| 摘要 |
PURPOSE:To obtain a spice free from pungent taste, by heating mustard or horse- radish under high pressure, thereby inactivating myrosinase which is a decomposition enzyme. CONSTITUTION:Mustard or horseradish, which is if necessary sliced or grated, is put into a pressure vessel and heated at 80-200 deg.C and 0.5-5kg/cm<2> pressure for 1-60min. The decomposition enzyme, myrosinase, is inactivated by this treatment; and the pungent taste can be removed from mustard or horseradish and the preservability can be improved without changing the appearance, taste, flavor, and composition of the mustard, etc. |
