JP2020171221A - Linseed paste composition - Google Patents
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本発明は亜麻仁ペースト組成物に関する。 The present invention relates to flaxseed paste compositions.
アマ科植物の亜麻の種子である亜麻仁はα−リノレン酸を豊富に含有しており、品種及び栽培条件等によるが、その含有量は亜麻仁油あたり約３０〜６０重量％（亜麻仁あたり約１０〜２０重量％）であり、含有量が高いものでは約７５％にも達する。α−リノレン酸が栄養機能及び健康機能を有していることから、亜麻仁及び亜麻仁油はその食としての価値に注目されている。 Flax seeds, which are flax seeds of flaxaceae plants, are rich in α-linolenic acid, and the content is about 30 to 60% by weight per flaxseed oil (about 10 to 10% by weight per flaxseed, depending on the variety and cultivation conditions. 20% by weight), and if the content is high, it reaches about 75%. Since α-linolenic acid has nutritional and health functions, flaxseed and flaxseed oil are attracting attention for their food value.
α−リノレン酸は、ｎ−３系列の多価不飽和脂肪酸であり、分子内に３つの不飽和結合を有している。多価不飽和脂肪酸とは、分子内に２つ以上の不飽和結合を有している不飽和脂肪酸の総称であり、ｎ−３系列にはα−リノレン酸、エイコサペンタエン酸（ＥＰＡ）、ドコサヘキサエン酸（ＤＨＡ）等が含まれ、ｎ−６系列にはリノール酸、γ−リノレン酸、アラキドン酸等が含まれ、ｎ−９系列にはミード酸等が含まれる。 α-linolenic acid is an n-3 series polyunsaturated fatty acid and has three unsaturated bonds in the molecule. Polyunsaturated fatty acids are a general term for unsaturated fatty acids that have two or more unsaturated bonds in the molecule, and the n-3 series includes α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid. Acids (DHA) and the like are included, the n-6 series includes linolenic acid, γ-linolenic acid, arachidonic acid and the like, and the n-9 series includes meadic acid and the like.
亜麻仁にはα−リノレン酸のほか、リグナン（セコイソラリシレジノールジグルコシド；ＳＤＧと略す）や食物繊維等の健康機能成分が含まれており、これらを有効に利用することが望まれている。しかしながら、亜麻仁は穀粒の状態でもその構成成分である多価不飽和脂肪酸（α−リノレン酸）が酸化され易いことから味や臭いが経時的に劣化すること、亜麻仁は硬い殻に覆われているために粉砕加工の歩留が悪く硬い殻を主成分とした副産物が得られること、粉砕加工の歩留が悪いため、前記の様な健康機能成分が十分に得られ難いこと等の問題があった。 In addition to α-linolenic acid, flaxseed contains health functional ingredients such as lignan (secoisolariciresinol diglucoside; abbreviated as SDG) and dietary fiber, and it is desired to make effective use of these. .. However, the taste and odor of flaxseed are deteriorated over time because the polyunsaturated fatty acid (α-linolenic acid), which is a constituent of flaxseed, is easily oxidized even in the state of grains, and flaxseed is covered with a hard shell. Because of this, the yield of crushing is poor and by-products containing hard shells as the main component can be obtained, and because the yield of crushing is poor, it is difficult to obtain sufficient health functional ingredients as described above. there were.
このような問題を解決するために、特許文献１では亜麻の種子と油とを微粒化して製造した亜麻仁ペーストが提案されている。このような亜麻仁ペーストは１０日程度静置保存しておいても固形成分と油分とに分離することはないが、長期間静置保存しておくと固形分と油分に分離し、使用する前に固形分と油分をほぐす作業が必要となる。特に３０日以上静置保存しておくと、固形分は硬い塊状になり、手で揉み解すことが極めて困難になるといった問題点があった。 In order to solve such a problem, Patent Document 1 proposes a flaxseed paste produced by atomizing flax seeds and oil. Such flaxseed paste does not separate into solid components and oil even if it is stored for about 10 days, but if it is stored for a long period of time, it separates into solid and oil before use. It is necessary to loosen the solids and oils. In particular, when the product is left to stand for 30 days or more, the solid content becomes a hard mass, which makes it extremely difficult to knead it by hand.
焙煎された胡麻粒を石臼状又はロール状の磨砕機で磨砕して製造される胡麻ペースト（練りごま）においても同様に長期保存すると固形分と油分が分離することが知られており、約２ヶ月程度で完全に分離して固形分が硬い塊状になる。このような問題を解決するために、特許文献２では練り胡麻にエタノールを添加することにより、粘度が低く、貯蔵による粘度上昇が少なくかつ貯蔵時に分離しにくいという相反する事象の改善を行なった練り胡麻調合品を提供することができること、特許文献３では胡麻をすりつぶしたペースト内に硬化油またはショートニングを添加することで、胡麻本来の風味を備えると共に、長期間保存しても油分と固形分との分離が起こり難く、分散性がよく、大変使い勝手の良い胡麻ペーストを提供することができること、特許文献４では、ねり胡麻に多糖類を添加することで練りごまの油の分離を抑制することができることが開示されている。また、特許文献５では固形分の５０％以上の粒子径が０．０１〜２０μｍになるように微粒化することで、ペースト状黒ごまにおける固形分と油分の分離を抑制できることが開示されている。
亜麻仁は非常に硬い殻に覆われており、それに対して胡麻の殻は比較的柔らかい。そのためか、亜麻仁ペーストの分離した固形分は胡麻ペーストの分離した固形分よりも硬く固結しており、分離した亜麻仁ペーストを揉み解すことは分離した胡麻ペーストよりも極めて困難である。胡麻ペーストにおける上記のような手段が必ずしも亜麻仁ペーストに有効では無かった。
It is also known that sesame paste (kneaded sesame) produced by grinding roasted sesame grains with a millstone-shaped or roll-shaped grinder also separates solids and oils when stored for a long period of time. It completely separates in about 2 months and the solid content becomes a hard mass. In order to solve such a problem, in Patent Document 2, by adding ethanol to the kneaded sesame, the contradictory phenomenon that the viscosity is low, the viscosity increase due to storage is small, and it is difficult to separate during storage is improved. It is possible to provide a sesame preparation, and in Patent Document 3, by adding a hardening oil or shortening to a paste obtained by mashing sesame, the original flavor of sesame is obtained, and even if it is stored for a long period of time, the oil and solid content can be obtained. It is possible to provide a sesame paste that is difficult to separate, has good dispersibility, and is very easy to use. According to Patent Document 4, it is possible to suppress the separation of sesame oil by adding polysaccharides to sesame paste. It is disclosed that it can be done. Further, Patent Document 5 discloses that separation of solid content and oil content in paste-like black sesame can be suppressed by atomizing the particles so that the particle size of 50% or more of the solid content is 0.01 to 20 μm. ..
