JP7269625B2 - Method for masking unpleasant odor of mekabu-processed food and drink and seaweed - Google Patents
Method for masking unpleasant odor of mekabu-processed food and drink and seaweed Download PDFInfo
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- JP7269625B2 JP7269625B2 JP2019072981A JP2019072981A JP7269625B2 JP 7269625 B2 JP7269625 B2 JP 7269625B2 JP 2019072981 A JP2019072981 A JP 2019072981A JP 2019072981 A JP2019072981 A JP 2019072981A JP 7269625 B2 JP7269625 B2 JP 7269625B2
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Description
本発明は、海藻類が有する独特の不快臭を抑制する技術に関する。 TECHNICAL FIELD The present invention relates to a technique for suppressing the unique unpleasant odors of seaweeds.
ワカメや昆布、ひじきなどの海藻は和食の伝統食材の一つであり、日本では古来より食されてきた。この海藻には最近の多くの研究により、健康に非常に良いことがわかっている。しかしながら、健康に良いとはわかっていても、海藻が有する磯臭さなどの独特のにおいを不快臭と感じて、海藻を食するのを敬遠している人も少なくない。
中でもメカブは褐藻類であるワカメの根元(胞子葉)に当たる部分であり、ヌメリが非常に強く、ワカメと比較すると不快臭が強い。メカブ加工品は、原料となるワカメの根元部分を洗浄、異物除去後、加熱殺菌を行いメカブの美味しさを出来るだけ損なわないように趣向を凝らし加工することで、メカブの美味しさを保持している。しかしながら、上述の加工方法によって作られるメカブはその美味しさを保持させることを第一優先としているため、メカブ特有の旨味は保持されるが、メカブ特有の不快臭(磯臭さ)も残ってしまう。このメカブ特有の不快臭を苦手とする人が多くおり、この不快臭を苦手とする人にとっては健康維持のためにメカブを食したいと思っても不快臭のために、摂取を敬遠する要因となっている。
Seaweed such as wakame seaweed, kelp, and hijiki is one of the traditional ingredients of Japanese cuisine, and has been eaten in Japan since ancient times. Many recent studies have shown that this seaweed is very good for your health. However, even though people know that seaweed is good for their health, many people avoid eating seaweed because they find the unique smell of seaweed, such as the smell of the sea, unpleasant.
Among them, Mekabu is a part corresponding to the root (sporophyll) of wakame, which is a brown algae, and is extremely slimy and has a strong unpleasant odor compared to wakame. Mekabu processed products are made by washing the base of the wakame seaweed, which is the raw material, removing foreign matter, and then sterilizing it by heating. there is However, since the mekabu made by the above-mentioned processing method has the first priority to preserve its deliciousness, although the umami peculiar to mekabu is preserved, the unpleasant smell (sea smell) peculiar to mekabu remains. . There are many people who do not like the unpleasant smell peculiar to mekabu, and for those who do not like this unpleasant smell, even if they want to eat mekabu to maintain their health, it is a factor that they avoid eating mekabu due to the unpleasant smell. It's becoming
肉や魚を対象としたマスキング剤と次のような提案があったが、海藻を対象とするマスキング剤は、見いだせなかった。
畜肉又は魚介類などの不快臭の強い食品のマスキング剤として、酵母細胞を添加する方法が報告されている(特許文献1)。鳥獣肉臭や魚介類の生臭さのような不快臭をマスキングする方法としてニンニク由来成分であるアリインを使用する方法も提案されている(特許文献2)。
Masking agents for meat and fish were proposed as follows, but no masking agent for seaweed was found.
A method of adding yeast cells as a masking agent for foods with a strong unpleasant odor, such as livestock meat or seafood, has been reported (Patent Document 1). A method using alliin, which is a garlic-derived component, has also been proposed as a method for masking unpleasant odors such as the odor of poultry meat and the fishy odor of seafood (Patent Document 2).
食品の味や臭いを抑えてさっぱりさせる方法として一般的に用いられるものは、酢、三杯酢、青じそを配合したタレ、柚子ポン酢、わさび味調味液などが用いられる。しかしながら、上記に示す方法では、実際のところ、メカブ特有の不快臭はマスキングされていないのが現状である。 Commonly used methods to suppress the taste and smell of food and make it refreshing include vinegar, sanbaizu, green perilla sauce, yuzu ponzu sauce, wasabi-flavored seasoning liquid, and the like. However, the present situation is that the above methods do not actually mask the unpleasant odor peculiar to Mekabu.
本発明の課題は、海藻類特有の不快臭をマスキングする手段を開発することである。 An object of the present invention is to develop means for masking the unpleasant odor peculiar to seaweeds.
