JPH089918A - Production of frozen paste of japanese horseradish - Google Patents

Abstract

PURPOSE:To produce a frozen paste of Japanese horseradish which can keep its quality equal to that of the fresh horseradish for a long period of time. CONSTITUTION:A box type vessel 1 is coated with an edible coating material at this bottom face 2 and wall inner faces 3 to form the first edible coated layer 4 and the vessel 1 is filled with Japanese horse-radish paste 5 before the edible coated layer 4 dries. Then, the top face of the paste 5 is made flat and the flattened surface is coated with an edible coating material to form the second edible coated layer 6 whereby the horseradish paste is coated all over the surfaces with the first and the second coated layers 4, 6. Then, the vessel 1 is tightly closed with a lid 7, then the paste 5 is rapidly frozen together with these coated layers 4, 6 to give the objective frozen horseradish paste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a frozen wasabi paste which can be stored for a long period of time without damaging allyl isothiocyanate which is a pungent component of wasabi.

[0002]

Conventionally, raw wasabi has been expensive and could not be stored for a long period of time. Therefore, a substitute for raw wasabi is to add flavor to horseradish (wasabi radish) surimi that has a spicy ingredient similar to wasabi. The added material, which is generally called kneaded wasabi, was filled in a tube, and a necessary amount was pushed out at the time of use to be used for food.

[0003]

However, the conventional kneaded wasabi is only a substitute for wasabi, and has a poor taste as compared with real wasabi. If not provided, there is a problem that important pungent components are radiated.

The present invention is intended to provide a method for producing a frozen wasabi paste, which aims to solve the above-mentioned conventional problems.

[0005]

According to the present invention, a rhizome of the wasabi paste is grated to form a wasabi paste, and a edible coating material is applied to the bottom plate and the inner peripheral wall surface of the box-shaped container to form a first edible coating. A layer is formed, and before the first edible coating layer is dried, the above-mentioned wasabi paste is filled into a container to make the upper surface smooth, and a edible coating material is applied to the upper surface to form a second edible coating layer. The whole surface of the wasabi paste,
Means for rapidly freezing wasabi paste together with the first and second edible coating layers, or rubbing the rhizome of the wasabi with the first and second edible coating layers. On the other hand, the bottom plate is divided into wasabi paste, and projections for division are projected on the bottom plate. A coating material is applied to form a first edible coating layer, and before the first edible coating layer is dried, the wasabi paste is filled up to or less than the dividing projections to smooth the upper surface. Applying an edible coating material on the upper surface to form a second edible coating layer, covering the entire wasabi paste with the first and second edible coating layers, sealing the container with a lid, Together with the first and second edible coating layers Means that rapidly frozen horseradish paste, by adopting, solves the above problems.

[0006]

According to the present invention having the above-described structure, wasabi paste is coated with an edible coating material such as cellulose or chitin and frozen, and the emission of allyl isothiocyanate as a pungent component is prevented for a long period of time. Further, in the case where the flexible container is provided with the dividing projection, the frozen wasabi paste can be divided and cut along the dividing projection by bending the container.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described in detail with reference to the accompanying drawings. First, this wasabi is harvested from a wasabi field or by hydroponic cultivation, and a sorting operation is performed to select high-quality wasabi.

Next, the high quality wasabi selected by the selection work is washed and cut, and then the rhizomes of the aforementioned wasabi are grated by a lowering device such as an electric rotary stone mill (trade name: Glow Mill). To produce wasabi paste. The water content in 100 g of wasabi rhizome is 7
8.7 g, which has a relatively low water content compared to radish and the like.

FIGS. 1 and 2 show a first embodiment of the present invention. As shown in FIG.
Further, an edible coating material made of, for example, cellulose or chitin is applied to the inner peripheral wall surface 3 to form a first edible coating layer 4, and the wasabi paste 5 is formed before the first edible coating layer 4 is dried. Is filled in the container 1 to make its upper surface smooth, and the same edible coating material is applied to the upper surface to form a second edible coating layer 6, and the entire surface of the wasabi paste 5 is It is covered with the first and second edible coating layers 4 and 6.

Since the wasabi paste 5 has a low moisture content as described above, it is filled into the container 1 without deforming, and the edible coating material constituting the first and second edible coating layers 4 and 6 is formed. The penetrating power into the wasabi paste 5 is weak, and it stays in the surface layer of the wasabi paste 5, so that the entire surface of the wasabi paste 5 can be completely covered.

Then, the entire surface of the wasabi paste 5 is coated with the first and second edible coating layers 4 and 6, and then the container 1 is sealed with a lid 7, and then the wasabi paste 5 is placed into the first layer. -1, with the 2nd edible coating layers 4 and 6, -25
Freeze rapidly below ℃ to form frozen wasabi paste. The lid 7 may be fixed to the container 1 as shown in FIG. 1 or fixed to the container 1 by welding or bonding a synthetic resin sheet such as polyethylene (not shown).

The wasabi paste 5 is frozen by a contact freezing device or an air blast freezing device.
It is frozen in 0-60 minutes. When the wasabi paste 5 is frozen, the frozen wasabi paste 5 can be stored for a long period of time without damaging allyl isothiocyanate which is a pungent component of wasabi.

