METHOD FOR PRODUCING JAPANESE RADISH POWDER, METHOD FOR ANTIBACTERIALIZING, DISINFECTING AND STORING FOOD, AND FOOD ANTIBACTERIALIZED AND DISINFECTED TO HELICOBACTER PYLORI

摘要

PROBLEM TO BE SOLVED: To make it possible to easily obtain the powder of Japanese radishes containing a large quantity of MTBI at being pungent ingredient.

SOLUTION: The rootstock of a Japanese radish is cut into a thin cross-sectional shape or grated and dried and powdered upon deactivating myrosinase enzyme by steaming whole the rootstock of the Japanese radish with the heated steam. The myrosinase enzyme is added to the dried powder. Consequently, glucosinolate which is proglycoside is preserved without being decomposed, the MTBI is quickly generated only by adding water when using, the pungent ingredient equivalent to raw grated Japanese radish can be obtained. A part of trans bodies being constituent of the MTBI can be converted to cis bodies which are hardly decomposed and has strong antibacterial and disinfecting power by irradiating the powder with UV-C.

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