{"created":"2023-05-15T08:12:34.026366+00:00","id":36,"links":{},"metadata":{"_buckets":{"deposit":"b2ff2b79-d613-4f1f-b4b4-67b6efe8a5b8"},"_deposit":{"created_by":12,"id":"36","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"36"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00000036","sets":["9:10:13"]},"author_link":[],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"84","bibliographicPageStart":"75","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"人間生活学研究"}]}]},"item_2_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_45":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Journal Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"積雪地方で古くより農作物の貯蔵に用いられていた雪室貯蔵は、低コストで安定した低温を維持することが可能であり、近年では環境に優しい貯蔵方法として注目されている。主要農産物である米および麦に関しては、低温貯蔵の有効性が品質保持の上で認められているものの、雪室の高湿度がデメリットとなる可能性があるため、調湿された雪室を用いるなど、雪室貯蔵の利用は限定的であった。本研究では、これらの穀物の雪室貯蔵における品質劣化の状態およびその影響要因を評価するため、品質劣化しやすい製粉加工物（米粉および小麦粉）を用いてその状態を比較検討した。温度と湿度の影響を明確にするため、米粉および小麦粉を紙袋あるいはポリエチレン製袋（ポリ袋）に入れ、常温、冷蔵、雪室の条件で3 ヶ月間貯蔵した。紙袋貯蔵では、水分量は常温、雪室、冷蔵の順に低下したが、ポリ袋貯蔵では変化が認められなかった。試料の品質は、色彩および色差、遊離脂肪酸量（脂肪酸度）、遊離グルコース量、遊離アミノ酸量で評価した。初期変性の指標である脂肪酸度は米粉、小麦粉ともに、常温貯蔵に比べ冷蔵貯蔵と雪室貯蔵とで有意に低下した。デンプン分解の指標である遊離グルコース量は、紙袋貯蔵の小麦粉のみ冷蔵貯蔵と雪室貯蔵に比べて常温貯蔵で有意に増加したが、ポリ袋では変化が認められなかった。遊離アミノ酸量では、ポリ袋において冷蔵貯蔵のみ、常温貯蔵に比較してわずかであるものの有意な低値を示した。米粉、小麦粉の品質においては、冷蔵貯蔵と雪室貯蔵との間で明確な違いは認められず、また小麦粉の遊離グルコース量を除き、紙袋とポリ袋との間でも違いは認められなかった。これらの結果から、覆いをすることにより直接水に触れない状態であれば、雪室貯蔵における湿度は米粉及び小麦粉の品質に大きく影響しないことが示された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Yukimuro means \"snow room\" in Japanese and has been used to preserve vegetable and other foods under low temperature by using natural energy. Yukimuro keeps foods in cold and moist throughout the year and the condition is suitable for the storage of many agricultural products. Here we investigated the effects of cold moist conditions by snow utilization on the storage of wheat and rice flours. In the study,wheat and rice flours were packed into paper bags or polyethylene bags and stored in a polyethylene covering for three months under following conditions: at room temperature, in refrigerator, and in moist cold room filled with snow (i.e., \"yukimuro\"). Then these samples were provided for analyses of water content, colors of the flour and its paste, free fatty acid content, free glucose content, and free amino acids content. Regarding water content, the samples stored in room temperature showed the highest value, followed by those stored in yukimuro. The samples stored in refrigerator showed the lowest value. As compared with the samples stored at room temperature, both storage conditions in refrigerator and in yukimuro reduced generation of free fatty acid in wheat and rice flours. Further, either sample of wheat flour in paper bags stored in refrigerator or in yukimuro showed low free glucose contents than those stored at room temperature. In either analysis, no significant difference was observed between the samples stored in refrigerator and in yukimuro. These results indicate that the stable low-temperature condition in yukimuro is preferable for the storage of wheat and rice flours and the moisture has little effect on the quality of the flours if wrapped with a covering for avoiding direct exposure to water.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟人間生活学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-8591","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12585279","subitem_source_identifier_type":"NCID"}]},"item_2_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":"神山, 伸","creatorNameLang":"ja"},{"creatorName":"カミヤマ, シン","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"櫛原, 詩野","creatorNameLang":"ja"},{"creatorName":"クシハラ, シノ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"須﨑, 奈美","creatorNameLang":"ja"},{"creatorName":"スザキ, ナミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"田山, 舞","creatorNameLang":"ja"},{"creatorName":"タヤマ, マイ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"本間, 千裕","creatorNameLang":"ja"},{"creatorName":"ホンマ, チヒロ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"瀧口, 真子","creatorNameLang":"ja"},{"creatorName":"タキグチ, マコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"曽根, 英行","creatorNameLang":"ja"},{"creatorName":"ソネ, ヒデユキ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Kamiyama, shin","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kushihara, Shino","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Suzaki, Nami","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tayama, Mai","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Homma, Chihiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Takiguchi, Mako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sone, Hideyuki","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-12"}],"displaytype":"detail","filename":"nsk_7_75_84.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nsk_7_75_84.pdf","url":"https://unii.repo.nii.ac.jp/record/36/files/nsk_7_75_84.pdf"},"version_id":"c76c5919-30b6-48d9-81cc-6765f3194d23"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"雪室","subitem_subject_scheme":"Other"},{"subitem_subject":"米粉","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"湿度","subitem_subject_scheme":"Other"},{"subitem_subject":"品質保持","subitem_subject_scheme":"Other"},{"subitem_subject":"Snow room","subitem_subject_scheme":"Other"},{"subitem_subject":"yukimuro","subitem_subject_scheme":"Other"},{"subitem_subject":"rice flour","subitem_subject_scheme":"Other"},{"subitem_subject":"humidity","subitem_subject_scheme":"Other"},{"subitem_subject":"quality preservation","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"米粉と小麦粉の雪室貯蔵が品質に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米粉と小麦粉の雪室貯蔵が品質に与える影響","subitem_title_language":"ja"},{"subitem_title":"Effects of storage using snow on the quality of wheat and rice flours","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["13"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-25"},"publish_date":"2017-03-25","publish_status":"0","recid":"36","relation_version_is_last":true,"title":["米粉と小麦粉の雪室貯蔵が品質に与える影響"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-19T05:45:53.113100+00:00"}