タイにおける発酵米麺の改良とその特性

• 小林 明奈

  岐阜大学教育学部

• Panthitra Phromraksa

  岐阜大学教育学部

• 加藤 みゆき

  香川大学教育学部

• 池田 昌代

  東京農業大学応用生物科学部

• Chirasak Khamboonruang

  チェンマイ大学

• 長野 宏子

  岐阜大学教育学部

書誌事項

タイトル別名

• Improvement of Fermented Rice Noodles in Thailand and Their Characteristics
• タイ ニ オケル ハッコウ ベイメン ノ カイリョウ ト ソノ トクセイ

抄録

The component of Thai fermented rice noodles (Kha Nhom Jeen), and relations of the microorganisms present in the noodle-making the process were investigated, and we attempted to improve the process. Microorganisms including Bacillus, yeast, fungus, and lactobacilli were present during the processing of fermented rice noodles. In the traditional processing of fermented rice noodles, protein and free amino acids are flushed out in hot water, and the amounts of these components in the product (Kha Nhom Jeen) are decreased. However, we found that the rice allergenic protein in the noodles were hypoallergenized during processing. With improvements in the processing of the noodles, the loss of protein and free amino acids can be prevented. The improved fermented rice noodles contain large amounts of functional components such as γ-aminobutyric acid and branched chains amino acids, were hypoallergenized the same as with the conventional Kha Nhom Jeen.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 58 (8), 463-470, 2007

  一般社団法人 日本家政学会

キーワード

• 発酵米麺
• 伝統食品
• 微生物
• γ-アミノ酪酸
• アレルゲンタンパク質

詳細情報

• CRID: 1390282681310481152
• NII論文ID: 110006368902
• NII論文ID: 130004510364
• NII論文ID: 120006340572
• NII書誌ID: AN10040097
• DOI: 10.11428/jhej.58.463
• COI: 1:CAS:528:DC%2BD2sXht1GisLrJ
• ISSN: 18820352
• ISSN: 09135227
• HANDLE: 20.500.12099/26171
• NDL書誌ID: 8861501
• Web Site: https://gifu-u.repo.nii.ac.jp/records/78371
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8861501
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10584220
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • NDL-Digital
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可