CN103181531B9 - Acidic oil-in-water type emulsified liquid seasoning - Google Patents
Acidic oil-in-water type emulsified liquid seasoningInfo
- Publication number
- CN103181531B9 CN103181531B9 CN201110455564.0A CN201110455564A CN103181531B9 CN 103181531 B9 CN103181531 B9 CN 103181531B9 CN 201110455564 A CN201110455564 A CN 201110455564A CN 103181531 B9 CN103181531 B9 CN 103181531B9
- Authority
- CN
- China
- Prior art keywords
- sesame
- water emulsified
- contain
- oil
- acid oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 82
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 56
- 239000007788 liquid Substances 0.000 title claims abstract description 54
- 230000002378 acidificating effect Effects 0.000 title abstract description 11
- 241000207961 Sesamum Species 0.000 claims abstract description 177
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 177
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 66
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 150000002632 lipids Chemical class 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 229930091371 Fructose Natural products 0.000 claims abstract description 12
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims description 74
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 10
- 239000004334 sorbic acid Substances 0.000 claims description 10
- 235000010199 sorbic acid Nutrition 0.000 claims description 10
- 229940075582 sorbic acid Drugs 0.000 claims description 10
- 229920000591 gum Polymers 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
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- 150000004676 glycans Chemical class 0.000 claims description 4
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- 239000003205 fragrance Substances 0.000 abstract description 51
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- 239000003513 alkali Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical group [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- -1 sugar alcohol Chemical class 0.000 description 3
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
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- 235000010469 Glycine max Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 101710199886 Protein 0.5 Proteins 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
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- 239000008157 edible vegetable oil Substances 0.000 description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 235000010746 mayonnaise Nutrition 0.000 description 2
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- 238000003756 stirring Methods 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
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- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
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- 244000098897 Chenopodium botrys Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
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- 244000241257 Cucumis melo Species 0.000 description 1
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- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
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- 229920000161 Locust bean gum Polymers 0.000 description 1
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- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 241000468870 Tahina Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
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- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
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- HOPSCVCBEOCPJZ-UHFFFAOYSA-N carboxymethyl(trimethyl)azanium;chloride Chemical compound [Cl-].C[N+](C)(C)CC(O)=O HOPSCVCBEOCPJZ-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention provides an acidic oil-in-water emulsion liquid seasoning. The invention provides an acidic oil-in-water emulsion liquid flavoring containing sesame, which can sufficiently feel the special fragrance of sesame even after storage. An acidic oil-in-water type emulsified liquid seasoning containing sesame is characterized by comprising 1-20% of whole sesame with seed coat, 1-40% of soy sauce, 0.5-5% of protein, 2-35% of at least 1 or more of sugars selected from glucose, fructose and sucrose in total, and 1-75% of lipids in an acidic oil-in-water type emulsified liquid seasoning containing sesame which contains acetic acid and has a pH of 3.0-4.6.
Description
Technical field
Even if the present invention relates to also can to experience fully the distinctive fragrance of sesame after keepingAcid oil-in-water emulsified liquid seasoning.
Background technology
The acid oil-in-water emulsified liquid seasonings such as mayonnaise, mayonnaise class or emulsification baste are to composeGive the flavoring of pleasant impression in the joyful mouth being produced by various local flavors and tart flavour. Its usePurposes is various, 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., can for all for the seasoning matter of bean curd cooking, meat cooking etc.Cooking in the omnipotent flavoring that uses. And, at the acidic oil-in-water breast of various kindChange in liquid seasoning, use delicate fragrance tart flavour acetic acid and taking the distinctive fragrance of sesame as the acid of featureProperty oil-in-water emulsion shape flavoring has been won very high popularity.
