{"_buckets": {"deposit": "f7f94f7e-c2d3-43a5-9376-808052934da3"}, "_deposit": {"id": "4043", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "4043"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00004043", "sets": ["454", "487"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2008-09", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "165", "bibliographicPageStart": "157", "bibliographicVolumeNumber": "9", "bibliographic_titles": [{"bibliographic_title": "日本食品工学会誌"}, {"bibliographic_title": "日本食品工学会誌", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "微生物的変質がなく, 食味がよい, より高品質な準無菌包装米飯 (cooked rice packed under semi-aseptic condition) の製造を目的に多くの技術開発が進められてきた.今回, レトルト食品の商業的無菌性の考え方に基づき, pHを調整した準無菌包装米飯において, 微生物に関わる保蔵安定性をより向上させることを目的に, 準無菌米飯の商業的無菌性に及ぼす米由来の耐熱性菌の影響を調べ, 製造方法の改良を検討した.pH4.6およびpH5.0の米飯中において, 前報 [1] で玄米より分離したB. subtilisの発育は抑制されず米飯は変敗した.このことにより, 保蔵安定性を向上させるためには, 分離菌株を殺滅することが必要であることがわかった.そこで, 米飯のpHを調整した場合の保蔵安定性を向上させるための炊飯操作について検討した.前報 [1] で玄米より分離したB.subtilisの耐熱性は, pH4.6においてD98℃=2.4分, z=8.5℃, pH5.0においてD_\u003c98\u003e℃=15.4分, z=10.1℃で, これより従来の炊飯による殺菌加熱時間は, pH4.6においてF_p=2.08～6.25D_\u003c98\u003e℃, pH5.0においてF_p=0.32～0.97D_\u003c98\u003e℃と推算された.前報 [1] で準無菌包装米飯の商業的無菌性を達成するための必要殺菌加熱時間F [分] はF=2D_iと推算されたことから, pH4.6における従来の製造工程の炊飯において, 上記の商業的無菌性を確保するための必要殺菌加熱時間を満たしていた.一方, pH5.0においてその必要殺菌加熱時間を満たしていなかった.そこで, pH5.0の米飯における商業的無菌性を達成するための炊飯操作を検討した.その結果, 105℃で10～16分間, 110℃で7～11分間の炊飯では米飯の食味において問題を生じないことがわかった.また, 前報 [1] で玄米より分離したB. subtilisの耐熱性はpH5.0においてD121.1℃=0.08分で, これより商業的無菌性を達成するための必要殺菌加熱時間はF=2D121.1℃=0.16分相当以上と推算され, F_0=0.16分を達成するには, 105℃で14分間以上, 110℃で9分間以上の炊飯が必要であることがわかった.本研究の結果より, 準無菌包装米飯において保蔵安定性を向上しかつ従来と同等の食味を有した高品質の製造工程として, 米飯をpH5.0に調整し, かつ炊飯において105℃で14～16分間 (F_0=0.18～0.27分) および110℃で9～11分間 (F_0=0.18～0.36分) とする製造工程および加熱殺菌操作を提案する.また, 従来の炊飯条件とされる98～100℃で15～20分間の炊飯において, 米飯をpH4.6に調整する製造工程を提案する.", "subitem_description_type": "Abstract"}, {"subitem_description": "Many processing techniques have been developed to produce cooked rice packed under semiaseptic condition (here in after called semi-aseptic cooked rice) with less microbial spoilage, better taste and higher quality. In this study, effect of heat-resistant microorganisms in rice on commercial sterility of cooked rice was examined using pH-controlled rice. Improvement method of cooking process was investigated to upgrade the storage stability of cooked rice with microorganisms based on the concept of commercial sterility for the retort pouch foods. The growth of Bacillus subtilis isolated form brown rice was not inhibited on rice adjusted pH 4.6 and pH 5.0 at 30℃. To ensure the commercial sterility of semi-aseptic cooked rice, the isolated B. subtilis strain should be inactivated in heat cooking process. The conditions of heat cooking was investigated for semi-aseptic cooked rice adjusted pH 4.6 or pH 5.0 to ensure equivalent eating quality to conventional process and commercial sterility against B. subtilis. The optimum cooking condition for the rice of pH 4.6 was 18 minutes with 98℃ and that for the rice of pH 5.0 was 14～16 minutes with 105℃ or 9～11 minutes with 110℃.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "47052", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Sakuma, Kinya"}]}, {"nameIdentifiers": [{"nameIdentifier": "47053", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Katoda, Haruhiko"}]}, {"nameIdentifiers": [{"nameIdentifier": "47054", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Fukaya, Tetsuya"}]}, {"nameIdentifiers": [{"nameIdentifier": "47055", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Joh, Toshio"}]}, {"nameIdentifiers": [{"nameIdentifier": "47056", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Ito, Akira"}]}, {"nameIdentifiers": [{"nameIdentifier": "47057", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Watanabe, Atsuo"}]}]}, "item_5_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本食品工学会"}]}, "item_5_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "info:doi/10.11301/jsfe2000.9.157", "subitem_relation_type_select": "DOI"}}]}, "item_5_relation_31": {"attribute_name": "異版である", "attribute_value_mlt": [{"subitem_relation_type": "isVersionOf", "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://www.jstage.jst.go.jp/article/jsfe2000/9/3/9_3_157/_pdf", "subitem_relation_type_select": "URI"}}]}, "item_5_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "Copyright (C) 2008 日本食品工学会"}, {"subitem_rights": "コンテンツのご利用は著作権法の範囲内でお願いします"}, {"subitem_rights": "本文データは学協会の許諾に基づきJ-Stageから複製したものである"}]}, "item_5_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA12076107", "subitem_source_identifier_type": "NCID"}]}, "item_5_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "13457942", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "佐久間, 欣也"}], "nameIdentifiers": [{"nameIdentifier": "47046", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "河東田, 治彦"}], "nameIdentifiers": [{"nameIdentifier": "47047", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "深谷, 哲也"}], "nameIdentifiers": [{"nameIdentifier": "47048", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "城, 斗志夫"}], "nameIdentifiers": [{"nameIdentifier": "47049", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "伊東, 章"}], "nameIdentifiers": [{"nameIdentifier": "47050", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "渡辺, 敦夫"}], "nameIdentifiers": [{"nameIdentifier": "47051", "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": "2019-07-30"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "9_3_157-165.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1200000.0, "url": {"label": "9_3_157-165.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/4043/files/9_3_157-165.pdf"}, "version_id": "e247f9d3-cf30-4edb-b668-e1c7243f31c0"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "semi-aseptic cooked rice", "subitem_subject_scheme": "Other"}, {"subitem_subject": "commercial sterility", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cooking conditions", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sensory test", "subitem_subject_scheme": "Other"}, {"subitem_subject": "F value", "subitem_subject_scheme": "Other"}, {"subitem_subject": "pH", "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": "準無菌包装米飯製造における炊き水のpHが及ぼす商業的無菌性への効果", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "準無菌包装米飯製造における炊き水のpHが及ぼす商業的無菌性への効果"}, {"subitem_title": "準無菌包装米飯製造における炊き水のpHが及ぼす商業的無菌性への効果", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "487"], "permalink_uri": "http://hdl.handle.net/10191/25110", "pubdate": {"attribute_name": "公開日", "attribute_value": "2014-02-12"}, "publish_date": "2014-02-12", "publish_status": "0", "recid": "4043", "relation": {}, "relation_version_is_last": true, "title": ["準無菌包装米飯製造における炊き水のpHが及ぼす商業的無菌性への効果"], "weko_shared_id": null}