JP3174824U - Wasabi food in a container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To preserve the long-term storage without sacrificing the original spiciness and flavor of spices such as wasabi and mustard, and to improve the storage stability of spiciness and flavor by improving the disadvantages of conventional wasabi The packaged container is to provide wasabi food.
Processing of wasabi leaves and stems into a shape of 0.01 mm to 2 mm and containing a particular seasoning component or additive in a paste-like substance, a mixture of dried products, or a selected product A container filled with a certain volume of food is a wasabi food.
[Selection] Figure 1

Description

  The present invention relates to a wasabi food that contains wasabi leaves, stems, paste, or dried wasabi ingredients contained in glass, resin, paper, ceramic, metal containers. It is.

  Tofu is known as a health food based on soybeans, which is said to be beef in the field, and has been favored and eaten by the general public regardless of age or gender, even in the modern age of eating. The bone calcium enhancement effect, intestinal absorption promotion effect, bactericidal, antibacterial and antibacterial effects have been attracting attention. In recent years, various attempts have been made to produce wasabi tofu using wasabi paste (see Patent Document 1).

  Spices such as wasabi contain 0.5% by weight or more of gluten, and this glycine (70 to 90% by weight glycine egg white lysozyme, including sweetening ingredients) added spices at a hydrostatic pressure of 2.000 to 10,000 atm. It has been proposed that the pressure treatment is preferably performed for 5 minutes or longer (see Patent Document 2). However, the above method may cause difficulty in stable production.

  The paste-like wasabi activated with spicy ingredients is subjected to pressure treatment with hydrostatic pressure in a sealed state, so that it can be preserved for a long time without impairing the pungent taste and flavor of the wasabi. It has been proposed that the paste-like wasabi activated with the pungent component is subjected to a pressure treatment in a sealed state at a hydrostatic pressure of 2.000 atm or more, preferably 2.000 to 10.000 atm (see Patent Document 3). .

  Furthermore, the present invention provides an aquatic suspension composition that can remarkably suppress the degradation of polyphenols having antioxidative activity and cancer suppressing action, and can be stably stored for a long period of time, and contains an aqueous suspension composition containing wet-ground chrysanthemums It has been proposed that the aqueous suspension composition be green juice, wasabi paste, or mustard paste (see Patent Document 4). However, it is not a sufficient spice for long-term storage. There is no spice that uses wasabi that can adjust its color, pungent taste and touch.

  JP 2002-119236 A   JP-A-6-327432   JP-A-6-253772   JP 2007-197345 A   JP-A-10-42825

  The purpose of the present invention is to preserve the spices and flavors of spices such as wasabi and mustard so that they can be preserved as they are for a long period of time. An object of the present invention is to provide a wasabi granular paste having improved storage stability. However, ground raw wasabi was used, but raw wasabi was too wet to produce a stable wasabi granular paste.

  In addition, the flavor and pungent taste of this wasabi are the presence of glycine (including 70 to 90% by weight glycine egg white lysozyme and sweetening ingredients), which is a precursor component of wasabi pungent, and the enzyme mirosinase that converts this to a pungent ingredient. Although the remaining activity and the temperature and time at which the enzyme reaction takes place are important, it has been extremely difficult to produce a wasabi granular paste having the wasabi flavor and pungent taste. Furthermore, in order to give the image of wasabi, a light green color is necessary. However, in the conventional method, it has been difficult to give a desired green color as a food additive and a touch.

  The present invention has been proposed in order to solve the problems of the prior art as described above, and its purpose is to provide a wasabi granular paste that has the flavor and pungent taste of this wasabi and has been colored as desired. It is to provide.

  As a result of intensive studies to solve the problems of the prior art as described above, the present invention has been completed. The leaves of wasabi have a strong aroma and are not as spicy as the roots. Has a fragrance and pungent taste, but not as fragrant as leaves, not as pungent as roots, strong as pungent, and less fragrant as leaves, so by mixing leaves and stems well, wasabi leaves and stems can be used without waste You can adjust the paste.

  Processed food in which wasabi leaves, stem mixture, or fraction is crushed into a shape of 0.01 mm to 2 mm, and a paste-like substance or its dried substance contains a seasoning ingredient or an additive ingredient The container is filled with wasabi food.

