JPWO2019130657A1 - Method for producing roasted sesame product, and method for producing processed food using the same - Google Patents
Method for producing roasted sesame product, and method for producing processed food using the same Download PDFInfo
- Publication number
- JPWO2019130657A1 JPWO2019130657A1 JP2019562737A JP2019562737A JPWO2019130657A1 JP WO2019130657 A1 JPWO2019130657 A1 JP WO2019130657A1 JP 2019562737 A JP2019562737 A JP 2019562737A JP 2019562737 A JP2019562737 A JP 2019562737A JP WO2019130657 A1 JPWO2019130657 A1 JP WO2019130657A1
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- roasted
- roasted sesame
- scent
- superheated steam
- 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
- 241000207961 Sesamum Species 0.000 title claims abstract description 166
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 166
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000021067 refined food Nutrition 0.000 title claims description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000010586 diagram Methods 0.000 abstract 1
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 32
- 241000745768 Pluchea carolinensis Species 0.000 description 29
- 238000000034 method Methods 0.000 description 15
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 10
- 239000002994 raw material Substances 0.000 description 8
- 150000002500 ions Chemical class 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 238000004949 mass spectrometry Methods 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 238000002470 solid-phase micro-extraction Methods 0.000 description 5
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- SUVIGLJNEAMWEG-UHFFFAOYSA-N propane-1-thiol Chemical compound CCCS SUVIGLJNEAMWEG-UHFFFAOYSA-N 0.000 description 4
- 239000007790 solid phase Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- WQAQPCDUOCURKW-UHFFFAOYSA-N butanethiol Chemical compound CCCCS WQAQPCDUOCURKW-UHFFFAOYSA-N 0.000 description 3
- 239000004205 dimethyl polysiloxane Substances 0.000 description 3
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- PMBXCGGQNSVESQ-UHFFFAOYSA-N 1-Hexanethiol Chemical compound CCCCCCS PMBXCGGQNSVESQ-UHFFFAOYSA-N 0.000 description 2
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 2
- HJFZAYHYIWGLNL-UHFFFAOYSA-N 2,6-Dimethylpyrazine Chemical compound CC1=CN=CC(C)=N1 HJFZAYHYIWGLNL-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- -1 polydimethylsiloxane Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000002098 selective ion monitoring Methods 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ZRKMQKLGEQPLNS-UHFFFAOYSA-N 1-Pentanethiol Chemical compound CCCCCS ZRKMQKLGEQPLNS-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 229940125904 compound 1 Drugs 0.000 description 1
- 229940125782 compound 2 Drugs 0.000 description 1
- 229940126214 compound 3 Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000000752 ionisation method Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000035485 pulse pressure Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
ドライ焙煎した焙煎ごまに、焙煎ごま本来の甘い香りを有した焙煎ごま処理物を提供する。ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を含む、焙煎ごま処理物の製造方法。【選択図】 なしProvided is a roasted sesame product having a sweet aroma of roasted sesame, which has been dried roasted. A method for producing a roasted sesame product, comprising a heating step of heating dry roasted sesame with superheated steam. [Selection diagram] None
Description
本発明は、ドライ焙煎した香ばしい香りの焙煎ごまに、ごま本来の甘い香りを付与する焙煎ごま処理物の製造方法、及びこれを用いた加工食品の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a roasted sesame product that imparts the original sweet scent of sesame to a roasted sesame that has been dried and roasted, and a method for producing a processed food using the same.
焙煎ごまは、香ばしい香りが広く好まれている。
焙煎ごまは、従来、一般的には原料である生ごまをドライ焙煎すること等により製造されている。
しかし、上記の方法で得られる焙煎ごまは、香ばしい香りは有するものの、ごま本来の甘い香りが感じられにくいという課題があった。Roasted sesame is widely preferred for its fragrant aroma.
Conventionally, roasted sesame is generally produced by dry roasting raw sesame as a raw material.
However, although the roasted sesame obtained by the above method has a fragrant scent, there is a problem that the original sweet scent of the sesame is hardly felt.
本発明の目的は、ドライ焙煎した香ばしい香りの焙煎ごまに、ごま本来の甘い香りを付与する焙煎ごま処理物の製造方法、及びこれを用いた加工食品の製造方法を提供するものである。 An object of the present invention is to provide a method for producing a roasted sesame processed product that imparts a sweet scent that is the original sesame to a roasted sesame having a fragrant dry roasted scent, and a method for producing a processed food using the same. is there.
本発明者等は、前記目的を達成すべく鋭意検討を重ねた。
その結果、
ドライ焙煎した焙煎ごまを過熱水蒸気で加熱するならば、意外にも香ばしい香りの焙煎ごまに、さらに甘い香りを付与した焙煎ごま処理物が得られることを見出し、本発明を完成するに至った。The present inventors have earnestly studied to achieve the above-mentioned object.
as a result,
It has been found that, if the roasted sesame dried and roasted is heated with superheated steam, a roasted sesame product having a surprisingly fragrant scent and a sweet scent can be obtained, and the present invention is completed. Came to.
すなわち、本発明は、
（１） ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を含む、
焙煎ごま処理物の製造方法、
（２）（１）の焙煎ごまの製造方法において、
前記加熱工程における加熱温度が１００℃超２２０℃以下、
相対湿度が１０％以上１００％以下である、
焙煎ごま処理物の製造方法、
（３）（１）又は（２）の製造方法で得られた焙煎ごま処理物を含有する、
加工食品の製造方法、
である。
なお、焙煎ごまを製造する方法として、ドライ焙煎以外に過熱水蒸気で加熱することが知られている（特許文献１）。
しかしながら、この方法で得られたものはドライ焙煎で得られた焙煎ごまのような香ばしい香りが十分得られず焙煎ごまとしては好ましくなかった。That is, the present invention is
(1) Including a heating step of heating dry roasted sesame with superheated steam,
A method of manufacturing roasted sesame products,
(2) In the method for producing roasted sesame according to (1),
The heating temperature in the heating step is more than 100 ° C and 220 ° C or less,
Relative humidity is 10% or more and 100% or less,
A method of manufacturing roasted sesame products,
(3) Containing the roasted sesame product obtained by the production method of (1) or (2),
Processed food manufacturing method,
Is.
