JP2012135295A - Sesame-containing acidic emulsified liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sesame-containing acidic emulsified liquid seasoning with a roasted sesame flavor which can be sufficiently felt after storage.SOLUTION: The sesame-containing acidic emulsified liquid seasoning contains crushed roasted sesame, a gum substance, yolk, edible oil and fat, and caramel. The viscosity of the seasoning is 0.1-5 Pa s, and the all ray transmittance of the seasoning obtained through measurement of turbidity by using integrating sphere type electrophotometry is 1.5-10%.

Description

The present invention relates to a sesame-containing acidic emulsified liquid seasoning that can sufficiently feel the roasted flavor of sesame even after storage.

Sesame flavored acidic emulsified liquid seasonings such as sesame dressing are sold. This acidic emulsified liquid seasoning is characterized by being added to an acidic seasoning liquid by adding sesame ground such as sesame seeds and edible oils and fats to an emulsified liquid, and the sesame peculiar taste is created by the edible oils and fats, In addition, the acidic seasoning liquid has a refreshing taste unique to sesame. Among them, the one using roasted sesame is very popular because the roasted flavor of sesame is preferred. In addition to the salad dressing, the sesame-flavored acidic emulsified liquid seasoning is used as a sauce for tofu, meat, etc., and in recent years, the usage frequency on the table tends to increase. As such a sesame-flavored acidic emulsified liquid seasoning, patent documents include, for example, Japanese Patent Application Laid-Open No. 2003-304828 (Patent Document 1) containing a sesame pulverized product having a specific size and a viscosity comparison. Describes a method for producing a sesame-containing emulsified seasoning adjusted to a high viscosity.

However, conventional sesame-flavored acidic emulsified liquid seasonings have the problem that the roasted flavor of sesame is weak when eaten after storage, and an acidic emulsified liquid seasoning that can sufficiently sense the roasted flavor of sesame even after storage. It is desirable to provide a fee.

Regarding the retention of the scent of sesame, for example, in Japanese Patent Application Laid-Open No. 2007-14252 (Patent Document 2), a film made of a specific material is used as a technique for maintaining the aroma component of sesame fragrance over a long period in an acidic seasoning. Sesame fragrances for acidic seasonings, in which sesame aroma components are encapsulated in capsules formed in the above, have been proposed, but since this technology is a technology that uses sesame fragrances, it has a slightly different scent from the roasted incense of sesame. It is hard to say that it is inevitable that it is inevitable.

JP 2003-304828 A JP 2007-14252 A Japanese Patent Application No. 2009-270300

Therefore, an object of the present invention is to provide a sesame-containing acidic emulsified liquid seasoning that can sufficiently feel the roasted flavor of sesame even after storage.

As a result of diligent research to solve the above-mentioned object, the present applicant has found that the degree of pulverization of sesame seeds dispersed in an acidic emulsified liquid seasoning and the content of egg yolk that emulsifies and disperses edible fats and oils Unexpectedly found that the strength of sesame roasted incense after product storage was affected. That is, as for the sesame pulverized product, as the emulsified seasoning is suspended by the finely pulverized product that has been excessively pulverized, the roasted scent of sesame after product storage tends to weaken, while edible fats and oils As for egg yolk emulsified, when edible fats and oils are emulsified and dispersed with a large amount of egg yolk, the suspension of the emulsified seasoning proceeds, and in that case, the roasted scent of sesame after product storage tends to be weakened. It was.

From the above, the present applicant adjusted the degree of sesame pulverization for the sesame pulverized product, and further significantly reduced the content of egg yolk emulsified and dispersed edible fats and oils. Dispersion of edible oils and fats in combination with a specific thickener suppresses the suspension of the entire emulsified liquid seasoning compared to conventional sesame-containing acidic emulsified liquid seasonings, and has a slightly transparent sesame-containing acidic emulsification. A liquid seasoning was prepared. As a result, it was confirmed that the emulsified liquid seasoning has a strong roasted sesame after storage. Then, the present applicant has found that the emulsified seasoning with a strong sesame roasted fragrance after storage can be specified by a specific index representing transparency about the degree of suspension with a slightly transparent feeling, An application (Japanese Patent Application No. 2009-270300) was filed.

