A method for preparing wasabi paste

Abstract

The present invention relates to the field of the preparation of wasabi paste, and specifically provides a method for preparing wasabi paste, which is mainly prepared by mixing wasabi particles, fermented wasabi paste, and olive oil. In the wasabi particles, by adding a small amount of fermented wasabi paste, the spiciness of the wasabi particles can be moderated, the pungency on the palate is more gentle, and at the same time, the wasabi paste can emit a special aroma, having both the freshness of plants and a hint of mellow aroma of fermentation. The taste has an obvious aftertaste and is slightly sour, with a better taste and a better comfort when tasted, meeting the popular taste of Chinese people; the wasabi particles are combined with the fermented wasabi paste, and the texture has a granular feeling, with a better taste; at the same time, it is found through research that due to the action of the fermented wasabi paste and olive oil in the wasabi paste provided by the present invention, a layer of protection is formed around the wasabi particles, so that even when the wasabi paste is exposed to air for a long time during use, the spiciness and the retention of the aroma are relatively high, which is convenient for popularization and application.

Description

Technical Field

[0001] The present invention relates to the field of the preparation of wasabi paste, and particularly relates to a method for preparing wasabi paste. Background Art

[0002] Wasabi, also known as Eutrema wasabi, is a perennial herb of the genus Eutrema in the family Brassicaceae. It is hailed as "green gold" by people and has a special aroma and spiciness. Wasabi paste is usually obtained by washing and crushing the rhizome part of wasabi. It has a strong and fragrant smell, is spicy and sweet in aftertaste, can stimulate the secretion of saliva and gastric juice, has an appetizing effect, and can enhance appetite. At the same time, wasabi has the functions of sterilization and killing digestive system parasites. Therefore, because wasabi paste can remove fishy smell and greasiness, and enhance freshness and fragrance, in recent years, it has been used by more and more people to accompany raw seafood, cold dishes, sushi, cold noodles and other foods.

[0003] Although wasabi paste is widely popular among diners, due to the poor retention of the spicy taste and the fresh fragrance of the plant in the air, freshly ground wasabi can only retain its flavor for 10 minutes. After more than half an hour, the fresh fragrance and spicy taste will disappear completely. How to retain the fresh fragrance and spicy taste of wasabi is an urgent problem to be solved to improve the dining experience of diners. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for preparing wasabi paste to solve the problem that the existing wasabi paste cannot retain the fresh fragrance and spicy taste for a long time. The wasabi paste is mainly obtained by mixing wasabi particles, fermented wasabi paste and olive oil. Fermented wasabi paste is added to fresh wasabi particles. It has a mild spicy taste, a gentle impact when entering the mouth, emits a special aroma, has an obvious sweet aftertaste and slight acidity, and has a better taste comfort, meeting the taste of the Chinese public. And its texture has a granular feeling. The fermented wasabi paste and olive oil are wrapped on the outer surface of the fresh wasabi particles, so that the wasabi particles can retain the spicy taste and aroma for a long time, with excellent quality and being convenient for popularization and application.

[0005] In order to achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] A method for preparing wasabi paste includes the following steps:

[0007] S1. Mix the fermented wasabi paste and olive oil and stir evenly;

[0008] S2. Quickly mix the prepared wasabi particles with the material obtained in S1, and stir for 5 - 10 s under vacuum conditions to obtain wasabi paste;

[0009] Among them, by weight, 40 - 60 parts of wasabi particles; 10 - 20 parts of fermented wasabi paste; 3 - 8 parts of olive oil.

[0010] The present invention provides a method for preparing wasabi paste, which is mainly obtained by mixing wasabi granules, fermented wasabi paste, and olive oil. In fresh wasabi granules, by adding a small amount of fermented wasabi paste, the spiciness of the wasabi granules can be moderated, and the initial pungency is relatively mild. At the same time, it can make the wasabi paste emit a special aroma, with both the freshness of plants and a hint of mellow fermented fragrance. The taste has a relatively obvious aftertaste, is slightly sour, and has a better taste, making it more comfortable to taste and meeting the general taste of Chinese people. The fresh wasabi granules are combined with the fermented wasabi paste, and the texture has a granular feeling, resulting in a better taste. At the same time, it is found that due to the action of the fermented wasabi paste and olive oil in the wasabi paste provided by the present invention, a protective layer is formed around the wasabi granules, so that even when the wasabi paste is exposed to air for a long time during use, the spiciness and aroma retention are relatively high. The whole preparation process is simple and easy to control.

