わさび漬に関する研究(第9報) : わさび漬の貯藏容器による効果について

概要

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1) Wasabi-zuke which was manufactured by mixing warmed wasabi, warmed sake cake, mustard flour, glycerol, NaCl, CaCO_3 and sugar was preserved separately in six vessels, i.e., wooden keg, paper keg, resin vessel, earthen vessel, polyethlene bag, and can. During the preservation the changes in the quality of the so-treated wasabi-zuke were inspected regularly in comparison with an ordinary one on the market.2) It was found that wasabi-zuke was not so wel preserved in the polyethylene bag as in other vessels.3) The wasabi-zuke in the wooden and paper kegs was better preserved with polyethylene paper than with celophane as a bottom-paper.4) Marketed wasabi-zuke putrefied after 6〜10 days at the room temperature, whereas the new wasabi-zuke manufactured by the above-mentioned method could be used for food even when it was preserved over a month.
社団法人日本生物工学会の論文
1957-04-15