JP2004350662A - Method for producing frozen grated radish retaining pungent component of radish with pungency and radish having pungent component and preservable for long period (at least one year) without browning, and product of the frozen grated radish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing frozen grated radish of a lot of fresh radishes free from losing pungent components and deteriorating even if preserved for a long period in view of the fact that the harvest of radishes each with pungency and radishes having pungent components is limited to a certain period and certain producing districts (in the country and foreign countries including China), and to provide safe grated radish eatable only by naturally defrosting and having flavor at the production and rich pungency. <P>SOLUTION: This method for producing frozen grated radish comprises adding a specific quantity of a vitamin E emulsifier to grated radish with pungency, packaging the given quantity thereof and freezing the product. The frozen grated radish loses no pungent component even if frozen for a long period (at least one year) and retains quality at the time of production without changing color and deteriorating. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
According to the present invention, by adding a vitamin E emulsifier, which is usually used to prevent the oxidation of processed foods containing fats and oils, to a pungent radish, long-term retention of the pungent component and prevention of deterioration due to browning can be maintained for a long period of time.
[0002]
[Prior art]
Conventionally, in order to prevent oxidation, a method of adding a certain amount of vitamin C (L-ascorbic acid) and cryopreservation has been adopted. However, about one week later, browning starts due to the self-destruction of the antioxidant itself, The pungency decreases with time. For this reason, grated radish made from pungent radish must be grated each time, and long-term storage has been considered difficult. Also, there is a method of drying the grated radish for long-term storage and returning it to water when needed, but this is different from the original grated radish flavor.
[0003]
[Problems to be solved by the invention]
The spicy radish grated is preserved during production and stored for a long period of time, so that it can be used for garnishing the food service industry, such as fast food stores and convenience store lunches that consume large quantities.
[0004]
[Means for Solving the Problems]
The present invention provides a method for gamma-radiating 4-methylthio-3-butenyl pepper oil, which is present in cells in a state where sugar is bound, of pungent radish and radish having a pungent component, whereby the cells are destroyed and present in the detail membrane. Enzyme acts on glucosinolate, and the pungent component generated by the cleavage of this sugar is surrounded by the addition of vitamin E emulsifier, and the pungency is maintained even after long-term frozen storage, and a stable radish grated without browning can be manufactured. .
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described.
First step Wash the pungent radish, which is a raw material, to remove rot etc. and cut both ends.
Second step The pungent radish is peeled as it is without peeling, or the peel is peeled to a thickness of 2 to 3 mm, and cut into a length of 10 to 20 cm and a thickness of 4 to 6 cm.
Third step: Soaked in 150 ppm aqueous solution of sodium hypochlorite for 10 minutes to sterilize and disinfect.
Fourth step Rinse with water to remove residual chlorine.
Fifth process Grit with a commit roller or micro cut machine.
Sixth step An emulsifier containing 0.1% by weight of vitamin E is immediately added to the grated radish and stirred.
Seventh step A certain amount is packed and frozen to obtain the final product.
[0006]
【The invention's effect】
According to the present invention, harvested pungent radish and radish having a pungent component can be partially produced in a factory while being fresh, so mass production can be performed, and the pungent component can be produced for a longer period (one year or more) than when frozen and stored. It has become possible to provide a stable radish with a quality that is not lost and does not change its color.

Claims (1)

Addition of a specified amount of extracted vitamin E emulsifier for antioxidant to frozen radish made from spicy radish (Kalamar, pungent 199, etc.) and radish having pungent components, and preserved for more than one year by manufacturing. Is a method for producing a spicy grated radish.