JP2010158208A - Sesame-containing seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sesame-containing seasoning suppressed in layer separation and gelatinization for a long period of time. <P>SOLUTION: The sesame-containing seasoning contains sesame components, galactoxyloglucan and cellulose, wherein the galactoxyloglucan accounts for 0.01-20 wt.% and the cellulose accounts for 0.01-4 wt.% based on the whole amount of the seasoning. The seasoning may contain a highly sweet sweetener, and the highly sweet sweetener preferably comprise neotame. The neotame contains 0.00001-0.01 wt.% based on the whole amount of the seasoning. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a seasoning containing sesame. More specifically, the present invention relates to a seasoning containing a sesame component, galactoxyloglucan and cellulose.

  Since sesame has a good flavor and abundant nutrition, in recent years, recognition of the usefulness of sesame has led to the commercialization of many foods using sesame. In particular, many seasonings such as dressings used for raw vegetables and sauces used for grilled meat have been commercialized. However, there has been a concern that during storage of the seasoning, the solid content and the liquid portion may separate into two layers (also referred to as layer separation) and the commercial value such as the seasoning itself gelling may be impaired.

  Under such a background, an acidic liquid seasoning containing sesame paste and xanthan gum as a stabilizer is known (Patent Document 1). However, it is described that the seasoning using tragacanth gum, tamarind seed gum or the like as a stabilizer did not show improvement in layer separation and gelation.

  In addition, a food containing sesame treated with a specific enzyme and a thickening polysaccharide to prevent layer separation and gelation of the food containing sesame is known (Patent Document 2). However, the food has problems such as a reduction in work efficiency and an increase in cost because sesame is treated with a specific degrading enzyme.

Patent Document 1: JP-A-4-16161 Patent Document 2: JP-A-2005-151938

  An object of the present invention is to suppress layer separation and gelation of a seasoning containing sesame over a long period of time. Accordingly, it is an object of the present invention to provide a seasoning containing a composition containing sesame seeds that can reduce the loss of merchandise value in consideration of merchandise distribution circumstances.

As a result of intensive studies, the present inventor has surprisingly found that the problem concerning the seasoning containing the sesame component, galactoxyloglucan and cellulose can be solved.
That is, the present invention is as follows.

Item 1: A seasoning containing a sesame component, galactoxyloglucan and cellulose.
Item 2: The seasoning according to Item 1, wherein the sesame component is contained in an amount of 0.1% to 60% by weight based on the total amount of the seasoning.
Item 3: The seasoning according to Item 1 or 2, wherein the galactoxyloglucan is derived from tamarind seeds.
Item 4: The seasoning according to any one of Items 1 to 3, wherein the galactoxyloglucan is contained in an amount of 0.01 to 20% by weight based on the total amount of the seasoning.
Item 5: The seasoning according to any one of Items 1 to 4, wherein the cellulose is a microcrystalline cellulose preparation.
Item 6: The seasoning according to any one of Items 1 to 5, wherein the cellulose is contained in an amount of 0.01 to 4% by weight based on the total amount of the seasoning.
Item 7: The seasoning according to any one of Items 1 to 6, further comprising a high-intensity sweetener.
Item 8: The seasoning according to Item 7, wherein the high-intensity sweetener is neotame.
Item 9: The seasoning according to item 8, which contains neotame in an amount of 0.00001 to 0.01% by weight based on the total amount of the seasoning.
Item 10: The seasoning according to any one of Items 1 to 9, wherein the seasoning is sauce, sauce, or dressing.
Item 11: The seasoning according to any one of Items 1 to 10 having no layer separation.

  The present invention can suppress layer separation and gelation of a seasoning containing sesame over a long period of time. Accordingly, loss of commercial value of the seasoning containing sesame can be reduced. In addition, according to the present invention, a seasoning containing sesame that can be stored for a long period of time by a simple method can be provided, so that the manufacturing cost can be reduced.

