JPH0341194A - Sesame oil with improved color tone and flavor - Google Patents
Sesame oil with improved color tone and flavorInfo
- Publication number
- JPH0341194A JPH0341194A JP1176718A JP17671889A JPH0341194A JP H0341194 A JPH0341194 A JP H0341194A JP 1176718 A JP1176718 A JP 1176718A JP 17671889 A JP17671889 A JP 17671889A JP H0341194 A JPH0341194 A JP H0341194A
- Authority
- JP
- Japan
- Prior art keywords
- sesame oil
- roasted
- oil
- sesame
- flavor
- 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.)
- Granted
Links
- 239000008159 sesame oil Substances 0.000 title claims abstract description 80
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 80
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 241000207961 Sesamum Species 0.000 claims abstract description 53
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 53
- 239000003921 oil Substances 0.000 claims abstract description 35
- 235000019198 oils Nutrition 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000010779 crude oil Substances 0.000 claims description 5
- 230000001877 deodorizing effect Effects 0.000 claims 1
- 238000003825 pressing Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000010998 test method Methods 0.000 description 6
- 238000005187 foaming Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000004332 deodorization Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000020785 dietary preference Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012212 insulator Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明は色調及び香味の数片されたゴマ油に関する。[Detailed description of the invention] <Industrial application field> The present invention relates to sesame oil that is colored and flavored.
一般にゴマ油と通称されているものは、生ゴマ種子を焙
煎した焙煎ゴマ種子から搾油して得られる焙煎ゴマ油で
ある。該焙煎ゴマ油は、所謂ゴマ性力の濃厚な色調及び
濃厚な香味を有し、古くから中国料理や韓国料理更には
天ぷら等の調理用油として賞用されてきた。しかし近年
では、食生活における嗜好の多様化や洋風化によって、
濃厚な色調及び濃厚な香味を有するゴマ油と通称されて
いるものに対し、淡い色調及びマイルドな香味を有する
新たなゴマ油の出現が切望されている。What is commonly called sesame oil is roasted sesame oil obtained by extracting oil from roasted sesame seeds. Roasted sesame oil has a rich color tone and rich flavor with so-called sesame-like properties, and has been used since ancient times as a cooking oil for Chinese cuisine, Korean cuisine, and even tempura. However, in recent years, due to the diversification of dietary preferences and Westernization,
In contrast to what is commonly called sesame oil that has a deep color and strong flavor, there is a strong desire for a new sesame oil that has a light color and mild flavor.
未発明はかかる新たなゴマ油に関するものである。What is yet to be invented is such a new sesame oil.
く従来の技術、その課題〉
従来、焙煎ゴマ油は、生ゴマ種子をロータリーキルンで
間接熱風焙煎した焙煎ゴマ種子から搾油して得られてい
る。この場合、焙煎の程度は、焙煎ゴマ種子の着色度合
や焙煎ゴマ種子のつぶれ易さ等を目安として、熱風の温
度やロータリーキルン内での滞留時間を変更することに
より調節されている。概して、焙煎を充分に行なえば、
得られる焙煎ゴマ油は濃厚な色調及び濃厚な香味を有す
るものとなり、焙煎を軽く行なえば、得られる焙煎ゴマ
油は比較的淡い色調及び比較的淡白な香味を有するもの
となる。そこで、生ゴマ種子をロータリーキルンで間接
熱風焙煎した焙煎ゴマ種子から搾油して得られる焙煎ゴ
マ油を、淡い色調及びマイルドな香味を有する新たなゴ
マ油に近付けるために、生ゴマ種子のロータリーキルン
による間接熱風焙煎を軽く行なうことが考えられる。と
ころが、このようにして得られる焙煎ゴマ油には次のよ
うな課題がある。BACKGROUND ART Conventionally, roasted sesame oil has been obtained by extracting the oil from roasted sesame seeds that have been indirectly roasted with hot air in a rotary kiln. In this case, the degree of roasting is adjusted by changing the temperature of the hot air and the residence time in the rotary kiln, using the degree of coloring of the roasted sesame seeds, the ease of crushing the roasted sesame seeds, etc. as a guide. In general, if you roast it enough,
The resulting roasted sesame oil has a rich color and strong flavor; if roasting is done lightly, the resulting roasted sesame oil has a relatively light color and a relatively light flavor. Therefore, in order to make roasted sesame oil obtained by extracting oil from roasted sesame seeds obtained by roasting raw sesame seeds with indirect hot air in a rotary kiln to a new sesame oil with a pale color and mild flavor, we It is conceivable to lightly perform indirect hot air roasting. However, the roasted sesame oil obtained in this way has the following problems.
