{"created":"2023-06-19T11:11:30.547838+00:00","id":1661,"links":{},"metadata":{"_buckets":{"deposit":"434ff439-062e-49ff-a58a-12db4b3b712c"},"_deposit":{"created_by":2,"id":"1661","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1661"},"status":"published"},"_oai":{"id":"oai:fukuoka-edu.repo.nii.ac.jp:00001661","sets":["71:76"]},"author_link":["5928","5925","5926","5930","5927","5929"],"item_16_alternative_title_15":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The Difference of Seasoning between Chinese Dish and Japanese One"}]},"item_16_alternative_title_16":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"チュウゴク　ト　ニホン　ノ　チョウミ　ノ　ソウイ － シハン　ナベ　ノ　モト　ニ　チャクモク　シタ　ナベリョウリ　オ　タイショウ　ト　シタ　ケンキュウ －"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-02-10"},"bibliographicPageEnd":"175","bibliographicPageStart":"169","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"福岡教育大学紀要. 第五分冊, 芸術・保健体育・家政科編 = Bulletin of Fukuoka University of Education. Part V, Art, health and physical education, and home economics"}]}]},"item_16_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究は，中国と日本の現代の家庭の日常食における料理の味つけの違いに着目した。鍋料理を対象とし，家庭でよく食べられている中国の火鍋，日本の寄せ鍋について，市販の鍋の素を用いて調味の相違を分析した。品質表示に記載されている原材料を，料理における使用の意図から類推し，調味関係，うま味関係，香り関係，辛み関係，その他の五項目を立てて分類し，比較することを試みた。その結果，中国の火鍋の場合，「香り関係」の原材料が多く含まれ，「辛み関係」を多く含むものもみられた。日本の寄せ鍋では「香り関係」「辛み関係」の原材料の種類は少なく，「調味関係」の使用が多かった。「うま味関係」については，中国，日本\nともに，よく使用されていた。","subitem_description_type":"Abstract"}]},"item_16_description_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"福岡教育大学紀要. 第五分冊, 芸術・保健体育・家政科編","subitem_description_type":"Other"},{"subitem_description":"Bulletin of Fukuoka University of Education. Part V, Art, health and physical education, and home economics","subitem_description_type":"Other"}]},"item_16_full_name_2":{"attribute_name":"著者（ヨミ）","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5927","nameIdentifierScheme":"WEKO"}],"names":[{"name":"リュウ, ソウ"}]},{"nameIdentifiers":[{"nameIdentifier":"5928","nameIdentifierScheme":"WEKO"}],"names":[{"name":"アキナガ, ユウコ"}]},{"nameIdentifiers":[{"nameIdentifier":"5929","nameIdentifierScheme":"WEKO"}],"names":[{"name":"LIU, Shuang"}]},{"nameIdentifiers":[{"nameIdentifier":"5930","nameIdentifierScheme":"WEKO"}],"names":[{"name":"AKINAGA, Yuko"}]}]},"item_16_radio_19":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_16_relation_17":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40020376881","subitem_relation_type_select":"NAID"}}]},"item_16_select_18":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_select_item":"福岡教育大学"}]},"item_16_select_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_select_item":"0286-3243"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"劉, 爽"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"秋永, 優子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-09-28"}],"displaytype":"detail","filename":"5-15-Akinaga-2015.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"5-15-Akinaga-2015.pdf","url":"https://fukuoka-edu.repo.nii.ac.jp/record/1661/files/5-15-Akinaga-2015.pdf"},"version_id":"ac95a539-2b84-4d71-8ed1-40490ac7dc94"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ETYP:教育関連論文","subitem_subject_scheme":"Other"},{"subitem_subject":"中国と日本","subitem_subject_scheme":"Other"},{"subitem_subject":"調味","subitem_subject_scheme":"Other"},{"subitem_subject":"相違","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":"中国と日本の調味の相違 － 市販鍋の素に着目した鍋料理を対象とした研究 －","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"中国と日本の調味の相違 － 市販鍋の素に着目した鍋料理を対象とした研究 －"}]},"item_type_id":"16","owner":"2","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-08-27"},"publish_date":"2015-08-27","publish_status":"0","recid":"1661","relation_version_is_last":true,"title":["中国と日本の調味の相違 － 市販鍋の素に着目した鍋料理を対象とした研究 －"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2024-04-16T08:46:45.742068+00:00"}