JP2008154475A - Liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain liquid seasoning retaining fresh ground light flavor of roasted sesame for a long period. <P>SOLUTION: The liquid seasoning having sesame flavor contains 0.5-15 ppm of 2-acetylpyridine. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a liquid seasoning containing 2-acetylpyridine.

  Flavor ingredients made from sesame are highly palatable, and a light scent when roasted roasted sesame is freshly preferred. However, the light scent of roasted sesame seeds is less persistent and disappears over time. There are many sesame-flavored products on the market for liquid seasonings such as dressings, but these are more roasted than edible sesame so that the flavor does not disappear over time during or after the production process. It emphasizes the heavy roasting incense that is manifested when roasted at a high degree. Thus, it does not have a light scent that appears when edible sesame is sown.

As a method for expressing the preferable flavor of edible sesame, there is a technique in which a roasting method, an extraction method and the like have been devised (Patent Documents 1 and 2). There is also a technique for separating a disulfide compound from a steam-distilled extract of sesame oil, further establishing its production method, and producing an artificial sesame flavor (Patent Documents 3 and 4).
Japanese Patent Laid-Open No. 04-363393 JP 07-34087 A Japanese Patent Laid-Open No. 01-101397 Japanese Patent Laid-Open No. 01-102056

However, in the flavor expression method devised by the conventional roasting method of sesame, the flavor immediately after cooking is good, but the problem of disappearing by storage or contact with moisture has not been solved. Artificial sesame flavor is also extracted or synthesized from what is inherently present in sesame, and cannot be said to be sufficient for maintaining the flavor during long-term storage or contact with moisture. In other words, in the technique of squeezing as sesame oil and adding the sesame oil to food or adding it as a flavor, it is not achieved to express the light flavor of roasted sesame when eating food. .
Accordingly, an object of the present invention is to maintain a light scent of roasted sesame for a long period of time in a liquid seasoning such as dressing.

  The present inventors examined in detail the flavor components when roasted sesame seeds were fresh, and some of the components disappeared rapidly due to contact with water, resulting in a rejuvenation. It was found that the scent cannot be maintained. Then, various fragrance | flavor substances were examined, and when a specific component was included, it discovered that the light scent of the sesame flavor, especially the roasted sesame was maintained for a long time, and completed this invention.

  That is, the present invention provides a liquid seasoning containing 2-acetylpyridine and having a sesame flavor.

  By containing 2-acetylpyridine, a liquid seasoning that maintains a light scent of sesame flavor, particularly roasted sesame, for a long period of time can be obtained.

  The liquid seasoning of the present invention needs to contain 2-acetylpyridine. 2-Acetylpyridine is not originally present in sesame or roasted sesame and the substance itself has a popcorn-like odor, but by adding it in a liquid seasoning, roasted sesame is added. The flavor immediately after manufacture of the liquid seasoning having a light scent can be maintained for a long period of time. Moreover, even if it is used for a liquid seasoning containing water such as a separate dressing and the substance is brought into contact with water, the effect is maintained. In the present invention, this substance is preferably contained in the liquid seasoning in an amount of 0.5 to 15 ppm, more preferably 1 to 10 ppm, and particularly preferably 3 to 7 ppm, to increase the light aroma of roasted sesame seeds. It is preferable from the point of maintaining the period. The liquid seasoning of the present invention is selected from 2-acetyl-3,4,5,6-tetrahydropyridine or 2-acetyl-1,4,5,6-tetrahydropyridine in addition to 2-acetylpyridine. 1 type or 2 types may be included.

  The liquid seasoning of the present invention needs to have a sesame flavor. The sesame flavor is more preferably a roasted sesame flavor. As a method of having the flavor, a method of containing roasted sesame seeds or a mixture of these in a liquid seasoning, a method of using sesame oil squeezed roasted sesame, extracted from roasted sesame seeds or sesame oil In addition to a method of containing a sesame-derived component such as a method of containing a flavor component, a method of adding a flavor component that can reproduce a roasted sesame flavor in a pseudo manner by selecting a fragrance component.

In the liquid seasoning of the present invention, as a method of having roasted sesame flavor, when using a method of adding roasted sesame or a mixture of these, as a roasting method of sesame, Although the method may be used, specifically, the following method is preferable.
[Roasting method of sesame]
Although the method using the apparatus by direct or indirect hot air represented by the rotor kiln, the method by a microwave, etc. are mentioned, Any method may be sufficient. In particular, a method of roasting at high temperature and in a short time such as direct-fire roasting is preferable from the point of flavor emphasis. In addition, it is preferable to roast the washed sesame without peeling the skin from the viewpoint of obtaining a unique flavor after roasting. Examples of the method for scouring sesame include shearing with a cutter, grinding with a mill, and the like. Sesame seeds are not limited in type and production area, and ordinary white sesame, gold sesame, black sesame, tea sesame and the like can be used, but white sesame and gold sesame are preferred from the viewpoint of good fragrance.