１）貯蔵中に濁りや沈澱物を生じ易く、貯蔵安定性が悪
い
２）天ぷらやフライ等の揚油として使用した場合、調理
時に該揚油表面へ消え難い微細な気泡が発生し、これが
蓄積して、該揚油がフライパンからこぼれ易くなる
上記のような課題の原因は、もともと生ゴマ種子中に含
まれる蛋白質やその分解物がロータリーキルンによる間
接熱風焙煎の際に充分に熱変性されず、そのまま焙煎ゴ
マ油中に持ち込まれてしまう処にあると推察される。1) It tends to become cloudy and precipitate during storage, resulting in poor storage stability. 2) When used as frying oil for tempura, fried food, etc., fine air bubbles that are hard to disappear are generated on the surface of the frying oil during cooking, and these bubbles accumulate. The cause of the above-mentioned problem in which the frying oil tends to spill out of the frying pan is that the proteins and their decomposition products originally contained in raw sesame seeds are not sufficiently thermally denatured during indirect hot air roasting in a rotary kiln, and are roasted as they are. It is presumed that this is because it is brought into the roasted sesame oil.
また従来、以上のような焙煎ゴマ油の他に、生ゴマ種子
から搾油した粗油を精製して得られる非焙煎ゴマ油があ
る。該非焙煎ゴマ油は、その製造工程で焙煎を行なわな
いため、極めて淡い色調を有するものである。ところが
、該非焙煎ゴマ油は所謂ゴマ特有の香味が殆んどない。In addition to the above-mentioned roasted sesame oil, conventionally, there is non-roasted sesame oil obtained by refining crude oil extracted from raw sesame seeds. The non-roasted sesame oil has an extremely light color tone because it is not roasted during its manufacturing process. However, the non-roasted sesame oil has almost no so-called flavor peculiar to sesame.
更に従来、以上のような焙煎ゴマ油や非焙煎ゴマ油の他
に、双方を調合したゴマ油がある。ところが、該ゴマ油
では実際上、淡い色調及びマイルドな香味を有する新た
なゴマ油にすることが困難という課題がある。前述した
！２題を考慮して、ここで調合する焙煎ゴマ油は、生ゴ
マ種子をロータリーキルンで充分に間接熱風焙煎した焙
煎ゴマ種子から得られる濃厚な色調及び濃厚な香味を有
するものであるため、かかる焙煎ゴマ油を非焙煎ゴマ油
と調合しても、淡い色調とマイルドな香味の双方を同時
に充足する新たなゴマ油を得ることができないのである
。Furthermore, conventionally, in addition to the above-mentioned roasted sesame oil and non-roasted sesame oil, there are sesame oils that are a blend of both. However, in practice, there is a problem with this sesame oil that it is difficult to create a new sesame oil that has a light color tone and a mild flavor. I mentioned it above! Considering the two issues, the roasted sesame oil prepared here has a rich color tone and rich flavor obtained from roasted sesame seeds that are sufficiently indirectly roasted with hot air in a rotary kiln. Even if such roasted sesame oil is blended with non-roasted sesame oil, it is not possible to obtain a new sesame oil that satisfies both pale color and mild flavor at the same time.
〈発明が解決しようとする課題、その解決手段〉本発明
は畝上の如き従来の課題を解決して淡い色調及びマイル
ドな香味を有する新たなゴマ油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 solves the conventional problems such as ridges and provides a new sesame oil having a light color and a mild flavor.
しかして本発明者らは、上記観点で鋭意研究した結果、
前述したような課題を避けようとすると、従来の焙煎ゴ
マ油が濃厚な色調及び濃厚な香味のものになってしまう
その原因が生ゴマ種子をロータリーキルンで間接熱風焙
煎する処にあり、これに対して、生ゴマ種子を遠赤外線
で焙煎し、しかも該焙煎を得られる遠赤焙煎ゴマ油のロ
ビボンド色相値（２０℃、以下同じ）が所定範囲となる
ように行なえば、貯蔵安定性や非発泡性交には酸化安定
性を実用上全く問題のない程度に充足し、しかも淡い色
調及びマイルドな香味を有する所期の通りの新たなゴマ
油が得られることを見出したのである。However, as a result of intensive research from the above viewpoint, the present inventors found that
In order to avoid the problems mentioned above, the reason why conventional roasted sesame oil has a rich color and strong flavor is that raw sesame seeds are roasted with indirect hot air in a rotary kiln. On the other hand, if raw sesame seeds are roasted using far-infrared rays, and the Rovibond hue value (20°C, the same applies hereinafter) of the far-infrared roasted sesame oil obtained by roasting is within a predetermined range, storage stability can be improved. The inventors have discovered that a new sesame oil can be obtained which has sufficient oxidative stability for non-foaming and non-foaming purposes and has a pale color and mild flavor.
