KR102471371B1 - Method for producing Armoracia rusticana(horseradish, wasabi) - Google Patents

Abstract

The present invention relates to a manufacturing method of brown rice horseradish and brown rice horseradish manufactured by the method. The brown rice horseradish is manufactured by including a step of mixing roasted brown rice, roasted brown rice powder, water, horseradish, fructose, sorbitol solution, salt, citric acid, allyl isothiocyanate, enzyme-treated stevia, xanthan gum, lemon concentrate, and food coloring. According to the present invention, the brown rice horseradish uses both roasted brown rice and roasted brown rice powder to increase texture of food when brown rice is bitten and a savory taste, and provide horseradish of high quality including nutrients of brown rice.

Description

Manufacturing method of horseradish (horseradish, wasabi) {Method for producing Armoracia rusticana (horseradish, wasabi)}

The present invention is prepared by mixing roasted brown rice, roasted brown rice powder, water, wasabi, fructose, sorbitol solution, salt, citric acid, allyl isothiocyanate, enzyme-treated stevia, xanthan gum, lemon concentrate, and food coloring It relates to a method for producing brown rice wasabi, characterized in that, and the brown rice wasabi produced by the method.

The root of Horseradish ( Armoracia rusticana ), called horseradish in English, is used in food in all countries of Europe, but is especially popular in Northern, Eastern and Central Europe. It has a very pungent taste, and a tingling aroma spreads throughout your mouth with just one bite. The stimulating spicy taste promotes salivation, neutralizes the unique fishy taste, smell, and disgusting taste of fresh fish and meat to enhance the taste, suppresses the action of fish poison and enhances appetite.

The fresh root of wasabi is rich in calcium, sodium, magnesium, and vitamin C, so it was also used medicinally to treat diseases in the past. In addition, it has a strong antibacterial action, has the effect of suppressing the larvae of Anaski species caused by nematodes parasitic on the flesh and surface of squid or mackerel, and has an antiplatelet action that inhibits the generation of blood clots, which is the cause of cerebral infarction or myocardial infarction. .

Also, if you eat it with greasy dishes, it helps digestion, and if you eat it often with salad dressing, you will have resistance to colds. It has the effect of lowering blood pressure by activating the body's circulation function, which is especially good for the elderly.

In general, wasabi is mainly used by dissolving it in soy sauce when eating sashimi, and as the population consuming sashimi increases, the demand for wasabi used in sauce is also increasing. As the intake of wasabi increases and people become accustomed to the taste, research is being conducted to turn wasabi itself into a food, away from simply consuming wasabi for flavor when consuming sashimi.

Whole grains are unrefined grains that contain more nutrients and physiologically active ingredients useful for the human body than refined ones, and are being developed into various products with interest from health-oriented consumers. Brown rice, which is a form of whole grain, is made up of rice bran, embryo, and endosperm, including pericarp, seed coat, and aleurone layer, in a state in which rice hulls are removed from rice. It is rich in nutrients such as protein, vitamins, minerals, and dietary fiber.

Brown rice is rich in physiologically active substances such as γ-oryzanol, octacosanol, phytosterol (β-sitosterol), GABA (γ-aminobutyric acid), tocopherol, and tocotrienol. , These physiologically active substances have been reported to have blood sugar lowering, blood pressure suppression, cholesterol lowering, and anticancer effects.

Korean Patent No. 2159675 discloses a manufacturing method of wasabi dressing sauce using cod roe, and Korean Patent No. 2189252 discloses a manufacturing method of wasabi leaf powder, concentrated liquid, and concentrated dry powder. It is different from the manufacturing method of brown rice wasabi containing roasted brown rice.

The present invention was derived from the above request. In the present invention, in order to manufacture brown rice horseradish using brown rice as a main ingredient, manufacturing conditions such as pre-treatment of brown rice, roasting, selection of sub-materials, and mixing are optimized to produce various processed foods. It is to provide a method for producing brown rice wasabi with improved flavor and taste that can further stimulate the appetite.

