JP3148021B2 - Sesame-containing low viscosity seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sesame-containing low-viscosity seasoning, and more particularly to a sesame-containing low-viscosity seasoning that requires sterilization by adding miso and egg yolk together with a specific thickener or gelling agent. Separation (here, separation means that the lipids, proteins, fibers, etc. in the product are separated from the seasoned vinegar portion of the aqueous phase and separated into two or three layers from the bottom of the product during storage. Without saying)
The present invention relates to a sesame-containing low-viscosity seasoning capable of maintaining a uniform appearance and flavor.

[0002]

2. Description of the Related Art In recent years, with respect to sauces such as shabu-shabu sauce, seasonings for enjoying the original taste have been pursued in terms of both taste and physical properties. In other words, a seasoning that enjoys the original taste must enhance the taste of meat and synergistically enhance the taste of shabu-shabu. For this reason, sesame and other components are often homogeneously dispersed for a long period of time and have a low salt and low acidity, and are generally sterilized to satisfy those conditions. Furthermore, low viscosity (for example, about 500 to 1500 cp) is desired from the viewpoint of taste. Various techniques have been developed to satisfy the conditions, but none have been found to be satisfactory.

Conventionally, in a sesame-containing seasoning which has been used as a sauce for shabu-shabu or the like, various thickeners and gelling agents are used in order to obtain a uniform taste and appearance and maintain the state. (Japanese Patent Laid-Open No. 4-16161). As a result, it was possible to retain solids and the like, but regarding the problem of separation, if the viscosity was further reduced, the retention for a long period was not sufficient.
It is also known that miso is added to obtain an effect of preventing separation of oil (Japanese Patent Publication No. 60-1867), but in this case, there is a drawback that excessive thickening occurs, which is satisfactory. It was not something. Depending on the use of various sauces, for example, like a shabu-shabu sauce, 1500 cp
Hereinafter, desirably, those having a viscosity lower than 1000 cp are excellent in taste, and may be preferred because they have the original merits of sauce. However, if the viscosity is adjusted to 1000 cp or less by reducing the amount of various thickeners and gelling agents added, the viscosity is separated during the expiration date, the appearance is deteriorated, and the taste and commercial value are significantly impaired. . That is, the above-mentioned problems cannot be solved by a method using only a thickener or a gelling agent.

[0004] In addition, setting the factors such as low salt and low acidity to the seasoning involves the following problems. That is, in the case of products originally set to have low microbial resistance, 90
A sterilization treatment at a temperature of about ° C. is required. However, when the above sterilization treatment is performed, the sesame protein and the like in the product are heat-denatured, and the homogenously dispersed sesame protein and the like are aggregated, and the separation from seasoned vinegar is promoted. Further, the emulsification of the lipid portion in the sesame in the emulsified state is destroyed, and the separation of the seasoned vinegar and the lipid portion in the aqueous phase is similarly promoted. Generally, in order to solve such problems, products are finely pulverized and stabilized by mainly using thickeners and gelling agents, or by applying a colloid mill or homogenizer treatment before sterilization treatment. Attempts have been made to find ways to prevent such separation. Such an attempt succeeds only when a high viscosity condition of 1500 to 2000 cp or more is set, and there is no case of success at a viscosity setting of 1500 cp or less.

[0005]

The inventor of the present invention has made intensive studies to solve the above-mentioned problems, and as a result, has arrived at the present invention. That is, as shown in Table 2, carrageenan, locust bean gum, miso, and egg yolk were sequentially added based on the sesame-containing seasoning of the formulation shown in Table 1, and the effect was confirmed. In addition, the production method of the seasoning followed the basic production method of FIG. Next, when the above four components were removed one by one from the prescription in Table 2, the state of separation was confirmed. As a result, it was found that the four components were indispensable for exhibiting the separation preventing effect. The present invention has been completed based on such findings.

That is, the present invention relates to a low-viscosity seasoning containing sesame paste, wherein locust bean gum, carrageenan, miso and egg yolk are added as essential components to a low-viscosity seasoning containing sesame paste. The sesame-containing seasoning of the present invention is an excellent quality product which does not separate at 500 to 1500 cp for a long time (for example, during the expiration date).

[0007]

[Table 1]

[0008]

[Table 2]

[0009] In the present invention, the sesame-containing seasoning is a seasoning liquid containing sesame paste as a main component and other components uniformly mixed and dispersed, or an oil component (mainly derived from sesame paste) in the seasoning liquid. And a seasoning in which solids and the like are uniformly emulsified and dispersed or mixed. The sesame-containing seasoning of the present invention is a seasoning mainly used in sauces such as grilled meat sauce and shabu-shabu sauce, as well as in raw fish sauce and dressing, or as a base.