As a method for producing roasted sesame, heating with superheated steam is known in addition to dry roasting (Patent Document 1).
However, the product obtained by this method is not preferable as a roasted sesame, because the fragrant aroma like roasted sesame obtained by dry roasting cannot be sufficiently obtained.
本発明によれば、ドライ焙煎した香ばしい香りの焙煎ごまに、ごま本来の甘い香りを付与する焙煎ごま処理物の製造方法を提供することができる。これにより、焙煎ごまを使った加工食品の更なる市場拡大が期待できる。 ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the roasted sesame processed product which adds the original sweet scent of sesame to the roasted sesame of dry roasted fragrance can be provided. As a result, further market expansion of processed foods using roasted sesame can be expected.
以下本発明を詳細に説明する。
なお、本発明において、特に断りのない限り、「％」は「質量％」を意味する。The present invention will be described in detail below.
In the present invention, "%" means "mass%" unless otherwise specified.
＜本発明の特徴＞
本発明は、ドライ焙煎した香ばしい香りの焙煎ごまに、過熱水蒸気で処理することにより、焙煎ごまの香ばしい香りに加え、ごま本来の甘い香りを有した焙煎ごま処理物の製造方法を提供できることに特徴を有する。<Characteristics of the present invention>
The present invention, a method of producing a roasted sesame processed product having a sweet scent of the original sesame, in addition to the fragrant aroma of roasted sesame, by treating the roasted sesame with a roasted dry aroma with superheated steam The feature is that it can be provided.
＜ドライ焙煎した焙煎ごま＞
焙煎ごまは、ドライ焙煎や、水や油等の熱媒体を用いて加熱する等、常法によって焙煎されたものである。
本発明で用いる焙煎ごまは、上記焙煎方法のうちドライ焙煎した焙煎ごまを用いることを必須とする。
ここでドライ焙煎とは、水蒸気を伴わない方法で焙煎処理することであり、例えば、直火、電熱、熱風等での処理が挙げられる。
したがって、本発明においては、水蒸気を伴う過熱水蒸気での処理は、ドライ焙煎に含まれない。
本発明は焙煎ごまの特徴的な香ばしい香りを生かすために、過熱水蒸気等による加熱方法ではなく、より香ばしい香りが出やすい焙煎ごまを原料として用いる必要がある。
本発明の焙煎ごまに用いられる生ごまの品種は、特に限定されるものではなく、例えば、白ごま、黒ごま、金ごま等が挙げられる。
また、本発明の焙煎ごまの形態としては、ホール、細断物、摩砕物等いずれの形態でも良いが、後述する過熱水蒸気処理のしやすさから、ホールのまま用いるのがよい。
本発明で用いる焙煎ごまは、香ばしい香りのする市販のドライ焙煎した焙煎ごまのうち、いずれを用いてもよい。<Dried roasted sesame>
The roasted sesame is roasted by a conventional method such as dry roasting or heating with a heat medium such as water or oil.
For the roasted sesame used in the present invention, it is essential to use the roasted sesame that has been dry roasted among the above-mentioned roasting methods.
Here, dry roasting refers to roasting by a method that does not involve steam, and examples thereof include treatment with open flame, electric heat, hot air, and the like.
Therefore, in the present invention, treatment with superheated steam accompanied by steam is not included in dry roasting.
In the present invention, in order to make use of the characteristic scent of roasted sesame, it is necessary to use roasted sesame as a raw material rather than a heating method using superheated steam, etc.
The variety of raw sesame used in the roasted sesame of the present invention is not particularly limited, and examples thereof include white sesame, black sesame, and gold sesame.
The roasted sesame of the present invention may be in the form of a hole, shredded material, ground material, or the like, but it is preferably used as it is because of the ease of the superheated steam treatment described later.
The roasted sesame used in the present invention may be any of commercially available dry roasted sesame having a scent.
＜過熱水蒸気による加熱工程＞
本発明は、ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を有する。
ここで過熱水蒸気とは、大気圧下で１００℃の飽和蒸気をさらに加熱した、水の沸点より高い１００℃超の水蒸気である。
本発明に用いる過熱水蒸気の温度としては、特に限定されるものではないが、好ましくは１００℃超２２０℃以下、より好ましくは１２０℃以上２００℃以下、さらに好ましくは１４０℃以上１７０℃以下である。
また、本発明に用いる過熱水蒸気の相対湿度としては、特に限定されるものではないが、好ましくは１０％以上１００％以下、より好ましくは４０％以上９０％以下である。
また、焙煎ごまを過熱水蒸気で加熱する時間としては、香ばしい香りの焙煎ごまに、ごま本来の甘い香りが感じられる程度処理すればよく、具体的には例えば、好ましくは５分以上６０分以下、さらに好ましくは５分以上３０分以下である。
本発明は、香ばしい香りを有するドライ焙煎した焙煎ごまを過熱水蒸気で加熱処理することで、さらにごま本来の甘い香りを付与できる。特に、前記範囲の温度及び相対湿度の過熱水蒸気を用いて、前記範囲の処理時間加熱処理することで、よりごま本来の甘い香りを付与しやすい。
本発明のドライ焙煎した焙煎ごまを過熱水蒸気で加熱する具体的な方法としては、例えば過熱水蒸気装置であるスチームコンベクションオーブン等を用いて処理するとよい。<Heating process with superheated steam>
The present invention has a heating step of heating dry roasted sesame with superheated steam.
Here, the superheated steam is steam that exceeds 100 ° C., which is higher than the boiling point of water, obtained by further heating saturated steam at 100 ° C. under atmospheric pressure.
The temperature of the superheated steam used in the present invention is not particularly limited, but is preferably more than 100 ° C and 220 ° C or less, more preferably 120 ° C or more and 200 ° C or less, and further preferably 140 ° C or more and 170 ° C or less. .