  Wasabi leaves and stems are crushed using a mixed system of 20% to 80% by weight as a component of the leaves and 20% to 80% by weight of a component of the stem, or a single system of leaves and stems. The container is filled with a paste-like food containing a seasoning component or an additive component in a paste-like form and pasteurized by heat treatment.

  Wasabi leaves and stems are crushed using a mixed system of 20% to 80% by weight as a component of the leaves and 20% to 80% by weight of a component of the stem, or a single system of leaves and stems. Fill the container with dry powdered food containing seasoned ingredients or additive ingredients into dried wasabi powder obtained by rapid drying at 50 ° C to 150 ° C. ing.

  Using wasabi leaves and stems separately, each of which was made into a paste by high speed crushing with a crusher and then sterilized by heat treatment, and then seasoning ingredients and additive ingredients In accordance with the food, each of the four components is appropriately selected, and the pasty food as blended is filled in the container.

  Wasabi leaves and stems were used separately, each was crushed at high speed with a crusher, paste was sterilized by heat treatment, dried wasabi leaf powder, and wasabi stem powder with seasoning ingredients, and The additive ingredients and the four ingredients are appropriately selected according to the food, and the container is filled with powdered food that is blended.

  The seasoning ingredients contained in the wasabi leaves and stem paste-like material or dried material in a crushed shape of 0.01 mm to 2 mm are one kind selected from soy sauce, miso, salt, vinegar, sake, or 2 More than seeds, the processed wasabi food is filled into containers.

  Additive ingredients to be added to the wasabi leaves and stem paste-like substances or dried substances in a crushed shape of 0.01 mm to 2 mm include olive oil, sesame oil, amino acids, vitamins, sweets, pungents, chili -One type or two or more types selected from zus, tofus, and konjacs, and the processed foods are filled in the container.

  A mixture of wasabi leaves, stems, or selections is crushed into a shape of 0.01 mm to 2 mm, and a paste-like substance containing an additive containing amino acids as a main component is added to the dry substance. The container filled with the processed food containing the seasoning component or the additive component is filled in a container selected from glass, resin, paper, ceramics, and metal having a capacity of 3 mL to 1000 mL.

Processed foods containing the wasabi paste-like substance or dried substance containing seasoning ingredients or additive ingredients are tofu products, cheese products, konjac products, dressing products, miso pickled products, soy sauce boiled products, sprinkled salt products , Tea products, mayonnaise products, seaweed boiled products, vinegar drink products, tea products, foods containing 0.1% to 90% by weight of seasoning ingredients or additive ingredients to wasabi ingredients The filled containers are wasabi food.

  Each of the leaves and stems of wasabi, or the mixed system, is crushed into a shape of 0.01 mm to 2 mm, and amino acids (including glycine 70 to 90% by weight egg white lysozyme, sweetening ingredients) or natural as a main component It is a wasabi granular paste containing an additive containing yeast. Examples of amino acids include glutamic acid, glycine, tryptosan, and isosic acid.

  Further, by adding a desired amount of amino acids (including 70% to 90% by weight of glycine egg white lysozyme and sweetening ingredients) or natural yeast to spices such as wasabi, the pungent flavor persistence is improved. Furthermore, by adding the above-mentioned amino acids and additive spices, the pungent flavor remaining rate is synergistically improved. At the same time, the quality is improved functionally by adding these amino acids.

  Wasabi leaves and stems are wasabi granular pastes using 20% to 80% by weight as leaf components and 20% to 80% by weight as stem components.

  Wasabi leaves and stems are individually or mixedly crushed by a food processor crusher for about 3 to 5 minutes to obtain a granulated wasabi paste in the range of 0.01 mm to 2 mm. Wasabi flavored and spicy, with a touch of wasabi, the wasabi that was ground in the production of the wasabi grain paste has too much moisture, and the wasabi flavor and pungent taste are the precursor components of wasabi pungent taste. The presence of certain amino acids (glycine 70% to 90% by weight egg white lysozyme, including sweetening components), the remaining enzyme activity that converts this into a pungent component, the temperature and time at which the reaction of the enzyme occurs are important.

  When the production method of wasabi was examined, the leaves or stems of ordinary wasabi were crushed individually or mixed into a shape of 0.01 mm to 2 mm, and the main components were amino acids and natural yeast. In the method for producing a wasabi granular paste characterized by including an additive, there was a wasabi flavor, but there was no pungent taste.

