CN1098649C - Condiment and foods - Google Patents
Condiment and foods Download PDFInfo
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- CN1098649C CN1098649C CN97115499A CN97115499A CN1098649C CN 1098649 C CN1098649 C CN 1098649C CN 97115499 A CN97115499 A CN 97115499A CN 97115499 A CN97115499 A CN 97115499A CN 1098649 C CN1098649 C CN 1098649C
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- horseradish
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Abstract
A wasabi flavor ingredient, which is characterized in comprising at least one first flavor ingredient selected from the group selected from: [alpha]-pinene, [beta]-pinene, limonene, [gamma]-terpinene, citral, cineole, linalool, citronellal, iso-citronellal, sabinene, 1,4(8)-terpineolene, safrole and myrcene; and at least one compound represented by the general formula RN=C=S (where, R represents a cyclic, linear or branched chain alkyl or alkenyl substituted or un-substituted phenyl or CH3-S-, a phenyl or phenyl-methyl substituted or un-substituted by a linear or a branched cyclic, linear or branched chain). The present invention provides a low cost refreshing flavor of freshly ground wasabi while using small amount of or even no wasabi.
Description
The present invention relates to have the former savory horseradish fragrance mediation of local horseradish product, and make it to contain these horseradish fragrance mediation product horseradish typical local food that make, that have the original local flavor of local horseradish.
Have horseradish (Eutrema yunnanense) food of local flavor, the past is commercially available is the horseradish goods in the pipe etc. of packing into.These goods are made in the past by the following method.That is, freezing local horseradish or Western horseradish are thawed, after the surface washes with water and removes and anhydrates, pass through obtaining pulverizing horseradish after the pulverization roller pulverization process such as (コ ミ ト ロ-Le) and stick with paste again.And then in sticking with paste, this pulverizing horseradish adds the additive of selecting in Aw conditioning agent, citric acid and so on pH conditioning agent, other pigment, spices and xanthans and so on tackifier of sorbierite and so on, mix processing through dead slow speed mixer (マ イ Network ロ ス ピ-De ミ キ サ-) etc., obtain horseradish cream.This horseradish cream is filled in the plastic conduit seals, obtain having conservatory final products-horseradish cream goods.
But traditional horseradish cream is owing to having used required various Aw conditioning agents or pH conditioning agent, so the sort of original local flavor of imperceptible local horseradish for long preservation.Especially for traditional horseradish cream, can not feel in the fragrance of the broken horseradish of the sort of wiping, resemble the final salubrious fragrance of feeling the residual perfume (or spice).Wherein, if though use local horseradish to make to have the food that contains local horseradish of this fragrance in a large number, a large amount of when using local horseradish price improve.And be difficult to fully keep its keeping quality.
Given this, the object of the invention is to provide a kind of food with local horseradish local flavor with low cost, and this food has the salubrious fragrance of wiping the uniqueness that broken horseradish had, even and wherein do not use fully or use and also do not use local horseradish in a large number.
In addition, the object of the invention also is to provide a kind of local horseradish fragrance mediation product that can low-costly make above-mentioned local horseradish typical local food.
Moreover, the object of the invention also is to provide a kind of local horseradish typical local food, even the keeping quality when this food uses various Aw conditioning agents or pH conditioning agent to keep using local horseradish also can be felt the salubrious fragrance of wiping the uniqueness that broken horseradish had.
The present invention has solved above-mentioned problem by a kind of horseradish fragrance mediation product are provided.Said horseradish fragrance mediation product contain more than one first flavor components of selecting from australene, nopinene, citrene, γ-terpinenes, citral, cineole, linalool, citronellal, different citral, sabinene, terpinolene, safrole, 1-ally-3,4-methy-lene dioxy benzene and myrcene material group; And at least a (in the formula, R represents by phenyl or CH by the represented compound of general formula R N=C=S
3-S-replaces or unsubstituted ring-type, straight or branched alkyl or alkenyl, is perhaps replaced or unsubstituted phenyl or benzyl by the straight or branched alkyl).
