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AssigneeHouse Foods Group Inc.
InventorsTakeo Watanabe, Takeru Nakamura, Saori Nakata, Yasuhiro Kamata, Yumi Oka
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Provided is a wasabi rhizome with suppressed quality deterioration, a method of preserving the same, and a method of producing the same. Disclosed herein are: a wasabi rhizome having a phenylalanine ammonia-lyase activity of less than 0.04 U per mg of protein, after preserving the wasabi rhizome at 0° C. for 5 days following trimming of the surface thereof; and a method of preserving the wasabi rhizome at a temperature of −5° C. or more and 10° C. or less. Also disclosed herein is a method of producing a wasabi rhizome with suppressed quality deterioration, including: (1-1) immersing a wasabi rhizome in water having a temperature of more than 40° C. and less than 60° C.; and/or (1-2) immersing the wasabi rhizome in an ethanol solution.
A wasabi rhizome having a phenylalanine ammonia-lyase activity (per mg of protein) of less than 0.04 U/mg of protein (wherein 1 U refers to an activity that allows 1 μmol of cinnamic acid per hour to be generated from L-phenylalanine at 41° C.), after preserving the wasabi rhizome at 0° C. for 5 days following trimming of the surface thereof.
A method of producing a wasabi rhizome with suppressed quality deterioration, the method comprising:
A method of producing a wasabi rhizome with suppressed quality deterioration, the method comprising:
Dependencies are inferred from the claim text.