CN111557431A - Liquid seasoning and method for producing same - Google Patents
Liquid seasoning and method for producing same Download PDFInfo
- Publication number
- CN111557431A CN111557431A CN201910972204.4A CN201910972204A CN111557431A CN 111557431 A CN111557431 A CN 111557431A CN 201910972204 A CN201910972204 A CN 201910972204A CN 111557431 A CN111557431 A CN 111557431A
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- CN
- China
- Prior art keywords
- liquid seasoning
- sesame
- mass
- cymene
- citrus
- 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.)
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- 239000011709 vitamin E Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8624—Detection of slopes or peaks; baseline correction
- G01N30/8631—Peaks
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
- G01N2030/8809—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86 analysis specially adapted for the sample
- G01N2030/884—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86 analysis specially adapted for the sample organic compounds
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
- G01N2030/8809—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86 analysis specially adapted for the sample
- G01N2030/884—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86 analysis specially adapted for the sample organic compounds
- G01N2030/885—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86 analysis specially adapted for the sample organic compounds involving polymers
Abstract
The present invention relates to a liquid seasoning and a method for producing the same. A liquid seasoning containing sesame is provided which has the peculiar fragrance of sesame, has the original bitterness of citrus peel, and has a clear citrus fragrance. The liquid seasoning contains sesame, citrus peel, and edible oil and fat, wherein the content of the edible oil and fat is 5 to 60 mass% relative to the total amount of the liquid seasoning, the liquid seasoning contains p-cymene and 2, 6-dimethylpyrazine, and the ratio of the peak area of the p-cymene to the peak area of the 2, 6-dimethylpyrazine is 11 to 250 when the aroma component of the liquid seasoning is measured by a solid-phase microextraction-gas chromatography-mass spectrometry combined method. Such a liquid seasoning has a characteristic aroma of sesame, has the original bitterness of citrus peel, and has a clear citrus aroma.
Description
Technical Field
The present invention relates to a liquid seasoning, and more particularly, to a liquid seasoning containing sesame, citrus peel, and edible oil. The present invention also relates to a method for producing the liquid seasoning.
Background
Liquid seasonings having a sesame flavor such as sesame sauce, sesame mayonnaise, and sesame sauce using sesame as a raw material have been sold. These liquid seasonings are obtained by uniformly mixing a liquid seasoning containing sesame powder, crushed cooked sesame, and the like, and have a flavor specific to sesame. As applications of such sesame-flavored liquid seasonings, in addition to salad dressing, they are used as sauces for tofu, meat and the like, and in recent years, the frequency of use on the table tends to increase.
In sesame-containing liquid seasonings, various studies have been made to maintain the unique aroma of sesame because the unique aroma of sesame is easily deteriorated. For example, it has been proposed to blend a specific aroma component (2-propionylthiazole) in a liquid seasoning containing sesame in order to maintain a light aroma of freshly ground roasted sesame for a long period of time (see, for example, patent document 1). In addition to enhancing the unique aroma of sesame, it has been proposed to adjust the ratio of specific aroma components (linear alkanethiol and dimethylpyrazine) in a liquid seasoning containing sesame in order to enhance the unique aroma of people who become addicted (see, for example, patent document 2).
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open No. 2008-154476
Patent document 2: japanese patent No. 6353623
Disclosure of Invention
Problems to be solved by the invention
The present inventors have studied various blending ratios in order to maintain a refreshing flavor in a liquid seasoning containing sesame. In the course of this study, it was attempted to add a large amount of citrus peel having a refreshing fragrance to a liquid seasoning containing sesame. However, due to the balance between sesame and citrus peel, the bitter taste from citrus peel is mixed with the aroma of sesame, the bitter taste from citrus peel is emphasized, and a problem arises in that the citrus aroma is hard to feel fresh.
Means for solving the problems
The present inventors have conducted intensive studies to solve the above problems, and as a result, have surprisingly found that: in a liquid seasoning containing sesame and citrus peel, the ratio of a specific citrus flavor component (p-cymene) and a specific sesame flavor component (2, 6-dimethylpyrazine) is adjusted to a specific numerical range, whereby a liquid seasoning containing sesame having a fragrance peculiar to sesame, a bitter taste inherent to citrus peel, and a clear citrus flavor is obtained. The present invention has been completed based on the above findings.
