CN111557431B - Liquid seasoning and method for producing same - Google Patents
Liquid seasoning and method for producing same Download PDFInfo
- Publication number
- CN111557431B CN111557431B CN201910972204.4A CN201910972204A CN111557431B CN 111557431 B CN111557431 B CN 111557431B CN 201910972204 A CN201910972204 A CN 201910972204A CN 111557431 B CN111557431 B CN 111557431B
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- liquid seasoning
- cymene
- sesame
- mass
- liquid
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- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a liquid seasoning and a method for producing the same. A sesame-containing liquid seasoning which has a unique sesame aroma, has the original bitter taste of citrus peel, and has a fresh and clear citrus aroma. The liquid seasoning is characterized by comprising sesame, citrus peel and edible oil and fat, wherein the edible oil and fat content is 5-60 mass% relative to the total amount of the liquid seasoning, the liquid seasoning comprises 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 11-250 when the aroma components of the liquid seasoning are measured by a solid-phase microextraction-gas chromatography mass spectrometry method. The liquid seasoning has unique fragrance of sesame, original bitter taste of citrus peel, and fresh and clear orange fragrance.
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
Conventionally, sesame-flavored liquid seasonings 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 liquid with sesame powder, cooked sesame powder, and the like, and are seasonings having sesame-specific aroma. In addition to salad dressing, the use of such sesame-flavored liquid seasonings has been used as a sauce for tofu, meat, and the like, and in recent years, the use frequency on dining tables has tended to increase.
In liquid seasonings containing sesame, the unique flavor of sesame is easily deteriorated, so various studies have been made to maintain the unique flavor of sesame. For example, it has been proposed to blend a specific aroma component (2-propionylthiazole) into a liquid seasoning containing sesame seeds in order to maintain the light aroma of the freshly ground sesame seeds after baking for a long period of time (for example, see patent literature 1). In addition to enhancing the unique fragrance of sesame, it has been proposed to adjust the ratio of specific aroma components (linear alkanethiols and dimethylpyrazines) in a liquid seasoning containing sesame in order to enhance the unique fragrance that is addictive to humans (for example, refer to patent document 2).
Prior art literature
Patent literature
Patent document 1: japanese patent application 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 proportions for keeping fresh aroma in a liquid seasoning containing sesame. In the course of this study, it was attempted to add a large amount of citrus peel containing a refreshing aroma 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 aromatic flavor of sesame, and the bitter taste from citrus peel is emphasized, resulting in a problem that it is difficult to feel the aromatic flavor of citrus.
Solution for solving the problem
The present inventors have conducted intensive studies to solve the above problems, and as a result, they have surprisingly found that: in the liquid seasoning containing sesame and citrus peel, the specific sesame aroma component (p-cymene) and the specific sesame aroma component (2, 6-dimethylpyrazine) are adjusted to specific numerical ranges, so that the sesame-containing liquid seasoning which has sesame-specific aroma, original bitter taste of citrus peel and fresh and clear citrus aroma is obtained. The present invention has been completed based on the above-described findings.
I.e., according to one aspect of the invention,
a liquid seasoning comprising sesame, citrus peel and edible oil and fat is provided,
the edible oil content 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 seasoning is measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is 11 to 250.
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 to 215.
In the embodiment of the present invention, the content of p-cymene is preferably 0.5ppm to 20.0ppm based on the total amount of the liquid seasoning.
In the embodiment of the present invention, the content of p-cymene is preferably 0.8ppm to 17.0ppm relative to the total amount of the liquid seasoning.
In the aspect of the present invention, the sesame is preferably contained in an amount of 1 to 40 mass% based on the total amount of the liquid seasoning.
In the embodiment of the present invention, the content of the citrus peel is preferably 0.1% by mass or more and 5% by mass or less with respect to the total amount of the liquid seasoning.
In the embodiment of the present invention, the liquid seasoning preferably further contains acetic acid.
