JP2013111014A - Acidic oil-in-water emulsified liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide sesame-containing acidic oil-in-water emulsified liquid seasoning allowing an eater to fully feel aroma specific to sesame even after storage.SOLUTION: The sesame-containing acidic oil-in-water emulsified liquid seasoning contains acetic acid, has pH of 3.0-4.6, and contains 1-20% of seed coat-attached whole sesame, 1-40% of soy sauce, 0.5-5% of protein, 2-35% of a total amount of at least one sugar selected from glucose, fructose and sucrose, and 1-75% of lipid.

Description

The present invention relates to an acidic oil-in-water emulsified liquid seasoning that can sufficiently feel the fragrance unique to sesame even after storage.

An acidic oil-in-water emulsified liquid seasoning such as mayonnaise, mayonnaise or emulsified dressing is a seasoning to which a refreshing aftertaste is imparted by various flavors and sourness. It is used for various purposes, such as for fresh vegetable salads such as tomatoes, lettuce, cabbage and corn, for fruit salads such as apples, kiwis, and oranges, for soup of pot dishes such as hot pots, and for warm vegetables such as boiled potatoes It is a versatile seasoning that can be used in all kinds of dishes, such as for tofu dishes and meat dishes. Among various types of acid oil-in-water emulsified liquid seasonings, acid oil-in-water emulsified liquid seasonings characterized by sesame peculiar fragrance using clean acid sour acetic acid are very popular. .

However, the sesame-containing acidic oil-in-water emulsified liquid seasoning using acetic acid has a problem that the fragrance peculiar to sesame tends to disappear with time after storage although it is very delicious. At present, when processed processed foods need to be distributed all over the world, for example, when trying to distribute them in a large country such as China and also in neighboring countries, they can be stored for a long period of several months or longer, Since it is stored under conditions where the temperature of the ground is not constant, the fragrance peculiar to sesame is likely to deteriorate, and the fragrance cannot be sufficiently maintained until it reaches the consumer's hand.

For example, Japanese Patent Application Laid-Open No. 2007-14252 (Patent Document 1) describes a technique for holding a fragrance unique to sesame, as a technique for holding a fragrance of sesame fragrance. Sesame flavors for acidic seasonings have been proposed. However, this technique has been difficult to produce because the manufacturing method is complicated and expensive, and it is difficult to satisfy the demands of consumers.

JP 2007-14252 A

Therefore, an object of the present invention is to provide a sesame-containing acidic oil-in-water emulsified liquid seasoning using acetic acid that can sufficiently retain the fragrance unique to sesame even after storage.

Sesame peculiar fragrance components represented by pyrazines and sulfur-containing compounds are very susceptible to chemical changes, and especially in sesame-containing acidic oil-in-water emulsified liquid seasonings containing acetic acid, to retain the scent peculiar to sesame. Is difficult.

In addition, sesame seeds are classified as endosperm seeds in botany, covering the seed surface from the outside in the order of the seed coat and the endosperm layer, and the inside of the endosperm layer is filled with cotyledons consisting of a group of oil droplets rich in aromatic components. ing. Therefore, sesame is a mechanism that makes it possible to sense the scent peculiar to sesame for the first time when the cotyledon part consisting of a group of oil droplets containing a large amount of aroma components touches the outside air.

The mechanism has historically been applied to liquid seasonings containing sesame seeds from around the world, such as Chinese food paste sesame (crushed to a paste) and turf 醬 ( Add edible oils and seasonings such as sesame oil to kneaded sesame seeds and smoothen them), Egyptian tajina (mixed sesame seeds with garlic, spices, vinegar, etc.), etc. The surface area where the fragrant ingredients peculiar to sesame clogged in the cotyledon part come into contact with the outside air is increased, and the amount of fragrant ingredients that are volatilized and feel sensual is increased several hundred times. In addition, sesame oil, which is widely used around the world, mainly in Asia, Africa, and Central and South America, is obtained by extracting only a group of oil droplets from the cotyledon portion of sesame. The surface area in contact with the outside air is increased to increase the amount of volatile aroma components.