The relative humidity of the superheated steam used in the present invention is not particularly limited, but is preferably 10% or more and 100% or less, more preferably 40% or more and 90% or less.
The time for heating the roasted sesame with superheated steam may be such that roasted sesame with a fragrant scent is treated to the extent that the original sweet scent of the sesame is felt, and specifically, for example, preferably 5 minutes or more and 60 minutes. Hereafter, it is more preferably 5 minutes or more and 30 minutes or less.
In the present invention, a dry scent of roasted sesame having a fragrant scent is subjected to heat treatment with superheated steam to further impart the original sweet scent of sesame. In particular, by performing the heat treatment with the superheated steam having the temperature and the relative humidity in the above range for the treatment time in the above range, it is easier to give the original sweet scent of sesame.
As a specific method for heating the dry-roasted roasted sesame with superheated steam, for example, a steam convection oven, which is a superheated steam apparatus, may be used for treatment.
＜焙煎ごま処理物を含有する加工食品＞
焙煎ごま処理物を含有する加工食品とは、具体的には例えば、本発明により得られた焙煎ごま処理物を含有するおひたし、卯の花、煮物、豆腐、ごま団子、ごぼうサラダ、春雨サラダ、おはぎ、餅、プリン等の惣菜、ドレッシング、たれ、ぽん酢、鍋つゆ、パスタソース、トンカツソース、味噌、醤油、ふりかけ、ごま塩等の調味料、スープ、ごまペースト、ごまクリーム、ごまジャム、ごま餡等が挙げられる。
なお、本発明により得られる焙煎ごま処理物を前記加工食品等に用いる場合は、焙煎ごま処理物をそのまま用いてもよいが、例えば、切りごま、すりごま、ねりごま等の形態で用いてもよい。<Processed food containing roasted sesame products>
The processed food containing a roasted sesame treated product, specifically, for example, a sardine containing the roasted sesame treated product obtained according to the present invention, a flower of an union, a simmered dish, tofu, sesame dumplings, burdock salad, vermicelli salad, Side dishes such as rice balls, rice cakes, puddings, dressing, sauce, ponzu sauce, hot pot sauce, pasta sauce, tonkatsu sauce, miso, soy sauce, sprinkles, sesame salt, soup, sesame paste, sesame cream, sesame jam, sesame paste, etc. Is mentioned.
When the roasted sesame treated product obtained by the present invention is used for the processed food or the like, the roasted sesame treated product may be used as it is, but for example, it is used in the form of cut sesame, ground sesame, ground sesame, etc. May be.
＜香気成分＞
本発明の焙煎ごま処理物は、直鎖型アルカンチオールとジメチルピラジン類とが特定比又は特定量で含まれるものとすることができる。本発明では、このような香気成分のバランスにより、焙煎ごま処理物において、香ばしい香りに加え、さらにごまの甘い香りが感じられる。本発明の焙煎ごま処理物は、直鎖型アルカンチオールとジメチルピラジン類と以外にも、通常の焙煎ごま処理物において含まれる香気成分を含有するものであり、本発明の効果を損なわない範囲で更なる他の香気成分を含んでもよい。<Aroma component>
The roasted sesame treated product of the present invention may contain a linear alkanethiol and dimethylpyrazine in a specific ratio or in a specific amount. In the present invention, due to such a balance of aroma components, in the roasted sesame treated product, a sweet scent of sesame is felt in addition to the fragrant scent. The roasted sesame treated product of the present invention contains, in addition to the linear alkanethiol and dimethylpyrazine, an aroma component contained in a usual roasted sesame treated product, and does not impair the effects of the present invention. It may contain further other aroma components in the range.
直鎖型アルカンチオールとしては、好ましくはアルカンの炭素数が１〜６のアルカンチオール、すなわち、メタンチオール、エタンチオール、プロパンチオール、ブタンチオール、ペンタンチオール、ヘキサンチオールが挙げられる。これらの中でも、メタンチオール、エタンチオール、プロパンチオール、ブタンチオールがより好ましく、メタンチオール、エタンチオールがさらに好ましく、メタンチオールが特に好ましい。直鎖型アルカンチオールは、これらの１種のみが含まれてもよいし、２種以上が含まれてもよい。直鎖型アルカンチオールが２種以上含まれる場合、下記のピーク面積及び含有量は、直鎖型アルカンチオール全部の合計値である。なお、メタンチオール、エタンチオールは、単独ではタマネギ等のにおいに類似した刺激臭を有する。 The linear alkanethiol preferably includes alkanethiols having 1 to 6 carbon atoms, that is, methanethiol, ethanethiol, propanethiol, butanethiol, pentanethiol, and hexanethiol. Among these, methanethiol, ethanethiol, propanethiol and butanethiol are more preferable, methanethiol and ethanethiol are still more preferable, and methanethiol is particularly preferable. The linear alkanethiol may contain only one kind or two or more kinds thereof. When two or more linear alkanethiols are contained, the following peak areas and contents are the total values of all linear alkanethiols. It should be noted that methanethiol and ethanethiol have a pungent odor similar to the odor of onions and the like alone.
本発明において、ジメチルピラジン類とは、２，５−ジメチルピラジンと２，６−ジメチルピラジンを指し、両成分は類似した香りを有する。焙煎ごま処理物には、ジメチルピラジン類として、これらの１種のみが含まれてもよいし、２種が含まれてもよい。２，５−ジメチルピラジン及び２，６−ジメチルピラジンの両方が含まれる場合、下記のピーク面積及び含有量は、これらの両方の合計値である。 In the present invention, dimethylpyrazines refer to 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, and both components have similar aromas. The roasted sesame product may contain only one of these as the dimethylpyrazine, or may contain two of them. If both 2,5-dimethylpyrazine and 2,6-dimethylpyrazine are included, the peak areas and contents below are the sum of both.
