WO2014080524A1 - Acidic liquid flavoring containing sesame - Google Patents

Acidic liquid flavoring containing sesame Download PDF

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Publication number
WO2014080524A1
WO2014080524A1 PCT/JP2012/080495 JP2012080495W WO2014080524A1 WO 2014080524 A1 WO2014080524 A1 WO 2014080524A1 JP 2012080495 W JP2012080495 W JP 2012080495W WO 2014080524 A1 WO2014080524 A1 WO 2014080524A1
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WO
WIPO (PCT)
Prior art keywords
sesame
liquid seasoning
fragrance
acid
acetic acid
Prior art date
Application number
PCT/JP2012/080495
Other languages
French (fr)
Japanese (ja)
Inventor
寛子 古川
琢也 柳澤
Original Assignee
キユーピー株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by キユーピー株式会社 filed Critical キユーピー株式会社
Priority to CN201280076999.7A priority Critical patent/CN104780776B/en
Priority to JP2014548418A priority patent/JP6270733B2/en
Priority to PCT/JP2012/080495 priority patent/WO2014080524A1/en
Publication of WO2014080524A1 publication Critical patent/WO2014080524A1/en

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms

Definitions

  • the present invention relates to a liquid seasoning, and in particular, to an acidic liquid seasoning containing sesame that has not only an excellent fragrance unique to sesame but also a unique fragrance that becomes addictive and hazy.
  • Acidic liquid seasonings such as mayonnaise and dressings are seasonings with various flavors and a clean aftertaste due to acidity. 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.
  • sesame-containing acidic liquid seasonings characterized by the fragrance unique to sesame using clean acid sour acetic acid are very popular.
  • the present inventors have found that a plurality of aromatic components that are not present in natural sesame are newly generated by excessively roasting sesame.
  • the newly discovered aroma component does not exist in natural sesame and cannot be confirmed even in granular file-like roasted sesame used in liquid seasonings such as commercially available sesame sauce. Specifically, it was a component that could not be confirmed when sesame was roasted at a normal heating temperature of around 150 ° C., at most about 180 ° C.
  • flavor component is a component which will be made into a different taste if it eats sesame single-piece
  • flavor felt a unique fragrance by making a sesame containing acidic liquid seasoning contain.
  • the present inventors are not scented directly through the nasal cavity (nasal odor) before being contained in the mouth, such as the light scent of roasted sesame seed, but the sesame-containing acidic liquid seasoning is applied to the tongue. Due to the synergistic effect of sticking perception and specific fragrance component ratio, after the liquid seasoning is included on the tongue, the fragrance peculiar to sesame is addictive and rises to the nasal cavity (oral fragrance). I came up with the idea that you can feel the unique fragrance more.
  • the present invention has been made in view of the above-mentioned background art, and its purpose is to provide an acidic liquid seasoning containing sesame that has not only an excellent fragrance unique to sesame but also a unique fragrance that becomes addictive and addictive. It is to provide.
  • the present inventors formulated a plurality of specific ingredients not originally contained in natural sesame produced by excessive roasting of sesame into an acidic liquid seasoning containing sesame. It was found that the above problems can be solved by adjusting the aroma component.
  • the present invention has been completed based on such findings.
  • a liquid seasoning comprising sesame, acetic acid, vinyl furan, thiazole and / or dihydrothiophene.
  • the aromatic component of the liquid seasoning is measured by solid phase microextraction-gas chromatography mass spectrometry
  • the peak areas of vinylfuran, thiazole, and dihydrothiophene with respect to the peak area of acetic acid are measured.
  • the ratio is the following conditions (a) to (c):
  • the content of the sesame is preferably 1 to 40% by mass with respect to the total amount of the liquid seasoning.
  • the acetic acid content is preferably 0.1 to 1% by mass with respect to the total amount of the liquid seasoning.
  • the liquid seasoning preferably further comprises at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof.
  • the liquid seasoning preferably further comprises at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof.
  • the liquid seasoning preferably has a viscosity of 0.1 to 50 Pa ⁇ s.
  • the liquid seasoning is preferably an oil-in-water emulsified liquid seasoning.
  • the liquid seasoning further comprises egg yolk.
  • the egg yolk is preferably an egg yolk treated with phospholipase A.
  • a sesame-containing acidic liquid seasoning that has not only an excellent fragrance unique to sesame but also a unique fragrance that becomes addictive and addictive. Thereby, a consumer's appetite can be induced and the further expansion of the processed food market which mix
  • the liquid seasoning of the present invention comprises sesame, acetic acid, vinyl furan, thiazole and / or dihydrothiophene, and includes three kinds of vinyl furan, thiazole and dihydrothiophene. It is preferable to become.