Flaxseed is covered with a very hard shell, whereas sesame shell is relatively soft. Probably because of this, the separated solid content of the flaxseed paste is harder and solidified than the separated solid content of the sesame paste, and it is extremely difficult to knead the separated flaxseed paste than the separated sesame paste. The above measures in sesame paste were not always effective for flaxseed paste.
長期保存しても固形分と油分の分離が起こらない亜麻仁ペースト組成物及びそれを含む食品を提供する。 Provided are a flaxseed paste composition in which separation of solid content and oil content does not occur even after long-term storage, and a food containing the same.
本発明者等は、亜麻仁粉砕物及び食用油からなる亜麻仁ペーストに、水または水溶液を添加してなる、亜麻仁ペースト組成物であって、亜麻仁粉砕物と食用油の質量比が３：７〜９：１であり、Ｂ型粘度計で測定した２５℃における亜麻仁ペースト組成物の粘度（ｄＰａ・ｓ）が５７以上である、前記亜麻仁ペースト組成物によって長期保存しても固形分と油分の分離が起こらない亜麻仁ペースト組成物及びそれを含む食品を提供することが出来ることを見いだし、本発明を完成するに至った。 The present inventors are flaxseed paste compositions prepared by adding water or an aqueous solution to flaxseed paste composed of crushed flaxseed and edible oil, and the mass ratio of crushed flaxseed to edible oil is 3: 7 to 9. The viscosity (dPa · s) of the flaxseed paste composition at 25 ° C. measured by a B-type viscometer is 57 or more. The flaxseed paste composition separates solids and oils even after long-term storage. It has been found that a flaxseed paste composition that does not occur and a food containing the same can be provided, and the present invention has been completed.
すなわち本発明は以下の通りである。
[１]亜麻仁粉砕物及び食用油からなる亜麻仁ペーストに、水、または水溶液を添加してなる、亜麻仁ペースト組成物であって、亜麻仁粉砕物と食用油の質量比が３：７〜９：１であり、Ｂ型粘度計で測定した２５℃における亜麻仁ペースト組成物の粘度（ｄＰａ・ｓ）が５７以上である、前記亜麻仁ペースト組成物。
[２]Ｂ型粘度計で測定した２５℃における水溶液の粘度（ｄＰａ・ｓ）が１０以下である、[１]に記載の亜麻仁ペースト組成物。
[３]亜麻仁と食用油を質量比３：７〜９：１の割合で混合する工程及び該混合物をペースト化処理して亜麻仁粉砕物と食用油からなる亜麻仁ペーストを得る工程を含む、前記[１]又は[２]のいずれか１項に記載の亜麻仁ペースト組成物の製造方法。
[４]さらに亜麻仁ぺーストと水または水溶液を添加混合する工程を含む、前記[３]に記載の亜麻仁ペースト組成物の製造方法。
[５]前記[１]又は[２]に記載の亜麻仁ペースト組成物を含む食品。
[６]ドレッシング又はスプレッドである、前記[５]に記載の食品。
[７]前記[１]又は[２]に記載の亜麻仁ペースト組成物を食品原料に添加する工程を含む、食品の製造方法。
That is, the present invention is as follows.
[1] A flaxseat paste composition obtained by adding water or an aqueous solution to a flaxseed paste composed of a crushed flaxseed product and an edible oil, wherein the mass ratio of the crushed flaxseed product and the edible oil is 3: 7 to 9: 1. The flaxseed paste composition having a viscosity (dPa · s) of 57 or more at 25 ° C. measured by a B-type viscometer.
[2] The flaxseed paste composition according to [1], wherein the viscosity (dPa · s) of the aqueous solution at 25 ° C. measured with a B-type viscometer is 10 or less.
[3] The step of mixing flaxseed and edible oil at a mass ratio of 3: 7 to 9: 1 and a step of pasting the mixture to obtain a flaxseed paste composed of crushed flaxseed and edible oil. The method for producing a flaxseed paste composition according to any one of 1] and [2].
[4] The method for producing a flaxseed paste composition according to the above [3], which further comprises a step of adding and mixing flaxseed paste and water or an aqueous solution.
[5] A food containing the flaxseed paste composition according to the above [1] or [2].
[6] The food according to [5] above, which is a dressing or spread.
[7] A method for producing a food product, which comprises a step of adding the flaxseed paste composition according to the above [1] or [2] to a food material.
