Increasing the taste and bioactivities of pre-germinated brown rice sake-lees
| Project/Area Number |
26750033
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Nagano Prefectural College |
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Principal Investigator |
Kogiso Kana 長野県短期大学, その他部局等, 准教授 (30435284)
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| Research Collaborator |
OKAZAKI Mitsuo 信州大学, 繊維学部, 名誉教授
FURUTA Kazumasa
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 減塩 / 塩味発現 / 機能性 / ACE阻害活性 / ポリフェノール / 抗酸化活性 / 簡易検索法 / 発芽玄米酒粕 / 機能性成分 / 簡易検索 / 呈味 / 代替 / メイラード反応 / シクロデキストリン / 酒粕 / ジペプチド / 発芽玄米 / 活性酸素消去能 / コク |
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| Outline of Final Research Achievements |
Pre-germinated brown rice sake-lees is the strained lees from the sake which made the pre-germinated brown rice ferment. This sake-lees was added to the bread dough and tended to increase the "saltiness" of the bread. As a result of various studies, it was suggested that a part of the organic acid in the sake-lees was involved in the saltiness expression when baked in wheat flour. As a result of having substituted the sake-lees for 10% of the flour, only 24% of the salt was necessary for adequate taste. We conducted an active oxygen scavenging activity study and an ACE inhibitory activity study about the sake-lees. The active oxygen scavenging ability was 33.5 mg/ml with an IC50 level by mixture base conversion. The ACE inhibitory activity was 0.15 mg/ml with an IC50 level. We were able to establish a simple search method of these active ingredients.
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Report
(4 results)
Research Products
(9 results)
