JP2003304828A - Sesame-containing emulsified seasoning and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sesame-containing emulsified seasoning having an excellent sesame flavor and further excellent emulsion stability and to provide a method for producing the seasoning. <P>SOLUTION: The sesame-containing emulsified seasoning is obtained by emulsifying an oil and fat, a pulverized sesame and egg yolk into an oil-in-water type comprising the same. The pulverized sesame contains the pulverized material thereof having a size passing through a sieve opening of 1,000 μm and on 200 μm and the viscosity of the seasoning is regulated to 20,000-100,000 mPas. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sesame-containing emulsified seasoning used by sprinkling it on foods such as salads, meats, and tofu, and a method for producing the same. More specifically, the present invention relates to sesame flavor sufficiently. You can feel it,
The present invention relates to a sesame-containing emulsion-type seasoning excellent in emulsion stability and a method for producing the same.

[0002]

2. Description of the Related Art Sesame has been used as a food rich in high-quality proteins, vitamins, calcium, fats and oils, etc., which are effective for beauty and health such as aging / cancer prevention, liver function improvement, and skin roughness prevention. It is used as a material, and various seasonings such as dressings and sauces containing it have been developed and marketed in both Japanese and Chinese styles.

As the above-mentioned dressings containing edible oils and fats, seasonings such as sauces, there are a separation type in which an oil phase and a water phase are separated, and an emulsion type in which an oil phase is uniformly dispersed in the water phase.
The latter emulsification type is, for example, JP-A-6-13372.
No. 8, gazette, low-viscosity seasoning containing sesame paste to which locust bean gum, carrageenan, miso and egg yolk are added as essential components, and JP-A-9-19.
No. 7, in a liquid seasoning containing at least an aqueous raw material containing vinegar and / or citrus fruit juice and edible oil and fat, wherein sesame oil is 2 to 15% by weight and sesame paste is 0% based on the whole liquid seasoning. Sesame-containing liquid seasonings and the like, which are contained in a proportion of 3 to 3% by weight, are known. Both
Such an emulsion type sesame-containing seasoning is manufactured by using sesame paste as a raw material and stirring and mixing this with edible oil and fat and other raw materials for seasoning. However, when sesame paste is used and egg yolk is used as a seasoning raw material in the same manner as mayonnaise to make the viscosity relatively high, there is a big problem that sufficient emulsification cannot be performed and oil separation occurs. Further, even if the amount of sesame paste is increased in order to enhance the sesame flavor, the above problem becomes a big barrier, and it is possible to obtain an emulsified sesame-containing seasoning excellent in emulsion stability with sufficient sesame flavor. There wasn't.

On the other hand, in JP-A-8-317773, a seasoning liquid and a liquid oil and fat are mixed and then emulsified.
There is known a method for producing a sesame particle-containing emulsion-type liquid seasoning which can uniformly disperse sesame particles by adding and mixing sesame particles which have been previously dipped in an aqueous liquid. Such sesame particles are not excellent in flavor per se, and only when they are eaten, chewed and crushed, the savory sesame flavor can be tasted. Therefore, in place of the sesame particles described above, when crushed sesame was added to an emulsified seasoning liquid and liquid oil and fat, the sesame flavor was improved, but as in the above case, if the seasoning raw material contained egg yolk. Has
It was not possible to obtain an emulsified sesame-containing seasoning having excellent emulsion stability.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a sesame-containing emulsified seasoning having an extremely excellent sesame flavor and excellent emulsion stability, and a method for producing the same.

[0006]

Means for Solving the Problems The present invention uses sesame seeds as a seasoning raw material, which is mixed with other seasoning raw materials including a fat / oil raw material, and then the fat / oil is atomized and uniformly dispersed for emulsification. At the same time, by the method of crushing the sesame seeds and uniformly dispersing the same as the oil and fat, the finding that the problem of oil separation described above can be solved, and further based on the finding that an extremely excellent sesame flavor can be obtained, completed It was done.

That is, the present invention is a seasoning emulsified in the oil-in-water type containing fats and oils, crushed sesame and egg yolk, wherein the crushed sesame has an opening of 1000 μm to 200 μm.
Contains 80% by weight or more of on-sized sesame crushed product, and the seasoning has a viscosity of 20,000 to 100,000 mP.
The sesame-containing emulsified seasoning is characterized by being adjusted to as.

