JP2006025658A - Paste sesame blend - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a paste sesame blend slightly causing rise in viscosity when stored. <P>SOLUTION: The paste sesame blend comprises paste sesame, 1.1-11 wt.% of ethanol and 0.13-1.1 wt.% of water each based on the paste sesame. The paste sesame blend comprises paste sesame, 1.5-5.5 wt.% of ethanol and 0.3-0.5 wt.% of water respectively based on the paste sesame. The paste sesame blend is obtained by mixing paste sesame with 1.5-5 wt.% of hydrate ethanol having concentration of 80-95 wt.% based on the paste sesame. The paste sesame blend is obtained by adding sesame oil to the paste sesame. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a kneaded sesame preparation that has a reduced viscosity and is unlikely to cause precipitation.

  The flavor of kneaded sesame is preferred, and dressing and sauce products containing kneaded sesame are widely used. This kneaded sesame is obtained by crushing sesame until it is pasty, but when these kneaded sesame blends are produced industrially, it is necessary to temporarily store a large amount of kneaded sesame in a storage tank or the like. is there. However, when kneaded sesame is stored for a long period of time, it forms a highly viscous precipitate that accumulates, which hinders the pumping of the stored material.

  When this storage is pumped from the storage tank, it is necessary to return the storage separated into the supernatant and sediment uniformly, otherwise the sediment will remain after the pumping operation. It will remain in the storage tank. If the storage time is long, the precipitate will solidify and it will be difficult to homogenize. Increasing the viscosity of the kneaded sesame makes it difficult to settle, but a high viscosity greatly reduces the transfer capability of the pump and is a problem for the processing process.

  For this reason, or even from the whole process, there is a great demand for lower viscosity from the factory site. However, separation into a supernatant and a precipitate tends to occur when the viscosity is low. When a thickening material is added to prevent this separation, the viscosity naturally increases, and the handling property at the site is impaired.

In addition, various techniques, such as optimization of the solid content diameter, have been disclosed for improving the stability of the final product using kneaded sesame (see, for example, Patent Document 1), but the final product is mass-produced. As for the stability of a large amount of kneaded sesame during the production process, an additive that changes the flavor cannot be used as a general-purpose raw material, and no effective means has been found.
JP-A-2004-159606 (Claims and paragraph number 0005)

  In view of this point, an object of the present invention is to provide a kneaded sesame preparation that has an improved contradictory phenomenon of low viscosity, little increase in viscosity due to storage, and difficulty in separation during storage.

  The gist of the present invention resides in a kneaded sesame preparation comprising kneaded sesame and 1.1 to 11% by weight of ethanol based on the kneaded sesame.

  Moreover, the place made into the summary of this invention exists in the said kneaded sesame formulation which further contains 0.13-1.1 weight% of water with respect to the said kneaded sesame.

  Further, the gist of the present invention includes kneaded sesame, 1.5 to 5.5 wt% ethanol with respect to the kneaded sesame, and 0.3 to 0.5 wt% with respect to the kneaded sesame. It is in the said kneaded sesame preparation which contains water.

  Still further, the gist of the present invention is the kneaded sesame blended product obtained by mixing kneaded sesame with water-containing ethanol having a concentration of 80 to 95% by weight with respect to the kneaded sesame. There is to be.

  In the kneaded sesame preparation, sesame oil may be added to the kneaded sesame.

  According to the present invention, the viscosity is low, the precipitate is not easily generated by storage, the viscosity of the precipitate does not rise so as to hinder the process operation, and the flavor of the kneaded sesame is maintained as it is, There is provided a kneaded sesame preparation that can be used universally as a blending raw material for products. Furthermore, the kneaded sesame preparation of the present invention has an antiseptic effect in addition to these effects.

  Kneaded sesame produces a precipitate when left standing, and this precipitate is highly viscous. For example, it was observed by the present inventor that kneaded sesame having a viscosity of 4210 mpa · s produced a 5% supernatant liquid (oil) when left for 4 weeks, and the viscosity of the precipitate was 5160 mpa · s. The longer the storage period, the higher the viscosity of the precipitate. For example, the viscosity of the sediment that has been subjected to centrifugal separation and forced precipitation by a centrifuge process corresponding to a longer storage period reaches 52900 mpa · s. In addition, in this specification, the centrifugation was performed by carrying out forced sedimentation at 4000 rpm for 5 minutes, using the Hitachi Koki make: Hitachi desk centrifuge (SCT5B) as a centrifuge process.