And the present invention has solved above-mentioned problem by a kind of horseradish typical local food that contains above-mentioned horseradish fragrance mediation product is provided.
As first flavor component that uses among the present invention, can enumerate australene, nopinene, citrene, γ-terpinenes, citral, cineole, linalool, citronellal, different citral, sabinene, terpinolene, safrole, 1-ally-3,4-methy-lene dioxy benzene and myrcene.These first flavor components are the compositions that do not contain originally in the horseradish, also are the compositions that contains trace even perhaps contain.By making horseradish typical local food of the present invention contain these first flavor components, make it to cause a kind of unique salubrious fragrance of wiping fragrant sample that broken horseradish has, residual.In these flavor components, preferably use the mixture of any or they in australene, nopinene, citrene, γ-terpinenes, citral, the linalool; More preferably use the mixture of any or they in australene, nopinene, citrene, the γ-terpinenes.
Horseradish fragrance be in harmonious proportion in the product with the horseradish typical local food in the use amount of first flavor component, depend on and of the present invention by the ratio between the represented compound of general formula R N=C=S.First flavor component of the present invention with should be by the ratio of the represented compound of general formula R N=C=S 10
-7: in 1～1: 1 scope, preferred 10
-5: 1～10
-3: 1, more preferably 10
-5: 1～10
-4: 1.
In addition, when the compound of representing as general formula R N=C=S used isothiocyanic acid 3-butene esters, first flavor component: the ratio of isothiocyanic acid 3-butene esters was preferably 10
-7: 1～100: 1, more preferably 10
-5: 1～10
-3: 1.
In addition, in horseradish typical local food 100 weight %, the first flavor component amount should account for 10
-7～0.1 weight % preferably accounts for 10
--6～10
--5Weight %.
First flavor component that uses among the present invention generally contains at pepper, cardamom, ginger, purple perilla, nutmeg, Salvia japonica, rosemary,, wild marjoram (オ レ ガ ノ), lemon, lemon grass (Cymbopogon citratus), Chinese prickly ash, basyleave, ajowan, European peppermint (セ イ ボ リ-), celery, thyme, that (マ ジ of jasmine buckwheat goldenrain tree
ョThe ラ system), among bitter orange, the orange.So, can provide first flavor component of the present invention with above-mentioned vegetable extract.Can certainly use the direct composite of first flavor component.When supplying with, all contain first flavor component in these extracts by extract.So, by using the said extracted thing, can in being in harmonious proportion product or horseradish typical local food, add horseradish fragrance two or more first flavor components.Certainly,, also be to use two or more said extracted things, can in food, add the first two or more flavor components no matter be to use two or more first flavor components.In addition, in the said extracted thing, the preferred merging used the two extract of pepper and cardamom.
Use under the situation of said extracted thing, the content of first flavor component changes according to the difference of extract in the extract.Therefore, amount that can the selective extraction thing is within the above-mentioned scope first flavor component, even first flavor component: the ratio of the represented compound of general formula R N=C=S is in 10
-7: in 1～1: 1 scope, preferred 10
-5: 1～10
-3: 1, more preferably 10
-5: 1～10
-4: 1.Specifically, contain the quantity of the extract of first flavor component, can in 100 weight % of horseradish typical local food total amount, account for 10
-6～1.0 weight % preferably account for 10
-4～0.1 weight %.
The above-mentioned extract that contains first flavor component can obtain according to the conventional method of making vegetal spice.These conventional methods have milling process, extraction method and steam distillation etc.Extraction method wherein has the method for using volatile solvent or nonvolatile solvent, with the extraction of removing this solvent after the solvent extraction, and directly contains alcohol as the aromatic tincture autofrettage of retarder thinner etc. in the alcohol extract of natural goods.
The extract that contains first flavor component that uses among the present invention preferably all adds with the form of steam distillation thing; Be not limited to above-mentioned severally for its extracting method, no matter which kind of extracting method gets final product so long as can access the extract that is suitable for using in the food.