Further, the present invention is a method for producing a seasoning emulsified in an oil-in-water type containing sesame, in which sesame seeds, fats and oils and other raw materials for seasonings are mixed, and then the fats and oils are atomized and uniformly dispersed. A method for producing a sesame-containing emulsified seasoning characterized by crushing sesame seeds at the same time as processing and emulsifying.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The sesame-containing emulsified seasoning of the present invention is an oil-in-water type emulsified seasoning containing crushed sesame, and is produced by mixing and emulsifying an oil and fat raw material and other seasoning raw materials. The above-mentioned oil and fat raw material is preferably vegetable oil, and examples thereof include rapeseed oil, corn oil, soybean oil, safflower oil, sesame oil, olive oil, peanut oil, sunflower oil and the like.

In the above-mentioned oil and fat raw material, the amount of oil and fat forming the oil phase in the seasoning is 40 to 70% by weight, preferably 5
It is desirable that the content is 0 to 60% by weight. If the amount of fats and oils is less than this ratio, the viscosity of the seasoning is lowered, and it is difficult to uniformly disperse the sesame crushed product,
Emulsion stability tends to deteriorate. On the other hand, when the amount of fats and oils is larger than the above ratio, the texture becomes oily and it becomes difficult to adjust the overall flavor.

As seasoning raw materials other than the above fats and oils raw materials,
For example, vinegar commonly used as a dressing ingredient,
Acidulants such as fruit juice, salt, sugar, various seasonings such as soy sauce, spices, lecithin, glycerin fatty acid esters, emulsifiers such as sucrose fatty acid esters, thickeners such as xanthan gum, locust bean gum, guar gum, pectin, and various starches , Egg yolk, water, various extracts, fragrances and the like.

Furthermore, sesame raw material is added as a seasoning raw material. The present invention uses sesame seeds as a sesame raw material. Such sesame seeds also include cut sesame seeds. The sesame seeds that have been cut may be sesame seeds whose cell tissues are not crushed like sesame paste. The above-mentioned sesame seeds are white sesame seeds, black sesame seeds, gold sesame seeds, tea sesame seeds, mixtures thereof, and the like, and it is preferable to roast these until a desired scent is obtained.
When using sesame seeds with a slightly stronger roasting degree,
A more fragrant sesame flavor can be added to the seasoning. Further, among the above-mentioned sesame, it is preferable to use white sesame because the color of the seasoning to be obtained can be bright and refreshed.

The above-mentioned sesame seeds are 2 to 15% by weight, preferably 4 to 8% by weight in the whole seasoning raw material used.
It is preferable to mix so that the ratio becomes. This makes it possible to obtain a seasoning in which a savory sesame flavor can be strongly felt. That is, when the mixing ratio is less than the above range, the sesame flavor cannot be sufficiently sensed, and on the contrary, when the mixing ratio is more than the above range, the texture becomes poor and the emulsion stability also deteriorates. Tend.

In the present invention, it is desirable to use egg yolk as the seasoning raw material. Egg yolk can be used as a raw material that can enhance the emulsifying power and can impart an egg flavor. In addition, the viscosity of the seasoning can be increased without using a thickening agent such as xanthan gum, locust bean gum, guar gum, and pectin, and a pasty seasoning having no stickiness can be obtained.

As the above-mentioned egg yolk, the liquid egg yolk, powdered egg yolk, etc. may be used in any form. Also,
You may use the egg yolk which added salt or sugar. In the case of liquid egg yolk, the content of the seasoning is 3 to 15% by weight, preferably 5 to 12% by weight. In the case of dried egg yolk, it is desirable that the ratio be about half of the above ratio. In the case of salted egg yolk or sweetened egg yolk, the amount of egg yolk to be mixed may be adjusted at a rate excluding the added salt or sugar. If the mixing ratio of the above-mentioned egg yolk is less than the above range, the emulsification tends to be unstable. Conversely, if it is more than the above range, it becomes difficult to adjust the flavor, and the raw material cost is high. There is a problem of becoming.

