Characteristics of clays "Aka-beto" for making mud-pickles with traditional way.
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Accession number;00A1002973
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| Title;Characteristics of clays "Aka-beto" for making mud-pickles with traditional way. |
| Author;
TAZAKI KAZUE
(Assoc. Geological Collaboration in Japan (A.G.C.J.), JPN)
KURASHIGE KAZUYA
(Fac. of Sci., Kanazawa Univ.)
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Journal Title;Earth Science
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Journal Code:F0193A
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ISSN:0366-6611
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VOL.54;NO.5;PAGE.287-297(2000)
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| Figure&Table&Reference;FIG.9, TBL.1, REF.16 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;"Mud-Pickles" soaking vegetables has been handed down in Hokuriku District from generation to generation. The characteristics of the mud for soaking, and the mechanisms of dyeing eggplants in "Aka-beto" were revealed in this study. The eggplant kept in "Aka-beto" for few days exhibits brilliant cobalt blue. Chemical characteristics of the reddish brown-colored mud were commonly acknowledged as abundant Fe. "Aka-beto" contains silicate minerals such as quartz, feldspars, jarosite, and hydrated iron oxides, in addition to clay minerals. The content of these minerals was varied, depending on the local mud. Values of pH, Eh, EC and DO of the mud which added to distilled water, HCl and NaCl, were measured for 9 days respectively. The results indicated that ion leaching of Fe, occurred in acidic condition, due to hydrolysis. Accordingly, it is suggested that such a hydrolysis change of the color of eggplants into cobalt blue, in association with anthocyan and hyacin, major pigments of eggplant. (author abst.) |
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