A7 464476 B7 五、發明説明（1 ) 發明^枝術铕域 (請先閱讀背面之注意事項再填寫本頁) 本發明像有两具有山葵原風味之香味諝製品，以及含 有該香味調製品而調製成之具有山葵原風味之山葵風味食 品。 發明背署 具有山葵風味之食品一般均像以軟套管装之泥狀山葵 製品等之形式於市場販售。此等裂品偽以下列方法裂得。 亦卽，将冷來之山葵及辣根解凍，洗淨表面，瀝乾水分， 以磨碎機等磨碎而得粉碎之泥狀物。然後添加山梨耱醇等 之Αν譎整爾、檸櫬酸等pH調整_、箸色料、番料及蒼耳烷 鏐Uanthane sui)等增粘劑等之添加劑，再以微速混合機 等《拌混合而得泥狀山葵産物，將此泥狀山葵産物填充於 合成樹脂之軟套管，密封而得具有保存性之泥狀山葵製品 0 赶明欲>8决：> 瞄馘 經濟部中央樣隼局員工消费合作社印取 然而，以往之泥狀山葵産品為了提高其保存性.必須 使用各種A*調整薄1或pH調整劑等.因而迪成無法感覺山葵 之原有風味。待別是，以往之泥狀之葵，食用者無法齋婁 到新鮮磨碎山葵泥中最終之淸爽餘香。關於此貼，雖然可 以使用大量之山葵而製得具備山葵原風味之調製食品，但 是大量使用山葵時價格昂貴。而且會對其保存性造成困難 0 因此，本發明之目的像提供一種完全不使用或不必大 置使用山葵而以低成本提供具有新鮮磨碎山葵之淸爽特殊 本紙張尺度適用中家標隼（CNS ) A4現格（21ϋχ297公t ) 3 3 9 0 8 6 464476A7 464476 B7 V. Description of the invention (1) Invention ^ Zhushuyu domain (please read the precautions on the back before filling this page) The present invention is like two scented products with the original flavor of wasabi, and contains the scented preparation. Wasabi flavored food with original Wasabi flavor. Inventive Agency Foods with wasabi flavor are generally sold on the market in the form of mud-like wasabi products in soft sleeves. These cracks are cracked in the following manner. Also, thaw the cold wasabi and horseradish, wash the surface, drain the water, and grind it with a grinder to obtain a crushed mud. Then add additives such as sorbite, pH adjustment, such as Αν 谲, citric acid, tackifiers, pigments, fan materials, and xanthane (Uanthane sui), and then add additives such as Obtain a mud-like wasabi product, fill this mud-like wasabi product in a synthetic resin soft sleeve, and seal it to obtain a mud-like wasabi product that has preservation properties. Printed by employee consumer cooperatives. However, in order to improve the preservation of the pasta-like wasabi products, various A * adjusting thinners 1 or pH adjusting agents must be used. Therefore, Dicheng cannot feel the original flavor of wasabi. But wait, the past mud-like sunflower can not be eaten by the eater to the freshly grated wasabi mud. Regarding this paste, although a large amount of wasabi can be used to prepare a blended food with the original flavor of wasabi, it is expensive when a large amount of wasabi is used. Moreover, it will cause difficulties in its preservation. Therefore, the object of the present invention is to provide a refreshing powder with fresh ground wasabi at a low cost without using or using large wasabi at a low cost. CNS) A4 (21ϋχ297mm t) 3 3 9 0 8 6 464476
7 7 A B 明 説明發味、 風五 述 上 製 0H- 價 低 以 可 BB 種1 供 提 像 的 百 ο 1 品 另 食之 味明 風發 葵 本 山 ， 的又 性 存 保 善 改 為 使 即 〇 種 品 一 製供 調提 味换 香的 葵目 山 一 之再 用之 使明 品發 食本 味 ， 風又 葵 山 山 碎 磨 鮮 新 有 具 能 亦 I Ο 時 品 劑食 整味 調風 PH奚 及山 劑的 整味 調風 AW爽 種淸 各殊 用待 使之 而葵 法方 黷囿块 解 成 氣 香1 第 之 群 组 列 下 白0a1 少 至 有 含 藉明 發 本 P Iα /tv 烯 苹 ία 分 ΓΡ酵 te香 -沈 7/|\ 、 烯e) 二01 2ne 對C1 6 6 3 η η η 烯 苹 0 油 0 乃檸 $ 7 (請先聞讀背面之注意事項再填离本頁) 0 茅 香 ^ a 按el 0 油 楣 檸 異 芸 柏 槲 ο e 黃 b精 sa油 t橡 烯二 對 Γ 烯 油 桂 月 及 少 至 及 以 式 般 物 合 化 之 表 代 所 或 基 苯 被 示 基 烯 或 基 烷 之 R 鍵苯 , 枝之 中分代 式或取 f 鏈未 直或 Λ 代 狀取 環基 之烷 代之 取鐽 未枝 或分 代或 取鐲 基直 I--S-被 種 - 題 問 之 述 上 決 解 而 品 製 調 味 香 0 山 之 成 構 所 \!/ 基 甲 苯 或 基 經濟部中央標隼局員工消f合作社印裝 風 葵 山 得 製 品 製0 味 香 0 山 述 上 有 〇 含題 藉 問 俱述 明上 發決 本解 - 而 又 品 食 味 樣 瓶 V > 明 0 a 如 舉 例可分 成 1 第之 用使 明 發 本 烯 ¥ Ϊ 對 0 油 7 0 、 檸 «異 侧 芸、柏 烯 Μ 校 '0 油 0 掙 Μ 對 、 月 0 及 茅精 占 香油 、 、 樺 烯酵黃 苹番 、 .沈烯 本紙張尺度適用t國國家標準（CNS ) Λ4规格（UOX297公釐） 4 3 9086 4 經濟部十央橾羋局員工消費合作杜印災 6 44 7 6 A7 _B7_五、發明説明（3 ) 桂油烯。此等第一番氣成分僳山葵中所未含有的成分。令 本發明之山葵風味食品中含有此等第一番氣成分，則可産 生新鮮磨碎山葵所具有的播特淸爽之餘香。在此等番氣成 分中，較好是使用α-苹烯、办-苹烯、荤、7-對芏二烯 、檸樣油β、沈番酵或此等成分之混合物，更好是使用α -苹烯、；3-苹烯、華、對3£二烯或此等成分之混合物 〇 山葵香味調裂品及山葵風味食品中之第一番氣成分之 含貴你根據與本發明中一般式RN = C= S所代表之化合物的比 車而定。本發明中之第一香氣成分舆一般式RN = C = S所示化 合物之比率宜為1〇_7:1〜1:1,較好為1〇~5:1〜1〇_3:1， 更好是 1(TS:1 〜1〇_4:1。 又，一般式RH=C = S所示化合物為異碕氡酸3 -丁烯酯時 ，第一番氣成分與異硫氰酸3 -丁烯酯之比率宜為10_7:1〜 100:1,較好為10-s:l〜1〇-3:1。 又，關於山葵風味食品中之第一番氣成分之含量，以 山葵風味食品全醱1 0 0重量％計.宜為1 〇 _ 7重置《〜· 1重 * % ,較好為1〇-6重量*〜1〇-5重置％。 本發明使用之第一香氣成分存在於胡椒、小豆寇、Μ 、紫蘇、肉豆？aunties)、 s尾单、迷迭香、花薄荷（ ore^no)、掙樣、掙檬草、山椒、月桂、香旱芹、香单、 芹菜、百里香、馬郁MUarjoran)萊姆及柑桔中。因此， 本發明之第一香氣成分亦可由上述材料之萃取物提供。本 發明之第一香氣成分當然亦可以使用直接合成之化合物。 (請先閱讀背面之注意事項再填寫本頁) -I .,4------訂 本紙張尺度適/fl中國國家標準（CNS ) A4規格（Μ7公釐） 3 9086 464476 A7 B77 7 AB states that the taste and style are as follows: 0H- 100% low price to be able to BB species 1 for image improvement ο 1 product that can be eaten for another taste Mingfeng hair Kwai Benshan, the regenerative storage and preservation of the product has been changed to 〇 species One system is used to adjust the taste and change the flavor of Kwaimeyama, and then reuse it to make the flavor taste fresh. The wind and the Kwaishan mountain are ground and fresh. It has new energy and I ○ seasoning. The whole flavor and flavor AW cool seed 淸 each has to be used, and the sunflower method 黩 囿 block will be broken down into a fragrant fragrance. The first group is listed below 0a1. Divided by ΓΡ ferment te fragrant-Shen 7 / | \, ene e) Di 01 2ne to C1 6 6 3 η η η ene 0 oil 0 is lemon $ 7 (please read the precautions on the back before filling out this page) 0 香香 ^ a press el 0 oil citrus citrus heterocarpus ο e yellow b essence sa oil t oakene two pairs Γ ene oil laurel and as little as the compound of the formula or base Benzene or alkane R bond benzene, branched formula or f chain is not straight or Λ substituted cyclic alkyl Take the stalks without branches or generations or take the base base straight I--S-Coat-the solution of the question is resolved and the seasoning incense is made. 0 Mountain Zhicheng Institute \! / Toluene or the central Ministry of Economy Employees of the Bureau of the Council f Cooperative Cooperative Printed Kwai Shan Products Made 0 Flavor 0 There are 0 descriptions on the mountain description with questions and explanations