Studies on the Japanese Pickles “Sunki” (II)
Comparison between the Sunki and other modified pickling Methods concerning with their dietetic Componets
1982 Volume 15 Issue 4 Pages 229-231
Details
1982 Volume 15 Issue 4 Pages 229-231
The auther had already reported that the “Sunki” is an excellent pickles as preservation method of greens.
In this report, dietetic components of Sunki-pickles and a few samples pickled according to its modified pickling method using Nozawa-Na instead of Kiso-Na are studied.
The results are as follows:
1. By the action of lactobacilli orginally existed in the raw leaves during the procession the decrease of crude protains in the raw leaves is very small, regardless the addition of pickling-breed or not, but the loss was smalles in the case of this addition.
2. The addition of 5 % salt caused large decrease of crude protains in the raw leaves.
3. In the process of pickling period, when the concentration of lactic acid produced by lactbacilli is high, the decomposition of crude protains is restricted and the dissolution of amino acids to pickling- liquid is controlled.
