JPH0242960A - Production of sesame seasoning - Google Patents
Production of sesame seasoningInfo
- Publication number
- JPH0242960A JPH0242960A JP63191299A JP19129988A JPH0242960A JP H0242960 A JPH0242960 A JP H0242960A JP 63191299 A JP63191299 A JP 63191299A JP 19129988 A JP19129988 A JP 19129988A JP H0242960 A JPH0242960 A JP H0242960A
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- sesame seeds
- cotyledons
- seed coat
- seasoning
- 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.)
- Pending
Links
- 241000207961 Sesamum Species 0.000 title claims abstract description 55
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 55
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000005507 spraying Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
- 235000012041 food component Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は胡麻調味料の製造方法に関する。[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing sesame seasoning.
胡麻種子は、脂肪含有率が高く、各種ミネラルやビタミ
ン等の栄養成分を多く含み、独特の香味を有することか
ら、日本人の食生活に欠かせないものとして利用されて
きている。Sesame seeds have a high fat content, contain many nutritional components such as various minerals and vitamins, and have a unique flavor, so they have been used as an essential part of the Japanese diet.
ところで胡麻種子は、周知のように子葉（所謂実の部分
）と該子葉を被覆する種皮とからなっており、子葉には
各種ミネラルやビタミン等の栄養成分が豊富に含まれて
いて、消化もされ易いのに対し、種皮には、それが比較
的厚い層を形成しているにもかかわらず、子葉に比べて
栄養成分が少なく、消化もされ難いというものである。By the way, as is well known, sesame seeds consist of cotyledons (so-called fruit parts) and seed coats that cover the cotyledons.The cotyledons are rich in nutritional components such as various minerals and vitamins, and are easy to digest. In contrast, although the seed coat forms a relatively thick layer, it contains fewer nutrients than the cotyledons and is difficult to digest.
そのため古米より胡麻種子は、所謂すり胡麻として使用
されている。しかし、すり胡麻としても、必然に繊維質
の種皮が含まれてくるため、該種皮が食感に悪影響を及
ぼすという難点があり、またこの食感を改善するために
すりつぶしの程度を高めると、子葉に含まれる油が溶出
してペースト状になり、そのため用途が限定されてしま
うという難点がある。Therefore, sesame seeds have been used as so-called ground sesame since ancient rice. However, even ground sesame seeds inevitably contain a fibrous seed coat, which has the disadvantage that the seed coat has a negative effect on texture, and if the degree of grinding is increased to improve this texture, The problem is that the oil contained in the cotyledons dissolves and becomes a paste, which limits its uses.
そこで、胡麻種子に含まれる各種ミネラルやビタミン等
の栄養成分を活用しつつ、多目的使用に適した胡麻調味
料の出現が要請される。Therefore, there is a need for a sesame seasoning that is suitable for multi-purpose use while making use of nutritional components such as various minerals and vitamins contained in sesame seeds.
本発明は、上記要請に応える改良された胡麻調味料の製
造方法、更に詳しくは胡麻種子の種皮を専ら機械的手段
で取り除くことによって子葉を得、更に該子葉をカッテ
ィングすることによって粉粒状化する、胡麻調味料の！
！遣方法に関するものである。The present invention provides a method for producing an improved sesame seasoning that meets the above-mentioned needs, and more specifically, the present invention provides a method for producing an improved sesame seasoning, in which cotyledons are obtained by removing the seed coat of sesame seeds exclusively by mechanical means, and the cotyledons are further cut into powder. , sesame seasoning!
! It is related to the method of sending.
〈従来の技術、その課題〉
従来、胡麻種子の種皮を取り除く方法として、カセイソ
ーダ等を使用した薬品処理が行なわれている。<Prior art and its problems> Conventionally, as a method for removing the seed coat of sesame seeds, chemical treatment using caustic soda or the like has been carried out.
