JP4473883B2 - Method for producing liquid seasoning - Google Patents

Description

  The present invention relates to a method for producing a liquid seasoning containing sesame.

  Flavor ingredients made from sesame are highly palatable, and a light scent when roasted roasted sesame is freshly preferred. In liquid seasonings such as commercial dressings, many sesame flavored products have been released. However, the fragrant flavor after roasting sesame does not last and disappears over time.

  Therefore, various materials have been added and special production methods have been attempted for the purpose of maintaining, improving or enhancing the sesame flavor in the liquid seasoning. For example, a technique for improving the aroma by adding 1 to 9% of whiskeys to processed sesame seeds (see Patent Document 1), a technique for adding a steam distilled product of roasted sesame to an acidic seasoning (see Patent Document 2) Obtained from technology that contains processed starch in sesame paste and does not separate for a long time (see Patent Document 3), technology that contains sesame oil and sesame paste in a specific ratio (see Patent Document 4), and roasted food materials such as sesame A technique for preventing deterioration of the obtained water-soluble recovered aroma with vitamin C and / or trehalose (see Patent Document 5), a technique for containing a flavor component made from sesame and trehalose, and making a separate dressing (Patent Document 6) For example).

  Moreover, since the emulsification type liquid seasoning is given a milky feeling in addition to the rich body and flavor of fats and oils, the liquid seasoning containing sesame has high palatability. Among them, a technique is known in which flavor is improved by a production method without using special blends or additives (see Patent Document 7). This technique employs a technique in which sesame seeds are mixed with other raw materials and then emulsified, and at the same time pulverized. Thereby, a flavor is extracted effectively in a seasoning. In addition, in an emulsified liquid seasoning containing sesame, it is usual to employ a method in which granulated sesame or roasted sesame is mixed in advance when emulsifying (see Patent Documents 8 and 9). Furthermore, there is a technique in which sesame particles are well dispersed in the liquid seasoning by mixing and then emulsifying the seasoning liquid and liquid fat, and then adding and mixing sesame particles previously immersed in an aqueous liquid. (See Patent Document 10).

On the other hand, in a separate type liquid seasoning, there is a method in which sesame grains are mixed in an oil layer to prepare an oil layer containing sesame grains and then mixed with an aqueous layer. In this method, it is described that the sesame to be mixed may be cut sesame or roasted sesame (see Patent Document 11).
JP-A-9-197 JP 2001-292721 A JP 2006-230208 A JP 2001-231491 A JP-A-8-38101 JP 2001-204436 A JP 2003-304828 A JP 2001-95525 A JP 2003-55158 A Japanese Patent Laid-Open No. 8-317773 Japanese Patent Laid-Open No. 2004-000194

According to the study by the present inventors, according to the technique by adding the above-mentioned various materials, it is possible to add sesame savory taste and sweetness, but to maintain the flavor immediately after roasting. I found it impossible.
In addition, among the above-mentioned conventional techniques, when the method of pulverizing sesame simultaneously with emulsification is adopted, the extracted flavor component disappears due to the influence of moisture or is denatured although it shows a good flavor immediately after production. It became clear that it became a deterioration odor. Furthermore, it has been found that the elution of thickening components such as glucomannan present in sesame affects the emulsified state and may cause changes in physical properties such as viscosity and water separation. On the other hand, it has also been found that the sesame flavor component cannot be sufficiently extracted by adding sesame particles previously immersed in an aqueous liquid after emulsification.
Furthermore, among the above-mentioned techniques, a method in which sesame grains are mixed in an oil layer to prepare an oil layer containing sesame grains and then mixed with an aqueous layer. It was found that the flavor components immediately after roasted sesame seeds could not be sufficiently extracted because they were mixed in the state of sesame seeds or roasted sesame seeds.

  Accordingly, an object of the present invention is to provide a method for producing a liquid seasoning which maintains a light scent of roasted sesame for a long period of time in a liquid seasoning such as dressing and does not generate a deteriorated odor.

  The inventors of the present invention have studied the above problems. In the method for producing a liquid seasoning containing sesame, the sesame is mixed in the oil phase in advance, and pulverization is performed in the oil phase. It was found that the flavor of the liquid seasoning can be improved and maintained even after storage.

  That is, the present invention provides a method for producing a liquid seasoning comprising sesame, an aqueous phase and an oil phase, wherein the sesame is ground in the oil phase and then mixed with other raw materials. Is.

  The liquid seasoning produced by the method of the present invention can maintain a light scent of roasted sesame seeds even after long-term storage, and does not generate a deteriorated odor.

