JP3279735B2 - Method for producing wasabi with enhanced spice components - Google Patents
Method for producing wasabi with enhanced spice componentsInfo
- Publication number
- JP3279735B2 JP3279735B2 JP16838693A JP16838693A JP3279735B2 JP 3279735 B2 JP3279735 B2 JP 3279735B2 JP 16838693 A JP16838693 A JP 16838693A JP 16838693 A JP16838693 A JP 16838693A JP 3279735 B2 JP3279735 B2 JP 3279735B2
- Authority
- JP
- Japan
- Prior art keywords
- wasabi
- raw material
- producing
- water
- reduced pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000000760 Wasabia japonica Nutrition 0.000 title claims description 85
- 235000013599 spices Nutrition 0.000 title claims description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 241001293164 Eutrema japonicum Species 0.000 title 1
- 244000195452 Wasabia japonica Species 0.000 claims description 85
- 239000002994 raw material Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- 240000003291 Armoracia rusticana Species 0.000 claims description 9
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 239000008164 mustard oil Substances 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 238000005470 impregnation Methods 0.000 claims description 3
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 239000012071 phase Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims 2
- 235000019633 pungent taste Nutrition 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- 230000008018 melting Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明はわさび中の水分を組織中
より一部除去し、この水分に置き換えて香辛成分を該わ
さび組織内に含浸させ、安定化させることにより、長期
間にわたり辛味や香りを損なうことのない、香辛成分の
強化されたわさびの製造方法に関する。BACKGROUND OF THE INVENTION The present invention relates to wasabi by removing part of the water content of wasabi from the tissue, replacing the water with the water, and impregnating the wasabi tissue with the spice component to stabilize it. The present invention relates to a method for producing wasabi with an enhanced spice component without impairing the aroma.
【０００２】[0002]
【従来の技術】近年、西洋わさび、沢わさび等の加工わ
さび製品が各種市場に出まわるようになっている。この
種のわさび製品に含有される香りや辛味は揮発性であっ
て、しかも不安定な成分からなり、常温、あるいは冷蔵
で極めて速やかに失われてしまう。2. Description of the Related Art In recent years, processed wasabi products such as horseradish and saw wasabi have appeared on various markets. The aroma and pungency contained in this type of wasabi product are volatile and consist of unstable components, and are lost very quickly at room temperature or refrigerated.
【０００３】そこで、従来では、上述のわさび製品をマ
イナス18℃の冷凍で保存流通したり、あるいは上述わさ
び製品に芥子や辛味強化剤を混練してわさび製品の香り
や辛味を強化保持してきた。[0003] Therefore, conventionally, the above-mentioned wasabi product has been stored and distributed by freezing at minus 18 ° C, or the above-mentioned wasabi product has been kneaded with a mustard and a pungency enhancer to enhance and maintain the aroma and pungency of the wasabi product.
【０００４】[0004]
【発明が解決しようとする問題点】しかし、前者の冷凍
での取り扱いは高価となるばかりでなく、流通上も厄介
であり、また、後者の方法では、わさび本来の辛味や香
りを損なうことはもちろん、長期保存に耐え得るもので
はなかった。[Problems to be Solved by the Invention] However, the former method of handling by freezing is not only expensive but also troublesome in distribution, and the latter method does not impair the inherent pungency and aroma of wasabi. Of course, it could not withstand long-term storage.
【０００５】そこで、本発明の目的はわさび中の水分を
組織中より一部除去し、この水分に置き換えて該わさび
組織内に香辛成分を含浸せしめ、安定化させることによ
り、長期間にわたって辛味や香りを損なうことのない、
上述の公知技術に存する欠点を改良した香辛成分の強化
されたわさびの製造方法を提供することにある。[0005] Therefore, an object of the present invention is to remove part of the water in the wasabi from the tissue and replace it with the water to impregnate the spice component in the wasabi tissue and stabilize it. Without losing the scent,
An object of the present invention is to provide a method for producing wasabi with an enhanced spice component, which has improved the disadvantages of the above-mentioned known art.
