JPH082261B2 - Manufacturing method of kneaded wasabi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a case where the natural spiciness and flavor (hereinafter, referred to as “flavor”) of wasabi immediately after being stored for a long time at room temperature and grated. The present invention relates to a method for producing kneaded wasabi having a granular state (fiber feeling).

(Prior Art) Conventionally, in the production of kneaded wasabi, various researches and developments have been carried out in order to obtain a product in which the flavor is stably maintained for a long period of time and the color tone is not deteriorated. For example, add wasabi powder to make a mud, and add organic acids, alcohols, etc.
Alternatively, the method of adding in combination is Japanese Patent Publication No. 56-34265, JP-A-48-80770, JP-A-48-92568,
It is disclosed in Japanese Patent Laid-Open No. 50-88270. However, with these methods, it is difficult to retain the flavor of wasabi for a sufficiently long period of time, and all of these methods use wasabi flour, which is produced by dry milling. Since the fiber characteristic of natural wasabi is finely cut and lost, it is not possible to obtain a grainy feeling (fiber feeling) when grated natural wasabi.

As a method for producing kneaded wasabi which retains the flavor more stably for a long period of time than the above-mentioned method, JP-A No. 50-105868 discloses that after adding water to mustard and / or horseradish, a spicy ingredient is added thereto. A method is disclosed in which a single extract is prepared, and this is sufficiently dissolved in edible oil, and then this is kneaded to add the foundation material and the water for kneading, and kneading is performed. Even in this method, wasabi powder is used. Since the base material of the Wasabi is also a powder material, it is not possible to obtain a grainy feeling when grated wasabi, as in the above method.

As a method for producing wasabi that retains the taste and color of grated natural wasabi immediately after being grated, and the appearance looks like a natural grated wasabi, Japanese Patent Laid-Open No. 52-117475 discloses a wasabi containing sufficient spice ingredients. A method is disclosed in which wasabi containing fibrous material is added and the mixing ratio of both wasabi is 1: 1 to 4: 1 by weight. However, in this method, as wasabi sufficiently containing spices, conventionally known as powdered wasabi, that is, sliced natural wasabi, dried and then milled into spices by synthesis or extraction. The ingredients are added, and no measures are taken to retain the natural flavor and color for a long period of time.

Further, JP-A-56-137868 discloses a natural spice grated processing method in which a natural spice containing fibers is grated at a temperature of 0 ° C. or lower without freezing and is stored at a temperature of 0 ° C. or lower. Is disclosed. According to this method, a grainy feeling when grated wasabi can be obtained,
There is the inconvenience of having to store at temperatures below ℃.

(Problems to be solved by the invention) As described above, an attempt has been made to produce a kneaded wasabi having a granular feeling when grated while retaining the natural flavor of wasabi immediately after grated. However, it is not possible to obtain a product having a grainy feeling when it is sufficiently grated, or even if it is obtained, there is no product that can be stored at room temperature. Needless to say, kneaded wasabi which can be preserved at room temperature for a long period of time and has a grainy feeling when grated is desired.

(Means for Solving Problems) As a result of intensive studies for solving the problems, the inventors of the present invention can retain the flavor of natural wasabi immediately after grated at room temperature for a long time, and , We have completed a manufacturing method of richly-ground kneaded wasabi that has a grainy appearance when grated with natural wasabi. That is, the present invention is a method for producing kneaded wasabi using only natural wasabi as a raw material for wasabi, crushing natural wasabi without blanching, and the water content of the resulting wasabi powder is appropriately adjusted. After removing a certain amount, a water activity adjuster or water activity adjuster and powder raw material are added to this to adjust the water content of the final product to 30 to 55% by weight and the water activity value to 0.70 to 0.90. It is a manufacturing method of kneaded wasabi.

In the present invention, the natural wasabi refers to natural wasabi, such as horseradish and horseradish, the wasabi rhizome, stem,
Leaves, horseradish rhizome, and other Japanese radish are used.