本発明によれば、長期間、例えば６０日以上静置保存しても、固形分と油分の分離が起こり難い亜麻仁ペースト組成物を提供することができる。また、長期間、例えば３０日以上静置保存しても、固形分と油分の分離が起こり難い亜麻仁ペースト組成物含有食品を提供することができる。長期間静置保存して固形分と油分の分離が生じたとしても、手で容易に揉み解して均質化することできる亜麻仁ペースト組成物を提供することができる。これにより、亜麻仁ペーストを使用した食品、特にドレッシング、マヨネーズ、ディップ、ソース、麺類や鍋物用のスープ、ベーカリー製品用のクリーム、フラワーペースト等のフィリング材、スプレッド等の液状又はペースト状の食品を容易に製造することができる。 According to the present invention, it is possible to provide a flaxseed paste composition in which solid content and oil content are unlikely to separate even when stored for a long period of time, for example, 60 days or more. In addition, it is possible to provide a flaxseed paste composition-containing food in which solid content and oil content are unlikely to separate even when stored for a long period of time, for example, 30 days or more. It is possible to provide a flaxseed paste composition that can be easily kneaded and homogenized by hand even if the solid content and the oil content are separated by standing for a long period of time. This facilitates foods using flaxseed paste, especially dressings, mayonnaise, dips, sauces, soups for noodles and pots, creams for bakery products, filling materials such as flower paste, and liquid or paste-like foods such as spreads. Can be manufactured in.
本発明の亜麻仁ペースト組成物は亜麻仁粉砕物及び食用油からなる亜麻仁ペーストに水または水溶液を添加してなる。
アマニ(亜麻仁)は、欧州の地中海地方原産の自生植物である亜麻科植物アマ（亜麻、学名：Ｌｉｎｕｍ ｕｓｉｔａｔｉｓｓｉｍｕｍ）の種子（仁）のことであり、英名 Ｆｌａｘ Ｓｅｅｄ （フラックスシード）、学名 Ｌｉｎｕｍ Ｕｓｉｔａｔｉｓｓｉｍｕｍと呼ばれる。
本発明において、亜麻仁は、国内産、外国産などの産地や品種を問わず原料として使用できる。
未処理、乾燥処理、湿熱処理、乾熱処理等、種子形状が維持された亜麻仁を使用することができる。好ましくは焙煎処理亜麻仁である。焙煎処理することで、胡麻等と同様に風味並びに芳香を得ることができるためである。焙煎処理は、例えば３０秒〜１２０分、１００〜４００℃で加熱することによって行う。
The flaxseed paste composition of the present invention comprises adding water or an aqueous solution to a flaxseed paste composed of a crushed flaxseed product and cooking oil.
Flax (flaxseed) is the seed (flax) of the flaxaceae plant flax (flax, scientific name: Linum sitatissimum), which is a native plant native to the Mediterranean region of Europe. Called.
In the present invention, flaxseed can be used as a raw material regardless of the production area or variety such as domestic or foreign.
Flaxseed with a maintained seed shape can be used, such as untreated, dry-treated, wet-heat-treated, and dry-heat-treated. It is preferably roasted flaxseed. This is because the roasting treatment can obtain the same flavor and aroma as sesame seeds and the like. The roasting treatment is carried out, for example, by heating at 100 to 400 ° C. for 30 seconds to 120 minutes.
本発明において食用油としては常温で液体の食用油脂であれば何れも使用可能である。
食用油は好ましくは多価不和脂肪酸含有油である。多価不飽和脂肪酸含有油は多価不飽和脂肪酸を構成成分として含有する好ましくはヨウ素価６０以上の不飽和脂肪酸含有油である。具体的に示すと、好ましくは亜麻仁油、エゴマ油、魚油、サフラワー油、大豆油、ヒマワリ油、胡麻油、コーン油、米油、シソ油、オリーブ油、菜種油等であり、より好ましくは亜麻仁油、エゴマ油である。エゴマ油の中でも、α−リノレン酸含量が約６０質量％で、亜麻仁油と同等のヨウ素価を有するものが好ましい。
In the present invention, any edible oil or fat that is liquid at room temperature can be used as the edible oil.
The edible oil is preferably a multivalent unsaturated fatty acid-containing oil. The polyunsaturated fatty acid-containing oil is preferably an unsaturated fatty acid-containing oil having an iodine value of 60 or more, which contains a polyunsaturated fatty acid as a constituent component. Specifically, linseed oil, perilla oil, fish oil, safflower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, perilla oil, olive oil, rapeseed oil and the like are preferable, and linseed oil is more preferable. It is linseed oil. Among the perilla oils, those having an α-linolenic acid content of about 60% by mass and an iodine value equivalent to that of linseed oil are preferable.
本発明の亜麻仁ペースト組成物は、亜麻仁ペーストに、水または水溶液を添加してなる。亜麻仁ペーストに水を加えることにより、亜麻仁に含まれる水溶性食物繊維を膨潤させ、粘度を上げて、ペーストの分離を防止することができる。
本発明において使用する水溶液は、食用であり、水を含む液体であれば特に限定されない。好ましくはＢ型粘度計で測定した２５℃における水溶液の粘度（ｄＰａ・ｓ）が１０以下、さらに好ましくは５以下、より好ましくは２以下、最も好ましくは１以下である。水溶液の例としては、日本酒、ワインなどの酒類、食塩水、砂糖水、酢、ソース、醤油、みりんなどの調味料、りんごジュースなどのジュース類などが挙げられる。保存性の観点から、アルコールを含む水溶液、例えばみりんや日本酒などを使用することが好ましい。水溶液としてアルコール水溶液を使用する場合、亜麻二ペースト組成物の全量に対するアルコール含量が３５質量％未満であることが好ましい。
水または水溶液の亜麻二ペースト組成物の全量に対する含有率に上限は特にないが、亜麻仁ペースト組成物を使用した食品等に十分に亜麻仁の風味を付与するためにも５０質量％を上限の目安にするのが好ましい。
The flaxseed paste composition of the present invention is made by adding water or an aqueous solution to the flaxseed paste. By adding water to the flaxseed paste, the water-soluble dietary fiber contained in the flaxseed can be swelled to increase the viscosity and prevent the paste from separating.
