{"created":"2023-05-15T12:08:37.502012+00:00","id":231,"links":{},"metadata":{"_buckets":{"deposit":"3f7d5d4e-66b3-4edb-9af1-8a137c2f293a"},"_deposit":{"created_by":16,"id":"231","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"231"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000231","sets":["16:50"]},"author_link":["171","172"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"63","bibliographicPageStart":"55","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　健康な食の摂り方とは，「からだ」に栄養を与えると同時に「こころ」も満たされることが大切である。ちょっと一息つく時に「お茶にしましょう」という言葉があり，お茶は気分をリラックスさせたい時，愛飲され「こころの栄養」となっていると考えられる。本研究は，日本の風土で育つ食材である緑茶に注目し，その有効利用を試みた。緑茶といえば宇治茶を思い浮かべるが，宇治茶の45%近くを生産する和束茶を試料とし，和束茶の栄養成分を分析し検討した。茶葉そのものに含まれるすべての栄養を摂取するために茶葉の料理への応用を試み，茶葉の種類（粉末・乾燥・茶殻）による使用量を検討した。その結果，粉末茶葉は主原料の3%, 乾燥茶葉は2%の添加が適量と考えられた。茶殻は，佃煮・ふりかけやてんぷらのかき揚などの料理に添加して，茶殻は野菜感覚で利用でき，食材のエコロジーとしても実践できたので報告する。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"細見, 和子"},{"creatorName":"ホソミ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hosomi, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"57_8_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"586.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】57_8_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/231/files/57_8_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"3714c0a2-5c14-488a-9986-ee9d92e77729"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"京都和束茶","subitem_subject_scheme":"Other"},{"subitem_subject":"茶","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン","subitem_subject_scheme":"Other"},{"subitem_subject":"Kyoto Wazukacha","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"baking","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":"京都府和束町における茶葉の生産とその利用について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"京都府和束町における茶葉の生産とその利用について"},{"subitem_title":"Cultivating and Utilizing Tea Leaves in Wazuka, Kyoto","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["50"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"231","relation_version_is_last":true,"title":["京都府和束町における茶葉の生産とその利用について"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:50:33.144991+00:00"}