JPH1042825A - Wasabia japonica fravored mix and food flavored with wasabia japonica - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a genuine Wasabia japonica flavor food capable of sufficient ly giving a smell which can first be smelled, when the Wasabia japonica is ground, and holding good preservability. SOLUTION: This material compounded with the flavor and taste of Wasabia japonica and the flavored food containing the material contain one or more kinds of flavor ingredients selected from the group consisting of a leaf alcohol, a leaf aldehyde, cucumber alcohol and cucumber aldehyde and at least one kind of compound of the formula: RN=C=S (R is a 1-6C linear or branched alkyl group, allyl group, phenyl group substituted by a 1-6C linear or branched alkyl group, or benzyl group), respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a wasabi flavored preparation having an original flavor of the present wasabi, and to a wasabi-flavored food product having the original flavor of the wasabi prepared by containing the wasabi flavored preparation.

[0002]

2. Description of the Related Art Tubed pasty wasabi products and the like have conventionally been marketed as foods having a wasabi flavor.
These products were manufactured by the following method.
That is, the frozen wasabi and horseradish are thawed, their surfaces are washed and drained, and then they are pulverized with a comitrol or the like to obtain a ground wasabi paste. Next, this ground wasabi paste is mixed with A such as sorbitol.
w regulator, pH regulator such as citric acid, other coloring agents,
Additives such as fragrances and thickeners such as xanthan gum were added, and the mixture was stirred and mixed with a microspeed mixer or the like to obtain kneaded wasabi. The kneaded wasabi was filled in a synthetic resin tube and sealed to obtain a final product having storage stability, a kneaded wasabi product.

[0003]

However, conventional kneaded wasabi uses various Aw adjusters or pH adjusters in order to maintain its preservability, so that the wasabi's original flavor, especially grated When I smelled fresh wasabi, I could barely feel the scent that was first felt. Here, if a large amount of the wasabi is used, a food containing the wasabi having the scent can be prepared, but if a large amount of the wasabi is used, it becomes expensive. Further, it becomes difficult to keep the storage property sufficiently. Therefore, an object of the present invention is to use a large amount of this wasabi-flavored food having a scent that is first felt when smelling freshly grated wasabi, even without using this wasabi. It is to provide without cost and at low cost. Another object of the present invention is to provide a wasabi-flavored preparation that can prepare the above-mentioned wasabi-flavored food at low cost. further,
The purpose of the present invention is to maintain the storage stability when using this wasabi, even when using various Aw adjusters or pH adjusters, even when smelling freshly grated wasabi It is an object of the present invention to provide a wasabi-flavored food that can sufficiently sense the scent felt at first.

[0004]

SUMMARY OF THE INVENTION The present invention relates to a compound represented by the general formula RN = C = S, which comprises at least one odor component selected from the group consisting of green leaf alcohol, green leaf aldehyde, cucumber alcohol and cucumber aldehyde. (In the formula, R is a linear or branched alkyl group having 1 to 6 carbon atoms, an allyl group, a phenyl group substituted with a linear or branched alkyl group having 1 to 6 carbon atoms, and benzyl The above-mentioned problem is solved by a wasabi flavor preparation containing at least one of the following: Further, the present invention solves the above-mentioned problem by wasabi-flavored food containing the above-mentioned wasabi-flavored preparation.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As an aroma component used in the present invention,
There are green leaf alcohol, green leaf aldehyde, cucumber alcohol and cucumber aldehyde. These are components that are not originally contained in wasabi. By including this scent component in the wasabi flavor preparation or wasabi flavored food of the present invention, a scent that is first felt when smelling freshly grated wasabi can be provided. These fragrance components are preferably used as a mixture, and more preferably, a mixture of Aoba alcohol and Aoba aldehyde.

[0006] The amount of the flavor component in the wasabi flavor preparation and in the wasabi flavored food is determined by the ratio to the compound represented by the general formula RN = C = S of the present invention. The ratio of the aroma component of the present invention: the compound represented by the general formula RN = C = S is 10
^-7 : 1 to 1: 1 and preferably 10 ^-5 : 1 to 1
The ^ratio is preferably 10 ⁻³ : 1 and more preferably 10 ⁻⁵ : 1 to 10 ⁻⁴ : 1. In addition, the amount of the aroma component is preferably 10 ^-7 % to 0.1% by weight, preferably 10 ^-6 % to 10 ^-5 % by weight in 100% by weight of the whole wasabi-flavored food. Good.

