{"_buckets": {"deposit": "3372d04b-1671-4ffa-a171-1087e470564e"}, "_deposit": {"id": "2003083", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003083"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003083", "sets": ["1642837912813", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u8c46\u8150[\u30e8\u30a6]\u539f\u6599\u7528\u9ec4\u9eb9\u306e\u88fd\u9020\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "On the Production of Koji with Aspergillus oryzae for TOFUYO Manufacturing (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u5b89\u7530, \u6b63\u662d", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u4e0a\u5730, \u7384\u4f5c", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u5bae\u91cc, \u8208\u4fe1", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Yasuda, Masaaki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Uechi, Gensaku", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Miyazato, Koshin", "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_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "\u7d05\u9eb9\u83cc\u3084\u9ec4\u9eb9\u83cc\u3092\u84b8\u7c73\u306b\u751f\u80b2\u3055\u305b\u305f\u7c73\u9eb9\u306f\u8c46\u8150[\u30e8\u30a6]\u88fd\u9020\u306b\u969b\u3057\u3066\u91cd\u8981\u306a\u539f\u6599\u3067\u3042\u308b\u3002\u672c\u8ad6\u6587\u306b\u304a\u3044\u3066\u306f\u8c46\u8150[\u30e8\u30a6]\u88fd\u9020\u306b\u9069\u3057\u305f\u9ec4\u9eb9\u306e\u88fd\u9020\u65b9\u6cd5\u306b\u3064\u3044\u3066, \u7279\u306b\u9175\u7d20\u6d3b\u6027\u306e\u9762\u304b\u3089\u691c\u8a0e\u3057\u305f\u3002\u9eb9\u306e\u54c1\u6e29\u306f\u7a2e\u83cc\u63a5\u7a2e\u5f8c20\u6642\u9593\u76ee\u3067\u4e0a\u6607\u3057\u305f\u3002\u9eb9\u306e\u6c34\u5206\u542b\u91cf\u306f30%\u524d\u5f8c\u3067\u3042\u308a, \u9178\u5ea6\u306f\u6975\u3081\u3066\u4f4e\u304b\u3063\u305f\u3002\u9ec4\u9eb9\u306e\u88fd\u9eb9\u306b\u3064\u3044\u3066\u306f76\u6642\u9593\u4ed8\u8fd1\u3067\u51fa\u9eb9\u3068\u3059\u308b\u3053\u3068\u304c\u671b\u307e\u3057\u3044\u3053\u3068\u304c\u660e\u3089\u304b\u306b\u306a\u3063\u305f\u3002\u52a0\u5727\u84b8\u716e\u6cd5\u306b\u3088\u308a\u84b8\u7c73\u3092\u8abf\u88fd\u3059\u308b\u3053\u3068\u306b\u3088\u308a\u9eb9\u4e2d\u306e\u9175\u7d20\u6d3b\u6027\u304c\u8457\u3057\u304f\u5897\u5927\u3057\u305f\u3002\u7279\u306b\u30a6\u30eb\u30c1\u7c73\u3092\u52a0\u5727\u84b8\u716e\u3057\u3066\u88fd\u9eb9\u3057\u305f\u9eb9\u306b\u304a\u3044\u3066\u306f\u666e\u901a\u84b8\u716e\u6cd5\u306b\u3088\u308b\u5834\u5408\u306b\u6bd4\u3079\u3066\u03b1-\u30a2\u30df\u30e9\u30fc\u30bc\u6d3b\u6027\u304c5\u500d, S-\u30a2\u30df\u30e9\u30fc\u30bc, \u30d7\u30ed\u30c6\u30a2\u30fc\u30bc\u6d3b\u6027\u304c\u3068\u3082\u306b3\u500d\u306b\u5897\u5927\u3059\u308b\u3053\u3068\u304c\u660e\u3089\u304b\u306b\u306a\u3063\u305f\u3002\u9ec4\u9eb9\u306eS-\u30a2\u30df\u30e9\u30fc\u30bc\u304a\u3088\u3073\u03b1-\u30a2\u30df\u30e9\u30fc\u30bc\u306f\u98df\u5869\u304a\u3088\u3073\u30a2\u30eb\u30b3\u30fc\u30eb\u306b\u5bfe\u3059\u308b\u5b89\u5b9a\u6027\u304c\u3059\u3050\u308c\u3066\u3044\u308b\u3053\u3068\u304c\u308f\u304b\u3063\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "The rice-koji which is Monascus or Aspergillus oryzae grown on the steamed rice is important material for TOFUYO manufacturing. In this paper, the enzyme activities of \u03b1-amylase, saccharifying amylase, acid protease and acidity of the koji (mold rice) produced with Aspergillus oryzae as seed koji are described. The kinds of rice and the method of steaming which are suitable for koji making are also described. In the course of koji making, the temperature of the koji was increased remarkably 20hr after inoculation of the seeds. And so, it was controlled at around 34\u2103 by a mixing calledTeire. The koji was found to have about 30% of moisture and a very low acidity (0.05). An appropriate incubation period of koji making was 76hr after the seed koji was inoculated. In the course of koji making, the formation of enzymes in Ki-Koji was depended upon the kinds of rice and the methods of steaming. It was found that the enzyme activities of the koji which was made by the non-glutinous rice treated with autoclave were increased markedly. In this case, it was observed that \u03b1-amylase, saccharifying amylase and protease activities of the koji were 5-, 3- and 3- folds, respectively, greater than that of koji making with the rice prepared from the method of general steaming. Saccharifying amylase and \u03b1-amylase of Ki-Koji showed considerable alcohol-, and salt-tolerance.", "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/20.500.12000/4054"}]}, "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": "28", "bibliographicPageEnd": "118", "bibliographicPageStart": "111"}]}, "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": "KJ00000162095.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003083/files/KJ00000162095.pdf"}, "version_id": "46a8456e-5c0b-4821-8660-6506a1fb4328"}]}, "item_title": "\u8c46\u8150[\u30e8\u30a6]\u539f\u6599\u7528\u9ec4\u9eb9\u306e\u88fd\u9020\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837912813", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4054", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003083", "relation": {}, "relation_version_is_last": true, "title": ["\u8c46\u8150[\u30e8\u30a6]\u539f\u6599\u7528\u9ec4\u9eb9\u306e\u88fd\u9020\u306b\u3064\u3044\u3066(\u8fb2\u82b8\u5316\u5b66\u79d1)"], "weko_shared_id": -1}