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モンゴル国のラクダ乳酒（Hoormog)の性質と製造方法
http://hdl.handle.net/10659/2816
http://hdl.handle.net/10659/2816d358142b-07fe-4706-9915-c9895a44c2a4
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
S-2011-59_Ishii.pdf (1.4 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2012-10-01 | |||||
| タイトル | ||||||
| タイトル | モンゴル国のラクダ乳酒（Hoormog)の性質と製造方法 | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Bactrian camel | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Fermented milk | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Hoormog | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Mongolia | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
石井, 智美
× 石井, 智美× 小宮山, 博 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 2916 | |||||
| 識別子Scheme | 教員総覧 | |||||
| 識別子URI | https://www.rakuno.ac.jp/archives/teacher/9347.html | |||||
| 識別子 | 9347 | |||||
| 姓名 | 石井, 智美 | |||||
| 姓 | 石井 | |||||
| 名 | 智美 | |||||
| 識別子Scheme | ISNI | |||||
| 識別子URI | http://www.isni.org/isni/ | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 3194 | |||||
| 姓名 | Komiyama, Hiroshi | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | In the Gobi district of State of Mongolia, a Bactrian camel has been kept. We let the milk of the camel ferment in the Gobi district and made Hoormog. However, there are few reports about the property. We investigated it till now in the nomad's house who produced Hoormog in Umunu Gobi prefecture. We investigated it in the of the nomad's house (Mr. L) who had begun to make Hoormog newly in the Darhan Hoor prefecture that was near to the capital in 2008. As for the property of Hoormog of the Darhan Hoor prefecture, 1.2% of acidity, pH 4.2, alcoholic was 1.5%. This value did not have the property of Hoormog of the Umunu Gobi prefecture and the big difference. As a result of having done general ingredient analysis of Hoormog, there were more protein, fat, insolubled nitrogen things than the Airag which let the milk of the horse ferment. The quantity of drinking of Hoormog was approximately 1 L a day in approximately 2-3 L a day, the women in adult males. The manufacturing method of Hoormog leaves Hoormog of the previous day for a 30% degree ferment container and lets add new milk there and stir it. Such how to make was similar to Sudanese camel milk liquor Garris, Kazakh camel milk liquor Shubat. This Nomad's house (Mr. L) used the fermented milk of the goat milk for a starter. This method was the same as a method to make in the Gobi. An effect to “be good for the disease of the internal organs” that “was good for health” was handed down to drinking of Hoormag. We think that a metabolism product derived from a microbe participating in fermentation of Hoormog works good with intestinal tract. Furthermore, we think that may provide immunostimulation. It has just begun to clarify an effect of Hoormog from the scientific standpoint. We think that such a study may be a chance to review value of the race drink. | |||||
| 書誌情報 |
ミルクサイエンス en : Milk Science 巻 59, 号 2, p. 125-130, 発行日 2010-07 |
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| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| その他のタイトル | ||||||
| その他のタイトル | Property and manufacturing method of fermented camel's milk (Hoormog) made in Mongolia | |||||
| 出版者 | ||||||
| 出版者 | 日本酪農科学会 | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Article | |||||
