{"created":"2023-05-15T14:59:39.378947+00:00","id":253,"links":{},"metadata":{"_buckets":{"deposit":"eeda5686-3005-4eb3-86c2-a45a22fe23f7"},"_deposit":{"created_by":9,"id":"253","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"253"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000253","sets":["1:55"]},"author_link":["1250","1251","1243","1249","1247","1244","1245","1252","1248","1246"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"145","bibliographicPageStart":"141","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"京料理の手法を参考に昆布だし汁のグルタミン酸量とだしの調製条件との関連について検討し,さらに昆布だしにかつお節を加えた「一番だし」の香気成分についてガスクロマトグラフィーマススペクトロメトリー(GC-MS)を用いて検討し,次の結果を得た。1)だし汁を調製する水の温度は60℃,昆布の浸漬時間が60分間のだし汁のグルタミン酸量は他の条件に比べて多かったため,京料理のだしを調製する方法は本実験と一致した。2)京料理では昆布に利尻昆布を使用するのは,濃度の薄いだしをとるためと考えられる。3)一番だしの主な香気成分はかつお節由来の成分であった。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Contents of glutamic acid and flavor compounds were found in Konbu-dashi (extracts prepared from kelps), and Ichiban-dashi (soup stock) in dishes of Kyoto in Japan. The results obtained were summerized. 1) Glutamic asid of 73.8mg per 100g of Konbu-dashi were found in extract prepared from Rishiri-konbu for 60min. at 60℃ and were shown to have the best taste compared to other extracts. 2) Small amounts of glutamic acid was found in 3 kinds of kelp. 3) Flavor compounds of Ichiban-dashi were originally the flavor compounds of katsuo-bushi (soup materials of dried bonito)."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"成瀬, 宇平"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"角田, 文"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 真理"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"秋田, 正治"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村松, 啓義"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NARUSE, Uhei","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TSUNODA, Aya","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KATO, Mari","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"AKITA, Masaharu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MURAMATSU, Takayoshi","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":"2017-05-30"}],"displaytype":"detail","filename":"KJ00000197095.pdf","filesize":[{"value":"345.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00000197095.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/253/files/KJ00000197095.pdf"},"version_id":"eaa187ca-c5fa-4428-a0de-ac779524f42b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"京料理"},{"subitem_subject":"こんぶだし"},{"subitem_subject":"一番だし"},{"subitem_subject":"グルタミン酸"},{"subitem_subject":"香気成分"},{"subitem_subject":"dishes of Kyoto"},{"subitem_subject":"Konbu-dashi"},{"subitem_subject":"Ichiban-dashi"},{"subitem_subject":"Glutamic acid"},{"subitem_subject":"flavor compounds"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"京料理における一番だしのグルタミン酸含有量と香気成分について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"京料理における一番だしのグルタミン酸含有量と香気成分について"},{"subitem_title":"Contents of glutamic acid in Konbu-dashi (Extracts of Kelps) and Flavor Compounds of Ichiban-dashi (soup stock) in Japanese Dishes of Kyoto"}]},"item_type_id":"3","owner":"9","path":["55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"253","relation_version_is_last":true,"title":["京料理における一番だしのグルタミン酸含有量と香気成分について"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:26:21.708984+00:00"}