Second flavor component that uses among the present invention can be enumerated leaf-alcohol, leaf aldehyde, nonadienol cucumber aldehyde etc.These all are the compositions that horseradish was not contained originally.Utilization makes horseradish fragrance of the present invention be in harmonious proportion product or horseradish typical local food to contain this second flavor component, can produce the fragrance that can feel at first when smelling the broken horseradish of wiping.This second flavor component should mix use, and preferred the mixing used leaf-alcohol and leaf aldehyde.
Horseradish fragrance is in harmonious proportion the amount that reaches second flavor component in the horseradish typical local food in the product, depends on the ratio between it and the represented compound of general formula R N=C=S of the present invention.Second flavor component of the present invention: the ratio between the represented compound of general formula R N=C=S can be in 10
-7: in 1～1: 1 scope, preferred 10
-6: 1～10
-3: 1, more preferably 10
-5: 1～10
-4: 1.
In addition, when the compound of representing as general formula R N=C=S used isothiocyanic acid 3-butene esters, second flavor component: the ratio of isothiocyanic acid 3-butene esters was preferably 10
-6: 1～100: 1, more preferably 10
-5: 1～10
-2: 1.
And in horseradish typical local food 100 weight %, the second flavor component amount should contain 10
-7～0.1 weight % preferably contains 10
-6～10
-5Weight %.
Second flavor component that uses among the present invention is included among apple, cucumber, muskmelon and the watermelon.So flavor component of the present invention both can be supplied with by the extract of above-mentioned substance, can supply with by synthetic above-mentioned flavor component again.Under situation about supplying with by extract, contain leaf-alcohol and leaf aldehyde in the apple extract, contain leaf-alcohol, leaf aldehyde, nonadienol and cucumber aldehyde in cucumber, muskmelon and the Pulp Citrulli extract.Therefore, contain two or more above-mentioned second flavor components among apple extract etc.So when using these extracts, can in horseradish fragrance is in harmonious proportion product or horseradish typical local food, add two or more above-mentioned second flavor components.Certainly, both can use two or more second flavor components of the present invention, also can use two or more above-mentioned extracts.
When using the said extracted thing, the content of second flavor component is different according to the difference of extract in the extract.Therefore, the suitable amount of selective extraction thing, second flavor component is in the above-mentioned scope, i.e. second flavor component: the ratio between the represented compound of general formula R N=C=S is in 10
-7: in 1～1: 1 scope, preferred 10
-5: 1～10
-3: 1, more preferably 10
-5: 1～10
-4: in 1 scope.Specifically, the content of extract in horseradish typical local food 100 weight % can be 10
-6～1.0 weight % are preferably 10
-4～0.1 weight %.
The extract that contains the present invention's second flavor component is respectively such material: be with the steam distillation thing of apple as raw material when using apple, when using cucumber is the cucumber tincture, when using muskmelon is the muskmelon extract, is the steam distillation thing of watermelon when using watermelon.The extracting method of various extracts is not limited to above-mentioned listed method, as long as it is all right to access any method of the extract that is suitable for using in the food.
Use among the present invention (in the formula, R is by phenyl or CH by the represented compound of general formula R N=C=S
3-S-replaces or unsubstituted ring-type, straight or branched alkyl or alkenyl, is perhaps replaced or unsubstituted phenyl or benzyl by the straight or branched alkyl.Phenyl and the benzyl that R is preferably the straight or branched alkyl, pi-allyl of carbon number 1-6, is replaced by the alkyl of the straight or branched of carbon number 1-6 in the formula in addition), be included among crucifer such as horseradish, mustard, cabbage, horseradish and radish and the nasturtium (Na ス Le チ ウ system).So can supply with the compound of representing by general formula R N=C=S by these plants and extract thereof.Certainly, the compound that also can use directly synthetic general formula R N=C=S to represent.The compound of representing with general formula R N=C=S comprises: allyl isothiocyanate, methyl-isorhodanate, ethyl isorhodanide, the isothiocyanic acid n-propyl, isopropyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, isothiocyanic acid 1-methyl propyl ester, isothiocyanic acid 3-butene esters, n amyl isothiocyanate, isoamyl isothiocyanate, isothiocyanic acid 4-amylene ester, isothiocyanic acid 5-hexene ester, isothiocyanic acid 3-methyl mercapto propyl ester, the just own ester of isothiocyanic acid, phenyl isothiocyanate, the isothiocyanic acid benzyl ester, isothiocyanic acid beta-phenyl ethyl ester, isothiocyanic acid 6-heptene ester, isothiocyanic acid 4-methyl mercapto butyl ester, isothiocyanic acid 5-methyl mercapto pentyl ester, the own ester of isothiocyanic acid 6-methyl mercapto, isothiocyanic acid 7-methyl mercapto heptyl ester etc.
