{"created":"2023-06-19T07:56:41.830789+00:00","id":209,"links":{},"metadata":{"_buckets":{"deposit":"fc1516be-8267-4d8b-a3ef-f93b3cc29147"},"_deposit":{"created_by":14,"id":"209","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"209"},"status":"published"},"_oai":{"id":"oai:kitakyu.repo.nii.ac.jp:00000209","sets":["12:8:75"]},"author_link":["94"],"control_number":"209","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"74","bibliographicPageEnd":"46","bibliographicPageStart":"37","bibliographic_titles":[{"bibliographic_title":"北九州市立大学文学部紀要"},{"bibliographic_title":"Journal of the Faculty of Humanities, the University of Kitakyushu","bibliographic_titleLang":"en"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40016055059","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿は近世の菓子料理書における飴の製法から外来技術の影響を探るとともに、近世小倉藩における飴の生産についての近年の研究成果を踏まえて、北九州地域の飴について考察するものである。すなわち、江戸時代においては糯米・麦芽を原料とする麦芽飴に空気を混入した堅飴と砂糖を原料とする砂糖飴の二種の外来系の飴が存在したのである。三官飴は、中世以来の膠飴（地黄煎）をもとに、近世初期に西日本各地に来航した唐人によってもたらされた気泡を入れるための牽白技術によるものと考えられるが、小倉の「三官飴」は、本来の三官飴とは別種の粘度の低い引飴の一種であったと思われる。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北九州市立大学文学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11578223","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13470728","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"八百, 啓介","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"94","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-01-15"}],"displaytype":"detail","filename":"文-(74)-3.pdf","filesize":[{"value":"486.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"文-(74)-3","url":"https://kitakyu.repo.nii.ac.jp/record/209/files/文-(74)-3.pdf"},"version_id":"7a4435e9-d82a-4776-a7d0-e1d55716f7b6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"飴","subitem_subject_scheme":"Other"},{"subitem_subject":"三官飴","subitem_subject_scheme":"Other"},{"subitem_subject":"唐人飴","subitem_subject_scheme":"Other"},{"subitem_subject":"唐飴","subitem_subject_scheme":"Other"},{"subitem_subject":"砂糖","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":"近世における飴の製法と三官飴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"近世における飴の製法と三官飴","subitem_title_language":"ja"},{"subitem_title":"Recipes for Starch- and Sugar-based Candies and the Sankan-Ame in the Early Modern Japan","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["75"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-07-22"},"publish_date":"2012-07-22","publish_status":"0","recid":"209","relation_version_is_last":true,"title":["近世における飴の製法と三官飴"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-01-12T00:12:48.310166+00:00"}