In one embodiment 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 comprising sesame, citrus peel, and edible oil or fat,
the edible oil content 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: a step of adding p-cymene and 2, 6-dimethylpyrazine as described above,
when the aroma component of the liquid seasoning is measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is 11 to 250.
In another aspect of the present invention, it is preferable that the method further comprises a step of heating the liquid seasoning containing the citrus peel and the edible oil.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, a sesame-containing liquid seasoning having a unique sesame aroma, having the original bitter taste of citrus peel, and having a fresh citrus aroma can be provided. Further, according to the present invention, a method for producing such a liquid seasoning can be provided. Such a liquid seasoning can cause 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. Depending on the type of liquid seasoning, the seasoning may further contain acidic substances such as water and acetic acid, seasonings such as soy sauce, granulated sugar and miso, emulsifying agents, and other raw materials.
The liquid seasoning is preferably emulsified. The emulsified liquid seasoning may have a composition of an oil-in-water type (O/W type) emulsion or a W/O/W type composite emulsion, and more preferably an oil-in-water type (O/W type) emulsion.
Examples of the liquid seasoning include sauce, and other foods similar to these, and sauce is preferable.
(aroma component)
The liquid seasoning contains at least p-cymene and 2, 6-dimethylpyrazine as aroma components, and has unique fragrance of sesame and fresh citrus aroma. The liquid seasoning may contain, in addition to p-cymene and 2, 6-dimethylpyrazine, a fragrance component contained in a usual sesame-containing liquid seasoning, and may further contain other fragrance components within a range that does not impair the effects of the present invention.
In the liquid seasoning, when the aroma component is measured by the solid-phase microextraction-gas chromatography mass spectrometry method described in detail below, the ratio of the peak area of cymene to the peak area of 2, 6-dimethylpyrazine (the peak area of cymene/the peak area of 2, 6-dimethylpyrazine) is 11 or more and 250 or less, the lower limit is preferably 13 or more, more preferably 18 or more, further preferably 19 or more, further preferably 20 or more, and the upper limit is preferably 215 or less, more preferably 200 or less, further preferably 175 or less, further more preferably 150 or less. When the ratio of the peak area of cymene to the peak area of 2, 6-dimethylpyrazine is within the above-mentioned numerical range, the citrus fruit peel has a unique fragrance of sesame, and is bitter and fresh in citrus aroma.
The content of cymene in the liquid seasoning is, for example, 0.5ppm or more and 20.0ppm or less, the lower limit is preferably 0.8ppm or more, more preferably 1.1ppm or more, further preferably 1.4ppm or more, and the upper limit is preferably 17.0ppm or less, more preferably 15.0ppm or less, further preferably 13.0ppm or less. When the content of p-cymene in the liquid seasoning is within the above-mentioned numerical range, the liquid seasoning has a unique fragrance of sesame, has the original bitter taste of citrus peel, and gives a more intense sensation of fresh citrus aroma. The content of p-cymene in the liquid seasoning can be measured and calculated by a conventional method using a gas chromatograph, and can be measured by, for example, solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS).
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 examples thereof include adding p-cymene and 2, 6-dimethylpyrazine to the liquid seasoning, respectively, as a perfume. Alternatively, a method of blending a food or food additive containing p-cymene and 2, 6-dimethylpyrazine may be mentioned. Specifically, there may be mentioned an extract containing p-cymene obtained by adjusting the content of the p-cymene-containing citrus peel in a liquid seasoning or adding p-cymene-containing extract obtained by extracting citrus peel to a liquid seasoning. Further, there may be mentioned an extract containing 2, 6-dimethylpyrazine obtained by adjusting the content of sesame containing 2, 6-dimethylpyrazine in a liquid seasoning, or by adding sesame subjected to a treatment such as baking to a raw material sesame to a liquid seasoning and extracting the sesame.