In order to solve the above problems, the present invention is (1) adding quince, lotus and lemongrass to water, boiling it, and then filtering to prepare a quince mixed extract; (2) preparing a mixed extract by adding marigold, marigold and daylily leaves to water, boiling, and then filtering; (3) preparing roasted brown rice by spraying brown rice with the quince mixed extract prepared in step (1), drying, and roasting; (4) preparing roasted brown rice powder by spraying brown rice with the mixed extract prepared in step (2), drying, roasting, and then pulverizing; and (5) the roasted brown rice prepared in step (3) and the roasted brown rice powder prepared in step (4), water, wasabi, fructose, sorbitol, salt, citric acid, allyl isothiocyanate, enzyme-treated stevia , It provides a method for producing brown rice wasabi, characterized in that it is prepared by mixing xanthan gum, lemon concentrate and food coloring.

In addition, the present invention provides brown rice wasabi prepared by the above method.

The brown rice wasabi of the present invention can feel the chewy texture of roasted brown rice and has excellent taste and flavor due to the addition of nutrients and savory taste of brown rice. We can provide a new type of wasabi that can be improved.

In order to achieve the object of the present invention, the present invention

(1) adding quince, lotus and lemongrass to water, boiling it, and then filtering to prepare a quince mixed extract;

(2) preparing a mixed extract by adding marigold, marigold and daylily leaves to water, boiling, and then filtering;

(3) preparing roasted brown rice by spraying brown rice with the quince mixed extract prepared in step (1), drying, and roasting;

(4) preparing roasted brown rice powder by spraying brown rice with the mixed extract prepared in step (2), drying, roasting, and then pulverizing; and

(5) The roasted brown rice prepared in step (3) and the roasted brown rice powder prepared in step (4), water, wasabi, fructose, sorbitol, salt, citric acid, allyl isothiocyanate, enzyme-treated stevia, It provides a method for producing brown rice wasabi, characterized in that it is prepared by mixing xanthan gum, lemon concentrate and food coloring.

In the method for preparing brown rice wasabi of the present invention, the mixed extract of quince in step (1) is preferably 1.8 to 2.2% (w/v) of quince, 1.8 to 2.2% (w/v) of lotus flower and lemongrass in water. It can be prepared by adding 0.8 to 1.2% (w / v), boiling at 90 to 110 ° C. for 5 to 15 minutes, and then filtering. More preferably, quince 2% (w / v) in water, lotus 2% ( w/v) and lemongrass 1% (w/v), boiled at 100° C. for 10 minutes, and then filtered. By preparing the extract under the above conditions, the taste and aroma of the ingredients could be well harmonized and the extract suitable for pretreatment of brown rice could be prepared.

In addition, in the method for producing brown rice horseradish of the present invention, the mixed extract of brown rice in step (2) is preferably 2.8 to 3.2% (w / v) of fat and marigold, 0.8 to 1.2% (w / v) of marigold and It can be prepared by adding 0.8 ~ 1.2% (w / v) of daylily leaves, boiling at 90 ~ 110 ℃ for 20 ~ 40 minutes, and then filtering, more preferably 3% (w / v) in water, marigold 1 It can be prepared by adding % (w/v) and 1% (w/v) of daylily leaves, boiling at 100° C. for 30 minutes, and then filtering. Pre-treatment of brown rice with the extract prepared under the above conditions could further improve the flavor and taste of brown rice.

In addition, in the method for producing brown rice wasabi of the present invention, the roasted brown rice in step (3) is preferably sprayed with a quince mixture extract on brown rice, dried at 35 to 45 ° C. for 20 to 30 hours, and then dried at 180 to 45 ° C. It can be prepared by roasting at 220 ° C for 10 to 20 minutes, more preferably by spraying brown rice with quince mixed extract, drying at 40 ° C for 24 hours, and roasting at 200 ° C for 15 minutes. can When roasted brown rice prepared under the above conditions was added in an appropriate amount when preparing brown rice wasabi, chewy texture could be felt and savory taste and flavor could be further enhanced.

In addition, in the method for producing brown rice wasabi of the present invention, the roasted brown rice powder in step (4) is preferably sprayed with a mixed extract of brown rice and then dried at 35 to 45 ° C. for 20 to 30 hours, 180 It can be prepared by roasting at ~ 220 ° C for 10 to 20 minutes and then pulverizing. More preferably, brown rice is sprayed with a mixture of brown rice extract, dried at 40 ° C for 24 hours, and roasted at 200 ° C for 15 minutes It can be prepared by grinding after treatment. The production of roasted brown rice powder under the above conditions further enhanced the flavor and taste of brown rice wasabi, and further improved the quality and preference by adding nutrients to brown rice.