Wherein, preferably from the following compounds group, select: isothiocyanic acid 3-butene esters, allyl isothiocyanate, n-butyl isothiocyanate, isothiocyanic acid 1-methyl propyl ester, n amyl isothiocyanate, isoamyl isothiocyanate, isothiocyanic acid 4-amylene ester, isothiocyanic acid 5-hexene ester, isothiocyanic acid 3-methyl mercapto propyl ester, the just own ester of isothiocyanic acid, the isothiocyanic acid benzyl ester, isothiocyanic acid beta-phenyl ethyl ester, isothiocyanic acid 6-heptene ester, isothiocyanic acid 4-methyl mercapto butyl ester, isothiocyanic acid 5-methyl mercapto pentyl ester, the own ester of isothiocyanic acid 6-methyl mercapto, isothiocyanic acid 7-methyl mercapto heptyl ester.Can use one or more the mixture in above-mentioned these compounds.Preferred especially isothiocyanic acid 3-butene esters and allyl isothiocyanate.
In the above-claimed cpd, allyl isothiocyanate is the main component of horseradish pungent, is the basis that causes local horseradish local flavor.Therefore, this allyl isothiocyanate both can use separately, also can use with above-mentioned other compound.When allyl isothiocyanate and above-mentioned other compound use, preferably in 100 weight % mixtures, contain the allyl isothiocyanate of 99～50 weight %.
Among the present invention, the compound of representing as general formula R N=C=S compound (particularly above-mentioned preferred compound) preferred and that represent with isothiocyanic acid 3-butene esters with except that the general formula R N=C=S it.In addition, preferred also with isothiocyanic acid 3-butene esters and allyl isothiocyanate.
In addition, the compound that the above-mentioned general formula R N=C=S beyond the isothiocyanic acid 3-butene esters represents: the ratio of isothiocyanic acid 3-butene esters is preferably 0.02: 1～and 100: 0.1, more preferably 0.1: 1～50: 1.
The amount of isothiocyanic acid 3-butene esters preferably accounts for 0.001～0.5 weight % in all 100 weight % of horseradish typical local food, preferably account for 0.01～0.1 weight %.
The compound amount that the general formula R N=C=S that uses among the present invention represents depends on the ratio with first flavor component or second flavor component as mentioned above.Specifically, wherein the compound amount represented of general formula R N=C=S preferably accounts for 0.1～1 weight % all preferably accounting for 0.01～1 weight % among the horseradish typical local food 100 weight %.
Horseradish fragrance be in harmonious proportion product can by will above-mentioned first flavor component and the compound represented of second flavor component that contains arbitrarily and general formula R N=C=S obtain after comparing mixing according to above-mentioned amount.
By this horseradish fragrance being in harmonious proportion product and food mediation, promptly the food that contains horseradish fragrance mediation product by modulation can obtain the horseradish typical local food.
As the horseradish typical local food, can enumerate with the horseradish is horseradish cream, horseradish powder of principal component etc., and with the food of horseradish as flavouring additive, the horseradish that for example salts down, dressing horseradish, raw fish are with flavoring juice, the mayonnaise of being furnished with horseradish, the crisp biscuit of horseradish, horseradish seasoning matter, horseradish ice cream, freezing horseradish and horseradish milk wet goods.