The present invention is described in detail below.
Sesame in the “sesame component” means white sesame, black sesame or gold sesame that is generally distributed. In addition to the above sesame itself, such sesame ingredients include washed sesame (raw sesame washed and dried), roasted sesame (roasted), rubbed sesame (crushed roasted sesame), leather It includes processed products such as peeled sesame (peeled white sesame, washed with water and dried) and kneaded sesame (crushed roasted sesame into a paste).
In particular, the kneaded sesame is sometimes referred to as “sesame paste”, and means a paste-like product obtained by grinding sesame seeds to such an extent that fluidity is recognized by a mill or the like. In order to leave a solid feeling, it may be in a coarsely ground state (so that grains can be seen with the naked eye). You may add roasted sesame or roasted sesame to this.
The “sesame component” may be a single component of washed sesame, roasted sesame, rubbed sesame, peeled sesame, or kneaded sesame, or a mixed component thereof (for example, a mixed component of rubbed and kneaded sesame) Also good.

“Galactoxyloglucan” means glucose, xylose, and galactose as constituent sugars, and the main chain is a β1,4 bond of glucose, xylose and a galactose bond to the side chain.
Galactoxyloglucan is a natural polysaccharide that exists in the cell walls (primary walls) of higher plants such as dicotyledonous and monocotyledonous plants, and is extracted from tamarind, soybeans, mung beans, kidney beans, rice, barley, apples, and the like. As the galactoxyloglucan, any galactoxyloglucan may be used, but a galactoxyloglucan having a high content of galactoxyloglucan and readily available [Tamarind seed gum: trade names “Glyroid (registered trademark)” “Glyate ( Registered trademark) "manufactured by Dainippon Sumitomo Pharma Co., Ltd.] is preferable.

  “Cellulose” is an important component of plant cell walls, and means a high molecular polysaccharide in which β-glucose is linearly polymerized by glycosidic bonds. In the present specification, “cellulose” means crystalline cellulose, microcrystalline cellulose, microcrystalline cellulose preparation, microfibrous cellulose, and microfibrous cellulose preparation. Further, carboxymethylcellulose sodium, carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, and hydroxypropylmethylcellulose, which are derivatives of cellulose, are also included in the concept of “cellulose”.

  “Crystalline cellulose” or “microcrystalline cellulose” means a product obtained by hydrolyzing and purifying a pulp obtained from a fibrous plant. A product obtained by coating the crystalline cellulose with a water-soluble polymer (for example, sodium carboxymethyl cellulose) is a “microcrystalline cellulose preparation”.

“Microfibrous cellulose” is mainly composed of cellulose obtained by making pulp or cotton into microfibers, and this microfibrous cellulose is coated with a water-soluble polymer. Cellulose preparation ".
Examples of readily available crystalline cellulose include Avicel (registered trademark) PH-101 (manufactured by Dainippon Sumitomo Pharma Co., Ltd.). Examples of the microcrystalline cellulose preparation include Avicel (registered trademark) CL-611 [manufactured by Dainippon Sumitomo Pharma Co., Ltd.].

  Examples of the “high-intensity sweetener” include neotame, aspartame, sucralose, thaumatin, stevia, acesulfame potassium, alitame, glycyrrhizin, dipotassium glycyrrhizinate, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, saccharin sodium, etc. it can. In addition to these, for example, peptide sweeteners described in JP-A-2001-97998 and JP-A-7-285991 can be mentioned. One or more of these, preferably one or more of neotame and aspartame, more preferably neotame. The content of the high-intensity sweetener varies depending on the sweetness of the selected high-intensity sweetener, but is usually 0.00001% by weight to 1.5% by weight with respect to the total amount of the seasoning. Preferably, it is 0.00001 weight%-1.0 weight%, More preferably, it is 0.00001 weight part-0.5 weight part.

  Neotame used in the present invention is an amino acid-derived high-intensity sweetener and has a sweetness 7,000 to 13,000 times that of sugar. As an easily available neotame, there is “Mirassie (registered trademark)” [manufactured by Dainippon Sumitomo Pharma Co., Ltd.]. The content of neotame is usually 0.00001 wt% to 0.01 wt% with respect to the total amount of seasoning.

  Examples of the “seasoning” include sauce, sauce, and dressing, and dressing is preferable.