The aqueous solution used in the present invention is edible and is not particularly limited as long as it is a liquid containing water. The viscosity (dPa · s) of the aqueous solution at 25 ° C. measured with a B-type viscometer is preferably 10 or less, more preferably 5 or less, more preferably 2 or less, and most preferably 1 or less. Examples of the aqueous solution include alcoholic beverages such as sake and wine, seasonings such as saline solution, sugar water, vinegar, sauce, soy sauce and mirin, and juices such as apple juice. From the viewpoint of storage stability, it is preferable to use an aqueous solution containing alcohol, such as mirin or sake. When an aqueous alcohol solution is used as the aqueous solution, the alcohol content with respect to the total amount of the flaxseed paste composition is preferably less than 35% by mass.
There is no particular upper limit to the content of water or aqueous solution in the total amount of the flaxseed paste composition, but in order to sufficiently impart the flaxseed flavor to foods using the flaxseed paste composition, the upper limit is 50% by mass. It is preferable to do so.
本発明において、Ｂ型粘度計で測定した２５℃における亜麻仁ペースト組成物の粘度（ｄＰａ・ｓ）が５７以上、好ましくは６０以上、より好ましくは７０以上、さらに好ましくは８０以上、なお好ましくは９０以上である。亜麻仁ペースト組成物の粘度の上限は特に限定されないが、他の食品への混合の操作性の観点から５００ｄＰａ・ｓ以下であることが好ましい。 In the present invention, the viscosity (dPa · s) of the flaxseed paste composition at 25 ° C. measured with a B-type viscometer is 57 or more, preferably 60 or more, more preferably 70 or more, still more preferably 80 or more, still more preferably 90. That is all. The upper limit of the viscosity of the flaxseed paste composition is not particularly limited, but it is preferably 500 dPa · s or less from the viewpoint of operability of mixing with other foods.
本発明において、亜麻仁ペースト組成物は、亜麻仁粉砕物と食用油を質量比３：７〜９：１、好ましくは４：６〜８：２で含有する。 In the present invention, the flaxseed paste composition contains crushed flaxseed and cooking oil in a mass ratio of 3: 7 to 9: 1, preferably 4: 6 to 8: 2.
本発明において、亜麻仁粉砕物の粒度分布は好ましくは２つのピークに分かれ、小さい粒径のピークの粒径範囲は好ましくは２μｍ〜１００μｍ、さらに好ましくは３μｍ〜７０μｍ、最も好ましくは４μｍ〜５０μｍであり、大きい粒径のピークの粒径範囲は好ましくは５０μｍ〜２０１０μｍ、さらに好ましくは５０μｍ〜１６００μｍ、最も好ましくは６０μｍ〜１２００μｍである。 In the present invention, the particle size distribution of the pulverized flaxseed is preferably divided into two peaks, and the particle size range of the peaks having a small particle size is preferably 2 μm to 100 μm, more preferably 3 μm to 70 μm, and most preferably 4 μm to 50 μm. The particle size range of the peak having a large particle size is preferably 50 μm to 2010 μm, more preferably 50 μm to 1600 μm, and most preferably 60 μm to 1200 μm.
本発明において、亜麻仁粉砕物の５０％積算径は好ましくは１５．５μｍ〜３００μｍ、さらに好ましくは１５．５μｍ〜５０μｍ、もっとも好ましくは１５．５μｍ〜３０μｍである。また、亜麻仁ペーストの固形分の９０％積算径は好ましくは２００μｍ〜１０００μｍ、さらに好ましくは３００μｍ〜１０００μｍ、もっとも好ましくは３００μｍ〜７５０μｍの範囲である。なお、本明細書において粒度分布及び粒径は体積基準であり、例えば８０％積算径は粒子径積算分布曲線において粒子の小さい方から積算した積算８０％における粒径を表す。体積基準の粒子径の測定は、公知のレーザー回折・散乱法で測定することができ、その様な装置として、具体的には例えば堀場製作所社製のＬＡ−９５０Ｖ２等を使用することができる。 In the present invention, the 50% integrated diameter of the crushed flaxseed is preferably 15.5 μm to 300 μm, more preferably 15.5 μm to 50 μm, and most preferably 15.5 μm to 30 μm. The 90% integrated diameter of the solid content of the flaxseed paste is preferably in the range of 200 μm to 1000 μm, more preferably 300 μm to 1000 μm, and most preferably 300 μm to 750 μm. In the present specification, the particle size distribution and the particle size are based on the volume. For example, the 80% integrated diameter represents the particle size at the integrated 80% integrated from the smaller particle in the particle size integrated distribution curve. The volume-based particle size can be measured by a known laser diffraction / scattering method, and specifically, for example, LA-950V2 manufactured by HORIBA, Ltd. can be used as such an apparatus.
本発明の亜麻仁ペースト組成物の製造方法は、亜麻仁と食用油を質量比３：７〜９：１の割合で混合する工程及び該混合物をペースト化処理して亜麻仁粉砕物と食用油からなる亜麻仁ペーストを得る工程を含む。本発明の亜麻仁ペースト組成物の製造方法は、好ましくは亜麻仁ぺ−ストと水または水溶液を添加混合する工程を含む。
本発明において、亜麻仁と食用油を含む混合物のペースト化工程において、亜麻仁と食用油の質量比は３：７〜９：１、好ましくは４：６〜８：２である。亜麻仁の量が亜麻仁と食用油の質量比３：７よりも少なくなるとペースト化処理により得られるペーストが固液分離する傾向がある。亜麻仁の量が亜麻仁と食用油の質量比９：１よりも多くなるとペースト化の効率が低下する傾向にある。
The method for producing a flaxseed paste composition of the present invention includes a step of mixing flaxseed and cooking oil at a mass ratio of 3: 7 to 9: 1, and flaxseed consisting of ground flaxseed and cooking oil by pasting the mixture. Includes the step of obtaining a paste. The method for producing a flaxseed paste composition of the present invention preferably comprises a step of adding and mixing flaxseed paste with water or an aqueous solution.
