The Characteristics and the microorganisms of traditional fermented rice noodle
| Project/Area Number |
12680129
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Gifu University |
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Principal Investigator |
NAGANO Hiroko Gifu University, Faculty of Education, Professor, 教育学部, 教授 (40074984)
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| Co-Investigator(Kenkyū-buntansha) |
AKUZAWA Sayuri Tokyo Univ. of Agriculture, Lecturer, 農学部, 講師 (60256641)
KATO Miyuki Kagawa Univ., Professor, 教育学部, 教授 (70112654)
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| Project Period (FY) |
2000 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 2001: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2000: ¥2,300,000 (Direct Cost: ¥2,300,000)
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| Keywords | traditional fermented food / rice / microorganisms / prorein / enzyme / starch / 酵素 / 食品微生物 / たんぱく質 |
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| Research Abstract |
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem, i.e., Vietnamese spring rolls. The amino acid cpntent in the rice papers extracted with water was found to be 2 to 3 fold higherthan that in cooked rice, showing that the protein was resolved by microbial enzymes during the rice paper processing. Among organic acids, lactic acid is most common in rice papers, indicating that lactic bacteria is involved in the manufacturing. Many Gram-positive bacteria: Streptococcus constellatus. Streptococcus acidominimus, Staphylococcus capitis, Lactobacillus curvatus, Lactobacillus salivarius, and Gram-negative bacteria: Enterobacter cloacae, Klebsiella sp., Pseudomonas sp., along with wild type yeast were isolated from the milled-rice.
Myanmar has several traditional fermented foods, wherein the process of manufacture is highly dependent on the microorganisms naturally present in the raw materials and in the environment. There is popular traditional fermented food in Myanmar called mohingar ( fermented rice noodles ).
We examined the characteristics of eight types of rice collected from three regions of Myanmar to identify why certain types of rice are cooked directly before eating, while other types are processed into fermented noodles. The protein content and blue value were in the range of 6.35-8.13 % and 0.289-0.472, respectively. The types of rice with a high gelatinization temperature and high enthalpy are milled into flour for noodle making. And there was a correlation coefficient of 0.995 between the gelatinization peak temperature by DSC and the proportion of 12 chain length. The apparent activation energy of Kachin A was the lowest at 4.51 kJ/mol, followed by 5.61 kJ/mol for Nga Kyai.
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Report
(3 results)
Research Products
(9 results)
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[Publications] NAGANO,Hiroko, YOSHIMURA,Mika, TAMURA,Asako, Kato,Miyuki, Omori,Masashi, Kim Anh TO, Thi Thu DANG and Van Nhuong Le: "Some Characteristics of Rice Paper of Vietnamese Traditional Food ( Vietnamese Spring Rools )"Food Sci. Technol. Res.. 6 (2). 102-105 (2000)
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[Publications] NAGANO,Hiroko, ANDO,Junko, KASUYA,Shiro, Van Nhuong Le, Kim Anh TO, KATO,Miyuki, KAWAGUCHI,Takashi, SUMITANl.JUnniti, SHOJI,Zennya, IIBUCHI,Sadaaki, OMORI,Masashi, TANAKA,Tadayoshi and ARAI,Motoo: "Traditinal Fermented Foods in Vieatnum"Nihon Shokuseikatu kennkyu. 22 ( 1 ). 23-30 (2001)
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[Publications] Katoh,Miyuki, Seki,Hiromi, Nagano,Hiroko, Akuzawa,Sayuri, Ikeda,Masayo, Omori,Masashi, and Arai,Motoo: "Characterization of Fermented Rice Noodle ( mohingar ) in Mynmar"Journal for the Integrated study of Dietary Habits. 12 ( 3 ). 274-278 (2001)
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