【０００６】[0006]
【問題点を解決するための手段】上述の目的を達成する
ため、本発明によれば、次の工程（Ａ）乃至（Ｃ）から
なることを特徴とする。 （Ａ）原料としてのわさびを細片化する工程。 （Ｂ）細片化された原料わさびを減圧加熱処理して該原
料わさび組織から水分を一部除去する工程。 （Ｃ）この水分の除去された原料わさびに、この除去さ
れた水分に置き換えて溶媒に溶解された香辛成分を含浸
させる工程。Means for Solving the Problems In order to achieve the above object, the present invention is characterized by comprising the following steps (A) to (C). (A) A step of crushing wasabi as a raw material. (B) a step of subjecting the fragmented raw material wasabi to heat treatment under reduced pressure to partially remove moisture from the raw material wasabi tissue; (C) a step of impregnating the raw material wasabi from which the water has been removed with a spice component dissolved in a solvent by replacing the water with the removed water.
【０００７】[0007]
【発明の具体的説明】以下、本発明を具体的に詳述す
る。（Ａ）の工程 この工程は原料としてのわさびを細片化する工程であ
る。原料として、西洋わさび、沢わさび等の根（側根も
含む）、茎、あるいは葉を用い、これらをスライスした
り、短冊切りしたり、凍結粉砕して細片化する。なお、
これらの原料わさびは細片化に先だって、前処理とし
て、味噌漬処理や塩漬処理を行って、あくを抜いた方が
良い。この塩漬処理は原料に食塩を１％（重量）程度添
加し、重石を乗せて一晩冷蔵庫に保持し、翌日脱水する
ことにより行う。DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the present invention will be described in detail. Step (A) This step is a step of shredding wasabi as a raw material. As a raw material, roots (including lateral roots), stems, or leaves of horseradish, slaw wasabi and the like are used, and these are sliced, strip-cut, or freeze-crushed into fine pieces. In addition,
Prior to shredding these raw material wasabi, it is better to perform a miso-zipping process or a salting process as a pre-treatment to remove the reddish. This salting process is carried out by adding salt to the raw material in an amount of about 1% (by weight), placing a weight on it, keeping it in a refrigerator overnight, and dehydrating the next day.
【０００８】（Ｂ）の工程 この工程は上述の（Ａ）工程によって細片化された原料
わさびを減圧加熱処理を行って該原料わさび組織から水
分を一部除去する工程である。この減圧加熱処理は例え
ば、原料わさび重量に対して10〜50重量％量の水を添加
して水相とし、あるいは原料わさび重量に対して０.1〜
30重量％量の硬化油（パーム油、融点43℃) を添加して
油相とし、50〜１00℃の温度で、真空度10〜30mmHgの減
圧状態で行い、原料わさび中の水分を原料わさび重量に
対して15〜50重量％除去する。Step (B) This step is a step of subjecting the raw material wasabi fragmented in the above step (A) to a reduced pressure heating treatment to partially remove water from the raw material wasabi tissue. In this heat treatment under reduced pressure, for example, 10 to 50% by weight of water is added to the weight of the raw material wasabi to form an aqueous phase, or 0.1 to 50% by weight of the raw material wasabi.
30% by weight of a hardened oil (palm oil, melting point 43 ° C) is added to form an oil phase, which is performed at a temperature of 50 to 100 ° C and a reduced pressure of 10 to 30 mmHg to remove the water in the raw wasabi. Remove 15-50% by weight based on weight.
【０００９】（Ｃ）の工程 この工程は上述（Ｂ）工程によって水分の除去された原
料わさびに、この除去された水分に置き換えて、溶媒に
溶解された香辛成分を含浸させる工程である。この含浸
は、例えば溶媒の融点付近の温度で、真空度10〜４60mm
Hgの減圧状態で、10分内処理して行う。ここで用いられ
る香辛成分は沢わさびまたは西洋わさびより抽出された
香辛成分またはマスタードオイルと香料の混合物であっ
て、これを溶媒に溶解して含浸させることが必要であ
り、これにより香辛成分は原料わさびの組織内で安定し
て含浸される。前述の溶媒として、食用油、プロピレン
グリコール、液糖、水等が用いられる。なお、食用油に
は硬化油も含まれる。この硬化油とは液状の魚油、鯨
油、植物油等に水素添加して構成脂肪酸の不飽和度を減
少させ、固状あるいは半固状にしたものを言う。なお、
本発明では、上述の香辛成分とともに、調味液をも併せ
て含浸させてもよい。Step (C) This step is a step of impregnating the raw material wasabi from which the water has been removed in the above-mentioned step (B) with a spice component dissolved in a solvent, replacing the water with the removed water. This impregnation is carried out, for example, at a temperature near the melting point of the solvent and a degree of vacuum of 10 to 460 mm.
