JP2014236687A - Powder-type perilla oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems, for example, a perilla oil is a drying-oil and it is not suitable for long-term storage, its viscosity gradually becomes higher and it is solidified, so that for example, when the perilla oil is going to be kneaded to confectionery and the like, in the beginning of purchase of it, there is no problem, but the perilla oil becomes a lump-state before the perilla oil is used completely, and the lump-state perilla oil is not mixed with powder and water, so that a perilla oil having easiness of mixing maintained in a long-term, and suitable for use to high value-added confectionery and cooking is provided.SOLUTION: The swollen grains is pulverized, and the perilla oil is absorbed to the swollen grain powder (rice, barley, wheat, buckwheat, corn, beans, ginkgo, or chestnut).

Description

  The present invention relates to powdered sesame oil, and more particularly to powdered sesame oil used for confectionery and cooking.

  In recent years, egoma oil contains an extremely large amount of α-linolenic acid, which is an essential fatty acid, and has attracted attention as a health food.

  However, egoma oil is a dry oil and is not suitable for long-term storage, and has a problem that it gradually increases in viscosity and solidifies. Therefore, for example, even when trying to knead into confectionery etc., there is a problem that even if it is initially purchased, it becomes a lump before it is used up and becomes extremely difficult to mix with powder and water.

JP 2002-262757 A Japanese Patent Laying-Open No. 2005-307041 Special table 2011-509666 gazette JP 2009-149796 A

  The present invention has been made in view of the above, and an object of the present invention is to provide a powdered sesame oil suitable for use in high-value-added confectionery and cooking, which can maintain ease of mixing for a long period of time.

  The powdered sesame oil according to claim 1 is characterized in that the expanded grain is pulverized and the sesame oil is adsorbed to the expanded grain powder.

  It should be noted that a cereal expander may be used for the expansion, thereby making it possible to remove moisture and make it porous.

  The powdered sesame oil according to claim 2 is characterized in that, in the powdered sesame oil according to claim 1, the amount of sesame oil adsorbed is 10 wt% to 50 wt% with respect to the expanded grain powder.

  The powdered sesame oil according to claim 3 is the powdered sesame oil according to claim 1 or 2, wherein the grain is rice, barley, wheat, buckwheat, corn, empty beans, ginkgo or chestnut. Features.

  ADVANTAGE OF THE INVENTION According to this invention, sesame oil which can add sesame oil substantially as a powder and can maintain the ease of mixing for a long time especially suitable for utilization to confectionery and cooking can be provided.

It is the photograph which copied powdered sesame oil which added 30 wt% of sesame oil to expanded rice with a scale.

Hereinafter, embodiments of the present invention will be described in detail.
Here, powdered sesame oil in which rice is used as a national book and sesame oil is supported on the rice will be described.

  First, rice was expanded using a cereal expander. By swelling, the rice becomes 8 to 16 times in volume ratio, and moisture jumps and becomes porous.

  Next, this expanded rice was pulverized by a mixer. The particle size of the powder was approximately 100 microns to 300 microns, which was slightly larger than wheat flour. It was confirmed that the fine porosity was maintained even when powdered.

  Next, 5 wt%, 10 wt%, 30 wt%, 40 wt%, 50 wt%, 60 wt% of freshly squeezed sesame oil was added to and mixed with the powdered expanded rice. Hereinafter, this mixture is referred to as sesame oil-added expanded rice.

  At this time, if the addition is up to 50 wt%, the sesame oil will be infiltrated into the porous structure of the expanded rice, and if it is up to 40 wt%, it is free-flowing, that is, a dry powder state is maintained. It was almost free flowing. On the other hand, the addition of 60 wt% was slightly wet but did not exude. That is, it could be confirmed that the sesame oil-added expanded rice can be said to be powdered sesame oil if it is added up to 50 wt%.

  Next, bread and cookies were baked using this sesame oil-added expanded rice. Bread and cookies were cooked by a conventional method with flour weight: sesame oil-added expanded rice weight = 9: 1. First, when water was added to this mixed powder and mixed, even if any of 5 wt% to 60 wt% of sesame oil-added expanded rice was used, there was no hindrance to mixing, and it was mixed immediately. I confirmed that I could make bread and cookies as expected.

  However, as a result of eating the finished bread and cookies, the sesame flavor of bread and cookies was not felt at all for the 5 wt% sesame oil-added expanded rice. In the case of swollen rice with sesame oil added at 10 wt% or more, the flavor and aroma peculiar to sesame were felt as the amount added increased. However, those with 40 wt% or more did not feel much different from those with 50 wt% or 60 wt%.

  Next, each of the sesame oil-added expanded rice was put in half of the glass bottle and stored in a refrigerator (5 ° C.) for 3 months. The state after 3 months was 5 wt% to 50 wt%, and no change was observed in the dry state. On the other hand, those with 60 wt% added were partially agglomerated, and a plurality of particle sizes were stuck together, and were in a rough state (larger size). Moreover, when wheat flour and water were similarly added using this, 60 wt% was poorly mixed and a state in which some grains remained.

  Moreover, the sesame oil-added swollen rice was put in half of the glass bottle, and the oxygen scavenger pack was put in a refrigerator (5 ° C.) and stored for 6 months. As a result, the 60 wt% sample was in a slightly wet state in which the initial state was almost maintained. Moreover, when bread was similarly baked using these, the same bread as the above-mentioned was obtained, and freshness deterioration was not felt.

  Normal liquid sesame oil deteriorates in about half a year, but it has been found that sesame oil-added expanded rice can maintain a fresh state (grain size or cooking taste) for at least half a year.

  Based on the above examination, powdered sesame oil can be added to and blended with sesame oil at 10 wt% or more and 50 wt% or less with respect to pulverized swollen rice. It was confirmed that it was suitable for. In particular, since it is powdery, it has been confirmed that it is possible to enclose and store an oxygen scavenger, which cannot be realized with liquid sesame oil, thereby facilitating the maintenance of freshness.

  In addition, those obtained by swelling barley, wheat, etc. using a cereal expander, the preferred range of the amount of sesame oil added is 10 wt% or more and 50 wt% or less, and the long-term storage results were also the same. .

  In particular, since confectionery and bread are originally made from wheat, the present powdered sesame oil in which sesame oil is supported on powdered expanded grains has high affinity and is suitable for use.

  In addition, spray drying technology is known as another method for coating and supporting oil on cereal powder. In the case of egoma oil, the oxidation start temperature is lower than that of other vegetable oils at about 40 ° C. is there. Therefore, sesame oil using spray drying has a reduced freshness, but is more suitable in the present invention because it can be supported in the porous body without heating.

  In addition, when pulverizing the expanded grain, a ball mill may be used in addition to the mixer. Depending on the mode of use, pulverization and adsorption to the porous portion may be performed with the ball mill with sesame oil added after expansion. May be performed simultaneously.

  According to the contents of cooking and cooking, in addition to rice, wheat, barley, buckwheat, corn, soybeans, red beans, ginkgo, chestnuts, etc. are used as grains, and powdered sesame oil with sesame oil carried on this powder is used. Can do.

  It can also be applied to non-fried foods.

Claims (3)

  Powdered sesame oil characterized by powdering expanded cereal and adsorbing sesame oil to the expanded cereal powder.   The powdered sesame oil according to claim 1, wherein the adsorption amount of the sesame oil is 10 wt% to 50 wt% with respect to the expanded grain powder. The powdered sesame oil according to claim 1 or 2, wherein the cereal is rice, barley, wheat, buckwheat, corn, beans, ginkgo or chestnut.