[Roasted sesame seeds]
The degree of roasting of sesame is judged by lightness (L value), and roasting is preferably performed under the condition that L value is 48-60 when white sesame is roasted. Further, the L value is preferably 51 to 57, particularly 52 to 55, from the viewpoint of expressing a light scent of roasted sesame seeds. A specific method for measuring the L value is described below. The sesame to be measured is particularly preferably roasted sesame roasted to such an extent that it has roasted fragrance, or a crushed or pulverized product thereof. When roasting sesame other than white sesame, it is only necessary to measure roasting conditions with an L value of 48 to 60 using white sesame and apply the roasting conditions.

[Measuring method of lightness of sesame]
About 10 g of roasted sesame is ground between coarse and fine pulverization using a sesame grinder (Zoji CB-AA10) and placed in a glass bottle (having a flat bottom and a diameter of about 5 cm). Immediately measure the brightness of the bottom of the glass bottle at five locations using a handy colorimeter (Minolta Color Reader CR-13 miso colorimeter). The roasting degree is judged from the average value of the brightness.

[Method for producing sesame oil]
In the liquid seasoning of the present invention, when a method using sesame oil squeezed roasted sesame is taken as a method for having roasted sesame flavor, a method for producing sesame oil is a method of pressing after sesame is steamed A method of squeezing roasted sesame without steaming is mentioned, but a method of squeezing roasted sesame without steaming is preferable because it has a light scent of roasted sesame. The pressing is preferably performed under conditions where the moisture in the roasted sesame is 5% or less and the product temperature is 80 ° C. or less from the point of having a light scent of roasted sesame. The water content in the roasted sesame is preferably 0 to 3%, particularly 0 to 1% from the viewpoint of having a lightly scented roasted sesame and operability, and the product temperature is also the same. From the point, it is preferably 20 to 60 ° C, particularly preferably 30 to 40 ° C. Needless to say, in order to express the “lightly scented scent” as used in the present invention, it is not always necessary to “spit” as in the case of adding a flavor component (the same applies hereinafter). ).

  Since the moisture in the sesame roasted under the roasting conditions is 5% or less, usually 1% or less, it is preferable to squeeze the roasted sesame after placing it under conditions that do not absorb moisture. Here, the conditions for not absorbing moisture may be such as holding in a dry room, filling and sealing in a kraft bag, and not opening until use. As for the product temperature, after roasting, it may be placed in an environment of 80 ° C. or lower for 30 minutes or more. The product temperature is the same as the temperature of the environment in which sesame is placed (for example, room temperature) if sesame is placed in a constant temperature environment. The water content in sesame can be measured by a normal pressure heating drying method (105 ° C., 4 hours).

  In squeezing sesame, it is preferable to use an apparatus such as an expeller and an oil press by a normal method of use, but it is preferable to use an oil press in terms of flavor.

  After squeezing sesame, it is preferable to wash the obtained sesame oil with water from the viewpoint of removing proteins and the like that cause sediment such as sediment after storage. The temperature at the time of washing with water is preferably 80 ° C. or less from the viewpoint of having a light scent of roasted sesame seeds, more preferably 10 to 60 ° C., particularly preferably 20 to 40 ° C. The washing method may be any method in which sesame oil and water are put in a container and forcedly mixed and contacted, and examples thereof include stirring and mixing with a stirrer and shaking and mixing in a closed container. In particular, for small scales, in terms of mixing efficiency and ease of subsequent water removal, add sesame oil and water to a separatory funnel or centrifuge tube, shake and mix by hand, and water with a separatory funnel. Removal or centrifugation is preferred.

  The amount of water used for washing with water is 50 to 200 parts, and more preferably 70 to 150 parts per 100 parts by weight of sesame oil (hereinafter simply referred to as “parts”), from the point of not causing sediment such as sediment after storage. Parts, particularly 90 to 120 parts.

  By washing the sesame oil obtained by pressing the sesame seeds with water, the nitrogen content in the sesame oil is preferably adjusted to 30 ppm or less from the viewpoint of preventing precipitation such as sediment after storage. The nitrogen content in the sesame oil is preferably more than 0 and 25 ppm or less, more preferably more than 0 and 15 ppm or less.

  The nitrogen content in sesame oil can be measured, for example, using a sample obtained by diluting sesame oil with an equal amount of solvent (isooctane) and using a nitrogen analyzer TN-100 (Mitsubishi Chemical).

  In the liquid seasoning of the present invention, when using a method for extracting flavor components from roasted sesame as a method having a roasted sesame flavor, the roasted sesame seeds are pulverized in edible fats and oils. A method in which a flavor component is contained in is preferable. This method is preferable because roasted sesame sesame and sesame oil can be simultaneously extracted from edible fats and oils. The term “pulverized” as used herein includes those that have been ground and that have retained the original form of sesame but have been destroyed by cracks and the like. Moreover, as a method for obtaining a pulverized state, there are a method by applying shear through a portion having a narrow clearance such as a stone mill, a method by cutting by rotating a sharp blade, and the like. Specific examples of the apparatus include a colloid mill, a juicer mixer, a rotary high-speed shearing machine (milder), a blender, and a roll pulverizer. In this case, it is preferable that not only flavor components but also fats and oils in roasted sesame are extracted at the same time.

