{"created":"2023-06-19T09:36:51.367435+00:00","id":1569,"links":{},"metadata":{"_buckets":{"deposit":"e4c22894-dc96-4f1a-9e5e-edcd2410a75c"},"_deposit":{"created_by":16,"id":"1569","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1569"},"status":"published"},"_oai":{"id":"oai:mue.repo.nii.ac.jp:00001569","sets":["1:3:203"]},"author_link":["1215","2884"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"170","bibliographicPageStart":"165","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"宮城教育大学紀要"},{"bibliographic_title":"BULLETIN OF MIYAGI UNIVERSITY OF EDUCATION","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"レジスタントスターチ（RS）は、食物繊維と類似の生理作用を持つ機能性成分として注目されている。本研究においては米飯の炊飯直後から約20℃までの温度降下の初期老化過程において、米飯のRS含量がどのように変化するかをおにぎりの形態で明らかにすることを目的とした。炊飯後すぐにおにぎりを作製し、①おにぎりを皿に置き、そのまま放冷と②おにぎりを皿に置き、皿ごとラップをかぶせて放冷の2条件で2時間室温放冷したときの温度変化とRS量の経時変化を比較検討した。①の条件下では、温度は0分から30分において急激に低下しRS量は時間経過ごとに有意にRS量は増加した。②の条件下では、温度の低下は①の条件の温度低下と比べて緩やかな低下となり、時間の経過によるRS量に有意な差は見られなかった。このことから、老化が始まるとされる60℃までのおにぎりの急激な温度低下とその後の継続的な温度低下がRSの生成に関わることが示唆された。","subitem_description_type":"Abstract"},{"subitem_description":"Rice is major carbohydrate source in Japanese diet. Japanese rice ball, so called ‘onigiri’, is made of boiled white rice. Onigiri is often stocked at room temperature for a few hours before eating. Therefore, starch in onigiri would be retrograded. Starch retrogradation is one type of resistant starch（RS）. RS escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. The purpose of this study was to investigate the effect of initial retrogradation process of onigiri on RS synthesis. White rice was cooked using electrical rice cooker. Cooked rice of 80g was shaped triangle to make onigiri. Onigiri were divided into two groups, unwrapped onigiri and onigiri wrapped by cling film, and let them cool down for 120 minutes. The temperature of inside onigiri was monitored and the amount of RS of 0, 30, 60 and 120 minutes of cooling time was measured. The amount of RS of unwrapped onigiri for 0, 30, 60, 120 minutes of cooling time were 0.15%, 0.20%, 0.23%, 0.26% respectively. The amount of RS of wrapped onigiri for 0, 30, 60, 120 minutes of cooling time were 0.17%, 0.19%, 0.20%, 0.18%, respectively. These results showed that cooling time was positively related to the amount of RS of unwrapped onigiri. However, the amount of RS of wrapped onigiri was not clearly associated with the cooling time. These results indicated that RS synthesis of onigiri would be increase when its temperature decline sharply.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮城教育大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13461621","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"亀井, 文"}],"nameIdentifiers":[{"nameIdentifier":"1215","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000237661196","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000237661196"}]},{"creatorNames":[{"creatorName":"星, 千裕"}],"nameIdentifiers":[{"nameIdentifier":"2884","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-04-14"}],"displaytype":"detail","filename":"13-亀井　文.pdf","filesize":[{"value":"460.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"初期老化過程におけるおにぎりのレジスタントスターチ量の変化","url":"https://mue.repo.nii.ac.jp/record/1569/files/13-亀井　文.pdf"},"version_id":"7ce044d8-48bb-4e1c-b27e-3a127dc4f901"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"白飯","subitem_subject_scheme":"Other"},{"subitem_subject":"おにぎり","subitem_subject_scheme":"Other"},{"subitem_subject":"レジスタントスターチ","subitem_subject_scheme":"Other"},{"subitem_subject":"初期老化","subitem_subject_scheme":"Other"},{"subitem_subject":"white rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rice ball‘onigiri’","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"resistant starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"initial retrogradation process","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":"初期老化過程におけるおにぎりのレジスタントスターチ量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"初期老化過程におけるおにぎりのレジスタントスターチ量の変化"},{"subitem_title":"Effect of Initial Retrogradation Process on Resistant Starch Contents of Japanese Rice Ball ‘onigiri’","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["203"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-31"},"publish_date":"2023-03-31","publish_status":"0","recid":"1569","relation_version_is_last":true,"title":["初期老化過程におけるおにぎりのレジスタントスターチ量の変化"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-19T09:46:08.918761+00:00"}