Above-mentioned horseradish typical local food can followingly be made.For example, be that example is illustrated with horseradish cream goods.Local horseradish of 20～50 weight portions or Western horseradish are thawed, clean the back, surface and remove the moisture content of attachment removal, utilize the horseradish paste that obtains pulverizing after pulverizings such as pulverization roller.In sticking with paste, the horseradish of this pulverizing adds horseradish fragrance mediation product, make total amount reach 100 weight portions, utilize the dead slow speed mixer to mix processing then, obtain horseradish cream goods, contain the compound and 10 that 40～70 weight portion sorbierites and so on Aw conditioning agent, 0.4～1.0 weight portion citric acid and so on pH conditioning agent, 0.001～1.0 weight portion cape jasmine and so on pigment, 0.001～1 weight portion xanthans and so on tackifier, 1.0～30 weight portion rapeseed oils and so on vegetable oil and 0.01～1.0 weight portion general formula R N=C=S represent in the said horseradish fragrance mediation product
-7～0.1 weight portion first flavor component also can contain 10 arbitrarily
-7～0.1 weight portion second flavor component.
The compound that first flavor component of the present invention and second flavor component and general formula R N=C=S represent can add in above-mentioned any one manufacturing process, but considers the volatility of these compounds, is preferably in the latter half of manufacturing process to add.
And, can utilize the method for the horseradish fragrance mediation product that in crisp biscuit and ice cream etc., add above-mentioned weight ratio to obtain respectively as crisp biscuit of the horseradish of horseradish typical local food and horseradish ice cream etc.
The present invention does not use fully, does not use local horseradish in a large number even perhaps use yet, and just can provide a kind of local horseradish typical local food with low cost, and this typical local food can make the people feel to wipe the salubrious fragrance of the peculiar residual fragrant sample of broken horseradish.
And the present invention can also provide the local horseradish fragrance mediation product that can make above-mentioned typical local food with low cost.
In addition, the present invention can also provide a kind of local horseradish typical local food, even the keeping quality when this food has used various Aw conditioning agents and pH conditioning agent to use local horseradish to keep also can make the people feel to wipe the salubrious fragrance of the peculiar residual fragrant sample of broken horseradish.
In addition, when the compound of representing as general formula R N=C=S uses isothiocyanic acid 3-butene esters, the sulphur that imperceptible isothiocyanic acid 3-butene esters is had is smelly, and a kind of local horseradish typical local food of smelling the fragrance of smelling at first when wiping broken horseradish that also has when having above-mentioned salubrious fragrance can be provided.
By the following example the present invention is done more specifically explanation.
[embodiment 1]
In the 500 weight portion allyl isothiocyanates that from mustard, obtain, add the 0.01 weight portion australene that from pepper, obtains, make horseradish fragrance mediation product of the present invention.This horseradish fragrance mediation product have the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish.In addition, replace australene, make it to contain nopinene, citrene and γ-terpinenes with australene equivalent respectively, prepare three horseradish fragrance mediation product.These three horseradish fragrance mediation product have the salubrious fragrance with the above-mentioned peculiar residual fragrant sample of the broken horseradish of same wiping.
[embodiment 2]
In the 500 weight portion allyl isothiocyanates that from mustard, obtain, add 0.01 weight parts water steam distillation thing of pepper and 0.001 weight parts water steam distillation thing of cardamom, make horseradish fragrance mediation product of the present invention.This horseradish fragrance mediation product have the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish.
[embodiment 3]
The allyl isothiocyanate of the compound that does not use first flavor component of the present invention, second flavor component and represent as general formula R N=C=S has been prepared basic horseradish cream according to the dosage of record in the table 1.That is, will be pulverized with pulverization roller by horseradish root 30.0 weight portions of local horseradish and Western horseradish, the horseradish that obtains pulverizing is stuck with paste.In this pulverizing horseradish of 30.0 weight portions is stuck with paste, add 53.8 weight portion sorbierites, 5 weight portion celluloses, 0.6 weight portion citric acid, 0.5 weight portion pigment, 0.1 weight portion xanthans and 9.5 weight portions rapeseed oil, make basic horseradish cream as vegetable oil.