そこで、本発明者らは、上記課題を解決するために鋭意検討を行った結果、海藻類用の調味液にゴマ油を配合し、その調味液を海藻類にかけることで海藻類特有の不快臭がマスキングでき、美味しく食べられることを見出し、本発明を完成させた。 Therefore, as a result of intensive studies in order to solve the above problems, the present inventors have found that by blending sesame oil in a seasoning liquid for seaweeds and applying the seasoning liquid to seaweeds, the unpleasant odor peculiar to seaweeds can be reduced. can be masked and eaten deliciously, and completed the present invention.
すなわち、本発明の実施態様は次の構成を主構成とする。
1.焙煎を行ったゴマから得られたゴマ油を10~30質量%含むかつおたれであって、メカブ用のマスキング剤である調味液を含むメカブ加工飲食品。
2.海藻類に、焙煎を行ったゴマから得られたゴマ油を有効成分として含有する海藻類用のマスキング剤、もしくは該マスキング剤を含有する海藻類用の調味剤、あるいは該調味剤が液状である調味液を添加して海藻類の不快臭をマスキングする方法。
That is, the embodiment of the present invention has the following main configurations.
1 . A dried bonito sauce containing 10 to 30% by mass of sesame oil obtained from roasted sesame , and a mekabu processed food and drink containing a seasoning liquid as a masking agent for mekabu .
2. A masking agent for seaweeds containing sesame oil obtained from roasted sesame seeds as an active ingredient in seaweeds, or a seasoning agent for seaweeds containing the masking agent , or the seasoning agent is liquid. A method for masking an unpleasant odor of seaweed by adding a seasoning liquid.
本発明は、ゴマ油を有効成分とする海藻類特有の不快臭をマスキングする剤として開発することができた。ゴマ油が海藻類特有の不快臭をマスキングする効果を有することは、新規に提案する効果である。
ゴマ油成分を含むマスキング剤としては、油などの液剤、粉末、顆粒、カプセル剤、錠剤、ゼリー、懸濁液などがある。ゴマ油の乾燥物、精製物も含まれる。
これらのゴマ油による海藻類の不快臭をマスキングする剤は、海藻類加工品用の調味剤、調味液、海藻類加工品用の調味剤を含む海藻類加工品に使用が可能である。
海藻類加工品としては、調味液を添加した海藻類食品、水産食品、糖尿病などの医療用飲食品、サプリメント、固形状や液状、粉末状などの種々の形態として提供することができる。
また、ゴマ油は従来から食経験が豊富にあることから、安全性の非常に高い海藻類の不快臭のマスキング剤として使用が可能である。
さらに、海藻類特有の不快臭をマスキングした美味しいたれを付した海藻類加工食品として提供することができる。
INDUSTRIAL APPLICABILITY The present invention was able to develop an agent for masking the unpleasant odor peculiar to seaweeds, which contains sesame oil as an active ingredient. The fact that sesame oil has the effect of masking the unpleasant odor peculiar to seaweed is a newly proposed effect.
Masking agents containing a sesame oil component include liquids such as oils, powders, granules, capsules, tablets, jelly, suspensions, and the like. Dried sesame oil and refined sesame oil are also included.
These sesame oil-based agents for masking the unpleasant odor of seaweed can be used in processed seaweed products including seasonings, liquid seasonings, and seasonings for processed seaweed products.
Seaweed processed products can be provided in various forms such as seaweed foods added with a seasoning liquid, marine products, medical foods and drinks for diabetes, supplements, solids, liquids, and powders.
In addition, since sesame oil has been widely used as a food, it can be used as a highly safe masking agent for the unpleasant odor of seaweed.
Furthermore, it can be provided as a seaweed processed food with a delicious sauce masking the unpleasant smell peculiar to seaweed.
本発明は、海藻類の不快臭を抑制するマスキングとしてゴマ油を有効成分とする発明である。
ゴマ油は、圧搾して得られたゴマ油、抽出して得られたゴマ油を含む。また、ゴマの品種はいずれでもよく、産地もいずれでもよい。
ゴマの種子は、そのままあるいは焙煎して油をとることができる。
ゴマ油は、そのままの油剤、他の調味料と合わせた調味剤・調味液、乾燥剤、賦形剤などに配合した粉末や固形剤(錠剤)、顆粒材、カプセル剤、あるいは精製剤などの各種の剤型の形態がある。
ゴマ油を添加してマスキングされた海藻類加工品は、飲食品、医療食、サプリメント、海藻の形態の食品、固形食品、飲料、海藻を添加した各種の飲食品等広範な形態をとることができる。
本発明のゴマ油を主成分とするマスキング剤は、海藻類の不快臭を強力にマスキングすることから、海藻類を食べたくてもその不快臭のために食べられない人々に対して海藻類を食べることに、大きく寄与し得る。
The present invention uses sesame oil as an active ingredient as a masking agent for suppressing unpleasant odors of seaweed.