  • the sesame-containing acidic liquid seasoning contains vinyl furan and thiazole and / or dihydrothiophene, so that it not only excels in fragrance peculiar to sesame but also has a unique aroma that becomes addictive and addictive. .
  • the vinyl furan may include one of 2-vinyl furan and 3-vinyl furan, or both.
  • the dihydrothiophene may include one of 2,3-dihydrothiophene and 2,5-dihydrothiophene, or both.
  • vinyl furan, thiazole, and dihydrothiophene are all components that are not originally contained in natural sesame.
  • Vinyl furan is a characteristic fragrance included in coffee and the like
  • thiazole is a characteristic fragrance included in potato chips and butter
  • dihydrothiophene is a characteristic fragrance included in steak and the like.
  • Each component is a component that can only be tasted when eaten alone, and even if vinylfuran, thiazole, and dihydrothiophene are each contained alone in the sesame-containing acidic liquid seasoning, they are similarly tasteless.
  • vinyl furan which is an ingredient not originally contained in natural sesame
  • thiazole and / or dihydrothiophene not only enhance the fragrance unique to sesame, but also become addictive. It is found that a unique fragrance is imparted, and these are added to a liquid seasoning.
  • the method to contain vinyl furan, thiazole, and dihydrothiophene in a liquid seasoning is not specifically limited, The method of mix
  • the liquid seasoning of the present invention has a peak area of vinylfuran, thiazole, and dihydrothiophene with respect 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.
  • the content of vinylfuran, thiazole, and dihydrothiophene in the liquid seasoning of the present invention depends on the content of acetic acid in the liquid seasoning.
  • Solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) ) Can be appropriately adjusted so as to be the ratio of the present invention.
  • SPME-GC-MS Solid phase microextraction-gas chromatography mass spectrometry
  • the content of sesame used in the liquid seasoning of the present invention is not particularly limited as long as it has a fragrance unique to sesame, but is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, and more preferably 3 to 15% by mass. Particularly preferred. If the content of sesame is 1% by mass or more, the fragrance peculiar to sesame can be strongly possessed from the time of preparation. If it is 40 mass% or less, the effect of enhancing the fragrance peculiar to sesame can be exhibited more. Furthermore, when the blending amount of acetic acid is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
  • the sesame used in the liquid seasoning of the present invention is preferably strong roasted sesame containing vinyl furan, thiazole, and dihydrothiophene.
  • strong roasted sesame seeds are not roasted until they are eaten alone at a high temperature of 190 to 210 ° C for 1 second to 10 minutes, preferably at a high temperature of 195 ° C to 205 ° C for 10 seconds to 5 minutes. It can be obtained by excessively roasting sesame seeds or conventional roasted sesame seeds.
  • Intense roasted sesame is contained in an amount of 2 to 20% by mass based on the total amount of the liquid seasoning when blended in combination with foods or food additives containing vinyl furan, thiazole and dihydrothiophene.
  • the color tone of roasted sesame is about 63 to 65, and the color tone of strong roasted sesame is 62 or less. Since strong roasted sesame has a stronger roasting degree than roasted sesame, L * is small.
  • L * in the L * a * b * color system can be measured according to JISZ8729 using a spectral colorimeter CM-508d (manufactured by Konica Minolta).
  • the specific gravity of sesame is preferably 0.8 or less, and more preferably 0.35 to 0.75.
  • the specific gravity of roasted sesame is about 0.8, and the specific gravity of strong roasted sesame is 0.75 or less. Since strong roasted sesame has a stronger roasting degree than roasted sesame, the specific gravity is small.
  • the specific gravity of roasted sesame or strong roasted sesame is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
  • the specific gravity of roasted sesame and strong roasted sesame was measured by putting the object in a measuring cup with a capacity of 200 mL and scraping the upper edge of the cup, and then measuring the weight of the sesame minus the weight of the measuring cup. The specific gravity of sesame was calculated.
  • 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.
  • the liquid seasoning of the present invention can contain a fragrance.
  • the fragrances are natural fragrances such as essential oils, oleoresin, recovered flavors and extracts, or synthetic esters, alcohols, aldehydes, ketones, etc. that are not found naturally among synthetic fragrances, Or, it refers to any of Natural identity flavours made only from naturally occurring compounds among synthetic fragrances.
  • blended with a liquid seasoning a natural fragrance
  • the scent of the fragrance component becomes stronger, but there is a problem that an unnatural fragrance is felt compared to natural fragrance because a specific component is selectively used.
  • the liquid seasoning of the present invention preferably contains a sesame flavor.
  • the sesame flavor flavor refers to a product obtained by collecting a scent component derived from sesame or an artificially prepared aromatic component peculiar to sesame represented by pyrazines.
  • a sesame flavor is added to the liquid seasoning of the present invention, the vinyl furan contained in the liquid seasoning of the present invention, thiazole and / or dihydrothiophene, and a sesame flavor, Not only the fragrance enhancing effect, but also the unnatural fragrance, which is a problem inherent to the above fragrances, can be solved together.
