JPWO2013179421A1 - Sesame-containing acidic liquid seasoning - Google Patents

Abstract

[Problem] To provide an acidic liquid seasoning containing sesame which is excellent in aroma unique to sesame even after long-term storage. In an acidic liquid seasoning containing sesame containing 0.1 to 1% acetic acid, when the flavor component of the seasoning is measured by solid phase microextraction-gas chromatographic analysis, The ratio of the peak areas of 2-methylthiophene and 2-((methyldithio) methyl) furan is as follows: (a) 2-methylthiophene: 0.0001 to 0.01 (b) 2 -((methyldithio) methyl) furan: A sesame-containing acidic liquid seasoning that satisfies 0.00001 to 0.001.

Description

The present invention relates to a sesame-containing acidic liquid seasoning, and more particularly, to a sesame-containing acidic liquid seasoning that can sufficiently feel the fragrance unique to sesame even after long-term storage for several months.

Acidic liquid seasonings such as mayonnaise and dressings are seasonings with a refreshing aftertaste due to various flavors and sourness. It is used for various purposes, such as for fresh vegetable salads such as tomatoes, lettuce, cabbage and corn, for fruit salads such as apples, kiwis, and oranges, for soup of pot dishes such as hot pots, and for warm vegetables such as boiled potatoes It is a versatile seasoning that can be used in all kinds of dishes, such as for tofu dishes and meat dishes. Among various types of acidic liquid seasonings, sesame-containing acidic liquid seasonings characterized by the fragrance unique to sesame using clean acid sour acetic acid are very popular.

However, although the sesame-containing acidic liquid seasoning using acetic acid is very tasty, there is a problem that the fragrance peculiar to sesame tends to disappear with time after long-term storage. For example, when trying to circulate to a large country such as China and even its neighboring countries, it is stored for a long time or under conditions where the temperature is not constant, such as in the tropics and cold regions, so the fragrance unique to sesame seeds It was easy to deteriorate and the fragrance could not be sufficiently retained until it reached the consumer.

As a technique for retaining the fragrance unique to sesame, for example, as a technique for retaining the fragrance of sesame fragrance for a long period of time, sesame fragrance for acidic seasonings in which sesame fragrance is enclosed in a capsule formed of a film of a specific material has been proposed. (See Patent Document 1). However, this technique is difficult to manufacture because the manufacturing method is complicated and expensive, and it is difficult to sufficiently satisfy the demands of consumers.

JP 2007-14252 A

This invention is made | formed in view of the said background art, The objective is to provide the sesame-containing acidic liquid seasoning which is excellent in the fragrance peculiar to sesame even after long-term storage.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that two compounds not originally contained in natural sesame are combined in a specific ratio. The sesame-containing acidic liquid seasoning containing two compounds in a specific ratio has been found to have the effect of enhancing and maintaining the fragrance unique to sesame after long-term storage due to the synergistic effect of the two compounds. It came to be completed.

That is, the present invention relates to an acidic liquid seasoning containing acidic sesame seeds containing 0.1 to 1% acetic acid, and when the aromatic component of the seasoning is measured by solid phase microextraction-gas chromatographic analysis, The ratio of each peak area of 2-methylthiophene and 2-((methyldithio) methyl) furan to the peak area is the following conditions (a) and (b):
(A) 2-methylthiophene: 0.0001 to 0.01
(B) 2-((methyldithio) methyl) furan: 0.00001-0.001
It is an acidic liquid seasoning containing sesame.

In the embodiment of the present invention, the sesame-containing acidic liquid seasoning preferably further comprises sorbic acid, and preferably contains acetic acid and sorbic acid in a mass ratio of 1: 0.005 to 1: 1. .

In the aspect of this invention, it is preferable that content of the said acetic acid is 0.4 to 0.8% with respect to the whole quantity of the said seasoning.