on the final solution-and taste sample bottles V > Ming 0 a as an example can Divided into 1 the first use of Mingfa Benene ¥ Ϊ pair 0 oil 7 0, lemon «isolateral Yun, cymene M \ '0 oil 0 earning M pair, month 0 and citronella sesame oil, berberine fermented yellow apple Fan, .Shenene This paper size is applicable to the national standard (CNS) Λ4 specification (UOX297 mm) 4 3 9086 4 Employees' cooperation of Shiyang Municipal Bureau of the Ministry of Economic Affairs Du Yin disaster 6 44 7 6 A7 _B7_ V. Invention Explanation (3) Cinylene. These first gas components are not contained in wasabi. When the first flavor component is contained in the wasabi-flavored food of the present invention, the fresh and savory aftertaste possessed by the freshly ground wasabi can be produced. Among these fumes, it is preferable to use α-pinene, ban-pinene, osmium, 7-p-diene, citrate oil β, eugenase or a mixture of these components, and more preferably α-Pinene ,; 3-Pinene, Hua, p-diene or a mixture of these ingredients. 0 The content of the first gas component in wasabi flavor crackers and wasabi flavor foods. The general formula RN = C = S depends on the car. The ratio of the first aroma component in the present invention to the compound represented by the general formula RN = C = S is preferably 10-7: 1 to 1: 1, and more preferably 10-5: 1 to 10-3: 1. , More preferably 1 (TS: 1 to 10-4: 1. When the compound represented by the general formula RH = C = S is 3-butenyl isocyanate, the first gas component and isothiocyanate The ratio of the acid 3-butene ester is preferably 10_7: 1 to 100: 1, and more preferably 10-s: 1 to 10-3: 1. Also, regarding the content of the first gas component in the wasabi-flavored food, Calculated based on 100% by weight of wasabi flavored food. It is preferably reset to 10 ~ 7, 1 ~ * 1 weight *%, preferably 10 ~ 6 weight * ~ 10 ~ 5 reset%. Used in the present invention The first aroma components are found in pepper, adzuki bean, M, perilla, myrtle? Aunties), s tail single, rosemary, flower mint (ore ^ no), earning sample, earning lemongrass, bell pepper, laurel, fragrant Dry celery, incense list, celery, thyme, mayar (Muarjoran) lime and citrus. Therefore, the first aroma component of the present invention can also be provided by an extract of the aforementioned materials. As a matter of course, the first aroma component of the present invention can also be a compound synthesized directly. (Please read the precautions on the back before filling this page) -I., 4 ------ The size of the paper is suitable / fl China National Standard (CNS) A4 (M7 mm) 3 9086 464476 A7 B7
五、發明説明U Μ濟部中炎涞隼局員工消費合作社印裂 有氣 品可萃 小 置置 Ξ12ί含 ¥ 性汽 性然 用者為 含香食然述及 含含式5:定之 h 物蒸發天 使述法 均一味笛上椒 的之般0-決物 植水 播、 是所方 部第風 ，之胡 分分 lal而取 6 造及非法 好上取 全述葵時上用 成成與 件萃 ο 。裂法及迪 。較以萃 物上山分以使 氣氣分 條之^1¾ 般収繭製等物於其 出 ，或成種併 香香成較此分^量一萃溶物法取制编 * 宜 抽時品氣 阑合 一 一氣 1 據 成 重依 -性取迪萃限不 等物製香加好 第第香1:根氣 t.l可法發萃裂之不 -此取諏一添較 之 ，1~ ，香^0-0物搾撢之 _ 分並物 ，萃味第或 - 中此第:1:111^¾ 取 ffi 用劑酊成法取 時等香之分中 物因 ，-77 第1»萃括使溶香氣方莘 分此葵上成物 取。即1010有03S5之包括除芳香取之 成用山以氣出 萃異亦為~含104 分法包去之一萃用 氣使之 種香抽 ，而 .宜:1·»0-成方 法後用 第其使 香 ，上兩一述 時同内率-5言金^1氣等 取取使之是可 一 此以加第上 物不園比10而品 Η 香此萃 萃接 用但中 第因種添之. 取之範之是醱食 一 。，«直使.品 供 。甬中上又 。萃類之物好具味 第得中溶物明物食 。 提分至品以。物述種述合更。風％，述獲其 -収發皤他用 物成加食種成出上 物上化 ，量葵 h 上法 。法荦 本蒸 其使 取氣添於兩達抽用取至示:1用山S有方等方精有汽是可 香可欲加而之使萃整所-3之以 ο 含之法之酒含M要均 用 一 分若添物兹 視調=s10物 ，1 料皤劑之 水只， 使第成。S 取豆 慎宜=c~ 取 Μί 番蒸溶物 其 ，何 (請先閱讀背面之注意事項再填寫本頁) 本纸張尺度通用中國國家標嗥（CNS ) Λ4現樁（210Χ：!9?公釐） 6 3 9 0 8 6 4 6 44 7 6 A7 B7 五、發明説明（5 ) (請先閱讀背面之注意事項再填寫本頁) 本發明使用之第二香氣成分可例舉如育葉酵、青葉醛 、黄瓜酵及黃瓜醛等。此等成分你山葵中不存在之成分。 本發明之山葵香味調裂品或山葵風味食品中含有此等第二 番氣成分時，可賦予新鮮山葵磨碎時最初閏到之清新香氣 。因此，較好是混合使用此等第二番氣成分，更好是混合 使用青藥酵及育葉醛。 山葵香味阙製品及山葵風味食品中之上述第二香氣成 分之使用董依其與一般式RN=C = S所示化合物之比率而定。 本發明之第二香氣成分與一般式RN = C = S所示化合物之比例 宜為1 7 : 1〜1 : 1 ,較好為10· 5 : 1〜1 0 · 3 : 1 ,更好是1 0 - 5 : 1 〜1 0 - 4 : 1 0 又，當一般式RN = C = S所示化合物偽使用異硫氰酸3 -丁 烯酯時，第二香氣成分與異硫氰酸3 -丁烯酯之比率宜為 1〇-8:1 〜100:1,較好是 10~5:1 〜1〇-2:1。 又，第二香氣成分之ft以山葵風味食品全體100重置 %中含有10-7重量0.1重量％為宜，以10·6重量 1(Τ5重量％為較宜。 經濟部中央樣隼局員Μ消費合作社印策 又，本發明使甩之第二番氣成分存在於賴果，黃瓜、 香瓜及西瓜中。因此，本發明之第二番氣成可由上述材料 之萃取物提供，或由合成之上述香氣成分提供。由萃取物 提供時，蘋果萃取物含有青葉酵及胄藥K;黄瓜、香瓜及 西瓜則含有靑Μ酵、甯蕖飪、黃瓜酵及«瓜菘。如此，$1 果等之萃取物含有兩種以上之本發明第二香氣成分。因此 ,使用此等萃取物時，對本發明之山葵香味調裂品及山葵 本紙浪尺度適用中國國家標準（CNS ) Α4規格（210ΧΜ7公釐） 7 3 9 0 8 6 ^ β d 4 7 6 A7 B7 五、發明説明（6 ) 風味食品可添加閛種以上之上述第二番氣成分。當然，本 發明中可使用兩種以上之上述第二番氣成分，或使用兩種 以上之上述萃取物。 使用上述萃取物時，萃取物中之第二番氣成分偽荦取 物之不同而異。因此，第二香氣成分之含置宜諝整至上述 之範匾，亦邸，第二番氣成分與一般式RM = C = S所示化合物 之比例宜為10〃：1〜1:1,較好為10 — 5:1、10·3:1,更好 是1 (T s : 1〜1 0 _ 4 : 1 ,依此而決定抽出物之用量。具體而言 ,以山葵風味食品金體100重量％計，宜為含有10_s重量 %〜1.0重量％ ,較好為10_4重量》〜0.1重置％。 關於含有第二香氣成分之萃取物.可使用例如蘋果之 水蒸汽蒸皤物、黄瓜之酒精荦取液、香瓜之萃取物、西瓜 之水蒸汽蒸皤物等。又，各萃取物之萃取物並不受限於上 述者，其他食品使用之萃取物或其他方法萃取者均可使用 〇 經濟部中央橾隼局員工消費合作枉印災 (請先閱讀背面之注意事項再填寫本頁) 本發明使用之一般式RN=C = S所示化合物（式中.R示 被苯基或CH3-S -基取代或未取代之琛狀、直Μ或分枝鏈之 烷基或烯基，或被直鍵或分枝鐽之烷基取代或未取代之苯 基或笨甲基。又，式中.R較好為硪數1〜6之直鐽或分枝 Μ烷基、烯丙基、被磧数1〜6之直鰱或分枝《烷基取代之 苯基，以及苯甲基。）偽存在於山葵、芥子、甘藍、辣根 及Mifi等甘籃科植物及印度水芹UasturtUn)等檀物中。 因此，一般式RN=C = S所示化合物可由此等檀物本身或其萃 取物提供。當然，一般式RN= C = S所示化合物亦可由直接 本紙張尺度適用中國圉家標準（CNS ) AJ規格（210,< 297公釐） 8 3 9 0 9 6 4 6 4 4 7 6 A7 B7 經濟部中央樣準局員工消費合作社印取 五、 發明説明（7 ) 1 I 合 成 提 供 〇 此 —^. 般 式 RH =c =s所 示 化 合 物 包 括 1 例 如 » 異 硫 1 [ 氮 酸 烯 丙 酯 異 硫 氰 酸 甲 酯 、 異 碕 氰 酸 乙 酯 異 碕 氰 正 丙 [ | 酯 異 硫 酸 異 丙 酯 N 異 硫 氰 酸 正 丁 酯 > 異 硫 氰 酸 異 丁 BI 請 先 閱 讀 t i > 異 硫 氰 酸 1 - 甲 基 丙 醯 > 異 硫 氰 酸 3- 丁 烯 酯 Ν 異 硫 氱 酸 正 ! 