Method for producing citrus flavored grated radish food in, and citrus flavored grated radish food

Abstract

To provide a method for producing a citrus flavored grated radish food in a container which can be distributed at normal temperature and can be continuously used by storing in a refrigerator or the like after opening, and to provide a citrus flavored grated radish food in a container.SOLUTION: The citrus flavored grated radish food in a container is produced through a grating step of grating radish, a heating step of heating the radish, and a seasoning step of adding a citrus raw material to the heat-treated radish.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a containerized citrus-flavored grated radish food. [Background technology]

[0002] Patent Document 1 can be cited as a prior art of the present invention. Patent Document 1 discloses a method for producing a grated radish sauce that can be distributed at room temperature, in which a grated radish sauce made primarily from grated radish and citrus juice is adjusted to a pH of 4.2 to 4.6 and then subjected to heat sterilization at 85 to 93°C for 3 to 60 minutes. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 04-88960 Summary of the Invention [Problem to be solved by the invention]

[0004] In conventional technology, yuzu juice is added to grated radish, the pH is adjusted to 4.2 to 4.6, and the product is then packed into pouches and sterilized in hot water at 85 to 93°C for 3 to 60 minutes.

[0005] However, since the grated radish sauce of the prior art is a product filled in a pouch and sterilized with hot water, it can be distributed at room temperature, but it is not considered that the pouch can be opened and used, and the remaining sauce can be stored and used continuously. In other words, the prior art discloses a single-use grated radish sauce that can be distributed at room temperature, but it is not a citrus-flavored grated radish food that can be stored in a refrigerator or the like after opening and can be used continuously.

[0006] The present invention aims to provide a method for producing a containerized citrus-flavored grated radish food that can be distributed at room temperature, stored in a refrigerator or the like after opening, and can continue to be used, and a containerized citrus-flavored grated radish food. [Means for solving the problem]

[0007] As a result of intensive efforts to solve the above problems, the present inventors have found that by heat-treating grated radish and then adding a citrus raw material to the grated radish, the product can be distributed at room temperature and can be stored in a refrigerator or the like after opening. We have discovered a method for producing a citrus-flavored grated radish food that can be used continuously.

[0008] The present invention is a method for producing a containerized citrus-flavored grated radish food, which includes a grating step of cutting radish to a predetermined size and grating the cut radish using a grater, a heating step of heat-treating the grated radish, and a seasoning step of adding a citrus-flavored ingredient to the heat-treated radish.

[0009] The present invention further includes a dehydration step of dehydrating the heat-treated radish, In the seasoning step, a citrus raw material and water are added to the dehydrated radish.

[0010] The present invention is also characterized in that the pH of the containerized citrus-flavored grated radish food is adjusted to 2.8 to 4.0.

[0011] The present invention is also characterized in that the water activity Aw of the containerized citrus-flavored grated radish food is adjusted to 0.80 to 0.96.

[0012] The present invention also provides a container-packed citrus-flavored grated radish food, which is prepared by mixing grated radish with a citrus raw material, and has a viscosity of 10,000 to 450,000 mPa s, a pH of 2.8 to 4.0, and a water activity Aw of 0.80 to 0.96. [Effects of the Invention]

[0013] According to the present invention, it is possible to provide a method for producing a containerized citrus-flavored grated radish food that can be distributed at room temperature, stored in a refrigerator or the like after opening, and can be continuously used. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 is a diagram showing an example of the production flow of a containerized citrus-flavored grated radish food product. DETAILED DESCRIPTION OF THE INVENTION

[0015] The radish that can be used in the present invention is a plant of the genus Raphanus in the Brassicaceae family, and examples thereof include the enlarged root parts of green neck radish, lady salad, Shogoin radish, and 20-day radish, and the type is not particularly limited.

[0016] Citrus fruits that can be used in the present invention include yuzu, sudachi, kabosu, daidai, yuko, mandarin orange, grapefruit, calamansi, shikuaza, lemon, and the like, and the type thereof is not particularly limited.

[0017] The citrus raw material in the present invention may be fruit juice obtained by squeezing citrus fruits, its extract, concentrated extract, fruit-derived sap, peel, juice residue, citrus flavoring, or raw or dried peel that has been crushed or pulverized, and the type of the citrus raw material is not particularly limited.

[0018] The citrus raw materials may be citrus seasonings containing, in addition to the juice, sugar, peel, juice residue, citrus flavoring, etc. of the above-mentioned citrus fruits, seasoning ingredients, thickeners, extracts, organic acids, sweeteners, starches, etc., to the extent that the flavor, such as the aroma and taste, of the citrus fruits can be maintained. The citrus seasoning may contain one type of citrus fruit or a mixture of multiple types of citrus fruits.

[0019] Examples of seasoning ingredients include common seasonings such as soy sauce, salt, sake, mirin, vinegar, sodium ribonucleotide, monosodium glutamate, etc. One of these may be used alone, or two or more may be used in combination.

[0020] Examples of thickeners include xanthan gum, tamarind gum, succinoglycan, guar gum, carrageenan, pectin, carboxymethyl cellulose, etc. One of these may be used alone, or two or more may be used in combination.

