{"created":"2023-08-07T08:16:55.683854+00:00","id":2000020,"links":{},"metadata":{"_buckets":{"deposit":"8824e6ef-6109-43bc-88ca-c62b3f534f73"},"_deposit":{"created_by":13,"id":"2000020","owner":"13","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2000020"},"status":"published"},"_oai":{"id":"oai:kio.repo.nii.ac.jp:02000020","sets":["15:1690185940555"]},"author_link":[],"control_number":"2000020","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-06-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"96","bibliographicPageStart":"91","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"畿央大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Kio University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"（はじめに）大和伝統野菜「大和丸なす」は、県内消費が課題とされるが地元の知名度は低い。そこで本研究では大和丸なすご当地グルメ開発と地元飲食店でのメニュー化検討を行った。\n（方法）フライドナスを開発し、地元飲食店にてメニュー化を検討した。\n（結果）コーンスターチ、水抜き時間「15分」、材料重量0.6％食塩量で長時間食感を保持可能なフライドナスが出来るが、水抜き時間が課題となり、メニュー化に至らなかった。\n（考察・まとめ）飲食店でのメニュー化には、材料や提供時間等を考慮した上でさらなる改良が必要である。或いは一般消費者向けレシピの普及拡大を通してご当地グルメ普及活動を目指すのか、が今後の課題である。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Junko, NOHARA","nameLang":"en"}]},{"names":[{"name":"Yuna, MORIKAWA","nameLang":"en"}]},{"names":[{"name":"Ayane, TSUGITA","nameLang":"en"}]},{"names":[{"name":"Shinnosuke, OKAZAKI","nameLang":"en"}]},{"names":[{"name":"Kotomi, YAMASHITA","nameLang":"en"}]},{"names":[{"name":"Akari, YAMAMOTO","nameLang":"en"}]},{"names":[{"name":"Hiroaki, MINONISHI","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24482/0002000020","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"畿央大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AB00012931","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2758-6359","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"野原, 潤子","creatorNameLang":"ja"},{"creatorName":"ノハラ, ジュンコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"森川, 侑奈","creatorNameLang":"ja"},{"creatorName":"モリカワ, ユウナ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"次田, 彩音","creatorNameLang":"ja"},{"creatorName":"ツギタ, アヤネ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"岡﨑, 進之介","creatorNameLang":"ja"},{"creatorName":"オカザキ, シンノスケ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"山下, 琴美","creatorNameLang":"ja"},{"creatorName":"ヤマシタ, コトミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"山本, あかり","creatorNameLang":"ja"},{"creatorName":"ヤマモト, アカリ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"箕西, 裕晃","creatorNameLang":"ja"},{"creatorName":"ミノニシ, ヒロアキ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-08-10"}],"filename":"KK.2001.91-96.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://kio.repo.nii.ac.jp/record/2000020/files/KK.2001.91-96.pdf"},"version_id":"6ba130d3-9166-4191-8fa2-c29850de9abe"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ご当地グルメ"},{"subitem_subject":"メニュー開発"},{"subitem_subject":"大和丸なす"},{"subitem_subject":"地産地消"}]},"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":"「大和丸なす」のご当地グルメ開発と地元飲食店でのメニュー化の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「大和丸なす」のご当地グルメ開発と地元飲食店でのメニュー化の検討","subitem_title_language":"ja"},{"subitem_title":"Development of local gourmet products using \"Yamato Maru Eggplant\" and consideration of menuization in local restaurants","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"13","path":["1690185940555"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-08-10"},"publish_date":"2023-08-10","publish_status":"0","recid":"2000020","relation_version_is_last":true,"title":["「大和丸なす」のご当地グルメ開発と地元飲食店でのメニュー化の検討"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2024-01-17T02:54:05.266838+00:00"}