But, with regard to utilize acetic acid the acid oil-in-water emulsified liquid seasoning that contains sesame andSpeech, although just carried out rear ambrosia, exist keeping afterwards the distinctive fragrance of sesame easily through timeThe problem that ground disappears. The society now that the processed food of manufacture is circulated in the world at needsMeeting, for example, make the processed food of manufacture flow in this big country of China and then in its contiguous various countriesWhen logical, more than the several months carry out keeping in way chronically, or tropical, cold zone equitemperature is impermanentUnder fixed condition, take care of, therefore, the distinctive fragrance of sesame is deterioration easily, arrives consumer's handIn time its fragrance cannot keep fully.
With regard to keeping the technology of the distinctive fragrance of sesame, for example No. 2007-14252, Japanese Unexamined Patent PublicationIn publication (patent document 1), propose sesame as the fragrant technology of maintenance sesame spicesFragrance is enclosed by the acidic flavored material sesame spices in the film formed capsule of skin of specific materials. ButThat the numerous and diverse and expense of the manufacture method of this technology increases, and therefore, can meet fully hardlyConsumer's needs.
Patent document 1: Japanese Unexamined Patent Publication 2007-14252 publication
Summary of the invention
Therefore, even also can sesame be kept fully peculiar after the object of the present invention is to provide keepingThe acid oil-in-water emulsified liquid seasoning that contains sesame that is fragrant, that use acetic acid.
Generationization is highly susceptible to as the distinctive fragrance ingredient of sesame of representative taking Pyrazine, sulfur-containing compoundLearn and change, especially in the acid oil-in-water emulsified liquid seasoning that contains sesame that contains acetic acidBe difficult to keep the distinctive fragrance of sesame.
In addition, sesame is classified as albuminous seed in botany, the surface at seed successively from outsideCover seed coat, endosperm layer, be filled with in the inside of endosperm layer further by containing fragrance ingredient in a large numberThe cotyledon that oil droplet group forms. Thus, form sesame by by the oil droplet group shape of containing fragrance ingredient in a large numberThe cotyledon part becoming contacts the mechanism that sesame distinctive fragrance could be experienced aestheticly with extraneous air.
Above-mentioned mechanism in the liquid seasoning that contains sesame in the world, is for example applied in history, inThe sesame cream (sesame adding being milled to pasty state and obtain) of state cooking, sesame paste are (to sesame creamIn add sesame wet goods edible oil and fat, flavoring, the exhibition of grinding soft and smoothly and obtain), the Egyptian tower arrangedBlack receiving (Tahina) (making sesame cream and garlic, spice, vinegar to be obtained by mixing) etc. are logicalCross sesame is ground, thus make to be full of the distinctive fragrance ingredient of sesame and the extraneous air of cotyledon partThe surface area of contact becomes large, makes it volatilization and by sense organ ground hundreds of times of the amounts of the fragrance ingredient experiencedGround increases. In addition, in the world centered by Asia, Africa, Central and South America, be widely usedSesame oil be only the oil droplet group of the cotyledon part from sesame is extracted and sesame oil,Identical with above-mentioned example, the surface area that the distinctive fragrance ingredient of sesame is contacted with extraneous gas becomesGreatly, the amount of the fragrance ingredient of volatilization is made to increase.
That is, to think in the past to cover the liquid seasoning that there is the distinctive fragrance of sesame in order preparingSeed coat and the endosperm layer of cotyledon part form otch, make to be full of the distinctive fragrance of sesame of cotyledon partThe method that composition contacts with extraneous gas is most effective method. But fragrance ingredient is evaporated completely itAfter thin out being inevitable of fragrance of sesame, and then, containing the acid oil-in-water emulsified of acetic acidIn liquid seasoning, in long-time more than the several months, under temperature, the inconstant condition of humidityBe very difficult to keep the fragrance of sesame.
Therefore, the present inventor conducts in-depth research in order to solve above-mentioned problem, found thatUse in the acid oil-in-water emulsified liquid seasoning that contains sesame of acetic acid, by with kindThe good working condition of skin contains sesame seed, and by adjusting the albumen such as soy sauce under given conditionsThe sugar such as matter, glucose, fructose, sucrose, lipid, viscosity and unexpectedly to keeping sesame distinctiveFragrance is very effective, thus completes the present invention.
