JP2021153544A - Sesame paste powder, and method for producing the same - Google Patents
Sesame paste powder, and method for producing the same Download PDFInfo
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 127
- 239000000843 powder Substances 0.000 title claims abstract description 78
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 244000000231 Sesamum indicum Species 0.000 title 1
- 241000207961 Sesamum Species 0.000 claims abstract description 126
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 21
- 230000005484 gravity Effects 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000839 emulsion Substances 0.000 claims description 23
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 22
- 102000011632 Caseins Human genes 0.000 claims description 15
- 108010076119 Caseins Proteins 0.000 claims description 15
- 229940080237 sodium caseinate Drugs 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 8
- 230000014759 maintenance of location Effects 0.000 abstract description 8
- 239000011734 sodium Substances 0.000 abstract description 8
- 229910052708 sodium Inorganic materials 0.000 abstract description 8
- 239000005018 casein Substances 0.000 abstract description 7
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 7
- 235000021240 caseins Nutrition 0.000 abstract description 7
- 239000006072 paste Substances 0.000 abstract 7
- 239000000945 filler Substances 0.000 abstract 2
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 21
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000003921 oil Substances 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- -1 glyceric acid ester Chemical class 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- RBNPOMFGQQGHHO-UHFFFAOYSA-N -2,3-Dihydroxypropanoic acid Natural products OCC(O)C(O)=O RBNPOMFGQQGHHO-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 238000001816 cooling Methods 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、熱水に浮く練りゴマ粉末及びその製造方法に関する。 The present invention relates to kneaded sesame powder floating in hot water and a method for producing the same.
現在、担々麺などのゴマをスープに使用した即席食品が多数上市されている。これらは、液体スープに練りゴマのペーストを添加したり、粉末化した練りゴマを粉末スープに添加している。 Currently, many instant foods using sesame such as dandan noodles in soup are on the market. For these, the paste of sesame paste is added to the liquid soup, or the powdered sesame paste is added to the powdered soup.
ごまの粉末化については、特許文献１及び２の技術が知られている。特許文献１は、ゴマの風味を損なわず、ゴマに含まれる脂肪油を搾り出すものでもなく、しかも、粉末としての使用が可能なゴマ粉末の製造方法の提供として、ゴマを粉砕してゴマ粉末を製造するゴマ粉末の製造方法で、焙煎したゴマを液体窒素により凍結し 、その凍結した状態のゴマを−１３０℃〜−１７０℃の雰囲気中で、湿式篩の６０メッシュを通る重量が８０％以上でかつ２００メッシュを通る重量が３０％以下となるように粉砕して製造する方法が記載されている。 The techniques of Patent Documents 1 and 2 are known for sesame powdering. Patent Document 1 provides a method for producing sesame powder that does not impair the flavor of sesame, does not squeeze the fatty oil contained in sesame, and can be used as a powder. In the method of producing sesame powder, roasted sesame is frozen with liquid nitrogen, and the frozen sesame is weighed 80 through 60 mesh of a wet sieve in an atmosphere of -130 ° C to -170 ° C. A method for producing by crushing so as to have a weight of sesame or more and a weight passing through 200 mesh of 30% or less is described.
また、特許文献２には、微細なゴマペーストやゴマ抽出物を粉体化しても、長期間保存しても油分と固形分の分離が起こらず、流動性に優れる粉末ゴマとして、乳化性賦形剤あるいは乳化剤と賦形剤とを溶解した水溶液にゴマペーストまたはゴマ抽出物を加え、乳化して得られた乳化液をスプレードライヤーを用いて乾燥することにより得られる粉末ゴマについて記載されている。 Further, Patent Document 2 states that even if fine sesame paste or sesame extract is powdered, oil and solid content do not separate even when stored for a long period of time, and as powdered sesame with excellent fluidity, emulsifying property is added. Describes powdered sesame obtained by adding sesame paste or sesame extract to an aqueous solution of a formant or emulsifier and an excipient, and drying the emulsion obtained by emulsification using a spray dryer. ..
しかしながら、これらに使用されている練りゴマは、熱水を加えると熱水中に容易に分散するか、沈殿してしまう。そのため、練りゴマが目立たなく、風味もスープと均質化してしまうか、底に溜まって風味が弱くなるなどの課題があった。 However, the kneaded sesame seeds used in these are easily dispersed or precipitated in hot water when hot water is added. Therefore, there are problems that the sesame seeds are not conspicuous and the flavor is homogenized with the soup, or the sesame seeds accumulate at the bottom and the flavor is weakened.
