CN103181531B - Acid oil-in-water emulsified liquid seasoning - Google Patents
Acid oil-in-water emulsified liquid seasoning Download PDFInfo
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- CN103181531B CN103181531B CN201110455564.0A CN201110455564A CN103181531B CN 103181531 B CN103181531 B CN 103181531B CN 201110455564 A CN201110455564 A CN 201110455564A CN 103181531 B CN103181531 B CN 103181531B
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- China
- Prior art keywords
- sesame
- water emulsified
- emulsified liquid
- liquid seasoning
- acid oil
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Abstract
The invention provides a kind of acid oil-in-water emulsified liquid seasoning.Even if the invention provides the acid oil-in-water emulsified liquid seasoning containing sesame also can feeling the distinctive fragrance of sesame after keeping fully.A kind of acid oil-in-water emulsified liquid seasoning containing sesame, it is characterized in that, containing acetic acid and pH be 3.0 ~ 4.6 containing in the acid oil-in-water emulsified liquid seasoning of sesame, containing the band whole sesame 1% ~ 20% of seed coat, soy sauce 1% ~ 40%, protein 0.5% ~ 5%, be selected from the sugar of more than at least a kind in glucose, fructose, sucrose with total amount 2% ~ 35%, lipid 1% ~ 75%.
Description
Technical field
Even if the present invention relates to the acid oil-in-water emulsified liquid seasoning also can experiencing the distinctive fragrance of sesame after keeping fully.
Background technology
The acid oil-in-water emulsified liquid seasonings such as mayonnaise, mayonnaise class or emulsification baste are the flavorings giving pleasant impression in the joyful mouth that produced by various local flavor and tart flavour.Its use is various, it is the raw green salad for tomato, lettuce, cabbage, corn etc., for the Fruit salad of apple, Kiwi berry, orange etc., for the chafing dish cooking condiment of chafing dish etc., for the hot vegetables of cooked potato etc., the seasoning matter etc. for bean curd cooking, meat cooking may be used for the omnipotent flavoring used in all cookings.And, in the acid oil-in-water emulsified liquid seasoning of various kind, use the acetic acid of delicate fragrance tart flavour and won very high popularity with the acid oil-in-water emulsified liquid seasoning that the distinctive fragrance of sesame is feature.
But, with regard to the acid oil-in-water emulsified liquid seasoning containing sesame utilizing acetic acid, although just carried out rear ambrosia, to exist after keeping the distinctive fragrance of sesame easily through time the problem that disappears.Needing to make the processed food of manufacture in the world, carry out the society now of circulating, such as, when making the processed food of manufacture in this big country of China and then circulate in its contiguous various countries, more than the several months carry out keeping in way chronically, or keeping is carried out under the torrid zone, the inconstant condition of cold zone equitemperature, therefore, the distinctive fragrance of sesame is easily deteriorated, cannot keep its fragrance when arriving in consumer's hand fully.
With regard to keeping the technology of the distinctive fragrance of sesame, such as, in Japanese Unexamined Patent Publication 2007-14252 publication (patent document 1), propose the acidic flavored material sesame spices in the capsule inclosure of sesame fragrance formed by the epithelium of specific materials as keeping the technology of the fragrance of sesame spices.But the numerous and diverse and expense of the manufacture method of this technology increases, and therefore, can meet the needs of consumer hardly fully.
Patent document 1: Japanese Unexamined Patent Publication 2007-14252 publication
Summary of the invention
Therefore, even if the object of the present invention is to provide the acid oil-in-water emulsified liquid seasoning containing sesame that also can keep the distinctive fragrance of sesame fully certainly, that use acetic acid.
The distinctive fragrance ingredient of sesame being representative with Pyrazine, sulfur-containing compound is highly susceptible to producing chemical change, is especially being difficult to keep the distinctive fragrance of sesame containing containing in the acid oil-in-water emulsified liquid seasoning of sesame of acetic acid.
In addition, sesame is classified as albuminous seed in botany, surface coverage seed coat, endosperm layer from outside successively at seed, is filled with the cotyledon formed by the oil droplet group in a large number containing fragrance ingredient further in the inside of endosperm layer.Thus, the cotyledon part that formation sesame passes through to be formed by the oil droplet group in a large number containing fragrance ingredient contacts the mechanism that ability experiences the distinctive fragrance of sesame aestheticly with extraneous air.
