KR101782550B1 - Method for producing wasabi paste with increased storability - Google Patents
Method for producing wasabi paste with increased storability Download PDFInfo
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- KR101782550B1 KR101782550B1 KR1020150164678A KR20150164678A KR101782550B1 KR 101782550 B1 KR101782550 B1 KR 101782550B1 KR 1020150164678 A KR1020150164678 A KR 1020150164678A KR 20150164678 A KR20150164678 A KR 20150164678A KR 101782550 B1 KR101782550 B1 KR 101782550B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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Abstract
(A) a step of dipping and then pulverizing soap and horseradish peroxidase before pretreatment; (b) mixing dextrin, allyl isothiocyanate, xanthan gum, salt, coloring agent, citric acid, tocopherol and water, which have been pretreated in step (a), with horseradish and horseradish. And (c) sterilizing the mixed mixture of step (b). The present invention relates to a method for producing a wasabi paste and a wasabi paste made by the method.
Description
(A) a step of dipping and then pulverizing soap and horseradish peroxidase before pretreatment; (b) mixing dextrin, allyl isothiocyanate, xanthan gum, salt, coloring agent, citric acid, tocopherol and water, which have been pretreated in step (a), with horseradish and horseradish. And (c) sterilizing the mixed mixture of step (b). The present invention relates to a method for producing a wasabi paste and a wasabi paste made by the method.
Wasabi (horseradish, horseradish, Wasabi Japonica ) is a perennial plant belonging to the crucifera which grows in a cold valley. It is native to Japan and is native to Korea. Wasabi is a unique spicy vegetable with a variety of spicy foods such as stir-fry for meat dishes and fish dishes, kimchi, pickles, and tempura. The spicy taste of wasabi has been studied for its ability to stimulate appetite, sterilization, antioxidant function, platelet aggregation inhibition, and carcinogenesis. In recent years, as interest in health has increased, the use of natural preservatives has been increasing due to consumers' desire for products using natural preservatives rather than chemical compounds, and the use of allyl isothiocyanate ) Has a function of antimicrobial action, and the use of wasabi is increasing.
The main ingredient in wasabi spicy is allyl isothiocyanate and is highly volatile. This substance is not present in the plant from the beginning, but the sinigrin contained in the tissue is in an inactive state, and when it is cut or cut by the physical force, the action of myrosinase, which is an enzyme in the tissue, KHSO 4 , glucose, and allyl isothiocyanate are produced as a result of decomposition, resulting in a hot taste. Allyl isothiocyanate in wasabi has strong antidrug effect and has an effect of inhibiting the growth of microorganisms against microorganisms such as bacteria, Escherichia coli and yeast. It enhances the taste of food by adding an appropriate amount of allyl, It has been reported that there is pharmacological effect such as cavity prevention effect, inhibition activity of platelet aggregation, neuralgia, and rheumatism treatment.
The shape of the wasabi product can be divided into powder, liquid, and paste. Among them, the pasty product has the advantage of being able to eat directly from the instant powder compared with the powdery form, but it has a disadvantage that the preservability is greatly deteriorated. The pasta has been sold in the market in the form of refrigerated or frozen storage and has a short shelf life of about 5 to 6 months, which can not satisfy consumers' palatability and costs for refrigeration or freezing circulation . Currently, the company sells mainly refrigerated dealers. However, as market conditions are transformed into large-format merchandise, there is a limit to the distribution and storage of refrigerated products, which necessitates the development of room temperature products. In addition, there are many restrictions on overseas exports in the state of refrigerated products, but if room temperature products are developed, product sales are expected to increase as domestic and overseas exports become easier.
Korean Patent No. 0517027 discloses a sauce of green bean sprouts, Korean Patent Publication No. 2004-0009501 discloses a method of preparing wasabi paste using a powder of maesil and a concentrate. However, the preparation of wasabi paste Method.