  • the amount of the sesame flavor used in the liquid seasoning of the present invention may be blended so as to obtain the above interaction between vinyl furan and thiazole and / or dihydrothiophene, and is preferably 0.01 to 10% by mass. 0.01 to 3% by mass is more preferable.
  • the liquid seasoning of the present invention is a liquid seasoning that is acidic by adding acetic acid. Even when the pH of the liquid seasoning of the present invention is lowered to make the acidity stand out, the effect of retaining the aroma of sesame can be obtained, so that the effect can be exhibited at a lower pH.
  • the pH is preferably from 3.0 to 6.5, more preferably from 3.3 to 5.5, and particularly preferably from 3.8 to 4.6. If the pH is 3.0 or more, the fragrance of sesame can be maintained even if the acidity is emphasized. If pH is 6.5 or less, the aroma of sesame can be brought out by acidity. Furthermore, when the pH of the liquid seasoning is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
  • the amount of acetic acid used in the liquid seasoning of the present invention is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.9% by mass, and still more preferably 0.4 to 0.8% by mass.
  • the blending amount of acetic acid is 0.1% by mass or more, a synergistic effect of acetic acid, vinyl furan, thiazole and / or dihydrothiophene is easily obtained. If it is 1 mass% or less, the fragrance of sesame can be imparted without the acidity of acetic acid standing too much. Furthermore, when the blending amount of acetic acid is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
  • the acid material used in the liquid seasoning of the present invention is not particularly limited in addition to acetic acid.
  • organic acids such as citric acid, malic acid, lactic acid and sorbic acid
  • inorganic acids such as phosphoric acid and hydrochloric acid, lemon juice, apple Fruit juice, orange fruit juice, lactic acid fermented milk and the like can be used.
  • the liquid seasoning of the present invention becomes addictive and addictive by containing acetic acid and at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof in a specific mass ratio. Aroma can be obtained, which is preferable.
  • the mass ratio of acetic acid and at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof is 1: 0.005 to 1: 1. Is more preferable, and 1: 0.01 to 1: 0.5 is more preferable.
  • the liquid seasoning of the present invention may contain appropriately at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof so as to have the above ratio with respect to acetic acid.
  • the total amount of at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof is preferably 0.01-1% by mass, and 0.03-0.3% by mass. More preferred.
  • the liquid seasoning of the present invention becomes addictive by containing acetic acid and at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof in a specific mass ratio.
  • a fragrant aroma is obtained, which is preferable.
  • the mass ratio of acetic acid to at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof is 1: 0.1 to 1:10. It is preferable that the ratio is 1: 0.2 to 1: 5.
  • the liquid seasoning of the present invention may contain appropriately at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof so as to have the above ratio to acetic acid.
  • the total amount of at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof is preferably 0.1 to 1% by mass, and preferably 0.2 to 0.7%. % By mass is more preferable, and 0.3 to 0.7% by mass is particularly preferable.
  • the method for measuring each of the above organic acids and salts thereof is a high-speed liquid disclosed in “Points of component analysis for nutrition labeling” (edited by the Japan Food Analysis Center, published on October 20, 2007). This is performed based on a method for measuring organic acid molecules by a chromatographic method (HPLC method). Specifically, for example, sorbic acid molecules existing in the form of sorbic acid and / or sorbate in an aqueous solution are extracted with perchloric acid, and high performance liquid chromatography is performed using ultraviolet absorption of organic acids. Fractional quantification is performed by a graph method (HPLC method).
  • the viscosity of the liquid seasoning of the present invention is 0.1 to 50 Pa ⁇ s, preferably 0.1 to 30 Pa ⁇ s, more preferably 0.5 to 4 Pa ⁇ s.
  • the tongue can perceive the adhesiveness of the sesame-containing acidic liquid seasoning more by giving the liquid seasoning a viscosity of 0.1 Pa ⁇ s or more.
  • the viscosity of the liquid seasoning is 50 Pa ⁇ s or less, the liquid seasoning melts and spreads on the tongue, and the aromatic components of the above-mentioned vinyl furan, thiazole and dihydrothiophene are further volatilized.
  • the liquid seasoning of the present invention is preferably an oil-in-water emulsified liquid seasoning.
  • emulsifying and dispersing edible fats and oils and enclosing the fragrance component of the present invention in oil droplets it is possible to enhance the unique fragrance that becomes more addictive and addictive.
  • the oil-in-water emulsified liquid seasoning is, for example, a mixture of an acid material such as acetic acid and citric acid and an emulsion material such as starch, gums, egg yolk, and sucrose fatty acid ester in fresh water, followed by stirring with a mixer or the like While the oil and fat was poured and coarsely emulsified, it was then homogenized with a processing machine or the like excellent in shearing force.
