A room-temperature wasabi sauce, its preparation method and application

Abstract

The present application relates to the technical field of wasabi paste, and particularly relates to a normal-temperature wasabi paste, a preparation method and application thereof. The wasabi paste is prepared from wasabi, trehalose, vegetable oil, tackifier, pea fiber powder, edible salt and water, and functional raw materials such as horseradish, lemon yellow, bright blue and edible spices are selectively added. The wasabi ferment of the present application can neutralize the pungent taste of the wasabi paste and improve the entry effect and nutritional effect of the paste, and the histamine content is low, so that the wasabi paste of this type is more beneficial to human health. Salt and vegetable oil are used to give the wasabi paste the effect of inhibiting spoilage. A stabilizer with effective bacteriostatic effect can also be added to further improve the storage effect of the wasabi paste. The wasabi paste prepared by the present application belongs to the normal-temperature sealed storage type, has good palatability and is beneficial to human health.

Description

Technical Field

[0001] This invention relates to the field of wasabi sauce technology, specifically to a room-temperature wasabi sauce, its preparation method, and its application. Background Technology

[0002] Wasabi paste is a condiment made by grinding the roots and stems of wasabi into a fine paste, adding additives, or undergoing post-processing. It has a unique spicy aroma, a slightly bitter taste, and a strong, pungent spiciness that can induce tears and stimulate the senses of taste and smell.

[0003] Wasabi paste is rich in essential nutrients such as minerals, trace elements, vitamins, and amino acids. It has various health benefits, including lowering blood pressure and cholesterol, detoxifying, aiding digestion, promoting urination and reducing swelling, inducing sweating and relieving exterior syndromes, and regulating menstruation. The pungent component of wasabi paste, isothiocyanate, not only prevents tooth decay but also helps prevent cancer, prevents blood clots, and treats asthma.

[0004] Wasabi paste made by directly grinding wasabi roots into a paste has a certain degree of spiciness and irritation, which cannot satisfy the taste preferences of different groups. Therefore, the taste of wasabi paste needs to be adjusted. Meanwhile, fermentation can effectively adjust the taste and nutritional value of food sauces, but fermentation produces histamine and other components that are harmful to human health. Wasabi paste is a specific food category, and its storage method greatly affects its nutrition, taste, and spoilage. Room temperature storage is a low-cost and convenient method. Therefore, providing a wasabi paste that can be stably stored at room temperature, contains fermented ingredients to balance its taste, and is rich in nutrients and beneficial to human health is a technical problem that needs to be solved. Summary of the Invention

[0005] In view of the above-mentioned technical problems, the present invention proposes a technical solution, which includes a room-temperature wasabi sauce, its preparation method and application.

[0006] In one aspect, the present invention provides a room temperature wasabi sauce, the raw materials of which are: wasabi paste, trehalose, wasabi ferment, vegetable oil, thickener, edible salt and water.

[0007] Preferably, the room-temperature wasabi sauce, by weight, comprises: 40-60 parts wasabi puree, 1-2.5 parts trehalose, 20-40 parts wasabi ferment, 3-8 parts vegetable oil, 0.2-1 part thickener, 1-3 parts edible salt, and 6-10 parts water.

[0008] Preferably, the wasabi paste has a particle size of 0.5-3 mm and is obtained by washing, sterilizing and grinding fresh wasabi roots and stems.

[0009] Preferably, the vegetable oil includes at least one of soybean oil, olive oil, peanut oil, or sesame oil.

[0010] Preferably, the thickener includes at least one of pea fiber powder, pectin, xanthan gum, guar gum, carrageenan, and α-cyclodextrin.

[0011] Preferably, the present invention can also prepare wasabi paste using wasabi, trehalose, vegetable oil, thickener, pea fiber powder, edible salt and water; the wasabi paste can also selectively add horseradish, tartrazine, brilliant blue and edible flavorings according to functional requirements.

[0012] This invention adds salt to wasabi paste to inhibit bacterial growth to a certain extent; adding vegetable oil can form an air-isolated oil film on the surface, which can prevent the growth of some aerobic bacteria to a certain extent; at the same time, stabilizers including garlic and salvia miltiorrhiza extracts can be added to improve the storage effect of wasabi paste at room temperature.

[0013] Preferably, the room-temperature wasabi paste may further include 0.2-3 parts of stabilizer, the stabilizer including garlic and tanshinone extracts. The garlic and tanshinone extracts are obtained by mixing garlic and tanshinone extracts at a mass ratio of 1:0.5-0.7.

