{"created":"2023-05-15T11:34:36.372088+00:00","id":5226,"links":{},"metadata":{"_buckets":{"deposit":"e192eca4-cbb7-46d7-8c14-980d555323e3"},"_deposit":{"created_by":12,"id":"5226","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"5226"},"status":"published"},"_oai":{"id":"oai:nsg.repo.nii.ac.jp:00005226","sets":["18:21:22:118"]},"author_link":["19085","18729"],"item_24_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-04","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"106","bibliographicPageStart":"93","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"事業創造大学院大学紀要"}]}]},"item_24_description_16":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_24_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日本人及び新潟県民の「お米離れ」という深刻な課題を解決するため、お米・玄米の新しい食べ方を提案する商品開発、販路開拓に取り組む。本事業で解決したい課題は、落ち込む「お米」の消費回復及び日本の食料自給率の向上である。筆者らは、減少する主食用米市場を米粉市場の創出によってカバーする「玄米米粉・健康機能性米粉のビジネス展開」に関して検討している。本事業では、ライトなヴィーガンや、カジュアルな健康志向者をメインターゲットに「ヘルシー×ジャンク市場」を開拓する。大豆ミートバーガーなどに代表されるこの市場に、「玄米拉麺」「玄米デニッシュ」「玄米カレー」で参入することにより、新たなポジションを獲得したい。お米・玄米の新しい食べ方提案によるお米の消費回復を図り、米食文化を広げて行くために、2021年10月、「玄米堂」ブランドを立ち上げ、テスト展開による仮説検証を行った。","subitem_description_type":"Abstract"}]},"item_24_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12533366","subitem_source_identifier_type":"NCID"}]},"item_24_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2436-9977","subitem_source_identifier_type":"ISSN"}]},"item_24_text_47":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_24_text_48":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_24_version_type_18":{"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":"小野, 正"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"杉本, 等","creatorNameLang":""},{"creatorName":", ","creatorNameLang":""}],"familyNames":[{"familyNameLang":""},{"familyName":"","familyNameLang":""}],"givenNames":[{"givenNameLang":""},{"givenName":"","givenNameLang":""}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-06-24"}],"displaytype":"detail","filename":"13(1) 93-106.pdf","filesize":[{"value":"8.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"13(1) 93-106","url":"https://nsg.repo.nii.ac.jp/record/5226/files/13(1) 93-106.pdf"},"version_id":"4190f8c5-af63-4343-8775-9ac58832fb54"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"お米","subitem_subject_scheme":"Other"},{"subitem_subject":"玄米","subitem_subject_scheme":"Other"},{"subitem_subject":"プラントベースフード","subitem_subject_scheme":"Other"},{"subitem_subject":"地域活性化","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":"玄米粉のビジネス展開に関する考察　その2 ─ お米・玄米の新しい食べ方提案によるお米の消費拡大を図り、地域活性化に貢献 ─","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"玄米粉のビジネス展開に関する考察　その2 ─ お米・玄米の新しい食べ方提案によるお米の消費拡大を図り、地域活性化に貢献 ─"}]},"item_type_id":"24","owner":"12","path":["118"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-24"},"publish_date":"2022-06-24","publish_status":"0","recid":"5226","relation_version_is_last":true,"title":["玄米粉のビジネス展開に関する考察　その2 ─ お米・玄米の新しい食べ方提案によるお米の消費拡大を図り、地域活性化に貢献 ─"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-09-27T02:53:25.347935+00:00"}