本発明は、熱水に浮き、保形性のある練りゴマ粉末及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a kneaded sesame powder that floats on hot water and has shape retention, and a method for producing the same.
発明者らは、担々麺などのゴマを使用した即席食品において、練りゴマのペーストや粉末をスープに使用したが、練りゴマがスープ中に分散したり、沈殿したりして、インパクトのあるゴマの風味を出すことができなかった。そこで、鋭意研究した結果、スープに分散せずに熱水中に浮くような練りゴマであれば、濃度の高いゴマ風味を即席食品に付与できると考え、本発明に至った。 The inventors used kneaded sesame paste and powder in the soup in instant foods using sesame such as dandan noodles, but the kneaded sesame is dispersed or settled in the soup, and the sesame has an impact. I couldn't get the flavor. Therefore, as a result of diligent research, it was considered that a highly concentrated sesame flavor can be imparted to an instant food if the kneaded sesame is not dispersed in the soup but floats in hot water, and the present invention has been reached.
すなわち、練りゴマ６０〜８２重量％、賦形剤１５〜３７重量、カゼインナトリウム２．０〜４．６重量％、乳化剤１．０〜３．４重量％を含み、粉末の粒径が４〜１０メッシュであり、比重が０．２３〜０．３１／ｃｃであることを特徴とする練りゴマ粉末である。 That is, it contains 60 to 82% by weight of kneaded sesame seeds, 15 to 37% by weight of excipients, 2.0 to 4.6% by weight of sodium caseinate, and 1.0 to 3.4% by weight of emulsifier, and the particle size of the powder is 4 to 3. It is a kneaded sesame powder characterized by having 10 meshes and a specific gravity of 0.23 to 0.31 / cc.
また、本発明に係る練りゴマ粉末の製造方法としては、練りゴマと、賦形剤と、カゼインナトリウムと、乳化剤と、水と、を撹拌混合し乳化物を作製する工程と、前記乳化物を真空度が５００Ｐａ以下で乾燥し、練りゴマ乾燥物を作製する工程と、前記練りゴマ乾燥物を４〜１０メッシュとなるように粉砕し、練りゴマ粉末を作製する練りゴマ粉末の製造方法であって、乾燥後の前記練りゴマ粉末が、練りゴマ６０〜８２重量％、賦形剤１５〜３７重量、カゼインナトリウム２．０〜４．６重量％、乳化剤１．０〜３．４重量％を含み、乾燥後の前記練りゴマ粉末の比重が０．２３〜０．３１ｇ／ｃｃであることが好ましい。 Further, as a method for producing the kneaded sesame powder according to the present invention, a step of stirring and mixing kneaded sesame, an excipient, sodium caseinate, an emulsifier, and water to prepare an emulsion, and the above-mentioned emulsion are used. It is a step of drying at a vacuum degree of 500 Pa or less to prepare a dried sesame paste, and a method of producing a dried sesame powder by crushing the dried sesame seeds to a size of 4 to 10 meshes to prepare a sesame powder. After drying, the kneaded sesame powder contains 60 to 82% by weight of kneaded sesame, 15 to 37% by weight of excipient, 2.0 to 4.6% by weight of sodium caseinate, and 1.0 to 3.4% by weight of emulsified product. It is preferable that the specific gravity of the kneaded sesame powder after drying is 0.23 to 0.31 g / cc.
また、本発明に係る練りゴマ粉末の製造方法における乾燥方法は、真空凍結乾燥もしくは真空ベルト乾燥であることが好ましい。 Further, the drying method in the method for producing kneaded sesame powder according to the present invention is preferably vacuum freeze-drying or vacuum belt drying.
また、本発明に係る練りゴマ粉末の製造方法に使用する水の添加量は、練りゴマの重量に対して０．５〜３倍であることが好ましい。 Further, the amount of water added in the method for producing the kneaded sesame powder according to the present invention is preferably 0.5 to 3 times the weight of the kneaded sesame.
