Studies on the Japanese Pickles Sunki (I)

Dietetic Components of the Sunki

Abstract

The “Sunki”, a kind of Japanese pickles peculiar in Kiso district, Nagano pref. is pickled without salt under lower temperature (winter season), then dried and preserved throughout the year. And so, it is considered to be available for preserving green vegitables and for providing dietary fibers protecting so-called adult-disease.
The auther studied the dietetic components of the Sunki and its pickling conditions concerning with sample A (produced in Ohtaki village, Kiso district) and sample B (prepared in our laboratory under strict temperature conditioning) obtaining following results.
1. Appearance and taste of the pickles; sample A was inferior in comparison with sample B.
2. The pH of the pickling liquid; Sample A increased acidity with passing time, otherhand sample B held neary nutral throughout period.
3. Free amino acid in the pickles; sample B contained less than sample A.
4. Crude protein remaining in the pickles; sample B contained more than sample A, and its quantity is almost equal to that in the raw greens.
In conclusion, it was demonstrated that the strict temperature conditioning (about -5°C) is necessary for producing good Sunki.