[0014] The present invention also provides a method for preparing the room temperature wasabi paste, comprising:

[0015] Step 1: Mix water with thickener, salt, and trehalose to obtain mixture one;

[0016] Step 2: Mix the wasabi puree and wasabi ferment, add the remaining ingredients and mix again to obtain mixture two;

[0017] Step 3: Mix mixture one and mixture two, sterilize, and vacuum or nitrogen-filled package to obtain the room temperature wasabi sauce.

[0018] The present invention also provides the application of the room temperature wasabi paste in the preparation of food products.

[0019] This invention employs a fermentation process to obtain wasabi fermentate, which is then combined with fresh wasabi puree to prepare wasabi sauce. The fermented wasabi fermentate effectively improves the taste of the wasabi sauce and reduces the irritation caused by the excessive spiciness of pure wasabi puree. Simultaneously, the fermented wasabi is rich in peptides, amino acids, minerals, and other nutrients, effectively enhancing the nutritional value and flavor of the wasabi sauce. Direct fermentation of wasabi puree may affect the activity of the fermenting bacteria; therefore, this invention dilutes the wasabi puree and carefully selects the activity and type of bacteria to minimize the impact of the wasabi puree on the fermenting bacteria. This invention creatively utilizes a combination of Bifidobacterium longum CICC 6203 and Lactobacillus fragrans CICC 6131 for effective fermentation of wasabi puree, resulting in a wasabi sauce with a suitable taste, rich nutrition, and good health benefits.

[0020] This invention provides a method for preparing wasabi ferment, comprising:

[0021] Step 1: Grind fresh wasabi rhizomes into 3-5 parts wasabi paste according to the weight proportions, mix with 12-30 parts water and 0.1-0.3 parts glucose, sterilize, and obtain the pretreated material;

[0022] Step 2: Inoculate the above pretreated material with the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus fragrans CICC 6131 at a ratio of 1:2-3. The total amount of the two fermentation bacteria in the pretreated material is 2.5 × 10⁻⁶. 9 -7.5×10 9 CFU / g, anaerobic fermentation at 25-37℃ for 30-50 hours, sterilization, to obtain fermented material;

[0023] Step 3: Concentrate the fermented material under reduced pressure to 1.1-1.4 times the mass of wasabi paste to obtain the wasabi ferment.

[0024] The beneficial effects of this invention are:

[0025] This invention uses wasabi paste, wasabi fermented product, vegetable oil, thickener, edible salt and water to prepare wasabi sauce. The wasabi fermented product neutralizes the spiciness of the wasabi sauce and enhances its palatability and nutritional value. At the same time, it has a low histamine content, making this type of wasabi sauce more beneficial to human health.

[0026] This invention uses salt and vegetable oil in its wasabi paste to inhibit spoilage; additionally, it can add a stabilizer with effective antibacterial properties to improve its storage performance. The wasabi paste prepared by this invention can be stored at room temperature in a sealed container.

[0027] This invention employs a fermentation process to ferment wasabi puree, effectively reducing its irritation and significantly improving its taste, making it more suitable for people with different palate preferences. Furthermore, this invention uses both *Bifidobacterium longum* CICC 6203 and *Lactobacillus fragrans* CICC 6131 for co-fermentation, resulting in a fermentation product with lower histamine content and a better palatability compared to using only one strain. The fermentation bacteria used in this invention exhibit better fermentation effects than others, and the ratio of the fermentation bacteria is 1:2-3, resulting in a product with lower histamine levels, which is healthier and has a better palatability.

[0028] The wasabi paste prepared by this invention has a better mouthfeel. Wasabi paste prepared without wasabi pulp fermentation has a less than ideal mouthfeel; however, the wasabi pulp fermentation prepared using the fermentation bacteria of this invention results in a better mouthfeel for the wasabi paste.

[0029] The wasabi sauce of this invention has a simple processing method and excellent results, and has good application prospects. Detailed Implementation

[0030] The present invention will be described below with reference to specific embodiments, thereby making the various effects of the invention clearer. Those skilled in the art should understand that these specific embodiments are for illustrative purposes only and not for limiting the invention.

