JP5413550B2 - Production method of dried radish products - Google Patents

Description

The present invention relates to manufacturing method of radish dry product that retains the flavor of radish raw Korea.

  If oily vegetables are damaged at the cellular level by cutting them finely or by grinding them, glucosinolates, which are glycosides, are converted into sugars by myrosinase, a hydrolase present in the cells. It is already widely known that a part is dissociated to form isothiocyanates. The isothiocyanates produced in this way are known to have various physiological activities, but the most familiar is the unique stimulating taste and odor. For example, wasabi, eggplant, watercress, radish, etc. are widely used as a condiment by chopping or grinding fresh products and adding them to dishes.

On the other hand, the isothiocyanates contained in oily vegetables are diverse. It has long been known that the main component of the volatile stimulating substances of eggplant and wasabi is allyl isothiocyanate, but cabbage watercress has benzylisothiocyanate and phenethylisothiocyanate, broccoli has sulforaphane ( 4-methylsulfinylbutyl isothiocyanate), 6-methylsulfinylhexyl isothiocyanate as a non-major component of horseradish, 4-methylthio-3-butenyl isothiocyanate of radish, oxybenzyl isothiocyanate of white eggplant Etc. have been revealed. (For example, non-patent documents 1, 2, 3 )

  These food-derived isothiocyanates are highly reactive and not stable. Isothiocyanates react quickly with nucleophiles such as amines and mercaptans to form thiourea derivatives and dithiocarbamic acid derivatives, respectively, and the isothiocyanate group itself is transferred or hydrolyzed to produce isonitrile, nitrile, To sulfur-containing organic compounds.

  Nonetheless, structurally simple isothiocyanates having alkyl, alkenyl, and arylalkyl groups are relatively stable and can be stored in the form of dried foods, pastes, and refrigerated foods containing them. Can be food. For example, it is well known that powdered wasabi, kneaded wasabi (paste), kneaded eggplant (paste) and the like are commercially available. However, isothiocyanates having a complicated structure, for example, isothiocyanates having a methylthiosulfinyl group, are extremely unstable, and products that are commercially available as dried or refrigerated products containing a sufficient amount of these are the present inventors. As far as I know, there is nothing. However, it is relatively stable in the frozen state, and frozen products of radish are commercially available.

  Various techniques for improving the storage stability of products containing such unstable isothiocyanates have been proposed. One of them is to stabilize the isothiocyanate contained in the product by adding various sugars to obtain a dried product or a frozen product. (For example, Patent Documents 1, 2, 3, 4, and 5)

  On the other hand, the stabilization technique by the device of the processing process of vegetables is also proposed. Patent Documents 6 and 7 disclose a technique for branching, drying and pulverizing by cutting the cut size of oil vegetable vegetables. However, the present inventors have further tried this technique on radish, in which unstable 4-methylthio-3-butenylisothiocyanate is the main component of the pungent and stimulating component, but no good results have been obtained.

  Next, Patent Literature 8 proposes a technique of rapidly freezing and then freeze-drying a variety called pungent radish, which has a particularly strong pungent taste. In this regard, the inventors tried to make an additional test, but the desired effect was not obtained.

  Further, Patent Document 9 proposes the addition of an acid for the production of frozen radish grated, but the addition of the acid contains a fundamental defect that the pH is lowered and the original taste and flavor of the radish are impaired.

  The addition of antioxidants is a technique widely applied to food stabilization, and Patent Document 10 proposes a technique of freeze-drying by adding general vitamin E as an antioxidant for the production of dried radish grated, As a result of the additional test by the present inventors, a satisfactory effect was not obtained. Separately, Patent Document 11 proposes a similar description for the production of frozen radish grated.

  Separately, Patent Document 12 proposes a technique in which only juice is separated from ground radish and rapidly frozen to retain the pungent component. However, this method is obviously unsuitable for so-called radish processing because it removes pulp components that play an important role in texture.