本発明の焙煎ごま処理物は、香気成分を下記で詳述する固相マイクロ抽出−ガスクロマトグラフ質量分析法で測定した場合に、直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比（直鎖型アルカンチオールのピーク面積／ジメチルピラジン類のピーク面積）は、０．０７０以上０．１２以下とすることができ、より好ましくは０．０８０以上０．０９０以下である。直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比が上記範囲内であれば、焙煎ごま処理物において香ばしい香りに加え、さらにごまの甘い香りが感じられる。 The roasted sesame treated product of the present invention has aroma components relative to the peak area of dimethylpyrazine of the peak area of linear alkanethiol when measured by solid phase microextraction-gas chromatograph mass spectrometry described in detail below. The ratio (peak area of linear alkanethiol / peak area of dimethylpyrazine) can be 0.070 or more and 0.12 or less, and more preferably 0.080 or more and 0.090 or less. When the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is within the above range, the roasted sesame product has a sweet scent in addition to the fragrant scent.
なお、焙煎ごま処理物中の直鎖型アルカンチオールとジメチルピラジン類のそれぞれが同一量であっても、固相マイクロ抽出−ガスクロマトグラフ質量分析法の特性上、得られるピーク面積は異なる。その理由の一例として、２成分の揮発性の違いや他の試料中の成分との親和性の差などにより、気相中に揮発してくる成分量は異なることが挙げられる。その他、測定法の特性による種々の要因からピーク面積から算出する比率と定量値から算出する比率とは、数値が異なる。 Even if the amounts of the linear alkanethiol and dimethylpyrazine in the roasted sesame product are the same, the obtained peak areas are different due to the characteristics of the solid phase microextraction-gas chromatograph mass spectrometry. One example of the reason is that the amount of components volatilized in the gas phase is different due to the difference in volatility of the two components and the difference in affinity with components in other samples. In addition, the numerical value is different between the ratio calculated from the peak area and the ratio calculated from the quantitative value due to various factors depending on the characteristics of the measuring method.
＜香気成分の測定方法＞
本発明の焙煎ごま処理物の香気成分は、以下の条件に従って、固相マイクロ抽出−ガスクロマトグラフ質量分析法（ＳＰＭＥ−ＧＣ−ＭＳ）で測定することができる。
分析条件
（１）香気成分の分離濃縮方法
ＳＰＭＥファイバーと揮発性成分抽出装置を用い、以下の条件に従って、固相マイクロ抽出法で香気成分の分離濃縮を行う。
固相マイクロ抽出条件
・ＳＰＭＥファイバー：外側に膜厚５０μｍのジビニルベンゼン分散ポリジメチルシロキサン層、内側に膜厚３０μｍのＣａｒｂｏｘｅｎ分散ポリジメチルシロキサン層を有する、２層積層コーティングされたＳＰＭＥファイバー（製品名：ＳｔａｂｌｅＦｌｅｘ ５０／３０μｍ、ＤＶＢ／Ｃａｒｂｏｘｅｎ／ＰＤＭＳ（Ｓｉｇｍａ−Ａｌｄｒｉｃｈ社製））
・揮発性成分抽出装置：Ｃｏｍｂｉ ＰＡＬ、ＣＴＣ Ａｎａｌｉｔｉｃｓ製
・予備加温：４０℃，１５ｍｉｎ
・攪拌速度：３００ｒｐｍ
・揮発性成分抽出：４０℃，２０ｍｉｎ
・脱着時間：１０ｍｉｎ
（２）香気成分の測定方法
ガスクロマトグラフ法及び質量分析法を用い、以下の条件に従って、焙煎ごま処理物中の直鎖型アルカンチオール及びジメチルピラジン類の各ピーク面積を測定する。また、直鎖型アルカンチオールの含有量及びジメチルピラジン類の含有量は、直鎖型アルカンチオール及びジメチルピラジン類の標準品を添加したサンプルを同様に測定し、得られたガスクロマトグラムにおける直鎖型アルカンチオール及びジメチルピラジン類のピーク面積から含有量を定量する。
なお、各成分の定量イオン質量は以下の通りである。
・メタンチオール定量イオン質量ｍ／ｚ４７
・エタンチオール定量イオン質量ｍ／ｚ６２
・ブタンチオール定量イオン質量ｍ／ｚ５６
・プロンパンチオール定量イオン質量ｍ／ｚ７６
・２，５−ジメチルピラジン定量イオン質量ｍ／ｚ１０８
・２，６−ジメチルピラジン定量イオン質量ｍ／ｚ１０８
ガスクロマトグラフ条件
・測定機器：Ａｇｉｌｅｎｔ ６８９０Ｎ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
・カラム：素材内壁にポリエチレングリコールからなる液相を膜厚０．２５μｍでコーティングしたキャピラリーカラム 長さ３０ｍ、口径０．２５ｍｍ、膜厚０．２５μｍ（製品名：ＳＯＬＧＥＬ−ＷＡＸ（ＳＧＥ社製） 長さ３０ｍ、口径０．２５ｍｍ、膜厚０．２５μｍ）
・温度条件：３５℃（５ｍｉｎ）保持→１２０℃まで５℃／ｍｉｎ昇温→２２０℃まで１５℃／ｍｉｎ昇温： ６ｍｉｎ保持
・キャリアー：Ｈｅガス、ガス流量：１．０ｍＬ／ｍｉｎ
・インジェクション方法：パルスド・スプリットレス：
スプリットレス １．５ｍｉｎ保持 → パージ５０ｍＬ／ｍｉｎ
パルス圧１００ｋＰａ １．６ ｍｉｎ保持 → ４７ｋＰａ
（スタート時）
・インレット温度：２５０℃
・ワークステションＭＳＤ ＣｈｅｍＳｔａｔｉｏｎ Ｂｕｉｌｄ ７５ （ＡｇｉｌｅｎｔＴｅｃｈｎｏｌｏｇｉｅｓ， Ｉｎｃ．）
質量分析条件
・質量分析計：四重極型質量分析計（製品名：Ａｇｉｌｅｎｔ ５９７３Ｎ（Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ社製））
・スキャン質量ｍ／ｚ ２９．０〜２９０．０
・イオン化方式ＥＩ（イオン化電圧７０ｅＶ）
なお、信号強度が低い場合等は、スキャン測定ではなく、ＳＩＭ（選択イオンモニタリン
グ）測定を行っても良い。
また、測定装置は上記に限られず、例えばＡｇｉｌｅｎｔ ７８９０Ｂ、Ａｇｉｌｅｎ
ｔ ５９７７Ｓなどを使用してもよく、使用する測定機器の仕様に合わせて条件を適宜調整し測定することができる。<Method of measuring aroma components>
The aroma component of the roasted sesame treated product of the present invention can be measured by solid phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS) according to the following conditions.