1 戊 酯 、 異 硫 氰 酸 異 戊 酯 \ 異 硫 氰 酸 -4 -戊烯酯、 異硫氰酸5 背 ίδ i 事 項 再 填 1 1 -己烯酯、 異硫氰酸3 -甲硫基丙SB、 異硫氰酸正己16、 異 1 1 1 硫 氰 酸 苯 酯 > 異 硫 氡 酸 苯 甲 酯 異 硫 % 酸 β -苯乙酯、 異 1 1 硫 氰 酸 6 _ 庚 烯 m 異 硫 氰 酸 4- 甲 硫 基 丁 酯 \ 異 碕 氰 酸 5- 甲 本 頁 〆*·- i 硫 基 戊 酯 、 異 硫 氰 酸 6- 甲 硫 基 己 酯 及 異 硫 氱 酸 7- 甲 硫 基 1 ί 庚 酯 等 0 ι ί ( 在 此 等 成 分 中 ψ 較 好 是 里 自 下 列 組 群 者 ： 異 硫 % 酸 3- 1 I 丁 烯 酯 、 異 硫 氰 酸 烯 丙 酯 異 硫 % 酸 正 丁 酯 > 異 硫 氰 酸 1 - 訂 1 甲 基 丙 酯 % 異 昧 氰 酸 正 戊 酯 \ 異 硫 氰 酸 異 戊 酯 異 硫 % 酸 1 1 4- 戊 烯 酯 N 異 硫 氰 酸 5 - 己 烯 酯 > 異 昧 氡 酸 3- 甲 碕 基 丙 酯 1 1 異 硫 氰 酸 正 己 酯 > 異 硫 氰 m 笨 甲 酯 > 異 硫 氰 酸 β -苯乙酯 1 異 疏 氰 酸 6 - 庚 烯 酯 N 異 m % 酸 4- 甲 碕 基 丁 酯 、 異 硫 氰 酸 1 I 5- 甲 硫 基 戊 酯 異 硫 氛 酸 6- 甲 硫 基 m 及 異 硫 氰 酸 7- 甲 硫 1 i J 基 庚 酯 等 〇 此 等 化 合 物 可單播使 甩 或 兩 種 以 上 混 合 使用 σ - 1 1 又 其 中 以 使 用 異 味 氰 酸 3- 丁 烯 酯 及 異 碕 氰 酸 烯 丙 酯 最 佳 1 1 0 在 上 述 化 合 物 中 » 異 硫 氰 酸 烯 丙 酯 俱 山 葵 之 主 成 分 t 1 1 1 為 賦 予 山 葵 基 本 風 味 之 成 分 〇 因 此 P 較 好 是 單 m 使 用 異 硫 1 I 氰 酸 烯 丙 m 或 使 甩 異 硫 氰 酸 烯 丙 酯 與 其 他 上 述 化 合 物 之 混 1 I I 合 物 〇 又 1 酋 異 m 氰 酸 烯 丙 m 與 其 他 上 述 成 分 混 合 使 用 時 I i 本紙張尺度適闲中國國家標隼（CNS ) Λ4说格（公釐） 9 39086 464476 A7 B7 經濟部中央櫟準局員工消費合作社印災 五、 發明説明（8 ) 1 | t 以 混 合 物 100S 量， ;計， 異《氰酸烯丙酯之含置較好為 1 ! 99重 it % 50重置 % σ ! I 於 本 發 明 中 > 一 般 式 RN =C :s所 示 化 物 較 好 採 異 昧 氰 請 先 閱 讀 1 1 酸 3- 丁 烯 酯 與 其 他 RN =c =S所示化合物 (待別是上述之較佳 ! 化 與 合 異 物 硫 )併用之方式。 氰酸烯丙酯併 又. 用之 較好是使用異硫氰酸3 方式。 -丁烯酯 背 面 之 注 意 事 項 再 填 1 1 1 1 I 又 » 異 硫 氰 酸 3- 丁 烯 fig 以 外 之 上 述 RH = C = S所示化合物 1 與 異 硫 氰 m 3- 丁 烯 m 之 比 率 宜 為 0 . 02:1 1000:1 1 較 好 為 本 頁 农 1 0 ‘ 1 ： 1 〜50 : 1 〇 1 [ m 於 異 硫 氱 酸 3- 丁 烯 酯 之 含 量 t 以 山 葵 風 味 食 品 全 體 t ί I 1 00重量％計， 宜為0 .001 重 置 % <"iw 0 . 5重置》, 較好為 1 1 0 . 0 1重 置 % 0 . 1重貴％。 訂 1 本 發 明 使 用 之 一 般 式 RN =c =s所 示 化 合 物 之 含 畺 如 上 所 1 1 述 1 你 由 本 發 明 第 —- 香 氣 成 分 或 第 二 香 氣 成 分 之 比 率 決 定 1 1 0 其 中 ， 持 別 是 一 般 式 RN =C =s所 示 化 合 物 之 含 » 以 山 葵 1 風 味 食 品 100 重 J 1， s計， 宜為0 .01重量《〜1重 ft % > 較 好 ί I 為 0 . 1重量？ -1重 量 % 0 I I I 山 葵 香 味 m 製 品 可 由 上 述 第 香 氣 成 分 1 随 意 含 有 上 1 I 述 第 二 香 氣 成 分 以 及 一 般 式 RN =c =s所 示 化 合 物 依 上 述 之 1 I 量 m 合 而 裂 得 0 1 1 将 上 述 山 葵 番 味 親 製 品 用 以 m 配 食 品 1 亦 即 調 配 含 有 1 I 山 香 味 m 製 品 的 食 品 1 即 可 製 得 山 葵 風 味 食 品 0 1 1 BS 於 山 葵 風 味 食 品 可 例 琪 如 = 以 山 葵 為 主 成 分 之 泥 狀 1 I I 山 及 粉 末 山 Μ t 使 用 山 葵 作 為 m 味 添 加 劑 之 食 晶 t 例 如 1 1 本紙張尺度適用中國國家標準（CNS ) Mi見格（210/297公釐） 10 39086 464476 A7 B7 經濟部中夬橾隼局員工消費合作社印製 五、 發明説明 (9 ) 1 山 努 醃 潰 物 > 山 葵 沙 拉 醬 生 魚 Η 佐 料 泥 \ 山 葵 美 奶 滋 1 1 山 葵 米 菓 % 山 葵 佐 料 末 \ 山 葵 冰 琪 淋 % 冷 凍 山 葵 、 及 山 葵 1 1 乳 霜 等 0 r~~ 請 1 先 1 上 述 山 葵 風 味 食 品 可 依 下 述 方 法 製 得 〇 以 泥 狀 山 葵 為 閱 讀 1 背 1 例 説 明 如 下 〇 将 冷 Ϊ* 山 葵 及 辣 根 20 重 量 份 50 重 ft 份 解 凍 之 1 注 1 洗 淨 表 面 * m 乾 表 面 附 著 之 水 分 以 磨 碎 機 粉 碎 而 得 泥 意 幸 1 項 | 狀 物 0 於 此 泥 狀 物 中 添 加 山 梨 糖 酵 等 Α Ή 調 整 劑 40 重 量 份 再 % 70 重 量 份 1 檸 檬 酸 等 pH m 整 剤 0 . 4重it份〜1 . 0 重 m 份 著 本 頁 i 色 料 如 黄 梔 子 等 0 · 001重董份〜1 .0 重 置 份 f 蒼 耳 院 醪 等 增 1 1 粘 劑 0 . 001重量份〜1 重置份， 及作為植物油脂之菜籽油 1 ! 1 . 0重量份〜30重量份， 以及含有- -般式RN = C = S所示化合 1 1 訂 物 0 . 01 重 置 份 1 . 0重量份， 第- -香氣成分1 0 _ 7重蛋份- 1 I 0 . 1重Μ份及隨意含有第二香氣成分1 〇 - 7重置份〜0 .1 重 量 1 1 份 之 山 葵 香 味 調 裂 a on 1 使 全 饅 重 量 為 100重量份， 然後以 1 1 m 速 混 合 機 m 拌 π 合 而 得 坭 狀 山 葵 製 品 0 1 本 發 明 之 第 一 香 氣 成 分 I 第 二 香 氣 成 分 翏 以 及 — 般 式 1 I RN =c =s所 示 化 合 物 可 在 上 述 之 任 一 裂 程 中 添 加 0 然 而 • 盧 1 1 及 揮 發 性 之 問 題 1 此 等 成 分 最 好 是 在 裂 迪 通 程 之 後 半 加 I 1 I 0 又 1 對 山 葵 風 味 食 品 之 山 米 菓 及 山 Μ 冰 淇 淋 而 言 » 1 I 可 在 米 Μ 及 冰 m 淋 中 分 別 添 加 上 述 適 當 ft 之 山 葵 番 味 m 製 1 1 品 而 製 得 0 1 1 明 功 效 1 1 根 據 本 發 明 t 可 兀 全 不 使 用 或 不 必 大 ft 使 用 山 葵 而 以 1 本紙張尺度適用中國國家標车（CNS ) A4規格（210:<2W公缝） 11 39086 464476 A7 B7五、發明説明（1〇 ) 低價成本提供具有新鮮磨碎山葵之淸爽特殊風味的山葵風 味食品。 風 葵 山 述 上 製 讕 供 提 本 成 價 〇 低 品 以製 可調 , 味 明香 發葵 本山 據之 根用 , 使 又品 食 味 調有 PH原 或葵 剤山 整碎 調磨 AV鮮 加新 添有 在具 使亦 。 Βίι—品 供下食 提況味 可情風 , 之 努 明性山 發存之 本保香 據其餘 根持爽 , 維淸 又以殊 _ 特 整之 烯之到 丁身覺 3-本感 酸酯時 糲烯同 硫丁可 異 3 尚 。 用酸， 明 使氰外 。發 傈硫番味本 物異餘香明 合到 爽新説 化覺淸淸鳢 示想述殊具 所會上特步 =s不有之 一 =c僅具初進 RN不 了最例 式供除時施 般提且碎實 一可 而磨藉 , 尚 ，葵下 又 ，味山 以例 時磺鮮 掄 酯硫新 窗 酯 丙 烯 酸 氰 硫 異 之 α 得之 而得 離而 分離 子分 芥椒 於胡 由 加 烯 苹 份 3 (請先聞讀背面之注意事項再填莴本黃) 添 中 份 量 重 之 明 發 本 得 而 之 葵 山 碎 磨 鮮 新 点 有以 具別 品 分 製種 調 三 味裂 香讕 Μ外 山 另 此 ， 〇 又 品 。 製番 調餘 味爽 香淸 II有 山特 及 葷 、 烯 苹 蛵濟部中央標薄局—工消费合泎杜印1ί α 上 代 取 烯 二 Η 對 ώ 有 種持 三 之 此時 〇 碎 品 磨 製葵 調山 味鮮 香新 葵有 山具 之地 烯樣 ¥ 同 者 述 上 與 品 製 。 調香 味餘 香爽 ¾淸 添 中 份 * 重 00汽0水之 ο - 5 豆 酯小 丙及 烯份 酸ft 氰重 硫01 異 ο 之物 得皤 而 蒸 離汽 分蒸 子水 芥之 於椒 胡 加 物 葵 山 此 品 裂0 味 香 葵 山 之 明 發 本 得 而 份 置 f i 3 本紙張尺度通用中國®家標率（CNS ) Α·4规格（2丨0:l 2 ~ 3 9 0 8 6 4 6 4 4 7 6 A7 B7五、發明説明（11 ) 番味調裂品具有新鮮山葵磨碎時待有餘香之淸爽香味。 奮旃例 、 基 分葵 成山 氣狀 香泥 一 之 第物 明 合 發化 本 示 D ΕΊ 力 抒 添=s 未=c 謂式 置般 合一 配及 示 、 所分 1 成 表氣 依香 二 第 成 碎8 _53 機醇 碎糖 粉梨 以山 份加 «添 重中 — .0物0. 30狀酸 根泥檬 辣之榉 及份 、 葵量 份 山重曼 凍α重 冷 3 5 將此素 , 於 維 即 。識 亦物 、 。 狀份 材泥董 科 色 著 r 份 量 B 3 重 重 份 量 重 材 基 之 葵 山 狀 泥 為 ο作 暖後 烷合 耳混 蒼 、 份 份置 9重 油 籽 菜 之0 油 物 植 為 作 及 {請先閱讀背面之注意事項再填荈本I) 0.意 加任 添之 *1 /IVί卜 基(a 此之 於載 纪 表 及 酯 丙 烯 酸 氰 硫 異 之 份 置 重 本 之 成 構 所 分 成 氣 香1 第 的 項 丙 烯 酸 氰 碕 異 之 份 量 -3 5 ο 加 添 或 品 裂 讕 味 香 葵 山 明 發 之 載 記 2 表 及 酯 分 成 氣 香1 第 有 含 的 項1 意 任 之 品 製 調 味 番 葵 山 明 發 本 之 成 構 所 1/ ο 物 1 出為 抽量 之總 份 * 重 ,ιτ 之 材 基 括 包 使 品 製 葵 山 狀 泥 得 而 合 混 機 合 混 速0 以 爽 淸 有 持 之 時 碎 瞎 山 鮮 新 有 具 均 品 裂 葵 山 狀 泥 等 此 經濟部中失慄蕈局員工消f合作社印鉍 香 餘 本紙張尺度適用中國國家標準（CNS ) A4規格（210 公缝） 3 ti 3 9 0 86 464476 A7 B7 五、發明説明（12 ) 表1 泥狀山葵基材之配合物 纯濟部中央漂卒局員工消費合作社印tV. Description of the invention The U.S. Ministry of Economic Affairs, the Zhongyan Municipal Bureau, the staff consumer cooperatives, printed products with gas, can be extracted and placed in small units. The angel's description is uniform as the taste of the flute on the pepper. 0-decisions planted with water, it is the style of all parties, divided into six, and illegally. The complete description of the sunflower is used. Extract ο. Split Law and Di. It is better to use the extracts to go up the mountain to make the qi strips ^ 1¾ like the cocoon and other things to produce, or to grow seeds and fragrant fragrance to make more than this amount. Air traps are combined into one Qi 1 according to the reliance-Didi extraction of different types of fragrance to add good first incense 1: root Qi tl can be divided into different extracts-this take one to add, 1 ~ , Fragrant ^ 0-0 thing squeezed _ shards and condensate, extract the taste or-in this place: 1: 111 ^ ¾ take ffi use the method of preparation of ingredients to obtain the essence of the time, -77 first »Extraction: Dissolve the scented aroma square into this sunflower. That is to say, 1010 has 03S5, including the removal of fragrance, the use of mountain gas to extract the difference is also ~ containing 104 points method to extract one gas to make the seeds smoke, and .Should: 1 · »0- 成 After the method Use the first to make incense, the above two are the same internal rate-5 words of gold ^ 1 Qi, etc. to take it so that it can be added to the first thing to the garden ratio of 10 and the taste of incense is used, but the middle The first kind is Tim. One of them is to eat one. , «As long as the goods are provided.