また、本発明に係る賦形剤は、ラクトース、マルトースまたはＤＥ８のデキストリンの少なくとも一つであることが好ましい。 Further, the excipient according to the present invention is preferably at least one of lactose, maltose or DE8 dextrin.
また、本発明に係る乳化性はＨＬＢ９以下が好ましい。 Further, the emulsifying property according to the present invention is preferably HLB 9 or less.
本発明により、熱水に浮き、保形性のある練りゴマ粉末及びその製造方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a kneaded sesame powder that floats on hot water and has shape retention, and a method for producing the same.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
１．原料
本発明に係る練りゴマ粉末の原料としては、練りゴマ、賦形剤、カゼインナトリウム及び乳化剤を使用する。
1. 1. Raw Materials As raw materials for the kneaded sesame powder according to the present invention, kneaded sesame, excipients, sodium caseinate and an emulsifier are used.
（練りゴマ）
本発明に係る練りゴマは、焙煎したゴマを石臼等で磨り潰し粉砕したものであり、通常の市販されている練りゴマを使用できる。練りゴマの添加量としては、乾燥後の練りゴマ粉末中に６０〜８２重量％含まれるように配合することが好ましい。練りゴマの添加量が少ないと賦形剤などの添加量が多くなり、風味が弱くなる。練りゴマの添加量が多いと賦形剤の量が少なくなり、粉末化できなくなる。
(Sesame seeds)
The kneaded sesame according to the present invention is obtained by grinding roasted sesame with a stone mill or the like and crushing it, and ordinary commercially available kneaded sesame can be used. The amount of the kneaded sesame to be added is preferably 60 to 82% by weight in the kneaded sesame powder after drying. If the amount of sesame seeds added is small, the amount of excipients added is large and the flavor is weakened. If the amount of sesame seeds added is large, the amount of excipients will be small and it will not be possible to powder.
（賦形剤）
本発明に係る賦形剤は、粉末化することができ、練りゴマ粉末を熱湯に入れた際に容易に分散せずに保形性を有しつつも、熱湯に溶解し、練りゴマ粉末が復元する必要がある。賦形剤の種類としては、ラクトース、マルトースまたはＤＥ８のデキストリンの少なくとも一つであることが好ましい。賦形剤の添加量としては、練りゴマ粉末中に１５〜３７重量％の範囲が好ましい。賦形剤の量が少なすぎると、粉末化できず、賦形剤の量が多いと練りゴマの添加量が少なくなり、風味が悪く、熱水による復元性が悪くなる。
(Applicant)
The excipient according to the present invention can be pulverized, and when the kneaded sesame powder is put into boiling water, it does not easily disperse and has a shape-retaining property, but is dissolved in boiling water to form the kneaded sesame powder. Need to be restored. The type of excipient is preferably at least one of lactose, maltose or DE8 dextrin. The amount of the excipient added is preferably in the range of 15 to 37% by weight in the kneaded sesame powder. If the amount of excipient is too small, it cannot be powdered, and if the amount of excipient is large, the amount of kneaded sesame added is small, the flavor is bad, and the stability by hot water is poor.
（カゼインナトリウム）
本発明に係る練りゴマ粉末は、カゼインナトリウムを含む。カゼインナトリウムを含むことで、粉末化した際に油脂が分離せず安定する。カゼインナトリウムの添加量としては、練りゴマ粉末中に２．０〜４．６重量％添加することが好ましい。
(Sodium casein)
The kneaded sesame powder according to the present invention contains sodium caseinate. By containing sodium casein, fats and oils do not separate when powdered and are stable. The amount of sodium casein added is preferably 2.0 to 4.6% by weight in the kneaded sesame powder.
（乳化剤）
本発明に係る乳化剤は、乳化能を有すればよく、グリセリン酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、レシチンなどを使用することができる。特に好ましい乳化剤としてはＨＬＢが９以下のものが好ましい。
(emulsifier)
The emulsifier according to the present invention may have emulsifying ability, and glyceric acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be used. As a particularly preferable emulsifier, one having an HLB of 9 or less is preferable.
