JP4674263B2 - Method for producing liquid seasoning - Google Patents

Description

The present invention is pulverized sesame, crushed, and ground product or paste (hereinafter these, sometimes referred to as sesame ground material, etc.), the liquid seasoning containing a xanthan gum, such as those sesame grind Even if the content is increased, the increase in viscosity and gelation of the liquid seasoning are suppressed , and the liquid seasoning has a uniform property and good fluidity despite the large content of the sesame ground product, etc. On how to get .

Conventionally, galactomannan contained in legume seeds is added to and used in liquid seasonings together with thickeners, and when heated and cooled, the liquid seasonings are known to increase in viscosity and gel. (See Non-Patent Document 1).
On the other hand, the liquid seasoning containing sesame and a thickener is known to increase in viscosity when the content of sesame is increased, resulting in gelation (see Patent Document 1). .

JP 08-89206 A

Foods Food Ingredients J. Jpn., Vol. 208, No.10, 2003

The present invention is a liquid seasoning containing a ground product, crushed product, ground product or paste of sesame and a thickener xanthan gum. Even if the content of these sesame ground product is increased, the liquid seasoning It suppresses viscosity increase and gelling, and, despite the high content of such sesame mill grind, which aims to properties to obtain good liquid seasoning uniform fluidity.

As a result of intensive research to solve the above problems in the method for producing a sesame-containing liquid seasoning , the present inventors have found that when sesame ground, crushed, ground or paste is mixed with xanthan gum, when it is miscible without burning soy sauce or koji extract, also increases the content of such these sesame ground material, to suppress the viscosity increase and gelation of the liquid seasoning, the flow properties are a uniform It has been found that a liquid seasoning having good properties can be obtained. And based on this knowledge, this invention was completed.
That is, the present invention, when mixing pulverized, crushed, ground or paste of sesame , xanthan gum and unburned raw soy sauce or koji extract without burning the raw soy sauce or koji extract This is a method for producing a liquid seasoning that is used as it is and then heat-sterilized after mixing .

According to the present invention, in sesame-containing liquid seasoning, sesame be grind like to increase the content of, suppressing an increase and gelation of the viscosity characteristics are uniform fluidity of good sesame-containing liquid seasoning Can be obtained.

The present invention will be described in detail below.
First, the rice cake used in the present invention is a raw material of one or more kinds of cereals (for example, rice, wheat, corn, soybean) and processed products thereof (for example, defatted soybean, separated protein, gluten, bran, etc.) Is obtained by inoculating and culturing microorganisms belonging to the genus Aspergillus after adjusting the moisture and adjusting the moisture, for example, normal soy sauce cake, rice cake, bran rice cake, wheat straw etc. Examples of the liquid soot obtained by the method for producing a liquid soak are mentioned.
Examples of the koji extract include a koji water extract, a koji digestion liquid, and a liquid koji filtrate.

  In addition, as raw soy sauce, for example, normal deep soy sauce, light soy sauce, distilled soy sauce, re-prepared soy sauce, or freshly prepared soy sauce obtained by squeezing and filtering ripening moromi prepared according to the method of white soy sauce, from this raw fried soy sauce Examples include raw soy sauce such as soy sauce from which microorganisms have been removed using a microfilter, a microfiltration membrane, etc. (the enzymes in the soy sauce remain because they are not heat-sterilized).

It is important to use the raw soy sauce or koji extract as it is without heating (heating) the product temperature to 80 ° C. or higher, that is, when using a soy sauce or koji extract that has been put on fire , in such and liquid seasoning containing xanthan gum, increasing the content of such sesame mill grind, viscosity significantly increased, a danger of gelation is Ah, it is impossible to achieve the object of the present invention.

Next, when sesame grounds and the like are contained in an amount of 4% (W / W) or more with respect to the liquid seasoning, gelation easily occurs. Can be suppressed. In particular, in the case of a liquid seasoning containing sesame grounds or the like in an amount of 8 to 25% (W / W) with respect to the liquid seasoning, the liquid seasoning surely gels unless raw soy sauce or koji extract is present. . Therefore, it is preferable to add and use sesame grounds and the like so as to contain 4% (W / W) or more, particularly 8 to 25% (W / W) with respect to the liquid seasoning.

  Sesame is preferable because it has a high nutritional value from the past and is a typical material for a Japanese-style liquid seasoning because of its unique flavor. Examples of sesame include white sesame, brown sesame and black sesame.

Xanthan gum used in the present invention is carrageenan, tragacanth gum, tamarind seed gum, guar gum, karaya gum, locust bean gum, which are well known as thickeners when added and used in high-concentration liquid seasonings such as sesame grounds. Compared to the above, since the defect of gelling the seasoning is stronger, the gelation suppressing effect of the present invention can be expected more strongly.

Is a liquid seasoning addition, soy sauce, vinegar, sweetener (sugar, liquid sugar, Three brown sugar, glucose), alcoholic beverages (mirin, wine, sake, etc.) and chemical seasoning (sodium glutamate, sodium inosinate, guanylate Examples thereof include liquid seasonings, such as sauce, soup or dressing, which appropriately contain one or two or more of such as sodium acid.