That is, according to an aspect of the present invention,
disclosed is a liquid seasoning characterized by containing sesame, citrus peel and edible oil and fat,
the content of the edible oil or fat is 5 to 60 mass% based on the total amount of the liquid seasoning,
the liquid seasoning comprises p-cymene and 2, 6-dimethyl pyrazine,
when the aroma component of the liquid flavoring is measured by a solid phase microextraction-gas chromatography-mass spectrometry combined method, the ratio of the peak area of the p-cymene to the peak area of the 2, 6-dimethylpyrazine is 11 or more and 250 or less.
In the embodiment of the present invention, the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is preferably 13 or more and 215 or less.
In the aspect of the present invention, the p-cymene content is preferably 0.5ppm to 20.0ppm, based on the total amount of the liquid seasoning.
In the aspect of the present invention, the p-cymene content is preferably 0.8ppm to 17.0ppm, based on the total amount of the liquid seasoning.
In the aspect of the present invention, the sesame content is preferably 1% by mass or more and 40% by mass or less with respect to the total amount of the liquid seasoning.
In the aspect of the present invention, the content of the citrus peel is preferably 0.1 mass% or more and 5 mass% or less with respect to the total amount of the liquid seasoning.
In the aspect of the present invention, it is preferable that the liquid seasoning further contains acetic acid.
In the aspect of the present invention, the liquid seasoning is preferably an oil-in-water emulsion liquid seasoning.
According to another aspect of the present invention, there is provided a method for producing a liquid seasoning, characterized by comprising sesame, citrus peel, and edible oil and fat,
the content of the edible oil or fat is 5 to 60 mass% based on the total amount of the liquid seasoning,
the liquid seasoning comprises p-cymene and 2, 6-dimethylpyrazine,
the manufacturing method comprises the following steps: adding p-cymene and 2, 6-dimethylpyrazine as follows,
when the aroma component of the liquid flavoring is measured by a solid phase microextraction-gas chromatography-mass spectrometry combined method, the ratio of the peak area of the p-cymene to the peak area of the 2, 6-dimethylpyrazine is 11 or more and 250 or less.
In another aspect of the present invention, it is preferable that the method further includes a step of heating the liquid seasoning containing the citrus peel and the edible oil or fat.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, a liquid seasoning containing sesame can be provided which has the fragrance peculiar to sesame, has the original bitterness of citrus peel, and has a clear citrus fragrance. Further, the present invention can provide a method for producing such a liquid seasoning. Such a liquid seasoning can stimulate the appetite of consumers, and further expansion of the market of the liquid seasoning can be expected.
Detailed Description
< liquid seasoning >
The liquid seasoning of the present invention contains at least sesame, citrus peel, and edible oil and fat, and contains the following specific aroma components. Further, depending on the kind of the liquid seasoning, it may contain water, acidic substances such as acetic acid, seasonings such as soy sauce, granulated sugar, miso, emulsifiers, other raw materials, and the like.
The liquid seasoning is preferably in an emulsified form. The emulsified liquid seasoning may have the structure of an oil-in-water (O/W type) emulsion or a W/O/W type composite emulsion, and the structure of an oil-in-water (O/W type) emulsion is more preferable.
Examples of the liquid seasoning include a sauce, and other similar foods, and a sauce is preferable.
(aroma component)
The liquid seasoning contains at least p-cymene and 2, 6-dimethylpyrazine as fragrance components, and has a characteristic fragrance of sesame and a fresh citrus fragrance. The liquid seasoning may contain, in addition to p-cymene and 2, 6-dimethylpyrazine, aroma components contained in a normal liquid seasoning containing sesame, and may further contain other aroma components within a range not impairing the effects of the present invention.
In the liquid seasoning, when the fragrance component is measured by a solid phase microextraction-gas chromatography-mass spectrometry method described in detail below, the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine (peak area of p-cymene/peak area of 2, 6-dimethylpyrazine) is 11 or more and 250 or less, the lower limit value is preferably 13 or more, more preferably 18 or more, further preferably 19 or more, further preferably 20 or more, and the upper limit value is preferably 215 or less, more preferably 200 or less, further preferably 175 or less, further preferably 150 or less. When the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is within the above numerical range, the citrus fruit can have the fragrance peculiar to sesame, the bitterness inherent to citrus peel, and the fresh citrus fragrance.