すなわち本発明は、
生ゴマ種子を遠赤外線を熱源とする加熱炉で焙煎した焙
煎ゴマ種子から搾油して得られる遠赤焙煎ゴマ油であっ
て、且つ下記のロビボンド色相値が３０〜１５０の範囲
にある遠赤焙煎ゴマ油を中核とする色調及び香味の改善
されたゴマ油に係る。That is, the present invention provides a far-infrared roasted sesame oil obtained by extracting oil from roasted sesame seeds roasted in a heating furnace using far-infrared rays as a heat source, and which has the following Lovibond hue value of 30 to 150. The present invention relates to sesame oil with improved color tone and flavor, mainly consisting of far-infrared roasted sesame oil in the range of .
ロビボンド色相値＝ＲＸ１０＋Ｙ＋Ｂ
〔但し、Ｒ：赤色セルの観ｌｌ１ａ字
Ｙ：＊色セルの観測数字
Ｂ：青色セルの観測数字］
本発明において、中核となる遠赤焙煎ゴマ油は、生ゴマ
種子を遠赤外線を熱源とする加熱炉で焙煎した焙煎ゴマ
種子から搾油して得られるもので、そのロビボンド色相
値が３０−１５０の範囲にあるものである。該遠赤焙煎
ゴマ油は、生ゴマ種子を遠赤外線を熱源とする加熱炉で
焙煎し、この際の焙煎を得られる該遠赤焙煎ゴマ油のロ
ビボンド色相値が３０〜１５０の範囲となるように行な
い、かくして焙煎した焙煎ゴマ種子から搾油したもので
、この場合のロビボンド色相値は、′ｌ＆準油脂分析試
験法（日本油化学協会ｍ）に記載されたロビボンド法−
人工光源法に準拠して測定した結果を前記の式で算出し
た値である。Lovibond Hue Value = RX10+Y+B [However, R: Red cell view 11a letter Y: * Observed number of color cell B: Observed number of blue cell] In the present invention, the far-red roasted sesame oil that is the core is made from raw sesame seeds. It is obtained by pressing oil from roasted sesame seeds roasted in a heating furnace using far infrared rays as a heat source, and its Lovibond hue value is in the range of 30-150. The far-infrared roasted sesame oil is obtained by roasting raw sesame seeds in a heating furnace using far-infrared rays as a heat source, and the Lovibond hue value of the roasted far-infrared sesame oil obtained at this time is in the range of 30 to 150. The oil is extracted from the roasted sesame seeds roasted in this way, and the Lovibond hue value in this case is the same as the Lovibond method described in 'I & Quasi-Oil Analysis Test Method (Japan Oil Chemists Association M).
This is a value calculated using the above formula based on the results measured in accordance with the artificial light source method.
得られる遠赤焙煎ゴマ油のロビボンド色相値との関係に
おいて、生ゴマ種子を遠赤外線を加熱源とする加熱炉で
焙煎する際に大きな影響を及ぼすのは焙煎ゴマ種子の到
達最高品温である。加熱炉内の雰囲気温度やヒータ温度
は直接的には影響が小さい、したがって、生ゴマ種子を
遠赤外線を加熱源とする加熱炉で焙煎する際には、焙煎
ゴマ種子の到達最高品温を調節することが重要であり、
該到達最高品温の適切な範囲は、生ゴマ種子の性状（品
種や産地等によって異なる性状）、例えばｍｍ脂肪酸含
量によって影響を受けるので、かかる生ゴマ種子の性状
に応じて該到達最高品温を適宜にｊｊ１節することが重
要であるが、貯蔵安定性や非発泡性交には酸化安定性を
実用上全く問題のない程度に充足し、しかも淡い色調及
びマイルドな香味をより良く具有する新たなゴマ油を得
るためには、該到達最高品温を１８０〜２３５℃の範囲
に調節するのが好ましく、１８０〜２０５℃の範囲に調
節するのが更に好ましい、焙煎ゴマ種子は、通常は加熱
炉から排出した時点で到達最高品温となるが、加熱炉か
ら排出後、直ちに焙煎ゴマ種子を保温性の良い容器やパ
イプに導き、熱放射され難い状況におくと、蓄熱によっ
て品温のオーバーシュートがおこり、そこで到達最高品
温になることがある０本発明において到達最高品温は、
双方を含むものである。In relation to the Lovibond hue value of the far-infrared roasted sesame oil obtained, when roasting raw sesame seeds in a heating furnace that uses far-infrared rays as the heating source, the maximum temperature that the roasted sesame seeds reach has a major influence. It is. The ambient temperature in the heating furnace and the heater temperature have little direct effect. Therefore, when roasting raw sesame seeds in a heating furnace that uses far infrared rays as the heating source, the maximum temperature that the roasted sesame seeds can reach is It is important to adjust the