甬 中 上 上. The extracts have a good taste. Upgrade to grade. The description of the species is more comprehensive. The wind%, described it-send and receive sun and other materials into food and seed into the material, the amount of sunflower h on the method. The method of steaming is to add the gas to the two pumps and extract it to the display: 1 use the mountain S and other parties, etc. The refined steam is fragrant and can be added, so that the extracting unit-3 is included. For wine containing M, use one point. If you add something, it depends on the tone = s10, 1 tincture of water to make the first. S Take the beans cautiously = c ~ Take the Μί Fan steam soluble matter, why (please read the precautions on the back before filling this page) This paper standard is the Chinese national standard (CNS) Λ4 existing pile (210 ×:! 9 ? Mm) 6 3 9 0 8 6 4 6 44 7 6 A7 B7 V. Description of the invention (5) (Please read the notes on the back before filling this page) The second aroma component used in the present invention can be exemplified Leaf leaven, green leaf aldehyde, cucumber leaven and cucumber aldehyde. These ingredients are not present in your wasabi. When the second wasabi component is contained in the wasabi flavor cracking product or wasabi flavored food of the present invention, it can impart a fresh aroma that was originally obtained when it was ground. Therefore, it is preferable to use a mixture of these second gas components, and it is more preferable to use a mixture of green yeast leaven and foliar aldehyde. The use of the above-mentioned second aroma component in wasabi flavored products and wasabi-flavored foods depends on the ratio to the compound represented by the general formula RN = C = S. The ratio of the second aroma component of the present invention to the compound represented by the general formula RN = C = S is preferably 17: 1 ~ 1: 1, preferably 10 · 5: 1 ~ 1 0 · 3: 1, more preferably 1 0-5: 1 to 1 0-4: 1 0 When the compound represented by the general formula RN = C = S is pseudo-isothiocyanate 3-butenyl, the second aroma component and isothiocyanate 3 -The ratio of butene ester is preferably 10-8: 1 to 100: 1, more preferably 10-5: 1 to 10-2: 1. In addition, the ft of the second aroma component is preferably 10-7 wt% and 0.1 wt% in 100% of the total wasabi flavored food, and more preferably 10.6 wt% (T5 wt%). Consumption cooperatives have adopted the invention, and the present invention makes the second gas component in raspberry, cucumber, cantaloupe and watermelon. Therefore, the second gas component of the present invention can be provided by the extract of the above materials or synthesized The above aroma components are provided. When provided by the extract, apple extract contains green leaf leaven and peony K; cucumber, melon and watermelon contain 酵 yeast, Ning 蕖 cooking, cucumber leaven and «melon 菘. So, $ 1 fruit and so on The extract contains two or more kinds of the second aroma component of the present invention. Therefore, when using these extracts, the Chinese national standard (CNS) A4 specification (210 × 7 mm) is applicable to the wasabi flavor cracker and wasabi paper of the present invention. 7 3 9 0 8 6 ^ β d 4 7 6 A7 B7 V. Description of the invention (6) More than one of the above-mentioned second gas components can be added to flavored foods. Of course, two or more of the above-mentioned second gases can be used in the present invention. Outgassing ingredients, or use both The above-mentioned extracts. When using the above-mentioned extracts, the second gas component in the extracts is different from the pseudo-extract. Therefore, the content of the second aroma component should be adjusted to the above-mentioned plaque. The ratio of the second gas component to the compound represented by the general formula RM = C = S should preferably be 10〃: 1 ~ 1: 1, preferably 10-5: 1, 10.3: 1, more preferably 1 ( T s: 1 ~ 1 0 _ 4: 1, depending on the amount of extracts. Specifically, based on 100% by weight of wasabi flavored food gold body, it should preferably contain 10_s% by weight to 1.0% by weight, preferably 10_4 weight "~ 0.1% reset. Regarding extracts containing a second aroma component, for example, steam extract of apple, alcohol extract of cucumber, extract of cantaloupe, steam extract of watermelon, etc. . Moreover, the extracts of each extract are not limited to the above, and those extracts used in other foods or other methods can be used. 0 The Central Government Bureau of the Ministry of Economic Affairs's consumer cooperation seals (please read the first Note: Please fill in this page again.) The general formula used in the present invention is RN = C = S. Alkyl or CH3-S-based substituted or unsubstituted amine-like, straight M or branched alkyl or alkenyl, or substituted or unsubstituted phenyl or phenylmethyl with straight or branched alkyl In the formula, R is preferably a straight or branched alkyl group of 1 to 6 alkyl groups, allyl, a straight or branched alkyl group of 1 to 6 alkyl group-substituted phenyl groups, and Phenylmethyl.) Pseudoexistence in sandalwood plants such as wasabi, mustard, cabbage, horseradish and Mifi, and Indian cress UasturtUn). Therefore, the compound represented by the general formula RN = C = S can be used for this. Itself or its extracts. Of course, the compound represented by the general formula RN = C = S can also be applied to the Chinese paper standard (CNS) AJ specification (210, < 297 mm) directly from the paper size 8 3 9 0 9 6 4 6 4 4 7 6 A7 B7 Printed by the Consumer Cooperatives of the Central Sample Bureau of the Ministry of Economic Affairs. 