  • the amount of the edible oil and fat used in the liquid seasoning of the present invention may be an amount that can contain the aromatic component of the present invention in oil droplets, preferably 1 to 70% by mass, more preferably 5 to 50% by mass.
  • the content is preferably 15 to 50% by mass.
  • 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, Chemistry 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.
  • 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 Nutrients, etc. in Nutrition Labeling Standards” (April 26th, 1999, No. 13).
  • the blending amount of egg yolk is preferably 0.1 to 20% by mass, more preferably 0.1 to 5% by mass. If the blending amount of egg yolk is 0.1% by mass or more, the oil-in-water emulsified liquid seasoning can sufficiently maintain the emulsified state. If the blending amount of egg yolk is 20% by mass or less, the flavor of egg yolk does not become too strong, and the aroma of sesame can be maintained.
  • the blending amount of acetic acid is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
  • the blended 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% by mass. It can be measured in accordance with the cholesterol measurement method shown in “(1) Gas chromatographic method” of Eshin No. 13 “4 cholesterol” issued on April 26, 1980.
  • the above-mentioned egg yolk is treated with phospholipase A because it is easy to obtain a separation-suppressing effect after long-term storage and thus has a high flavor retention effect when edible fats and oils are dispersed in an oil-in-water emulsified liquid seasoning. More preferably, egg yolk is used.
  • the liquid seasoning of the present invention can contain various raw materials that are usually used for liquid seasonings in addition to the raw materials described above as long as the effects of the present invention are not impaired.
  • 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 method for measuring the content of acetic acid in the liquid seasoning of the present invention is described in “Points of component analysis for nutrition labeling” (edited by the Japan Food Analysis Center, published on October 20, 2007). It is based on the disclosed high performance liquid chromatographic method (HPLC method). Specifically, for example, organic acids are extracted with perchloric acid added so that the final concentration is 0.5% by mass, and high performance liquid chromatography (HPLC method) is performed using ultraviolet absorption of organic acids. Separately quantify with.
  • HPLC method high performance liquid chromatographic method
  • the aroma component of the liquid seasoning of the present invention can be measured by solid phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS) according to the following conditions.
  • SPME-GC-MS solid phase microextraction-gas chromatograph mass spectrometry
  • ⁇ Gas chromatographic conditions > ⁇ Measuring equipment Agilent 6890N (Agilent (Technologies) ⁇ Column SOLGEL-WAX (manufactured by SGE) Length 30m, aperture 0.25mm, film thickness 0.25 ⁇ m ⁇ Temperature conditions: 35 ° C (5 min) hold ⁇ 5 ° C / min temperature rise to 120 ° C ⁇ 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 (Agilent (Technologies) Scan mass m / z 29.0 to 350.0 ⁇ Ionization method EI (ionization voltage 70eV) If the signal intensity is low, SIM (Selected Ion Monitoring) measurement may be performed instead of scan measurement.
  • EI ionization voltage 70eV
  • the blended raw materials are mixed, and finally the soybean oil is emulsified by gradually adding soybean oil while stirring (160 rpm), and the sesame-containing acidic liquid seasoning with the blends of Tables 1 and 2 (Oil-in-water emulsified liquid seasoning) was prepared.
  • Vinylfuran, thiazole, and dihydrothiophene were prepared by appropriately adding so that the following analytical values were obtained.
  • the fragrance component of each sesame-containing acidic liquid seasoning was measured by the above solid-phase microextraction-gas chromatography mass spectrometry, vinyl furan, thiazole, and dihydrothiophene peak areas, and acetic acid peak area vinyl furan, The ratios of the peak areas of thiazole and dihydrothiophene are shown in Tables 1 and 2.
  • 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 was subjected to sensory evaluation according to the following criteria. The results of sensory evaluation were as shown in Table 3 and Table 4.
  • the obtained sesame-containing acidic liquid seasoning had a pH of 4.2 and a viscosity of 2 Pa ⁇ s.
  • ⁇ Evaluation criteria ⁇ 4 The fragrance peculiar to sesame is very excellent. I strongly feel the unique fragrance that becomes addictive and addictive. 3: The fragrance peculiar to sesame is slightly superior. I feel a unique fragrance that becomes addictive and habitual. 2: The fragrance peculiar to sesame is common. I feel a bit of the unique fragrance that becomes addictive and habitual. 1: It is inferior to the fragrance peculiar to sesame, and the quality is impaired. I do not feel the unique fragrance that becomes addictive and addictive.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 3 except that the color tone of strong roasted sesame seeds was changed as shown in Table 5 by adjusting the degree of roasting of sesame seeds. Said sensory evaluation was performed. The results were as shown in Table 5.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.47% of acetic acid and 0.03% of sorbic acid (Example 11). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.3% acetic acid and 0.2% sorbic acid (Example 12). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.47% of acetic acid and 0.03% of benzoic acid (Example 13). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.3% acetic acid and 0.2% benzoic acid (Example 14). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.4% acetic acid and 0.2% adipic acid (Example 15). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% adipic acid (Example 16). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.4% acetic acid and 0.2% fumaric acid (Example 17). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% fumaric acid (Example 18). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.4% acetic acid and 0.2% succinic acid (Example 19). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% succinic acid (Example 20). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.8% of acetic acid (Example 21), and the above sensory evaluation was performed. The result was the same as in Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.9% of acetic acid (Example 22), and the above sensory evaluation was performed. The result was slightly inferior to the fragrance specific to sesame as compared with Example 3.
