JPH0367559A - Processed japanese horseradish product - Google Patents

Abstract

PURPOSE:To obtain the subject processed product, containing Japanese horseradish pulverized in the presence of a specific additive, such as fats and oils, under specified conditions and having rich flavor and pungent taste of the Japanese horseradish with maintained natural fibrous substances of the Japanese horseradish. CONSTITUTION:The objective processed product containing Japanese horseradish pulverized in the presence of one or more additives selected from fats and oils in an amount of 2-50wt.% based on Japanese horseradish, an essential oil in an amount of 0.02-3wt.% based on the Japanese horseradish, an emulsifying agent in an amount of 0.1-10wt.% based on the Japanese horseradish, cyclodextrin in an amount of 0.1-10wt.% based on the Japanese horseradish, a glycoside in an amount of 0.02-10wt.% based on the Japanese horseradish and mustard oil in an amount of 0.2-30wt.% based on the Japanese horseradish at 0-20 deg.C temperature so as to provide 600-1000mum particle diameter and preferably a flavor ingredient expressed by the formula.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a wasabi processed product having a rich wasabi flavor and spiciness.

(Prior Art) Wasabi has a unique spiciness and refreshing aroma, and is prized as a spice for Japanese cuisine.

Hon wasabi requires grating the rhizomes of water wasabi each time it is used, which is complicated.

Therefore, ready-to-use products such as wasabi powder and wasabi paste are commercially available. However, powdered wasabi made from horseradish does not have the flavor of real wasabi. On the other hand, some wasabi paste products are commercially available in the form of added ground wasabi, but these also lack the flavor and spiciness of wasabi.

(Problems to be Solved by the Invention) In view of the above-mentioned current situation, the present invention aims to provide a processed wasabi product having the rich flavor and spiciness of real wasabi. Furthermore,
The purpose is to provide processed wasabi products that retain the natural fiber quality of wasabi.

(Means for Solving the Problems) As a result of conducting research to achieve the above object, the present inventors developed wasabi in the presence of fats and oils, essential oils, emulsifiers, cyclodextrins, glycosides, and mustard oil. discovered that wasabi's natural flavor and spiciness, as well as wasabi's natural fibers, could be preserved if wasabi was cut into small pieces and used without freezing at a specific temperature, and the present invention was completed. reached.

That is, the present invention uses 2% to 50% by weight of fats and oils, 0.02% to 3% by weight of essential oil, and 0.1% by weight of wasabi.
Selected from wt% to 10wt% emulsifier, 0.1wt% to 10wt% cyclodextrin, 0.02wt% to 10wt% glycoside and 0.2wt% to 30wt% mustard oil The present invention provides a processed wasabi product characterized by containing wasabi that has been ground to a particle size of 600 μm to 1000 μm at a temperature of 0° C. to 20° C. in the presence of one or more additives.

The present invention will be explained in detail below.

In the present invention, processed horseradish products refer to all foods having a wasabi flavor, such as grated wasabi, grated wasabi, powdered wasabi, furikake, wasabi pickles, and dressings.

Hereinafter, the case of obtaining wasabi paste in the form of adding ground wasabi and grated wasabi prepared from the ground wasabi will be explained.

Wasabi refers to real wasabi (sawa wasabi, field wasabi), horseradish, etc. In order to obtain processed products with excellent flavor and spiciness,
It is preferable to use real wasabi. The above-mentioned wasabi can be used fresh or frozen, and if it is frozen, it is best to thaw it and then crush it.

The above wasabi is thoroughly washed with water and then crushed.

The pulverization is carried out at a temperature of 0°C to 20°C, preferably 0°C to 10°C, without freezing the wasabi. At temperatures below 0℃,
In other words, if wasabi is crushed in a frozen state, the fibers contained in the wasabi will be destroyed by the crushing, and the natural fibers will be lost in the wasabi obtained after crushing. On the other hand, if pulverization is carried out at a temperature exceeding 20° C., the flavor and spiciness components of wasabi are significantly volatilized during pulverization. By pulverizing under the above temperature conditions, the flavor and spiciness of wasabi are retained in the pulverized wasabi, and the fiber quality is also preserved.

The above-mentioned pulverization treatment can be carried out using various types of pulverizers such as a high-speed pulverizer and a food cutter.