Above-mentioned mechanism is applied in the world containing in the liquid seasoning of sesame in history, such as, the sesame cream (sesame added is milled to pasty state and obtains) of China's cooking, sesame paste (adds sesame wet goods edible oil and fat in sesame cream, flavoring, grind soft and smoothly and open up and obtain), the Ta Heina (Tahina) of Egyptian cooking (makes sesame cream and garlic, spice, vinegar etc. are obtained by mixing) etc. by sesame is ground, thus the surface area making the distinctive fragrance ingredient of sesame being full of cotyledon part contact with extraneous air becomes large, make it volatilize and by sense organ experience fragrance ingredient amount hundreds of times ground increase.In addition, the sesame oil be widely used in the world centered by Asia, Africa, Central and South America is the sesame oil only extracting the oil droplet group of the cotyledon part from sesame and obtain, identical with above-mentioned example, the surface area that the distinctive fragrance ingredient of sesame is contacted with extraneous gas becomes greatly, and the amount of the fragrance ingredient of volatilization is increased.
That is, thinking to prepare the liquid seasoning with the distinctive fragrance of sesame in the past, and forming otch at the seed coat and endosperm layer covering cotyledon part, the method that the distinctive fragrance ingredient of sesame being full of cotyledon part is contacted with extraneous gas is most effective method.But, the fragrance of the sesame after fragrance ingredient is evaporated completely is thin out to be inevitable, and then, containing in the acid oil-in-water emulsified liquid seasoning of acetic acid, in long-time more than the several months, under temperature, the inconstant condition of humidity, be very difficult to the fragrance keeping sesame.
Therefore, the present inventor conducts in-depth research to solve above-mentioned problem, found that use acetic acid containing sesame acid oil-in-water emulsified liquid seasoning in, by containing sesame seed with the good working condition with seed coat, and by adjusting the sugar such as protein, glucose, fructose, sucrose such as soy sauce, lipid, viscosity and unexpectedly to the distinctive fragrance of maintenance sesame very effectively under given conditions, thus complete the present invention.
Namely, the present invention is a kind of acid oil-in-water emulsified liquid seasoning containing sesame, containing acetic acid and pH be 3.0 ~ 4.6 containing sesame acid oil-in-water emulsified liquid seasoning in, whole sesame 1% ~ 20%, soy sauce 1% ~ 40%, protein 0.5% ~ 5% containing band seed coat, be selected from the sugar of more than at least a kind in glucose, fructose, sucrose with total amount 2% ~ 35%, lipid 1% ~ 75%.
Even if also maintain the acid oil-in-water emulsified liquid seasoning containing sesame of the distinctive fragrance of sesame after keeping can being provided according to the present invention fully.Thus, such as in big countries such as China and then circulating containing the acid oil-in-water emulsified liquid seasoning of sesame of fragrance ingredient excellence can be made to various places, East Asia, according in recent years to the increase of the demand of the acid oil-in-water emulsified liquid seasoning containing sesame, the further expansion of demand can be expected.
Detailed description of the invention
Below the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention is described in detail.Should illustrate, in the present invention, " % " means " quality % ", and " portion " means " mass parts ".
The present invention is a kind of acid oil-in-water emulsified liquid seasoning containing sesame, it is characterized in that, containing acetic acid and pH be 3.0 ~ 4.6 containing in the acid oil-in-water emulsified liquid seasoning of sesame, containing the band whole sesame 1% ~ 20% of seed coat, soy sauce 1% ~ 40%, protein 0.5% ~ 5%, be selected from the sugar of more than at least a kind in glucose, fructose, sucrose with total amount 2% ~ 35%, lipid 1% ~ 75%.
Acid oil-in-water emulsified liquid seasoning containing sesame of the present invention be containing sesame and acetic acid and at pH be 3.0 ~ 4.6 aqueous phase in make edible oil and fat carry out the liquid seasoning of the emulsified state disperseing to be formed oil-in-water type roughly equably with oil droplet form.
The whole sesame of the band seed coat used in the present invention does not adopt stone mill, colloid mill, food chopper, emulsion dispersion machine (マ イ ル ダ ー), roller grinder etc. to implement cutting process, is good working condition.Seed coat is not implemented alkali treatment etc. and is peeled off, but forms the state at least with a part.