5. Description of the invention (7) 1 I Synthetic provide 〇 This — ^. The general formula RH = c = s The compounds shown include 1 For example » Isosulfur 1 [Allyl nitrate methyl isothiocyanate, ethyl isocyanate isopropyl isocyanurate [| ester Isopropyl sulfate N-butyl isothiocyanate > Isobutyl isothiocyanate BI Please read ti > 1-Methylpropionate isothiocyanate > 3-Butene isothiocyanate N Iso N-thithioic acid! 1 amyl ester, isoamyl isothiocyanate \ 4-pentenyl isothiocyanate, 5 isothiocyanate 5 back δ i matters refill 1 1-hexene ester, isothiocyanate 3 -methylthiopropyl SB, n-hexyl isothiocyanate 16, iso 1 1 1 phenyl thiocyanate > benzyl isothiocyanate isosulfur% acid β-phenethyl ester, iso 1 1 thiocyanate 6 _ Heptene m 4-methylthiobutyl isothiocyanate \ 5-methyl isothiocyanate · *-i-thiopentyl, 6-methylthiohexyl isothiocyanate and isothiocyanate Acid 7-methylthio 1 ί heptyl, etc. 0 ι (In these ingredients, ψ is preferably from the following group: isothiosulfate% acid 3- 1 I butenyl, allyl isothiocyanate Isosulfur% n-butyl acid > isothiocyanate 1-order 1 methyl propyl ester isoisocyanate N-pentyl ester \ isoamyl isothiocyanate isosulfur% acid 1 1 4-pentenyl N isothiocyanate 5 -hexene ester > isometanoic acid 3-methylamylpropyl 1 1 isothiocyanate N-hexyl acid > Isothiocyanate m stupid methyl ester > Isothiocyanate β-phenethyl ester 1 Isothiocyanate 6-heptenyl N isom% acid 4-methylmethyl butyl ester, isothiocyanate 1 I 5-methylthiopentyl isothiocyanate 6-methylthiom and 7-methylthio 1 isothiocyanate 1 i J heptyl ester, etc. These compounds can be unicast or used in combination of two or more. σ-1 1 Among them, it is best to use 3-butene isocyanate and allyl isocyanate. 1 1 0 Among the above-mentioned compounds »Allyl isothiocyanate, the main component of wasabi t 1 1 1 In order to impart the basic flavor of wasabi. Therefore, P is preferably a single m. Isothiol 1 I allyl cyanate m or a mixture of allyl isothiocyanate and other above-mentioned compounds 1 II compound. m cyanide Allyl m When used in combination with other above ingredients I i This paper is at a leisurely standard Chinese national standard (CNS) Λ4 grid (mm) 9 39086 464476 A7 B7 Employees' cooperatives of the Central Oakland Bureau of the Ministry of Economic Affairs. Note (8) 1 | t is based on the amount of 100S of the mixture; in terms of isopropyl isocyanate, the content is preferably 1.99% it% 50 reset% σ! I In the present invention > General formula RN = C: The compound shown by s is better to use isocyanide, please read 1 1 3-butenyl acid and other RN = c = S compound (to be better than the above! Combine with foreign sulfur) Way. Allyl cyanate is also used. The isothiocyanate 3 method is preferably used. -Notes on the back of the butene ester. Fill in 1 1 1 1 I again »Isothiocyanate except 3-butene fig. RH = C = S The ratio of Compound 1 to isothiocyanate m 3-butene m It should be 0. 02: 1 1000: 1 1 It is better to grow on this page 1 0 '1: 1 to 50: 1 〇1 [m content of 3-butenyl isothioate t t ί I 1 00% by weight, should be 0.001 reset% < " iw 0.5 reset ", preferably 1 1 0. 0 1 reset% 0. 1 valuable%. Order 1 The general formula used in the present invention RN = c = s The content of the compound shown in 畺 is as above 1 1 narrative 1 You decide by the ratio of the aroma component or the second aroma component of the present invention 1 1 0 Among which, it is general The content of the compound represented by the formula RN = C = s »Based on wasabi 1 flavor food 100 weight J 1, s, it is preferably 0.01 weight" ~ 1 weight ft% > preferably I is 0.1 weight? -1% by weight 0 III Wasabi fragrance m The product can optionally contain the first aroma component 1 above, the second aroma component described above, and the general formula RN = c = s according to the above 1 I amount m combined to crack to 0 1 1 Use the above wasabi scented product to prepare food 1 That is to prepare food containing 1 I mountain flavor m product 1 to obtain wasabi flavored food 0 1 1 BS Examples of wasabi flavored food are as follows: Take wasabi as The main component of the mud 1 II mountain and powder mountain M t uses wasabi as a food additive t flavoring example t 1 1 This paper size applies Chinese National Standards (CNS) Mi Jiange (210/297 mm) 10 39086 464476 A7 B7 Printed by the Consumers' Cooperative of the Ministry of Economic Affairs of the People's Republic of China. 5. Description of the invention (9) 1 Mango Pickle > Wasabi Salad Dressing Raw Fish Sauce Condiment Puree \ Wasabi Beauty Milk 1 1 Wasabi Rice Nuts% Wasabi Seasoning End \ wasabi ice Qilin% frozen wasabi, wasabi 1 1 cream, etc. 0 r ~~ Please 1 first 1 The above wasabi flavored food can be prepared as follows. Take mud-like wasabi as reading 1 Back 1 Example description is as follows. Wasabi and horseradish 20 parts by weight and 50 parts by weight defrosting 1 Note 1 Wash the surface * m The moisture attached to the dry surface is pulverized by a grinder to get muddy luck 1 item | 物 0 Add sorbus to this mud 40% by weight and 70% by weight 1 citric acid and other pH m adjustment 0.4 to 4 parts by weight ~ 1.0 parts by weight on this page i colorants such as yellow rice dumplings 0 · 001 1 part of heavy weight ~ 1.0 replacement parts x Xanthium urnariae etc. 1 1 part of adhesive 0 ~ 1 part of replacement weight, and rapeseed oil 1! 