Even if the amounts of p-cymene and 2, 6-dimethylpyrazine in the liquid seasoning are the same, the peak areas obtained are different from each other in the characteristics of the solid-phase microextraction-gas chromatography-mass spectrometry method. Examples of the reasons for this include different amounts of components volatilized into the gas phase due to different volatilities of 2 components, different affinities of components in other samples, and the like. From various factors due to the characteristics of the measurement method, the ratio calculated from the peak area and the ratio calculated from the quantitative value are different in numerical value.
(method for measuring aroma component)
The aroma components of the liquid seasoning can be measured by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) under the following conditions.
(1) Separation and concentration method of aroma components
The aroma components were separated and concentrated by a solid-phase microextraction method using SPME fiber and a volatile component extraction apparatus under the following conditions.
< conditions for solid phase microextraction >
SPME fiber: SPME fiber (product name: stableflex 50/30 μm, DVB/Carboxen/PDMS (manufactured by Agilent Technologies)) coated with a polydimethyl siloxane layer having a thickness of 50 μm on the outside and a polydimethyl siloxane layer having a carbon molecular sieve (Carboxen) on the inside, the polydimethyl siloxane layer being coated in a double layer stack
Volatile component extraction device: PAL SYSTEM RTC 120 and CTC Analitics systems
Preheating: 40 ℃ for 15min
Stirring speed: 300rpm
Volatile component extraction: 40 ℃ for 20min
Desorption time: 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. Regarding the content of cymene, the same measurement was performed on a sample to which a standard of cymene was added, and the content was quantified from the peak area of cymene in the obtained gas chromatograph.
The quantitative ion masses of the respective components are as follows.
P-cymene: quantitative ion mass m/z119
2, 6-dimethylpyrazine: quantitative ion mass m/z108
< gas chromatography conditions >
Measurement instrument: agilent Intuvo 9000GC SYSTEM (manufactured by Agilent Technologies)
Column: a capillary column having a length of 30m, a diameter of 0.25mm and a thickness of 0.25 μm (product name: DB-WAX Ultra Inert (manufactured by Agilent Technologies)) having a length of 30m, a diameter of 0.25mm and a thickness of 0.25 μm, which is formed by coating a liquid phase composed of polyethylene glycol on the inner wall of a raw material with a film thickness of 0.25 μm
Temperature conditions: maintaining at 35deg.C (5 min), heating to 120deg.C at 5deg.C/min, heating to 220deg.C at 15deg.C/min, and maintaining for 6min
Carrier gas: he gas and gas flow rate 1.0mL/min
Injection: no split flow
No flow-through for 1.6min, and cleaning for 50mL/min;
inlet temperature: 250 DEG C
Workstation: MSD ChemStation (Agilent Technologies system)
< Mass Spectrometry Condition >
Mass spectrometer: quadrupole mass spectrometer (product name: agilent 5977B)
(Agilent Technologies System)
Scanning quality m/z 29.0-350.0
Ionization mode EI (ionization voltage 70 eV)
In the case where the signal intensity is low, SIM (selective ion detection) measurement may 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 may be used, and the measurement may 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, and is, for example, 3.0 or more and 4.6 or less, the lower limit is preferably 3.3 or more, more preferably 3.6 or more, and the upper limit is preferably 4.4 or less, more preferably 4.3 or less. When the pH of the liquid seasoning is within the above-mentioned numerical range, the liquid seasoning can be controlled not only in microbial production to improve the preservability but also in a good manner in maintaining the flavor of the liquid seasoning. The pH of the liquid seasoning is: the sample temperature was 20℃under 1 atmosphere of pressure, and the sample was measured by a pH meter (Table type pH meter F-72 manufactured by horiba, inc.).
(viscosity of liquid seasoning)
The viscosity of the liquid seasoning at 25 ℃ is not particularly limited, and is, for example, 0.5pa·s or more and 10pa·s or less, the lower limit 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 is preferably 8pa·s or less, more preferably 6pa·s or less, further preferably 4pa·s or less. The liquid seasoning can be further perceived in flavor by imparting a viscosity within the above numerical range to the liquid seasoning.