  • a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that the egg yolk treated with phospholipase A was replaced with xanthan gum (Example 23), and the above sensory evaluation was performed. The result was slightly inferior to the fragrance specific to sesame as compared with Example 3.
  • the obtained sesame-containing acidic liquid seasoning had a viscosity of 3 Pa ⁇ s and a pH of 3.8.

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  • Seasonings (AREA)

Abstract

[Problem] To provide an acidic liquid flavoring containing sesame, having not only an excellent sesame-specific aroma, but also having a unique aroma that is addictive and habit forming. [Solution] This liquid flavoring includes sesame, acetic acid, vinylfuran, and thiazole and/or dihydro-thiophene. This liquid flavoring has not only an excellent sesame-specific aroma, but also has a unique aroma that is addictive and habit forming.

Description

胡麻含有酸性液状調味料Sesame-containing acidic liquid seasoning
　本発明は、液状調味料に関し、詳細には、胡麻特有の芳香に優れているだけでなく、やみつきになりクセになる独特の芳香を有する胡麻含有酸性液状調味料に関する。 The present invention relates to a liquid seasoning, and in particular, to an acidic liquid seasoning containing sesame that has not only an excellent fragrance unique to sesame but also a unique fragrance that becomes addictive and hazy.
　マヨネーズ、ドレッシング等の酸性液状調味料は、様々な風味と、酸味によるすっきりとした後味とが付与された調味料である。その使用用途は様々で、トマト、レタス、キャベツ、コーン等の生野菜サラダ用、リンゴ、キウイ、オレンジ等のフルーツサラダ用、火鍋等の鍋料理のつけだれ用、茹でたポテト等の温野菜用、豆腐料理や肉料理のたれ用等、あらゆる料理に用いることができる万能調味料である。そして、様々な種類の酸性液状調味料のうち、すっきりとした酸味の酢酸を用い、胡麻特有の芳香を特徴とした胡麻含有酸性液状調味料が大変人気を博している。 Acidic liquid seasonings such as mayonnaise and dressings are seasonings with various flavors and a clean aftertaste due to acidity. 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.
　胡麻含有酸性液状調味料では、胡麻特有の芳香が劣化し易いため、胡麻特有の芳香を維持するために様々な研究が行われてきた。例えば、焙煎胡麻の擂り立ての軽い香りを長期間維持するために、特定の香料を配合することが提案されている（例えば、特許文献１）。しかしながら、当該技術は、焙煎胡麻の擂り立ての軽い香りを長期間維持するだけであり、消費者の食欲を惹起するような新たな独特の風味を有するものではなかった。 In the sesame-containing acidic liquid seasoning, since the fragrance unique to sesame is likely to deteriorate, various studies have been conducted to maintain the fragrance unique to sesame. For example, in order to maintain the light scent of roasted sesame seeds for a long period of time, it has been proposed to add a specific fragrance (for example, Patent Document 1). However, this technique only maintains the light scent of roasted sesame for a long period of time, and does not have a new unique flavor that provokes consumers' appetite.
特開２００８－１５４４７６号公報JP 2008-154476 A
　本発明者らは、鋭意研究を重ねた結果、まず胡麻を過剰に煎ることで、天然の胡麻には存在しない複数の香気成分が新たに生成することを知見した。新たに知見した香気成分は、天然の胡麻には存在せず、市販の胡麻だれ等の液状調味料に使用されている粒状やすり状の焙煎胡麻にも確認することができない成分であった。具体的には、胡麻を通常の１５０℃前後、高くても１８０℃程度の加熱温度で煎った場合には確認することができない成分であった。また、このような香気成分は、胡麻単体で喫食すれば異味とされる成分であり、各成分をそれぞれ単独で胡麻含有酸性液状調味料に含有させたとしても同様に異味として感じられた。一方、異味とされる成分であっても、特定の複数の成分を胡麻含有酸性液状調味料に含有させることで、独特の芳香を感じることを知見した。 As a result of extensive research, the present inventors have found that a plurality of aromatic components that are not present in natural sesame are newly generated by excessively roasting sesame. The newly discovered aroma component does not exist in natural sesame and cannot be confirmed even in granular file-like roasted sesame used in liquid seasonings such as commercially available sesame sauce. Specifically, it was a component that could not be confirmed when sesame was roasted at a normal heating temperature of around 150 ° C., at most about 180 ° C. Moreover, such a fragrance | flavor component is a component which will be made into a different taste if it eats sesame single-piece | unit, and even if it included each component in the sesame containing acidic liquid seasoning individually, it was similarly felt as a different taste. On the other hand, even if it is a component made into an odd taste, it discovered that a specific fragrance | flavor felt a unique fragrance by making a sesame containing acidic liquid seasoning contain.
