糠漬沢庵のビタミンB_１含量について（1） : 家庭づくり糠漬沢庵のビタミンB_１の分布

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(1)Title. 糠漬沢庵のビタミンB_１含量について（1） : 家庭づくり糠漬沢庵のビタミンB_１の分布. Author(s). 北川, 三郎; 大野, 都美恵. Citation. 北海道教育大学紀要. 第二部. C, 家庭,体育編, 22(1): 18-21. Issue Date. 1971-09. URL. http://s-ir.sap.hokkyodai.ac.jp/dspace/handle/123456789/6543. Rights. Hokkaido University of Education.

(2) Vol. 22, No. 1 Journal of Hokkaido University of Education (Section II C) September 1971. Studies on Vitamin Bi Content in Radish Pickles Soaked in Rice-Bran Part 1. Distribution of Vitamin Bi in Home-made " Nukazuke-Takuan ". Saburow KITAGAWA and Tomie OHNO* Home Economics Laboratory, Asahikawa Branch, Hokkaido University of Education, Asahikawa. * College of School of Health, Hokkaido University of Education, Asahikawa. The content of vitamin Bi in Japanese pickles " Nukazuke-Takuan " was investigated through the usual home-made process in Hokkaido during winter. Its content was compared with that of pickles sold on the market in Japan proper. It was noted that vitamin Bi content in home-made pickles was about five times as much as that on the market. " Nukazuke-Takuan/' especialy home-made pickles, can be expected as a good source of vitamin Bi, while the pickles sold on the market would serve only as a spicy side dish.. The Japanese National Nutritional Survey0 (The Welfare Ministry, 1966) clearly indicates the improvement in the nutritional status of the Japanese year by year. Intakes of fat, animal protein, calcium and vitamin A have increased gradually, while that of total proteins and vitamin Bi remains on the same low level. Insufficient intake of vitamin Bi among the Japanese should be attributed to the fact that they strongly persist in their rice eating habits,. which would be difficult to alter. People living in cold areas, such as Hokkaido, apparently have less opportunity to eat fresh vegetables and to take exercise out of doors during the winter. These situations are likely to develop the tendency to have a preference for light tastes such as the so called rice-diet (Ochazuke) consisting of boild rice, green tea, and pickles, and consequently to have a vitamin Bi deficiency. Such intakes of a bland diet are generaly seen in rural districts of Hokkaido. Under these conditions, pickles should be considered to play an extremely important role in the dietary life of the people in these areas during the winter. The present study was undertaken to investigate the distribution of vitamin Bi in homemade pickles " Nukazuke-Takuan," e.i., Japanese raddish roots soaked in rice-bran with salt, and to compare its vitamin Bi content with that of the radish pickles sold on the market.. Procedures 1) Preparation of home-made " Nukazuke-Takuan " The pickles were made by an usual method at home in Hokkaido. Vitamin Bi content in the pickles was measured for three months. The kind of the Japanese radish root used in the study was Raphanus sativus Linn., Aokubimiyashige harvested in Asahikawa. Rice-bran. (18).