[0011] Furthermore, the wasabi paste is prepared from the following raw materials by weight: 50 - 55 parts of wasabi granules; 10 - 15 parts of fermented wasabi paste; 4 - 6 parts of olive oil. The appropriate ratio of raw materials makes the taste and flavor of the wasabi paste maintain a better state. Preferably, it is prepared from the following raw materials by weight: 52 - 55 parts of wasabi granules; 12 - 15 parts of fermented wasabi paste; 4 - 6 parts of olive oil.

[0012] Furthermore, the wasabi granules are prepared through the following steps: washing the fresh wasabi rhizome part, and then cutting the washed wasabi into particles with a particle size of 1 - 3 mm to obtain the wasabi granules.

[0013] Furthermore, the fermented wasabi paste is prepared from the following raw materials by weight: 8 - 15 parts of wasabi paste; 1 - 3 parts of sweetener; 0.002 - 0.005 parts of strain; 2 - 5 parts of water; the strain is Pediococcus pentosaceus.

[0014] Furthermore, the sweetener is granulated sugar.

[0015] Furthermore, the wasabi paste is obtained by grinding the fresh wasabi rhizome part under low-temperature aseptic conditions.

[0016] Furthermore, the fermented wasabi paste is prepared through the following steps:

[0017] Step 1: Mix the wasabi paste, sweetener, and water, and stir for 0.5 - 1 h;

[0018] Step 2: Homogenize the material obtained in Step 1;

[0019] Step 3: Sterilize the homogenized material, and then cool it down.

[0020] Step 4: Add the strain to the material obtained in Step 3, and ferment at 15-22°C for 4-6 hours to obtain the fermented wasabi paste.

[0021] The present invention ferments wasabi paste, sweetener, strain and water to prepare a fermented wasabi paste product. By controlling the addition amount and adding the fermented wasabi paste product to fresh wasabi granules, the pungency of the wasabi granules can be reconciled, the taste is richer, with a fresh fragrance, making the wasabi sauce meet more popular tastes.

[0022] Further, in Step 2, the temperature of the homogenization treatment is 10-20°C, and the pressure is 10-20 MPa.

[0023] Another object of the present invention is to provide a product prepared by the above method for preparing wasabi sauce.

[0024] A wasabi sauce prepared by the above method for preparing wasabi sauce.

[0025] The wasabi sauce provided by this application has a spicy and mild taste, a mild pungency when entering the mouth, emits a special aroma, has an obvious aftertaste and slight sourness, has a better tasting comfort, meets the Chinese popular taste, and has a granular texture, can preserve the pungency and aroma for a long time, has a better quality, and is convenient for popularization and application.

[0026] In summary, due to the adoption of the above technical solutions, the beneficial effects of the present invention are:

[0027] 1. The present invention provides a method for preparing wasabi sauce, which is mainly obtained by mixing wasabi granules, fermented wasabi paste product and olive oil. In fresh wasabi granules, by adding a small amount of fermented wasabi paste product, the pungency of the wasabi granules can be moderated, the pungency when entering the mouth is more mild, and at the same time, the wasabi sauce can emit a special aroma, with both the fresh fragrance of plants and a hint of mellow fragrance of fermentation. The taste has a more obvious aftertaste and slight sourness, and the taste is better, with a better tasting comfort, meeting the Chinese popular taste. The fresh wasabi granules are combined with the fermented wasabi paste product, and the texture has a granular feeling, and the taste is better; at the same time, it is found through research that due to the action of the fermented wasabi paste product and olive oil in the wasabi sauce provided by the present invention, a layer of protection is formed around the wasabi granules, so that even when the wasabi sauce is exposed to the air for a long time during use, the retention of pungency and aroma is relatively high. The whole preparation process is simple in operation and easy to control.

[0028] 2. The method for preparing wasabi sauce provided by the present invention mainly includes mixing wasabi granules, wasabi fermented product and olive oil, and then performing homogenization treatment. The whole preparation process is simple in operation and easy to control. Detailed Embodiments

[0029] In order to make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the present invention will be further described in detail below in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0030] Example 1

[0031] Preparation of fermented wasabi paste

[0032] 12 parts of wasabi paste; 2 parts of granulated sugar; 0.003 parts of Pediococcus pentosaceus; 2 parts of water.