  As described above, according to the present invention, it is possible to add to the food by using the wasabi leaves, the granular paste substance of the stem, and the dry substance instead of the raw wasabi that has to be provided by freezing. Easily, foods with adjustments such as color, pungent taste, flavor and texture can always be obtained with uniform and stable quality.

  Processed foods that use wasabi leaves, stem granular paste material, and dry matter are tofu products, cheese products, konjac products, dressing, pickled in miso, boiled with soy sauce, sprinkled salt, tea, the color of this wasabi, flavor And a peculiar food with a pungent taste.

  Compared to the case of using raw wasabi, by adjusting the content of all wasabi leaves, stem paste, dry matter, and seasonings and additives, It became possible to produce colors. In addition, when added to miso, dressing, tofu, etc., the problem of being able to be uniformly blended in miso, dressing, and tofu and tofu hard to harden can be solved.

  Furthermore, by adjusting the content of all wasabi leaves, stem paste, dry matter, and seasonings and additives, the added food while maintaining the color, flavor, pungent taste and texture of wasabi Various food textures can be given when eating.

Diagram of the production method of wasabi paste Illustration of wasabi products in containers A: Super spicy wasabi liquid spice, B: Wasabi dressing, C: Wasabi leaf tea Illustration of wasabi products in containers A: Wasabi mayonnaise, B: Wasabi paste, C: Wasabi moromi Figure of wasabi product container A: Container with wasabi vinegar drink, B: Container with wasabi salt, C: Container with wasabi soy sauce Tofu with wasabi paste in a container

Hereinafter, based on an Example, the production conditions of the wasabi granular paste and the dry powder were examined.
The present invention uses a wasabi leaf and stem to make a granular paste of 0.1 mm to 1 mm, so that the texture and aroma, pungent taste, and tint that are not found in kneaded wasabi and wasabi powder can be left in the particles, but long Because it is vulnerable to time opening and heat, the aroma and pungent taste are lost a little. To solve this, by adding amino acids and natural yeast to the wasabi granular paste, the fresh aroma of fresh wasabi, I was able to produce a pungent taste and color. Hereinafter, as shown in FIGS. 1-5, the wasabi product group with a container was manufactured.

  Wasabi used in the present invention was from Nanayama, Saga Prefecture. The wasabi was washed with clean water by the process shown in FIG. 1, then separated into leaves and stems, and cut into 3 to 5 mm by a food processor. The leaves and stems were separately sterilized and washed with hot water at 85 ° C. for 30 seconds, and quickly cooled with cold water at 5 ° C. Thereafter, the leaves and stems were each dehydrated by a dehydrator, filled in a polypropylene bag, and filled in a vacuum pack. In this way, the wasabi leaves and stems were used for wasabi processed food so that the fragrance, pungent taste, and color can be maintained for a long time and used over a wide range. As a long-term storage method, it was stored in a minus 40 ° C. freezer warehouse. This frozen product was used in the following examples.

  According to the process shown in FIG. 1, wasabi from Nanayama, Saga Prefecture was washed with tap water, then separated into leaves and stems, and cut into 3 to 5 mm by a food processor. The leaves and stems were separately sterilized and washed with hot water at 85 ° C. for 30 seconds, and quickly cooled with cold water at 5 ° C. After that, the leaves and stems were dehydrated with a dehydrator, filled with 200 g, 500 g, and 1200 g of polypropylene film bags, and filled into vacuum packs, respectively, as in the product of 1.2.3 in FIG. Thawed vacuum-packed or frozen-stored pieces, each using 500 g of leaf portion and 500 g of stem portion, each component was granulated and crushed to an average of 1 mm or less and 0.5 mm using a mill mixer to form a paste. .

Each of these crushed pastes is filled into a polypropylene bag and filled into a vacuum pack. This allows maintenance of fragrance, pungent taste, and color for a long period of time, and isabi wasabi. The leaves and stems were used for wasabi processed food.

  Wasabi used in the present invention was made from Nanayama, Saga Prefecture. The wasabi was washed with clean water by the process shown in Fig. 1 and then sterilized and washed with hot water at 85 ° C for 30 seconds separately. Cooled quickly with cold water at 5 ° C. Thereafter, the leaves and stems were dehydrated by a dehydrator, and 200 g, 500 g, and 1200 g were filled in a propylene film bag, filled in a vacuum pack, or stored frozen (FIG. 1, symbol 1.2.3). ). The frozen product was thawed, and each component was crushed to an average of 0.5 mm with a mill mixer using a leaf portion of 500 g and a stem portion of 500 g, and was paste-formed.

