@article{oai:aue.repo.nii.ac.jp:00007733,
 author = {村上, 陽子},
 journal = {教科開発学論集},
 month = {Mar},
 note = {text, 米飴は，もち米と麦芽で作られる，我が国の伝統的な麦芽糖化飴（麦芽水飴）である。米飴は水飴の一つであり，和菓子等の材料として用いられる。伝統的製法においては，米飴は，材料の少なさ（もち米と麦芽），豊かな風味，琥珀色などを特徴とする。一方，現在では，水飴は，デンプンに精製酵素を加えて工業的に作られ（酵素糖化飴），無色透明で大半が水分と糖質である。そのため，米飴の伝統的製法の衰退は，食文化の危機と考えられる。そこで本研究では，我が国の伝統的な食文化の一つである米飴に着目し，その製法と食嗜好性について検討した。米飴調製用の米は，こがねもちとヒメノモチを用い，麦芽添加量は米100gに対して15～35％まで変化させ，各種成分を測定した。麦芽添加量の増加に伴い，糖度，マルトース，いずれも経時的に増加し，４～10時間で平衡に達した。食嗜好性は，米の品種と麦芽添加量により異なっており，ヒメノモチ15％が最も嗜好性が高かった。, Komeame (rice syrup) is a type of starch syrup and a traditional Japanese malt syrup made only from glutinous rice and barley malt. Komeame is used as a material for wagashi, one of Japanese traditional cultures. Traditionally, komeame is made by adding a small amount of sprouted barley grains (barley malt) to cooked rice in a solution of heated water. It has a light flavor and an amber color. Currently, starch syrup is manufactured industrially by adding purified enzyme isolates to starch and hydrolyzing it. Starch syrup manufactured through enzymatic saccharification is clear and colorless and contains only water and carbohydrates. Therefore, the decline in the use of the traditional process of komeame can be regarded as a loss for Japanese food culture. The present study examined traditional methods and palatability in the making of komeame. A literature review was conducted to investigate various issues such as preparation methods and the amount of malt that should be added. Koganemochi and Himenomochi were the varieties of rice used, and the amount of malt was changed to 15-35% per 100 grams of rice. The results are as follows. Sugar and maltose content were increased and reached a balance within 4-10 hours as the amount of malt was increased. An addition of 15% malt was most efficient for the generation of sugar. Palatability differed depending on the type of rice and the amount of malt. Fifteen percent Himenomochi was the most preferable amount and variety of rice compared to other types of komeame., 静岡大学大学院教育学研究科},
 pages = {117--126},
 title = {伝統的製法による米飴の調製方法が成分および食嗜好性に及ぼす影響},
 volume = {8},
 year = {2020}
}