The p-cymene content is, for example, 0.5ppm or more and 20.0ppm or less with respect to the total amount of the liquid seasoning, the lower limit is preferably 0.8ppm or more, more preferably 1.1ppm or more, and further preferably 1.4ppm or more, and the upper limit is preferably 17.0ppm or less, more preferably 15.0ppm or less, and further preferably 13.0ppm or less. When the p-cymene content in the liquid seasoning falls within the above numerical range, the liquid seasoning can have the fragrance peculiar to sesame, has the original bitterness of citrus peel, and can further strongly receive a refreshing citrus fragrance. The p-cymene content in the liquid seasoning can be measured and calculated by a conventional method using a gas chromatograph, for example, by a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.
The method for adjusting the peak areas or the contents of p-cymene and 2, 6-dimethylpyrazine in the liquid seasoning is not particularly limited, and for example, the addition of p-cymene and 2, 6-dimethylpyrazine as perfumes to the liquid seasoning is included. Alternatively, a method of blending a food or a dietary supplement containing p-cymene and 2, 6-dimethylpyrazine is exemplified. Specifically, the content of the citrus peel containing p-cymene in the liquid seasoning is adjusted, or an extract containing p-cymene obtained by extraction from citrus peel is added to the liquid seasoning. Further, the content of sesame containing 2, 6-dimethylpyrazine in the liquid seasoning is adjusted, or an extract containing 2, 6-dimethylpyrazine, which is obtained by extracting sesame, which is obtained by subjecting raw sesame to a treatment such as baking, is added to the liquid seasoning.
It is noted that even when p-cymene and 2, 6-dimethylpyrazine were present in the same amount in the liquid seasoning, the peak areas obtained were different in the characteristics of the solid phase microextraction-gas chromatography-mass spectrometry combination. Examples of the reason for this include that the amount of the component volatilized into the gas phase differs depending on the volatility of 2 components and the difference in affinity with the components in other samples. Further, the ratio calculated from the peak area and the ratio calculated from the quantitative value are numerically different from each other due to various factors caused by the characteristics of the measurement method.
(method of measuring aroma component)
The aroma component of the liquid seasoning can be measured by a combined headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) under the following conditions.
(1) Method for separating and concentrating aroma components
The separation and concentration of the aroma components were carried out by a solid phase microextraction method using an SPME fiber and a volatile component extraction apparatus under the following conditions.
< solid phase microextraction Condition >
SPME fiber: SPME fiber (product name: StableFlex 50/30 μm, DVB/Carboxen/PDMS (Agilent Technologies), which is formed by coating two layers of a 50 μm thick polydimethylsiloxane layer dispersed with divinylbenzene and a 30 μm thick polydimethylsiloxane layer dispersed with carbon molecular sieve (Carboxen)
Volatile component extraction apparatus: PAL SYSTEM RTC 120, CTC Analitics System
Preheating: at 40 ℃ for 15min
Stirring speed: 300rpm
Volatile component extraction: 40 ℃ for 20min
Desorption time: for 10min
(2) Method for measuring aroma component
The peak areas of p-cymene and 2, 6-dimethylpyrazine in the liquid seasoning were measured by gas chromatography and mass spectrometry under the following conditions. In addition, with respect to the content of p-cymene, a sample to which a standard substance of p-cymene was added was measured in the same manner, and the content was quantified from the peak area of p-cymene in the obtained gas chromatogram.
The quantitative ion mass of each component is as follows.
