JPH0276556A - Method for drying normal japanese horseradish - Google Patents

Abstract

PURPOSE:To dry a normal Japanese horseradish in a large amount at a low cost while holding sharp taste, aroma and color essential thereto by drying the normal Japanese horseradish under specific control of material temperature and wind velocity of atmosphere. CONSTITUTION:A main root, lateral roots, leaves or stems of as fresh a normal Japanese horseradish as possible just after collection are dried at 5-60 deg.C material temperature in a state of 0.5-3m/sec wind velocity of an atmosphere in a vacuum box unit under ordinary pressure or 50-1500mmAq at a vacuum degree preferably controlled with a pressure difference between the gas discharge and the suction pressures by controlling drying time or weight of the normal Japanese horseradish so as to provide <=10% moisture content therein.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for drying wasabi to obtain dried wasabi that retains the spiciness, aroma, and color of a single wasabi.

(Prior art) Traditionally, wasabi was rarely used dried; it was mainly used raw for consumption, frozen, or salted. It is used in In rare cases, hot air conduction drying is used. Also, methods have been proposed in which wasabi is dried by freeze-vacuum drying or vacuum drying before powdering (Japanese Patent Publication No. 55-8136, Japanese Patent Application Laid-Open No. 60-129).
No. 54).

(Problems to be Solved by the Invention) The wasabi dried using the conventional hot air conduction drying method described above requires controlling the temperature of the wasabi during drying, controlling the wind speed of the atmosphere, and controlling the drying time accordingly. At present, temperature control is left solely to the control of the atmosphere, and moreover, it relies on the senses of the operator or is controlled using a simple thermometer. However, when drying wasabi, as the water content in wasabi decreases, the quality of wasabi suddenly rises, especially when the ratio of water content at the beginning of drying is less than 330%. The enzyme myrosinase, which is a component of the spiciness it contains, begins to decompose and deteriorate, eventually leading to its destruction. The myrosinase enzyme described above is most stable at temperatures below 50°C, and when the temperature exceeds that stable temperature and further exceeds 60°C, rapid decomposition and deterioration occur. In particular, in the conventional method of controlling the temperature of the atmosphere using the worker's sense or a simple temperature d1, the pungent taste, aroma, and color that are originally irritating to wasabi change during drying due to the above-mentioned reasons. It has the disadvantage of deteriorating in quality.

Furthermore, the method of freezing and storing or salting and storing the wasabi has the disadvantage that it is extremely difficult to restore the spiciness and aroma of wasabi.

In addition, the previously proposed method of drying wasabi using the freeze-vacuum drying method or the vacuum drying method has not yet achieved satisfactory quality, and the quality and drying cost of this drying method is high, making it difficult to use for purposes other than special purposes. There is a drawback that it cannot be used.

The present invention was devised in view of the above-mentioned circumstances, and provides a method for drying wasabi in large quantities and at low cost, while retaining the spiciness, aroma, and color of real wasabi, regardless of its type or part. The purpose is to provide

(Means for Solving the Problems) The method for drying wasabi of the present invention to achieve the above object is capable of producing wasabi grown using groundwater, wasabi grown in field cultivation, and wasabi grown hydroponically using artificial equipment. The taproot, lateral roots, leaves, and stems of wasabi selected from the following are collected as fresh as possible at a temperature of 5 to 60°C and an atmospheric wind speed of 0.5. -3m/s
In this state, a method was adopted for drying the wasabi by controlling the drying time or the weight of the wasabi so that the moisture content of the wasabi was 10% or less.

In addition, the above-mentioned wasabi was heated at 50 to 1500 + m in a decompression housing whose degree of decompression is controlled by the difference between exhaust pressure and intake pressure.
By drying under the above-mentioned conditions at a reduced pressure of + A q, it is possible to easily dry wasabi more efficiently and while retaining the spiciness, aroma, and color of real wasabi.

” - Among the drying conditions, if the product temperature exceeds 60℃, it will be damaged.
The myrosinase enzyme, which is a component of the pungent taste of rust, undergoes rapid decomposition and deterioration, and drying efficiency decreases significantly below 5°C, so a temperature range of 5 to 60°C is appropriate.

In addition, the wind speed in the atmosphere is generated in order to equalize the ambient temperature and more effectively disperse the moisture that has moved to the surface of the wasabi to eliminate uneven drying. The range is J
If the speed exceeds 2 m/s, the material to be dried will be blown away and cannot be dried in a fixed position, and even if the material is heavy, if the speed exceeds 3 m/s, turbulence will easily occur. On the contrary, it reduces drying efficiency. Further, if the speed is 0.5 m/s or less, the vapor pressure on the surface of the material to be dried will not increase and the drying efficiency will be significantly reduced, so the speed was limited to the above range.

Sarashiko and reduced pressure have the effect of pushing out the water-retaining tissue within the wasabi cells to the surface without destroying them, but if the degree of reduced pressure is less than 50 ornAq, the water in the dried material may come out to the surface. The resulting force is lower than the various resistances within the material to be dried.

Moisture movement to the surface is stopped, drying is not promoted, and drying efficiency is extremely low. On the other hand, 1500mmA
If it exceeds q, the cost of the casing itself becomes extremely expensive, so it was limited to the range described in ``2''.

