{"_buckets": {"deposit": "8b3f750e-19f2-4116-af24-862e6fb55131"}, "_deposit": {"id": "2002675", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002675"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002675", "sets": ["1642837921834", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u6c96\u7e04\u306b\u304a\u3051\u308b\u6728\u7070\u30bd\u30d0\u306e\u88fd\u9020\u3068\u54c1\u8cea\u306b\u95a2\u3059\u308b\u8abf\u67fb\u7814\u7a76", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "A Study on the Manufacturing method and the Quality of the Wood Ash Wheat Noodle in Okinawa", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u4ef2\u9593, \u52c7\u6804", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u5150\u7389, 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"subitem_description_type": "Other"}, {"subitem_description": "The wood ash wheat noodle (hereinafter referred to asash noodle) is the traditional Okinawan noodle for which a supernatant liquid obtainded from a mixture of water and wood ash is used in making a dough. The ash noodle is made according to the following process : 1) combine wood ash and water, stir well to obtain homogeneous mixture, and let it stand for several days and wait for the wood ash to settle; 2) mix the supernatant liquid so obtained with wheat flour and churn well to make a dough; 3) knead, roll, and cut the dough into ribbon shaped noodle; and 4) boil the noodle and mix with a dash of salad oil. The most important factor controlling the quality of ash noodle is the quality of supernatant liquid mixed with wheat flour in making a dough. There are presently 13 restaurants serving the ash noodle in Okinawa. What are the kinds of trees used to obtain the ash and how is the quality of the supernatant liquid used in these ash noodle restaurants? The purpose of this study is to answer these questions by analyzing both pH and specific gravity on Baume scale of supernatant liquid used in these ash noodle restaurants. The major tree species for ash used in each ash noodle restaurant are Ficus microcarpa, Castanopsis sieboldii, Schima wallichii ssp. liukiuensis, Quercus miyagii, Casuarina equisetifolia, and other broad leaved trees. Hard woods are generally suitable, whereas conifers are not because of a smell of pine resine, etc. The examination of pH and Baume degree of supernatant liquid used in each ash noodle restaurant showed significant variations. The pH value varied from the minimum of 9.05 to the maximum of 13.50. According to the previous studies, the optimum pH value of supernatant liquid is between 12 to 13. There were 3 restaurants outside of this optimum range. On the other hand, the Baume degree varied from 4 to 0. When compared with the presumed optimum Baume degree of 3,there were only 2 out of 8 restaurant surveyed where the Baume degree of the supernatant liquid fell within 3 to 4. In the other restaurants, the value was less with 3 of them at 0. We tasted ash noodle at each restaurant and found that the quality of the noodle in terms of color and texture varied according to each restaurant and that most of them lacked the quality intrinsic to ash noodle, that is, natural yellowish hue and crispy texture. The most important in the pursuit of making genuine ash noodle is the establishment of the quality standard for ash liquid and of the measures to ensure constant supply of high quality wood ash. The revival and promotion of the traditional noodle food culture now calls for the support of the authorities concerned.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/3645"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "48", "bibliographicPageEnd": "82", "bibliographicPageStart": "71"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000161919.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002675/files/KJ00000161919.pdf"}, "version_id": "251ca6a5-89ef-4410-9200-a45790e1fa8d"}]}, "item_title": "\u6c96\u7e04\u306b\u304a\u3051\u308b\u6728\u7070\u30bd\u30d0\u306e\u88fd\u9020\u3068\u54c1\u8cea\u306b\u95a2\u3059\u308b\u8abf\u67fb\u7814\u7a76", "item_type_id": "15", "owner": "1", "path": ["1642837921834", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3645", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002675", "relation": {}, "relation_version_is_last": true, "title": ["\u6c96\u7e04\u306b\u304a\u3051\u308b\u6728\u7070\u30bd\u30d0\u306e\u88fd\u9020\u3068\u54c1\u8cea\u306b\u95a2\u3059\u308b\u8abf\u67fb\u7814\u7a76"], "weko_shared_id": -1}