SEASONING OF WASABIA WASABI MATSUM AND MANUFACTURING METHOD FOR PICKLE AND SALAD DRESSING THEREOF

摘要

A method of making pickles and salad dressings using seasoned wasabi is provided to eliminate a very pungent, irritating odor of wasabi and to give the somewhat sweet-sour taste as well as the flavor and texture to the food products. The wasabi pickles are prepared by mixing ground seasoned wasabi and pickle seasoning liquid in a ratio of 1 to 9:9 to 1. The pickle seasoning liquid is obtained by the steps of: adding 0.5 to 1.0% by weight of red pepper, 0.1 to 1.0% by weight of ginger extract, 0.01 to 0.1% by weight of whole black pepper, 0.01 to 0.1% by weight of bay leaves and 0.2 to 1.0% by weight of pickling spices to the solution containing purified water, sugars selected from sugar, corn syrup, glucose, fructose containing liquid fructose and oligosaccharide and vinegar in a ratio of 1 to 8:1 to 8:1 to 8, heating at 90 to 100deg.C for 5 to 10min and filtering. The salad dressings are prepared by mixing 10 to 20% by weight of wasabi powder, 20 to 30% by weight of seasoning liquid, 20 to 30% by weight of xanthan gum, 5 to 15% by weight of milk products, 0.5 to 2.5% by weight of lemon extract, 0.5 to 2.0% by weight of Coriandrum sativum extract, 0.5 to 2.0% by weight of ginger extract, 0.5 to 1.5% by weight of salt, 0.01 to 0.1% by weight of black pepper, 0.01 to 0.1% by weight of tarragon, 0.01 to 0.1% by weight of parsley, 0.01 to 0.1% by weight of black pepper and purified water.