JP2005160314A - Grated japanese radish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide grated Japanese radish causing no change in color for years, and also not inferior in palate feeling and taste to those of freshly grated Japanese radish, and most suitable as food for business use. <P>SOLUTION: This grated Japanese radish is obtained by adding ≥0.2 wt.% of cyclodextrin to grated Japanese radish, and freezing or chilling the mixture. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a daikon radish that is optimal as a commercial product.

Daikon radish is a cruciferous vegetable, and its grated delicacies are used in combination with various ingredients such as salted sword fish, making it an essential ingredient for Japanese food. And because it can be offered at a fixed price regardless of the market price, frozen and chilled radish grated daikon is offered at general restaurants, etc., or the demand expands as commercial products used for lunch boxes sold at convenience stores etc. Have been doing.
However, by grated radish, mustard oil glycosides contained in the cells of the radish produce a hydrolysis reaction by the action of the enzyme localized in the cells of the radish, producing glucose and over time. It has the property of changing color, and even if it is frozen, it will take about a month, and if it is refrigerated, it will change color in about 3 days. Supply was strongly sought.

  For this reason, attempts have been made to prevent discoloration for grated radish. For example, what added the emulsion stabilizer for foods, such as a xanthan gum (patent document 1), what added various organic acids, such as malic acid and acetic acid (patent document 2), etc. were proposed.

  However, the addition of a food emulsion stabilizer increases the viscosity of the radish resulting in an unnatural texture, while the addition of various organic acids impairs the acidity and subtle taste, making it unsuitable for eating. It was not preferable.

JP-A-7-231749 JP 60-58055 A

  Accordingly, an object of the present invention is to provide a daikon radish that is not only difficult to occur over a long period of about six months, but is optimal as a commercial product comparable to freshly prepared radish in terms of texture and taste.

The inventor of the present application has confirmed that the use of cyclodextrin, which is a cyclic oligosaccharide among dextrins, has an effect of preventing discoloration of daikon radish, and has come to the present application.
That is, the present invention comprises daikon radish that is frozen or refrigerated by adding cyclodextrin to grated radish.

  The daikon grated radish of the present invention is not less than 6 months for frozen products, and more than 10 days for refrigerated products. It's not inferior. Therefore, this radish grated can be produced together when the raw material is inexpensive, and further expansion is expected especially as a commercial radish grated radish.

The present invention is described in detail below.
In the present invention, “%” means “% by mass” unless otherwise specified.
In the present invention, “daikon radish” means daikon grated, ground or ground. “Frozen” refers to freezing at a temperature below the freezing point, for example, −18 ° C. or lower, and storing in that state. “Refrigerated” is generally referred to as a freezing point. Cooling to a low temperature of 5 ° C. or higher (for example, 0 ° C.) and storing as it is, generally storing in a refrigerator or the like between the freezing point and about 10 ° C. In the present invention, “cyclodextrin” is a dextrin in which about 6 to 10 glucoses are cyclically bound. For example, six α-cyclodextrins, seven β-cyclodextrins, and eight γs. -Cyclodextrin and the like.

  In the present invention, the cyclodextrin is added in an amount of preferably 0.2% or more, more preferably 0.5% or more based on the whole radish grated. This is because when the amount added is less than 0.2% as shown in the test examples described later, the effect of preventing discoloration is weak. In the present invention, the upper limit of the amount of cyclodextrin added is not particularly defined, but is generally preferably 3.0% or less. This is because adding too much tends to sweeten the daikon radish, which is undesirable in terms of taste.

  In order to produce the radish grated radish according to the present invention, cyclodextrin may be added to and mixed with grated radish, but when adding cyclodextrin, a small amount of cyclodextrin is added while stirring the radish grated so that the mixed state becomes uniform. It is preferable to add and mix them one by one.

  Next, the grated radish mixed with cyclodextrin is frozen or refrigerated. Specifically, the daikon grated radish thus obtained is filled into a bag made of a suitable container or synthetic resin sheet, and frozen or refrigerated. The frozen storage is performed at a temperature of -18 ° C or lower, preferably at a temperature of -25 ° C or lower. Freezing is usually performed by quick freezing, but is not limited thereto. In the case of refrigeration, as in the case of freezing, fill a bag made of a suitable container or synthetic resin sheet with daikon radish with cyclodextrin and store it in a refrigerator or the like at a temperature of about 10 ° C. The grated radish of the present invention is obtained.

