JP2017099307A - Acidic liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic liquid seasoning good in flavor of a roasted sesame ground product even after storage even though it has non oil or low oil with lipid content of 10 mass% or less and viscosity at 20°C of 15 Pa s or less.SOLUTION: There is provided an acidic liquid seasoning having lipid content of 10 mass% or less and viscosity at 20°C of 15 Pa s or less, contains a roasted sesame ground product (excluding sesame paste) and processed starch having volume average particle diameter of starch particles of 3 to 15 μm dispersed. There is provided an acidic liquid seasoning preferably containing a gum substance of 0.01 to 1 mass% further without blending an edible oil and fat and having preferably lipid content of less than 3 mass%.SELECTED DRAWING: None

Description

The scent of roasted sesame pulverized product is good even after storage even though it is a non-oil or low oil with a lipid content of 10% by mass or less and a viscosity at 20 ° C. of 15 Pa · s or less. It is related with the acidic liquid seasoning currently maintained.

Roasted sesame flavored acidic liquid seasonings such as roasted sesame dressings are on the market. This acidic liquid seasoning is obtained by adding crushed roasted sesame seeds such as ground sesame and chopped sesame to the acidic seasoning liquid, and mixing them uniformly. It is a seasoning characterized by its unique taste and aroma unique to roasted sesame.
Such roasted sesame-flavored acidic liquid seasonings are used not only for salad dressings but also for sauces such as tofu and meat, and in recent years, there is a tendency for the frequency of use on the table to increase.
On the other hand, acidic liquid seasonings with roasted sesame flavors such as roasted sesame dressing have been required to be low in calories due to recent health consciousness, and this is addressed by reducing the edible fats and oils blended.

By the way, sesame produces a scent peculiar to sesame when roasted. This is considered to be due to chemical changes in components such as sugars, amino acids and fats and oils caused by heating. Further, in order to obtain a stronger scent, a method of increasing volatility and promoting volatilization has been performed for a long time by utilizing the fact that aroma components are volatile. In other words, twisting sesame, chopped sesame and roasted sesame in order and finely scratching to increase the surface area makes it more fragrant.

Conventionally, in order to prepare an acidic liquid seasoning having aroma unique to roasted sesame, roasted sesame pulverized products such as twisted sesame, chopped sesame and sesame sesame, which are finely scratched roasted sesame and have a large surface area. It has been considered the most effective method.
However, it is natural that the fragrance of roasted sesame is reduced after the fragrance component has volatilized. Furthermore, in acidic liquid seasonings containing acetic acid, the temperature, humidity, etc. may be prolonged for several months or longer. It was very difficult to maintain the fragrance of sesame under non-constant conditions.

As a method for maintaining the scent of roasted sesame in an acidic liquid seasoning containing acetic acid for a long period of time, a method for producing a liquid seasoning in which sesame is ground in an oil phase and then mixed with other ingredients is known. (Patent Document 1).

As described above, most of the aromatic components of sesame are packed in the cotyledons consisting of a group of oil droplets and are oil-soluble components. Therefore, according to the said method, it is estimated that there exists an effect in the liquid seasoning which has a sufficient quantity of an oil phase probably because the aromatic component of sesame is hold | maintained in the edible fat in an oil phase.

However, in low-oil or non-oil acidic liquid seasonings with a lipid content of 10% by mass or less, the aromatic component of roasted sesame cannot be sufficiently retained in the edible fat in the oil phase, or roasted sesame after storage No solution has yet been proposed that can fully feel the scent of sesame, and in a low oil or non-oil acidic liquid seasoning with a lipid content of 10% by mass or less, a roasted flavor of sesame can be sufficiently felt It is desired.

In order to meet the above-mentioned demand, the present applicant studied to maintain the aromatic component of sesame after storage by increasing the viscosity of mayonnaise to about 100 Pa · s. Since the acidic liquid seasoning of the present invention is non-oil or low oil with a lipid content of 10% by mass or less, it can contain a high amount of edible vegetable oils and fats like mayonnaise, and cannot increase the viscosity by emulsification. Using starch, it was prepared to have the same viscosity as mayonnaise.
However, in the case of a non-oil or low oil acidic liquid seasoning having a lipid content of 10% by mass or less, a large amount of gum or starch is blended until it has a mayonnaise-like viscosity, and the texture is unique to the gum quality. This was not preferable.

Japanese Patent No. 4473883

The scent of roasted sesame pulverized product is good even after storage even though it is a non-oil or low oil with a lipid content of 10% by mass or less and a viscosity at 20 ° C. of 15 Pa · s or less. It provides an acidic liquid seasoning maintained in the above.