  In the method for producing a liquid seasoning of the present invention, an oil phase is used. The oil phase is mainly composed of edible fats and oils. The oil and fat may be animal or vegetable, for example, beef oil, pork fat, fish oil etc. as animal oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, Saflower oil, sunflower oil, rice oil, sesame oil, etc. are mentioned, but from the viewpoint of flavor and practicality, soybean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, sesame oil, etc. It is preferable to use the vegetable oil.

  The edible fat / oil preferably contains 15% by mass or more (hereinafter simply referred to as “%”) of diacylglycerol. The diacylglycerol in the edible oil / fat preferably contains 15 to 95%, more preferably 35 to 95%, further 50 to 95%, further 70 to 93%, particularly 75 to 93%, especially 80 to 90%. The light aroma component is retained even after storage for a long period of time, and it is preferable in terms of having a clean and crisp flavor.

  In diacylglycerol, 80 to 100% of the constituent fatty acids are preferably unsaturated fatty acids, more preferably 90 to 100%, further 93 to 100%, particularly 93 to 98%, and particularly 94 to 98%. However, it is preferable from the viewpoints of maintaining a light aroma component even after long-term storage and having a clean and crisp flavor, appearance, physiological effects, and industrial productivity of fats and oils. Here, it is preferable that carbon number of this unsaturated fatty acid is 14-24, and also 16-22.

  Of the fatty acids constituting diacylglycerol, the content of oleic acid is preferably 20 to 65%, more preferably 25 to 60%, especially 30 to 50%, especially 30 to 45%. From the viewpoint of good flavor, appearance and fatty acid intake balance. Further, from the viewpoint of appearance and physiological effect, the content of dioleylglycerol in diacylglycerol is preferably less than 45%, more preferably 0 to 40%.

  Among the fatty acids constituting diacylglycerol, the content of linoleic acid is 15 to 65%, preferably 20 to 60%, more preferably 30 to 55%, especially 35 to 50% in terms of appearance and fatty acid intake balance. preferable. Further, from the viewpoint of oxidation stability and physiological effect, the mass ratio of linoleic acid / oleic acid in diacylglycerol is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to 1.7. It is preferable that

  Of the fatty acids constituting diacylglycerol, the content of linolenic acid is less than 15%, preferably 0-13%, more preferably 1-10%, especially 2-9%. Appearance, fatty acid intake balance, oxidation stability This is preferable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable.

  Of the fatty acids constituting diacylglycerol, the content of saturated fatty acids is preferably less than 20%, more preferably 0 to 10%, further 0 to 7%, especially 2 to 7%, especially 2 to 6%. It is preferable in terms of appearance, physiological effect, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are particularly preferable.

  Of the fatty acids constituting diacylglycerol, the content of trans-unsaturated fatty acids is 0 to 4%, preferably 0.1 to 3.5%, and more preferably 0.2 to 3%. It is preferable in terms of good flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  Of the fatty acids constituting diacylglycerol, the content of conjugated unsaturated fatty acids is preferably 1% or less, more preferably 0.01 to 0.9%, even more preferably 0.1 to 0.8%, and particularly preferably 0. .2 to 0.75%, especially 0.3 to 0.7% is preferable in terms of a refreshing flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  In the fatty acid constituting the diacylglycerol, the content of the fatty acid having 12 or less carbon atoms is preferably 5% or less in terms of a clean and crisp flavor, and further 0 to 2%, particularly 0 to 1%, More preferably, it is not substantially contained. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  In addition, the proportion of 1,3-diacylglycerol in diacylglycerol is 50% or more, more preferably 52 to 100%, particularly from the viewpoint of physiological effects, storage stability, industrial productivity of fats and oils, and a clean and crisp flavor. Preference is given to using diacylglycerol which is 54 to 90%, in particular 56 to 80%.

  The origin of diacylglycerol may be vegetable or animal oil. Specific raw materials include vegetable oils such as soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil, sesame oil, etc. May include beef tallow, pork tallow, fish oil and the like. In addition, those obtained by separating and mixing these fats and oils, those prepared by adjusting the fatty acid composition by hydrogenation, transesterification, etc. can be used as raw materials. It is preferable from the viewpoint of reducing the content of trans-unsaturated fatty acid in the fatty acid. Moreover, the vegetable oil with high unsaturated fatty acid content is preferable from the point that a physiological effect and a product do not become cloudy and an external appearance becomes favorable, A rapeseed oil and soybean oil are more preferable especially.