  An overview of the above-mentioned patented technology related to the retention of isothiocyanates in processed products of oily vegetable vegetables allows the vegetable's own mirosinase to act on the glucosinolates contained by grinding the raw materials. Therefore, it is known that most of the techniques focus on stabilization of the isothiocyanate produced by converting it to isothiocyanate. Only Patent Documents 6 and 7 cut into a considerable size without grinding and dry the glucosinolates without converting them into isothiocyanates. In the follow-up test, the desired amount of pungent / irritating odor was not obtained even when the dried product thus prepared was hydrated.

  The present inventors have sought various methods for preparing products that retain a sufficient amount of isothiocyanates, which are useful components in producing dried radish products. As a model case, a conventional freeze-drying technique that has been said to be capable of drying while maintaining good quality without altering the ingredients contained in the raw material plant is unstable 4-methylthio-3-butenyl isothiocyanate (MTBITTC). ) Was applied to the preparation of dried daikon radish, which is the main component of pungent and pungent odors, but it was unsuccessful. The general freeze-drying technique mentioned here means that the raw material is rapidly frozen (freeze by air blast or semi-air blast at -30 ° C or less with a thickness of 2 cm or less), and then kept under high vacuum (1 Torr or less) Then, it means drying to a moisture content of 5% or less within 20 hours at a drying shelf temperature of 60 ° C. or less. One method was to grind the radish and then freeze-dry it. In principle, the majority of glucosinolates are converted to isothiocyanates in the raw material grinding process, and the highly volatile isothiocyanates are mostly dried in the freeze-drying method, which is dried for a long time under high vacuum. It turns out that it is volatilized during the process and cannot remain in the dry food. The other method was a method in which the raw material was cut into an appropriate size without being ground, and this was freeze-dried and then ground appropriately. In this case, since the damage to the raw material is slight, the activation of myrosinase is limited, and most of the glucosinolates remain as they are without being converted to isothiocyanates. The conversion from residual glucosinolates to isothiocyanates should occur, but this was also disappointing. In principle, the protein enzyme myrosinase is probably denatured and inactivated during freezing and / or drying, or the cell structure of the raw material is damaged by freezing and the myrosinase is activated and frozen. It was speculated that glucosinolates gradually converted to isothiocyanates during the drying process and evaporated as lyophilized.

  Along with freeze-drying, food drying techniques are commonly used in the sun, hot air, and cold air drying methods, but when radish is cut and subjected to drying, the dried product has no pungent or pungent odor. It is well known that it has disappeared and has become a well-known Japanese traditional food that has a distinct flavor from fresh radishes. As far as the present inventors know, there is no example in which such a technique is applied to the production of a dried product of radish holding isothiocyanate. In addition, in the production of dried daikon, yellow to brown coloration frequently occurs (for example, Patent Document 13). One of the main causes is the production of colored substances by the reaction of MTBITC with various components in radish. It is believed that. (For example, Patent Document 9, Non-Patent Documents 7 and 8) This is proof that isothiocyanates (ITCs) are sequentially generated and decomposed from glucosinolates (GSLs) in the production process of dried radish. It is understood.

Radish is also a cruciferous plant and is rich in MTBITC. MTBITC is said to occupy 95% or more of the total ITCs of Japanese radish, and it is said that MTBITC bears the pungency and pungent odor that are peculiar when polishing Japanese radish. (Non-patent document 6 ) Among cruciferous vegetables, only radish contains a large amount of MTBITC. In this sense, radish occupies a special position among cruciferous vegetables.

MTBITC has two active groups of isothiocyanate group and thioenoylmethyl ether in its structure, so it is extremely unstable compared with BITC, PEITC, SF, etc., and decomposes by reacting with water. To lose. (Non-patent document 7 )

  In addition, the instability of MTBITC contributes to the difficulty, and it is difficult to produce a dry food that stably retains MTBITC or its precursor GSLs, glucorafasatin (GLPT), and smoothly produces MTBITC by hydration. there were. As a result of diligent research, the present inventors have succeeded in producing a dried radish product that retains GLPT stably at a high concentration and can produce a sufficient amount of MTBITC in a few minutes if it is hydrated. The dried radish, which is the result of this, produces a strong pungent and pungent flavor that is strong in a few minutes when added to water, so it retains a sufficient amount of GLTP and effectively generates MTBITC. Confirmed to do.