  The temperature at the time of pulverization is 0 to 80 ° C., and further 10 to 45 ° C., can be extracted into oil without impairing the roasted scent of sesame, and the light scent of roasted sesame even after long-term storage Is preferable from the viewpoint that is maintained. In addition, the time required for pulverization varies depending on the apparatus, but in the case of a blender up to 1 kg of charge, it is 1 to 60 seconds, and further 2 to 30 seconds, so that roasted incense and sesame oil can be efficiently extracted from roasted sesame. However, it is preferable from the point of not extracting off-flavors.

  The pulverized roasted sesame has an average particle size of about 0.3 to 1.5 mm, and can efficiently extract sesame oil and extract it into the oil without impairing the roasted scent of sesame, This is preferable because the light scent of roasted sesame is preserved even after long-term storage. Here, the average particle diameter means a weight average particle diameter, and can be measured by, for example, sieving, microscopic observation, a particle size distribution measuring device, or the like. The average particle diameter is further preferably 0.5 to 1.3 mm, particularly preferably 0.6 to 1.1 mm. In addition, when the particle size is 0.3 mm or less, it is 30% or less of the whole, further 15% or less, particularly 5% or less. It is preferable from the point which can be performed.

  The amount of roasted sesame added to the edible oil / fat is preferably 1 to 200 parts per 100 parts of the edible oil / fat, and more preferably 40 to 150 parts, particularly 50 to 100 parts. It can be extracted into oil without losing the roasted scent of sesame, and is preferred from the viewpoint that the light scent of roasted sesame is preserved even after long-term storage. In this case, the edible fat after pulverizing roasted sesame may contain pulverized sesame and may be removed, but the former may be roasted sesame even after long-term storage. It is preferable from the point that the light scent of scent is maintained.

