CN103260435A - Sesame-containing acidic liquid seasoning - Google Patents
Sesame-containing acidic liquid seasoning Download PDFInfo
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- CN103260435A CN103260435A CN2011800239040A CN201180023904A CN103260435A CN 103260435 A CN103260435 A CN 103260435A CN 2011800239040 A CN2011800239040 A CN 2011800239040A CN 201180023904 A CN201180023904 A CN 201180023904A CN 103260435 A CN103260435 A CN 103260435A
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- sesame
- acid
- liquid quelite
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
[Problem] To provide a sesame-containing acidic liquid seasoning able to fully maintain a unique sesame aroma even after long term storage. [Solution] This liquid seasoning is made comprising sesame, acetic acid, and at least one component selected from the group consisting of butanoic acid, hexanoic acid, and 6-methyl-5-hepten-2-one.
Description
Technical field
The present invention relates to liquid quelite, even be specifically related to after the long preservation of several months, also can fully feel the acidic liquid flavoring that contains sesame of the distinctive fragrance of sesame.
Background technology
Acidic liquid such as mayonnaise, salad-dressing flavoring is to give various local flavors and the flavoring of the pure aftertaste that produced by tart flavour.Its use is various, be to can be used in living vegetable salad such as tomato, lettuce, cabbage, corn to use, Fruit salad such as apple, Kiwi berry, oranges and tangerines are used, the additive of pot such as chafing dish cooking is used, hot vegetables usefulness such as cooked potato, the flavoring juice of bean curd cooking, meat cooking such as use at the omnipotent flavoring of all cookings.And, in the various acidic liquid flavorings, use the acetic acid of pure tart flavour and win suitable popularity with the distinctive fragrance of sesame as the acidic liquid flavoring that contains sesame of feature.
Yet there are the following problems to have used the acidic liquid flavoring that contains sesame of acetic acid: though finished product is very delicious, after long preservation, the distinctive fragrance of sesame easily through the time disappear.For example, to make it to be passed to Chinese such big country and then flow under the situation of its vicinity various countries, because by long preservation or be stored under the torrid zone, the inconstant condition of cold ground equitemperature, therefore the easy variation of the distinctive fragrance of flax can't keep its fragrance till at hand the time fully arriving the consumer.
With regard to the technology that keeps the distinctive fragrance of sesame, for example, as the technology of the fragrance of long-term maintenance sesame spices, proposed sesame fragrance is enclosed the acidic flavored material usefulness sesame spices (with reference to patent documentation 1) that capsule that the epithelium with specific materials forms forms.Yet therefore this technology is difficult to fully to satisfy consumer's hope because manufacture method is numerous and diverse and expense increases.
Patent documentation
Patent documentation 1: TOHKEMY 2007-14252 communique
Summary of the invention
The present invention makes in view of the aforementioned technical background, even its purpose is to provide the acidic liquid flavoring that contains sesame that also can fully keep the distinctive fragrance of sesame after long preservation.
The inventor etc. further investigate in order to solve above-mentioned problem, it found that the specific compound by will originally not containing in the natural sesame seed is engaged in the acidic liquid flavoring that contains sesame, even unexpectedly can obtain after long preservation, also can fully keeping the acidic liquid flavoring that contains sesame of the distinctive fragrance of sesame, thereby finish the present invention.
That is, according to a mode of the present invention, provide a kind of liquid quelite, it contains sesame, acetic acid, and be selected from butyric acid, caproic acid, and 6-methyl-5-hepten-2-one at least a.
In mode of the present invention, preferably under the situation that the fragrance component of described liquid quelite is measured with solid phase micro extraction-gas-chromatography mass analysis, butyric acid, caproic acid, and each peak area of 6-methyl-5-hepten-2-one satisfy more than in the following condition (a) ~ (c) any with respect to the ratio of the peak area of acetic acid:
(a) butyric acid: 0.0001 ~ 0.02
(b) caproic acid: 0.0001 ~ 0.05
(c) 6-methyl-5-hepten-2-one: 0.00001 ~ 0.005.
