| Project/Area Number |
23700892
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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, studies on 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, 講師 (30435284)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2013: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
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| Keywords | 発芽玄米 / 酒粕 / 食品加工 / 呈味 / 有機酸 / コク / 清酒 / 機能性 |
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| Research Abstract |
In this study, using sake lees made from pre-germinated brown rice for food processing three added values were revealed. First, when 10% of flour was exchanged with pre-germinated brown rice sake lees was in bread making, there was an advantage in the physical properties of leavening action, continuation of softness and good baking color. The 2nd benefit of using the pre-germinated brown rice sake lees was rich taste and salty taste of the bread. These tastes were mainly caused by organic acids. An examination of organic acids on the computational chemistry resulted in evidence of the rich taste. The 3rd benefit was the scent of bread became strong with the increase of the quantity of isoamyl alcohol etc. As stated above, using sake lees made from pre-germinated brown rice added value to the food.
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