JP2000093115A - Liquid seasoning containing sesame - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sesame-containing liquid seasoning having the characteristic brilliant color tone of black sesame, the rich flavor of the black sesame, good texture and good ingredient touch, and useful for cooking meats, vegetables, etc., by adding the ground product of the black sesame and controlling the pH of the whole liquid seasoning within a prescribed acidic pH region. SOLUTION: This sesame-containing liquid seasoning contains the ground product of the black sesame and has pH 4.0-5. 5, preferably pH 4.3-5.3, as the pH of the whole liquid seasoning. >=70 wt.% of the ground product of the black sesame preferably has particle diameters of 0.2-1.0 mm. In order to stably homogeneously disperse the liquid seasoning, a polysaccharide thickener such as carrageenan is preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sesame-containing liquid seasoning containing a crushed black sesame product and having a distinctive color tone unique to black sesame.

[0002]

2. Description of the Related Art Sesame-containing liquid seasonings have a unique flavor of sesame and are representative of Japanese-style liquid seasonings. The sesame used for this purpose is white sesame, brown sesame, black sesame, etc.Because black sesame is said to have a rich flavor of sesame and has been said to be a nutritious sesame for a long time, There is a need for a liquid seasoning containing black sesame. However, the conventional black sesame-containing liquid seasoning using a black sesame paste has a drawback that the black sesame has a gray-like color and is poor in appearance as a food.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a sesame-containing liquid seasoning having a clear color tone unique to black sesame.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, containing a ground black sesame and adjusting the pH of the whole liquid seasoning to 4.0 to 5.5. It was found that the sesame-containing liquid seasoning obtained by the above method had a distinct color tone unique to black sesame, and based on this finding, completed the present invention. That is, the present invention is a sesame-containing liquid seasoning containing a ground product of black sesame, wherein the pH of the whole liquid seasoning is 4.0 to 5.5.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The ground sesame of the present invention may be ground in any state, and ground sesame obtained by polishing black sesame is used. Polished until it has a property, it is not preferable because the color of black sesame becomes grayish due to this oil. Preferably, 70% by weight or more of the whole ground black sesame product has a particle size of 0.1.
It is a crushed material having a size of 2 mm to 1.0 mm. When this is used, the color tone unique to black sesame is particularly clear, the flavor of black sesame is good, and the texture and ingredients unique to black sesame are used. A sesame-containing liquid seasoning having a texture can be obtained.

[0006] The method for obtaining a ground black sesame product of the present invention may be any method as long as it can grind plant seeds. For example, it can be ground with a hammer mill, roll mill, rod mill or the like to obtain a desired particle size. Preparation is mentioned as a preferred method. The ground black sesame is used in an amount of 1 to 30% by weight based on the whole liquid seasoning.

[0007] The liquid seasoning of the sesame-containing liquid seasoning of the present invention contains the raw materials used for ordinary liquid seasonings, such as dark soy sauce, light soy sauce, tame soy sauce, recharged soy sauce, and white soy sauce. Soy sauce, miso, salt, sugar,
Lactose, maltose, glucose, fructose, starch syrup, dextrin,
Sweetening sugars such as isomerized sugars, starches and sugar alcohols such as sorbitol and maltitol, and sweet seasonings such as mirin and alcoholic spirit-containing sweet seasonings, for example, saccharin, glycyrrhizin, stevioside, aspartate And one or more kinds of sweeteners.

Further, in addition to these, vinegar, citron,
Fruit juices such as citrus, lemon, orange, etc., acidulants such as citric acid, malic acid, tartaric acid, lactic acid, acetic acid, adipic acid, alcohols such as sake, wine, soybean oil, sesame oil, rapeseed oil, coconut oil Edible oils, edible oils such as peanut oil, and the like, and one or more kinds are used.

If necessary, for example, fish knots such as bonito and saba-knot, dashi soup such as kelp and shiitake, various extracts such as seafood extract, yeast extract, beef extract and vegetable extract, protein hydrolyzate, One or two or more of them can be used, for example, a protein enzyme digest and an amino acid seasoning such as sodium glutamate, a nucleic acid seasoning such as sodium inosinate and sodium guanylate, and an umami seasoning such as sodium succinate.

If necessary, spices such as garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, and black spice.
, Nutmeg, cardamom and the like, and one or more of them are used.

[0011] If necessary, amino acid solution, fish sauce, fermented seasoning, spiced vegetables, emulsifier, fragrance, coloring agent, etc. may be mentioned, and one or more kinds may be used.