That is, the present invention is a kind of acid oil-in-water emulsified liquid seasoning that contains sesame, is containingThere is the acid oil-in-water emulsified liquid seasoning that contains sesame that acetic acid and pH are 3.0 ~ 4.6In, contain whole sesame 1% ~ 20% with 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%.
Even also maintain the distinctive fragrance of sesame fully after keeping can being provided according to the present inventionThe acid oil-in-water emulsified liquid seasoning that contains sesame. Thus, for example the big countries such as China,And then fragrance ingredient excellence can make to various places, East Asia contain the acid oil-in-water emulsified of sesameLiquid seasoning circulates, according in recent years to containing the acid oil-in-water emulsified aqueous tune of sesameThe increase of the demand of taste substance, can expect the further expansion of demand.
Detailed description of the invention
Below the acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention is carried out in detailThin describing. Should illustrate, in the present invention, " % " means " quality % ", " portion " meaning" mass parts ".
The present invention is a kind of acid oil-in-water emulsified liquid seasoning that contains sesame, and its feature existsIn, contain the acid oil-in-water emulsified aqueous of sesame what to contain acetic acid and pH be 3.0 ~ 4.6In flavoring, contain whole sesame 1% ~ 20%, soy sauce 1% ~ 40%, albumen with seed coatMatter 0.5% ~ 5%, be selected from the sugar of more than at least a kind in glucose, fructose, sucrose with total amountMeter 2% ~ 35%, lipid 1% ~ 75%.
Of the present invention contain sesame acid oil-in-water emulsified liquid seasoning for contain sesame andAcetic acid and in the water that pH is 3.0 ~ 4.6, edible oil and fat are entered roughly equably with oil droplet formRow dispersion and form the liquid seasoning of emulsified state of oil-in-water type.
The whole sesame with seed coat using in the present invention does not adopt stone mill, colloid mill, food choppingMachine, emulsion dispersion machine (マ イ ル ダ ー), roller grinder etc. are implemented cutting process, are complete shapeState. Seed coat is not implemented alkali treatment and is peeled off, but forms the state at least with a part.
The whole sesame with seed coat using in the present invention is a part at least with seed coatWhole sesame, preferably endosperm layer more than 30% by seed coat cover, more preferably more than 50%.In addition, the acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention is by contain simultaneouslyWhole sesame and sesame cut substrate with seed coat, thus the distinctive fragrance of sesame after making keeping keepsExcellent effect, thus preferably.
When sesame is good working condition with seed coat, by the oil droplet group shape of containing fragrance ingredient in a large numberThe cotyledon part becoming does not contact with extraneous air, therefore, substantially experiences less than the distinctive fragrance of sesame.But, in the acid oil-in-water emulsified liquid seasoning that specifically contains sesame, contain band seed coatWhole sesame and when carrying out for a long time taking care of, sesame distinctive fragrance and can abundant can be experiencedKeep. This phenomenon mechanism and unclear, think containing the acid that acetic acid and pH are 3 ~ 4.6Under condition, utilizing the sugar such as glucose, fructose, sucrose, whole sesame with seed coat, soy sauce etc.In the aminocarbonyl reaction of protein, Maillard reaction etc., each raw material interacts, and obtainsStrengthen the effect of the fragrance ingredient of thin out sesame through time ground in keeping.
The acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention contains with seed coatWhole sesame 1% ~ 20%. Be preferably 2% ~ 15%, more preferably 2% ~ 8%. If lower thanAbove-mentioned scope, then exists sesame keeping cannot be kept fully because maintaining requirement causes after peculiarFragrant situation. If higher than above-mentioned scope, then astringent taste that has sesame etc. become too strong, acidityThe impaired situation of pleasant impression in the joyful mouth that the original tart flavour of liquid seasoning produces.
