CN103260435B - Sesame-containing acidic liquid seasoning - Google Patents
Sesame-containing acidic liquid seasoning Download PDFInfo
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- CN103260435B CN103260435B CN201180023904.0A CN201180023904A CN103260435B CN 103260435 B CN103260435 B CN 103260435B CN 201180023904 A CN201180023904 A CN 201180023904A CN 103260435 B CN103260435 B CN 103260435B
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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
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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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
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 if be specifically related to also can fully feel the acidic liquid flavoring containing sesame of the distinctive fragrance of sesame after the long-term preservation of several months.
Background technology
The 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, to can be used in the raw vegetable salad such as tomato, lettuce, cabbage, corn to use, the Fruit salad such as apple, Kiwi berry, oranges and tangerines are used, the additive of the pot such as chafing dish cooking is used, the hot vegetables use such as cooked potato, the flavoring juice of bean curd cooking, meat cooking such as uses at the omnipotent flavoring of all cookings.And, in various acidic liquid flavorings, use the acetic acid of pure tart flavour and the acidic liquid flavoring containing sesame taking the distinctive fragrance of sesame as feature to win suitable popularity.
But, used acetic acid containing the acidic liquid flavoring of sesame, there are the following problems: although finished product is very delicious, after long-term preservation, the distinctive fragrance of sesame easily through time disappearance.For example, in the case of making it to be passed to such big country of China and then flow to its contiguous various countries, owing to being preserved for a long time or being stored under the torrid zone, the inconstant condition of cold ground equitemperature, therefore the easy variation of the distinctive fragrance of flax, cannot keep its fragrance till at hand time fully arriving consumer.
With regard to keeping the technology of the distinctive fragrance of sesame, for example, as the fragrant technology of long-term maintenance sesame spices, propose sesame fragrance to enclose the acidic flavored material sesame spices (with reference to patent documentation 1) forming with the film formed capsule of skin of specific materials.But this technology, because manufacture method is numerous and diverse and expense increases, is therefore difficult to fully to meet consumer's hope.
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 if its object is to provide the acidic liquid flavoring containing sesame that also can fully keep the distinctive fragrance of sesame after long-term preservation.
The inventor etc. conduct in-depth research in order to solve above-mentioned problem, it found that by the specific compound originally not containing in natural sesame seed is engaged in the acidic liquid flavoring containing sesame, even if unexpectedly can obtain also can fully keeping the acidic liquid flavoring containing sesame of the distinctive fragrance of sesame after long-term preservation, thereby complete 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 least one in butyric acid, caproic acid and 6-methyl-5-hepten-2-one.
In mode of the present invention, preferably in the case of the solid phase micro extraction for fragrance component of described liquid quelite-gas-chromatography mass analysis is measured, more than each peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one meets any in following condition (a) ~ (c) 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, preferably aforesaid liquid flavoring further contains sesame flavouring.
In mode of the present invention, preferably aforesaid liquid flavoring is oil-in-water emulsion body flavoring.
In mode of the present invention, preferably aforesaid liquid flavoring further contains yolk.
In mode of the present invention, preferred above-mentioned yolk is the yolk through phospholipase A processing.
According to the present invention, even if the acidic liquid flavoring containing sesame that also can keep fully the distinctive fragrance of sesame after long-term keeping can be provided.Thus, can expect further to expand the market being combined with containing the processed food of the acidic flavored material of sesame.
Detailed description of the invention
liquid quelite
Liquid quelite of the present invention contains sesame, acetic acid, and be selected from least one in butyric acid, caproic acid and 6-methyl-5-hepten-2-one.Preferably contain at least 2 kinds that are selected from butyric acid, caproic acid and 6-methyl-5-hepten-2-one, more preferably contain 3 kinds.Liquid quelite is by coordinating acetic acid, for pH preferably becomes below 6.5, more preferably becomes the acidic liquid flavoring below 4.6.Although by containing sesame and coordinating acetic acid to make finished product very delicious, but exist the distinctive fragrance of sesame after long-term preservation easily through time the problem that disappears, and by containing at least one being selected from butyric acid, caproic acid and 6-methyl-5-hepten-2-one, thereby can address this problem.