The treatment is performed within 10 minutes under reduced pressure of Hg. The spice component used here is a spice component extracted from sawabi or horseradish or a mixture of mustard oil and a fragrance, which must be dissolved and impregnated in a solvent. Stable impregnation in wasabi tissue. As the above-mentioned solvent, edible oil, propylene glycol, liquid sugar, water and the like are used. The edible oil also includes a hardened oil. The hardened oil refers to a hardened or semi-solidified oil obtained by hydrogenating liquid fish oil, whale oil, vegetable oil or the like to reduce the degree of unsaturation of the constituent fatty acids. In addition,
In the present invention, a seasoning liquid may be impregnated together with the above-mentioned spice component.
【００１０】[0010]
【作用】上述の本発明はわさび中の水分を組織中より一
部除去し、この水分に置き換えて該わさび組織内に溶媒
に溶解された香辛成分を含浸せしめ、これにより長期間
にわたって辛味や香りを損なうことのない、香辛成分の
強化されたわさびを得る。According to the present invention, the water in the wasabi is partially removed from the tissue, and the wasabi is replaced with the water to impregnate spices dissolved in the solvent into the wasabi tissue. To obtain wasabi with a spice component that does not impair the flavor.
【００１１】特に、本発明では、含浸すべき香辛成分を
溶媒に溶解し、溶媒溶解液としてわさび中に含浸せしめ
ることにより、香辛成分はわさび組織中に安定して含浸
される。Particularly, in the present invention, the spice component to be impregnated is dissolved in a solvent and impregnated in wasabi as a solvent solution, whereby the spice component is stably impregnated in the wasabi tissue.
【００１２】[0012]
【発明の実施例】以下、本発明を実施例を用いて具体的
に詳述するが、本発明はこれら実施例に限定されるもの
ではない。DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.
【００１３】実施例 １ （Ａ）沢わさびの茎および芋をそれぞれスライスして細
片化された原料わさびとした。これら原料わさびに、前
処理としてそれぞれ、１％の食塩を加え、一晩冷蔵庫で
重石を乗せておき、翌日断水処理した。 Example 1 (A) Saw and potato of wasabi wasabi were each sliced to obtain raw material wasabi. As a pretreatment, 1% salt was added to each of the raw material wasabi, weights were placed in a refrigerator overnight, and the next day was subjected to water cutoff.
【００１４】（Ｂ）得られた各原料わさびに、該原料わ
さび重量に対して30重量％量の水を添加し、80℃の温度
で、真空度40mmHgの減圧状態で加熱処理を行い、前記原
料わさびの30％量の水分を該原料わさびから除去した。(B) To each of the obtained raw material wasabi, water is added in an amount of 30% by weight based on the weight of the raw material wasabi, and a heat treatment is carried out at a temperature of 80 ° C. under a reduced pressure of 40 mmHg. Water was removed from the raw wasabi in an amount of 30% of the raw wasabi.
【００１５】（Ｃ）マスタードオイルと香料からなる香
辛成分を約３％含んだ液糖（サイクロデキストリンを含
む）を用意した。これとは別に、次の配合Ｉからなる調
味液を用意した。(C) A liquid sugar (including cyclodextrin) containing about 3% of a spice component consisting of mustard oil and a fragrance was prepared. Separately, a seasoning liquid having the following formulation I was prepared.