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 coatFiber crops, are then easy to be maintain fully the acid that contains sesame of the distinctive fragrance of sesame after taking care ofProperty oil-in-water emulsion shape flavoring.
There is no particular limitation for the soy sauce using in the present invention, can enumerate dense mouthful soy sauce, thin soy sauce,Thin mouthful soy sauce, dark soy sauce, sweet dew soy sauce, bechamel, pure soy sauce etc. utilize fermentation and preparationMake soy sauce, utilize acid, alkali or enzyme protein is hydrolyzed and generates amino acid whose chemical sauceOil, or the interpolation of fermentation and acid, alkali etc. is combined and must soy sauce.
The content of the soy sauce using in the present invention as 1% ~ 40%, be preferably 3% ~ 40%, more excellentElect 5% ~ 30% as. If the content of soy sauce is lower than above-mentioned scope, then exists and cannot keep fullyThe situation of the distinctive fragrance of sesame after keeping. If higher than above-mentioned scope, then there is the fragrance of soy sauceGrow and damage the fragrant situation of sesame.
The acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention contains sesame and sauceWet goods protein raw material, with respect to the acid oil-in-water emulsified liquid seasoning that contains sesame, containsThere is protein 0.5% ~ 5%. The raw material that contains protein for example also has except sesame and soy sauceYolk etc., its total amount reaches 0.5% ~ 5%. Owing to can obtaining strengthening the virtue of sesame in keepingThe effect of fragrant composition, so the content of protein is preferably 2% ~ 5%.
Protein measuring method can according to " relevant nutrition represent nutritional labeling in standard etc. pointAnalysis method etc. " (No. 13, Heisei Wei Xin in 11 year April 26) disclosed be commonly referred to as triumphantThe quantitative approach of the nitrogen of family name's method is carried out easily. Protein in the present invention not only comprises producing high-molecularCompound, also comprises amino acid, peptide etc.
The acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention contains with total amount2% ~ 35% be selected from the sugar of more than at least a kind in glucose, fructose, sucrose. Above-mentioned sugarTotal content be preferably 5% ~ 35%, more preferably 5% ~ 30%. By making the total of above-mentioned sugarContent, thus can by the Maillard reaction that utilizes protein and sugar matter etc. in above-mentioned scopeThe interaction of each raw material and in the keeping that is enhanced through time ground thin out sesame fragrance ingredientEffect. If the total content of above-mentioned sugar is higher than above-mentioned scope, then the sweet taste of sugar become too strong, and exists and damagesThe fragrant situation of evil sesame. In addition, the combination of above-mentioned sugar preferably contains glucose and fructose.
The assay method of glucose, fructose, sucrose is according to " relevant nutrition represents the nutrition in standardThe analytical method of composition etc. etc. " (No. 13, Heisei Wei Xin in 11 year April 26) disclosed heightEffect liquid phase chromatogram method (HPLC method) is carried out.
There is no particular limitation for the lipid using in the present invention, specifically, for example 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, avocadoOil, fish oil, butter, lard, chicken fat, or MCT (medium chain fatty acid glyceryl ester), glycerineDiester, fixed oil, ester exchange wet goods be this implement chemistry or ferment treatment etc. and grease etc. ExcellentChoosing contains rapeseed oil, soybean oil or palm oil, more preferably contains palm oil.
The assay method of lipid is according to " relevant nutrition represents the analytical method of nutritional labeling in standard etc.Deng " (No. 13, Heisei Wei Xin in 11 year April 26) disclosed ether extraction method carries out.
The content of the lipid using in the present invention as 1% ~ 75%, be preferably 10% ~ 45%. If fatLower than above-mentioned scope, then there is the distinctive fragrance of sesame after keeping cannot be kept fully in the content of classSituation. If higher than above-mentioned scope, the local flavor grow that then has lipid and the fragrant feelings of damaging sesameCondition.
