JP3512486B2 - Concentrated sesame dripping for shabu-shabu - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to concentrated sesame sauce for shabu-shabu, and more particularly to concentrated sesame sauce for shabu-shabu, which is resistant to decay for a long period of time, can be distributed at room temperature, and is diluted with milk. .

[0002]

2. Description of the Related Art Sesame drizzle for shabu-shabu has the following taste composition:
It has the best taste with low salinity, low acidity and is designed to easily rot. In other words, it must enhance the taste of meat and synergistically improve the taste of meat. Therefore, a composition having a low salt content and a low acidity that does not impair the taste of meat and that the flavor of sesame acts synergistically on the flavor of meat is essentially required.

[0003] Conventional sesame dripped products for shabu-shabu at room temperature include products that do not contain acids such as salt and vinegar and that prevent spoilage by pressure heating, but this product has the flavor of sesame. Many problems such as deterioration and browning occur. Therefore, in general, many products have added antiseptic properties by adding salt or acids without applying pressure heating treatment. In this case, a salt (hereinafter sometimes referred to as salt) content of about 4.0 to 7.0 w / v% and an acid such as vinegar having an acidity of 0.3 to 1.0 w / v% are included. Many. But,
In the ordinary room temperature products, the addition of an excessive amount of salt or an acidulant sacrifices the taste that is preferable for taste, and in many cases, it does not match the taste of consumers.

Further, excess acidulant and salt are added for the purpose of preventing secondary spoilage after opening, and sweeteners and umami are added as a means for reducing the sourness and saltiness. Satisfied sesame seeds that have become too sweet or have a delicious taste have not been produced yet.

[0005]

[Means for Solving the Problems] The present inventors have arrived at the present invention through extensive studies to solve the above problems. That is, as the first step, it was confirmed by sensory evaluation as to when the salt content and the acid content of sesame sauce for shabu-shabu were optimal for taste. Furthermore, regarding salt concentration and acidity, the concentration range in which these were contained was not easily spoiled even after storage at room temperature after sterilization filling. Next, as a second step, we prepared a concentrated product that was cheap to rot and did not rot easily according to its composition value.At that time, if the concentration of sesame paste was increased, gelation started from a specific concentration. I found out. Further, since it is a concentrated type liquid seasoning, it needs to be diluted before use. Therefore, a diluent that does not impair the flavor was examined and it was confirmed that the dilution with milk was good. Furthermore, as a third step, a storage test was conducted to examine the composition having excellent antiseptic properties. Through the above process, we developed a concentrated sesame drop that can prevent spoilage for a long period of time and can maintain good quality, and when using the concentrated sesame drop, milk-based 1.2-2.0 times as much as a volume standard. By diluting into, it has the original mild taste of sesame seeds,
We were able to make sesame drop for shabu-shabu as a room temperature distribution product that can exert a synergistic effect with meat.

That is, the present invention uses sesame paste 12-2.
3w / v%, salt 4-8w / v% and vinegar as acidity 0.3-0.8w / v% are contained, and milk is 1.2-
Concentrated sesame sauce for shabu-shabu to be used after diluting to 2.0 volume times , further adding milk to the concentrated sesame sauce, sesame paste 10 to 19 w / v%, salt 2.5 to
4.0 w / v% and 0.4 w / v% with vinegar as acidity
The present invention relates to a method for producing sesame sauce for shabu-shabu, which is characterized by diluting as follows.

The sesame drool for shabu-shabu in the present invention is used as a sauce for meat, vegetables, etc. that have been passed through hot water when eating shabu-shabu, and is usually used as a seasoning as a component. As long as it is a seasoning such as amino acid and nucleic acid-based seasoning, acidulant such as vinegar, citric acid and malic acid, fruit juice such as yuzu, sudachi, lemon and orange, protein hydrolyzate, meat extract, vegetable extract ， Various extracts such as seafood extract, soy sauce, sugar, sake,
Brandy, whiskey, alcohol such as wine, salt, starch syrup, glucose, fructose, sugar alcohol such as isomerized sugar, various flavors, spice oil, sesame oil, peanut oil, rapeseed oil and fats, oleoresin, etc. , Colorants, dairy products such as soy milk, soybean protein, milk, yogurt and the like, which may be appropriately selected and used from these depending on the purpose of use.