(3) ^22^ ^1-^- ^^iiaW^^B^ (it 11 tR C) R^B46^9}| purchased on the market was used. This radish was harvested at the beginning of Oct., and washed, then exposed to sun light to desiccate for 22 days. The dry radishes, 4.41 kg, was mixed with salt, 0.44 kg, and rice-bran, 0.44 kg. Additional substances were not added, since these substances might have influence on the fluorescence in the determination of vitamin Bi. The above mixtures was stored in a polyethylene barrel with a weighted cover. Salt and rice-bran were mixed well for use. Special attention was paid to expose the radishes to salt and to rice-bran mixture evenly by placing a salt and rice-bran mixture at a uniform thickness, one cm between radish-layers. Top and tail of the radishes were placed alternately so that the radish-layers could be formed compactly. Pickling duration was about two and a half months from. the beginning of Oct. to the middle of Dec. in 1968.. 2) Pickles on the market According to the manufacturing process25, pickles on the market are divided into two types. The one is of the regular type (Honzuke) and the other is of the extempore type (Hayazuke). The regular type is as follow. Salt, 4.2-5.0 kg, rice-bran, 11-12 L, coloring materials, 10 g, and artificial sweetening, 35-40 g, were added, a weight was 63-110 kg and. the net of pickles was 63 kg per 75 kg of the fresh radishes in the prepickling stage at eating from. Jan. to IVtarch. Salt, 7.6-9.3 kg, rice-bran, 9-8 L, coloring agents, 15 g, and artificial sweetening, 40-45 g, were added, a weight stone was 110-130 kg and the net of pickles was 59 kg at eating from April to May. Salt, 10.5-12.0 kg, rice-bran 5.5 L, coloring agents, 15 g, and artificial sweetening, 45 g, was added, a weight stone was 130-150 kg and the net of pickles was 56 kg at eating from June to Oct. It follows that the amount of salt is in inverse proportion to that of rice-bran. The amount of added rice-bran to salt makes a total of 18 L per 75 kg. In case of of shipment, salt, 0.8 L, prepickling rice-bran, 5 L, pickling rice-bran 1.8 L, saccharin, 1.5 g, yellow powder, 100 g, and the yellow NO. 4, 18 g, were added per 75 kg of the prepickling radishes on the market. The extempore type is as follows : Salt, 8.2 kg, was added to 84 kg of the fresh radishes in the prepickling stage. These prepickling time durations in the extempore type were one day, during a period of July and Aug., 3 to 4 days, during Sept. and Oct., and 4 to 6 days after Nov. Salt, 750 g, and tataldin, 12 g, were added to 75 kg of the radishes in the. pickling stage. These pickling duration were 1-2 days, during July and Aug., 2-3 days, during Sept. and Oct., and 2-4 days after Nov. By means of these short durations, the extempore type of pickles was called " Hayazuke or Shinzuke." This type has the advantage of a crisp feeling in contrast with the regular one. The following samples used in this study were obtained on the market in Asahikawa. 1) The barrel with conditions, no juice, manufactured in Japan proper. 2) The polyethylene pouch with much juice, done in the suburb of Asahikawa. 3) The polyethylene tube, no juice (Iruma Takuan), done in Iruma, Saitama prefecture. 4) The canned, with less juice, done in Asahikawa. There are two kinds of radish pickles as previously stated. The samples 1) and 2) are the regular type pickles and the samples 2) and 3) are the extempore type ones. The former aims at storage, and usually pickles later than Oct. and could be maintained until the following summer. Flavor of radish, moreover, would be preserved by rice-bran and salt.. U9).