  In the method for producing a liquid seasoning of the present invention, the edible fat used in the oil phase preferably contains 4.9 to 84.9% of triacylglycerol, more preferably 4.9 to 64.9%, Further, it contains 6.9 to 39.9%, particularly 6.9 to 29.9%, particularly 9.8 to 19.8%, and it retains a light aroma component even after long-term storage. It is preferable in terms of rich rich taste and milky taste peculiar to the mold, a refreshing and crisp flavor, physiological effects, industrial productivity of fats and oils, and appearance. The constituent fatty acid of triacylglycerol is preferably the same constituent fatty acid as diacylglycerol in view of physiological effects and industrial productivity of fats and oils.

  In the method for producing a liquid seasoning of the present invention, the edible fat used in the oil phase preferably contains 0.1 to 5% monoacylglycerol, more preferably 0.1 to 2%, and further 0.1 -1.5%, especially 0.1 to 1.3%, especially 0.2 to 1% contains a light aroma component even after long-term storage, with a refreshing and crisp flavor It is preferable in terms of having it, appearance, industrial productivity of fats and oils, and the like. The monoacylglycerol is preferably contained in an amount of 0.1% or more from the viewpoint of being easily heated by microwave cooking, and is preferably 5% or less from the viewpoint of safety such as fuming during microwave cooking. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of fats and oils.

  Moreover, in the manufacturing method of the liquid seasoning of this invention, it is preferable that the edible fat used for an oil phase has the free fatty acid (salt) content reduced to 5% or less, More preferably, it is 0-3.5. %, Further 0 to 2%, especially 0.01 to 1%, especially 0.05 to 0.5% is a point that light aroma components are retained even after long-term storage It is preferable in terms of having a good flavor and industrial productivity of fats and oils.

  In the method for producing a liquid seasoning of the present invention, an aqueous phase is used. The water phase is mainly composed of water. Other ingredients include vinegar, salt, soy sauce, miso, spices, sugar, protein materials, organic acids, amino acid seasonings, nucleic acid seasonings, animal and plant extracts, fermented seasonings, and alcoholic beverages. Various additives such as starch, thickeners, stabilizers, emulsifiers, and coloring agents can be contained as appropriate. In particular, when the liquid seasoning is an emulsion type, it is preferable to contain a thickener, a stabilizer and an emulsifier in order to stabilize the emulsion. Specific examples of the thickener include, but are not limited to, xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, Processed starches, pullulan, curdlan, egg yolk, pectin, gelatin, agar, soy polysaccharides and other natural products, and chemically synthesized gums such as carboxymethylcellulose and polyethylene glycol. Specific examples of the stabilizer include milk proteins such as lactalbumin, starches and the like. Specific examples of emulsifiers include egg yolk liquid, casein, gelatin, and other emulsifiers that can generally be used in foods, such as monoglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters.

  Further, the pH of the aqueous phase is preferably 5.5 or less from the viewpoint of storage stability, more preferably 4.7 to 3, particularly 4.5 to 3.5, and particularly preferably 4.2 to 3.7. . In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used. It is preferable to use vinegar from the viewpoint of maintaining the flavor component of the ingredients immediately after processing. Various types of vinegar such as grain vinegar, apple vinegar, and vinegar can be used, and the blending amount is preferably 3 to 20%, more preferably 5 to 15%, and particularly preferably 6 to 10% in the liquid seasoning.

  In the method for producing a liquid seasoning of the present invention, the mass ratio of the oil phase to the water phase is 5/95 to 35/65, more preferably 20/80 to 32/68, and particularly 25/75 to 30/70. It is preferable from the viewpoint of imparting a rich body to the liquid seasoning and maintaining a light scent of roasted sesame even after storage for a long period of time, and does not generate deteriorated odors. Also, an emulsified liquid seasoning In this case, the mass ratio of the oil phase to the aqueous phase in the emulsified phase is 5/95 to 50/50, more preferably 20/80 to 40/60, and particularly 25/75 to 35/65. It is preferable from the viewpoint of imparting a unique rich body taste and milky taste and emulsification stability.

  In the method for producing the liquid seasoning of the present invention, sesame is used. As sesame that can be used, the type and place of production are not limited, and ordinary white sesame, gold sesame, black sesame, tea sesame, etc. can be used. Sesame is preferred.

  In addition, sesame is preferably roasted under specific conditions. As a roasting method, a normal method may be used, and specifically, a method using a device using direct or indirect hot air represented by a rotary kiln, a method using a microwave, etc. may be mentioned. The method is fine. In particular, a method of roasting at high temperature and in a short time such as direct-fire roasting is preferable from the point of flavor emphasis. Moreover, it is preferable to roast the washed sesame without peeling the skin. By not peeling the skin, a unique flavor after roasting is obtained.