SUMMARY OF THE INVENTION The present invention has been made in view of the above needs, and it is an object of the present invention to optimize the manufacturing process such as material selection and mixing ratio to produce wasabi paste having excellent quality and preference and improved storage period, Which is not only possible to circulate at room temperature but also has improved flavor, and is intended to develop a wasabi paste that meets various consumer preferences.
In order to solve the above-described problems, the present invention provides a method for producing a fermented beverage comprising the steps of: (a) dipping bean curd and horseradish, followed by dehydrating and pulverizing and pretreating; (b) mixing dextrin, allyl isothiocyanate, xanthan gum, salt, coloring agent, citric acid, tocopherol and water, which have been pretreated in step (a), with horseradish and horseradish. And (c) sterilizing the mixed mixture of step (b). The present invention also provides a method for producing a wasabi paste.
The present invention also provides a wasabi paste produced by the above method.
The wasabi paste of the present invention can provide a wasabi paste that is not too irritating to the conventional wasabi paste but has an excellent flavor and meets the taste of the consumer. In addition, compared to conventional wasabi paste, it is possible to distribute nationwide by increasing the shelf life by inhibiting the generation of germs and gas production during distribution without adding additional additives such as preservatives, thereby contributing to strengthening industrial competitiveness of wabash and increasing market share have.
In order to achieve the object of the present invention,
(a) immersing the wasabi and horseradish seeds in water, followed by dewatering and pulverizing to pretreatment;
(b) mixing dextrin, allyl isothiocyanate, xanthan gum, salt, coloring agent, citric acid, tocopherol and water, which have been pretreated in step (a), with horseradish and horseradish. And
and (c) sterilizing the mixed mixture of step (b).
In the process for producing a wasabi paste of the present invention, the pretreatment in the step (a) is preferably performed by immersing the horseradish and horseradish seeds for 1 to 3 hours, followed by dehydrating and pulverizing, and more preferably, And horseradish peroxidase for 2 hours, followed by dehydration and pulverization. The pretreatment was carried out under the above conditions to remove the bitter taste contained in wasabi and horseradish, and to pre-treat it in a state suitable for the production of wasabi paste.
In the method for producing a wasabi paste of the present invention, citric acid and tocopherol in the step (b) may be contained in an amount of 0.1 to 0.4% and 0.1 to 0.3%, respectively, relative to the total weight of the wasabi paste, 0.3% and 0.2%, respectively, based on the total weight of the paste. The addition of citric acid and tocopherol at the above mixing ratio did not affect the quality and preference of the wasabi paste, and the generation of bacteria and gas generation during storage of the wasabi paste could be suppressed and the storage stability could be further improved.
In the method for producing a wasabi paste of the present invention, mixing of the step (b) is preferably carried out by mixing 46 to 58 parts by weight of pretreated wasabi and 18 to 26 parts by weight of wasabi paste, based on 100 parts by weight of the wasabi paste Wherein the allyl isothiocyanate is contained in an amount of from 0.2 to 0.4 parts by weight of xanthan gum, from 0.01 to 0.03 part by weight of xanthan gum, from 2 to 3.5 parts by weight of salt, from 0.4 to 0.7 part by weight of coloring agent, from 0.1 to 0.4 part by weight of citric acid, 0.1 to 0.3 parts by weight of tocopherol and 13 to 17 parts by weight of water may be mixed. More preferably, 52 parts by weight of pretreated wasabi, 22 parts by weight of wasabi and 6.7 parts by weight of dextrin, based on 100 parts by weight of wasabi paste, 0.3 parts by weight of allyl isothiocyanate, 0.02 part by weight of xanthan gum, 2.68 parts by weight of salt, 0.56 part by weight of coloring agent, 0.3 part by weight of citric acid, 0.2 part by weight of tocopherol and 15.24 parts by weight of water. The above ingredients and mixing ratio are the most suitable conditions for producing a sensory-superior wasabi paste because the flavor and aroma unique to wasabi are not too irritating and the taste and flavor of the ingredients are well combined.
