JP2008167723A - 液体調味料の製造方法 - Google Patents
液体調味料の製造方法 Download PDFInfo
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- JP2008167723A JP2008167723A JP2007006465A JP2007006465A JP2008167723A JP 2008167723 A JP2008167723 A JP 2008167723A JP 2007006465 A JP2007006465 A JP 2007006465A JP 2007006465 A JP2007006465 A JP 2007006465A JP 2008167723 A JP2008167723 A JP 2008167723A
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- Prior art keywords
- sesame
- oil
- liquid seasoning
- oil phase
- preferable
- Prior art date
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Abstract
【解決手段】胡麻、水相及び油相を含む液体調味料の製造方法であって、胡麻を油相中で粉砕した後、他の原料と混合する液体調味料の製造方法。
【選択図】なし
Description
また、前記従来技術のうち、乳化と同時に胡麻を粉砕する方法を採用すると、製造直後においては良好な風味を示すものの、抽出された香味成分が水分の影響を受けて消失したり、変性して劣化臭となったりすることが判明した。更に、胡麻中に存在するグルコマンナン等の増粘成分が溶出することにより乳化状態に影響を与え、粘度等の物性の変化や離水等が生じる場合もあることが判明した。一方、乳化後に予め水性液体中に浸漬したゴマ粒子を添加することでは、胡麻の香味成分を十分に抽出することができないことも判明した。
更に、前記技術のうち、胡麻粒を油層に混合して胡麻粒入り油層を調製した後に、水層と混合するという方法は、油層中では胡麻は粒がそのままの状態で存在するか、予め切り胡麻又は擂り胡麻の状態で混合されるため、焙煎胡麻を擂った直後の風味成分を十分に抽出できないことが判明した。
焙煎胡麻10g程度を胡麻擂り器(象印 CB−AA10)により、粗粉砕と細粉砕の中間で擂り、ガラス瓶(底が平らで直径5cm程度のもの)に入れる。直ちにガラス瓶の底部分5ヶ所について、場所を変えて、ハンディータイプの測色計(ミノルタ Color Reader CR-13 みそ用測色計)にて明度を測定する。その明度の平均値により焙煎度合いを判断する。
粒胡麻残存率(%)=B/A×100 (1)
本発明の液体調味料の製造方法においては、胡麻、水相及び油相を混合後に乳化を行う際、前記粒胡麻残存率が20%超となるように乳化を行うことが好ましい。粒胡麻残存率は、より好ましくは30%以上、更に50%以上、特に80%以上であることが、長期間保存後においても焙煎胡麻の擂り立ての軽い香りを維持し、劣化臭を発生させず、かつ乳化安定性を良好なものとする点から好ましく、最も好ましくは実質的に粉砕されないことである。なお、粒径1mm以上の胡麻の量は、目開き1mmの篩を通過しない胡麻の質量を測定することにより求めることができる。
白胡麻の洗い胡麻をフライパンに入れ、ガス流量5L/minの火力にて2分間加熱焙煎し、焙煎胡麻とした。
実施例1〜3
表1に示す配合に従って卵黄を除く水相成分を混合し、TKホモディスパー(特殊機化工業(株))で均一に分散し、85℃、10分にて加熱殺菌後冷却し、その後卵黄を混合して水相を得た。ブレンダー(WARNIG社、MODEL31BL92)に、表2に示した組成の食用油脂A(DAG)又はB(TAG)、及び前記焙煎粒胡麻(粒径1mm以上のものが100%;前記「胡麻の明度の測定方法」により測定した明度L=54.7)を、それぞれ表1に示す量入れ、25℃の温度にて、9000rpmの回転数で、表1に示した時間粉砕処理した。処理した焙煎胡麻を食用油脂ごと未処理の粒胡麻及び胡麻の粉砕処理に使用しない食用油脂と混合し、油相全体を加熱殺菌(85℃ 10分)し、冷却後、当該油相を前記水相成分と混合し、ミクロカッター(Stephan(株))を用い、回転数3600rpmにて2パスし、乳化を行った。
