| 摘要 |
PURPOSE:To perform freeze-storage of a spicy vegetable without deteriorating the original color, flavor and taste of the vegetable at a reduced storage cost by adjusting the water-content of a harvested spicy vegetable within a specific range and storing the vegetable in frozen state. CONSTITUTION:The freeze-storage of a spicy vegetable is carried out by adjusting the water-content of the spicy vegetable to 20-50% and storing the vegetable in frozen state at <=-16 deg.C. The spicy vegetable is e.g. WASABI (Eutrema wasabi), horseradish, ginger, garlic and Guinea pepper. Since the drying is stopped before the falling-drying-rate period in the present freeze- storage process, the heating time can be shortened and the process has high efficiency. Furthermore, problems caused by the heating over a long period can be prevented. Especially, since the drying is stopped at a water-content of 20-50%, there is no release of the bound water in the cell, the destruction of the cell tissue by thermal drying is prevented and the color, flavor and taste of the spicy vegetable can be maintained. |