The whole sesame of the band seed coat used in the present invention is the whole sesame of a part at least with seed coat, and more than 30% of preferred endosperm layer is covered by seed coat, is more preferably more than 50%.In addition, the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention by the whole sesame simultaneously containing band seed coat and sesame cut substrate, thus makes the distinctive fragrance of the sesame after keeping keep excellent effect, thus preferably.
When sesame is the good working condition with seed coat, the cotyledon part formed by the oil droplet group in a large number containing fragrance ingredient does not contact with extraneous air, therefore, substantially experiences less than the distinctive fragrance of sesame.But, containing when being with the whole sesame of seed coat and carrying out taking care of for a long time in the acid oil-in-water emulsified liquid seasoning specifically containing sesame, the distinctive fragrance of sesame can be experienced and can fully keep.The mechanism of this phenomenon is also unclear, think containing acetic acid and pH be 3 ~ 4.6 sour condition under, in the aminocarbonyl reaction, Maillard reaction etc. of the protein such as whole sesame, soy sauce utilizing the sugar such as glucose, fructose, sucrose, band seed coat, each raw material interacts, in the keeping that is enhanced through time ground thin out sesame the effect of fragrance ingredient.
Acid oil-in-water emulsified liquid seasoning containing sesame of the present invention contains the whole sesame 1% ~ 20% of band seed coat.Be preferably 2% ~ 15%, be more preferably 2% ~ 8%.If lower than above-mentioned scope, then there is the situation causing the distinctive fragrance of sesame after cannot keeping keeping fully because of maintaining requirement.If higher than above-mentioned scope, then the astringent taste etc. that there is sesame become too strong, the situation that in the joyful mouth of the tart flavour generation that acid liquid seasoning is original, pleasant impression is impaired.
As the kind of the sesame of raw material, there is no particular limitation, can enumerate white sesameseed, golden sesame, Semen sesami nigrum, tea sesame etc.Wherein, if use white sesameseed or golden sesame with the good working condition with seed coat, then the acid oil-in-water emulsified liquid seasoning containing sesame of the distinctive fragrance of sesame after being maintained keeping is fully easy to.
There is no particular limitation for the soy sauce used in the present invention, dense mouth soy sauce, thin soy sauce, thin mouth soy sauce, dark soy sauce, sweet dew soy sauce, bechamel, pure soy sauce etc. can be enumerated and utilize making soy sauce of fermentation and preparation, acid, alkali or enzyme etc. is utilized to be hydrolyzed to protein and to generate amino acid whose chemical soy sauce, or soy sauce fermentation being carried out combining with the interpolation of acid, alkali etc. and obtains.
The content of the soy sauce used in the present invention is 1% ~ 40%, is preferably 3% ~ 40%, is more preferably 5% ~ 30%.If the content of soy sauce is lower than above-mentioned scope, then there is the situation of the distinctive fragrance of sesame after cannot keeping keeping fully.If higher than above-mentioned scope, then there is the fragrant grow of soy sauce and damage the situation of the fragrance of sesame.
Acid oil-in-water emulsified liquid seasoning containing sesame of the present invention contains the protein raw material such as sesame and soy sauce, relative to the acid oil-in-water emulsified liquid seasoning containing sesame, containing protein 0.5% ~ 5%.Raw material containing protein such as also has yolk etc. except sesame and soy sauce, and its total amount reaches 0.5% ~ 5%.Due to the effect of the fragrance ingredient strengthening sesame in keeping can be obtained, so the content of protein is preferably 2% ~ 5%.
Protein measuring method can carry out easily according to the quantitative approach being commonly referred to as the nitrogen of Kjeldahl method disclosed in " analytical method etc. about the nutritional labeling in nutrition expression standard etc. " (No. 13, Heisei Wei Xin in 11 year April 26).Protein in the present invention not only comprises macromolecular compound, also comprises amino acid, peptide etc.
Acid oil-in-water emulsified liquid seasoning containing sesame of the present invention contains the sugar of more than at least a kind be selected from glucose, fructose, sucrose with total amount 2% ~ 35%.The total content of above-mentioned sugar is preferably 5% ~ 35%, is more preferably 5% ~ 30%.By making the total content of above-mentioned sugar in above-mentioned scope, thus can by the keeping that is enhanced utilizing the interaction of each raw material in the Maillard reaction of protein and sugar matter etc. through time ground thin out sesame the effect of fragrance ingredient.If the total content of above-mentioned sugar is higher than above-mentioned scope, then the sweet taste of sugar become too strong, and there is the situation of the fragrance of infringement sesame.In addition, the combination of above-mentioned sugar is preferably containing glucose and fructose.
