JP5889624B2 - 液体調味料 - Google Patents
液体調味料 Download PDFInfo
- Publication number
- JP5889624B2 JP5889624B2 JP2011271923A JP2011271923A JP5889624B2 JP 5889624 B2 JP5889624 B2 JP 5889624B2 JP 2011271923 A JP2011271923 A JP 2011271923A JP 2011271923 A JP2011271923 A JP 2011271923A JP 5889624 B2 JP5889624 B2 JP 5889624B2
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- sugar
- liquid seasoning
- acid
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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Description
したがって、本発明の課題は、簡便に製造することができ、胡麻の香気が強く感じられつつも、香気バランスが崩れず、且つ後に残る甘味が抑えられた風味の良好な胡麻を含有する液体調味料を提供することにある。
(A)胡麻、
(B)白糖、
(C)三温糖、中双糖及び含蜜糖から選ばれる1種又は2種以上の糖、
(D)グルタミン酸又はその塩 グルタミン酸換算で0.2〜0.5質量%、
を含有し、成分(B)と(C)の合計含有量に対する成分(C)の含有質量比[(C)/(B+C)]が0.1〜0.9である液体調味料を提供するものである。
胡麻は、胡麻を焙煎香が得られる程度に焙煎した煎り胡麻、それを常法で擂ったもの、粉砕したものが、胡麻の香気を増強させる点から好ましい。
胡麻の焙煎方法としては、特に限定されず、例えば、ローターリーキルンに代表される直接又は間接熱風による機器を用いて行う方法、マイクロ波による方法等が挙げられる。風味強調の点からは、直火焙煎等の高温・短時間で焙煎する方法が好ましい。また、洗い胡麻を皮を剥かずに焙煎することが好ましい。皮を剥かないことにより、焙煎した後の特有な風味が得られる。
また、液体調味料中の成分(B)と(C)の合計含有量は、3〜17%、更に5〜15%、殊更8〜12%であるのが、後に残る甘味が抑えられている点から好ましい。
本発明の液体調味料が油相を含む場合、例えば、水相として水を主成分として用い、油相を上層、水相を下層とした分離型、水中油型の乳化物からなる乳化型、又は水中油型の乳化物に油相を積層した分離型が挙げられる。
本発明の液体調味料中の油相は5%以上、さらに20%以上、特に30〜50%含有するのが好ましい。
抗酸化剤は、油脂の風味劣化を抑制する点から油相へ添加することが好ましい。抗酸化剤の含有量は、油相中に50〜5000ppm、更に好ましくは200〜2000ppmである。
胡麻含有液体調味料を遠沈管に計量し、遠心分離装置で解乳化(油相と水相に分離)した。上層部の油相をスポイトにて吸引除去し、残った水相を分析サンプルとしてアミノ酸分析計に供した。
アミノ酸分析計(日立L−8800)により、グルタミン酸含有量を測定した。尚、グルタミン酸含有量は遊離アミノ酸に換算した。
〔液体調味料の調製〕
卵黄とマヨネーズ風調味料を除く水相の原料を表1に示した量で配合し、撹拌混合して溶解し、水相を調製した。次に、常温から加熱して80℃に到達してから3分間保持することにより加熱処理(殺菌処理)を行った後、冷却した。次いで水相を攪拌しながら卵黄とマヨネーズ風調味料を添加し、更に攪拌しながら食用油脂を表1に示した量で1分間かけて配合し、均質化してpH3.9の乳化型の液体調味料を調製した。なお、実施例1、7及び11は参考例である。
用いた主な原料は以下の通りである。
上白糖(上白糖:三井製糖株式会社製)、三温糖(三温糖:三井製糖株式会社製)、中双糖(中双糖:三井製糖株式会社製)、含蜜糖(きび砂糖:日新製糖株式会社製)、グルタミン酸ナトリウム(グルエース:キリン協和フーズ株式会社製)、醤油(純正特級うすくち:キッコーマン株式会社製)、マヨネーズ風調味料(マヨネーズFDQ:キユーピー株式会社製)
液体調味料を調製した翌日(調製後は冷蔵(5℃)に保存)に、サラダ(レタス(20g)、きゅうり(斜め切り2枚)、プチトマト(1/2ヶ))に液体調味料を8gかけ、専門パネル8名により、次に示す官能評価を行った。結果を表1に示す。
(1)胡麻香気
胡麻香気は、先ず全てのサンプルについて評価を行い、胡麻香気が最も弱かった比較例1を強度「1」、胡麻香気が最も強かった比較例2を強度「10」とした。次いで、その他のサンプルについて1(胡麻風味がとても弱い)〜10(胡麻風味が非常に強い)までの間の10段階尺度による相対的位置付けを行い、専門パネル8名の平均値(G値)を算出した。このG値に基づいて、香気の強さと液体調味料としての香気バランスを考慮し、評点を決定した。各評点の解説は、表2のとおりである。
後味の甘味は、先ず全てのサンプルについて評価を行い、後に残る甘味が最も弱かった比較例1を強度「1」、後に残る甘味が最も強かった比較例2を強度「5」とした。次いで、その他のサンプルについて1(甘味がとても弱く、とてもさっぱりしている)〜5(甘味がとても強く、とてもさっぱりしていない)までの間の5段階尺度による相対的位置付けを行い、専門パネル8名の平均値(K値)を算出した。このK値に基づいて評点を決定した。評定は、後味の甘味が弱く、さっぱりとしているものを高得点とした。各評点の解説は、表3のとおりである。
Claims (3)
- 次の成分(A)〜(D):
(A)胡麻、
(B)白糖、
(C)三温糖、中双糖及び含蜜糖から選ばれる1種又は2種以上の糖、
(D)グルタミン酸又はその塩 グルタミン酸換算で0.25〜0.5質量%、
を含有し、成分(B)と(C)の合計含有量が8〜17質量%であり、成分(B)と(C)の合計含有量に対する成分(C)の含有質量比[(C)/(B+C)]が0.4〜0.9である液体調味料。 - 成分(B)と(C)の合計含有量が、8〜12質量%であり、且つ含有質量比[(C)/(B+C)]が、0.4〜0.6である請求項1記載の液体調味料。
- 成分(B)が上白糖である請求項1又は2記載の液体調味料。
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