According to Non-Patent Document 13, daikon grated radish prepared from a commercially available daikon radish contains about 200 to 300 μmol / 100 g (32 to 48 mg% / MTBITC equivalent weight) of ITCs. The moisture content of a general radish is about 95% according to the 5th edition Japanese food standard analysis table. For example, when a dried radish with a moisture content of 5% is prepared, the concentration rate is 100 ÷ {100 × (1-0 .95) + (1−0.95) × [100 × (1−0.95)] / 0.95} = 19.00, which is multiplied by the ITCs content of the conventional blue neck radish. and although 3800~5700μ mol / 100g (608~912mg% / MTBITC reduced weight) of about ITCs is should be included in the dry product loss in the step of preparing the dry product it is thought naturally. In here, important would be the fact that that would reproduce the pungent, stimulating flavor that can be comparable to fresh grated radish if the hydrolysis of the order of a few times.

Japanese Patent Laid-Open No. 11-215965 JP 2001-136930 A Japanese Patent Laying-Open No. 2005-6579 JP 2005-160314 A JP 2002-34445 A JP 2004-514456 A JP 2004-329006 A JP 2002-262823 A JP 2001-61406 A JP 2003-325126 A JP 2004-350662 A JP 2000-342216 A JP-A-6-169688 Food Industry Vol. 48 (8) 63-65 (2005) J. et al. Agric. Food Chem. Vol. 49 5755-5760 (2001) Japan Food Encyclopedia 400 Ishiyaku Shuppan Publishing Co., Ltd. 2nd Edition (4th edition in 1978) Agric. Biol. Chem. Vol. 54 (3) 605-611 (1990) Agric. Biol. Chem. Vol. 54 (3) 613-617 (1990) J. et al. Japan Hort. Sci. , Vol. 59 (3) 551 (1990) Biosci. Biotech, Biochem. , Vol. 63, 216 (1999) Tohoku Agricultural Research Vol. 54, 169 (2001)

The present invention is isothiocyanate Nate compound which is the main component of the flavor-pungent radish during pressure water and restoration, in particular 4-methylthio-3-butenyl Louis Sochi Oshia Nate (MTBITC) radish dry product and a manufacturing method thereof containing substantial amounts of To provide the world with

Manufacturing method of the present invention without the use of sugars to adjust the drying conditions, there is to dry a relatively short period of time by the next step.
A '. The raw material is sliced to suit the following drying.
B '. The sliced raw material is dried at an ambient temperature of 50 ° C. or lower without freezing.
C '. Dry within 10 hours at an atmospheric temperature of 50 ° C. or less to a moisture content of 40% or less, and further dry at 50 ° C. or less to a moisture content of 10% or less within 20 hours.
D '. Grinding the dry燥品.

  The present inventor has confirmed that, when water is added to the dry product thus produced, a sufficient pungent and pungent odor can be reproduced within a few minutes.

The Japanese radish referred to in the present invention there is a system integration of blue neck radish.

  The state suitable for drying in the present invention refers to a state where the thickness is 5 mm or less, preferably about several mm. As described in Patent Documents 6 and 7, a technique of performing a blanching process for a short time so as not to destroy the physiological activity of the raw material, and performing a sterilization process by rapid cooling can also be used.

Dry燥方method of the present invention is not impregnated with the sugars in radish by adjusting the drying conditions to produce a radish dried products exhibiting a flavor exhibiting peculiar pungent radish during hydrolysis restored by relatively rapid drying. In this case, the radish is sliced in order to realize rapid drying, but the thickness is preferably 3 mm or less, preferably about 1 to 2 mm.

  As drying conditions, the raw material is not frozen, and in a relatively high moisture state in the initial stage of drying, the drying atmosphere is 50 ° C. or lower, and the moisture content is dried to 40% or less within 10 hours, preferably within 5 hours, and further 20 hours. Within 10 hours, preferably within 10 hours at an atmospheric temperature of 50 ° C. or less and a moisture content of 10% or less, preferably 5% or less. Such rapid drying can be realized by reducing the slice thickness and maintaining the relative humidity in the drying atmosphere low. Furthermore, it is common knowledge for engineers in the field of food drying that it can be dried in a shorter time when dried in a ventilated state even at the same relative humidity. Thus, although it is necessary to realize a low dry atmosphere relative humidity, in the present invention, it is preferable to maintain a relative humidity of 50% or less, preferably 40% or less. However, in the initial stage of drying (several hours after the start of drying), water evaporation from the raw material radish is remarkable, so it is unavoidable to temporarily exceed this.