The appropriate range of the maximum product temperature achieved is influenced by the properties of the raw sesame seeds (properties that vary depending on the variety, production area, etc.), for example, the mm fatty acid content. It is important to appropriately specify jj1, but for storage stability and non-foaming sex, it is important to consider new products that have sufficient oxidation stability to the extent that there are no practical problems, and that have a lighter color tone and milder flavor. In order to obtain sesame oil, it is preferable to adjust the maximum product temperature to a range of 180 to 235°C, and more preferably to a range of 180 to 205°C. Roasted sesame seeds are usually heated. The maximum product temperature is reached when the seeds are discharged from the furnace. However, if the roasted sesame seeds are placed in a container or pipe with good heat retention immediately after being discharged from the furnace and placed in a situation where heat is not easily radiated, the temperature of the product will decrease due to heat accumulation. Overshoot may occur and the maximum product temperature reached may occur.In the present invention, the maximum product temperature reached is:
It includes both.
本発明に係る色調及び香味の改善されたゴマ油は１以上
説明したような遠赤焙Ｄ！（ゴマ油を中核とするもので
あるが、その酸化安定性やマイルドな香味が保持される
範囲内において、該遠赤焙煎ゴマ油に非焙煎ゴマ油を調
合したゴマ油を使用することもできる。この場合、該非
焙煎ゴマ油は生ゴマ種子から搾油した粗油を少なくとも
脱酸及び脱色並びに脱臭処理したもので、これ゛を８０
重量％以下（したがって遠赤焙煎ゴマ油は２０重量％以
上）の割合で調合した。ロビボンド色相値が２０〜１４
０の範囲にあるゴマ油とするが１合目的的には、遠赤焙
煎ゴマ油が３０〜７０重量％に対して該非焙煎ゴマ油を
７０〜３０重量％の割合で調合した、ロビボンド色相値
が２５〜７５の範囲にあるゴマ油とするのが好ましい。The sesame oil with improved color tone and flavor according to the present invention has far-red roasted D! (Although sesame oil is the core ingredient, it is also possible to use sesame oil prepared by blending the far-infrared roasted sesame oil with non-roasted sesame oil, as long as its oxidation stability and mild flavor are maintained. In this case, the non-roasted sesame oil is crude oil extracted from raw sesame seeds that has been subjected to at least deoxidation, decolorization, and deodorization treatment, and is
It was prepared at a ratio of 20% by weight or less (therefore, the far-infrared roasted sesame oil was 20% by weight or more). Lovibond hue value is 20-14
The sesame oil has a Lovibond hue value in the range of 0, but for purposes, the far-infrared roasted sesame oil is blended in a ratio of 30 to 70% by weight and the non-roasted sesame oil is blended in a ratio of 70 to 30% by weight. Preferably, sesame oil is in the range of 25 to 75.
以下１本発明の構成及び効果をより具体的にするため、
実施例等を挙げるが、本発明が該実施例に限定されると
いうものではない。In order to make the configuration and effects of the present invention more specific,
Examples will be given, but the present invention is not limited to these examples.
〈実施例等〉
・試験区分１（実施例１〜８）
第１表記載の条件下、次のように生ゴマ種子を焙煎して
焙煎ゴマ種子を得、該焙煎ゴマ種子を搾油して遠赤焙煎
ゴマ油を得た。そして、該遠赤焙煎ゴマ油について、い
ずれも次のように評価した。結果を第２表に示した。<Examples, etc.> - Test Category 1 (Examples 1 to 8) Under the conditions listed in Table 1, raw sesame seeds were roasted as follows to obtain roasted sesame seeds, and the roasted sesame seeds were pressed for oil. to obtain far-infrared roasted sesame oil. The far-infrared roasted sesame oil was evaluated as follows. The results are shown in Table 2.