　そこで、本発明者らは、焙煎胡麻の擂り立ての軽い香りのような、単に口の中に含む前に直接鼻腔を通じて感じる香り（鼻腔香気）ではなく、胡麻含有酸性液状調味料が舌に粘着する際の知覚と、特定の香気成分比との相乗効果により、液状調味料を舌の上に含んだ後、胡麻特有の芳香が鼻腔を上昇する際（口腔香気）に、やみつきになりクセになる独特の芳香をより感じさせることができることに想到した。 Therefore, the present inventors are not scented directly through the nasal cavity (nasal odor) before being contained in the mouth, such as the light scent of roasted sesame seed, but the sesame-containing acidic liquid seasoning is applied to the tongue. Due to the synergistic effect of sticking perception and specific fragrance component ratio, after the liquid seasoning is included on the tongue, the fragrance peculiar to sesame is addictive and rises to the nasal cavity (oral fragrance). I came up with the idea that you can feel the unique fragrance more.
本発明は上記の背景技術に鑑みてなされたものであり、その目的は、胡麻特有の芳香に優れているだけでなく、やみつきになりクセになる独特の芳香を有する胡麻含有酸性液状調味料を提供することにある。 The present invention has been made in view of the above-mentioned background art, and its purpose is to provide an acidic liquid seasoning containing sesame that has not only an excellent fragrance unique to sesame but also a unique fragrance that becomes addictive and addictive. It is to provide.
　本発明者らは上記課題を解決するために鋭意検討した結果、胡麻を過剰に煎ることで生じる天然の胡麻には元来含まれない特定の複数の成分を胡麻含有酸性液状調味料に配合して香気成分を調節することで、上記課題を解決できることを知見した。本発明は、かかる知見に基づいて完成されたものである。 As a result of intensive studies to solve the above-mentioned problems, the present inventors formulated a plurality of specific ingredients not originally contained in natural sesame produced by excessive roasting of sesame into an acidic liquid seasoning containing sesame. It was found that the above problems can be solved by adjusting the aroma component. The present invention has been completed based on such findings.
　すなわち、本発明の一態様によれば、胡麻と、酢酸と、ビニルフランと、チアゾール及び／又はジヒドロチオフェンとを含んでなる、液状調味料が提供される。 That is, according to one aspect of the present invention, there is provided a liquid seasoning comprising sesame, acetic acid, vinyl furan, thiazole and / or dihydrothiophene.
　本発明の態様においては、上記液状調味料の香気成分を固相マイクロ抽出－ガスクロマトグラフ質量分析法で測定した場合に、酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比が、下記の条件（ａ）～（ｃ）：
　（ａ）ビニルフラン：０．００００２～０．００５
　（ｂ）チアゾール：０．００００６～０．０２
　（ｃ）ジヒドロチオフェン：０．００００１～０．００３
のいずれか一つ以上を満たすことが好ましい。 In the embodiment of the present invention, when the aromatic component of the liquid seasoning is measured by solid phase microextraction-gas chromatography mass spectrometry, the peak areas of vinylfuran, thiazole, and dihydrothiophene with respect to the peak area of acetic acid are measured. The ratio is the following conditions (a) to (c):
(A) Vinyl furan: 0.00002 to 0.005
(B) Thiazole: 0.00006 to 0.02
(C) Dihydrothiophene: 0.00001 to 0.003
It is preferable to satisfy any one or more of the following.
　本発明の態様においては、上記胡麻の含有量が、上記液状調味料の全量に対して、１～４０質量％であることが好ましい。 In the embodiment of the present invention, the content of the sesame is preferably 1 to 40% by mass with respect to the total amount of the liquid seasoning.
　本発明の態様においては、上記液状調味料が、Ｌ＊ａ＊ｂ＊表色系においてＬ＊＝３４～６２を満たす強濃焙煎胡麻をさらに含んでなることが好ましい。 In the embodiment of the present invention, it is preferable that the liquid seasoning further comprises strong roasted sesame that satisfies L * = 34 to 62 in the L * a * b * color system.