The ingredients contained in these sesame-containing seasonings may be those usually used as seasonings, such as seasonings such as amino acids and nucleic acid seasonings, vinegar,
Acidulants such as citric acid and malic acid, fruit juices such as citron, sudachi, lemon and orange, protein hydrolyzate, meat extract,
Various extracts such as vegetable extract, seafood extract, soy sauce, sugar, alcohol such as sake, brandy, whiskey, wine, salt, sugar such as starch syrup, glucose, fructose, isomerized sugar and sugar alcohols, various flavors and spices Examples include oils, sesame oil, peanut oil, rapeseed oil and other fats and oils, oleoresin and the like, coloring agents, soy milk, soy protein, milk, yogurt and other dairy products, and the like. Just do it.

The solids contained in the sesame-containing seasoning of the present invention are insoluble in water among food ingredients used for the purpose of seasoning, and when added to water, precipitate, float, suspend or suspend. It means a food material to be dispersed, specifically, spices such as garlic and pepper, fruit and vegetables such as apple puree and radish, and crushed and crushed seeds such as peanuts, almonds, walnuts and nuts. These include both non-dried products and dried products, and the content thereof varies depending on the type of the additive, but is generally about 0.05 to 20% by weight.

The sesame paste used in the present invention is also called paste or sesame, etc., and refers to a paste-like paste obtained by grinding sesame seeds in a mill or the like to such an extent that fluidity is recognized. The type and the like are not particularly limited. However, since a sufficient effect cannot be obtained up to a crushed particle having a coarse particle size, it is necessary to use a paste-like material which has been ground to such an extent that fluidity is recognized. The amount of sesame paste
It depends on the type and amount of the other ingredients used in combination, especially the thickener and the gelling agent, but usually 1 to 2 times the total weight of the seasoning.
It may be appropriately selected within the range of 2% by weight according to the purpose of use.

Table 3 shows the results obtained by examining the addition ratio of the sesame paste, the viscosity, and the presence or absence of separation. In this case, the seasoning was produced according to the basic production method shown in FIG. As a result, if the amount of the sesame paste is less than 1%, the synergistic effect with the thickener, the gelling agent, etc. cannot be sufficiently obtained, and the sesame paste is separated in a short period of time, and the object of the present invention cannot be achieved. . On the other hand, when the content exceeds 22% by weight, the viscosity of the product is increased, and the protein in the sesame paste is thermally denatured and sterilized during sterilization, so that the separation is accelerated.

[0014]

[Table 3]

The miso used in the present invention is not particularly limited, and may be, for example, any of rice miso, wheat miso, bean miso, and powdered miso. Table 4 shows the results of investigation on the relationship between the amount of miso used and the separation. In this case, the seasoning was produced according to the basic production method shown in FIG. As a result, in the case where ordinary rice miso is used, if the used amount is 0.5% or less, separation starts in a short time. On the other hand, when the content is 10% or more, the effect of preventing separation can be achieved, but the flavor of the miso becomes too strong, which impairs the original flavor of the sesame-containing seasoning.

[0016]

[Table 4]

The carrageenan used in the present invention may be any one extracted and purified from red algae seaweed with water or alkaline water. Also, in the present invention, the purpose is not to produce a gel-like product, and carrageenan plays an auxiliary role for producing a fluid sol-like product. Since the effect of adding carrageenan is exhibited at the time of performing the sterilization treatment, it is necessary to perform the sterilization treatment at about 90 ° C. In addition, in order to obtain better and smoother physical properties and to prevent separation, the present invention requires that locust bean gum be selected from thickeners and used together with carrageenan. The inventor of the present invention has attempted to use a thickener such as tragacanth gum, tamarind seed gum, or guar gum, but none of them has achieved a sufficient effect.

The locust bean gum used in the present invention is obtained by extracting and purifying from a legume (carob bean), and is generally used in a state of being dissolved by heating, but is soluble in cold water. It can be used even if it is processed in a suitable state.

By adding carrageenan and locust bean gum in combination, it became possible to prevent the physical properties of the desired sesame-containing seasoning and to prevent separation, but in order to examine the optimum conditions, a mixture of both was used. The physical properties of the sesame-containing seasoning and the effect of preventing separation were examined by the ratio and the amount of addition. FIG. 2 shows the result. In this case, the method for producing the sesame-containing seasoning also followed the basic production method shown in FIG. As a result, by setting the amount of carrageenan in the range of 0.1 to 0.5% by weight and the amount of locust bean gum in the range of 0.01 to 0.5% by weight, the physical properties are good and the separation is normal. It was found that a sesame-containing seasoning was obtained.
Good results were obtained when the composition ratio of carrageenan and locust bean gum was between 10: 1 and 1: 1 by weight. In the present invention, as long as the object of the present invention is not impaired, other thickeners such as tragacanth gum, tamarind seed gum, karaya gum, guar gum and the like may be appropriately selected and additionally added. No problem.

