JPS5820179A - Pasty sesame capsule and its preparation - Google Patents
Pasty sesame capsule and its preparationInfo
- Publication number
- JPS5820179A JPS5820179A JP56118967A JP11896781A JPS5820179A JP S5820179 A JPS5820179 A JP S5820179A JP 56118967 A JP56118967 A JP 56118967A JP 11896781 A JP11896781 A JP 11896781A JP S5820179 A JPS5820179 A JP S5820179A
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- paste
- gelatin
- capsules
- pasty
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はペースト状のごまをゼラチンで包囲した新しい
食品とその製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new food product in which paste-like sesame is surrounded by gelatin, and a method for producing the same.
食用ごまは約５０％の油分と蛋白質、灰分等を含み、独
特の香りと風味を有するため、栄養価の高い食品として
古くから利用されている。しかしながら、その利用形態
は意外に少なく、搾油してごま油として利用するか、あ
るいは焙煎を行なつ念いわゆる煎りごまをそのまま他の
食品に添加するか、または料理の際にこれをすり潰して
用いることかはとんどであった。Edible sesame contains about 50% oil, protein, ash, etc., and has a unique aroma and flavor, so it has been used as a highly nutritious food for a long time. However, there are surprisingly few ways to use it; it can be extracted and used as sesame oil, roasted and added to other foods as is, or ground and used in cooking. It was Tondo.
ところが最近煎りごまを予めすり漬し、ペースト状ニジ
瓶詰、あるいは合成フィルムのパックにして食品または
調味料として用いられるようになってきた。ペースト状
のごまは香りが高く、また他の食品と良くなじむ冷め調
味料あるいはそのまま食べる食品として注目されている
がペースト状であるため取扱いが困難であること及び酸
化による変質が生じ易すいことが欠点であった。たとえ
ば通常瓶詰めの形で保存されるが、これを使用するとき
はスプンで取出す必要があるが粘度の高いペースト状で
あるため取扱いにくく、また調味料として使用するには
計量が因習であった。また、ごまの種子は固い皮で覆れ
、中の油脂分は皮で保護されているがペースト状ごまは
ごまをすり潰したものであるため、空気による酸化を受
けや−ｔ’＜長期保存が困難である。そこで少量づつ合
成フィルムでバックする方法も考えられているが？フイ
ルムは光を通しまた、空気も若干通すため、それ程長期
にわたる保存は望めなかった。また使用時はやはりペー
スト状であるため、依然として取扱いの困離さは避けら
れなかった。Recently, however, roasted sesame seeds have been pre-soaked, bottled in paste form, or packaged in synthetic film and used as food or seasonings. Paste-like sesame has a strong aroma and is attracting attention as a cold seasoning that blends well with other foods or as a food that can be eaten as is. However, because it is a paste, it is difficult to handle and is susceptible to deterioration due to oxidation. It was a drawback. For example, it is usually stored in bottled form, but when using it, it must be taken out with a spoon, but because it is a highly viscous paste, it is difficult to handle, and it is customary to measure it before using it as a seasoning. In addition, sesame seeds are covered with a hard skin, and the oil and fat inside are protected by the skin, but because sesame paste is made from ground sesame seeds, it is susceptible to oxidation in the air and cannot be stored for long periods of time. Have difficulty. Therefore, a method of backing with a small amount of synthetic film is being considered. Because film allows light and some air to pass through, it was not possible to preserve it for such a long period of time. Moreover, since it is in a paste form when used, it is still difficult to handle.
したがって、本発明の目的は上述のようなペースト状物
まが有する欠点を解消し、取扱いやすくかつ保存性のあ
るペースト状こまからなる新しい食品及びその製造方法
を提供することにある。Therefore, an object of the present invention is to eliminate the above-mentioned drawbacks of pasty products and to provide a new food product made of paste-like sesame that is easy to handle and has a long shelf life, and a method for producing the same.
即ち本発明は主としてごまを原料としたペースト状物が
ゼラチン皮膜によって被覆されているペースト状ごまカ
プセルであり、その製造方法として原料ごまを１５１’
ｉ〜２００＠Ｏで焙煎後、すり濱し主としてこのすり潰
したごまからなるペースト状物をつくり、このペースト
状物をゼラチンで被覆することを特徴とするものである
。That is, the present invention is a paste-like sesame capsule in which a paste-like product mainly made from sesame is coated with a gelatin film, and the method for producing the capsule is as follows:
After roasting at 1 to 200@O, the sesame seeds are ground to form a paste, and this paste is coated with gelatin.