  In the liquid seasoning of the present invention, as a method of having roasted sesame flavor, flavor components extracted from roasted sesame and sesame oil and flavor components that can reproduce the roasted sesame flavor in a simulated manner When using the method of adding components, it is preferable to use other substances that can be used in foods in addition to 2-acetylpyridine in the present invention. For example, as the sulfur compound, 2-thienyl mercaptan, allyl mercaptan, benzenethiol, benzyl mercaptan, 2,3-butanedithiol, 1-butanethiol, 2-butanethiol, cyclohexyl mercaptan, cyclopentanethiol, 1,2- Dimercaptoethane, 2,3-dimercaptopropanol, 2,5-dimethyl-3-furanthiol, 3,3-dimethylbutanethiol, dodecyl mercaptan, ethanethiol, furfuryl mercaptan, heptyl mercaptan, hexadecanethiol, 1,6 -Hexanedithiol, isoamyl mercaptan, isopropyl mercaptan, 3-((mercapto-1-methylpropyl) thio) 2-butanol, 3-mercapto-2-butanol, 4-mercapto-4-me Lu-2-pentanone, 2-mercaptoethanol, 4-methoxy-2-methylbutane-2-thiol, methyl mercaptan, 2-methyl-3-furanthiol, 2-methyl-3-tetrahydrofuranthiol, 2-methyl-4, 5-dihydro-3-furanthiol, p-methylbenzyl mercaptan, 3-methyl-2-butanethiol, 2-methylbutanethiol, 2-methylpropane-2-thiol, 2-naphthalenethiol, 1,9-nonanedithiol 1,8-octanedithiol, octyl mercaptan, 2,4,4,6,6-pentamethyl-2-heptanethiol, pentane-2-thiol, pentane-1-thiol, 2-phenylethane-1-thiol, -P-menthen-8-thiol, 1,2-propanedithiol, pro Rumercaptan, pyrazineethanethiol, terpinyl mercaptan, 2-tenyl mercaptan, 1- (2-thienyl) ethyl mercaptan, 2-methyl-1,3-dithiolane, 3,5-diethyl-1,2,4-trithiolane 2-methyltetrahydrothiophene, 1,1-dimethylheptanethiol, 1,4-butanedithiol, 2-methyl-4,5-dihydrofuran-3-thiol, 2-thiazoline-2-thiol, 4-ethoxy-2 -Methyl-2-butanethiol, ethanedithiol, heptanethiol (S) -1-methoxy-3-, hexanethiol, 2-methyl-1-propanethiol, mercaptomethylbutanol, prenyl mercaptan, methyl 5-methyl-2- Furyl sulfide, allyl methyl sulfide, allyl methyl chloride Resulfide, allylpropyl sulfide, allylpropyl trisulfide, benzylmethyl sulfide, diallyl polysulfide, diallyl sulfide, dibutyl sulfide, diethyl sulfide, difurfuryl sulfide, diisopropyl sulfide, dimethyl sulfide, dimethyl tetrasulfide, dimethyl trisulfide, dinonyl sulfide, Dipropyl polysulfide, dipropyl sulfide, dipropyl trisulfide, ethyl 2-hydroxyethyl sulfide, ethyl propenyl sulfide, furfuryl isopropyl sulfide, furfuryl methyl sulfide, methyl 1-propenyl sulfide, methyl butyl sulfide, methyl ethyl sulfide, methyl octyl Sulfide, methylpropyl disulfide, methylpro Sulfide, methylpropyl trisulfide, propenylpropyl sulfide, allyl methyl disulfide, allyl propyl disulfide, benzyl methyl disulfide, bis- (2-methyl-3-furyl) disulfide, butyl propyl disulfide, diallyl disulfide, dibenzyl disulfide , Dicyclohexyl disulfide, diethyl disulfide, difurfuryl disulfide, diisoamyl disulfide, diisopropyl disulfide, di-o-tolyl disulfide, di-tert-amyl disulfide, dithienyl disulfide, methyl 2-methyl-3-furyl disulfide, methyl 2-oxo Propyl disulfide, methyl 5-methylfurfuryl disulfide, dimethyl disulfide, methyl ethyl disulfide Methylfurfuryl disulfide, methyl o-tolyl disulfide, methylphenyl disulfide, 2-methyl-3-furyl 2-methyl-3-tetrahydrofuryl disulfide, phenyl disulfide, propenylpropyl disulfide, propyl disulfide, bis (2-methylbutyl) disulfide, Diallyl trisulfide, dibutyl disulfide, diisobutyl disulfide, dipentyl disulfide, di-sec-butyl disulfide, isobutylmethyl disulfide, 2-acetyl-5-methylthiophene, 2-propionylthiophene, 3-acetyl-2,5-dimethylthiophene, 2 -Acetylthiophene, 2-butylthiophene, 2,5-dimethylthiophene, 3,4-dimethylthiophene, 2-ethylthiophene, 2-he Xylthiophene, 2-methylthiophene, 3-methylthiophene, thiomenton, 4,5-dihydro-3 (2H) -thiophenone, 2-methyltetrahydro-3-thiophenone, 2-pentylthiophene, tetrahydrothiophene, 5-acetyl-2 , 4-dimethylthiazole, 2-acetyl-4-methylthiazole, 2-propionylthiazole, 2-acetylthiazole, benzothiazole, 2-butyl-4,5-dimethylthiazole, 2- (sec-butyl) thiazole, 4, 5-dimethyl-2-ethylthiazole, 4,5-dimethyl-2-propylthiazole, 2,4-dimethylthiazole, 2,5-dimethylthiazole, 4,5-dimethylthiazole, 2-ethoxythiazole, 2-ethyl- 4-methylthiazole, 5-ethyl 4-methylthiazole, 4-ethyl-5-methylthiazole, 2-ethylthiazole, 2-isobutyl-4,5-dimethylthiazole, 2-isobutyl-4-methylthiazole, 2-isobutyl-5-methylthiazole, 2- Isobutylthiazole, 2-isopropyl-4-methylthiazole, 4-methyl-5-vinylthiazole, 2-methylthiazole, 4-methylthiazole, 5-methylthiazole, 2-propylthiazole, thiazole, trimethylthiazole, 2-pentyl- Examples include 4-methylthiazole, 2-pentylthiazole, 2-propyl-4-methylthiazole, dihydro-2-methylthiazole and the like.

  Examples of pyrazine compounds include dimethylpyrazine, trimethylpyrazine, 2- (sec-butyl) -3-methoxypyrazine, 2-ethoxy-3,5or6-methylpyrazine, 2-ethoxy-3-ethylpyrazine, and 2-ethoxy-3. -Isopropylpyrazine, 2-ethyl-3-methoxypyrazine, 2-ethyl-4-methyl-1,3-dioxolane, 2-hexyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 2-isopropoxy- 3-methylpyrazine, 2-isopropyl- (3,5or6) methoxypyrazine, 2-methoxy- (3,5or6) -methylpyrazine, 2-methoxy-3,5-dimethylpyrazine, 2-methoxy-3-isopropylpyrazine, 2-methoxypyrazine, 2-methyl-6-propoxypyrazine, 2-a Til-3,5 (3,6) -dimethylpyrazine, 2-acetyl-3,5-dimethylpyrazine, 2-acetyl-3-ethylpyrazine, 2-acetyl-3-methylpyrazine, 2-acetylpyrazine, 2- Methyl-3 (5,6) -furfurylthiopyrazine, 2-methyl-3 (5,6) -methylthiopyrazine, 2-methylthio-3-ethylpyrazine, methylthiopyrazine, 2-mercaptomethylpyrazine, 2-methyl-5 -Hydroxymethylpyrazine, 2- (furfurylthio) -3-methylpyrazine, 2-isopropyl-3- (methylthio) pyrazine and the like. When dimethylpyrazine and trimethylpyrazine are used, fusel oil can be used.