The viscosity was measured using a BH viscometer, and a value calculated from a reading of the rotor at 2 turns after the start of the measurement, using rotor No.2 when the viscosity was 0.5 Pa.s or more and less than 3.0 Pa.s and using rotor No.3 when the viscosity was 3.0 Pa.s or more, at 25℃and at a rotational speed of 10 rpm.
(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, and is, for example, 5 mass% or more and 75 mass% or less, and the lower limit is preferably 10 mass% or more, more preferably 15 mass% or more, further preferably 20 mass% or more, and the upper limit is preferably 70 mass% or less, more preferably 65 mass% or less, further preferably 60 mass% or less.
(sesame)
The sesame content can be adjusted so that the liquid seasoning has a sesame-specific aroma. The content of sesame is not particularly limited, and for example, the lower limit is preferably 2% by mass or more, more preferably 3% by mass or more, further preferably 5% by mass or more, and the upper limit is preferably 30% by mass or less, more preferably 20% by mass or less, further preferably 15% by mass or less, relative to the total amount of the liquid seasoning. When the sesame content is within the above range, the citrus fruit peel has the unique aroma of sesame, the original bitter taste of citrus fruit peel, and the fresh citrus fruit aroma is more strongly perceived.
The sesame used for the liquid seasoning is not particularly limited, and conventionally known sesame may be used as it is or may be treated and used. Examples of the raw sesame include white sesame seed, gold sesame seed, black sesame seed, and tea sesame seed. Further, baked sesame obtained by baking these sesame seeds by a conventional method is preferably used, and specifically, baked sesame seeds obtained by baking sesame seeds in a baking pan such as direct baking or far infrared ray baking and the like are exemplified. The form of sesame used in the present invention is not particularly limited, and may be whole, or may be pulverized by a stone mill, a colloid mill, a vegetable cutter, an emulsifying and dispersing machine, a roller mill, or the like.
(orange peel)
The citrus peel used for the liquid seasoning is one of the parts constituting the citrus fruit, and is a peel part commonly called endocarp (albedo: inner skin) or epicarp (flavedo: outer skin) after removing the pulp part, the pericarp (binding ょ u), and the seed from the fruit. The raw material may be pulp or juice which is mixed with the raw material during the treatment.
The citrus is a plant belonging to the genus Citrus (Citrus) or the genus Citrus belonging to the family Citrus subfamily of the family Rutaceae. Examples of citrus include citrus acids such as grapefruit, kumquat, lemon, and lime; citrus such as satsuma mandarin, citrus reticulata, and ponkan; orange types such as summer oranges, navel oranges, bergamots, grapefruits, yi-given oranges, qing-see oranges, and spring-see oranges such as barreled oranges; grapefruits such as grapefruit (Seminole) and tangelo; such as civilian, summer mandarin orange, fructus Chaenomelis, fructus Citri Tangerinae, and other miscellaneous citrus. Further, as the kumquat, kumquats such as Ming and kumquat are exemplified. These citrus can be used singly or in combination of 2 or more.
The shape of the citrus peel is not particularly limited, and may be appropriately selected according to the easiness of incorporation into the liquid seasoning, the manufacturing process, and the like. Citrus peel can be processed into various shapes such as a finely divided form, a small Ding Erzhuang form, a flaky form, a spareribs form, a pasty form, etc., by physical treatments such as cutting, crushing, grinding, crushing, etc. The physical treatment may be performed by a conventionally known method, and may be performed by a device such as a cutter, a meat grinder, a slicer, a mill, a stone mortar, or a grinding device.