・・焙煎
加熱炉として、金属発熱線をインモールドした面状セラ
ミックスヒータ（日本ガイシ社製のインフラスタインヒ
ータ、登録商標）、内部に穴空き攪拌板を右し且つ表面
に０．７ｍｍ角の複数の貫通孔を設けたロータリードラ
ム、生ゴマ種子の投入ホッパ、強制排気装置へと接続し
た排気口、焙煎ゴマ種子の排出口、及び排出口に設けた
品温センサ、以上を装備した遠赤外線加熱炉を用いた。As a roasting heating furnace, a planar ceramic heater (infrastein heater manufactured by NGK Insulators, registered trademark) with in-molded metal heating wires, a perforated stirring plate inside, and a 0.7 mm square heater on the surface was used. A rotary drum with multiple through-holes, an input hopper for raw sesame seeds, an exhaust port connected to a forced exhaust system, an outlet for roasted sesame seeds, and a temperature sensor installed at the outlet. An infrared heating furnace was used.
該赤外線加熱炉が所定のヒータ温度及び炉内雰囲気温度
になったとき、投入ホッパから炉内へ生ゴマ種子を投入
して焙煎した。焙煎中に発生する煙や塵埃等を排気口か
ら強制排気しつつ、排出口における焙煎ゴマ種子の品温
が所定温度となるように、炉内滞留時間を調節した。そ
して排出口から排出した焙煎ゴマ種子を直ちに冷風で冷
却した。したがってこの場合には、排出口における焙煎
ゴマ種子の品温が到達岐高品温である。When the infrared heating furnace reached a predetermined heater temperature and furnace atmosphere temperature, raw sesame seeds were charged into the furnace from the input hopper and roasted. While smoke, dust, etc. generated during roasting were forcibly exhausted from the exhaust port, the residence time in the furnace was adjusted so that the temperature of the roasted sesame seeds at the exhaust port reached a predetermined temperature. The roasted sesame seeds discharged from the discharge port were immediately cooled with cold air. Therefore, in this case, the temperature of the roasted sesame seeds at the discharge port is at a high temperature.
・・搾油
焙煎ゴマ種子を１１０〜１２０℃で水蒸気蒸煮した後、
エキスペラ−式圧搾搾油機を用いて搾油し、次いでフィ
ルタープレスを用い夾雑物を炉別して、ゴマ油（遠赤焙
煎ゴマ油）を得た。...After steam steaming the oil-pressed roasted sesame seeds at 110-120℃,
The oil was expressed using an expeller-type oil press, and then impurities were removed using a filter press to obtain sesame oil (far-infrared roasted sesame oil).
・・評価
・・・ロビボンド色相値
基準油脂分析試験法（日木油化学協会編）に記載された
ロビボンド法−人工光源法に準拠して測定した結果を前
記の式で算出した。Evaluation: The results were measured in accordance with the Lovibond method-artificial light source method described in Lovibond Hue Value Standard Oil and Fat Analysis Test Method (edited by Japan Oil Chemistry Association), and the results were calculated using the above formula.
・・・酸化安定性
基準油脂分析試験法（日本油化学協会編）に記載された
ＡＯＭ試験方法に準拠して測定した。結果は過酸化物価
が１００になる時間（時）で表示した。...It was measured in accordance with the AOM test method described in the Oxidation Stability Standard Oil and Fat Analysis Test Method (edited by Japan Oil Chemists' Association). The results were expressed as the time (hours) for the peroxide value to reach 100.
・・・発泡性
ゴマ油１００■１を３００■ｌトールビーカーに採り、
これを熱源上にのせて加熱し、温度計で軽くかきまぜな
から油温を１３０℃にした。揚種（新鮮なジャガ芋を１
ｃ＋＊角に切り、軽く水洗いし、充分水切りしたもの）
３個を投入しく揚種により降下する温度を速かに調節し
て１３０℃に保つ）、このときに発生する泡の状態を観
察して、次の基準で判定した。...Pour 100μl of foaming sesame oil into a 300μl tall beaker,
This was placed on a heat source and heated, and the oil temperature was brought to 130°C by stirring lightly with a thermometer. Fried seeds (1 fresh potato)
c++ Cut into cubes, lightly washed with water, and drained thoroughly)
(3 pieces were added and the temperature dropped by frying was quickly adjusted to maintain it at 130°C), the state of the bubbles generated at this time was observed, and judged based on the following criteria.