1.0 part by weight as vegetable fat Copies, and containing--general formula RN = C = S Show compound 1 1 Order 0. 01 replacement parts 1.0 parts by weight, the first-aroma components 1 0 _ 7 weight egg parts-1 I 0. 1 weight M parts and optionally contains a second aroma component 1 0-7 Reset parts ~ 0.1 weight 1 1 part of wasabi flavor cracking a on 1 so that the weight of the whole lotus root is 100 parts by weight, and then mix it with a 1 m speed mixer m to obtain a lotus-shaped wasabi product 0 1 The present invention The first aroma component I, the second aroma component 翏 and — General formula 1 I RN = c = s Compounds can be added to any of the above cracking processes 0 However • Lu 1 1 and the problem of volatility 1 These components It is best to add I 1 I 0 and 1 half after the split-di journey. For wasabi and ice cream for wasabi-flavored food »1 I can add the above-mentioned appropriate ft wasabi in rice and ice m, respectively. The savoury m is made from 1 1 products and is made from 0 1 1 Do not use wasabi or large ft. Wasabi is used at 1 paper size for China National Standard Car (CNS) A4 specifications (210: < 2W common stitching) 11 39086 464476 A7 B7 V. Description of the invention (1〇) Low cost We offer Wasabi-style food with the special flavor of freshly grated Wasabi. The wind sunflower is made on the top of the sunflower, and it can be adjusted at a low price. The low-quality product can be adjusted, and the flavor is made of the root of the sunflower, so that the taste is adjusted to the original PH or the sunflower is broken and adjusted. There are also envoys. Βίι—The product is available for food, and the flavor can be tasted. The fragrant nature of the fragrant mountain is maintained according to the rest of the roots, and the vitamin is special. When pinene is different from thiobutane. Use acid to make cyanide. Hair sulphur scented flavor of this material Yiyu Xiangming fits into Shuangxinshuo Huajue. It is said that there are special steps at the meeting = s does not have one = c only with the first entry RN can not be the most routine for the removal of time It can be extracted and broken, and it can be borrowed, Shang, Xiaxia, and Weishan. In the example of sulfonium sulfonium ester, thiocyanate, acrylic acid, cyanosulfuric acid, and α, they can be separated and separated. Dien Ping 3 (please read the precautions on the back before filling the lettuce yellow) Add a medium weight of Ming Fa Ben and Kwai Shan crushed fresh new point with a special system to adjust the flavor of the shamisen Waishan is different, 〇 and products. The scented fragrance of the fragrant flavor II is Shante, 荤, and the Central Bureau of Standards of the Ministry of Economic Affairs of the People's Republic of China—industrial and consumer cooperation. Du Yin 1 α α has been replaced by olefine. Fresh mountain sunflower with a mountain flavor and diene-like flavor ¥ The same is described above with the product system. Fragrance and fragrance ¾ 淸 Add middle weight * -00 00 steam 0 water ο-5 soy ester small propylene and enoic acid ft cyanosulfur 01 iso ο the content is obtained and steamed off steam steamed water mustard Pepper and Hukai Kwai Shan This product is cracked 0 The flavor of the sunflower Kwai Shan is made for the sake of fi 3 This paper is standard China® house standard rate (CNS) Α · 4 size (2 丨 0: l 2 ~ 3 9 0 8 6 4 6 4 4 7 6 A7 B7 V. Description of the invention (11) The savoury flavor cracking product has the refreshing fragrance of fresh scent when it is ground. One example of Fenyu, the basic sunflower is made into a mountain-like fragrant clay. The first thing Ming Hefa chemical show D ΕΊ force expression = s not = c predicate set as one combination and show, divided into 1 into the table gas Yixiang second first into pieces 8 _53 organic alcohol crushed sugar powder pear Yishan Add «Tianzhongzhong-.0 objects 0. 30 shaped acid-sweet lime lemon beet and parts, sunflower amount parts mountain heavy man freeze α heavy cold 3 5 This element, in Wei Yi. 識 也 物,. The wood clay is colored by r. The amount of B 3 heavy weight of sunflower-shaped mud based on heavy wood is ο after warming, alkane mixed with greens, and 9 parts of oilseed rape. Oil planting and {Please read the precautions on the back before filling in this I) 0.I would like to add any * 1 / IVί 卜基 (a This is in the schedule and the acrylic acid The weight of the composition is divided into fragrant aroma 1 Item cyanocyanate content of acrylic acid-3 5 ο Add or taste the fragrant flavor of sunflower fragrant sunflower sunflower 2 The table and the ester are divided into fragrant aroma 1 1 Any product made by seasoning Pankuishan Mingfaben 1 / ο 1 Product is the total amount of pumping * weight, ιτ material includes the product to make sunflower-shaped mud to obtain a blender Mixing speed 0 To the time when it is cool, the broken mountain, the fresh mountain, and the homogeneous cracked sunflower-shaped mountain mud, etc. The staff of the Ministry of Economic Affairs of the Nymphobia Mushroom Bureau eliminates the cooperatives, printed bismuth, and fragrant. The paper standards are applicable to Chinese national standards (CNS ) A4 size (210 cm) 3 ti 3 9 0 86 464476 A7 B7 V. Description of the invention (12) Table 1 The complex of the clay-like wasabi substrate is printed by the Consumers' Cooperative of the Central Drifting Bureau of the Ministry of Economic Affairs.
