WO2020013721A2 - Food preparation based on horseradish and procedure for obtaining it - Google Patents
Food preparation based on horseradish and procedure for obtaining it Download PDFInfo
- Publication number
- WO2020013721A2 WO2020013721A2 PCT/RO2019/000009 RO2019000009W WO2020013721A2 WO 2020013721 A2 WO2020013721 A2 WO 2020013721A2 RO 2019000009 W RO2019000009 W RO 2019000009W WO 2020013721 A2 WO2020013721 A2 WO 2020013721A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- grams
- horseradish
- product
- mustard
- garlic
- Prior art date
Links
Classifications
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Definitions
- the invention refers to a food preparation, of the type of spicy paste and to a procedure for obtaining it.
- horseradish is a perennial plant, cultivated for its fleshy, white-yellowish roots, with spicy flavour and taste, used for seasoning food, in the canning industry and always present in the preparation of pickles.
- Horseradish is also used as a medicinal plant, where it is used as such or grated and mixed with vinegar.
- Horseradish contains vitamins C, A, Bl, B2, salts, minerals of iron, potassium, calcium, magnesium, sulphated glycosides, hydrochloric acid, carbonic acid, glutamines, asparagine, volatile oils, the pungent odor of the root being due to allyl sulfide, a substance present in garlic and onion as well, which by grating, releases a substance called myrosin, hence the irritating properties of the plant.
- Horseradish contains an essential oil rich in sweet-smelling sulfur compounds, known as glucosinolates. Glucosinates increase the ability of the liver to detoxify the body by fighting against carcinogens and can suppress the growth of existing cancerous tumors.
- the analysis of the study reveals that horseradish is one of the few medicinal vegetables that actually improves the benefits of fighting cancer, because it also contains an enzyme that decomposes glucosinates.
- Due to its antibiotic properties, horseradish can also be used to treat urinary tract infections and to destroy bacteria in the throat that can cause bronchitis, coughing and related problems. Horseradish stimulates the body to eliminate urine, so bacteria or other inflammatory agents in the bladder can be removed earlier than normal.
- Horseradish is also an agent that stimulates blood flow from the skin surface. As such, it can also be very effective in cataplasms or used as an agent in massage ointments designed to soothe muscular, rheumatic and joint pain.
- Horseradish is used as a versatile natural remedy. Characterised by its intense and very delicious aroma, it is also recommended for the preparation of a range of food products, especially sauces, not only beneficial for health, but which also represent a culinary delicacy.
- nuts Another ingredient that enters in the composition of the food preparation according to the invention is represented by nuts. It was found that nuts, Fructus Juglandis - mature fruits of walnut, are rich in omega-3 fatty acids, alpha-linoleic acid and fibers and have one of the most important antioxidant concentrations. The habit of consuming nuts is extremely beneficial to health because they have minerals such as iron, phosphorus, potassium, magnesium, iodine, vitamins A, B, C, E and P, amino acids, unsaturated fats and proteins.
- Mustard Brassicaceae cdba/mgra/juncea.
- Mustard grains are composed of: mucilages, mineral substances, potassium, magnesium, proteins and calcium, proteins, oils, a glucoside (sinigrin) and a ferment (myrosin).
- Mustard is a good laxative, lowers cholesterol, stimulates the smooth functioning of blood circulation and increases blood pressure, is a good anti-inflammatory and stimulates appetite.
- Mustard is a good "ally" against asthma, bronchitis, rheumatic pain, pneumonia, neuralgia, dyspepsia, anorexia, rheumatism and flu. Having the property of preserving its taste even after being mixed with water, white mustard is the most common food.
- a mustard spice which comprises the following raw materials in parts in weight: 60-85 parts of horseradish powder, 15-30 parts of wasabi fat, 5-10 parts of garlic, 20-40 parts of edible oil, 1-5 parts of citric acid, 0,2-0, 5 parts of carrageenan and 10-20 parts of spice, in which the spice is selected from at least one ginger powder, edible salt, monosodium glutamate, chicken essence, and white granulated sugar.
- the preparation method comprises the following stages: first, a paste of garlic is prepared, followed by passing the horseradish powder and wasabi sauce through a 100 mesh sieve; add the pure garlic paste, edible oil, citric acid, carrageenan and the spice and shake uniformly; followed by adding the mixture in a homogeniser or in a colloidal mill; heat the product and keep it warm.