The inventor of the present invention combines a roasted sesame pulverized product (excluding kneaded sesame) with a processed starch having a small volume average particle diameter of starch granules, and surprisingly, despite the low lipid, The inventors found that the fragrance can be maintained well even after storage, and have completed the present invention.

That is, the present invention
(1) Lipid content is 10% by mass or less,
In the acidic liquid seasoning having a viscosity at 20 ° C. of 15 Pa · s or less,
Contains roasted sesame ground (excluding kneaded sesame)
Processed starch having a volume average particle diameter of 3 μm or more and 15 μm or less is dispersed.
Acidic liquid seasonings,
(2) The acidic liquid seasoning according to (1),
Containing 0.01% to 1% by weight of gum,
Acidic liquid seasonings,
(3) The acidic liquid seasoning according to (1) or (2)
No edible oils and fats and the lipid content is less than 3% by mass,
Acidic liquid seasonings,
It is.

According to the present invention, the fragrance of the roasted sesame seeds is stored after storage even though the lipid content is non-oil or low oil of 10% by mass or less and the viscosity at 20 ° C. is 15 Pa · s or less. It is possible to provide a well-maintained acidic liquid seasoning, which is expected to increase demand for health-conscious consumers.

Hereinafter, the acidic liquid seasoning of the present invention will be described in detail.

<Features of the present invention>
The present invention combines a roasted sesame pulverized product (excluding kneaded sesame) and a processed starch having a small volume average particle size of starch granules, thereby storing the fragrance of the roasted sesame pulverized product in spite of low lipids. Can be maintained well.

<Acid liquid seasoning>
The acidic liquid seasoning of the present invention is an acidic liquid seasoning having a lipid content of 10% by mass or less and a pH of 3.0 to 4.6.

<Lipid content>
The acidic liquid seasoning of the present invention is an acidic liquid seasoning having a lipid content of 10% by mass or less. The acidic liquid seasoning of the present invention is characterized in that the fragrance of the roasted sesame pulverized product is well maintained even after storage, despite low lipids.
Furthermore, the lipid content of the acidic liquid seasoning of the present invention has an upper limit of 8% by mass or less, 5% by mass or less, 3% by mass or less, less than 3% by mass, and the lower limit is not particularly limited. It may not be substantially contained, and is preferably 0.01% by mass or more and 0.05% by mass or more.

<Measurement method of lipid content>
The lipid content can be measured according to the nutrition extraction standard (April 24, 2003 Ministry of Health and Welfare Notification No. 176) according to the ether extraction method described in the third column of Appendix 2.

<Non-oil acidic liquid seasoning>
Among the low lipid acidic liquid seasonings having a lipid content of 10% by mass or less, the non-oil acidic liquid seasoning refers to an acidic liquid seasoning that does not use edible fats and oils and has a lipid content of less than 3% by mass. . This is based on the JAS standard and the fair competition rules for the display of dressings.

<Low oil acidic liquid seasoning>
The low oil acidic liquid seasoning refers to an acidic liquid seasoning having a lipid content of 10% by mass or less other than the non-oil acidic liquid seasoning.
More specifically, an acidic liquid seasoning using edible fats and oils and having a lipid content of 10% by mass or less, preferably an upper limit of 8% by mass or less, 5% by mass or less, 3% by mass or less, and less than 3% by mass. Or an acidic liquid seasoning that does not use edible oils and fats and has a lipid content of 3% by mass or more and 10% by mass or less, preferably an upper limit of 8% by mass or less, 5% by mass or less, 3% by mass or less, and less than 3% by mass. The ingredients are called low oil acidic liquid seasonings.
The lower limit of the blended amount of edible vegetable oil and fat and the lipid content is not particularly limited, but may be 0% by mass or more substantially free of edible vegetable oil or fat, 0.01% by mass or more, 0 It is good also as more than 05 mass%.
Here, as an acidic liquid seasoning of low oil using edible vegetable oils and fats, an acidic emulsified liquid seasoning in which edible vegetable oils and an aqueous phase are emulsified, a separated liquid in which edible vegetable oils and fats are laminated on an aqueous phase A seasoning is mentioned.