Analytical conditions (1) Method for separating and concentrating aroma components Using an SPME fiber and a volatile component extraction device, aroma components are separated and concentrated by a solid phase microextraction method according to the following conditions.
Solid-Phase Microextraction Conditions-SPME fiber: Two-layer laminated SPME fiber having a divinylbenzene-dispersed polydimethylsiloxane layer with a film thickness of 50 μm on the outside and a Carboxen-dispersed polydimethylsiloxane layer with a film thickness of 30 μm on the inside (Product name: StableFlex 50/30 μm, DVB / Carboxen / PDMS (manufactured by Sigma-Aldrich))
・ Volatile component extractor: Combi PAL, manufactured by CTC Analyticals ・ Preliminary heating: 40 ° C, 15 min
・ Agitation speed: 300 rpm
・ Extraction of volatile components: 40 ℃, 20min
・ Detachment time: 10 min
(2) Method for measuring aroma components Using gas chromatography and mass spectrometry, the peak areas of linear alkanethiol and dimethylpyrazine in the roasted sesame product are measured according to the following conditions. The linear alkanethiol content and the dimethylpyrazine content were measured in the same manner in a sample to which a standard product of the linear alkanethiol and dimethylpyrazine was added, and the linear chain content in the obtained gas chromatogram was measured. The content is quantified from the peak areas of alkanethiol and dimethylpyrazine.
The quantitative ion mass of each component is as follows.
・ Methanethiol quantitative ion mass m / z 47
・ Ethanethiol quantitative ion mass m / z 62
・ Butanethiol quantitative ion mass m / z 56
・ Prompanthiol quantitative ion mass m / z76
・ 2,5-Dimethylpyrazine quantitative ion mass m / z 108
* 2,6-Dimethylpyrazine quantitative ion mass m / z 108
Gas chromatographic conditions / measuring equipment: Agilent 6890N (manufactured by Agilent Technologies)
・ Column: Capillary column in which a liquid phase made of polyethylene glycol is coated on the inner wall of the material with a film thickness of 0.25 μm Length 30 m, bore 0.25 mm, film thickness 0.25 μm (Product name: SOLGEL-WAX (SGE) length) 30m, aperture 0.25mm, film thickness 0.25μm)
・ Temperature condition: 35 ° C (5 min) hold → 120 ° C. 5 ° C./min temperature rise → 220 ° C. 15 ° C./min temperature rise: 6 min hold ・ Carrier: He gas, gas flow rate: 1.0 mL / min
・ Injection method: Pulsed splitless:
Splitless 1.5min hold → Purge 50mL / min
Pulse pressure 100kPa 1.6min hold → 47kPa
(At start)
・ Inlet temperature: 250 ℃
-Workstation MSD ChemStation Build 75 (Agilent Technologies, Inc.)
Mass analysis conditions / Mass spectrometer: Quadrupole mass spectrometer (Product name: Agilent 5973N (manufactured by Agilent Technologies))
-Scan mass m / z 29.0-290.0
・ Ionization method EI (ionization voltage 70 eV)
When the signal intensity is low, SIM (selective ion monitoring) measurement may be performed instead of scan measurement.
Further, the measuring device is not limited to the above, and may be, for example, an Agilent 7890B or an Agilent.
t 5977S or the like may be used, and the measurement can be performed by appropriately adjusting the conditions according to the specifications of the measuring instrument used.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。
なお、本発明は、これらに限定するものではない。Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples.
The present invention is not limited to these.
［実施例１］
生ごまを直火式焙煎機で、５００℃で５分間焙煎した原料に用いる焙煎ごまを準備した。
当該原料焙煎ごま１００ｇをステンレス製バット（１８ｃｍ×２５ｃｍ）全体に一様に広げた。
過熱水蒸気装置で前記広げた原料焙煎ごまを温度１５０℃、かつ相対湿度８０％の過熱水蒸気を用いて１５分間加熱を行い、本発明の焙煎ごま処理物を得た。[Example 1]
Roasted sesame used as a raw material was prepared by roasting raw sesame with a direct-fire roasting machine at 500 ° C. for 5 minutes.
100 g of the raw roasted sesame was evenly spread over the entire stainless vat (18 cm × 25 cm).
The expanded raw material roasted sesame was heated for 15 minutes using superheated steam having a temperature of 150 ° C. and a relative humidity of 80% by a superheated steam apparatus to obtain a roasted sesame treated product of the present invention.
［比較例１及び２］
実施例１で用いた焙煎ごまを比較例１とした。
比較例２として、実施例１で用いた原料焙煎ごまを、当該原料焙煎ごまの原料として用いた生ごまに代え、生ごまをドライ焙煎処理しなかった以外は実施例１と同条件で、過熱水蒸気で加熱処理した。[Comparative Examples 1 and 2]
The roasted sesame used in Example 1 was designated as Comparative Example 1.
As Comparative Example 2, the same conditions as in Example 1 except that the raw roasted sesame used in Example 1 was replaced with the raw sesame used as the raw material of the raw roasted sesame and the raw sesame was not subjected to the dry roasting treatment. Then, it was heat-treated with superheated steam.
