わさび漬に關する研究 (第4報) : 藥劑の添加時期の風味に及ぼす影響

概要

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The authors reported before that wasabi-zuke with the addition of the chemicals, such as salicylic acid, vitamin K_3 and α-starch, preserved its relish long.This time the experiment was carried out to know how the changes of allyl mustard oil (contained in wasabi-zuke) in its storage depend on the period of adding the chemicals.The chemicals used in this experiment were gelatin, albumin, gum-arabic, penicillIn and terramycin besides the above-memtioned salicylic acid, vitamin K_3,and α-starch, and they were added in the following two ways : A. added at the time of preparation (mixing wasabi with sake-lees), and B. added after preparation (commerical wasabi-zuke).And each of these samples containing the chemicals was stored under 3 conditions : a) at room temperature (max. 17℃, min. 6.2℃), b) at 20℃ and c) at 37℃, and the following results were obtained : in both samples, A and B, remained more allyl mustard oil than in non-added ones and A brought on better result than B. As the sample with α-starch was superior to others, the author next tried to know the relation between the quantities of chemicals added and the preservation of relish of wasabi-zuke, and also confirmed that 1〜2% α-starch was best suited for the purpose of preserving the relish.
社団法人日本生物工学会の論文
1955-08-15