In the present invention, in the pasting step of the mixture containing flaxseed and edible oil, the mass ratio of flaxseed and edible oil is 3: 7 to 9: 1, preferably 4: 6 to 8: 2. When the amount of flaxseed is less than the mass ratio of flaxseed and cooking oil of 3: 7, the paste obtained by the pasting treatment tends to be solid-liquid separated. When the amount of flaxseed is larger than the mass ratio of flaxseed and cooking oil of 9: 1, the efficiency of pasting tends to decrease.
本発明において、ペースト化処理は湿式微粒化又は湿式粉砕を行うことをいう。なお、ここで湿式微粒化又は湿式粉砕とは対象物を水や油などの液体中で微粒化又は粉砕する方式を意味する。このような処理としては磨石式（砥石式）、切刃式、胴搗式、媒体攪拌式、圧縮式、衝撃式、すり潰式等の湿式微粒化又は湿式粉砕方法及びそれらの組合せを例示することができ、好ましくは磨石式湿式微粒化法又は切り刃式湿式微粒化法、最も好ましくは磨石式湿式微粒化法である。 In the present invention, the paste-forming treatment refers to performing wet atomization or wet pulverization. Here, wet atomization or wet pulverization means a method of atomizing or pulverizing an object in a liquid such as water or oil. Examples of such treatments include wet atomization or wet pulverization methods such as grinding type (grinding stone type), cutting edge type, drumming type, medium stirring type, compression type, impact type, and grinding type, and combinations thereof. The method is preferably a grindstone type wet atomization method or a cutting edge type wet atomization method, and most preferably a grindstone type wet atomization method.
ペースト化処理の条件は適宜変更することができる。例えば、磨石式湿式微粒化法に用いる磨砕装置（増幸産業社製、スーパーマスコロイダー、型式ＭＫＣＡ６−２ＪＲ）であれば、回転速度１０００〜３０００ｒｐｍ、と磨石間隔０〜２００μｍで処理することができる。ペースト化処理は１回のみでも良いが、２回以上複数回繰り返すこともできる。 The conditions of the pasting process can be changed as appropriate. For example, in the case of a grinding device (manufactured by Masuyuki Sangyo Co., Ltd., Super Mascoroider, model MKCA6-2JR) used for the stone-type wet atomization method, processing should be performed at a rotation speed of 1000 to 3000 rpm and a stone spacing of 0 to 200 μm. Can be done. The pasting process may be performed only once, but may be repeated two or more times.
また切り刃式湿式微粒化法に用いられるカッターミキサー（Stephan food process machinery社製、型式Ｕ１５００００６、切刃No.3D0024-02及びNo.3D0024-1使用）であれば、回転数３００〜３５００ｒｐｍ、処理時間２〜２０分で処理することが出来る。
この設定は、所望されるペーストの食感や粘度等により適宜変更可能である。
If it is a cutter mixer (manufactured by Stephan food process machinery, model U1500006, using cutting blades No. 3D0024-02 and No. 3D0024-1) used for the cutting edge type wet atomization method, the processing speed is 300 to 3500 rpm. It can be processed in 2 to 20 minutes.
This setting can be appropriately changed depending on the desired texture and viscosity of the paste.
本発明の亜麻仁ペースト組成物は、様々な食品に添加することが可能である。このような食品としてはドレッシング、マヨネーズ、ディップ、ソース、麺類や鍋物用のスープ、ベーカリー製品用のクリーム、フラワーペーストなどのフィリング材、スプレッド等の液状又はペースト状の食品などが挙げられるがこれらに限定されない。 The flaxseed paste composition of the present invention can be added to various foods. Examples of such foods include dressings, mayonnaise, dips, sauces, soups for noodles and pots, creams for bakery products, filling materials such as flower paste, and liquid or paste-like foods such as spreads. Not limited.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
製造例１ 亜麻仁ペーストの製造
８０質量部の焙煎亜麻仁（日本製粉社製）と２０質量部の亜麻仁油（日本製粉社製）を容器に投入し（合計約１〜５ｋｇ）、ヘラを用いて全体が十分に馴染むように混合した。
混合物を磨砕装置（増幸産業社製、スーパーマスコロイダー、型式ＭＫＣＡ６−２ＪＲ）に投入し、磨石回転数１５００ｒｐｍ、砥石間隔１００μｍの条件で亜麻仁ペーストを得た。
Production Example 1 Production of flaxseed paste 80 parts by mass of roasted flaxseed (manufactured by Nippon Flour Mills) and 20 parts by mass of flaxseed oil (manufactured by Nippon Flour Mills) are put into a container (total of about 1 to 5 kg) and a spatula is used. Mixed so that the whole was well blended.
The mixture was put into a grinding device (manufactured by Masuko Sangyo Co., Ltd., Super Mascoroider, model MKCA6-2JR) to obtain a flaxseed paste under the conditions of a grinding wheel rotation speed of 1500 rpm and a grinding wheel interval of 100 μm.
