JP2016182070A - Production method of black sesame - Google Patents
Production method of black sesame Download PDFInfo
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- JP2016182070A JP2016182070A JP2015063885A JP2015063885A JP2016182070A JP 2016182070 A JP2016182070 A JP 2016182070A JP 2015063885 A JP2015063885 A JP 2015063885A JP 2015063885 A JP2015063885 A JP 2015063885A JP 2016182070 A JP2016182070 A JP 2016182070A
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- black sesame
- copper
- zinc
- aqueous solution
- metal salt
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- 235000007215 black sesame Nutrition 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 229910052751 metal Inorganic materials 0.000 claims abstract description 37
- 239000002184 metal Substances 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 33
- 239000007864 aqueous solution Substances 0.000 claims abstract description 21
- 235000021067 refined food Nutrition 0.000 claims abstract description 13
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940037003 alum Drugs 0.000 claims abstract description 9
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 9
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052802 copper Inorganic materials 0.000 claims abstract description 9
- 239000010949 copper Substances 0.000 claims abstract description 9
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000002739 metals Chemical class 0.000 claims abstract description 8
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 8
- 239000011701 zinc Substances 0.000 claims abstract description 8
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 claims abstract description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 6
- 238000007796 conventional method Methods 0.000 claims abstract description 6
- 229940108925 copper gluconate Drugs 0.000 claims abstract description 6
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 6
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 6
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 21
- 238000000034 method Methods 0.000 abstract description 12
- 239000000243 solution Substances 0.000 abstract description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 6
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 238000013508 migration Methods 0.000 abstract description 3
- 230000005012 migration Effects 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 description 38
- 238000012546 transfer Methods 0.000 description 16
- 235000011126 aluminium potassium sulphate Nutrition 0.000 description 8
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 238000007654 immersion Methods 0.000 description 6
- 239000000049 pigment Substances 0.000 description 6
- 239000000306 component Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 229940050271 potassium alum Drugs 0.000 description 3
- WZUKKIPWIPZMAS-UHFFFAOYSA-K Ammonium alum Chemical compound [NH4+].O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O WZUKKIPWIPZMAS-UHFFFAOYSA-K 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- MUBKMWFYVHYZAI-UHFFFAOYSA-N [Al].[Cu].[Zn] Chemical compound [Al].[Cu].[Zn] MUBKMWFYVHYZAI-UHFFFAOYSA-N 0.000 description 2
- 235000011124 aluminium ammonium sulphate Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- -1 etc.) Chemical compound 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000218496 Zeugodacus cucumis Species 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
Description
本願発明は熱湯を注加した場合に、他の食品成分への色移りが低減された黒ゴマの製造方法に関するものである。
The present invention relates to a method for producing black sesame in which color transfer to other food components is reduced when hot water is added.
黒ゴマは種々の食品に使用される有用な食材である。また、黒ゴマは加工食品に利用されることも多い。例えば、熱湯を注加して喫食する即席麺や即席ライス等に利用される場合も多くある。
ここで、黒ゴマが加工食品の表面に接触した状態で、熱湯を注加する等の調理をすると、黒ゴマが有する色素が接触している加工食品に色移りして、当該加工食品に黒ゴマ由来の黒い斑点状の色が付与されるという場合がある。
この現象は単に黒ゴマが有する色素が加工食品に色移りしたであり、品質上、何らの問題があるものではない。しかし、消費者の嗜好にもよるが、このような色の変化を好まない場合もある。
Black sesame is a useful food used in various foods. Black sesame is often used for processed foods. For example, it is often used for instant noodles or instant rice that are poured with hot water.
Here, when cooking such as pouring hot water with the black sesame in contact with the surface of the processed food, the color of the black sesame pigment is transferred to the processed food, and the processed food is black. In some cases, a black spot-like color derived from sesame is added.
This phenomenon is simply that the pigment of black sesame has been transferred to the processed food, and there is no problem in quality. However, depending on consumer preferences, there are cases where such color changes are not preferred.
黒ゴマに関する先行技術については、黒ゴマの有する色素を利用して、黒ゴマから色素（アントシアニン）を効率的に抽出することを目的とする先行技術が開示されている（特許文献１）。
このような状況の下、本願発明者らは上記のような黒ゴマを加工食品と接触した状態での熱湯による色移りを低減する方法として、鉄成分を含む塩類を用いた黒ゴマの製造方法を開発した（特許文献２）。
As for the prior art relating to black sesame, there is disclosed a prior art aimed at efficiently extracting a pigment (anthocyanin) from black sesame using a pigment possessed by black sesame (Patent Document 1).