Sesame oil includes sesame oil obtained by pressing and sesame oil obtained by extraction. In addition, any kind of sesame may be used, and any production area may be used.
Sesame seeds can be used as they are or roasted to obtain oil.
Sesame oil is used as it is, seasonings and seasoning liquids combined with other seasonings, desiccants, powders and solids (tablets) blended with excipients, granules, capsules, and various types of refining agents. There is a form of dosage form.
Processed seaweed products masked by adding sesame oil can take a wide range of forms such as food and drink, medical food, supplements, food in the form of seaweed, solid food, beverages, and various food and drink to which seaweed is added. .
Since the masking agent containing sesame oil as a main component of the present invention strongly masks the unpleasant odor of seaweeds, it is recommended that people who want to eat seaweeds but cannot eat them due to their unpleasant odors eat seaweeds. can contribute significantly to this.
(ゴマについて)
ゴマ(胡麻、学名:Sesamum indicum)は、ゴマ科ゴマ属の一年草。アフリカに野生種のゴマ科植物が多く自生しているが、考古学の発掘調査から、紀元前3500年頃のインドが栽培ゴマの発祥地である。主に種子が食材や食用油などの油製品の材料とされ、古代から今日まで世界中で利用する植物である。草丈は約1mになり、葉腋に薄紫色の花をつけ、実の中に多数の種子を含む。旱魃に強く、生育後期の乾燥にはたいへん強い。逆に多雨は生育が悪くなる。
本明細書中で「ゴマ」とは白ゴマ、黒ゴマ、黄ゴマ(又は金ゴマ、茶ゴマ)などを含むが、黄ゴマを使用するのが好ましい。
また、本明細書中で使用する「ゴマ」は、国産、ミャンマー、インド、中国、エチオピアなど何れの産地のもでも良い。
さらに、本明細書中では、種子中のリグナンであるセサミン、セサモリン含有量が既存在来種と比較して高いことが特徴である「ごまぞう」、同じくリグナン含有量が高い黒ゴマ新品種「ごまえもん」と白ゴマ新品種「ごまひめ」など、品種改良したゴマも含む。
(About sesame)
Sesame (scientific name: Sesamum indicum) is an annual plant belonging to the Sesamaceae family. Although many wild species of sesame plants grow naturally in Africa, archaeological excavations indicate that India was the birthplace of cultivated sesame around 3500 BC. The seeds are mainly used as ingredients for food and oil products such as edible oil, and the plant has been used all over the world since ancient times. The plant grows to about 1m in height, has light purple flowers in the leaf axils, and contains many seeds in the fruit. It is drought tolerant and very resistant to drought in the later stages of growth. Conversely, heavy rains will result in poor growth.
As used herein, "sesame" includes white sesame, black sesame, yellow sesame (or golden sesame, brown sesame) and the like, and yellow sesame is preferably used.
In addition, the "sesame" used in this specification may be produced in any production area such as domestic production, Myanmar, India, China, Ethiopia, and the like.
Furthermore, in the present specification, "Gomazou", which is characterized by a higher content of lignans sesamin and sesamolin in the seeds compared to existing native species, and a new black sesame variety with a high lignan content " It also includes improved sesame seeds such as “Gomaemon” and a new white sesame variety “Gomahime”.
(ゴマ油の製造について)
本発明に用いる「ゴマ油」は、ゴマに圧力をかけることで油を搾りだしていく圧搾法により得られたゴマ油、又は、ゴマに含まれる油を溶剤に溶かし出して加熱し、溶剤を蒸発させて油だけを取り出す溶媒抽出法により得られたゴマ油の何れもが使用可能である。
ゴマ油は、原料のゴマ種子を焙煎するものとしないものがあって、焙煎の程度によって色と香りが変化する。高温で時間をかけて煎れば煎るほど、油の色は濃く仕上がり、ゴマ油特有の香ばしい香りが強まる傾向にある。
焙煎ゴマ油は、高温で焙煎され、圧搾されたゴマ油である。焙煎の深さ(温度と時間)により、独特の色と香りが生みだされる。深く焙煎されたゴマ油は、香り立ちが強く色の濃い茶褐色の油となる。
低温焙煎ゴマ油は、低めの温度でじっくりと焙煎され、圧搾されたゴマ油である。低温で焙煎することで、ナッツのような甘い香ばしい香りが生まれる。焙煎温度が低いので、透明感のある琥珀色の油となる。
太白ゴマ油は、ゴマを生のまま搾り、精製したゴマ油である。焙煎をしないので、色は無色で、クセのない、旨みのある油である。
(Regarding the production of sesame oil)
The "sesame oil" used in the present invention is sesame oil obtained by a pressing method in which oil is squeezed out by applying pressure to sesame, or the oil contained in sesame is dissolved in a solvent and heated to evaporate the solvent. Any sesame oil obtained by a solvent extraction method in which only the oil is extracted can be used.