Further, in the method for producing a wasabi paste of the present invention, the sterilization in the step (c) can be sterilized preferably at 85 to 95 ° C for 10 to 20 minutes, more preferably at 90 ° C for 15 minutes . The sterilization under the above conditions was able to sterilize the wasabi paste without affecting the taste and flavor of the wasabi paste, while minimizing the generation of gas during storing and the generation of bacteria and yeast. If the sterilization condition is out of the above range, there is a problem that the wasabi paste has poor storage stability or flavor, which is not preferable.
The method for producing the wasabi paste of the present invention is more specifically
(a) dipping wasabi and horseradish for 1 to 3 hours, followed by dewatering and pulverizing and pretreating;
(b) 46 to 58 parts by weight of pretreated wasabi in step (a), 18 to 26 parts by weight of wasabi and 6 to 8 parts by weight of dextrin based on 100 parts by weight of wasabi paste, allyl isothiocyanate 0.2 to 0.4 part by weight of xanthan gum, 0.01 to 0.03 part by weight of xanthan gum, 2 to 3.5 parts by weight of salt, 0.4 to 0.7 part by weight of coloring agent, 0.1 to 0.4 part by weight of citric acid, 0.1 to 0.3 part by weight of tocopherol and 13 to 17 parts by weight of water Mixing; And
(c) sterilizing the mixed mixture of step (b) at 85 to 95 ° C for 10 to 20 minutes,
More specifically,
(a) dipping wasabi and horseradish for 2 hours, followed by dewatering and pulverizing and pretreating;
(b) 52 parts by weight of pretreated wasabi in the above step (a), 22 parts by weight of wasabi paste, 6.7 parts by weight of dextrin, 0.3 parts by weight of allyl isothiocyanate, 0.02 part by weight of xanthan gum, 2.68 parts by weight of salt, 0.56 part by weight of coloring agent, 0.3 part by weight of citric acid, 0.2 parts by weight of tocopherol and 15.24 parts by weight of water. And
(c) sterilizing the mixed mixture of step (b) at 90 DEG C for 15 minutes.
The present invention also provides a wasabi paste made by the above method.
Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
1. Materials and manufacturing methods
1) Raw materials
The wasabia koreana , and Armoracia rusticana were purchased from Nongmei Food and Food Cooperatives and tocopherol was purchased from Yiwon Chemical Co., Ltd.
2) Manufacture of wasabi paste
Wasabi washes and washes were washed thoroughly, and the debris was removed. After immersed in purified water for 2 hours and dehydrated for 30 minutes, the mixture was uniformly pulverized and pretreated. The wasabi material was prepared by mixing pretreated wasabi and horseradish with radix, dextrin, citric acid, tocopherol, xanthan gum, tablets, synthetic coloring agent, allyl isothiocyanate, and purified water. The mixed mixture was mixed for a certain period of time, and then packed in a polyethylene tube to be used as an analytical sample. The mixture of 0.3% citric acid (CA 0.30%), citric acid 0.3% and tocopherol 0.2% (CA 0.30% + TC) was added to the mixture with wasabi paste added with 0.17% of citric acid 0.2%) was used for the experiment (Table 1).
2. Experimental Method
1) Sterilization treatment condition experiment
In order to determine the optimum sterilization temperature (℃) of wasabi paste, sterilization was carried out at 70, 80, and 90 ℃ for 15 minutes using CA 0.17% additive households. Quality analysis was conducted.
2) Stability improvement experiment
To improve the shelf life of wasabi paste, wasabi paste with 0.17% CA, 0.30% CA, 0.30% CA and 0.2% TC was prepared and used for the experiment under optimal sterilization conditions. The wasabi paste was sampled at 7 days intervals at 35 ℃ for 28 days.