[0007] The aroma components used in the present invention include apples, cucumbers, and the like.
It is contained in cucumber, melon and watermelon. Accordingly
The extract of the aroma component of the present invention described above
Supplied or supplied by the above-mentioned aroma component synthesized
can do. When supplied by extract, phosphorus
Goat extract contains green leaf alcohol and green leaf aldehyde
Extracts of cucumber, melon and watermelon are green leaves
Alcohol, green aldehyde, cucumber alcohol and
Contains cucumber aldehyde. Like this, apple
Extract contains two or more types of the fragrance components of the present invention.
You. Therefore, when these extracts are used,
Ingredients in two or more wasabi flavored preparations or wasabi flavored foods
Can be added. Of course, two kinds of fragrance components of the present invention
Or more than one extract may be used.
No. When using the above extract, the flavor components in the extract
The content varies with each extract. Therefore, the aroma
The components are in the above range, that is, the fragrance component: a general formula
When the ratio of the compound represented by RN = C = S is 10^-7: 1
1: 1, preferably 10 ^-Five: 1 to 10^-3: 1, more preferred
Is 10^-Five: 1 to 10^-Four: Determine the amount of extract so that
Is good. Specifically, the amount of extract is
10% out of 100% by weight^-6% To 1.0% by weight
Preferably 10^-Four% By weight to 0.1% by weight
Is good.

The above extract can be obtained by a general method for producing a vegetable flavor. These methods include squeezing, extraction, and steam distillation. Among them, the extraction method includes a method using a non-volatile solvent or a volatile solvent, a method for producing an extract that removes the solvent after extraction with a solvent, and a method of directly containing alcohol as a diluting solvent in an alcohol extract of a natural product. And the production of aromatic tinctures. Each extract used in the present invention can be obtained as follows. Apples are steam distillates of apple origin, cucumber is alcoholic tincture of cucumber, melon is melon extract, and watermelon is steam distillate of watermelon. In addition, the extraction method of each extract is not limited to the above, and any extraction method may be used as long as it is an extract used for other foods.

A compound represented by the general formula RN = C = S used in the present invention, wherein R is a straight-chain or branched-chain alkyl group having 1 to 6 carbon atoms, an allyl group, and a compound having 1 to 6 carbon atoms. (Representing a phenyl group and a benzyl group substituted with six straight or branched chain alkyl groups) are contained in cruciferous plants such as wasabi, mustard, cabbage, horseradish and radish, and in nastatium and the like. . Thus, compounds represented by the general formula RN = C = S can be supplied by these plants themselves and their extracts. Of course, a compound directly synthesized from the compound represented by the general formula RN = C = S may be used. Compounds represented by the general formula RN = C = S include methyl isothiocyanate, ethyl isothiocyanate, n-propyl isothiocyanate, isopropyl isothiocyanate, n-butyl isothiocyanate, isobutyl isothiocyanate, and 1-methylpropyl isothiocyanate. , 3-butenyl isothiocyanate, n-amyl isothiocyanate, isoamyl isothiocyanate, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, n-hexyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate , Β-phenylethyl isothiocyanate, 6-heptenyl isothiocyanate, 4-methylthiobutyl isothiocyanate, 5-methylthioamyl isothiocyanate
6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate and the like are included.

[0010] Of the above compounds, allyl isothiocyanate is the main component of the wasabi pungency, and is a basic component that brings out the wasabi flavor. Therefore, it is preferable to use this allyl isothiocyanate alone or to use a mixture of allyl isothiocyanate and the above-mentioned other compounds. When using a mixture of allyl isothiocyanate and other compounds described above, the mixture
99% by weight of allyl isothiocyanate in 100% by weight
It is preferable to set it to 50% by weight. As described above, the amount of the compound represented by the general formula RN = C = S used in the present invention is determined by the ratio with the fragrance component of the present invention. Among them, particularly, the amount of the compound represented by the general formula RN = C = S is from 0.01% by weight to 100% by weight of the whole wasabi flavored food.
1% by weight, preferably 0.1% by weight
It is preferably 1% by weight.

A wasabi flavored preparation can be obtained by mixing the above-mentioned flavor component and the compound represented by the general formula RN = C = S in the above-mentioned amounts. A wasabi flavored food is obtained by blending the wasabi flavored preparation with a food, that is, by preparing a food containing the wasabi flavored preparation. As wasabi-flavored foods, wasabi and powdered wasabi containing wasabi as a main component, and foods using wasabi as a seasoning additive, such as wasabi pickles, wasabi dressing, sashimi sauce, wasabi containing mayonnaise, wasabi rice cracker, wasabi sprinkle, wasabi sprinkle, wasabi Examples include ice cream, frozen wasabi, and wasabi cream.

The above-mentioned wasabi-flavored food can be produced as follows. As an example, a kneaded wasabi product will be described. Twenty to fifty parts by weight of the frozen wasabi and horseradish are thawed, the surface is washed, the adhering water is cut off, and the ground wasabi is crushed with a comitrol or the like to obtain a ground wasabi paste. 40 parts by weight to 70 parts by weight of an Aw adjuster such as sorbitol, 0.4 parts by weight to 1.0 parts by weight of a pH adjuster such as citric acid,
0.001 parts by weight of a coloring agent, for example, gardenia.
0 parts by weight, 0.001 part by weight to 1 part by weight of a thickener such as xanthan gum, 1.0 part by weight to 30 parts by weight of rapeseed oil as vegetable oil and fat, and a compound represented by the general formula RN = C = S 0.01 part by weight to 1.0 part by weight and the fragrance component 10
^-7 parts by weight to 0.1 part by weight of a wasabi flavor mixture is added so that the total amount becomes 100 parts by weight, and then the mixture is stirred and mixed by a micro speed mixer to obtain a kneaded wasabi product. obtain. The fragrance component of the present invention and the compound represented by the general formula RN = C = S may be included in any of the above-mentioned production steps. However, in consideration of the volatility of these compounds, the production step is preferably carried out. It is better to include it in the second half. Wasabi-flavored food such as wasabi-senbei and wasabi ice cream can be obtained by adding the wasabi-flavored preparation to the above-described amounts to rice crackers and ice-cream, respectively.

