{"created":"2023-05-15T13:37:47.807778+00:00","id":1491,"links":{},"metadata":{"_buckets":{"deposit":"9800cd42-2c0a-419a-87c1-5b8b7d27982a"},"_deposit":{"created_by":11,"id":"1491","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1491"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001491","sets":["87:627:628:17:363"]},"author_link":["295"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"農研機構報告 食品部門"},{"bibliographic_title":"Bulletin of the NARO, Food Research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"女性ホルモンのひとつ，エストロゲンと似た構造をもつ大豆イソフラボンは，種々の健康増進作用をもつ．本研究では大豆イソフラボンを継続して少しずつ摂取できるグルテン不使用パンの開発を検討した．著者らが最近開発したパン生地に粗精製イソフラボン（有効濃度55.8％）を配合すると，パンの比容積は無添加と同等の4ml/g程度を維持し，きめ・色合いなどの外観，味・香り・食感なども顕著な低下が見られなかった．焼成後のパンはイソフラボン総量で0.15％（w/w），アグリコン換算で0.089％（w/w）のイソフラボンを含有した．パン半枚（25～ 30g）あたり22 ～ 27 mg のアグリコンが含まれることになり，食品安全委員会が設定した１日の上乗せ摂取量（アグリコン換算で30mg）をほぼ摂取できる．","subitem_description_type":"Abstract"},{"subitem_description":"Soya isoflavones, with a chemical structure similar to estrogen, a female hormone, have several health benefits. In this study, we sought to develop gluten-free rice bread that allows a moderate daily intake of soya isoflavones. When crude isoflavone (55.8%) was added to a recently-developed gluten-free rice batter (Yano et al., 2017, LWTFood Science and Technology, 79, 632-639.), the bread specific volume was not reduced from 4ml/g. Moreover, both the appearance and flavor were not spoiled. The bread had 0.15% (w/w) of isoflavones and 0.089% (w/w) of the aglycones. So one-half slice of the bread (25-30g), estimated to contain 22-27 mg of the aglycones, is enough to intake nearly the upper limit for daily extra dietary intake of soya isoflavone (30 mg aglycone) determined by the Food Safety Commission.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001451","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001451 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-7891","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"矢野, 裕之"},{"creatorName":"ヤノ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"YANO, Hiroyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-25"}],"displaytype":"detail","filename":"FR_3_1.pdf","filesize":[{"value":"2.3 MB"}],"format":"application/pdf","license_note":"© 国立研究開発法人 農業・食品産業技術総合研究機構\nNational Agriculture and Food Research Organization, Japan\n","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FR_3_1","url":"https://repository.naro.go.jp/record/1491/files/FR_3_1.pdf"},"version_id":"6429cbde-cf4f-4fda-8d4a-7cecdc67fa0d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Gluten-free,","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Isoflavones","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"大豆イソフラボンを配合したグルテン不使用米粉パンの開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆イソフラボンを配合したグルテン不使用米粉パンの開発"},{"subitem_title":"Development of isoflavone-containing gluten-free rice bread","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["363"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-25"},"publish_date":"2019-03-25","publish_status":"0","recid":"1491","relation_version_is_last":true,"title":["大豆イソフラボンを配合したグルテン不使用米粉パンの開発"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T16:13:25.515515+00:00"}