{"created":"2022-02-22T07:21:14.951370+00:00","id":2016957,"links":{},"metadata":{"_buckets":{"deposit":"78e3b366-606d-40f3-9017-4a1b10e163a7"},"_deposit":{"id":"2016957","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2016957"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02016957","sets":["1642838163960:1642838308020:1642838308479:1642838337527","1642838403551:1642838412624"]},"author_link":[],"control_number":"2016957","item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"香気を強化した黒糖の製造技術開発","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Manufacturing process development of aroma-enriched non-centrifugal brown sugar “Kokuto”","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"広瀬, 直人","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"前田, 剛希","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"照屋, 亮","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"高良, 健作","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"ひろせ, なおと","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"まえだ, ごうき","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"てるや, りょう","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"たから, けんさく","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"わだ, こうじ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Hirose, Naoto","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Maeda, Goki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takara, Kensaku","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Koji","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":"沖縄農業研究会"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"黒糖製造工程の仕上工程に相当するサトウキビシラップ温度が105～130℃の濃縮過程で発生する蒸気から，黒糖の香気成分液が得られた．香気成分液は，ピラジン類をはじめとする様々なメイラード反応生成物を含んでいた．黒糖の香気を強化するために，香気成分液を黒糖の最終仕上工程前のシラップに加えた．その結果，香気を強化した黒糖は，製造後8週目においても，製造直後の通常黒糖よりも強い匂い強度を有していた．","subitem_description_type":"Other"},{"subitem_description":"The aroma liquid of non-centrifugal brown sugar “Kokuto” was obtained from vapors that were generated during the sugarcane syrup concentration process at 105 to 130°C which corresponds with the final heating stage of Kokuto production. This Kokuto aroma liquid contained various Maillard reaction products including pyrazines. The liquid was then added to sugarcane syrup before the final heating stage in Kokuto production as an aroma enhancer. As a result, the aroma-enriched Kokuto showed a stronger odor intensity, even after storage for eight weeks, than freshly produced regular Kokuto.","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":"沖縄農業研究会"},{"subitem_1522300295150":"en","subitem_1522300316516":"Okinawa Agriculture Research Society"}]},"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":"1344-1477"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00083297"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"沖縄農業"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"19","bibliographicPageStart":"11","bibliographicVolumeNumber":"49"}]},"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","filename":"Vol.49no.1 p.11-19.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2016957/files/Vol.49no.1 p.11-19.pdf"},"version_id":"b9201fcf-4417-4037-b2ce-8093f5065728"}]},"item_title":"香気を強化した黒糖の製造技術開発","item_type_id":"15","owner":"1","path":["1642838337527","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-09-11"},"publish_date":"2019-09-11","publish_status":"0","recid":"2016957","relation_version_is_last":true,"title":["香気を強化した黒糖の製造技術開発"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-05-20T07:59:09.410060+00:00"}