JP2018130061A - Wasabi sheet food and method for producing same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a wasabi sheet food and method for producing the same that can give a refreshing flavor and a texture of fiber to complement other ingredients.SOLUTION: The wasabi sheet food comprises a wasabi raw material containing leaves and/or stems of the wasabi, a thickening agent, and a sugar alcohol, and is in the form of a sheet having a water content of 12 mass% or less. The method for producing wasabi sheet food includes: a paste-like raw material preparation step of mixing a wasabi raw material containing leaves and/or stems of the wasabi, a thickening agent, and a sugar alcohol to prepare a past-like raw material having a water content of 50 mass% or more; a sheet forming step of forming the paste-like raw material into a sheet shape; and a drying step of drying the sheet to a water content of 12 mass% or less.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a wasabi sheet food containing a wasabi raw material containing leaves and / or stems of the present wasabi and a method for producing the same.

  Wasabi is used as a spice to enhance the ingredients that are eaten together with wasabi that has been grated down rather than eaten.

  In recent years, the number of processed wasabi-flavored foods characterized by the taste of grated wasabi is increasing. However, these processed foods do not eat with other ingredients, but are foods for enjoying processed foods with a wasabi flavor.

  On the other hand, as a sheet-like food using wasabi, the following Patent Document 1 states that laver is adhered to one or both sides of a sheet-like food having a high water content by interposing an oily fat layer having a water content of 7% by weight or less. A characteristic sheet-like nori food is disclosed. It is also described that wasabi and the like may be added to the oil and fat layer.

  Patent Document 2 listed below discloses an edible film made of a natural resin or animal or vegetable protein having water-repellent or water-insoluble characteristics on at least one side of a sheet-like food such as dried seaweed or grilled seaweed. A sheet food is disclosed in which an edible liquid material is attached via a material. And it describes that the solution etc. which melt | dissolved wasabi powder in water can be utilized as an edible liquid material.

JP-A 64-13972 JP 2001-211838 A

  The sheet-like foods described in Patent Documents 1 and 2 use laver, and wasabi is only added for flavoring.

  In addition, these sheet-like foods can be wrapped around other ingredients and eaten, but since the spicyness of wasabi can be felt directly, other ingredients cannot be brought out, like wasabi I couldn't get a refreshing flavor and fiber feeling along with the pungent taste.

  Therefore, the objective of this invention is providing the wasabi sheet | seat foodstuff which can give a refreshing flavor and a fiber feeling, and can enhance other foodstuffs, and its manufacturing method.

  In order to achieve the above object, one aspect of the present invention includes a wasabi raw material including leaves and / or stems of the present wasabi, a thickener, and a sugar alcohol, and forms a sheet having a moisture content of 12% by mass or less. Wasabi sheet food characterized by the above.

  According to the present invention, the wasabi fiber material gives a wasabi fiber feeling when eaten, together with a fresh wasabi flavor, and when eaten with other ingredients, enhances other ingredients. Can do.

  In addition, it becomes easy to form into a sheet by a thickener, and by containing sugar alcohol, moisture retention can be imparted and the flexibility of the sheet can be increased, and even a dried sheet can be bent. When cracked, it is hard to crack and can be wrapped around various foods. And since it is 12 mass% or less of water | moisture content, it can preserve | save at normal temperature.

  Furthermore, even when it is floated in hot water or the like as an ingredient such as tea pickles, the flavor of wasabi does not melt and remains in the dispersed sheet, so that the pungent taste of wasabi as an ingredient can be maintained.

  In the wasabi sheet food of the present invention, it is preferable that the wasabi raw material is uniformly dispersed. The maximum thickness of the sheet is preferably 0.5 to 3.0 mm.

  Another aspect of the present invention is to prepare a pasty raw material having a water content of 50% by mass or more by mixing a wasabi raw material containing leaves and / or stems of the present wasabi, a thickener, and a sugar alcohol. Production of a wasabi sheet food comprising: a paste-like raw material preparation step; a sheet-forming step for forming the paste-like raw material into a sheet; and a drying step for drying the sheet until the water content becomes 12% by mass or less. A method is provided.

  According to the method for producing a wasabi sheet food of the present invention, it becomes easy to form a sheet by containing the wasabi raw material including the leaves and / or stems of the wasabi and a thickener. Moreover, normal temperature preservation | save becomes possible by drying until it becomes 12 mass% or less of water | moisture content. Furthermore, by containing sugar alcohol, it is possible to give moisture retention and increase the flexibility of the sheet, and even when the sheet is dried, it is less likely to be cracked when bent, and is wrapped around various foods. be able to.