【００１６】〔配合Ｉ〕 醤 油 ２２.3２（％） み り ん １７.9５（％） 砂 糖 １.2８（％） 塩 ０.6４（％） 調 味 料 １５.2１（％） 水 ４２.6０（％）[Formulation I] Soy sauce 22.32 (%) Mirin 17.95 (%) Sugar 1.28 (%) Salt 0.64 (%) Seasoning 15.21 (%) Water 42 .60 (%)
【００１７】前記水分の除去された原料わさびに、それ
ぞれ、前記液糖を、この原料わさびの10重量％量添加
し、さらに、前記配合Ｉの調味液を前記原料わさび１00
ｇに対して、25ｇの割合で添加し、次いで、これら原料
わさびをそれぞれ40〜50℃の温度で、真空度４60mmHgの
減圧状態で10分間加熱処理を行い、前記香辛成分および
調味液をこれら原料わさび中にそれぞれ含浸させた。The liquid sugar is added to the raw material wasabi from which water has been removed in an amount of 10% by weight of the raw material wasabi.
g was added at a rate of 25 g, and then the wasabi was heated for 10 minutes at a temperature of 40 to 50 ° C. and a reduced pressure of 460 mmHg for 10 minutes. Each was impregnated in wasabi.
【００１８】得られた茎および芋を用いてわさび漬をつ
くった。このわさび漬の配合は次の配合ＩＩのとおりで
ある。Wasabi pickles were prepared using the obtained stems and potatoes. The composition of this wasabi pickle is as shown in the following composition II.
【００１９】〔配合ＩＩ〕 粕ベース ７１.4３（％） 茎 ２３.4７（％） 芋 ５.1 （％）[Formulation II] Cake base 71.43 (%) Stem 23.47 (%) Potato 5.1 (%)
【００２０】上述の配合ＩＩにおける粕ベースは次の配
合ＩＩＩの組成を有するものである。 酒 粕 ８４.1９（％） みりん ４.2１（％） 砂 糖 ８.8６（％） 食 塩 ０.7６（％） 調味料 １.9８（％）The lees base in the above-mentioned formulation II has the following composition III. Sake lees 84.19 (%) Mirin 4.21 (%) Sugar 8.86 (%) Food salt 0.76 (%) Seasoning 1.98 (%)
【００２１】同様にして、未処理の茎および芋を用い、
前述の配合ＩＩ、ＩＩＩに基づいてわさび漬を作成し、
両者の官能について専門パネラー10名によって比較し
た。良いと答えた人の人数を表１に示した。Similarly, using untreated stems and potatoes,
Prepare wasabi pickles based on the above-mentioned formulations II and III,
Ten sensory panelists compared the sensuality of both. Table 1 shows the number of people who answered good.
【００２２】[0022]
【表１】 [Table 1]
【００２３】作成時においては、両者の差はみられない
が、冷蔵保存で日数を経ると、未処理品の場合、辛味が
減少し、わさびらしさがないのに対して、処理品の場
合、口に入れて噛めば噛むほど辛味を感じ、わさびの存
在感があるとの意見が得られた。表１の結果より、沢わ
さびの茎および芋に香辛成分と調味液を含浸させたもの
は、従来のわさび漬よりも良好な品質が得られることが
わかった。At the time of preparation, there is no difference between the two, but after days of refrigerated storage, the pungency is reduced in the case of an untreated product and there is no wasabi, whereas in the case of a treated product, The more people bite into their mouth, the more bitter they felt, and the opinion that there was a presence of wasabi was obtained. From the results shown in Table 1, it was found that those obtained by impregnating the spice component and the seasoning liquid into the wasabi stalks and potatoes can obtain better quality than conventional wasabi pickles.
【００２４】実施例 ２ （Ａ）西洋わさびの根（側根も含む）および茎をそれぞ
れ短冊切りにして原料わさびとした。これら原料わさび
に前処理として、該わさび重量の10％の食塩を加え、よ
く混ぜ、重石を置き、一晩冷蔵庫内に置き、翌日脱水
し、あくを抜いた。 Example 2 (A) The roots (including lateral roots) and stems of horseradish were each cut into strips to obtain raw horseradish. As a pretreatment, the raw material wasabi was added with 10% salt of the wasabi weight, mixed well, placed on a weight, placed in a refrigerator overnight, dehydrated the next day, and exfoliated.
【００２５】（Ｂ）得られた原料わさびに、該原料わさ
び重量に対して、５重量％量の硬化油（パーム油、融点
43℃）を添加し、90℃の温度で、真空度40mmHgの減圧で
加熱処理を行い、前記原料わさびの20％量の水分を該原
料わさびから除去した。(B) 5% by weight of a hardened oil (palm oil, melting point
43 ° C.), and a heat treatment was performed at a temperature of 90 ° C. under a reduced pressure of 40 mmHg to remove 20% of the water content of the raw material wasabi from the raw material wasabi.
