奈良漬製造中の成分変化 : 清酒かすに関する研究(第2報)

概要

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Salted oriental melons were soaked in aged sake lees, and changes in several chemical components of both oriental melon and sake lees were investigated during the manufacture of narazuke (pickles seasoned in sake lees). The transfer of salt from oriental melon to sake lees was virtually complete after 8 days, and the reverse transfer of total acids, amino acids, reducing sugars, ethanol, higher alcohols and ethyl acetate was virtually complete after 4-15 days of soaking. Thereafter these components of oriental melon and sake lees remained almost constant. However, 9 esters in sake lees other than etyl acetate were not transfered to oriental melon. Osmotic pressures in oriental melon and sake lees were 100.8-128.7 atm and 114.3-132.4 atm during 50 days soaking, respectively.
社団法人日本生物工学会の論文
1981-01-25