Next, the sesame paste used in the present invention is also called kneaded sesame or sesame seeds, and means a paste-like paste obtained by crushing sesame seeds with a mill etc. to the extent that fluidity can be recognized. The type and the like are not particularly limited. However, since the fine taste of ground sesame does not give a good taste, it is necessary to use paste-like paste that is ground to the degree that fluidity is recognized.

The salt used in the present invention may be any commercially available salt, normal salt, sea salt or the like containing sodium chloride as a main component, and the kind thereof is not particularly limited. Further, the vinegar used in the present invention may be any commercially available grain vinegar, rice vinegar, fruit vinegar and the like containing acetic acid as a main component, and the type thereof is not particularly limited, and any acidic seasoning containing acetic acid may be used. . As the milk used in the present invention, milk, skim milk powder or milk powder, and a water-soluble product of a processed product thereof can be preferably used.

The concentrated sesame drop for shabu-shabu of the present invention will be described in detail below. First, as a first step, regarding the salt concentration of sesame sauce for shabu-shabu, how much the salt concentration is good in taste was examined by a sensory test. The results are shown in Table 2. In the sensory test, the sesame drool produced by the manufacturing method of FIG. 1 with the composition of the basic formulation A in Table 1 was diluted two times with water, and the taste was evaluated as a drench for shabu-shabu. In addition, the salt concentration can be changed by changing the amount of salt in the basic formulation A in Table 1 (4.5 kg
It was set by increasing or decreasing the value of () and was evaluated as the salt concentration of sesame droop at the eating stage after dilution. In addition,
The salt concentration in the product includes the salt concentration derived from soy sauce. As a result, as sesame drop for shabu-shabu, 2.5w / v% ~
It was found that a salt concentration of 4.0 w / v% was good.

[0011]

[Table 1]

[0012]

[Table 2]

Next, the degree of acidity of sesame sauce for shabu-shabu was examined by sensory test to find out how good the acidity was. The results are shown in Table 3. Also in this case, the sensory test was conducted by using the composition of the basic formulation A shown in Table 1 and diluting the sesame droop produced by the manufacturing method of FIG. . Further, the change in acidity was set by increasing or decreasing the amount of vinegar of basic formulation A in Table 1, and evaluated as the acidity of sesame droop at the eating stage after dilution. As a result, it was found that a sesame drool for shabu-shabu has an acidity of 0.4 W / V% or less, which is good in taste.

[0014]

[Table 3]

Next, a sensory test was conducted to examine how much the sesame paste content of sesame dripped for shabu-shabu tastes good. The results are shown in Table 4. The sensory test is based on the composition of basic prescription B in Table 1 and FIG.
The sesame droop manufactured by the manufacturing method of 1. was tasted as a drench for shabu-shabu, and the taste was evaluated. Further, the change of the sesame paste content was set by increasing or decreasing the amount of the sesame paste of the basic formulation B in Table 1. As a result, it was found that a sesame paste content of 10 w / v% to 19 w / v% was excellent in taste for shabu-shabu sesame drool.

[0016]

[Table 4]

Furthermore, sterilize the sesame drop for shabu-shabu,
FIG. 2 shows the results of examining the salt content and acidity required to prevent spoilage for a long period after filling the container. this is,
By storing the sesame drool manufactured by the manufacturing method of FIG. 1 with the composition of basic formulation B in Table 1 for 90 days in a constant temperature room at 30 ° C., and confirming the transition of general viable cell count, mold, yeast and lactic acid bacterium. It is what I asked for. In the figure, ∘ indicates that it does not rot, Δ indicates that it may rot, and × indicates that it rots. In addition, confirmation of each microorganism was performed by the following method. General viable cell count: Standard agar medium, 37 ° C, 48 hours culture mold / yeast: Potato dextrose medium, 30 ° C, 7
Lactic acid bacterium cultured for 2 hours: Nakagawa medium, cultivated at 30 ° C. for 72 hours The salt concentration and acidity were set by increasing or decreasing the amounts of salt and vinegar of the basic formulation B in Table 1.