本発明のペースト状ごまカプセルは主としてごま原料を
したペースト状物が中味となり、ゼラチンが皮となった
粒状物である。ペアスト状物は煎りごまをすり轡したも
の、あるいはそれに更にオイルを添原混練したものであ
るが、その他、風味、香りに変化を持たせるため各種エ
ツセンス、糖分、塩分、あるいは防腐剤等が添加されて
いてもよい。The paste-like sesame capsule of the present invention is a granular product whose contents are mainly a paste made from sesame seeds and whose skin is gelatin. Peast-like products are made by grinding roasted sesame seeds or kneading them with additional oil, but various essences, sugar, salt, or preservatives are also added to change the flavor and aroma. may have been done.
まな、ごまの風味、栄養価が失なわれ芳い範囲で他の食
品が混練されていてもよい。ペースト状物を包囲するゼ
ラチンは通常、食品、薬用物に使用されるもので特に限
定されないが、ゼラチンに糖等を付着させ、嗜好に合わ
せることも可能である。Other foods may be kneaded as long as the flavor and nutritional value of sesame seeds and sesame seeds are lost and the flavor is still good. The gelatin that surrounds the paste-like product is usually used in foods and medicinal products and is not particularly limited, but it is also possible to attach sugar or the like to the gelatin to suit the taste.
本発明のペースト状ごまカプセルの大きさは特に限定さ
れすく調味料用、健康食品等用途によって変えることが
できる。The size of the paste-like sesame capsules of the present invention is not particularly limited, and can be changed depending on the intended use, such as seasonings or health foods.
次に本発明のペースト状ごまカプセルの製造方法につい
て説明する。Next, the method for producing paste-like sesame capsules of the present invention will be explained.
まず原料のごまを精澤し、夾雑物を除去したのち水洗す
る。この精選、水洗の工程は必須ではないが、製品の品
質を高吟るためには好ましいものである０次にこのごま
を１５０〜２０ｏ’ｏζ好ましくは１６０〜１８０００
の温度で焙煎する。焙煎温度が１５（］″′Ｏ以下の場
合はごまの香りが十分用ないし、２００°０を越えると
炭化が生じ風味が失なわれる。焙煎時間は温度によって
異なるが通常１０ｉ２０分間が好ましい０次に焙煎した
いわゆる煎りごまをすり潰し、ペースト状にする。この
工程にはマイコロイダシを使用するのが好ましく、また
くペースト状物の粘度を調節するためにこの工程で新た
にオイル添加を行なうのが普通である。オイルは植物油
が好ましく、特にごま油が好ましい。オイルの添加量は
８〜１０％程度が適当である。マイコロイダーは徐々に
目の細かいものに変人、通常３回で適切なペースト状物
を得ることができる。この際各種香料、エツセンス、糖
、塩等の調味料を加えることによって嗜好に合わせた健
康食品にすることもできる。また、安定剤、酸化防止剤
、防腐剤等を加えることによって保存性を上げることも
可能である。こうして得られたペースト状物をゼラチン
皮膜で被覆する。ゼラチン被覆は従来公知の方法をその
まま利用できる。ゼラチン被覆されたカプセルの大きさ
及び形状は用途によって決定すべきであるが通常は直径
２〜２ ｏ ｍｍ の球状、卵型あるいは円盤状にする
。First, the raw sesame seeds are purified to remove impurities, and then washed with water. This process of selection and washing with water is not essential, but is preferable in order to improve the quality of the product.
Roast at a temperature of If the roasting temperature is below 15(]'''O, the aroma of sesame will not be sufficient, and if it exceeds 200°0, carbonization will occur and the flavor will be lost.Roasting time varies depending on the temperature, but usually 10 x 20 minutes is preferable. The so-called roasted sesame seeds that have been roasted in the 0th step are ground and made into a paste.It is preferable to use mycolloid in this step, and oil is added in this step to adjust the viscosity of the paste. The oil is preferably vegetable oil, and sesame oil is particularly preferred.The appropriate amount of oil to add is about 8 to 10%.Mycolloid gradually changes to a fine-grained one, and usually three times is enough. A paste-like product can be obtained.At this time, by adding various flavorings, essences, sugars, salts, and other seasonings, it can be made into a health food according to taste.Also, stabilizers, antioxidants, and preservatives can be used. It is also possible to increase the preservability by adding such ingredients.The paste obtained in this way is coated with a gelatin film.For gelatin coating, a conventionally known method can be used as is.The size of the gelatin-coated capsule and The shape should be determined depending on the application, but it is usually spherical, egg-shaped, or disc-shaped with a diameter of 2 to 2 0 mm.
