JP2007089596A - Worcestershire sauce containing sesame ingredient - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Worcestershire sauce containing sesame which is conventionally hard to emulsify, in a stable emulsified condition, and to provide a method for producing the Worcestershire sauce. <P>SOLUTION: The Worcestershire sauce containing sesame ingredients is obtained by emulsifying sesame ingredients (sesame paste and/or sesame oil), using an emulsifier having water-soluble hemicellulose (soybean extract fiber) as the active ingredient, followed by mixing vegetables, fruits and spices. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to Worcester sauces in which nutrient-rich sesame is stably emulsified and a method for producing the same.

Sesame is about half of its content composition is lipid, followed by 20% protein. And it is characterized by low carbohydrates and high minerals, especially calcium. Vitamin B _1, B ₂ as vitamins, relatively large amount of niacin. In addition, polyunsaturated fatty acids contained abundantly in sesame have an action to keep crystalline cholesterol normal.

  Therefore, in recent years, there is a tendency for such a seasoning rich in sesame rich in sesame to be sought, and in particular, it is desired to develop a product containing sesame in a wide range of cooking uses.

  However, it is necessary to emulsify and stabilize the oil in order to contain sesame containing a large amount of oil in the Worcester sauces. However, in the conventional Worcester sauces, sugar esters with slightly inferior emulsifying power are used as emulsifiers. Therefore, it was difficult to emulsify sesame. Therefore, the present situation is that there has been no Worcester sauce mainly containing sesame.

  An object of the present invention is to provide Worcester sauces containing sesame having high nutritional value in a stable emulsified state.

  As a result of intensive studies, the present inventors have found that the oil content of sesame can be stably emulsified by using an emulsifier containing water-soluble hemicellulose as an active ingredient, and the present invention has been completed.

  That is, this invention provides the Worcester sauce containing the sesame component and the emulsifier which uses water-soluble hemicellulose as an active ingredient. The water-soluble hemicellulose is preferably soybean extract fiber.

  Further, the present invention includes the dissolving step of dissolving an emulsifier containing water-soluble hemicellulose as an active ingredient in hot water, and the emulsifying step of emulsifying the sesame component using the emulsifier solution obtained in the dissolving step. A manufacturing method is provided.

  According to the present invention, sesame components such as sesame paste and sesame oil, which have conventionally been difficult to emulsify, can be contained in Worcester sauces while maintaining good emulsification stability.

  In the present invention, since an emulsifier containing water-soluble hemicellulose represented by soybean extract fiber as an active ingredient is used, it is possible to stably emulsify the sesame component, which has been difficult to emulsify conventionally, and to simplify the emulsification work. Can be done. Therefore, Worcester sauces rich in sesame seeds with excellent nutritional value can be obtained.

Embodiments of the present invention will be described below.
(1) Worcester sauce The Worcester sauce of this invention contains a sesame component and the emulsifier which uses water-soluble hemicellulose as an active ingredient. Specifically, the oil in the sesame component is emulsified with an emulsifier containing water-soluble hemicellulose as an active ingredient. In the present invention, the Worcester sauce refers to a sauce for which the use of a Worcester sauce, medium-concentrated sauce or tonkatsu sauce, okonomiyaki sauce, grilled buckwheat sauce is specified.

(I) Sesame component The sesame component of this invention is normally contained as sesame paste (kneaded sesame) and / or sesame oil. Sesame paste and sesame oil may be used alone or in combination. Preferably, sesame paste and sesame oil are included in a ratio of sesame paste: sesame oil = 10: 0 to 1. The content of the sesame component in the Worcester sauce is preferably about 5 to 10% by weight with respect to the total amount of the sauce.

(Ii) Emulsifier Water-soluble hemicellulose, which is an active ingredient of an emulsifier, is generally a cell wall constituent of terrestrial plants such as cereals, and is a polysaccharide class excluding cellulose and pectin. Can be obtained by elution under heating under acid or alkaline conditions or by decomposing and eluting with an enzyme.

