{"created":"2023-05-15T10:02:18.519906+00:00","id":150,"links":{},"metadata":{"_buckets":{"deposit":"7c4f6563-2e93-46a2-aaad-30052c6c3c49"},"_deposit":{"created_by":21,"id":"150","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"150"},"status":"published"},"_oai":{"id":"oai:iidawjc.repo.nii.ac.jp:00000150","sets":["1:91"]},"author_link":["141","142","143","144"],"control_number":"150","item_1_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Consideration of Favorite Hydrangea Tea for Women's College Students at an Anniversary Celebration of Buddha's Birth in Japan"}]},"item_1_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-05-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"252","bibliographicPageStart":"247","bibliographicVolumeNumber":"33","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_1_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_1_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"甘茶は江戸時代から続く日本固有の飲み物である．しかしながら甘茶を美味しく煎れる研究はほとんど行われていない．本研究の目的はより良い灌仏会をめざしHPLC分析と官能検査を用いて美味しい甘茶の煎れ方について検討する事である．\n　HPLC分析により，どの濃度にも限らず５分で抽出は飽和傾向を示す事，5g/L以上のものは類似した抽出結果となる事が明らかとなった．それらの結果を統合し，蒸らし時間５分の2g/L，3g/L，4g/Lのものがバランスのとれた甘茶の候補として挙げられた．続いて，官能検査によりこの３つの甘茶を飲み比べたところ，有意差は確認されなかったものの，3g/Lが最も好まれ，次いで2g/Lが好まれた．重回帰分析の結果，3g/Lでは後味と風味が美味しさに貢献し，2g/Lでは甘味の質と苦みの質が美味しさに貢献していた．一方，4g/Lにおいては甘味の強さが美味しさにマイナスに影響していた．\n　結論として，今回のような蒸らし時間５分においては2-3g/Lのものが，灌仏会で甘茶を提供するには良いものと考えられた．","subitem_description_type":"Abstract"}]},"item_1_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯田女子短期大学"}]},"item_1_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_1_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0912-8573","subitem_source_identifier_type":"ISSN"}]},"item_1_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":"川俣, 幸一"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"林, 伊織"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"原, 蒼衣"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平澤, 美結"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-02"}],"displaytype":"detail","filename":"iida_wjc_33-09.pdf","filesize":[{"value":"961.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"iida_wjc_33-09.pdf","url":"https://iidawjc.repo.nii.ac.jp/record/150/files/iida_wjc_33-09.pdf"},"version_id":"0b4823d8-50fc-4e2e-bfe5-b2db6bb5e686"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"甘茶","subitem_subject_scheme":"Other"},{"subitem_subject":"仏教教育","subitem_subject_scheme":"Other"},{"subitem_subject":"女子短期大学","subitem_subject_scheme":"Other"},{"subitem_subject":"フィロズルチン","subitem_subject_scheme":"Other"},{"subitem_subject":"hydrangea tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"buddhism education","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"women's junior college","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"phyllodulcin","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":"灌仏会で学生が好む甘茶の煎じ方の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"灌仏会で学生が好む甘茶の煎じ方の検討","subitem_title_language":"ja"}]},"item_type_id":"1","owner":"21","path":["91"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-02"},"publish_date":"2017-03-02","publish_status":"0","recid":"150","relation_version_is_last":true,"title":["灌仏会で学生が好む甘茶の煎じ方の検討"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-06-26T03:55:14.033063+00:00"}