P-cymene: quantitative ion mass m/z119
2, 6-dimethylpyrazine: quantitative ion mass m/z108
< gas chromatography conditions >
The measurement instrument: agilent Intuvo 9000GC SYSTEM (manufactured by Agilent Technologies)
Column: a liquid phase consisting of polyethylene glycol was applied to the inner wall of the raw material in a thickness of 0.25 μm, and the capillary column had a length of 30m, a diameter of 0.25mm and a thickness of 0.25 μm (product name: DB-WAX Ultra insert (manufactured by Agilent Technologies)) and a length of 30m, a diameter of 0.25mm and a thickness of 0.25 μm
Temperature conditions: 35 deg.C (5min) holding → rising to 120 deg.C at 5 deg.C/min → rising to 220 deg.C at 15 deg.C/min → holding for 6min
Carrier gas: he gas, gas flow 1.0mL/min
Injection: without diversion
No flow division for 1.6min → cleaning for 50 mL/min;
inlet temperature: 250 deg.C
A workstation: MSD ChemStation (manufactured by Agilent Technologies)
< Mass Spectrometry Condition >
Mass spectrometer: quadrupole rod type mass spectrometer (product name: Agilent 5977B)
(manufactured by Agilent Technologies)
A scan mass m/z of 29.0 to 350.0
Ionization mode EI (ionization voltage 70eV)
Note that, when the signal intensity is low, SIM (selective ion detection) measurement can be performed instead of scanning measurement.
The measurement device is not limited to the above, and for example, a measurement device having equivalent performance such as Agilent 7890B, Agilent 5977S can be used, and measurement can be performed by appropriately adjusting conditions in accordance with the specifications of the measurement instrument used.
(pH of liquid seasoning)
The liquid seasoning is preferably an acidic liquid seasoning. The pH of the acidic liquid seasoning is not particularly limited, but is, for example, 3.0 or more and 4.6 or less, with the lower limit value being preferably 3.3 or more, more preferably 3.6 or more, and the upper limit value being preferably 4.4 or less, more preferably 4.3 or less. When the pH of the liquid seasoning falls within the above numerical range, not only the microbial generation of the liquid seasoning is controlled to improve the storage stability, but also the flavor of the liquid seasoning can be favorably maintained. The pH of the liquid seasoning was: the measured value was measured at a sample temperature of 20 ℃ under 1 atmosphere using a pH meter (desk type pH meter F-72 manufactured by horiba, Ltd.).
(viscosity of liquid seasoning)
The viscosity of the liquid seasoning at 25 ℃ is not particularly limited, but is, for example, 0.5Pa · s or more and 10Pa · s or less, and the lower limit value is preferably 1.0Pa · s or more, more preferably 1.5Pa · s or more, further preferably 2.0Pa · s or more, and the upper limit value is preferably 8Pa · s or less, more preferably 6Pa · s or less, further preferably 4Pa · s or less. By providing the liquid seasoning with a viscosity within the above numerical range, the flavor of the liquid seasoning can be further perceived.
The viscosity was measured by using a BH viscometer, using rotor No.2 when the viscosity was 0.5 pas or more and less than 3.0 pas under the conditions of a sample temperature of 25 ℃ and a rotational speed of 10rpm, and using rotor No.3 when the viscosity was 3.0 pas or more, and calculating the value from the reading obtained when the rotor rotated 2 revolutions after the start of the measurement.
(moisture content of liquid seasoning)
The moisture content of the liquid seasoning is not particularly limited, and may be appropriately set according to the content of other components. The moisture content of the liquid seasoning is not particularly limited, but is, for example, 5 mass% or more and 75 mass% or less, the lower limit value is preferably 10 mass% or more, more preferably 15 mass% or more, and further preferably 20 mass% or more, and the upper limit value is preferably 70 mass% or less, more preferably 65 mass% or less, and further preferably 60 mass% or less.
(sesame)
The content of sesame can be adjusted so that the liquid seasoning has a fragrance peculiar to sesame. The content of sesame is not particularly limited, and for example, is 1 mass% or more and 40 mass% or less with respect to the total amount of the liquid seasoning, the lower limit value is preferably 2 mass% or more, more preferably 3 mass% or more, and further preferably 5 mass% or more, and the upper limit value is preferably 30 mass% or less, more preferably 20 mass% or less, and further preferably 15 mass% or less. When the content of sesame falls within the above numerical range, the citrus fruit can have the fragrance peculiar to sesame, the bitterness inherent to citrus fruit peel, and a more intense fresh citrus fragrance.
