{"created":"2022-01-27T02:35:17.846315+00:00","id":2002675,"links":{},"metadata":{"_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":["1642837622505:1642837905044:1642837921834","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"沖縄における木灰ソバの製造と品質に関する調査研究","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":"仲間, 勇栄","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"児玉, 博聖","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Nakama, Yuei","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kodama, Hirosato","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"木灰ソバ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"沖縄そば"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"沖縄の伝統食文化"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Wood Ash Wheat Noodle"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Okinawan Wheat Noodle"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Traditional Food Culture of Okinawa"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"木灰ソバ作りで最も大切な要素の一つは,アク(灰汁)加減である。本研究は,現在,県内の木灰ソバ店で使われている灰汁の実態を明らかにすることを主目的に,試作木灰汁の濃度変化と,県内の木灰ソバ店から採取した木灰汁の性質の両面から,灰汁のpH値とボーメ比重の比較分析を行なった。試作木灰汁の濃度変化では,灰の一番煎じから三番煎じまでのpH値は,13.67∿11.62の範囲で,灰と水の配合割合の比較では,pH値はそれほど大きな変化は示していない。一方,ボーメ比重は最大4.5から最小0まで,大きく上下変化している。二番煎じと三番煎じになると,0に近い数値になっている。これらのことから,木灰と水の配合割合の変化で影響を受けやすいのは,pH値よりもむしろボーメ比重の値であることが確認できた。各木灰ソバ店で使用されている木灰汁は,pH値,ボーメ比重ともに,大きくバラツキがあった。各ソバ店で使用している木灰汁のpH値は,最大13.50∿最小9.05で,経験的に知られている木灰汁のpH値の最適pH値を12∿13とすると,この範囲に収まらない店が3店舗あった。他方,ボーメ比重は,最大4から最小0までと,さまざまな値を示した。経験的に知られているボーメ比重の最適値を3として,各店の数値を比べると,調査8店の内,2店のみが3と4の比重値で,残りの6店は低い値を示した。ボーメ比重0の店が3店もあった。各木灰ソバ店でのボーメ比重が,全体的に低い値を示しているのは,木灰と水の配分割合,あるいは木灰を煎じる回数の面で,適度な基準を守っていないことに,大きな原因があると考えられる。貴重な木灰を何回も煎じて使うことで,ボーメ比重の値は低下し,その結果,粗悪な灰汁の性質へと変化している,とみられる。実際に,各木灰ソバ店の麺を試食してみても,麺の色や粘弾性の点で良し悪しがあって,木灰ソバ本来の黄色い自然発光の麺で,コリコリした食感が得られないところが多かった。今後,本物の木灰ソバ作りを志向していく上で,一番大切なことは,木灰汁の性質の基準づくりである。そしてそのための質の良い木灰を,どのように調製するのか。また木灰の安定的供給をどのように図るべきか。沖縄の伝統的麺食文化の再生と,その発展を図るための技術的並びに政策的取り組みが,今求められている","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":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"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":"琉球大学農学部学術報告"},{"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","filename":"KJ00000161919.pdf","mimetype":"application/pdf","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":"沖縄における木灰ソバの製造と品質に関する調査研究","item_type_id":"15","owner":"1","path":["1642837921834","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002675","relation_version_is_last":true,"title":["沖縄における木灰ソバの製造と品質に関する調査研究"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-14T21:39:09.567581+00:00"}