In addition, in the method for producing brown rice wasabi of the present invention, the mixing in step (5) is preferably based on the total weight of brown rice wasabi, 23 to 26% by weight of roasted brown rice, 13 to 16% by weight of roasted brown rice powder, water 35-38% by weight, wasabi 2-3% by weight, fructose 11-13% by weight, sorbitol 4-6% by weight, salt 2-3% by weight, citric acid 0.5-0.9% by weight, allyl isothiocyanate 0.4- 0.8% by weight, 0.1 to 0.3% by weight of enzyme-treated stevia, 0.05 to 0.15% by weight of xanthan gum, 1 to 1.4% by weight of lemon concentrate, and 0.01 to 0.03% by weight of food coloring may be mixed, more preferably brown rice wasabi total By weight, roasted brown rice 24.3%, roasted brown rice powder 14.6%, water 36.44%, wasabi 2.44%, fructose 12.1%, sorbitol 4.9%, salt 2.4%, citric acid 0.7%, iso 0.6% by weight of allyl thiocyanate, 0.2% by weight of enzyme-treated stevia, 0.1% by weight of xanthan gum, 1.2% by weight of lemon concentrate, and 0.02% by weight of food coloring may be mixed. The production of brown rice wasabi by mixing with the above ingredients and mixing ratio provided excellent taste and flavor to consumers and satisfied consumers' preferences.

The method for producing brown rice wasabi of the present invention is more specifically

(1) Add 1.8~2.2% (w/v) of Chinese quince, 1.8~2.2% (w/v) of lotus flower and 0.8~1.2% (w/v) of lemongrass to water and incubate at 90~110℃ for 5~15 minutes. Boiling for a while and filtering to prepare a mixed extract of quince;

(2) Add 2.8~3.2% (w/v) of distilled fruit, 0.8~1.2% (w/v) of marigold, and 0.8~1.2% (w/v) of daylily leaves to water and incubate at 90~110℃ for 20~40 minutes. Boiling for a while, followed by filtering to prepare a mixed extract;

(3) Brown rice is sprayed with the quince mixed extract prepared in step (1), dried at 35 to 45 ° C for 20 to 30 hours, and roasted at 180 to 220 ° C for 10 to 20 minutes to obtain roasted brown rice manufacturing;

(4) Brown rice was sprayed with the mixed extract prepared in step (2), dried at 35 to 45 ° C for 20 to 30 hours, roasted at 180 to 220 ° C for 10 to 20 minutes, and then pulverized Preparing roasted brown rice powder; and

(5) Based on the total weight of brown rice and horseradish, 23 to 26% by weight of roasted brown rice prepared in step (3) and 13 to 16% by weight of roasted brown rice powder prepared in step (4) and 35 to 38% by weight of water , Wasabi 2-3 wt%, fructose 11-13 wt%, sorbitol solution 4-6 wt%, salt 2-3 wt%, citric acid 0.5-0.9 wt%, isothiocyanate allyl 0.4-0.8 wt%, enzyme It may include mixing 0.1 to 0.3% by weight of treated stevia, 0.05 to 0.15% by weight of xanthan gum, 1 to 1.4% by weight of lemon concentrate, and 0.01 to 0.03% by weight of food coloring,

more specifically

(1) Quince 2% (w/v), lotus flower 2% (w/v), and lemongrass 1% (w/v) were added to water, boiled at 100° C. for 10 minutes, and then filtered to prepare a quince mixed extract. doing;

(2) 3% (w/v) of fatliquoring, 1% (w/v) of marigold, and 1% (w/v) of daylily leaves were added to water, boiled at 100° C. for 30 minutes, and then filtered to prepare a mixed extract of fatlily. doing;

(3) preparing roasted brown rice by spraying brown rice with the quince mixed extract prepared in step (1), drying at 40 ° C for 24 hours, and roasting at 200 ° C for 15 minutes;

(4) spraying brown rice with the mixed extract prepared in step (2), drying at 40 ° C. for 24 hours, roasting at 200 ° C. for 15 minutes, and then pulverizing to prepare roasted brown rice powder; and

(5) Based on the total weight of brown rice and horseradish, 24.3% by weight of roasted brown rice prepared in step (3), 14.6% by weight of roasted brown rice powder prepared in step (4), 36.44% by weight of water, and 2.44% by weight of wasabi , 12.1% by weight of fructose, 4.9% by weight of sorbitol solution, 2.4% by weight of salt, 0.7% by weight of citric acid, 0.6% by weight of allyl isothiocyanate, 0.2% by weight of enzyme-treated stevia, 0.1% by weight of xanthan gum, 1.2% by weight of lemon concentrate, and It may include mixing 0.02% by weight of food coloring.

