| 摘要 |
PURPOSE:To enable the preservation of Japanese horseradish over a long period without deteriorating the characteristic hot taste and flavor of Japanese horseradish by applying hydrostatic pressure to pasty Japanese horseradish having activated hot-taste component in sealed state. CONSTITUTION:A pasty Japanese horseradish having activated hot-taste component is pressurized under hydrostatic pressure of >=2,000atm, preferably 2,000-10,000atm in sealed state. |