[0033] Step 1: Grind the fresh wasabi rhizome part under low-temperature sterile conditions to obtain wasabi paste, mix the wasabi paste, sweetener and water, and stir for 1 h;

[0034] Step 2: Perform the first homogenization treatment on the material obtained in Step 1; the temperature of the first homogenization treatment is 15 °C and the pressure is 15 MPa.

[0035] Step 3: Sterilize the homogenized material, and then perform a cooling treatment;

[0036] Step 4: Add Pediococcus pentosaceus to the material obtained in Step 3 and ferment at 18 °C for 5 h to obtain a fermented wasabi paste product.

[0037] Preparation of wasabi sauce

[0038] 50 parts of wasabi granules; 15 parts of fermented wasabi paste product; 5 parts of olive oil.

[0039] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into a particle size of 2 mm to obtain wasabi granules.

[0040] S1: Mix the fermented wasabi paste product with olive oil;

[0041] S2: Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 8 s under vacuum conditions to obtain wasabi sauce.

[0042] Example 2

[0043] Preparation of fermented wasabi paste

[0044] 8 parts of wasabi paste; 1 part of granulated sugar; 0.002 parts of Pediococcus pentosaceus; 2 parts of water.

[0045] Step 1: Grind the fresh wasabi rhizome part under low-temperature sterile conditions to obtain wasabi paste, mix the wasabi paste, sweetener and water, and stir for 0.5 h;

[0046] Step 2: Perform the first homogenization treatment on the material obtained in Step 1; the temperature of the first homogenization treatment is 10°C and the pressure is 10 MPa.

[0047] Step 3: Sterilize the homogenized material, and then perform a cooling treatment;

[0048] Step 4: Add Pediococcus pentosaceus to the material obtained in Step 3 and ferment at 15°C for 6 h to obtain a fermented wasabi paste product.

[0049] Preparation of wasabi sauce

[0050] 40 parts of wasabi granules; 10 parts of fermented wasabi paste product; 3 parts of olive oil.

[0051] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into a particle size of 3 mm to obtain wasabi granules.

[0052] S1: Mix the fermented wasabi paste product with olive oil;

[0053] S2: Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 5 s under vacuum conditions to obtain wasabi sauce.

[0054] Example 3

[0055] Preparation of fermented wasabi paste

[0056] 15 parts of wasabi paste; 3 parts of granulated sugar; 0.005 part of Pediococcus pentosaceus; 3 parts of water.

[0057] Step 1: Grind the fresh wasabi rhizome part under low-temperature aseptic conditions to obtain wasabi paste, mix the wasabi paste, sweetener and water, and stir for 0.5 h;

[0058] Step 2: Perform the first homogenization treatment on the material obtained in Step 1; the temperature of the first homogenization treatment is 15°C and the pressure is 20 MPa.

[0059] Step 3: Sterilize the homogenized material, and then perform a cooling treatment;

[0060] Step 4: Add Pediococcus pentosaceus to the material obtained in Step 3 and ferment at 22°C for 4 h to obtain a fermented wasabi paste product.

[0061] Preparation of wasabi sauce

[0062] 60 parts of wasabi granules; 20 parts of fermented wasabi paste product; 8 parts of olive oil.

[0063] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into a particle size of 1 mm to obtain wasabi granules.

[0064] S1. Mix the fermented wasabi paste with olive oil;

[0065] S2. Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 10 s under vacuum conditions to obtain wasabi sauce.

[0066] Example 4

[0067] Preparation of fermented wasabi paste

[0068] 10 parts of wasabi paste; 2.5 parts of granulated sugar; 0.004 parts of Pediococcus pentosaceus; 2.5 parts of water.

[0069] Step 1. Grind the fresh wasabi rhizome part under low-temperature and sterile conditions to obtain wasabi paste, mix the wasabi paste, sweetener and water, and stir for 0.8 h;

[0070] Step 2. Perform the first homogenization treatment on the material obtained in Step 1; the temperature of the first homogenization treatment is 12 °C and the pressure is 14 MPa.

[0071] Step 3. Sterilize the homogenized material, and then perform a cooling treatment;

[0072] Step 4. Add Pediococcus pentosaceus to the material obtained in Step 3, and ferment at 20 °C for 4 h to obtain the fermented wasabi paste.

[0073] Preparation of wasabi sauce

[0074] 45 parts of wasabi granules; 12 parts of fermented wasabi paste; 4 parts of olive oil.