The assay method of glucose, fructose, sucrose carries out according to the high performance liquid chromatography (HPLC method) disclosed in " analytical method etc. about the nutritional labeling in nutrition expression standard etc. " (No. 13, Heisei Wei Xin in 11 year April 26).
There is no particular limitation for the lipid used in the present invention, specifically, such as can use rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, Rice oil, camellia oil, perilla oil, grape-kernel oil, peanut oil, apricot kernel oil, avocado oil, fish oil, butter, lard, chicken fat, or MCT (medium chain fatty acid glyceryl ester), diglyceride, fixed oil, ester exchange wet goods is this implements chemistry or ferment treatment etc. and the grease etc. obtained.Preferably containing rapeseed oil, soybean oil or palm oil, more preferably containing palm oil.
The assay method of lipid carries out according to the ether extraction method disclosed in " analytical method etc. about the nutritional labeling in nutrition expression standard etc. " (No. 13, Heisei Wei Xin in 11 year April 26).
The content of the lipid used in the present invention is 1% ~ 75%, is preferably 10% ~ 45%.If the content of lipid is lower than above-mentioned scope, then there is the situation of the distinctive fragrance of sesame after cannot keeping keeping fully.If higher than above-mentioned scope, then there is the local flavor grow of lipid and damage the situation of the fragrance of sesame.
Tart flavour and the distinctive fragrance of sesame kept after keeping is given, so the pH of the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention is pH3.0 ~ 4.6, is preferably 3.7 ~ 4.6 owing to taking into account.
Viscosity is associated with the difficulty or ease of volatilization of fragrance ingredient and the maintenance of the distinctive fragrance of sesame after taking care of taking into account sesame.The viscosity of the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention is preferably 0.2 ~ 800Pas, is more preferably 0.2 ~ 10Pas.By making viscosity in above-mentioned scope, even if the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention can be made after keeping also fully can to feel the distinctive fragrance of sesame.On the other hand, when viscosity is higher than above-mentioned scope, the distinctive fragrance of sesame after keeping is weak, thus not preferred.On the other hand, when viscosity is lower than above-mentioned scope, be difficult to lipid is stably disperseed in emulsification liquid seasoning, be therefore easily separated, the distinctive fragrance of sesame dies down.The adjustment of viscosity is also relevant to lipid content, can be adjusted by the content of thickening polysaccharide etc.Should illustrate, the above-mentioned viscosity in the present invention is the value using the sample of BH shape viscosimeter and sample temperature 20 DEG C to start to measure and calculated by reading during rotor rotation 2 circle.
There is no particular limitation for the thickening polysaccharide used in the present invention, specifically, can enumerate guar gum, xanthans, tamarind gum, locust bean gum, gellan gum, gum arabic, psyllium seed gum etc., can use wherein a kind or combine two or more use.
Acid oil-in-water emulsified liquid seasoning containing sesame of the present invention is preferably containing acetic acid and sorbic acid.By containing acetic acid and sorbic acid with 1:0.005 ~ 1:1, thus keeping the excellent effect of the fragrance of sesame, thus preferably, being more preferably 1:0.01 ~ 1:0.5.
As long as the content of the sorbic acid that the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention uses is to obtain the interactional amount with above-mentioned acetic acid, just there is no particular limitation, is preferably 0.01% ~ 1%.
The assay method of acetic acid and sorbic acid carries out according to the assay method of the organic acid molecule of high performance liquid chromatography (HPLC method) that utilizes disclosed in " main points for the constituent analysis that nutrition represents " (juridical person's japanese food analysis center compiles, and on October 20th, 2007 issues).Specifically, such as, with perchloric acid, the sorbate molecule existed with the state of sorbic acid or sorbate is in aqueous extracted, utilize the ultraviolet portion of organic acid to absorb, quantitative respectively by high performance liquid chromatography (HPLC method).
