{"created":"2023-05-15T13:38:55.863852+00:00","id":2976,"links":{},"metadata":{"_buckets":{"deposit":"91d607b2-6c6e-4dc6-8db1-24b7d1308d8d"},"_deposit":{"created_by":12,"id":"2976","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2976"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002976","sets":["87:627:628:388:397"]},"author_link":["370","6693","6692"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"23","bibliographicVolumeNumber":"74","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This paper investigated changes in cadmium content during processing to final products of miso and soy sauce prepared using two kinds of soybeans, one containing 0.040 μg/g cadmium and the other containing 0.320 μg/g cadmium. In rice miso preparation, 83% of the total cadmium in raw soybeans remained in the final product. However, in koikuchi soy sauce preparation, 43 to 53% of the total cadmium in the raw soybeans was calculated to remain in the final product when the yield of nitrogen in the soy sauce versus the total nitrogen contained in the raw materials was 60%. During miso processing, the cadmium content in soybeans decreased mainly during soaking and autoclaving, but in soy sauce processing, the cadmium content changed during several process steps, including soy sauce separation from moromi mash. The amount of cadmium transferred from raw soybean to the final soy sauce product depends more on soybean characteristics than the case of miso processing.","subitem_description_type":"Abstract"},{"subitem_description":"0.040μg/g と0.320μg/g のカドミウムを含む異なる品種の大豆を使い, 味噌および醤油の加工過程におけるカドミウムの含有量変化を検討した。米味噌への加工過程では, 大豆に含まれるカドミウム総量の約83%が最終品の味噌に移行した。一方, こいくち醤油への加工過程では, 窒素利用率が約60%の場合に, 大豆に含まれるカドミウム総量の43－53%が最終品の醤油へ移行すると推定された。味噌への加工過程では, 大豆に含まれるカドミウムが減少する主要なプロセスは大豆の浸漬および蒸煮過程であった。醤油への加工過程では、もろみ圧搾過程を含む複数のプロセスでカドミウムが減少し、その割合は大豆により異なった。このため, 最終品へ移行するカドミウム量は, 醤油では味噌以上に大豆の持つ加工適性に依存すると考えられた。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002857","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002857","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","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":"進藤, 久美子"},{"creatorName":"シンドウ, クミコ","creatorNameLang":"ja-Kana"},{"creatorName":"SHINDOH, Kumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"370","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50353991","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50353991"},{"nameIdentifier":"read0005777","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0005777"}]},{"creatorNames":[{"creatorName":"阿部, 孝"},{"creatorName":"アベ, タカシ","creatorNameLang":"ja-Kana"},{"creatorName":"ABE, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6692","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000003038967","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000003038967"}]},{"creatorNames":[{"creatorName":"安井, 明美"},{"creatorName":"ヤスイ, アケミ","creatorNameLang":"ja-Kana"},{"creatorName":"YASUI, Akemi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6693","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000004505916","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000004505916"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-07"}],"displaytype":"detail","filename":"nfri_report_No74p23-28p.pdf","filesize":[{"value":"48.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No74p23-28p.pdf","url":"https://repository.naro.go.jp/record/2976/files/nfri_report_No74p23-28p.pdf"},"version_id":"c1d9a711-d28b-435b-8d43-376c0b79cdd4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Cadmium","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Miso (bean paste)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Processing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soybean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soy sauce","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"大豆から味噌および醤油への加工過程におけるカドミウム含有量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆から味噌および醤油への加工過程におけるカドミウム含有量の変化"},{"subitem_title":"Changes in Cadmium Content when Processing Soybean to Miso and Soy Sauce","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["397"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2976","relation_version_is_last":true,"title":["大豆から味噌および醤油への加工過程におけるカドミウム含有量の変化"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:04:36.398413+00:00"}