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In the present study, we compared the food functionality of miso products made by good-grade and off-grade Tanba black soybeans. According to the industrial production method, Miso A with Tanba black bean (2L good-grade), Miso B and C with same off-grade black soybean but different amount of raw-koji, and Miso D, E, F with same powder of offgrade black soybean but different amount of raw-koji were produced. We also analyzed the contents of polyphenol and melanoidin, DPPH radical scavenging activity, and ABTS radical scavenging activity of each sample. As compared to good-grade Tanba black soybean miso products, off-grade black soybean miso products showed higher values for all experiment items. The number of off-grade black soybeans (per 100 g) is 1.4 fold more than good-grade Tanba black soybeans. So thus for the same weight beans, off-grade black soybean miso products had slightly high ratio of seed coat than those of good-grade Tanba black soybean miso products. In general, seed coat contained abundant polyphenols. As compared to off-grade Tanba black soybean powder miso products D and F, and soybean powder miso products (control 2) with different manufactured conditions, 1000 g off-grade Tanba black soybean powder, 750 g rice-malt, and 455 g salt are used for Tanba black soybean miso products E, which showed significantly higher antioxidant activity. Moreover, the values of formol nitrogen/total nitrogen for 6 types of offgrade Tanba black soybeans and their powder miso products had almost the same values for those of soybeans and soybean powder miso products. 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丹波篠山産の等級外黒豆及び黒豆粉末を用いて製造した味噌の食品機能性
https://obihiro.repo.nii.ac.jp/records/4322
https://obihiro.repo.nii.ac.jp/records/43226ce1a05b-cc1e-480a-aef7-c267252d3ec3
名前 / ファイル | ライセンス | アクション |
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full text (433.1 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2019-03-06 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 丹波篠山産の等級外黒豆及び黒豆粉末を用いて製造した味噌の食品機能性 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 等級外黒豆味噌 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ポリフェノール | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | メラノイジン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | DPPH ラジカル消去活性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ABTS ラジカル消去活性 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | off-grade black soybean miso products | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | polyphenol | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | melanoidin | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | DPPH radical scavenging activity | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | ABTS radical scavenging activity | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | Food Functionalities of Miso Fermented by Off-grade Tanba Black Soybeans and Powder | |||||
著者 |
姜, 成宇
× 姜, 成宇× 菊川, 裕幸× 慈, 照紅× 小嶋, 道之 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 近年、生育障害や環境要因などにより丹波篠山産の等級外黒豆( クズ豆) が増えている。今回、丹波篠山産の黒豆と等級外黒豆( クズ豆) を用いて、一般的な方法に従って味噌を製造し、それらの食品機能性について比較を行った。分析に用いた味噌は、丹波黒豆(2L 良品) を用いた丹波黒豆味噌A、クズ豆を用い生麹使用量が異なる丹波黒豆味噌B とC、クズ豆粉を用い生麹使用量が異なる丹波黒豆粉味噌D、E、F である。丹波篠山産のクズ豆を用いて製造した味噌のポリフェノール量、メラノイジン量、DPPH ラジカル消去活性およびABTS ラジカル消去活性は、丹波篠山産の黒豆良品を用いて製造した味噌のそれらの値に比べ、全ての項目で高い値を示した。クズ豆の100g 当たりの粒数は、丹波篠山産黒豆良品に比較して約1.4 倍なので、クズ豆を用いて味噌製造を行うと、同じ重量の豆を用いると種皮割合は若干高くなる。通常、豆類ポリフェノールは種皮に多く含まれている。また、丹波篠山産の黒豆粉1000g に対し、生麹750g、塩455g を使用して製造した丹波篠山産黒豆味噌E の抗酸化活性は、異なる条件で製造した黒豆粉味噌D やF、黄大豆粉味噌( 基準2) に比べ有意に高い値を示した。また、6 種類の黒豆味噌および黒豆粉味噌のホルモール窒素/ 全窒素の値は、黄大豆および黄大豆粉を用いて製造した味噌のそれらの値とほぼ同様の傾向で、発酵状態に違いは認められなかった。 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Recently, thanks to growing diseases and environmental factors, off-grade Tanba black soybeans are increasing. In the present study, we compared the food functionality of miso products made by good-grade and off-grade Tanba black soybeans. According to the industrial production method, Miso A with Tanba black bean (2L good-grade), Miso B and C with same off-grade black soybean but different amount of raw-koji, and Miso D, E, F with same powder of offgrade black soybean but different amount of raw-koji were produced. We also analyzed the contents of polyphenol and melanoidin, DPPH radical scavenging activity, and ABTS radical scavenging activity of each sample. As compared to good-grade Tanba black soybean miso products, off-grade black soybean miso products showed higher values for all experiment items. The number of off-grade black soybeans (per 100 g) is 1.4 fold more than good-grade Tanba black soybeans. So thus for the same weight beans, off-grade black soybean miso products had slightly high ratio of seed coat than those of good-grade Tanba black soybean miso products. In general, seed coat contained abundant polyphenols. As compared to off-grade Tanba black soybean powder miso products D and F, and soybean powder miso products (control 2) with different manufactured conditions, 1000 g off-grade Tanba black soybean powder, 750 g rice-malt, and 455 g salt are used for Tanba black soybean miso products E, which showed significantly higher antioxidant activity. Moreover, the values of formol nitrogen/total nitrogen for 6 types of offgrade Tanba black soybeans and their powder miso products had almost the same values for those of soybeans and soybean powder miso products. From the results of formol nitrogen/total nitrogen values, we didn’t find differences of fermentation state among present miso products. | |||||
書誌情報 |
帯広畜産大学学術研究報告 en : Research bulletin of Obihiro University 巻 39, p. 24-31, 発行日 2018 |
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出版者 | ||||||
出版者 | 帯広畜産大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13485261 | |||||
権利 | ||||||
権利情報 | 帯広畜産大学 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
日本十進分類法 | ||||||
主題Scheme | NDC | |||||
主題 | 498 |