Furthermore, the present applicant has conducted earnest research not only on the roasted fragrance described above but also on the roasted taste. As a result, if caramel is further added to the above-mentioned acidic emulsified liquid seasoning that is excellent in roasted incense after storage, it is unexpectedly combined with the above-mentioned roasted incense when eaten after product storage. It was found that the roasted flavor was felt strongly, and finally the present invention was completed.

That is, the present invention
(1) Containing crushed roasted sesame, gum, egg yolk, edible oil and fat and caramel, viscosity is 0.1 to 5 Pa · s, and turbidity measurement according to the following procedure using an integrating sphere photoelectric photometric method Sesame-containing acidic emulsified liquid seasoning having a total light transmittance of 2 to 10% obtained by
Procedure: Sesame-containing acidic emulsified liquid seasoning is poured into a 32 mesh sieve (Tyler standard), allowed to drop naturally, passed through the sieve, and then passed through the sesame-containing acidic emulsified liquid seasoning with a thickness of 5 mm. And measure the total light transmittance using Shimizu as a control.
(2) The sesame-containing acidic emulsified liquid seasoning according to (1), wherein the egg yolk content is 0.01 to 0.7% in terms of raw material,
(3) The content of roasted sesame of 14 mesh (Tyler standard) pass is 50% or more and the content of roasted sesame of 32 mesh (Tyler standard) on the total amount of roasted sesame contained in the product The sesame-containing acidic emulsified liquid seasoning according to (1) or (2), wherein the amount is 30% or more,
(4) The sesame-containing acidic emulsified liquid seasoning according to any one of (1) to (3), wherein the caramel content is 0.01 to 1% based on the product,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the sesame containing acidic emulsification liquid seasoning which can fully feel the roasted flavor of sesame even after storage can be provided. Therefore, it can respond to the recent increase in demand for sesame-containing acidic emulsified liquid seasonings, and further expansion of demand for sesame-containing acidic emulsified liquid seasonings is expected.

Hereinafter, the sesame-containing acidic emulsified liquid seasoning of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The sesame-containing acidic emulsified liquid seasoning of the present invention is an oil-in-water emulsified state in which edible fats and oils are dispersed substantially uniformly as oil droplets in an aqueous phase having a pH of 4.6 or less. It means a seasoning containing sesame.

The edible oil and fat used in the present invention is not particularly limited as long as it is various edible oils and fats used in conventional acidic emulsified liquid seasonings. For example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil Chemical or enzymatic treatments such as koji oil, palm oil, olive oil, peanut oil, beef tallow, lard, fish oil, or other refined oils, MCT (medium chain fatty acid triglycerides), transesterified oils, etc. The fats and oils etc. which are obtained are mentioned, These 1 type (s) or 2 or more types can be used in combination.

As the egg yolk used in the present invention, those generally used as an emulsifying agent in conventional acidic emulsified liquid seasonings can be used. For example, raw egg yolk obtained by splitting chicken eggs and separating them from egg whites, The raw egg yolk is sterilized, frozen, filtered, spray dried or freeze dried, enzyme treated with phospholipase or protease, desugared with yeast or glucose oxidase, supercritical carbon dioxide treated or sub-treated Examples include those subjected to one or two or more treatments such as decholesterolization treatment such as critical carbon dioxide treatment, mixed treatment of salt or saccharide, and the like. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.

The lysed egg yolk used in the present invention is obtained by subjecting the egg yolk to a lysing treatment, and those generally used as an emulsifying material in conventional acidic emulsified liquid seasonings can be used. The lysification treatment refers to a component phospholipid of egg yolk lipoprotein (a complex of egg yolk lipid and egg yolk protein such as egg yolk phospholipid, egg yolk oil and cholesterol) which is the main component of egg yolk, phospholipase A1 or This refers to a treatment that uses phospholipase A2 to hydrolyze the fatty acid residue at the 1st or 2nd position of phospholipid to give lysophospholipid. As the degree of hydrolysis of fatty acid residues in lysed egg yolk, the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine (ie, lysation rate) was analyzed by the iatroscan method (TLC-FID method). The value is preferably 10 to 80%, more preferably 20 to 70%.

