JP3263356B2 - Food and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product in which the flavor of sesame is enhanced and improved, in particular, an oil-based seasoning food such as a seasoning oil.
The present invention also relates to a method for producing a food in which the flavor of sesame is enhanced and improved.

[0002]

2. Description of the Related Art Seasoning oils containing components of vegetables and spices are known. For example, seasoning oils in which spices and the like are mixed with a base fat or oil are known. The extracted oil of roasted sesame is called sesame oil or sesame oil.
It is useful as a seasoning oil for various dishes such as Chinese dishes.
In this kind of seasoning oil, if the roasting degree of sesame is increased to enhance the roasting aroma of sesame, the seasoning oil becomes lacking of a sweet aroma, and conversely, if the roasting degree is weakened However, there was a problem that the fragrance was lacking. Therefore, conventional seasoning oils and the like tend to lack the original fragrant sweet scent of sesame.

[0003]

SUMMARY OF THE INVENTION The present invention is directed to a food product which does not have the problems of the prior art and which has an enhanced and improved fragrance characteristic of sesame.
In particular, it aims at providing an oil-based seasoning food such as a seasoning oil.
Another object of the present invention is to provide a method for producing a food having such performance.

[0004]

As a result of the research by the present inventors, it has been found that pepper or cardamom, which is another spice, has a sensational property of imparting a roasting aroma peculiar to sesame (hereinafter referred to as a top note). Therefore, the food containing these ingredients together with the sesame component has enhanced and improved peculiar aroma of sesame.

[0005] The present invention has been completed based on the above findings, and has as its gist a sesame seasoning oil obtained by mixing an extract of sesame and an extract of pepper. Another aspect is a method for producing sesame seasoning oil, which is characterized in that sesame, pepper, and an oil for extraction are heated and mixed to a temperature of 105 to 250 ° C. and then the residue is removed.

Hereinafter, the present invention will be described in detail. Pepper is
Any form can be used, but dried, sterilized, or pulverized by a conventional method, or as a powder or granule manufactured by extracting components required from this into various solvents, or An extract obtained by extracting an aroma component may be used. When extracting an aroma component, steam distillation is preferred from the viewpoint of flavor. When used as an extracted oil of pepper, it is easily compatible with oil-based seasoning foods and the like, and a desired flavoring effect is effectively achieved. In addition, you may use the fragrance (flavor) which synthesize | combined the component of pepper. Needless to say, the granules, the extract, and the fragrance may be used in any combination.

[0007] Cardamom can be used in any form and, like the pepper, can be used as a powder, an extract, a flavor, or the like.

[0008] The food of the present invention comprises the above-mentioned pepper and / or cardamom together with sesame components, whereby the top note of sesame is strengthened and improved. The components of sesame are not limited to black sesame, white sesame, etc., and may be in the form of extracts, natural products, fragrances, etc., and the extract is obtained by extracting with carbon dioxide or an organic solvent or oil. Or those obtained by steam distillation. Pepper and cardamom may be added at any step in the manufacturing process of the target food,
Thereby, it becomes possible to produce a desired food in which the sesame top note is fortified. Of course, foods generally include an aromatic raw material composition such as a fragrance.

Specific examples of foods suitable for employing the present invention
Examples include the following. Oil-based seasoning food … For example, extraction from roasted sesame
It is manufactured by mixing oil extract and pepper and / or cardamom.
You. Pepper and cardamom are extracted, especially by steam distillation.
Extract, etc., in which case the food is effectively
Perfume, and the storage stability can be improved. By need
Various spices, polyphenols and tocopherols
Any antioxidant can be added. Usually sesame extraction
The oil content is 10 to 100% by weight (hereinafter abbreviated as%).
The upper limit of the value is almost 10 excluding pepper and cardamom.
0%), the content of the base fat is
What is necessary is just to make it 0-90%. The degree of roasting is 105-25
It is preferable that the temperature is 0 ° C for 5 to 240 minutes. With these, food
Flavor / flavoring effect is obtained.Aroma raw material composition … For example, sesame, pepper and / or cal
Damon and oil for extraction at about 105-250 ° C
After heating and mixing until the residue is removed, it is manufactured. This and
Separately, sesame ingredients and pepper and / or cardamom ingredients
And, for example, mixed and manufactured as an extract or a synthetic product
You can also. They are particularly suitable for fragrances and flavors
You. In addition, the above-mentioned oil-based seasoning foods and aroma raw material compositions, etc.
According to the report, very little
Amount, ie, for example, 0.001 to 1 for the food
It is possible to enhance the top notes of sesame with the amount of%
You.

