Maturation of Fermented Rice-koji Miso Can Be Monitored by an Increase in Fatty Acid Ethyl Ester
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概要
- 論文の詳細を見る
A mixture of steamed soybean and boiled rice with seeded Aspergillus oryzae was naturally fermented without addition of yeasts or Lactobacilli, and kept matured for 12 months at room temperature. Chemical analysis of this rice-koji miso sample for lipid changes during maturation showed that triacylglycerol was gradually decomposed into free fatty acid, with distinct formation of fatty acid ethyl ester which, six months after the start of fermentation, came to account for 35.0% of total lipid. The ester was constituted primarily with linoleic acid (ca. 50%) and oleic acid (ca. 20%), no appreciable change in this proportion being observed during maturation. Also, the proportion was unique in that this did not reflect the fatty acid composition in a mixture of the two materials. It is possible to monitor the maturation of the rice-koji miso by following up the increase with time in fatty acid ethyl ester.
- 社団法人 日本農芸化学会の論文
- 2004-01-23
著者
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金子 憲太郎
郡山女子大学短期大学部
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金子 憲太郎
日本獣医生命科学大学
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金子 憲太郎
日本獣医畜産大学
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Takita Toshichika
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Takita Toshichika
Department Of Nutrition Tokyo University Of Agriculture
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Kaneko Kentaro
Koriyama Women's Junior College
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Kaneko Kentaro
Faculty Of Applied Life Science Nippon Veterinary And Animal Science University
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Kaneko Kentaro
Department Of Food Science Applied Life Science Nippon Veterinary And Animal Science University
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Kaneko Kentaro
Department Of Chemistry Faculty Of Science And Engineering Saga University
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Inoue Hiroko
Department Of Biosciences Kyushu Dental College
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Inoue Hiroko
Department Of Food Science Applied Life Science Nippon Veterinary And Animal Science University
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YAMABE Shigeo
Tokyo Dietitian Academy
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KANEKO Kentaro
Department of Applied Biological Chemistry, Niigata University
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