Should illustrate, acid oil-in-water emulsified liquid seasoning containing sesame of the present invention, can also suitably optionally containing the various raw materials being generally used for acidic emulsified liquid seasoning in the scope not damaging effect of the present invention except the whole sesame containing above-mentioned acetic acid, band seed coat, soy sauce, glucose, fructose, sucrose, lipid, thickening polysaccharide.Such as citric acid can be enumerated, malic acid, lactic acid, phosphoric acid, hydrochloric acid, lemon juice, cider, orange juice, the acid such as prostokvasha, the sesame of chopping, the sesame through pulverizing such as the sesame ground, starch analyte, dextrin alcohol, compound sugar, the carbohydrates such as oligomeric sugar alcohol, sodium glutamate, salt, the various flavorings such as vegeto-animal extract class, mustard meal, the spices such as pepper, lecithin, lysolecithin, fatty acid glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, the emulsification materials such as octenyl succinated starches, ascorbic acid, the antioxidant such as vitamin e, bacteriostatic agent etc.
Next, based on embodiment and test example, the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention is described in detail.Should illustrate, the present invention is not limited to this.
[embodiment 1]
To with dropping into clear water 26%, acetic acid 1.2%, the band whole sesame 2% of seed coat, soy sauce 30%, glucose 5%, fructose 25%, sodium glutamate 0.5%, xanthans 0.1% and raw egg yolk 0.2% in the container of paddle, mix equably, thus prepare aqueous phase.Then, stir, while inject soybean oil 10% to carry out emulsification treatment, prepare the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention.Be filled with a sealing in pet container with cover by the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention obtained, at room temperature 35 DEG C, keeping one-month period, then carries out sensory evaluation.Its result maintains the distinctive fragrance of sesame after keeping, thus preferably.In addition, the pH of the acid oil-in-water emulsified liquid seasoning containing sesame obtained is 3.7, viscosity is 0.5Pas, protein is 3%, lipid is 10%.
[embodiment 2]
In the container of band paddle, drop into clear water 40%, acetic acid 0.4%, the whole sesame 8% being with seed coat, soy sauce 5%, sucrose 5%, sodium glutamate 1%, xanthans 0.1% and raw egg yolk 0.5%, mix equably, thus prepare aqueous phase.Then, stir, while injection soybean oil 30% and palm oil 10% carry out emulsification treatment, prepare the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention.Carry out sensory evaluation in the same manner as in Example 1, result maintains the distinctive fragrance of sesame after keeping, thus very preferably.Should illustrate, the pH of the acid oil-in-water emulsified liquid seasoning containing sesame obtained is 4.6, and viscosity is 2Pas, and protein is 2%, and lipid is 45%.
[embodiment 3]
The whole sesame 8% of band seed coat is replaced into the whole sesame 6% of sesame cut substrate (sesame of chopping) 2% and band seed coat, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention according to embodiment 2.Carry out sensory evaluation in the same manner as in Example 1, result is compared with the acid oil-in-water emulsified liquid seasoning containing sesame of embodiment 2, and the distinctive fragrance of sesame after keeping is more excellent, thus preferably.
[comparative example 1]
The whole sesame 2% of band seed coat is replaced into sesame cut substrate (sesame of chopping) 2%, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame according to embodiment 1.Carry out sensory evaluation in the same manner as in Example 1, the distinctive fragrance of sesame after result keeping is poor.
[comparative example 2]
The whole sesame 2% of band seed coat is replaced into the whole sesame 0.3% of sesame cut substrate (sesame of chopping) 1.7% and band seed coat, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame according to embodiment 1.Carry out sensory evaluation in the same manner as in Example 1, the distinctive fragrance of sesame after result keeping is poor.
[comparative example 3]
The whole sesame 8% of band seed coat is replaced into sesame cut substrate (sesame ground) 8%, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame according to embodiment 2.Carry out sensory evaluation by the method identical with embodiment 1, the distinctive fragrance of sesame after result keeping is poor.
[comparative example 4]
Soy sauce 5% is replaced into clear water 5%, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame according to embodiment 2.Carry out sensory evaluation in the same manner as in Example 1, the distinctive fragrance of sesame after result keeping is poor.
[comparative example 5]
Sucrose 5% is replaced into clear water 5%, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame according to embodiment 2.Carry out sensory evaluation in the same manner as in Example 1, the distinctive fragrance of sesame after result keeping is poor.
[comparative example 6]
Soybean oil 10% is replaced into clear water 10%, in addition, prepares the acid liquid seasoning containing sesame according to embodiment 1.Carry out sensory evaluation in the same manner as in Example 1, the distinctive fragrance of sesame after result keeping is poor.
