<研究報告>糠味噌漬けのCaとPについて
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The following items were examined concerning the study of minerals in vegetables soaked in the rice bran mash. I. Eight specimens (Japanese radish roots, cucumbers, eggplants, turnips, turnip greens, cabbages, great edible burdocks, and undaria pinnatifuda) were soaked to the degree suitable to eat in the improved rice bran mash with 3% of CaCO_3 added and in the one without it, respectively. And Ca and P in them were measured. The results were as follows: (1) In the vegetables soaked in the rice bran mash without addition of CaCO_3, only P increased while Ca did not. Therefore, Ca and P were in the ratio of about 1:2〜1:5. (2) In those soaked in the rice bran mash with CaCO_3, Ca, as well as P, increased. And the ratio was about 1:1〜2:1. (3) The quantities of Ca in the rice bran mash with CaCO_3 were far greater (4〜10 times) than the ones without it. According to each specimen the quantities varied and among the same kind specimens they were greater in proportion to the length of time of being soaked. With the results above it was concluded that the addition of Ca to the rice bran mash without marring the taste was desirable from the standpoints, not only of enriching of Ca but of relaxation of the increase of P only. II. The following were the results of our examination about eight samples of soaked vegetables (eggplants and cucumbers) on the market. (1) Only four of them had been really soaked in the rice bran mash and they contained Ca and P in the ratio of about 1:3〜1:8. (2) The other four were salted vegetables added with chemical seasoning. They were rubbed in with the rice bran mash or packed in with a bit of it on the surface, in which the ratio of Ca : P was about 1:1〜1:2. (3) The quantities of Ca in those eight samples on the market were all little. The quantities were about as half as those of cucumbers and eggplants soaked in the improved rice bran mash without CaCO_3.
- 福岡女子大学の論文
- 1975-03-31
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