- the mustard seasoning has a unique sour taste and applies especially to seafood spices in Japanese cuisine.
- a horseradish and mustard sauce which is obtained from 2% horseradish, 3% mustard, 2% sorbitol, 80% soy sauce, 5% rice vinegar, vegetable oil, 1,2% granulated white sugar, 1,2% wine, 0,05 chicken powder and 4% salt is also known from the CN 105077150 document.
- the problem solved by this invention consists in obtaining a food product of spicy pastelike food product from high nutritive vegetable ingredients with a specific taste and flavor, a product which does not include allergenic potentiators and synthetic additives.
- a food preparation is obtained, of brownish spicy paste type, with medium consistency, containing 28.24 % horseradish, 21.18 % nuts, 14.12 % mustard, 2.1 1 % garlic, 1.41% honey, 21.18 % vegetable oil, 1 1.29 % apple vinegar and 0.423 salt.
- the food preparation is obtained by homogenizing horseradish and garlic, which have been previously grated, with the mustard, oil, apple vinegar and honey, to which salt is added, until uniformisation and then adding crushed nuts until obtaining a spreading pasta.
- the food preparation obtained according to the invention is rich in carbohydrates, vitamins and mineral substances existing in nuts, horseradish, garlic, reduces the risk of food allergies, does not contain unnatural food compounds and synthetic additives, and because of the minimal processing steps of the ingredients, it reduces production costs.
- the food preparation according to the invention is presented as a brownish spreading paste, with medium consistency, pleasant taste and specific flavour, has in composition 28.24% horseradish, 21.18% nuts, 14.12% mustard, 2.11% garlic, 1.41% honey, 21.18% vegetable oil, 1 1.29 % apple vinegar and 0.423 salt and presents the following characteristics in relation to 100 grams of product: proteins 33.14 gr / 100 grams of product, lipids 165.44 gr/lOO grams of product, carbohydrates 151.18 gr/l 00 grams of product, and has an energy value of 2233 K Kal/l 00 grams.
- the paste obtained is subjected to a sterilization / pasteurization operation.
- the obtained food product is packaged in jars or specific containers and can be eaten as such or as a flavouring substance for other foods.
Abstract
The invention refers to a food preparation, of the type of spicy paste and to a procedure for obtaining it. The food preparation based on horseradish according to the invention is composed of 28.24% horseradish, 21.18% nuts, 14.12% mustard, 2.11% garlic, 1.41% honey, 21.18% vegetable oil, 11.29% apple vinegar and 0.423 salt, presents the following characteristics in relation to 100 grams of product: proteins 33.14 gr/100 grams of product, lipids 165.44 gr/100 grams of product, carbohydrates 151.18 gr/100 grams of product and has an energy value of 2233 K Kal/l100 grams. The procedure for the preparation of 700 grams of food product based on horseradish defined above consists in the stage in which horseradish and garlic are grated on the fine grater and nuts are crushed, followed by the step of mixture and homogenization of mustard, with oil, vinegar, honey (sugar) and salt, until a fine emulsion is obtained; the operation can be done manually or mechanically for larger quantities, and in the next step, firstly, the mixture of horseradish and garlic is incorporated into the fine emulsion of mustard, oil, vinegar, honey (sugar) and salt and the composition is uniformised, and after uniformisation, crushed nuts are added and the ingredients are mixed.
Description
Food preparation based on horseradish and procedure for obtaining it
The invention refers to a food preparation, of the type of spicy paste and to a procedure for obtaining it.
In the food industry, efforts are being made to obtain vegetal products, accessible to most of the population, tasty and with nutritional value, products that meet the consumers’ requirements.
Known since antiquity, horseradish, Armoraciamsticana, is a perennial plant, cultivated for its fleshy, white-yellowish roots, with spicy flavour and taste, used for seasoning food, in the canning industry and always present in the preparation of pickles. Horseradish is also used as a medicinal plant, where it is used as such or grated and mixed with vinegar. Horseradish contains vitamins C, A, Bl, B2, salts, minerals of iron, potassium, calcium, magnesium, sulphated glycosides, hydrochloric acid, carbonic acid, glutamines, asparagine, volatile oils, the pungent odor of the root being due to allyl sulfide, a substance present in garlic and onion as well, which by grating, releases a substance called myrosin, hence the irritating properties of the plant.
