Preservation of Low-salted Scallion (Allium bakeri Regel) and its Processing Properties

Abstract

Rakkyo-zuke is traditional pickles made from scallion (Allium bakeri Regel) in Japan, by seasoning with sugar and vinegar after desalting salted scallions which were preserved as raw materials. In order to improve the process, the changes in microflora and constituents during preservation of low-salted scallions and the qualities of Rakkyo-zuke made from these scallions were investigated. Fresh scallions were pickled in brines of 3%, 6% (low salt), 12% and 20% (high salt), and stored for 6 weeks at room temperature. In the brines of 12% or over, the growth of microbe was repressed and the changes of constituents were small during Preservation. In the lowsalted conditions, lactic acid bacteria and yeasts grew vigorously, and the viable cell counts reached to a level of 107 and 106 per ml after 4 weeks, respectively. The amount of lactic acid generated in the soaking fluid of 3% salted scallions was 0.4g per 100g, while it was 0.22g per 100g in the case of 6% salted. Though the quality of Rakkyozuke made from 3% salted scallions was inferior, that from 6% salted was equivalent to that from high-salted scallions. When 6 % salted scallions were used for raw materials, the time required for desalting them could be shortened at one tenth compared with the traditional manufacturing process.