The present invention also provides brown rice wasabi prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Brown rice horseradish

(1) In purified water, 2% (w/v) of chopped quince fruit, 2% (w/v) of lotus flower, and 1% (w/v) of lemongrass were added to purified water, boiled at 100°C for 10 minutes, and then filtered. A mixed extract of quince was prepared.

(2) 3% (w/v) of distilled milk, 1% (w/v) of calendula, and 1% (w/v) of daylily leaves were added to purified water, boiled at 100°C for 30 minutes, and then filtered to obtain a mixture of distilled milk extract. was manufactured.

(3) Evenly spray the quince mixed extract prepared in step (1) on brown rice at a ratio of 9: 1 (w: v), dry at 40 ° C for 24 hours, and stir-fry at 200 ° C for 15 minutes. Roasted brown rice was prepared.

(4) Brown rice was evenly sprayed with the mixed extract prepared in step (2) at a ratio of 9: 1 (w: v), dried at 40 ° C for 24 hours, and roasted at 200 ° C for 15 minutes Then, it was pulverized with 20 to 40 mesh to prepare roasted brown rice powder.

(5) Based on the total weight of brown rice and horseradish, 24.3% by weight of roasted brown rice prepared in step (3) and 14.6% by weight of roasted brown rice powder prepared in step (4) and 36.44% by weight of purified water, wasabi powder (Western horseradish) 2.44 wt%, fructose 12.1 wt%, D-sorbitol solution 4.9 wt%, salt 2.4 wt%, citric acid 0.7 wt%, isothiocyanate allyl 0.6 wt%, enzyme-treated stevia 0.2 wt%, xanthan gum 0.1 wt% %, lemon concentrate 1.2 wt%, and food coloring (Blue No. 1 0.003 wt%, Yellow No. 4 0.017 wt%) 0.02 wt% was sterilized at 80 ℃ for 60 minutes.

Comparative Example 1. Brown Rice Wasabi

(1) Brown rice was dried at 40° C. for 24 hours, and roasted at 200° C. for 15 minutes to prepare roasted brown rice.

(2) Roasted brown rice prepared in step (1) was pulverized with 20 to 40 mesh to prepare roasted brown rice powder.

(3) Based on the total weight of brown rice and horseradish, 24.3% by weight of roasted brown rice prepared in step (1) and 14.6% by weight of roasted brown rice powder prepared in step (2) and 36.43% by weight of purified water, wasabi powder (Western horseradish) 2.43 wt%, fructose 12.1 wt%, D-sorbitol solution 4.9 wt%, salt 2.4 wt%, citric acid 0.7 wt%, allyl isothiocyanate 0.6 wt%, enzyme-treated stevia 0.2 wt%, Brown rice wasabi mixed with 0.1% by weight of xanthan gum, 1.2% by weight of lemon concentrate, and 0.02% by weight of food coloring (Blue No. 1 0.003% by weight, Yellow No. 4 0.017% by weight) was sterilized at 80 ° C for 60 minutes.

Comparative Example 2. Brown Rice Wasabi

(1) In purified water, 2% (w/v) of chopped quince fruit, 2% (w/v) of lotus flower, and 1% (w/v) of lemongrass were added to purified water, boiled at 100°C for 10 minutes, and then filtered. A mixed extract of quince was prepared.

(2) Evenly spray the quince mixed extract prepared in step (1) on brown rice at a ratio of 9: 1 (w: v), dry at 40 ° C for 24 hours, and stir-fry at 200 ° C for 15 minutes. Roasted brown rice was prepared.

(3) Roasted brown rice prepared in step (2) was pulverized with 20 to 40 mesh to prepare roasted brown rice powder.