  On the other hand, it has been observed by the present inventor that the viscosity is remarkably lowered when sesame oil is added to kneaded sesame. Table 1 shows the relationship between the sesame oil content (% by weight) and the viscosity in the kneaded sesame-sesame oil mixture. In this specification, the viscosity is set to a temperature of the specimen of 20 ° C., and the rotor No. is measured with a Tokimec B-type viscometer. 4 was measured at 12 rpm.

  According to Table 1, as the content of sesame oil increases, the viscosity of the kneaded sesame-sesame oil mixture decreases rapidly, and the content of the sesame oil is about 6 to 6.5% by weight. The value is about half of the viscosity.

  However, when a large amount of sesame oil is added to the kneaded sesame, the flavor of the kneaded sesame is impaired, and the flavor of the sesame oil is emphasized, which is not preferable for the kneaded sesame product. In addition, it was also observed that the addition of sesame oil resulted in an increase in precipitate. For example, in a mixture of kneaded sesame x% and sesame oil y volume% (x + y = 100), about 0.6 × volume y% oil is separated as a supernatant in one month, and about 0. The oil component of 9 × y volume%, that is, most of the added sesame oil separates as a supernatant and lacks stability.

  On the other hand, it was observed that kneaded sesame became difficult to precipitate when water was added. However, the addition of water results in an increase in the viscosity of the kneaded sesame.

  In this way, the addition of sesame oil and water can change the viscosity of kneaded sesame and the generation of precipitates, but this decrease in viscosity and the suppression of precipitates are contradictory events. It was found difficult to achieve this by adding sesame oil or water.

  In view of this point, as a result of intensive studies, the present inventor has found a kneaded sesame preparation in which both generation of precipitates and increase in viscosity are suppressed.

  The kneaded sesame preparation of the present invention comprises kneaded sesame and 1.1 to 11% by weight of ethanol based on the kneaded sesame. Thus, using a small amount and an appropriate amount of ethanol for kneaded sesame, both the generation of precipitate and the increase in viscosity were suppressed, and the kneaded sesame flavor was not impaired or different flavors were not added. .

  The kneaded sesame preparation of the present invention contains kneaded sesame, 1.1 to 11% by weight of ethanol with respect to the kneaded sesame, and 0.13 to 1.1% by weight of water with respect to the kneaded sesame. It becomes. In this way, using a small and appropriate amount of ethanol and water for kneaded sesame, both the generation of precipitate and the increase in viscosity are suppressed, and the kneaded sesame flavor is not impaired or different flavors are not added. It was.

  The aspect and effect of this invention are demonstrated in detail. Table 2 shows the amount of water-containing ethanol added and the viscosity (mpa · s) of the kneaded sesame formulation of the kneaded sesame formulation in which 99.5% hydrous ethanol was added to the kneaded sesame. Table 3 shows the amount of supernatant produced when the kneaded sesame preparations shown in Table 2 were centrifuged with a centrifuge (ratio to the total kneaded sesame preparation (volume%)) and the amount of precipitate generated (total kneaded The ratio to the sesame preparation (volume%)) and the viscosity of the precipitate (mpa · s) are shown.

  From Table 2, it can be seen that the addition of hydrous ethanol having a concentration of 99.5% decreases the viscosity of the kneaded sesame formulation more rapidly as the added amount increases than when sesame oil is added.

  Table 3 also shows that the viscosity of the precipitate decreases as the addition amount increases. A kneaded sesame preparation to which about 4 to 6% by weight of water-containing ethanol having a concentration of 99.5% is added is more preferable because the viscosity of the precipitate is low.