ｌ：大きな泡が揚種の周囲に発生するが、油面に残らず
、次々と消える
２：やや消え難い泡を生ずるが、油面全体を覆うには到
らない
３：消え難い泡が油面全体を覆う
・・・清澄度
製造直後の清？！１なゴマ油を透明ガラス瓶に入れて密
栓し、２５℃の暗所に１月間放置したものを肉眼観察し
て１次の基準で判定した。1: Large bubbles are generated around the fried seeds, but they do not remain on the oil surface and disappear one after another. 2: Somewhat difficult to eliminate bubbles are generated, but they do not cover the entire oil surface. 3: There are bubbles that are difficult to eliminate, but do not cover the entire oil surface. Covers the entire surface...Cleanness level: Clearness immediately after manufacturing? ! 1 sesame oil was placed in a transparent glass bottle, sealed tightly, and left in a dark place at 25° C. for 1 month, then observed with the naked eye and evaluated based on the 1st standard.
５：極めて清澄である
４：清澄である
３：はぼ清澄である
２；僅かに濁りや沈澱物が認められる
１：濁りや沈澱物が著るしい
・・・香味
製造直後のものと、清澄度の評価に用いたものとについ
て、香り及び味を官能試験により評価した。結果は３０
名の評価員による平均点を四捨五入して表示した。5: Extremely clear 4: Clear 3: Very clear 2: Slight turbidity and sediment are observed 1: Significant turbidity and sediment... Immediately after flavor production and clear The aroma and taste of the products used for the evaluation of the degree of alcoholic acidity were evaluated by a sensory test. The result is 30
The average score given by the evaluators is rounded to the nearest whole number.
５：極めてまろやかなゴマ特有の香味とビーナツツ椹の
芳香を呈す
４：まろやかなゴマ特有の香味をイｉす３：ゴマ特有の
香味がやや強い
２：ややこげ臭と苦味を呈する
ｌ二こげ臭と苦味の外に酸敗臭がある
酸価、過酸化物価
基準油脂分析試験法
（日本油化学協会編）
に記
載された試験方法に準拠して測定した。5: Extremely mellow sesame-specific flavor and peanut butter aroma 4: Mild sesame-specific flavor 3: Sesame-specific flavor is somewhat strong 2: Slightly burnt odor and bitterness L Two burnt odor The acid value and peroxide value, which has a rancid odor in addition to a bitter taste, were measured in accordance with the test method described in the Standard Oil and Fat Analysis Test Method (edited by the Japan Oil Chemists' Association).
第１表
第２表
注）第１表及び第２表において
実施例１〜３は同一ロットの中国産生ゴマ種子を使用し
た。また実施例４．５は別の同一ロットのφ国産生ゴマ
種子を使用した。更に実施例６〜８は実施例４．５と同
じ中国産生ゴマ種子と、同一ロットのスーダン産生ゴマ
種子との等景況合物を使用した。Table 1 Table 2 Note) In Tables 1 and 2, Examples 1 to 3 used sesame seeds produced in China from the same lot. Further, in Example 4.5, another same lot of φ domestically produced sesame seeds was used. Further, Examples 6 to 8 used an equal combination of the same Chinese sesame seeds as in Example 4.5 and the same lot of Sudanese sesame seeds.
・試験区分２（比較例１〜３）
第３表記載の到達最高品温となるように、実施例１〜３
と同じ中国産生ゴマ種子をロータリーキルンで間接熱風
焙煎した後、以下、試験区分ｌと同様に搾油し、評価し
た。結果を第３表に示した。・Test Category 2 (Comparative Examples 1 to 3) Examples 1 to 3
After roasting the same Chinese sesame seeds with indirect hot air in a rotary kiln, the oil was extracted and evaluated in the same manner as in test category 1. The results are shown in Table 3.
第３表
・試験区分３（実施例９，１０．比較例４〜６）
実施例２で得た遠赤焙煎ゴマ油（第４表中ではＡ）又は
比較例２で得た焙煎ゴマ油（第４表中ではＢ）と、次の
ようにして得た非焙煎ゴマ油（第４表中ではＣ）とを、
第４表記載の割合で調合してゴマ油を得、該ゴマ油につ
いて試験区分ｌと同様に評価した。結果を！８４表に示
した。但し、比較例６は非焙煎ゴマ油の単品である。Table 3 - Test Category 3 (Examples 9, 10. Comparative Examples 4 to 6) Far-infrared roasted sesame oil obtained in Example 2 (A in Table 4) or roasted sesame oil obtained in Comparative Example 2 ( B) in Table 4 and non-roasted sesame oil (C in Table 4) obtained as follows,
Sesame oil was obtained by blending in the proportions shown in Table 4, and the sesame oil was evaluated in the same manner as in Test Category 1. Results! It is shown in Table 84. However, Comparative Example 6 is a single product of non-roasted sesame oil.
