栄養学雑誌
Online ISSN : 1883-7921
Print ISSN : 0021-5147
ISSN-L : 0021-5147
漬物のビタミンC強化にする研究
(第1報) 糠味噌漬におけるカルシウム強化とビタミンC強化との関係
山本 鈴子
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ジャーナル フリー

1956 年 13 巻 4 号 p. 89-95

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On the National Nutrition Survey, the amount of vit. C intake per person per day is shown to amount to 70mg and exceed the standard value (60mg) for vit. C requirement of Japauese people.
But considering the loss by cooking (estimated about 70 percent), there will be a shortage on the actual intake of it. Indeed, prof. Fukuda in Chiba university found many latent vit. C deficiencies in village peoples in Akita mefecture measuring the content of vit. C in blood.
If pickles could be fortified with vit. C, it would be very convenient to supply it without loss by cocking.
Then next experiment was performed to investigate the fortification of pickles with vit. C, Method
1. Soaking rice-bran bed was devided in three portions in equal amount of 2kg, and the 1st one was used as control, 2nd one was fortified adding with 10g of vit. C, and 3rd was fortified adding with 10g of vit. C and CaCO3 about 1/10 of NaCl added to the rice-bran bed.
2. Contents of vit. C and calcium of vegetables pickled in those bed were measured after 12 and 24 hours' soaking.
Results.
1. The vit. C contents of vegetables pickled in the vit. C fortified bed were about three times and half heigher than those of the ordinary ones.
2. Calcium enriching with CaCO3 did not affect on the fortificatin of vit. C on pickles.
3. The vit. C added to rice-bran-bed was lost about 50 percent in a week, and 90 percent during half a month without pickling vegetable

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