  The degree of roasting is judged by lightness (L value), and roasting is preferably performed under the condition that the L value is 48 to 60 when white sesame is roasted. In addition, the L value is preferably 51 to 57, and more preferably 52 to 55, from the viewpoint of expressing a fresh scent. A specific method for measuring the L value is described below. The sesame to be measured is particularly preferably roasted sesame roasted to such an extent that it has roasted fragrance, or crushed or pulverized thereof. When roasting sesame other than white sesame, it is only necessary to measure roasting conditions with an L value of 48 to 60 using white sesame and apply the roasting conditions.

[Measuring method of lightness of sesame]
About 10 g of roasted sesame seeds are ground between coarse and fine pulverization using a sesame grinder (Zoji CB-AA10) and placed in a glass bottle (with a flat bottom and a diameter of about 5 cm). Immediately measure the brightness of the bottom of the glass bottle at five locations using a handy colorimeter (Minolta Color Reader CR-13 miso colorimeter). The roasting degree is judged from the average value of the brightness.

  In the method for producing a liquid seasoning according to the present invention, the sesame used as a raw material may be granulated sesame or roasted sesame, but sesame having a particle diameter of 1 mm or more is preferably 20% or more, more preferably 30%. More than 50%, more than 50%, especially 80% or more, especially sesame seeds can be used to maintain the light scent of roasted sesame seeds even after long-term storage. From the viewpoint of improving the properties.

  In the method for producing a liquid seasoning of the present invention, sesame used is pulverized in an oil phase. As the oil phase used when pulverizing sesame, edible fats and oils used as raw materials for liquid seasonings are used, but all or part of the edible fats and oils may be used. When using a part of the edible fats and oils, 1 to 50% of the total edible fats and oils used as a raw material for the liquid seasoning, 1 to 20%, especially 1 to 10% can be used to effectively improve the flavor of sesame. It is preferable because it can be extracted and sesame can be efficiently pulverized.

  The term “pulverization” as used herein includes pulverized ones that retain the original shape of sesame and have a structure destroyed by cracks or the like, and granular sesame may remain. Moreover, as a method for obtaining a pulverized state, there are a method by applying shear through a portion having a narrow clearance such as a stone mill, a method by cutting by rotating a sharp blade, and the like. Specific examples of the apparatus include a colloid mill, a juicer mixer, a rotary high-speed shearing machine (milder), a blender, and a roll pulverizer. In this case, it is preferable that not only flavor components but also fats and oils in roasted sesame are extracted at the same time.

  The pulverization temperature is 0 to 80 ° C, and further 10 to 45 ° C can be extracted into oil without losing the flavor of sesame, and maintain a light aroma of roasted sesame even after long-term storage However, it is preferable from the point of not generating a deterioration odor. In addition, the time required for pulverization varies depending on the apparatus, but in the case of a blender up to 1 kg of charge, it is 1 to 60 seconds, and further 2 to 30 seconds, so that roasted incense and sesame oil can be efficiently extracted from roasted sesame. However, it is preferable from the point of not extracting off-flavors.

  The pulverized sesame seeds have an average particle size of about 0.3 to 1.5 mm, and can be extracted into oil without losing the roasted scent of sesame seeds. It is preferable from the standpoint of maintaining a light scent and not generating a deteriorated odor. Here, the average particle diameter means a mass average particle diameter, and can be measured by, for example, a sieve, microscopic observation, a particle size distribution measuring device, or the like. The average particle diameter is further preferably 0.5 to 1.3 mm, particularly preferably 0.6 to 1.1 mm. In addition, when the particle size is 0.3 mm or less, it is 30% or less of the whole, further 15% or less, particularly 5% or less. It is preferable from the point which can be performed. Further, pulverization is preferably performed so that sesame having a particle diameter of 1 mm or more before pulverization in the oil phase remains 20% or more after pulverization, more preferably 40% or more, particularly 60% or more, and particularly 60 to 85%. It is preferable from the same point. In addition, it is preferable to use a sesame (grain sesame) of 1 mm or more before pulverization.

  The amount of sesame to be pulverized in the oil phase is preferably 1 to 200 parts with respect to 100 parts of the oil phase, more preferably 40 to 150 parts, particularly 50 to 100 parts. It is preferable in that it can be extracted into oil without damaging, maintains a light scent of roasted sesame even after long-term storage, and does not generate a deteriorated odor. The amount of sesame to be pulverized in the oil phase may be all of the sesame blended in the liquid seasoning, but is preferably 1 to 50%, more preferably 3 to 20%, particularly 5 to 15%. It is preferable from the standpoint that the light scent of roasted sesame is maintained even after storage for a long period of time, no deterioration odor is generated, and the emulsion stability is good.

