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Wasabi sauce and preparation method thereof

A technology of wasabi paste and wasabi, applied in food science, food ingredients as thickeners, food ingredients as colors, etc., can solve the problems of general retention, loss of taste of finished wasabi paste, etc., and achieve improved suspension stability and taste. Rich and good dispersion and coating effect

Pending Publication Date: 2018-11-23
JINKUI FOOD TECH DALIAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the retention of the above-mentioned aroma volatile substances in the existing wasabi sauce is relatively general, and there is usually a certain loss, which makes the taste of the finished wasabi sauce lose, and it is often necessary to add additional color-protecting agents, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of wasabi paste, its components and parts by weight are as follows: 70 parts of wasabi, 10 parts of a mixture of propylene glycol alginate and sodium alginate with a mass ratio of 1:1, 20 parts of tea powder, 10 parts of sodium chloride, linseed oil 10 parts of acid, 20 parts of water;

[0026] The preparation method of the tea powder is as follows: the tea leaves that grow in the dark are taken, cleaned, dried, and refrigerated below zero, and the surface of the tea is evenly sprayed with a lactic acid aqueous solution with a mass ratio of 1:50, and then returned to room temperature , which can increase the conversion rate of glucose, thereby increasing the sweetness of tea, and pulverize it into 100-mesh tea powder; after spraying the lactic acid aqueous solution, the tea has a unique flavor and a sweet aroma;

[0027] The preparation method of wasabi sauce, concrete steps are as follows;

[0028] 1) Wash the rhizome of wasabi and chop it evenly to obtain wasa...

Embodiment 2

[0033] A kind of wasabi sauce, its component and parts by weight are as follows: 50 parts of wasabi, 5 parts of the mixture of propylene glycol alginate and sodium alginate mass ratio are 1:2, 10 parts of tea powder, 5 parts of sodium chloride, linseed oil 5 parts of acid, 10 parts of water;

[0034] The preparation method of the tea powder is as follows: the tea leaves that grow in the dark are taken, cleaned, dried, and refrigerated below zero, and the surface of the tea is evenly sprayed with a lactic acid aqueous solution with a mass ratio of 1:50, and then returned to room temperature , which can increase the conversion rate of glucose, thereby increasing the sweetness of tea, and crushed to 300 mesh tea powder; after spraying the lactic acid aqueous solution, the tea has a unique flavor and a sweet aroma;

[0035] The preparation method of wasabi sauce, concrete steps are as follows;

[0036] 1) Wash the rhizome of wasabi and chop it evenly to obtain 1 cm square wasabi ...

Embodiment 3

[0041] Get every 5g of the product prepared according to Example 1 as a test tube, randomly extract 10 tubes, store at normal temperature for one year, and compare the sensory index and physicochemical index with 10 tubes of fresh product prepared according to Example 1, the results are as follows: The color is slightly darker than the new product, it is green, there is no difference in spicy flavor, and there is no difference in the uniformity and viscosity of the sauce body; the microbial index and moisture meet the standard requirements; isothiocyanate (calculated as allyl isothiocyanate) ) The relative content is only 0.133% lower than the new product, which is 0.899%.

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PUM

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Abstract

The invention relates to wasabi sauce. The wasabi sauce comprises the following components in parts by weight: 50 to 70 parts of wasabi, 1 to 10 parts of thickening agent, 1 to 20 parts of flavor enhancer, 1 to 10 parts of flavoring agent, 1 to 10 parts of unsaturated fatty acid, and 1 to 20 parts of water. The invention also discloses a preparation method of the wasabi sauce. The wasabi sauce iscahracterized by adding the compound thickening agent formed by combining propylene glycol alginate and sodium alginate as well as unsaturated fatty acid, all components are synergistic, so that the original color and original taste of the wasabi sauce can be maintained.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to wasabi paste and a preparation method thereof. Background technique [0002] Wasabi, the Chinese name of Shanbi, Papaveraceae, Brassica suborder, Brassicaceae, Garlic mustard family, Allium mustard subfamily, Shanyu genus, Nanshan Shangui group, is a kind of alpine vegetable that grows at an altitude of 1300-2500 meters. Rare and spicy plants and vegetables under the shade of forests in mountainous areas. There are many names of wasabi recorded in the history of Chinese medicine and food: behenian, snowflakes, winter cold vegetables, winter amaranth, smooth sausage, Qicai, hollyhock, mallow, ambrette, terminal sunflower, dodder sunflower, etc. [0003] Wasabi is a special edible health-care plant found in the world today. It is an extremely precious seasoning food in the international market. It is expensive and has a great market demand. Due to the special growth cond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/256A23L5/10
CPCA23V2002/00A23L5/13A23L27/60A23L29/256A23V2200/15A23V2200/04A23V2200/16A23V2200/242A23V2250/636A23V2250/1614A23V2250/1872
Inventor 朱俊雅丛培刚
Owner JINKUI FOOD TECH DALIAN CO LTD
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