In mode of the present invention, preferably with respect to the total amount of above-mentioned composition, the content of above-mentioned acetic acid is 0.1 ~ 2 quality %.
In mode of the present invention, preferred aforesaid liquid flavoring further contains the sesame flavouring.
In mode of the present invention, preferred aforesaid liquid flavoring is oil-in-water emulsion body flavoring.
In mode of the present invention, preferred aforesaid liquid flavoring further contains yolk.
In mode of the present invention, preferred above-mentioned yolk is the yolk of handling through phospholipase A.
According to the present invention, even the acidic liquid flavoring that contains sesame that also can keep the distinctive fragrance of sesame after long-term keeping fully can be provided.Thus, can expect further to enlarge the market that is combined with the processed food that contains the acidic flavored material of sesame.
The specific embodiment
Liquid quelite
Liquid quelite of the present invention contains sesame, acetic acid, and be selected from butyric acid, caproic acid, and 6-methyl-5-hepten-2-one at least a.Preferably contain be selected from butyric acid, caproic acid, and 6-methyl-5-hepten-2-one at least 2 kinds, more preferably contain 3 kinds.Liquid quelite is by cooperating acetic acid, for pH preferably becomes below 6.5, more preferably becomes the acidic liquid flavoring below 4.6.Though by containing sesame and cooperating acetic acid to make finished product very delicious, but exist the distinctive fragrance of sesame after the long preservation easily through the time problem that disappears, and by contain be selected from butyric acid, caproic acid, and 6-methyl-5-hepten-2-one at least a, thereby can address this problem.
Should illustrate, butyric acid, caproic acid, and 6-methyl-5-hepten-2-one be the composition that does not originally contain in the natural sesame seed.Butyric acid is contained feature perfume (or spice) such as butter, cheese, ginkgo, and caproic acid is contained feature perfume (or spice) such as butter, and 6-methyl-5-hepten-2-one is contained feature perfume (or spice) such as tomato.The present invention finds to belong to butyric acid, caproic acid, and 6-methyl-5-hepten-2-one enhancing distinctive fragrance of sesame and these are contained in liquid quelite of the composition that natural sesame seed institute do not contain originally.Make butyric acid, caproic acid, and 6-methyl-5-hepten-2-one contain in the method for liquid quelite and be not particularly limited, for example can enumerate to cooperate and contain the food of these compositions, the method for food additives.
Liquid quelite of the present invention under the situation that the fragrance component of described liquid quelite is measured with solid phase micro extraction-gas-chromatography mass analysis, butyric acid, caproic acid, and each peak area of 6-methyl-5-hepten-2-one preferably satisfy more than in the following condition (a) ~ (c) any with respect to the ratio of the peak area of acetic acid:
(a) butyric acid: 0.0001 ~ 0.02
(b) caproic acid: 0.0001 ~ 0.05
(c) 6-methyl-5-hepten-2-one: 0.00001 ~ 0.005;
More preferably satisfy more than any in the following condition (a) ~ (c):
(a) butyric acid: 0.0005 ~ 0.01
(b) caproic acid: 0.001 ~ 0.02
(c) 6-methyl-5-hepten-2-one: 0.00003 ~ 0.0015;
Especially preferably satisfy more than any in the following condition (a) ~ (c):
(a) butyric acid: 0.0007～0.005
(b) caproic acid: 0.0015 ~ 0.01
(c) 6-methyl-5-hepten-2-one: 0.00005 ~ 0.001.
If butyric acid, caproic acid, and each peak area of 6-methyl-5-hepten-2-one satisfy above-mentioned scope degree with respect to the ratio of the peak area of acetic acid, then can feel the distinctive fragrance of sesame more consumingly.
