JPS6321463B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is a method of adding specific flavor components to food base materials such as grated horseradish, grated wasabi, kneaded wasabi, soluble starch, and dressing oil. The present invention relates to a method for producing a food product exhibiting a wasabi-like aroma.

[Conventional technology]

Conventionally, in this type of production method, natural wasabi itself was added to various food materials to produce foods with a wasabi-like aroma.

[Problems to be solved by the invention]

Regarding the aforementioned food production, since the composition of wasabi's aroma itself was unclear, natural wasabi itself had to be used. Therefore, when using and processing this natural wasabi, there are various problems such as the unique flavor of wasabi drastically changing and disappearing.
It was very inconvenient to use.

As a result of intensive research into the composition of the scent component of wasabi wasabi, the present inventor solved this problem and succeeded in artificially preparing a wasabi flavor component, thereby completing the present invention.

Therefore, an object of the present invention is to provide a method for producing a food product exhibiting a wasabi-like aroma by adding a specific wasabi flavor component to various food base materials.

[Means for solving problems]

In order to achieve the aforementioned object, according to the present invention:
One or more compounds (component 1) having the general formula R-S- _CnH2o -NCS (wherein R is _CH3 or _C2H5 , and n is 5 to ₈ ) in the food base material;
It is characterized by containing allyl isothiocyanate (component 2) having _CH2 =CH- _CH2 -NCS.

In the present invention, the blending ratio of component 1 and component 2 described above is any suitable ratio. In addition, the present invention may contain other arbitrary components in addition to the above-mentioned components 1 and 2.

The aforementioned food base materials are, for example, grated horseradish, grated wasabi, kneaded wasabi, soluble starch (e.g. α-starch, etc.), dressing oil, etc. Any appropriate amount can be added and mixed into this base material. do.

The above compound may be added to the food base material as it is (concentration), or it may be diluted, for example, 100 times, in edible oil such as soybean oil or cottonseed oil, or in alcohol, propylene glycol, etc. It's good to wear.

[Effect]

The above-described present invention can be used, for example, to produce wasabi with a sawawa wasabi-like aroma by adding it to grated horseradish, or to produce aroma-enhanced wasabi by adding it to grated sawawa wasabi, It is added to an aqueous solution of soluble starch such as starch and spray-dried to form a powder to produce a furikake seasoning with a sawawa wasabi-like aroma, and it is also added and dissolved in edible oil such as salad oil to produce a sawawa wasabi-like aroma. Manufactures giblet dressing oil.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 0.1 g of 5-methyl-thiopentyl isothiocyanate (CH3 _- S( _CH2 ) _5- NCS) and 10 g of allyl isothiocyanate ( _CH2 = _CH.CH2.NCS )
g, 96 g of soluble dextrin and 4 g of gum arabic.
g was added to a solution of 300 g of water, emulsified with vigorous stirring, and then spray-dried to obtain 105 g of white powder.

10g of the above white powder and 100g of cornstarch
and 50 g of glucose powder were mixed and then placed in a spray granulator. In addition, 50 c.c. of water,
10 g of α-starch, Food Yellow No. 4 and Food Blue No. 1 were added and stirred well to dissolve. Thereafter, the mixture was granulated while being sprayed using a spray granulator to obtain 165 g of green granule powder.

1 g of this green granule powder was added to 10 c.c. of water and its aroma and taste were tested. As a result, it was confirmed that this aqueous solution had a wasabi-like aroma and spiciness.

Therefore, the mixture of 5-methylthiopentyl isothiocyanate and allyl isothiocyanate exhibits a wasabi flavor, and the green granules containing this ingredient produced by the above method can be used as furikake-type wasabi.

10 g of the above white powder was added and mixed with 100 g of commercially available wasabi powder, and 5 g of the powder was dissolved in 10 c.c. of water and kneaded.

A control sample prepared by kneading only commercially available powdered wasabi with water was used to conduct a comparison test on the aroma and taste of the above-mentioned white powdered wasabi paste.