  The daikon grated radish thus obtained can be obtained by thawing in the case of freezing, and in the case of refrigeration, if it is opened, the radish grated with the radish immediately after grated will not only change the color tone but also the texture and taste.

  Although it is not certain for what reason the radish of the present invention was able to suppress the progress of discoloration, this effect is obtained when a normal dextrin that is a linear oligosaccharide is added as shown in the test examples described later. Since cyclodextrin, which is a cyclic product, flows out when grated radish in a solution of grated radish, clathrate oil glycosides are included inside the cyclic product and the enzyme acts. As a result of the difficult structure, it is presumed that the color change immediately after production could be maintained while avoiding the progress of discoloration.

Examples of the present invention and test examples will be described below. The present invention is not limited to these.
Example 1
Cut and discard the leaf and tip of raw radish, then wash and grate. Add cyclodextrin (trade name: Celdex B-100, almost 100% of the sugar composition is β-cyclodextrin, manufactured by Nippon Shokuhin Kako Co., Ltd.) to the grated radish so that the concentration is 1.0%. After sufficiently stirring, it was filled into a bag made of a synthetic resin sheet, frozen in a freezer at −25 ° C., and stored in a freezer at −10 ° C. from the next day to obtain a product.

Example 2
The radish grated in the same manner as in Example 1 was frozen as it was and thawed the next day. Cyclodextrin (same as that used in Example 1) was added to the grated radish so as to have a concentration of 1.0%, and after sufficient stirring, it was filled into a bag made of a synthetic resin sheet, The product was frozen in a freezer at 25 ° C. and stored in a freezer at −10 ° C. from the next day to obtain a product.

Example 3
In Example 1, cyclodextrin was added to a concentration of 1.0%, and the grated radish filled in the bag was stored in a refrigerator at 10 ° C. without freezing to obtain a product.

Test example 1
The following samples were prepared.
Test article: frozen radish grated with cyclodextrin added to a concentration of 1.0% obtained in Example 1. (Cyclodextrin added)
Control 1: A frozen radish grated prepared in the same manner as in Example 1 except that no cyclodextrin was added in Example 1. (Additive-free)
Control product 2: After grated in the same manner as in Example 1, after adding 30% of water with a filter cloth, add xanthan gum as an emulsion stabilizer to a concentration of 0.2% and stir well. And heat sterilization (heating at 72 ° C. for 45 minutes, leaving at 20 ° C. for 20 hours, again heating at 72 ° C. for 45 minutes), and after sufficiently stirring, filling a bag made of a synthetic resin sheet, Grated radish frozen in the same way. (Emulsifier added, according to Patent Document 1)
Control product 3: Grated radish grated in the same manner as in Example 1 is separated using a filter cloth so that the solid content is 1 part and the liquid content is 2 parts, and the liquid content is sodium malate. 1%, sodium metaphosphate is 0.2%, sodium ascorbate is added and mixed to a concentration of 2.5%. Finally, the solid and liquid components are mixed and stirred thoroughly, and then a synthetic resin sheet. A frozen radish grated filled in a bag made of and frozen in the same manner as in Example 1. (Addition of organic acid, according to Patent Document 2)
Next, each sample was frozen in a freezer at −25 ° C. and stored in a freezer at −10 ° C. for 30 days from the next day. After taking out and thawing, the color tone of each sample was observed and well-trained 10 When the texture and taste were tested by the name panelists, the results shown in Table 1 were obtained.
At the same time as this test, the same test was carried out on a freshly prepared radish grated sample obtained as a comparative product in the same manner as in Example 1, and the results are shown in Table 1.

