わさび漬けに關する研究 (第3報) : α-澱粉及び界面活性劑添加による影響

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With the object of preserving long, the authors added α-starch and nonionic surface-active agents to wasabi-zuke.1) Fundamental experiments with synthetic allyl mustard oil.It was found that α-starch added to a dilute alcoholic solution of synthetic allyl mustard oil was able to prevent the volatilization of allyl mustard oil in its storage a little more than the non-added solution, while the nonionic surface-active agents rather promoted the volatilization. The alcohol in the above mentioned solution exerted a considerable effect upon the volatilization of allyl mustard oil ; i.e., the higher the concentration of alcohol, the slower the volatilization of allyl mustard oil.2) Practical experiments with wasabi-zuke.(a) Experiments under open condition : α-starch prevented wasabi-zuke from volatilizing of allyl mustard oil in its strorage much more than the trial in (1). On the contrary, the nonionic surface-active agents promoted the volatilization of the oil. Although benzalsorbitol was interior in its power to α-starch, it could prevent the volatilization of the oil to a certain extent.(b) Experiments under sealed condition : Experiments were carried out under sealed condition in the same way as(a). All the samples decreased in the mustard oil contents after 14 days' strage nearly as much as the control. Hence, the decrease of allyl mustard oil may be rather due to other factors, such as enzymatic action, etc., than its volatilization, and the long-dated preservation of wasabi-zuke can't be expected so much from adding chemicals.
公益社団法人日本生物工学会の論文
1955-04-15

わさび漬けに關する研究 (第3報) : α-澱粉及び界面活性劑添加による影響

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