  Examples of ethers or ketones include 2-butylfuran, 2,5-diethyltetrahydrofuran, 2,2-dimethyl-5- (1-methylprop-1-enyl) tetrahydrofuran, 2,5-dimethylfuran, 2,5 -Dimethyltetrahydrofuran, ethylfuran, 2-methyl-3-methylthiofuran, 2-methylfuran, 2-methyltetrahydrofuran, N-furfurylpyrrole, 2-pentylfuran, 2-propylfuran, 3-acetyl-2,5- Dimethyl furan, 2-acetyl-5-methyl furan, 2-acetyl furan, 2-acetyl pyrrole, 2,5-dimethyl-3 (2H) -furanone, dipropyl ketone, ethyl 2-furyl ketone, ethyl amyl ketone, ethyl anisi Redene ketone, ethyl butyl ketone, maltol, ethyl malto Ruthene, furaneol, ethyl cyclopentenolone, ethyl hexyl ketone, ethyl propyl ketone, ethyl vinyl ketone, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, farnesyl acetone, furfuryl methyl ketone, furfuridene acetone 1- (2-furfurylthio) propanone, 4-furfurylthio-4-methylpentanone-2, 4- (methylthio) butan-2-one, 9-methylthiomegastigma-3,5-dien-7-one, 8 -(Methylthio) -p-menthan-3-one, 3-acetylpyrrole, 3-nonen-2-one, nootkatone, 5-octadien-2-one, 1,5-octadien-3-one, 3-octene- 2-one, octen-3-one, 2-octen-4-one, 3-pentanone, 3- Nten-2-one, pentylfuryl ketone, 2-propionyl pyrrole, raspberry ketone, acetophenone, benzophenone, butyrophenone, 3,4-dimethoxyacetophenone, 2,4-dimethylacetophenone, p-isopropylacetophenone, p-methylacetophenone, p-tert -Butyl acetophenone etc. are mentioned.

  In addition, as fatty acids, hexanoic acid, propionic acid, acetic acid, formic acid, octanoic acid, etc., as alcohols, furfuryl alcohol, 2-hexanol, 3-hexanol, hexanol, nonanol, octanol, etc., as phenols, eugenol, Examples of aldehydes such as guaiacol, isoeugenol, 5-methyl guaiacol, vinyl guaiacol, and the like include octanal, 2-octenal, trans-2-octenal, 2,4-decadienal, hexanal, heptanal, and the like.

  In the liquid seasoning of the present invention, as a method of having roasted sesame flavor, flavor components extracted from roasted sesame and sesame oil and flavor components that can reproduce the roasted sesame flavor in a simulated manner When using the method of adding components, in addition to 2-acetylpyridine, 1 selected from these sulfur compounds, pyrazine compounds, ethers, ketones, fatty acids, alcohols, phenols or aldehydes Or it is preferable to contain 2 or more substances from the point of maintaining the light scent of roasted sesame for a long time.

  Moreover, it is preferable that a flavor component contains the flavor component contained in roasted sesame from the point which provides the aromatic flavor of roasted sesame. Extraction of flavor components from roasted sesame includes steam distillation, supercritical extraction and the like. In particular, it is preferable to contain one or more of the flavor components contained in the roasted sesame and corresponding to the sulfur compound and / or the pyrazine compound.

  Furthermore, the fragrance | flavor component can use normal edible fats and oils as a base oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil , Sesame oil and the like. Of these, use of sesame oil is preferred from the viewpoint of imparting the aromatic flavor of roasted sesame. When using sesame oil, the sesame used in its production is not limited in its type or production area, and ordinary white sesame, gold sesame, black sesame, tea sesame, etc. can be used, but the fragrance is good To white sesame and gold sesame are preferred. In addition, the use of roasted sesame seeds can give a fragrant flavor and can further emphasize the effect of maintaining the light scent of roasted sesame seeds that is characteristic of the liquid seasoning of the present invention for a long period of time. To preferred.

  When sesame oil is used as the base oil of the flavor component to be added, the sesame oil is preferably obtained by the aforementioned production method. That is, using the above-mentioned “roasting method of sesame”, determining the above-mentioned “roasting degree of sesame” by the above-mentioned “method of measuring the lightness of sesame”, and using the above-mentioned “method of manufacturing sesame oil” preferable.