  Specific examples of raw materials include oil seeds such as soybeans, palms, palms, corns, cottonseed and other shells from which oils and proteins have been removed, and cereals from which grains such as rice and wheat have been removed. Plants can be mentioned. If the raw material is soybean, tokara, soy milk, and okara produced as a by-product when producing separated soybean protein can be used. These raw materials are thermally decomposed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably at 80 to 130 ° C., more preferably at 100 to 130 ° C., and a water-soluble fraction is obtained. Water-soluble hemicellulose can be obtained by drying as it is after fractionation or by performing, for example, activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment, etc. to remove hydrophobic substances or low-molecular substances and then drying.

The molecular weight of the water-soluble hemicellulose used in the present invention is not particularly limited, but preferably has an average molecular weight of several thousand to several million, more preferably 5,000 to 1,000,000 (0.1M NaNO _{3 using} standard pullulan as a standard substance). It is a value determined by the intrinsic viscosity method for measuring the viscosity in the solution). If the water-soluble hemicellulose has a large molecular weight and the viscosity of the solution is too high, good emulsification may not be obtained. Therefore, a low molecular weight reduction treatment can be further included in the production process. The molecular weight reduction can be achieved by increasing the heating conditions during thermal decomposition, but can also be performed by treating the hemicellulose decomposition extraction solution with alkali, acid, heat, enzyme, or the like. For example, in the case of a 10% aqueous solution, the viscosity of the water-soluble hemicellulose solution is preferably 150 centipoise or less, more preferably 60 centipoise or less, and further preferably 30 centipoise or less.

  As a preferable thing of the water-soluble hemicellulose used by this invention, the soybean origin fiber extracted from the thing derived from beans, especially a soybean is mentioned. Such an emulsifier containing water-soluble hemicellulose as an active ingredient is commercially available and can be easily obtained. As a commercial item, brand name Soya Five S (made by Fuji Oil Co., Ltd.) etc. are mentioned, for example.

Water-soluble hemicellulose can be used alone as an emulsifier. It can also be used in combination with other existing emulsifiers. Other existing emulsifiers that can be used in combination include various anionic surfactants typified by fatty acid soaps, cationic surfactants such as quaternary ammonium salts, nonionic interfaces such as glycerin fatty acid esters and sugar esters. Active agents, amphoteric surfactants such as lecithin, and the like. Also, as a polymer emulsifier, natural emulsifiers such as cloth nori, agar, carrageenan, fur celerin, tamarind seed polysaccharide, tara gum, caraya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guwa gum, locust bean gum, pullulan, gellan gum, gum arabic And albumin such as gelatin and whey, sodium caseinate, and various starches. Examples of semi-synthetic pastes include carboxymethylcellulose, methylcellulose, hydroxyethylcellulose, propylene glycol alginate and processed starches such as soluble starch, and examples of synthetic pastes include polyvinyl alcohol and sodium polyacrylate. it can.

  The content of the emulsifier is preferably 1.0 to 3.0% by weight with respect to the total amount of the Worcester sauce of the present invention. The ratio of the emulsifier to the sesame component is preferably emulsifier: sesame component = 1: 1.5 to 5.0. Furthermore, the ratio of the emulsifier and the oil content in the sesame component is preferably emulsifier: oil content = 1: 1 to 3. If the amount of the emulsifier relative to the amount of oil is within this range, the emulsification is easy and the economy is good.

(Iii) Other components In addition to the sesame component and the emulsifier, various components that are conventionally known to be blended in such a Worcester sauce can be added to the Worcester sauce of the present invention. Specific examples include vegetables and fruits such as vegetables and fruit juices, vegetables and fruit extracts, and spices.

  Examples of vegetables and fruits include onions, tomatoes, garlic, mushrooms, celery, carrots, apples, mandarin oranges, parsley, spinach and the like. These may be added as vegetable and fruit extracts such as onion extract and garlic extract, for example, and added in the form of vegetables and fruit juice such as tomato juice, fermented tomato liquid, onion liquid, and onion pulp. May be.