The sesame used for the liquid seasoning is not particularly limited, and conventionally known sesame can be used as it is or after treatment. Examples of the sesame as a raw material include white sesame, golden sesame, black sesame, tea sesame and the like. Further, roasted sesame obtained by roasting such sesame by a conventional method is preferably used, and specifically, roasted sesame obtained by roasting sesame in a direct roasting type or a far infrared type roasting pot is exemplified. The form of sesame used in the present invention is not particularly limited, and it may be a whole sesame, or a sesame obtained by grinding the sesame with a stone mortar, a colloid mill, a vegetable cutter, an emulsifying disperser, a roller grinder, or the like.
(orange peel)
The citrus peel used for a liquid seasoning is one of the parts constituting a citrus fruit, and is a peel part generally called an endocarp (inner skin) or an epicarp (outer skin) after removing a pulp part, a carpel (membrane う of the periphery of ょう) and a seed from the fruit. The method may include mixing pulp or juice that is conceivable in the raw material treatment process.
The citrus is a plant belonging to genus Citrus (genus Citrus) or genus Poncirus belonging to family Citruidae of family Rutaceae. Examples of the citrus genus include tart citrus such as grapefruit, kumquat (カボス), tangerine (スダチ), lemon, and lime; mandarin orange such as Wenzhou mandarin orange, tangerine (マンダリンオレンジ), ponkan mandarin orange, etc.; orange such as summer orange, navel orange, fructus Citri Sarcodactylis, grapefruit, Citrus iyo, Qingzhao, Chunhao (はるみ), and tankan; pomelos such as Citrus grandis (Seminole) and Citrus grandis; and miscellaneous oranges such as pomelo, summer mandarin orange, Citrus hassaku, summer mandarin orange in the sun, and Muscovitum. Examples of the genus kumquat include kumquats such as Ming and kumquat. These citrus fruits may be used alone in 1 kind or in combination in 2 or more kinds.
The shape of the citrus peel is not particularly limited, and can be appropriately selected depending on the ease of incorporation into the liquid seasoning, the production process, and the like. The citrus peel can be processed into various shapes such as a fine powder, a small clove, a sheet, a rib, and a pulp by physical treatment such as cutting, crushing, grinding, and pulverizing. The physical treatment can be carried out by a conventionally known method, and can be carried out by using a device such as a cutter, a meat grinder, a slicer, a mill, a stone mortar, or a grinding device.
The content of citrus peel can be adjusted so that the liquid seasoning has a fresh citrus flavor. The content of the citrus peel is not particularly limited, and is, for example, 0.1 mass% or more and 10 mass% or less with respect to the total amount of the liquid seasoning, with the lower limit value being preferably 0.2 mass% or more, more preferably 0.5 mass% or more, and further preferably 0.8 mass% or more, and the upper limit value being preferably 7 mass% or less, more preferably 5 mass% or less, and further preferably 3 mass% or less. When the content of the citrus peel is within the above numerical range, the citrus peel can have the fragrance peculiar to sesame, the original bitterness of the citrus peel, and a more intense fresh citrus fragrance.
(edible oil and fat)
The edible oil or fat used for the liquid seasoning is not limited, and conventionally known edible oils or fats can be used. Examples of the edible oil and fat include oils and fats obtained by subjecting vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, ailanthus altissima oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil, fish oil, beef tallow, lard, chicken oil, MCT (medium-chain fatty acid triglyceride), diglycerides, hardened oils, and interesterified oils to chemical treatment or enzymatic treatment. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof is preferably used.
The content of the edible oil or fat is not particularly limited as long as the aroma component is blocked in the oil droplets, and for example, is 5 mass% or more and 60 mass% or less with respect to the total amount of the liquid seasoning, and the lower limit value is preferably 10 mass% or more, more preferably 15 mass% or more, and further preferably 20 mass% or more, and the upper limit value is preferably 55 mass% or less, more preferably 50 mass% or less, and further preferably 45 mass% or less. When the content of the edible oil or fat falls within the above numerical range, a rich texture derived from the oil or fat is likely to be felt, and the acidic liquid seasoning can maintain a stable emulsified state even after storage.
