市販おにぎりの実態調査

岐阜大学学生へのアンケート調査と成分分析

抄録

Survey on rice ball in the market by students of Gifu university was carried out.Analysis of free amino acid in relationship to the taste of rice ball was carried out.
1.Intake frequency of rice ball by female students was higher than for male students.
2.Over 80% of male and female students purchased rice balls at convenience stores.The proportion of rice ball containing mayonnaise accounted for a greater proportionof those purchased.
3.A high proportion of female students eat rice ball for lunch.Most students lunch off-campus.
4.Add rives to rice balls on the market include various ingredients such as acids, sweeteners, food preservatives and modifiers.Additives without standardized usage were also included.
5.Although there was a great difference in the amount of free amino acid content in therice, there was no difference between the home-made and store-bought rice ball.
6.From the results of thin layer chromatogram of the rice balls and the amount of freeamino acid used, the addition of the amino acid as a seasoned exerted an influence.Possible addition to the rice balls was also considered.