The Sunki-pickles Pickled by Adding Plain-yoghurt

Studies on the Japanese Pickles Sunki Part IV

Abstract

Using plain-yoghurt instead of Sunki, the ohtaki-kabura and komatsu-na were pickled under sunki pickling-method. Various properties of those pickles were compared with those pickled similarly using Sunki from Kiso district, and following results were obtained: (1) Both the contents of crude protein in the pickles treated with plain-yoghurt and that of Sunki are rich compared with those in raw leaves according to the exudation of water soluble non protein matters in raw leaves. But the former is inferior a little to the latter. (2) In the case of ohtaki-kabura, the contents of free amino acids, sweet taste and tasty amino acids in the pickles treated with plain-yoghurt are larger to those in the pickles treated with Sunki, and the former is superior to the latter in sensory test. (3) The contents of the total amino acids of the pickles treated with plain-yoghurt and Sunki are larger to those in the raw leaves as similar case of crude protein. But the rate of increase in ohtakikabura in larger to that of komatsu-na. And the increasing-rate in the plain-yoghurt treated matter is larger a little to that in the Sunki treated matter.