<研究報告>潰物の潰かりに関する研究(第一報) : 野菜への食塩の浸透

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To study the pickling process which is the fundamental research of "Tsukemono", we considered, as the first step, some aspects of the permeatior of salt into vegetable tissues from various angles. I. Scaled the degree of permeation of salt into pickled radish (whole or partly) in salt solution (5 % and' 15 %), and the results were as follows: a) In the earlier pickling process, the permeation of salt differed at the parts of radish. The top of radish was larger in permeation quantity than the base of it, but the difference was reduced with the passing of pickling time. b) The permeation rate of salt was faster in the higher salt density solution of pickling at the same temperature. c) The permeation of salt into radish begins, first, through cortex from epidermis and through vessels from the bottom, then spreads around them. We found that with the passing of time the difference of pickling condition was reduced by degree and finally the permeation kept balance in the whole radish. d) About the fact that in the earlier stage of pickling process the speed of permeation at the top of radish is faster than at the base, we can offer two main causes. One is that at the top of the material there is a growing point and the cell is young and fresh. The other is that the vessels per unit area at the top are larger in proportion than those at the base. II. The concentration of solution inside the cell of raw radish was base>middle> top. But on the contrary, the quantity of moisture was base<middle<top. Therefore, when radish was pickled in a higher density solution (the average pickling solution density is 2-15 %) than its own concentration of salt, we found that the permeation speed at the top of the material is faster than that at the other parts, because the top is high in the concentration gradient in compaison with the base. III. By examining the diffusion of salt through the section of several kinds of vegetables, we found the following facts concerning the pickling process. a) The diffusion speed of the 2.5, 5, 10, 15 % salt solution through the cross section of the base of radish and carrot was faster in the higher salt density solution. b) The diffusion coefficient of the 5 % salt density solution through the section of each part of radish, carrot and turnip was as follows : In radish ; cross section>vertical section, top>middle>base in cross section, and lowest in epidermis. In carrot; cross section>vertical section, and the top and the middle were equal. As for turnip, both cross section and vertical were big, but cross section was a little bigger than vertical one. From the above, we recognized that the diffusion coefficient could be considered as a rough measure of the pickling process.
福岡女子大学の論文
1978-02-28

<研究報告>潰物の潰かりに関する研究(第一報) : 野菜への食塩の浸透

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