[0075] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into particles with a particle size of 2.5 mm to obtain wasabi granules.

[0076] S1. Mix the fermented wasabi paste with olive oil;

[0077] S2. Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 8 s under vacuum conditions to obtain wasabi sauce.

[0078] Comparative Example 1

[0079] The wasabi sauce provided in Comparative Example 1 does not add the fermented wasabi paste compared with Example 1. The specific preparation process is as follows:

[0080] Preparation of wasabi sauce

[0081] 65 parts of wasabi granules, 5 parts of olive oil.

[0082] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into particles with a particle size of 2 mm to obtain wasabi granules.

[0083] Quickly mix the prepared wasabi granules with olive oil and stir for 8 s under vacuum conditions to obtain wasabi paste.

[0084] Comparative Example 2

[0085] The wasabi paste prepared in Comparative Example 2 did not add wasabi granules compared with Example 1, and the wasabi mud fermented product prepared in Example 1 was used for preparation, which is specifically as follows:

[0086] Preparation of wasabi sauce

[0087] 65 parts of wasabi mud fermented product; 5 parts of olive oil.

[0088] S1. Mix the wasabi mud fermented product with olive oil to obtain wasabi paste.

[0089] Comparative Example 3

[0090] The wasabi paste prepared in Comparative Example 3 did not add olive oil compared with Example 1, and the wasabi granules and wasabi mud fermented product prepared by the same method as in Example 1 were used. The specific preparation process is as follows:

[0091] Preparation of wasabi sauce

[0092] 50 parts of wasabi granules; 15 parts of wasabi mud fermented product.

[0093] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into a particle size of 2 mm to obtain wasabi granules.

[0094] Quickly mix the prepared wasabi granules with the wasabi mud fermented product and stir for 8 s under vacuum conditions to obtain wasabi paste.

[0095] Comparative Example 4

[0096] Comparative Example 4 changed the addition ratio of wasabi granules and wasabi mud fermented product compared with Example 1, and the wasabi granules and wasabi mud fermented product prepared by the same method as in Example 1 were used. The specific preparation process is as follows:

[0097] Preparation of wasabi sauce

[0098] 60 parts of wasabi granules; 5 parts of wasabi mud fermented product; 5 parts of olive oil.

[0099] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into a particle size of 2 mm to obtain wasabi granules.

[0100] S1. Mix the wasabi mud fermented product with olive oil;

[0101] S2. Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 8 s under vacuum conditions to obtain wasabi paste.

[0102] Comparative Example 5

[0103] In Comparative Example 5, the addition ratio of wasabi granules to the fermented wasabi paste was changed compared with Example 1. The wasabi granules and the fermented wasabi paste were prepared by the same method as in Example 1. The specific preparation process is as follows:

[0104] Preparation of wasabi sauce

[0105] 30 parts of wasabi granules; 35 parts of fermented wasabi paste; 5 parts of olive oil.

[0106] Wash the fresh wasabi rhizome part, and then cut the washed wasabi into particles with a particle size of 2 mm to obtain wasabi granules.

[0107] S1. Mix the fermented wasabi paste with olive oil;

[0108] S2. Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 8 s under vacuum conditions to obtain wasabi paste.

[0109] Test

[0110] (1) Randomly select 90 adults aged 25 - 40, with a statistically significant male - female ratio and age distribution, and being relatively balanced in all aspects.

[0111] Let 100 adults taste the wasabi pastes prepared in Examples 1 - 4 and Comparative Examples 1 - 6 respectively, and score the pungency, aroma, and taste of the wasabi pastes. Then, calculate the average score after removing the maximum and minimum values.

[0112] Among them, the scoring standard for the pungency of the wasabi paste is 1 - 10 points. The larger the score, the higher the pungency of the wasabi paste.

[0113] The scoring standard for the kick of the wasabi paste is 1 - 10 points. The larger the score, the higher the kick of the wasabi paste. For 10 - 8 points, it hits the nose directly; for 5 - 7 points, the kick is mild; for 1 - 4 points, there is basically no kick.

[0114] For the taste of the wasabi paste, on a scale of 1 - 10 points, the larger the score, the richer the taste of the wasabi paste and the better the aftertaste.