In this basic horseradish cream, add and to contain 0.5 weight portion allyl isothiocyanate and table 2a)～m) in the horseradish fragrance of any first flavor component be in harmonious proportion product, the extract n that contains first flavor component that perhaps contains in 0.5 weight portion allyl isothiocyanate and the table 2 record)～y) any horseradish fragrance is in harmonious proportion product in, regulate basic horseradish cream amount, make total amount reach 100 weight portions, use the dead slow speed mixer to mix processing then, obtain horseradish cream goods.
These horseradish cream goods can both make the people feel to wipe the salubrious fragrance of the peculiar residual fragrant sample of broken horseradish.
[embodiment 4]
Horseradish cream goods have been obtained according to the operation identical with embodiment 3.But, when the horseradish fragrance that contains 0.5 weight portion allyl isothiocyanate, first flavor component or contain the extract of first flavor component in adding is in harmonious proportion product, second flavor component that adding table 3 is put down in writing in this horseradish fragrance is in harmonious proportion product or contain the extract of second flavor component.
It is any in a)～m) to contain first flavor component, perhaps contain the extract n that comprises first flavor component)～any in y), contain in second flavor component (a)～(d) any simultaneously, perhaps contain horseradish cream goods any in the extract (e)～(h) that comprises second flavor component simultaneously, have the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish, can also smell the sort of fragrance that initial feel arrives when wiping broken horseradish simultaneously.
[table 1]
Table-1 basic horseradish cream complex
| Complex | Weight portion |
| The horseradish of pulverizing is stuck with paste | 30.0 |
| Sorbierite | 53.8 |
| Vegetable oil | 9.5 |
| Cellulose | 5.0 |
| Citric acid | 0.6 |
| Pigment | 0.5 |
| Xanthans | 0.1 |
| Add up to | 99.5 |
[table 2]
Table-2 first flavor component or extracts
| First flavor component or extract | ％ |
| A) australene | 0.00001 |
| B) nopinene | 0.00001 |
| C) citrene | 0.00001 |
| D) γ-terpinenes | 0.00001 |
| E) citral | 0.00001 |
| F) cineole | 0.00001 |
| G) linalool | 0.00001 |
| H) citronellal | 0.00001 |
| I) different citral | 0.00001 |
| J) sabinene | 0.00001 |
| K) terpinolene | 0.00001 |
| L) safrole, 1-ally-3,4-methy-lene dioxy benzene | 0.00001 |
| M) myrcene | 0.00001 |
| N) pepper (steam distillation thing) | 0.01 |
| O) cardamom (steam distillation thing) | 0.01 |
| P) ginger (steam distillation thing) | 0.01 |
| Q) purple perilla (steam distillation thing) | 0.01 |
| R) nutmeg (steam distillation thing) | 0.01 |
| S) Salvia japonica (steam distillation thing) | 0.01 |
| T) Alecrim (steam distillation thing) | 0.01 |
| U) wild marjoram (steam distillation thing) | 0.01 |
| V) lemon (steam distillation thing) | 0.01 |
| W) lemon grass (Cymbopogon citratus) (steam distillation thing) | 0.01 |
| X) Chinese prickly ash (steam distillation thing) | 0.01 |
| Y) basyleave (steam distillation thing) | 0.01 |
[table 3]
Table-3 second flavor component or extracts
| Second flavor component or extract | ％ |
| A) leaf-alcohol | 0.00001 |
| B) nonadienol | 0.00001 |
| C) leaf aldehyde | 0.00001 |
| D) cucumber aldehyde | 0.00001 |
| E) with the apple be the steam distillation thing of raw material | 0.001 |
| F) the pure tincture of cucumber | 0.001 |
| G) muskmelon extract | 0.001 |
| H) the steam distillation thing of watermelon | 0.001 |
[embodiment 5]
In the 99.99 weight portion isothiocyanic acid alkene 3-butene esters that from mustard, obtain, add the 0.01 weight portion australene that from pepper, obtains, make horseradish fragrance mediation product of the present invention.This horseradish fragrance is in harmonious proportion product and has the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously, and the sulphur that complete imperceptible isothiocyanic acid 3-butene esters has is smelly.In addition, replace australene, make it to contain nopinene, citrene and γ-terpinenes with australene equivalent respectively, prepared three horseradish fragrance and be in harmonious proportion product.These three horseradish fragrance are in harmonious proportion product to have and the salubrious fragrance of the peculiar residual fragrant sample of the broken horseradish of above-mentioned same wiping, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously.