表中の記号
色調 ○変化なし
△わずかに変色が見られる
×変色している
食感 ○大根おろし本来の歯ざわり舌ざわりがする
△大根おろし本来の歯ざわり舌ざわりがやや欠ける
×粘りがあり大根おろし本来の歯ざわり舌ざわりに欠ける
食味 ○大根おろし本来の味が維持されておりおいしい
△大根おろし本来の味がせずややおいしくない
×酸味が感じられ大根おろし本来の味が損なわれている
表１より、テスト品においては冷凍しても変色がなく、また食感と食味が作りたてのものと有意差のない、従来技術では得られなかった冷凍大根おろしが提供できることが理解できる。
なお、上記各サンプル（テスト品、対照品１乃至３）を凍結することなく１０℃の冷蔵庫に５日間保管した後、取り出し、上記試験と同じテストをしてみたが、表１とほぼ同じ結果が得られたので、サイクロデキストリンの添加は冷凍品ばかりでなく冷蔵品にも有効であることがわかった。

Symbols in the table Color tone ○ No change △ Slightly discolored × Discolored texture ○ Grated radish feels like the original texture △ Grated radish feels somewhat unnatural to the mouth × Slightly lacks stickiness and original texture of grated radish Taste that doesn't feel like the tongue ○ The original taste of radish grated is maintained and delicious △ The original taste of radish grated doesn't taste a little delicious × The acidity is felt and the original taste of grated radish is impaired However, it can be understood that it is possible to provide a frozen radish that is not discolored and has a texture and a taste that are not significantly different from freshly prepared foods, which was not obtained with the prior art.
The above samples (test products, control products 1 to 3) were stored in a refrigerator at 10 ° C. for 5 days without freezing, and then taken out and tested in the same manner as in the above test. Thus, it was found that the addition of cyclodextrin is effective not only for frozen products but also for refrigerated products.

Test example 2
As a test product (1), the addition of cyclodextrin having a concentration of 1.0% of cyclodextrin of Example 1 and addition of cyclodextrin in the same manner as in Example 1 were 0.1%, 0.2%,. 5% and 2.0% daikon radish were made on a trial basis.
In addition, as a test product (2), the addition amount of cyclodextrin of 1.0% concentration of cyclodextrin of Example 2 and the addition amount of cyclodextrin in the same manner as in Example 2 were 0.1% and 0.2%, respectively. Trial production of 0.5% and 2.0% radish was made.
Furthermore, as a control product (1), linear oligosaccharides (ordinary dextrin, trade name: Fuji Oligo G67, manufactured by Nippon Shokuhin Kako Co., Ltd.) were respectively 0.1%, 0.2%, 0.5% and 1.0. % And 2.0% of daikon grated radish were made into frozen products in the same manner as in Example 1. Also, as a control product (2), daikon radish grated once frozen in the same manner as the test product (2) is thawed, and linear oligosaccharides (ordinary dextrin, trade name: Fuji Oligo G67, manufactured by Nippon Shokuhin Kako Co., Ltd.) are each set to 0.00. The grated radish added to 1%, 0.2%, 0.5%, 1.0%, and 2.0% was made into a frozen product in the same manner as in Example 2.
Each of these samples was frozen in a refrigerator at -25 ° C, taken out from the next day in a refrigerator at -10 ° C for 30 days, 3 months and 6 months, thawed, opened, and observed in the same manner as in Test Example 1. As a result, the results shown in Table 2 were obtained.

表中の記号は下記の通りである。
○： 変色がみられない。
△： 若干変色の兆候があるも食用に供して問題ない程度である。
×： 変色しており食用に供するに適さない。

The symbols in the table are as follows.
○: No discoloration is observed.
Δ: Some signs of discoloration but no problem for food use.
X: Discolored and not suitable for food use.

  From Table 2, it is understood that when the cyclodextrin is added to the daikon radish so as to be added by 0.2% or more, discoloration is suppressed for 6 months when frozen. It is understood that ordinary dextrin does not have such an effect. After the samples (test product (1), test product (2), control product (1), control product (2)) were stored in a refrigerator at 10 ° C. for 1 day, 3 days or 10 days without freezing. The same test as the above test was taken out and almost the same result as in Table 2 was obtained.

Claims (3)

  Grated radish and frozen with cyclodextrin.   Grated radish chilled with cyclodextrin added to grated radish.   The daikon grated radish according to claim 1 or 2, wherein cyclodextrin is added in an amount of 0.2% or more to grated radish.