Under such circumstances, the inventors of the present application are a method for producing black sesame using a salt containing an iron component as a method for reducing the color transfer caused by hot water in a state where the black sesame is in contact with the processed food. (Patent Document 2).
そこで、本願発明者らは上述のように熱湯を注加する際に、黒ゴマが接触する食品に対して黒ゴマからの色移りを防止する方法を、鉄成分を含む塩類以外を用いて実現することを課題とした。
Therefore, the inventors of the present invention have realized a method for preventing color transfer from black sesame to food that comes in contact with black sesame when using hot water as described above, except for salts containing iron components. The task was to do.
本願発明者らの鋭意研究の結果、常法により製造した黒ゴマについて、鉄以外の金属について検討を行った。その結果、アルミニウム、銅、亜鉛より選択される一種以上の金属を含有する金属塩を含有する水溶液に浸漬した後に、乾燥することで、黒ゴマと加工食品を接触した状態で熱湯を注加しても黒ゴマの色移りを制御することができることを見出し、本願発明を完成させたのである。
すなわち、本願第一の発明は、
“常法により製造した黒ゴマを、アルミニウム、銅、亜鉛より選択される一種以上の金属を含有する金属塩を含む水溶液に浸漬することを特徴とする黒ゴマの製造方法。”、である。
As a result of diligent research conducted by the inventors of the present application, metals other than iron were examined for black sesame produced by a conventional method. As a result, after immersing in an aqueous solution containing a metal salt containing one or more metals selected from aluminum, copper and zinc, hot water is poured while the black sesame and processed food are in contact with each other by drying. However, the present inventors have found that the color transfer of black sesame can be controlled and completed the present invention.
That is, the first invention of the present application is
“A method for producing black sesame, characterized in that black sesame produced by a conventional method is immersed in an aqueous solution containing a metal salt containing one or more metals selected from aluminum, copper, and zinc.”
また、当該金属塩を含有する水溶液は、ミョウバン、グルコン酸銅又はグルコン酸亜鉛を用いて水溶液としたものを利用するのが好ましい。
すなわち、本願第二の発明は、
“前記金属塩が、ミョウバン、グルコン酸銅又はグルコン酸亜鉛から選択される一種以上の金属塩である請求項１に記載の黒ゴマの製造方法。”である
The aqueous solution containing the metal salt is preferably an aqueous solution using alum, copper gluconate or zinc gluconate.
That is, the second invention of the present application is
“The method for producing black sesame according to claim 1, wherein the metal salt is one or more metal salts selected from alum, copper gluconate or zinc gluconate”.
次に、本出願人は、請求項１又は請求項２の製造方法で製造される色移りの低減した黒ゴマ自体も意図する。
すなわち、本願第三の発明は、
“請求項１又は２に記載の製造方法により製造される黒ゴマ。”、である。
Next, the present applicant also intends black sesame itself with reduced color migration produced by the production method of claim 1 or claim 2.
That is, the third invention of the present application is
“Black sesame produced by the production method according to claim 1 or 2”.
さらに、本出願人は、当該黒ゴマを含む加工食品自体についても意図している。
すなわち、本願第四の発明は、
“請求項３に記載の黒ゴマを含む加工食品。”、である。
Furthermore, the present applicant also intends for the processed food itself containing the black sesame.
That is, the fourth invention of the present application is
“Processed food containing black sesame according to claim 3”.
以下に本願発明の実施の形態について説明する。但し、本願発明は以下の実施の形態に限定されない。 Embodiments of the present invention will be described below. However, the present invention is not limited to the following embodiments.