<Viscosity>
Since the acidic liquid seasoning of the present invention can maintain a good fragrance of the roasted sesame pulverized product even at a low viscosity, the viscosity is 15 Pa · s or less, and further 13 Pa · s or less, 10 Pa · s. Hereinafter, it can be set to 8 Pa · s or less, 5 Pa · s or less, and 3 Pa · s or less. On the other hand, the lower limit is not particularly limited, but is preferably 0 Pa · s or more, more preferably 0.9 Pa · s or more, and further preferably 1 Pa · s or more.

<Measurement conditions for viscosity>
The viscosity is measured with a BH viscometer when the viscosity is less than 0.7 Pa · s under the conditions of a product temperature of 25 ° C. and a rotational speed of 10 rpm. 1, when 0.7 Pa · s or more and less than 2.8 Pa · s, rotor No. No. 2, 2.8 Pa · s or more and less than 7.0 Pa · s. 3, when 7.0 Pa · s or higher 4 is a value calculated from the reading when the rotor rotates twice after the start of measurement.

<Roasted sesame ground>
The roasted sesame pulverized product used in the present invention is obtained by pulverizing roasted sesame, and generally includes roasted sesame and chopped sesame. The ground roasted sesame used in the present invention does not include kneaded sesame.
There is no particular limitation on the pulverization method, and any pulverization method may be used as long as it is pulverized by a conventional method, such as a stone mill, a colloid mill, a food cutter, a milder, or a roll pulverizer.
The roasted sesame may be one obtained by roasting sesame by a conventional method, specifically, roasted sesame seeds with an outer seed coat in a direct-fired, far-infrared roasting kettle, etc. Examples of the raw sesame include white sesame, gold sesame, black sesame, and brown sesame that are usually used for roasted sesame. Among these, it is preferable to use roasted sesame obtained by roasting white sesame or gold sesame with an outer seed coat, since an acidic liquid seasoning having a stronger roasted fragrance after storage is easily obtained.

<Size of roasted sesame ground>
The roasted sesame pulverized product used in the present invention has a content of 14 mesh (Trler standard, opening 1.18 mm) pass roasted sesame pulverized product with respect to the total amount of roasted sesame pulverized product, It is good that it is 60% by mass or more. When 50% by mass or more of the roasted sesame pulverized product used in the present invention does not pass through the mesh, that is, the roasted sesame is not sufficiently pulverized and the roasted scent of sesame is felt weak, and the liquid seasoning after storage The roasting incense may be difficult to maintain.
In addition, the pulverized roasted sesame used in the present invention has a content of pulverized roasted sesame of 32 mesh (Trler standard, opening 0.5 mm) on the mass of the roasted sesame pulverized product in an amount of 30% by mass or more. 50 mass% or more. When 30% by mass or more of the pulverized roasted sesame used in the present invention passes through the mesh, that is, the roasted sesame is pulverized too much and is too small. Moreover, if it is too ground and kneaded, it becomes too strong and it is difficult to feel the light scent of the roasted sesame.

<Content of roasted sesame ground>
Since the content of the roasted sesame pulverized product with respect to the acidic liquid seasoning of the present invention is easy to impart good sesame roasted incense to the acidic liquid seasoning, the lower limit is 1% by mass or more, 2% by mass or more, 2 .5% by mass or more is preferable. On the other hand, if there is too much crushed roasted sesame, the roasted sesame pulverized product for the acidic liquid seasoning of the present invention is difficult to obtain a mild, easy-to-eat acidic liquid seasoning that is characteristic of roasted sesame. The upper limit of the content of is preferably 35% by mass or less, 30% by mass or less, and 25% by mass or less.

<Processed starch having a volume average particle diameter of 3 μm to 15 μm>
In the acidic liquid seasoning of the present invention, processed starch having a volume average particle size of 3 to 15 μm is dispersed. The processed starch can satisfactorily maintain the roasted fragrance of the roasted sesame pulverized product even after storage.

<Volume average particle diameter of processed starch>
The upper limit of the volume average particle diameter of the processed starch is 15 μm or less, and preferably 10 μm or less, 8 μm or less, or less than 8 μm, from the viewpoint of maintaining the roasted fragrance of the roasted sesame pulverized product. Moreover, a lower limit is 3 micrometers or more, and it is good in it being 5 micrometers or more.

<Measurement method of volume average particle diameter>
Preparation of sample: An aqueous suspension containing 3% by mass of processed starch in an anhydrous form is heated to a product temperature of 50 ° C., held at the product temperature of 50 ° C. for 10 minutes, and then allowed to cool to 30 ° C.
Measurement of volume average particle diameter: The above-prepared sample is measured by a laser diffraction particle size distribution measuring apparatus. The measurement standard is volume, and other measurement conditions are performed according to a conventional method.
Even if the acidic liquid seasoning of the present invention has a heat sterilization step in the production process, it is important that the processed starch in the seasoning exists as at least starch granules. I do.

<Content of processed starch>
The content of processed starch is preferably 1% by mass or more and 2% by mass or more with respect to the acidic liquid seasoning, and the upper limit is preferably 8% by mass or less and 6% by mass or less. By setting the content of the processed starch within the above range, the fragrance of the roasted sesame pulverized product can be favorably maintained even after storage of the acidic liquid seasoning.

<Processed starch raw material starch>
The raw material starch of the processed starch is not limited depending on the type, for example, potato starch, corn starch (for example, corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat Any of starch and rice starch may be used, but especially, starch starch having a volume average particle diameter of 1 to 15 μm, more preferably 1 to 10 μm, rice starch, taro starch, wheat small particles, potato small particles and the like are suitable. .

<Types of processed starch>
Processed starch is starch that has been subjected to chemical treatment designated as an additive by the Food Sanitation Law, and is used for food. The modified starch is not particularly limited as long as it has the respective volume average particle diameters, but acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetate starch, oxidized starch, hydroxy Examples thereof include propyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch.
In particular, since it is important that each processed starch is present as a particle in the seasoning, a crosslinked starch capable of suppressing heat swelling is suitable, such as acetylated adipic acid crosslinked, acetylated phosphorylated crosslinked, hydroxypropyl Examples of the crosslinking method include phosphoric acid crosslinking and phosphoric acid crosslinking, and phosphoric acid crosslinking, hydroxypropyl phosphate crosslinking, and acetylated adipic acid crosslinking are particularly preferable.

<Reasons for volume-based particle size distribution measurement in acidic liquid seasonings>
In the present invention, in order to confirm whether or not the processed starch is dispersed in the acidic liquid seasoning, the volume standard particle size distribution of the acidic liquid seasoning is measured, and the volume average particle size of the starch granules is 3 μm or more and 15 μm or less. Check for the presence of modified starch peaks.
Here, the reason for confirming the presence or absence of a peak in the volume-based particle size distribution in the acidic liquid seasoning, not the blended amount of the processed starch, was that the processed starch having a volume average particle diameter of 3 μm or more and 15 μm or less was used. This is because the processed starch having the volume average particle size is not necessarily present in the finally obtained acidic liquid seasoning. For example, if there is a heating step in the production process of the acidic liquid seasoning, there may be a case where the starch granules are collapsed and no particles remain depending on the type of the modified starch and the heating conditions. Therefore, in order to specify the range in which the effect of the present invention is exhibited, the volume of the acidic liquid seasoning that can indicate that the processed starch having the above-mentioned size is present in the finally obtained acidic liquid seasoning. It is important to specify whether there is a peak in the standard particle size distribution.

<Volume-based particle size distribution measurement method in acidic liquid seasoning>
The volume-based particle size distribution in the acidic liquid seasoning can be measured with a laser diffraction particle size distribution measuring apparatus after passing the acidic liquid seasoning of the present invention through a sieve having an opening of 150 μm. The measured volume-based particle size distribution has the following characteristics: at least a peak in the range of 3 μm to 15 μm.

<Volume-based particle size distribution of low-oil acidic liquid seasoning containing edible vegetable oil>
Among the low-oil acidic liquid seasonings, seasonings containing edible vegetable oils and fats may cause oil droplets. Therefore, the following pretreatment is preferably performed when measuring the volume-based particle size distribution.
The pretreatment is a treatment in which the aqueous phase portion is uniformly stirred after centrifuging to such an extent that the low-oil acidic liquid seasoning can be separated into an oil phase and an aqueous phase and removing the edible oil and fat in the supernatant. After the pretreatment, the volume-based particle size distribution is measured in the same manner as an acidic liquid seasoning that does not use edible fats and oils.

<Definition of peak>
The peak position refers to the particle diameter at the apex of the “mountain” present in the volume-based particle size distribution. More specifically, the particle size (μm), frequency (%), and cumulative frequency (%) raw data for calculating the volume-based particle size distribution graph are referred to the frequency in order from the smallest particle size. And the particle diameter at the time of turning to decrease from there is made a peak. The second and subsequent peaks are similarly identified.

<Peak of processed starch>
The volume-based particle size distribution of the acidic liquid seasoning of the present invention has at least a peak in the range of 3 μm to 15 μm.
In the acidic liquid seasoning of the present invention, since the processed starch having a volume average particle diameter of 3 μm or more and 15 μm or less is dispersed in the acidic liquid seasoning of the present invention, it can be said that the peak is caused by at least the processed starch.
More specifically, for example, it can be specified by the following method. The acidic liquid seasoning is passed through a sieve having an opening of 150 μm and then passed through a sieve having an opening of 38 μm, and the acidic liquid seasoning that has passed through the sieve is collected. The recovered seasonings can be confirmed to be derived from starch using the iodine solution and an electron microscope. Furthermore, the starch raw material can be estimated from the shape of the starch granules.

<Content ratio of roasted sesame ground and processed starch>
The acidic liquid seasoning of this invention can maintain the roasted fragrance of the roasted sesame ground material after storage favorably when the content ratio of the roasted sesame ground material and the processed starch is 15: 1 to 1: 8 Therefore, it is preferable. Furthermore, the content ratio of the roasted sesame pulverized product and the processed starch is more preferably 10: 1 to 1: 5.

<Gum quality>
In the acidic liquid seasoning of the present invention, when the viscosity of the seasoning is less than 15 Pa · s and the gum is contained in an amount of 0.01% by mass to 1% by mass, roasted sesame pulverized product even after storage This is preferable because the roasted fragrance can be maintained. Furthermore, it is preferable to contain 0.01 to 0.7 mass% of gum.

<Gum quality>
The gum quality used in the acidic liquid seasoning of the present invention is not particularly limited, and examples thereof include xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, and tara gum. Xanthan gum is particularly preferably used.

<Combination ratio of processed starch and gum>
The acidic liquid seasoning of the present invention is preferable because the roasted fragrance of the roasted sesame pulverized product after storage can be satisfactorily maintained when the content ratio of the processed starch and gum is 1: 1 to 300: 1. . Further, the content ratio is further preferably 3: 1 to 100: 1.

<Shiitake extract>
By adding shiitake extract to the acidic liquid seasoning of the present invention, the roasted scent of roasted sesame seeds can be maintained even after storage. The content of shiitake extract with respect to the acidic liquid seasoning of the present invention is preferably 0.05% by mass or more and 2% by mass or less, and the upper limit is 0.1% by mass or more, 0.5% by mass or more, and the lower limit is 1. .5% by mass or less, preferably 1% by mass or less.

<Other raw materials>
In the acidic liquid seasoning of the present invention, various raw materials generally used in the food are used in addition to the above-mentioned roasted sesame pulverized product, processed starch, gum, shiitake extract as long as the effects of the present invention are not impaired. It can be appropriately selected and contained. For example, various seasonings such as vinegar, sodium glutamate, salt, soy sauce, miso, dairy products, various extracts, whole egg, egg yolk, phospholipase A ₁ , phospholipase A ₂ , phospholipase C or phospholipase D Egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, lactalbumin, sodium caseinate and other emulsifying materials, ascorbic acid or salts thereof, antioxidants such as vitamin E, pigments In addition, flavored ingredients, various kinds of vegetables, grated pulverized materials such as pastes and cuts, and seeds such as soybeans and peanuts.
In the case of low oil acidic liquid seasonings, rapeseed oil, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil and other animal and vegetable oils or refined oils (salad oil), MCT (medium chain fatty acid triglycerides) ), Edible fats and oils such as fats and oils obtained by chemical or enzymatic treatment such as diglyceride, hydrogenated oil, transesterified oil, and the like can be used.

<Manufacturing method>
The method for producing the acidic liquid seasoning of the present invention can be produced in accordance with a conventional method by blending roasted sesame pulverized product and processed starch as essential raw materials, and blending gum quality, shiitake extract and the like as necessary.

Examples of the present invention and comparative examples will be described below to further explain the present invention. The present invention is not limited to these.

[Example 1]
<Non-oil acidic liquid seasoning (sesame dressing)>
In accordance with the following blending ratio, the whole is uniformly mixed, heated to 70 ° C., heated at 70 ° C. for 5 minutes, then filled into a 250 mL PET container, 250 mL, sealed, and non-oil acidic liquid seasoning Made.

<Method for measuring size of roasted sesame pulverized product>
(1) Amount of 14-mesh pass roasted sesame crushed with respect to the total amount of roasted sesame crushed material A dispersion prepared by adding 10 times the amount of fresh water to an acidic liquid seasoning was prepared with 14 mesh (Tyler standard, opening 1.18 mm) ) And let it fall naturally and dry the residue remaining on the sieve to the same level as the moisture content of the raw roasted sesame by vacuum drying. By subtracting the mass of roasted sesame powder that does not pass through the 14-mesh sieve from the total amount of roasted sesame powder (total amount of roasted sesame used as a raw material), the amount of roasted sesame powder of 14 mesh pass is obtained. It was. The ratio (%) of the 14 mesh pass roasted sesame pulverized product to the total amount of roasted sesame crushed product (total amount of roasted sesame used as a raw material) was determined.

(2) Amount of 32 mesh-on crushed roasted sesame powder with respect to the total amount of roasted sesame pulverized product A dispersion prepared by adding 10 times the amount of fresh water to an acidic liquid seasoning was prepared as a 32 mesh sieve (Tyler standard, opening 0) .5mm) and let it fall naturally, and the residue remaining on the sieve is dried by vacuum heating and drying method so that it is about the same as the water content of the raw roasted sesame, and the mass is measured to obtain 32 mesh on The amount of crushed roasted sesame was measured. The ratio (%) of the 32 mesh-on roasted sesame pulverized product to the total amount of roasted sesame pulverized product (total amount of roasted sesame pulverized product used as a raw material) was determined.

<Measurement of volume average particle diameter of processed starch>
The volume average particle size of the processed starch was measured under the measurement conditions described in Paragraph 0028 using a particle size distribution size MT3300EXII (manufactured by Nikkiso Co., Ltd.), which is a laser diffraction particle size distribution measuring device.

<Non-oil acidic liquid seasoning ratio>
Brewing vinegar (acidity 5%) 15% by mass
Soy sauce 5% by mass
15% by mass of sugar
Salt 4% by mass
Processed starch with a volume average particle diameter of 7 μm 1.5% by mass
Processed starch with a volume average particle size of 42 μm 0.5% by mass
Sodium glutamate 0.3% by mass
Shiitake extract 0.8% by mass
Xanthan gum 0.3% by mass
Crystalline cellulose 0.3% by mass
Roasted sesame ground 4% by mass
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100% by mass
* Processed starch with a volume average particle size of 7μm is cross-linked starch phosphated with rice starch as raw material starch * Processed starch with volume average particle size of 42μm is cross-linked starch with waxy corn starch as raw material starch * Size of roasted sesame The content of roasted sesame of 14 mesh pass is 93% by mass and the content of roasted sesame of 32 mesh on is 76% by mass with respect to the total amount of roasted sesame pulverized product.

The non-oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0.9 to 5 Pa · s,
The lipid content was 2.1% by mass.
The viscosity measurement conditions were as described in paragraph 0021, and the lipid content measurement conditions were as described in paragraph 0017.
Further, according to the measurement conditions described in paragraph 0033, after passing the obtained acidic liquid seasoning through a sieve having an opening of 150 μm, a particle size distribution diameter MT3300EXII (manufactured by Nikkiso Co., Ltd.) which is a laser diffraction type particle size distribution measuring device is used. As a result of measuring the volume-based particle size distribution, a peak was present at a position where the particle diameter was 7.8 μm.

[Test Example 1]
An acidic liquid seasoning was produced according to Example 1 except that the contents of the processed starch having a volume average particle size of 7 μm and the roasted sesame ground product were changed to the amounts shown in Table 1.
The viscosity, lipid content, and volume-based particle size distribution were measured according to the method described in Example 1.
After storing the obtained acidic liquid seasoning at 20 ° C. for 5 days, it was confirmed whether or not the fragrance of the roasted sesame seed product was maintained.

<Sensory evaluation criteria>
A: The scent of the roasted sesame ground was well maintained.
B: Although the fragrance of the roasted sesame pulverized product was slightly inferior, there was no problem.
C: The fragrance of the roasted sesame ground was not maintained.

From Table 1, the acidic liquid seasonings of Examples 1 to 5 containing the roasted sesame pulverized product and the processed starch having a volume average particle size of 3 μm or more and 15 μm or less of the starch granules are crushed by roasted sesame even after storage The fragrance of the product was maintained and the flavor was good.
On the other hand, the acidic liquid seasoning of Comparative Example 1 excluding the processed starch having a volume average particle diameter of 7 μm was inferior because the fragrance of the roasted sesame seeds after storage was not maintained.
The processed starch having a volume average particle diameter of 7 μm used may be replaced with a hydroxypropyl phosphate crosslinked starch having a volume average particle diameter of 3 to 15 μm or an acetylated adipic acid crosslinked starch having a volume average particle diameter of 3 to 15 μm. The scent of roasted sesame seeds after storage could be maintained.

[Comparative Example 2]
<Non-oil acidic liquid seasoning (sesame dressing)>
According to the following blending ratio, the whole was uniformly mixed, heated to 90 ° C., cooled, filled into a 250 mL PET container, 250 mL, sealed, and a non-oil acidic liquid seasoning was produced.
In addition, this comparative example 3 is the result of having additionally tried Example 6 of Unexamined-Japanese-Patent No. 2013-138737.

<Non-oil acidic liquid seasoning ratio>
Brewing vinegar 10% by mass
7% by mass of sugar
Soy sauce 6% by mass
Kneaded sesame 4.5% by mass
Miso 2.0% by mass
Salt 2.0% by mass
Yeast extract 0.05% by mass
5% by mass of processed starch having a volume average particle size of 8 μm or less
(Pine White R Matsutani Chemical Industry Co., Ltd.)
Processed starch with a volume average particle diameter of 50 μm 2.1% by mass
(Matsutani Margaret Made by Matsutani Chemical Industry Co., Ltd.)
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100% by mass

Since the obtained non-oil acidic liquid seasoning had the precipitation of processed starch, the volume-based particle size distribution was measured according to the measurement conditions described in paragraph 0033 after stirring so that the raw material was uniform. As a result of measurement, a peak was present at a particle size of 6.5 μm.
In addition, the non-oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0.9 to 5 Pa · s,
The lipid content was 10% by mass or less.

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the scent of roasted sesame was maintained because kneaded sesame was used instead of the roasted sesame pulverized product. It was inferior.

[Comparative Example 3]
A non-oil acidic liquid seasoning was produced in the same manner as in Example 1 except that 4% by mass of the roasted sesame powder was kneaded and changed to 8% by mass of sesame.

The non-oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0.9 to 5 Pa · s,
Lipid content is 10% by mass or less,
Further, when the volume-based particle size distribution was measured after passing through a sieve having an aperture of 150 μm according to the measurement conditions described in Paragraph 0031, a peak was present at a position having a particle diameter of 3 to 8 μm.

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, it was inferior because the scent of roasted sesame was not maintained because kneaded sesame was used. .

[Example 6]
<Non-oil acidic liquid seasoning (sesame dressing)>
A non-oil acidic liquid seasoning was prepared according to Example 1 except that xanthan gum was removed.

The non-oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0 to 3 Pa · s,
Lipid content is 2.1% by mass
Further, according to the measurement conditions described in paragraph 0033, the obtained acidic liquid seasoning was passed through a sieve having an opening of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at a position of 3 to 8 μm. .

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fragrance of the roasted sesame powder was slightly reduced, but the fragrance of the roasted sesame powder was not problematic. Was maintained.

[Test Example 2]
A test was conducted to confirm the effect of roasted scent on roasted sesame pulverized product, depending on the presence or absence of gum. In this test, an aqueous solution containing a roasted sesame pulverized material was used instead of an acidic liquid seasoning in order to remove the influence of aroma other than the roasted sesame pulverized material such as soy sauce and acetic acid. Sodium glutamate was used to uniformly disperse xanthan gum.
Specifically, each raw material was agitated according to the formulation table of Preparation Samples 1 and 2 below to prepare an aqueous solution. The aroma component of the obtained aqueous solution was measured by solid phase microextraction-gas chromatography mass spectrometry according to the following conditions.

[Preparation Table for Preparation Sample 1]
Hall roasted sesame 35g
5g roasted sesame ground
6g sodium glutamate
Xanthan gum 1.5g
Shimizu 300g
――――――――――――――――――
Total 347.5g

[Preparation sample 2 recipe]
Hall roasted sesame 35g
5g roasted sesame ground
6g sodium glutamate
Shimizu 301.5g
――――――――――――――――――
Total 347.5g

(1) Separation and concentration method of aroma components
Using SPME fiber and a volatile component extraction device, aroma components are separated and concentrated by solid phase extraction according to the following conditions.
<Sample preparation>
3.0 g of a prepared sample to be measured is weighed into a 10 ml vial for aroma analysis and sealed with a lid with a septum.

(2) Aroma component measurement method This is known as a characteristic scent of roasted sesame pulverized material in order to confirm the influence of roasted incense in the prepared sample according to the following conditions using gas chromatography and mass spectrometry. The total peak area of 2-methyl butanal and 3-methyl butanal was calculated.

<Measurement equipment>
Agilent 6890N (manufactured by Agilent Technologies)
<Measurement conditions>
The volatile component of the vial headspace was introduced into GC-MS for analysis using an automatic headspace injector under the following conditions.
1) Solid phase microextraction (SPME) condition SPME fiber: PDMS / Carboxen / DVB (sigma aldrich)
Volatile component extractor: Combi PAL (CTC Analytics)
Preheating: 40 ° C, 15min
Stirring speed: 300 rpm (Agitator on 5s; off 2s)
Volatile component extraction: 40 ° C., 20 min
Desorption time: 10 min
2) Gas chromatographic conditions GC oven: Agilent 6890N (Agilent Technologies)
Column: VF-WAX; 30 m, id 0.25 mm, film 0.25 μm
GC temperature conditions: 35 ° C. (5 min) → 5 ° C./min→120° C. → 15 ° C./min→220° C. (6 min)
Carrier: helium gas, 1.0 mL / min, constant flow mode injection: pulsed, splitless, splitless (1.5 min) → purge 50 mL / min
Pulse 100kPa (1.6min) → 47kPa (at start)
Inlet: 250 ° C
Workstation: MSD ChemStation Build 75 (Agilent Technologies)
3) Mass analysis condition Mass detector: Agilent 5973N (Agilent Technologies)
Scan mass: m / z = 29.0-350.0
Ion source: EI (70 eV)

The peak area of Preparation Sample 1 was more than twice the total peak area of 2-methyl butanal and 3-methyl butanal in Preparation Sample 2.
Therefore, the preparation sample 1 using both the roasted sesame pulverized product and the gum is more maintained in the roasted incense of the roasted sesame pulverized product than the prepared sample 2 not containing the gum. Understandable.

[Example 7]
<Non-oil acidic liquid seasoning (sesame dressing)>
Non-oil acidic liquid seasoning according to Example 1 except that the roasted sesame pulverized product was changed to the following size, the xanthan gum content was changed to 0.1%, and shiitake extract was removed. Made.
Size of roasted sesame crushed material used:
The content of 14 mesh pass roasted sesame is 73% and the content of 32 mesh-on roasted sesame is 63% by mass with respect to the total amount of roasted sesame pulverized material.

The non-oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0.9 to 5 Pa · s,
Lipid content is 2.1% by mass
Further, according to the measurement conditions described in paragraph 0033, the obtained acidic liquid seasoning was passed through a sieve having an opening of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at a position of 3 to 8 μm. .

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the roasted sesame of the roasted sesame was slightly reduced, but the roasted sesame was ground to the extent that there was no problem. The roasted incense was maintained.

[Example 8]
<Low oil acidic liquid seasoning (sesame dressing)>
A low oil acidic liquid seasoning was produced in the same manner as in Example 1 except that 5% by mass of sesame oil was added as an edible vegetable oil.

The low oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0.9 to 5 Pa · s,
Lipid content is 7% by mass
Moreover, after centrifuging the low-acid acidic liquid seasoning so that an oil phase and an aqueous phase were separated, it was pretreated to remove edible fats and oils in the supernatant.
The obtained aqueous phase portion was stirred and mixed again uniformly, passed through a sieve having an opening of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at a particle size of 3 to 8 μm.

When the obtained low-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fragrance of the roasted sesame ground product was well maintained.

[Example 9]
<Low oil acidic liquid seasoning (sesame dressing)>
A low oil acidic liquid seasoning was produced in the same manner as in Example 1 except that the roasted sesame pulverized product was changed to 8% by mass and the shiitake extract was changed to 0.5%.

The low oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 0.9 to 5 Pa · s,
Lipid content is 4% by mass,
Moreover, after centrifuging the low-acid acidic liquid seasoning so that an oil phase and an aqueous phase were separated, it was pretreated to remove edible fats and oils in the supernatant.
The obtained aqueous phase portion was stirred and mixed again uniformly, passed through a sieve having an opening of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at a particle size of 3 to 8 μm.

When the obtained low-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fragrance of the roasted sesame ground product was well maintained.

Claims (3)

Lipid content is 10% by mass or less,
In the acidic liquid seasoning having a viscosity at 20 ° C. of 15 Pa · s or less,
Contains roasted sesame ground (excluding kneaded sesame)
Processed starch having a volume average particle diameter of 3 μm or more and 15 μm or less is dispersed.
Acid liquid seasoning. The acidic liquid seasoning according to claim 1,
Containing 0.01% to 1% by weight of gum,
Acid liquid seasoning. The acidic liquid seasoning according to claim 1 or 2,
No edible oils and fats and the lipid content is less than 3% by mass,
Acid liquid seasoning.