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佐野市産もち麦を活用した嗜好飲料の開発にむけた検討Ⅰ~焙煎条件の違いが粉砕粉末と抽出液の色に及ぼす影響~
https://sanotan.repo.nii.ac.jp/records/166
https://sanotan.repo.nii.ac.jp/records/16680989f9a-c266-47bb-b6f4-907d80c105d7
名前 / ファイル | ライセンス | アクション |
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nonaka202104 (1.2 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2021-11-10 | |||||
タイトル | ||||||
タイトル | 佐野市産もち麦を活用した嗜好飲料の開発にむけた検討Ⅰ~焙煎条件の違いが粉砕粉末と抽出液の色に及ぼす影響~ | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Examination Ⅰ for development of favorite beverage using~ Effect of different Roasting conditions on the color of crushed powder | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | もち麦|嗜好飲料|焙煎|佐野市|商品開発 | |||||
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 | journal article | |||||
著者 |
野中, 春奈
× 野中, 春奈× 山﨑, 敬子× 藤田, 睦 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | We conducted research using sticky-barley “Daishimochi” made in Sano-City. We examined the roasting conditions of mochi-wheat for the development of favorite beverages such as coffee. The amount of sticky-barley to be roasted needs to be appropriate for the volume of the roasting inside the container or oven. As the roasting temperature and roasting time increased , the color of the crushed powder of roasted mochi-wheat became darker. The L- value of the crushed powder of “Genbaku” was lower than that of“ Marumugi”. As a result of using commercially available drip coffee as a comparison, it was determined that the roasting temperature of sticky-barley should be set to 240℃ , and the roasting time be 30 minutes and 60 minutes. It was found that roasting conditions such as roasting temperature and roasting time of mochi-wheat affect the colors of the crushed powder and the extract. |
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書誌情報 |
佐野日本大学短期大学 研究紀要 en : Sanonihon university college bulletin 号 32, p. 45-52, 発行日 2021-03-25 |