The crushing treatment of the above-mentioned natural wasabi can be carried out using an appropriate crusher, but it is preferable to crush it into a size of 0.2 to 3.0 mm so that the natural wasabi is in a state close to that when grated. . If it is less than 0.2 mm, the structure of wasabi will be destroyed too finely, physical properties with a granular feeling will not be obtained, and many flavor components will volatilize. On the other hand, if it is larger than 3.0 mm, the grains are too large and a feeling of strangeness is felt, which is not preferable. In addition, the fluidity becomes poor and the solubility in soy sauce becomes poor. In the pulverization treatment, the treatment temperature is not particularly limited, but it is preferable to perform the pulverization treatment at the lowest possible temperature so that the flavor component does not volatilize. Specifically, a method such as a freeze pulverization treatment can be exemplified.

In performing the above-mentioned crushing process, the natural wasabi is crushed in advance into a die shape of about 10 to 15 mm square using a die cutter, etc., so that the natural wasabi can be crushed easily by a crusher mechanically without difficulty. be able to.

Next, a certain amount of water content of the wasabi granules obtained by the crushing treatment as described above is removed, whereby the natural flavor of wasabi immediately after grate is kept at room temperature for a long time. Along with being able to make the size of the wasabi at the time of the crushing treatment 0.2 to 3.0 mm,
You can get the grainy feeling of grated natural wasabi. The amount of water contained in the wasabi granules to be removed is 10 to 60% by weight based on the water contained in the wasabi granules. If the amount is less than 10% by weight, a large amount of water activity modifier is used in the subsequent step. You will not be able to enjoy the flavor of natural wasabi because you have to. In addition, the physical properties are like starch syrup, which makes it unsuitable as kneaded wasabi. Conversely 60
If it is more than wt%, the final product becomes dry and has no fluidity, and is not suitable as a wasabi.

In removing water, pressing treatment, dry dehydration treatment and the like are optional, but for example, when using a mixture of the wasabi rhizome portion, the wasabi leaf portion, the horseradish rhizome portion, etc., as appropriate, for each individual raw material Treatment is preferable because the amount of water removed by each raw material can be adjusted arbitrarily. For example, in the case of squeezing, if the amount of juice from the rhizome of the horseradish is reduced and the amount of juice from the rhizome of the horseradish is increased, the natural flavor of the wasabi will be added to the final product. Many can remain. In addition, in the case of performing the above treatment, it is necessary to perform the treatment for each individual raw material even during the pulverization treatment.

When squeezing the water to remove water, use a gauge press or the like. In addition, the processing is at least −
It can be performed only in an atmosphere of 5 ° C. or higher. Therefore, the longer the processing time is, the more the flavor of wasabi is volatilized, so that the processing is preferably performed in the shortest possible time. When drying and dehydrating, there are hot air drying, heat drying, vacuum freeze drying, and the like, but vacuum freeze drying is optimal because the flavor of wasabi does not volatilize during drying.

Addition of a water activity modifier or a water activity modifier and powder raw material to the wasabi granules from which a certain amount of the above water content has been removed, the water content required as a kneading wasabi that can be distributed at room temperature is 30 to 55% by weight, and the water activity value. This is to adjust to 0.70-0.90. If the final product has a water content of less than 30% by weight, it will not be in a paste state and will have a dry physical property, making it unsuitable as wasabi. On the other hand, if it is more than 55% by weight, a large amount of a regulator for lowering the water activity value has to be used, so that the flavor of natural wasabi cannot be tasted. In addition, if the water activity value of the final product is lower than 0.70, it is necessary to use a large amount of the water activity modifier, and thus the flavor of natural wasabi is impaired. Further, the physical properties do not become paste-like but become powder-like or flake-like, which is not suitable as a wasabi for kneading. On the other hand, when it is higher than 0.90, the retention of the flavor of wasabi becomes extremely poor because the spicy component mainly consisting of allyl mustard oil decomposes quickly.

As the water activity adjusting agent, any agent that does not affect the flavor of wasabi may be used. Usually, salt, potassium chloride, inorganic salts such as magnesium chloride and organic salts such as sodium citrate which are used as the water activity adjusting agent. Examples thereof include acid salts, sugars such as sugar, glucose and sorbitol, or sugar alcohols, and starch decomposition products such as dextrin. The amount of the water activity modifier added is preferably 15 to 40% by weight based on the total weight of the final product. If it is less than 15% by weight, the desired water activity value cannot be sufficiently lowered, and if it is more than 40% by weight, the flavor of natural wasabi is lost. Then, when the water activity modifier is added to the wasabi granules, as a solvent of the water activity modifier, by using the squeezed wasabi juice produced by squeezing (especially those produced from the wasabi rhizome), The flavor of wasabi in the final product can be made more natural.