There is the distinctive fragrance of sesame just to be not particularly limited as long as be used for the content of the sesame of liquid quelite of the present invention, but preferred 2 ~ 20 quality %, more preferably 3 ~ 20 quality %.If the content of sesame is more than the 2 quality %, then begin to have consumingly the distinctive fragrance of sesame when making, even also can keep the distinctive fragrance of sesame more after the long preservation.If below the 20 quality %, then can bring into play the effect that strengthens the distinctive fragrance of sesame more.
The sesame of Shi Yonging is not particularly limited in the present invention, as the raw material sesame, can enumerate white sesameseed, yellow sesame, Semen sesami nigrum, dark brown sesame etc.The form of the sesame of Shi Yonging is not particularly limited in the present invention, can be whole shape, also can be for carrying out the shape that pulverization process gets by stone mill, colloid mill, food chopper, emulsification dispersion machine, roller grinder etc.
Liquid quelite of the present invention can cooperate spices.Spices refers to natural perfume materials such as essential oil, oleoresin, recovery essence, extract; The artificial essence (artificial flavor) of perhaps containing undiscovered synthetic ester class, alcohols, aldehydes, ketone etc. in the nature in the synthetic perfume; Perhaps any in the class natural essence of only making with naturally occurring compound in the synthetic perfume (nature identical flavor).As the spices that is matched with in the liquid quelite, preferred natural perfume material or class natural essence, more preferably class natural essence.But under the situation of general use spices, the enhancing of tiring of fragrance ingredient owing to optionally use specific composition, is therefore compared with natural aromatic on the other hand, has the problem of feeling factitious fragrance.
Liquid quelite of the present invention preferably cooperates the sesame flavouring.Sesame local flavor laughing stock refer to retrieve from the fragrance component of sesame and spices, the distinctive fragrance ingredient of sesame of pyrazine class representative manually modulated and spices.The sesame flavouring is being matched with under the situation of liquid quelite of the present invention, by contain in the lump butyric acid contained in the liquid quelite of the present invention, caproic acid, and 6-methyl-5-hepten-2-one in any and sesame flavouring, thereby the maintenance effect that not only can have the distinctive fragrance of sesame, and unexpectedly can eliminate sense naturally as the fragrance of the peculiar problem of above-mentioned spices in the lump.
The use level that is used for the sesame flavouring of liquid quelite of the present invention gets final product preferred 0.01 ~ 10 quality %, more preferably 0.01 ~ 3 quality % can obtain cooperating with the above-mentioned interactional mode of butyric acid, caproic acid or 6-methyl-5-hepten-2-one.
Even if the pH of liquid quelite of the present invention descends and outstanding tart flavour pH, also can obtain the maintenance effect of sesame fragrance, therefore can under lower pH, bring into play effect.PH is preferred 3.5 ~ 6.5, and more preferably 3.5 ~ 4.6, preferred especially 3.8 ~ 4.6.If pH is more than 3.5, even then give prominence to tart flavour, also can keep the fragrance of sesame.If pH is below 6.5, then can utilize tart flavour to set off the fragrance of sesame.
Preferred 0.1 ~ 2 quality % of the acetic acid use level of liquid quelite of the present invention, more preferably 0.1 ~ 1 quality %, further preferred 0.3 ~ 1 quality %, preferred especially 0.3 ~ 0.9 quality %.If the use level of acetic acid is more than the 0.1 quality %, then can give liquid quelite with the pure tart flavour of acetic acid.If below the 2 quality %, then can under the situation of the tart flavour of too not giving prominence to acetic acid, give the fragrance of sesame.
The sour material that is used for liquid quelite of the present invention is not particularly limited except acetic acid, for example, can use organic acids such as citric acid, malic acid, lactic acid, sorbic acid; Inorganic acid such as phosphoric acid, hydrochloric acid; Lemon juice, apple juice, orange juice, prostokvasha etc.
Liquid quelite of the present invention preferably further contains sorbic acid and/or its salt.Sorbic acid in the liquid quelite and/or the content of its salt are so long as can obtain just being not particularly limited with the interactional amount of acetic acid, but preferred 0.01 ~ 1 quality %, more preferably 0.02 ~ 0.5 quality %.