In the aspect of the present invention, the sesame-containing acidic liquid seasoning is preferably an oil-in-water emulsified liquid seasoning.

In the aspect of the present invention, the sesame-containing acidic liquid seasoning preferably further comprises egg yolk, and more preferably phospholipase A-treated egg yolk.

According to the present invention, it is possible to provide a sesame-containing acidic liquid seasoning that is excellent in aroma unique to sesame even after long-term storage. Thereby, the further expansion of the processed food market which mix | blended the sesame seed containing acidic liquid seasoning can be anticipated.

Hereinafter, the sesame-containing acidic liquid seasoning of the present invention will be described in detail. In the present invention, “%” means “mass%”, and “part” means “part by mass”.

Sesame-containing acidic liquid seasoning The sesame-containing acidic liquid seasoning of the present invention comprises sesame, acetic acid, and 2-methylthiophene and 2-((methyldithio) methyl) furan in a specific ratio with respect to 1 part of acetic acid. It is what.

The sesame-containing acidic liquid seasoning is an acidic sesame-containing acidic liquid seasoning having a pH of 4.6 or less by adding acetic acid. Although it contains sesame and contains acetic acid, the freshness is very delicious, but there is a problem that the fragrance peculiar to sesame tends to disappear over time after long-term storage, but 2-methylthiophene and 2-((methyldithio) This problem could be solved by containing methyl) furan at a specific ratio to acetic acid.

Both 2-methylthiophene and 2-((methyldithio) methyl) furan are components that are not originally contained in natural sesame and are characteristic odors that are both known to be contained in coffee. The present invention enhances and retains the fragrance peculiar to sesame by combining 2-methylthiophene and 2-((methyldithio) methyl) furan, which are components not originally contained in natural sesame, in a specific ratio with acetic acid. A synergistic effect was found, and these were added to the sesame-containing acidic liquid seasoning. The method of adding 2-methylthiophene and 2-((methyldithio) methyl) furan to the sesame-containing acidic liquid seasoning is not particularly limited, and examples thereof include a method of blending foods and food additives containing these components. .

The sesame-containing acidic liquid seasoning of the present invention has 2-methylthiophene and 2-((methyldithiothiol) relative to the peak area of acetic acid when the aroma component is measured by solid phase microextraction-gas chromatography mass spectrometry described in detail below. ) methyl) furan peak area ratios are the following conditions (a), (b):
(A) 2-methylthiophene: 0.0001 to 0.01
(B) 2-((methyldithio) methyl) furan: 0.00001-0.001
The filling,
(A) 2-methylthiophene: 0.0002 to 0.005
(B) 2-((methyldithio) methyl) furan: 0.00002-0.0005
It is preferable to satisfy.
By controlling the ratio of the peak areas of 2-methylthiophene and 2-((methyldithio) methyl) furan to the peak area of acetic acid within the above range, it is possible to strongly sense the fragrance unique to sesame seeds.

The content of sesame used in the sesame-containing acidic liquid seasoning of the present invention is not particularly limited as long as it has a fragrance unique to sesame, but is preferably 2 to 20%, more preferably 3 to 20%. When the amount is less than the above range, the fragrance peculiar to sesame may be insufficient from the time of preparation. If the content of the sesame is 20% or less, the effect of enhancing and maintaining the fragrance unique to sesame can be more exhibited.

The sesame used in the present invention is not particularly limited, and examples of the raw sesame include white sesame, gold sesame, black sesame and tea sesame. The form of sesame used in the present invention is not particularly limited, and it may be in the form of a hole or may be pulverized by a stone mortar, colloid mill, food cutter, milder, roll pulverizer, or the like.