  On the other hand, Table 4 shows the relationship between the mixing ratio and the viscosity of the mixture of kneaded sesame and ethanol. The addition amount in Table 4 is the addition ratio (% by weight) of ethanol to kneaded sesame, and the viscosity is the viscosity of the mixture. In this case, it can be seen that the viscosity of the mixture (kneaded sesame preparation) decreases as the addition ratio increases due to the addition of ethanol. However, when the addition ratio exceeds 6%, the viscosity starts to increase, and the added amount of ethanol is 10%. If it exceeds 50% (more than 11% in the detailed observation), a preferable viscosity reduction effect by adding ethanol cannot be obtained. When the addition ratio is 30%, ethanol separation is observed in the mixture.

  Table 5 shows the addition amount of water-containing ethanol and the viscosity (mpa · s) of the kneaded sesame composition of the kneaded sesame composition obtained by adding 95.0% water-containing ethanol to the kneaded sesame. Table 6 shows the amount of supernatant liquid (ratio to the total kneaded sesame preparation (volume%)) and the amount of precipitate generated (total kneaded sesame composition). The ratio to the sesame preparation (volume%)) and the viscosity of the precipitate (mpa · s) are shown.

  From Table 5, it can be seen that the addition of water-containing ethanol having a concentration of 95.0% drastically reduces the viscosity of the kneaded sesame formulation as the amount of addition increases in the same manner as when sesame oil is added.

  Moreover, it can be seen from Table 6 that the viscosity of the precipitate decreases as the addition amount increases. A kneaded sesame preparation to which about 2 to 6% by weight of hydrous ethanol having a concentration of 95.0% is added is preferred because the viscosity of the precipitate is low.

  Table 7 shows the addition amount of water-containing ethanol and the viscosity (mpa · s) of the kneaded sesame composition of the kneaded sesame composition in which the water-containing ethanol having a concentration of 90.0% is added to the kneaded sesame. Table 8 shows the amount of supernatant liquid (ratio to the total kneaded sesame composition (volume%)) and the amount of precipitate generated (total kneaded sesame composition). The ratio to the sesame preparation (volume%)) and the viscosity of the precipitate (mpa · s) are shown.

  From Table 7, it can be seen that the addition of 90.0% aqueous ethanol decreases the viscosity of the kneaded sesame formulation as the amount of addition increases, but the degree of decrease is slower than in the case where the concentration is 95.0%. It is.

  Moreover, it can be seen from Table 8 that the viscosity of the precipitate decreases as the addition amount increases, and the viscosity becomes the minimum when the addition amount is around 4% by weight. Moreover, the amount of precipitates tends to increase as the amount added increases. A kneaded sesame preparation to which about 2 to 6% by weight of hydrous ethanol having a concentration of 90.0% is added is preferable because the viscosity of the precipitate is low and the generation of the precipitate is suppressed. A kneaded sesame preparation to which about 4% by weight of water-containing ethanol having a concentration of 90.0% is added is more preferable because the viscosity of the precipitate is low.

  Table 9 shows the addition amount of water-containing ethanol and the viscosity (mpa · s) of the kneaded sesame composition of the kneaded sesame composition in which water-containing ethanol having a concentration of 85.0% is added to the kneaded sesame. Table 10 shows the amount of supernatant liquid (ratio to the total kneaded sesame composition (% by volume)) and the amount of precipitate generated (total kneaded sesame composition). The ratio to the sesame preparation (volume%)) and the viscosity of the precipitate (mpa · s) are shown.

  It can be seen from Table 9 that the viscosity of the kneaded sesame preparation increases with the addition amount of water-containing ethanol at a concentration of 85.0%. Also, from Table 10, it can be seen that the viscosity of the precipitate decreases as the addition amount increases, and the viscosity is minimized at the addition amount of about 4% by weight. Moreover, the amount of precipitates tends to increase as the amount added increases. A kneaded sesame preparation to which about 2 to 6% by weight of water-containing ethanol having a concentration of 85.0% is added is preferable because the viscosity of the precipitate is low. A kneaded sesame preparation to which about 4% by weight of water-containing ethanol having a concentration of 85.0% is added is more preferable because the viscosity of the precipitate is low.

