@article{oai:u-nagano.repo.nii.ac.jp:00000136,
 author = {牛越, 静子 and 小木曽, 加奈},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {40018816297, application/pdf, 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.},
 pages = {13--18},
 title = {発芽玄米酒粕の食品利用方法についての検討},
 volume = {65},
 year = {2010},
 yomi = {コギソ, カナ}
}