The gum quality may be any commercially available gum quality for food use, such as guar gum, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, gum arabic, and silum seed gum. These can be used alone or in combination of two or more. Among these gums, when guar gum, xanthan gum and tamarind seed gum are used, it is difficult to damage the roasted flavor and texture of sesame, and the sesame-containing acidic emulsification with a good mouthfeel that has a good roasted flavor of sesame A liquid seasoning is preferred because it is easy to obtain.

The caramel used in the present invention refers to a brown product obtained by heat-treating an edible carbohydrate such as starch hydrolyzate, molasses or sugar. Such caramel has a so-called caramel-like unique flavor due to the brown product produced. Such caramel is commercially available and can be used in the present invention.

The roasted sesame pulverized product used in the present invention is obtained by pulverizing roasted sesame, and the pulverization method is not particularly limited, and in a conventional manner, a stone mortar, colloid mill, food cutter, milder, roll pulverizer, etc. What is necessary is just to be pulverized by the above. As the roasted sesame, any roasted sesame seeds may be used. Specifically, sesame seeds with an outer seed coat are roasted in a direct-fired or far-infrared roasting kettle. Examples of the raw material sesame include white sesame, gold sesame, black sesame and tea sesame used in ordinary roasted sesame. Among these, use of roasted sesame obtained by roasting white sesame or gold sesame with an outer seed coat is preferable because a sesame-containing acidic emulsified liquid seasoning having a stronger roasted flavor after storage is easily obtained.

The sesame-containing acidic emulsified liquid seasoning of the present invention contains the above-mentioned crushed roasted sesame, gum, egg yolk, edible oil and fat, and caramel, and was obtained by turbidity measurement using an integrating sphere photoelectric photometry method. The total light transmittance is 2 to 10%, preferably 3 to 10%.

In the present invention, the total light transmittance of the sample obtained by turbidity measurement using an integrating sphere photoelectric photometry is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is the transmittance when the sample is irradiated with all the light, and indicates the transmittance (%) of the sample when the transmittance of fresh water as a control is 100%. The measurement of the total light transmittance of a sample by turbidity measurement using the integrating sphere photoelectric photometry method is based on the ratio of the intensity of scattered light and the intensity of transmitted light when the particle is irradiated with light, and the total light transmission of the sample. The total light transmittance of the sample can be obtained by the following procedure using a turbidity measuring device (model name “WA 2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.).
Procedure: Sesame-containing acidic emulsified liquid seasoning is poured into a 32 mesh sieve (Tyler standard), allowed to drop naturally, passed through the sieve, and then passed through the sesame-containing acidic emulsified liquid seasoning with a thickness of 5 mm. And measure the total light transmittance using fresh water as a control.

As described above, the total light transmittance of the sesame-containing acidic emulsified liquid seasoning of the present invention is in the specific range of 2 to 10%, preferably 3 to 10%. It means that the suspension is moderately suppressed, and the sesame-containing acidic emulsified liquid seasoning of the present invention adjusted to a specific state in this way has a roasted flavor of sesame even after storage. You will be able to feel enough. On the other hand, when the total light transmittance is lower than the above range, the roasted flavor of sesame after storage is weak, which is not preferable. On the other hand, when the total light transmittance is higher than the above range, the content of sesame pulverized product or the like must be reduced, and the roasted flavor of sesame after storage tends to be weakened.

In the present invention, in order to adjust the total light transmittance of the sesame-containing acidic emulsified liquid seasoning to the above range, it is necessary to adjust the size of the roasted sesame pulverized product and the content of egg yolk emulsified and dispersed edible fats and oils, respectively. There is.

That is, first, regarding the size of the roasted sesame pulverized product, when the fine pulverized product is dispersed in the emulsified liquid seasoning, the total light transmittance of the emulsified liquid seasoning is reduced to less than 1.5%. The roasted flavor of sesame after product storage is weakened. Therefore, in this invention, the total light transmittance of an emulsified liquid seasoning is adjusted to the said specific range by using the roasted sesame which is not grind | pulverized excessively and does not contain many fine grinds.