─常法により製造された黒ゴマ─
本願発明にいう“常法により製造された黒ゴマ”とは、通常の方法で収穫され、一般的な手法に従って焙煎されたものをいう。尚、本願発明の黒ゴマについて産地、焙煎方法等は特に限定されない。例えば、産地については東南アジア、アフリカ、南米を含む世界中いずれでも可能である。さらに、焙煎方法については、一般的な焙煎方法であれば可能である。すなわち、例えば、熱風焙煎、直火焙煎のいずれでも可能である。
─Black sesame seeds manufactured by conventional methods─
The “black sesame produced by a conventional method” as referred to in the present invention means a product that is harvested by a normal method and roasted according to a general method. In addition, a production area, a roasting method, etc. are not specifically limited about the black sesame of this invention. For example, it can be produced anywhere in the world, including Southeast Asia, Africa and South America. Furthermore, the roasting method can be any general roasting method. That is, for example, either hot air roasting or direct fire roasting is possible.
─アルミニウム、銅、亜鉛より選択される一種以上の金属を含有する金属塩─
本発明においては、黒ゴマを、アルミニウム、銅、亜鉛より選択される一種以上の金属を含有する金属塩を含有する水溶液に浸漬する必要がある。ここで、当該金属塩を含有する水溶液は種々のタイプの水溶液を利用することができる。具体的には、アルミニウム、銅、亜鉛成分を含む塩類、すなわち、ミョウバン（カリミョウバン、アンモニウムミョウバン等）、グルコン酸銅又はグルコン酸亜鉛、などが挙げられる。このような成分を含む金属塩類から調製される水溶液を用いることができる。
本発明にいう金属塩を含有する水溶液について度は、特に限定されないが、概ね、金属塩濃度として、０．００１重量％（≒１０ｐｐｍ）程度以上あると好適である。また、好ましくは、０．０１重量％（≒１００ｐｐｍ）程度以上である。
--Metal salt containing one or more metals selected from aluminum, copper, and zinc--
In the present invention, it is necessary to immerse black sesame in an aqueous solution containing a metal salt containing one or more metals selected from aluminum, copper, and zinc. Here, various types of aqueous solutions can be used as the aqueous solution containing the metal salt. Specific examples include salts containing aluminum, copper, and zinc components, that is, alum (potash alum, ammonium alum, etc.), copper gluconate or zinc gluconate. An aqueous solution prepared from metal salts containing such components can be used.
The degree of the aqueous solution containing the metal salt referred to in the present invention is not particularly limited, but it is generally preferable that the metal salt concentration is about 0.001% by weight (≈10 ppm) or more. Further, it is preferably about 0.01% by weight (≈100 ppm) or more.
─浸漬の方法、時間等─
アルミニウム、銅、亜鉛より選択される一種以上の金属を含有する金属塩を含有する水溶液に黒ゴマを浸漬する際の浸漬の方法としては、種々の方法が採用される。前記金属塩を含有する水溶液を準備して、当該水溶液に黒ゴマを投入しても良い。また、所定の容器に黒ゴマを収納して置き、当該収納容器に前記金属塩を含有する水溶液を注いで浸漬してもよい。浸漬の状態は黒ゴマの表面が水溶液内に浸されれば十分である。
また、浸漬中に適宜、全体を撹拌して黒ゴマの表面が水溶液に十分接触するようにするのが好ましい。
次に、浸漬の時間であるが、金属塩の濃度にもよるが常温で１０分〜数時間であればよく、金属塩を含む水溶液の金属塩の濃度が低い場合には、浸漬の時間を延ばすことが効果的である。また、逆に短時間の浸漬としたい場合には、金属塩の濃度を上げればよい。
─Immersion method, time, etc.─
Various methods are used as the dipping method when dipping black sesame in an aqueous solution containing a metal salt containing one or more metals selected from aluminum, copper, and zinc. An aqueous solution containing the metal salt may be prepared, and black sesame may be added to the aqueous solution. Alternatively, black sesame may be stored in a predetermined container, and an aqueous solution containing the metal salt may be poured and immersed in the storage container. The immersion state is sufficient if the surface of black sesame is immersed in an aqueous solution.
Moreover, it is preferable that the whole is stirred appropriately during the immersion so that the surface of the black sesame is in sufficient contact with the aqueous solution.
Next, the immersion time is 10 minutes to several hours at room temperature although it depends on the concentration of the metal salt. If the concentration of the metal salt in the aqueous solution containing the metal salt is low, the immersion time is It is effective to extend. On the contrary, when it is desired to immerse in a short time, the concentration of the metal salt may be increased.