  The liquid seasoning of the present invention includes not only those containing an oil phase and an aqueous phase, but also those consisting only of an oil phase or those containing an aqueous phase as a main component. Examples of the oil phase alone include sesame oil itself, edible oil containing sesame oil, and edible oil to which sesame flavor is added (these are referred to as “sesame flavored oil”). Examples of the main component of the aqueous phase include sesame sauce for frying, sesame sauce, shabu-shabu sesame sauce, grilled meat sauce, and noodle sesame sauce. In addition, the meaning of "having an aqueous phase as a main component" here contains the thing which does not add an oil phase positively, and the thing in which an oil component is contained only in sesame. Examples of those containing an oil phase and an aqueous phase include dressing, sesame sauce, mayonnaise or sesame sauce. The dressing includes an emulsified type including an oil phase and an aqueous phase, a separated oil phase and an aqueous phase, a separated emulsion phase and an oil phase, and a dressing type sauce. The sesame sauce is used for cold shabu and the like and is an emulsified type using edible oil, and it may be included in dressing as a product category. In addition, mayonnaise includes mayonnaise-type products that are not included in mayonnaise due to food classification.

  The liquid seasoning of the present invention is not limited to the use of the sesame oil, but preferably contains an oil phase. For example, water is used as an aqueous phase as a main component, and an oil phase is laminated on an oil-in-water emulsion or an oil-in-water emulsion separated from an oil-in-water emulsion or an oil-in-water emulsion. The separation type is mentioned, but the emulsification type is preferable from the viewpoint of palatability. Furthermore, the separation type in which an oil-in-water emulsion is used as a lower layer and an oil phase is laminated as an upper layer is a roasted sesame seed. It is preferable from the point of maintaining a light scent for a long time.

  2-acetylpyridine does not decompose even when it comes into contact with water, and can maintain a light scent of roasted sesame seeds for a long period of time. It is preferable to use it. In addition, when the liquid seasoning of this invention contains an oil phase, since 2-acetylpyridine is oil-soluble, it is preferable to make it contain in an oil phase at the time of manufacture. In the case of a separate dressing in which an oil-in-water emulsion is a lower layer and an oil phase is laminated as an upper layer, 2-acetylpyridine is preferably contained in the oil phase laminated on the emulsion. Further, when other oil-soluble flavor components are used, it is preferable from the same point that they are contained in the oil phase and further in the oil phase laminated on the emulsion.

  The oil phase that can be used in the liquid seasoning of the present invention is mainly composed of edible oils and fats, and may be either animal or vegetable. Examples of animal oils include beef tallow, pork tallow, fish oil, etc. Bean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil, sesame oil, etc., but in terms of flavor and practicality, soybean oil, cottonseed oil It is preferable to use vegetable oils such as peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil and sesame oil.

  The edible fat or oil that is the main component of the oil phase that can be used in the liquid seasoning of the present invention preferably contains 15% or more of diacylglycerol. The diacylglycerol in the edible fat is more preferably 15 to 95%, further 35 to 95%, further 50 to 95%, particularly 70 to 93%, particularly 75 to 93%, particularly 80 to 90%. The light scent of roasted sesame seeds is maintained for a long period of time, and it is preferable because it has a refreshing and crisp flavor.

  In diacylglycerol, 80 to 100% of the constituent fatty acids are preferably unsaturated fatty acids, more preferably 90 to 100%, further 93 to 100%, particularly 93 to 98%, and particularly 94 to 98%. Is preferable in terms of a refreshing flavor, appearance, physiological effect, and industrial productivity of fats and oils. Here, it is preferable that carbon number of this unsaturated fatty acid is 14-24, and also 16-22.

  Of the fatty acids constituting diacylglycerol, the content of oleic acid is preferably 20 to 65%, more preferably 25 to 60%, especially 30 to 50%, especially 30 to 45%. From the viewpoint of good flavor, appearance and fatty acid intake balance. Further, from the viewpoint of appearance and physiological effect, the content of dioleylglycerol in diacylglycerol is preferably less than 45%, more preferably 0 to 40%.

  Among the fatty acids constituting diacylglycerol, the content of linoleic acid is 15 to 65%, preferably 20 to 60%, more preferably 30 to 55%, especially 35 to 50% in terms of appearance and fatty acid intake balance. preferable. Further, from the viewpoint of oxidation stability and physiological effect, the mass ratio of linoleic acid / oleic acid in diacylglycerol is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to 1.7. It is preferable that

  Of the fatty acids constituting diacylglycerol, the content of linolenic acid is less than 15%, preferably 0-13%, more preferably 1-10%, especially 2-9%. Appearance, fatty acid intake balance, oxidation stability This is preferable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable.

  Of the fatty acids constituting diacylglycerol, the content of saturated fatty acids is preferably less than 20%, more preferably 0 to 10%, further 0 to 7%, especially 2 to 7%, especially 2 to 6%. It is preferable in terms of appearance, physiological effect, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are particularly preferable.

