加効果--天ぷら衣を「さくさく」させるために食酢の添加は有効か?"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T16:18:34.391599+00:00"}