{"created":"2023-05-15T11:11:19.539308+00:00","id":167,"links":{},"metadata":{"_buckets":{"deposit":"7b489d82-1e88-4668-9a29-3a20ed120b95"},"_deposit":{"created_by":14,"id":"167","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"167"},"status":"published"},"_oai":{"id":"oai:sanotan.repo.nii.ac.jp:00000167","sets":["35:41"]},"author_link":["219","221","220"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"32","bibliographicPageEnd":"61","bibliographicPageStart":"53","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":"Barley contains a lot of dietary fiber.\nThe efficacy of β -glucan, which is a dietary fiber, is becoming more and more interesting.\nIn this study, we tried to develop a processed product in order to expand the use of \"Daishimochi\"\nmade in Sano City, Tochigi, and to utilize its efficacy.\nWe made a \"coffee-style Mochimugi beverage\" that can be easily drunk on a daily basis, based on\nfeedback collected about its effectiveness and palatability.\nThe results obtained were as follows;\n1. The pH and titratable acidity of the extract showed that the hulled barley was more sour than the\npolished barley.\n2. The value of water activity showed that the powder after roasting can be preserved for a long time.\n3. There was darker in the barley roasted for 60 minutes than was in the barley roasted for 30 minutes.\nHowever, there was no difference in the color of the barley solution.\n4. There was more β -glucan in the barley roasted for 30 minutes than was in the barley roasted for\n60 minutes. Also, there was more in the hulled barley than was in the polished barley.\n5. Based on feedback from taste testing, the solution with hulled barley roasted for 30 minutes was\nthe best. The second favorite was the solution with hulled barley roasted for 60 minutes.","subitem_description_type":"Abstract"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24340707","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山﨑, 敬子"},{"creatorName":"ヤマザキ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"219","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"野中, 春奈"},{"creatorName":"ノナカ, ハルナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"220","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤田, 睦"},{"creatorName":"フジタ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"221","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_山崎・野中・藤田.pdf","filesize":[{"value":"999.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"yamazaki202105","url":"https://sanotan.repo.nii.ac.jp/record/167/files/研究紀要_第32号_山崎・野中・藤田.pdf"},"version_id":"99a59c2c-b309-46b5-98e0-141e1ce9618d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"もち麦｜βグルカン｜コーヒー｜焙煎時間","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向けた検討Ⅱ～コーヒー風もち麦飲料～","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向けた検討Ⅱ～コーヒー風もち麦飲料～"},{"subitem_title":"Examination Ⅱ for development of favorite beverage using～ Coffee-style Mochimugi-drink ～","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":"167","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向けた検討Ⅱ～コーヒー風もち麦飲料～"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-05-15T11:14:07.372200+00:00"}