From the point of adjusting the total light transmittance of the emulsified liquid seasoning to the specific range, the roasted sesame used in the present invention adjusts the degree of grinding. First, if roasted sesame is used without being pulverized too much, it becomes difficult to impart a good roasted sesame flavor to the emulsified liquid seasoning. Therefore, roasted sesame used in the present invention is 14% of the total amount of roasted sesame. The content of roasted sesame in a mesh (Tyler standard, mesh opening 0.5 mm) pass is preferably 50% or more, more preferably 60% or more. On the other hand, if roasted sesame that has been finely pulverized more than necessary, the emulsified seasoning is suspended, and the total light transmittance of the emulsified seasoning becomes difficult to satisfy the above range. Sesame content of roasted sesame of 32 mesh (Tyler standard, opening 1.18 mm) on is preferably 30% or more, more preferably 50% or more with respect to the total amount of roasted sesame contained in the product. .

The content of roasted sesame in the 14 mesh pass is a value obtained by subtracting the mass of roasted sesame that does not pass through the 14 mesh sieve from the total amount of roasted sesame. Further, the amount of roasted sesame of 32 mesh-on is a value obtained by measuring the mass of roasted sesame that does not pass through a 32 mesh sieve.

The content of the roasted sesame is preferably 3% or more, more preferably 4% or more, based on the product, because the roasted flavor of sesame is easily imparted to the emulsified liquid seasoning. . On the other hand, if the content of roasted sesame is too much, the sesame peculiar taste becomes too strong, and it tends to be difficult to obtain a mild and easy-to-eat emulsified liquid seasoning. Is 35% or less, more preferably 25% or less.

On the other hand, regarding the content of egg yolk, when edible fats and oils are emulsified and dispersed with a large amount of egg yolk, the total light transmittance of the emulsified liquid seasoning is reduced to less than 1.5%. In that case, roasted flavor of sesame after product storage Becomes weaker. Therefore, in the present invention, the total light transmittance of the emulsified liquid seasoning is adjusted to the specific range by using a very small amount of egg yolk and gum in combination to disperse edible fats and oils. If a thickening material such as starch is used without using gum, the sesame roasting flavor after product storage becomes weak, which is not preferable.

In the present invention, it is preferable to use lysed egg yolk as the egg yolk. As a ratio of lysed egg yolk used as egg yolk, it is preferable to use 30% or more of egg yolk as lysed egg yolk, and more preferably 50% or more of egg yolk as lysed egg yolk. As a result, when an edible oil and fat is dispersed in an emulsified liquid seasoning using a very small amount of egg yolk and gum, the edible oil and fat can be more stably dispersed and an effect of suppressing separation after long-term storage can be easily obtained.

From the point of adjusting the total light transmittance of the emulsified liquid seasoning to the specific range, the egg yolk content of the sesame-containing acidic emulsified liquid seasoning is preferably 0.01 to 0.7% in terms of raw material, More preferably, it is 0.05 to 0.4%. When there is more egg yolk content than the said range, an emulsified seasoning will suspend and the total light transmittance of an emulsified seasoning will become difficult to satisfy | fill the said range. On the other hand, if the egg yolk content is too small, it is difficult to disperse the edible fats and oils even when the gum is used together, and the egg yolk taste becomes thin, making it difficult to obtain a delicious sesame-containing acidic emulsified liquid seasoning.

The content ratio between the egg yolk and the gum is preferably 5 to 95:95 to 5 and more preferably 10 to 90:90 to 10 in terms of mass ratio. When the content ratio of egg yolk and gum is in the above range, it is easy to stably disperse edible fats and oils with the total light transmittance of the emulsified liquid seasoning adjusted to the specific range. Moreover, the total amount of the raw-converted egg yolk and gum is preferably 0.1 to 5 parts, more preferably 0.1 to 3 parts with respect to 100 parts of edible fats and oils. If the total amount of egg yolk and gum is less than the above range, it is difficult to stably disperse edible oils and fats. On the other hand, if the total amount of egg yolk and gum is greater than the above range, the viscosity of the product increases. It becomes difficult to adjust to the range described later, and the sesame roasted flavor after product storage tends to be weakened.