As a result, the sample of wasabi paste to which white powder was added had a sawabi-like aroma and a strong spiciness.

Example 2 The following composition was used in place of 5-methyl-thiopentyl isothiocyanate used in Example 1.
A white powder was obtained in the same manner as in Example 1 using each of (A) to (E) alone. Each of these white powders was tested for aroma and spiciness in the same manner as in Example 1 above.

As a result, it was confirmed that the white powder in Example 2 also had a wasabi-like scent and a strong spiciness, similar to Example 1.

Therefore, the granules containing the following ingredients (A) to (E) and allyl isothiocyanate in desired amounts can be used as furikake with a wasabi-like spiciness, or as powdered wasabi with a wasabi-like aroma and spiciness. It's something you get.

(A) 6-Methyl-thiohexylisothiocyanate ( _CH3 -S-( _CH2 ) ₆ -NCS); 0.2g.

(B) 7-methyl-thioheptyl isothiocyanate ( _CH3 -S-( _CH2 ) ₇ -NCS); 0.07g and 7-
Ethyl-thioheptyl isothiocyanate ( _{C2H5 -} S-( _CH2 ) ₇ -NCS); 0.03g.

(C) 8-Methyl-thioctyl isothiocyanate (CH ₃ -S-(CH ₂ ) ₈ -NCS); 0.09 g and 5-
Ethyl-thiopentylisothiocyanate ( _C2H5 - _S- ( _CH2 ) _5- NCS); 0.03g and 6-methyl-thiohexylisothiocyanate ( _CH3
-S-( _CH2 ) ₆ -NCS); 0.04g.

(D) 5-methyl-thiopentyl isothiocyanate (CH3 _{- S-} (CH2) ₅ -NCS) and 6-methyl-thiohexylisothioisocyanate (CH3 _- S-( _CH2 ) ₆ -NCS) and 7-methyl-
Thioheptyl isothiocyanate (CH ₃ -S-
( _CH2 ) ₇ -NCS) and 8-methyl-thiooctylisothiocyanate ( _CH3- S-( _CH2 ) _8-
NCS) 0.03g each.

(E) 5-methyl-thiopentyl isothiocyanate ( _CH3 -S-( _CH2 ) _5- NCS) and 6-methyl-thiohexylisothiocyanate ( _CH3-
S-(CH ₂ ) ₆ -NCS) and 7-ethyl-thioheptyl isothiocyanate (C ₂ H ₅ -S-
( _CH2 ) ₇ -NCS) and 8-ethyl-thiooctylisothiocyanate (C2H5 _{- S-} ( _CH2 ) _8-
NCS) 0.04g each.

Example 3 1 g of 8-methyl-thioctyl isothiocyanate (CH ₃ -S-(CH ₃ ) ₈ -NCS) and 20 g of allyl isothiocyanate were added to 100 g of salad oil (edible oil).
g, and stirred to obtain 120 g of a sufficiently dissolved product. (Hereinafter, this mixed solution will be referred to as A-oil).

A-2g of oil was collected and mixed with 200g of salad dressing (commercially available). As a result of tasting this A-oil-containing salad dressing, I felt the unique aroma and spiciness of sawawa wasabi, as if natural sawawa wasabi had been mixed into the salad dressing.

After adding and mixing 0.5 g of A-oil to 100 g of commercially available butter melted at a temperature of 30 to 40°C, the mixture was placed in a container and left in a refrigerator until solidified. After that, I cut a small amount of the solid butter and spread it on toasted bread, and as the butter melted and soaked into the bread, it gave off a wasabi-like aroma, and when I tasted the bread, I felt the spiciness of sawawa wasabi.

As a result of the above experiment, the mixed component of 8-methyl-thioctyl isothiocyanate and allyl isothiocyanate exhibits a wasabi-like aroma and spiciness, and by adding this mixed component to salad dressings or commercially available butter and other foods, It can impart a wasabi-like flavor to foods.