なお、実施例3は、油相のうち未処理の粒胡麻及び胡麻の粉砕処理に使用しない食用油脂を加熱殺菌し、冷却後、前記と同様に水相成分と混合し、乳化を行い乳化物を得た。その後、食用油脂中で粉砕した胡麻を、食用油脂ごと加熱殺菌し、冷却後に先の乳化物に攪拌しながら混合した。
実施例1における焙煎胡麻の食用油脂中での粉砕処理を行わず、前記焙煎胡麻を前記ブレンダーにて粉砕し、粒径1mm以上の胡麻を90%とした擂り胡麻を、表1に示すように油相又は水相に混合し、実施例1に記載の方法と同様の乳化を行い、それぞれ比較例1、2とした。また、前記粉砕した胡麻を油相又は水相のいずれにも混合せず、実施例1に記載の方法と同様の乳化を行った後に混合したものを比較例3とした。
実施例4
実施例1と同じ方法により、水相の調製及び焙煎胡麻の油中粉砕処理を行った。処理した焙煎胡麻を食用油脂ごと未処理の粒胡麻、及び胡麻の粉砕処理に使用しない食用油脂と混合して油相部とし、85℃、10分加熱殺菌後冷却し、次いで前記調製した水相に積層した。
実施例4における焙煎胡麻の食用油脂中での粉砕処理を行わず、前記焙煎胡麻を前記ブレンダーにて粉砕し、粒径1mm以上の胡麻を90%としたものを、表1に示すように油相又は水相に混合した後、油相を水相に積層した。
乳化後の液体調味料を10倍(重量比)の水に分散した後固形物を標準篩(目開き1mm)で回収し、水およびエタノールを流しかけることにより十分洗い、調味液及び油脂を除去した。標準篩(目開き1mm)上にオンした固形物(胡麻)の乾燥質量を測定することで粒胡麻残存率を求めた。粉砕前の全粒胡麻質量から、その割合を求めた。
製造した液体調味料を、40℃、湿度75%の環境下に7日間保存し、官能評価にて、製造直後の初期風味、及び保存後の風味を評価した。
レタス20gに、分離型液体調味料を8gかけ、専門パネラー6名による食味調査を行い、胡麻感、香り立ち、後切れの良さ、味強度について比較評価した。結果を表1に示す。なお、評価基準は以下に示す基準に従った。
5:擂り立ての胡麻風味を非常に感じる
4:擂り立ての胡麻風味をかなり感じる
3:擂り立ての胡麻風味を感じる
2:擂り立ての胡麻風味をあまり感じない
1:擂り立ての胡麻風味を感じない
5:初期に比べ乳化粒径及び乳味感にまったく変化が見られない。
4:初期に比べ乳化粒径はほぼ変わらないが、乳味感をやや弱く感じる。
3:初期に比べ乳化粒径が若干大きくなり、乳味感が弱くなり調味料の風味をやや強く感じる。
2:初期に比べ乳化粒径が明らかに大きくなり、乳味感が弱くなり調味料の風味を強く感じる。
1:初期に比べ乳化粒径が明らかに大きくなり、乳味感があまり感じられない。
Claims (7)
- 胡麻、水相及び油相を含む液体調味料の製造方法であって、胡麻を油相中で粉砕した後、他の原料と混合する液体調味料の製造方法。
- 油相中で粉砕する前の粒径1mm以上の胡麻が、粉砕後に20質量%以上残存するように粉砕を行う請求項1記載の液体調味料の製造方法。
- 油相中で粉砕する胡麻が、液体調味料に使用する全胡麻の一部である請求項1又は2記載の液体調味料の製造方法。
- 油相中で胡麻を粉砕する際に使用する油相が、液体調味料に使用する全油相の一部である請求項1〜3のいずれか1項に記載の液体調味料の製造方法。
- 油相中で胡麻を粉砕した後に、胡麻を当該油相中で加熱殺菌するものである請求項1〜4のいずれか1項に記載の液体調味料の製造方法。
- 液体調味料が水中油型の液体調味料であり、胡麻を油相中で粉砕した後に水相と混合し、乳化を行うものである請求項1〜5のいずれか1項に記載の液体調味料の製造方法。
- 油相が、ジアシルグリセロールを15質量%以上含む食用油脂を含有する請求項1〜6のいずれか1項に記載の液体調味料の製造方法。
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