The mass ratio of the acetic acid in the liquid quelite of the present invention and sorbic acid and/or its salt is preferably 1:0.005 ~ 1:1, more preferably 1:0.01 ~ 1:0.5.If the acetic acid in the liquid quelite and the mass ratio of sorbic acid and/or its salt are the degree in above-mentioned scope, then keep the effect excellence of sesame fragrance.
The assay method of acetic acid and sorbic acid and/or its salt is based on that assay method according to the organic acid molecule of " being used for the constituent analysis that nutrition represents selects " (juridical person's japanese food analysis center compiles, distribution on October 20th, 2007) disclosed high performance liquid chromatography (HPLC) carries out.Particularly, for example, the sorbate molecule that will be in the aqueous solution exists with the state of sorbic acid and/or sorbate extracts with perchloric acid, and the ultraviolet portion of utilizing organic acid absorbs and quantitative with high performance liquid chromatography (HPLC method) classification.
Liquid quelite of the present invention is preferably oil-in-water emulsion body flavoring in order to keep the distinctive fragrance of sesame.Edible oil and fat emulsification is disperseed, the fragrance ingredient of sesame is enclosed in the oil droplet, thereby further the distinctive fragrance of the sesame of performance after long preservation keeps effect.
Oil-in-water emulsion body flavoring is following obtaining for example: with sour material such as acetic acid and citric acid and starch, gummy class, and after emulsified material such as sucrose fatty ester mixes in clear water, on one side with stirrings such as blenders, on one side inject grease and carry out thick emulsification, then homogenize with the processor of shearing force excellence etc.
Be used for the use level of edible oil and fat of liquid quelite of the present invention as long as cooperate the amount that the fragrance ingredient of sesame can be enclosed oil droplet, preferred 1 ~ 70 quality %, more preferably 5 ~ 50 quality %, preferred especially 15 ~ 50 quality %.
Being used for edible oil and fat of the present invention is not particularly limited, particularly, for example can use rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, castor oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla herb 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), the such enforcement chemistry of double glyceride, quenching oil, ester exchange wet goods or enzyme processing etc. and grease of obtaining etc.Preferably contain rapeseed oil, soybean oil or palm oil, more preferably contain palm oil.
The assay method of edible oil and fat is based on the disclosed ether extraction method of " representing analytical method of the nutritional labeling etc. in the benchmark etc. about nutrition " No. 13, Ri Weixindi (put down into 11 year April 26) to carry out.
From having the aspect that strengthens and keep the effect of the distinctive fragrance of sesame, the emulsified material that is used for oil-in-water emulsion body flavoring of the present invention preferably uses yolk.Preferred 0.1 ~ 20 quality % of the use level of yolk, more preferably 0.1 ~ 5 quality %.If the use level of yolk is more than the 0.1 quality %, then oil-in-water emulsion body flavoring can be kept emulsified state fully.If below the 20 quality %, then the local flavor of yolk became strong, can keep the fragrance of sesame.Should illustrate, the liquid yolk that the use level of yolk obtains with broken egg converts and obtains, because the cholesterol level in the liquid yolk is 1.4 quality %, therefore can measure at the method for determination of cholesterol shown in " (1) gas chromatography " of defending new No. 13 " 4 cholesterol " of putting down into distribution on April 26th, 11 based on Japanese MHLW.
And then, when making edible oil and fat be scattered in the oil-in-water emulsion body flavoring, the separation inhibition after the long preservation that is easy to get calmly, and then local flavor keeps effect also high aspect to set out the yolk that above-mentioned yolk is more preferably handled through phospholipase A.