Horseradish contains an essential oil rich in sweet-smelling sulfur compounds, known as glucosinolates. Glucosinates increase the ability of the liver to detoxify the body by fighting against carcinogens and can suppress the growth of existing cancerous tumors. The analysis of the study reveals that horseradish is one of the few medicinal vegetables that actually improves the benefits of fighting cancer, because it also contains an enzyme that decomposes glucosinates. Due to its antibiotic properties, horseradish can also be used to treat urinary tract infections and to destroy bacteria in the throat that can cause bronchitis, coughing and related problems. Horseradish stimulates the body to eliminate urine, so bacteria or other inflammatory agents in the bladder can be removed earlier than normal. Horseradish is also an agent that stimulates blood flow from the skin surface. As such, it can also be very effective in cataplasms or used as an agent in massage ointments designed to soothe muscular, rheumatic and joint pain.
Horseradish is used as a versatile natural remedy. Characterised by its intense and very delicious aroma, it is also recommended for the preparation of a range of food products, especially sauces, not only beneficial for health, but which also represent a culinary delicacy.
Another ingredient that enters in the composition of the food preparation according to the invention is represented by nuts. It was found that nuts, Fructus Juglandis - mature fruits of walnut, are rich in omega-3 fatty acids, alpha-linoleic acid and fibers and have one of the most important antioxidant concentrations. The habit of consuming nuts is extremely beneficial to health
because they have minerals such as iron, phosphorus, potassium, magnesium, iodine, vitamins A, B, C, E and P, amino acids, unsaturated fats and proteins.
Mustard, Brassicaceae cdba/mgra/juncea. Mustard grains are composed of: mucilages, mineral substances, potassium, magnesium, proteins and calcium, proteins, oils, a glucoside (sinigrin) and a ferment (myrosin). Mustard is a good laxative, lowers cholesterol, stimulates the smooth functioning of blood circulation and increases blood pressure, is a good anti-inflammatory and stimulates appetite. Mustard is a good "ally" against asthma, bronchitis, rheumatic pain, pneumonia, neuralgia, dyspepsia, anorexia, rheumatism and flu. Having the property of preserving its taste even after being mixed with water, white mustard is the most common food.
From the document CN 101861972, a mustard spice is known which comprises the following raw materials in parts in weight: 60-85 parts of horseradish powder, 15-30 parts of wasabi fat, 5-10 parts of garlic, 20-40 parts of edible oil, 1-5 parts of citric acid, 0,2-0, 5 parts of carrageenan and 10-20 parts of spice, in which the spice is selected from at least one ginger powder, edible salt, monosodium glutamate, chicken essence, and white granulated sugar. The preparation method comprises the following stages: first, a paste of garlic is prepared, followed by passing the horseradish powder and wasabi sauce through a 100 mesh sieve; add the pure garlic paste, edible oil, citric acid, carrageenan and the spice and shake uniformly; followed by adding the mixture in a homogeniser or in a colloidal mill; heat the product and keep it warm. The mustard seasoning has a unique sour taste and applies especially to seafood spices in Japanese cuisine.
A horseradish and mustard sauce which is obtained from 2% horseradish, 3% mustard, 2% sorbitol, 80% soy sauce, 5% rice vinegar, vegetable oil, 1,2% granulated white sugar, 1,2% wine, 0,05 chicken powder and 4% salt is also known from the CN 105077150 document.
These products are intended primarily for the seasoning of seafood and can not be consumed as a spreading paste.
The problem solved by this invention consists in obtaining a food product of spicy pastelike food product from high nutritive vegetable ingredients with a specific taste and flavor, a product which does not include allergenic potentiators and synthetic additives.
By the use of natural ingredients at the concentrations from this invention, a food preparation is obtained, of brownish spicy paste type, with medium consistency, containing 28.24 % horseradish, 21.18 % nuts, 14.12 % mustard, 2.1 1 % garlic, 1.41% honey, 21.18 % vegetable oil, 1 1.29 % apple vinegar and 0.423 salt.
The food preparation is obtained by homogenizing horseradish and garlic, which have been previously grated, with the mustard, oil, apple vinegar and honey, to which salt is added, until uniformisation and then adding crushed nuts until obtaining a spreading pasta.
