<研究報告>糠味噌漬のビタミンB_2に関する研究

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I. The present study is concerned with the riboflavin enrichment of 'nukamisozuke', vegetables seasoned in the rice bran mash ('nukamisodoko'), without deterioration of the flavour and taste. Riboflavin was added to 'nukamisodoko' for trial, and the sensory tests were carried out about the 'nukamisozukes'. The results obtained are as follows: 1. No significant difference in smell and bitterness was detected between 1mg% riboflavin solution and distilled water, but between 2, 3, 4, 5 mg% solutions and distilled water respectively, sifnificant difference was observed. 2. It was concluded: (a) there was no significant difference in the taste between the radish leaves seasoned in the 'nukamisodoko' with 5mg% riboflavin added and those in the one without it, according to the paired preference tests. (b) there was no significant difference in the taste and crispness between the radish roots seasoned in the 'nukamisodoko' with 5mg% or 10mg% riboflavin added and those in the one without it, according to the same tests. (c) radish roots seasoned in the 'nukamisodoko' with 5 mg% and 10 mg% riboflvain added were compared with those in the one without it in smell, taste, color, and total quality according to the ranking tests: no significant difference from the above mentioned viewpoint was recognized except for the smell in the case of 'nukamisozukes' seasoned in the 'nukamisodoko' with 10 mg% riboflavin added. Therefore, it was concluded that their flavour and taste were not influenced by 5-10mg% riboflavin enrichment. II. The experiments were carried out about riboflavin in 'nukamisozuke'. 1. Riboflavin content was measured in egg-plants, turnips, cucumbers and radish roots which were seasoned in the 'nukamisodokos' with 5 and 10mg% riboflavin added for 8 to 48 hours at 27℃: there was a considerable difference in riboflavin content of the 'nukamisozukes' between the 'nukamisodoko' with riboflavin and the one without it: 0.33〜0.63mg% in the vegetables seasoned 24 hours in the 'nukamisodoko' with 5mg% riboflavin, 0.54〜1.20mg% in those seasoned 24 hours in the one with 10mg% riboflavin, and 0.02〜0.04mg% in those seasoned 8 to 48 hours in the one without any riboflavin. The addition of 5 to 10 mg% riboflavin to 'nukamisodoko' was found to lead to the desirable results in nutrition. The periods for obtaining the best taste of these four kinds of 'nukamisozukes' were considered to be 8 to 24 hours judging from the acidity and salt content. 2. Riboflavin content in 'nukamisozukes' (radish roots and cucumbers) on the market were 0.02〜0.04 mg%, the same as authors' data from those in the 'nukamisodoko' without any riboflavin.
福岡女子大学の論文
1974-01-31

<研究報告>糠味噌漬のビタミンB_2に関する研究

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