{"created":"2023-06-19T12:05:24.692713+00:00","id":136,"links":{},"metadata":{"_buckets":{"deposit":"47f82965-4761-4f4f-91c5-61e2f74c7b9d"},"_deposit":{"created_by":15,"id":"136","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"136"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000136","sets":["6:8"]},"author_link":["11","267"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"18","bibliographicPageStart":"13","bibliographicVolumeNumber":"65","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_3_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40018816297","subitem_description_type":"Other"}]},"item_3_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.\n 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.\n 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.\n 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.\nIn 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.\n As results, we reported that the sake cake had been found to be suitable for the bread making.","subitem_description_type":"Abstract"}]},"item_3_full_name_23":{"attribute_name":"著者名（英）","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"267","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006546505","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006546505"}],"names":[{"name":"Ushikoshi, Shizuko","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"11","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}],"names":[{"name":"Kogiso, Kana","nameLang":"en"}]}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"牛越, 静子"}],"nameIdentifiers":[{"nameIdentifier":"267","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006546505","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006546505"}]},{"creatorNames":[{"creatorName":"小木曽, 加奈"},{"creatorName":"コギソ, カナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"11","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2012-09-21"}],"displaytype":"detail","filename":"県短紀要_65-03.pdf","filesize":[{"value":"3.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"県短紀要_65-03.pdf","url":"https://u-nagano.repo.nii.ac.jp/record/136/files/県短紀要_65-03.pdf"},"version_id":"e1223932-64f4-4a37-8934-3fc66a9c2e7d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"発芽玄米","subitem_subject_scheme":"Other"},{"subitem_subject":"酒粕","subitem_subject_scheme":"Other"},{"subitem_subject":"pre―germinated brown rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sake cake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bread","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":"発芽玄米酒粕の食品利用方法についての検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"発芽玄米酒粕の食品利用方法についての検討"},{"subitem_title":"Application of the sake cake from pre-germinated brown rice for food use","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["8"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-09-21"},"publish_date":"2012-09-21","publish_status":"0","recid":"136","relation_version_is_last":true,"title":["発芽玄米酒粕の食品利用方法についての検討"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:41:15.164664+00:00"}