Even if 2-methylthiophene and 2-((methyldithio) methyl) furan contained in the sesame-containing acidic liquid seasoning of the present invention lower the pH and make the acidity stand out, the fragrance-specific aroma-enhancing effect is obtained. It is effective at a pH of 4.6 or less. The pH of the present invention is preferably 3 to 4.6, more preferably 3.5 to 4.6, and particularly preferably 3.8 to 4.6. If the pH is lower than the above range, the acidity may stand up and it may be difficult to feel the fragrance unique to sesame. When the pH is higher than the above range, it is difficult to obtain an enhanced aroma-specific retention effect of sesame due to a synergistic effect with acetic acid.

The content of acetic acid in the sesame-containing acidic liquid seasoning of the present invention is 0.1 to 1% with respect to the total amount of the seasoning, preferably 0.2 to 0.9%, and 0.4 to 0.8. % Is more preferable. If the amount of acetic acid is less than the above range, it is difficult to obtain a synergistic effect between acetic acid and 2-methylthiophene and 2-((methyldithio) methyl) furan. When the amount is more than the above range, the acidity may stand up and it may be difficult to feel the fragrance peculiar to sesame.

The acid material used in the sesame-containing acidic liquid seasoning of the present invention is not particularly limited in addition to acetic acid. For example, organic acids such as citric acid, malic acid, lactic acid and sorbic acid, inorganic acids such as phosphoric acid and hydrochloric acid, lemon Fruit juice, apple fruit juice, orange fruit juice, lactic acid fermented milk and the like can be used. In addition, among various acid materials, the combination of acetic acid and sorbic acid was highly preferred because the effect of enhancing and maintaining the fragrance unique to sesame seeds was enhanced.

The sesame-containing acidic liquid seasoning of the present invention is excellent in the effect of enhancing and maintaining the fragrance unique to sesame by containing acetic acid and sorbic acid in a specific ratio. The mass ratio of acetic acid to sorbic acid is preferably 1: 0.005 to 1: 1, more preferably 1: 0.01 to 1: 0.5, and 1: 0.02-1. : 0.25 is particularly preferable.

The content of sorbic acid in the sesame-containing acidic liquid seasoning of the present invention is not particularly limited as long as the interaction with acetic acid is obtained, but is preferably 0.01 to 1%, preferably 0.03 to 0.00. 3% is more preferable.

A method for measuring acetic acid and sorbic acid is a high performance liquid chromatographic method (HPLC) disclosed in “Points of component analysis for nutrition labeling” (edited by the Japan Food Analysis Center, published on October 20, 2007). Method) based on the method of measuring organic acid molecules. Specifically, for example, chloric acid molecules existing in the state of sorbic acid and / or sorbate in an aqueous solution, for example, perchloric acid added with organic acids so that the final concentration is 0.5%. Extraction with acid and fractionation quantification by high performance liquid chromatography (HPLC method) using ultraviolet absorption of organic acids.

The sesame-containing acidic liquid seasoning of the present invention is preferably an oil-in-water emulsified liquid seasoning in order to retain the fragrance unique to sesame. By emulsifying and dispersing edible fats and oils, and confining the fragrance component peculiar to sesame in the oil droplets, the effect of enhancing and maintaining the fragrance peculiar to sesame is exhibited after long-term storage.

With an oil-in-water emulsified liquid seasoning, for example, after mixing an acid material such as acetic acid and an emulsion material such as starch, gums, egg yolk, and sucrose fatty acid ester in fresh water, stirring with a mixer or the like, Oils and fats are poured and coarsely emulsified, and then homogenized with a processing machine having excellent shearing force.

The blending amount of the edible fat used in the sesame-containing acidic liquid seasoning of the present invention may be blended in such an amount that the aromatic component peculiar to sesame can be contained in the oil droplets, preferably 1 to 70%, and 5 to 50%. More preferably, 15 to 50% is particularly preferable.

The edible oil and fat used in the present invention is not particularly limited. Specifically, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, Chemicals such as coconut oil, sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, pork tallow, chicken tallow, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, etc. Oils and fats obtained by subjecting to a chemical or enzymatic treatment can be used. Preferably, rapeseed oil, soybean oil or palm oil is contained, more preferably palm oil is contained.