(acetic acid)
By adding acetic acid to the liquid seasoning, the pH can be adjusted to the above-described preferable value range. The content of acetic acid is not particularly limited, and for example, is 0.05% by mass or more and 1.50% by mass or less with respect to the total amount of the liquid seasoning, the lower limit value is preferably 0.10% by mass or more, more preferably 0.20% by mass or more, further preferably 0.30% by mass or more, and still more preferably 0.40% by mass or more, and the upper limit value is preferably 1.30% by mass or less, more preferably 1.20% by mass or less, still more preferably 1.10% by mass or less, and still more preferably 1.00% by mass or less. When the content of acetic acid is within the above numerical range, not only the preservation property can be improved by controlling the generation of microorganisms in the acidic emulsion seasoning, but also the flavor of the acidic emulsion seasoning can be favorably maintained. In addition, not only the sour taste can be appropriately felt, but also the sesame aroma and the fresh citrus aroma can be felt in a well-balanced manner.
(acidic substance)
The liquid seasoning may contain other acidic substances in addition to acetic acid. Examples of the acidic substance include organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid, and salts thereof, lemon juice, apple juice, orange juice, and lactic acid fermented milk. By blending these acidic substances, the pH of the acidic emulsion seasoning can be adjusted, or the flavor of the acidic emulsion seasoning can be maintained well. The content of the acidic substance is not particularly limited, and may be appropriately adjusted depending on the target pH and the content of acetic acid.
(emulsifiers)
As the emulsifier for the liquid seasoning, egg yolk is preferably used. The amount of the yolk is not particularly limited as long as the yolk can maintain the emulsified state, and is, for example, 0.1 mass% or more and 20 mass% or less, preferably 0.2 mass% or more, more preferably 0.3 mass% or more, further preferably 0.5 mass% or more, and further preferably 10 mass% or less, more preferably 5 mass% or less, and further preferably 3 mass% or less, based on the total amount of the liquid seasoning. The amount of yolk to be added is an amount converted from liquid yolk obtained by cutting an egg, and the cholesterol content in the liquid yolk is 1.4% by mass, and therefore, the amount can be measured by the cholesterol measurement method shown in "(1) gas chromatography" of weixin No. 13 "4 cholesterol", issued on 11 years, 4 months, 26 days, by the ministry of health and labor in japan.
Further, in the case where the egg yolk is dispersed in an oil-in-water emulsion seasoning, a egg yolk treated with phosphatase a (hereinafter, sometimes referred to as "lysoegg yolk") may be used, because the separation-inhibiting effect after long-term storage and the flavor-retaining effect are improved.
(other raw materials)
In the liquid seasoning, various materials generally used in the liquid seasoning may be appropriately selected from the above-mentioned materials, as long as the effects of the present invention are not impaired. Examples thereof include seasonings such as soy sauce, sweet sake, salt, sodium glutamate and white soup, saccharides such as glucose, fructose, sucrose, maltose, oligosaccharides and trehalose, spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester and octenyl succinated starch, thickeners such as xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum and gum arabic, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.
< method for producing liquid seasoning >
An example of the method for producing the liquid seasoning of the present invention will be described. For example, first, an aqueous phase is prepared by mixing aqueous phase raw materials such as clear water, sesame, citrus peel, vinegar (acetic acid), a thickener, and a seasoning. Then, egg yolk is added to the aqueous phase prepared as described above as necessary, and while stirring with a stirrer or the like, edible oil and fat as an oil phase raw material is injected and coarse emulsified, and then homogenized with a processor or the like having excellent shearing force, to obtain a liquid seasoning in which the oil phase is emulsified and dispersed in the aqueous phase. Then, a flavor containing p-cymene and 2, 6-dimethylpyrazine may be added in an appropriate amount to obtain a liquid seasoning. The liquid seasoning may be further heated at, for example, about 60 to 90 ℃, preferably 65 to 80 ℃. The liquid seasoning may be heated before or after the addition of the flavor. The liquid seasoning can be more easily imparted with a refreshing citrus flavor by heat-treating the citrus peel and the edible oil or fat in a mixed state.
