| 摘要 |
PROBLEM TO BE SOLVED: To provide a salad, for instance, coleslaw salad, radish salad which has used raw vegetables of Brassicaceae, capable of suppressing increase with the lapse of time of spiciness of these salads and maintaining the taste thereof just after being produced. SOLUTION: This salad is such one as to use raw vegetables of Brassicaceae and contain 0.1-2 wt.%, based on the whole salad, of hexasaccharide to decasaccaride as straight-chain and/or cyclic oligosaccharides in terms of solids. |
