| 摘要 |
A method of manufacturing horseradish soy sauce by the addition of an extract of Horseradish(Cochlearia armoracia L.) during the manufacture of soy sauce is provided to produce soy sauce having excellent antimicrobial properties and to avoid the troublesome of mixing horseradish powder and water and adding to soy sauce whenever eating slices of raw fish. Horseradish powder is mixed with distilled water in a specified ratio, agitated at 36 to 38deg.C for 80 to 100min and heated at 110 to 130deg.C. During the manufacture of soy sauce, 0.05 to 0.15% by weight of Horseradish extract is added. Mixing Horseradish powder and distilled water activates an active ingredient such as allyl isothiocyanate contained in Horseradish by myrosinase. |
