Abstract
By using pickle starter containing only Lacto bacillus plantarum as lactic acid bacteria source, leaves of daikon (a sort of radish) (Raphanus sativus) was pickled under Sunki pickling method, namely the leaves were dipped in hot water, then they were piled up alternatively in an enameled vessel with pickle starter. The properties of the pickles (sample B) concerning crude protein, free amino acids, total amino acids and sensory test were studied, and were compared with those of Sunki pickles (sample C) simultaneously pickled by using the dried Sunki. The following results were obtained. (1) The crude protein contents increased by pickling treament. The degree of increase was larger in sample B (from 28.44 to 34.00%) than in sample C (from 28.44 to 31.24%). (2) The total free amino acid content of sample B (2490mg/100g) was about twice that of raw material (1218mg/100g), and that of sample C (418/mg/100g) was very small. Sample B was superior to sample C on sensory test. (3) Proper amounts of essential amino acids were contained in the leaves of daikon and they were retained through pickling treatment.