製造例２ 亜麻仁ペースト組成物の製造
製造例１で得られた亜麻仁ペーストと各種水溶液を所定の割合でミキサー（愛工舎製作所製、２５Ｓ）に投入し、１０００ｒｐｍで１分間撹拌し、亜麻仁ペースト組成物を得た。
Production Example 2 Production of flaxseed paste composition The flaxseed paste obtained in Production Example 1 and various aqueous solutions are put into a mixer (manufactured by Aikosha Seisakusho, 25S) at a predetermined ratio, stirred at 1000 rpm for 1 minute, and the flaxseed paste composition is prepared. Got
評価例１ 保存した亜麻仁ペースト組成物の分散性評価
亜麻仁ペースト組成物を樹脂製の透明な袋に１００ｇずつ分取し、脱気密封した後、２５℃で静置保存した。保存開始後、１０名のパネラーにより１０日、３０日、６０日にペーストの状態を確認し、固形分と油分とに分離している亜麻仁ペースト組成物については転倒混和して再分散するか確認した。転倒混和で再分散しない場合、手で揉み解して再分散させた。
なお、一度分散性試験に供した試料は、本試験用に再利用しないものとした。
Evaluation Example 1 Evaluation of Dispersibility of the Stored Flaxseed Paste Composition The flaxseed paste composition was separated by 100 g in a transparent resin bag, degassed and sealed, and then stored at 25 ° C. After the start of storage, 10 panelists confirmed the state of the paste on the 10th, 30th, and 60th, and confirmed whether the flaxseed paste composition separated into solid and oil was overturned and mixed and redispersed. did. If it was not redispersed due to inversion mixing, it was kneaded by hand and redispersed.
The sample once subjected to the dispersibility test was not reused for this test.
評価基準表
試験例１ 水添加による亜麻仁ペースト組成物の分離抑制試験
製造例１において９０質量部の焙煎亜麻仁（日本製粉社製）と１０質量部の亜麻仁油（日本製粉社製）を使用した以外は同様の方法で亜麻仁ペーストを製造し、製造例２に従い、表１の割合で亜麻仁ペーストと水を混合して亜麻仁ペースト組成物を得た。亜麻仁ペースト組成物を作製した直後に粘度を測定した。Ｂ型粘度計（ＲＩＯＮ社製、ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４）を使用し、Ｎｏ．１ローター又はＮｏ．２ローターを装着して、室温２５℃において６２．５ｒｐｍで６０秒間攪拌した後の粘度を測定した。なお水のＢ型粘度計で測定した２５℃における粘度は０．０１ｄＰａ・ｓであった。
その後室温で静置保存し、評価例１に従って１０日後、３０日後、６０日後の亜麻仁ペースト組成物の状態を評価基準表に従って評価した。結果（粘度及び評点の平均と標準偏差（SD））を表１に示す。
Test Example 1 Separation suppression test of flaxseed paste composition by water addition Same as in Production Example 1 except that 90 parts by mass of roasted flaxseed (manufactured by Nippon Flour Mills) and 10 parts by mass of flaxseed oil (manufactured by Nippon Flour Mills) were used. The flaxseed paste was produced according to the above method, and the flaxseed paste and water were mixed at the ratio shown in Table 1 according to Production Example 2 to obtain a flaxseed paste composition. The viscosity was measured immediately after the flaxseed paste composition was prepared. Using a B-type viscometer (VISCOTESTER VT-04 manufactured by RION), No. 1 rotor or No. Two rotors were attached, and the viscosity was measured after stirring at 62.5 rpm for 60 seconds at room temperature of 25 ° C. The viscosity of water at 25 ° C. measured with a B-type viscometer was 0.01 dPa · s.
Then, the flaxseed paste composition was stored at room temperature, and the state of the flaxseed paste composition after 10 days, 30 days, and 60 days was evaluated according to the evaluation standard table according to Evaluation Example 1. The results (mean and standard deviation (SD) of viscosity and score) are shown in Table 1.
表１
亜麻仁ペースト組成物の粘度が５７ｄＰａ・ｓ以上となる場合に分離防止効果が確認された。ただし、水を５０質量％以上添加すると亜麻仁ペーストとしての風味が失われるので、添加量としては１〜５０質量％程度が好ましいと考えられる。 The separation preventing effect was confirmed when the viscosity of the flaxseed paste composition was 57 dPa · s or more. However, if 50% by mass or more of water is added, the flavor as a flaxseed paste is lost, so it is considered that the addition amount is preferably about 1 to 50% by mass.
試験例２ 水添加による亜麻仁ペースト組成物の分離抑制試験
製造例１において５０質量部の焙煎亜麻仁（日本製粉社製）と５０質量部の亜麻仁油（日本製粉社製）を使用した以外は同様の方法で亜麻仁ペーストを製造し、製造例２に従い、表２の割合で亜麻仁ペーストと水を混合して亜麻仁ペースト組成物を得た。亜麻仁ペースト組成物を作製した直後に粘度を測定した。Ｂ型粘度計（ＲＩＯＮ社製、ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４）を使用し、Ｎｏ．１ローター又はＮｏ．２ローターを装着して、室温２５℃において６２．５ｒｐｍで６０秒間攪拌した後の粘度を測定した。
その後室温で静置保存し、評価例１に従って１０日後、３０日後、６０日後の亜麻仁ペースト組成物の状態を評価基準表に従って評価した。結果（粘度及び評点の平均と標準偏差（SD））を表２に示す。
Test Example 2 Separation suppression test of flaxseed paste composition by water addition Same as in Production Example 1 except that 50 parts by mass of roasted flaxseed (manufactured by Nippon Flour Mills) and 50 parts by mass of flaxseed oil (manufactured by Nippon Flour Mills) were used. The flaxseed paste was produced according to the above method, and the flaxseed paste and water were mixed at the ratio shown in Table 2 according to Production Example 2 to obtain a flaxseed paste composition. The viscosity was measured immediately after the flaxseed paste composition was prepared. Using a B-type viscometer (VISCOTESTER VT-04 manufactured by RION), No. 1 rotor or No. Two rotors were attached, and the viscosity was measured after stirring at 62.5 rpm for 60 seconds at room temperature of 25 ° C.
Then, the flaxseed paste composition was stored at room temperature, and the state of the flaxseed paste composition after 10 days, 30 days, and 60 days was evaluated according to the evaluation standard table according to Evaluation Example 1. The results (mean and standard deviation (SD) of viscosity and score) are shown in Table 2.