It is important to mix fresh soy sauce or koji extract into a liquid seasoning containing sesame grounds and xanthan gum without burning , that is, when mixing after burning , these sesame grounds etc. If an attempt is made to increase the content, the viscosity increases remarkably and the risk of gelation increases, so the object of the present invention cannot be achieved.

It is also important to heat sterilize the liquid seasoning in the final step.
By this heat sterilization, microorganisms derived from raw soy sauce or koji extract are sterilized, the remaining enzyme is deactivated, flavor deterioration of the liquid seasoning is prevented, and storage stability can be improved.
The heat sterilization is preferably performed at a temperature of 80 ° C to 130 ° C for 30 minutes to 2 seconds.

  EXAMPLES Next, although an Example is given and this invention is described more concretely, this invention is not limited to a following example.

[Example 1]
Production example of raw soy sauce and sesame-containing liquid seasoning (Invention 1)
(1) Raw materials and blending ratio Concentrated soy sauce 150ml
Mirin 130ml
100g sugar
50 ml of vinegar (acidity 4.2)
Xanthan gum 1.5g
Sesame ground 80g (See Note 1)
Sesame oil 40g
Water as appropriate
(Total 1000ml)
(Note 1) Preparation of ground sesame seeds 100g of white sesame seeds were placed in a small pulverizer “Crushing kun, SCM-40A type” manufactured by Shibata Kagaku Kogyo Co., Ltd. The product was loosened with a spoon and the grinder was operated again for 1 minute. The contents were then loosened with a spoon and this was repeated three times to obtain a sesame ground product.
(2) Method for preparing sesame-containing liquid seasoning The above raw materials were placed in a container and uniformly stirred and mixed. Water was appropriately added thereto to prepare 1000 ml of a sesame-containing liquid seasoning. Citric acid was added to this to adjust to pH 4.3, and then heat sterilized at 80 ° C. for 30 minutes to obtain a sesame-containing liquid seasoning of the present invention 1.

[Example 2]
Production example of soy sauce cake extract and sesame-containing liquid seasoning (present invention 2)
In Example 1, the sesame-containing liquid seasoning of the present invention 2 was obtained in the same manner except that the soy sauce cake extract (see Note 2) was used in place of the concentrated raw soy sauce.
(Note 2) Preparation of soy sauce cake extract 100 ml of distilled water was added to 10 g of soy sauce cake, sealed, leached for 4 hours while stirring at room temperature (20 ° C.), filtered through filter paper, and soy sauce cake extract (filtrate) )

[Example 3]
Production example of rice bran extract and sesame-containing liquid seasoning (present invention 3)
In Example 1, the sesame-containing liquid seasoning of the present invention 3 was obtained in exactly the same manner except that the rice bran extract (see Note 3) was used instead of the thick soy sauce.
(Note 3) Preparation of rice bran extract 100 ml of distilled water was added to 10 g of rice bran, sealed, leached for 4 hours with occasional stirring at room temperature (20 ° C), filtered through filter paper, and rice bran extract (filtrate). )
(Control example)

Production example of liquid seasoning containing fire-filled soy sauce and sesame (control example)
For comparison, the sesame-containing liquid of the control example was used in the same manner as in Example 1 except that the thick-mouthed soy sauce obtained by subjecting the thick-colored soy sauce to 110 ° C. for 5 seconds was used in place of the thick-mouthed soy sauce. Seasoning was obtained.

The surface properties of the four types of sesame-containing liquid seasonings obtained in the control examples and Examples 1 to 3 were observed with the naked eye, and a fluidity test and viscosity measurement were performed.
The results are shown in Table 1.

Note 1: Surface properties Shows the result of observing the surface of the sesame-containing liquid seasoning with the naked eye.
Note 2: Flowability Sesame-containing liquid seasoning at 25 ° C is collected with a spoid and 0.5 ml of the liquid seasoning is dropped onto a horizontal glass surface, then the glass surface is inclined 30 degrees and the liquid seasoning advances 15 cm along the slope. It was shown in time (seconds) required. The shorter the time, the better the fluidity.
Note 3: Viscosity Using a B-type viscometer (No. 2 rotor, 20 rpm), the viscosity (cPa.s) of the sesame-containing liquid seasoning at 25 ° C. was measured. The same sample was measured a total of 5 times, and the average value was shown.

From the results shown in Table 1, it can be seen that the liquid seasoning of the control category (using fired soy sauce) has uneven surface (unevenness) observed on the surface, and the properties are not homogeneous. Moreover, it turns out that a viscosity is high and fluidity | liquidity is also bad. On the other hand, the liquid seasonings of the first category of the present invention (using raw soy sauce), the second category of the present invention (using soy sauce extract), and the third category of the present invention (using rice bran extract ) all show unevenness on the surface. It turns out that it is smooth and homogeneous. It can also be seen that the viscosity is low and the fluidity is very good.

INDUSTRIAL APPLICABILITY The present invention can be widely used for liquid seasonings containing sesame grounds and thickeners , such as sauces, soups and dressings.

Claims (1)

Pulverized sesame, crushed, and ground product or paste, when mixed with xanthan gum, and a soy sauce or koji extract not burning, used as such without burning the soy sauce or koji extract,該混sum A method for producing a liquid seasoning to be sterilized after heating.