The content ratio of each component in the present invention will be described.
The sesame component is contained in an amount of 0.1% by weight to 60% by weight with respect to the total amount of the seasoning. Preferably, it is 1 to 40% by weight, and more preferably 5 to 30% by weight.
Galactoxyloglucan is contained in an amount of 0.01 to 20% by weight based on the total amount of the seasoning. Preferably, it is 0.05 weight%-10 weight%, and 0.2 weight%-5 weight% is still more preferable.
Cellulose is contained in an amount of 0.01 to 4% by weight based on the total amount of the seasoning. Preferably, it is 0.1 weight%-2 weight%, 0.2 weight%-1.5 weight% is still more preferable.

  The seasoning in the present invention is limited to other ingredients such as starches, fats and oils (including edible oils), soy sauce, proteins, peptides, amino acids, salt, and various phosphates as long as the effects of the invention are not impaired. Salts, surfactants, emulsifiers, preservatives, shelf-life improvers, acidulants, sweeteners, fragrances, pigments, pH adjusters, antifoaming agents, minerals, dietary fiber, acids (including vinegar), alkalis, You may contain alcohol, miso, a spice, etc.

  Although the preparation of the seasoning in this invention is not specifically limited, The preparation method of a common sauce, sauce, and dressing can be used. Moreover, a more stable seasoning can be obtained by previously dispersing cellulose in water using a homomixer or a homogenizer. For example, as a general preparation method of dressing, a method of mixing and emulsifying water, sesame component, acidulant, spice, seasoning, sweetener, thickener, emulsion stabilizer, and edible oil can be mentioned.

  Hereinafter, the present invention will be described specifically with reference examples and examples.

Example 1:
Among the formulations listed in Table 1 below, the microcrystalline cellulose preparation is dispersed in ion-exchanged water heated to 80 ° C. and treated with a homogenizer (25 MPa). While stirring this, pre-mixed tamarind seed gum, sugar, salt, mustard flour, sodium glutamate and neotame are added. Furthermore, after adding yeast extract, protein hydrolyzate, sesame paste and rapeseed oil and stirring for 5 minutes, ground sesame, lightly soy sauce and vinegar are added and stirred until uniform. This is heated to 90 ° C. and then filled into a container.

Reference Examples 1-3:
It was prepared in the same manner as in Example 1 according to the formulation listed in Table 1 below.

  The obtained seasoning was left still in a 10 degreeC refrigerator. As a result of visual observation, Example 1 showed good stability without layer separation even after 28 days. In Reference Examples 1 and 2, layer separation was observed at the bottom of the container after 7 days. In Reference Example 3, the seasoning gelled after one day. In addition, pH of all the seasonings obtained was 4.2.

  Further, by adding neotame [trade name “Mirassie (registered trademark) 200]; neotame content 2%], acidity was suppressed and a mellow flavor seasoning could be obtained.

  The present invention can suppress layer separation and gelation of a seasoning containing sesame over a long period of time. Accordingly, loss of commercial value of the seasoning containing sesame can be reduced. In addition, according to the present invention, a seasoning containing sesame that can be stored for a long period of time by a simple method can be provided, so that the manufacturing cost can be reduced.

Claims (11)

A seasoning containing a sesame component, galactoxyloglucan and cellulose. The seasoning of Claim 1 which contains a sesame component 0.1 to 60weight% with respect to the seasoning whole quantity. The seasoning according to claim 1 or 2, wherein the galactoxyloglucan is derived from tamarind seeds. The seasoning as described in any one of Claims 1-3 which contains 0.01 to 20 weight% of galactoxyloglucans with respect to the whole seasoning. The seasoning according to any one of claims 1 to 4, wherein the cellulose is a microcrystalline cellulose preparation. The seasoning according to claim 5, wherein the cellulose is contained in an amount of 0.01 to 4% by weight based on the total amount of the seasoning. Furthermore, the seasoning as described in any one of Claims 1-6 containing a high sweetness degree sweetener. The seasoning according to claim 7, wherein the high-intensity sweetener is neotame. The seasoning of Claim 8 which contains 0.00001 weight%-0.01 weight% of neotame with respect to seasoning whole quantity. The seasoning as described in any one of Claims 1-9 whose seasoning is a sauce, sauce, or dressing. The seasoning according to any one of claims 1 to 10, wherein there is no layer separation.