  Examples of spices include thyme oil, sage oil, cinnamon oil, nutmeg oil, clove oil, persimmon oil, thyme oleoresin, sage oleoresin, clove oleoresin, nutmeg oleoresin, black pepper oleoresin and the like.

  In addition, sugars such as sucrose, molasses, glucose, and isomerized liquid sugar, acids such as brewed vinegar and citric acid, salts, and the like are appropriately added to the Worcester sauces of the present invention.

(2) Production method of Worcester sauces The production method of Worcester sauces of the present invention is not particularly limited as long as it includes a step of emulsifying sesame components with the above-mentioned emulsifier, but preferably water-soluble hemicellulose is used as an active ingredient. It is produced by a method comprising a dissolution step of dissolving an emulsifier in hot water and an emulsification step of emulsifying the sesame component using the emulsifier solution obtained in the dissolution step. By this method, the emulsifier can be sufficiently dissolved, and the sesame component can be sufficiently emulsified. The sesame component is preferably sesame paste and / or sesame oil.

  Specifically, in the dissolving step, the emulsifier and hot water are mixed and stirred to completely dissolve the emulsifier, thereby preparing an emulsifier solution. Here, the emulsifier is preferably dissolved in hot water of 80 ° C. or higher. Thereby, the solubility of an emulsifier improves more.

Next, in the emulsification step, the emulsifier solution and the sesame component are first mixed and sufficiently stirred to perform preliminary emulsification to obtain an emulsion of the sesame component. Next, the obtained sesame component emulsion is mixed with other source raw material components described above, for example, according to a conventional method, and this emulsification is performed by homogenization treatment. The Worcester sauces of the present invention can be obtained through the preliminary emulsification step and the main emulsification step.

  The emulsification operation is performed by homogenization (fine / homogenization) using a homogenizer or the like. Examples of the homogenizer include a homomixer using a stirring method, an ultrasonic homogenizer, a high-pressure homogenizer, and a colloid mill.

Specifically, for example, a sesame component and an emulsifier solution are mixed, water is appropriately added thereto, and the mixture is stirred in a tank preferably at a temperature of about 40 to 80 ° C. for about 10 to 20 minutes, and pre-emulsified. Next, this and other source raw material components are mixed together, and after heat-mixing (boiling point temperature), homogenization treatment is performed with a high-pressure homogenizer (for example, manufactured by Sanmaru Machinery Co., Ltd.) to obtain Worcester sauces. The pressure at this time is preferably about 100 to 500 kgf / cm ² , and the number of homogenization treatments is preferably about 1 to 2 times.

  Thus, in the present invention, it is preferable to employ an emulsification step that combines the preliminary emulsification step and the main emulsification step, in which the sesame component emulsion is further homogenized about once or twice. For example, the emulsified diameter can be 1 μm or less. However, depending on conditions, a sufficient emulsified state can also be achieved by a method in which a sesame component, an emulsifier solution, and other source materials are mixed at once as a Worcester sauce and then homogenized by a high-pressure homogenizer or the like.

  Compared with the conventional emulsification work using soybean lecithin or the like as an emulsifier, in the present invention using an emulsifier containing water-soluble hemicellulose as an active ingredient, a sufficient emulsified state can be achieved by such a simple operation.

  In this production method, the ratio of the sesame component, the emulsifier and the hot water is preferably sesame component: emulsifier: hot water = 1 to 4: 1: 4 to 10. In particular, when this ratio is 4: 1: 4, the sesame component can be dispersed most efficiently, and an emulsified state can be obtained in a short time. However, the ratio of the emulsifier and hot water in the dissolution step is preferably emulsifier: hot water = 1: 6 to 10, more preferably 1: 8. Thereby, it is not necessary to dilute and reduce the viscosity for feeding to the next emulsification step, and quick feeding is possible.