As a second step, the composition from the viewpoint of taste and the antiseptic property of the concentrated sesame sauce for shabu-shabu were examined. Regarding the sesame content of sesame drool, it has been pointed out that gelation occurs when the amount of sesame paste is increased, and the inventors of the present invention have found that when the sesame paste is 23 w / v% or more, gelation occurs. Was observed (see Table 4). Therefore, when the product was designed as a concentrated type, it was examined to what extent the sesame paste could be contained without gelling. The results are shown in Table 5. The concentrated sesame drool was evaluated by the basic formulation A shown in Table 1 manufactured by the manufacturing method shown in FIG. 1 and visually confirming the finished properties. The content of the sesame paste was set by increasing or decreasing the content of the sesame paste of the basic formulation A in Table 1. As a result, it was found that even in the case of the concentrated type, when the content of the sesame paste was 23 w / v% or more, gelation occurred at the sagging stage, and the commercial value was significantly impaired.

[0019]

[Table 5]

Next, it was examined how the concentrated sesame drool was diluted when it was used to obtain a good taste. The results are shown in Table 6. Concentrated sesame dripped is manufactured by the manufacturing method of FIG. 1 with the basic formulation A in Table 1,
A sensory test was conducted using the sabu-shabu dripping prepared by diluting this with various dilutions to double the volume. The skim milk powder was dissolved in a specified amount of water, and the commercially available soup was diluted with a specified amount of water. As a result, as shown in the table, milk and skim milk powder were highly evaluated. Further, a test was conducted using a dilution ratio of 1.3 times, and similar results were obtained.

[0021]

[Table 6]

[0022]

EXAMPLES Next, the present invention will be described in detail with reference to Examples. Example 1 Concentrated sesame dripped was produced by the production method of FIG. 1 with the basic formulation A in Table 1. That is, 10 kg of sodium glutamate was dissolved in a small amount of water, and then 4 kg of carrageenan was premixed with 160 kg of sugar, which was added and mixed. Next, salt 45kg, light soy sauce 100kg, mirin 100
kg and sesame paste 200 kg were sequentially added and mixed.
After the sesame paste was uniformly dispersed, 160 kg of vinegar was added and mixed. Water was added so that the total amount would be 1000 liters finally. After uniformly mixing all the raw materials, a colloid mill treatment was performed, the blend liquid was finely pulverized, and the treatment liquid was deaerated with a premixer. Then, after sterilizing at 90 ℃ with a sterilizer, immediately cool to 60 ℃,
Concentrated sesame drop for shabu-shabu.

This dripping was diluted 1.5 times by volume with commercially available milk to prepare sesame dripping for shabu-shabu, and when the shabu-shabu was tasted, it had a good taste with a full-fledged rubbing depth. Immediately after production, the bottle was filled in a 250 ml bottle, sealed, and stored in a thermostatic chamber at 30 ° C.
Table 7 shows the results of confirming the changes in yeast and lactic acid bacteria. As is clear from the table, it was confirmed that the mold, yeast and lactic acid bacterium were completely sterilized by the sterilization process of FIG. However, since a tendency to gradually disappear during the storage period was recognized, it was found that the safety as a room temperature distribution product is sufficient. The confirmation of each microorganism was carried out by the method described above.

[0024]

[Table 7]

[0025]

The concentrated sesame sauce for shabu-shabu of the present invention is not easily decomposed over a long period of time and can be distributed at room temperature, and further enhances the taste of meat when diluted with milk and used.
The taste of meat can be improved synergistically.

[Brief description of drawings]

[Fig.1] 1 of manufacturing process of concentrated sesame drop for shabu-shabu
It is a flow sheet which shows an example.

FIG. 2 shows the relationship between salt concentration and acidity that affect microbial resistance of sesame droop after sterilization.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-6-133728 (JP, A) JP-A-49-54571 (JP, A) JP-A-4-16161 (JP, A) JP-A-1- 181761 (JP, A) JP 58-183067 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22

Claims (4)

(57) [Claims] 1. Sesame paste 12 to 23 w / v%, salt 4 to 8 w / v% and vinegar having an acidity of 0.3 to 0.8.
Containing w / v% , diluted with milk 1.2-2.0 times by volume
It was used, shabu-shabu for concentrated sesame dripping. 2. A milk such milk or skim milk or milk powder, according to claim 1 shabu for sesame sagging wherein the water soluble compound of the workpiece. 3. The shield according to claim 2, wherein the milk is milk.
Dried sesame seeds for shabu. 4. Milk is added to the concentrated sesame drop according to claim 1, and sesame paste is 10 to 19 w / v% and salt is 2.5.
~ 4.0 w / v% and 0.4 w / v with vinegar as acidity
% Diluting the sesame seeds for shabu-shabu.