{"created":"2022-01-27T07:28:44.025611+00:00","id":2003257,"links":{},"metadata":{"_buckets":{"deposit":"a07e72a4-d692-4d02-80ae-a9fade25c0a0"},"_deposit":{"id":"2003257","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003257"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003257","sets":["1642837622505:1642837905044:1642837910423","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"沖縄における紅麹による豆腐ようの製造に関する研究 : (1) 紅麹の製麹について(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Studies on the manufacture of Tofuyo by Beni-Koji in OKINAWA (1) Manufacture of Beni-Koji(Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"宮里, 興信","creatorNameLang":"ja"}]},{"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":"紅麹の製麹において, 種麹の接種適量を検するため, 製麹試験を行なった。試験結果を要約すれば次の通りである。1フラスコ培養による製麹試験では, 種麹の接種量は, 蒸米量の1∿5%範囲での差異は認められなかった。2麹蓋使用による開放的製麹試験においては, 種麹の接種量は, 蒸米量の5%程度要することがわかった。","subitem_description_type":"Other"},{"subitem_description":"In order to determine a proper amount of Tane-koji in the preparation of Beni-koji, growth tests of Beni-koji were carried out. The results were as follows; 1. The growth tests using flask culture did not show any significant difference among the quantities of Tane-koji in the range of 1-5% with respect to the amount of steamed rice. 2. The growth tests using an open system, koji cover, showed that a proper growth required 5% Tane-koji with respect to steamed rice.","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/20.500.12000/4243"}]},"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":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1977-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"24","bibliographicPageEnd":"267","bibliographicPageStart":"263"}]},"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":"KJ00000162601.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003257/files/KJ00000162601.pdf"},"version_id":"3c95f559-429f-4eef-80a5-59a1dd4e9779"}]},"item_title":"沖縄における紅麹による豆腐ようの製造に関する研究 : (1) 紅麹の製麹について(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837910423","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003257","relation_version_is_last":true,"title":["沖縄における紅麹による豆腐ようの製造に関する研究 : (1) 紅麹の製麹について(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:18:38.060472+00:00"}