{"created":"2023-05-15T11:11:19.472929+00:00","id":166,"links":{},"metadata":{"_buckets":{"deposit":"4f06bc8c-2ba3-4528-a41e-18f010da7358"},"_deposit":{"created_by":14,"id":"166","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"166"},"status":"published"},"_oai":{"id":"oai:sanotan.repo.nii.ac.jp:00000166","sets":["35:41"]},"author_link":["216","217","218"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"32","bibliographicPageEnd":"52","bibliographicPageStart":"45","bibliographic_titles":[{"bibliographic_title":"佐野日本大学短期大学　研究紀要"},{"bibliographic_title":"Sanonihon university college bulletin","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We conducted research using sticky-barley “Daishimochi” made in Sano-City. We examined the\nroasting conditions of mochi-wheat for the development of favorite beverages such as coffee.\nThe amount of sticky-barley to be roasted needs to be appropriate for the volume of the roasting inside\nthe container or oven. As the roasting temperature and roasting time increased , the color of the crushed\npowder of roasted mochi-wheat became darker. The L- value of the crushed powder of “Genbaku” was\nlower than that of“ Marumugi”. As a result of using commercially available drip coffee as a comparison,\nit was determined that the roasting temperature of sticky-barley should be set to 240℃ , and the roasting\ntime be 30 minutes and 60 minutes. It was found that roasting conditions such as roasting temperature and\nroasting time of mochi-wheat affect the colors of the crushed powder and the extract.","subitem_description_type":"Abstract"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"野中, 春奈"},{"creatorName":"ノナカ, ハルナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"216","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山﨑, 敬子"},{"creatorName":"ヤマザキ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"217","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤田, 睦"},{"creatorName":"フジタ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"218","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":"2021-11-09"}],"displaytype":"detail","filename":"研究紀要_第32号_野中・山崎・藤田.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nonaka202104","url":"https://sanotan.repo.nii.ac.jp/record/166/files/研究紀要_第32号_野中・山崎・藤田.pdf"},"version_id":"7d488c51-a597-4175-948d-f0d0bf627d9e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"もち麦｜嗜好飲料｜焙煎｜佐野市｜商品開発","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"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～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"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～"},{"subitem_title":"Examination Ⅰ for development of favorite beverage using～ Effect of different Roasting conditions on the color of crushed powder","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"14","path":["41"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-10"},"publish_date":"2021-11-10","publish_status":"0","recid":"166","relation_version_is_last":true,"title":["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～"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-05-15T11:14:09.900689+00:00"}