PRODUCTION OF SPICE IMPROVED IN KEEPING QUALITY OF PUNGENT TASTE AND FLAVOR

摘要

PURPOSE: To efficiently obtain the subject spice suppressed in enzymatic activity of myrosinase and improved in residual property of pungent taste, excellent in quality and useful for SAWA WASABI (a sort of horseradish), etc., by adding a specific amount of gluten to spice. ;CONSTITUTION: The objective spice is obtained by adding ≥0.5wt.%, preferably 0.5-10wt.% gluten to spice such as horseradish and subjecting the mixture to pressurizing treatment preferably under hydrostatic pressure of 2000-10000 atmospheric pressure.;COPYRIGHT: (C)1994,JPO