The method for measuring edible fats and oils is based on the ether extraction method disclosed in “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” (April 26, 1999, Sanshin No. 13).

Since the emulsifying material used for the oil-in-water emulsified sesame-containing acidic liquid seasoning of the present invention has an effect of enhancing and maintaining the fragrance unique to sesame, it is preferable to use egg yolk. The content of egg yolk is preferably 0.1 to 20%, and more preferably 0.1 to 5%. When the content of egg yolk is less than the above range, the emulsified state cannot be sufficiently maintained, and the effect of enhancing and maintaining the fragrance unique to sesame may not be obtained. If it exceeds the above range, the egg yolk flavor becomes too strong, and it may be difficult to feel the fragrance peculiar to sesame. In addition, the blending amount of egg yolk is converted to liquid egg yolk obtained by dividing chicken eggs, and the cholesterol content in liquid egg yolk is 1.4%. It can be measured in accordance with the cholesterol measurement method shown in “(1) Gas chromatographic method” of the No. 13 “4 cholesterol” issued on April 26.

Furthermore, since the egg yolk is easily dispersed in an acidic liquid seasoning containing oil-in-water emulsified sesame seeds, the egg yolk is likely to have a separation-inhibiting effect after long-term storage, and thus has a high flavor enhancement and retention effect. It is more preferable to use lipase A-treated egg yolk.

In addition to the raw materials described above, the sesame-containing acidic liquid seasoning of the present invention can appropriately contain various raw materials that are usually used for sesame-containing acidic liquid seasonings as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sodium glutamate, bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, spices such as mustard powder, pepper, lecithin, lysolecithin, glycerin fatty acid ester, Examples thereof include emulsifying materials such as polyglycerin fatty acid ester, sucrose fatty acid ester and octenyl succinylated starch, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

The aromatic component of the sesame-containing acidic liquid seasoning of the present invention can be measured by solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) according to the following conditions.
(1) Separation and concentration method of aroma components Separation and concentration of aroma components are performed by a solid phase microextraction method using SPME fiber and a volatile component extraction device according to the following conditions.
<Sample preparation>
A sesame-containing acidic liquid seasoning to be measured is weighed in a 10 mL vial for aroma analysis and 3.0 g sealed and used as a sample.
<Solid-phase microextraction conditions>
SPME fiber StableFlex 50/30 μm, DVB / Carboxen / PDMS (manufactured by Sigma-Aldrich)
・ Volatile component extraction device Combi PAL, manufactured by CTC Analytics ・ Pre-heating 40 ℃, 15min
・ Agitation speed 300rpm
・ Volatile component extraction 40 ℃, 20min
・ Desorption time 10 min
(2) Aroma component measurement method 2-methylthiophene (quantitative ion) against the peak area of acetic acid (quantitative ion m / z 60) in sesame-containing acidic liquid seasoning using gas chromatography and mass spectrometry according to the following conditions: The ratio of each peak area of m / z 97) and 2-((methyldithio) methyl) furan (quantitative ion m / z 81) is measured.
<Gas chromatographic conditions>
・ Measuring instrument Agilent 6890N (manufactured by Agilent Technologies)
・ Column SOLGEL-WAX (manufactured by SGE)
Length 30m, aperture 0.25mm, film thickness 0.25μm
・ Temperature condition: 35 ℃ (5min) hold → 120 ℃
→ 15 ° C / min temperature rise to 220 ° C → 6 min hold / carrier He gas, gas flow rate 1.0 mL / min
<Mass analysis conditions>
Mass spectrometer Agilent 5973N (manufactured by Agilent Technologies)
・ Ionization method EI (ionization voltage 70eV)
Scan mass m / z 29.0-350.0
In addition, when the signal intensity is low, SIM (Selected Ion Monitoring) measurement may be performed instead of scan measurement.
SIM measurement conditions m / z 45, 97, 98 (measurement time 0 to 15 minutes)
m / z 43, 45, 60 (measurement time 15-22 minutes)
m / z 53, 81, 114 (measurement time 22-35 minutes)

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not construed as being limited to the contents of the following examples.