The sesame-containing acidic emulsified liquid seasoning of the present invention has a total viscosity of 0.1 to 5 Pa · s, preferably 0.1 to 4 Pa · s in addition to the above-mentioned total light transmittance being in the specific range. is there. When the viscosity is within the above range, the sesame-containing acidic emulsified liquid seasoning of the present invention can sufficiently feel the roasted flavor of sesame even after storage. On the other hand, when the viscosity is higher than the above range, the roasted flavor of sesame after storage is felt weak, which is not preferable. On the other hand, when the viscosity is lower than the above range, it is difficult to stably disperse the edible oil and fat in the emulsified liquid seasoning, so that separation is likely to occur, and the roasted flavor of sesame tends to be weak. Although adjustment of a viscosity is based also on edible fat and oil content, it can adjust with content of the gum mentioned above. The viscosity in the present invention is a BH type viscometer, when the viscosity is less than 0.8 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 10 rpm. It is a value calculated from the reading when rotor No. 2 is used when it is less than 2 Pa · s, rotor No. 3 is used when it is 3.2 Pa · s or more, and the rotor rotates twice after the start of measurement.

The content of edible oil and fat in the sesame-containing acidic emulsified liquid seasoning of the present invention is preferably 5 to 50%, more preferably 5 to 40%, and still more preferably 5 to 35%. If the content of edible oils and fats is less than the above range, it is difficult to obtain a sesame-containing acidic emulsified liquid seasoning in which the taste unique to sesame is moderately devised. On the other hand, when the content of edible fats and oils is more than the above range, the viscosity of the emulsified liquid seasoning tends to be high, and it is difficult to adjust to the specific viscosity described above.

The content of caramel in the sesame-containing acidic emulsified liquid seasoning of the present invention is preferably 0.01 to 1%, more preferably 0.05 to 0.5%. When the content of caramel is within the above range, the effect of the present invention in which a good roasted flavor of sesame is felt even after product storage is easily obtained, which is preferable.

The acid material used in the sesame-containing acidic emulsified liquid seasoning of the present invention is not particularly limited as long as it is a variety of acid materials used in conventional acidic emulsified liquid seasonings. For example, organic materials such as vinegar and citric acid are used. Citrus juice such as acid or lemon juice can be used. By using these acid materials, a refreshing flavor can be obtained.

The sesame-containing acidic emulsified liquid seasoning of the present invention includes the above-described edible oil and fat, egg yolk, gum, roasted sesame pulverized product, acid material, and acidic emulsified liquid seasoning as long as the effects of the present invention are not impaired. Various raw materials usually used can be appropriately selected and contained. For example, starch decomposition products, sugars such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sodium glutamate, salt, soy sauce, sugar, various seasonings such as animal and plant extracts, mustard powder, spices such as pepper, lecithin, Emulsifying materials such as lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agent, glue, nuts, etc. Examples include cut materials.

The sesame-containing acidic emulsified liquid seasoning of the present invention is blended with the above-described water phase raw material, such as egg yolk, acid material, gum and seasoning, and edible fats and oils which are oil phase raw materials, and further roasted in the product In addition to adjusting the total light transmittance and viscosity of the emulsified liquid seasoning to the specific ranges described above, in accordance with the conventional method for producing a sesame-containing acidic emulsified liquid seasoning, so that the sesame is in a pulverized state. Can be made. For example, after preparing the aqueous phase by first mixing the aqueous phase raw material, after adding the edible fats and oils that are the oil phase to the obtained aqueous phase, emulsifying, and then adding the roasted sesame pulverized product and further mixing, Alternatively, it can be prepared by adding roasted sesame and grinding the roasted sesame while mixing. Another method is to add a roasted sesame pulverized product to the water phase or oil phase before the emulsification treatment and then emulsify or add roasted sesame to the water phase or oil phase before the emulsification treatment. Thereafter, the roasted sesame may be pulverized while being emulsified. The sesame-containing acidic emulsified liquid seasoning obtained as described above should be a container-containing product that can be stored for a long period of time when filled in a container with a lid such as glass, polyethylene terephthalate (PET), or polypropylene, or a container such as a pouch. Can do.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

In the following examples, the size of roasted sesame and the total light transmittance of the sesame-containing acidic emulsified liquid seasoning are values measured as follows.

