JP6270733B2 - 胡麻含有酸性液状調味料 - Google Patents
胡麻含有酸性液状調味料 Download PDFInfo
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- JP6270733B2 JP6270733B2 JP2014548418A JP2014548418A JP6270733B2 JP 6270733 B2 JP6270733 B2 JP 6270733B2 JP 2014548418 A JP2014548418 A JP 2014548418A JP 2014548418 A JP2014548418 A JP 2014548418A JP 6270733 B2 JP6270733 B2 JP 6270733B2
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- liquid seasoning
- sesame
- oil
- water emulsified
- emulsified liquid
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- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2022—Aliphatic compounds containing sulfur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Description
(a)ビニルフラン:0.00002〜0.005
(b)チアゾール:0.00006〜0.02
(c)ジヒドロチオフェン:0.00001〜0.003
のいずれか一つ以上を満たすことが好ましい。
本発明の液状調味料は、胡麻と、酢酸と、ビニルフランと、チアゾール及び/又はジヒドロチオフェンとを含んでなるものであり、ビニルフラン、チアゾール、及びジヒドロチオフェンの3種類を含んでなることが好ましい。胡麻含有酸性液状調味料はビニルフランと、チアゾール及び/又はジヒドロチオフェンとを含有することで、胡麻特有の芳香に優れているだけでなく、やみつきになりクセになる独特の芳香を有するものとなる。ビニルフランと、チアゾールと、ジヒドロチオフェンとを含有させることで、上記の効果をより一層増すことができる。なお、ビニルフランとは、2−ビニルフラン及び3−ビニルフランのいずれか一方が含まれてもよいし、両方が含まれてもよい。ジヒドロチオフェンとは、2,3−ジヒドロチオフェン及び2,5−ジヒドロチオフェンのいずれか一方が含まれてもよいし、両方が含まれてもよい。
(a)ビニルフラン:0.00002〜0.005
(b)チアゾール:0.00006〜0.02
(c)ジヒドロチオフェン:0.00001〜0.003
のいずれか一つ以上を満たすことが好ましく、
(a)ビニルフラン:0.00004〜0.003
(b)チアゾール:0.0008〜0.01
(c)ジヒドロチオフェン:0.00002〜0.002
のいずれか一つ以上を満たすことがより好ましく、
(a)ビニルフラン:0.00006〜0.002
(b)チアゾール:0.0001〜0.006
(c)ジヒドロチオフェン:0.00004〜0.0015
のいずれか一つ以上を満たすことが特に好ましい。
酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比が上記範囲程度であれば、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。
本発明の液状調味料中の酢酸の含有量の測定方法は、「栄養表示のための成分分析のポイント」(財団法人日本食品分析センター編、2007年10月20日発行)に開示されている、高速液体クロマトグラフ法(HPLC法)に基づいて行う。具体的には、例えば、有機酸類を最終濃度が0.5質量%となるように加えた過塩素酸で抽出し、有機酸類の紫外部吸収を利用して高速液体クロマトグラフ法(HPLC法)で分別定量する。
(1)香気成分の分離濃縮方法
SPMEファイバーと揮発性成分抽出装置を用い、以下の条件に従って、固相マイクロ抽出法で香気成分の分離濃縮を行う。
<固相マイクロ抽出条件>
・SPMEファイバー StableFlex 50/30μm,DVB/Carboxen/PDMS(Sigma−Aldrich社製)
・揮発性成分抽出装置 Combi PAL、CTC Analitics製
・予備加温 40℃,15min
・攪拌速度 300rpm
・揮発性成分抽出 40℃,20min
・脱着時間 10min
(2)香気成分の測定方法