The content of the citrus peel can be adjusted in such a way that the liquid seasoning has fresh citrus aroma. The content of the citrus peel is not particularly limited, and for example, the lower limit is preferably 0.2 mass% or more, more preferably 0.5 mass% or more, further preferably 0.8 mass% or more, and the upper limit is preferably 7 mass% or less, more preferably 5 mass% or less, further preferably 3 mass% or less, relative to the total amount of the liquid seasoning. When the content of the citrus peel is within the above numerical range, the citrus peel has the unique fragrance of sesame, has the original bitter taste of the citrus peel, and is more strongly perceived as fresh citrus aroma.
(edible oil)
The edible oil or fat used for the liquid seasoning is not limited, and conventionally known edible oil or fat can be used. Examples of the edible oil include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, ailanthus oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, and the like, fish oil, beef tallow, lard, chicken oil, MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, and the like, which are obtained by subjecting them to chemical treatment, enzymatic treatment, and the like. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil of these are preferably used.
The content of the edible oil or fat is not particularly limited as long as the content thereof blocks the aroma components into the oil droplets, and is, for example, 5 mass% or more and 60 mass% or less, preferably 10 mass% or more, more preferably 15 mass% or more, further preferably 20 mass% or more, and further preferably 55 mass% or less, more preferably 50 mass% or less, further preferably 45 mass% or less, relative to the total amount of the liquid seasoning. When the content of the edible oil or fat is within the above-mentioned range, the oil or fat-derived sense of thickening is easily perceived, and the acidic liquid seasoning can maintain a stable emulsified state even after storage.
(acetic acid)
The pH can be adjusted to the above-mentioned preferable value range by adding acetic acid to the liquid seasoning. The content of acetic acid is not particularly limited, and for example, the lower limit is preferably 0.10 mass% or more, more preferably 0.20 mass% or more, further preferably 0.30 mass% or more, further preferably 0.40 mass% or more, and the upper limit is preferably 1.30 mass% or less, more preferably 1.20 mass% or less, further preferably 1.10 mass% or less, further preferably 1.00 mass% or less, relative to the total amount of the liquid seasoning. When the content of the acetic acid is within the above-mentioned numerical range, the microbial production of the acidic emulsion liquid seasoning can be controlled to improve the preservability, and the flavor of the acidic emulsion liquid seasoning can be well maintained. In addition, the sesame oil not only moderately feels sour, but also can feel the fragrance of sesame and the fragrance of fresh citrus with good balance.
(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, succinic acid, and salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid, and salts thereof, lemon juice, apple juice, orange juice, lactic acid fermented milk, and the like. By adding these acidic substances, the pH of the acidic emulsion-like seasoning can be adjusted, or the flavor of the acidic emulsion-like seasoning can be favorably maintained. The content of the acidic substance is not particularly limited, and may be appropriately adjusted according to the target pH and the content of acetic acid.
(emulsifier)
As an emulsifier for liquid seasoning, egg yolk is preferably used. The blending amount of egg yolk is not particularly limited as long as it can maintain an 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, still more preferably 0.5 mass% or more, and further preferably 10 mass% or less, more preferably 5 mass% or less, still more preferably 3 mass% or less, relative to the total amount of the liquid seasoning. The amount of the egg yolk blended was an amount obtained by cutting an egg into liquid egg yolk, and the cholesterol content in the liquid egg yolk was 1.4 mass%, so that the egg yolk could be measured based on the cholesterol measurement method shown by the "(1) gas chromatography method of Wei Xin No. 13" 4 cholesterol "issued by the Ministry of labor of 11, 4, 26, and the same national province.
Further, when the above egg yolk is dispersed in an oil-in-water emulsion-type liquid seasoning, the egg yolk treated with phosphatase a (hereinafter, sometimes referred to as "lysoegg yolk") may be used in view of the easiness in obtaining a separation-suppressing effect after long-term storage and further an improvement in flavor-retaining effect.