（水）
本発明に係る練りゴマ粉末の製造には、水を使用する。練りゴマに水を添加し、乳化剤によって乳化することによって、練りゴマ内に含まれる油を細かく分散させることにより、粉末化した後に油脂が分離することなく、練りゴマ粉末内に安定して含まれるようになる。水は最終的には、後述する乾燥工程によって乾燥されるため、ほとんど残らない。水の添加量が少ないと、練りゴマ中の油脂が細かく分散せず、水の量が多いと、乳化物の物性が柔らかくなり、乾燥する水の量が多くなるため好ましくない。添加する水の量としては練りゴマの量に対して０．５〜３倍の範囲が好ましい。
(water)
Water is used for producing the kneaded sesame powder according to the present invention. By adding water to the sesame seeds and emulsifying them with an emulsifier, the oil contained in the sesame seeds is finely dispersed, so that the oils and fats are not separated after being pulverized and are stably contained in the sesame seed powder. Will be. The water is finally dried by the drying step described later, so that almost no water remains. If the amount of water added is small, the fats and oils in the kneaded sesame are not finely dispersed, and if the amount of water is large, the physical properties of the emulsion become soft and the amount of water to be dried increases, which is not preferable. The amount of water to be added is preferably in the range of 0.5 to 3 times the amount of kneaded sesame seeds.
２．製造方法
（乳化工程）
まず、練りゴマ粉末に使用する原料を混合し、乳化物を作製する。原料の混合方法は特に限定はない。例を挙げると、練りゴマに乳化剤とカゼインナトリウムを加え混合し、水、賦形剤を入れてさらに撹拌乳化する。撹拌方法は特に限定はないが、油が分離しない程度にしっかりと乳化させることが好ましい。作製した乳化物は、乾燥を行う前に乳化が壊れない温度で加熱殺菌することができる。温度としては、６０〜８０℃程度で１０〜６０分程度撹拌しながら加熱殺菌すればよい。
2. Manufacturing method (emulsification process)
First, the raw materials used for the kneaded sesame powder are mixed to prepare an emulsion. The method of mixing the raw materials is not particularly limited. For example, an emulsifier and sodium caseinate are added to kneaded sesame seeds, mixed, water and an excipient are added, and the mixture is further emulsified by stirring. The stirring method is not particularly limited, but it is preferable to emulsify the oil firmly to the extent that the oil does not separate. The prepared emulsion can be sterilized by heating at a temperature at which the emulsification is not broken before drying. As the temperature, it may be sterilized by heating while stirring at about 60 to 80 ° C. for about 10 to 60 minutes.
（乾燥工程）
続いて、乳化工程で作製した乳化物を乾燥する。乾燥は、５００Ｐａ以下の減圧化で行う。５００Ｐａよりも高いとであると、乳化物が乾燥により収縮して比重が重くなり、浮かなくなる。乾燥方法としては、真空凍結乾燥や真空ベルト乾燥が挙げられる。
(Drying process)
Subsequently, the emulsion produced in the emulsification step is dried. Drying is carried out at a reduced pressure of 500 Pa or less. If it is higher than 500 Pa, the emulsion shrinks due to drying, the specific gravity becomes heavy, and the emulsion does not float. Examples of the drying method include vacuum freeze-drying and vacuum belt drying.
真空ベルト乾燥の場合は、乳化物を５００Ｐａ以下の減圧下とした真空ベルト乾燥機内に投入し、自己凍結させながらベルトを移動させつつ加温し、乳化物を乾燥させる。乾燥温度は６０〜８０℃で水分が１〜５重量％となるように４〜１２時間乾燥することが好ましい。 In the case of vacuum belt drying, the emulsion is placed in a vacuum belt dryer under a reduced pressure of 500 Pa or less, and the emulsion is dried while moving the belt while self-freezing. The drying temperature is 60 to 80 ° C., and it is preferable to dry for 4 to 12 hours so that the water content is 1 to 5% by weight.
真空凍結乾燥の場合は、減圧化で行うことにより、乳化物は、自己凍結された状態となるため、予め凍結させる必要はないが、真空凍結乾燥の場合は、予め乳化物を凍結させてもよい。乳化物を容器に入れ真空凍結機内に入れ、５００Ｐａ以下の減圧下とし、棚温を８０℃以下の温度として水分が１〜５重量％となるように４〜１２時間乾燥する。 In the case of vacuum freeze-drying, it is not necessary to freeze the emulsion in advance because the emulsion is in a self-frozen state by performing the vacuum freeze-drying, but in the case of vacuum freeze-drying, the emulsion can be frozen in advance. good. The emulsion is placed in a container and placed in a vacuum freezer, and the mixture is dried under a reduced pressure of 500 Pa or less, the shelf temperature is 80 ° C. or less, and the water content is 1 to 5% by weight for 4 to 12 hours.
