Unused Cabbage Core Components and Their Utilization in Dumplings

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  • 未利用資源「キャベツの芯」の成分とそのギョウザたねへの活用
  • ミリヨウ シゲン 「 キャベツ ノ シン 」 ノ セイブン ト ソノ ギョウザタネ エ ノ カツヨウ

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<p>  This study aimed to investigate the characteristics of cabbage cores and to explore ways to salvage this edible material in order to eliminate food waste. A head of cabbage was divided into its component parts, including leaves, whole core, upper core, vascular bundle, core center and peripheral leaves of the core. The cabbage parts were then weighed, and the nutrient composition, amino acid and sugar content and odor of organosulfur compounds were evaluated. Methods of suppressing the cabbage core odor were subsequently explored using ten different varieties of spices and seasonings. Four pleasant-tasting spices and seasonings were identified, including vinegar, white wine, bay leaves and miso. Dumplings were made using these spices and seasonings. The texture and water content of the ingredient mixtures were evaluated and a sensory assessment of three distinct Gyoza dumpling varieties was performed. Our findings revealed that the weight of the core was constant, with no seasonal variation. Furthermore, the core was sweeter than the cabbage leaves. It was concluded that the cabbage core is an underutilized resource that may be enjoyed with the appropriate use of seasonings, thereby eliminating nutrient loss and food waste.</p>

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