  In the method for producing the wasabi sheet food of the present invention, in the paste raw material preparation step, it is preferable to stir and mix until the wasabi raw material is uniformly dispersed. Moreover, it is preferable to adjust the sheet thickness in the sheet forming step so that the maximum thickness of the sheet after heat drying is 0.5 to 3.0 mm. Furthermore, in the paste-like raw material preparation step, it is preferable to adjust the raw equivalent raw material weight of the wasabi raw material to 40 to 95% by mass with respect to the total amount of the paste-like raw material.

  According to the present invention, by using the wasabi raw material containing the wasabi leaves and / or stem part, when eaten, a wasabi fiber feeling is obtained along with a refreshing wasabi flavor, together with other ingredients. When you eat, you can bring out other ingredients. In addition, it becomes easy to form into a sheet by a thickener, and by containing sugar alcohol, moisture retention can be imparted and the flexibility of the sheet can be increased, and even a dried sheet can be bent. When cracked, it is hard to crack and can be wrapped around various foods. And since it is 12 mass% or less of water | moisture content, it can preserve | save at normal temperature.

  The wasabi sheet food of the present invention is a paste-like material prepared by mixing a wasabi raw material containing leaves and / or stems of this wasabi, a thickener, and a sugar alcohol to prepare a paste-like raw material having a water content of 50% by mass or more. It can be produced by a method including a raw material preparation step, a sheet forming step of forming the paste-like raw material into a sheet, and a drying step of drying the sheet until the water content becomes 12% by mass or less.

  Here, “the leaf and / or stem part of wasabi” is a part excluding the rhizome part of the Brassicaceae wasabi genus, and if it is cultivated in water, If it is a part that is exposed and cultivated in the soil, it generally refers to the entire part that is exposed to the air from the soil.

  As the wasabi leaves and stems, harvested raw wasabi is washed and pulverized to an appropriate size, the pulverized product is refrigerated or frozen, and the pulverized product is dried. Can do. When using a dried product, add water or mix it with raw materials with high moisture.

  In addition to the wasabi leaf and / or stem, the wasabi raw material may contain the wasabi rhizome and the horseradish (horse radish) rhizome. As these raw materials, those obtained by pulverizing raw materials, those obtained by refrigeration or freezing the pulverized product, and dried products obtained by drying the pulverized product can be used.

  Moreover, as a wasabi raw material, in order to strengthen the pungent taste of wasabi, the raw material which extracted the pungent component can also be added.

  In the present invention, the thickener may be any substance that dissolves in water and imparts viscosity, and can thicken a liquid or water-rich raw material. Particularly suitable thickeners are polysaccharides that are reversible and that exhibit viscosity when added with water even after heat drying. Examples include xanthan gum, guar gum, roast bean gum and the like. The thickener makes it easy to form into a sheet and gives good flexibility when dried.

  The sugar alcohol is classified as a saccharide sweetener, and for example, xylitol, sorbitol, mannitol, maltitol and the like are preferably employed. By containing the sugar alcohol, it is possible to impart moisture retention to the wasabi sheet food obtained by drying, and it is possible to suppress the sheet from being dried too much and maintain the sheet flexibility well.

  In the present invention, a wasabi raw material containing the wasabi leaves and / or stems, a thickener, a sugar alcohol, and other raw materials and water as necessary are mixed into a paste-like raw material ( Pasty raw material preparation step). Examples of other raw materials include starch raw materials such as wheat flour and rice flour, salt, sugar, other seasonings, pigments, spices, and fragrances.

  In preparing the paste-like raw material, the water content of the mixture is adjusted to 50% by mass or more. By setting the moisture to 50% by mass or more, it becomes easy to mix the wasabi raw material so that it is uniformly dispersed, and it can be easily formed into a sheet shape. The water content is preferably 50 to 95% by mass, and more preferably 70 to 90% by mass.

  In the paste-like raw material, the wasabi raw material is preferably contained in an amount of 30 to 95% by weight in terms of raw equivalent (mass converted to have the same water content as raw wasabi). It is more preferable to contain 40-60 mass%.

  In the pasty raw material, the content of the thickener is preferably 0.05 to 0.3% by mass, and more preferably 0.1 to 0.2% by mass.

  In the pasty raw material, the sugar alcohol content is preferably 1 to 10% by mass, more preferably 3 to 7% by mass.