本紙張尺度適用中國國家標準（CNS ) AW見格（zm.cn公慶） I----------Λ-- (請先閱讀背面之注意事項再填窝本頁) 訂 4 1ί 3 9 0 8 6 4 6 4 4 7 6 at B7 五、發明説明（13 ) 表2 第一香氣成分或其萃取物 第1番氣成分或萃取物 纯濟部中央標隼局員工消費合作社印裝 (a) a -苹烯 〇. ,00001 (b) β -苹烯 0 . ,00001 (c ) % 0 . ,00001 (d) 7 -對2二烯 0 . ,00001 (e) 擰 檝 油醛 0 , ,00001 (f ) 桉 醚 0 , ,00001 (g) 沈 番 酵 0 . .0 000 1 (h) 香 茅 m 0 , ,00001 (i ) 異 檸 橛油轻 0 . .00001 (j ) 制 柏 芸 0 . .00001 (k) 1 . 4(8)-對茇 二烯 0 ‘ .0 0 0 0 1 (1 ) 黃 樺 油精 0 , .00001 (B ) 月 桂 油烯 0 , .00001 (n) 胡 椒 (水 m 汽 蒸 皤 物） 0 , .01 (〇 )小 豆 兹 (水 蒸 汽 蒸 皤 物） 0 01 (p) Μ (水 m Η 皤 物） 0 • 01 (q ) 紫 蘇 (水 蒸 汽 蒸 皤 物） 0 .01 (r) 肉 豆 蔻 (水 蒸 汽 蒸 皤 物） 0 .01 (s) 尾 草 (水 m 汽 m 皤 物） 0 _ 0 1 (t) 迷 迭 香 (水 m 汽 蒸 m 物） 0 .01 fu) (Q r e g a η 〇 ) (水 m 汽 Μ 皤 物） 0 .01 (V) 掙 檬 (水 m Η m 播 物） 0 .01 (w ) 擰 橄 草 (水 蒸 汽 蒸 皤 物） 0 .01 (x ) 山 椒 (水 蒸 汽 m 物） 0 .01 (y ) 月 桂 (水 蒸 汽 m 皤 物） 0 • 01 {請先閱讀背面之注意事項再填窍本頁) k. Γ 本紙張尺度璉用中國國家標準（CNS ) A4規格（：IU_x 297公埯） 5 11 39085 464476 A7 B7五、發明説明（14 ) 富旃例4 依照實施例3之同樣方法製造泥狀山葵製品。但是， 於添加含有0.5重置份及第一香氣成分或含有第一香氣成 分之萃取物所構成之山葵香味調製品時，亦同時添加表3 記載之第二香氣成分或含有第二番氣成分之萃取物。 上述含有第一番氣成分（a)〜U)之任一項或含有第一 香氣成分之萃取物（η)〜（y)之任一項，以及第二香氣成分 之（a)〜（d)之任一項或含有第二番氣成分之（e)〜（h)之任 一項的泥狀山葵製品均具有新鮮磨碎山葵之待有清爽餘香 ,同時亦具有最初之持有淸新香味。 表3 第二番氣成分或萃取物 (請先閱讀背面之注意事項再填寫本頁) 第二香氣成分或萃取物 經濟部中央標隼局員工消費合作社印策 (a) 靑葉酵 0.0 0 0 0 1 (b) 黄瓜酵 0.0 0 0 0 1 (c) 青葉 S 0.0 0 0 0 1 (d) 黄瓜 0.00001 (e) 蘋果之水蒸汽蒸皤物 0.001 (f) 黃瓜之酒稍萃取液 0.001 (g) 香瓜举取物 0.001 (h) 西瓜之水蒸汽蒸皤物 0.001 本紙浪尺度適用中國國家標準（CNS ) Λ4規格I.:丨ϋχ ；^公t ) 16 3 9 0 8 6 46 44 7 6 A7 B7 五、發明説明（15 ) 奮瀹例5 於芥子分皤而得之異硫氰酸3 -丁烯酯99.99重董份中， 添加由胡椒製得之α-苹烯0,01重置份，而製得本發明之 山葵香味調製品。此山葵香味調製品具有新鮮山葵磨碎時 之清爽餘香.同時具有新鮮山葵磨碎時之最初淸新香味， 而且無異硫氰酸3 -丁烯酯本身原有之硫磺味。又，另外分 別以同量之/S-苹烯、荦、及7-對2二烯取代上述之ct-萃烯而製得三種山葵番味諷裂品。此三種山葵番味諏味品 皆與上述者同樣地具有新鮮山葵磨碎時之清爽餘香，同時 亦具有初磨碎時之待有淸新香味。 奮旃例fi 於芥子裂得之異碕氰酸3 -丁烯酯99.989重置份中，添 加胡椒之水蒸汽蒸皤物0.01重最份及小豆S之水蒸汽蒸皤 物0.001重量份，而製得山葵番味讁製品。此山葵香味調 製品具有新鮮山與磨碎時之淸爽餘香，同時亦具有初磨碎 時特有之淸新香味。 管掄例7 ^濟部中央標隼局員工消費合作社印繁 於芥子裂得之異硫氰酸3 -丁烯重ft份中，添加由 胡椒製得之α-苹烯0.01重量份，然後再添加異硫氛酸烯 丙酯79.99重黌份，而製得本發明之山葵香味諏裂品。此 山葵香味調裂品具有新鮮山葵磨碎時之待有淸爽餘香，同 時亦具有初磨碎時之待有淸新番味，而且充分感覺到山葵 原有之辛辣味。S外分別以同*之/3 -苹烯、荤、及7 -對 2二烯取代上述之or -苹烯而裂得三種本發明之山葵香味 本紙伕尺度適用中國國家標準（CNS ) Λ·4規格（：10 < 公缝） 3 9 0 8 6 (請先間讀背面之注意事項再填寫本頁) 17 46 44 7 6 a7 B7五、發明説明（16 )讕裂品。此三種山葵香味諝製品同樣地具有新鮮山葵磨碎 時之特有清爽餘香，同時亦具有初磨碎時之待有清新香味This paper size applies to Chinese National Standard (CNS) AW Jiange (zm.cn public holiday) I ---------- Λ-- (Please read the precautions on the back before filling this page) Order 4 1ί 3 9 0 8 6 4 6 4 4 7 6 at B7 V. Description of the invention (13) Table 2 The first aroma component or its extract The first gas component or extract Purely printed by the staff consumer cooperative of the Central Bureau of Standards, Ministry of Economic Affairs (A) a-pinene 0.1, 00001 (b) β-pinene 0., 00001 (c)% 0., 00001 (d) 7-p-diene 0., 00001 (e) screw oil Aldehyde 0,, 00001 (f) Eucalyptus ether 0,, 00001 (g) Shenfan yeast 0.. 0 000 1 (h) Lemongrass m 0,, 00001 (i) Isocidium tincture oil light 0.. 00001 (j ) Pak Yun 0.. 00001 (k) 1.4 (8) -p-diadiene 0 '. 0 0 0 0 1 (1) yellow birch olein 0, .00001 (B) laurylene 0,. 00001 (n) Pepper (water m steamed rice) 0, .01 (〇) Adzuki bean (water steamed rice) 0 01 (p) Μ (water m steamed rice) 0 • 01 (q) Perilla ( Steamed with steam) 0.01 (r) nutmeg (Water vapor steamed food) 0 .01 (s) tail grass (water m steamed steamed rice) 0 _ 0 1 (t) rosemary (water m steamed steamed rice) 0 .01 fu) (Q rega η 〇) (water m steam mash) 0.01 (V) earn lemon (water m Η m seed) 0 .01 (w) olive grass (steam steam mash) 0 .01 (x) pepper ( Water vapor m matter) 0 .01 (y) Laurel (water vapor m matter) 0 • 01 {Please read the notes on the back before filling in this page) k. Γ This paper uses the Chinese National Standard (CNS) A4 specifications (: IU_x 297 male) 5 11 39085 464476 A7 B7 V. Description of the invention (14) Rich example 4 According to the same method as in Example 3, a mud-like wasabi product was manufactured. However, when adding a wasabi flavoring preparation composed of 0.5 replacement parts and a first aroma component or an extract containing the first aroma component, the second aroma component or the second aroma component described in Table 3 is also added at the same time. Extract. Any of the above-mentioned one containing the first aroma component (a) to U) or one of the extracts (η) to (y) containing the first aroma component, and (a) to (d) of the second aroma component ) Or the muddy wasabi products containing any of (e) ~ (h) with the second gas component have fresh grated wasabi with a refreshing aftertaste, and also have the original holding 淸New fragrance. Table 3 Second aroma components or extracts (please read the precautions on the back before filling this page) Second aroma components or extracts Consumer Policy Cooperative of the Central Bureau of Standards, Ministry of Economic Affairs (a) Indica Yeast 0.0 0 0 0 1 (b) Cucumber leaven 0.0 0 0 0 1 (c) Green leaf S 0.0 0 0 0 0 1 (d) Cucumber 0.00001 (e) Water vapor of apple 0.001 (f) Cucumber wine extract 0.001 (g ) Cantaloupe Lifting Extract 0.001 (h) Watermelon Steamed Steamed Extract 0.001 This paper scale is applicable to Chinese National Standard (CNS) Λ4 Specification I .: 丨 ϋχ; ^ g t) 16 3 9 0 8 6 46 44 7 6 A7 B7 V. Description of the invention (15) Example 5 In 99.99 parts of 3-butenyl isothiocyanate obtained from tillering of mustard, 0,01 replacement parts of α-pinene made from pepper are added. , And the wasabi flavoring preparation of the present invention is prepared. This wasabi