JP4174621B2 - Method for producing wasabi pickles with clear green color and pickles - Google Patents

Description

The present invention relates to a method for producing pickled pickled wasabi pickled with wasabi and a pickled pickled wasabi.

  Traditionally, the leaves of cruciferous vegetables such as Nozawana, Takana, Hiroshima, and Mizuna have a unique flavor, and in Japan they have been eaten widely as a pickle that takes advantage of the unique flavor. ing.

  The flavor of the cruciferous vegetables depends on the mustard oil component produced by the enzyme, myrosinase, at the same time that the plant tissue is damaged. This mustard oil is a volatile stimulating component of spices such as wasabi and black mustard.

  In the production of these cruciferous vegetable pickles, the so-called soaking, tapping, and other physical stimuli that give the leaves a physical stimulation destroys the vegetable tissue and promotes the production of mustard oil components, and then adjusts the salt content. Then, they are pickled, and then added with pepper, persimmon, seasoning and the like, and then pickled, packed in polyethylene barrels and sachets, frozen or refrigerated.

  However, the mustard oil and the vivid green color that form the core of these cruciferous vegetable pickles have the disadvantage that they tend to decompose and disappear over time, especially the presence of moisture, high pH, and temperatures above refrigeration temperature. It is known that the reduction of mustard oil under water is large, and as a method for suppressing this drawback, it is best to process the manufacturing and storage processes consistently at low temperatures.

  In the production of wasabi pickles, the roots and / or stems are cut to an appropriate size, and the vegetable tissue is disrupted by the rough pickling process, as is sometimes done in the production of cruciferous vegetable pickles. Then, promote the production of mustard oil components, then adjust the salt content and immerse it in the middle, add it with miso soup, seasonings, etc. Stored.

  In the case of this wasabi pickle, as in the case of cruciferous vegetable pickles, mustard oil and its bright green color have the disadvantage of easily decomposing and disappearing over time. It is known that 3-butenyl mustard oil and a 4-butenyl mustard oil which are contained in a large amount of rape and Nozawana are more easily decomposed into koji.

  Under such circumstances, wasabi leaves contain a large amount of allyl mustard oil. Despite the green beauty of the leaves, pickles made from this have not been known until now. Speaking of wasabi pickles, it is so-called wasabi pickles that are made with their roots and stems as raw materials and soaked with sake lees or strawberries. For salting, leaves and stems that meet the collection standard are 70-80 ° C together with other materials. Boil in water, hold for 1 to 2 minutes, wash with water, squeeze out water, put it in a bowl, shake or beat, and soak in a seasoning consisting of soy sauce, mirin, bonito, kombu etc. ing.

In other words, this pickle is colored with soy sauce, so the green color of wasabi is not utilized. As a method for maintaining and stabilizing wasabi's pungent and flavor for a long time, a method of adding vitamin E and vitamin C is known.
JP-A-8-89208 Food and chemistry [No. 3 Pages 78-80 New Food Induustry Volume 19 No. 10 Pages 43-48

Accordingly, an object of the present invention is to develop and provide a method and a pickle for producing wasabi pickles that use wasabi as a raw material, and the wasabi flavor and vivid green color are maintained for a long time.

In order to solve the above-mentioned problems, the present inventor chopped wasabi into an appropriate size, and half-disintegrated the tissue with an appropriate salt paddle was packed into an appropriately sized synthetic resin container. When it was made into a product, it was found that the flavor of wasabi mainly composed of pungent taste was maintained for a long time, and it became a new method for producing wasabi pickles in which the bright green color of wasabi was preserved. Was completed.

That is, the present invention harvests wasabi consisting of leaves, stems, and roots , and after selection , washing , chopping, pickling with a load, and then pickling with salt, and seasoning with a load. This is a method and a pickle for wasabi pickles that retains a vivid green color for a long period of time . Also, without wasting or boiling a small amount of wasabi, The addition of frever and / or a quality-preserving agent can improve the return of freshness when the pickles are thawed.

According to the present invention, the method of manufacturing pickled wasabi and the pickled vegetables are more spicy and more green than wasabi pickled, and the pickled vegetables of Hiroshima and Takana. A long green color is maintained.

In addition, according to the present invention, a wasabi leaf portion that has not been used for food and was only thrown away in the field of harvesting wasabi was also used as a new wasabi pickle manufacturing method and its pickle. It also has a major side effect of providing a new economic effect to be grown to wasabi farmers.

In practicing this invention, the harvested wasabi roots, stems, and leaves are cleaned and washed, then chopped to an appropriate size, salted as it is without boiled or beaten, Mix with salt, season and pack in a container of appropriate size, store frozen. In this way, a new method for producing a pickled wasabi pickles and pickles that can maintain a clear green color for a long period of time and also a long-term flavor of wasabi.

  Wasabi used as a raw material may be domestically produced in Nagano Prefecture, Shizuoka Prefecture, Iwate Prefecture, Shimane Prefecture, Yamanashi Prefecture, etc., or may be produced in China, Taiwan, Thailand, Indonesia, Australia, New Zealand, etc. Good. The salt concentration for salting is about 0.5 to 6% by weight, more preferably 1 to 4% by weight.

  Further, as other seasonings, normal seasonings made of salt, others and the like are added as appropriate for seasoning.

  In appropriate seasoning, sour agents such as vinegar and citric acid may be added as appropriate so that the pH of the pickling solution does not become alkaline.

  Moreover, by adding a commercially available wasabi flavor, the pungent taste of this flavor and the pungent taste and flavor components originally possessed by the stems, leaves and roots of wasabi are harmonized, and a more desirable flavor is created. The amount of flavor used is about 0.001 to 1%.

Furthermore, in order to maintain the quality for a long period of time, 0.5 to 10% of a quality maintaining agent of Examples described later may be added.
It should be noted that the harvested wasabi is preferably stored in a low temperature environment as low as ice temperature to about 5 ° C. and awaiting treatment after washing.

  Further, when storing the product, it is desirable to store it by rapidly freezing to minus 20 ° C. or lower.

Hereinafter, although one Example of this invention is described in detail, this invention is not limited to this.
Example 1
Trimming wasabi roots, stems and leaves with various sizes harvested and collected, 100 kg of them were put in a washing water tank and immersed in a 200 ppm sodium hypochlorite aqueous solution for 5 minutes to sterilize, Further, it was washed with water. It was cut into an appropriate size, salted with 5 kg of salt, loaded with 100 kg, submerged for 24 hours, and aged.

  Next, salt was appropriately mixed, and a 30 kg load was applied, followed by regular pickling for 6 days. A commercially available seasoning solution containing 0.05% wasabi flavor and / or 3% quality-preserving agent [Trademark: Trehaose (produced by Hayashibara Shoji Co., Ltd.)] is added to the finished pickled product. And immediately frozen at minus 20 ° C. or lower and stored for several months.

  After storing this product in a household refrigerator (adjusted to 5-7 ° C) for a whole day and night, opening each packaged product and tasting it, there was almost no change in wasabi's pungent taste and flavor, and wasabi leaves The green of the part kept the original vivid green.

Claims (2)

After harvesting wasabi consisting of leaves, stems, and roots , sorting, washing, cutting into small pieces, pickling with a load, and then pickling with salt, and then seasoning with a load. Method of pickled wasabi pickles that retains a long green color . Wasabi pickles produced by the method according to claim 1, which retains a bright green color for a long time.