・・非焙煎ゴマ油（ゴマサラダ油）の製造実施例１〜３
と同じ中国産生ゴマ種子を、焙煎することなく、試験区
分ｌと同様に搾油して粗油を得た（搾油処理）、該粗油
にカセイソーダ水溶液を加えて撹拌し、生成したソーダ
油滓をシャープレス式遠心分離機を用いて分離除去した
後、油分をｍｆｉのカセイソーダがなくなるまで温水で
洗浄した（脱酸及び水洗処理）、そして、脱酸及び水洗
処理した油分に活性炭及び活性白土を加えて減圧下に加
熱脱色した後５炉滓をフィルタープレスを用いて分離除
去した（脱色処理）、最後に、脱色処理した油分をガー
ドラー式脱臭装置を用いて２２０〜２３０℃で処理した
後（脱臭処理）、濾過して非焙煎ゴマ油（ゴマサラダ油
）を得た。・Production Examples 1 to 3 of non-roasted sesame oil (sesame salad oil)
The same sesame seeds produced in China were extracted in the same manner as in test category 1 without roasting to obtain crude oil (oil extraction treatment), and a caustic soda aqueous solution was added to the crude oil and stirred to produce soda soapstock. After separating and removing the oil using a Sharpless centrifuge, the oil was washed with warm water until mfi's caustic soda was removed (deacidification and water washing treatment), and activated carbon and activated clay were added to the deacidified and water washed oil. In addition, after decolorizing by heating under reduced pressure, the 5 furnace slag was separated and removed using a filter press (decolorization treatment).Finally, the decolorized oil was treated at 220 to 230 ° C. using a Girdler type deodorization device ( deodorization treatment) and filtration to obtain non-roasted sesame oil (sesame salad oil).
第４表
注）第４表において、
本ｌは比較的マイルドな味ではあるが、やや苦味があり
、ゴマ特有の香りが極めて少なし＼、木２１±ゴマ特有
の香味が殆どない。Table 4 Note: In Table 4, Honl has a relatively mild taste, but is slightly bitter and has very little sesame flavor.
〈発明の効果〉
既に明らかなように、以上説明した本発明にＣよ、貯蔵
安定性や非発泡性更には酸化安定性を実用上全く問題の
ない程度に充足し、しかも淡し１色調及びマイルドな香
味を有するという効果がある。<Effects of the Invention> As is already clear, the present invention described above has storage stability, non-foaming properties, and oxidation stability to the extent that there is no problem in practical use, as well as light color, one color tone, and It has the effect of having a mild flavor.
Claims (1)
た焙煎ゴマ種子から搾油して得られる遠赤焙煎ゴマ油で
あって、且つ下記のロビボンド色相値（２０℃）が３０
〜１５０の範囲にある遠赤焙煎ゴマ油から成る色調及び
香味の改善されたゴマ油。 ロビボンド色相値＝Ｒ×１０＋Ｙ＋Ｂ ［但し、Ｒ：赤色セルの観測数字 Ｙ：黄色セルの観測数字 Ｂ：青色セルの観測数字］ ２、請求項１記載の遠赤焙煎ゴマ油が２０重量％以上、
また生ゴマ種子から搾油した粗油を少なくとも脱酸及び
脱色並びに脱臭処理して得られる非焙煎ゴマ油が８０重
量％以下の割合で調合されたゴマ油であって、且つ下記
のロビボンド色相値（２０℃）が２０〜１４０の範囲に
あるゴマ油から成る色調及び香味の改善されたゴマ油。 ロビボンド色相値＝Ｒ×１０＋Ｙ＋Ｂ ［但し、Ｒ：赤色セルの観測数字 Ｙ：黄色セルの観測数字 Ｂ：青色セルの観測数字］ ３、遠赤焙煎ゴマ油が３０〜７０重量％、また非焙煎ゴ
マ油が７０〜３０重量％の割合で調合されたゴマ油であ
って、且つロビボンド色相値（２０℃）が２５〜７５の
範囲にあるゴマ油から成る請求項２記載の色調及び香味
の改善されたゴマ油。 ４、焙煎ゴマ種子が到達最高品温１６０〜２３５℃のも
のである請求項１、２又は３記載の色調及び香味の改善
されたゴマ油。 ５、焙煎ゴマ種子が到達最高品温１８０〜２０５℃のも
のである請求項１、２又は３記載の色調及び香味の改善
されたゴマ油。[Scope of Claims] 1. Far-infrared roasted sesame oil obtained by extracting oil from roasted sesame seeds roasted in a heating furnace using far infrared rays as a heat source, and having the following Lovibond hue value ( 20℃) is 30
A sesame oil with improved color and flavor comprising far-red roasted sesame oil in the range of ~150. Lovibond hue value = R × 10 + Y + B [However, R: observed number of red cell Y: observed number of yellow cell B: observed number of blue cell] 2. The far-red roasted sesame oil according to claim 1 is 20% by weight or more,
Furthermore, the sesame oil is prepared by at least 80% by weight of unroasted sesame oil obtained by deacidifying, decolorizing, and deodorizing the crude oil extracted from raw sesame seeds, and has the following Lovibond hue value (20 A sesame oil with improved color and flavor, comprising sesame oil having a temperature (°C) in the range of 20 to 140. Lovibond hue value = R x 10 + Y + B [However, R: Observed number in red cell Y: Observed number in yellow cell B: Observed number in blue cell] 3. Far-red roasted sesame oil is 30 to 70% by weight, and non-roasted 3. The sesame oil with improved color tone and flavor according to claim 2, wherein the sesame oil is prepared in a proportion of 70 to 30% by weight and has a Lovibond hue value (20° C.) in the range of 25 to 75. . 