(4) Vol. 22, No. 1 Journal of Hoklsaido University of Education (Section II C) September 1971 The latter is also called the extempore pickles (Hayazuke) or sweet type (Shinzuke), characterrized by its crisp taste. It is usually offered for sale earier than the regular type and is pickled from the middle of Aug. to Oct.. 3) Determination of vitamin Bi Vitamin Bi was determined by the thiochrome method using potassium ferricyanide following the methods of vitamin assay by the Association of Vitamin Chemists.35 Fluorescence in ultraviolet light was measured by the fluorophotometer (Hitachi FPL-2).. 4) Transfer of vitamin Bi from hydrochloride solution to radish The fresh radish was immersed in thiamine hydrochloride solution at 20° to 25 °C for 24 hs. This solution was prepared by dissolving 1,000 ug of thiamine hydrochloride in one ml of distilled water. The solution was diluted to the same concentration of the rice-bran and used as the working vitamin Bi solution for pickling. Transfer rate of vitamin Bi to radish was compared with salt or without salt by the length of time. Fresh radish, about one kg, was placed in two litters of the working solution with the concentration of 2.5 ug per • gram of radish. Salt was added at the rate of 10% weight of radish.. Results 1) Distribution of vitamin Bi in pickled radish Table 1 showed the distribution of vitamin Bi in that prepared by adding 10% weight of rice-bran with 3,726 ug % of vitamin Bi to dried radish. Vitamin Bi content of the pickles was followed up to 84 days. Increase of vitamin Bi in the pickled radish was six times over the initial level. Table 2 showed variations in transfer rate of vitamin Bi from the working solution to the fresh radish. Salt, plus the working solution, suppressed significantly transfer of vitamin Bi to the radish. 2) Vitamin Bi content in " Nukazuke-Takuan " sold on the market Table 1. Distribution of Vitamin Bi in the home-made " Nukazuke-Takuan. Pickling Period (days) 0 10 15 26 38 58 78 84. \ (ug%;. Increasing Rate (,%). 36.7. 100.0. 55.0. 150. 76.7 191.0. 210 522. 245.9. 668. 251.0 258.1. 682 682. 230.0. 627. Table 2. Distribution of Vitamin BI to fresh radish immersed in Thiamin Hydrochlorid Solution Immersed Time (hrs) Vitamin Bi added no Salt. (ug^). 0. 1. 5. 31.3. 86.0. 38.7. Increasing Rate (%) Vitamim Bi added Salt (ug %). 100.0. Increasing Rate (%). 100.0. 33.7. 275. 61.3. 182. 124. 26.3. 72. 10. 106.8. 339. 74.7. 222. 24. 102.3. 327. 50.0. 148. Table 3. Comparison of Vitamin Bi Content between the home-made " Nukazuke-Takuan " and that sold on the market. Samples Market (in panch) Market (in barrel) Home-made (in barrel) Vitamin B, (ug %) 27.5 68.4 312.0 Table 4. Vitamin Bi Content of the " Nukazuke-Takuan " on the market Kinds of Manufacture Regular Type Extempore Type. (Honzuke 1) (Honzuke 2) (Shinzuke 1) (Shinzuke 2) Vitamin Bi (ug %) 65.5 38.8 24.2 28.3. (20).

(5) ',22^ ^ 1 ^ (^ II ^ C) W\ 46 4^ 9 U Vitamin Bi content of pickles on the market was compared with that of " NukazukeTakuan " in this study. The results are given in Table 3. The pickles on the market contained less vitamin Bi than home-made ones. These results clearly indicate that the pickles on the market were of the extempore type. In addition, it seems that wheat-bran is used instead of rice-bran.. Table 4 summarizes the results obtained in four kinds of pickled radish on the market. The results indicate that there are great variation in vitamin Bi content, ranging from 24.2 ug % to 65.5 ug % between them. These facts demonstrate that mixing rations of the materials and the pickling duration greatly differ between the different pickles. It can be seen from the above results that the amount of rice-bran as a source of vitamin Bi was eight parts in the extempore type of pickles as compared with 14 parts in the regular type and in the case of the extempore type no rice-bran was used in the prepickling stage in the regular type. These differences in the way of utilizing materials might explain the variation of vitamin Bi content between the two types of pickles.. Summary The present experiment reveals that maximal transfer of vitamin Bi in rice-bran to pickled radish requires about one and a half months and the major portion of transferee! vitamin Bi could be maintained stable even after that. It should be noted that vitamin Bi remaining in rice-bran is very small, and two months later vitamin Bi in rice-bran mostly moves to pickle efficiency under the present experimental conditions. Vitamin Bi transfered to radish pickles from rice-bran should be considered to be highly efficient and maintained stable during a storage period. Vitamin Bi content in home-made " Nukazuke-Takuan " is about five times as much as that on the market and the vitamin Bi is kept stable during a storage period. Furthermore, more than 300 ug % of vitamin Bi in radish pickles could be recommended as a good source of vitamin Bi during winter. In conclusion, 1) Home-made pickles " Nukazuke-Takuan " can be expected as a source of vitamin Bi, while the pickles on the market would serve only as a spicy side dish. 2) Vitamin Bi addition to pickles is thought to be more rapid and more effective for the transfer of vitamin Bi. It is interesting to note that the transfer of vitamin Bi to radishes would differ between the free vitamin Bi and the bound one in rice-bran. Further study is necessary.. References 1) Japanese Ministry of Welfare. National Nutritional Survey (1966). 2) Matzuno, H. Manual of Pickles, ed. by Food Communication, Inc., p. 64 (1966). 3) Myer, F. Methods of Vitamin Assay, ed. by The Association of Vitamin Chemists, Inc., p. 123 (1966).. (27).

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