Starch, cellulose and the like are used as the powder raw material, which can be added in an appropriate amount for the purpose of adjusting the water content of the final product, preventing water separation, and facilitating extrusion of the product from the container.

In addition to the above water activity modifier or powder raw material, an oil raw material such as vegetable oil for stabilizing the pungency and organic acids such as vinegar for improving storage stability can be optionally added.

(Example) Next, the present invention will be described with reference to Examples.

10 parts by weight of wasabi rhizome and 10 parts by weight of wasabi stem
It was roughly crushed with a die cutter (manufactured by Enomura Iron Works) to form a die of 10 to 15 mm square. Then, each of the above raw materials was crushed by a crusher (manufactured by Archier Co., Ltd., product name: COMITROL) to obtain wasabi granules having a particle diameter of about 1 mm (water content: 80% by weight of wasabi rhizome and 90% by weight of wasabi stem). ). Each of the resulting wasabi granules was squeezed using a gauge press,
30% by weight of the former and 70% by weight of the latter were removed from the water content of the wasabi granules.
Then, the pressed horseradish rhizome granules, pressed horseradish stems wasabi granules, water activity regulators such as salt and glucose, and the wasabi rhizomes produced by the pressing treatment used as a solvent for the water activity regulator Squeezed juice and powder raw materials such as starch and cellulose in a weight ratio of 4:
The mixture was mixed at a ratio of 0.5: 2.5: 1: 2 to obtain kneaded wasabi having a water content of 40% by weight and a water activity value of 0.84.

The obtained kneaded wasabi had a granular feeling (fibrous feeling) when grated wasabi, and also had a flavor of natural wasabi immediately after grated wasabi. The above-mentioned kneaded wasabi was filled in a tube, sealed, and stored at 37 ° C. As a result, even after 45 days had passed, the flavor of natural wasabi as described above was still retained.

(Effect of the invention) In producing a kneaded wasabi having a water content of 30 to 55% by weight and a water activity value of 0.70 to 0.90 that can be distributed at room temperature, wasabi granules from which a certain amount of water contained in crushed wasabi is removed are used. By doing so, it is possible to obtain kneaded wasabi which is rich in naturalness and has a granular feeling (fibrous feeling) when grated with wasabi. At the same time, it is not necessary to add extra water in addition to the water contained in the raw material, and the addition amount of the water activity adjusting agent and the powder raw material for reducing the water activity value and the total water content can be small. Therefore, the flavor of natural wasabi just after grated can be retained for a long period of time.

Front Page Continuation (72) Inventor Tomoaki Maruo 1-5-7 Mikitei-cho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd. (56) References JP-A-62-236466 (JP, A)

Claims (8)

[Claims] 1. A method for producing kneaded wasabi, which uses only natural wasabi as a raw material for wasabi, wherein natural wasabi is crushed without blanching, and the water content of the resulting wasabi granules is appropriately adjusted. After removing a certain amount, add water activity adjuster or water activity adjuster and powder raw material to this to adjust the water content of the final product to 30 to 55% by weight and the water activity value.
A method for producing kneaded wasabi, which is characterized by adjusting to 0.70 to 0.90. 2. The method for producing kneaded wasabi according to claim 1, wherein the appropriate means is pressing. 3. The method for producing kneaded wasabi according to claim 2, wherein the pressing is performed for each individual raw material. 4. The method for producing kneaded wasabi according to claim 1, wherein the appropriate means is a drying means. 5. The method for producing kneaded wasabi according to claim 4, wherein the drying means is vacuum freeze-drying. 6. The method for producing kneaded wasabi according to claim 1, wherein the amount of water to be removed is 10 to 60% by weight based on the water content of the wasabi granules. 7. The method for producing kneaded wasabi according to claim 1, wherein the added water activity modifier is 15 to 40% by weight based on the total weight of the final product. 8. The method for producing kneaded wasabi according to claim 7, wherein the solvent for the water activity modifier is wasabi juice.