[0010] The concentration at which the fragrance raw material according to the present invention exhibits a good fragrance improvement effect can be arbitrarily selected in a wide range depending on the applied food. As the content in the total food,
1 ppb (by weight) for each of pepper and cardamom
1%, preferably 0.0001 to 0.1%,
As a result, the desired scent-improving effect is exhibited. The content of the sesame component corresponding to this is preferably 5 to 60% as sesame as a natural raw material. Among the foods, the content when flavoring the oil-based seasoning food is 0.0001 to 1%, preferably 0.001 to 0.1% for both pepper and cardamom. Is desirable. When the value is below the lower limit of the above numerical range, the fragrance improvement effect is not sufficiently obtained. On the contrary, when the fragrance improvement effect is exceeded, the fragrance of the food may be impaired. It becomes possible.

[0011]

Next, the present invention will be described based on examples, but the present invention is not limited to these examples. Example 1

[0012] Sesame oil pressed and extracted from roasted sesame 99.99% Pepper extract 0.01% or more was mixed and bottled to produce sesame seasoning oil. The sesame roasting conditions were 120 to 200 ° C. for 5 to 30 minutes. The pepper extract used was obtained by steam distillation. The sesame seasoning oil obtained as described above was a high-quality oil having a sufficient top note unique to sesame, and was able to impart an appropriate aroma when used for seasoning Chinese food.

Example 2 A sesame seasoning oil was produced in the same manner as in Example 1 except that an extract of cardamom was used instead of an extract of pepper. The cardamom extract was obtained by steam distillation. This seasoning oil was of the same high quality as that obtained in Example 1.

EXAMPLE 3 Instead of 0.01% pepper extract, 0.1% pepper extract was used.
Sesame seasoning oil was produced in the same manner as in Example 1 except that 005% and cardamom extract 0.005% were used. Each extract is the same as described above. This seasoning oil was of the same high quality as that obtained in Example 1.

Example 4 99.99% of roasted sesame extract and pepper extract 0.1%
01% to produce sesame fragrance. Each extract was obtained by steam distillation. The perfume had a very strong sesame top note.

[0016]

According to the present invention, it is possible to provide a high-quality oil-based seasoning or the like food having a sufficiently roasted aroma peculiar to sesame by containing a sesame component and pepper and / or cardamom. Becomes possible. Further, according to the food production method of the present invention, it is possible to easily and easily provide a high-quality food in which the flavor of sesame is enhanced and improved by adding a specific flavor material.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-57-174068 (JP, A) JP-A-48-98074 (JP, A) Edited by The Japan Broadcasting Corporation, NHK "Kyo no Kuri" Pocket Series <Color Edition> (17) Western-style and Chinese-style soup, Japan Broadcasting Press Association, December 15, 1978, p. 91 (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/22-1/24 JICST file (JOIS) JAFIC file (JOIS)

Claims (4)

(57) [Claims] 1. A sesame seasoning oil obtained by mixing an extract of sesame and an extract of pepper (excluding those containing an oil phase obtained by roasting oil after adding vegetables). 2. The seasoning oil according to claim 1, wherein the sesame extract is sesame oil extracted from roasted sesame. 3. The content of the pepper extract is 0.0001 to 3.
The seasoning oil according to claim 1, which is 1% by weight. 4. A method for preparing sesame, pepper and oil for extraction, comprising:
A method for producing sesame seasoning oil, comprising removing a residue after heating and mixing to a temperature of 250 ° C.