TECHNIQUE FOR RETAINING SHARP COMPONENT OF SHARP RADISH

摘要

PROBLEM TO BE SOLVED: To provide a technique for retaining a sharp taste of sharp radish, with which a safe food having a refreshing sharp taste of sharp radish can be eaten at any time anywhere since sharp taste of sharp grated radish is re duced with time, the sharp components are isothiocyanates, which are unstable in water and evaporated by heating especially at ≥28°C and sharp components are liable to be decomposed in a temperature range from -15°C to -25°C.;SOLUTION: This technique is characterized in that a sharp radish is washed, rapidly frozen, the frozen water is sublimated while vacuum drying the frozen radish and the sharp radish is made into a solid or powder to retain a sharp component.;COPYRIGHT: (C)2002,JPO