3) pH and total acid content
The pH was measured with a pH meter (Model Orion 3 Star, Thermo Fisher Scientific Inc., Waltham, MA, USA) after thoroughly homogenizing after adding 5 mL of sample and adding 45 mL of distilled water.
The total acid content was obtained by adding 5 mL of sample and adding 45 mL of distilled water. The mixture was homogenized thoroughly, titrated until the pH reached 8.3 with 0.1 N NaOH solution, and converted into acetic acid.
4) Chromaticity
L (Lightness), a (redness), and b (yellowness) values were plotted on a hunter scale using a colorimeter (Model SP-80, Tokyo Denshoku Co., Ltd., Tokyo, Japan).
5) Gas production
The amount of gas generated was measured by applying the silicone to the sealed sample and then extracting the gas with a syringe to obtain the total amount of gas generation.
6) Microbial analysis
The microbial analysis was carried out with general bacteria and yeast according to the food revolution. First, 10 g of wasabi paste was mixed with sterilized peptone water (90 mL) and homogenized for 1 minute using a homogenizer (BAGMIXER 400, Interscience, St Nom., France) for sample pretreatment. 1 mL of each test solution and 1 mL of 10-fold dilution were aseptically dispensed, and the culture medium was mixed with the culture medium, followed by coagulation.
Example 1: Depending on sterilization temperature and storage period Wasabi Gas generation amount of paste
The experiment was conducted to determine the optimum sterilization temperature with wasabi paste added with 0.17% CA. Table 2 shows the gas generation rates according to sterilization temperature and storage period. At the beginning of storage, no gas was generated and it increased with storage period. After 7 days of storage, the amount of gas generated in the control group was 6.60 ± 0.71 ml / pack, which was the highest in the control group. After 21 days of storage, the wasabi paste was sterilized for 15 minutes at 17.75 ± 0.07 ml / Significant differences began to emerge. After 28 days, the amount of gas was the highest at 1960 ± 0.14 mL / pack in the control without sterilization and there was a significant difference from the sterilized wasabi paste. Therefore, it is considered that the sterilization treatment in the production of wasabi paste is effective in suppressing the gas production.
(° C)
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
Example 2: Depending on sterilization temperature and storage period Wasabi Number of common bacteria in paste
Table 3 shows changes in the number of general bacteria in the wasabi paste added with CA 0.17% depending on the sterilization temperature and storage period. As the storage period elapsed, the number of general bacteria tended to decrease. At the initial stage of storage, the control was 4.07 ± 0.11 log CFU / g without sterilization. The wasabi paste pasteurized at 90 ℃ showed the lowest level of 3.89 ± 0.18 log CFU / g. The control group, which was not sterilized after 28 days, was detected as 3.85 ± 0.18 log CFU / g, and it was detected as 3.01 ± 0.00 log CFU / g at 90 ℃. Therefore, it was found that general bacterial growth was inhibited more than wasabi paste which was not sterilized by sterilization of wasabi paste at 90 ℃.
(° C)
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
Example 3: Depending on sterilization temperature and storage period Wasabi Paste Yeast count
Table 4 shows the change in yeast number of wasabi paste added with CA 0.17% depending on sterilization temperature and storage period. The number of yeast cells decreased with storage period. The wasabi paste paste sterilized at 3.97 ± 0.06 log CFU / g, 70, 80 and 90 ℃ was 4.55 ± 0.18, 3.87 ± 0.16 and 2.02 ± 0.03 log CFU / g level and was lowest when sterilized at 90 ℃. In case of wasabi paste treated 28 days after storage, less was detected at higher treatment temperature and it was 1.75 ± 0.07 log CFU / g at 90 ℃. Therefore, sterilization of wasabi paste at 90 ℃ seems to be the most effective inhibitor of yeast.
(° C)
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
As a result of Examples 1 to 3, the optimum sterilization conditions of the wasabi paste were judged to be suitable for sterilization at 90 占 폚 for 15 minutes in which there was a significant difference between the gas generation amount and the microorganism analysis.