  In this case, the edible fat after pulverizing roasted sesame may contain pulverized sesame and may be removed, but the former may be roasted sesame even after long-term storage. It is preferable from the point that the light scent of scent is maintained.

  In the method for producing a liquid seasoning of the present invention, sesame is pulverized in an oil phase and then mixed with other raw materials. Other raw materials are mainly an aqueous phase, and when the oil phase used when pulverizing sesame is a part of the total fats and oils used for a liquid seasoning, the remaining oil phase is also included. In this case, it is preferable to first mix the remaining oil phase and then mix with the aqueous phase.

  In the method for producing a liquid seasoning of the present invention, when producing an oil-in-water emulsified liquid seasoning, first, after pulverizing sesame in the oil phase, the remaining oil phase is optionally mixed, and then The aqueous phase is mixed and then emulsified. As the aqueous phase, it is possible to use seasoning liquid, that is, water, vinegar, sugar, thickener, emulsifier, egg yolk, various seasonings, etc. as necessary, and heat-sterilized as necessary. preferable. The heating conditions are 40 to 95 ° C., preferably about 60 to 95 ° C. for 3 to 20 minutes, preferably 5 to 10 minutes. When heat sterilization is performed, it is preferable to remove egg yolk in order to prevent protein denaturation, and after heat sterilization and cooling, premixed egg yolk is mixed.

  In the heat sterilization treatment, it is preferable from the viewpoint of sesame flavor, aroma retention, and texture that the sesame is pulverized in the oil phase and then the oil phase in which the remaining oil phase is mixed and the aqueous phase are separately performed. The heating condition of the oil phase is 40 to 95 ° C, preferably about 60 to 95 ° C, and 3 to 20 minutes, preferably 5 to 10 minutes. Thereafter, the aqueous phase and the oil phase containing sesame are preferably mixed and then emulsified.

In the manufacturing method of the liquid seasoning of this invention, it is preferable to emulsify on conditions that a sesame is not grind | pulverized more than a fixed quantity at an emulsification process. Here, how much sesame having a particle diameter of 1 mm or more present in the liquid seasoning raw material before emulsification remains in the liquid seasoning after emulsification is defined as “grain sesame residual rate”, and the liquid seasoning before emulsification When the mass of sesame having a particle size of 1 mm or more present in the raw material is A and the mass of sesame having a particle size of 1 mm or more present in the liquid seasoning after emulsification is B, the residual rate of granulated sesame is expressed by the following formula (1) Can be expressed as
Grain sesame residual rate (%) = B / A × 100 (1)
In the method for producing a liquid seasoning according to the present invention, when emulsification is performed after mixing sesame, an aqueous phase and an oil phase, it is preferable to carry out emulsification so that the residual rate of granulated sesame is more than 20%. The residual rate of grain sesame is more preferably 30% or more, further 50% or more, especially 80% or more. Even after long-term storage, the light scent of roasted sesame is maintained and a deteriorated odor is generated. It is preferable from the viewpoint of improving the emulsion stability and most preferably not being pulverized substantially. The amount of sesame having a particle size of 1 mm or more can be determined by measuring the mass of sesame that does not pass through a sieve having an opening of 1 mm.

  When egg yolk is used as the emulsifier, liquid raw egg yolk, powdered dried egg yolk, or the like can be used, and the form thereof is not particularly limited. Moreover, you may use what salted or sweetened egg yolk. In the case of liquid egg yolk, the content of egg yolk in the seasoning liquid is preferably 3 to 15%, and more preferably 5 to 12%, from the viewpoint of flavor such as emulsion stability and milky feeling. Moreover, when using dried egg yolk, it is preferable to set it as the amount of about half of the said content. When salted egg yolk or sweetened egg yolk is used, the amount of egg yolk to be mixed may be adjusted at a ratio excluding added salt or sugar.

  When atomizing fats and oils by emulsification, it is preferable to stir and mix the fats and oils to a certain particle size or less, whereby the fats and oils can be easily atomized. That is, after preliminary emulsification, it is preferable to perform final finishing emulsification (precise emulsification). When performing the preliminary emulsification, for example, it is preferable to carry out stirring treatment while degassing under reduced pressure from the viewpoint of emulsification stability, and the particle size of the oil and fat is, for example, about 10 to 50 μm. It is preferable from the same point. For the preliminary emulsification, a device such as a propeller mixer, a homomixer, a blender, a disper, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, or an agitator such as ultrasonic waves can be used. What is necessary is just to set a rotation speed and stirring time, for example so that the particle size of fats and oils may become the said range.