Further, in the present invention, egg yolk is added as one component of the seasoning, which aims to emulsify and disperse the lipid content in the sesame paste more uniformly, to obtain a smooth taste, and to prevent separation. And Here, the yolk may be raw or frozen. In addition, salted or sweetened egg yolk or dried and powdered egg yolk can be used, regardless of the type of egg yolk. In the present invention, egg yolk was selected as a raw material exhibiting emulsifying power from natural materials. Raw materials that exhibit emulsifying power, such as mustard, also have a similar effect, and they can be used in an amount corresponding to the emulsifying power of the egg yolk.

Emulsions exhibit a phenomenon in which, when sterilized, the emulsion is destroyed and lipids are separated. However, the emulsified state is maintained and the effect of preventing the separation can be exerted by appropriately setting the addition amount of the egg yolk and using the thickener, the gelling agent and the like in combination. This is shown in Table 5. In addition, the manufacturing method of the sesame-containing seasoning followed the basic manufacturing method of FIG. As is clear from the table, when the amount of yolk added is 0.2% by weight or less, a sufficient effect is not exhibited, and the desired taste and the effect of preventing separation cannot be obtained. On the other hand, when added in an amount of 1.2% by weight or more, aggregates are generated due to thermal denaturation of the egg yolk protein, the taste and the effect of preventing separation are not good, and the object is not achieved.

[0022]

[Table 5]

[0023]

Next, the present invention will be described in detail with reference to examples. Example 1 After stirring and mixing the raw materials of the formulations shown in Table 6, the content was 90
Heat sterilization was performed until the temperature reached ℃. After cooling the sesame-containing seasoning thus obtained, the inner diameter is 40 mm and the capacity is 200 ml.
And stored in a 30 ° C. constant temperature room.
Six months later, the appearance was observed. As a result, a homogeneous good state without separation was maintained. Further, when the viscosity was measured, it was a low viscosity of 1050 cp.

[0024]

[Table 6]

Example 2 After stirring and mixing the raw materials having the formulations shown in Table 7, the content was 90
Heat sterilization was performed until the temperature reached ℃. After cooling the obtained sesame-containing seasoning, it was filled into a glass cylindrical bottle having an inner diameter of 40 mm and a capacity of 200 ml, and stored in a constant temperature room at 30 ° C. Six months later, the appearance was observed. As a result, a homogeneous good state without separation was maintained. The viscosity was measured to be 950
cp and low viscosity. In addition, solids such as almond chips and ground walnuts were maintained in a state of being uniformly dispersed throughout.

[0026]

[Table 7]

Example 3 The raw materials having the formulations shown in Table 8 were stirred and mixed, pulverized and emulsified by a colloid mill, and air in the contents was degassed by a deaerator. Thereafter, the contents were heated and sterilized until the temperature reached 90 ° C. to obtain a sesame-containing seasoning. After cooling, it was filled into a glass cylindrical bottle having an inner diameter of 40 mm and a capacity of 200 ml, and stored in a constant temperature room at 30 ° C. Six months later, the appearance was observed. As a result, a homogeneous and good state without separation was maintained. The viscosity was measured to be 1250
cp and low viscosity.

[0028]

[Table 8]

Example 4 Raw materials having the formulations shown in Table 9 were stirred and mixed, then pulverized and emulsified by a colloid mill, and heat-sterilized until the content reached 90 ° C. to obtain a sesame-containing seasoning. Was. After cooling,
It was filled into a glass cylindrical bottle having an inner diameter of 40 mm and a capacity of 200 ml, and stored in a constant temperature room at 30 ° C. Six months later, the appearance was observed. As a result, a homogeneous and good state without separation was maintained. When the viscosity was measured, it was 1150 cp.
And low viscosity.

[0030]

[Table 9]

Example 5 The raw materials having the formulations shown in Table 10 were stirred and mixed, then pulverized and emulsified by a colloid mill, and sterilized by heating until the content reached 90 ° C. After cooling the obtained sesame-containing seasoning, it was filled into a glass cylindrical bottle having an inner diameter of 40 mm and a capacity of 200 ml, and stored in a constant temperature room at 30 ° C. Six months later, the appearance was observed. As a result, a homogeneous good state without separation was maintained. The viscosity was measured to be 134.
The viscosity was as low as 0 cp.

[0032]

[Table 10]

[0033]

EFFECT OF THE INVENTION The sesame-containing seasoning of the present invention maintains the properties and quality of the product uniformly over a long period of time while having a low viscosity. Therefore, the appearance is good and the commercial value is very high.

[Brief description of the drawings]

FIG. 1 shows a basic method for producing a sesame-containing seasoning of the present invention.

FIG. 2 is a graph showing the relationship between the mixing ratio of locust bean gum and carrageenan and separation.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-16161 (JP, A) JP-A-57-146556 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/202-1/221 JAFIC file (JOIS)

Claims (2)

(57) [Claims] 1. A low-viscosity seasoning containing sesame paste, wherein locust bean gum, carrageenan, miso and egg yolk are added as essential components. 2. The seasoning according to claim 1, wherein the amount of the sesame paste is 1 to 22% by weight based on the weight of the whole seasoning.