Should illustrate, butyric acid, caproic acid and 6-methyl-5-hepten-2-one are the composition originally not containing in natural sesame seed.The contained feature perfume (or spice) such as butyric acid is the contained feature perfume (or spice) such as butter, cheese, ginkgo, and caproic acid is butter, the contained feature perfume (or spice) such as 6-methyl-5-hepten-2-one is tomato.The present invention finds to belong to butyric acid, caproic acid and 6-methyl-5-hepten-2-one enhancing distinctive fragrance of sesame of the composition that natural sesame seed institute do not contain originally and these is contained in liquid quelite.Butyric acid, caproic acid and 6-methyl-5-hepten-2-one are contained in the method for liquid quelite and be not particularly limited, for example, can enumerate and coordinate the food that contains these compositions, the method for food additives.
Liquid quelite of the present invention is in the case of measuring the solid phase micro extraction for fragrance component of described liquid quelite-gas-chromatography mass analysis, more than each peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one preferably meets any in following condition (a) ~ (c) 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 more than meeting any in 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;
More than particularly preferably meeting any in 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 each peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one meets above-mentioned scope degree with respect to the ratio of the peak area of acetic acid, can feel more consumingly the distinctive fragrance of sesame.
As long as the content for the sesame of liquid quelite of the present invention has the distinctive fragrance of sesame to be just not particularly limited, but preferably 2 ~ 20 quality %, more preferably 3 ~ 20 quality %.If the content of sesame is more than 2 quality %, start to have consumingly the distinctive fragrance of sesame when making, after preserving even long-term, also can more maintain the distinctive fragrance of sesame.If below 20 quality %, can more bring into play the effect that strengthens the distinctive fragrance of sesame.
The sesame using is in the present invention not particularly limited, and as raw material sesame, can enumerate white sesameseed, yellow sesame, Semen sesami nigrum, dark brown sesame etc.The form of the sesame using is in the present invention not particularly limited, and can be whole shape, also can be for carrying out by stone mill, colloid mill, food chopper, emulsion dispersion machine, roller grinder etc. the shape that pulverization process obtains.
Liquid quelite of the present invention can coordinate spices.Spices refers to the natural perfume materials such as essential oil, oleoresin, recovery essence, extract; Or in synthetic perfume, contain the artificial essence (artificial flavor) of undiscovered synthetic ester class, alcohols, aldehydes, ketone etc. in nature; Or any in the class natural essence of only making with naturally occurring compound in synthetic perfume (nature identical flavor).As the spices being matched with in liquid quelite, preferably natural perfume material or class natural essence, more preferably class natural essence.But the in the situation that of general use spices,, on the other hand owing to optionally using specific composition, therefore, compared with natural aromatic, there is the problem of feeling factitious fragrance in the enhancing of tiring of fragrance ingredient.
Liquid quelite of the present invention preferably coordinates 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 is manually modulated and spices.In the situation that sesame flavouring is matched with to liquid quelite of the present invention, by containing in the lump any and the sesame flavouring in butyric acid contained in liquid quelite of the present invention, caproic acid and 6-methyl-5-hepten-2-one, thereby not only can there is the maintenance effect of the distinctive fragrance of sesame, and unexpectedly can eliminate in the lump the not sense naturally as the special problematic fragrance of above-mentioned spices.
Coordinate preferably 0.01 ~ 10 quality %, more preferably 0.01 ~ 3 quality % can obtain with the above-mentioned interactional mode of butyric acid, caproic acid or 6-methyl-5-hepten-2-one for the use level of the sesame flavouring of liquid quelite of the present invention.
Even if the pH of liquid quelite of the present invention declines and outstanding tart flavour pH, also can obtain the maintenance effect of sesame fragrance, therefore can under lower pH, bring into play effect.PH preferably 3.5 ~ 6.5, more preferably 3.5 ~ 4.6, particularly preferably 3.8 ~ 4.6.If pH is more than 3.5, even if give prominence to tart flavour, also can keep the fragrance of sesame.If pH is below 6.5, can utilize tart flavour to set off the fragrance of sesame.
The acetic acid use level of liquid quelite of the present invention is 0.1 ~ 2 quality % preferably, more preferably 0.1 ~ 1 quality %, further preferably 0.3 ~ 1 quality %, particularly preferably 0.3 ~ 0.9 quality %.If the use level of acetic acid is more than 0.1 quality %, can give liquid quelite by the pure tart flavour of acetic acid.If below 2 quality %, can in the case of too not giving prominence to the tart flavour of acetic acid, give the fragrance of sesame.