しかし、かかる薬品処理では、使用したカセイソーダを
明らかに完全中和することが難しく、また中和に使用し
た例えば硫酸が硫酸ソーダとして子葉に付着残存するこ
とが避けられない、実際、通常の胡麻種子の子葉に含ま
れるＮａが０．８ｍｇ／ｌｏｏｇ程度であるのに対し、
上記のように薬品処理した子葉では５５ ｍ ｇ ／
ｌ ＯＯｇ程度のＮａが検出される。However, with such chemical treatment, it is apparently difficult to completely neutralize the caustic soda used, and it is unavoidable that the sulfuric acid used for neutralization, for example, remains attached to the cotyledons as sodium sulfate. While the Na content in the cotyledons of
For cotyledons treated with chemicals as above, 55 mg/
About lOOg of Na is detected.
そして、子葉にカセイソーダが中和されることなく付着
残存したり、或は中和によって生成する硫酸ソーダが付
着残存すると、それらが胡麻種子の子葉本来の香味に重
大な悪影響を及ぼし、とりわけその焙煎時には異臭が発
生するという問題がある。If caustic soda remains attached to the cotyledons without being neutralized, or if sodium sulfate generated by neutralization remains attached to the cotyledons, these will have a serious negative effect on the original flavor of the cotyledons of sesame seeds, and especially the roasting of the cotyledons. There is a problem in that a strange odor is generated during roasting.
〈発明が解決しようとする課題、その解決手段〉本発明
は、叙上の如き従来の課題を解決して前述した要請に応
える、更に改良された胡麻調味料の製造方法を提供する
ものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a further improved method for producing sesame seasoning that solves the conventional problems as described above and meets the above-mentioned demands. .
しかして本発明者らは、上記観点で鋭意研究した結果、
胡麻種子の子葉は油分が約６０％と高く、したがって親
油性であるのに対し、その種皮は繊維質であって水分を
吸収し易く、したがって親水性であることに着目し、そ
こでこの性質を活用すると、胡麻種子の種皮を専ら機械
的に剥離することができ、しかも剥離した種皮を分離し
て得られる子葉をカッティングすると、粉粒状にするこ
とができ、その結果、正しく合目的的な胡麻調味料が得
られることを見出して、本発明を完成するに至った。However, as a result of intensive research from the above viewpoint, the present inventors found that
We focused on the fact that the cotyledons of sesame seeds have a high oil content of about 60% and are therefore lipophilic, whereas the seed coat is fibrous and easily absorbs water, and is therefore hydrophilic. When utilized, the seed coat of sesame seeds can be exclusively mechanically peeled off, and when the cotyledons obtained by separating the peeled seed coat are cut, they can be made into powder, resulting in the correct and purposeful production of sesame seeds. The present invention was completed by discovering that a seasoning can be obtained.
すなわち本発明は、胡麻種子を、水の共ａ下、相互にす
りあわせるが如く緩慢に撹拌して、該胡麻種子の種皮を
剥離し、次いで該種皮を分離して得た該胡麻種子の子葉
を、焙煎し又は焙煎することなく、カッティングして粉
粒状にすることを骨子とする胡麻調味料の５！遣方法に
係る。That is, the present invention provides cotyledons of the sesame seeds obtained by peeling off the seed coats of the sesame seeds by gently stirring the sesame seeds in the presence of water so as to rub them together, and then separating the seed coats. 5 of sesame seasonings whose main point is to roast or cut them into powder without roasting them. Regarding the method of sending.
胡麻種子の子葉は油分が約６０％と高く５したがって親
油性であるのに対し、該胡麻種子の種皮は繊維質であっ
て水分を吸収し易く、したがって親水性である。かかる
胡麻種子を、水の共存下、相Ｔ：Ｉ：にすりあわせるが
如く緩慢に撹拌すると、該撹拌によって種皮に部分的な
傷が入り、該種皮は水を吸収して膨潤する。これに対し
子葉は親油性であるため、水を吸収して膨潤するという
ことがない。その結果、膨潤した種皮と膨潤しない子葉
との間にわずかな間隙ができて、種皮が子葉から離脱し
やすい状態になり、かかる状態で上記のように撹拌する
と、該撹拌によって種皮が剥離されるのである。この場
合、胡麻種子に水を噴霧して放水を共存させるのが好ま
しく、その共存程度は胡麻種子１００重型部に対して水
を３〜１０重世部とするのが好ましい。そして撹拌は、
胡麻種子同士がぶつかり合いつつすれ合う程度にゆっく
りと撹拌することが重要である。The cotyledons of sesame seeds have a high oil content of about 60%,5 and are therefore lipophilic, whereas the seed coats of sesame seeds are fibrous and easily absorb water, and are therefore hydrophilic. When such sesame seeds are slowly stirred in the presence of water so as to be rubbed into phase T:I:, the stirring causes partial damage to the seed coat, and the seed coat absorbs water and swells. On the other hand, cotyledons are lipophilic, so they do not absorb water and swell. As a result, a slight gap is created between the swollen seed coat and the unswollen cotyledon, making it easy for the seed coat to separate from the cotyledon.If the seed coat is stirred as described above in such a state, the seed coat will be peeled off by the stirring. It is. In this case, it is preferable to spray water onto the sesame seeds so that water can coexist, and the degree of coexistence is preferably 3 to 10 parts of water per 100 parts of sesame seeds. And the stirring is
It is important to stir slowly so that the sesame seeds bump into each other and rub against each other.
次に、種皮が剥離されたら、該種皮と子葉との混合物を
シフターや更には風力選別等に供して、種皮を分離する
。Next, once the seed coat is peeled off, the mixture of the seed coat and cotyledons is subjected to a sifter or even wind sorting to separate the seed coat.
種皮を分離して得られる子葉は、最終製品に所望される
香味や色調等との関係で、適宜に焙煎することができる
。専ら機械的手段で種皮を取り除いて（また子葉である
ため、これを焙煎しても、異臭が発生するというような
ことは全く無い。The cotyledons obtained by separating the seed coat can be roasted as appropriate depending on the desired flavor, color, etc. of the final product. Even if the seed coat is removed by mechanical means (and since it is a cotyledon, it is roasted), there will be no off-flavor at all.
最後に、子葉をスライサーや更には細断機へ供してカッ
ティングすることにより粉粒状化する。Finally, the cotyledons are cut into powder by using a slicer or a shredder.
従来、胡麻種子の粉砕法として信潰（すりつぶし）方式
が採用されている。かかる信潰方式では、胡麻種子の組
織が破壊され、子葉の細胞内に含まれている油滴群が押
し出されてペースト状になってしまうため、胡麻種子を
比較的粗い状態でしか粉砕できない。Conventionally, the grinding method has been adopted as a method for crushing sesame seeds. In this crushing method, the structure of the sesame seeds is destroyed and the oil droplets contained in the cotyledon cells are pushed out and become paste-like, so the sesame seeds can only be crushed into a relatively coarse form.
本発明では、子葉をカッティングすることにょリ、子葉
の細胞内に油滴群を包含したままの状態で粉粒状化する
ため、比較的細かく粉粒状化することができ、いわばパ
ウダー化することができるのである。In the present invention, since the cotyledons are cut into powder while the oil droplets are still contained within the cotyledon cells, it is possible to make the cotyledons relatively finely into powder, so to speak. It can be done.
以下、実施例を挙げて、本発明の構成をより具体的にす
る。Hereinafter, examples will be given to make the structure of the present invention more specific.
く実施例〉
回転式の羽根（湾曲したリング状羽根）を装着したバッ
チ式の容器（容量１００Ｉｌ）に、胡麻種子３０ｋｇを
入れ、水２ｋｇを噴霧しつつ、低速度（６０ｒｐｍ）で
約１時間撹拌して、該胡麻種子の種皮を子葉から剥離し
た。Example: Put 30 kg of sesame seeds into a batch-type container (capacity 100 Il) equipped with a rotary blade (curved ring-shaped blade), and spray with 2 kg of water at a low speed (60 rpm) for about 1 hour. The seed coat of the sesame seeds was separated from the cotyledons by stirring.