(manufacturing apparatus)
In the production of the liquid seasoning, a device used in the production of a general liquid seasoning can be used. Examples of such an apparatus include a general stirrer, a bar stirrer, a bench mixer, a homomixer, and a homodisperser. Examples of the shape of the paddle of the stirrer include a propeller blade, a turbine blade, a paddle blade, and an anchor blade.
Examples
The present invention will be described in further detail below with reference to examples and comparative examples, but the present invention is not limited to the contents of the following examples.
< preparation example 1 of liquid seasoning >
Examples 1 to 12 and comparative examples 1 to 2
Based on the formulation ratios in table 1, liquid seasonings were produced in the following order. Specifically, first, water, roasted sesame powder, finely-divided grapefruit peel, edible vinegar, soy sauce, granulated sugar, salt, sodium glutamate, xanthan gum, and egg yolk are put into a stirring tank and uniformly stirred to prepare an aqueous phase. Then, an edible oil and fat (soybean oil) as an oil phase was added and emulsified. Subsequently, the liquid seasoning was heated to 65 to 80 ℃ and a flavor containing p-cymene and 2, 6-dimethylpyrazine was added in an appropriate amount shown in table 2 below to obtain an oil-in-water emulsified liquid seasoning. The obtained liquid seasoning was filled into capped PET containers each having a capacity of 250mL and tightly capped to produce a liquid seasoning filled in the container.
[ Table 1]
< method for measuring the ratio of the area of the peak of p-cymene to the area of the peak of 2, 6-dimethylpyrazine >
The aroma components of the liquid seasoning thus obtained were measured by the solid phase microextraction-gas chromatography-mass spectrometry method described in detail above, the peak areas of p-cymene and 2, 6-dimethylpyrazine were measured in the obtained gas chromatogram, and the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine was calculated and shown in table 2.
< method for measuring p-cymene content >
A certain amount of p-cymene standard was added to the liquid seasoning obtained above to prepare a sample. The aroma components of the samples were measured by the solid phase microextraction-gas chromatography mass spectrometry method described in detail above, and the p-cymene content was quantified from the peak area of p-cymene in the obtained gas chromatogram and shown in table 2.
< measurement of pH >
The liquid seasoning thus obtained was measured for pH at a sample temperature of 20 ℃ under 1 atm using a pH meter (desk type pH meter F-72 manufactured by horiba, Ltd.). The liquid seasonings of examples 1 to 12 and comparative examples 1 to 2 all had a pH in the range of 3.6 to 4.3.
< measurement of viscosity >
The liquid seasoning thus obtained was calculated from the reading obtained when the rotor rotated 2 revolutions after the start of the measurement, using a BH viscometer, and using rotor No.2 when the viscosity was 0.5 pas or more and less than 3.0 pas or rotor No.3 when the viscosity was 3.0 pas or more under conditions of a sample temperature of 25 ℃ and a revolution speed of 10 rpm. The liquid seasonings of examples 1 to 12 and comparative examples 1 to 2 all had a viscosity of 2.0 pas to 4.0 pas.
< sensory evaluation of liquid seasoning >
The liquid seasoning thus obtained was subjected to sensory evaluation according to the following criteria. The results of the sensory evaluation are shown in table 2. In the evaluation criteria described below, a result of "2" or more is favorable.
[ evaluation standards ]
3: has the peculiar fragrance of sesame, has the original bitter taste of citrus peel, and can strongly feel the fresh citrus fragrance.
2: has the peculiar fragrance of sesame, has the original bitter taste of citrus peel, and can feel fresh citrus fragrance.
1: although sesame-specific aroma is perceived, the bitterness of citrus peel is emphasized, and a fresh citrus aroma is hardly perceived.
[ Table 2]
As a result of the above sensory evaluation, the liquid seasonings of examples 1 to 12 all had peak areas of p-cymene in a specific range with respect to 2, 6-dimethylpyrazine, and thus had the fragrance peculiar to sesame, the bitterness inherent to citrus peel, and the fresh citrus fragrance.
In the liquid seasonings of comparative examples 1 and 2, the peak area of p-cymene relative to 2, 6-dimethylpyrazine was small, and the fragrance peculiar to sesame was perceived, but the bitterness derived from citrus peel was emphasized, and it was difficult to perceive a fresh citrus fragrance.