The food preparation obtained according to the invention is rich in carbohydrates, vitamins and mineral substances existing in nuts, horseradish, garlic, reduces the risk of food allergies, does not contain unnatural food compounds and synthetic additives, and because of the minimal processing steps of the ingredients, it reduces production costs.
In what follows, several examples of realisation of the food preparation according to the invention are presented.
The food preparation according to the invention is presented as a brownish spreading paste, with medium consistency, pleasant taste and specific flavour, has in composition 28.24% horseradish, 21.18% nuts, 14.12% mustard, 2.11% garlic, 1.41% honey, 21.18% vegetable oil, 1 1.29 % apple vinegar and 0.423 salt and presents the following characteristics in relation to 100 grams of product: proteins 33.14 gr / 100 grams of product, lipids 165.44 gr/lOO grams of product, carbohydrates 151.18 gr/l 00 grams of product, and has an energy value of 2233 K Kal/l 00 grams.
Example 1 of realisation:
raw material:
- horseradish -200 grams
- nuts -150 grams
- fine classical mustard -100 grams
- garlic -15 grams (one head)
- honey -5 grams (1 teaspoon)
- neutral vegetable oil (sunflower, rapeseed, soybean, grape seed or others with no strong taste or smell) -150 ml
- apple vinegar with honey - 80 ml
- salt -3 grams
Example 2 of realisation:
raw material:
- horseradish -200 grams
- nuts -150 grams
- mustard of Dijon type for the spicier version -60 grams
- garlic -15 grams (one head)
- honey -10 grams (2 teaspoons)
- neutral vegetable oil (sunflower, rapeseed, soybean, grape seed or others with no strong taste or smell) -150 ml
- apple vinegar with honey - 80 ml
- salt -3 grams
Example 3 of realisation:
raw material:
- horseradish -200 grams
- nuts -150 grams
- fine classical mustard -100 grams
- garlic - 1 head
- 10 grams of sugar (2 teaspoons)
- neutral vegetable oil (sunflower, rapeseed, soybean, grape seed or others with no strong taste or smell) -150 ml
- apple vinegar with honey - 80 ml
- salt -3 grams
For the preparation of approximately 700 grams of food preparation of spicy paste type, mix mustard, oil, vinegar, honey (sugar) and salt until a fine emulsion is obtained. The operation can be done manually or mechanically for larger quantities.
Grate the horseradish and garlic on the fine grater (but do not leave the paste).
Crush the nuts.
First incorporate the horseradish and garlic mixture into the fine emulsion of mustard, oil, vinegar, honey (sugar) and salt and uniformize the composition. After uniformisation, add crushed nuts. Mix the ingredients.
In the household version, it can be stored in the refrigerator for several months without changes in taste or colour.
In order to be kept for a long time, the paste obtained is subjected to a sterilization / pasteurization operation.
The obtained food product is packaged in jars or specific containers and can be eaten as such or as a flavouring substance for other foods.
Claims
1. Food preparation based on horseradish characterised in that it is composed of 28.24% horseradish, 21.18% nuts, 14.12% mustard, 2.1 1% garlic, 1.41 % honey, 21.18% vegetable oil, 11.29% apple vinegar and 0.423 salt, presents the following characteristics in relation to 100 grams of product: proteins 33.14 gr /100 grams of product, lipids 165.44 gr/lOO grams of product, carbohydrates 151.18 gr/lOO grams of product and has an energy value of 2233 K Kal/ 100 grams.