In other words, conventionally, in order to prepare a liquid seasoning having a fragrance peculiar to sesame, a cut is made in the seed coat and the endosperm layer covering the cotyledon part, and the aromatic component peculiar to sesame clogged in the cotyledon part is exposed to the open air. Has been considered the most effective method. However, it is natural that the fragrance of sesame after the fragrance component has volatilized becomes thin, and further, in acidic oil-in-water emulsified liquid seasonings containing acetic acid, for a long period of several months or more, It has been very difficult to maintain the aroma of sesame under non-constant humidity conditions.

Then, as a result of repeated earnest studies by the inventor to solve the above-mentioned problems, the sesame seed-containing acidic oil-in-water emulsified liquid seasoning using acetic acid contains sesame seeds in a hole shape with a seed coat, And, by adjusting the protein, such as soy sauce, sugars such as glucose, fructose, sucrose, lipids, and viscosity to specific conditions, it was surprisingly found that it is very effective for maintaining fragrance unique to sesame, and finally the present invention. It came to complete.

That is, the present invention
In sesame-containing acidic oil-in-water emulsified liquid seasoning containing acetic acid and having a pH of 3.0 to 4.6, 1-20% of whole sesame seed seeds, 1-40% of soy sauce, 0.5-5% of protein , A sesame-containing acidic oil-in-water emulsified liquid seasoning containing at least one or more sugars selected from glucose, fructose and sucrose in a total amount of 2 to 35% and lipids of 1 to 75%.

ADVANTAGE OF THE INVENTION According to this invention, the sesame containing acidic oil-in-water type emulsified liquid seasoning which fully hold | maintained the fragrance peculiar to sesame even after storage can be provided. Therefore, for example, sesame-containing acidic oil-in-water emulsified liquid seasonings excellent in fragrance components can be distributed to large countries such as China and further to every corner of East Asia. In response to increasing demand for seasonings, further expansion of demand can be expected.

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

In the sesame-containing acidic oil-in-water emulsified liquid seasoning containing acetic acid and having a pH of 3.0 to 4.6, the present invention comprises 1 to 20% of whole sesame seed coat, 1 to 40% of soy sauce, and 0. Sesame-containing acidic oil-in-water emulsified liquid seasoning containing 5 to 5%, at least one sugar selected from glucose, fructose and sucrose in a total amount of 2 to 35% and lipids of 1 to 75% It is a fee.

The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention is an oil-in-water solution in which edible fats and oils are dispersed substantially uniformly as oil droplets in an aqueous phase containing sesame and acetic acid and having a pH of 3.0 to 4.6. It is a liquid seasoning in an emulsified state of the mold.

The seed coat-attached hole sesame used in the present invention is not cut by a stone mortar, a colloid mill, a food cutter, a milder, a roll grinder or the like, and is made into a hole shape. The seed coat is not peeled off after being subjected to alkali treatment or the like, and has at least a part.

The seed coat-attached whole sesame used in the present invention is a whole sesame having at least a part of the seed coat, and 30% or more of the endosperm layer is preferably covered with the seed coat, and more preferably 50% or more. In addition, the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention is preferably excellent in the fragrance-retaining effect peculiar to sesame after storage by containing the whole seed-coated hole sesame and the cut sesame seed.

When the sesame is in the form of a hole with a seed coat, the cotyledon part consisting of a group of oil droplets containing a large amount of fragrance components does not come into contact with the outside air. However, when the whole sesame seed coat is contained in a specific sesame-containing acidic oil-in-water emulsified liquid seasoning and stored for a long period of time, the fragrance peculiar to sesame can be felt and sufficiently retained. The mechanism of this phenomenon is not clear, but in acidic conditions containing acetic acid and pH 3 to 4.6, aminocarbonyl reaction and Maillard reaction are caused by proteins such as whole sesame seeds with seed coats, soy sauce, sugars such as glucose, fructose and sucrose. It is considered that the effect of enhancing the aromatic component of sesame that becomes weaker with the lapse of time during storage due to the progress of the interaction of each raw material and the like.

The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention contains 1 to 20% of whole sesame seed coat. 2-15% is preferable and 2-8% is more preferable. If the amount is less than the above range, the fragrance peculiar to sesame after storage may not be sufficiently retained depending on storage conditions. When the amount is more than the above range, the sesame taste of sesame becomes too strong, and the refreshing aftertaste due to the original acidity of the acidic liquid seasoning may be impaired.

