{"created":"2025-04-08T04:12:39.148728+00:00","id":2000477,"links":{},"metadata":{"_buckets":{"deposit":"10ce5954-ef09-43af-aec5-7860a2fff924"},"_deposit":{"created_by":19,"id":"2000477","owner":"19","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"2000477"},"status":"published"},"_oai":{"id":"oai:niu.repo.nii.ac.jp:02000477","sets":["3:4:1744008282119"]},"author_link":["5980","6053","6290","5859"],"control_number":"2000477","item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"94","bibliographicPageStart":"85","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"長崎国際大学論叢"},{"bibliographic_title":"Nagasaki international university review"}]}]},"item_10_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"おいしい飯の条件は米のでんぷんが十分に糊化していることとテクスチャーが大きく関与し、呈味がよく、つやがあるものがよいとされている。本研究ではガス炊飯器またはセラミック加熱体を利用した圧力機能付きティルティングパン（以下新型ティルティングパン）を用いた大量炊飯が米飯の品質に与える影響を検討した。白飯およびピラフの炊飯・調理による調理特性を比較した結果、米のでんぷんの糊化開始温度に至るまでの時間および沸騰点に達するまでの時間は新型ティルティングパンで炊飯したもののほうが短く、水分蒸発率が低かった。新型ティルティングパンで炊飯したもののほうがかたさの値が低く、付着性は高い傾向にあった。官能評価では、つやや水っぽさがあり、やわらかく、粘りがあると評価され、色や外観が好ましいと評価した人が多かった。味覚センサーを用いた味覚応答において新型ティルティングパンで炊飯したもののほうが、白飯では苦味雑味の値は有意に低く、ピラフでは旨味および塩味の値は有意に低かったが、官能評価における旨味や味の好ましさは大量調理機器間で有意差はなかった。","subitem_description_type":"Abstract"},{"subitem_description":"The requirements for tasty, cooked rice are that the rice starch is sufficiently gelatinized, the texture is optimal, and the rice is glossy rice with a pleasant taste. The present study examined the effects of large-scale rice cooking using gas rice cookers or a new tilting pan on the quality of cooked rice. A comparison of the cooking characteristics of white rice and cooked pilaf showed that the time for the rice starch to reach the gelatinization start temperature and boiling point was shorter, and the water evaporation rate was lower for the rice cooked in the new tilting pan. Rice cooked in the new tilting pan tended to have lower hardness and higher adhesion values. In the sensory evaluations, rice was rated as glossy, watery, soft, and sticky, and its color and appearance were often rated as favorable. In terms of taste response, white rice cooked in the new tilting pan had significantly lower values for bitterness and off-flavor and pilaf rice had significantly lower values for umami and saltiness. However, no significant differences in umami and flavor preference in sensory evaluations were observed between the rise cooked using different large-scale cooking appliances.","subitem_description_type":"Abstract"}]},"item_10_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎国際大学研究センター","subitem_publisher_language":"ja"}]},"item_10_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11766493","subitem_source_identifier_type":"NCID"}]},"item_10_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-4094","subitem_source_identifier_type":"ISSN"}]},"item_10_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_1695772498567":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-04-08"}],"displaytype":"detail","filename":"RN25-085.pdf","filesize":[{"value":"8.4 MB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"url":"https://niu.repo.nii.ac.jp/record/2000477/files/RN25-085.pdf"},"version_id":"8cec4f8c-e032-4072-a7fb-ad618137b56d"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菊池, 亮子","creatorNameLang":"ja"},{"creatorName":"キクチ, リョウコ","creatorNameLang":"ja-Kana"},{"creatorName":"KIKUCHI, Ryoko","creatorNameLang":"en"}],"familyNames":[{"familyName":"菊池","familyNameLang":"ja"},{"familyName":"キクチ","familyNameLang":"ja-Kana"},{"familyName":"KIKUCHI","familyNameLang":"en"}],"givenNames":[{"givenName":"亮子","givenNameLang":"ja"},{"givenName":"リョウコ","givenNameLang":"ja-Kana"},{"givenName":"Ryoko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5980","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉永, 奈津希","creatorNameLang":"ja"},{"creatorName":"ヨシナガ, ナツキ","creatorNameLang":"ja-Kana"},{"creatorName":"YOSHINAGA, Natsuki","creatorNameLang":"en"}],"familyNames":[{"familyName":"吉永","familyNameLang":"ja"},{"familyName":"ヨシナガ","familyNameLang":"ja-Kana"},{"familyName":"YOSHINAGA","familyNameLang":"en"}],"givenNames":[{"givenName":"奈津希","givenNameLang":"ja"},{"givenName":"ナツキ","givenNameLang":"ja-Kana"},{"givenName":"Natsuki","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6053","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"湯浅, 正洋","creatorNameLang":"ja"},{"creatorName":"ユアサ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"YUASA, Masahiro","creatorNameLang":"en"}],"familyNames":[{"familyName":"湯浅","familyNameLang":"ja"},{"familyName":"ユアサ","familyNameLang":"ja-Kana"},{"familyName":"YUASA","familyNameLang":"en"}],"givenNames":[{"givenName":"正洋","givenNameLang":"ja"},{"givenName":"マサヒロ","givenNameLang":"ja-Kana"},{"givenName":"Masahiro","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6290","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"古賀, 貴子","creatorNameLang":"ja"},{"creatorName":"コガ, タカコ","creatorNameLang":"ja-Kana"},{"creatorName":"KOGA, Takako","creatorNameLang":"en"}],"familyNames":[{"familyName":"古賀","familyNameLang":"ja"},{"familyName":"コガ","familyNameLang":"ja-Kana"},{"familyName":"KOGA","familyNameLang":"en"}],"givenNames":[{"givenName":"貴子","givenNameLang":"ja"},{"givenName":"タカコ","givenNameLang":"ja-Kana"},{"givenName":"Takako","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5859","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大量炊飯","subitem_subject_scheme":"Other"},{"subitem_subject":"新型ティルティングパン","subitem_subject_scheme":"Other"},{"subitem_subject":"ガス炊飯器","subitem_subject_scheme":"Other"},{"subitem_subject":"large-scale rice cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"new tilting pan","subitem_subject_scheme":"Other"},{"subitem_subject":"gas rice cookers","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":"大量炊飯に用いた調理機器の違いが米飯の品質に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大量炊飯に用いた調理機器の違いが米飯の品質に与える影響","subitem_title_language":"ja"},{"subitem_title":"Effects of different cooking equipment on rice quality in large-scale cooking","subitem_title_language":"en"}]},"item_type_id":"10","owner":"19","path":["1744008282119"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-04-08"},"publish_date":"2025-04-08","publish_status":"0","recid":"2000477","relation_version_is_last":true,"title":["大量炊飯に用いた調理機器の違いが米飯の品質に与える影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2025-04-14T03:24:27.566973+00:00"}