{"_buckets": {"deposit": "ef00dcb6-b1d2-4fd8-8503-b02559290325"}, "_deposit": {"id": "2016318", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2016318"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02016318", "sets": ["1642838267508", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "[報文]シークヮーサー果皮入りヨーグルトの開発", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "[Report]Study on the development of yogurt containing shiikwasha peel", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "新垣, 江利子", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "宮城, 一菜", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "比嘉, 整", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "小那覇, 安輝", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "照屋, 亮", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "広瀬, 直人", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "ARAKAKI, Eriko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "MIYAGI, Kazuna", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "HIGA, Hitoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "ONAHA, Yasuki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "TERUYA, Ryo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "HIROSE, Naoto", "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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "南方資源利用技術研究会"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "シークヮーサー"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "搾汁残渣"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "ヨーグルト"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Shiikwasha"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "peel"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "yogurt"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "シークヮーサー果皮を添加したヨーグルトの開発を行った。牛乳に2.5%脱脂乳、2%ショ糖、0.6%シークヮーサー果皮および0.3%寒天を加えて培地とした。培地の殺菌は105℃で15分間の加熱殺菌とし、殺菌後は培地の温度を43℃に調節した。培地に0.4%の乳酸菌スターターを接種し、5分間撹拌した後に43℃で6時間乳酸発酵させることで、シークヮーサー果皮が均一に分散されたヨーグルトの製造が可能であった。乳酸菌株はYC180が最も適していた。", "subitem_description_type": "Other"}, {"subitem_description": "We developed the yogurt which added shekwasha peel. Milk containing 2.5% nonfat milk, 2% sucrose, 0.6% shekwasha peel and 0.3% agar was used for the nutrient medium. The sterilization of the medium performed at 105℃ for 15 minutes. After sterilization, the medium was kept at 43℃. Inoculation percentage of yogurt starter was 0.4%, and fermented it at 43℃ for 6 hours to making yogurt. Gentle agitation for 5 minutes before fermentation, shekwasha peel was dispersed successfully into yogurt. YC180 (lactic acid bacterium starter) was most suitable for the making this yogurt.", "subitem_description_type": "Other"}, {"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "南方資源利用技術研究会"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "The Society of Tropical Resources Technologists"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0912-9588"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN10236281"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "南方資源利用技術研究会誌 = Journal of the society tropical resources technologists"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "1", "bibliographicPageEnd": "24", "bibliographicPageStart": "19", "bibliographicVolumeNumber": "27"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "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": "Vol27No1p19.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2016318/files/Vol27No1p19.pdf"}, "version_id": "6f9ac9e4-61ab-44ab-a562-b45ec163de05"}]}, "item_title": "[報文]シークヮーサー果皮入りヨーグルトの開発", "item_type_id": "15", "owner": "1", "path": ["1642838267508", "1642838412624"], "permalink_uri": "http://hdl.handle.net/20.500.12000/0002016318", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2013-02-21"}, "publish_date": "2013-02-21", "publish_status": "0", "recid": "2016318", "relation": {}, "relation_version_is_last": true, "title": ["[報文]シークヮーサー果皮入りヨーグルトの開発"], "weko_shared_id": -1}
http://hdl.handle.net/20.500.12000/0002016318
http://hdl.handle.net/20.500.12000/0002016318