Due to the distinctive fragrance of sesame that can take into account after giving tart flavour and keeping keeping, so the present inventionThe pH of the acid oil-in-water emulsified liquid seasoning that contains sesame be pH3.0 ~ 4.6, be preferably
3.7～4.6。
Viscosity with take into account sesame fragrance ingredient volatilization difficulty or ease and keeping after the distinctive fragrance of sesameMaintenance be associated. The viscosity of the acid oil-in-water emulsified liquid seasoning that contains sesame of the present inventionBe preferably 0.2 ~ 800Pas, 0.2 ~ 10Pas more preferably. By making viscosity at above-mentioned scope, energyEven if enough make the acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention after keeping alsoSesame distinctive fragrance fully can be felt. On the other hand, when viscosity is higher than above-mentioned scope, keepingAfter the distinctive fragrance of sesame weak, thus not preferred. On the other hand, when viscosity is lower than above-mentioned scope,Be difficult to make lipid stably to be disperseed in emulsification liquid seasoning, therefore easily occur separated, sesameThe distinctive fragrance of fiber crops dies down. The adjustment of viscosity is also relevant to lipid content, and tackify polysaccharide can be passed throughDeng content adjust. Should illustrate, the above-mentioned viscosity in the present invention is for using BH shape viscosimeterStart to measure with the sample of 20 DEG C of sample temperatures and value that reading during by rotor rotation 2 circle calculates.
There is no particular limitation for the tackify polysaccharide using in the present invention, specifically, melon that can be enumeratedBean gum, xanthans, tamarind gum, locust bean gum, gellan gum, gum arabic, psyllium seed gum etc.,Wherein a kind can be used or combine two or more use.
The acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention preferably contains acetic acid and mountainPears acid. By containing acetic acid and sorbic acid with 1:0.005 ~ 1:1, thus the fragrant effect of maintenance sesameFruit is excellent, thus preferably, more preferably 1:0.01 ~ 1:0.5.
Containing of sorbic acid that the acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention usesAs long as amount is the interactional amount for obtaining with above-mentioned acetic acid, and just there is no particular limitation, is preferably
0.01％～1％。
The assay method of acetic acid and sorbic acid is according to " for the main points of the constituent analysis that nutrition represents " (wealthLegal person japanese food analysis center of group compiles, distribution on October 20th, 2007) disclosed utilization is efficientThe assay method of the organic acid molecule of liquid chromatography (HPLC method) carries out. Specifically, for exampleThe sorbate molecule existing with the state of sorbic acid or sorbate is in aqueous entered with perchloric acidRow extracts, and utilizes the ultraviolet portion of organic acid to absorb, by high performance liquid chromatography (HPLC method) pointNot quantitative.
Should illustrate, the acid oil-in-water emulsified liquid seasoning that contains sesame of the present invention is except containingThere are above-mentioned acetic acid, whole sesame, soy sauce, glucose, fructose, sucrose, lipid, increasing with seed coatBeyond mucopolysaccharide, can also suitably optionally contain in the scope of not damaging effect of the present inventionThere are the various raw materials that are generally used for acidic emulsified liquid seasoning. For example can enumerate citric acid, malic acid,The acid such as lactic acid, phosphoric acid, hydrochloric acid, lemon juice, cider, orange juice, prostokvasha, choppingThe sesame through pulverizing such as sesame, the sesame that grinds, starch analyte, dextrin alcohol, compound sugar, oligomericThe carbohydrates such as sugar alcohol, the various flavorings such as sodium glutamate, salt, vegeto-animal extract class, mustard meal,The spices such as pepper, lecithin, lysolecithin, fatty acid glyceride, polyglyceryl fatty acid ester,The emulsification such as sucrose fatty ester, octenyl succinated starches material, ascorbic acid, vitamin e etc. are anti-Oxygen agent, bacteriostatic agent etc.