Sesame oil can be made from roasted or unroasted sesame seeds, and its color and aroma change depending on the degree of roasting. The longer the sesame is roasted at a higher temperature, the darker the color of the oil becomes, and the stronger the sesame oil's characteristic fragrant aroma.
Roasted sesame oil is sesame oil that has been roasted at high temperatures and pressed. The depth of roasting (temperature and time) creates a unique color and aroma. Deep roasted sesame oil produces a dark brown oil with a strong aroma.
Low-roasted sesame oil is sesame oil that has been slowly roasted and pressed at a lower temperature. Roasting at a low temperature produces a sweet, nutty aroma. The low roasting temperature results in a clear, amber colored oil.
Taihaku sesame oil is a refined sesame oil obtained by squeezing raw sesame seeds. Because it is not roasted, it is a colorless oil with a mild flavor.
ゴマの圧搾法は、選別→(焙煎)→圧搾→濾過→詰油をすることで得ることができる。圧搾する際の温度は特に限定するものではないが、50℃以下の低温で圧搾するのが好ましい。
また、溶媒抽出する際の抽出溶剤としては非極性の疎水性有機溶剤、極性の親水性溶剤の何れも使用が可能である。使用する溶媒は、食品としての安全を考慮して使用する。例えば、ヘキサンは残留性が少なく、安全性が高い。
The pressing method of sesame can be obtained by sorting → (roasting) → pressing → filtering → stuffing oil. Although the temperature for pressing is not particularly limited, it is preferable to press at a low temperature of 50°C or less.
As an extraction solvent for solvent extraction, both a non-polar hydrophobic organic solvent and a polar hydrophilic solvent can be used. Solvents to be used should be used in consideration of food safety. For example, hexane has little residue and is highly safe.
本発明に用いるマスキング剤としてゴマ油を添加した海藻類加工品用の調味液はかつおたれ、醤油たれ、うす塩たれ、昆布たれ等があげられるが、特に限定されるものではない。特に、ゴマ油は、「かつおたれ」と相性が良い。
ゴマ油のかつおたれに対する配合量としては、かつおたれに対し10%(v/v)~30%(v/v)が好ましく、15~25%(v/v)がより好ましい。
Seasoning solutions for processed seaweed products to which sesame oil is added as a masking agent used in the present invention include, but are not limited to, bonito sauce, soy sauce sauce, lightly salted sauce, and kelp sauce. In particular, sesame oil goes well with bonito sauce.
The amount of sesame oil to be added to the bonito sauce is preferably 10% (v/v) to 30% (v/v), more preferably 15 to 25% (v/v).
ゴマ油の使用量について
各種の海藻類や加工品によって、マスキングできる必要量を調製することができる。
例えば、海藻類加工品用の調味液へのゴマ油の添加量は10%(v/v)~30%(v/v)が好ましく、15%(v/v)~25%(v/v)がより好ましい。
Concerning the amount of sesame oil to be used Various seaweeds and processed products can be used to prepare the required amount for masking.
For example, the amount of sesame oil added to the seasoning liquid for processed seaweed products is preferably 10% (v/v) to 30% (v/v), and 15% (v/v) to 25% (v/v). is more preferred.
本発明のマスキング剤として配合するゴマ油は、煎りゴマを材料に独特の香りを出した焙煎ゴマ油、ゴマを煎ることなく精製し、ゴマ本来の旨みを出した太白油・白ゴマ油(未焙煎ゴマ油)等が使用可能である。
焙煎ゴマ油を使用する場合は、海藻類加工品用の調味液に対して10~30%(v/v)を添加するのが好ましい。
また、市販されているゴマ油を使用することも可能である。例えば、市販のかどや製油の「純正 ごま油 濃口」、「純正 黒ごま油」、「純正 ごま油」、「純白 ごま油」の何れも使用が可能である。
「純正 ごま油」を使用する場合、海藻類加工品用の調味液に対して添加量は10~30%(v/v)が好ましい。「純正 ごま油 濃口」では、海藻類加工品用の調味液への添加量は20%(v/v)程度が妥当であるとの試験結果が得られている。これは、深煎りで濃厚であり、香りが強いためと考えられる。
The sesame oil blended as the masking agent of the present invention includes roasted sesame oil that uses roasted sesame as a material and has a unique aroma, Taihaku oil and white sesame oil (unroasted sesame oil) that are refined without roasting sesame and have the original taste of sesame. sesame oil) and the like can be used.
When using roasted sesame oil, it is preferable to add 10 to 30% (v/v) to the seasoning liquid for processed seaweed products.
It is also possible to use commercially available sesame oil. For example, any of commercially available Kadoya Oil Co., Ltd.'s "genuine sesame oil dark", "genuine black sesame oil", "genuine sesame oil", and "pure white sesame oil" can be used.