The kind of sesame used as a raw material is not particularly limited, and examples thereof include white sesame, gold sesame, black sesame and tea sesame. Among these, when white sesame or gold sesame is used in the state of a hole with a seed coat, a sesame-containing acidic oil-in-water emulsified liquid seasoning that sufficiently retains the fragrance peculiar to sesame after storage is preferable.

The soy sauce used in the present invention is not particularly limited, but brewed soy sauce, acid, alkali, enzyme, etc. prepared by fermentation of thick soy sauce, light soy sauce, thin soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, raw soy sauce, etc. The chemical soy sauce which hydrolyzed the protein using, and the amino acid was produced | generated, or the soy sauce which combined fermentation and addition, such as an acid and an alkali.

The content of soy sauce used in the present invention is 1 to 40%, preferably 3 to 40%, more preferably 5 to 30%. If the content of soy sauce is less than the above range, the fragrance peculiar to sesame after storage may not be sufficiently retained. When the amount is more than the above range, the fragrance of soy sauce becomes strong and the fragrance of sesame may be impaired.

The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention contains protein raw materials such as sesame and soy sauce, and contains 0.5 to 5% protein relative to the sesame-containing acidic oil-in-water emulsified liquid seasoning. To do. In addition to sesame and soy sauce, the raw material containing protein includes, for example, egg yolk, and the total amount is 0.5 to 5%. The content of the protein is preferably 2 to 5% because the effect of enhancing the aromatic component of sesame is obtained during storage.

The protein measurement method is disclosed in “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” (April 26th, 1999, Sansei No. 13), which is generally referred to as the Kjeldahl method. This can be done simply. The protein in the present invention includes amino acids, peptides and the like in addition to polymer compounds.

The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention contains 2 to 35% in total of at least one sugar selected from glucose, fructose and sucrose. 5-35% is preferable and, as for the total content of the said sugar, 5-30% is more preferable. By making the total content of the sugar within the above range, the effect of enhancing the aromatic component of sesame that fades with time during storage due to the interaction of each raw material such as Maillard reaction with protein and sugar can be obtained. . If the total content of the sugar is more than the above range, the sweetness of the sugar becomes too strong, and the aroma of sesame may be impaired. The sugar combination preferably contains glucose and fructose.

The method for measuring glucose, fructose, and sucrose is a high-performance liquid chromatographic method disclosed in “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” (April 26, 1999, No. 13 of Ei, No. 13). HPLC method).

The lipid used in the present invention is not particularly limited. Specifically, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, coconut oil , Such as sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, pork tallow, chicken fat, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil etc. Or the fats and oils etc. which are obtained by giving an enzymatic treatment etc. can be used. Preferably, rapeseed oil, soybean oil or palm oil is contained, more preferably palm oil is contained.

The method for measuring lipid is performed based on the ether extraction method disclosed in “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” (April 26, 1999, Eishin No. 13).

The lipid content used in the present invention is 1 to 75%, preferably 10 to 45%. If the lipid content is less than the above range, the fragrance specific to sesame after storage may not be sufficiently retained. If it is more than the above range, the flavor of the lipid becomes strong and the fragrance of sesame may be impaired.

The pH of the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention is pH 3.0 to 4.6 because it can achieve both imparting sourness and maintaining aroma unique to sesame after storage, and is 3.7. -4.6 is preferred.

Viscosity is related to the coexistence of the easiness of volatilization of the fragrance component of sesame and the retention of the fragrance unique to sesame after storage. The viscosity of the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention is preferably 0.2 to 800 Pa · s, more preferably 0.2 to 10 Pa · s. When the viscosity is in the above range, the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention can sufficiently feel the fragrance unique to sesame even after storage. On the other hand, when the viscosity is higher than the above range, the fragrance peculiar to sesame after storage is weak and not preferable. On the other hand, when the viscosity is lower than the above range, it is difficult to stably disperse the lipid in the emulsified liquid seasoning, so that separation is likely to occur and the fragrance peculiar to sesame is weakened. The viscosity can be adjusted by the content of the thickening polysaccharide or the like, although it depends on the lipid content. The viscosity in the present invention is a value calculated from the reading when the measurement was started using a BH viscometer and a sample having a product temperature of 20 ° C. and the rotor was rotated twice.