For example, when using a food cutter, the particle size is 20II.
This may be carried out under the conditions of pulverizing 5 kg of Japanese horseradish coarsely crushed for 10 minutes. In order to maintain the flavor, spiciness, and fiber quality of wasabi, the crushing process usually reduces the particle size of the crushed wasabi to about 600 to 1000 μm, preferably 650 to 9 μm.
It is preferable to do this so that the thickness is approximately 0.00 μm. Before the pulverization treatment, the wasabi can be coarsely crushed (for example, diced) to a particle size of, for example, 5 to 50 mm, preferably 10 to 20 mm.

The present invention is characterized in that in producing the wasabi crushed by the above method, the crushing treatment is carried out in the presence of an additive that retains the pungent component.

That is, 2 to 50% by weight (hereinafter weight % is simply referred to as %, preferably 3 to 30%) of oil and fat based on wasabi, 0.02
-3% (preferably 0.05-2%) essential oil, 0.1-3% (preferably 0.05-2%)
10% (preferably 0.15% to 5%) emulsifier, 0.
1-10% (preferably 0.15-5%) cyclodextrin, 0.02-10% (preferably 0.03-5%)
5%> of glycosides and 0.2-30% (preferably 0.3
Wasabi is ground in the presence of one or more additives selected from mustard oil (~15%). By pulverizing wasabi in the presence of the above-mentioned additives, the flavor and spiciness generated from wasabi during pulverization can be effectively retained.

If the amount of each of the above-mentioned substances added is less than the above-mentioned numerical range, the above-mentioned effects will not be fully exhibited during pulverization.

On the other hand, if each value exceeds the above-mentioned numerical range, the flavor of wasabi tends to be impaired, which is not preferable. In addition, in terms of the effect of preventing volatilization of flavor and spiciness, it is most desirable to use fats and oils and essential oils.

Wasabi in the presence of the above additives with a particle size of 600-1000
Generally, when wasabi is ground into micrometers, if the particle size of the ground wasabi is large, the flavor and spiciness will be poorly expressed (at the same time, the poorly expressed flavor and spiciness will volatilize immediately)
. Therefore, in order to obtain good flavor and spiciness, it is desirable to grind until the particle size is sufficiently fine. On the other hand, if the particle size is too small, the texture of the crushed wasabi becomes pasty and the appearance tends to be similar to that of a natural product.

The wasabi processed product of the present invention retains the flavor and spiciness of wasabi even during and after crushing due to the good effect of the above-mentioned additives, and has a desirable particle size in terms of appearance. If the particle size of crushed wasabi is less than 600μm,
The texture of crushed wasabi is pasty and does not look like a natural product.

On the other hand, if it exceeds 1000 μm, flavor retention of the crushed wasabi will be insufficient even if the above-mentioned additives are used.

Note that any edible fats and oils may be used as the fats and oils used during pulverization, and examples thereof include salad oil, sesame oil, and rapeseed oil. Examples of essential oils include wasabi oil and horseradish oil. Examples of the emulsifier include lecithin, glycerin fatty acid ester, and sucrose fatty acid ester.

Examples of cyclodextrin include α, β, and T-cyclodextrin. Examples of glycosides include sinigrin, and examples of mustard oil include allyl mustard oil. Fats and oils, essential oils, emulsifiers, cyclodextrin, glycosides, and mustard oil may be used alone in the above-mentioned amounts, or in any combination (in this case, the amount of each additive used is (in the amount stated above). Further, these additives can be added to wasabi in a state in which they are dissolved in advance at about 10% in other raw materials such as alcohol and propylene glycol.

The above additives may be added to wasabi at least before or simultaneously with the pulverization treatment. for example,
It is desirable to coarsely crush wasabi to a particle size of approximately 5 to 50 mm, add the above-mentioned additives thereto, and then perform the crushing process.

This method has the following advantages. That is, (1) the above-mentioned additive is added to the crushed wasabi, and the additive is uniformly distributed over the surface of the crushed wasabi. If pulverization is carried out in this state, the above-mentioned additives will be distributed throughout the pulverized wasabi immediately after the start of pulverization, and the flavor and spiciness generated from the wasabi will be maintained by the action of the additives. Therefore, the flavor and spiciness of wasabi immediately after being crushed can be retained. (2) Addition of substances such as oils and fats increases the liquid component in the raw material, that is, the additive acts as a solvent during pulverization and improves pulverization efficiency.

Therefore, high-quality crushed wasabi can be obtained. When an emulsifier or the like is used, the same effect is usually achieved by dissolving it in other liquid raw materials. still,
In order to improve the grinding efficiency, the moisture content in all raw materials should be 60~60.
It is preferable to prepare the raw material to be pulverized so that it becomes 80%.