(4) Based on the total weight of brown rice and horseradish, 24.3% by weight of roasted brown rice prepared in step (2) and 14.6% by weight of roasted brown rice powder prepared in step (3) and 36.43% by weight of purified water, wasabi powder (Western horseradish) 2.43 wt%, fructose 12.1 wt%, D-sorbitol solution 4.9 wt%, salt 2.4 wt%, citric acid 0.7 wt%, isothiocyanate allyl 0.6 wt%, enzyme-treated stevia 0.2 wt%, xanthan gum 0.1 wt% %, lemon concentrate 1.2 wt%, and food coloring (Blue No. 1 0.003 wt%, Yellow No. 4 0.017 wt%) 0.02 wt% was sterilized at 80 ℃ for 60 minutes.

Comparative Example 3. Brown Rice Wasabi

(1) 3% (w/v) of distilled milk compared to purified water, 1% (w/v) of calendula, and 1% (w/v) of daylily leaves were added to purified water, boiled at 100°C for 30 minutes, and then filtered to obtain a mixture of distilled milk extract. was manufactured.

(2) Brown rice was evenly sprayed with the mixed extract prepared in step (1) at a ratio of 9: 1 (w: v), dried at 40 ° C for 24 hours, and roasted at 200 ° C for 15 minutes Roasted brown rice was prepared.

(3) Roasted brown rice prepared in step (2) was pulverized with 20 to 40 mesh to prepare roasted brown rice powder.

(4) Based on the total weight of brown rice and horseradish, 24.3% by weight of roasted brown rice prepared in step (2) and 14.6% by weight of roasted brown rice powder prepared in step (3) and 36.43% by weight of purified water, wasabi powder (Western horseradish) 2.43 wt%, fructose 12.1 wt%, D-sorbitol solution 4.9 wt%, salt 2.4 wt%, citric acid 0.7 wt%, isothiocyanate allyl 0.6 wt%, enzyme-treated stevia 0.2 wt%, xanthan gum 0.1 wt% %, lemon concentrate 1.2 wt%, and food coloring (Blue No. 1 0.003 wt%, Yellow No. 4 0.017 wt%) 0.02 wt% was sterilized at 80 ℃ for 60 minutes.

Comparative Example 4. Brown Rice Wasabi

(1) After adding 1% (w/v) of chopped quince fruit, 1% (w/v) of lotus flower, and 3% (w/v) of lemongrass compared to purified water to purified water, boil at 75℃ for 1 hour, filter A mixed extract of quince was prepared.

(2) Distilled milk 1% (w/v), calendula 2% (w/v), and day lily leaf 2% (w/v) were added to purified water, boiled at 120°C for 10 minutes, and then filtered to obtain a mixed liquid extract. was manufactured.

(3) Evenly spray the quince mixed extract prepared in step (1) on brown rice at a ratio of 9: 1 (w: v), dry at 30 ° C for 8 hours, and stir-fry at 230 ° C for 5 minutes. Roasted brown rice was prepared.

(4) Brown rice was evenly sprayed with the mixed extract prepared in step (2) at a ratio of 9: 1 (w: v), dried at 65 ° C for 36 hours, and roasted at 160 ° C for 30 minutes Then, it was pulverized with 20 to 40 mesh to prepare roasted brown rice powder.

(5) Based on the total weight of brown rice and horseradish, 24.3% by weight of roasted brown rice prepared in step (3) and 14.6% by weight of roasted brown rice powder prepared in step (4) and 36.43% by weight of purified water, wasabi powder (Western horseradish) 2.43 wt%, fructose 12.1 wt%, D-sorbitol solution 4.9 wt%, salt 2.4 wt%, citric acid 0.7 wt%, isothiocyanate allyl 0.6 wt%, enzyme-treated stevia 0.2 wt%, xanthan gum 0.1 wt% %, lemon concentrate 1.2 wt%, and food coloring (Blue No. 1 0.003 wt%, Yellow No. 4 0.017 wt%) 0.02 wt% was sterilized at 121 ° C for 15 minutes.

Example 1. Sensory test of brown rice wasabi according to the type of pre-treated brown rice material

50 adult men and women were asked to evaluate the degree of preference with the brown rice wasabi of Preparation Example 1 and Comparative Examples 1 to 3. Each brown rice wasabi was mixed with seasoned soy sauce according to taste, and after dipping and eating sashimi, the aroma, taste, and overall acceptability were evaluated, and a 5-point scale method (1 point: very bad, 2 points: bad, 3 points: Normal, 4 points: good, 5 points: very good), and the results are shown in Table 1.