　本発明の態様においては、酢酸の含有量が、上記液状調味料の全量に対して、０．１～１質量％であることが好ましい。 In the embodiment of the present invention, the acetic acid content is preferably 0.1 to 1% by mass with respect to the total amount of the liquid seasoning.
　本発明の態様においては、上記液状調味料が、ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも１種をさらに含んでなることが好ましい。 In the embodiment of the present invention, the liquid seasoning preferably further comprises at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof.
　本発明の態様においては、上記液状調味料が、アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも１種をさらに含んでなることが好ましい。 In the embodiment of the present invention, the liquid seasoning preferably further comprises at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof.
　本発明の態様においては、上記液状調味料の粘度が、０．１～５０Ｐａ・ｓであることが好ましい。 In the embodiment of the present invention, the liquid seasoning preferably has a viscosity of 0.1 to 50 Pa · s.
　本発明の態様においては、上記液状調味料が水中油型乳化液状調味料であることが好ましい。 In the aspect of the present invention, the liquid seasoning is preferably an oil-in-water emulsified liquid seasoning.
　本発明の態様においては、上記液状調味料が卵黄をさらに含んでなることが好ましい。 In the embodiment of the present invention, it is preferable that the liquid seasoning further comprises egg yolk.
　本発明の態態様においては、上記卵黄がホスフォリパーゼＡ処理された卵黄であることが好ましい。 In the aspect of the present invention, the egg yolk is preferably an egg yolk treated with phospholipase A.
　本発明によれば、胡麻特有の芳香に優れているだけでなく、やみつきになりクセになる独特の芳香を有する胡麻含有酸性液状調味料を提供することができる。これにより、消費者の食欲を惹起することができ、胡麻含有酸性液状調味料を配合した加工食品市場のさらなる拡大が期待できる。 According to the present invention, it is possible to provide a sesame-containing acidic liquid seasoning that has not only an excellent fragrance unique to sesame but also a unique fragrance that becomes addictive and addictive. Thereby, a consumer's appetite can be induced and the further expansion of the processed food market which mix | blended the sesame containing acidic liquid seasoning can be anticipated.
液状調味料
　本発明の液状調味料は、胡麻と、酢酸と、ビニルフランと、チアゾール及び／又はジヒドロチオフェンとを含んでなるものであり、ビニルフラン、チアゾール、及びジヒドロチオフェンの３種類を含んでなることが好ましい。胡麻含有酸性液状調味料はビニルフランと、チアゾール及び／又はジヒドロチオフェンとを含有することで、胡麻特有の芳香に優れているだけでなく、やみつきになりクセになる独特の芳香を有するものとなる。ビニルフランと、チアゾールと、ジヒドロチオフェンとを含有させることで、上記の効果をより一層増すことができる。なお、ビニルフランとは、２－ビニルフラン及び３－ビニルフランのいずれか一方が含まれてもよいし、両方が含まれてもよい。ジヒドロチオフェンとは、２，３－ジヒドロチオフェン及び２，５－ジヒドロチオフェンのいずれか一方が含まれてもよいし、両方が含まれてもよい。 Liquid seasoning The liquid seasoning of the present invention comprises sesame, acetic acid, vinyl furan, thiazole and / or dihydrothiophene, and includes three kinds of vinyl furan, thiazole and dihydrothiophene. It is preferable to become. The sesame-containing acidic liquid seasoning contains vinyl furan and thiazole and / or dihydrothiophene, so that it not only excels in fragrance peculiar to sesame but also has a unique aroma that becomes addictive and addictive. . By including vinyl furan, thiazole, and dihydrothiophene, the above effect can be further increased. The vinyl furan may include one of 2-vinyl furan and 3-vinyl furan, or both. The dihydrothiophene may include one of 2,3-dihydrothiophene and 2,5-dihydrothiophene, or both.
　ここで、ビニルフラン、チアゾール、及びジヒドロチオフェンは、いずれも天然の胡麻には元来含まれない成分である。ビニルフランは、コーヒー等に含まれる特徴香であり、チアゾールは、ポテトチップやバター等に含まれる特徴香であり、ジヒドロチオフェンは、ステーキ等に含まれる特徴香である。いずれの成分も単体で喫食すれば異味でしかない成分であり、更に、ビニルフラン、チアゾール、ジヒドロチオフェンをそれぞれ単体で胡麻含有酸性液状調味料に含有したとしても、同様に異味でしかない。 Here, vinyl furan, thiazole, and dihydrothiophene are all components that are not originally contained in natural sesame. Vinyl furan is a characteristic fragrance included in coffee and the like, thiazole is a characteristic fragrance included in potato chips and butter, and dihydrothiophene is a characteristic fragrance included in steak and the like. Each component is a component that can only be tasted when eaten alone, and even if vinylfuran, thiazole, and dihydrothiophene are each contained alone in the sesame-containing acidic liquid seasoning, they are similarly tasteless.