Sour material for liquid quelite of the present invention is not particularly limited except acetic acid, for example, can use the organic acids such as citric acid, malic acid, lactic acid, sorbic acid; The 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 liquid quelite and/or the content of its salt are just not particularly limited with the interactional amount of acetic acid as long as can obtain, but preferably 0.01 ~ 1 quality %, more preferably 0.02 ~ 0.5 quality %.
The mass ratio of the acetic acid in 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 mass ratio of the acetic acid in liquid quelite and sorbic acid and/or its salt is the degree in above-mentioned scope, keep the effect excellence of sesame fragrance.
The assay method of acetic acid and sorbic acid and/or its salt is based on carrying out according to the assay method of the organic acid molecule of " constituent analysis representing for nutrition is selected " (juridical person's japanese food analysis center compiles, distribution on October 20th, 2007) disclosed high performance liquid chromatography (HPLC).Particularly, for example, the sorbate molecule existing with the state of sorbic acid and/or sorbate in the aqueous solution is extracted with perchloric acid, the ultraviolet portion of utilizing organic acid absorbs and with high performance liquid chromatography (HPLC method) graded quantitative.
Liquid quelite of the present invention is preferably oil-in-water emulsion body flavoring in order to keep the distinctive fragrance of sesame.By edible oil and fat emulsion dispersion, the fragrance ingredient of sesame is enclosed in oil droplet, thereby further the distinctive fragrance of the sesame of performance after long-term preservation keeps effect.
Oil-in-water emulsion body flavoring for example obtains as follows: after sour to acetic acid and citric acid etc. material is mixed in clear water with emulsified materials such as starch, gummy class and sucrose fatty esters, 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.
The use level that is used for the edible oil and fat of liquid quelite of the present invention can be by the amount of the fragrance ingredient inclosure oil droplet of sesame, preferably 1 ~ 70 quality %, more preferably 5 ~ 50 quality %, particularly preferably 15 ~ 50 quality % as long as coordinate.
Be not particularly limited for edible oil and fat of the present invention, 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), double glyceride, quenching oil, such enforcement chemistry or the enzyme processing etc. of ester exchange wet goods 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 to carry out based on the disclosed ether extraction method of " representing analytical method of nutritional labeling in benchmark etc. etc. about nutrition " No. 13, Wei Xin (put down into 11 year April 26).
From thering is the aspect that strengthens and keep the effect of the distinctive fragrance of sesame, preferably use yolk for the emulsified material of oil-in-water emulsion body flavoring of the present invention.The use level of yolk is 0.1 ~ 20 quality % preferably, more preferably 0.1 ~ 5 quality %.If the use level of yolk is more than 0.1 quality %, oil-in-water emulsion body flavoring can maintain emulsified state fully.If below 20 quality %, 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 liquid yolk is 1.4 quality %, therefore can measure putting down into the method for determination of cholesterol shown in " (1) gas chromatography " of defending new No. 13 " 4 cholesterol " of distribution on April 26th, 11 based on Japanese MHLW.
And then, make edible oil and fat be scattered in oil-in-water emulsion body flavoring in time, the separation inhibition being easy to get calmly after long-term preservation, and then local flavor keeps effect also high aspect to set out, above-mentioned yolk is more preferably through the yolk of phospholipase A processing.
Except above-mentioned raw materials, liquid quelite of the present invention, not damaging in the scope of effect of the present invention, also can suitably select to contain the various raw materials that conventionally can be used for liquid quelite.For example, can enumerate the flavorings such as soy sauce, sweetener wine, salt, sodium glutamate, clear soup; The carbohydrates such as glucose, fructose, sucrose, maltose, oligosaccharide, trehalose; The spice such as mustard meal, pepper; The emulsified materials such as lecithin, lysolecithin, fatty acid glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, octenyl succinated starches; The antioxidant such as ascorbic acid, vitamin E, anticorrisive agent etc.
measure and analytical method
The assay method of the acetic acid content in liquid quelite of the present invention is to carry out based on " constituent analysis representing for nutrition is selected " (juridical person's japanese food analysis center compiles, distribution on October 20th, 2007) disclosed high performance liquid chromatography (HPLC).Particularly, organic acid is become to the perchloric acid that the mode of 0.5 quality % adds in order to ultimate density and extract, the ultraviolet portion of utilizing organic acid absorbs and with high performance liquid chromatography (HPLC method) graded quantitative.