  Table 11 shows the addition amount of water-containing ethanol and the viscosity (mpa · s) of the kneaded sesame composition of the kneaded sesame composition obtained by adding water-containing ethanol having a concentration of 80.0% to the kneaded sesame. Table 12 shows the amount of supernatant liquid (ratio to the total kneaded sesame preparation (volume%)) and the amount of precipitate generated (total kneaded sesame composition). The ratio to the sesame preparation (volume%)) and the viscosity of the precipitate (mpa · s) are shown.

  From Table 11, it can be seen that the addition of water-containing ethanol having a concentration of 80.0% significantly increases the viscosity of the kneaded sesame formulation as the amount added increases. Further, from Table 12, it can be seen that the viscosity of the precipitate decreases as the addition amount increases, and the viscosity is minimized at the addition amount of about 2% by weight. Moreover, the amount of precipitates tends to increase as the amount added increases. A kneaded sesame preparation to which about 2 to 6% by weight of water-containing ethanol having a concentration of 80.0% is added is preferred because the viscosity of the precipitate is low. A kneaded sesame preparation to which about 2% by weight of water-containing ethanol having a concentration of 80.0% is added is more preferable because the viscosity of the precipitate is low.

  Table 13 shows the addition amount of water-containing ethanol and the viscosity (mpa · s) of the kneaded sesame composition of the kneaded sesame composition in which water-containing ethanol having a concentration of 75.0% is added to the kneaded sesame. Table 14 shows the amount of supernatant liquid (ratio to the total kneaded sesame composition (volume%)) and the amount of precipitate generated (total kneaded sesame composition). The ratio to the sesame preparation (volume%)) and the viscosity of the precipitate (mpa · s) are shown.

  From Table 13, it can be seen that the addition of hydrous ethanol having a concentration of 75.0% significantly increases the viscosity of the kneaded sesame formulation as the amount added is increased. Further, from Table 14, it can be seen that the viscosity of the precipitate decreases as the addition amount increases, and the viscosity is minimized at the addition amount of about 2% by weight. Moreover, the amount of precipitates tends to increase as the amount added increases. A kneaded sesame preparation to which about 2 to 4% by weight of water-containing ethanol having a concentration of 75.0% is added is preferred because the viscosity of the precipitate is low. A kneaded sesame preparation to which about 2% by weight of hydrous ethanol having a concentration of 75.0% is added is more preferable because the viscosity of the precipitate is low.

  As a result of diligent investigation based on the above observation results, kneaded sesame compounded with low viscosity of the precipitate due to containing a small amount of moderate ethanol in the kneaded sesame, and further containing a small amount of moderate water. Goods were obtained.

  That is, the kneaded sesame preparation of the present invention comprises kneaded sesame and 1.1 to 11% by weight of ethanol based on the kneaded sesame. This makes it difficult to produce precipitates by storage, and the viscosity of the precipitates is low, and the flavor of the kneaded sesame is kept as it is, and it is a kneaded sesame compound that can be used universally as a blending raw material for finished products containing kneaded sesame Is provided. When the content of ethanol exceeds 11% by weight, the kneaded sesame preparation has an insufficient viscosity reducing effect.

  The kneaded sesame preparation of the present invention comprises kneaded sesame, 1.1 to 11% by weight of ethanol with respect to the kneaded sesame, and 0.13 to 1.1% by weight of water with respect to the kneaded sesame. Comprising. As a result, the precipitate is less likely to be generated by storage, the viscosity of the precipitate is low, the flavor and texture of the kneaded sesame are kept as they are, and the kneaded can be used universally as a blending raw material for the final product containing the kneaded sesame. A sesame preparation is provided.

  Further, the kneaded sesame preparation of the present invention comprises kneaded sesame, 1.5 to 5.5% by weight ethanol with respect to the kneaded sesame, and 0.3 to 0.5% by weight with respect to the kneaded sesame. Comprising water. This makes it difficult to produce precipitates by storage, and the viscosity of the precipitates is still lower, and the flavor and texture of kneaded sesame are kept as they are and can be used universally as a blending raw material for finished products containing kneaded sesame seeds. A sesame preparation is provided.

  The kneaded sesame preparation of the present invention can be obtained by adding a predetermined amount of ethanol and water individually to the kneaded sesame, but one step by adding water-containing ethanol as in the above-mentioned observation example. Can also be obtained.