2. Procedure for the preparation of the food product based on horseradish defined in claim 1 , characterised by the fact that for the preparation of 700 grams of food product, in a first stage, grate the horseradish and garlic on the fine grater and crush the nuts, the mixing and homogenization step of mustard, with oil, vinegar, honey (sugar) and salt follows, until a fine emulsion is obtained; the operation can be done manually or mechanically for larger quantities, and in the next step, the mixture of horseradish and garlic is incorporated into the fine emulsion of mustard, oil, vinegar, honey (sugar) and salt and the composition is uniformised; after uniformisation, add crushed nuts and mix the ingredients.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO201800237A RO133696A2 (en) | 2018-04-02 | 2018-04-02 | Edible horseradish-based preparation and process for preparing it |
| ROA201800237 | 2018-04-02 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2020013721A2 true WO2020013721A2 (en) | 2020-01-16 |
| WO2020013721A3 WO2020013721A3 (en) | 2020-04-09 |
Family
ID=68652840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/RO2019/000009 WO2020013721A2 (en) | 2018-04-02 | 2019-04-02 | Food preparation based on horseradish and procedure for obtaining it |
Country Status (2)
| Country | Link |
|---|---|
| RO (1) | RO133696A2 (en) |
| WO (1) | WO2020013721A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972651A (en) * | 2020-08-31 | 2020-11-24 | 金葵食品科技（大连）股份有限公司 | Horseradish sauce and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2437577C2 (en) * | 2009-06-08 | 2011-12-27 | Открытое Акционерное Общество "Казанский Жировой Комбинат" | Emulsion food product |
| CN101861972B (en) * | 2010-03-03 | 2012-05-23 | 浙江正味食品有限公司 | Mustard seasoning and preparation method thereof |
| RO129335A2 (en) * | 2012-10-26 | 2014-04-30 | Institutul Naţional De Cercetare-Dezvoltare Pentru Bioresurse Alimentare - Iba Bucureşti | Hot mustard |
| CN106722817B (en) * | 2016-12-19 | 2020-12-08 | 滁州爱厨易食品有限公司 | Horseradish seasoning sauce and preparation method thereof |
-
2018
- 2018-04-02 RO RO201800237A patent/RO133696A2/en unknown
-
2019
- 2019-04-02 WO PCT/RO2019/000009 patent/WO2020013721A2/en active Application Filing
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972651A (en) * | 2020-08-31 | 2020-11-24 | 金葵食品科技（大连）股份有限公司 | Horseradish sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| RO133696A2 (en) | 2019-11-29 |
| WO2020013721A3 (en) | 2020-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7388469B2 (en) | Taste improver | |
| KR102381605B1 (en) | Manufacturing method of marajang | |
| KR101485088B1 (en) | using red pepper sauce and a method of manufacturing the same | |
| KR20090005442A (en) | Spice and manufacturing method of spiced meat | |
| CA3203958A1 (en) | Omega-6/omega-3 balanced polyunsaturated fatty acids composition | |
| WO2020013721A2 (en) | Food preparation based on horseradish and procedure for obtaining it | |
| KR20190028173A (en) | Method of seasoned and roasted dried pollack with honey and the product therefrom | |
| RU2524076C1 (en) | Mayonnaise-type sauce with "bud zdorov" flax meal | |
| CN106174418A (en) | A kind of meat pulp braised in soy sauce and preparation method thereof | |
| KR20160045387A (en) | A method of manufacturing a meatball comprising nurungji and a meatball made by the method | |
| WO2018021276A1 (en) | Pasta sauce and method for manufacturing same | |
| RU2678118C1 (en) | Method of production of meat-and-vegetable cutlets with ostrich meat | |
| KR101184747B1 (en) | Natural sauce for noodle hash | |
| KR101644617B1 (en) | Method for manufacturing Composition of sauce for meat including grape and the Composition of sauce for meat by the method | |
| KR102440036B1 (en) | Kimchi for chinese and manufacturing method thereof | |
| JP6198558B2 (en) | Egg spread | |
| RU2676174C1 (en) | Semi-finished meat and vegetable chopped product with ostrich meat and chicken fillet | |
| RU2475150C1 (en) | Fish paste preparation method | |
| RU2469543C1 (en) | Method for production of preserves rich in omega-3 polyunsaturated fatty acids | |
| KR101414323B1 (en) | Dressing containing onion and olive and manufacturing method thereof | |
| KR102347341B1 (en) | Manufacturing method of fish paste containing yellow lacquer | |
| RU2706585C1 (en) | Functional preserved fish composition | |
| RU2629985C1 (en) | Functional meat cream | |
| RU2629986C1 (en) | Meat cream pate of special purpose | |
| RU2629989C1 (en) | Composition of meat cream for special purpose |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established |
Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1)EPC DATED 08.02.2021 (EPO FORM 1205A) |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 19818291 Country of ref document: EP Kind code of ref document: A2 |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 19818291 Country of ref document: EP Kind code of ref document: A2 |