Except above-mentioned raw materials, liquid quelite of the present invention also can suitably select to contain the various raw materials that can be used for liquid quelite usually in the scope of not damaging effect of the present invention.For example, can enumerate flavorings such as soy sauce, sweetener wine, salt, sodium glutamate, clear soup; Carbohydrates such as glucose, fructose, sucrose, maltose, oligosaccharide, trehalose; Spice such as mustard meal, pepper; Emulsified materials such as lecithin, lysolecithin, fatty acid glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, octenyl succinated starches; Antioxidant such as ascorbic acid, vitamin E, anticorrisive agent etc.
Measure and analytical method
The assay method of the acetic acid content in the liquid quelite of the present invention is based on " selecting for the constituent analysis that nutrition is represented " (juridical person's japanese food analysis center compiles, distribution on October 20th, 2007) disclosed high performance liquid chromatography (HPLC) to carry out.Particularly, organic acid is become the perchloric acid that the mode of 0.5 quality % adds in order to ultimate density extract, the ultraviolet portion of utilizing organic acid absorbs and quantitative with high performance liquid chromatography (HPLC method) classification.
The fragrance component of liquid quelite of the present invention can be measured with solid phase micro extraction-gas-chromatography mass analysis (SPME-GC-MS) according to following condition.
(1) separation and concentration method of fragrance component
With SPME filter and device for extracting volatility component, according to following condition, the separation of carrying out fragrance component with the solid phase micro extraction method concentrates.
＜solid phase micro extraction condition 〉
SPME filter StableFlex 50/30 μ m, the DVB/Carboxen/PDMS(Sigama-Aldrich corporate system)
Device for extracting volatility component Combi PAL, CTC Analitics system
Heat 40 ℃ in advance, 15min
Mixing speed 300rpm
Volatile ingredient extracts 40 ℃, 20min
Desorption time 10min
(2) assay method of fragrance component
Use gas chromatography method and mass analysis, according to following condition, measure butyric acid, caproic acid, reach each peak area of 6-methyl-5-hepten-2-one with respect to the ratio of the peak area of the acetic acid in the liquid quelite.
＜GC conditions 〉
Determining instrument Agilent 6890N(Agilent Technologies corporate system)
Chromatographic column SOLGEL-WAX(SGE corporate system)
Length 30m, bore 0.25mm, thickness 0.25 μ m
Temperature conditions 35 ℃ (5min) keeps → with 5 ℃/min be warming up to 120 ℃ → with 15 ℃/min be warming up to 220 ℃ → keep 6min
Carrier He gas, gas flow 1.0mL/min
＜quality analysis condition 〉
Mass analyzer Agilent 5973N(Agilent Technologies corporate system)
Quality of scanning m/z 29.0 ~ 350.0
Ionization mode El(ionization voltage 70eV)
Embodiment
Below, enumerate embodiment and comparative example further describes the present invention, but the present invention is not by the limited interpretation of following examples content institute.
The manufacturing of liquid quelite
At first, in agitator tank, yolk (Kewpie corporate system) 0.2 quality %, the xanthans 0.1 quality %, sesame flavouring (the Givaudan corporate system that drop into broken sesame 3 quality %, acetic acid 0.9 quality %, berry sugar 5 quality %, sodium glutamate 0.5 quality %, handle through phospholipase A, class nature essence) 0.1 quality %, and clear water 70.2 quality %, after evenly mixing, stir on one side, inject soybean oil 10 quality % and palm oil 10 quality % on one side, implement emulsification treatment, modulation liquid quelite (oil-in-water emulsion body flavoring).Then, adding mixing respectively is selected from butyric acid, caproic acid, reaches at least a kind in 6-methyl-5-hepten-2-one, 25 kinds of acidic liquid flavorings that contain sesame of modulation example 1 ~ 25.The fragrance component that respectively contains the acidic liquid flavoring of sesame is measured with above-mentioned solid phase micro extraction-gas-chromatography mass analysis, with butyric acid, caproic acid, and the peak area of 6-methyl-5-hepten-2-one and butyric acid, caproic acid, and each peak area of 6-methyl-5-hepten-2-one be shown in table 1 ~ 4 with respect to the ratio of the peak area of acetic acid.In addition, with do not add butyric acid, caproic acid, and 6-methyl-5-hepten-2-one in any one aforesaid liquid flavoring product (example 26) in contrast.