  Of the fatty acids constituting diacylglycerol, the content of trans-unsaturated fatty acids is 0 to 4%, preferably 0.1 to 3.5%, and more preferably 0.2 to 3%. It is preferable in terms of good flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  Of the fatty acids constituting diacylglycerol, the content of conjugated unsaturated fatty acids is preferably 1% or less, more preferably 0.01 to 0.9%, even more preferably 0.1 to 0.8%, and particularly preferably 0. .2 to 0.75%, especially 0.3 to 0.7% is preferable in terms of a refreshing flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  In the fatty acid constituting the diacylglycerol, the content of the fatty acid having 12 or less carbon atoms is preferably 5% or less in terms of a clean and crisp flavor, and further 0 to 2%, particularly 0 to 1%, More preferably, it is not substantially contained. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  In addition, the proportion of 1,3-diacylglycerol in diacylglycerol is 50% or more, more preferably 52 to 100%, particularly from the viewpoint of physiological effects, storage stability, industrial productivity of fats and oils, and a clean and crisp flavor. Preference is given to using diacylglycerol which is 54 to 90%, in particular 56 to 80%.

  The origin of diacylglycerol may be vegetable or animal oil. Specific raw materials include rapeseed oil, sunflower oil, corn oil, soybean oil, linseed oil, rice oil, safflower oil, cottonseed oil, beef tallow, fish oil and the like. In addition, those obtained by separating and mixing these fats and oils, those prepared by adjusting the fatty acid composition by hydrogenation, transesterification, etc. can be used as raw materials. It is preferable from the viewpoint of reducing the content of trans-unsaturated fatty acid in the fatty acid. Moreover, the vegetable oil with high unsaturated fatty acid content is preferable from the point that a physiological effect and a product do not become cloudy and an external appearance becomes favorable, A rapeseed oil and soybean oil are more preferable especially.

  The edible oil and fat that is the main component of the oil phase that can be used in the liquid seasoning of the present invention preferably contains 4.9 to 84.9% of triacylglycerol, more preferably 4.9 to 64.9. %, Further 6.9 to 39.9%, especially 6.9 to 29.9%, especially 9.8 to 19.8%, light roasted sesame even after long-term storage It is preferable in terms of maintaining a fragrance, rich rich taste and milky taste peculiar to an emulsification type, having a clean and crisp flavor, physiological effects, industrial productivity of fats and oils, and appearance. The constituent fatty acid of triacylglycerol is preferably the same constituent fatty acid as diacylglycerol in view of physiological effects and industrial productivity of fats and oils.

  The edible oil or fat that is the main component of the oil phase that can be used in the liquid seasoning of the present invention preferably contains 0.1 to 5% monoacylglycerol, more preferably 0.1 to 2%, and even more preferably 0. .1 to 1.5%, especially 0.1 to 1.3%, especially 0.2 to 1%, the light scent of roasted sesame is preserved even after long-term storage, It is preferable in terms of having a clear and crisp flavor, appearance, industrial productivity of fats and oils, and the like. The monoacylglycerol is preferably contained in an amount of 0.1% or more from the viewpoint of being easily heated by microwave cooking, and is preferably 5% or less from the viewpoint of safety such as fuming during microwave cooking. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of fats and oils.

  In the edible oil and fat which is the main component of the oil phase that can be used in the liquid seasoning of the present invention, the content of free fatty acid (salt) contained therein is preferably reduced to 5% or less, more preferably 0 to 0. 3.5%, further 0-2%, especially 0.01-1%, especially 0.05-0.5% keeps the light scent of roasted sesame even after long-term storage It is preferable in terms of being clean, having a clean and crisp flavor, and in terms of industrial productivity of fats and oils.

  The aqueous phase that can be used in the liquid seasoning of the present invention is mainly water, and as other components vinegar, salt, soy sauce, miso, spice, sugar, protein material, organic acid, amino acid seasoning, nucleic acid It is preferable to appropriately contain various additives such as system seasonings, animal and plant extracts, fermented seasonings, alcoholic beverages, starches, thickeners, stabilizers, emulsifiers, and coloring agents. In particular, in order to stabilize the emulsion, it is preferable to contain a thickener, a stabilizer and an emulsifier. Specific examples of thickeners include xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, modified starches, pullulan, curdlan, Examples include natural products such as egg yolk, pectin, gelatin, agar, and soybean polysaccharides, and chemically synthesized gums such as carboxymethylcellulose and polyethylene glycol. Specific examples of the stabilizer include milk proteins such as lactalbumin, starches and the like. Specific examples of emulsifiers include egg yolk liquid, casein, gelatin, and other emulsifiers that can generally be used in foods, such as monoglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters.

  Further, the pH of the aqueous phase is preferably 5.5 or less from the viewpoint of storage stability, more preferably 4.7 to 3, particularly 4.5 to 3.5, and particularly preferably 4.2 to 3.7. . In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used. It is preferable to use vinegar from the viewpoint of maintaining the flavor component of the ingredients immediately after processing. Various types of vinegar can be used, such as grain vinegar, apple vinegar, and vinegar, and the blending amount is preferably 3 to 20%, more preferably 5 to 15%, and particularly preferably 6 to 10% in the liquid seasoning.

