JP7210628B2 - 酸性水中油型乳化液状調味料の製造方法 - Google Patents
酸性水中油型乳化液状調味料の製造方法 Download PDFInfo
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Description
酢酸を含有し、pH3.0~4.6である胡麻含有酸性水中油型乳化液状調味料において、種皮付きホール胡麻を1~20%、醤油を1~40%、蛋白質を0.5~5%、果糖を2~35%、脂質を1~75%含有する胡麻含有酸性水中油型乳化液状調味料。
種皮付きホール胡麻を1~20%、醤油を1~40%、蛋白質を0.5~5%、果糖を5~30%、脂質を1~75%含有し、かつ酢酸を含有しpH3.0~4.6である胡麻含有酸性水中油型乳化液状調味料の製造方法において、
少なくとも、清水、種皮付きホール胡麻、醤油、蛋白質、及び果糖を混合して、水相を調製する工程と、
前記水相に油脂を添加して、乳化処理を行う工程と
を含む、胡麻含有酸性水中油型乳化液状調味料の製造方法(但し、胡麻を油相中で粉砕した後、他の原料と混合する工程を含むものを除く)。
種皮付きホール胡麻を1~20%、醤油を1~40%、蛋白質を0.5~5%、果糖を2~35%、脂質を1~75%含有し、かつ酢酸を含有しpH3.0~4.6である胡麻含有酸性水中油型乳化液状調味料(但し、胡麻油を2~15%及び胡麻ペーストを0.3~3%含む胡麻含有液状調味料を除く)の製造方法において、
少なくとも、清水、種皮付きホール胡麻、醤油、蛋白質、及び果糖を混合して、水相を調製する工程と、
前記水相に油脂を添加して、乳化処理を行う工程と
を含む、胡麻含有酸性水中油型乳化液状調味料の製造方法(但し、胡麻を油相中で粉砕した後、他の原料と混合する工程を含むものを除く)。
種皮付きホール胡麻を1~20%、醤油を1~40%、蛋白質を0.5~5%、果糖(但し、みりん風調味料由来のものを除く)を2~35%、脂質を1~75%含有し、かつ酢酸を含有しpH3.0~4.6である胡麻含有酸性水中油型乳化液状調味料の製造方法において、
少なくとも、清水、種皮付きホール胡麻、醤油、蛋白質、及び果糖を混合して、水相を調製する工程と、
前記水相に油脂を添加して、乳化処理を行う工程と
を含む、胡麻含有酸性水中油型乳化液状調味料の製造方法(但し、胡麻を油相中で粉砕した後、他の原料と混合する工程を含むものを除く)。
撹拌羽付きのタンクの中に、清水26%、酢酸1.2%、種皮付きホール胡麻2%、醤油30%、ぶどう糖5%、果糖25%、グルタミン酸ナトリウム0.5%、キサンタンガム0.1%及び生卵黄0.2%を投入して均一に混合することにより水相を調製した。次に、撹拌をしながら大豆油10%を注加して乳化処理を行い、本発明の胡麻含有酸性水中油型乳化液状調味料を調製した。得られた本発明の胡麻含有酸性水中油型乳化液状調味料を、蓋付きPET容器に充填密封し、室温35℃で1ヵ月間保管した後に官能評価を行った。その結果、保管後における胡麻特有の芳香を保持しており好ましかった。なお、得られた胡麻含有酸性水中油型乳化液状調味料のpHは3.7、粘度は0.5Pa・s、蛋白質は3%、脂質は10%であった。
種皮付きホール胡麻2%を胡麻切断物(切り胡麻)2%に置換えた以外は、実施例1に準じて、胡麻含有酸性水中油型乳化液状調味料を調製した。実施例1と同様の方法で官能評価を行った結果、保管後における胡麻特有の芳香に劣っていた。
種皮付きホール胡麻2%を胡麻切断物(切り胡麻)1.7%及び種皮付きホール胡麻0.3%に置換えた以外は、実施例1に準じて、胡麻含有酸性水中油型乳化液状調味料を調製した。実施例1と同様の方法で官能評価を行った結果、保管後における胡麻特有の芳香に劣っていた。
大豆油10%を清水10%に置換えた以外は、実施例1に準じて、胡麻含有酸性液状調味料を調製した。実施例1と同様の方法で官能評価を行った結果、保管後における胡麻特有の芳香に劣っていた。
酢酸1.2%を酢酸1.19%及びソルビン酸0.01%に置換えた以外は、実施例1の胡麻含有酸性水中油型乳化液状調味料に準じて、本発明の胡麻含有酸性水中油型乳化液状調味料を調製した。実施例1と同様の方法で官能評価を行った結果、実施例1の胡麻含有酸性水中油型乳化液状調味料と比べ、更に保管後における胡麻特有の芳香に優れており好ましかった。
酢酸0.4%を酢酸0.3%及びソルビン酸0.1%に置換えた以外は、実施例1の胡麻含有酸性水中油型乳化液状調味料に準じて、本発明の胡麻含有酸性水中油型乳化液状調味料を調製した。実施例2と同様の方法で官能評価を行った結果、実施例1の胡麻含有酸性水中油型乳化液状調味料と比べ、更に保管後における胡麻特有の芳香に優れており好ましかった。
Claims (9)
- 種皮付きホール胡麻を1~20%、醤油を1~40%、蛋白質を0.5~5%、果糖(但し、みりん風調味料由来のものを除く)を2~35%、脂質を1~75%含有し、かつ酢酸を含有しpH3.0~4.6である胡麻含有酸性水中油型乳化液状調味料の製造方法において、
少なくとも、清水、種皮付きホール胡麻、醤油、卵黄由来の蛋白質、及び果糖を混合して、水相を調製する工程と、
前記水相に油脂を添加して、乳化処理を行う工程と
を含む、胡麻含有酸性水中油型乳化液状調味料の製造方法(但し、胡麻を油相中で粉砕した後、他の原料と混合する工程を含むものを除く)。 - 前記胡麻含有酸性水中油型乳化液状調味料が種皮付きホール胡麻を2~15%含有する、請求項1に記載の製造方法。
- 前記胡麻含有酸性水中油型乳化液状調味料が醤油を3~40%含有する、請求項1または2に記載の製造方法。
- 前記胡麻含有酸性水中油型乳化液状調味料が蛋白質を2~5%含有する、請求項1~3のいずれか一項に記載の製造方法。
- 前記胡麻含有酸性水中油型乳化液状調味料が脂質を10~45%含有する、請求項1~4のいずれか一項に記載の製造方法。
- 前記胡麻含有酸性水中油型乳化液状調味料のpHが3.7~4.6である、請求項1~5のいずれか一項に記載の製造方法。
- 前記胡麻含有酸性水中油型乳化液状調味料の粘度が0.2~800Pa・sである、請求項1~6のいずれか一項に記載の製造方法。
- 前記胡麻含有酸性水中油型乳化液状調味料がソルビン酸を含有する、請求項1~7のいずれか一項に記載の製造方法。
- 酢酸とソルビン酸との含有量の比率が、1:0.005~1:1である、請求項8に記載の製造方法。
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