  The final emulsification treatment (fine emulsification) is preferably carried out by using an emulsifying device such as a colloid mill, milder, disper, microcutter, etc., and the oil particle size is preferably reduced to 1 to 20 μm, and more preferably 2 to 10 μm. Is preferred. Note that only pre-emulsification may be performed without pre-emulsification. Also, from the point of emulsifying under the condition that sesame is not pulverized to some extent in the emulsification process, when using an emulsifying device such as a micro cutter, the clearance between the inner and outer teeth, the selection of the slit width, etc. are adjusted and adjusted It is preferable.

  In the liquid seasoning production method of the present invention, when an emulsified liquid seasoning is used, the content of sesame having a particle size of 1 mm or more in the total sesame present in the liquid seasoning after emulsification exceeds 20%. It is preferable from the standpoint that the light scent of roasted sesame is maintained even after storage for a long period of time, no deterioration odor is generated, and the emulsion stability is good. The content of sesame having a particle size of 1 mm or more in the total sesame present in the liquid seasoning after emulsification is preferably 30% or more, particularly 50% or more, and particularly preferably 80% or more.

  In the manufacturing method of the liquid seasoning of this invention, when setting it as an emulsion type liquid seasoning, you may laminate | stack an oil phase on an oil-in-water emulsion. It is preferable that the edible fat used for the said oil phase is the same as the edible fat used for the oil phase which comprises an emulsion. Among them, it is preferable to use an edible fat / oil containing 15% or more of diacylglycerol from the viewpoint that a light aroma component is retained even after long-term storage, and that it has a clean and crisp flavor.

  Moreover, it is preferable to contain the aromatic component which has a sesame flavor in the oil phase to laminate | stack. This sesame flavor is preferably roasted incense of sesame. In addition to ingredients extracted from roasted sesame, ingredients that can be used as fragrances (including synthetic fragrances) can also be used as sesame-like flavor ingredients. good. Moreover, you may use the sesame oil extracted from the roasted sesame for some edible fats and oils in an oil phase. When sesame oil extracted from roasted sesame is used, it is contained in the upper oil phase in an amount of 1 to 50%, further 2 to 30%, especially 5 to 20%. Is preferable from the point that it has a good flavor and a refreshing crisp flavor.

  In the present invention, when an oil phase is laminated on an emulsion and roasted sesame is used as an aroma component to be contained in the oil phase, it contains sesame oil extracted from sesame that can be used in the present invention. Moreover, it is preferable to use what squeezed the sesame roasted by the above-mentioned roasting method by the following method.

  In the case of squeezing sesame oil, it can be produced by pressing roasted sesame. The pressing condition is preferably that the water in the roasted sesame is 5% or less and the product temperature is 80 ° C. or less, and the conventional steaming process is performed from the point of disappearing the scented scent. Preferably not. The water content in the roasted sesame is preferably 0 to 3%, particularly preferably 0 to 1% from the viewpoint of having a fresh scent and operability, and the product temperature is still 20 to 20% from the same point. It is preferable that it is 60 degreeC, especially 30-40 degreeC.

  More specifically, since the moisture in the sesame roasted under the roasting conditions is 5% or less, usually 1% or less, the sesame may be squeezed after being placed in a condition that does not absorb moisture after roasting. . Here, the conditions for not absorbing moisture may be such as holding in a dry room, filling and sealing in a kraft bag, and not opening until use. As for the product temperature, after roasting, it may be placed in an environment of 80 ° C. or lower for 30 minutes or more. The water content in sesame can be measured by a dry heat method (105 ° C., 4 hours). The product temperature is the same as the temperature of the environment in which sesame is placed (for example, room temperature) if sesame is placed in a constant temperature environment.

  As a method of squeezing sesame, it is preferable to use an apparatus such as an expeller or an oil press by a normal use method, but it is preferable to use an oil press from the viewpoint of flavor.

  The sesame oil obtained by pressing is preferably washed with water from the viewpoint of removing proteins and the like that cause sediment such as sediment after storage. The temperature at the time of washing with water is preferably 80 ° C. or less from the viewpoint of having a freshly scented fragrance, more preferably 10 to 60 ° C., and particularly preferably 20 to 40 ° C. The method of washing with water may be carried out by forcibly mixing and bringing sesame oil and water into a container. Examples of the method include stirring and mixing with a stirrer and shaking and mixing for a closed container. In particular, in the case of a small scale, it is preferable to add sesame oil and water to a separatory funnel or a centrifuge tube and to shake and mix by hand shaking from the viewpoint of mixing efficiency and ease of water removal thereafter.