（粉砕工程）
乾燥した乳化物を粉砕する。粉砕方法は特に限定はなく、ミキサーやミルなどで粉砕すればよい。粉砕物が大きすぎるとお湯で戻した際に練りゴマ粉末の中心まで水が入りにくく硬い部分ができる。逆に粉砕しすぎるとお湯で戻した際に練りゴマ粉末が分散してしまう。好ましい粉砕物の粒度としては、４〜１０メッシュの範囲である。このような粒度となるように作製した乳化物の粉砕物は、篩で振るった後、練りゴマ粉末として使用する。
(Crushing process)
Grind the dried emulsion. The crushing method is not particularly limited, and crushing may be performed with a mixer or a mill. If the crushed material is too large, it will be difficult for water to enter the center of the kneaded sesame powder when it is reconstituted with hot water, and a hard part will be formed. On the contrary, if it is crushed too much, the kneaded sesame powder will be dispersed when it is reconstituted with hot water. The preferred particle size of the ground product is in the range of 4 to 10 mesh. The crushed emulsion prepared to have such a particle size is shaken with a sieve and then used as kneaded sesame powder.
このとき、練りゴマ粉末の比重は、０．２３〜０．３１ｇ／ｃｃの範囲となるようにする。０．２３ｇ／ｃｃ未満だと密度が少なすぎて熱湯をかけたときに分散して保形性がない。０．３１ｇ／ｃｃよりも高いと熱湯をかけたときに練りゴマ粉末が浮かずに沈殿する。比重の測定方法は、２００ｃｃの比重測定用のカップに練りゴマ粉末を入れ摺り切りして余計な粉末を取り除いた重量を測定し、算出する。 At this time, the specific gravity of the kneaded sesame powder is set to be in the range of 0.23 to 0.31 g / cc. If it is less than 0.23 g / cc, the density is too low and it is dispersed when hot water is applied and has no shape retention. If it is higher than 0.31 g / cc, the kneaded sesame powder does not float and precipitates when boiling water is applied. The specific gravity is measured by measuring and calculating the weight of the kneaded sesame powder in a 200 cc cup for measuring the specific gravity and scraping off the excess powder.
作製した練りゴマ粉末は、お湯で復元する即席食品（例えば、即席カップ麺、即席スープなど）や水を入れてレンジ加熱する即席食品（即席ライスなど）のスープに用いることができる。 The prepared sesame paste powder can be used for instant foods that are restored with hot water (for example, instant cup noodles, instant soups, etc.) and soups for instant foods (such as instant rice) that are heated in a microwave oven with water.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail below with reference to examples.
＜実験１：配合検討＞
（試験例１）〜（試験例９）
下記表１に記載された配合（ｇ）で、練りゴマ、カゼインナトリウム、乳化剤を混ぜた後、水に賦形剤を溶解または分散させて添加し、ハンドミキサーで均質になるように撹拌し乳化物を作製した。
<Experiment 1: Combination study>
(Test Example 1) to (Test Example 9)
After mixing kneaded sesame seeds, sodium caseinate, and an emulsifier in the formulation (g) shown in Table 1 below, the excipient is dissolved or dispersed in water, added, and stirred and emulsified with a hand mixer so as to be uniform. I made a thing.
作製した乳化物を乳化が壊れないように撹拌しながら加熱し、８０℃達温後１０分間維持して加熱殺菌を行った。 The prepared emulsion was heated with stirring so as not to break the emulsification, and after reaching 80 ° C., the emulsion was maintained for 10 minutes for heat sterilization.
加熱殺菌した乳化物は冷却後プラスチックトレーに１０ｍｍ厚となるように充填し、真空凍結機に入れ、真空度が５００Ｐａ、棚温度が７０℃の環境下で乾燥し、品温が６８℃以上となるように水分が飛びきるまで乾燥した。 After cooling, the emulsion sterilized by heating is filled in a plastic tray to a thickness of 10 mm, placed in a vacuum freezer, dried in an environment with a vacuum degree of 500 Pa and a shelf temperature of 70 ° C, and the product temperature is 68 ° C or higher. It was dried until the water was completely removed.