[0115] For the taste comfort and acceptance of the wasabi paste, on a scale of 1 - 10 points, the larger the score, the higher the comfort and acceptance of the wasabi paste. (2)

[0117] Respectively take 10 g of the wasabi pastes prepared in Examples 1-4 and Comparative Examples 1-6, and measure the content of isothiocyanate in the wasabi paste for the first time. Stack 10 g of the wasabi paste on a plate in a substantially consistent stacking manner, expose it to the air, wait for 20 min, measure the content of isothiocyanate in the wasabi paste for the second time, and calculate the reduction rate (%) of the isothiocyanate content and record it in Table 1.

[0118] Reduction rate (%) of isothiocyanate content = (Content of isothiocyanate in the wasabi paste in the first test - Content of isothiocyanate in the wasabi paste in the second test) / Content of isothiocyanate in the wasabi paste in the first test × 100%.

[0119] Specific test method:

[0120] Prepare an allyl isothiocyanate standard solution and obtain a standard curve.

[0121] Respectively take 10 g of the wasabi pastes obtained in Examples 1-4 and Comparative Examples 1-6, and the wasabi paste of the control group (prepared by soaking the washed wasabi plants in 2% brine for disinfection, washing with running water, and crushing), add 100 mL of disodium hydrogen phosphate-citric acid buffer solution and 0.3 mg / mL L-ascorbic acid, enzymatically hydrolyze in a water bath at 35 °C for 1 h, add 75 mL of dichloromethane, ultrasonicate for 15 min, filter under reduced pressure, separate the filtrate with a 500 mL separatory funnel, and take the lower layer liquid (dichloromethane layer) to measure the content of isothiocyanate in the wasabi paste.

[0122] Table 1 Performance test results of wasabi paste

[0123]

[0124] It can be seen from the test results in Table 1 that the wasabi paste prepared by using the wasabi paste formula provided in this application is mainly obtained by mixing wasabi particles, fermented products of wasabi paste, and olive oil. The wasabi particles are fused with a small amount of fermented products of wasabi paste, which can make the taste of fresh wasabi particles spicy and mild, with a gentle impact when entering the mouth, emitting a special aroma, with an obvious aftertaste and slight acidity, and the tasting comfort is better, meeting the taste of the Chinese public, and the texture has a granular feeling. After homogenizing the fermented products of wasabi paste and olive oil, they are loaded on the outer surface of fresh wasabi particles to form a protective layer, which can enable the fresh wasabi particles to retain the spicy taste and aroma for a long time during the use by consumers, with excellent quality and being convenient for popularization and application. Changing the formula and preparation process of this application will affect the quality of the wasabi paste.

[0125] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing wasabi paste, characterized in that, It includes the following steps: S1. Mix the fermented wasabi paste with olive oil and stir evenly. S2. Quickly mix the prepared wasabi granules with the material obtained in S1, and stir for 5 - 10 s under vacuum conditions to obtain wasabi sauce. The fermented wasabi paste is prepared from the following raw materials by weight: 8 - 15 parts of wasabi paste; 1 - 3 parts of sweetener; 0.002 - 0.005 parts of strain; 2 - 5 parts of water; the strain is Pediococcus pentosaceus. The fermented wasabi paste is prepared by the following steps: Step 1. Mix the wasabi paste, sweetener and water, and stir for 0.5 - 1 h. Step 2. Homogenize the material obtained in Step 1. Step 3. Sterilize the homogenized material, and then cool it down. Step 4. Add the strain to the material obtained in Step 3, and ferment at 15 - 22 °C for 4 - 6 h to obtain the fermented wasabi paste. The wasabi sauce is prepared from the following raw materials by weight: 50 - 55 parts of wasabi granules; 10 - 15 parts of fermented wasabi paste; 4 - 6 parts of olive oil.

2. The preparation method of the wasabi paste according to claim 1, characterized in that, The wasabi granules are prepared by the following steps: Wash the fresh wasabi rhizome part, and then cut the washed wasabi into particles with a particle size of 1 - 3 mm to obtain wasabi granules.

3. The preparation method of wasabi paste according to claim 1, characterized in that, The sweetener is granulated sugar.

4. The preparation method of wasabi paste according to claim 1, characterized in that, The wasabi paste is ground from the fresh wasabi rhizome part under low-temperature aseptic conditions.

5. The preparation method of the wasabi paste according to claim 1, characterized in that, In Step 2, the temperature of the homogenization treatment is 10 °C - 20 °C, and the pressure is 10 - 20 MPa.

6. A wasabi sauce prepared by the preparation method of the wasabi sauce according to any one of claims 1 - 5.

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