カルシウム,鉄を強化したぬか漬けに関する研究(佐賀短期大学)

概要

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We experimented on the adding calcium (Ca) and iron (Fe) to traditional "nukadoko" as a new Ca and Fe-rich Nukaduke. In the experiment I ("Nukadoko" containing egg-shell and iron-nail) Ca and Fe in "nukaduke" decreased compared with raw vegetables. In the experiment II ("nukadoko" containing l%CaCO_3, 1%Fe powder) Ca and Fe in a eggplant in "Nukadoko" increased compared with raw vegetables. In case of cucumber, Fe increased as the soaked time increased. While, Ca decreased. In the experiment III (a model experiment, salt solution containing 0.01〜1.0% Ca^<2+>) 0.5% Ca^<2+> was a proper amount. All the results of experiments I〜III indicates that "Nukadoko" composed of Il water and 50g salt to 1kg "komenuka", 15〜30g of CaCO_3 and 10g of Fe is a proper condition.
西九州大学の論文
2004-03-01