わさびの利用に関する研究 : (第9報)わさびの乾燥加工といわゆる'わさび粉'の試製について

概要

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1) The sun, vacuum, and hot air drying methods were employed in the drying of Wasabia japonica root.It was found that the material obtained from hot air drying was superior to other dried materials in residual cnzyme activity, vitamin C, allyl isothiocyanate, appearance etc.2) Wasabia japonica root and horse-radish root indigeneous to Europe were dried by using factory apparatus.The Dried roots contained 86.0% of the allyl isothiocyanate found in fresh roots of Wasabia japonica and 89.4% in European horse-radish. These percentages were held sufficiently high to consider these as adequate flaboring agents.3) So called 'Wasabiko' which consisting of ten parts Wasabia japonica flour, sixty parts horse-radish flour, thirty parts mustard flour and one-half parts green pigment was similar to wsabia japonica flour in its quality.
社団法人日本生物工学会の論文
1964-08-15