In addition to the above method, the above additives (including cases in which these additives are dissolved in other liquid raw materials) may be added to wasabi by pouring, spraying, etc. during the pulverization process. can.

Grated wasabi prepared from wasabi that has been subjected to the above pulverization process, or processed wasabi products such as wasabi paste containing the above wasabi, are those that retain the natural flavor, spiciness, and fiber quality of wasabi. Become.

When wasabi is pulverized as described above, or by further adding a flavor component to the obtained pulverized product, a processed wasabi product with even richer flavor can be produced. Such flavor components have the chemical formula CH3CH(OCa)
Is) (0-cis-3-Cs) I l +) flavor component (Acetald Bthyl cis-3
-) 1exenyl Acetal), and this substance is derived from natural products such as quintessence, or can be obtained from artificially synthesized substances. When adding the above-mentioned flavor components, it may be done by adding a ground product of nasturtium, a flavor extracted from nasturtium, or an artificially synthesized substance having the same flavor component. The artificially synthesized substances mentioned above include Ac
Examples include flavors synthesized from etal and cis-3-Hexenol. In order to impart the flavor of real wasabi to the wasabi processed product of the present invention and to retain this flavor well during storage, it is particularly preferable to use the exemplified artificial flavors. These substances containing the flavor components described above can be added in any state such as dry or liquid.
It can also be used by diluting it with edible oil, alcohol, propylene glycol, etc. Moreover, these substances can be added at any time during the production of processed wasabi products.

The above-mentioned flavor components contain 0.00% of the same components in processed wasabi products.
It is desirable to add it in an amount of 1 to 0.3%, preferably 0.005 to 0.05%. If the content of the same flavor component contained in the wasabi processed product is less than 0.001%, it will be difficult to sufficiently impart the flavor of real wasabi to the wasabi processed product, and the above flavor will easily disappear during storage. Tend. On the other hand, if the content of the flavor component exceeds 0.3%, the flavor of real wasabi tends to be too strong and the flavor of the processed wasabi product becomes undesirable. Therefore, with the content within the above numerical range, it is possible to impart a rich real wasabi flavor to the wasabi processed product, and at the same time to prevent the loss of the flavor during storage as much as possible. It is particularly preferable to add it to the processed wasabi products of the present invention, which are grated wasabi and grated wasabi.

When preparing wasabi paste, the preservability can be further improved by adjusting the pH of the final product, wasabi paste, to 3.0 to 5.0. Here, the pH can be adjusted at any step during the manufacturing process, for example, the pH can be adjusted in advance.
It is also possible to add a pH adjuster in advance or after the pulverization process. Any pH adjuster can be used, and examples include citric acid. In addition, the water content in the wasabi paste should be reduced to 35 to 5.
By adjusting the water activity to 5%, the storage stability can be further improved by adjusting the water activity to 0.90 or less. Any water activity regulator can be used, and examples thereof include common salt.

These may be added at any step during the manufacturing process.

Furthermore, the taste of the wasabi paste can be adjusted by adding seasonings such as fructose, glucose solution, and sodium glutamate to the wasabi paste. In order to improve the physical properties of wasabi paste, various gums, starches, etc. can be added.

The wasabi paste prepared as described above can be made into a product by filling it into a tube, bottle, etc. by a conventional method. In this case, by filling a transparent plastic tube, the product can be provided in a form that has a good appearance and allows easy confirmation of the remaining amount of contents.

(Effects of the Invention) The wasabi processed product of the present invention obtained as described above retains the rich flavor and spiciness of wasabi, and is of extremely high quality as it contains the natural fibers of wasabi. be.

(Example) Example 1 Wasabi rhizomes were milled using a pin mill at a temperature of 5°C to reduce particle size to 5.
Crushed to ~10 mm, add 30 g of salad oil (corresponding to 7.5% of the weight of adult wasabi rhizomes), and mix both so that the salad oil is evenly adhered to the surface of the crushed product. Mixed. The above-mentioned coarsely ground product was ground to a particle size of 650 to 900 μm using a food cutter at a temperature of 5° C. to obtain a ground product of wasabi rhizome.

400 g of the above-mentioned pulverized real wasabi rhizome, 20 g of powdered wasabi made from horseradish, 20 g of common salt, 50 g of saccharides, and 245 g of citric acid were kneaded to obtain paste-like wasabi paste. The obtained wasabi paste had a pH of 3.5, had a rich wasabi flavor, and contained natural fibers of wasabi.