Sensory evaluation of brown rice and wasabi according to the types of pre-processed brown rice ingredients Brown Rice Wasabi Type incense
(aroma) taste
(taste) Comprehensive Symbol
(overall acceptability) Preparation Example 1 4.52 4.30 4.38 Comparative Example 1 3.26 3.54 3.46 Comparative Example 2 4.00 3.87 3.89 Comparative Example 3 3.92 3.80 3.92

As a result, as can be seen in Table 1, brown rice wasabi of Preparation Example 1 had the highest score in aroma, taste and overall acceptability, and brown rice wasabi of Comparative Example 1 had the lowest score. Therefore, it was confirmed that the use of roasted brown rice prepared by pretreatment under the conditions of Preparation Example 1 can improve the palatability of brown rice wasabi.

Example 2. Sensory test of brown rice wasabi according to manufacturing conditions

The results of the sensory test performed in the same manner as in Example 1 with the brown rice wasabi of Preparation Example 1 and Comparative Example 4 are shown in Table 2 below.

Sensory testing of brown rice wasabi according to manufacturing conditions Brown Rice Wasabi Type incense
(aroma) taste
(taste) Comprehensive Symbol
(overall acceptability) Preparation Example 1 4.52 4.30 4.38 Comparative Example 4 3.88 3.64 3.70

As a result, the sashimi with brown rice wasabi of Preparation Example 1 showed higher scores in all acceptability items than the sashimi with brown rice wasabi of Comparative Example 4. Therefore, it was confirmed that preparing brown rice wasabi by preparing the extract and sterilizing under the specific conditions of Preparation Example 1 is suitable for preparing brown rice wasabi with excellent flavor and umami.

Example 3. Sensory test of brown rice wasabi according to material mixing ratio

Brown rice wasabi prepared by the method of Preparation Example 1 and brown rice wasabi prepared by the method of Preparation Example 1, but with brown rice wasabi (Comparative Examples 5 to 7) prepared by changing the mixing ratio of the ingredients in step (5) The results of the sensory test performed in the same manner as in Example 1 are shown in Table 4 below.

Mixing ratio of ingredients for brown rice wasabi (% by weight) material type Preparation Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Roasted Brown Rice 24.3 - 30 20 Roasted Brown Rice Powder 14.6 - 10 20 Purified water 36.44 36.44 40.48 29.80 horseradish powder 2.44 2.44 One 4 fruit sugar 12.1 12.1 8 15 D-sorbitol solution 4.9 4.9 2 8 salt 2.4 2.4 5 One citric acid 0.7 0.7 One 0.3 allyl isothiocyanate 0.6 0.6 One 0.2 Enzymatically Treated Stevia 0.2 0.2 0.5 0.05 xanthan gum 0.1 0.1 0.2 0.03 Lemon Concentrate 1.2 1.2 0.8 1.6 food coloring 0.02 0.02 0.02 0.02 corn starch - 38.9 - -

Sensory test of brown rice and wasabi according to ingredient mixing ratio Brown Rice Wasabi Type incense
(aroma) taste
(taste) Comprehensive Symbol
(overall acceptability) Preparation Example 1 4.52 4.30 4.38 Comparative Example 5 3.70 3.64 3.68 Comparative Example 6 4.12 3.84 3.96 Comparative Example 7 4.10 3.90 4.00

As a result, it was confirmed that the brown rice wasabi prepared with the material type and mixing ratio of Preparation Example 1 was preferred in terms of taste, aroma, and overall acceptability compared to the brown rice wasabi of Comparative Examples. Therefore, it was confirmed that preparing brown rice wasabi by blending the ingredients under the conditions of Preparation Example 1 harmonized the taste and aroma of the ingredients.

Claims (5)