[embodiment 6]
In the 99.989 weight portion isothiocyanic acid alkene 3-butene esters that obtain from mustard, the steam distillation thing of the steam distillation thing of 0.01 weight portion of adding pepper and the cardamom of 0.001 weight portion is made horseradish fragrance mediation product of the present invention.This horseradish fragrance is in harmonious proportion product and has the salubrious fragrance of the peculiar residual fragrant sample of broken horseradish of wiping, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously.
[embodiment 7]
In the 20 weight portion isothiocyanic acid alkene 3-butene esters that from mustard, obtain, add the 0.01 weight portion australene that from pepper, obtains, add the allyl isothiocyanate of 79.99 weight portions again, make horseradish fragrance mediation product of the present invention.This horseradish fragrance is in harmonious proportion product and has the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously, and can feel the acid that horseradish had originally fully.In addition, replace australene, make it to contain nopinene, citrene and γ-terpinenes with australene equivalent respectively, prepared three horseradish fragrance and be in harmonious proportion product.These three horseradish fragrance are in harmonious proportion product to have and the salubrious fragrance of the peculiar residual fragrant sample of the broken horseradish of above-mentioned same wiping, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously.
[embodiment 8]
In the 50 weight portion isothiocyanic acid alkene 3-butene esters that from mustard, obtain, add the 0.01 weight portion australene that from pepper, obtains, add the own ester of 49.99 weight portion isothiocyanic acid 6-methyl mercaptos again, make horseradish fragrance mediation product of the present invention.This horseradish fragrance is in harmonious proportion product and has the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously, and can also feel the delicate fragrance of horseradish fully.In addition, replace australene, make it to contain nopinene, citrene and γ-terpinenes with australene equivalent respectively, prepared three horseradish fragrance and be in harmonious proportion product.These three horseradish fragrance are in harmonious proportion product to have and the salubrious fragrance of the peculiar residual fragrant sample of the broken horseradish of above-mentioned same wiping, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously.
[embodiment 9]
In the 25 weight portion isothiocyanic acid alkene 3-butene esters that from mustard, obtain, the 0.01 weight portion australene that adding obtains from pepper, add 50 weight portion allyl isothiocyanates, the own ester of 24.98 weight portion isothiocyanic acid 6-methyl mercaptos, 0.01 weight portion cucumber aldehyde again, make horseradish fragrance mediation product of the present invention.This horseradish fragrance is in harmonious proportion product and has the salubrious fragrance of wiping the peculiar residual fragrant sample of broken horseradish, the sort of fragrance that initial feel arrives in the time of can also feeling the broken horseradish of wiping simultaneously strongly, and can feel acid and the fragrant that horseradish had fully.In addition, replace australene, make it to contain nopinene, citrene and γ-terpinenes with australene equivalent respectively, prepared three horseradish fragrance and be in harmonious proportion product.These three horseradish fragrance are in harmonious proportion product to have and the salubrious fragrance of the peculiar residual fragrant sample of the broken horseradish of above-mentioned same wiping, the sort of fragrance that initial feel arrives in the time of can also smelling the broken horseradish of wiping simultaneously.
Claims (9)
1, a kind of horseradish fragrance mediation product wherein contain more than one first flavor components of selecting from australene, nopinene, citrene, γ-terpinenes, citral, cineole, linalool, citronellal, different citral, sabinene, terpinolene, safrole, 1-ally-3,4-methy-lene dioxy benzene and myrcene material group; And at least a by the represented compound of general formula R N=C=S, in the formula, R represents by phenyl or CH
3-S-replaces or unsubstituted ring-type, straight or branched alkyl or alkenyl, is perhaps replaced or unsubstituted phenyl or benzyl by the straight or branched alkyl.