(1) Measuring method of size of roasted sesame (1-1) Amount of roasted sesame of 14 mesh pass relative to the total amount of roasted sesame Dispersion prepared by adding 10 times amount of fresh water to sesame-containing acidic emulsified liquid seasoning The liquid is poured into a 14-mesh (Tyler standard, 0.5 mm opening) sieve and allowed to drop naturally. The residue remaining on the sieve is dried by reduced-pressure heating and drying, and the mass is measured. The amount of roasted sesame in a 14 mesh pass was determined by subtracting the mass of roasted sesame that did not pass through the 14 mesh sieve from the total amount (the total amount of roasted sesame used as a raw material). The ratio (%) at which the amount of roasted sesame in the 14 mesh pass was closed to the total amount of roasted sesame (total amount of roasted sesame used as a raw material) was determined.

(1-2) Amount of roasted sesame of 32 mesh on the total amount of roasted sesame A dispersion prepared by adding 10 times the amount of fresh water to an acidic emulsified liquid seasoning containing sesame was used as a 32 mesh sieve (Tyler standard, opening) 1.18 mm) was allowed to fall naturally, and the residue remaining on the sieve was dried by reduced pressure heating drying method, and the mass was measured to measure the amount of roasted sesame seeds of 32 mesh on. The ratio (%) at which the amount of roasted sesame of 32 mesh on was closed to the total amount of roasted sesame (total amount of roasted sesame used as a raw material) was determined.

(2) Method of measuring total light transmittance of sesame-containing acidic emulsified liquid seasoning Pour sesame-containing acidic emulsified liquid seasoning into a 32 mesh sieve (Tyler standard, mesh opening 0.5 mm), let it fall naturally and pass through the sieve. did. Put the emulsified liquid seasoning through a sieve into a quartz cell with a thickness of 5 mm, and measure the total light transmittance using a turbidity meter (model name “WA 2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.) with fresh water as a control. It was measured.

[Example 1]
According to the following blending ratio, the sesame-containing acidic emulsified liquid seasoning of the present invention was produced. That is, first, soy sauce, vinegar, sugar, raw egg yolk, lysed egg yolk (lysification rate 30%), guar gum, xanthan gum, caramel and fresh water were introduced into a stirring tank and mixed uniformly. Next, the obtained aqueous phase is added to the mixer, and the oily phase of salad oil is poured into the mixer and emulsified, and then roasted sesame pulverized product (roasted white sesame crushed product with outer seed coat) ) Was added and further mixed to produce a sesame-containing acidic emulsified liquid seasoning. The obtained sesame-containing acidic emulsified liquid seasoning was filled into a PET container with a lid in a volume of 250 mL and sealed, and a sesame-containing acidic emulsified liquid seasoning in a container was produced. In addition, when the size of the roasted sesame dispersed in the sesame-containing acidic emulsified liquid seasoning was measured, the content of roasted sesame of 14 mesh pass was 93% with respect to the total amount of roasted sesame contained in the product. And the content of roasted sesame seeds of 32 mesh on was 76%.

The resulting sesame-containing acidic emulsified liquid seasoning had a total light transmittance of 3% and a viscosity of 0.6 Pa · s. In addition, the content ratio of egg yolk converted into raw material and gum is 1: 2, and the total content of egg yolk and gum converted into raw material is 2 parts with respect to 100 parts of edible fats and oils.

The resulting sesame-containing acidic emulsified liquid seasoning in a container was stored at room temperature (20 ° C.) for 2 weeks and 2 months, and then ate. As a result, in each case, the roasted flavor of sesame was very strong and preferable, and it was a refreshing and delicious taste with a unique taste of sesame.

