{"created":"2023-06-19T08:25:14.783354+00:00","id":1842,"links":{},"metadata":{"_buckets":{"deposit":"4c26b764-2b37-4216-ab51-b82f769f9cd3"},"_deposit":{"created_by":23,"id":"1842","owners":[23],"pid":{"revision_id":0,"type":"depid","value":"1842"},"status":"published"},"_oai":{"id":"oai:ushimane.repo.nii.ac.jp:00001842","sets":["270:1706514238962:20:239"]},"author_link":["34302","34303"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"13","bibliographicPageStart":"7","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"島根県立大学出雲キャンパス紀要"}]}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"米飯の原料となる玄米もしくは精白米における品質には，品種，産地，栽培方法，貯蔵環境等の様々な影響因子が関わっている。本研究では，島根県産米の品種，栽培方法の違いにより物理特性および外観（形状）にどのような違いがあるのかについて比較検討を行った。島根県産 ‘コシヒカリ’，‘つや姫’，‘きぬむすめ’，‘イセヒカリ’ を使用し，精白米を洗米後1.5 時間浸漬させた後，炊飯した。物理特性は，圧縮試験機（タケトモ電機社製）を用いて，一粒を円柱形プランジャーで高圧縮試験を行い，硬さ・粘り・付着性・弾力性・凝集性を測定した。また，外観（形状）はノギスを用いて計測した。その結果，島根県産米の‘コシヒカリ’と比較して，‘つや姫’，‘きぬむすめ’は，食味評価の指標とされるバランス値（粘り/ 硬さ）が有意に高いことが認められた。また，形状においては‘コシヒカリ’と比較して，‘つや姫’，‘きぬむすめ’は粒が有意に長いことが認められた。‘コシヒカリ’‘つや姫’の有機栽培米は，慣行栽培米と比較して有意に柔らかいことが認められた。‘イセヒカリ’は，‘コシヒカリ’と比較して，すべての項目において差が認められなかった。以上より，品種や栽培方法の違いにおいて米飯の物理特性や形状が異なることが示唆された。","subitem_description_type":"Abstract"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12602822","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2187199X","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"籠橋, 有紀子","creatorNameLang":"ja"},{"creatorName":"カゴハシ, ユキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"34302","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAGOHASHI, Yukiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"34303","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-12-25"}],"displaytype":"detail","filename":"KJ00004421166.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004421166.pdf","url":"https://ushimane.repo.nii.ac.jp/record/1842/files/KJ00004421166.pdf"},"version_id":"8799ef1d-1007-4b4f-a097-4b924be69e0b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米飯","subitem_subject_scheme":"Other"},{"subitem_subject":"物理特性","subitem_subject_scheme":"Other"},{"subitem_subject":"品種","subitem_subject_scheme":"Other"},{"subitem_subject":"栽培条件","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooked rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Physical properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Varieties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cultivation techniques","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":"米飯の物理特性についての検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米飯の物理特性についての検討","subitem_title_language":"ja"},{"subitem_title":"The Physical Properties of Cooked Rice","subitem_title_language":"en"}]},"item_type_id":"2","owner":"23","path":["239"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-12-25"},"publish_date":"2019-12-25","publish_status":"0","recid":"1842","relation_version_is_last":true,"title":["米飯の物理特性についての検討"],"weko_creator_id":"23","weko_shared_id":-1},"updated":"2023-12-19T10:49:55.729123+00:00"}