［試験例１：官能評価］
専門パネル３名が表１の処理条件で得られた焙煎ごま処理物を喫食し、焙煎ごま処理物の香りについて以下の評価基準で評価した。
＜香りの評価＞
◎ ：香ばしい香りに加え、さらにごまの甘い香りが十分に感じられた。
○ ：香ばしい香りに加え、さらにごまの甘い香りが感じられた。
△ ：香ばしい香りに加え、さらにごまの甘い香りがやや感じられた。
×１：香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。
×２：香ばしい香りも、ごまの甘い香りもほとんど感じられなかった。[Test Example 1: Sensory evaluation]
Three specialized panels ate the roasted sesame products obtained under the processing conditions shown in Table 1, and evaluated the scent of the roasted sesame products according to the following evaluation criteria.
<Evaluation of fragrance>
⊚: In addition to the fragrant scent, the sweet scent of sesame was also fully felt.
○: In addition to the fragrant scent, the sweet scent of sesame was further felt.
Δ: In addition to the fragrant scent, the sweet scent of sesame was slightly felt.
× 1: A fragrant scent was obtained, but the sweet scent of sesame was hardly sensed.
X2: Neither the fragrant fragrance nor the sweet scent of sesame was perceived.
実施例１で得られた焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられた。
比較例１のドライ焙煎しただけで、過熱水蒸気で加熱していない焙煎ごまは、香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。
比較例２の原料生ごまを過熱水蒸気で加熱した焙煎ごま処理物は、生ごまの生っぽさが感じられ、香ばしい香りも、ごまの甘い香りもほとんど感じられなかった。In the roasted sesame treated product obtained in Example 1, in addition to the fragrant aroma, the sweet aroma of the sesame was sufficiently felt.
The roasted sesame, which had been dry roasted in Comparative Example 1 but not heated with superheated steam, had a fragrant aroma, but almost no sweet scent of the sesame was perceived.
In the roasted sesame treated product obtained by heating the raw raw sesame in Comparative Example 2 with superheated steam, the raw sesame was felt, and neither the fragrant aroma nor the sweet scent of the sesame was noticed.
［試験例２：比較例３、実施例２〜６］
過熱水蒸気で加熱することの必要性、及び加熱温度条件による影響を調べるため、実施例１の処理条件に代えて表１に示す処理条件で処理した。
なお、比較例３は過熱水蒸気に代えて所定の温度の水蒸気を用いて処理した。
また、官能評価は試験例１と同様の方法で行った。[Test Example 2: Comparative Example 3, Examples 2 to 6]
In order to investigate the necessity of heating with superheated steam and the influence of heating temperature conditions, the treatment conditions shown in Table 1 were used instead of the treatment conditions of Example 1.
In Comparative Example 3, steam at a predetermined temperature was used instead of superheated steam.
The sensory evaluation was performed in the same manner as in Test Example 1.
比較例３と実施例１〜６より、過熱水蒸気の温度で加熱することで、焙煎ごまの香ばしい香りに加え、さらにごまの甘い香りが感じられることが理解できる。
また、過熱水蒸気の加熱温度が１００℃超２２０℃以下の範囲で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが感じられやすいことが理解できる。It can be understood from Comparative Example 3 and Examples 1 to 6 that by heating at the temperature of superheated steam, a sweet scent of sesame is felt in addition to the fragrant scent of roasted sesame.
Moreover, it can be understood that the roasted sesame treated product treated with the heating temperature of superheated steam in the range of more than 100 ° C. and not more than 220 ° C. easily has a sweet scent of sesame in addition to a fragrant scent.
［試験例３：比較例４、実施例７〜１０］
相対湿度条件による影響を調べるため、実施例１の処理条件に代えて表２に示す処理条件で処理した。
なお、比較例４は実施例１で用いた過熱水蒸気装置において相対湿度０％と設定し行った。
また、官能評価は試験例１と同様の方法で行った。[Test Example 3: Comparative Example 4, Examples 7 to 10]
In order to investigate the influence of the relative humidity conditions, the treatment conditions shown in Table 2 were used instead of the treatment conditions of Example 1.
In Comparative Example 4, the relative humidity was set to 0% in the superheated steam apparatus used in Example 1.
The sensory evaluation was performed in the same manner as in Test Example 1.
表２より、過熱水蒸気の相対湿度が１０％以上１００％以下で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが感じられやすいことが理解できる。
特に、相対湿度４０％以上９０％以下で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられることが理解できる。From Table 2, it can be understood that the roasted sesame product treated with the relative humidity of superheated steam of 10% or more and 100% or less is likely to have a sweet scent of sesame in addition to a fragrant scent.
In particular, it can be understood that the roasted sesame treated product treated at a relative humidity of 40% or more and 90% or less has a sweet scent of sesame in addition to the fragrant scent.
［試験例４：直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比の測定方法］
実施例１、実施例６、実施例１０で得られた焙煎ごま処理物の香気成分を上記で詳述した固相マイクロ抽出−ガスクロマトグラフ質量分析法で測定し、得られたガスクロマトグラムにおいて直鎖型アルカンチオール及びジメチルピラジン類のピーク面積をそれぞれ測定し、直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比を算出し、表３に示した。[Test Example 4: Method for measuring ratio of peak area of linear alkanethiol to peak area of dimethylpyrazine]
The aroma components of the roasted sesame processed products obtained in Examples 1, 6 and 10 were measured by the solid phase microextraction-gas chromatograph mass spectrometry method described in detail above, and directly measured in the obtained gas chromatograms. The peak areas of the chain-type alkanethiols and dimethylpyrazines were measured, and the ratio of the peak area of the linear-type alkanethiols to the peak area of the dimethylpyrazines was calculated.