乾燥した乳化物は、ミルで破砕し、篩掛けをし、４メッシュパス、１０メッシュオンの練りゴマ粉末サンプルを得た。 The dried emulsion was milled and sieved to give a 4 mesh pass, 10 mesh on kneaded sesame powder sample.
練りゴマ粉末サンプルは、２００ｃｃのステンレス製カップに入れ、表面を摺り切った後、重量を測定し、比重（ｇ／ｃｃ）を測定した。 The kneaded sesame powder sample was placed in a 200 cc stainless steel cup, the surface was scraped off, the weight was measured, and the specific gravity (g / cc) was measured.
練りゴマ粉末サンプルの評価は、浮遊性、保形性（非分散性）、湯戻り、風味について行った。評価は５人のベテランパネラーにより３段階で行った。まず、練りゴマ粉末５ｇを紙カップに入れ、熱湯を２００ｇ注ぎ、３分間蓋をして調理し、３分後の状態で評価を行った。 The kneaded sesame powder sample was evaluated for floating property, shape retention (non-dispersible), reconstitution with hot water, and flavor. The evaluation was carried out in three stages by five veteran panelists. First, 5 g of kneaded sesame powder was placed in a paper cup, 200 g of boiling water was poured, the mixture was covered for 3 minutes, cooked, and evaluated after 3 minutes.
浮遊性については、練りゴマ粉末が表面に浮いて良好なものを○、練りゴマ粉末の浮遊が不十分なものを△、練りゴマ粉末が全く浮遊していないものを×とした。 Regarding the floating property, those in which the kneaded sesame powder floated on the surface were evaluated as ◯, those in which the kneaded sesame powder did not float sufficiently were evaluated as Δ, and those in which the kneaded sesame powder did not float at all were evaluated as x.
保形性については、練りゴマ粉末が分散せずにかたまって存在しているものを○、練りゴマ粉末が容易に分散してしまうものを△、練りゴマ粉末がすべて溶解しまたは沈殿しているものを×とした。 Regarding the shape retention, ○ is the one in which the sesame powder is agglomerated without being dispersed, △ is the one in which the sesame powder is easily dispersed, and all the sesame powder is dissolved or precipitated. The thing was set as x.
湯戻りについては、固い粉末状態のところがないものを○、粉末状態の硬い部分が一部認められるものを△、ほとんどの部分が粉末状態の硬い部分であるものを×とした。 Regarding the reconstitution with hot water, those without a hard powder state were marked with ◯, those with some hard parts in the powder state were marked with Δ, and those with most of the hard parts in the powder state were marked with x.
風味については、良好なものを○、劣るものを△、著しく劣るものを×とした。 Regarding the flavor, good ones were evaluated as ◯, inferior ones were evaluated as Δ, and significantly inferior ones were evaluated as ×.
試験例１〜９の比重及び評価結果を表２に示す。 Table 2 shows the specific densities and evaluation results of Test Examples 1 to 9.
添加する水は、乾燥でなくなるため、試験例１で示すように練りゴマ粉末中の練りゴマ比率が６０重量％以上であれば、通常の市販されている練りゴマ粉末よりも良好なゴマの風味を感じることができる。試験例２で示すように練りゴマ比率としては８２重量％よりも多くなると賦形剤等の添加量が少なくなるため、粉末化が難しくなる。賦形剤の比率としては練りゴマ粉末中に１５〜３７重量％が好ましい。 Since the water to be added is not dried, as shown in Test Example 1, if the ratio of sesame paste in the sesame paste powder is 60% by weight or more, the flavor of sesame seeds is better than that of ordinary commercially available sesame paste powder. Can be felt. As shown in Test Example 2, when the ratio of kneaded sesame is more than 82% by weight, the amount of excipients added is small, which makes powdering difficult. The ratio of the excipient is preferably 15 to 37% by weight in the kneaded sesame powder.