  In the manufacturing method of this invention, it is preferable to perform the said emulsification process in presence of an acid. Although the stability of the emulsion is greatly influenced by pH, an emulsifier comprising water-soluble hemicellulose as an active ingredient has high stability at low pH and high emulsification efficiency, and is therefore suitable for use in low-pH Worcester sauces. It is thought that there is. Therefore, in order to obtain a good emulsified state while keeping the pH of the emulsion low, it is preferable to adjust the pH to about 2 to 4 by adding an acid during the emulsification operation. Examples of the acid to be added include acetic acid (brewed vinegar) and citric acid. Moreover, the addition amount is not particularly limited, but is preferably about 1.4 to 2% by weight with respect to the total amount of the obtained emulsion (Worcester sauces). Within this range, the emulsification efficiency is high, and a stable emulsified state can be obtained.

  The Worcester sauces of the present invention can be obtained by mixing and suspending an emulsion of the sesame component obtained in the above emulsification step with, for example, the other source raw material components described above according to a conventional method.

  The method for producing Worcester sauces according to the present invention is easier to emulsify than the conventional method using soy lecithin as an emulsifier. Moreover, it is excellent in emulsion stability and can be stored in a good state for a long period of time.

  In addition, the storage temperature also affects the stability of the emulsion. Usually, the lower the temperature, the better the emulsion stability. However, since the emulsion of the sesame component of the present invention is excellent in emulsion stability, it is about 40 ° C. or less. Can be stored in a sufficiently stable state.

  Examples of the present invention will be described below.

  In the present Example, the sesame component emulsion used for the production of the medium concentrated sauce containing the sesame component was prepared by mixing and stirring the sesame component, the emulsifier and hot water and pre-emulsifying. Here, as a ratio of each component, an emulsifier (trade name Soya Five S; manufactured by Fuji Oil Co., Ltd.) and a sesame component (sesame paste and sesame oil), sesame component: emulsifier = 4: 1 (weight ratio) ( The ratio of oil to emulsifier in the sesame component was oil: emulsifier = 2: 1), and the ratio of hot water was 3, 4, 6, 8 with respect to the emulsifier 1 as shown in Table 1. It changed so that it might become.

  First, as an experiment, an emulsifier solution was prepared by mixing and stirring an emulsifier and hot water (80 ° C.) in a 1 liter beaker. After confirming that the emulsifier was completely dissolved in the emulsifier solution, the sesame components (sesame paste and sesame oil) were added thereto and stirred (50 to 60 ° C.). After confirming that the sesame component was completely dispersed, the mixture was further stirred to obtain an emulsion of the sesame component.

  For the production process, first, hot water of 80 ° C. or higher was poured into a 100 liter tank, the emulsifier was added, and then stirred for about 10 minutes (about 100 rpm) with the stirrer until the mass of the emulsifier disappeared. Next, the sesame component was added and stirred (about 5 minutes). After confirming that the sesame component was completely dispersed, the mixture was further stirred to obtain an emulsion of the sesame component.

  The results of observing the emulsified state are shown in Table 1.

Using the emulsion obtained in Example 1, a medium-concentrated sauce containing sesame components was produced as follows. First, other source raw material components were mixed with the obtained emulsion, and the mixture was heated at 90 ° C. for 15 minutes. Subsequently, homogenization treatment (pressure: 100 kgf / cm ² ) was performed with a high-pressure homogenizer (manufactured by Sanmaru Machinery Co., Ltd.). The number of homogenization treatments was one. Table 2 shows the composition of the obtained medium concentrated sauce.

Claims (5)

  Worcester sauces containing a sesame component and an emulsifier containing water-soluble hemicellulose as an active ingredient.   The Worcester sauce according to claim 1, wherein the water-soluble hemicellulose is a soybean extract fiber.   Worcester sauces according to claim 1 or 2, wherein the sesame component is sesame paste and / or sesame oil.   4. The method according to claim 1, comprising a dissolving step of dissolving an emulsifier containing water-soluble hemicellulose as an active ingredient in hot water, and an emulsifying step of emulsifying the sesame component using the emulsifier solution obtained in the dissolving step. The manufacturing method of Worcester sauces as described.   The manufacturing method of Claim 4 whose said hot water is 80 degreeC or more water.