{"created":"2023-05-15T13:30:30.430667+00:00","id":52,"links":{},"metadata":{"_buckets":{"deposit":"9e5174d6-d8c8-485c-93ee-d075e08cf167"},"_deposit":{"created_by":18,"id":"52","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"52"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000052","sets":["2:10"]},"author_link":["69","68","70"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-05-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"46","bibliographicPageStart":"39","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The author was involved in the development of the menu items that might be sold at “Taisho Village”, a theme park. Requirements in the menu development were that cooking should be simple as it starts cooking after receiving orders and it should have attractive appearances.  Powdered agar has advantages over rod-shaped or string-shaped agar, with easiness of handling such as its ready solubility in water and no need to wash, rehydrate or strain. Because powdered agar is easy to use in cooking, a rice bowl with meat topping was prepared using powdered agar on a trial base. Agar helped meat hold gravy, preventing gravy from trickling down into steamed rice and meat from losing rich flavor. Different mixing ratios were experimented to find out proper quantities of water, potato starch, and powdered agar. On the basis of the gravy trial results, in consideration of selling them at the theme park, “mille-feuille rice bowl topped with meat” was proposed as a menu item for eating tours and ladies. The amount and recipe were defined after trials. “Tempura sauce gelée” was also proposed as a powdered agar menu item.  Gelée was proposed to prevent loss of crispiness, which would take place as water in tempura sauce permeates tempura. To find proper ratios of powdered agar to broth, soy sauce, and mirin, we changed the quantity of agar in trials and made a proposal for commercialization.","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"土屋, ひろ子"},{"creatorName":"ツチヤ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"嶋村, 桃子"},{"creatorName":"シマムラ, モモコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"69","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小松, 沙霧"},{"creatorName":"コマツ, サギリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"70","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":"2016-10-19"}],"displaytype":"detail","filename":"shokubunka02-07.pdf","filesize":[{"value":"2.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/52/files/shokubunka02-07.pdf"},"version_id":"9e50356b-28f2-48c3-a34d-4a5c8b98da6b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"恵那市山岡町","subitem_subject_scheme":"Other"},{"subitem_subject":"粉寒天","subitem_subject_scheme":"Other"},{"subitem_subject":"ミルフィーユ 丼","subitem_subject_scheme":"Other"},{"subitem_subject":"天つゆジュレ","subitem_subject_scheme":"Other"},{"subitem_subject":"Yamaoka Cho, Ena City","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"powdered agar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mille-feuille rice bowl topped with meat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tempura sauce gelée","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":"粉寒天を利用したメニュー提案","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"粉寒天を利用したメニュー提案"},{"subitem_title":"Menu Proposal to Use Powdered Agar","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-19"},"publish_date":"2016-10-19","publish_status":"0","recid":"52","relation_version_is_last":true,"title":["粉寒天を利用したメニュー提案"],"weko_creator_id":"18","weko_shared_id":18},"updated":"2023-05-15T13:39:12.746974+00:00"}