The every 20g of the acidic liquid flavoring ground filling that contains sesame that obtains is sealed in the 30mL glass container with cover.For at 25 ℃ of acidic liquid flavorings that respectively contain sesame of preserving 1 month down of product temperature, carry out visual evaluation according to following benchmark.Should illustrate that the resulting pH that contains the acidic liquid flavoring of sesame is 3.8.
Metewand
5: the distinctive fragrance of sesame is compared very strong with reference substance.
4: the distinctive fragrance of sesame is compared very strong with reference substance.
3: the distinctive fragrance of sesame is compared with reference substance strongly.
2: the distinctive fragrance of sesame is compared strong a little with reference substance.
1: the distinctive fragrance of sesame compares with reference substance that a little is strong.
[table 1]
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Example 7 | |
| Acetic acid | 250000 | 250000 | 250000 | 250000 | 250000 | 250000 | 250000 |
| Butyric acid | 100 | 150 | 200 | 300 | 800 | 2000 | 4000 |
| Butyric acid/acetic acid | 0.0004 | 0.0006 | 0.0008 | 0.0012 | 0.0032 | 0.008 | 0.016 |
| Estimate | 1 | 2 | 3 | 3 | 3 | 2 | 1 |
[table 2]
| Example 8 | Example 9 | Example 10 | Example 11 | Example 12 | Example 13 | Example 14 | |
| Acetic acid | 250000 | 250000 | 250000 | 250000 | 250000 | 250000 | 250000 |
| Caproic acid | 200 | 300 | 400 | 500 | 1500 | 3000 | 6000 |
| Caproic acid/acetic acid | 0.0008 | 0.0012 | 0.0016 | 0.002 | 0.006 | 0.012 | 0.024 |
| Estimate | 1 | 2 | 3 | 3 | 3 | 2 | 1 |
[table 3]
[table 4]
Result by table 1 ~ 3 can find out following tendency, that is, be selected from butyric acid, caproic acid by liquid quelite is contained, reach a kind in 6-methyl-5-hepten-2-one, compares with reference substance and feels the distinctive fragrance of sesame consumingly.
Compare with example 1,7,8,14,15 and 21 with example 2,6,9,13,16 and 20, can feel the distinctive fragrance of sesame more consumingly.And then example 3 ~ 5,10 ~ 12 and 17 ~ 19 is compared with example 2,6,9,13,16 and 20, can feel the distinctive fragrance of sesame more consumingly.
As shown in Table 4, be selected from butyric acid, caproic acid by liquid quelite is contained, reach 2 kinds in 6-methyl-5-hepten-2-one, thereby utilize the synergy of 2 kinds of fragrance components, compare with reference substance and feel the distinctive fragrance of sesame very consumingly.And then, be selected from butyric acid, caproic acid by liquid quelite is contained, reach 3 kinds in 6-methyl-5-hepten-2-one, thereby utilize the synergy of 3 kinds of fragrance components, compare with reference substance and feel the distinctive fragrance of sesame very consumingly.
Sesame flavouring 0.1 quality % is replaced as broken sesame 3 quality %, in addition, according to example 3, modulates liquid quelite of the present invention (oil-in-water emulsion body flavoring) (example 27).The resulting acidic liquid flavoring that contains sesame is compared with reference substance and is felt (the evaluation: 2) of the distinctive fragrance of sesame a little consumingly.
To be replaced as xanthans through the yolk that phospholipase A is handled, in addition, according to example 3, modulate liquid quelite of the present invention (oil-in-water emulsion body flavoring) (example 28).The resulting acidic liquid flavoring that contains sesame is compared with reference substance and is felt (the evaluation: 2) of the distinctive fragrance of sesame a little consumingly.
