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2020年7月12日日曜日

発展途上国にトイレを普及。Disseminate toilets in developing countries.

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ワサビの葉、お茶にしてみた 味は?ツーンとしません。Wasabi leaves, what was the taste of tea? Don't say toon.

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2020年07月12日 10:41  朝日新聞デジタル
朝日新聞デジタル
写真ワサビの葉を使った「本わさび茶」を開発した、松本大の矢内准教授(右)と黒姫和漢薬研究所の狩野土社長=2020年7月9日午後3時1分、松本市新村 松本大学、佐藤靖撮影
ワサビの葉を使った「本わさび茶」を開発した、松本大の矢内准教授(右)と黒姫和漢薬研究所の狩野土社長=2020年7月9日午後3時1分、松本市新村 松本大学、佐藤靖撮影
 全国一のワサビ生産地の県内で、廃棄されることが多かった「ワサビの葉」。有効活用しようと、松本大学(松本市)と健康茶を生産する黒姫和漢薬研究所(信濃町)が、新商品「本わさび茶」を開発した。ワサビ特有の辛みはなくし、飲みやすい味に仕上げた。

 同大で9日、お披露目された。農産物の有効活用を研究している人間健康学部の矢内和博准教授(48)が、利用方法が少なく、捨てられていたワサビの葉に着目。乾燥させて抽出すると、液体からうまみが出ていたのを確認した。成分分析では、グルタミン酸やアミノ酸が緑茶より多く検出されたという。

 同研究所は、「香り」「味」「色」の三つのバランスを保てるように焙煎(ばいせん)加工。特徴の辛みを抜いて長く飲み続けられるようにした。

 葉は「大王わさび農場」(安曇野市)が供給。収穫期は1日約60キロの葉がとれるが、100キロの葉を蒸しても9キロしか残らないという。年間を通じた生産量の確保が今後の課題だ。矢内准教授は「生産者の応援がしたかった」と開発の理由を話している。

 販売は、あづみ野食品(同市)などが担当し、大王わさび農場や県内の高速道路のサービスエリア、JR松本駅売店などで1個500円(5包入り、税別)で発売されている。(佐藤靖)
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Wasabi leaves, what is the taste of tea? Don't play toon

 
30
July 12, 2020 10:41   Asahi Shimbun Digital
Asahi Shimbun Digital
PhotoAssociate professor Yanai of Matsumoto University (right) who developed "Hon Wasabi tea" using wasabi leaves and Kurochi President of Kurohime Wakaku Research Institute = 3:1 pm, July 9, 2020, Shinmura, Matsumoto City Matsumoto University, Yasushi Sato photo
Associate professor Yanai of Matsumoto University (right) who developed "Hon Wasabi tea" using wasabi leaves and Kurochi President of Kurohime Wakaku Research Institute = 3:1 pm, July 9, 2020, Shinmura, Matsumoto City Matsumoto University, Yasushi Sato photo
 "Wasabi leaves" were often discarded in the prefecture, which is the largest wasabi-producing area in Japan. To make effective use of it, Matsumoto University (Matsumoto City) and the Kurohime Wakaku Research Institute (Shinanomachi), which produces healthy tea, have developed a new product called "Hon Wasabi Tea". The spiciness peculiar to wasabi was eliminated and the taste was made easy to drink.

 It was unveiled at the same university on the 9th. Associate professor Kazuhiro Yanai of the Faculty of Human Health (48), who is studying the effective use of agricultural products, paid attention to wasabi leaves that had been discarded because they had little use. When dried and extracted, it was confirmed that umami had come out from the liquid. In component analysis, more glutamic acid and amino acids were detected than in green tea.

 The institute has roasted (baisen) processing to maintain the three balances of "aroma," "taste," and "color." I removed the spiciness of the characteristic so that I could continue drinking for a long time.

 The leaves are supplied by Daio Wasabi Farm (Azumino City). During the harvest season, about 60 kg of leaves can be taken a day, but 100 kg of leaves are steamed, leaving only 9 kg. Securing production throughout the year is a future issue. "I wanted to support the producers," Associate Professor Yauchi said of the reason for the development.

 Azumino Foods (the same city) is in charge of selling, and it is sold at 500 yen (5 packages included, tax not included) per item at Daio Wasabi Farm, expressway service area in the prefecture, JR Matsumoto station shop etc. (Yasu Sato)

Asahi Shimbun Digitally read