─乾燥する─
浸漬後の黒ゴマを乾燥する。乾燥の方法は特に限定されないが、通常、上述の浸漬後の黒ゴマから水分を切ってから、所定の容器等に収納して乾燥するとよい。乾燥方法は特に限定されず、自然乾燥、熱風乾燥のいずれでも可能である。熱風乾燥の場合、乾燥条件は特に限定されないが、通常、常温（２２℃）〜１００℃程度で３０分〜半日程度の乾燥を行う。また、好ましくは、常温（２２℃）〜５０℃程度で６０分〜半日程度である。
-Dry-
Dry the black sesame after soaking. The drying method is not particularly limited, but it is usually preferable to dry the black sesame after the above-described immersion after storing the moisture in a predetermined container or the like. The drying method is not particularly limited, and any of natural drying and hot air drying is possible. In the case of hot air drying, the drying conditions are not particularly limited, but usually drying is performed at room temperature (22 ° C.) to about 100 ° C. for about 30 minutes to about half a day. Moreover, Preferably, it is about 60 minutes-about a half day at normal temperature (22 degreeC)-about 50 degreeC.
─乾燥後の黒ゴマの包装等─
本発明により製造された黒ゴマは、小袋に封入して加工食品に添付等して、喫食時に開封して利用するというスタイルを利用することができる。また、黒ゴマは、七味唐辛子の構成成分でもあるため、本発明により製造された黒ゴマを混合して七味唐辛子を調製してもよい。
さらに、例えば、即席麺に利用する場合においては、小袋に入れて別袋としておく他にも、粉末スープに混合しておいてもよい。また、上述のように七味の成分として用いて七味のみを別袋として用いることもできる。また、特に、即席カップ麺においては、別袋とはせずに、カップ内の乾燥された麺塊とともに併存させておいてもよい。
─Black sesame packaging after drying, etc.─
The black sesame produced according to the present invention can be used in a style of being enclosed in a sachet, attached to a processed food, etc., and opened and used at the time of eating. Moreover, since black sesame is also a constituent component of a shichimi pepper, you may prepare a shichimi pepper by mixing the black sesame produced by this invention.
Furthermore, for example, when using it for instant noodles, in addition to putting it in a small bag and making it a separate bag, it may be mixed with powdered soup. Moreover, it is also possible to use only the seven tastes as a separate bag as described above. In particular, in the case of instant cup noodles, they may be co-present together with the dried noodle mass in the cup without using a separate bag.
─本発明の利用できる食品─
本発明により製造される黒ゴマは熱湯を注加して喫食する種々の食品に利用することができる。すなわち、黒ゴマと食品成分が接触している状態で、熱湯等の高温の水分が存在する状態であれば適用できる。
具体的には、即席麺や即席ライス等の加工食品に好適に利用することができる。例えば、即席カップ麺であると、カップ状の容器内に乾燥された麺塊が封入されており、喫食者は当該カップの上部を開放し、必要により同包されている小袋に封入された具材を取り出す。そして、当該具材をカップ内の麺塊上に載置した後、熱湯を注加し、３分〜５分程度の所定時間静置した後に喫食する。
─Food that can be used in the present invention─
The black sesame produced according to the present invention can be used for various foods to be eaten by pouring hot water. In other words, the present invention can be applied to any state where high-temperature moisture such as hot water is present while the black sesame and the food component are in contact.
Specifically, it can be suitably used for processed foods such as instant noodles and instant rice. For example, in the case of instant cup noodles, a dried noodle mass is enclosed in a cup-shaped container, and the user opens the upper part of the cup and encloses it in a sachet enclosed if necessary. Remove the material. And after placing the said ingredient | tool on the noodle lump in a cup, hot water is poured, and after having left still for about 3 minutes-about 5 minutes, it eats.
ここで、当該具材として、黒ゴマが用いされている場合、熱湯注加時に当該麺塊と黒ゴマが接触していると、黒ゴマの色素が麺塊に色移りする場合がある。このようなカップ麺に本発明の黒ゴマを利用したとしても、熱湯注加後に麺線に黒ゴマの色素の色移りを防止することができる。これによって、麺線への色移りを防止することができる。
尚、通常、カップ麺に利用される麺塊には、アルカリ剤である“かんすい”を用いる色調が黄色である中華タイプのめんと、かんすいが少ないか使用しない、色調が白色であるうどんタイプの麺が用いられることが多い。これらの２種のタイプの麺のうち、特にうどんタイプの麺線であると、黒ゴマからの色移りが目立ちやすい。このため、本発明はうどんタイプの麺について特に好適に利用することができる。
Here, when black sesame is used as the material, the black sesame pigment may transfer to the noodle mass if the noodle mass and black sesame are in contact with each other when pouring hot water. Even if the black sesame of the present invention is used for such cup noodles, the color transfer of the black sesame pigment to the noodle strings can be prevented after pouring hot water. As a result, color transfer to the noodle strings can be prevented.