Acetic acid 0.9 quality % is replaced as acetic acid 0.5 quality % and sodium glutamate 0.4 quality %, in addition, according to example 3, modulates liquid quelite of the present invention (oil-in-water liq flavoring) (example 29).The resulting acidic liquid flavoring that contains sesame is compared with reference substance equally with example 3 and is felt (the evaluation: 3) of the distinctive fragrance of sesame consumingly.Should illustrate that the resulting pH that contains the acidic liquid flavoring of sesame is 4.6.
Acetic acid 0.9 quality % is replaced as acetic acid 0.89 quality % and sorbic acid 0.01 quality %, in addition, according to example 25 contain the acid oil-in-water emulsified liquid quelite of sesame, modulate liquid quelite of the present invention (oil-in-water emulsion body flavoring) (example 30).According to carrying out visual evaluation with above-mentioned same method, the result is, compares with example 25, and the distinctive fragrance of the sesame after the preservation is more excellent and preferred.
Acetic acid 0.9 quality % is replaced as acetic acid 0.6 quality % and sorbic acid 0.3 quality %, in addition, according to example 25 contain the acid oil-in-water emulsified liquid quelite of sesame, modulate liquid quelite of the present invention (oil-in-water emulsion body flavoring) (example 31).According to carrying out visual evaluation with above-mentioned same method, the result is, compares with example 25, and the distinctive fragrance of the sesame after the preservation is more excellent and preferred.
Claims (8)
1. liquid quelite contains sesame, acetic acid and is selected from least a in butyric acid, caproic acid and the 6-methyl-5-hepten-2-one.
2. liquid quelite according to claim 1, wherein, under the situation that the fragrance component of described liquid quelite is measured with solid phase micro extraction-gas-chromatography mass analysis, each peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one satisfies more than in the following condition (a) ~ (c) any with respect to the ratio of the peak area of acetic acid:
(a) butyric acid: 0.0001 ~ 0.02
(b) caproic acid: 0.0001 ~ 0.05
(c) 6-methyl-5-hepten-2-one: 0.00001 ~ 0.005.
3. liquid quelite according to claim 1 and 2, wherein, with respect to the total amount of described liquid quelite, the content of described acetic acid is 0.1 ~ 2 quality %.
4. according to each described liquid quelite in the claim 1 ~ 3, wherein, further contain sorbic acid and/or its salt.
5. according to each described liquid quelite in the claim 1 ~ 4, wherein, further contain the sesame flavouring.
6. according to each described liquid quelite in the claim 1 ~ 5, be oil-in-water emulsion body flavoring.
7. according to each described liquid quelite in the claim 1 ~ 6, wherein, further contain yolk.
8. according to each described liquid quelite in the claim 1 ~ 7, wherein, described yolk is the yolk of handling through phospholipase A.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2011/077410 WO2013080284A1 (en) | 2011-11-28 | 2011-11-28 | Sesame-containing acidic liquid seasoning |
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| CN103260435A true CN103260435A (en) | 2013-08-21 |
| CN103260435B CN103260435B (en) | 2014-08-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558531A (en) * | 2018-06-05 | 2019-12-13 | 丘比株式会社 | Liquid seasoning |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015039351A (en) * | 2013-08-22 | 2015-03-02 | キユーピー株式会社 | Emulsion-like seasoning |
| JP2015100335A (en) * | 2013-11-27 | 2015-06-04 | キユーピー株式会社 | Acidic oil-in-water type emulsion seasoning |
| PT3677125T (en) * | 2017-08-31 | 2022-01-31 | Kewpie Corp | Liquid seasoning |
| JP6684955B1 (en) * | 2019-10-30 | 2020-04-22 | キユーピー株式会社 | Cooking sauce |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP5048170B1 (en) | 2012-10-17 |
| WO2013080284A1 (en) | 2013-06-06 |
| CN103260435B (en) | 2014-08-13 |
| JPWO2013080284A1 (en) | 2015-04-27 |
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