JPS62656B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for producing wasabi powder, and in particular to a method for producing wasabi powder, in particular a method for blanching raw wasabi, vacuum drying it to a fine powder, and then adding powdered sulfur-containing plants such as mustard to the powder. It is characterized by the addition of

(Prior Art) Wasabi is a spice unique to Japan, and its pungent taste, flavor, and flavor are suitable for Japanese cuisine, and it is indispensable for sashimi and sushi. However, in reality, wasabi is hardly used in ordinary households. This is because wasabi is used by grating the rhizome of fresh wasabi (Wasabia japonica), whereas many other spices such as mustard and koshiyo are used dried. This is because it has to be used in its raw state, which requires the effort of grinding it before use, and because it has a low shelf life, it cannot be kept on hand. For this reason, powdered wasabi is used instead of wasabi in ordinary households. Powdered wasabi is made from wasabi radish (Cochlearia).
It is a mixture of dried powder of Armoracia L.) with horseradish powder and other ingredients, and although its spiciness is comparable to wasabi powder, its flavor and aroma are not as good. For this reason, attempts have been made to dry wasabi and pulverize it. However, the pungent component of wasabi is allyl mustard oil, and wasabi contains allyl mustard oil as a mustard oil glycoside, which is also produced by the action of the enzyme myrosinase, which is also present in the wasabi tissue. As a result of being heated and hydrolyzed, allyl mustard oil is produced and becomes spicy. Drying wasabi degrades some of the mustard oil glycosides and reduces the activity of myrosinase. The spiciness of the powder decreases, the time required for the spiciness to appear after it is kneaded with water becomes longer, and the decrease in spiciness causes problems such as a grassy smell appearing.

(Problems with conventional technology) For this reason, powdered wasabi cannot be used as a substitute for fresh wasabi in the past, and is only used to add wasabi flavor to powdered wasabi radish. There was no way.

(Purpose of the Invention) The present inventor has discovered that by rapidly drying fresh wasabi in a reduced pressure atmosphere, pulverizing it into fine powder, and adding dried powder of sulfur-containing plants such as mustard and radish to this, wasabi powder has a strong pungent taste. Moreover, they discovered that the spiciness can be developed in just a few tens of seconds when kneaded with water, and furthermore, they found that if the raw wasabi leaves and stems used as ingredients are blanched for several tens of seconds, the grassy smell of the kneaded wasabi powder disappears. The purpose of this study is to provide a method for producing wasabi powder based on this knowledge.

(Structure of the Invention) The present invention will be specifically described below. First, separate the harvested raw wasabi into the leaves, stems and roots,
After washing each piece with clean water to remove foreign matter, black ink, and licks, cut it into pieces approximately 3 to 15 mm thick. On the other hand, the leaves and stems are cut after removing foreign matter, black ink, and licks, and then immersed in boiling water at 80 to 100°C for 30 to 90 seconds to blanch and drain.

After the above pretreatment, the leaves, stems and roots are dried separately in a vacuum dryer under a pressure of 10 Torr or less while keeping the temperature below 50°C, and then pulverized. In this case, if the pretreated material is to be stored without being dried immediately, the material should be frozen at a temperature of -20°C or lower immediately after the pretreatment. shall be carried out. In addition to the above, so-called sulfur-containing plants such as cruciferous vegetables such as radish, mustard greens, and mustard, and vegetables of the lily family such as green onions and garlic are dried and finely ground, and this is used as the above-mentioned dried wasabi powder. According to the purpose of use of the product wasabi powder and the preference of the user, dried sake lees powder, cyclodextrin, salt, etc. are added to obtain the product wasabi powder.

(Example) Wasabi roots were washed to remove foreign matter, black ink, licks, etc., and cut into 8 mm thick pieces, cooled to -30°C, and dried using a vacuum freeze dryer to reduce water content to 5 mm. After drying until it was 20%, it was returned to room temperature and ground into 20 mesh pieces. Cut the leaves and stems to a length of 10 cm from the base, remove foreign objects, black ink, licks, etc., and cut into 8 cm long pieces.
Cut into mm pieces, wash, and then soak in boiling water at 90℃.
Soak for 30 seconds, blanch, drain, cool to -20℃, dry in a vacuum freeze dryer until the moisture content is 5%, return to room temperature and finely powder into 20 mesh pieces. did.

Mix 35 parts of the above-mentioned root powder, 55 parts of leaf and stem powder, and 4 parts of mustard powder processed in a conventional manner, and add sake lees powder, glucose, salt,
Wasabi powder was prepared by adding sodium ascorbate and 6 parts of others.

(Effect of the invention) When this wasabi powder was kneaded with water, it became spicy within 30 seconds, and the intensity of spiciness, umami, flavor, and flavor were almost the same as that of grated fresh wasabi, and The spiciness lasted for more than two hours.

As detailed above, the present invention separates raw wasabi into roots and leaves and stems, blanchs the leaves, and pulverizes both by vacuum drying, and then adds several percent of sulfur-containing plants to this. As a result of this, wasabi powder has less reduction in spiciness, has the flavor and flavor unique to raw wasabi, and has no grassy smell.

Claims (1)

[Claims] 1 Place fresh wasabi leaves and stems in boiling water at 80-100℃ for 30-90 minutes.
Blanch by soaking for seconds, then boil at -20~
Cool to -30℃, vacuum dry and finely powder, and vacuum dry fresh wasabi root to finely powder, and mix the two.
A method for producing wasabi powder, which comprises mixing 100 parts with 2 to 6 parts of dry powder of sulfur-containing plants such as mustard, radish, mustard greens, onion, and garlic to obtain wasabi powder.