(other raw materials)
In addition to the above-described raw materials, various raw materials generally used in liquid seasonings can be appropriately selected and contained within a range that does not impair the effects of the present invention. Examples of the flavoring agents include soy sauce, sweet wine, salt, sodium glutamate, white soup, glucose, fructose, sucrose, maltose, oligosaccharide, trehalose, mustard powder, pepper, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, octenyl succinylated starch, xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum, gum arabic, and other thickening agents, ascorbic acid, vitamin E, and other antioxidants and bacteriostats.
< method for producing liquid seasoning >
An example of the method for producing a liquid seasoning of the present invention will be described. For example, first, an aqueous phase is prepared by mixing raw materials such as clear water, sesame, citrus peel, table vinegar (acetic acid), a thickener, and a seasoning. Then, egg yolk is added to the aqueous phase prepared as needed, and the aqueous phase is stirred by a stirrer or the like, and the crude emulsified product is obtained by adding edible oil or fat as an oil phase raw material, and then homogenized by a processor or the like having excellent shearing force, thereby obtaining a liquid seasoning in which the oil phase is emulsified and dispersed in the aqueous phase. Then, a proper amount of a perfume containing p-cymene and 2, 6-dimethylpyrazine may be added to obtain a liquid seasoning. The liquid seasoning may be heated at, for example, about 60 to 90℃and preferably 65 to 80 ℃. The liquid seasoning may be heated before or after the addition of the above-mentioned flavor. The citrus peel and the edible oil are heated in a state of being mixed, so that the liquid seasoning is easier to give fresh citrus aroma.
(manufacturing apparatus)
For the production of the liquid seasoning, a device used for producing a usual liquid seasoning can be used. Examples of such a device include a general stirrer, a bar stirrer, a bench stirrer, a homogenizing stirrer, and a homogenizing disperser. Examples of the shape of the stirring blade 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 with reference to the following examples and comparative examples, which are not intended to limit the scope of the invention.
< 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 prepared in the following order. Specifically, water, baked sesame powder, finely-pulverized grapefruit peel, table vinegar, soy sauce, granulated sugar, salt, sodium glutamate, xanthan gum, and egg yolk are first poured into a stirring tank and stirred uniformly to prepare an aqueous phase. Then, an edible oil or fat (soybean oil) as an oil phase is added thereto for emulsification treatment. Then, the liquid seasoning was heated to 65 to 80℃and a proper amount of a perfume containing p-cymene and 2, 6-dimethylpyrazine was added in the amounts shown in Table 2 below, to obtain an oil-in-water emulsion liquid seasoning. The obtained liquid seasoning was filled into capped PET containers each having a capacity of 250mL, and the capped PET containers were tightly capped, to prepare liquid seasoning filled into the containers.
TABLE 1
< method for measuring the ratio of the Peak area of cymene to the Peak area of 2, 6-dimethylpyrazine >
The aroma components of the liquid seasoning obtained above 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 chromatography, 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 the content of cymene >
A sample was prepared by adding a predetermined amount of standard p-cymene to the liquid seasoning obtained above. 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 chromatography, and is shown in table 2.
< measurement of pH >
The pH of the liquid seasoning obtained above was measured at a sample temperature of 20℃under 1 atmosphere using a pH meter (Table type pH meter F-72 manufactured by horiba, inc.). The liquid seasonings of examples 1 to 12 and comparative examples 1 to 2 all have a pH in the range of 3.6 to 4.3.
< measurement of viscosity >
The liquid seasoning obtained above was measured using a BH viscometer, and the measured value was calculated from the reading of the rotor at 2 rotations after the start of measurement, using a rotor No.2 when the viscosity was 0.5 Pa.s or more and less than 3.0 Pa.s and using a rotor No.3 when the viscosity was 3.0 Pa.s or more, at a sample temperature of 25℃and a rotation speed of 10 rpm. The viscosities of the liquid seasonings of examples 1 to 12 and comparative examples 1 to 2 were all 2.0pa·s to 4.0pa·s.