When "genuine sesame oil" is used, the amount added is preferably 10 to 30% (v/v) to the seasoning liquid for processed seaweed products. Test results have shown that about 20% (v/v) of "Genuine Sesame Oil Koikuchi" is appropriate for the amount added to seasoning liquids for processed seaweed products. This is thought to be due to the fact that it is dark roasted, rich, and has a strong aroma.
混合剤について
海藻加工品は、海藻(加熱品も含む)を調味液と一緒にパックした商品や、乾燥品、海藻粉末、海藻粉末等を練りこんだ練り物類や焼き物などがある。
調味液の調製剤としては、基本のかつおたれなどのほか、ブドウ糖、果糖、ショ糖、マルトース、ソルビトール、乳糖、クエン酸、酒石酸、リンゴ酸、コハク酸、乳糖、カゼイン、ゼラチン、ペクチン、寒天、アミノ酸類、賦形剤、増量剤、結合剤、増粘剤、乳化剤、着色料、香料、食品添加物、調味料、保存料などが添加される。
このような海藻類加工品用の調味剤は、用途に応じて、液、粉末、顆粒、カプセル、錠、ゼリー、懸濁液などの形態に成形され、海藻類加工品に使用され得る。調味剤の形態は当業者が通常用いる方法によって行われるが、海藻類加工品に使用する場合は、液が適している。
About admixture Seaweed processed products include products packed with seaweed (including heated products) together with seasoning liquid, dried products, seaweed powder, kneaded products and grilled products kneaded with seaweed powder, etc.
In addition to basic bonito sauce, seasoning liquid preparation agents include glucose, fructose, sucrose, maltose, sorbitol, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactose, casein, gelatin, pectin, agar, Amino acids, excipients, bulking agents, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, seasonings, preservatives and the like are added.
Such seasoning agents for processed seaweed products can be molded into forms such as liquids, powders, granules, capsules, tablets, jelly, suspensions, etc., and used in processed seaweed products. The form of the seasoning is prepared by a method commonly used by those skilled in the art, and liquid is suitable for use in processed seaweed products.
ゴマ油を海藻類の不快臭用のマスキング剤として添加した海藻類加工品用の調味液は、食品として海藻類加工品に使用することができる。
海藻類加工品としては、例えば、水産品、在宅用糖尿病食、病者用食品(糖尿病食調製用組み合わせ食品など)、特定保健用食品、ダイエット食品、又は炭水化物を主成分とする飲食品等が挙げられるが、これらに限定されるものではない。
A seasoning liquid for processed seaweed products, to which sesame oil is added as a masking agent for the unpleasant odor of seaweed, can be used as a food for processed seaweed products.
Seaweed processed products include, for example, marine products, diabetic food for home use, food for the sick (combination food for preparing diabetic food, etc.), food for specified health uses, diet food, and food and drink containing carbohydrates as main ingredients. Examples include, but are not limited to.
(試験1:各種マスキング剤によるマスキング効果の比較試験)
メカブに対し「かつおたれ」と比較検討用の各種マスキング剤をそれぞれ配合し、どのマスキング剤が最も海藻類の不快臭をマスキングするのに有効か検討するため、よく訓練された官能検査員6名が香りをかぎ、メカブの不快臭が無いと判断したものに対して票を入れ、最も票の多かったものを「マスキング効果がある」と判断した。なお香りをかぐ際は、対象物と鼻の距離を1cmとした。
(試験仕様)
1.メカブの処理:メカブは選別→カット→洗浄→加熱(70℃、20秒)→冷却したものを40g使用した。
2.かつおたれの調製:
「かつおたれ」はしょうゆ20%、果糖ぶどう糖液糖18%、食塩15%、砂糖10%、かつお節エキス5%、米発酵調味料6%、調味料(アミノ酸等)5%、酒精6%、水15%を混合し作成した。この混合物である「かつおたれ」85%と「各種マスキング剤」15%(V/V)を配合し「各種マスキング剤を配合させたかつおたれ」を調製した。
3.試験品の調製:メカブ87%(V/V)に対して「各種マスキング剤を配合させたかつおたれ」を13%(V/V)の割合で混ぜ官能検査の対象とした。
4.マスキング剤:ゴマ油(太白ごま油)、サンミロスト、デキストリンを使用。
※サンミロスト:赤田善(株)製の酸味、獣臭、魚臭、大豆臭の低減用のマスキング剤
※デキストリン:SOBOL CO., Ltd.社製の商品名「マスKING」、大豆臭、穀物臭、肉・魚の生臭み、酸臭等をマスキングする剤
5.評価:官能検査員6名が各試験品の香りをかぎ、メカブ特有の不快臭の有無について評価し、不快臭がないと感じたものにそれぞれ票を入れた。票数0~1を×、票数2を▲、票数3~4を△、票数5を〇、票数6を◎の5段階評価。
6.試験結果を表1に示す。
(Test 1: Comparative test of masking effect by various masking agents)
Six well-trained sensory inspectors mixed Mekabu with bonito sauce and various masking agents for comparison, and examined which masking agent was most effective in masking the unpleasant odor of seaweed. The scent was smelled, and votes were given to those judged to have no unpleasant odor of Mekabu, and the one with the most votes was judged to have a "masking effect." When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% high fructose liquid sugar, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, water. Created by mixing 15%. 85% of this mixture of "bonito sauce" and 15% (V/V) of "various masking agents" were blended to prepare "bonito sauce containing various masking agents".