As the following product, the above paste-like product having 200 g of the leaf portion and 200 g of the stem portion was used. Each of the crushed pastes was added with 3% by weight of natural yeast and mixed well. All the homogeneously mixed ones were filled into a 100-micron thick polypropylene film bag having a capacity of 500 ml, and vacuumed. Processed.

This yeast-containing product was greener, more fragrant, and slightly pungent. However, both features could be maintained for a long time, and a wide range of wasabi stalk and leaf paste could be made into wasabi seasoned processed food. It was highly evaluated by 10 out of 10 people that it was able to make full use of Japanese materials as food materials for restaurants and other restaurants and processed foods for food manufacturers.

The leaves and stems separated in Example 1 were cut by a food processor for 3 minutes and crushed to 1 mm or less. The crushed material was crushed about 80% by weight, and leaves and stem wasabi each about 10%. % And filled into 100 ml wide-mouth glass bottles. In the case of wasabi moromi, the scent was slightly inferior to that of Example 2, but the product as shown in FIG. 3C was filled with 100 mL glass bottle container and steel as a lid. 10 people out of 10 felt delicious when they ate on rice as a side dish. In addition, when eaten with cucumbers and other vegetables, it tasted delicious as a snack.

As for the sprinkled salt of the dried wasabi paste, the wasabi leaves were dried at a low temperature by the same method as in Example 1. The dried wasabi was crushed in a grinder to the same size as the salt. About 70% by weight of baked salt and about 30% by weight of leaf wasabi powder were mixed. All that was uniformly mixed was filled into a 50 mL glass bottle or a resin container as shown in FIG. The lid was wooden. This product was well received by yakitori and tempura in addition to the conventional salt usage due to the spiciness of wasabi among the saltiness.

The wasabi paste dressing was prepared by mixing 100 g of wasabi granular paste of Example 2 with 200 cc of salad oil and stirring with a food processor for 1 minute, a mixture of 350 cc soy sauce, 200 cc brewed vinegar, and 150 cc water. Two things were put together and stirred and mixed to prepare a dressing-like seasoning. A 350 mL resin container was filled. The lid is cork. This container was shaped with one hand and sprinkled with an applied amount. Or you can sprinkle the required amount by attaching a plug. As shown in FIG. 2-B, a 350 ml long glass bottle container was filled with 250 ml of the above product to obtain a product.

The wasabi paste dressing in the glass bottle container is up to 8 out of 10 people when eaten over vegetables such as lettuce and cabbage, and unlike conventional dressings, it has a strong pungent taste, aroma, no oil separation, and satisfactory color It was delicious.

As for the seasoning of wasabi paste, a granular paste of wasabi leaves and stems was produced in the same manner as in Example 2, except that natural yeast and the like were increased to 10% by weight, as shown in FIG. In addition, about 80 g of the product was filled in a 100 ml wide-mouth bottle container. In the case of this product, the pungency felt stronger than when it was 5% by weight. Although the scent was slightly inferior to Example 1, it could be used for a long time as a wasabi seasoning.

A 100 mL glass bottle was filled (FIG. 3-B). The lid was made of resin. Sashimi, kamaboko, yakitori, steaks, etc., as a condiment, make the dish even more delicious with a deep aroma and texture, and a mild spiciness not found in conventional kneaded wasabi.

In the tea pack of wasabi leaf tea, the wasabi leaves after dehydration were dried at a low temperature in the same manner as in Example 1. The dried wasabi leaves were crushed, and 3 g of 5 ml of a triangular non-woven string-attached tetrapack was filled with only the crushed wasabi leaves as shown in FIG. It filled with the tetrapack with a string made from a triangular nonwoven fabric of 5 mL volume as shown to FIG. 2-C. When eaten in the same way as green tea, there is no spicy but it has a faint wasabi scent and is easy to drink. Seven out of ten people felt that it was normal tea, eight out of ten people felt that their body temperature had risen, and that wasabi was known to be bactericidal. I felt delicious when I chilled and drunk.

Wasabi mayonnaise is prepared by using a wasabi leaf granular paste and adjusted for dressing. Example 6 mixed wasabi mayonnaise with mayonnaise to create wasabi mayonnaise and 200 ml as shown in FIG. The resin container was filled. As shown in FIG. 3A, 500 g of a tube-type polypropylene film container, a glass bottle, and a resin container were filled. Chap was made of a screw type resin that is easy to empty.

