栄養と食糧
Online ISSN : 1883-8863
ISSN-L : 0021-5376
スグキ漬に関する研究 (第1報)
スグキ漬の漬込み工程中における成分の変化
福原 貞介藤原 邦達向井 英治高田 進山口 三郎
著者情報
ジャーナル フリー

1963 年 16 巻 4 号 p. 323-326

詳細
抄録

Sugukizuke-pickle, made of Suguki-na (a variety of Brassica Rapa L) as a winter farm product in Kamigamo district in Kyoto, is popularly known throughout the country, because it has a characteristic smell and taste accompanied by the sourness and it differs from the other distributed pickles in Japan.
The procedure of pickling with a unique fermenting process has been exclusively carried out by farmers in the district with the traditionally developed skill, and no scientific studies have been made thereon.
The authors picked up samples from the different stages of the process, analyzed them quantitatively and investigated the change in the chemical compositions of Suguki-na.
At the first half stage of the process, reactions proceeded even at low temperature and it was observed that the amounts of acid, ash, NaCl, ether extracts slightly increased, while moisture and vitamin Bi decreased. But at the end of the second half where by the process was carried out at 28-32°C in a fermenting cellar, the amounts of acid, NaCl, ether extracts, vitamin B2 increasd remarkably, while pH and the amounts of soluble reducing sugar and total carbohydrate decreased considerably.

著者関連情報
© 社団法人日本栄養・食糧学会
前の記事 次の記事
feedback
Top