表２
亜麻仁ペースト組成物の粘度が５７ｄＰａ・ｓ以上となる場合に分離防止効果が確認された。ただし、水を５０質量％以上添加すると亜麻仁ペーストとしての風味が失われるので、添加量としては３〜５０質量％程度が好ましいと考えられる。 The separation preventing effect was confirmed when the viscosity of the flaxseed paste composition was 57 dPa · s or more. However, if 50% by mass or more of water is added, the flavor as a flaxseed paste is lost, so it is considered that the addition amount is preferably about 3 to 50% by mass.
試験例３ みりん添加による亜麻仁ペースト組成物の分離抑制試験
製造例１に従って亜麻仁ペーストを製造し、製造例２に従い、表３の割合で亜麻仁ペーストとみりん（エタノール含有量１０％、水分４７％、Ｂ型粘度計で測定した２５℃における粘度０．０８ｄＰａ・ｓ）を混合して亜麻仁ペースト組成物を得た。亜麻仁ペースト組成物を作製した直後に粘度を測定した。Ｂ型粘度計（ＲＩＯＮ社製、ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４）を使用し、Ｎｏ．１ローター又はＮｏ．２ローターを装着して、室温２５℃において６２．５ｒｐｍで６０秒間攪拌した後の粘度を測定した。
その後室温で静置保存し、評価例１に従って１０日後、３０日後、６０日後の亜麻仁ペースト組成物の状態を評価基準表に従って評価した。結果（粘度及び評点の平均と標準偏差（SD））を表３に示す。
Test Example 3 Separation suppression test of flaxseed paste composition by adding mirin A flaxseed paste was produced according to Production Example 1, and flaxseed paste and mirin (ethanol content 10%, water content 47%, B) according to Production Example 2 at the ratio shown in Table 3. The viscosity at 25 ° C. (0.08 dPa · s) measured with a mold viscometer was mixed to obtain a flaxseed paste composition. The viscosity was measured immediately after the flaxseed paste composition was prepared. Using a B-type viscometer (VISCOTESTER VT-04 manufactured by RION), No. 1 rotor or No. Two rotors were attached, and the viscosity was measured after stirring at 62.5 rpm for 60 seconds at room temperature of 25 ° C.
Then, the flaxseed paste composition was stored at room temperature, and the state of the flaxseed paste composition after 10 days, 30 days, and 60 days was evaluated according to the evaluation standard table according to Evaluation Example 1. The results (mean and standard deviation (SD) of viscosity and score) are shown in Table 3.
表３
亜麻仁ペースト組成物の粘度が５７ｄＰａ・ｓ以上となる場合に分離防止効果が確認された。ただし、みりんを５０質量％以上添加すると亜麻仁ペーストとしての風味が失われるので、添加量としては２〜５０質量％程度が好ましい。 The separation preventing effect was confirmed when the viscosity of the flaxseed paste composition was 57 dPa · s or more. However, if mirin is added in an amount of 50% by mass or more, the flavor as a flaxseed paste is lost. Therefore, the amount of mirin added is preferably about 2 to 50% by mass.
試験例４ アルコール水溶液添加による亜麻仁ペースト組成物の分離抑制試験
製造例１に従って亜麻仁ペーストを製造し、製造例２に従い、表４の割合で亜麻仁ペーストとアルコール水溶液を混合して亜麻仁ペースト組成物を得た。亜麻仁ペースト組成物を作製した直後に粘度を測定した。Ｂ型粘度計（ＲＩＯＮ社製、ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４）を使用し、Ｎｏ．１ローター又はＮｏ．２ローターを装着して、室温２５℃において６２．５ｒｐｍで６０秒間攪拌した後の粘度を測定した。なおいずれのアルコール水溶液もＢ型粘度計で測定した２５℃における粘度は０．０１ｄＰａ・ｓであった。
その後室温で静置保存し、評価例１に従って１０日後、３０日後、６０日後の亜麻仁ペースト組成物の状態を評価基準表に従って評価した。結果（粘度及び評点の平均と標準偏差（SD））を表４に示す。
Test Example 4 Separation suppression test of flaxseed paste composition by adding alcohol aqueous solution A flaxseed paste was produced according to Production Example 1, and flaxseed paste and an alcohol aqueous solution were mixed at the ratio shown in Table 4 according to Production Example 2 to obtain a flaxseed paste composition. It was. The viscosity was measured immediately after the flaxseed paste composition was prepared. Using a B-type viscometer (VISCOTESTER VT-04 manufactured by RION), No. 1 rotor or No. Two rotors were attached, and the viscosity was measured after stirring at 62.5 rpm for 60 seconds at room temperature of 25 ° C. The viscosity of each alcohol aqueous solution at 25 ° C. measured with a B-type viscometer was 0.01 dPa · s.
Then, the flaxseed paste composition was stored at room temperature, and the state of the flaxseed paste composition after 10 days, 30 days, and 60 days was evaluated according to the evaluation standard table according to Evaluation Example 1. The results (mean and standard deviation (SD) of viscosity and score) are shown in Table 4.
*2亜麻仁ペーストとアルコール水溶液が混合しなかったため測定しなかった。
* 2 The measurement was not performed because the flaxseed paste and the alcohol aqueous solution were not mixed.
亜麻仁ペースト組成物の粘度が５７ｄＰａ・ｓ以上となる場合に分離防止効果が確認された。
亜麻仁ペースト組成物中の亜麻仁ペーストの割合が５０質量％未満になると亜麻仁の風味がなくなるため、試験は添加物量が５０質量％までしか行わなかった（以後の試験も同じ）。
The separation preventing effect was confirmed when the viscosity of the flaxseed paste composition was 57 dPa · s or more.
