Changes in mineral components during the processing of umeboshi was investigated using ripened Nanko mume fruit as raw material. Calcium and Magnesium contents were increased or almost equal by pickling in salt, and potassium was decreased, Among the trace elements, iron showed remarkable increase by salting, Furthermore, mineral component of salt used for pickling was recognized to reflect in the content of these elements in salted mume fruits. Sodium content in edible part of Umeboshi was decreased with desalting and following pickling in seasoning solution, but those of calcium and magnesium did not changed. Potassium was also decreased but large part of potassium remained in edible part, suggesting that a function of Umebosshi as an alkaline food remained after hypochloric treatment. Contents of all minerals investigated showed smaller change in kernel than those in pulp. Many parts of organic acid in edible part remained after Umeboshi processing, and it was speculated that resulting low pH condition effected on the mineral composition in Umeboshi.
雑誌名
日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology
巻
52
号
10
ページ
472 - 478
発行年
2005-01-01
ISSN
1341-027X
書誌レコードID
AN10467499
フォーマット
application/pdf
著者版フラグ
publisher
その他のタイトル
Changes in mineral component of Wakayama ‘Nanko’ mume fruit (Prunusmume Sieb. et Zucc) during the process of Umeboshi
和歌山県産南高梅の梅干加工工程におけるミネラル及び有機酸含量の変化
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