  The amount of water used for washing with water is 50 to 200 parts, and more preferably 70 to 150 parts per 100 parts by weight of sesame oil (hereinafter simply referred to as “parts”), from the point of not causing sediment such as sediment after storage. Parts, particularly 90 to 120 parts.

  It is preferable that the sesame oil is washed with water so that the nitrogen content in the sesame oil is 30 ppm or less from the viewpoint of preventing precipitation such as sediment after storage. The nitrogen content in the sesame oil is preferably more than 0 and 25 ppm or less, more preferably more than 0 and 15 ppm or less.

  The nitrogen content in sesame oil can be measured, for example, using a sample obtained by diluting sesame oil with an equal amount of solvent (isooctane) and using a nitrogen analyzer TN-100 (Mitsubishi Chemical).

  After washing the sesame oil with water, it is preferable to perform a dehydration treatment from the viewpoint of having a freshly scented scent. Examples of the dehydration method include a separatory funnel, centrifugal separation, drying under reduced pressure, addition of a hygroscopic agent, and the like. After the dehydration treatment, the water content in the sesame oil is preferably 1% or less, more preferably 1 to 5000 ppm, and particularly preferably 1 to 2000 ppm from the viewpoint of maintaining the fresh scent.

  In the method for producing a liquid seasoning according to the present invention, when the oil phase is laminated on the upper layer, the mass ratio of the oil phase / lower layer emulsion may be 3/97 to 30/70, even after long-term storage. A light aroma component is retained, and in addition to the rich richness and milky taste peculiar to the emulsification type, it is preferable from the point of having a refreshing and crisp flavor. The mass ratio of the oil phase / lower layer emulsion to be laminated on the upper layer is further preferably 5/95 to 20/80, more preferably 7/93 to 15/85.

  In the manufacturing method of the liquid seasoning of this invention, it is preferable to add an antioxidant. The antioxidant may be any as long as it is usually used in foods, but one or more selected from natural antioxidants, tocopherols, catechins, phospholipids, ascorbic acid fatty acid esters, BHT, BHA, and TBHQ. Preferably, at least one selected from natural antioxidants, tocopherols, and ascorbyl palmitate is more preferable. It is preferable to add the antioxidant to the oil phase from the viewpoint of maintaining the fresh scent. The particularly preferred antioxidant content is 50 to 5000 ppm, more preferably 200 to 2000 ppm in the oil phase. Furthermore, when using fats and oils containing diacylglycerol for edible fats and oils, it is substantially free of L-ascorbic acid fatty acid ester and δ-tocopherol is contained in an amount of 200 ppm from the viewpoint of preventing the formation of off-flavor (metal taste) by storage. It is preferable to contain above.

[Method of preparing roasted sesame seeds]
Washed white sesame was put in a frying pan and heated and roasted for 2 minutes with a heating power of 5 L / min gas flow to obtain roasted sesame.

[Emulsified liquid seasoning]
Examples 1-3
Mix the aqueous phase components except egg yolk according to the formulation shown in Table 1, disperse uniformly with TK Homo Disper (Special Machine Industries Co., Ltd.), heat sterilize at 85 ° C for 10 minutes, cool, and then egg yolk A water phase was obtained by mixing. In a blender (WARNIG, MODEL 31BL92), edible fats and oils A (DAG) or B (TAG) having the composition shown in Table 2 and the roasted granulated sesame (particle size of 1 mm or more is 100%; The lightness L = 54.7) measured by “Measurement method” was put in the amounts shown in Table 1 and pulverized at a temperature of 25 ° C. and a rotation speed of 9000 rpm for the time shown in Table 1. The processed roasted sesame is mixed with edible fats and oils that are not used for pulverization of untreated grain sesame and sesame, and the entire oil phase is sterilized by heating (85 ° C. for 10 minutes). The mixture was mixed with the aqueous phase component, and emulsified by using a microcutter (Stephan Co., Ltd.) and performing two passes at a rotational speed of 3600 rpm.
In Example 3, edible fats and oils that are not used for pulverization of untreated granular sesame and sesame in the oil phase are heat sterilized, cooled, mixed with the aqueous phase component in the same manner as described above, and emulsified to obtain an emulsion. Got. Then, the sesame ground in the edible fat was sterilized by heating together with the edible fat, and after cooling, mixed with the previous emulsion while stirring.

