METHOD FOR PRODUCING RADISH PROCESSED FOOD CAUSING NO YELLOWING AND SULFUR SMELL

PROBLEM TO BE SOLVED: To provide a method for producing a radish processed food suppressed in yellowing and sulfur smell with preservation, and having anticancer activity which does not exist in a conventional radish processed food.SOLUTION: A method for producing a radish processed food includes us...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	MORIMITSU KOJIRO, OBARA TAKAYOSHI, ISHIDA MASAHIKO, KIMURA RIMA, KURAHASHI SATOSHI, KAKIZAKI TOMOHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing a radish processed food suppressed in yellowing and sulfur smell with preservation, and having anticancer activity which does not exist in a conventional radish processed food.SOLUTION: A method for producing a radish processed food includes using as the raw material, a root enlarge part of a radish kind or system which is created using a radish kind, NISHIMACHI RISOU, Raphanus sativus L. Daikon Group (= var. longipinnatus L. H. Bailey), and has properties in which the Glucoerucin content in a root enlarge part is 1 μmol/g (dry weight) and more, and the 4-methylthio-3-butenyl glucosinolate content in a root enlarge part is one-fifth and less of the Glucoerucin content. The radish processed food produced by the production method, and suppressed in yellowing and sulfur smell with preservation, and further having anticancer activity is also provided.