JPH0691807B2 - Manufacturing method of kneaded wasabi - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing kneaded wasabi using raw wasabi.

[0002]

2. Description of the Related Art Conventional kneaded wasabi is usually produced mainly from horseradish (horseradish). .

However, the conventional kneaded wasabi made from horseradish was inferior in several points in terms of flavor, flavor, texture, etc., as compared with grated wasabi.

This is because horseradish contains a large amount of 4-pentenyl isothiocyanate and 5-hexiniyl isothiocyanate, which are flavor components, whereas horseradish has a small content ratio of these. The difference in flavor, flavor, texture, and the like between horseradish-kneaded horseradish and grated horseradish is related to the content of flavor components.

Regarding the pungent component of wasabi, which is allyl isothiocyanate produced by the hydrolysis of sinigrin contained in wasabi by the action of the enzyme myrosinase, there is no difference between horseradish and wasabi. However, the pungent ingredient allyl isothiocyanate is overdegraded by the enzyme myrosinase,
It has the property of being easily decomposed and lost by air, temperature, light, water, etc. In addition to this, flavor components also disappear or change under the influence of temperature, oxygen, etc. It is very difficult to maintain stable flavor, texture, etc. for a long period of time, and in any case, it was necessary to eat in a short period of time.

[0006] Moreover, the chlorophyll contained in Japanese horseradish is in a stable state immediately after the production of kneaded wasabi, but it deteriorates with the passage of time. For this reason, the pigments of products were stabilized by adding synthetic pigments, but since the safety of pigments is often regarded as a problem, the use of natural pigments has been strongly demanded. There is. However, when using a natural dye,
It is extremely unstable as compared with the case of using a synthetic dye, and has a drawback of being significantly browned by enzymes, temperature, light, air and the like.

Therefore, conventionally, in order to maintain the spicy component, the flavor, or the color tone stably for a long period of time, a method of adding auxiliary materials such as salt, organic acid, sorbitol, alum, or edible oil to the kneaded wasabi has been adopted. It had been done. However, it has been impossible to prevent loss or change of the pungency component, the flavor component, or the color tone, and to maintain the stability for a long period of time.

[0008]

Therefore, the problem to be solved by the present invention is that the pungency, flavor, and vivid color tone of wasabi in conventional kneaded wasabi easily disappears or changes in a short period of time. It is to end up.

[0009]

According to the present invention, the first step of adding horseradish to the rhizome of Japanese horseradish and making it a paste at a rotation speed of 3,000 rpm or more, and the paste after the first step, sorbit Soybean to the paste after the second step of adding auxiliary materials such as, reduced water candy, salt, organic acid, pigment, wasabi flavor and vegetable oil, and mixing and stirring at a low speed rotation of 1,500 rpm or less, and the paste after the second step. The present invention is characterized in that 0.1 to 5% of protein is added, and the third step of mixing and stirring at a low speed rotation of 1,500 rpm or less, and the vacuum deaeration of the paste after the third step.

It is also preferable to add a medium chain fatty acid triglyceride as an auxiliary material.

[0011]

The present invention will be specifically described below. To 15kg of wasabi rhizome, add 4kg of horseradish ground to a size of 0.5 to 1mm, and mix with a mixer for 3,0
Shred at a high speed of 00 rpm or more, mix thoroughly to form a paste, and leave it for a while to develop a spicy taste.

7 kg of sorbit liquid as an auxiliary material,
2kg of salad oil and medium chain fatty acid triglyceride (M
(CT) 1 kg, and then 1.5 kg of salt, 0.1 kg of citric acid, 0.1 kg of natural pigment and 0.1 kg of wasabi flavor, and sufficiently mixed and stirred at a low speed of 1,500 rpm or less.

Then, add 1 kg of soybean protein, and add 1,50
31.8 kg of kneaded wasabi was obtained by mixing and stirring at a low speed of 0 rpm or less and degassing the mixture in vacuum.

40 g of the kneaded wasabi thus obtained was placed in a laminate tube and filled, and the mixture was kept at 10 ° C. for 25 hours.
The samples were stored under four kinds of temperature conditions of ° C, 37 ° C and 42 ° C, and the allyl isothiocyanate content measurement, color tone preservation test, and taste preservation test were carried out daily. The measurement and test results are shown in Tables 1, 2, and 3 below.

The control products in Table 1 for measuring the content of allyl isothiocyanate were conventional kneaded wasabi, and Tables 2 and 3 were used.
The control product of (1) is a wasabi with no soybean protein added to the present invention. In addition, the tests in Tables 2 and 3 were performed by the profile method by 20 panelists, and the number of answers was good.

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

[Table 3]

The medium-chain fatty acid triglyceride (MCT) added as an auxiliary material is C ₆ , C ₈ , C ₁₀ , C
_Since it is composed of triglyceride having a carbon chain length of ₁₂ , it has excellent oxidation stability, permeability, dispersibility, and solubility, and the raw material is a natural product.

[0020]

As is clear from Table 1, Table 2 and Table 3, by adding soybean protein, the residual rate of allyl isocyanocyanate is increased and the spiciness can be maintained for a long period of time, while the flavor and color tone are improved. In addition, a marked effect can be obtained, and a kneaded wasabi can be obtained which can maintain the spiciness, flavor, texture and the like stably for a long period of time.

By adding medium-chain fatty acid triglyceride (MCT) as an auxiliary material, the kneaded wasabi which can maintain the color tone, fresh aroma and taste in combination with the addition of soybean protein for a long period of time is safe. Can be obtained.

Claims (2)

[Claims] 1. A first step in which horseradish is added to the rhizome of Japanese horseradish and the mixture is made into a paste at a rotation speed of 3,000 rpm or more, and sorbit, reduced starch syrup, salt and organic acid are added to the paste after the first step. , 2nd step of adding auxiliary materials such as dye, wasabi flavor and vegetable oil, and mixing and stirring at a low speed rotation of 1,500 rpm or less, and 0.1 to 5% of soybean protein is added to the paste after the 2nd step. Then
A method for producing kneaded wasabi, which comprises a third step of mixing and agitating at a low speed of 1,500 rpm or less, and vacuum deaeration of the paste that has undergone the third step. 2. The method for producing kneaded wasabi according to claim 1, wherein medium-chain fatty acid triglyceride is added as an auxiliary material.