  In the case of adding hydrous ethanol, the kneaded sesame preparation of the present invention having a low viscosity of the precipitate can be obtained by adding hydrous ethanol having a concentration of 80 to 95% by weight to the kneaded sesame. It can be easily obtained in one step. By adding water-containing ethanol having a concentration of 83 to 92% by weight of 1.8 to 4.5% by weight based on the kneaded sesame, a more preferable kneaded sesame preparation having a low viscosity is easily obtained due to being hard to produce a precipitate upon storage. It is done.

  The effect of reducing the viscosity of the precipitate by the addition of such a small amount of ethanol and water in the present invention can also be obtained in a mixture of kneaded sesame and sesame oil. Table 15 shows the viscosities when 0 to 10% by weight of Meidall '89 for food addition is added to a mixture obtained by adding 6.3% by weight of sesame oil to kneaded sesame. In addition, the amount of the supernatant liquid generated when these mixtures having Mayol '89 added in Table 16 were centrifuged with a centrifuge (based on the sum of the kneaded sesame / sesame oil mixture and the added Mayol '89). Ratio (volume%)), the amount of precipitate generated (ratio to the sum total (volume%)), and the viscosity (mpa · s) of the precipitate.

  From Table 15, it can be seen that the addition of Mayol '89 significantly increases the viscosity of the kneaded sesame / sesame oil mixture as the amount added increases. Also, from Table 16, the viscosity of the precipitate decreases as the addition amount increases, the viscosity becomes the minimum near the addition amount of 2 to 4% by weight, and rapidly increases as the addition amount increases at a ratio exceeding 6% by weight. It can be seen that the viscosity increases. Moreover, the amount of precipitates tends to increase as the amount added increases. A kneaded sesame / sesame oil mixture to which about 2 to 6% by weight of Mayol '89 is added is preferable because the viscosity of the precipitate is low and the generation of the precipitate is suppressed. A kneaded sesame / sesame oil mixture to which about 2 to 4% by weight of Mayol '89 is added is more preferred because the viscosity of the precipitate is low and the generation of the precipitate is suppressed. For products that also require the flavor of sesame oil, the effect of reducing the viscosity of the precipitate can be obtained by adding a small amount of ethanol and a small amount of water. When adding sesame oil to kneaded sesame for the purpose of adding the flavor of sesame oil, it is preferable in terms of flavor and texture that 0.1 to 10% by weight of sesame oil is added to the kneaded sesame.

Example 1
8 kg of food grade alcohol Mayol '89 was added to 200 kg of kneaded sesame, and after stirring, stored in a storage tank. The viscosity immediately after storage was 3940 mpa · s. No oil separation was observed after 1 week storage. Only about 4% by volume of supernatant was produced after storage for 4 weeks. Most of the remaining sediment could be pumped up by a slurry pump and easily transferred to another tank. The amount of supernatant liquid (ratio to the total kneaded sesame formulation (volume%)) was 29.3% when this liquid immediately after storage was centrifuged with a centrifuge, and the amount of precipitate generated (total kneaded sesame compound The ratio to the product (volume%) was 70.7%, and the viscosity of the precipitate was 28100 mpa · s.

Example 2
To 200 kg of kneaded sesame seeds, 1.7 kg of ethanol and 2 kg of water were added, and after stirring, stored in a storage tank for 1 month. This precipitate could be pumped up by a slurry pump and transferred to another tank. The viscosity of the precipitate when this liquid immediately after storage was centrifuged with a centrifuge was 37000 mpa · s.

Example 3
Ethanol (12 kg) and water (0.3 kg) were added to kneaded sesame (200 kg), and the mixture was stirred and stored in a storage tank for 1 month. This precipitate could be pumped up by a slurry pump and transferred to another tank. The viscosity of the precipitate when this liquid immediately after storage was centrifuged with a centrifuge was 35000 mpa · s.

Example 4
4 kg of water-containing ethanol having a concentration of 75% by weight was added to 200 kg of kneaded sesame seed, and the mixture was stirred and stored in a storage tank. The viscosity immediately after storage was 3250 mpa · s. No oil separation was observed after 1 week storage. After storage for 4 weeks, only about 5% by volume of supernatant was produced. Most of the remaining sediment could be pumped with a slurry pump and easily transferred to another tank.