Example 4 0.5 g of 5-ethyl-thiopentyl isothiocyanate (C ₂ H ₅ -S-(CH ₂ ) ₅ -NCS) and 7-methyl-thioheptyl isothiocyanate ( _CH3 -S-
(CH ₂ ) ₇ -NCS) 0.3 g and 8-ethyl-thiooctyl isothiocyanate (C ₂ H ₅ -S-(CH ₂ ) ₈ -
A mixed solution was obtained in the same manner as in Example 3 using 0.3 g of NCS) and 20 g of allyl isothiocyanate. (Hereinafter, this will be referred to as B-oil.) When B-oil was added to commercially available salad dressing and commercially available butter in the same manner as in Example 3 and tasted, the same results as in Example 3 were obtained. Ta.

Example 5 1.2 g of 6-ethyl-thiohexyl isothiocyanate (C ₂ H ₅ -S-(CH ₂ ) ₆ -NCS) and 20 g of allyl isothiocyanate were mixed into salad oil (edible oil).
The mixture was added to 100 g and mixed, and stirred to obtain 120 g of a sufficiently dissolved product. (Hereinafter, this mixed solution will be referred to as C-oil).

C-oil 2g mayonnaise (commercially available) 200
g and mixed. When I sampled this mayonnaise containing C-oil, I felt the unique aroma and spiciness of sawawa wasabi, as if natural sawawa wasabi had been mixed into this mayonnaise.

C-oil 3g pickled in wasabi (commercially available) 100g
When the mixture was added and mixed, a wasabi pickle with a sawabi-like aroma and spiciness was obtained.

Therefore, it has been confirmed that the mixed composition of 6-ethyl-thiohexylisothiocyanate and allylthioisocyanate is a component having a wasabi-like aroma and pungency, and this mixed composition can be added to mayonnaise and other foods in desired amounts. By adding , it is possible to impart a sawabi-like spiciness as appropriate.

Furthermore, by adding and mixing this mixed component to wasabi pickles and other wasabi foods, it is possible to impart the unique flavor of wasabi wasabi and to further enhance the wasabi-like aroma and spiciness, resulting in a richly flavored wasabi food.

Example 6 0.8 g of 6-methyl-thiohexylisothiocyanate (CH3 _- S-( _CH2 ) ₆ -NCS) and 8-methyl-thiooctylisothiocyanate (CH3 _- S-
(CH ₂ ) ₈ -NCS) and 40 g of allyl isothiocyanate were dissolved in 200 ml of absolute ethanol to obtain an ethanol solution.

Next, 320 g of wasabi rhizome was grated using a grater to obtain 315 g of paste. first,
100 g of this paste-like wasabi was placed in a container and used as a control sample. Furthermore, 1 ml of the above ethanol solution was added and mixed to 100 g of pasty wasabi, and a comparative test was conducted for the sawawa wasabi-like flavor with a control sample.

As a result, the samples mixed with 6-methyl-thiohexyl isothiocyanate, 8-methyl-thiooctyl isothiocyanate, and allyl isothiocyanate had a stronger scent and spiciness of sawawa wasabi than the control samples without these, and had a stronger sawawa wasabi flavor. Confirmed that it is excellent.

〔Effect of the invention〕

As described above, the present invention makes it possible to easily produce various foods exhibiting sawawa wasabi-like spiciness by adding a desired appropriate amount of the wasabi flavor component, which itself exhibits sawawa wasabi-like aroma and spiciness, to various food base materials. It is a composition that can be produced and is extremely useful in practice.

Claims (1)

[Claims] 1. In the food base material, the general formula R-S-CnH _2o −
NCS (where R is CH ₃ or C ₂ H ₅ , n is 5-5
8) A method for producing a food exhibiting a wasabi-like aroma, characterized by containing one or more compounds having the formula _CH2 =CH- _CH2 -NCS and allyl isothiocyanate having the formula CH2=CH-CH2-NCS. 2. A method for producing a food exhibiting a sawawa wasabi-like aroma, in which the food base material is grated horseradish, grated wasabi, kneaded wasabi, soluble starch, or dressing oil, in the method according to claim 1.