[0031] I. Preparation and Testing of Wasabi Fermentation Products

[0032] 1. Preparation of Wasabi Fermentation

[0033] Fermented product 1:

[0034] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 4 parts wasabi paste, mix it with 25 parts water and 0.2 parts glucose, sterilize it, and obtain the pre-treated material;

[0035] Step 2: Inoculate the pretreated material with the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus fragrans CICC 6131 at a ratio of 1:2.5. The total amount of the two fermentation bacteria in the pretreated material is 5.6 × 10⁻⁶. 9 cfu / g, anaerobic fermentation at 32℃ for 42 hours, sterilization, to obtain fermented material;

[0036] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.22 times the mass of the wasabi paste, to obtain the wasabi ferment.

[0037] Fermented product 2:

[0038] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 3.5 parts wasabi paste, mix it with 20 parts water and 0.22 parts glucose, sterilize it, and obtain the pre-treated material;

[0039] Step 2: Inoculate the above pretreated material with the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus fumigatus CICC 6131 at a ratio of 1:2. The total amount of the two fermentation bacteria in the pretreated material is 5.8 × 10⁻⁶. 9 cfu / g, anaerobic fermentation at 30℃ for 35 hours, sterilization, to obtain fermented material;

[0040] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.18 times the mass of the wasabi paste to obtain the wasabi ferment.

[0041] Fermented product 3:

[0042] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 4 parts wasabi paste, mix it with 25 parts water and 0.2 parts glucose, sterilize it, and obtain the pre-treated material;

[0043] Step 2: Inoculate the fermentation bacterium *Pediococcus pentosaceus* CICC 22249 into the pretreated material. The amount of fermentation bacterium used in the pretreated material is 5.6 × 10⁻⁶. 9 cfu / g, anaerobic fermentation at 32℃ for 42 hours, sterilization, to obtain fermented material;

[0044] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.22 times the mass of the wasabi paste, to obtain the wasabi ferment.

[0045] Fermented product 4:

[0046] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 4 parts wasabi paste, mix it with 25 parts water and 0.2 parts glucose, sterilize it, and obtain the pre-treated material;

[0047] Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 into the pretreated material above. The total amount of fermentation bacteria in the pretreated material is 5.6 × 10⁻⁶. 9 cfu / g, anaerobic fermentation at 32℃ for 42 hours, sterilization, to obtain fermented material;

[0048] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.22 times the mass of the wasabi paste, to obtain the wasabi ferment.

[0049] Fermented product 5:

[0050] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 4 parts wasabi paste, mix it with 25 parts water and 0.2 parts glucose, sterilize it, and obtain the pre-treated material;

[0051] Step 2: Inoculate the fermentation bacteria Lactobacillus fragrans CICC 6131 into the pretreated material above. The total amount of fermentation bacteria in the pretreated material is 5.6 × 10⁻⁶. 9 cfu / g, anaerobic fermentation at 32℃ for 42 hours, sterilization, to obtain fermented material;

[0052] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.22 times the mass of the wasabi paste, to obtain the wasabi ferment.

[0053] Fermented product 6:

[0054] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 4 parts wasabi paste, mix it with 25 parts water and 0.2 parts glucose, sterilize it, and obtain the pre-treated material;

[0055] Step 2: Inoculate the pretreated material with the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus fumigatus CICC 6131 at a ratio of 1:0.5. The total amount of the two fermentation bacteria in the pretreated material is 5.6 × 10⁻⁶.9 cfu / g, anaerobic fermentation at 32℃ for 42 hours, sterilization, to obtain fermented material;

[0056] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.22 times the mass of the wasabi paste, to obtain the wasabi ferment.

[0057] Fermented product 7:

[0058] Step 1: According to the weight proportions, grind the fresh wasabi rhizome to obtain 4 parts wasabi paste, mix it with 25 parts water and 0.2 parts glucose, sterilize it, and obtain the pre-treated material;

[0059] Step 2: Inoculate the above pretreated material with the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus fumigatus CICC 6131 at a ratio of 1:6. The total amount of the two fermentation bacteria in the pretreated material is 5.6 × 10⁻⁶. 9 cfu / g, anaerobic fermentation at 32℃ for 42 hours, sterilization, to obtain fermented material;

[0060] Step 3: The fermented material is concentrated at 60°C and 0.01 MPa under reduced pressure to 1.22 times the mass of the wasabi paste, to obtain the wasabi ferment.