【００２６】（Ｃ）マスタードオイルを主体とした香料
からなる香辛成分を約３％含んだ硬化油を用意した。こ
れとは別に、次の配合ＩＶからなる調味液を用意した。(C) A hardened oil containing about 3% of a spice component consisting of a fragrance mainly composed of mustard oil was prepared. Separately, a seasoning solution having the following Formulation IV was prepared.
【００２７】〔配合ＩＶ〕 醤 油 ４５.8０（％） 砂 糖 ２２.9１（％） だ し ３１.2９（％）[Formulation IV] Soy sauce 45.80 (%) Sugar 22.91 (%) Dashi 31.29 (%)
【００２８】前記水分の除去された原料わさびに前記硬
化油を、この原料わさびの10重量％量添加し、さらに、
前記配合ＩＶの調味液を前記原料わさび１00ｇに対して
25ｇの割合で添加し、次いで、これら原料わさびをそれ
ぞれ40〜50℃の温度で、真空度４60mmHgの減圧状態で10
分間加熱処理を行い、前記香辛成分および調味液を原料
わさび中に含浸させ、辛味強化と同時に調味を行った。[0028] The hardened oil is added to the raw material wasabi from which water has been removed in an amount of 10% by weight of the raw material wasabi.
Add the seasoning liquid of Formula IV to 100 g of wasabi
25 g of the raw material wasabi was added to each of them at a temperature of 40 to 50 ° C. under a reduced pressure of 460 mmHg.
Heat treatment was carried out for a minute, and the spice component and the seasoning liquid were impregnated in the raw material wasabi to enhance the pungency and season.
【００２９】上記の処理し、調味した西洋わさびと、あ
く抜きした西洋わさびを、上記の配合ＩＶの調味液でい
ためて調理し、これら両者の官能について、専門パネラ
ー10名によって比較した。良いと答えた人の人数を表２
に示した。The treated and seasoned horseradish and the dried horseradish were prepared by cooking with the seasoning liquid having the above-mentioned Formula IV, and the sensory properties of both were compared by 10 expert panelists. Table 2 shows the number of people who answered good
It was shown to.
【００３０】[0030]
【表２】 [Table 2]
【００３０】表２から次のことがわかる。わさびを加熱
すると辛味はとび、全く辛味を感じないのに対し、香辛
成分と調味液を含浸させたものは、噛むと辛味と調味液
が口にひろがる。さらに、この状態が作成時のみでな
く、冷蔵10日目においても辛味の減少もみられないの
で、良いという意見を得た。Table 2 shows the following. When wasabi is heated, the pungency is skipped and no pungency is felt. On the other hand, the one impregnated with spices and the seasoning liquid spreads the pungency and the seasoning liquid when chewed. In addition, the opinion that this condition is good not only at the time of preparation but also on the 10th day of refrigeration does not show any reduction in pungency.
【００３１】[0031]
【発明の効果】以上のとおり、本発明はわさび中の水分
を組織中より一部除去し、この水分に置き換えて香辛成
分を該わさび組織内に含浸させ、安定化させることによ
り、長期間にわたり、辛味や香りを損なうことのない、
香辛成分の強化されたわさびを得ることができ、実用上
有用な発明である。As described above, the present invention removes a part of the water in the wasabi from the tissue, replaces the water with the water, impregnates the spice component in the wasabi tissue, and stabilizes it for a long time. Without impairing pungency or aroma,
This is a practically useful invention that can obtain wasabi with an enhanced spice component.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭60−114165（ＪＰ，Ａ) 特開 昭56−137867（ＪＰ，Ａ) 特開 平５−68507（ＪＰ，Ａ) 特開 昭63−116664（ＪＰ，Ａ) 特開 昭60−12954（ＪＰ，Ａ) 特開 昭51−12970（ＪＰ，Ａ) 特開 平４−222574（ＪＰ，Ａ) 特開 平３−98532（ＪＰ，Ａ) 特開 平１−148171（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/22 - 1/237 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-114165 (JP, A) JP-A-56-137867 (JP, A) JP-A-5-68507 (JP, A) JP-A 63-114 116664 (JP, A) JP-A-60-12954 (JP, A) JP-A-51-12970 (JP, A) JP-A-4-222574 (JP, A) JP-A-3-98532 (JP, A) JP-A-1-148171 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/22-1/237
Claims (10)
成分の強化されたわさびの製造方法。 （Ａ）原料としてのわさびを細片化する工程。 （Ｂ）細片化された原料わさびを減圧加熱処理して該原
料わさび組織から水分を一部除去する工程。 （Ｃ）この水分の除去された原料わさびに、この除去さ
れた水分に置き換えて溶媒に溶解された香辛成分を含浸
させる工程。1. A method for producing wasabi with an enhanced spice component comprising the following steps (A) to (C). (A) A step of crushing wasabi as a raw material. (B) a step of subjecting the fragmented raw material wasabi to heat treatment under reduced pressure to partially remove moisture from the raw material wasabi tissue; (C) a step of impregnating the raw material wasabi from which the water has been removed with a spice component dissolved in a solvent by replacing the water with the removed water.