Such low relative humidity can be achieved in several ways. One is Ru der use of the drying agent. Another method is to use a dehumidifier together with the dryer. In principle, drying is performed in a completely or almost sealed state, and all or part of the drying atmosphere is contacted and condensed in a strongly cooled heat exchanger (fins, pipes, plates, etc.), and the precipitated water This can be carried out by forcibly discharging the water out of the dryer system or by freezing it to freeze it. However, since moisture constantly evaporates from the raw material, it is necessary to measure the balance between the evaporation load and the water removal capability, but the appropriate raw material load for a dryer having a given dehumidifying capability is determined automatically. it is Ru can. Forced circulation of the drying atmosphere is found, that it is preferable to add ventilation. Even in this production method, it was confirmed that sufficient diatase activity was retained, and it was speculated that other enzymes also retained sufficient activity.

Hidden any of radish dry product for manufacturing in available as dry food for restoring the flavor of fresh radish if hydrolysis, flavor and texture with radish-like pungent fresh if by grinding to a powder hydrolyzate It can be used as a dry food to restore. Thus, the dried radish product of the present invention can be used as a general dry food, processed food for the purpose of improving the seasoning, topping, flavor and the like, and further as a seasoning and spice. Incidentally, generally Miroshina - peptidase activity because it is known to increase according to the addition of vitamin C, it is acceptable to add vitamin C radish dry product of the present invention.

It has been described with the dry food and its production how the present invention as described above, aspects of the present invention the following examples very specifically disclosed. However, the scope of the present invention is not limited to these. Needless to say, what is included in the scope of the present invention is within the scope of the technical idea of the present invention presented in the entire specification and claims.

  A commercially available green radish was sliced to a thickness of 2 mm. Thinly arranged on a wire mesh (approx. 5 layers / appropriately mixed by hand to create a gap) A dehumidifier / heater was built in and housed in a box equipped with a fan. The dehumidifier and the fan were operated, and the relative humidity in the box was monitored and dried at 40 ° C. for 2 hours, 35 ° C. for 5 hours, and thereafter at room temperature (20-25 ° C.). The radish slices were agitated moderately every hour to make the drying uniform. Although the maximum relative humidity reached nearly 70%, it remained 50% after 1 hour and 40% or less after 3 hours. The moisture content reached 35% 4 hours after the start of drying and 9% after 10 hours. The sample was taken up in a desiccator, dehydrated on calcium oxide powder for 5 hours, and dried to a moisture content of about 4%. When the dried slice was added with water, the taste, flavor and texture of the radish slice were restored. When the restored product was chewed in the mouth for 30 seconds, a very strong pungent taste like fresh radish was expressed. In addition, when this dried slice is pulverized into a powder, 3 times the weight of water is added and left for 3 minutes to taste, the fresh radish-like, but much stronger than the freshly ground blue-necked radish, Flavor and taste including irritating taste, and texture of grated radish were felt.

The present invention is processed food, seasoning, there is the availability of in manufacturing minute field such as spices.

Claims (1)

Slice fresh daikon radish to a thickness of 2mm or less, circulate the atmosphere at 50 ° C or less without freezing, and stir every hour at 40 ° C for 2 hours, then 35 ° C for 5 hours, and so on The room temperature is maintained at 20 ° C. to 25 ° C., and the relative humidity of the atmosphere is maintained at 70% or less for 1 hour from the start of drying, 50% or less for 1 hour to 3 hours, and 40% or less after 3 hours. Then, the amount of the sliced blue neck radish is adjusted according to the dehumidifying ability of the dryer to be used so that the moisture content is 10% or less by 10 hours, dried and pulverized, Manufacturing method for dry products.