scented product has the refreshing aftertaste when fresh wasabi is ground. At the same time, it has the original fragrance of fresh wasabi when it is ground, and it does not have the original sulfur smell of 3-butenyl isothiocyanate itself. In addition, the same amount of / S-pinene, osmium, and 7-p-diene were used in place of the above-mentioned ct-triene to prepare three kinds of wasabi scented products. These three types of wasabi savory flavors have the same refreshing aftertaste when fresh wasabi is crushed as the above, and they also have the new fragrance that is waiting to be crushed when they are first crushed. In the replacement of 99.989 parts of 3-butenyl isocyanate obtained from cracked mustard, add 0.01 parts by weight of steamed steam of pepper and 0.001 parts by weight of steamed steam of adzuki bean S. Wasabi miso products were made. This wasabi scented product has fresh mountain and the refreshing aftertaste when crushed, and also has the unique new fragrance when first crushed. Example 7 ^ The Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs of India printed and propagated in 3 ft parts of isobutyric isocyanate obtained from cracked mustard seeds, and 0.01 part by weight of α-pinene made from pepper was added, and then 79.99 parts by weight of allyl isothiocyanate was added to prepare a wasabi cracked product of the present invention. This wasabi flavor cracking product has the refreshing aftertaste of fresh wasabi when it is ground, and also has the new flavor of fresh wasabi when it is first ground, and it fully feels the original spicy taste of wasabi. In addition to S, the same * / 3-pinene, osmium, and 7-p-diene are substituted for the aforementioned or-pinene to obtain three kinds of wasabi scented paper of the present invention. The dimensions are applicable to the Chinese National Standard (CNS) Λ · 4 Specifications (: 10 < Sewing) 3 9 0 8 6 (Please read the precautions on the back before filling out this page) 17 46 44 7 6 a7 B7 V. Description of the invention (16) Cracked products. These three types of wasabi scented products also have the refreshing fragrance that is unique when fresh wasabi is crushed, and also have the fresh fragrance that is about to be crushed at the beginning.
8 例 V 酸 供 硫 異 之 得 製 α 子之 芥得 於製 椒 胡 中 份 烯 苹 份置 重 酸 氣 彳硫 5¾ 重異ο 5 酯 烯 加 添 再 香 葵 山 之 明 發 本 得 裂 而 份量 重 由 加 添 硫甲 品 裂 調 味 香 餘 爽 淸 有 特 之 葵 山 碎 磨 鮮 新 有 具 品 製 調 9味 49香 酯葵 己山 基此 同 烯 味-¥ 香 d 新之 淸量 有同 特以 之別 時分 碎外 磨另 初 〇 有味 具靑 時的 轜烯 舒二 到2 費對 感 7 分 充 ^ΗΒ 且 而 (請先閱讀背面之注意事項再填寫本頁) 烯 苹 調 味 香 葵 α 山 之種 述三 上此 代 〇 取品 本 種 三 得 製 而 製 味 香 7 葵 及山 、之 $ 明 、 發 之Μ 山 碎 磨 鮮 新 有 具 地 樣 間 均 品 製 味 番 新 淸 有 待 之 時 碎 磨 初 有 具 亦 時 同 味 香 新 9 淸例 有掄 持奮 異 之 得 裂 子之 芥得 於製 椒 胡 α 酸 氛 硫 由 加 添 中 份量 Ε 3 5 2 酯 烯 酯 丙 烯 酸 氡 硫 異 加 添 再 份置一一― 一 3 ΤΑο ο 烯 苹 份 董 重 8 9 4 2 酷 己 基 昧 甲 - 6 酯 丙 烯 酸 氰 硫 ex 份 * 重 經濟部t央橾準局員工消費合作社印褽 製 而 份置 重 1Lοο 0 瓜 黄 鮮 新 有 具 品 製 調 味 香 葵 山 此 _時 〇同 品 -製味 調香 味爽 香淸 葵殊 山特 之之 明葵 發山 本碎寻 苞 i- 磨舒 初及 有味 具辣 亦辛 及 之 明 葵 發 ώ嫌*« ^ a 感/ 三 分 0一 得 充之製 可*而 且同 . 而以烯 ， 別苹 味分· 香 ， 新外 0 • yl 殊 特味 之裔 時之 碎囑 代 取 烯8 cases of V. The acid must be different from sulfur and the α-mustard must be obtained in the middle of the pepper husk, and the acid must be added to the acid gas. The sulfur is 5¾ heavy and different. 5 ester ene is added and then the sunflower hair is broken. The weight is based on the addition of turpentine and fragrant flavor, and the fragrance is cool and refreshing. The special Kwai Shan crushed and fresh products have a flavor of 9 flavors. 49 fragrant ester Kwai Heshan is the same as the olefin flavor.-¥ Fragrant d It is especially broken at the other time and externally milled. There is a taste of pentene shu 2 to 2 when it has flavor. It costs 7 points ^ ΗΒ and (please read the precautions on the back before filling this page). Xiangkui α The seeds of the mountain Three generations of this generation 0 Picked from this kind of three-made and made of flavored fragrant 7 sunflower and mountain, the $ Ming, the hair of the M mountain crushed fresh new with a sample room all taste the new Panyu There is a time when it will be crushed, and it will have the same flavor and fragrance. 9 For example, the mustard must be stubborn, and it must be obtained from peppercorns. The acid sulfur is added by adding a medium amount of E 3 5 2 ester acrylate acrylic acid. Sulfur is added one by one-one 3 ΤΑο ο olefin content Dong Zhong 8 9 4 2 hexamethylene melamine-6 cyanoacrylic acid cyanosulfur ex phr * weight printed by the Ministry of Economic Affairs t Central Bureau of Commerce Bureau employee consumer cooperatives and weighted 1Lοο 0 Taste the flavored sunflower kwai here_ 时 〇 Same product-Taste flavor and fragrance cool fragrance Kwai Shushan's special bright sunflower Kawamoto Yamamoto broken search bud i- Mo Shuchu and flavored spicy and spicy fresh sunflower * «^ A Sense / 3 points 0 is enough to make the system can be * and the same. And to ene, don't apple flavor points · incense, new foreign 0 • yl The special order of ancestors to take ene
OR 上 ο I α 之 述 間 初 品 有 0 具 述亦 上時 與冏 品 ， 製味 讕香 味爽 番淸 葵有 山恃 種之 三 時 〇 此碎味 。 磨 香 品 Μ 新 製山淸 諏鮮有 味新待 香有之 葵 具時 山地碎 之樣磨 本紙張反度適用中國國家標準（CNS ) Λ4規樁（210:< 公縫） 3 9 0 8 6OR on ο I α, there are 0 initial products in the description, and also in the original and 冏 products, the taste of the scented fragrant flavor Panyu sunflower has three kinds of mandarin duck species 〇 this broken taste. Abrasive goods Μ Freshly made mangosteen with fresh flavor and fresh fragrant sunflowers with broken pieces of ground. The reverse of the paper is applicable to the Chinese National Standard (CNS) Λ4 gauge pile (210: < quilting) 3 9 0 8 6