< sensory evaluation of liquid seasoning >
The liquid seasoning obtained above was subjected to sensory evaluation according to the following criteria. The results of the sensory evaluation are shown in table 2. In the following evaluation criteria, "2" or more gave good results.
[ evaluation criterion ]
3: has unique fragrance of sesame, has original bitter taste of citrus peel, and can strongly feel fresh citrus aroma.
2: has unique fragrance of sesame, has original bitter taste of citrus peel, and can feel fresh citrus aroma.
1: although the unique flavor of sesame can be perceived, the bitter taste from the citrus peel is emphasized, and the fresh citrus aroma is hardly perceived.
TABLE 2
As a result of the above sensory evaluation, the liquid seasonings of examples 1 to 12 each had a specific range of peak areas of cymene to 2, 6-dimethylpyrazine, and thus were able to have a unique aroma of sesame, have an original bitter taste of citrus peel, and were able to feel a fresh citrus aroma.
In the liquid seasoning of comparative examples 1 and 2, the peak area of cymene relative to 2, 6-dimethylpyrazine was small, and the flavor peculiar to sesame was felt, but the bitterness derived from citrus peel was emphasized, and the fresh citrus flavor was hardly felt.
< preparation example 2 of liquid seasoning >
Example 13
A liquid seasoning in a container was produced in the same manner as in example 2, except that the step of heating the liquid seasoning to 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 sensory evaluation result of the obtained liquid seasoning was "3" as in example 2, but the liquid seasoning of example 2 was more excellent in the fresh citrus flavor.
Claims (10)
1. A liquid seasoning is characterized in that,
is a liquid flavoring agent containing sesame, citrus peel and edible oil and fat, wherein,
the edible oil content is 5 to 60 mass% relative to the total amount of the liquid seasoning,
the liquid seasoning comprises p-cymene and 2, 6-dimethyl pyrazine,
the content of p-cymene is 0.8ppm or more and 17.0ppm or less relative to the total amount of the liquid seasoning,
when the aroma component of the liquid seasoning is measured by solid-phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is 13 to 215.
2. The liquid seasoning according to claim 1, wherein,
the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is 14 or more and 207 or less.
3. A liquid seasoning according to claim 1 or 2, wherein,
the content of p-cymene is 1.0ppm to 15.2ppm relative to the total amount of the liquid seasoning.
4. A liquid seasoning according to claim 1 or 2, wherein,
the content of p-cymene is 1.1ppm to 15.0ppm relative to the total amount of the liquid seasoning.
5. A liquid seasoning according to claim 1 or 2, wherein,
the sesame is contained in an amount of 1 to 40 mass% based on the total amount of the liquid seasoning.
6. A liquid seasoning according to claim 1 or 2, wherein,
the content of the citrus peel is 0.1 mass% or more and 5 mass% or less relative to the total amount of the liquid seasoning.
7. A liquid seasoning according to claim 1 or 2, wherein,
acetic acid is also included.
8. A liquid seasoning according to claim 1 or 2, wherein,
is oil-in-water type emulsified liquid flavoring.
9. A method for producing a liquid seasoning, characterized by comprising,
is a method for producing a liquid seasoning containing sesame, citrus peel and edible oil or fat, wherein,
the edible oil content is 5 to 60 mass% relative to the total amount of the liquid seasoning,
the liquid seasoning comprises p-cymene and 2, 6-dimethyl pyrazine,
the content of p-cymene is 0.8ppm or more and 17.0ppm or less relative to the total amount of the liquid seasoning,
the manufacturing method comprises the following steps: a step of adding the p-cymene and the 2, 6-dimethylpyrazine as follows,
when the aroma component of the liquid seasoning is measured by solid-phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of p-cymene to the peak area of 2, 6-dimethylpyrazine is 13 to 215.
10. The method of manufacturing according to claim 9, wherein,
comprises a step of heating a liquid seasoning containing the citrus peel and the edible oil.
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