2, the horseradish fragrance of record is in harmonious proportion product in the claim 1, wherein also contains by more than one second flavor component of selecting in leaf-alcohol, leaf aldehyde, nonadienol and the cucumber aldehyde.
3, the horseradish fragrance of record is in harmonious proportion product in the claim 1 or 2, wherein said first flavor component be with from pepper, cardamom, ginger, purple perilla, nutmeg, Salvia japonica, rosemary,, wild marjoram, lemon, lemon grass (Cymbopogon citratus), Chinese prickly ash, basyleave, ajowan, European peppermint, celery, thyme, jasmine buckwheat goldenrain tree that, more than one the form of extract selected the extract of bitter orange, orange provides.
4, the horseradish fragrance of any one record is in harmonious proportion product in the claim 1～3, wherein said first flavor component and by the ratio of the represented compound of general formula R N=C=S 10
-7: in 1～1: 1 scope.
5, the horseradish fragrance mediation product of any one record in the claim 1～4, wherein the represented compound of general formula R N=C=S is from isothiocyanic acid 3-butene esters, allyl isothiocyanate, n-butyl isothiocyanate, isothiocyanic acid-1-methyl propyl ester, n amyl isothiocyanate, isoamyl isothiocyanate, isothiocyanic acid-4-amylene ester, isothiocyanic acid-5-hexene ester, isothiocyanic acid-3-methyl mercapto propyl ester, the just own ester of isothiocyanic acid, the isothiocyanic acid benzyl ester, isothiocyanic acid-beta-phenyl ethyl ester, isothiocyanic acid-6-heptene ester, isothiocyanic acid-4-methyl mercapto butyl ester, isothiocyanic acid-5-methyl mercapto pentyl ester, the compound of more than one that select in isothiocyanic acid-own ester of 6-methyl mercapto and isothiocyanic acid-7-methyl mercapto heptyl ester material group.
6, a kind of horseradish typical local food that contains the horseradish fragrance mediation product of any one record in the claim 1～5.
7, the horseradish typical local food of claim 6 record contains 10 in the said food of 100 weight %
-7First flavor component of～0.1 weight %.
8, the horseradish typical local food of claim 6 record contains 10 in the said food of 100 weight %
-5The said extract of～1.0 weight %.
9, horseradish cream goods, the horseradish fragrance that wherein contains each record of claim 1～5 are in harmonious proportion product and Aw conditioning agent and/or pH conditioning agent.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP201663/1996 | 1996-07-31 | ||
| JP20166396A JP3553278B2 (en) | 1996-07-31 | 1996-07-31 | Wasabi flavored preparation and wasabi flavored food |
| JP201663/96 | 1996-07-31 | ||
| JP23016896A JP3373738B2 (en) | 1996-08-30 | 1996-08-30 | Wasabi flavored preparation and wasabi flavored food |
| JP230168/1996 | 1996-08-30 | ||
| JP230168/96 | 1996-08-30 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1174672A CN1174672A (en) | 1998-03-04 |
| CN1098649C true CN1098649C (en) | 2003-01-15 |
Family
ID=26512915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97115499A Expired - Lifetime CN1098649C (en) | 1996-07-31 | 1997-07-30 | Condiment and foods |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN1098649C (en) |
| TW (1) | TW464476B (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS646335A (en) * | 1987-06-26 | 1989-01-10 | Shinetsu Polymer Co | Manufacture of cover member for push button switch |
-
1997
- 1997-07-30 CN CN97115499A patent/CN1098649C/en not_active Expired - Lifetime
- 1997-07-30 TW TW086110867A patent/TW464476B/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS646335A (en) * | 1987-06-26 | 1989-01-10 | Shinetsu Polymer Co | Manufacture of cover member for push button switch |
Non-Patent Citations (1)
| Title |
|---|
| 香料化学统览 1968-01-01 东京广川书店 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1174672A (en) | 1998-03-04 |
| TW464476B (en) | 2001-11-21 |
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