To improve the storage stability of wasabi paste, the quality characteristics of wasabi paste treated with 90% CA, 0.30% CA, 0.30% CA and 0.2% TC for 15 minutes were confirmed in Examples 4 to 8.
Example 4: Wasabi paste with citric acid and tocopherol added of Depending on storage period pH
The addition of 0.17% (CA 0.17%) of citric acid, 0.30% of CA, 0.30% of citric acid and 0.2% of tocopherol (CA 0.30% + TC 0.2%) was added and the paste was sterilized for 15 minutes at 90 ° C. Are shown in Table 5. The pH of CA 0.17% was 4.67 ± 0.00, CA 0.30% was 4.46 ± 0.01, CA 0.30% + TC 0.2% was 4.32 ± 0.03 at the beginning of storage, and the addition of tocopherol was the lowest. After storage for 28 days, CA 0.17% was 4.96 ± 0.05, CA 0.30% + TC 0.2% was 4.47 ± 0.01, indicating that the addition of citric acid and tocopherol decreased the pH. Therefore, the pH of wasabi paste could be controlled by adding citric acid and tocopherol.
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
Example 5: Wasabi paste with citric acid and tocopherol added of Total acid content in storage period
In the storage period of wasabi paste, the total acid content tended to decrease with increasing storage period. In the early stage of storage, CA 0.17% was 0.34 ± 0.01%, CA 0.30% was 0.43 ± 0.00%, CA 0.30% + TC 0.2% and 0.44 ± 0.01%, respectively. After storage for 28 days, 0.29 ± 0.01% of CA 0.17% and 0.41 ± 0.05% of 0.2% of CA and 0.2% of TC appeared, and the contents of citrate and tocopherol were higher than those of control. It was found that the total acid content was higher than that of CA 0.17% (Table 6).
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
Example 6: Wasabi paste with citric acid and tocopherol added of Chromaticity according to storage period
1) L value
Table 7 shows L values of wasabi paste during storage period. The L value tended to decrease with the lapse of storage period. In the initial stage of storage, 39.85 ± 0.06, 39.51 ± 0.00, and 0.30% from 39.15 ± 0.06 and 0.30% Did not appear. After storage for 28 days, the values were 39.56 ± 0.19, 38.41 ± 0.37, 0.30% and 38.92 ± 0.18, respectively. The addition of citric acid and tocopherol showed significant difference Did not appear.
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
2) a value
Table 8 shows a values of wasabi paste according to the storage period. As a whole, a value tends to increase with the lapse of storage period. At the initial stage of storage, the difference was -3.34 ± 0.12, -3.34 ± 0.12, -3.59 ± 0.03, 0.30% and -3.44 ± 0.01 in CA 0.17% and TC 0.2%, respectively, with CA 0.17% and CA 0.30% + TC 0.2% being significant As shown in Fig. After 28 days, CA 0.17% to -3.13 ± 0.08, and CA 0.30% to -2.77 ± 0.06, CA 0.30% + TC 0.2% to -2.87 ± 0.06, respectively.
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
E) b value
Table 9 shows the results of the b value according to the storage period of the wasabi paste. b value increased with storage period in CA 0.17% and CA 0.30% + TC 0.2%. At the beginning of storage, the values of CA 0.17%, CA 0.30%, CA 0.30% and TC 0.2% were 16.87 ± 0.21, 16.19 ± 0.13, and 16.99 ± 0.10, respectively. After 28 days, the b value was 17.62 ± 0.01 in CA 0.17% and 16.68 ± 0.11 in CA 0.30% and 17.13 ± 0.02 in CA 0.30% and TC 0.2%, respectively.
