{"created":"2023-07-25T08:06:24.054333+00:00","id":5151,"links":{},"metadata":{"_buckets":{"deposit":"95fd8612-331d-4706-97b4-90d30bb02899"},"_deposit":{"created_by":18,"id":"5151","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"5151"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00005151","sets":["228:259:5384","31:32:93:94"]},"author_link":["109873","109874","2838","109875"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1984-10-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"52","bibliographicPageStart":"42","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"南海研紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of the Kagoshima University Research Center for the South Pacific","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1984-10-20","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"All over the districts extending from South-east Asia to China, a kind of\nprocessed starch food, the so-colled \"starch-pearls\", are distributed. These pearls\nare coated by partly gelatinized-retrograded starch to hold their shapes of round\nbeads or dice, and are usually served as a jelly-like dessert.\nIn the present report, 8 kinds of the starch-pearls purchased on the markets\nin Indonesia and Formosa were investigated.\nThey differ greatly from one another in avarage size (4-460mg) but all of\nthem swelled up about 8-10 times after boiling. The raw starch used were identified\nto be cassava starch except of two Formosan products made of sweet potato starch\nby a microscopic examination and spectra of iodine coloration. On X-ray\ndiffractograms, the proportion of damaged starch of the pearls was practically\nestimated to range from 22 to 98%.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"東南アジアから中国大陸にかけて,澱粉を粒状に固めた加工食品\"澱粉パール\"が分布している。これは熱湯でゆでて膨潤させ,甘いシロップをかけたりスープに入れたりして食べるものである。本稿では,インドネシアと台湾で市販されている8種の澱粉パールにつき,原料澱粉の同定,粒の硬度や膨潤度などの物性測定,成分分析,X線回析法による澱粉変性度の測定などを行い,わが国ではほとんど知られていないこの食品について考察を加えた。台湾産で生粉圓と称されるもの2点はサツマイモ澱粉製であり,その他はすべてキャッサバ澱粉製であった。粒の大きさは4~460mgまで広く分布し,ゆでた場合にはいずれも8~10倍程度に膨潤した。また造粒後に加熱して表面を糊化し乾燥したものが多く,澱粉の変性度として22~98%の数値がえられた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03895351","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00181784","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"588","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤本, 滋生","creatorNameLang":"ja"},{"creatorName":"FUJIMOTO, Shigeo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"109873","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"矢田, 智昭","creatorNameLang":"ja"},{"creatorName":"YADA, Tomoaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"109874","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"菅沼, 俊彦","creatorNameLang":"ja"},{"creatorName":"SUGANUMA, Toshihiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2838","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000090117515","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"永浜, 伴紀","creatorNameLang":"ja"},{"creatorName":"NAGAHAMA, Tomonori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"109875","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":"2016-10-28"}],"displaytype":"detail","filename":"AN00181784_v5-1_p42-52.pdf","filesize":[{"value":"3.8 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00181784_v5-1_p42-52.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/5151/files/AN00181784_v5-1_p42-52.pdf"},"version_id":"56016e9e-f30f-4e7c-bf2a-f111c8f80581"}]},"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":"東南アジアの市販澱粉(II) : インドネシアおよび台湾の\"澱粉パール\"について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"東南アジアの市販澱粉(II) : インドネシアおよび台湾の\"澱粉パール\"について","subitem_title_language":"ja"},{"subitem_title":"Starches on the Market in South-East Asia (II) : Some \"Starch-pearls\" in Indonesia and Formosa","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["5384","94"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-09"},"publish_date":"2015-06-09","publish_status":"0","recid":"5151","relation_version_is_last":true,"title":["東南アジアの市販澱粉(II) : インドネシアおよび台湾の\"澱粉パール\"について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-06-24T08:43:38.501490+00:00"}