次のようにして得られる本発明のペースト状ごまカプセ
ル及びその製造方法は次のような利点を有する。The paste sesame capsules of the present invention obtained as follows and the method for producing the same have the following advantages.
（１） 従来のペースト状ごまに比べ、固形化されて
いるので取扱いが極めて便利である。(1) Compared to conventional paste sesame, it is much easier to handle because it is solidified.
（２） 従来のぺτスト状ごまに必要であったスプン
が不要となり、直接手で取扱うことができる。(2) The spoon required for conventional paste-shaped sesame is no longer required, and it can be handled directly by hand.
（３） 粒状であるため、計量が容易であり、また携
帯しやすいので健康食品として携行可能である。(3) Since it is in granular form, it is easy to measure and portable, so it can be carried around as a health food.
（４） 外側が強固なゼラチン膜であるため、酸化が
されにく〈従来品に比べ変質せず、長期保存が可能であ
る。(4) Because the outer layer is made of strong gelatin film, it is less susceptible to oxidation (compared to conventional products, it does not deteriorate in quality and can be stored for a long time).
以下〈実施例を挙げて本発明を具体的に説明する。The present invention will be specifically described below with reference to Examples.
実施例
原料ごまを精選工程で夾雑物を除去し、水洗工程で洗浄
後≦焙煎工程に送り、１７ｏ″’Ｑ、；１５分間焙煎し
た。得られた煎りごまをすり潰し、マイコロイダーを使
用し、ごま油を８％添加しながら３回混練を行なうこと
により均質なペースト状物を得夷、このペースト状物を
ゼラチン被覆工程Ｇこ送リ、直径７ ｍｍ の卵型カ
プセルをつくつた。このペースト状ごまカプセルは取扱
いが容易な上、長期間放置しても風味が変らなかった。Example Raw material sesame was removed impurities in a selection process, washed with water, sent to a roasting process, and roasted for 15 minutes.The resulting roasted sesame was ground and a mycolloider was used A homogeneous paste was obtained by kneading three times while adding 8% sesame oil, and this paste was sent to a gelatin coating process G to make egg-shaped capsules with a diameter of 7 mm. Pasty sesame capsules were easy to handle, and their flavor did not change even after being left for a long period of time.
Claims (2)
チン皮膜によって被覆されていることを特徴とスルヘー
スト状ごまカプセル。(1) Sulhaste-like sesame capsules are characterized by a paste-like substance made mainly from sesame seeds covered with a gelatin film.
、すり潰し、主としてこのすり潰したごまからなるペー
スト状物をつくり、このペーストメ状物をゼラチンで被
覆することを特徴とするペースト状ごまカプセルの製造
方法。(2) A paste-like sesame capsule characterized by roasting raw sesame seeds at 150'O to 20,060°C, then grinding them to make a paste mainly made of the ground sesame, and covering this paste with gelatin. Production method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56118967A JPS5853911B2 (en) | 1981-07-29 | 1981-07-29 | Pasty sesame capsules and their manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56118967A JPS5853911B2 (en) | 1981-07-29 | 1981-07-29 | Pasty sesame capsules and their manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5820179A true JPS5820179A (en) | 1983-02-05 |
| JPS5853911B2 JPS5853911B2 (en) | 1983-12-01 |
Family
ID=14749706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56118967A Expired JPS5853911B2 (en) | 1981-07-29 | 1981-07-29 | Pasty sesame capsules and their manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5853911B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60245342A (en) * | 1984-05-21 | 1985-12-05 | Fujitsu Ltd | Ring communication bypass controlling system |
| JPH0838116A (en) * | 1994-07-29 | 1996-02-13 | Iwatani Internatl Corp | Healthy food consisting essentially of sesame ingredient |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60127185U (en) * | 1984-01-31 | 1985-08-27 | 株式会社デンソー | Pipe connection structure |
-
1981
- 1981-07-29 JP JP56118967A patent/JPS5853911B2/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60245342A (en) * | 1984-05-21 | 1985-12-05 | Fujitsu Ltd | Ring communication bypass controlling system |
| JPH0326940B2 (en) * | 1984-05-21 | 1991-04-12 | Fujitsu Ltd | |
| JPH0838116A (en) * | 1994-07-29 | 1996-02-13 | Iwatani Internatl Corp | Healthy food consisting essentially of sesame ingredient |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5853911B2 (en) | 1983-12-01 |
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