Production mannered null horseradish flavor concentration

摘要

PROBLEM TO BE SOLVED: To provide extraordinary green soybeans with pods, having an appearance the same as that of boiled green soybeans which are consumed in large quantities as a light meal with beer in summer season and conventionally mostly have salty taste, and having different preference as Japanese horseradish taste from conventional ones, and to provide a method for producing the Japanese horseradish taste green soybeans.;SOLUTION: This method for producing the Japanese horseradish taste green soybeans comprises soaking 5-400 vol.% of cooked green soybeans with pods in 100 vol.% of Japanese horseradish aqueous solution of Japanese horseradish concentration of 0.05-2.0 wt.% followed by pickling at 0-80°C for 1-100 h.;COPYRIGHT: (C)2008,JPO&INPIT