Usually, noodle masses used for cup noodles are Chinese noodles with a yellow color tone using an alkaline agent “Kansui”, and noodle types with a white color tone with little or no kansui. Noodles are often used. Of these two types of noodles, the color transfer from black sesame is particularly noticeable when the noodle type is noodle strings. For this reason, this invention can be utilized especially suitably about the noodle type noodles.
また、乾燥された麺塊を用いたカップ麺だけでなく、高い水分含量を有する麺を加熱殺菌した麺を用いる生タイプ麺についても同様に好適に用いることができる。
加えて、熱湯を注加するだけで喫食できるカップ麺の他、鍋等に水を入れてコンロ等で加熱しながら調理する袋麺タイプにも好適に用いることができる。
Further, not only cup noodles using dried noodle chunks, but also raw type noodles using noodles obtained by heat sterilization of noodles having a high water content can be suitably used.
In addition to cup noodles that can be eaten only by pouring hot water, it can also be suitably used for bag noodle types that are cooked while being heated in a stove or the like by putting water in a pan or the like.
以下に、本発明の実施例を示すが、本発明は以下の実施例に開示された範囲に限定されるものではない。 Examples of the present invention will be shown below, but the present invention is not limited to the scope disclosed in the following examples.
［試験例１］アルミニウム、銅、亜鉛を含有する金属塩を用いた場合の効果の確認
アルミニウム、銅、亜鉛を含有する化合物塩を用いて、色移り防止効果を有するかどうかを調べた。
[Test Example 1] Confirmation of effect when using metal salt containing aluminum, copper, zinc Using compound salt containing aluminum, copper, zinc, it was examined whether it had an effect of preventing color transfer.
（実施例１）
─黒ゴマの調製─
焼カリミョウバン２．０ｇ（富田製薬株式会社）を９８ｍｌの水に溶解して焼カリミョウバン水溶液（2.0重量％）を１００ｇ調製した。当該焼カリミョウバン水溶液に黒ゴマ２．０ｇを浸漬して室温（２２℃）で１時間（６０分）放置した。放置後の焼カリミョウバン水溶液をザルに開けて、浸漬していた黒ゴマを回収した。
回収後の黒ゴマをトレーにいれて、熱風乾燥機で５０℃、１時間乾燥して黒ゴマを完成させた。
Example 1
─ Preparation of black sesame ─
A baked potash alum solution (2.0 wt%) was prepared by dissolving 2.0 baked potash alum (Tonda Pharmaceutical Co., Ltd.) in 98 ml of water. 2.0 g of black sesame was immersed in the baked potash alum solution and left at room temperature (22 ° C.) for 1 hour (60 minutes). The left baked potash alum solution was opened in a colander to collect the black sesame that had been immersed.
The recovered black sesame was placed in a tray and dried in a hot air dryer at 50 ° C. for 1 hour to complete the black sesame.
─麺塊の調製─
カップ麺（うどんタイプ）の製造は以下のように行った。小麦粉８５０ｇ、澱粉１５０ｇ及び食塩１５ｇを混合し、これに水３４０ｇを添加してドウを調製し、当該ドウを圧延・複合及び切出しを経て、麺線を切出し、当該麺線を蒸し・着味カットし、フライリテイナーに収納して、当該リテーナを１４８℃のフライオイル（パーム油）中に２分間、浸漬しフライ処理を行い、麺塊を完成させた（麺塊重量１００ｇ）。
─Preparation of noodle chunks─
The production of cup noodles (udon type) was performed as follows. 850 g of wheat flour, 150 g of starch and 15 g of salt are mixed, 340 g of water is added to this to prepare a dough, the dough is rolled, combined and cut out to cut out the noodle strings, and the noodle strings are steamed and seasoned Then, it was stored in a fly retainer, and the retainer was immersed in 148 ° C. fly oil (palm oil) for 2 minutes to carry out a frying treatment to complete a noodle mass (noodle mass weight 100 g).