さびが西洋わさびまたは沢わさびのそれぞれ、根、茎、
または葉である請求項１のわさびの製造方法。2. Wasabi as a raw material in the step (A) is a horseradish or a wasabi, a root, a stem,
2. The method for producing wasabi according to claim 1, which is a leaf.
ス切りまたは短冊切りである請求項１のわさびの製造方
法。3. The method for producing wasabi according to claim 1, wherein the shredding in the step (A) is slice cutting or strip cutting.
水相または油相で行う請求項１のわさびの製造方法。4. The method for producing wasabi according to claim 1, wherein the heat treatment under reduced pressure in the step (B) is performed in an aqueous phase or an oil phase.
50〜１00℃の温度で真空度約10〜300mmHg で行う請求項
１のわさびの製造方法。5. The reduced pressure heat treatment in the step (B)
The method for producing wasabi according to claim 1, wherein the method is carried out at a temperature of 50 to 100 ° C and a degree of vacuum of about 10 to 300 mmHg.
原料わさび重量に対して15〜50重量％である請求項１の
わさびの製造方法。6. The method for producing wasabi according to claim 1, wherein the amount of water removed in the step (B) is 15 to 50% by weight based on the weight of the raw material wasabi.
プロピレングリコール、液糖および水の群から選択され
たものである請求項１のわさびの製造方法。7. The solvent in the step (C) is an edible oil,
2. The method for producing wasabi according to claim 1, wherein the wasabi is selected from the group consisting of propylene glycol, liquid sugar and water.
て、さらに調味液を原料わさびに含浸させる請求項１の
わさびの製造方法。8. The method for producing wasabi according to claim 1, wherein the seasoning liquid is further impregnated with the wasabi in addition to the spice component in the step (C).
さびまたは西洋わさびより抽出された香辛成分またはマ
スタードオイルと香料の混合物である請求項１のわさび
の製造方法。9. The method for producing wasabi according to claim 1, wherein the spice component in the step (C) is a mixture of a spice component or mustard oil extracted from a wasabi or a horseradish and a fragrance.
熱処理によって行う請求項１のわさびの製造方法。10. The method for producing wasabi according to claim 1, wherein the impregnation in the step (C) is performed by heat treatment under reduced pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16838693A JP3279735B2 (en) | 1993-06-16 | 1993-06-16 | Method for producing wasabi with enhanced spice components |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16838693A JP3279735B2 (en) | 1993-06-16 | 1993-06-16 | Method for producing wasabi with enhanced spice components |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07140A JPH07140A (en) | 1995-01-06 |
| JP3279735B2 true JP3279735B2 (en) | 2002-04-30 |
Family
ID=15867149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16838693A Expired - Fee Related JP3279735B2 (en) | 1993-06-16 | 1993-06-16 | Method for producing wasabi with enhanced spice components |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3279735B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001288072A (en) * | 2000-02-04 | 2001-10-16 | Akira Sasaki | Bathing agent |
| JP2022122438A (en) * | 2021-02-10 | 2022-08-23 | カメヤ食品株式会社 | Wasabi potato skin powder and method for producing the same, and wasabi soap mixed with the wasabi potato skin powder and method for producing the same |
-
1993
- 1993-06-16 JP JP16838693A patent/JP3279735B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07140A (en) | 1995-01-06 |
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