(Function) By the method described above, only the water contained in wasabi can be removed while minimizing the decomposition and deterioration of the myrosinase enzyme contained in wasabi.

In addition, in order to improve the drying efficiency and to slowly remove the moisture contained in the wasabi, it is possible to perform the process in a vacuum housing where the degree of pressure reduction can be controlled by the difference between the exhaust pressure and the intake pressure. You can get quality dried wasabi products.

(Example) Examples of the method of the present invention will be described in detail below.

Any type of wasabi grown using groundwater, cultivated in the field, or hydroponically grown using artificial equipment may be used, but the above-mentioned type of wasabi may be used while it is as fresh as possible after being collected. The taproot of the wasabi,
Separate the lateral roots, leaves, and stems into different parts, and cut each part into a size that meets the purpose of processing the dried product. For example, if the purpose of processing the dried product is powder or granules, the main root and lateral roots are cut into pieces within 2cIn, and the leaves and stems are cut into pieces within 3an, and then pre-drying treatment is performed. For example, as a sterilization method, one wasabi is immersed in a 500 times solution of a disinfectant stock solution such as sodium hypochlorite for 30 minutes and then washed to temporarily inhibit the activity of the myrosinase enzyme contained in wasabi. 80℃,
The wasabi pieces were immersed in boiling 5% saline for 2 minutes, immediately cooled with cold water, and then dehydrated at 3000 rpm or less using a centrifuge to remove moisture adhering to the surface of the wasabi pieces.

Next, the above-mentioned wasabi pieces are placed in a vacuum housing in which the degree of pressure reduction is controlled by the pressure difference between the exhaust pressure and the intake pressure.During the drying process, a temperature gradient is created depending on where it is placed, so the upper and lower limits of the temperature gradient are determined. A temperature sensor for measuring the product temperature is inserted into the center of the wasabi that is placed in the wasabi, and the drying temperature is controlled by keeping the product temperature at 60℃ as the upper limit. Drying is started at a wind speed of 3 m/s, and the moisture content is Drying was terminated when it reached 5%. The degree of decompression within the housing may be within 1500 mm of water column.

The drying in the vacuum chamber described above was carried out at a single product temperature of 40° C. because the moisture contained in the wasabi easily moved to the surface of the dried product due to the vacuum effect, improving drying efficiency. The drying method was conducted using hot air conduction drying, but if reducing impurity gas or incomplete combustion gas is mixed in the hot air, it may cause deterioration of the wasabi, so steam was used as the heat source. A heat source is preferred.

The main root and stem of the field-grown wasabi grown in this example were (A) ground to a particle size of 24 mesh after being dried using the drying method of the present invention, and (B) raw before drying. As a result of comparing the spiciness, aroma, and color of the product grated with a grater and (C) the product frozen, thawed, and grated with a grater, the following results were obtained.

(B) Regarding spiciness, (A) is the strongest, and (C) is (A
) was ranked 1/3rd.

(b) There is almost no difference between (A) and (B) in terms of scent.
(C) was ranked 115th of (A).

(c) Regarding color, there was almost no difference between (A), (B), and (C).

Various preferred embodiments of the present invention have been described above, but it goes without saying that the present invention is not limited to the above-mentioned embodiments, and that many improvements can be made without departing from the spirit of the invention. be.

(Effects) Since the present invention is configured as described above, it exhibits the following outstanding effects.

(b) By accurately controlling the temperature of the wasabi and the wind speed of the atmosphere, it is possible to dry the wasabi while suppressing the destruction or deterioration of the enzymes contained in the wasabi. It can retain its unique spiciness, aroma, and color.

(b) By drying in a vacuum chamber, the moisture within the wasabi can be controlled with high precision, and the spiciness, aroma, and color unique to wasabi can be maintained even though it is a dried product.

(c) Compared to the freeze-vacuum drying method, the dried product according to the present invention can retain the spiciness, aroma, and color unique to wasabi, and can be dried in large quantities at low cost.

(d) All parts of real wasabi can be used, and by drying, large quantities can be used as genuine additives in processed wasabi products.

(E) Drying management can be simply and easily controlled using a meter without relying on the operator's senses.

Claims (2)

[Claims] (1) Parts selected from the main root, lateral roots, leaves, and stems of honwasabi, which are selected from honwasabi cultivated using groundwater, honwasabi cultivated in field cultivation, and honwasabi cultivated hydroponically using artificial equipment. While it is as fresh as possible after being collected, the product temperature is 5 to 60℃, and the atmospheric wind speed is 0.5 to 3 m/min.
A method for drying real wasabi, comprising controlling the drying time or the weight of the real wasabi so that the water content of the real wasabi is 10% or less in the state of s. (2) Parts selected from the main root, lateral roots, leaves, and stems of wasabi that are selected from wasabi grown using groundwater, wasabi grown in field cultivation, and wasabi grown hydroponically using artificial equipment. While it is as fresh as possible after being collected, it is stored in a vacuum enclosure where the degree of vacuum is controlled by the difference between the exhaust pressure and the intake pressure, at a vacuum level of 50 to 1500 mmAq, a product temperature of 5 to 50°C, and an average air velocity of the atmosphere. A method for drying wasabi, which comprises drying at a speed of 0.5 to 3 m/s while controlling the drying time or the weight of the wasabi so that the moisture content of the part of the wasabi is 10% or less.