Production of acidic liquid seasoning containing sesame First, egg yolk treated with 0.5% acetic acid, 20% ground sesame, 5% granulated sugar, 0.5% sodium glutamate, phospholipase A in a stirring tank .2%, xanthan gum 0.1%, and fresh water 53.7% were added and mixed uniformly. Then, with stirring, 10% soybean oil and 10% palm oil were added and emulsified to give an acid containing sesame. A liquid seasoning (oil-in-water emulsified sesame-containing acidic liquid seasoning) was prepared. Next, 2-methylthiophene and 2-((methyldithio) methyl) furan were added and mixed to prepare the six types of sesame-containing acidic liquid seasonings (oil-in-water emulsified sesame-containing acidic liquid seasonings) of Examples 1-6. did. Aroma components of each sesame-containing acidic liquid seasoning were measured by the above-mentioned solid-phase microextraction-gas chromatography mass spectrometry, and the peak areas of acetic acid, 2-methylthiophene and 2-((methyldithio) methyl) furan, and Table 1 shows the ratio of each peak area of 2-methylthiophene and 2-((methyldithio) methyl) furan to the peak area. The above sesame-containing acidic liquid seasoning to which neither 2-methylthiophene nor 2-((methyldithio) methyl) furan was added was used as a control.

The obtained sesame-containing acidic liquid seasoning was filled and sealed in a glass container with a 30 mL lid by 20 g. Each sesame-containing acidic liquid seasoning stored at a product temperature of 25 ° C. for 1 month was subjected to sensory evaluation according to the following criteria. In addition, pH of the obtained sesame seed containing acidic liquid seasoning was 4.2.

〔Evaluation criteria〕
3: The fragrance peculiar to sesame is very strong compared to the control product.
2: The fragrance peculiar to sesame is stronger than the control product.
1: A significant difference is not felt compared with a control product.

From the results shown in Table 1, by adding 2-methylthiophene and 2-((methyldithio) methyl) furan at a specific ratio with respect to acetic acid, a fragrance peculiar to sesame was felt stronger than the control product. Specifically, the ratio of each peak area of 2-methylthiophene and 2-((methyldithio) methyl) furan to the peak area of acetic acid is the following conditions (a) and (b):
(A) 2-methylthiophene: 0.0001 to 0.01
(B) 2-((methyldithio) methyl) furan: 0.00001-0.001
When satisfying, the fragrance peculiar to sesame was felt stronger than the control product, and a certain enhanced retention effect was obtained.

Further, in Examples 3 and 4, the fragrance specific to sesame was very preferable compared to the control product because an enhanced retention effect of fragrance specific to sesame was obtained. Specifically, the ratio of each peak area of 2-methylthiophene and 2-((methyldithio) methyl) furan to the peak area of acetic acid is the following conditions (a) and (b):
(A) 2-methylthiophene: 0.0002 to 0.005
(B) 2-((methyldithio) methyl) furan: 0.00002-0.0005
When satisfying, the fragrance peculiar to sesame felt very strongly compared to the control product.

According to Example 3, except that 0.5% acetic acid was replaced with 0.47% acetic acid and 0.03% sorbic acid, the sesame-containing acidic liquid seasoning of the present invention (oil-in-water emulsified sesame-containing acidic liquid seasoning) ) Was prepared (Example 7). As a result of sensory evaluation by the same method as described above, the obtained sesame-containing acidic liquid seasoning was more preferable than Example 3 because it was more excellent in fragrance peculiar to sesame.