In the present invention, when a sesame-containing emulsified seasoning is produced using the above-mentioned raw materials, first, the raw material for seasonings excluding fats and oils, that is, the above-mentioned sesame seeds, water, vinegar,
Sugar, a thickener, various seasonings and the like are mixed, and if necessary, heat sterilization treatment is performed at 70 to 95 ° C. for about 5 to 20 minutes. When heat sterilization is performed, it is desirable to remove egg yolk to prevent protein denaturation. Next, when the heat sterilization treatment is performed, a cooling treatment is performed, and the egg yolk sterilized in advance is mixed therein.

Next, fats and oils are added to the above mixture, and the fats and oils are atomized and uniformly dispersed to emulsify. When the fats and oils are atomized, the fats and oils are mixed by stirring until they have a certain particle size. It is desirable that the oil and fat can be easily atomized as described above. That is, it is desirable to carry out the final emulsification treatment after the preliminary emulsification. When performing the above-mentioned preliminary emulsification, it can be carried out, for example, by agitating while deaerating, and it is desirable that the particle size of the fats and oils is reduced to about 10 to 50 μm.

The above-mentioned finishing emulsification treatment is carried out by using an emulsifying device such as a colloid mill or a homogenizer, and the particle size of fats and oils is reduced to 1 to 20 μm, preferably 2 to 10 μm. In the present invention, at the same time as the emulsification treatment, the sesame seed contained in the raw material is pulverized using the emulsification device. The crushing treatment is carried out by crushing the sesame contained in the seasoning at a ratio of 80% by weight or more of the sesame crushed product having a size of 1000 μm pass to 200 μm on, preferably with a size of 850 μm pass to 200 μm on. It is carried out so that the ground sago sesame is contained in a proportion of 70% by weight or more. When the particle size is larger than this, it is difficult to fully extract the scent of sesame, which is not preferable.

According to the present invention, as described above, sesame seeds are used as a raw material, and in the process of producing a seasoning, the sesame seeds are ground and made into a paste, so that the sesame flavor when grated is not scattered, Can be included in the final product. Further, it is possible to obtain an emulsified seasoning containing sesame having excellent emulsion stability without causing a problem of oil separation when using sesame paste or egg yolk as a raw material. The size of the above-mentioned opening is J
It is based on IS standard Z8801.

The viscosity of the seasoning obtained by the above method (2
5 ° C.) is adjusted to 20000 to 100000 mPa.s, preferably 30,000 to 60,000 mPa.s. Such adjustment may be carried out by appropriately adjusting the above-mentioned raw materials such as egg yolk and thickener. When the viscosity is lower than the above range, the dispersibility of solids such as crushed sesame and the like, the emulsion stability of oils and fats tends to decrease, and conversely, when the viscosity of the seasoning is higher than the above range. Has the problem of poor melting in the mouth. The above-mentioned viscosity may be measured by a commonly used B-type viscometer or the like.

The seasoning obtained in the present invention is filled in, for example, a container that can be easily squeezed out, and the head space portion is replaced with an inert gas such as nitrogen and hermetically sealed in order to improve the storage stability. The squeezing container, by deforming the container by pressing with a hand or fingers, as long as it is possible to squeeze the contents from the container mouth, its material, the shape is not particularly limited, for example, Regarding the material, it is desirable to use a plastic raw material such as polyethylene or polypropylene as a main raw material.

Regarding the shape, it is desirable that the shape is, for example, an elongated gourd shape in which the vicinity of the container mouth is depressed.
As a result, the maximum dimension of the mouth is 1 to 4 m at the tip of the container.
m, in particular, by attaching a nozzle cap having a dimension of 3 mm or less, grasping the recessed area of the container with a thumb and an index finger like holding a pencil, and pressing the area with the two fingers, the mouth of the nozzle cap is The pasty seasoning can be squeezed out like a picture from the part. Hereinafter, the present invention will be described in more detail with reference to Examples and the like.