[0021] Examples of extracts include yeast extract, bonito extract, kelp extract, shiitake mushroom extract, animal extract, etc. One of these may be used alone, or two or more may be used in combination.

[0022] Examples of organic acids include ascorbic acid, acetic acid, gluconic acid, citric acid, malic acid, lactic acid, etc. One of these may be used alone, or two or more may be used in combination.

[0023] The sweetener is not particularly limited as long as it can impart sweetness to the citrus seasoning, and examples thereof include carbohydrate sweeteners such as sucrose (sugar), glucose, maltose, trehalose, starch syrup, fructose, lactose, isomerized sugar, and oligosaccharides, as well as sugar alcohols such as sorbitol and maltitol, and non-carbohydrate sweeteners such as aspartame, sucralose, and stevia. One of these may be used alone, or two or more may be combined.

[0024] As the starch, one of starch, modified starch, etc. may be used, or two or more of them may be used in combination. However, cold-water swelling phosphate cross-linked starch and pregelatinized starch, which can be solidified in cold water without heating, are more preferred.

[0025] The container may be any container that can enclose and seal a citrus-flavored grated radish food, such as a bottle, a molded resin product, a resin such as polyethylene, polypropylene, polyethylene terephthalate, or ethylene vinyl alcohol copolymer resin, or a metal such as aluminum foil. The main raw material may be a tube, bottle, or pouch consisting of a single layer or multiple layers that are not separated, or a tube, bottle, or pouch consisting of multiple layers that are separated.

[0026] In addition, it is desirable that any container can be resealed after use with a cap, fastener, seal, etc. It is also desirable to use a container made primarily of resin, as this makes the container less susceptible to oxidation.

[0027] The viscosity of the container-packed citrus-flavored grated radish food of the present invention is preferably such that it does not disperse like a liquid when taken out of the container and eaten, but maintains a constant shape. For example, if the viscosity is about 10,000 mPa·s, the squeezed thickness can be maintained even in a narrow-mouthed tube container, and even in 25,000 mPa·s, 55,000 mPa·s, 70,000 mPa·s, or 80,000 mPa·s, the tube state is easy to squeeze out, and the squeezed state is well maintained.

[0028] Furthermore, if the pressure is around 450,000 mPa·s, not only can it be easily scooped out with a spoon or the like, but it can also be squeezed out of a tube container, although there is some resistance, and the shape of the scooped citrus-flavored grated radish food is maintained as is.Even at pressures of 400,000 mPa·s, 300,000 mPa·s, and 250,000 mPa·s, the food can be squeezed out relatively well and the squeezed shape can be maintained.

[0029] In order to facilitate the direct placement of the citrus-flavored grated radish food of the present invention on other foods, the citrus-flavored grated radish food taken out of the container does not flow away, can maintain its shape, and is preferably a container that can be squeezed directly onto other food ingredients.

[0030] FIG. 1 is a diagram showing an example of a production flow of a citrus-flavored grated radish food according to an embodiment of the present invention.

[0031] <Grating process S1> The grating step S1 begins with peeled radish that has been washed with water, ozone water, or the like. In the grating step S1, the radish is cut into pieces that can be put into a radish grating device. For example, the radish can be shredded into pieces about 5 mm to 10 mm square, or cut into rings with a length of 100 mm to 250 mm. The cutting size is an example and is not limited to this value. Next, the cut radish is grated using a grating device to make grated radish. Any device that can grate the radish can be used as the grating device, and examples include a food processor, a food processing cutter, and a high-speed grater. Once the production of the grated radish is complete, the process moves to the heating step S2.

[0032] <Heating process S2> In the heating step S2, the grated radish produced in the grating step S1 and water (hot water) are placed in a heating and mixing device and heated while stirring until a preset temperature is reached, at which point the heating is stopped. For example, a set temperature of 70°C or higher can inactivate the enzymes contained in the radish, and 75°C can reduce coliform bacteria. The upper limit of the set temperature can also be set to 90°C or lower, taking into account the texture of the radish.

[0033] Since the radish is grated evenly, it can be heated evenly in a short time, and the water (hot water) added to the heating and mixing device can be boiling water to quickly reach the set temperature. Once the predetermined temperature is reached, the process moves to the dehydration step S3.

[0034] <Dehydration process S3> In the dehydration step S3, the heat-treated grated radish is cooled and then placed in a dehydrator. The cooling process can be performed by cooling the grated radish to a set temperature or below. For example, if the set temperature is 40°C or below, the grated radish can be exposed to cold water. The grated radish cooled to a set temperature or below is then dehydrated in a dehydrator to a yield of, for example, 70% to 30%, preferably 50% to 30%, and once dehydration is complete, the process proceeds to the seasoning step S4.

[0035] <Seasoning process S4> In the seasoning step S4, a citrus seasoning containing citrus juice and the dehydrated grated radish are placed in a mixer and stirred for a predetermined time, and the citrus seasoning is adjusted so that the pH of the citrus-flavored grated radish food is 2.8 to 4.0.