試験例２、３で示すように練りゴマ粉末中にガゼインナトリウムが２重量％、乳化剤が１重量％以上であれば、練りゴマ中の油脂を充分乳化でき、粉末化できる。しかしながら、ガゼインナトリウムが４．６重量％、乳化剤が３．４重量％よりも多くなると素材の風味の影響が強くなるため、練りゴマ粉末中の比率としては、乳化剤としては１〜３．４重量％、カゼインナトリウムは２〜４．６重量％が好ましい。 As shown in Test Examples 2 and 3, when casein sodium is 2% by weight and emulsifier is 1% by weight or more in the kneaded sesame powder, the fats and oils in the kneaded sesame can be sufficiently emulsified and pulverized. However, if the amount of sodium gazein is more than 4.6% by weight and the amount of emulsifier is more than 3.4% by weight, the influence of the flavor of the material becomes stronger. %, Sodium casein is preferably 2 to 4.6% by weight.
試験例２、４、５で示すように乳化剤のＨＬＢが高くなると練りゴマ粉末の比重が低くなるが、熱湯中に容易に分散し保形性が悪くなる結果、浮遊性も悪くなる。乳化剤のＨＬＢが低くなっても比重は低くなるが試験例２と同等の結果であった。よって、乳化剤としてはＨＬＢが９以下のものを使用することが好ましい。 As shown in Test Examples 2, 4 and 5, when the HLB of the emulsifier is high, the specific gravity of the kneaded sesame powder is low, but it is easily dispersed in boiling water and the shape retention is deteriorated, and as a result, the floating property is also deteriorated. Even if the HLB of the emulsifier was lowered, the specific gravity was lowered, but the result was the same as that of Test Example 2. Therefore, it is preferable to use an emulsifier having an HLB of 9 or less.
試験例２、６、７、８、９で示すように賦形剤としては、ラクトース、マルトース、ＤＥ８のデキストリンが好ましい。ＤＥ４のデキストリンや酸化澱粉では練りゴマ粉末の比重が高くなり、復元性も悪化した。ＤＥ８のデキストリンは、ラクトースやマルトースに比べ浮遊性は劣ったが概ね良好であった。ラクトースとマルトースはほぼ同等であったがマルトースの方が甘みを感じた。 As shown in Test Examples 2, 6, 7, 8 and 9, lactose, maltose and dextrin of DE8 are preferable as excipients. With DE4 dextrin and oxidized starch, the specific gravity of the kneaded sesame powder was high, and the stability was also deteriorated. The dextrin of DE8 was inferior in floating property to that of lactose and maltose, but was generally good. Lactose and maltose were almost the same, but maltose felt sweeter.
＜実験２：製造工程の検討＞
（試験例１０）
真空度を１０Ｐａとする以外は、試験例２の方法に従って練りゴマ粉末サンプルを作製した。
<Experiment 2: Examination of manufacturing process>
(Test Example 10)
A kneaded sesame powder sample was prepared according to the method of Test Example 2 except that the degree of vacuum was 10 Pa.
（試験例１１）
真空度を９９９Ｐａとする以外は、試験例２の方法に従って練りゴマ粉末を作製した。
(Test Example 11)
Kneaded sesame powder was prepared according to the method of Test Example 2 except that the degree of vacuum was 999 Pa.
（試験例１２）
練り水の加水量を４１ｇとする以外は、試験例１０の方法に従って練りゴマ粉末サンプルを作製した。
(Test Example 12)
A sesame powder sample was prepared according to the method of Test Example 10 except that the amount of water added to the kneaded water was 41 g.
（試験例１３）
練り水の加水量を１６４ｇとする以外は、試験例１０の方法に従って練りゴマ粉末サンプルを作製した。
(Test Example 13)
A sesame powder sample was prepared according to the method of Test Example 10 except that the amount of water added to the kneading water was 164 g.
（試験例１４）
練り水の加水量を２４６ｇとする以外は、試験例１０の方法に従って練りゴマ粉末サンプルを作製した。
(Test Example 14)
A sesame powder sample was prepared according to the method of Test Example 10 except that the amount of water added to the kneaded water was 246 g.
実験２についても実験１同様に比重及び評価を行った。評価結果を表３に示す。 In Experiment 2, the specific gravity and evaluation were performed in the same manner as in Experiment 1. The evaluation results are shown in Table 3.