Next, based on embodiment and test example to the acidic oil-in-water breast that contains sesame of the present inventionChange liquid seasoning to be described in detail. Should illustrate, the present invention is not limited to this.
[embodiment 1]
To dropping into clear water 26%, acetic acid 1.2%, whole sesame with seed coat in the container with paddleFiber crops 2%, soy sauce 30%, glucose 5%, fructose 25%, sodium glutamate 0.5%, xanthans 0.1%With raw egg yolk 0.2%, mix equably, thus prepare water. Then, stir on one side, on one sideInject soybean oil 10% and carry out emulsification treatment, prepare the acidic oil-in-water breast that contains sesame of the present inventionChange liquid seasoning. By obtain of the present invention contain sesame acid oil-in-water emulsified aqueous seasoningMaterial filling is sealed in pet container with cover, keeping one-month period at 35 DEG C of room temperatures, thenCarry out sensory evaluation. The distinctive fragrance of sesame after its result maintains keeping, thus preferably. In addition,The pH of the acid oil-in-water emulsified liquid seasoning that contains sesame obtaining is 3.7, viscosity is0.5Pas, protein are 3%, lipid is 10%.
[embodiment 2]
To dropping into clear water 40%, acetic acid 0.4%, whole sesame with seed coat in the container with paddle8%, soy sauce 5%, sucrose 5%, sodium glutamate 1%, xanthans 0.1% and raw egg yolk 0.5%,Mix equably, thus prepare water. Then, stir on one side, inject soybean oil on one side30% and palm oil 10% carry out emulsification treatment, prepare the acidic oil-in-water that contains sesame of the present inventionEmulsification liquid seasoning. Carry out sensory evaluation in the same manner as in Example 1, result maintains guarantorThe distinctive fragrance of sesame after pipe, thus very preferably. The acid that contains sesame obtaining should be describedThe pH of property oil-in-water emulsion shape flavoring is 4.6, and viscosity is 2Pas, and protein is 2%,Lipid is 45%.
[embodiment 3]
Whole sesame with seed coat 8% is replaced into sesame cut substrate (sesame of chopping) 2% and band kindThe whole sesame 6% of skin, in addition, prepares the acid that contains sesame of the present invention according to embodiment 2Property oil-in-water emulsion shape flavoring. Carry out sensory evaluation in the same manner as in Example 1, knotFruit is compared with the acid oil-in-water emulsified liquid seasoning that contains sesame of embodiment 2, after keepingThe distinctive fragrance of sesame is more excellent, thus preferably.
[comparative example 1]
Whole sesame with seed coat 2% is replaced into sesame cut substrate (sesame of chopping) 2%, except thisIn addition, the acid oil-in-water emulsified liquid seasoning of sesame is contained according to embodiment 1 preparation. With withThe method that embodiment 1 is identical is carried out sensory evaluation, and the distinctive fragrance of sesame after result keeping is poor.
[comparative example 2]
Whole sesame with seed coat 2% is replaced into sesame cut substrate (sesame of chopping) 1.7% and bandThe whole sesame 0.3% of seed coat, in addition, contains the acid water bag of sesame according to embodiment 1 preparationOil type emulsion shape flavoring. Carry out sensory evaluation in the same manner as in Example 1, result keepingAfter the distinctive fragrance of sesame poor.
[comparative example 3]
Whole sesame with seed coat 8% is replaced into sesame cut substrate (sesame grinding) 8%, except thisIn addition, the acid oil-in-water emulsified liquid seasoning of sesame is contained according to embodiment 2 preparation. With withThe method that embodiment 1 is identical is carried out sensory evaluation, and the distinctive fragrance of sesame after result keeping is poor.
[comparative example 4]
Soy sauce 5% is replaced into clear water 5%, in addition, contains sesame according to embodiment 2 preparationAcid oil-in-water emulsified liquid seasoning. 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, contains sesame according to embodiment 2 preparationAcid oil-in-water emulsified liquid seasoning. 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, contains sesame according to embodiment 1 preparationThe acid liquid seasoning of fiber crops. Carry out sensory evaluation in the same manner as in Example 1, result keepingAfter the distinctive fragrance of sesame poor.