The frozen wasabi paste 5 frozen by the freezing device is kept sealed in the container 1 and stored in a frozen storage at -20 ° C. or below until it is shipped.

The frozen wasabi paste 5 shipped from the frozen storage and sold to consumers is stored in a freezer of a refrigerator. Then, in use, the frozen solidified wasabi paste 5 is taken out of the container 1, cut into a necessary amount, thawed, and used. The remaining frozen wasabi paste 5 is placed in the container 1 and stored again in the refrigerator freezer. Then, after that, it is taken out as needed, and the necessary amount is separated and used.

FIGS. 3 and 4 show a second embodiment of the present invention. As shown in FIG. 3, a box-shaped container 1 is made of a flexible plastic material such as polyethylene, for example. A plurality of grid-like divisional projections 8 are provided on the second projection 2 and are provided with a plurality of partition portions 9 partitioned by the divisional projections 8.

Then, the first edible coating layer 4 is formed by applying the edible coating material to the container 1, the dividing projections 8 and the inner peripheral wall surface 3 having the above-mentioned structure, and the first edible coating layer 4 is formed.
Before drying, the wasabi paste 5 is filled up to a depth at which the dividing projections 8 are buried as shown in FIG. 4 or, although not shown, shallower than the dividing projections 8 to smooth the upper surface thereof. The edible coating material is applied to the upper surface to form a second edible coating layer 6, and the entire surface of the wasabi paste 5 filled in each partition 9 is formed by the first and second edible coating layers 4, 6. Cover.

The wasabi paste 5 is frozen in the same manner as in the first embodiment, and is stored in a frozen storage until it is shipped.

The wasabi paste 5 shipped from the frozen storage and sold to consumers is stored in a freezer of a refrigerator. When the flexible container 1 is folded in use, the wasabi paste 5 filled and frozen in the container 1 or in each of the compartments 9 is separated along the dividing projections 8. Alternatively, it is easily separated as a block from the partitioning section 9, and the required number of blocks are taken out and used.

The remaining blocks of the wasabi paste 5 are put into the compartments 9 of the container 1 and stored again in the refrigerator freezer. Then, it is taken out as needed and the required number of blocks are used.

Although the divisional projections 8 in the second embodiment are shown in a lattice shape, the invention is not limited to this, and may be in a curved shape such as a flower or animal pattern. .

[0021]

EFFECTS OF THE INVENTION Since the present invention is as described above, by coating wasabi paste with an edible coating layer and freezing, allylisocyanate, which is a spicy ingredient, is not released over a long period of time, While maintaining the same quality as raw horseradish, when using it, remove it from the refrigerator freezer and cut the required amount, or bend the container and separate the required number of blocks along the dividing projections. It can be thawed and used. Then, by storing the other parts in the freezer again, the pungent components can be used at a later date without emission.

[Brief description of drawings]

FIG. 1 is an overall perspective view showing a first embodiment of a box-shaped container used in the manufacturing method of the present invention.

FIG. 2 is a vertical cross-sectional view showing a state where the box-shaped container according to the first embodiment is filled with wasabi paste.

FIG. 3 is an overall perspective view showing a second embodiment of the box-shaped container used in the manufacturing method of the present invention.

FIG. 4 is a vertical cross-sectional view showing a state where a box-shaped container according to a second embodiment is filled with wasabi paste.

[Explanation of symbols]

Reference Signs List 1 container, 2 bottom plate, 3 inner peripheral wall surface, 4 first edible coating layer, 5 wasabi paste, 6 second edible coating layer, 7 lid, 8 dividing projection, 9 partition.

Claims (3)

[Claims] Claims 1. A wasabi paste is prepared by grinding down the rhizome of the present wasabi, and applying an edible coating material to a bottom plate and an inner peripheral wall surface of a box-shaped container to form a first edible coating layer. Before drying the edible coating layer of 1, the wasabi paste is filled in a container to smooth the upper surface, and an edible coating material is applied to the upper surface to form a second edible coating layer. The container is covered with first and second edible coating layers and the container is closed with a lid, and then the first and second edible coating layers are closed.
A method for producing a frozen wasabi paste, wherein the wasabi paste is rapidly frozen together with the edible coating layer. 2. A flexible box-shaped container having a plurality of compartments formed by projecting a dividing projection on a bottom plate while grinding down the rhizome of the wasabi to form wasabi paste. An edible coating material is applied to the bottom plate, the dividing protrusions and the inner peripheral wall to form a first edible coating layer, and the wasabi paste is dried on the dividing protrusions before the first edible coating layer is dried. Alternatively, filling is performed to a level less than that, the upper surface is smoothed, an edible coating material is applied to the upper surface to form a second edible coating layer, and the entire wasabi paste is covered with the first and second edible coating layers. Sealing the container with a lid,
Then, the method for producing a frozen wasabi paste, characterized in that the wasabi paste is rapidly frozen together with the first and second edible coating layers. 3. The method for producing a frozen wasabi paste according to claim 1, wherein the edible coating material is cellulose or chitin.