<Combination ratio of sesame-containing acidic emulsified liquid seasoning>
30% salad oil
Soy sauce 5%
Vinegar (acidity 4%) 15%
15% sugar
Raw egg yolk 0.1%
Lysified egg yolk 0.1%
Guar gum 0.2%
Xanthan gum 0.2%
Caramel 0.3%
Roasted sesame ground 20%
Shimizu Residue ---------
Total 100%

[Example 2]
According to the following blending ratio, the sesame-containing acidic emulsified liquid seasoning of the present invention was produced. That is, first, soy sauce, vinegar, sugar, lysed egg yolk (same as Example 1), guar gum, xanthan gum, caramel, roasted sesame ground (roasted gold sesame ground with external seed coat) and fresh water Was added and mixed uniformly to prepare an aqueous phase. Next, the sesame-containing acidic emulsified liquid seasoning was produced by adding the obtained aqueous phase to the mixer, and then pouring the salad oil as the oil phase while stirring and emulsifying the mixture. The obtained sesame-containing acidic emulsified liquid seasoning was filled into a PET container with a lid in a volume of 250 mL and sealed, and a sesame-containing acidic emulsified liquid seasoning in a container was produced. In addition, when the size of the roasted sesame dispersed in the sesame-containing acidic emulsified liquid seasoning was measured, the total amount of roasted sesame contained in the product was 14 with respect to the total amount of roasted sesame contained in the product. The content of roasted sesame in the mesh pass was 73%, and the content of roasted sesame in 32 mesh on was 63%.

The resulting sesame-containing acidic emulsified liquid seasoning had a total light transmittance of 3% and a viscosity of 0.8 Pa · s. In addition, the content ratio of egg yolk converted into raw material and gum is 1: 2, and the total content of egg yolk and gum converted into raw material is 2 parts with respect to 100 parts of edible fats and oils.

The resulting sesame-containing acidic emulsified liquid seasoning in a container was stored at room temperature (20 ° C.) for 2 weeks and 2 months, and then ate. As a result, in each case, the roasted flavor of sesame was very strong and preferable, and it was a refreshing and delicious taste with a unique taste of sesame.

<Combination ratio of sesame-containing acidic emulsified liquid seasoning>
Salad oil 35%
7% soy sauce
Vinegar (acidity 4%) 15%
10% sugar
Lysified egg yolk 0.2%
Guar gum 0.2%
Xanthan gum 0.2%
Caramel 0.3%
Roasted sesame ground 5%
Shimizu Residue ――――――――――――――――――――
Total 100%

[Example 3]
The container-filled sesame-containing acidic emulsified liquid seasoning of the present invention was produced in the same manner as in Example 1 except that the blending ratio was as follows. In addition, the roasted sesame ground material used the same thing as Example 1. FIG. Moreover, when the magnitude | size of the roasted sesame currently disperse | distributed to the obtained sesame containing acidic emulsification liquid seasoning was measured, it was substantially the same as Example 1.

The resulting sesame-containing acidic emulsified liquid seasoning had a total light transmittance of 8% and a viscosity of 3 Pa · s. The content ratio of raw yolk and gum is 1: 6 in terms of mass ratio, and the total content of raw yolk and gum is 5 parts with respect to 100 parts of edible fat.

The resulting sesame-containing acidic emulsified liquid seasoning in a container was stored at room temperature (20 ° C.) for 2 weeks and 2 months, and then ate. As a result, in each case, the roasted flavor of sesame was very strong and preferable, and it was a refreshing and delicious taste with a unique taste of sesame.

<Combination ratio of sesame-containing acidic emulsified liquid seasoning>
15% salad oil
Soy sauce 5%
Salt 1%
Vinegar (acidity 4%) 15%
10% sugar
Raw egg yolk 0.05%
Lysified egg yolk 0.05%
Tamarind gum 0.3%
Xanthan gum 0.3%
Caramel 0.3%
Roasted sesame ground 5%
Shimizu Residue ――――――――――――――――――――
Total 100%

[Example 4]
In Example 1, the container-filled sesame-containing acidic emulsified liquid seasoning of the present invention was produced in the same manner as in Example 1 except that the blended amount of egg yolk was 0.7%. At this time, the egg yolk content was increased while keeping the content ratio of raw egg yolk and lysed egg yolk at 1: 1. In addition, the total light transmittance of the obtained sesame-containing acidic emulsified liquid seasoning was 2%. Further, the viscosity and roasted sesame size of the obtained sesame-containing acidic emulsified liquid seasoning were substantially the same as those in Example 1.

