{"created":"2023-05-15T10:02:16.627123+00:00","id":102,"links":{},"metadata":{"_buckets":{"deposit":"9458a2e0-5b0b-4258-b9cb-394ac7262432"},"_deposit":{"created_by":21,"id":"102","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"102"},"status":"published"},"_oai":{"id":"oai:iidawjc.repo.nii.ac.jp:00000102","sets":["1:81"]},"author_link":["44","50"],"control_number":"102","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study of Red Bean Paste Sweets and Fondant with Sweet Hydrangea Tea"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-05-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"119","bibliographicPageStart":"111","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"飯田女子短期大学紀要"},{"bibliographic_title":"Bulletin of Iida Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The dry powder of sweet hydrangea tea leaves are used not only as a sweetener and flavoring substance, but also as a natural medicine sold by pharmacies in Japan. The tea has been consumed at anniversary celebrations of Buddha's birth for many years in Japan. It has also been studied for its health-promoting effect. Unfortunately, now as people, especially young people, have many choices for sweeteners, the bitter tea flavor has infrequently been their number one choice of sweetener. We believe, however, that there should still be occasions where both children and adults should enjoy hydrangea tea together with some sweets that go well with the tea. Since there are few studies of hydrangea tea, we have decided to study Japanese and Western confectionery with hydrangea tea so people of all ages can enjoy hydrangea tea together. Sixty students who majored in dietary nutrition in a junior college answered our questionnaires on sweets and hydrangea tea. The results of the questionnaires showed that the students were interested in Japanese-style confections and light-tasting sweets that go well with hydrangea tea. Still not all sweets paired well with hydrangea tea. Both Japanese and Western sweets were created with hydrangea tea. As a liquid ingredient, hydrangea tea was added to red bean paste （kintsuba）, a Japanese sweet, and to fondant （rusk）, a Western sweet. The sample students liked the red bean paste with 25-125ｍL of hydrangea tea, and the fondant with 2.4-12mL of hydrangea tea the most. In conclusion, hydrangea tea is not just a drink for celebrating the Buddha's birth,it  may be a component to make flavorful and healthy sweets for every people.","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"50","nameIdentifierScheme":"WEKO"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯田女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN1023693X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0912-8573","subitem_source_identifier_type":"ISSN"}]},"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":"木下, 恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小林, 愛"}]},{"creatorNames":[{"creatorName":"長谷部, 遥"}]},{"creatorNames":[{"creatorName":"原, 夏紀"}]},{"creatorNames":[{"creatorName":"川上, 美里"}]},{"creatorNames":[{"creatorName":"山下, 紗也加"}]},{"creatorNames":[{"creatorName":"川俣, 幸一"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-11-01"}],"displaytype":"detail","filename":"05川俣ほか.pdf","filesize":[{"value":"4.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"小豆餡やフォンダンの中に甘茶を加えた菓子作りに関する研究","url":"https://iidawjc.repo.nii.ac.jp/record/102/files/05川俣ほか.pdf"},"version_id":"53269a47-9e72-42ae-aad9-b78dfdc1bd6a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"甘茶","subitem_subject_scheme":"Other"},{"subitem_subject":"菓子","subitem_subject_scheme":"Other"},{"subitem_subject":"女子短期大学","subitem_subject_scheme":"Other"},{"subitem_subject":"hydrangea tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sweet","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"women's junior college","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":"小豆餡やフォンダンの中に甘茶を加えた菓子作りに関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小豆餡やフォンダンの中に甘茶を加えた菓子作りに関する研究","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"21","path":["81"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-11-01"},"publish_date":"2013-11-01","publish_status":"0","recid":"102","relation_version_is_last":true,"title":["小豆餡やフォンダンの中に甘茶を加えた菓子作りに関する研究"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-11-08T00:29:12.762406+00:00"}