<研究報告>漬物の漬かりに関する研究(第二報) : ビタミンB_1の漬物野菜への移行

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Nukamiso-zuke, one of traditional Japanese pickles, was studied by using a small scale of Nukamiso-doko, a rice-bran mash, and also its experimental model, soaking vegetables in the Vitamin B_1 (V.B_1)-enriched seasoning liquid, in order to clarjfy the relation between pickling process and effective transport of V.B_1 from mash into pickles. The following results were obtained. 1) The contents of V.B_1 and salt of radish pickles attained finally to the same extents as those of rice-bran mash, although the permeation velocities were found different according to the shapes of radish and the other factors. 2) The amount of V.B_1 transported from mash into pickles was not affected by the salt concentration of mash, in the range of 3〜10% NaCl. 3) The rubbing-in of salt on radish just before seasoning promoted the increase in salt content and acidity of pickles, but had hardly any effect on the transported amount of V.B_1. 4) The stripping of vegetables before seasoning promoted the increase in the transported amount of V.B_1. Differences in the V.B_1 content of pickles according to whether stripped or not, depended on the kind of vegetables, remarkably large in radish and turnip, whereas small in carrot. 5) The amount of V.B_1 transported into pickles closely related with how to cut vegetables, decreasing in the order of splitting radish into 4 pieces, 2 pieces and slicing. The amount of V.B_1 was suggested to attain to the extent of 0.25〜0.32mg%, when the pickles were tasted best judging from the salt contents, acidity and crispness. 6) The transported amount of V.B_1 into pickles, which were prepared by soaking vegetables in the V.B_1-enriched seasoning liquid as an experimental model, was found to attain to the same extent as V.B_1 content of the liquid. This fact supported the above-mentioned results in rirp-nran mash.
福岡女子大学の論文
1979-02-28

<研究報告>漬物の漬かりに関する研究(第二報) : ビタミンB_1の漬物野菜への移行

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