3. Preparation of test product: Mekabu 87% (V/V) was mixed with 13% (V/V) of "Katsuo sauce mixed with various masking agents" and subjected to a sensory test.
4. Masking agent: Uses sesame oil (white sesame oil), sunmirost, and dextrin.
* Sunmirost: A masking agent manufactured by Akada Zen Co., Ltd. for reducing sourness, animal odor, fishy odor, and soybean odor * Dextrin: Product name “Masu KING” manufactured by SOBOL CO., Ltd., soybean odor, grain odor 4. Masking agents for fishy and sour odors of meat and fish. Evaluation: Six sensory inspectors sniffed the scent of each test product, evaluated whether there was an unpleasant odor peculiar to Mekabu, and gave votes to those who felt that there was no unpleasant odor. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 1 shows the test results.
表1の結果から、各種マスキング剤の中でゴマ油にマスキング効果があることが確認できた。ゴマ油には、海藻類に対して、食品一般に使用されるマスキング剤より高いマスキング効果を発揮する。 From the results in Table 1, it was confirmed that sesame oil has a masking effect among various masking agents. Sesame oil exhibits a higher masking effect on seaweed than masking agents generally used for food.
(試験2:各種食用油によるマスキング効果の比較試験)
メカブの処理:メカブに対しかつおたれと比較検討用の各種食用油をそれぞれ配合し、どの食用油が最も海藻類の不快臭をマスキングするのに有効か検討した。試験員は、よく訓練された官能検査員6名が香りをかぎ、メカブの不快臭が無いと判断したものに対して票を入れ、最も票の多かったものを「マスキング効果がある」と判断した。なお香りをかぐ際は、対象物と鼻の距離を1cmとした。
(試験仕様)
1.メカブの処理:メカブは選別→カット→洗浄→加熱(70℃、20秒)→冷却したものを40g使用した。
2.かつおたれの調製:
「かつおたれ」はしょうゆ20%、果糖ぶどう糖液糖18%、食塩15%、砂糖10%、かつお節エキス5%、米発酵調味料6%、調味料(アミノ酸等)5%、酒精6%、水15%を混合し作成した。この混合物である「かつおたれ」85%と「各種食用油」15%(V/V)を配合し「各種食用油を配合させたかつおたれ」調製した。
3.試験品の調製:メカブ87%(V/V)に対して「各種食用油を配合させたかつおたれ」を13%(V/V)の割合で混ぜ官能検査を行った。
4.油剤:ゴマ油(太白ゴマ油)、えごま油、こめ油、オリーブ油、サラダ油
5.評価:官能検査員6名が各試験品の香りをかぎ、メカブ特有の不快臭の有無について評価し、不快臭がないと感じたものにそれぞれ票を入れた。票数0~1を×、票数2を▲、票数3~4を△、票数5を〇、票数6を◎の5段階評価。
6.試験結果を表2に示す。
(Test 2: Comparative test of masking effect by various edible oils)
Treatment of Mekabu: Katsuo-tare and various edible oils for comparison were added to Mekabu, and which edible oil was most effective in masking the unpleasant odor of seaweed was examined. Six well-trained sensory inspectors sniffed the scent and gave votes to those who judged that there was no unpleasant odor from Mekabu. bottom. When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% high fructose liquid sugar, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, water. Created by mixing 15%. 85% of this mixture of "bonito sauce" and 15% (V/V) of "various edible oils" were blended to prepare "bonito sauce blended with various edible oils".
3. Preparation of test product: Mekabu 87% (V/V) was mixed with 13% (V/V) of "bonito sauce containing various edible oils" and sensory tests were conducted.
4. Oil agents: sesame oil (white sesame oil), perilla oil, rice bran oil, olive oil, salad oil5. Evaluation: Six sensory inspectors sniffed the scent of each test product, evaluated whether there was an unpleasant odor peculiar to Mekabu, and gave votes to those who felt that there was no unpleasant odor. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 2 shows the test results.
表2の結果の結果から、ゴマ油にはメカブの不快臭をマスキングする効果があることが示された。特にゴマ油には、他の食用油に比べてメカブの臭いに対してマスキング効果があることが確認できた。 The results in Table 2 show that sesame oil has the effect of masking the unpleasant odor of mekabu. In particular, it was confirmed that sesame oil has a masking effect on the odor of mekabu compared to other edible oils.
(試験3:製法の異なるゴマ油を用いたマスキング効果の比較試験)
試験2より「ゴマ油」にメカブの不快臭のマスキング効果があることが分かったため、メカブに対しかつおたれと製法の異なるゴマ油をそれぞれ配合し、ゴマ油製法の違いによるマスキング効果の違いを検討した。試験官は訓練された官能検査員6名が香りをかぎ、メカブの不快臭が無いと判断したものに対して票を入れ、最も票の多かったものを「マスキング効果が強い」と判断した。なお香りをかぐ際は、対象物と鼻の距離を1cmとした。
(試験仕様)
1.メカブの処理:メカブは選別→カット→洗浄→加熱(70℃、20秒)→冷却したものを40g使用した。
2.かつおたれの調製:
「かつおたれ」は、しょうゆ20%、果糖ぶどう糖液糖18%、食塩15%、砂糖10%、かつお節エキス5%、米発酵調味料6%、調味料(アミノ酸等)5%、酒精6%、水15%を混合し調整した。
3.試験品の調製:
この「かつおたれ」85%と「各種ゴマ油」15%(V/V)を配合し「各種ゴマ油を配合させたかつおたれ」作成した。メカブ87%(V/V)に対して「各種ゴマ油を配合させたかつおたれ」を13%(V/V)の割合で混ぜ官能検査に供した。
4.ゴマ油:
高温長時間焙煎して製造されるゴマ油を「市販ゴマ油A」、低温長時間焙煎して製造されるゴマ油を「市販ゴマ油B」、太白ごま油を「市販ゴマ油C」、低温短時間焙煎して製造されるゴマ油を「市販ゴマ油D」とする。これらのゴマ油は、いずれも圧搾製油であって、焙煎の有無と焙煎の温度や時間の程度でそれぞれ特徴がある。
・「市販ゴマ油A」は高温長時間の焙煎行ったゴマを圧搾した焙煎ゴマ油。焙煎の加熱温度は210℃、加熱時間は15分である。
・「市販ゴマ油 B」は低温長時間の焙煎を行ったゴマを圧搾した焙煎ゴマ油と菜種油を混合したゴマ油。焙煎の加熱温度は165℃、加熱時間は13分である。
・「市販ゴマ油C」はゴマを生のまま圧搾し、精製した焙煎を行わない太白ゴマ油。
・「市販ゴマ油D」は低温短時間焙煎したゴマを圧搾した焙煎ゴマ油。焙煎の加熱温度は170℃、加熱時間は6分である。
5.評価:官能検査員6名が各試験品の香りをかぎ、メカブ特有の不快臭の有無について評価し、不快臭がないと感じたものにそれぞれ票を入れた。票数0~1を×、票数2を▲、票数3~4を△、票数5を〇、票数6を◎の5段階評価。
6.試験結果を表3に示す。
(Test 3: Comparative test of masking effect using sesame oil with different manufacturing methods)
Test 2 revealed that ``sesame oil'' has a masking effect on the unpleasant odor of mekabu, so we added sesame oil with a different manufacturing method from bonito sauce to mekabu, and examined the difference in masking effect due to the difference in sesame oil manufacturing method. Six trained sensory inspectors sniffed the scent and gave votes to those who judged that there was no unpleasant odor of Mekabu. When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% fructose corn syrup, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, 15% water was mixed and adjusted.
3. Preparation of test article:
85% of this "bonito sauce" and 15% (V/V) of "various sesame oils" were blended to create "bonito sauce containing various sesame oils". 87% (V/V) of mekabu was mixed with 13% (V/V) of ``katsuo sauce containing various sesame oils'' and subjected to a sensory test.
4. Sesame oil:
Sesame oil produced by roasting at high temperature for a long time is "commercial sesame oil A", sesame oil produced by roasting at low temperature for a long time is "commercial sesame oil B", Taihaku sesame oil is "commercial sesame oil C", low temperature short-time roasting The sesame oil produced by These sesame oils are all press-processed oils, and are characterized by the presence or absence of roasting and the degree of roasting temperature and time.
・"Commercially available sesame oil A" is roasted sesame oil made by squeezing sesame seeds that have been roasted at high temperatures for a long time. The heating temperature for roasting is 210°C and the heating time is 15 minutes.
・"Commercial sesame oil B" is a mixture of roasted sesame oil and rapeseed oil, which is obtained by pressing sesame that has been roasted at low temperature for a long time. The heating temperature for roasting is 165°C and the heating time is 13 minutes.
・"Commercially available sesame oil C" is a white sesame oil that is made by squeezing sesame raw and not roasting.