  When preparing the pasty raw material, it is preferable to mix so that the wasabi raw material is uniformly dispersed. By uniformly dispersing the wasabi raw material, it is possible to obtain a wasabi sheet food in which the wasabi flavor is felt not only on the surface but also across the entire cross section. In addition, even when floating in hot water, the wasabi flavor on the inner surface remains, and the wasabi flavor is not lost.

  Next, the pasty raw material is formed into a sheet (sheet forming step). The method for forming the sheet is not particularly limited, but is a method of extruding and cutting to an appropriate size, a method of pouring the pasty raw material into a uniform frame into a uniform thickness, or pressing the pasty raw material And making it into a sheet.

  And the paste-form raw material shape | molded by the sheet form is dried until it becomes 12 mass% or less of moisture (drying process). The drying method is not particularly limited. For example, a method of heating and drying by placing on a stainless steel plate or an iron plate, a method of winding and heating around a circular drum, a method of drying by heating on a net, hot air, The method of spraying and drying is mentioned. In addition, although the water | moisture content after drying should just be 12 mass% or less, it is preferable to set it as 5-11 mass%, and it is more preferable to set it as 6-10 mass%. By setting the moisture to 12% or less, it becomes possible to store at room temperature, improving the handleability, and by setting the moisture to 10% or less, the ease of peeling is improved even when a plurality of wasabi sheets are stored in a direct stack. Further, if it is 5% or more, it is easy to peel off even after a drying step using a stainless steel plate or an iron plate, and if it is 6% or more, it is easy to wrap around other foods.

  Furthermore, the drying conditions in the drying step may be that the moisture after drying is 12% by mass, but it is preferable to dry in an environment of 90 ° C. or less, and more preferably in an environment of 50 to 85 ° C. By drying at a lower temperature, the uniformity of the dry state in the sheet is improved.

  By drying in this way, the wasabi sheet food of the present invention is obtained. The maximum thickness of the wasabi sheet food is preferably 0.5 to 3.0 mm, and more preferably 1 to 2.5 mm. When the maximum thickness of the wasabi sheet food is within the above range, it can be easily wrapped around other ingredients, and the texture and flavor of the other ingredients can be utilized, and an appropriate texture can be obtained when eating. If the maximum thickness of the wasabi sheet food is less than 0.5 mm, it will be easily broken, and if it exceeds 3 mm, it will be easily peeled off when wrapped around other foods.

  The maximum thickness of the wasabi sheet food can be measured by placing the wasabi sheet food on a smooth surface and sandwiching it with another smooth surface and measuring the distance between the smooth surfaces. In addition, the surface of the wasabi sheet food may not be smooth, and may be a surface having irregularities.

  Moreover, it is preferable that a wasabi sheet food has the softness | flexibility of the grade which does not produce a crack, even if it winds around the cylinder of diameter 20mm. This level of flexibility makes it easier to wrap around foods such as sushi, rice balls, and sandwiches.

  Moreover, spice raw materials, such as a spice extract, a fragrance | flavor, and a wasabi extract which further strengthen the flavor of wasabi, may be added to the sheet obtained by drying to obtain a wasabi sheet food. The spice raw material can be applied by a method of spraying a liquid containing a spicy raw material extract onto the surface of the sheet or applying a powder containing the spicy raw material.

  The wasabi sheet food thus obtained is a delicious edible sheet having a refreshing wasabi flavor and wasabi fiber feeling, and having an appropriate texture. Since this wasabi sheet food is given flexibility by a thickener and sugar alcohol, it can be eaten wrapped around sushi, rice balls, sandwiches, and the like. In addition, the wasabi sheet food can be cut into appropriate sizes and used as a part of raw materials such as sprinkles, tea pickles, and toppings. And even when it comes into contact with watery foods such as sushi and rice balls, it contains wasabi fiber, so it won't melt before eating or the flavor components will elute. Can feel.

  Hereinafter, the present invention will be described more specifically with reference to examples.

  Wasabi sheet food was manufactured with the formulation shown in Tables 1 to 5 described below.

  Wasabi raw materials were appropriately selected from raw stems and leaves (including frozen), dried, rhizome raw (including frozen), and dried. Xanthan gum was used as a thickener. Sorbitol was used as the sugar alcohol. For some examples, wheat flour and rice flour were added as starch raw materials.