ガスクロマトグラフ法及び質量分析法を用い、以下の条件に従って、液状調味料中の酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比を測定する。
<ガスクロマトグラフ条件>
・測定機器 Agilent 6890N(Agilent Technologies社製)
・カラム SOLGEL−WAX(SGE社製)
長さ30m,口径0.25mm,膜厚0.25μm
・温度条件 35℃(5min)保持→120℃まで5℃/min昇温
→220℃まで15℃/min昇温→ 6min保持
・キャリアー Heガス、 ガス流量1.0mL/min
<質量分析条件>
・質量分析計 Agilent 5973N(Agilent Technologies社製)
・スキャン質量 m/z 29.0〜350.0
・イオン化方式 EI(イオン化電圧70eV)
なお、信号強度が低い場合等は、スキャン測定ではなく、SIM(選択イオンモニタリング)測定を行っても良い。
まず、未焙煎胡麻(L*=67、比重1)を、150℃の温度で1分間、ドラム回転式の焙煎機を用い従来公知の方法で煎って、焙煎胡麻(L*=64、比重0.9)を得た。また、未焙煎胡麻(L*=67、比重1)を、200℃の高温で1分間、単体で喫食すれば異味とされるまで過剰に煎って、強濃焙煎胡麻(L*=55、比重0.7)を得た。続いて、常法に基づき、配合原料を混合していき、最後に撹拌(160rpm)しながら大豆油を徐々に添加することで乳化させ、表1及び表2の配合で胡麻含有酸性液状調味料(水中油型乳化液状調味料)を調製した。ビニルフラン、チアゾール、及びジヒドロチオフェンを、下記の分析値の値となるように、適宜添加して調製した。
4:胡麻特有の芳香が非常に優れている。やみつきになりクセになる独特の芳香を強く感じる。
3:胡麻特有の芳香がやや優れている。やみつきになりクセになる独特の芳香を感じる。
2:胡麻特有の芳香が普通である。やみつきになりクセになる独特の芳香をやや感じる。
1:胡麻特有の芳香に劣っており、品位を損ねる。やみつきになりクセになる独特の芳香を感じない。
胡麻の煎り度合いを調節して強濃焙煎胡麻の色調を表5のとおりに変更した以外は、実施例3と同様に胡麻含有酸性液状調味料を調製して、上記の官能評価を行った。結果は、表5に示すとおりであった。
Claims (10)
- L*a*b*表色系においてL*=34〜62を満たす強濃焙煎胡麻と、酢酸と、卵黄とを含んでなる、水中油型乳化液状調味料であって、
前記酢酸の含有量が、前記水中油型乳化液状調味料の全量に対して0.1〜1質量%であり、
ビニルフランと、チアゾールとを含んでなり、
前記水中油型乳化液状調味料の香気成分を固相マイクロ抽出−ガスクロマトグラフ質量分析法で測定した場合に、酢酸のピーク面積に対する、ビニルフラン及びチアゾールの各ピーク面積の比が、下記の条件(a)及び(b):
(a)ビニルフラン:0.0003〜0.002
(b)チアゾール:0.0005〜0.01
を満たす、水中油型乳化液状調味料。 - ジヒドロチオフェンをさらに含んでなる、請求項1に記載の水中油型乳化液状調味料。
- 前記水中油型乳化液状調味料の香気成分を固相マイクロ抽出−ガスクロマトグラフ質量分析法で測定した場合に、酢酸のピーク面積に対する、ジヒドロチオフェンのピーク面積の比が、下記の条件(c):
(c)ジヒドロチオフェン:0.00001〜0.003
を満たす、請求項2に記載の水中油型乳化液状調味料。 - L*a*b*表色系において、L*=63〜65を満たす焙煎胡麻をさらに含む、請求項1〜3のいずれか一項に記載の水中油型乳化液状調味料。
- 前記焙煎胡麻及び強濃焙煎胡麻の含有量が、前記水中油型乳化液状調味料の全量に対して、1〜40質量%である、請求項4に記載の水中油型乳化液状調味料。
- 酢酸の含有量が、前記水中油型乳化液状調味料の全量に対して、0.1〜0.8質量%である、請求項1〜5のいずれか一項に記載の水中油型乳化液状調味料。
- ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも1種をさらに含んでなる、請求項1〜6のいずれか一項に記載の水中油型乳化液状調味料。
- アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも1種をさらに含んでなる、請求項1〜7のいずれか一項に記載の水中油型乳化液状調味料。
- 前記水中油型乳化液状調味料の粘度が、0.1〜50Pa・sである、請求項1〜8のいずれか一項に記載の水中油型乳化液状調味料。
- 前記卵黄がホスフォリパーゼA処理された卵黄である、請求項1〜9のいずれか一項に記載の水中油型乳化液状調味料。
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