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発芽玄米酒粕の食品利用方法についての検討
https://u-nagano.repo.nii.ac.jp/records/136
https://u-nagano.repo.nii.ac.jp/records/136ef8015e8-1604-4b5a-bb04-e900ae192c12
名前 / ファイル | ライセンス | アクション |
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県短紀要_65-03.pdf (3.0 MB)
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Item type | Departmental Bulletin Paper_02(1) | |||||
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公開日 | 2012-09-21 | |||||
タイトル | ||||||
タイトル | 発芽玄米酒粕の食品利用方法についての検討 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Application of the sake cake from pre-germinated brown rice for food use | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 発芽玄米 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 酒粕 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | pre―germinated brown rice | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sake cake | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | bread | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
牛越, 静子
× 牛越, 静子× 小木曽, 加奈 |
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著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 267 | |||||
識別子Scheme | CiNii ID | |||||
識別子URI | http://ci.nii.ac.jp/nrid/9000006546505 | |||||
識別子 | 9000006546505 | |||||
姓名 | Ushikoshi, Shizuko | |||||
言語 | en | |||||
著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 11 | |||||
識別子Scheme | NRID | |||||
識別子 | 1000030435284 | |||||
姓名 | Kogiso, Kana | |||||
言語 | en | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Pre-germinated brown rice prepared by soaking brown rice in 37℃ water for 24-48 hours to initiate germination of sprouts not exceeding 0.5-1.0 mm in length. On the other hand, the rice bran and the embryo bud are removed from the brewer's rice brown rice during the brewing of sake, because of removing a rough taste. It is thought that sake and sake cake that fermented the pre-germinated brown rice remained without removing the element of the rice bran and the embryo bud. However, the sake made with the pre-germinated brown rice has hardly appeared on the market. Additionally, the utility value is not reported as for the pre-germinated brown rice sake and sake cake under the present situation. In this study, it aimed to examine food use of the pre-germinated brown rice sake cake as a new food material. We made the steamed-Oyaki, the baked-Oyaki, the sponge cake, the cookie, the rice cracker, and bread. As results, we reported that the sake cake had been found to be suitable for the bread making. |
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書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 65, p. 13-18, 発行日 2010-12 |
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出版者 | ||||||
出版者 | 長野県短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0286-1178 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00179035 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40018816297 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |