JP2018033422A - Sesame-containing liquid seasoning and method for improving sesame flavor of sesame-containing liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sesame-containing liquid seasoning in which: sweetness peculiar to sesame improves and the sesame taste is excellent.SOLUTION: A liquid seasoning contains sesame and edible fats and oils. The liquid seasoning contains, as flavor components, two or more selected from the group consisting of A) 2-ethylpyrazine, B) 4-vinyl-2 methoxyphenol, and C) hexanal by 2 ppm or more and 50 ppm or less in total, and the concentrations of flavor components selected from the A-C satisfy the following formula (1): 10a+c<4b<1000a+100c (1) (where, a is ppm content of A) 2-ethyl pyrazine, b is ppm content of B) 4-vinyl-2 methoxyphenol, and c is ppm content of C) hexanal).SELECTED DRAWING: None

Description

  The present invention relates to a sesame-containing liquid seasoning and a method for improving the sesame flavor of the sesame-containing liquid seasoning.

  Since sesame is preferred for its fragrant flavor, various foods and seasonings that add sesame are used. Especially in the seasoning, attempts have been made to increase the amount of sesame so that the flavor of sesame can be felt strongly, and to devise a roasting method so that the flavor of roasted sesame will be well produced. ing.

  Sesame is originally known to contain various aroma components as described in Non-Patent Documents 1 and 2. In addition to these sesame-derived fragrance components, fragrance components derived from various raw materials generally used for liquid seasonings are blended in the liquid seasoning containing sesame. As an example, when various commercially available sesame-containing liquid seasonings were analyzed by a solid phase micro extraction (SPME) method, various components shown in Table 1 described below were detected. Moreover, the sesame fragrance which imitated the sesame scent using these fragrance components and other fragrance components may be added to the seasoning to give the sesame fragrance.

  By the way, it is known that the flavor of sesame is enhanced by roasting or roasting sesame. However, the flavor of sesame and roasted sesame disappears with storage. Therefore, various methods for enhancing and maintaining the flavor of roasted and sesame sesame have been proposed.

  As an example, a liquid seasoning containing 2-acetylpyridine identified as an aroma component has been proposed as a result of studying flavor components when roasted sesame is sprinkled while fresh (Patent Document 1). However, such a liquid seasoning has a popcorn-like odor and does not have a sesame taste, particularly a sesame-specific sweetness.

  Moreover, the flavor composition for liquid seasonings containing 2-propionyl thiazole is proposed as a technique which maintains the light fragrance of roasted sesame for a long time (patent document 2). However, such a flavor composition also has a popcorn-like odor, and does not have a sesame taste, particularly a sesame-specific sweetness. In addition, although the flavor composition which mix | blended 2-methyl-1-propanethiol and / or 2-acetylpyrazine was described in this literature in addition to 2-propionyl thiazole, the above-mentioned subject was solved. Is hard to say.

  Moreover, a sesame-like flavor enhancer containing 3-mercapto-3-methylbutyl formate has been proposed as a technique for enhancing the sensation and sensation of sesame in food and drink (Patent Document 3). However, such a sesame-like flavor enhancer is also a technique that assumes that a very small amount is added to foods and drinks, and thus is insufficient for exhibiting the taste of sesame, particularly the sweetness peculiar to sesame.

JP 2008-154475 A JP 2008-154476 A JP 2010-148212 A

Osaka University of Education Bulletin II, Vol. 41, No. 1, 51-56 Osaka University of Education Bulletin II Section 42 Volume 1 Pages 41-50

  Each of the conventional techniques described above specifies a specific fragrance component from among fragrance components derived from other foods for the purpose of enhancing the flavor of sesame and sesame seeds. Although it is a technique of adding to the product, it did not have the taste of sesame, in particular the sweetness peculiar to sesame.

  The present invention has been made in view of the above problems, and has a sesame-containing liquid seasoning with an enhanced sweetness specific to sesame and an excellent sesame taste, and a method for easily improving the sesame flavor of the sesame-containing liquid seasoning. The purpose is to provide.

  In order to solve the above-mentioned problems, the present inventors target 200 kinds or more of fragrance ingredients, and each of these ingredients is contained in a sesame-containing liquid seasoning to balance the sweetness peculiar to sesame and the flavor of the whole seasoning. We examined the effect on the environment.

  As a result, surprisingly, two or more kinds of 2-ethylpyrazine, 4-vinyl-2methoxyphenol, and hexanal which are fragrant in themselves but have little knowledge about the taste are prescribed. It is found that by adding the sesame-containing liquid seasoning to the total amount or more and satisfying a specific ratio, the sweetness peculiar to sesame is remarkably increased, and a sesame-containing liquid seasoning excellent in sesame taste can be obtained. The present invention has been completed based on this finding.

That is, the present invention relates to the following. In the present specification, “ppm” means “weight ppm” unless otherwise specified.
[1] A liquid seasoning containing sesame and edible fats and oils,
As an aroma component,
A) 2-ethylpyrazine,
B) 4-vinyl-2 methoxyphenol, and
C) In addition to containing at least 2 ppm and not more than 50 ppm selected from the group consisting of hexanal,
A sesame-containing liquid seasoning in which each concentration of the aroma component selected from A to C satisfies the following formula (1).
10a + c <4b <1000a + 100c (1)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal. )
[2] As an aroma component,
D) further containing 2-acetylpyrazine,
The sesame-containing liquid seasoning according to [1], wherein each concentration of the aromatic component selected from A to D satisfies the following formula (2).
10a + 10d + c <4b <1000a + 1000d + 100c (2)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal;
d represents the ppm content of D) 2-acetylpyrazine. )
[3] The aroma component is detected in the headspace in the measurement by solid phase micro extraction (SPME) -gas chromatography (GC) -mass spectrometry (MS). The sesame-containing liquid seasoning according to [1] or [2].
[4] The sesame-containing liquid seasoning according to any one of [1] to [4], which contains at least A) 2-ethylpyrazine B) 4-vinyl-2methoxyphenol as an aroma component.
[5] The sesame-containing liquid seasoning according to any one of [1] to [3], wherein the sesame contains roasted sesame in a roasted state at 100 ° C. or higher.
[6] The sesame-containing liquid seasoning according to any one of [1] to [4], wherein the liquid seasoning further contains acetic acid.
[7] The sesame-containing liquid seasoning according to any one of [1] to [5], wherein the liquid seasoning is an emulsified liquid seasoning.
[8] A method for improving the sesame flavor in a sesame-containing liquid seasoning,
In the liquid seasoning containing sesame and edible fats and oils,
A) 2-ethylpyrazine,
B) 4-vinyl-2 methoxyphenol, and
C) While containing 2 or more types selected from the group consisting of hexanal in a total of 2 ppm to 50 ppm,
The method including making each density | concentration of the aromatic component selected from said AC satisfy | fill following formula (1).
10a + c <4b <1000a + 100c (1)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal. )
[9] As an aroma component,
D) further containing 2-acetylpyrazine,
The method according to [8], further comprising causing each concentration of the aromatic component selected from A to D to satisfy the following formula (2).
10a + 10d + c <4b <1000a + 1000d + 100c (2)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal;
d represents the ppm content of D) 2-acetylpyrazine.
[10] The aroma component is detected in the headspace in a measurement by a solid phase micro extraction (SPME) -gas chromatography (GC) -mass spectrometry (MS) method. The method according to [8] or [9].
[11] The method according to any one of [8] to [10], wherein the sesame-containing liquid seasoning contains at least A) 2-ethylpyrazine B) 4-vinyl-2methoxyphenol as the aroma component. .
[12] The method according to any one of [8] to [11], wherein the sesame contains roasted sesame in a state roasted at 100 ° C or higher.
[13] The method according to any one of [8] to [12], wherein the liquid seasoning further contains acetic acid.
[14] The method according to any one of [8] to [13], wherein the liquid seasoning is an emulsified liquid seasoning.

  ADVANTAGE OF THE INVENTION According to this invention, the sweetness peculiar to a sesame seed is heightened, and the sesame containing liquid seasoning excellent in the taste of a sesame seed is provided. Moreover, according to the method of this invention, the sweetness peculiar to the sesame of a sesame containing liquid seasoning can be raised and the taste of a sesame can be improved simply.

  Hereinafter, although this invention is demonstrated according to a specific aspect, the following is an illustration to the last and this invention is not restrained by the following description.

  The present invention provides a sesame-containing liquid seasoning that has an enhanced sweetness unique to sesame and has an excellent sesame taste, and a method for easily improving the sesame flavor of the sesame-containing liquid seasoning.

  Each of the above-mentioned conventional techniques specifies one ingredient each from among fragrance ingredients derived from other foods for the purpose of enhancing the flavor of freshly-sliced sesame, and this is used as a seasoning or food and drink. Although it is a technique of adding to sesame, it did not have a taste of sesame, especially a sweetness peculiar to sesame. The reason for this is not clear, but in addition to the difficulty of identifying an appropriate fragrance component, it is difficult to achieve a complex taste of sesame, especially the delicate sweetness unique to sesame, with only one fragrance component. It is thought that there is.

In view of the above background, the present inventors target 200 or more kinds of fragrance ingredients, each of these ingredients is contained in a sesame-containing liquid seasoning, and the sweetness peculiar to sesame and other sesame tastes, Examined the effect of the flavor on the overall flavor of the seasoning. As a result, the present inventors have identified the following compounds A to C as aromatic components that contribute to enhancement of sweetness peculiar to sesame and improvement of sesame taste and are not accompanied by an unpleasant aftertaste.
A) 2-ethylpyrazine,
B) 4-vinyl-2 methoxyphenol, and
C) Hexanal.

  The sesame-containing liquid seasoning of the present invention includes components of a normal sesame-containing liquid seasoning such as sesame and edible fats and oils, but contains any two or more of the aroma components selected from the above A to C. It is characterized by that. The fragrance components A to C may contain any two of them in any combination (ie, A and B, A and C, or B and C), and all three (ie, A, B, and C). ) May be contained. Among them, in the present invention, it is preferable to contain at least a combination of A) 2-ethylpyrazine and B) 4-vinyl-2methoxyphenol.

Although the density | concentration of each fragrance component selected from said AC is arbitrary, this invention is characterized by the density | concentration of each fragrance component satisfy | filling following formula (1).
10a + c <4b <1000a + 100c (1)

In the formula (1),
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal.

  When the concentration of the aromatic component selected from A to C satisfies the above formula (1), an unpleasant aftertaste is suppressed, sweetness peculiar to sesame is enhanced, and sesame-containing liquid seasoning excellent in sesame taste. Is obtained. The reason for this is not clear, but when these three ingredients with various good characteristics are blended in an exquisite ratio, their effects increase synergistically and the extraordinary effect of sesame taste is demonstrated. It is thought to be done.

  The total concentration of the fragrance components A to C is 2 ppm or more and 50 ppm or less. Among these, it is preferably 3 ppm or more, more preferably 4.3 ppm or more, and particularly preferably 45 ppm or less, more preferably 40 ppm or less.

In addition, in the present invention, in addition to the aroma component selected from A to C,
D) It is preferable to further contain 2-acetylpyrazine as an aroma component.

Although the density | concentration of the said fragrance component of D is arbitrary, it is preferable that the density | concentration of each fragrance component of said AD satisfy | fills following formula (2).
10a + 10d + c <4b <1000a + 1000d + 100c (2)

In the formula (2),
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal;
d represents the ppm content of D) 2-acetylpyrazine.

  When the concentration of the aromatic component selected from A to D satisfies the formula (2), sweetness peculiar to sesame is further enhanced, and a sesame-containing liquid seasoning that is particularly excellent in the taste of sesame is obtained. The reason for this is not clear, but it is thought that the oily flavor of the seasoning significantly increases in addition to the effect of the formula (1) because it works positively.

  The total concentration of the fragrance components A to D is 2 ppm or more, preferably 3 ppm or more, more preferably 4.3 ppm or more. Also, it is usually 55 ppm or less, preferably 50 ppm or less, more preferably 45 ppm or less.

  When the sesame-containing liquid seasoning of the present invention is measured by a solid phase micro extraction (SPME) -gas chromatography (GC) -mass spectrometry (MS) method It is preferable that one or two or more of the fragrance components A to D are detected in the head space. Note that a certain component is detected in the headspace in the measurement by the SPME-GC-MS method means that the peak of the component on the GC-MS spectrum has a S / N ratio of 3 on the chromatogram chart and the background. That means that. When one or more of the fragrance components A to D are detected in the headspace, the fragrance component contained in the liquid volatilizes and effectively affects the taste and aroma of the liquid seasoning. It means that it is in a state that can be given.

  Note that the SPME-GC-MS method is a method capable of quickly analyzing a volatile aroma component with high sensitivity. When utilizing the high-sensitivity detection function of the SPME-GC-MS method and specifying the presence or absence of each fragrance component in the head space, measurement may be performed under the following conditions, for example.

(1) Separation and concentration method for aroma components Separation and concentration of aroma components are performed by solid phase microextraction using SPME fibers and a volatile component extraction device according to the following conditions.
<Solid-phase microextraction conditions>
-Sample 5g 20ml screw vial <Vial, screw top, headspace, clear, 20mL (manufactured by Agilent Technologies) and Screw cap, headspace, steel, magnetic cap, PTFE / silicone septum (top white, bottom blue), 18mm (Agilent Used by Technologies)) Filled> SPME fiber StableFlex 50 / 30μm, DVB / Carboxen / PDMS (manufactured by Sigma-Aldrich)
・ Volatile component extractor Combi PAL (CTC Analytics)
・ Preheating 40 ℃, 15 minutes ・ Agitation speed 300rpm
・ Volatile component extraction 40 ℃, 20 minutes ・ Desorption time 10 minutes

(2) Method of measuring aroma components Using gas chromatography and mass spectrometry, according to the following conditions, 2-ethylpyrazine, 4-vinyl-2methoxyphenol, hexanal, 2-acetylpyrazine in sesame-containing liquid seasoning Measure the peak area.
<Gas chromatographic conditions>
・ Measuring instrument Agilent 7890N GC System (Agilent Technologies)
・ Column SOLGEL-WAX (manufactured by SGE)
Length 30m, aperture 0.25mm, film thickness 0.25μm
・ Temperature condition: 35 ℃ (5 minutes) hold → Increase to 120 ℃ at 5 ℃ / minute
→ Temperature rise to 220 ° C. at 15 ° C./min→Hold for 6 min. Carrier He gas, gas flow rate 1.0 mL / min <mass analysis conditions>
Mass spectrometer Agilent 7000C GC / MS triple Quad (Agilent Technologies)
Scan mass m / z 29.0-350.0
・ Ionization method EI (ionization voltage 70eV)

The aromatic components A to D may be derived from any raw material of the sesame-containing liquid seasoning of the present invention, such as sesame, or may be added separately.
The sesame-containing liquid seasoning of the present invention may contain other fragrance components in addition to the fragrance components selected from the above A to D. Examples of other fragrance components include various components known as fragrance components of foods and drinks. Especially, it is possible to select and use 1 type (s) or 2 or more types from the various aromatic components contained in the conventional sesame-containing seasoning.

  In addition, the sesame-containing liquid seasoning of the present invention can use aroma components contained in a plurality of commercially available sesame-containing seasonings. Specifically, it is possible to select one or two or more of these fragrance components listed in Table 1 below and use them. The aroma components listed in Table 1 were detected as a result of measuring the aroma components contained in a plurality of commercially available sesame-containing seasonings by a solid-phase microextraction-gas chromatography-mass spectrum analysis (SPME-GC-MS) method. It is an aroma component. Usually, the SPME-GC-MS method cannot detect the presence of a trace component having a concentration in the liquid of 1 ppt or less due to its detection sensitivity limit. On the other hand, a component with a concentration in the liquid exceeding 10,000 ppm also has an excessively large peak area, which reduces the volatility of the component, inhibits the adsorption of the component to the fiber, and obscures the peaks of other trace components. It is not suitable for simultaneous analysis. From this, it is considered that the concentration of each component detected by the SPME-GC-MS method is in the range of 1 ppt to 10000 ppm. As a result of analysis of the sesame-containing seasoning by the SPME-GC-MS method, the detected fragrance component was 209 components (except for the fragrance components A to D). Table 1 below shows the substance names and CAS registry numbers. The sesame-containing liquid seasoning of the present invention can be used by selecting one or more kinds from these aromatic components listed in Table 1 below, and adjusting the concentration as appropriate. Moreover, it is also possible to contain these fragrance components by blending foods or food additives containing these fragrance components.

Note that the SPME-GC-MS method is a technique capable of rapidly analyzing a volatile aroma component with high sensitivity as described above. However, the SPME-GC-MS method is not suitable for quantifying the content of each aromatic component. For reasons such as (1) to (2) below, even if limited numerical values are limited based on quantitative values and peak area ratios of specific substances obtained by the SPME-GC-MS method, the reproducibility is poor, meaning It is because it does not make.
(1) The peak area varies greatly depending on the type of SPME fiber and the exposure time to the fiber.
(2) Even under the same conditions, the adsorption to the fiber is unstable and includes an error of several times the peak area.

  Therefore, in order to quantify the content of each aroma component in the liquid seasoning sample, it is preferable to perform analysis by the following method, for example, as a reproducible analysis method. First, the sample is thoroughly mixed with dichloromethane to extract aroma components in the sample. The obtained extract is dehydrated with sodium sulfate, and then analyzed by gas chromatography-mass spectrum analysis (GC-MS). By such a method, it becomes possible to quantify the content of each fragrance component in the liquid seasoning sample more accurately than in the case of using the SPME-GC-MS method.

Hereinafter, the structure other than the aromatic component of the sesame-containing liquid seasoning of the present invention will be described in detail.
In the sesame-containing seasoning of the present invention, the type of sesame is not limited, and any sesame can be used. Examples include gold sesame, black sesame, white sesame, yellow sesame and tea sesame, but gold sesame is preferred. Two or more kinds of sesame may be used in any ratio. The sesame may be left raw, but may be processed with roasted sesame, roasted sesame, roasted sesame, roasted sesame, kneaded sesame and the like. In particular, roasted sesame, roasted sesame and the like are preferable because the aroma is increased by roasting, specifically, roasted sesame in a state roasted at 100 ° C. or higher is preferable, and roasted at 150 ° C. or higher. Roasted sesame in a state is more preferable, and roasted sesame in a state roasted at 200 ° C. or higher is most preferable. Moreover, when the roasting temperature exceeds 300 ° C., the odor of sesame seeds is conspicuous, which is not preferable. Moreover, you may use together the sesame of 2 or more types of these in arbitrary ratios. The content of sesame is not particularly limited. However, from the viewpoint of imparting a sesame feeling to the seasoning, the mass ratio with respect to the seasoning is usually 0.1% or more, preferably 0.5% or more. Moreover, from the viewpoint of ease of eating the seasoning, the mass ratio with respect to the seasoning is usually 70% or less, preferably 60% or less.

  In the sesame-containing seasoning of the present invention, the type of solvent is not limited. Examples include an aqueous solvent mainly composed of water and an oil based solvent mainly composed of edible fats and oils. Only one kind of aqueous solvent or oil-based solvent may be used, or two or more kinds of aqueous solvent and / or oil-based solvent may be used in combination. When an aqueous solvent and an oil solvent are used in combination, an oil-in-water type (W / O type) or a water-in-oil type (O / W type), a W / O / W type, or an O / W / O type It may be a multilayer composite emulsion type emulsified seasoning or a separate type seasoning. Among them, the sesame-containing seasoning of the present invention is preferably an oil-in-water type or water-in-oil type emulsified seasoning using both an aqueous solvent and an oily solvent. In the case where an aqueous solvent and an oil solvent are used in combination, these ratios are not particularly limited and may be adjusted as appropriate according to the intended properties, but are preferably adjusted as appropriate according to the properties of the seasoning described below. .

  Specifically, as the aqueous solvent, water may be used alone, but one or two or more solvents selected from water miscible solvents such as ethanol, acetic acid, glycerin, and the like with respect to water. You may mix and use. In the latter case, the ratio of the water-miscible solvent with respect to water is not limited, but is usually 40% or less, particularly 30% or less.

  In addition, examples of the oil-based solvent include edible fats and oils, various fatty acids and foods using them as raw materials, but edible fats and oils are preferable. Examples of edible oils and fats include sesame oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, palm fractionation oil (PMF), cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, linseed oil, rice oil, coconut oil, Sesame oil, flavor oil, coconut oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, pork tallow, chicken tallow, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, Examples include milk fat and ghee, among which sesame oil and the like are preferable. Examples of foods made from these edible fats and oils include butter, margarine, fresh cream, soy milk cream (for example, “Fuji Oil Co., Ltd.“ Kokurimu ”), among others. Soy milk cream is preferred. Among these, two or more kinds of edible oils and fats and foods made from them may be used in any ratio.

  Especially, it is preferable that the sesame containing seasoning of this invention contains sesame oil as edible fats and oils. By adding sesame oil, the richness of the sesame-containing seasoning can be increased. When sesame oil is contained in the sesame-containing seasoning, the content is not particularly limited, but from the viewpoint of imparting richness, as a mass ratio to the seasoning, usually 0.1% or more, especially 0.5% or more It is preferable to do. Further, from the viewpoint of a refreshing feeling, the mass ratio to the seasoning is usually 70% or less, preferably 60% or less.

  The sesame-containing seasoning of the present invention may further contain acetic acid. Inclusion of acetic acid is preferable because the savory aftertaste of sesame is alleviated. Acetic acid may be added as various vinegars containing vinegar as a main component, but may be added to the sesame-containing seasoning by using a material containing acetic acid as another material. When using vinegar, examples of vinegar include cereal vinegar, rice vinegar, apple vinegar, sake vinegar, grape vinegar, synthetic vinegar, black vinegar, Chinese vinegar, sherry vinegar, malt vinegar, balsamic vinegar and the like. These vinegars may be used alone or in combination of two or more in any combination and ratio. When acetic acid is contained in the sesame-containing seasoning, the content is not particularly limited, but from the viewpoint of enhancing the taste of other ingredients, the mass ratio to the seasoning is usually 0.01% or more, and in particular 0.1% The above is preferable. Further, from the viewpoint of balance of taste, the mass ratio to the seasoning is usually 15% or less, preferably 10% or less.

  The sesame-containing seasoning of the present invention may further contain soy sauce. By adding soy sauce, saltiness and flavor can be imparted to the sesame-containing seasoning. When soy sauce is contained in the sesame-containing seasoning, the content is not particularly limited. However, from the viewpoint of the taste balance of the seasoning, the mass ratio to the seasoning is usually 0.1% or more, and preferably 0.3% or more. Moreover, from the viewpoint of coloration of the seasoning, the mass ratio with respect to the seasoning is usually 40% or less, preferably 30% or less.

  The sesame-containing seasoning of the present invention may further contain a yeast extract. Examples of the yeast extract may be any commercially available yeast extract, such as Ajitop, Ajilex LK, Aro Mild (manufactured by Kojin Life Science Co., Ltd.), Hyper Mist HG, Hyper Mist. HG-Pd D20, Hyper Mist HG-Ps, Hyper Mist HG-Lq S13, Super Mist, Cooked Hyper Mist, Sesame Mist MT, Hyper Mist CH-01, Hyper Yeast HG-DY, Roast Yeast Extract ( Asahi Food and Healthcare), Kokubase HY-300, Kokubase HY-5, Kokubase HY-12, Kokubase HY Super (manufactured by Dainippon Meiji Sugar Co., Ltd.), Yeast Extract 21-TF, Himax GL, Vertex IG20, Well Nex YN-1, Flarelek BM (manufactured by Fujishokuhin Industry Co., Ltd.), and the like. These yeast extracts may be used alone or in combination of two or more in any combination and ratio. Among them, in particular, a roast yeast extract (for example, a yeast extract having a caramel-like color tone and a roasted flavor disclosed in Japanese Patent No. 2994238) can add flavor to the sesame-containing seasoning. When roast yeast extract is contained in the sesame-containing seasoning, the content is not particularly limited. However, from the viewpoint of coloration of the seasoning liquid, the mass ratio with respect to the seasoning is usually 0.01% or more, preferably 0.05% or more. Moreover, from the viewpoint of the taste of the seasoning liquid, the mass ratio to the seasoning is usually 5% or less, preferably 3% or less.

  The sesame-containing seasoning of the present invention preferably further contains an egg yolk component. Examples of egg yolk components include egg yolk itself, processed egg yolk, purified egg yolk, and the like. Processed egg yolk means a product obtained by adding various processing processes such as phospholipase A treatment, homogenization treatment, freezing treatment, drying treatment, concentration treatment, and heat treatment to egg yolk. The egg yolk purified product means a product obtained by adding various purification processes generally used to egg yolk. These egg yolk components may be used alone or in combination of two or more in any combination and ratio. By using an egg yolk component, the flavor stability of the sesame-containing seasoning is enhanced, and in the case of an emulsified liquid seasoning, it contributes to stabilization and maintenance of the emulsified state. When the egg yolk component is contained in the sesame-containing seasoning, the content is not particularly limited. However, from the viewpoint of emulsion stability, the mass ratio to the seasoning is usually 0.01% or more, and preferably 0.03% or more. From the viewpoint of the taste of the seasoning liquid, the mass ratio to the seasoning is usually 10% or less, preferably 7% or less.

  The sesame-containing seasoning of the present invention may further contain a viscosity modifier. Examples of viscosity modifiers include, for example, gum arabic, alginic acid, sodium alginate, carrageenan (kappa, iota, lambda), caraya gum, agar, locust bean gum, xanthan gum, guar gum, gellan gum, cellulose, tamarind seed gum, tara gum, tragacanth gum, Pullulan, pectin, chitin, chitosan, modified starch (acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate Crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch) and the like. These viscosity modifiers may be used alone or in combination of two or more in any combination and ratio. When the sesame-containing seasoning contains the viscosity modifier, the content is not particularly limited, but from the viewpoint of placing on the food, the mass ratio to the seasoning is usually 0.001% or more, and in particular, 0. It is preferable to set it to 005% or more. Further, from the viewpoint of taste persistence, the mass ratio to the seasoning is usually 10% or less, preferably 7% or less.

  The sesame-containing seasoning of the present invention may further contain a high-intensity sweetener. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, saccharin (saccharin sodium), neotame, licorice extract, stevia and its enzyme-treated products. These high-intensity sweeteners may be used alone or in combination of two or more in any combination and ratio. When the high-sweetness sweetener is contained in the sesame-containing seasoning, the content thereof is not particularly limited, but from the viewpoint of imparting sweetness, the mass ratio to the seasoning is usually 0.00001% or more, especially 0.00005%. The above is preferable. From the standpoint of taste balance, the mass ratio to the seasoning is usually 1% or less, preferably 0.7% or less.

  The sesame-containing seasoning of the present invention may further contain an amino acid. As an example of an amino acid, arbitrary additives indicated as “seasoning (amino acid)” as described in, for example, Table 1 “Designated Additive List” of the Enforcement Regulations of the Food Sanitation Law are listed. Specific examples include sodium L-glutamate, DL-alanine, glycine, tryptophan (L- and DL-), L-phenylalanine, methionine (L- and DL-), L-lysine, L-aspartic acid, L-aspartic acid. Examples thereof include sodium and L-arginine. These amino acids may be used alone or in combination of two or more in any combination and ratio. When the sesame-containing seasoning contains an amino acid, the content is not particularly limited, but from the viewpoint of taste, the mass ratio with respect to the seasoning is usually 0.00001% or more, particularly 0.00005% or more. It is preferable. From the standpoint of taste balance, the mass ratio to the seasoning is usually 10% or less, preferably 7% or less.

  The sesame-containing seasoning of the present invention may further contain a nucleic acid. As an example of nucleic acid, any additive that can be displayed as “condiment (nucleic acid)” as described in, for example, Appendix 1 “designated additive list” of the Enforcement Regulations of the Food Sanitation Law can be used. Specifically, disodium 5'-inosinate, disodium 5'-guanylate, disodium 5'-uridylate, disodium 5'-cytidylate, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, etc. Is mentioned. These nucleic acids may be used alone or in combination of two or more in any combination and ratio. When nucleic acid is added to the sesame-containing seasoning, the content is not particularly limited, but from the viewpoint of taste, the mass ratio to the seasoning is usually 0.000001% or more, and more preferably 0.000005% or more. It is preferable. From the standpoint of taste balance, the mass ratio to the seasoning is usually 1% or less, preferably 0.7% or less. In addition to the present seasoning, by adjusting the blending ratio of amino acid and nucleic acid to a balance of 1: 100 to 100: 1, the taste of both is increased synergistically, so it is further preferably used in the present invention. be able to.

  The sesame-containing seasoning of the present invention may further contain an organic acid. As an example of an organic acid, any additive can be used as long as it can be described as “seasoning (organic acid)” as described in Appendix 1 “Designated Additive List” of the Enforcement Regulations of the Food Sanitation Law, Specifically, calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, potassium L-tartrate hydrogen, DL -Sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate and the like. These organic acids may be used alone or in combination of two or more in any combination and ratio. When the organic acid is contained in the sesame-containing seasoning, the content is not particularly limited, but from the viewpoint of taste, the mass ratio to the seasoning is usually 0.001% or more, and especially 0.005% or more. It is preferable to do. Further, from the viewpoint of the balance of flavor, the mass ratio to the seasoning is usually 30% or less, preferably 20% or less. Moreover, since not only this seasoning but 2 or more organic acids are used together, both taste property increases synergistically, Therefore It can use more preferably also in this invention.

  The sesame-containing seasoning of the present invention may further contain miso. As an example of miso, in addition to barley miso, rice miso, bean miso, blended miso, etc. as defined in the quality labeling standards of miso under the JAS method, red is named by the difference in color caused by its production method. Examples include miso, white miso, and light-colored miso. These miso may be used individually by 1 type, and may use 2 or more types together by arbitrary combinations and a ratio. It is particularly preferable to use white miso because of its good compatibility with sesame. When the miso is contained in the sesame-containing seasoning, the content is not particularly limited, but from the viewpoint of the balance between salty taste and umami, the mass ratio to the seasoning is usually 0.001% or more, especially 0.005% or more. It is preferable that From the viewpoint of saltiness, the mass ratio to the seasoning is usually 30% or less, preferably 25% or less.

  The sesame-containing seasoning of the present invention may further contain a spice or a spice extract. The spice or spice extract can be any food extract that is generally labeled “spicy” or “spice”, for example, chili, mustard, ginger, wasabi, hose. Radish (horseradish, wild horseradish), pepper (white pepper, black pepper), garlic (garlic), onion, salamander, allspice, cardamom, asafetida, ajowan, anise, kahokuzansho (flower north) , Curry leaf, caraway, cumin, green pepper, clove (clove, long), coriander (daniya, savory, pacchi, cilantro), saffron (kesar, bancho), perilla (shiso), cinnamon (meat katsura, dulchini), Star anise (octagon, Otsukika), sage, time, ta Merrick (Ulkin, Haldi), Tade (Water pepper), Tarragon (Estragon), Dill (Inond), Chilled pepper (Chile, Red pepper, Lal Mirchi), Nutmeg (Meat bowl, Mace, Jaifal, Javituri) , Vanilla, jalapeno, leek, leek, paprika (sweet pepper), fenugreek (methy), fennel (fenel, musk, thornf), black cumin (carolille), mint, poppy seed (cask), marjoram ( Mayorana, sweet marjoram, honeydew), myoga (carrying), rakkyo, radish (radish), rosemary, bay leaf (bay leaf, bay leaf, teddy patta), and extracts thereof. These spices or spice extracts may be used alone or in combination of two or more in any combination and ratio. In particular, the use of mustard or an extract thereof is preferable because the taste of sesame is enhanced. When the spice or spice extract is contained in the sesame-containing seasoning, the content is not particularly limited, but from the viewpoint of enhancing the taste of other ingredients, the mass ratio to the seasoning is usually 0.0001% or more Especially, it is preferable to set it as 0.0003% or more. From the viewpoint of the pungent taste of the seasoning liquid, the mass ratio to the seasoning is usually 10% or less, preferably 7% or less.

  The salt concentration of the sesame-containing seasoning of the present invention is not particularly limited as long as it is within the range of the salt concentration in a general liquid seasoning. However, the mass ratio to the seasoning is usually 0.01% or more, preferably 0. .1% or more, more preferably 1% or more. Further, it is usually 15% or less, preferably 10% or less. In addition, in order to achieve a desired salt concentration, salt or the like may be appropriately added as an additional material, if necessary, in addition to the various materials described above.

  Moreover, the sesame containing seasoning of this invention can be mix | blended 1 or more types, if it is the raw material, seasoning, and food additive which are further mix | blended with a general liquid seasoning.

  The sesame-containing seasoning of the present invention is prepared by mixing the above-mentioned various materials as appropriate and performing an optional treatment such as emulsification or sterilization as necessary.

  The nature of the sesame-containing seasoning of the present invention is usually an aqueous solution or aqueous dispersion when mainly composed of an aqueous solvent or a water-miscible material, and when mainly composed of an oil-based solvent or an oil-miscible material. , Usually an oil solution or oil dispersion, and when an aqueous solvent or water-miscible material and an oil-based solvent or oil-miscible material are mixed, in the presence of an emulsifier (eg, the above egg yolk component) When the emulsification treatment is performed, an emulsified seasoning is obtained, and when such an emulsifier and the emulsification treatment are not used, an oil-water separation type seasoning is obtained. Examples of the emulsified seasoning include an oil-in-water type and a water-in-oil type. These aspects are usually determined mainly by the ratio of the aqueous phase component (aqueous solvent and water-miscible material) to the oil phase component (oil solvent and oil-miscible material), and the ratio of the aqueous phase component is higher. If the ratio of the oil phase component is higher, the possibility of becoming a water-in-oil emulsified seasoning increases. Various knowledge is known about the properties of such seasonings, and those skilled in the art will produce sesame-containing seasonings with the desired properties by selecting the optimal material composition and treatment with reference to these findings. Is possible.

  The viscosity of the sesame-containing seasoning of the present invention is not particularly limited and can be appropriately adjusted in the same range as a general liquid seasoning, but is usually 1 mPa · s or more, preferably 3 mPa · s or more, Moreover, it is preferable to set it as the range of below normally 100,000 mPa * s, especially 1000 mPa * s.

  The pH of the sesame-containing seasoning of the present invention is not particularly limited and can be appropriately adjusted in the same range as a general liquid seasoning, but is usually 2 or more, preferably 2.5 or more, Usually, it is preferably 8 or less, particularly preferably 7 or less.

  The specific gravity of the sesame-containing seasoning of the present invention is not particularly limited and can be appropriately adjusted in the same range as a general liquid seasoning, but is usually 0.6 or more, preferably 0.7 or more, Moreover, it is preferable to set it as the range of 1.4 or less normally, especially 1.3 or less.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are merely examples for convenience of explanation, and the present invention is not limited to these examples in any way. It is not something.

[Preparation method of sesame-containing seasoning sample]
A sesame-containing seasoning sample was prepared as follows.

・ Standard sample:
A standard sample serving as a basis for the sesame-containing seasoning samples of Examples and Comparative Examples described below was prepared by the following procedure. Moreover, it added so that each component density | concentration might be arbitrary mass ppm with respect to 100 g of standard samples, and created the evaluation sample.

Example 1:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.13 ppm of 2-ethylpyrazine, 3.0 ppm of 4-vinyl-2methoxyphenol, and hexanal 0.4 ppm and 0.5 ppm of 2-acetylpyrazine were added to obtain a sesame-containing seasoning sample of Example 1.

Example 2:
To 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 3.0 ppm of 4-vinyl-2methoxyphenol was added, and the sesame-containing seasoning of Example 2 was added. A sample was used.

Example 3:
To 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 3.0 ppm of 4-vinyl-2methoxyphenol and 0.4 ppm of hexanal were added. Three sesame-containing seasoning samples were used.

Example 4:
To 100 g of the standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.13 ppm of 2-ethylpyrazine and 3.0 ppm of 4-vinyl-2methoxyphenol were added. The sesame-containing seasoning sample of Example 4 was used.

Example 5:
To 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 3.0 ppm of 4-vinyl-2methoxyphenol and 0.5 ppm of 2-acetylpyrazine were added. The sesame-containing seasoning sample of Example 5 was used.

Example 6:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.13 ppm of 2-ethylpyrazine, 3.0 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Example 6 was prepared by adding 0.4 ppm.

Example 7:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.01 ppm of 2-ethylpyrazine, 1.0 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Example 7 was prepared by adding 0.2 ppm.

Example 8:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.73 ppm of 2-ethylpyrazine, 41.5 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Example 8 was prepared by adding 5.0 ppm.

Example 9:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.58 ppm of 2-ethylpyrazine, 1.0 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Example 9 was prepared by adding 0.2 ppm.

Example 10:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.01 ppm of 2-ethylpyrazine, 7.0 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Example 10 was prepared by adding 0.2 ppm.

Example 11:
For 100 g of a standard sample (containing 2-ethylpyrazine 0.02 ppm and 4-vinyl-2 methoxyphenol 1.0 ppm), 2-ethylpyrazine 0.015 ppm, 4-vinyl-2 methoxyphenol 7.0 ppm, 2- A sesame-containing seasoning sample of Example 11 was prepared by adding 0.2 ppm of acetylpyrazine.

Comparative example 1:
The standard sample 100g was used as it was, and it was set as the sesame containing seasoning sample of the comparative example 1. As a result of the analysis, the standard sample contained 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol derived from the raw materials.

Comparative example 2:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.01 ppm of 2-ethylpyrazine, 0.7 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Comparative Example 2 was prepared by adding 0.2 ppm.

Comparative Example 3:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.88 ppm of 2-ethylpyrazine, 50.0 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Comparative Example 3 was prepared by adding 6.0 ppm.

Comparative example 4:
For 100 g of a standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.98 ppm of 2-ethylpyrazine, 1.0 ppm of 4-vinyl-2methoxyphenol, and hexanal The sesame-containing seasoning sample of Comparative Example 4 was prepared by adding 0.2 ppm.

Comparative example 5:
To 100 g of the standard sample (containing 0.02 ppm of 2-ethylpyrazine and 1.0 ppm of 4-vinyl-2methoxyphenol), 0.01 ppm of 2-ethylpyrazine and 7.0 ppm of 4-vinyl-2methoxyphenol were added. The sesame-containing seasoning sample of Comparative Example 5 was used.

[Measurement method of aroma components]
First, 5 g of a sample was taken, an equal amount of reagent-grade dichloromethane was mixed well with the sample, and components in the sample were extracted. The obtained extract was dehydrated with sodium sulfate, and 1 μL was injected into the gas chromatography analyzer by the splitless injection method for analysis. HP6890 Series GC System (Agilent) is used as the gas chromatography analyzer, and the capillary column is TC-WAX (inner diameter 0.25 mm, length 60 m, film thickness 0.25 μm) (GL-Sciences) It was used. The temperature of the sample inlet of the gas chromatography analyzer was set to 200 ° C., and helium gas was used as the mobile phase. The temperature raising program was held at 50 ° C. for 5 minutes, then heated to 230 ° C. at 5 ° C./min, and then held at 230 ° C. for 20 minutes. Then, it applied to the mass spectrometer, calculated | required molecular weight, and confirmed and quantified with the related ion of each component.

The mass spectrometer (MS) used 5973 Mass Selective Detector (manufactured by Agilent) under the conditions of ionization: EI ⁺ and fragmentor voltage: 70V. For detection, mass spectrum analysis was performed in scan mode using target ions of the following sizes (2-ethylpyrazine: 107, 4-vinyl-2methoxyphenol: 150, hexanal: 56, 2-acetylpyrazine: 122).

  As a quantitative marker, a sample of each aroma component (manufactured by Tokyo Chemical Industry Co., Ltd.) diluted to 10 ppm with a reagent special grade dichloromethane was used for analysis under the above-mentioned chromatography conditions. From the obtained chromatographic pattern, the peak having a retention time close to that of the sample was determined to be that of the fragrance component, and the components in the sample were quantified by comparing the peak areas of the target ions of the sample and the sample.

The analysis results of the samples of each Example and Comparative Example are shown in Tables 3-1 to 3-3 below.

[Evaluation]
Each sample was evaluated according to the following procedure. That is, a sensory test was performed in which the sesame-containing seasoning sample prepared by the above procedure was sampled and evaluated in the state of the seasoning liquid. In this sensory test, the following 8 items are included: “Taste unique to sesame”, “Sesame flavor”, “Aroma”, “Sour taste”, “Oily flavor”, “Sesame sweetness”, “Irregious aftertaste”, and “Taste sustainability”. Evaluation was carried out with a maximum score of 5 points.

  Regarding “taste unique to sesame”, 5: a taste unique to sesame is felt, 4: a taste unique to sesame is slightly felt, 3: neither is any, 2: a taste unique to sesame is slightly felt, 1: Evaluation was made on a five-point scale, where the sesame peculiar taste was not felt.

  As for “sesame flavor”, 5: sesame flavor is felt, 4: sesame flavor is slightly felt, 3: neither is, 2: sesame flavor is not slightly felt, 1: sesame flavor is not felt Evaluation was made in 5 stages.

  The “fragrance” was evaluated in five levels: 5: fragrant, 4: slightly fragrant, 3: none, 2: not fragrant, 1: not fragrant.