According to Example 3, except that 0.5% acetic acid is replaced with 0.2% acetic acid and 0.3% sorbic acid, the sesame-containing acidic liquid seasoning of the present invention (oil-in-water emulsified sesame-containing acidic liquid seasoning) ) Was prepared (Example 8). As a result of sensory evaluation by the same method as described above, the obtained sesame-containing acidic liquid seasoning was more preferable than Example 3 because it was more excellent in fragrance peculiar to sesame.

According to Example 3, except that 0.5% acetic acid was replaced with 0.2% acetic acid and 0.3% sodium glutamate, the sesame-containing acidic liquid seasoning of the present invention (oil-in-water emulsified sesame-containing acidic liquid seasoning) (Example 9). As a result of sensory evaluation in the same manner as described above, the obtained sesame-containing acidic liquid seasoning felt the fragrance peculiar to sesame very strongly compared to the control product (evaluation: 3). In addition, pH of the obtained sesame seed containing acidic liquid seasoning was 4.4.

Sesame-containing acidic liquid seasoning of the present invention (oil-in-water emulsified sesame-containing acidic liquid seasoning) according to Example 3 except that 0.5% acetic acid and 0.3% fresh water were replaced with 0.8% acetic acid Was prepared (Example 10). As a result of sensory evaluation in the same manner as described above, the obtained sesame-containing acidic liquid seasoning felt the fragrance peculiar to sesame very strongly compared to the control product as in Example 3 (Evaluation: 3). .

Sesame-containing acidic liquid seasoning of the present invention (oil-in-water emulsified sesame-containing acidic liquid seasoning) according to Example 3 except that 0.5% acetic acid and 0.4% fresh water were replaced with 0.9% acetic acid Was prepared (Example 11). As a result of sensory evaluation in the same manner as described above, the obtained sesame-containing acidic liquid seasoning felt the fragrance peculiar to sesame very strongly compared to the control product as in Example 3 (Evaluation: 3). .

Although not shown in the table, when the test examples 3, 9, 10 and 11 are compared, the test examples 3 and 10 are superior in the balance of fragrance and acidity peculiar to sesame to the test examples 9 and 11. Was the most preferred.

A sesame-containing acidic liquid seasoning (oil-in-water emulsified sesame-containing acidic liquid seasoning) of the present invention was prepared according to Example 3 except that the egg yolk treated with phospholipase A was replaced with xanthan gum (Example 12). . The obtained sesame-containing acidic liquid seasoning felt the fragrance peculiar to sesame very strongly compared to the control product (evaluation: 3). In addition, Test Example No. When the fragrances of 3 and 12 were compared, Test Example No. 3 was better.

Claims (7)

In a sesame-containing acidic liquid seasoning containing 0.1 to 1% acetic acid, when the aroma component of the seasoning is measured by solid phase microextraction-gas chromatographic analysis, 2-methylthiophene and The ratio of the peak areas of 2-((methyldithio) methyl) furan is determined by the following conditions (a) and (b):
(A) 2-methylthiophene: 0.0001 to 0.01
(B) 2-((methyldithio) methyl) furan: 0.00001-0.001
An acidic liquid seasoning containing sesame. The sesame-containing acidic liquid seasoning according to claim 1, comprising sorbic acid. The sesame-containing acidic liquid seasoning according to claim 1 or 2, comprising acetic acid and sorbic acid in a mass ratio of 1: 0.005 to 1: 1. The sesame-containing acidic liquid seasoning according to any one of claims 1 to 3, wherein a content of the acetic acid is 0.4 to 0.8% with respect to a total amount of the seasoning. The sesame-containing acidic liquid seasoning according to any one of claims 1 to 4, which is an oil-in-water emulsified liquid seasoning. The sesame seed containing acidic liquid seasoning in any one of Claims 1-5 containing an egg yolk. The sesame-containing acidic liquid seasoning according to any one of claims 1 to 6, wherein the egg yolk is an egg yolk treated with phospholipase A.