─色移りの試験方法─
前記麺塊を５１１ｍｌカップ状容器内に収納して、当該麺塊の上に40粒の黒ゴマを載置して、熱湯４１０ｍｌを注湯し、５分間静置した。その後、10秒間、麺とスープを混合して撹拌した。撹拌後、さらに５分経過後において当該混合後の麺線の色移り個所を数えた。また、色移りの有無は目視で行い、麺線上に黒色の斑点状の部分がある場合には色移りありとしてカウントした。結果は表１に示す。
─ Color transfer test method ─
The noodle mass was stored in a 511 ml cup-shaped container, 40 black sesame seeds were placed on the noodle mass, 410 ml of hot water was poured, and the mixture was allowed to stand for 5 minutes. Thereafter, the noodles and soup were mixed and stirred for 10 seconds. After stirring, after 5 minutes had passed, the color transfer locations of the noodle strings after mixing were counted. In addition, the presence or absence of color transfer was visually observed, and when there was a black spotted portion on the noodle strings, the color transfer was counted. The results are shown in Table 1.
（実施例２）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなく焼アンモニウムミョウバン（2重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
(Example 2)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that calcined ammonium alum (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of calcined potassium alum solution.
（実施例３）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなくグルコン酸銅（2重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
Example 3
In Example 1, black sesame was prepared in the same manner as in Example 1 except that copper gluconate (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of the calcined alum solution.
（実施例４）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなくグルコン酸亜鉛（2重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
Example 4
In Example 1, black sesame was prepared in the same manner as in Example 1 except that zinc gluconate (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of the calcined potassium alum solution.
（比較例１）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなくグルコン酸ナトリウム水溶液（2.0重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
(Comparative Example 1)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that a sodium gluconate aqueous solution (2.0% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of the calcined potassium alum solution.
（比較例２）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなくグルコン酸カリウム（2重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
(Comparative Example 2)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that potassium gluconate (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of the calcined alum solution.
（比較例３）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなくグルコン酸カルシウム（2重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
(Comparative Example 3)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that calcium gluconate (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of the calcined alum solution.
（比較例４）
実施例１において、黒ゴマを、含金属塩を含有する水溶液で処理を行わなかった点を除いては実施例１と同様に行った。
(Comparative Example 4)
In Example 1, black sesame was performed in the same manner as Example 1 except that the treatment was not performed with an aqueous solution containing a metal-containing salt.
（比較例５）
比較例４において、色移りの試験方法において熱湯を注加せずに、常温の水（２２℃）を注加した点を除いては実施例１と同様に行った。
(Comparative Example 5)
In Comparative Example 4, the same procedure as in Example 1 was performed except that hot water was not poured in the color transfer test method and normal temperature water (22 ° C.) was poured.
（比較例６）
実施例１において黒ゴマの調製において焼カリミョウバン水溶液ではなく硫酸第一鉄（2重量％）（富田製薬株式会社）を用いた点を除いて実施例１と同様に処理した。
結果を表１に示す。
(Comparative Example 6)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that ferrous sulfate (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used instead of the calcined alum solution.
The results are shown in Table 1.
─結果─
アルミウム、亜鉛、銅の金属塩を含む水溶液を用いることによって色移りを効果的に防止できることを見出した。また、常温の水（２２℃）を注加するだけでは色移りは生じなかった。さらに、ナトリウム、カリウム、カルシウムについては顕著な効果は見られなかった。
─Result─
It has been found that color migration can be effectively prevented by using an aqueous solution containing metal salts of aluminum, zinc and copper. Moreover, color transfer did not occur only by adding normal temperature water (22 ° C.). Furthermore, no significant effect was observed for sodium, potassium and calcium.
Claims (4)
A method for producing black sesame, wherein black sesame produced by a conventional method is immersed in an aqueous solution containing a metal salt containing one or more metals selected from aluminum, copper, and zinc.
The method for producing black sesame seeds according to claim 1, wherein the metal salt is one or more metal salts selected from alum, copper gluconate or zinc gluconate.
Black sesame produced by the production method according to claim 1 or 2.
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