Comparative Examples 1-3
Table 1 shows the roasted sesame seeds obtained by pulverizing the roasted sesame seeds in the blender without pulverizing the roasted sesame seeds in Example 1 with 90% of sesame having a particle diameter of 1 mm or more. Thus, it mixed with the oil phase or the water phase, and it emulsified similarly to the method of Example 1, and was set as Comparative Examples 1 and 2, respectively. In addition, Comparative Example 3 was prepared by mixing the pulverized sesame seeds in the oil phase or the aqueous phase and mixing them after emulsification similar to the method described in Example 1.

[Separable liquid seasoning]
Example 4
In the same manner as in Example 1, preparation of the aqueous phase and grinding of roasted sesame in oil were performed. The processed roasted sesame is mixed with edible fat and oil, untreated granular sesame, and edible fat and oil not used for pulverization of sesame to form an oil phase, cooled at 85 ° C. for 10 minutes, cooled and then cooled. Laminated to phase.

Comparative Examples 4 and 5
As shown in Table 1, the roasted sesame seeds in Example 4 were not pulverized in the edible oil and fat, and the roasted sesame seeds were pulverized by the blender and the sesame having a particle diameter of 1 mm or more was 90%. After mixing with the oil phase or water phase, the oil phase was laminated to the water phase.

[Measuring method of particle size of sesame]
After the emulsified liquid seasoning is dispersed in 10 times (weight ratio) water, the solid material is recovered with a standard sieve (mesh opening 1 mm) and washed thoroughly by pouring water and ethanol to remove the seasoning liquid and fats and oils. did. The residual rate of granular sesame was determined by measuring the dry mass of the solid (sesame) turned on on a standard sieve (aperture 1 mm). The ratio was calculated | required from the whole grain sesame mass before a grinding | pulverization.

[Storage conditions]
The manufactured liquid seasoning was preserve | saved for 7 days in the environment of 40 degreeC and humidity 75%, and the initial flavor immediately after manufacture and the flavor after a preservation | save were evaluated by sensory evaluation.

[Taste evaluation method]
8 g of a liquid type liquid seasoning was applied to 20 g of lettuce, and a taste survey was conducted by 6 expert panelists, and the sesame sensation, fragrance, good tearing and taste strength were compared and evaluated. The results are shown in Table 1. The evaluation criteria were as follows.

[Evaluation criteria for sesame flavor]
5: Feels the flavor of fresh sesame very much 4: Feels the flavor of fresh sesame considerably 3: Feels the flavor of fresh sesame 2: Does not feel the flavor of fresh sesame 1: Feels the flavor of fresh sesame Absent

[Emulsification stability]
5: No change is observed in the emulsified particle size and milky taste as compared with the initial stage.
4: Although the emulsified particle size is almost the same as in the initial stage, the milky feeling is somewhat weak.
3: The emulsified particle size is slightly larger than in the initial stage, the milky taste is weakened, and the flavor of the seasoning is felt slightly stronger.
2: The emulsified particle size is clearly larger than that in the initial stage, the milky taste is weakened, and the flavor of the seasoning is felt strongly.
1: The emulsified particle size is clearly larger than that in the initial stage, and the milky taste is not felt so much.

  From the results of Table 1, in the emulsification type or separation type liquid seasoning, by using roasted sesame sheared in edible fats and oils, the light aroma of roasted sesame is maintained even after long-term storage, It turned out that the manufacture of the outstanding liquid seasoning which does not generate | occur | produce a deterioration odor becomes possible.

Claims (7)

  A method for producing a liquid seasoning comprising sesame, an aqueous phase and an oil phase, wherein the sesame is pulverized in the oil phase and then mixed with other raw materials.   The method for producing a liquid seasoning according to claim 1, wherein pulverization is performed so that sesame having a particle diameter of 1 mm or more before pulverization in the oil phase remains at 20% by mass or more after pulverization.   The method for producing a liquid seasoning according to claim 1 or 2, wherein the sesame ground in the oil phase is a part of the total sesame used in the liquid seasoning.   The method for producing a liquid seasoning according to any one of claims 1 to 3, wherein the oil phase used when pulverizing sesame in the oil phase is a part of the total oil phase used for the liquid seasoning.   The method for producing a liquid seasoning according to any one of claims 1 to 4, wherein the sesame is sterilized by heating in the oil phase after pulverizing the sesame in the oil phase.   The liquid seasoning according to any one of claims 1 to 5, wherein the liquid seasoning is an oil-in-water liquid seasoning, wherein sesame is pulverized in the oil phase and then mixed with the aqueous phase to emulsify. Manufacturing method.   The manufacturing method of the liquid seasoning of any one of Claims 1-6 in which an oil phase contains the edible fats and oils containing 15 mass% or more of diacylglycerols.