{"created":"2023-05-15T13:38:19.128820+00:00","id":2232,"links":{},"metadata":{"_buckets":{"deposit":"5c308889-1457-4fda-9f59-a93abc7b326c"},"_deposit":{"created_by":12,"id":"2232","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2232"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002232","sets":["87:623:622:129:265"]},"author_link":["886","5874","5907","2365","5881","5898","1432","5857","2793","5915","990"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"15","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"九州沖縄農業研究センター報告"},{"bibliographic_title":"Bulletin of the NARO Kyushu Okinawa Agricultural Research Center","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The present study seeks to clarify the effect of condensation on the quality of rice shochu distillers solubles (CDS) during storage. Chemical compositions and nutritional values of condensed CDS with water contents of 80, 70 and 60% were evaluated after 14 weeks storage at 5 and 30℃ in aerobic and anaerobic conditions. Ether extract (EE) (7.5→6.6%DM) and neutral detergent fiber (NDFom) (21.1→17.4%DM) contents of CDS decreased with progressive condensation, whereas total digestible nutrients (TDN ; 84.9±0.6%DM) and nitrogen (9.8±0.1%DM) contents were not changed. After 14 weeks of preservation, TDN (84.2±2.0%DM) and nitrogen (9.5±0.2%DM) contents of CDS were little changed regardless of their water content, preservation temperature, or storage condition. Water activity, pH, microfl ora, and organic acid composition also changed little. However, for CDS with 80% moisture, volatile nitrogen and butyric acid contents were increased and pH was raised after two weeks of preservation. In conclusion, CDS with moisture below 70% can be safely stored for at least three months.","subitem_description_type":"Abstract"},{"subitem_description":"本試験では米焼酎粕濃縮液の貯蔵にともなう品質および化学成分の変動を明らかにするために, まず, 米焼酎粕原液の固液分離および濃縮の程度が化学成分に及ぼす影響を検討し, 続いて濃縮度が異なる米焼酎粕濃縮液 (設定水分含量80, 70および60%) を異なる温度条件 (30℃あるいは5℃) および異なる環境 (嫌気あるいは好気条件) で14週間貯蔵した場合の品質および化学成分の変動を検討した。焼酎粕上清濃縮液 (濃縮液) は焼酎粕原液に比べて, 乾物当たり粗脂肪, 中性デタージェント繊維 (NDFom) およびカリウム含量が低かった。粗脂肪と NDFom 含量については濃縮が進むにつれて低下したが, 可消化養分総量 (TDN) および窒素含量への濃縮処理の影響は小さかった。濃縮液の水分, 貯蔵温度および貯蔵条件によらず, 貯蔵14週後の乾物当たり TDN および窒素含量は調製時とほぼ同程度であった。設定水分60%および70%の濃縮液では, pH, 水分活性, 微生物相および有機酸組成の貯蔵中における変動は見られず一定した品質を保っていた。一方, 水分80%の濃縮液では30℃で貯蔵した場合, 酪酸およびアンモニアが生成し pH が上昇していた。以上の結果から, 米焼酎粕濃縮液は水分70%以下まで濃縮すれば, 3ヵ月程度の貯蔵を経ても品質および化学成分に大きな変動はないことが明らかになった。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002135","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・食品産業技術総合研究機構 九州沖縄農業研究センター"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002135","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-9177","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"鈴木, 知之"},{"creatorName":"スズキ, トモユキ","creatorNameLang":"ja-Kana"},{"creatorName":"SUZUKI, Tomoyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"服部, 育男"},{"creatorName":"ハットリ, イクオ","creatorNameLang":"ja-Kana"},{"creatorName":"HATTORI, Ikuo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"田中, 正仁"},{"creatorName":"タナカ, マサヒト","creatorNameLang":"ja-Kana"},{"creatorName":"TANAKA, Masahito","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"神谷, 裕子"},{"creatorName":"カミヤ, ユウコ","creatorNameLang":"ja-Kana"},{"creatorName":"KAMIYA, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"神谷, 充"},{"creatorName":"カミヤ, ミツル","creatorNameLang":"ja-Kana"},{"creatorName":"KAMIYA, Mitsuru","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"佐藤, 健次"},{"creatorName":"サトウ, ケンジ","creatorNameLang":"ja-Kana"},{"creatorName":"SATO, Kenzi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"地下, 和志"},{"creatorName":"ジゲ, カズシ","creatorNameLang":"ja-Kana"},{"creatorName":"JIGE, Kazushi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福山, 満生"},{"creatorName":"フクヤマ, ミツオ","creatorNameLang":"ja-Kana"},{"creatorName":"FUKUYAMA, Mitsuo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"板谷, 真積"},{"creatorName":"イタヤ, マスミ","creatorNameLang":"ja-Kana"},{"creatorName":"ITAYA, Masumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西岡, 俊一郎"},{"creatorName":"ニシオカ, シュンイチロウ","creatorNameLang":"ja-Kana"},{"creatorName":"NISHIOKA, Shunichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"濱本, 修"},{"creatorName":"ハマモト, オサム","creatorNameLang":"ja-Kana"},{"creatorName":"HAMAMOTO, Osamu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-20"}],"displaytype":"detail","filename":"konarc_report_No55p15-29p.pdf","filesize":[{"value":"537.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"konarc_report_No55p15-29p.pdf","url":"https://repository.naro.go.jp/record/2232/files/konarc_report_No55p15-29p.pdf"},"version_id":"d2946656-4c27-451e-b972-cb63d3d5bfdf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"化学組成","subitem_subject_scheme":"Other"},{"subitem_subject":"濃縮度","subitem_subject_scheme":"Other"},{"subitem_subject":"焼酎粕濃縮液","subitem_subject_scheme":"Other"},{"subitem_subject":"米焼酎粕","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵性","subitem_subject_scheme":"Other"},{"subitem_subject":"Chemical composition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Condensation level","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Condensed distillers grain","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rice distillers grain","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Storage stability","subitem_subject_language":"en","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":"米焼酎粕濃縮液の濃縮度が貯蔵性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米焼酎粕濃縮液の濃縮度が貯蔵性に及ぼす影響"},{"subitem_title":"Effects of Condensation Level on Storage Stability of Condensed Rice Distillers Solubles","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["265"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"2232","relation_version_is_last":true,"title":["米焼酎粕濃縮液の濃縮度が貯蔵性に及ぼす影響"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:14:29.491851+00:00"}