次いで、種皮と子葉の混合物をシフターに供し、更に風
力選別して、種皮を子葉から完全に分離した。そして、
得られた子葉を１５０〜１８０℃で焙煎した。Next, the mixture of seed coat and cotyledon was subjected to a sifter and further air sorted to completely separate the seed coat from the cotyledon. and,
The obtained cotyledons were roasted at 150-180°C.
最後に５焙煎した子葉を高速細断機に供し、カッティン
グ処理して、２５〜４０メツシユのパウダー状の胡麻調
味料を得た。Finally, the cotyledons roasted for 5 minutes were subjected to a cutting process using a high-speed shredder to obtain 25 to 40 mesh pieces of powdered sesame seasoning.
上記胡麻調味料は、本来の優れた香味を有しており、異
臭などは全く無く、食感も礪めて良好であった。The above-mentioned sesame seasoning had an excellent original flavor, had no off-odor, and had a good texture.
〈発明の効果〉
以上説明した通りであるから、本発明には、本来の優れ
た栄養成分及び香味を有し、しかも消化及び食感の良い
胡麻調味料を５８！造することができ、その上そのまま
で各種の料理に使用可能な多用途の胡麻調味料を製造す
ることができるという効果がある。<Effects of the Invention> As explained above, the present invention provides 58! sesame seasonings that have excellent original nutritional components and flavor, and are also easy to digest and have good texture. Moreover, it has the advantage of being able to produce a versatile sesame seasoning that can be used as it is in various dishes.
特許出願人 共和商工株式会社 代理人 弁理士 入 山 宏 正Patent applicant Kyowa Shoko Co., Ltd. Agent: Hiroshi Yama, Patent Attorney
Claims (1)
く緩慢に撹拌して、該胡麻種子の種皮を剥離し、次いで
該種皮を分離して得た該胡麻種子の子葉を、焙煎し又は
焙煎することなく、カッティングして粉粒状にすること
を特徴とする胡麻調味料の製造方法。 ２、胡麻種子に水を噴霧して該水を共存させる請求項１
記載の胡麻調味料の製造方法。 ３、胡麻種子１００重量部に対し、３〜１０重量部の水
を共存させる請求項１又は２記載の胡麻調味料の製造方
法。[Scope of Claims] 1. Sesame seeds obtained by slowly stirring sesame seeds in the presence of water so as to rub them together to peel off the seed coats of the sesame seeds, and then separating the seed coats. A method for producing a sesame seasoning, which comprises roasting or not roasting the cotyledons of Sesame seeds and cutting them into powder. 2. Claim 1: Spraying water on sesame seeds so that the water coexists with the sesame seeds.
The method for producing the sesame seasoning described. 3. The method for producing a sesame seasoning according to claim 1 or 2, wherein 3 to 10 parts by weight of water is coexisting with respect to 100 parts by weight of sesame seeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63191299A JPH0242960A (en) | 1988-07-30 | 1988-07-30 | Production of sesame seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63191299A JPH0242960A (en) | 1988-07-30 | 1988-07-30 | Production of sesame seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0242960A true JPH0242960A (en) | 1990-02-13 |
Family
ID=16272252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63191299A Pending JPH0242960A (en) | 1988-07-30 | 1988-07-30 | Production of sesame seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0242960A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380902A (en) * | 2013-06-26 | 2013-11-06 | 安徽新桥工贸有限责任公司 | Processing method of sesames |
| CN103380901A (en) * | 2013-06-26 | 2013-11-06 | 安徽新桥工贸有限责任公司 | Processing method for sesame |
| CN103380921A (en) * | 2013-06-26 | 2013-11-06 | 安徽新桥工贸有限责任公司 | Processing method for sesame |
-
1988
- 1988-07-30 JP JP63191299A patent/JPH0242960A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380902A (en) * | 2013-06-26 | 2013-11-06 | 安徽新桥工贸有限责任公司 | Processing method of sesames |
| CN103380901A (en) * | 2013-06-26 | 2013-11-06 | 安徽新桥工贸有限责任公司 | Processing method for sesame |
| CN103380921A (en) * | 2013-06-26 | 2013-11-06 | 安徽新桥工贸有限责任公司 | Processing method for sesame |
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