{"created":"2024-07-20T11:59:28.792277+00:00","id":2068969,"links":{},"metadata":{"_buckets":{"deposit":"6df7d867-78f3-45c5-b09d-5cbb1bc14c67"},"_deposit":{"created_by":14,"id":"2068969","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2068969"},"status":"published"},"_oai":{"id":"oai:osaka-kyoiku.repo.nii.ac.jp:02068969","sets":["1706784336634:1706784822880:1708600371467:1709390756299"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-09-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"87","bibliographicPageStart":"79","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"大阪教育大学紀要 第II部門:社会科学・生活科学","bibliographic_titleLang":"ja"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"太さのほぼ等しい5種のスパゲティーについて,ゆで水へ食塩を添加した場合と,しない場合の,ゆで時間の経過に伴う,太さ,長さ,重さ,硬さを調べ,官能検査による食味の比較を行った。5種の試料とも,ゆで時間が経過すると,太さ,長さ,重さがほぼ直線的に増加し,硬さは10分間まで急激に減少し12分以後ほとんど変化しない事が判った。官能検査による食味の比較では,4種の試料がメーカーの指示より長いゆで時間から好まれ,5種とも12分以上のゆで時間であった。ゆで水へ食塩を加えると,より長いゆで時間が好まれるようになったが,太さ,長さ,重さの増加や硬さの減少の程度には大きな差がなかった。ゆで水の比較では,国産品は真水,イタリア製品は食塩水でゆでたものが好まれる傾向にあったが有意差はほとんどなかった。食塩の過剰摂取の予防,ゆで時間や燃料の節約を考慮すれば,ゆで水への食塩の添加は不要と考えられた。|The changes of thicknesses,lengthes,weights,hardnesses and acceptabilities of five sorts of commertial spaghetties of much the same thicknesses,during the boiling in 0.5% salt water or fresh water,were investigated.The thicknesses,lengthes and weights of 5 samples of spaghetties were increased almost straight through the boiling.The hardnesses of 5 samples were decreased straight through 10 minutes of boiling almost unchaned after 12 minutes of boiling.Addition of salt in boiling water brought few effects on the above changes of 5 samples.The preferable boiling times of 5 samples were not less than 12 minutes and standard times,by sensory evaluations.By addition of salt in boiling water,the preferable boiling times of 5 samples became 0～5 minutes longer.One sample of Italian maker boiled in salt water was more preferable than that boiled in fresh water.The other sample of Italian maker boiled in salt water and 3 samples of internal makers boiled in fresh water were seemed to be slightly more preferable than those boiled in the other water,but no significant differences were seen.The above tell that salt in boiling water of spaghetti is unnecessary because the omission of salt reduce salt intake,feul and time consumptions and little acceptability.","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪教育大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00028186","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03893456","subitem_source_identifier_type":"ISSN"}]},"item_1709629085853":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article"}]},"item_1709629224652":{"attribute_name":"資料種別(NIIタイプ)","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1709631006745":{"attribute_name":"TD番号","attribute_value_mlt":[{"interim":"TD00005626"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"竹井, 瑤子","creatorNameLang":"ja"},{"creatorName":"タケイ, ヨウコ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKEI, Yoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"笠原, 由香里","creatorNameLang":"ja"},{"creatorName":"カサハラ, ユカリ","creatorNameLang":"ja-Kana"},{"creatorName":"KASAHARA, Yukari","creatorNameLang":"en"}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ゆで時間の経過に伴うスパゲティーの変化におよぼす食塩の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ゆで時間の経過に伴うスパゲティーの変化におよぼす食塩の影響","subitem_title_language":"ja"},{"subitem_title":"The Effects of Salt ob Changes Spaghetti during the Boiling"}]},"item_type_id":"40003","owner":"14","path":["1709390756299"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-04-09"},"publish_date":"2009-04-09","publish_status":"0","recid":"2068969","relation_version_is_last":true,"title":["ゆで時間の経過に伴うスパゲティーの変化におよぼす食塩の影響"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-07-20T11:59:31.707255+00:00"}