4. The sesame oil with improved color tone and flavor according to claim 1, 2 or 3, wherein the roasted sesame seeds have a maximum temperature of 160 to 235°C. 5. The sesame oil with improved color tone and flavor according to claim 1, 2 or 3, wherein the roasted sesame seeds have a maximum temperature of 180 to 205°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1176718A JP2601436B2 (en) | 1989-07-07 | 1989-07-07 | Method for producing far-red roasted sesame oil, far-red roasted sesame oil, and sesame oil prepared therefrom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1176718A JP2601436B2 (en) | 1989-07-07 | 1989-07-07 | Method for producing far-red roasted sesame oil, far-red roasted sesame oil, and sesame oil prepared therefrom |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0341194A true JPH0341194A (en) | 1991-02-21 |
| JP2601436B2 JP2601436B2 (en) | 1997-04-16 |
Family
ID=16018556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1176718A Expired - Lifetime JP2601436B2 (en) | 1989-07-07 | 1989-07-07 | Method for producing far-red roasted sesame oil, far-red roasted sesame oil, and sesame oil prepared therefrom |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2601436B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007177062A (en) * | 2005-12-27 | 2007-07-12 | Kao Corp | Production method for sesame flavored oil |
| JP2007236206A (en) * | 2006-03-03 | 2007-09-20 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| JP2017029081A (en) * | 2015-08-03 | 2017-02-09 | 日清オイリオグループ株式会社 | Edible fat composition, production method thereof, and production method of cooked product |
| JP2018166444A (en) * | 2017-03-30 | 2018-11-01 | 日清オイリオグループ株式会社 | Oil and fat composition for stir-frying |
| WO2019130438A1 (en) * | 2017-12-26 | 2019-07-04 | キユーピー株式会社 | Method for producing roasted sesame processing product, and method for producing processed food using same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50145404A (en) * | 1974-05-16 | 1975-11-21 | ||
| JPS5821492A (en) * | 1981-07-29 | 1983-02-08 | 九鬼産業株式会社 | Manufacture of splash-hard sesame oil |
-
1989
- 1989-07-07 JP JP1176718A patent/JP2601436B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50145404A (en) * | 1974-05-16 | 1975-11-21 | ||
| JPS5821492A (en) * | 1981-07-29 | 1983-02-08 | 九鬼産業株式会社 | Manufacture of splash-hard sesame oil |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007177062A (en) * | 2005-12-27 | 2007-07-12 | Kao Corp | Production method for sesame flavored oil |
| JP2007236206A (en) * | 2006-03-03 | 2007-09-20 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| JP4526497B2 (en) * | 2006-03-03 | 2010-08-18 | 日清オイリオグループ株式会社 | Oil composition |
| JP2017029081A (en) * | 2015-08-03 | 2017-02-09 | 日清オイリオグループ株式会社 | Edible fat composition, production method thereof, and production method of cooked product |
| JP2018166444A (en) * | 2017-03-30 | 2018-11-01 | 日清オイリオグループ株式会社 | Oil and fat composition for stir-frying |
| WO2019130438A1 (en) * | 2017-12-26 | 2019-07-04 | キユーピー株式会社 | Method for producing roasted sesame processing product, and method for producing processed food using same |
| WO2019130657A1 (en) * | 2017-12-26 | 2019-07-04 | キユーピー株式会社 | Method for producing roasted sesame processing product, and method for producing processed food using same |
| JPWO2019130657A1 (en) * | 2017-12-26 | 2020-04-30 | キユーピー株式会社 | Method for producing roasted sesame product, and method for producing processed food using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2601436B2 (en) | 1997-04-16 |
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