| 摘要 |
PURPOSE:To obtain the subject horseradish paste excellent in keeping quality, pungent taste and flavor by adding horseradish to Eutrema wasabi Maxim (Japanese horseradish), stirring the resultant mixture at a high speed, adding sorbitol, a vegetable oil, etc., thereto, stirring the obtained mixture at a low speed, adding a prescribed amount of soybean protein to the resultant paste, stirring the obtained mixture at a low speed and deairing under vacuum. CONSTITUTION:Horseradish is added to the rhizome of Eutrema wasabi Maxim and the resultant mixture is stirred at >=3000rpm to be formed into a paste. Supplementary raw materials such as sorbitol, reduced corn syrup, edible salt, an organic acid, a pigment, a flavor of Eutrema wasabi Maxim and a vegetable oil are added thereto followed by mixing and agitation at a low speed of <=1500rpm. 0.1-5wt.% soybean protein is added thereto and the resultant mixture is mixed and stirred at a low speed of <=1500rpm for preparation of a paste. The above-obtained paste is deairred under vacuum, thus obtaining the objective horseradish paste. In addition, a medium chain fatty acid triglyceride as a supplementary raw material can be added thereto so as to obtain a horseradish paste excellent in oxidation stability and permeation and having a fresh aroma. |