The thickening polysaccharide used in the present invention is not particularly limited, and specific examples include guar gum, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, gum arabic, and silium seed gum. Species or a combination of two or more can be used.

The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention preferably contains acetic acid and sorbic acid. By containing acetic acid and sorbic acid at 1: 0.005 to 1: 1, the effect of retaining the fragrance of sesame is excellent, and 1: 0.01 to 1: 0.5 is more preferable.

The content of sorbic acid used in the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention is not particularly limited as long as the interaction with acetic acid is obtained, but is preferably 0.01 to 1%.

A method for measuring acetic acid and sorbic acid is a high performance liquid chromatographic method (HPLC) disclosed in “Points of component analysis for nutrition labeling” (edited by the Japan Food Analysis Center, published on October 20, 2007). Method) based on the method of measuring organic acid molecules. Specifically, for example, sorbic acid molecules existing in the form of sorbic acid or sorbate in an aqueous solution are extracted with perchloric acid, and high-performance liquid chromatography using the ultraviolet absorption of organic acids Fractional quantification by (HPLC method).

The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention impairs the effects of the present invention in addition to the above-mentioned acetic acid, whole sesame seed coat, soy sauce, glucose, fructose, sucrose, lipids, thickening polysaccharides. Various raw materials that are usually used in acidic emulsified liquid seasonings can be selected and contained as appropriate. For example, citric acid, malic acid, lactic acid, phosphoric acid, hydrochloric acid, lemon juice, apple juice, orange juice, acid materials such as lactic acid fermented milk, crushed sesame such as chopped sesame and sesame, starch decomposition products, dextrin alcohol, oligosaccharide Sugars such as oligosaccharide alcohols, sodium glutamate, salt, various seasonings such as animal and plant extracts, spices such as mustard powder, pepper, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, Examples include emulsifying materials such as octenyl succinylated starch, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

Next, the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention will be described in detail based on Examples and Test Examples. Note that the present invention is not limited to this.

[Example 1]
In a tank with stirring wings, 26% fresh water, 1.2% acetic acid, 2% whole sesame seeds, 30% soy sauce, 5% glucose, 25% fructose, 0.5% sodium glutamate, 0.1% xanthan gum And the water phase was prepared by throwing in raw egg yolk 0.2% and mixing uniformly. Next, 10% of soybean oil was added while stirring and emulsification treatment was performed to prepare the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention. The obtained sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention was filled and sealed in a PET container with a lid, and stored for 1 month at a room temperature of 35 ° C. for sensory evaluation. As a result, the fragrance peculiar to sesame after storage was retained, which was preferable. The resulting sesame-containing acidic oil-in-water emulsified liquid seasoning had a pH of 3.7, a viscosity of 0.5 Pa · s, a protein of 3%, and a lipid of 10%.

[Example 2]
In a tank with stirring wings, 40% fresh water, 0.4% acetic acid, 8% whole sesame seeds, 5% soy sauce, 5% sucrose, 1% sodium glutamate, 0.1% xanthan gum and 0.5% raw egg yolk % Was added and mixed uniformly to prepare an aqueous phase. Next, with stirring, 30% soybean oil and 10% palm oil were added to carry out an emulsification treatment to prepare the sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention. As a result of performing sensory evaluation in the same manner as in Example 1, the fragrance peculiar to sesame after storage was retained, which was very preferable. The resulting sesame-containing acidic oil-in-water emulsified liquid seasoning had a pH of 4.6, a viscosity of 2 Pa · s, a protein of 2%, and a lipid of 45%.

[Example 3]
The sesame-containing acidic oil-in-water emulsified liquid seasoning of the present invention was used according to Example 2, except that 8% of the whole sesame seeds were replaced with 2% chopped sesame (cut sesame seeds) and 6% whole sesame seeds. Prepared. As a result of sensory evaluation in the same manner as in Example 1, the sesame-containing acidic oil-in-water emulsified liquid seasoning of Example 2 was superior in fragrance unique to sesame after storage, which was preferable.

[Comparative Example 1]
A sesame-containing acidic oil-in-water emulsified liquid seasoning was prepared in the same manner as in Example 1 except that 2% of the whole sesame seed coat was replaced with 2% of chopped sesame (cut sesame). As a result of performing sensory evaluation in the same manner as in Example 1, it was inferior to the fragrance peculiar to sesame after storage.