In the present invention, it is preferable that the ground black sesame is uniformly and stably dispersed throughout the liquid seasoning. For this purpose, a thickening polysaccharide is suitably used. Examples of the thickening polysaccharide include gums such as carrageenan, xanthan gum, tragacanth gum, tamarind seed gum, guar gum, karaya gum, and locust bean gum, and one or more gums are preferably used. Is carrageenan. If necessary, starches, egg yolks and the like are used in combination with these thickening polysaccharides.

In the present invention, the pH of the whole sesame-containing liquid seasoning obtained by preparing the above raw materials according to the above-mentioned amounts is adjusted to 4.0 to 5.5, preferably 4.3 to 5.3. When the pH of the liquid seasoning is less than 4.0, the color of the liquid seasoning becomes grayish, and the appearance of the food becomes poor. Conversely, when the pH exceeds 5.5, the sesame flavor becomes a blurred liquid seasoning. In contrast, the pH in the above range
In the sesame-containing liquid seasoning of the present invention, the color tone unique to black sesame is clear and the sesame flavor is rich.

The pH can be adjusted by adjusting the amount of the raw material having a low pH, such as vinegar and fruit juice, or the raw material having a relatively high pH, such as an enzyme-decomposed protein. In addition, acidulants that lower the pH and sodium citrate, sodium acetate, and sodium carbonate that raise the pH are also used.

The preparation of the sesame-containing liquid seasoning of the present invention may be carried out in accordance with a conventional method for preparing a liquid seasoning, wherein a solid component (including ground black sesame) is added to a liquid component (water is added if necessary). The mixture is mixed and dissolved (heated if necessary) to prepare an aqueous seasoning solution, and this is subjected to heat sterilization, for example, at 80 ° C. for 10 minutes as necessary.

[0016]

Next, the present invention will be described with reference to examples.

(Example 1) 150 ml of concentrated soy sauce, 130 ml of mirin, 100 g of sugar, 50 ml of vinegar, 3 g of carrageenan, ground black sesame (74% by weight of the ground black sesame is 0.2 mm to 1. 0mm) 150g, sesame oil 4
0 g was stirred and mixed, and water was added to prepare 1,000 ml of a liquid seasoning. The pH of the whole seasoning was 4.6. This was adjusted to pH 4.3 using citric acid, and then heat-sterilized at 80 ° C. for 10 minutes to obtain a sesame-containing liquid seasoning of the present invention 1. The particle size of the ground black sesame was measured using a Rotap shaker (manufactured by Tsutsui Physical and Chemical Instruments).

Example 2 p obtained in the same manner as in Example 1
H4.6 liquid seasoning using sodium citrate
H was adjusted to 5.3, and heat sterilization was performed at 80 ° C. for 10 minutes to obtain a sesame-containing liquid seasoning of the present invention 2.

Comparative Example 1 p obtained in the same manner as in Example 1
The pH of the liquid seasoning of H4.6 was adjusted to 3.8 using citric acid.
And heat sterilization at 80 ° C. for 10 minutes to obtain a sesame-containing liquid seasoning of Comparative Example 1.

Comparative Example 2 p obtained in the same manner as in Example 1
H4.6 liquid seasoning using sodium citrate
H was adjusted to 5.8 and heat sterilization was performed at 80 ° C. for 10 minutes to obtain a sesame-containing liquid seasoning of Comparative Example 2.

Next, each of the sesame-containing liquid seasonings obtained in Example 1, Example 2, Comparative Example 1, and Comparative Example 2 was poured into a small white plate, and the distinctive color tone of the black sesame was obtained. A sensory test was conducted by a panel of 10 persons having a discriminating ability on the degree of the sesame and the taste of each sesame, when the sesame was included in the mouth.

As a result, the seasoning of Comparative Example 1 had a color tone of black sesame which was not black and was close to gray. Comparative Example 2 had a color tone unique to black sesame, but the sesame flavor was blurred. On the other hand, the sesame-containing liquid seasoning of the present invention 1 and the present invention 2 has a clear color tone unique to black sesame, black sesame is dispersed throughout the liquid seasoning, and the flavor of sesame is rich, It had a sesame texture and ingredients.

[0023]

The seasoning of the present invention has a distinctive color tone unique to black sesame and a rich flavor of sesame, so that it can be used to cook meat or vegetables, or to add meat or vegetables to it. By sprinkling or sprinkling it on food, the color tone of black sesame is clear and the flavor of sesame is rich.

Claims (3)

[Claims] 1. A sesame-containing liquid seasoning comprising a ground black sesame, wherein the pH of the whole liquid seasoning is 4.0 to 5.5. 2. The crushed black sesame is 70% of the total crushed black sesame.
The sesame-containing liquid seasoning according to claim 1, wherein the weight percent or more has a particle size of 0.2 mm to 1.0 mm. 3. The sesame-containing liquid seasoning according to claim 1, wherein the pH of the whole liquid seasoning is 4.3 to 5.3.