・"Commercially available sesame oil D" is roasted sesame oil obtained by squeezing sesame that has been roasted at a low temperature for a short period of time. The heating temperature for roasting is 170°C and the heating time is 6 minutes.
5. Evaluation: Six sensory inspectors sniffed the scent of each test product, evaluated whether there was an unpleasant odor peculiar to Mekabu, and gave votes to those who felt that there was no unpleasant odor. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 3 shows the test results.
表3の結果は、ゴマ油の製法の違いによってメカブの不快臭を抑制するマスキング効果に差があることを示している。焙煎温度の最も高く、焙煎時間の最も長い「市販ゴマ油A」が最も高い評価がなされている。焙煎が強いゴマ油に強いマスキング効果があると考えられる。 The results in Table 3 show that the masking effect of suppressing the unpleasant odor of mekabu differs depending on the method of producing sesame oil. "Commercial sesame oil A", which has the highest roasting temperature and the longest roasting time, is rated the highest. It is believed that strongly roasted sesame oil has a strong masking effect.
(試験4:ゴマ油の配合量の違いによるマスキング効果の比較試験)
メカブに対しかつおたれに「市販ゴマ油A」を表4に示す量を配合し、海藻類の不快臭をマスキングするのに有効か検討する試験である。よく訓練された官能検査員6名が香りをかぎ、メカブの不快臭が無いと判断したものに対して票を入れ最も票の多かったものを「マスキング効果が強い」と判断した。なお香りをかぐ際は、対象物と鼻の距離を1cmとした。
(試験仕様)
1.メカブの処理:メカブは選別→カット→洗浄→加熱(70℃、20秒)→冷却したものを40g使用した。
2.かつおたれの調製:
「かつおたれ」はしょうゆ20%、果糖ぶどう糖液糖18%、食塩15%、砂糖10%、かつお節エキス5%、米発酵調味料6%、調味料(アミノ酸等)5%、酒精6%、水15%を混合し調製した。
3.ゴマ油の配合量:
この混合物である「かつおたれ」に対し「市販ゴマ油A」をそれぞれ「5%」、「10%」、「15%」、「20%」、「25%」、「30%」、「35%」配合したものを作成した。
4.試験品の調製:
その「各割合でゴマ油を配合させたかつおたれ」をメカブに対して13%(V/V)の割合で混ぜ官能検査を行った。
5.評価:官能検査員6名が各種試験品の香りをかぎメカブ特有の不快臭の有無について評価し、不快臭がないと感じたものにそれぞれ票を入れた。票数0~1を×、票数2を▲、票数3~4を△、票数5を〇、票数6を◎の5段階評価。
6.試験結果を表4に示す。
(Test 4: Comparative test of masking effect with different amounts of sesame oil)
In this experiment, the amounts shown in Table 4 were added to mekabu and dried bonito sauce to examine whether it was effective in masking the unpleasant odor of seaweed. Six well-trained sensory inspectors smelled the scent and voted for those judged to have no unpleasant odor of Mekabu, and the one with the most votes was judged to have a "strong masking effect." When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% high fructose liquid sugar, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, water. 15% was mixed and prepared.
3. Amount of sesame oil:
"5%", "10%", "15%", "20%", "25%", "30%", "35%" of "commercially available sesame oil A" to this mixture of "bonito sauce" ” I created a compounded one.
4. Preparation of test article:
A sensory test was conducted by mixing 13% (V/V) of the bonito sauce mixed with sesame oil with mekabu.
5. Evaluation: Six sensory inspectors evaluated the scents of various test products for the presence or absence of unpleasant odors peculiar to Kagimekabu, and voted for those that felt that they had no unpleasant odors. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 4 shows the test results.
高温長時間焙煎したゴマ油の配合割合は、10~30%にマスキング効果が確認され、「20%」が最も高い評価がなされている。表4の結果は、ゴマ油の配合量によってメカブの不快臭を抑制するマスキング効果に差があることを示している。 The masking effect is confirmed at 10 to 30% of the blending ratio of sesame oil roasted at high temperature for a long time, and "20%" is the highest evaluation. The results in Table 4 show that there is a difference in the masking effect of suppressing the unpleasant odor of mekabu, depending on the amount of sesame oil blended.
ゴマ油に海藻類に対するマスキング効果があることが確認された。製法の差によってマスキング作用に差があること、ゴマ油の添加量によってもマスキング作用に差があることが確認された。
各種の海藻類あるいは海藻加工品の種類に応じて、ゴマ油の種類を選択し、配合量を決めて適量を用いてマスキングする。
It was confirmed that sesame oil has a masking effect on seaweed. It was confirmed that there is a difference in the masking action due to the difference in the manufacturing method, and that there is a difference in the masking action depending on the amount of sesame oil added.
The type of sesame oil is selected according to the types of seaweeds or processed seaweed products, the amount of sesame oil is determined, and an appropriate amount is used for masking.
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