  When the liquid seasoning of the present invention is an emulsion type, the mass ratio of the oil phase to the aqueous phase in the emulsion is 5/95 to 35/65, more preferably 20/80 to 32/68, and particularly 25/75 to 30/70 is preferable from the viewpoint of having a rich body taste and milky taste peculiar to the emulsion type and emulsion stability. Moreover, when it is set as the separation-type liquid seasoning which laminated | stacked the oil phase on the emulsion, the mass ratio of the oil phase / lower layer emulsion laminated | stacked on an upper layer may be 3 / 97-30 / 70. The light scent of roasted sesame seeds is maintained for a long period of time, and it is preferable in that it has a rich rich taste and milky taste peculiar to an emulsification type and has a refreshing and crisp flavor. The mass ratio of the oil phase / lower layer emulsion to be laminated on the upper layer is further preferably 5/95 to 20/80, more preferably 7/93 to 15/85.

  In the liquid seasoning of this invention, it is preferable to add an antioxidant. The antioxidant may be any as long as it is usually used in foods, but one or more selected from natural antioxidants, tocopherols, catechins, phospholipids, ascorbic acid fatty acid esters, BHT, BHA, and TBHQ. Preferably, at least one selected from natural antioxidants, tocopherols, and ascorbyl palmitate is more preferable. The antioxidant is preferably added to the oil phase from the viewpoint of maintaining a light scent of roasted sesame seeds. The particularly preferred antioxidant content is 50 to 5000 ppm, more preferably 200 to 2000 ppm in the oil phase. Further, in a liquid seasoning containing a fat and oil containing diacylglycerol and an aqueous phase, L-ascorbic acid fatty acid ester is substantially not contained and δ-tocopherol is substantially free from the occurrence of an off-flavor (metal taste) due to storage. It is preferable to contain 200 ppm or more.

Examples 1 to 3 and Comparative Example 1
[Evaluation by mayonnaise]
To commercially available mayonnaise (Cuppy Co., Ltd.), 3% of sesame sesame (roast degree of sesame L = 54.5) and 0.1% of the flavor oil shown in Table 1 were added, and 2-acetylpyridine in mayonnaise The concentrations shown in Table 2 were used. The mayonnaise was prepared by thoroughly stirring with a spatula. After production, 60 g of each mayonnaise was filled in a 110 mL glass container, sealed with a lid, and stored at room temperature (25 ° C.). About mayonnaise before storage and after 1 week of storage, it was performed by adding 6 g of mayonnaise to 6 g of cucumber and eating by 6 specialist panels. Evaluation was performed according to the following criteria for “the fragrant scent of roasted sesame seeds”, and the average value of the evaluation points was rounded to the evaluation value. As the flavor oil, a 1: 1 (mass ratio) blended salad oil (hereinafter referred to as “salad oil”) of safflower oil and rapeseed oil was used as the base oil.

〔Evaluation criteria〕
5: Strongly felt 4: Clearly felt 3: Slightly felt 2: Slightly felt 1: Very little felt

Examples 4 to 9 and Comparative Example 2
[Evaluation by dressing]
In accordance with the formulation shown in Table 3, first, water phase components other than egg yolk were mixed, dispersed uniformly with TK homodisper (Special Machine Industries Co., Ltd.), cooled after heat sterilization. Then, after mixing the egg yolk, edible oil was blended with stirring, and emulsified at 3000 rpm for 10 minutes using a TK homodisper to produce an emulsified sesame dressing. In addition, about Examples 4-6 and the comparative example 2, the flavor oil shown in Table 1 was added to the edible oil used when emulsifying so that it might become 0.1% of the whole dressing, and Examples 7- For No. 9, emulsify with 75% of the edible oil used in the dressing, and add the flavor oil shown in Table 1 to the remaining 25% so that it becomes 0.1% of the total dressing, and this is an emulsion. The upper layer was laminated, the lower layer was an emulsion, and the upper layer was an oil phase separation type dressing. After production, each dressing was filled in 85 g in a 100 mL plastic container and stored in an environment of 40 ° C. and 75% humidity. About dressing before preservation | save and 1 week after preservation | save, it was performed by eating 6 g of dressings over 20 g of lettuce by 6 expert panels. The evaluation criteria were the same as in mayonnaise. The results are shown in Table 4.

  It was found that the mayonnaise and dressing containing 2-acetylpyridine maintained the light scent of roasted sesame seeds not only in the initial stage after production but also after storage for 1 week. In addition, in dressing, 2-acetylpyridine is not included in the edible fat used in the emulsion, but is included in the oil phase that is laminated on the upper layer, so that the roasted sesame seeds are lightly cooked after storage. It was found that the effect of maintaining the scent becomes higher.

Claims (2)

  A liquid seasoning containing 2-acetylpyridine and having a sesame flavor.   The liquid seasoning according to claim 1, wherein the content of 2-acetylpyridine is 0.5 to 15 ppm.