The fragrance component of liquid quelite of the present invention can be according to following condition, by solid phase micro extraction-gas-chromatography mass analysis (SPME-GC-MS) mensuration.
(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 by solid phase micro extraction method is concentrated.
< solid phase micro extraction condition >
SPME filter StableFlex 50/30 μ m, DVB/Carboxen/PDMS(Sigama-Aldrich company system)
Device for extracting volatility component Combi PAL, CTC Analitics system
40 DEG C of pre-heatings, 15min
Mixing speed 300rpm
Volatile ingredient extracts 40 DEG C, 20min
Desorption time 10min
(2) assay method of fragrance component
Use gas chromatography method and mass analysis, according to following condition, measure each peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one with respect to the ratio of the peak area of the acetic acid in liquid quelite.
< GC conditions >
Determining instrument Agilent 6890N(Agilent Technologies company system)
Chromatographic column SOLGEL-WAX(SGE company system)
Length 30m, bore 0.25mm, thickness 0.25 μ m
Temperature conditions 35 DEG C (5min) keeps → with 5 DEG C/min be warming up to 120 DEG C → with 15 DEG C/min be warming up to 220 DEG C → keep 6min
Carrier He gas, gas flow 1.0mL/min
< quality analysis condition >
Mass analyzer Agilent 5973N(Agilent Technologies company 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 manufacture of liquid quelite
First, in agitator tank, drop into broken sesame 3 quality %, acetic acid 0.9 quality %, berry sugar 5 quality %, sodium glutamate 0.5 quality %, yolk (Kewpie company system) 0.2 quality %, xanthans 0.1 quality %, sesame flavouring (Givaudan company system through phospholipase A processing, 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, add and mix at least a kind that is selected from butyric acid, caproic acid and 6-methyl-5-hepten-2-one respectively, 25 kinds of acidic liquid flavorings containing 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, each peak area of the peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one and butyric acid, caproic acid and 6-methyl-5-hepten-2-one is shown in table 1 ~ 4 with respect to the ratio of the peak area of acetic acid.In addition, by any one aforesaid liquid flavoring product (example 26) in contrast that do not add in butyric acid, caproic acid and 6-methyl-5-hepten-2-one.
By obtain containing the every 20g of acidic liquid flavoring of sesame fill and be sealed in 30mL glass container with cover.For at 25 DEG C of product temperature, preserve 1 month respectively containing the acidic liquid flavoring of sesame, carry out visual evaluation according to following benchmark.Should illustrate, the pH of the acidic liquid flavoring containing sesame obtaining is 3.8.
Metewand
5: the distinctive fragrance of sesame is very strong compared with reference substance.
4: the distinctive fragrance of sesame is very strong compared with reference substance.
3: the distinctive fragrance of sesame is strong compared with reference substance.
2: the distinctive fragrance of sesame is strong a little compared with reference substance.
1: a little is strong compared with reference substance for the distinctive fragrance of sesame.
[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 |
| Evaluate | 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 |
| Evaluate | 1 | 2 | 3 | 3 | 3 | 2 | 1 |
[table 3]
[table 4]
Result by table 1 ~ 3 can be found out following tendency,, is selected from a kind in butyric acid, caproic acid and 6-methyl-5-hepten-2-one by liquid quelite is contained that is, feels consumingly the distinctive fragrance of sesame compared with reference substance.
Compared with example 1,7,8,14,15 and 21, can feel more consumingly the distinctive fragrance of sesame with example 2,6,9,13,16 and 20.And then example 3 ~ 5,10 ~ 12 and 17 ~ 19, compared with example 2,6,9,13,16 and 20, can be felt the distinctive fragrance of sesame more consumingly.
As shown in Table 4, be selected from 2 kinds in butyric acid, caproic acid and 6-methyl-5-hepten-2-one by liquid quelite is contained, thereby utilize the synergy of 2 kinds of fragrance components, feel very consumingly the distinctive fragrance of sesame compared with reference substance.And then, be selected from 3 kinds in butyric acid, caproic acid and 6-methyl-5-hepten-2-one by liquid quelite is contained, thereby utilize the synergy of 3 kinds of fragrance components, feel very consumingly the distinctive fragrance of sesame compared with reference substance.