表３より、過熱水蒸気の加熱温度が１４０℃以上１７０℃以下の範囲、相対湿度が４０％以上１００％以下で処理した焙煎ごま処理物は、直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比が０．０７０以上０．１２以下となり、焙煎ごま処理物は、香ばしい香りに加え、ごまの甘い香りが感じられたが、直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比が０．０９０を超えるとごまの香りの成分が多すぎて、ごまの甘い香りとしては十分に感じられることがなかった。
さらに上記の中でも、過熱水蒸気の加熱温度が１４０℃以上１７０℃以下、相対湿度が４０％以上９０％以下で処理した焙煎ごま処理物は、直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比が０．０８０以上０．０９０以下となり、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられた。
過熱水蒸気の加熱温度が１５０℃、相対湿度が０％で処理した焙煎ごま処理物は、直鎖型アルカンチオールのピーク面積のジメチルピラジン類のピーク面積に対する比が０．０７０を下回り、香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。From Table 3, the roasted sesame treated with the heating temperature of superheated steam in the range of 140 ° C. or higher and 170 ° C. or lower and the relative humidity of 40% or higher and 100% or lower is dimethylpyrazine of the peak area of the linear alkanethiol. The ratio to the peak area was 0.070 or more and 0.12 or less, and the roasted sesame treated product had a sweet scent of sesame in addition to the fragrant aroma. When the ratio of to the peak area was more than 0.090, the scent of sesame had too many components, and it was not sufficiently felt as a sweet scent of sesame.
Further, among the above, the roasted sesame treated product which has been treated at a heating temperature of superheated steam of 140 ° C. or higher and 170 ° C. or lower and a relative humidity of 40% or higher and 90% or lower is a dimethylpyrazine derivative having a peak area of linear alkanethiol. The ratio to the peak area was 0.080 or more and 0.090 or less, and in addition to the fragrant scent, the sweet scent of sesame was sufficiently felt.
The roasted sesame treated with superheated steam at a heating temperature of 150 ° C. and a relative humidity of 0% had a ratio of the peak area of linear alkanethiol to the peak area of dimethylpyrazine of less than 0.070, and had a fragrant aroma. However, I could hardly feel the sweet scent of sesame.
[実施例１１]
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合１に基づき全体を均一に混合し、ほうれん草のごまあえを製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまあえを製した。[Example 11]
Using the roasted sesame processed product obtained in Example 1, ground sesame was produced.
The whole mixture was uniformly mixed according to Formulation 1 to produce spinach sesame seeds.
For comparison, ground sesame was produced by replacing ground sesame with dry roasted sesame used as a raw material for the roasted sesame product of Example 1.
＜配合１＞
ほうれん草（ゆで） ７３ ％
砂糖 ８ ％
すりごま（実施例１の焙煎ごま処理物） ７ ％
ねりごま ７ ％
醤油 ５ ％<Compound 1>
Spinach (boiled) 73%
8% sugar
Ground sesame (roasted sesame processed product of Example 1) 7%
Neri sesame 7%
Soy sauce 5%
焙煎ごま処理物を用いたごまあえは、用いていない比較対象に比べ、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられるごまあえだった。 The sesame sauce using the roasted sesame treated product had a fragrant scent and a sweet scent of sesame as compared with the non-treated sesame.
[実施例１２]
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合２に基づき全体を均一に混合し、ごまドレッシングを調製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまドレッシングを製した。[Example 12]
Using the roasted sesame processed product obtained in Example 1, ground sesame was produced.
A sesame dressing was prepared by uniformly mixing the whole based on Formulation 2.
As a comparative object, ground sesame was produced by replacing ground sesame with dry roasted sesame used as a raw material for the roasted sesame product of Example 1.
＜配合２＞
醤油 １４ ％
食酢（酸度５％） １２ ％
砂糖 １０ ％
すりごま（実施例１の焙煎ごま処理物） ５ ％
ごま油 ２ ％
卵黄 １ ％
食塩 １ ％
グルタミン酸ナトリウム １ ％
清水 残余<Compound 2>
Soy sauce 14%
Vinegar (acidity 5%) 12%
10% sugar
Ground sesame (roasted sesame processed product of Example 1) 5%
Sesame oil 2%
Egg yolk 1%
1% salt
Sodium glutamate 1%
Shimizu residual
焙煎ごま処理物を用いたごまドレッシングは、用いていない比較対象に比べ、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられるごまドレッシングだった。 The sesame dressing using the roasted sesame treated product was a sesame dressing that had a sweet scent of sesame in addition to the fragrant scent, compared to the comparison sample that did not use it.
[実施例１３]
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合３に基づき全体を均一に混合し、ごまだれを調製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまだれを製した。[Example 13]
Using the roasted sesame processed product obtained in Example 1, ground sesame was produced.
The whole was mixed uniformly according to Formulation 3 to prepare a dust.
For comparison, ground sesame was made by replacing ground sesame with the roasted sesame which was roasted and used as a raw material for the roasted sesame product of Example 1.
＜配合３＞
サラダ油 ２４ ％
食酢（酸度５％） １９ ％
醤油 １５ ％
砂糖 ４ ％
すりごま（実施例１の焙煎ごま処理物） ３ ％
ごま油 ２ ％
食塩 １ ％
グルタミン酸ナトリウム １ ％
卵黄 １ ％
清水 残余<Compound 3>
Salad oil 24%
Vinegar (acidity 5%) 19%
Soy sauce 15%
4% sugar
Ground sesame (roasted sesame processed product of Example 1) 3%
Sesame oil 2%
1% salt
Sodium glutamate 1%
Egg yolk 1%
Shimizu residual
焙煎ごま処理物を用いたごまだれは、用いていない比較対象に比べ、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられるごまだれだった。 Compared to the comparison sample that did not use the roasted sesame treated product, the sesame was a scent that was more fragrant, and the sweet scent of the sesame was also sufficiently felt.
Claims (3)
焙煎ごま処理物の製造方法。Including a heating step of heating the roasted sesame after dry roasting with superheated steam,
Method for producing roasted sesame products.
前記加熱工程における加熱温度が１００℃超２２０℃以下、
相対湿度が１０％以上１００％以下である、
焙煎ごま処理物の製造方法。The method for producing roasted sesame according to claim 1,
The heating temperature in the heating step is more than 100 ° C and 220 ° C or less,
Relative humidity is 10% or more and 100% or less,
Method for producing roasted sesame products.