Example 5
4 kg of water-containing ethanol having a concentration of 80% by weight was added to 200 kg of kneaded sesame, and the mixture was stirred and stored in a storage tank. The viscosity immediately after storage was 2860 mpa · s. No oil separation was observed after 1 week storage. After storage for 4 weeks, only about 5% by volume of supernatant was produced. Most of the remaining sediment could be pumped with a slurry pump and easily transferred to another tank.

Example 6
8 kg of hydrous ethanol having a concentration of 85% by weight was added to 200 kg of kneaded sesame seed, and the mixture was stirred and stored in a storage tank. The viscosity immediately after storage was 3630 mpa · s. No oil separation was observed after 1 week storage. After storage for 4 weeks, only about 5% by volume of supernatant was produced. Most of the remaining sediment could be pumped with a slurry pump and easily transferred to another tank.

Example 7
8 kg of hydrous ethanol having a concentration of 90% by weight was added to 200 kg of kneaded sesame, and after stirring, stored in a storage tank. The viscosity immediately after storage was 2690 mpa · s. No oil separation was observed after 1 week storage. After storage for 4 weeks, only about 5% by volume of supernatant was produced. Most of the remaining sediment could be pumped up by a slurry pump and easily transferred to another tank.

Example 8
8 kg of water-containing ethanol having a concentration of 99.5% by weight was added to 200 kg of kneaded sesame seed, and the mixture was stirred and stored in a storage tank. The viscosity immediately after storage was 1990 mpa · s. No oil separation was observed after 1 week storage. After storage for 4 weeks, only about 5% by volume of supernatant was produced. Most of the remaining sediment could be pumped with a slurry pump and easily transferred to another tank.

Comparative Example 1
200 kg of kneaded sesame was stirred and stored in a storage tank for 1 month. After storage, about 10% by volume of supernatant liquid was generated, and 90% by volume became a precipitate. This deposit had a high viscosity, and when the stored matter was pumped up by a slurry pump and transferred to another tank, the precipitate remained in the tank, and it was difficult to smoothly transfer the stored product. When this liquid immediately after storage is centrifuged with a centrifuge, the amount of supernatant liquid generated (ratio to the total kneaded sesame preparation (volume%)) is 44%, and the amount of precipitate generated (with respect to the whole kneaded sesame preparation). The ratio (volume%) was 56%, and the viscosity of the precipitate was 53000 mpa · s.

Comparative Example 2
20 kg of dietary alcohol Mayol '89 (ethanol concentration: 85% by weight) was added to 200 kg of kneaded sesame and stored in a storage tank for 1 month. This deposit had a high viscosity, and when the stored matter was pumped up by a slurry pump and transferred to another tank, the precipitate remained in the tank, and it was difficult to smoothly transfer the stored product. The amount of supernatant liquid (ratio to the total kneaded sesame formulation (volume%)) is 20.8% when this liquid immediately after storage is centrifuged with a centrifuge, and the amount of precipitate generated (total kneaded sesame compound) The ratio to the product (volume%) was 79.2%, and the viscosity of the precipitate was 100,000 mpa · s or more.

  In addition, the present invention can be carried out in a mode in which various improvements, modifications, and changes are added based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

  The kneaded sesame preparation of the present invention is widely used as a raw material for sesame flavor seasonings.

Claims (5)

A kneaded sesame preparation comprising kneaded sesame and 1.1 to 11% by weight of ethanol based on the kneaded sesame. The kneaded sesame preparation according to claim 1, further comprising 0.13 to 1.1% by weight of water based on the kneaded sesame. The mixture comprises kneaded sesame, 1.5 to 5.5% by weight of ethanol with respect to the kneaded sesame, and 0.3 to 0.5% by weight of water with respect to the kneaded sesame. Kneaded sesame preparation. The kneaded sesame composition according to claim 2 or 3, wherein the kneaded sesame is mixed with water-containing ethanol having a concentration of 80 to 95% by weight with respect to the kneaded sesame. The kneaded sesame preparation according to any one of claims 1 to 4, wherein sesame oil is added to the kneaded sesame.