| 摘要 |
PROBLEM TO BE SOLVED: To obtain mustard for a Natto (fermented soybeans) hardly causing bad smell including ammonia smell, mercaptan smell, valeric acid smell, etc., even when the mustard is blended with the Natto, and capable of enabling the Natto to be relished. SOLUTION: The mustard containing glucoside sinalbin, but not containing an enzyme myrosinase or containing a deactivated myrosinase, the mustard not containing the glucoside sinalbin but containing the active enzyme myrosinase, and the mustard obtained by deactivating the mustard containing the glucoside sinalbin and the active enzyme myrosinase by a heating treatment, generate no bad smell even when the mustards are blended with a Natto. |