< preparation example 2 of liquid seasoning >
[ example 13]
A liquid seasoning packed in a container was produced in the same manner as in example 2, except that the step of heating the liquid seasoning at 65 to 80 ℃ was not performed. The peak area ratio of p-cymene to 2, 6-dimethylpyrazine and the p-cymene content were the same as in example 2.
The result of sensory evaluation of the obtained liquid seasoning was "3" as in example 2, but the liquid seasoning of example 2 was more excellent in fresh citrus flavor.
Claims (10)
1. A liquid seasoning is characterized in that,
is a liquid seasoning containing sesame, citrus peel and edible oil, wherein,
the content of the edible oil or fat is 5 to 60 mass% based on the total amount of the liquid seasoning,
the liquid seasoning comprises p-cymene and 2, 6-dimethyl pyrazine,
when the aroma components of the liquid seasoning are measured by a solid phase microextraction-gas chromatography-mass spectrometry combined method, the ratio of the peak area of the p-cymene to the peak area of the 2, 6-dimethylpyrazine is more than 11 and less than 250.
2. The liquid seasoning of claim 1 wherein,
the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is 13 or more and 215 or less.
3. The liquid seasoning of claim 1 or 2 wherein,
the content of p-cymene is 0.5ppm to 20.0ppm of the total amount of the liquid seasoning.
4. The liquid seasoning of claim 1 or 2 wherein,
the content of p-cymene is 0.8ppm to 17.0ppm of the total amount of the liquid seasoning.
5. The liquid seasoning according to any one of claims 1 to 4 wherein the liquid seasoning is further characterized in that,
the sesame is contained in an amount of 1 to 40 mass% based on the total amount of the liquid seasoning.
6. The liquid seasoning according to any one of claims 1 to 5 wherein the liquid seasoning is further characterized in that,
the content of the citrus peel is 0.1 to 5 mass% based on the total amount of the liquid seasoning.
7. The liquid seasoning according to any one of claims 1 to 6 wherein the liquid seasoning is further characterized in that,
further comprising acetic acid.
8. The liquid seasoning according to any one of claims 1 to 7 wherein the liquid seasoning is further characterized in that,
is oil-in-water emulsion liquid flavoring.
9. A method for producing a liquid seasoning, characterized in that,
a method for producing a liquid seasoning containing sesame, citrus peel and edible oil and fat, wherein,
the content of the edible oil or fat is 5 to 60 mass% based on the total amount of the liquid seasoning,
the liquid seasoning comprises p-cymene and 2, 6-dimethyl pyrazine,
the manufacturing method comprises the following steps: adding the p-cymene and the 2, 6-dimethylpyrazine to the reaction mixture,
when the aroma components of the liquid seasoning are measured by a solid phase microextraction-gas chromatography-mass spectrometry combined method, the ratio of the peak area of the p-cymene to the peak area of the 2, 6-dimethylpyrazine is more than 11 and less than 250.
10. The manufacturing method according to claim 9,
comprises heating a liquid seasoning containing the citrus peel and the edible oil or fat.
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| JP2011103778A (en) * | 2009-11-13 | 2011-06-02 | Q P Corp | Packaged acidic liquid food product and method for producing the same |
| JP2018115282A (en) * | 2017-01-20 | 2018-07-26 | 日清オイリオグループ株式会社 | Flavor enhancer of citrus flavor and improved flavor |
| US20180206539A1 (en) * | 2016-01-14 | 2018-07-26 | Mizkan Holdings Co., Ltd. | Ponzu soy sauce seasoning |
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| PT3677125T (en) * | 2017-08-31 | 2022-01-31 | Kewpie Corp | Liquid seasoning |
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| JP2011103778A (en) * | 2009-11-13 | 2011-06-02 | Q P Corp | Packaged acidic liquid food product and method for producing the same |
| US20180206539A1 (en) * | 2016-01-14 | 2018-07-26 | Mizkan Holdings Co., Ltd. | Ponzu soy sauce seasoning |
| JP2018115282A (en) * | 2017-01-20 | 2018-07-26 | 日清オイリオグループ株式会社 | Flavor enhancer of citrus flavor and improved flavor |
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