The resulting sesame-containing acidic emulsified liquid seasoning in a container was stored at room temperature (20 ° C.) for 2 weeks and 2 months, and then ate. As a result, in any case, the roasted flavor of sesame was strongly preferred, and the taste was refreshing and delicious with a unique taste of sesame.

[Comparative Example 1]
In Example 3, a stuffed sesame-containing acidic emulsified liquid seasoning was produced in the same manner as in Example 3 except that the amount of tamarind gum was increased to 1%. The obtained sesame-containing acidic emulsified liquid seasoning had a viscosity of 6 Pa · s, and was stored after being stored at room temperature (20 ° C.) for 2 months.

[Comparative Example 2]
In Example 3, a container-filled sesame-containing acidic emulsified liquid seasoning was produced in the same manner as in Example 3 except that tamarind gum and xanthan gum were not blended. The obtained sesame-containing acidic emulsified liquid seasoning was not preferable because it was severely separated when stored at room temperature (20 ° C.) for 2 months and the roasted flavor of sesame was weak.

[Comparative Example 3]
In Example 1, a container-filled sesame-containing acidic emulsified liquid seasoning was produced in the same manner as in Example 1 except that the roasted sesame was mixed with the roasted sesame ground product. In the obtained sesame-containing acidic emulsified liquid seasoning, the dispersed roasted sesame was almost in the form of holes and was not pulverized. When this sesame-containing acidic emulsified liquid seasoning was stored at room temperature (20 ° C.) for 2 months and then eaten, it was not preferable because the sesame roasted flavor was weak.

[Comparative Example 4]
Example 1 except that kneaded sesame (the content of roasted sesame of 14 mesh pass is 100% and the content of roasted sesame of 32 mesh on is 0%) as a pulverized roasted sesame in Example 1 In the same manner as in Example 1, a container-filled sesame-containing acidic emulsified liquid seasoning was produced. The obtained sesame-containing acidic emulsified liquid seasoning was not preferable because it was stored at room temperature (20 ° C.) for 2 months and then eaten.

[Comparative Example 5]
In Example 1, a container-filled sesame-containing acidic emulsified liquid seasoning was produced in the same manner as in Example 1 except that no caramel was added. The obtained sesame-containing acidic emulsified liquid seasoning was not preferable because it was stored at room temperature (20 ° C.) for 2 months and then eaten.

Claims (4)

It contains roasted sesame ground, gum, egg yolk, edible oil and fat and caramel, has a viscosity of 0.1 to 5 Pa · s, and was obtained by turbidity measurement according to the following procedure using an integrating sphere photoelectric photometry method. A sesame-containing acidic emulsified liquid seasoning having a total light transmittance of 2 to 10%.
Procedure: Sesame-containing acidic emulsified liquid seasoning is poured into a 32 mesh sieve (Tyler standard), allowed to drop naturally, passed through the sieve, and then passed through the sesame-containing acidic emulsified liquid seasoning with a thickness of 5 mm. And measure the total light transmittance using fresh water as a control. The sesame-containing acidic emulsified liquid seasoning according to claim 1, wherein the egg yolk content is 0.01 to 0.7% in terms of raw material. The content of roasted sesame in 14 mesh (Tyler standard) pass is 50% or more and the content of roasted sesame in 32 mesh (Tyler standard) on is 30% of the total amount of roasted sesame contained in the product The sesame-containing acidic emulsified liquid seasoning according to claim 1 or 2, which is as described above. The sesame-containing acidic emulsified liquid seasoning according to any one of claims 1 to 3, wherein the caramel content is 0.01 to 1% based on the product.