Using this product and eating it over vegetables such as lettuce and cabbage, 10 out of 10 people were different from the conventional dressing and had a strong pungent taste, strong aroma and satisfactory color. In addition, 10 out of 10 people were acclaimed when eating over fried shrimp, fried oysters and croquettes. It is the best food for sandwiches and pizzas, and is used in a wide variety of applications.

Wasabi pickled in soy sauce was prepared by using the wasabi granular paste of Example 2 and adjusting soy sauce pickled in moromi. Wash 100g of wasabi leaves and 500g of stem well, sterilize in hot water at 85 ° C for 1 minute, take out, cool well at 5 ° C with cold water, cut into 2cm, and crush into 200g of wasabi granular paste as in Example 2. 30 g of taste, 140 cc of fish broth and 30 cc of soy sauce were stirred well, and wasabi was cut into 2 cm pieces to make a product.

The finished product was filled with about 400 g of the product in a 500 ml wide-mouth bottle container as shown in FIG. 4C. As a result, when 8 out of 10 people eat this meal with rice, the moromi soy sauce and the wasabi granular paste are compatible with each other, and the pungent and aroma of wasabi tasted good and felt delicious.

Wasabi-containing tofu is prepared by using the wasabi granular paste of Example 1 to adjust the tofu. 9 g of natural bittern and 40 g of wasabi granular paste prepared in Example 1 were added to 1.000 cc of soy milk cooled to 10 ° C. (solid content 12% by weight), and mixed well with stirring to raise the coagulation temperature to 80 ° C. and solidify. Wasabi tofu was prepared by taking out into a container. As shown in FIG. 5, wasabi tofu was put into a 500 ml resin-made container to obtain a product. As a result, this tofu has the sweetness of soybeans, the aroma and wasabi of wasabi, and the texture of the grains of wasabi granular paste. The taste of wasabi tofu is unprecedented, and all 10 people feel that it is delicious. Obtained favorable reception.

Wasabi vinegar drink is a drink prepared by mixing domestic rice vinegar honey using the wasabi granular paste of Example 1. 100% of domestic rice vinegar was prepared by stirring and mixing about 80% by weight of domestic honey, about 15% by weight of oligosaccharide and 5% by weight of wasabi paste. The finished product was filled into 200 mL glass bottles as shown in FIG. In addition, the top of the cap was wrapped with Japanese paper and tied with linen string to emphasize the sum.

As a result, when it was shaken before drinking and drunk in a stale, the tangy flavor and spiciness were mixed in with the sweetness, and it gained a good reputation. Moreover, by diluting 2-3 times, it is easy to drink and can be continuously drunk as a health drink that combines the effects of vinegar and wasabi. Wasabi leaves separate from vinegar and paste, but the composition with the color of vinegar is beautiful and preferred by 10 out of 10 people.
“Comparative Example 1”

Washed 1 kg of wasabi leaves 60% by weight (600g) and stem 50% by weight (400g), sterilized with hot water at 85 ° C for 30 seconds, quickly cooled sufficiently with cold water at 5 ° C and cut to 5cm average and made by Izumi It was processed in a food processor for 3 minutes and granulated. Therefore, a wasabi granular paste was prepared without adding the additive natural yeast. The color, fragrance, and pungent taste are slightly weaker than those of Example 1. If the container is opened after 3 days, both the fragrance and pungent taste must be added.
"Comparative Example 2"

  In the same manner as in Example 1, the operating time of the food processor was reduced, and the mixture was stirred for 10 minutes. It becomes about 0.5 mm, it becomes a kneaded shape rather than granular, and it feels strongly aroma and pungent taste, but after 2 to 3 days, the fragrance disappeared earlier than the granular paste, the texture does not come out, and it can be used for processed foods It was inferior to wasabi granular paste.