[0023]

Example 1 50 parts by weight of rapeseed oil and 0.5 xanthan gum
Parts by weight, egg yolk 8 parts by weight, granulated sugar 7 parts by weight, sugar alcohol (maltitol, sorbitol) 8 parts by weight, salt 1 part by weight, high acidity vinegar 5 parts by weight, seasoning extract 6.5 parts by weight, water 8 parts by weight. , 6 parts by weight of sesame seeds are preliminarily emulsified by stirring with deaeration using a stirrer (OAM type manufactured by Kajiwara Kogyo Co., Ltd.), and then a mill (L manufactured by Tokushu Kika Kogyo Co., Ltd.)
(M-S type) was used to atomize oil and fat, sesame seeds were crushed, and these were uniformly dispersed to obtain an oil-in-water type emulsified sesame-containing emulsified seasoning. This is height 1
It was filled in an elongated gourd-shaped plastic bottle having a diameter of 0 cm, a maximum diameter of 4.5 cm, and a minimum diameter of 4 cm, and the head space was replaced with nitrogen and sealed. The viscosity of the obtained seasoning was measured with a B-type viscometer (R100 type, manufactured by Toki Sangyo Co., Ltd.), and it was 45,000 mPa.s. Further, in the sesame crushed product included in the seasoning, the opening is 1000 μm pass to 20
The pulverized sesame product having a size of 0 μm was 93% by weight.

[0024]

Comparative Example 1 A sesame-containing emulsified seasoning emulsified into an oil-in-water type was obtained in the same manner as in Example 1 except that 6 parts by weight of sesame paste was used instead of the sesame seed of Example 1. It was The viscosity of the obtained seasoning was measured by the above-mentioned B-type viscometer and found to be 32000 mPa.s. In addition, in the sesame crushed product included in the seasoning, the opening is 1000 μm pass
The pulverized sesame having a size of 200 μm on was 20% by weight.

[0025]

[Experimental example] Table 1 shows the results of evaluation of the sesame flavor and emulsion stability of the sesame-containing emulsion-type seasonings obtained in Example 1 and Comparative Example 1. The emulsion stability was evaluated using an incubator at a constant temperature of 40
It is a result of performing a horizontal vibration test under the conditions of a temperature of 180 ° C., a frequency of 180 rpm, and an amplitude of 4 cm.

[0026]

[Table 1]

As is clear from Table 1, the sesame-containing emulsified seasoning obtained according to the present invention had a strong taste of grated sesame and was excellent in emulsion stability without oil separation.

[0028]

EFFECTS OF THE INVENTION According to the present invention, a sesame-containing emulsion type seasoning having an extremely excellent sesame flavor and excellent emulsion stability can be obtained.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Reiko Sugaya             1-5-7 Mirikaeicho, Higashiosaka City, Osaka Prefecture             House Food Co., Ltd. F term (reference) 4B047 LB09 LE03 LG11 LG41 LG53                       LP03 LP08

Claims (6)

[Claims] 1. A seasoning emulsified in the form of oil-in-water containing fats and oils, crushed sesame, and egg yolk, wherein 80 parts by weight of crushed sesame having a size of 1000 μm pass to 200 μm on %, And the viscosity of the seasoning is adjusted to 20,000 to 100,000 mPa.s, and the sesame-containing emulsion type seasoning is characterized. 2. The egg yolk is contained in the seasoning in an amount of 2 to 20% by weight.
The sesame-containing emulsion-type seasoning according to claim 1, which is contained in the ratio of. 3. A method for producing a seasoning emulsified in an oil-in-water type containing sesame, which comprises mixing sesame seeds, oils and fats and other raw materials for seasonings, and then atomizing the oils and fats to uniformly disperse and emulsify the mixture. A method for producing a sesame-containing emulsified seasoning, which comprises crushing sesame seeds at the same time. 4. The method for producing a sesame-containing emulsified seasoning according to claim 3, wherein the seasoning raw material contains egg yolk. 5. The egg yolk is contained in the seasoning in an amount of 2 to 20% by weight.
The method for producing a sesame-containing emulsified seasoning according to claim 4, wherein the method is used. 6. The seasoning has a viscosity of 20000 to 1000.
It is 00 mPa.s, The manufacturing method of the sesame containing emulsion type seasoning of any one of Claim 3 thru | or 5.