Since the flavor of flaxseed was lost when the proportion of flaxseed paste in the flaxseed paste composition was less than 50% by mass, the test was conducted only up to 50% by mass of additives (the same applies to subsequent tests).
試験例５ 砂糖の飽和水溶液添加による亜麻仁ペースト組成物の分離抑制試験
製造例１に従って亜麻仁ペーストを製造し、製造例２に従って表５の割合で亜麻仁ペーストと飽和砂糖水（２０℃における６７質量％砂糖水、Ｂ型粘度計で測定した２５℃における粘度６ｄＰａ・ｓ）を混合して亜麻仁ペースト組成物を得た。
亜麻仁ペースト組成物を作製した直後に粘度を測定した。Ｂ型粘度計（ＲＩＯＮ社製、ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４）を使用し、Ｎｏ．１ローター又はＮｏ．２ローターを装着して、室温２５℃において６２．５ｒｐｍで６０秒間攪拌した後の粘度を測定した。その後室温で静置保存し、評価例１に従って１０日後、３０日後、６０日後の亜麻仁ペースト組成物の状態を評価基準表に従って評価した。結果（粘度及び評点の平均と標準偏差（SD））を表５に示す。
Test Example 5 Separation suppression test of flaxseed paste composition by adding saturated aqueous solution of sugar Flaxseed paste was produced according to Production Example 1, and flaxseed paste and saturated sugar water (67 mass% sugar at 20 ° C.) were produced at the ratio shown in Table 5 according to Production Example 2. Water and a viscosity of 6 dPa · s) at 25 ° C. measured with a B-type viscosity meter were mixed to obtain a flaxseed paste composition.
The viscosity was measured immediately after the flaxseed paste composition was prepared. Using a B-type viscometer (VISCOTESTER VT-04 manufactured by RION), No. 1 rotor or No. Two rotors were attached, and the viscosity was measured after stirring at 62.5 rpm for 60 seconds at room temperature of 25 ° C. Then, the flaxseed paste composition was stored at room temperature, and the state of the flaxseed paste composition after 10 days, 30 days, and 60 days was evaluated according to the evaluation standard table according to Evaluation Example 1. The results (mean and standard deviation (SD) of viscosity and score) are shown in Table 5.
表５
水溶液が砂糖の飽和水溶液であった場合についても、亜麻仁ペースト組成物の粘度が５７ｄＰａ・ｓ以上となる場合に分離防止効果が確認された。
Table 5
試験例６ 食塩水添加試験
製造例１に従って亜麻仁ペーストを製造し、製造例２に従って表６の割合で亜麻仁ペーストと飽和食塩水（２０℃における２６質量％食塩水、Ｂ型粘度計で測定した２５℃における粘度０．１ｄＰａ・ｓ）を混合し亜麻仁ペースト組成物を得た。
亜麻仁ペースト組成物を作製した直後に粘度を測定した。Ｂ型粘度計（ＲＩＯＮ社製、ＶＩＳＣＯＴＥＳＴＥＲ ＶＴ−０４）を使用し、Ｎｏ．１ローター又はＮｏ．２ローターを装着して、室温２５℃において６２．５ｒｐｍで６０秒間攪拌した後の粘度を測定した。その後室温で静置保存し、評価例１に従って１０日後、３０日後、６０日後の亜麻仁ペースト組成物の状態を評価基準表にしたがい評価した。結果（粘度及び評点の平均と標準偏差（SD））を表６に示す。
Test Example 6 Saline addition test A flaxseed paste was produced according to Production Example 1, and flaxseed paste and saturated saline (26% by mass saline solution at 20 ° C., measured with a B-type viscometer) at the ratio shown in Table 6 according to Production Example 225. Viscosity of 0.1 dPa · s) at ° C. was mixed to obtain a flaxseed paste composition.
The viscosity was measured immediately after the flaxseed paste composition was prepared. Using a B-type viscometer (VISCOTESTER VT-04 manufactured by RION), No. 1 rotor or No. Two rotors were attached, and the viscosity was measured after stirring at 62.5 rpm for 60 seconds at room temperature of 25 ° C. Then, it was stored standing at room temperature, and the state of the flaxseed paste composition after 10 days, 30 days, and 60 days was evaluated according to the evaluation standard table according to Evaluation Example 1. The results (mean and standard deviation (SD) of viscosity and score) are shown in Table 6.
表６
水溶液が食塩の飽和水溶液であった場合についても、亜麻仁ペースト組成物の粘度が５７ｄＰａ・ｓ以上となる場合に分離防止効果が確認された。
Table 6
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| JP2001275613A (en) * | 1998-10-01 | 2001-10-09 | Hk Ruokatalo Oyj | Food composition |
| JP2003528642A (en) * | 2000-04-03 | 2003-09-30 | エイチケー ルオカタロ オイ | Food composition |
| JP2007037470A (en) * | 2005-08-03 | 2007-02-15 | Kao Corp | Method for producing flavor oil |
| JP2008167723A (en) * | 2007-01-15 | 2008-07-24 | Kao Corp | Method for producing liquid seasoning |
| JP2017184632A (en) * | 2016-04-01 | 2017-10-12 | 日本製粉株式会社 | Linseed paste and method for producing the same |
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| JP2001275613A (en) * | 1998-10-01 | 2001-10-09 | Hk Ruokatalo Oyj | Food composition |
| JP2003528642A (en) * | 2000-04-03 | 2003-09-30 | エイチケー ルオカタロ オイ | Food composition |
| JP2007037470A (en) * | 2005-08-03 | 2007-02-15 | Kao Corp | Method for producing flavor oil |
| JP2008167723A (en) * | 2007-01-15 | 2008-07-24 | Kao Corp | Method for producing liquid seasoning |
| JP2017184632A (en) * | 2016-04-01 | 2017-10-12 | 日本製粉株式会社 | Linseed paste and method for producing the same |
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