加工食品の製造方法。
A roasted sesame treated product obtained by the production method according to claim 1 or 2,
Processed food manufacturing method.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JPPCT/JP2017/046725 | 2017-12-26 | ||
| PCT/JP2017/046725 WO2019130438A1 (en) | 2017-12-26 | 2017-12-26 | Method for producing roasted sesame processing product, and method for producing processed food using same |
| PCT/JP2018/032015 WO2019130657A1 (en) | 2017-12-26 | 2018-08-29 | Method for producing roasted sesame processing product, and method for producing processed food using same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2019130657A1 true JPWO2019130657A1 (en) | 2020-04-30 |
| JP6720425B2 JP6720425B2 (en) | 2020-07-08 |
Family
ID=67063321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019562737A Active JP6720425B2 (en) | 2017-12-26 | 2018-08-29 | Method for producing roasted sesame product, and method for producing processed food using the same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6720425B2 (en) |
| CN (1) | CN111417316B (en) |
| WO (2) | WO2019130438A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025420A (en) * | 2019-12-25 | 2021-06-25 | 丰益(上海)生物技术研发中心有限公司 | Ground sesame seed oil and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3134677A (en) * | 1956-05-07 | 1964-05-26 | John H Kraft | Partially hydrolyzed roasted sesame food products and process for producing same |
| JPH0341194A (en) * | 1989-07-07 | 1991-02-21 | Takemoto Oil & Fat Co Ltd | Sesame oil with improved color tone and flavor |
| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JPH10234345A (en) * | 1997-02-27 | 1998-09-08 | Kiyomoto Tekko Kk | Method and device for roasting seeds in overheat steam |
| JP2001112432A (en) * | 1999-10-20 | 2001-04-24 | T Hasegawa Co Ltd | Method for producing roasted sesame flavor |
| JP2006075117A (en) * | 2004-09-13 | 2006-03-23 | Takemoto Oil & Fat Co Ltd | Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil |
| JP2015221024A (en) * | 2014-05-23 | 2015-12-10 | 日清オイリオグループ株式会社 | Production method of roasted seed, roasted seed, roasted oil, fat composition and processed food |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4568490B2 (en) * | 2003-11-06 | 2010-10-27 | 株式会社ポッカコーポレーション | Method for producing volatile component, food and drink containing volatile component, and method for producing coffee beverage or tea beverage |
| JP4528696B2 (en) * | 2005-08-31 | 2010-08-18 | 池田食研株式会社 | Spices and processing methods thereof |
| CN105542941A (en) * | 2016-01-23 | 2016-05-04 | 巢湖瑞丰油脂有限公司 | Preprocessing method for squeezing sesame oil |
-
2017
- 2017-12-26 WO PCT/JP2017/046725 patent/WO2019130438A1/en active Application Filing
-
2018
- 2018-08-29 WO PCT/JP2018/032015 patent/WO2019130657A1/en active Application Filing
- 2018-08-29 JP JP2019562737A patent/JP6720425B2/en active Active
- 2018-08-29 CN CN201880076989.0A patent/CN111417316B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3134677A (en) * | 1956-05-07 | 1964-05-26 | John H Kraft | Partially hydrolyzed roasted sesame food products and process for producing same |
| JPH0341194A (en) * | 1989-07-07 | 1991-02-21 | Takemoto Oil & Fat Co Ltd | Sesame oil with improved color tone and flavor |
| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JPH10234345A (en) * | 1997-02-27 | 1998-09-08 | Kiyomoto Tekko Kk | Method and device for roasting seeds in overheat steam |
| JP2001112432A (en) * | 1999-10-20 | 2001-04-24 | T Hasegawa Co Ltd | Method for producing roasted sesame flavor |
| JP2006075117A (en) * | 2004-09-13 | 2006-03-23 | Takemoto Oil & Fat Co Ltd | Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil |
| JP2015221024A (en) * | 2014-05-23 | 2015-12-10 | 日清オイリオグループ株式会社 | Production method of roasted seed, roasted seed, roasted oil, fat composition and processed food |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019130438A1 (en) | 2019-07-04 |
| JP6720425B2 (en) | 2020-07-08 |
| CN111417316A (en) | 2020-07-14 |
| CN111417316B (en) | 2023-07-21 |
| WO2019130657A1 (en) | 2019-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bi et al. | Characterization of key aroma compounds in raw and roasted peas (Pisum sativum L.) by application of instrumental and sensory techniques | |
| Chen et al. | Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS | |
| Li et al. | Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup | |
| McGorrin | Key aroma compounds in oats and oat cereals | |
| Majcher et al. | Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks | |
| Jeleń et al. | Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality | |
| Yin et al. | Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils | |
| Hong et al. | Effect of fermentation temperature on the volatile composition of kimchi | |
| Santos et al. | Analysis of volatile organic compounds in virgin coconut oil and their sensory attibutes | |
| Ni et al. | Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants | |
| Du et al. | Key aroma compounds in Chinese fried food of youtiao | |
| Acena et al. | Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography− olfactometry | |
| Agarwal et al. | The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps | |
| Zeng et al. | Flavor volatiles of rice during cooking analyzed by modified headspace SPME/GC‐MS | |
| JP6684633B2 (en) | Garlic oil and method for producing the same | |
| Xu et al. | Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry | |
| Bader et al. | Characterisation of odour‐active compounds in lupin flour | |
| Lee et al. | Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting | |
| Yin et al. | Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting | |
| Bi et al. | Roasting pretreatment of walnut (Juglans regia L.) kernels: Improvement of the oil flavor profile and correlation with the chemical composition | |
| JP6720425B2 (en) | Method for producing roasted sesame product, and method for producing processed food using the same | |
| Li et al. | One-step coextraction method for flavouring soybean oil with the dried stipe of Lentinus edodes (Berk.) sing by supercritical CO2 fluid extraction | |
| JP4962481B2 (en) | Onion extract, method for producing onion extract and food using the same | |
| Jia et al. | Flavor characteristics of peeled walnut kernels under two-steps roasting processes | |
| RU2746605C1 (en) | Liquid seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20191009 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20191009 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200212 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20200406 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200526 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200616 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200617 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6720425 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |