1 0 0 0 OA すんきに関する研究 : 第2報 : すんきとその類似漬け方との栄養学的成分の比較
すんきの栄養学的効果を知る目的で、すんき漬法による試料とこれに類似する数種の漬け方の試料の成分をそれぞれ分析して以下の結果を得た。1)すんき漬法では漬種の有無に拘らず、原料中の粗たんぱく質の損失が非常に少ない。2)すんき漬と同様の漬込操作でも、食塩を5%添加すると粗たんぱく質のほほ半畳が失なわれる。3)漬込過程中に、原料中の遊離アミノ酸および粗たんぱく質の分解によるアミノ酸は漬汁中に溶出するが、乳酸菌による乳酸濃度が大であると、粗たんぱく質の分解が少ない上に、アミノ酸の漬汁中への溶出が抑制されるものと考えられる。
1 0 0 0 OA すんきに関する研究 : 第1報 : すんきの栄養学的成分について
The "Sunki", a kind of Japanese pickles peculiar in Kiso district, Nagano pref. is pickled without salt under lower temperature (winter season), then dried and preserved throughout the year. And so, it is considered to be available for preserving green vegitables and for providing dietary fibers protecting so-called adult-disease. The auther studied the dietetic components of the Sunki and its pickling conditions concerning with sample A (produced in Ohtaki village, Kiso district) and sample B (prepared in our laboratory under strict temperature conditioning) obtaining following results. 1. Appearance and taste of the pickles ; sample A was inferior in comparison with sample B. 2. The pH of the pickling liquid ; Sample A increased acidity with passing time, otherhand sample B held neary nutral throughout period. 3. Free amino acid in the pickles ; sample B contained less than sample A. 4. Crude protein remaining in the pickles ; sample B contained more than sample A, and its quantity is almost equal to that in the raw greens. In conclusion, it was demonstrated that the strict temperature conditioning (about -5℃) is necessary for producing good Sunki.