  The “acidity” was evaluated in five stages: 5: acidity was mellow, 4: acidity was mellow, 3: neither was, 2: acidity was not mellow, 1: acidity was not mellow.

  Regarding “oily flavor”, 5: feels oily flavor, 4: feels slightly oily flavor, 3: not at all, 2: feels slightly oily flavor, 1: feels oily flavor Evaluation was made on a five-point scale.

  Regarding “Sesame Sweetness”, 5: Sweetness of sesame is felt favorably 4: Sweetness of sesame is felt slightly favored 3: None of them is sweet 2: Sweetness of sesame is not favorably felt 1: Sesame The evaluation was made on a five-point scale.

  Regarding “noisy aftertaste”, 5: no unpleasant aftertaste is felt, 4: no unsatisfactory aftertaste is slightly felt, 3: neither is neither, 2: noisy aftertaste is slightly felt, 1: unpleasant aftertaste It was evaluated in five levels.

  Regarding “taste persistence”, 5: good taste sustainability, 4: slightly good taste sustainability, 3: none, 2: no taste sustainability, 1: good taste sustainability Evaluation was made in 5 grades, i.e., not good.

  Further, the evaluation results were calculated by calculating the arithmetic average value of the scores of a total of 10 people, rounding up if the first decimal place number was 5 or more, and rounding down if it was 4 or less.

The method of the sensory test (sensory test) will be described in detail as follows.
The sensory test was conducted by a trained sensory tester. In the training of sensory inspectors, identification training as shown in A) to C) below was carried out, inspectors with particularly excellent results were selected, and sensory tests with objectivity were conducted by a total of 10 inspectors. .
A) For each of the five tastes (sweet taste: sugar taste, sour taste: tartaric acid taste, umami taste: sodium glutamate taste, salt taste: sodium chloride taste, bitter taste: caffeine taste) A taste discrimination test for accurately discriminating each taste sample from a total of seven samples prepared one by one and adding two distilled waters.
B) A concentration difference identification test for accurately discriminating between five types of saline solutions and acetic acid solutions with slightly different concentrations.
C) A three-point identification test for accurately identifying B company soy sauce from three samples, one for manufacturer B company soy sauce and two for manufacturer A company soy sauce.

The evaluation results of the samples of each Example and Comparative Example are shown in Tables 4-1 to 4-3 below.

  As described in detail, according to the present invention, by adjusting the aroma component of the sesame-containing seasoning, sweetness peculiar to sesame can be enhanced, and a sesame-containing liquid seasoning excellent in sesame taste can be provided. To solve the above-mentioned problems, it has been necessary to use special sesame or special production conditions. However, even when using general sesame according to the present invention, sesame peculiar to sesame is enhanced. Containing seasonings can be produced and is very useful industrially.

Claims (14)

A liquid seasoning containing sesame and edible fats and oils,
As an aroma component,
A) 2-ethylpyrazine,
B) 4-vinyl-2 methoxyphenol, and
C) In addition to containing at least 2 ppm and not more than 50 ppm selected from the group consisting of hexanal,
A sesame-containing liquid seasoning in which each concentration of the aroma component selected from A to C satisfies the following formula (1).
10a + c <4b <1000a + 100c (1)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal. ) As an aroma component,
D) further containing 2-acetylpyrazine,
The sesame containing liquid seasoning of Claim 1 with which each density | concentration of the aromatic component selected from said AD satisfy | fills following formula (2).
10a + 10d + c <4b <1000a + 1000d + 100c (2)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal;
d represents the ppm content of D) 2-acetylpyrazine. )   The fragrance component is detected in a headspace in measurement by a solid phase micro extraction (SPME) -gas chromatography (GC) -mass spectrometry (MS) method. Item 3. A sesame-containing liquid seasoning according to item 1 or 2. The sesame-containing liquid seasoning according to any one of claims 1 to 3, comprising at least A) 2-ethylpyrazine B) 4-vinyl-2methoxyphenol as an aroma component.   The sesame containing liquid seasoning as described in any one of Claims 1-4 containing the roasted sesame of the state in which the sesame was roasted at 100 degreeC or more.   The sesame-containing liquid seasoning according to any one of claims 1 to 5, wherein the liquid seasoning further contains acetic acid.   The sesame-containing liquid seasoning according to any one of claims 1 to 6, wherein the liquid seasoning is an emulsified liquid seasoning. A method for improving the sesame flavor in a sesame-containing liquid seasoning,
In the liquid seasoning containing sesame and edible fats and oils,
A) 2-ethylpyrazine,
B) 4-vinyl-2 methoxyphenol, and
C) While containing 2 or more types selected from the group consisting of hexanal in a total of 2 ppm to 50 ppm,
The method including making each density | concentration of the aromatic component selected from said AC satisfy | fill following formula (1).
10a + c <4b <1000a + 100c (1)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal. ) As an aroma component,
D) further containing 2-acetylpyrazine,
The method according to claim 8, further comprising causing each concentration of the fragrance component selected from A to D to satisfy the following formula (2).
10a + 10d + c <4b <1000a + 1000d + 100c (2)
(Where
a represents A) ppm content of 2-ethylpyrazine,
b represents the ppm content of B) 4-vinyl-2 methoxyphenol;
c represents the ppm content of C) hexanal;
d represents the ppm content of D) 2-acetylpyrazine.   The fragrance component is detected in a headspace in measurement by a solid phase micro extraction (SPME) -gas chromatography (GC) -mass spectrometry (MS) method. Item 10. The method according to Item 8 or 9. The method according to any one of claims 8 to 10, wherein the sesame-containing liquid seasoning contains at least A) 2-ethylpyrazine B) 4-vinyl-2methoxyphenol as the aroma component.   The method according to any one of claims 8 to 11, wherein the sesame contains roasted sesame in a state roasted at 100 ° C or higher.   The method according to any one of claims 8 to 12, wherein the liquid seasoning further contains acetic acid.   The method according to any one of claims 8 to 13, wherein the liquid seasoning is an emulsified liquid seasoning.