試験例２、１０、１１で示すように真空度(Ｐａ)が低い（減圧度合いが高い）と、比重は低くなり浮遊性は増し、真空度(Ｐａ)が高い（減圧度合いが低い）と、比重は高くなり、浮遊性が悪く、沈殿し、湯戻りも悪くなっていく。よって真空度としては５００Ｐａ以下が好ましい。 As shown in Test Examples 2, 10 and 11, when the degree of vacuum (Pa) is low (the degree of decompression is high), the specific gravity is low and the floating property is increased, and when the degree of vacuum (Pa) is high (the degree of decompression is low), The specific gravity becomes high, the floating property is poor, the sedimentation occurs, and the hot water return becomes worse. Therefore, the degree of vacuum is preferably 500 Pa or less.
試験例１０、１２、１３、１４で示すように添加する水の量が少ないと乳化が上手くいかなくなり、粉末の油浮きや復元性が悪くなる傾向がある。逆に添加する水の量が多いと原因はわからないが比重が重くなり、浮遊性が悪くなる。しかしながら加水量が練りゴマの２倍と３倍とで比重は変わらず、乾燥時間が長くなる。したがって、水の加水量としては練りゴマの重量に対して０．５〜３倍程度の範囲が好ましい。 As shown in Test Examples 10, 12, 13, and 14, if the amount of water added is small, emulsification does not go well, and the oil floating and resilience of the powder tend to deteriorate. On the contrary, if the amount of water added is large, the cause is unknown, but the specific gravity becomes heavy and the plankton becomes poor. However, when the amount of water added is twice or three times that of kneaded sesame, the specific gravity does not change and the drying time becomes longer. Therefore, the amount of water added is preferably in the range of about 0.5 to 3 times the weight of the kneaded sesame seeds.
実験１及び実験２の結果から、練りゴマ粉末が浮遊する比重としては、０．３１ｇ／ｃｃ以下であり、０．２３ｇ／ｃｃ未満になると保形性が悪くなることから０．２３〜０．３１ｇ／ｃｃの範囲が好ましい。 From the results of Experiment 1 and Experiment 2, the specific gravity in which the kneaded sesame powder floats is 0.31 g / cc or less, and if it is less than 0.23 g / cc, the shape retention property deteriorates. The range of 31 g / cc is preferable.
Claims (6)
粉末の粒径が４〜１０メッシュであり、
比重が０．２３〜０．３１／ｃｃであることを特徴とする練りゴマ粉末。 Contains 60-82% by weight of sesame paste, 15-37% by weight of excipient, 2.0-4.6% by weight of sodium caseinate, 1.0-3.4% by weight of emulsifier.
The particle size of the powder is 4 to 10 mesh,
Kneaded sesame powder having a specific gravity of 0.23 to 0.31 / cc.
前記乳化物を真空度が５００Ｐａ以下で乾燥し、練りゴマ乾燥物を作製する工程と、
前記練りゴマ乾燥物を４〜１０メッシュとなるように粉砕し、練りゴマ粉末を作製する練りゴマ粉末の製造方法であって、
乾燥後の前記練りゴマ粉末が、練りゴマ６０〜８２重量％、賦形剤１５〜３７重量、カゼインナトリウム２．０〜４．６重量％、乳化剤１．０〜３．４重量％を含み、
乾燥後の前記練りゴマ粉末の比重が０．２３〜０．３１ｇ／ｃｃであることを特徴とする練りゴマ粉末の製造方法。 A step of preparing an emulsion by stirring and mixing sesame seeds, excipients, sodium caseinate, an emulsifier, and water.
A step of drying the emulsion at a vacuum degree of 500 Pa or less to prepare a dried sesame paste, and
A method for producing kneaded sesame powder, wherein the dried kneaded sesame is crushed to a size of 4 to 10 mesh to prepare kneaded sesame powder.
The dried sesame paste powder contains 60 to 82% by weight of sesame paste, 15 to 37% by weight of excipient, 2.0 to 4.6% by weight of sodium caseinate, and 1.0 to 3.4% by weight of emulsifier.
A method for producing a kneaded sesame powder, which comprises a dry sesame powder having a specific gravity of 0.23 to 0.31 g / cc.
The method for producing kneaded sesame powder according to any one of claims 2 to 5, wherein the emulsifier is an emulsifier of HLB 9 or less.
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| JP2013223480A (en) * | 2012-03-23 | 2013-10-31 | Ikeda Shokken Kk | Method for producing porous granule |
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