In addition, the wasabi paste obtained as described above was filled into tube containers, sealed, and kept at room temperature for 2 months, 4 months, and 6 months.
Even when eaten after being stored for a month, the wasabi paste had a rich wasabi flavor.

Example 2 400 g of crushed real wasabi rhizome obtained in Example 1, 20 g of powdered wasabi made from horseradish, 1 20 g of salt, 5 saccharides
Liquid xylenka flavor 1,0 with 0g and Cetal and cis-3-Hexenol
g was kneaded to obtain paste-like kneaded wasabi.

The obtained wasabi paste has the chemical formula CLCH (QC-Hs) (
About 0 flavor components having 0-cis-3-CgL +)
．． It contained 0.02% by weight, had a rich wasabi flavor and spiciness, and also contained natural wasabi fiber.

In addition, the wasabi paste obtained as described above was filled into tube containers, sealed, and kept at room temperature for 2 months, 4 months, and 6 months.
Even when eaten after being stored for a month, the wasabi paste had a rich wasabi flavor.

Example 3 The procedure was repeated in the same manner as in Example 1, except that 1.2 g of allyl mustard oil (corresponding to 0.3% of the weight of the iron-water wasabi rhizome) was used instead of salad oil for the crushed wasabi rhizome. I got the wasabi paste. At the same time, the obtained kneaded wasabi was prepared in Example 1.
The quality was examined after storage in the same manner as above.

Example 4 0.8 g of sucrose fatty acid ester (0.8 g of sucrose fatty acid ester based on the weight of iron water wasabi rhizome instead of salad oil) was added to the crushed product of wasabi rhizome.
Wasabi paste was obtained in the same manner as in Example 1 except that the amount of wasabi (equivalent to 2%) was used. At the same time, the quality of the obtained wasabi paste was examined after storage in the same manner as in Example 1.

Example 5 Example 1 except that the crushed wasabi rhizome was crushed and then crushed using a food cutter at a temperature of 20°C.
Wasabi paste was obtained in the same manner as above.

At the same time, the quality of the obtained wasabi paste was examined after storage in the same manner as in Example 1.

Comparative Example 1 Frozen real wasabi rhizomes were crushed to a particle size of 5 to 10 mm using a pin mill at a temperature of -10°C, and crushed using a high-speed grinder at a temperature of -10°C. Wasabi paste was obtained in the same manner as in Example 1, except that it was ground to a particle size of 400 to 600 μm at high temperature. At the same time, the quality of the obtained wasabi paste was examined after storage in the same manner as in Example 1. In addition, when obtaining the above-mentioned pulverized product, the wasabi rhizome was in a frozen state throughout the coarse crushing and crushing treatments.

Comparative Example 2 Wasabi paste was obtained in the same manner as in Example 1, except that the ground product of wasabi rhizomes was coarsely crushed and then pulverized using a food cutter at a temperature of 25°C. At the same time, the quality of the obtained wasabi paste was examined after storage in the same manner as in Example 1.

Comparative Example 3 Wasabi paste was obtained in the same manner as in Example 1 except that oil was not added to the crushed product of wasabi rhizomes. At the same time, the quality of the obtained wasabi paste was examined after storage in the same manner as in Example 1.

Comparative Example 4 Wasabi paste was obtained in the same manner as in Example 1, except that 220 g of oil (55% of the weight of iron-water wasabi rhizomes) was added to the crushed wasabi rhizomes.

At the same time, the quality of the obtained wasabi paste was examined after storage in the same manner as in Example 1.

Table 1 shows the results obtained in Examples 1 to 5 and Comparative Examples 1 to 4.

Claims (2)

[Claims] (1) 2% to 50% by weight of oil and fat based on wasabi, 0
．． 0.02% to 3% by weight essential oil, 0.1% to 10% by weight emulsifier, 0.1% to 10% by weight cyclodextrin, 0.02% to 10% by weight glycoside, and 0.02% to 10% by weight glycosides.
．． Particle size 600μ at a temperature of 0°C to 20°C in the presence of one or more additives selected from 2% to 30% by weight of mustard oil.
A processed wasabi product characterized by containing wasabi crushed to a size of m to 1000 μm. (2) Chemical formula CH_3CH(OC_2H_5)(O-c
The processed wasabi product according to claim (1), which contains a flavor component having the following: is-3-C_6H_1_1).