(1) adding quince, lotus and lemongrass to water, boiling it, and then filtering to prepare a quince mixed extract;
(2) preparing a mixed extract by adding marigolds, marigolds, and daylily leaves to water, boiling, and then filtering;
(3) preparing roasted brown rice by spraying brown rice with the quince mixed extract prepared in step (1), drying, and roasting;
(4) preparing roasted brown rice powder by spraying brown rice with the mixed extract prepared in step (2), drying, roasting, and then pulverizing; and
(5) The roasted brown rice prepared in step (3) and the roasted brown rice powder prepared in step (4), water, wasabi, fructose, sorbitol, salt, citric acid, allyl isothiocyanate, enzyme-treated stevia, A method for producing brown rice wasabi, characterized in that it is prepared by mixing xanthan gum, lemon concentrate and food coloring. The method of claim 1, wherein the mixing in step (5) is based on the total weight of brown rice and horseradish, 23 to 26% by weight of roasted brown rice, 13 to 16% by weight of roasted brown rice powder, 35 to 38% by weight of water, and 2 to 30% by weight of wasabi 3 wt%, fructose 11-13 wt%, sorbitol solution 4-6 wt%, salt 2-3 wt%, citric acid 0.5-0.9 wt%, isothiocyanate allyl 0.4-0.8 wt%, enzyme-treated stevia 0.1-0.3 A method for producing brown rice wasabi, characterized by mixing 0.05 to 0.15 wt% of xanthan gum, 1 to 1.4 wt% of lemon concentrate, and 0.01 to 0.03 wt% of food coloring. According to claim 2,
(1) Add 1.8-2.2% (w/v) of quince, 1.8-2.2% (w/v) of lotus flower, and 0.8-1.2% (w/v) of lemongrass to water, boil, and filter to prepare a mixed extract of quince. doing;
(2) Add 2.8-3.2% (w/v) of marigold, 0.8-1.2% (w/v) of marigold, and 0.8-1.2% (w/v) of daylily leaves to water, boil, and filter to prepare a mixed extract of marigold. doing;
(3) preparing roasted brown rice by spraying brown rice with the quince mixed extract prepared in step (1), drying, and roasting;
(4) preparing roasted brown rice powder by spraying brown rice with the mixed extract prepared in step (2), drying, roasting, and then pulverizing; and
(5) Based on the total weight of brown rice and horseradish, 23 to 26% by weight of roasted brown rice prepared in step (3) and 13 to 16% by weight of roasted brown rice powder prepared in step (4) and 35 to 38% by weight of water , Wasabi 2-3 wt%, fructose 11-13 wt%, sorbitol solution 4-6 wt%, salt 2-3 wt%, citric acid 0.5-0.9 wt%, isothiocyanate allyl 0.4-0.8 wt%, enzyme Method for producing brown rice wasabi, characterized in that it is prepared by mixing 0.1 to 0.3% by weight of treated stevia, 0.05 to 0.15% by weight of xanthan gum, 1 to 1.4% by weight of lemon concentrate, and 0.01 to 0.03% by weight of food coloring. . According to claim 3,
(1) Add 1.8~2.2% (w/v) of quince, 1.8~2.2% (w/v) of lotus flower, and 0.8~1.2% (w/v) of lemongrass to water and incubate at 90~110℃ for 5~15 minutes. Boiling and then filtering to prepare a mixed extract of quince;
(2) Add 2.8~3.2% (w/v) of distilled fruit, 0.8~1.2% (w/v) of marigold, and 0.8~1.2% (w/v) of daylily leaves to water and incubate at 90~110℃ for 20~40 minutes. Boiling for a while and then filtering to prepare a mixed extract liquid;
(3) Brown rice is sprayed with the quince mixed extract prepared in step (1), dried at 35 to 45 ° C for 20 to 30 hours, and roasted at 180 to 220 ° C for 10 to 20 minutes to obtain roasted brown rice manufacturing;
(4) Brown rice was sprayed with the mixed extract prepared in step (2), dried at 35 to 45 ° C for 20 to 30 hours, roasted at 180 to 220 ° C for 10 to 20 minutes, and then pulverized Preparing roasted brown rice powder; and
(5) Based on the total weight of brown rice and horseradish, 23 to 26% by weight of roasted brown rice prepared in step (3) and 13 to 16% by weight of roasted brown rice powder prepared in step (4) and 35 to 38% by weight of water , Wasabi 2-3 wt%, fructose 11-13 wt%, sorbitol solution 4-6 wt%, salt 2-3 wt%, citric acid 0.5-0.9 wt%, isothiocyanate allyl 0.4-0.8 wt%, enzyme Method for producing brown rice wasabi, characterized in that it is prepared by mixing 0.1 to 0.3% by weight of treated stevia, 0.05 to 0.15% by weight of xanthan gum, 1 to 1.4% by weight of lemon concentrate, and 0.01 to 0.03% by weight of food coloring. . Brown rice horseradish prepared by the method of any one of claims 1 to 4.