[0013]

According to the present invention, a large amount of wasabi-flavored food having a scent that is first felt when sniffing freshly-grown wasabi is used without using the wasabi at all or even when used. And can be provided at low cost. Further, according to the present invention, it is possible to provide the present wasabi flavored preparation which can prepare the above-mentioned present wasabi-flavored food at low cost. Furthermore, according to the present invention, in order to maintain the preservability when using the wasabi, even when using various Aw adjusters or pH adjusters, when sniffing freshly grated wasabi The present wasabi-flavored food can be provided so that the scent initially felt can be sufficiently felt. The following examples further illustrate the present invention.

[0014]

【Example】

Example 1 500 parts by weight of allyl isothiocyanate obtained from mustard was added to 0.0 parts of green leaf alcohol obtained from apple.
In addition to 1 part by weight, a wasabi flavored product of the present invention was obtained. This wasabi flavored product had a scent first felt when smelling grated wasabi, that is, the original scent of wasabi. In addition, instead of green leaf alcohol, wasabi flavored preparations containing green leaf aldehyde, cucumber alcohol and cucumber aldehyde in the same amounts as green leaf alcohol were prepared. Similarly to the above, these wasabi flavored preparations also had a scent first felt when smelling freshly grated wasabi, that is, the original scent of this wasabi.

[0015]

Example 2 Wasabi wasabi was prepared as a base except that allyl isothiocyanate, which is a compound represented by the general formula RN = C = S of the present invention, was added in the amount shown in Table 1. That is, 30.0 parts by weight of the wasabi root, consisting of frozen wasabi and horseradish, was pulverized with a comitrol to obtain a pulverized wasabi paste. To 30.0 parts by weight of this ground wasabi paste, 53.8 parts by weight of sorbitol, 5 parts by weight of cellulose, 0.6 parts of citric acid
By weight, 0.5 part by weight of a coloring agent, 0.1 part by weight of xanthan gum, and 9.5 parts by weight of rapeseed oil as vegetable oils and fats were added to the base kneaded wasabi. Wasabi flavor mixture containing 0.5 parts by weight of allyl isothiocyanate and any of the flavor components (a) to (d) described in Table 2 to the base wasabi, or A wasabi flavor preparation containing 0.5 parts by weight of allyl isothiocyanate and any one of the extracts (e) to (h) containing the flavor components described in Table 2 was added to the base. The total amount of the wasabi was adjusted to 100 parts by weight, and then the mixture was stirred and mixed with a microspeed mixer to obtain a wasabi product. These kneaded wasabi products, when using this wasabi, and even when using Aw adjuster sorbitol and pH adjuster citric acid and the like, freshly grated wasabi It had the scent first felt when smelling, ie, the original scent of wasabi.

[0016]

[Table 1]

[0017]

Table 2 Aroma component or extract Aroma component or extract% a) Green leaf alcohol 0.00001 b) Green leaf aldehyde 0.00001 c) Cucumber alcohol 0.00001 d) Cucumberaldehyde 0.00001 e) Steam distillate derived from apple 0.001 f ) Cucumber alcohol tincture 0.001 g) Melon extract 0.001 h) Watermelon steam distillate 0.001

Continued on the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/221 A23L 1/221 C 1/222 1/222

Claims (7)

[Claims] 1. One or more odor components selected from the group consisting of green leaf alcohol, green leaf aldehyde, cucumber alcohol and cucumber aldehyde, and a general formula RN = C =
A compound represented by S (wherein R is a linear or branched alkyl group having 1 to 6 carbon atoms, an allyl group, 1 to 6 carbon atoms)
A phenyl group substituted with a linear or branched alkyl group, and a benzyl group). 2. The wasabi flavor preparation according to claim 1, wherein the flavor component is supplied from at least one extract selected from the group consisting of apple, cucumber, melon and watermelon extracts. 3. The wasabi flavor mixture according to claim 1, wherein the ratio of the odor component to the compound represented by the general formula RN = C = S is in the range of 10 ^-7 : 1 to 1: 1. Goods. 4. The wasabi flavor preparation according to claim 1, wherein the compound represented by the general formula RN = C = S is allyl isothiocyanate. 5. A wasabi-flavored food containing the wasabi flavor preparation according to any one of claims 1 to 4. 6. An aroma component comprising 10% by weight of food 100% by weight.
The wasabi-flavored food according to claim 5, wherein the content is from ^-7 % by weight to 0.1% by weight. 7. The method according to claim 7, wherein the extract is 10 ^-6 % of the food 100% by weight.
The wasabi-flavored food according to claim 5, which is present in an amount of from 1.0 to 1.0% by weight.