[embodiment 4]
Acetic acid 1.2% is replaced into acetic acid 1.19% and sorbic acid 0.01%, in addition, according to enforcementThe acid oil-in-water emulsified liquid seasoning that contains sesame of example 1 is prepared the sesame that contains of the present inventionAcid oil-in-water emulsified liquid seasoning. Carry out sensory evaluation in the same manner as in Example 1,Compared with the acid oil-in-water emulsified liquid seasoning that contains sesame of result and embodiment 1, after keepingThe distinctive fragrance of sesame more excellent, thus preferably.
[embodiment 5]
Acetic acid 0.4% is replaced into acetic acid 0.3% and sorbic acid 0.1%, in addition, according to embodiment1 the acid oil-in-water emulsified liquid seasoning that contains sesame is prepared the acid that contains sesame of the present inventionProperty oil-in-water emulsion shape flavoring. Carry out sensory evaluation in the same manner as in Example 1, knotFruit is compared with the acid oil-in-water emulsified liquid seasoning that contains sesame of embodiment 1, after keepingThe distinctive fragrance of sesame is more excellent, thus preferably.
Claims (23)
1. contain an acid oil-in-water emulsified liquid seasoning for sesame, it is characterized in that,In the acid oil-in-water emulsified aqueous seasoning that contains sesame that to contain acetic acid and pH be 3.0 ~ 4.6In material, contain whole sesame 1% ~ 20%, soy sauce 1% ~ 40%, protein with seed coat0.5% ~ 5%, the sugar of more than at least a kind in glucose, fructose, sucrose is selected from total amount2% ~ 35%, lipid 1% ~ 75%.
2. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains the whole sesame 2% ~ 15% with seed coat.
3. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains the whole sesame 2% ~ 8% with seed coat.
4. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains soy sauce 3% ~ 40%.
5. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains soy sauce 5% ~ 30%.
6. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains protein 2% ~ 5%.
7. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains with described sugared 5% ~ 35% of total amount.
8. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains with described sugared 5% ~ 30% of total amount.
9. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, described sugar is fructose and glucose.
10. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains lipid 10% ~ 45%.
11. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, pH is 3.7 ~ 4.6.
12. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, viscosity is 0.2 ~ 800Pas.
13. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, viscosity is 0.2 ~ 10Pas.
14. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains whole sesame and sesame cut substrate with seed coat.
15. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains sorbic acid.
16. according to claim 15 contain sesame acid oil-in-water emulsified aqueous tuneTaste substance, wherein, the ratio of the content of acetic acid and sorbic acid is 1:0.005 ~ 1:1.
17. according to claim 15 contain sesame acid oil-in-water emulsified aqueous tuneTaste substance, wherein, the ratio of the content of acetic acid and sorbic acid is 1:0.01 ~ 1:0.5.
18. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, more than 30% of the endosperm layer of the described whole sesame with seed coat is covered by seed coat.
19. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, more than 50% of the endosperm layer of the described whole sesame with seed coat is covered by seed coat.
20. according to claim 15 contain sesame acid oil-in-water emulsified aqueous tuneTaste substance, wherein, described sorbic acid contains 0.01% ~ 1%.
21. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, described lipid is rapeseed oil, soybean oil or palm oil.
22. according to claim 1 contain sesame acid oil-in-water emulsified aqueous seasoningMaterial, wherein, contains tackify polysaccharide.
23. according to claim 22 contain sesame acid oil-in-water emulsified aqueous tuneTaste substance, wherein, described tackify polysaccharide is to be selected from guar gum, xanthans, tamarind gum, locust treeIn bean gum, gellan gum, gum arabic, psyllium seed gum at least a kind.
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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 |
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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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