[0061] 2. Tests on Wasabi Fermentation Products

[0062] The histamine content in the fermented product was tested, and its spiciness and taste were evaluated. The testing methods are as follows: Histamine content: Quantitative detection was performed using high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS / MS), with the unit of content being mg / kg. Spiciness and taste: Ten healthy volunteers aged 25-35 years were selected, and the taste of the fermented product and wasabi puree obtained by grinding fresh wasabi rhizomes were tested. Taste: The more suitable the spiciness and initial impact, the higher the score; the highest score was 10 points, and the lowest was 0 points, with the average score taken from each group. Specific test results are shown in Table 2.

[0063] Table 2:

[0064] test Histamine content (mg / kg) Entrance effect / minute Fermented product 1 28.75 9.3 Fermented product 2 30.67 9.2 Fermented product 3 97.02 7.8 Fermented product 4 43.89 8.9 Fermented product 5 52.14 8.6 Fermented product 6 35.49 9.2 Fermented product 7 41.35 9.0 Wasabi paste / 6.8

[0065] As shown in Table 2, the fermentation method used in this invention effectively reduces the irritation of wasabi puree, significantly improving its taste and making it more suitable for people with different palate preferences. Furthermore, this invention uses both Bifidobacterium longum CICC 6203 and Lactobacillus fragrans CICC 6131 for co-fermentation. Compared to fermentation using only one strain, the resulting fermentation product has a lower histamine content and a better palatability, as shown in tests 1, 4-5 of the fermentation products. Tests 1, 3, and 6-7 of the fermentation products show that the fermentation bacteria used in this invention have better fermentation effects than others. Moreover, the fermentation bacteria are arranged in a ratio of 1:2-3, resulting in a product with lower histamine content, which is healthier and has a better palatability.

[0066] In another embodiment of the present invention, wasabi paste can also be prepared using wasabi, trehalose, vegetable oil, thickener, pea fiber powder, edible salt and water; the wasabi paste may also selectively contain horseradish, tartrazine, brilliant blue and edible flavorings according to functional requirements.

[0067] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A room temperature wasabi paste, characterized by, The raw material composition comprises: wasabi paste, trehalose, wasabi fermentation product, vegetable oil, viscosity enhancer, edible salt and water; The preparation method of the wasabi fermentation product comprises: Step 1: according to the mass fraction, fresh wasabi rhizomes are ground to obtain 3-5 parts of wasabi paste, which is uniformly mixed with 12-30 parts of water and 0.1-0.3 parts of glucose, sterilized to obtain pretreated material; Step 2: fermenting bacteria Bifidobacterium longum CICC 6203 and Lactobacillus mali CICC 6131 are inoculated into the pretreated material in a ratio of 1:2-3, and the total amount of the two fermenting bacteria in the pretreated material is 2.5x10 9 -7.5x10 9 cfu / g, anaerobic fermentation at 25-37°C for 30-50 hours, sterilization, to obtain a fermented material; Step 3: the fermentation material is concentrated under reduced pressure to 1.1-1.4 times the mass of the wasabi paste to obtain the wasabi fermentation product.

2. The room temperature wasabi paste according to claim 1, characterized in that, According to the mass fraction, the raw material composition comprises: 40-60 parts of wasabi paste, 1-2.5 parts of trehalose, 20-40 parts of wasabi fermentation product, 3-8 parts of vegetable oil, 0.2-1 part of viscosity enhancer, 1-3 parts of edible salt and 6-10 parts of water.

3. The room temperature wasabi paste according to claim 1, characterized in that, The wasabi paste is obtained by washing, sterilizing and grinding fresh wasabi rhizomes.

4. The room temperature wasabi paste of claim 1, wherein, The vegetable oil comprises at least one of soybean oil, olive oil, peanut oil or sesame oil.

5. The room temperature wasabi paste of claim 1, wherein, The viscosity enhancer comprises at least one of pea fiber powder, pectin, xanthan gum, guar gum, carrageenan and alpha-cyclodextrin.

6. The room temperature wasabi paste of claim 1, wherein, It also comprises 0.2-3 parts of stabilizer.

7. A process for the preparation of the wasabi sauce according to any one of claims 1 to 6, characterized in that, It comprises: Step 1: stirring water with viscosity enhancer, edible salt and trehalose to obtain mixture one; Step 2: stirring wasabi paste and wasabi fermentation product, and adding the remaining raw materials to obtain mixture two; Step 3: stirring mixture one and mixture two, sterilizing, vacuum packaging or nitrogen gas packaging to obtain the room temperature wasabi paste.

8. The use of the room temperature wasabi paste according to any one of claims 1-6 or prepared by the preparation method of claim 7 in the preparation of food products.