{"created":"2023-06-19T07:56:34.537997+00:00","id":1313,"links":{},"metadata":{"_buckets":{"deposit":"03fc804e-15fe-4344-adb4-9c7eea02bf4b"},"_deposit":{"created_by":19,"id":"1313","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1313"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00001313","sets":["15:47:174"]},"author_link":["121","4663","4665","4610","4608","3360","3363","4664","4609","4611","4607","4164","4612","4613","4275"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"64","bibliographicPageStart":"57","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"岡山県立大学保健福祉学部紀要"},{"bibliographic_title":"BULLETIN OF FACULTY OF HEALTH AND WELFARE SCIENCE, OKAYAMA PREFECTURAL UNIVERSITY","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"我が国の食文化は欧米化が進み、食糧自給率が低下し、唯一自給している米の消費も減少してきてい\nる。米の消費拡大は緊急に解決すべき課題であり、解決策の一つとして米の粉食化、他製品への応用が検討されている。岡山県新規需要米生麺協同組合と共同開発した県大米粉麺は米粉に食物繊維を添加し、加圧加熱後、水に浸漬し生産される。本研究では県大米粉麺の成分分析および物性測定を行い、他の麺類と比較することで、県大米粉麺の特色を調べることを目的とした。県大米粉麺は小麦麺と比較して、Na, K 含有量が低く、Ca 含有量が高いことが分かった。また、茹で時間が麺の強度に与える影響を調べた結果、他麺類と比較して県大米粉麺はのびにくいことが分かった。以上のことから、県大米粉麺は低塩分、高カルシウム食品で調理しやすく、学校給食においてアレルギーや栄養面を考慮した小麦麺の代替麺として利用価値が高いと考えられる。","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In this study, we characterized rice noodle, OPU-Rice-Noodle, which was developed by Okayama Prefectural University and Cooperative Association of Okayama for noodle using new sources of\ndemand for rice. OPU-Rice-Noodle is made from rice flour and a small amount of dietary fiber, which enable us to be produced a functional rice noodle. In comparison with other noodles, OPU-Rice-Noodle contains lower sodium and potassium and significantly higher calcium levels. During soaking in hot water, most noodles became too soft to eat, however, OPU-Rice-Noodle did not. These results indicate that OPU-Rice-Noodle has a useful character as a substitute for wheat flour noodles.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00001298","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岡山県立大学保健福祉学部"}]},"item_10002_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10488896","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13412531","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":"吉村, 征浩"},{"creatorName":"Yoshimura, Yukihiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"江木, 智恵美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"北川, 昌昭"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥島, 信行"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"我如古, 菜月"},{"creatorName":"Ganeko, Natsuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"新田, 陽子"},{"creatorName":"Nitta, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"岸本(重信）, 妙子"},{"creatorName":"Shigenobu-Kishimoto, Taeko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"中島, 伸佳"},{"creatorName":"Nakajima, Nobuyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"久保田, 恵"},{"creatorName":"Kubota, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"伊東, 秀之"},{"creatorName":"Ito, Hideyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"山下, 広美"},{"creatorName":"Yamashita, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"辻, 英明"},{"creatorName":"Tsuji, Hideaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Egi, Chiemi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kitagawa, Masaaki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okushima, Nobuyuki","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":"2016-03-07"}],"displaytype":"detail","filename":"第22巻 A原著論文-6.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"第22巻 A原著論文-6","url":"https://oka-pu.repo.nii.ac.jp/record/1313/files/第22巻 A原著論文-6.pdf"},"version_id":"cc34dae0-6eef-412f-b08c-f3f154f69f47"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"新規米粉麺","subitem_subject_scheme":"Other"},{"subitem_subject":"成分分析","subitem_subject_scheme":"Other"},{"subitem_subject":"物性","subitem_subject_scheme":"Other"},{"subitem_subject":"食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"rice noodle","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nutritional composition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"physical properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary fiber","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":"県大米粉麺の成分および物性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"県大米粉麺の成分および物性に関する研究"},{"subitem_title":"Nutritional Composition and Physical Properties of OPU-Rice-Noodle","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["174"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-03-07"},"publish_date":"2016-03-07","publish_status":"0","recid":"1313","relation_version_is_last":true,"title":["県大米粉麺の成分および物性に関する研究"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-19T08:10:37.178150+00:00"}