{"created":"2023-05-18T10:24:34.808079+00:00","id":190,"links":{},"metadata":{"_buckets":{"deposit":"15abba37-fa8c-408d-922c-89d5c433ca0f"},"_deposit":{"created_by":7,"id":"190","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"190"},"status":"published"},"_oai":{"id":"oai:togaku.repo.nii.ac.jp:00000190","sets":["1:5:39"]},"author_link":["263","264"],"control_number":"190","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"130","bibliographicPageStart":"113","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"東洋学園大学紀要"},{"bibliographic_title":"Bulletin of Toyo Gakuen University"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ラザースフェルドが「結晶化」と呼んでいる意見形成の過程を独自の視点で発展させ，そのメカニズムを解明するために「核となる価値をもつ情報」に着目し，その「核」が形成されるために「先有傾向」と「空白地帯理論」をヒントに「古いアイデアを新しい包装紙で包み直すこと」の重要性を指摘した。その上で，米粉と塩麴の情報伝播の過程を事例にとって比較検討した結果，米粉はマス・メディアを通じた積極的な情報発信にも関わらず生活の中に浸透しなかったのに対して，塩麴は，口コミをマス・メディアが取り上げて普及したことが明らかになった。その理由として，塩麴は「手軽である」「健康に良い」「美味しい」といった「先有傾向（受け入れ易い知識）」に新しいポジショニングを与えて普及したことが確認でき，高度情報社会では「逆2段階モデル」ともいえる仮説が提示できるのではないかという結論に達した。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東洋学園大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110009771513","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10421432","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0919-6110","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"井原, 久光","creatorNameLang":"ja"},{"creatorName":"イハラ, ヒサミツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ihara, Hisamitsu","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":"2019-07-19"}],"displaytype":"detail","filename":"KJ00009175859.pdf","filesize":[{"value":"647.3 kB"}],"format":"application/pdf","license_note":"Copyright(c) 2011 by Toyo Gakuen University","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"米粉と塩麴の普及に関するケース研究","url":"https://togaku.repo.nii.ac.jp/record/190/files/KJ00009175859.pdf"},"version_id":"16567ccd-d9d2-42de-8c2c-7bdd36a253f1"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"米粉と塩麴の普及に関するケース研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米粉と塩麴の普及に関するケース研究","subitem_title_language":"ja"},{"subitem_title":"A Case Study of Rice Flour and Shio-kouji","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["39"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-07-19"},"publish_date":"2019-07-19","publish_status":"0","recid":"190","relation_version_is_last":true,"title":["米粉と塩麴の普及に関するケース研究"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-22T09:15:52.843281+00:00"}