{"_buckets": {"deposit": "7f8de3ef-bd5a-43ac-b1d3-ed870e9facdb"}, "_deposit": {"id": "2002969", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002969"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002969", "sets": ["1642837914562", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "豆腐ようの製造に用いる紅麹菌の生産する色素に関する研究(農芸化学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on the pigment formed by Monascus fungus used for tofuyo production (Department of Agricultural Chemistry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "安田, 正昭", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "上地, 玄作", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Yasuda, Masaaki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Uechi, Gensaku", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "豆腐ようの品質の安定化に役立てる基礎的知見を得るために紅麹菌における色素の生産条件, 抽出条件及びその基本的な諸性質を検討した。供試菌株(Monascus sp. No. 3403)の色素生産性はウルチ米を加圧蒸煮して製麹する方法が普通蒸煮法によるものに比べて約3倍増大した。紅麹から色素を抽出する溶媒は, 赤色系色素ではメチルアルコール, 黄色系色素では酢酸が最も抽出効果が高かった。しかし, 食品衛生上安全な抽出溶媒としてここではエチルアルコールを選択し, 紅麹から色素の抽出条件を検討した。即ち, その色素の抽出は80%エチルアルコール溶液で約2時間行うことにより最大の効果を上げることができた。本色素はpH安定性(pH2-10で7日間放置後の色素残存率が70%以上), 熱安定性(70℃で24時間後の色素残存率が86%)に優れていた。本色素の光安定性は過酸化水素水の添加により低下したが, アスコルビン酸の添加によりわずかながら増大した。紅麹水溶性色素の食品素材に対する染着性は80%エチルアルコール可溶性色素のそれに比べて高かった。水溶性色素はミルクカゼイン, 小麦粉等に, 80%エチルアルコール可溶性色素は卵アルブミン, グルテン等によく染着された。豆腐ようの紅麹色素量は熟成過程に伴って増大するが, 漬込み後8\u0026acd;12週間目でほぼ一定の値を示した。", "subitem_description_type": "Other"}, {"subitem_description": "Beni koji prepared by growing Monascus on steamed rice is an important material for the production of tofuyo (red soybean cheese). Color of the product is always greatly affected by the quality of the koji. In order to find the culture conditions required for improvements of the red pigment production by Monascus sp. No. 3403,the organism was grown on the steamed rice. The highest production of the pigment was obtained by employing autoclaved non-glutinous rice. Although the most effective solvent for the extraction of red pigment from the koji was methyl alcohol, we chose ethyl alcohol as the extractive solvent due to its safety in view of the food sanitation. The pigment was extracted with 80% ethyl alcohol solution at 25℃ for 2hrs in the dark place. The pigment was stable against heat and pH (from 2 to 10), but unstable with light. Metal ions such as Ca^\u003c2+\u003e, Mg^\u003c2+\u003e, Zn^\u003c2+\u003e, and Ba^\u003c2+\u003e did not affect its color. While the pigment was stable against ascorbic acid, it faded with hydrogen peroxide. The pigment was a good dye stuff; the water soluble pigment had a great affinity to milk casein, wheat flour, and tofu, while the ethyl alcohol soluble one had an affinity to egg albumin and wheat gluten. The amount of Monascus pigment in tofuyo increased through the aging process and became almost constant for 2-3 months after ripening.", "subitem_description_type": "Other"}, {"subitem_description": "紀要論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "琉球大学農学部"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/3940"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "琉球大学農学部学術報告"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1985-12-02", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "32", "bibliographicPageEnd": "81", "bibliographicPageStart": "73"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162237.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2002969/files/KJ00000162237.pdf"}, "version_id": "db0717ae-03a9-49df-854f-ee92bf04532a"}]}, "item_title": "豆腐ようの製造に用いる紅麹菌の生産する色素に関する研究(農芸化学科)", "item_type_id": "15", "owner": "1", "path": ["1642837914562", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/3940", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2002969", "relation": {}, "relation_version_is_last": true, "title": ["豆腐ようの製造に用いる紅麹菌の生産する色素に関する研究(農芸化学科)"], "weko_shared_id": -1}