@article{oai:kpu.repo.nii.ac.jp:00005452,
 author = {畑, 明美 and Hata, Akemi and 南光, 美子 and Nanko, Yoshiko and 長谷川, 明子 and Hasegawa, Akiko and 南出, 隆久 and Minamide, Takahisa},
 journal = {京都府立大学学術報告. 理学・生活科学, The scientific reports of the Kyoto Prefectural University. Natural science and living science},
 month = {Nov},
 note = {京都府及び福井県産らっきょうを供試し, 試料重量の1%食塩を用いて1週間下漬を行った後, 食酢1ιに対して砂糖200gを添加した漬け酢を, らっきょう1kgにつき漬け酢1250mιの割合で本漬したものについて, ヘクチン及び無機成分の経時的変化を調査した。その結果, ヘクチン, 特に水溶性ヘクチン, 及び無機成分(Ca, Mg, K)は, 漬け日数の経過とともに減少した。次に, らっきょうのテクスチャー改善の試みとしてCaCl_2 (0.5,1,3%)を漬け酢に添加したところ, 総ヘクチン及び水溶性ヘクチン含量は増加し, また, 硬度も増大した。同様にMgCl_2を添加した結果, ヘクチン及びMgを除いた他の無機成分含量には大きな変化はみられなかったが, 硬度は多少増大した。, This study was carried out to clarify the changes in mineral and pectin contents in pickled Rakkyo. In this experiment, after the pre soaking (shitazuke) was done with 1% salt during 7 days, Rakkyo was pickled in vinegar (1250ml/kg) added sugar (200g/l). As the results, pectin and Ca, Mg, K contents were decreased in 90 days after soaking. For the keeping of good hardiness, in the case of added 1% CaCl_2 to vinegar, pectin in aqueous soluble fraction and Ca contents were increased respectably, and an increase in hardiness was recongnized. On the other hand, pectin and Ca, K, Na contents did not changes by addition of MgCl_2 (0.5,1 and 3%), but hardiness was increased slightly.},
 pages = {35--41},
 title = {らっきょう漬けの無機成分およびペクチン含量の変化(B. 生活科学)},
 volume = {39},
 year = {1988},
 yomi = {ハタ, アケミ and ナンコウ, ヨシコ and ハセガワ, アキコ and ミナミデ, タカヒサ}
}