<研究報告>ぬかみそづけのビタミンB_1について

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Thiamine content of vegetables seasoned in rice bran mashes were studied and results obtained were as follows; The decreasing rate of thiamine content in rice bran, a main material of the ricebran mash, Nukadoko, for making Japanese traditional seasoned vegetables, Nukamisozuke, depended on the stock temperatures: 15.6% in a freezing box, 21.7% at 6℃ and 40.8% at 30℃, for eight months respectively. The thiamine content in the cucumbers seasoned into both kinds of aged rice bran mashes, the ordinary one and the improved one enriched with defatted soy beans, increased 2.5-3 times for 15 hrs. Tashinuka, the stepwise supplements of fresh rice bran to the aged rice bran mashes, were found effective in enhancing the thiamine content of seasoned cucumbers 4.5-6 times for 15 hrs. as high as the unseasoned ones. When the 24-hours seasoned radish roots were prepared every day during two weeks, in the aged rice bran mashes enriched with defatted soy beans, with or without the supplement of fresh rice bran, the thiamine content of these mashes and that of the seasoned vegetables decreased to the following respective levels: the former was one-half of the initial values and the latter one-third, Therefore, the Tashinuka was found necessary and then the improved mash was also expected to be asource of thiamine supply. The vegetables seasoned in the proprietary rice bran mash kept for a little more than 300 years in an old family of kokura city, showed the high extent of thiamine content. The thiamine content of the same kind of seasoned vegetables on markets exhibited a wide range of 0.01-0.19 mg%.
福岡女子大学の論文
1976-03-31

<研究報告>ぬかみそづけのビタミンB_1について

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