[Comparative Example 2]
Sesame-containing acidic oil-in-water emulsified liquid seasoning according to Example 1 except that 2% of the whole sesame seeds with seed coat was replaced with 1.7% of chopped sesame (cut sesame seeds) and 0.3% of whole sesame seed coats. Was prepared. As a result of performing sensory evaluation in the same manner as in Example 1, it was inferior to the fragrance peculiar to sesame after storage.

[Comparative Example 3]
A sesame-containing acidic oil-in-water emulsified liquid seasoning was prepared in the same manner as in Example 2 except that 8% of the whole sesame seeds with seed coat was replaced with 8% of sesame slices (ground sesame). As a result of performing sensory evaluation in the same manner as in Example 1, it was inferior to the fragrance peculiar to sesame after storage.

[Comparative Example 4]
A sesame-containing acidic oil-in-water emulsified liquid seasoning was prepared according to Example 2, except that 5% of soy sauce was replaced with 5% of fresh water. As a result of performing sensory evaluation in the same manner as in Example 1, it was inferior to the fragrance peculiar to sesame after storage.

[Comparative Example 5]
A sesame-containing acidic oil-in-water emulsified liquid seasoning was prepared according to Example 2 except that 5% sucrose was replaced with 5% fresh water. As a result of performing sensory evaluation in the same manner as in Example 1, it was inferior to the fragrance peculiar to sesame after storage.

[Comparative Example 6]
A sesame-containing acidic liquid seasoning was prepared according to Example 1 except that 10% soybean oil was replaced with 10% fresh water. As a result of performing sensory evaluation in the same manner as in Example 1, it was inferior to the fragrance peculiar to sesame after storage.

[Example 4]
According to the sesame-containing acidic oil-in-water emulsified liquid seasoning of Example 1, except that 1.2% of acetic acid was replaced by 1.19% acetic acid and 0.01% sorbic acid, the sesame-containing acidic oil-in-water of the present invention A mold emulsified liquid seasoning was prepared. As a result of sensory evaluation in the same manner as in Example 1, the sesame-containing acidic oil-in-water emulsified liquid seasoning of Example 1 was superior in fragrance unique to sesame after storage, which was preferable.

[Example 5]
According to the sesame-containing acidic oil-in-water emulsified liquid seasoning of Example 1, except that 0.4% acetic acid is replaced with 0.3% acetic acid and 0.1% sorbic acid, the sesame-containing acidic oil-in-water of the present invention is used. A mold emulsified liquid seasoning was prepared. As a result of sensory evaluation in the same manner as in Example 2, the sesame-containing acidic oil-in-water emulsified liquid seasoning of Example 1 was further excellent in fragrance unique to sesame after storage, which was preferable.

Claims (17)

In sesame-containing acidic oil-in-water emulsified liquid seasoning containing acetic acid and having a pH of 3.0 to 4.6, 1-20% of whole sesame seed seeds, 1-40% of soy sauce, 0.5-5% of protein A sesame-containing acidic oil-in-water emulsified liquid seasoning comprising 2 to 35% of a total amount of at least one sugar selected from glucose, fructose and sucrose, and 1 to 75% of a lipid. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, which contains 2-15% of whole sesame seed coat. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, which contains 2 to 8% of whole sesame seed coat. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, containing 3-40% soy sauce. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, containing 5-30% soy sauce. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, which contains 2 to 5% of protein. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, containing 5 to 35% of the sugar in a total amount. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, containing 5 to 30% of the sugar in a total amount. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, wherein the sugars are fructose and glucose. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, containing 10 to 45% of lipid. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, which has a pH of 3.7 to 4.6. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, having a viscosity of 0.2 to 800 Pa · s. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, having a viscosity of 0.2 to 10 Pa · s. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, which contains a whole sesame seed coat and a cut sesame seed. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1 containing sorbic acid. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, wherein the content ratio of acetic acid to sorbic acid is 1: 0.005 to 1: 1. The sesame-containing acidic oil-in-water emulsified liquid seasoning according to claim 1, wherein the content ratio of acetic acid to sorbic acid is 1: 0.01 to 1: 0.5.