[0036] The water activity Aw of the citrus-flavored grated radish food is adjusted to 0.80 to 0.96. Furthermore, if necessary, water, citrus raw materials, citrus seasonings, seasoning raw materials, thickeners, extracts, organic acids, sweeteners, and starches are added so that the water content of the citrus-flavored grated radish food is a predetermined amount, and a seasoning process is performed by stirring for a predetermined time, followed by a container sealing process S5. Water may be added in the seasoning process S4 to adjust the pH and water activity Aw.

[0037] The pH of the citrus-flavored grated radish food may be 2.8 or higher, but may be 2.9 or higher, 3.0 or higher, or 3.1 or higher to make the flavor more noticeable. The pH may be 4.0 or lower, but for quality maintenance, it may be 3.9 or lower, 3.8 or lower, 3.6 or lower, 3.4 or lower, or 3.3 or lower.

[0038] The water activity Aw of the citrus-flavored grated radish food product should be 0.80 or higher, but it can also be 0.85 or higher to make the raw flavor more noticeable. Aw should be 0.96 or lower, but for quality maintenance, it can be 0.95 or lower, or 0.94 or lower.

[0039] Citrus-flavored grated radish food can be adjusted to a predetermined Aw by adding water, but the citrus raw material can be mixed in advance when adding water. If the weight of the citrus raw material or citrus seasoning is 1, when the weight of the water to be added is 5 to 100, it is easy to uniformly disperse a small amount of citrus raw material in the dehydrated grated radish. The weight of the water may be 6 to 80, 6.5 to 60, or 7 to 50.

[0040] <Container sealing process S5> In the container sealing step S5, the seasoned grated radish is sealed in a container. In this embodiment, the seasoned grated radish is sealed in a resin tubular container. This completes the packaged citrus-flavored grated radish food. After sealing the container, it may be heated appropriately to 60 to 100 ° C by hot water or steam, but considering the effect on the texture of the grated radish and the citrus-based raw material flavor, it is preferable to heat it at 90 ° C or less.

[0041] <Example> A sample was prepared using grated radish raw material that had been subjected to the grating process, heating process, and dehydration process, and a citrus seasoning (yuzu juice), and this was sealed in a tubular container laminated with polyethylene and ethylene vinyl alcohol copolymer resin to prepare the sample to be evaluated (Example 1). Details are shown in Table 1.

[0042] [Table 1]

[0043] <Evaluation of Example 1> Five trained monitors evaluated the aroma, citrus flavor, and texture of the citrus-flavored grated radish food in a tube-shaped container of Example 1 (hereinafter referred to as "Example 1 food").

[0044] The aroma was evaluated by placing the food of Example 1 from the tubular container onto a small plate and assessing the overall aroma. The citrus feel and texture were evaluated by eating the food of Example 1 placed onto the small plate, and the texture and the aroma felt after eating were evaluated as the citrus feel. Immediately after opening, the food product of Example 1 was satisfactory in terms of aroma, citrus flavor, and texture. The food product of Example 1 stored in a refrigerator at 5°C for 10 days after opening was satisfactory, with the aroma, citrus flavor, and texture remaining unchanged from immediately after opening. Similarly, the food product of Example 1 stored in a refrigerator at 5°C for 30 days after opening was evaluated, and the aroma, citrus flavor, and texture were all satisfactory and unchanged from those immediately after opening.

[0045] Furthermore, the food product of Example 1 was stored unopened at room temperature for three months and evaluated for its aroma, citrus flavor, and texture. After storage, the food product of Example 1 was found to be comparable to the food product of Example 1 in aroma, citrus flavor, and texture, and was satisfactory.

[0046] As is clear from the above evaluation, the container-packed citrus-flavored grated radish food produced by the manufacturing method according to this embodiment can be stored in the refrigerator even after opening without compromising the flavor. It was confirmed that it can be used continuously.

Claims

1. A method for producing a container-packed citrus-flavored grated radish food, A grating process in which radish is cut into a predetermined size and the cut radish is grated using a grater; A heating step of heat-treating the grated radish; A seasoning step of adding a citrus raw material to the heat-treated radish; A method for producing a container-packed citrus-flavored grated radish food, comprising:

2. Further comprising a dehydration step of dehydrating the heat-treated radish, The method for producing containerized citrus-flavored grated radish according to claim 1, characterized in that in the seasoning step, a citrus raw material and water are added to the dehydrated radish.

3. The method for producing a container-packed citrus-flavored grated radish food according to claim 1, wherein the pH of the container-packed citrus-flavored grated radish food is adjusted to 2.8 to 4.

0.

4. The method for producing a container-packed citrus-flavored grated radish food according to claim 2, characterized in that the water activity Aw of the container-packed citrus-flavored grated radish food is adjusted to 0.80 to 0.

96.

5. A containerized citrus-flavored grated radish food, characterized in that it is made by mixing grated radish with a citrus raw material, and has a viscosity of 10,000 to 450,000 mPa s, a pH of 2.8 to 4.0, and a water activity Aw of 0.80 to 0.96.

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