  Each compounding raw material and additional water were mixed by stirring to prepare a pasty raw material. This pasty raw material was stretched with a leveling stick and formed into a 4 mm thick sheet. The molded sheet was placed on a stainless steel plate whose surface was processed with Teflon (registered trademark), and dried by heating at 80 ° C. for 30 minutes. Tables 1 to 5 show the thickness and moisture of each sheet after the drying treatment.

  About the wasabi sheet | seat foodstuff obtained in this way, the flavor and the fiber feeling were evaluated by ten panelists. As for the flavor, whether or not the wasabi flavor was felt satisfactorily was evaluated on a 10-point scale with a maximum of 10 points, and displayed as an average of all panelists. Similarly, the fiber feeling was evaluated in three stages of ○, Δ, and × from the best, and displayed as the average of all panelists.

  Moreover, whether each wasabi sheet food was wound around a cylinder with a diameter of 20 mm was evaluated as to whether or not it cracked. The evaluation of the winding test was described based on the following criteria: ○ ... wound, x ... cracked when wound. In addition, the winding test was performed twice for each sample, 12 hours after the heat treatment and 1 week later.

  Furthermore, the surface smoothness (including the stability as a sheet and the stickiness of the sheet surface) of each wasabi sheet food was evaluated visually or by hand.

  These results are shown in Tables 1-5.

  As shown in Comparative Examples 1 to 3, Table 1 and Example 1B (Drying temperature difference) in Table 1, in Comparative Examples 1 to 3 in which sorbitol was not added as a sugar alcohol, one week after the heat treatment While the attaching test result was x, in Example 1 to which sorbitol was added, the winding test result one week after the heat treatment was ◯. Thus, by adding sugar alcohol, it turns out that the softness | flexibility of a sheet | seat is maintained over a long period by moisture retention.

  As shown in Comparative Example 4 and Tables 2 to 4 in Table 2, Comparative 4 which does not contain stems and leaves as wasabi raw materials has poor fiber feeling, whereas Examples 2 and 2 contain stems and leaves as wasabi raw materials. 4 shows that it has a fiber feeling.

  As shown in Examples 5 to 8 in Table 3, all the raw materials or dried products of wasabi stems and leaves had a feeling of fiber, and the results of the winding test were also good. However, Example 6 with a relatively small ratio of wasabi stems and leaves and a large amount of water was poor in sheet smoothness in terms of surface smoothness.

  As shown in Examples 9 and 10 and Comparative Examples 5 and 6 in Table 4, Comparative Examples 5 and 6 which do not contain xanthan gum as a thickener have poor winding properties after 12 hours of heat treatment. In Examples 9 and 10 containing xanthan gum as a viscous material, the wrapping property was good both after 12 hours of heat treatment and after 1 week of heat treatment.

  As shown in Examples 11 to 15 in Table 5, Examples 11 to 15 including a rhizome in addition to stems and leaves as the wasabi raw material were all excellent in fiber feeling. In Example 13, in which the content of xanthan gum as a thickener was 3.5% by mass, the flavor was poor. Further, in Example 15 in which the content of sorbitol as a sugar alcohol was 10% by mass, the surface tended to be sticky due to hygroscopicity.

Claims (7)

  A wasabi sheet food comprising a wasabi raw material containing the leaves and / or stems of the present wasabi, a thickener, and a sugar alcohol, and having a water content of 12% by mass or less.   The wasabi sheet food according to claim 1, wherein the wasabi raw material is uniformly dispersed.   The wasabi sheet food according to claim 1 or 2, wherein the maximum thickness of the sheet is 0.5 to 3.0 mm.   A pasty raw material preparation step for preparing a pasty raw material having a water content of 50% by mass or more by mixing a wasabi raw material containing the wasabi leaves and / or stem part, a thickener, and a sugar alcohol; A method for producing a wasabi sheet food, comprising: a sheet forming step of forming a raw material into a sheet; and a drying step of drying the sheet until the water content becomes 12% by mass or less.   The method for producing a wasabi sheet food according to claim 4, wherein in the paste-like raw material preparation step, the wasabi raw material is stirred and mixed until the wasabi raw material is uniformly dispersed.   The method for producing a wasabi sheet-like food according to claim 4 or 5, wherein the sheet thickness in the sheet forming step is adjusted so that the maximum thickness of the sheet after heat drying is 0.5 to 3.0 mm.   In the said paste-form raw material preparation process, it adjusts so that the raw conversion raw material weight of the said wasabi raw material may be 40-95 mass% with respect to the whole quantity of the said paste-form raw material. The manufacturing method of the wasabi sheet food as described.