Sesame flavouring 0.1 quality % is replaced as to 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 acidic liquid flavoring containing sesame obtaining is felt a little consumingly (the evaluation: 2) of the distinctive fragrance of sesame compared with reference substance.
To be replaced as xanthans through the yolk of phospholipase A processing, in addition, according to example 3, modulate liquid quelite of the present invention (oil-in-water emulsion body flavoring) (example 28).The acidic liquid flavoring containing sesame obtaining is felt a little consumingly (the evaluation: 2) of the distinctive fragrance of sesame compared with reference substance.
Acetic acid 0.9 quality % is replaced as to 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).What obtain feels that containing the acidic liquid flavoring of sesame is same with example 3 the distinctive fragrance of sesame (evaluates: 3) compared with reference substance consumingly.Should illustrate, the pH of the acidic liquid flavoring containing sesame obtaining is 4.6.
Acetic acid 0.9 quality % is replaced as to acetic acid 0.89 quality % and sorbic acid 0.01 quality %, in addition, according to example 25 containing 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).Carry out visual evaluation according to method similar to the above, result is that, compared with example 25, the distinctive fragrance of sesame after preservation is more excellent and preferred.
Acetic acid 0.9 quality % is replaced as to acetic acid 0.6 quality % and sorbic acid 0.3 quality %, in addition, according to example 25 containing 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).Carry out visual evaluation according to method similar to the above, result is that, compared with example 25, the distinctive fragrance of sesame after preservation is more excellent and preferred.
Claims (8)
1. a liquid quelite, contains sesame, acetic acid and is selected from least one in butyric acid, caproic acid and 6-methyl-5-hepten-2-one.
2. liquid quelite according to claim 1, wherein, in the case of the fragrance component of described liquid quelite is measured with solid phase micro extraction-gas-chromatography mass analysis, more than each peak area of butyric acid, caproic acid and 6-methyl-5-hepten-2-one meets any in following condition (a)～(c) 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. liquid quelite according to claim 1 and 2, wherein, further contains sorbic acid and/or its salt.
5. liquid quelite according to claim 1 and 2, wherein, further contains sesame flavouring.
6. liquid quelite according to claim 1 and 2 is oil-in-water emulsion body flavoring.
7. liquid quelite according to claim 1 and 2, wherein, further contains yolk.
8. liquid quelite according to claim 7, wherein, described yolk is the yolk through phospholipase A processing.
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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| Publication Number | Publication Date |
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| CN103260435A CN103260435A (en) | 2013-08-21 |
| CN103260435B true CN103260435B (en) | 2014-08-13 |
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| 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 |
| JP6353623B1 (en) * | 2017-08-31 | 2018-07-04 | キユーピー株式会社 | Liquid seasoning |
| JP6518363B1 (en) * | 2018-06-05 | 2019-05-22 | キユーピー株式会社 | 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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| CN101999624A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Liquid condiment and preparation process thereof |
| JP4944662B2 (en) * | 2007-04-24 | 2012-06-06 | 小川香料株式会社 | Flavor enhancing method for food and beverage, and flavor enhanced food and beverage and flavor composition comprising adding lower fatty acid |
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| CN102448326B (en) * | 2009-11-27 | 2013-06-19 | 丘比株式会社 | Acidic emulsified liquid seasoning containing sesame |
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- 2011-11-28 JP JP2012516427A patent/JP5048170B1/en active Active
- 2011-11-28 CN CN201180023904.0A patent/CN103260435B/en active Active
- 2011-11-28 WO PCT/JP2011/077410 patent/WO2013080284A1/en active Application Filing
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| CN1771838A (en) * | 2004-11-12 | 2006-05-17 | 花王株式会社 | Liquid quelite |
| JP4944662B2 (en) * | 2007-04-24 | 2012-06-06 | 小川香料株式会社 | Flavor enhancing method for food and beverage, and flavor enhanced food and beverage and flavor composition comprising adding lower fatty acid |
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Also Published As
| Publication number | Publication date |
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| CN103260435A (en) | 2013-08-21 |
| JPWO2013080284A1 (en) | 2015-04-27 |
| WO2013080284A1 (en) | 2013-06-06 |
| JP5048170B1 (en) | 2012-10-17 |
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