  As for spicy spicy wasabi paste liquid spice, spice was prepared using wasabi granular paste. As shown in Example 2, 100 g of wasabi granular paste was mixed with 100 cc of salad oil and 10 cc of wasabi oil and stirred for 1 minute with a food processor, and 100 g of soy sauce, 100 cc of brewed vinegar, and 150 cc of water were mixed. The above two were mixed well and mixed with stirring to produce a spicy wasabi paste liquid spice. As shown in FIG. 2-A, 80 ml of this product was filled in a 100 ml glass bottle container. As a result, Western food such as pizza, stew and steak, suitable for dishes that like spicy food such as Chinese and Korean food, sprinkling on vegetables is also stimulating in Tabasco style, and all 10 people eat 10 spicy foods Evaluated that the food was alive and the food progressed.

1. Polypropylene film bag container.
2. 2. Cut wasabi leaves Cut wasabi stems 4. Cap 5. Glass container6. 6. Leaf wasabi particles obtained by drying and crushing pasty wasabi A dressing made from wasabi.
8). Triangle tea bag9. 9. Wasabi leaf wasabi that was dried and crushed. 10. Mayonnaise using wasabi paste 11. Wasabi with paste 12. Tofu using wasabi paste Add tofu with wasabi paste.
14 12. Wasabi moromi using wasabi paste 15. Japanese paper used on top of the chap Strings for tying Japanese paper17. Wasabi salt cap cap

Claims (9)

  Processed food in which wasabi leaves, stem mixture, or fraction is crushed into a shape of 0.01 mm to 2 mm, and a paste-like substance or its dried substance contains a seasoning ingredient or an additive ingredient Wasabi food is filled in a container.   Wasabi leaves and stems are crushed using a mixed system of 20% to 80% by weight as a component of the leaves and 20% to 80% by weight of a component of the stem, or a single system of leaves and stems. The container-filled wasabi food according to claim 1, wherein the container is filled with a paste-like food containing a seasoning ingredient or an additive ingredient in a paste-like form sterilized by heat treatment. .   Wasabi leaves and stems are crushed using a mixed system of 20% to 80% by weight as a component of the leaves and 20% to 80% by weight of a component of the stem, or a single system of leaves and stems. Fill the container with dry powdered food containing seasoned ingredients or additive ingredients into dried wasabi powder obtained by rapid drying at 50 ° C to 150 ° C. The container-filled wasabi food according to claim 1.   Using wasabi leaves and stems separately, each of which was made into a paste by high speed crushing with a crusher and then sterilized by heat treatment, and then seasoning ingredients and additive ingredients In accordance with any one of claims 1 to 3, characterized in that the container is filled with a paste-like food that is appropriately selected from the four components according to the food. The indicated container is wasabi food.   Wasabi leaves and stems were used separately, each was crushed at high speed with a crusher, paste was sterilized by heat treatment, dried wasabi leaf powder, and wasabi stem powder with seasoning ingredients, and According to claim 1, wherein the additive component and the four ingredients are appropriately selected according to the food and the container is filled with powdered food that is mixed. One of the containers is a wasabi food.   The seasoning ingredients contained in the wasabi leaves and stem paste-like material or dried material in a crushed shape of 0.01 mm to 2 mm are one kind selected from soy sauce, miso, salt, vinegar, sake, or 2 6. Wasabi food in a container according to claim 1, wherein the container is filled with wasabi food that is more than a seed and processed by it.   Additive ingredients to be added to the wasabi leaves and stem paste-like substances or dried substances in a crushed shape of 0.01 mm to 2 mm include olive oil, sesame oil, amino acids, vitamins, sweets, pungents, chili -One kind or two or more kinds selected from zus, tofus, konjacs, mayonnaise, and the processed foods are filled in the container. 6. The container in 6 is a wasabi food.   A mixture of a wasabi leaf, stem, or selection is crushed into a shape of 0.01 mm to 2 mm, and a paste-like substance containing an additive containing amino acids and natural yeast as a main component, or the above-mentioned Containers filled with processed foods containing seasoning ingredients or additive ingredients in dry substances must be filled in containers selected from glass, resin, paper, ceramics, and metals with a capacity of 3 to 1000 mL. 8. The container-filled wasabi food according to any one of claims 1 to 7. Processed foods containing the wasabi paste-like substance or dried substance containing seasoning ingredients or additive ingredients are tofu products, cheese products, konjac products, dressing products, miso pickled products, soy sauce boiled products, sprinkled salt products , Tea products, mayonnaise products, seaweed boiled products, vinegar drink products, tea products, foods containing 0.1% to 90% by weight of seasoning ingredients or additive ingredients to wasabi ingredients The container-filled wasabi food according to any one of claims 1 to 8, which is filled.

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