[embodiment 4]
Acetic acid 1.2% is replaced into acetic acid 1.19% and sorbic acid 0.01%, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention according to the acid oil-in-water emulsified liquid seasoning containing sesame of embodiment 1.Carry out sensory evaluation in the same manner as in Example 1, result is compared with the acid oil-in-water emulsified liquid seasoning containing sesame of embodiment 1, and the distinctive fragrance of sesame after keeping is more excellent, thus preferably.
[embodiment 5]
Acetic acid 0.4% is replaced into acetic acid 0.3% and sorbic acid 0.1%, in addition, prepares the acid oil-in-water emulsified liquid seasoning containing sesame of the present invention according to the acid oil-in-water emulsified liquid seasoning containing sesame of embodiment 1.Carry out sensory evaluation in the same manner as in Example 1, result is compared with the acid oil-in-water emulsified liquid seasoning containing sesame of embodiment 1, and the distinctive fragrance of sesame after keeping is more excellent, thus preferably.
Claims (17)
1. the acid oil-in-water emulsified liquid seasoning containing sesame, it is characterized in that, containing acetic acid and pH be 3.0 ~ 4.6 containing in the acid oil-in-water emulsified liquid seasoning of sesame, containing the band whole sesame 1% ~ 20% of seed coat, soy sauce 1% ~ 40%, protein 0.5% ~ 5%, be selected from the sugar of more than at least a kind in glucose, fructose, sucrose with total amount 2% ~ 35%, lipid 1% ~ 75%.
2. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, the whole sesame 2% ~ 15% containing band seed coat.
3. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, the whole sesame 2% ~ 8% containing band seed coat.
4. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, containing soy sauce 3% ~ 40%.
5. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, containing soy sauce 5% ~ 30%.
6. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, containing protein 2% ~ 5%.
7. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, contains with described sugared 5% ~ 35% of total amount.
8. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, contains with described sugared 5% ~ 30% of total amount.
9. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, described sugar is fructose and glucose.
10. the acid oil-in-water emulsified liquid seasoning containing sesame according to claim 1, wherein, containing lipid 10% ~ 45%.
The 11. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 1, wherein, pH is 3.7 ~ 4.6.
The 12. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 1, wherein, viscosity is 0.2 ~ 800Pas.
The 13. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 1, wherein, viscosity is 0.2 ~ 10Pas.
The 14. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 1, wherein, the whole sesame containing band seed coat and sesame cut substrate.
The 15. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 1, wherein, containing sorbic acid.
The 16. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 15, wherein, the ratio of the content of acetic acid and sorbic acid is 1: 0.005 ~ 1: 1.
The 17. acid oil-in-water emulsified liquid seasonings containing sesame according to claim 15, wherein, the ratio of the content of acetic acid and sorbic acid is 1: 0.01 ~ 1: 0.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110455564.0A CN103181531B9 (en) | 2011-12-30 | Acidic oil-in-water type emulsified liquid seasoning |
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| CN201110455564.0A CN103181531B9 (en) | 2011-12-30 | Acidic oil-in-water type emulsified liquid seasoning |
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| CN103181531A CN103181531A (en) | 2013-07-03 |
| CN103181531B true CN103181531B (en) | 2016-03-02 |
| CN103181531B9 CN103181531B9 (en) | 2016-04-20 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276181A (en) * | 1999-05-11 | 2000-12-13 | 最佳食品公司 | Method for producing sesame seed products |
| JP2006166844A (en) * | 2004-12-17 | 2006-06-29 | Kikkoman Corp | Method for producing seasoning for dipping sauce containing sesame paste |
| JP2006271381A (en) * | 2005-03-04 | 2006-10-12 | Eisai Food Chemical Kk | Food modifying agent |
| CN101292725A (en) * | 2007-04-25 | 2008-10-29 | 邢东然 | Sesame protein liquid |
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276181A (en) * | 1999-05-11 | 2000-12-13 | 最佳食品公司 | Method for producing sesame seed products |
| JP2006166844A (en) * | 2004-12-17 | 2006-06-29 | Kikkoman Corp | Method for producing seasoning for dipping sauce containing sesame paste |
| JP2006271381A (en) * | 2005-03-04 | 2006-10-12 | Eisai Food Chemical Kk | Food modifying agent |
| CN101292725A (en) * | 2007-04-25 | 2008-10-29 | 邢东然 | Sesame protein liquid |
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