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
Example 7: citric acid and tocopherol added Wasabi Number of general bacteria according to storage period of paste
Table 10 shows the results of the addition of 0.17% (CA 0.17%) of citric acid, 0.30% (CA 0.30%) of citric acid, 0.30% of citric acid and 0.2% of tocopherol (CA 0.30% + TC 0.2% This is the result of the change of general bacteria number. The number of general bacteria decreased with storage period and it showed significant difference after 21 days in CA 0.17%. At the initial stage of storage, the levels of CA 0.17% were found to be 3.81 ± 0.12 log CFU / g, CA 0.30% and CA 0.30% + TC 0.2% were found to be 2.33 ± 0.30 and 1.99 ± 0.05 log CFU / g, respectively Was detected as a low level. After 28 days, the level of CA 0.17% was 3.00 ± 0.02 log CFU / g, which was significantly different from other treatments. The addition of citric acid 0.30% and tocopherol 0.2% to the wasabi paste seemed to be effective in improving the storage stability since no bacteria were detected after 21 days at 0.30% CA + 0.2% TC.
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
3) ND: Not detected
Example 8: Wasabi paste with citric acid and tocopherol added of Depending on storage period Yeast count
Table 11 shows the results of the addition of 0.17% (CA 0.17%) of citric acid, 0.30% of citric acid (CA 0.30%), 0.30% of citric acid and 0.2% of tocopherol (CA 0.30% + TC 0.2% This is the result of the change of yeast number. The number of yeast cells tended to decrease with the storage period. At the beginning of storage, 2.07 ± 0.06, 1.36 ± 0.02 at 2.01 ± 0.02 log CFU / g, 0.30% and 0.30% log CFU / g level and the addition of tocopherol showed the lowest number of yeast. After 28 days, the levels of CA 0.17% and CA 0.30% were 1.74 ± 0.01 and 1.51 ± 0.12 log CFU / g, respectively. In CA 0.30% + TC 0.2%, no yeast was detected after 21 days. Therefore, it was confirmed that the growth of yeast was inhibited when the wasabi paste containing citric acid and tocopherol was sterilized at 90 ° C for 15 minutes.
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
3) ND: Not detected
Example 9: Citric acid and tocopherol added Wasabi Depending on the storage period of the paste Gas generation amount
Table 12 shows the results of gas production of wasabi paste during the storage period. At the beginning of storage, no gas was evident and the highest value was found in CA 0.17% to 5.95 ± 0.91 ml / pack after 7 days. Gas production was significantly increased with storage period. After 28 days, CA 0.17% was the highest at 12.25 ± 0.35 ml / pack and CA 0.30% + TC 0.2% was the lowest at 8.20 ± 0.14 ml / pack. Therefore, sterilization by adding citric acid and tocopherol to the wasabi paste could suppress the expansion of the tube and improve the quality.
+ TC 0.2%
1) The same superscript in each column means no significant difference ( p <0.05)
2) The same superscript in each row means no significant difference ( p <0.05)
As a result of Examples 4 to 9, 0.3% of citric acid and 0.2% of tocopherol were added to the wasabi paste in order to suppress the generation of germs while minimizing the generation of gas during storage of the wasabi paste and to improve the shelf life and to produce a high quality wasabi paste It was confirmed that it is preferable to produce the catalyst.
Claims (5)
(b) 46 to 58 parts by weight of pretreated wasabi in step (a), 18 to 26 parts by weight of wasabi and 6 to 8 parts by weight of dextrin based on 100 parts by weight of wasabi paste, allyl isothiocyanate 0.2 to 0.4 part by weight of xanthan gum, 0.01 to 0.03 part by weight of xanthan gum, 2 to 3.5 parts by weight of salt, 0.4 to 0.7 part by weight of coloring agent, 0.1 to 0.4 part by weight of citric acid, 0.1 to 0.3 part by weight of tocopherol and 13 to 17 parts by weight of water Mixing; And
(c) sterilizing the mixed mixture of step (b) at 85 to 95 ° C for 10 to 20 minutes.
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| KR102471371B1 (en) * | 2022-10-28 | 2022-11-28 | 이재유 | Method for producing Armoracia rusticana(horseradish, wasabi) |
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