{"created":"2023-06-20T15:14:08.011110+00:00","id":900,"links":{},"metadata":{"_buckets":{"deposit":"89c85453-52c8-428c-b008-e4280dc86830"},"_deposit":{"created_by":7,"id":"900","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"900"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00000900","sets":["2:73:74"]},"author_link":["331"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Development of an eff ective use way of the buckwheat milling residual"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-07-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"16（Part1）","bibliographicPageEnd":"150","bibliographicPageStart":"143","bibliographic_titles":[{"bibliographic_title":"地域総合研究"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"そば粉を製粉する際、実の表面に近い部分のほとんどが廃棄されているのが現状である。しかし、製粉残渣の成分分析の結果、通常のそば粉よりもタンパク質含量が多く、食品素材としての価値が十分にあると考えた。本研究は、安価で高機能な食品素材として、残渣を商品化することを目的とした。さらに、製粉残渣に焙煎を施し殺菌も視野に入れた商品化を行い、少量でそばの味、香りを付与する食品素材として焙煎条件を決定し、焙煎そば粉EX という商品で販売を開始した。本商品を利用した信州アルクマそばは平成25年11月に発売となり、現在まで約30万食売り上げている。また、6次産業の補助事業の成功事例として農林水産省に展示されている。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"松本大学地域総合研究センター"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11589709","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"矢内, 和博"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-07-05"}],"displaytype":"detail","filename":"matsu_chiiki_16(1)-14.pdf","filesize":[{"value":"435.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_chiiki_16(1)-14.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/900/files/matsu_chiiki_16(1)-14.pdf"},"version_id":"ca62ebd6-e4d8-4d1b-b334-8bb6b4bf8403"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"そば","subitem_subject_scheme":"Other"},{"subitem_subject":"残差","subitem_subject_scheme":"Other"},{"subitem_subject":"焙煎そば粉","subitem_subject_scheme":"Other"},{"subitem_subject":"アルクマそば","subitem_subject_scheme":"Other"},{"subitem_subject":"成分分析","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"そばの製粉残渣の有効活用法の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"そばの製粉残渣の有効活用法の開発"}]},"item_type_id":"2","owner":"7","path":["74"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-05"},"publish_date":"2016-07-05","publish_status":"0","recid":"900","relation_version_is_last":true,"title":["そばの製粉残渣の有効活用法の開発"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-20T15:33:37.439708+00:00"}