　本発明の液状調味料は、天然の胡麻には元来含まれない成分であるビニルフランと、チアゾール及び／又はジヒドロチオフェンとが、胡麻特有の芳香を増強するだけでなく、やみつきになりクセになる独特の芳香を付与することを見出し、これらを液状調味料に含有させたものである。ビニルフラン、チアゾール、及びジヒドロチオフェンを液状調味料に含有させる方法は特に限定されないが、これらの成分が含まれる食品や食品添加物を配合する方法が挙げられる。例えば、単体で喫食すれば苦味や異味を呈するまで加熱処理を施した胡麻を用いることができる。 In the liquid seasoning of the present invention, vinyl furan, which is an ingredient not originally contained in natural sesame, and thiazole and / or dihydrothiophene not only enhance the fragrance unique to sesame, but also become addictive. It is found that a unique fragrance is imparted, and these are added to a liquid seasoning. Although the method to contain vinyl furan, thiazole, and dihydrothiophene in a liquid seasoning is not specifically limited, The method of mix | blending the foodstuff and food additive containing these components is mentioned. For example, sesame that has been heat-treated until it shows a bitter or unpleasant taste when eaten alone can be used.
　本発明の液状調味料は、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、酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比が、下記の条件（ａ）～（ｃ）：
　（ａ）ビニルフラン：０．００００２～０．００５
　（ｂ）チアゾール：０．００００６～０．０２
　（ｃ）ジヒドロチオフェン：０．００００１～０．００３
のいずれか一つ以上を満たすことが好ましく、
　（ａ）ビニルフラン：０．００００４～０．００３
　（ｂ）チアゾール：０．０００８～０．０１
　（ｃ）ジヒドロチオフェン：０．００００２～０．００２
のいずれか一つ以上を満たすことがより好ましく、
　（ａ）ビニルフラン：０．００００６～０．００２
　（ｂ）チアゾール：０．０００１～０．００６
　（ｃ）ジヒドロチオフェン：０．００００４～０．００１５
のいずれか一つ以上を満たすことが特に好ましい。
　酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比が上記範囲程度であれば、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。 The liquid seasoning of the present invention has a peak area of vinylfuran, thiazole, and dihydrothiophene with respect 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. The ratio of the following conditions (a) to (c):
(A) Vinyl furan: 0.00002 to 0.005
(B) Thiazole: 0.00006 to 0.02
(C) Dihydrothiophene: 0.00001 to 0.003
It is preferable to satisfy any one or more of
(A) Vinyl furan: 0.00004 to 0.003
(B) Thiazole: 0.0008 to 0.01
(C) Dihydrothiophene: 0.00002 to 0.002
It is more preferable to satisfy any one or more of
(A) Vinyl furan: 0.00006 to 0.002
(B) Thiazole: 0.0001 to 0.006
(C) Dihydrothiophene: 0.00004 to 0.0015
It is particularly preferable that at least one of the above is satisfied.
If the ratio of each peak area of vinylfuran, thiazole, and dihydrothiophene to the peak area of acetic acid is in the above range, it will not only make you feel the fragrance peculiar to sesame, but it will also make you addictive and addictive Can be increased.
　本発明の液状調味料中のビニルフラン、チアゾール、及びジヒドロチオフェンの含有量は、液状調味料中の酢酸の含有量に応じて、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）の分析値で本発明の比率となるように適宜調整することができる。例えば、液状調味料中の酢酸０．１～１質量％に対して、０．１～１０００ｐｐｂ含有することが好ましい。 The content of vinylfuran, thiazole, and dihydrothiophene in the liquid seasoning of the present invention depends on the content of acetic acid in the liquid seasoning. Solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) ) Can be appropriately adjusted so as to be the ratio of the present invention. For example, it is preferable to contain 0.1 to 1000 ppb with respect to 0.1 to 1% by mass of acetic acid in the liquid seasoning.
　本発明の液状調味料に用いる胡麻の含有量は、胡麻特有の芳香を有すれば特に限定されないが、１～４０質量％が好ましく、２～３０質量％がより好ましく、３～１５質量％が特に好ましい。胡麻の含有量が１質量％以上であれば、作り立ての時点から胡麻特有の芳香を強く有することができる。４０質量％以下であれば、胡麻特有の芳香を増強する効果をより発揮することができる。さらに、酢酸の配合量が上記範囲内にあることで、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。 The content of sesame used in the liquid seasoning of the present invention is not particularly limited as long as it has a fragrance unique to sesame, but is preferably 1 to 40% by mass, more preferably 2 to 30% by mass, and more preferably 3 to 15% by mass. Particularly preferred. If the content of sesame is 1% by mass or more, the fragrance peculiar to sesame can be strongly possessed from the time of preparation. If it is 40 mass% or less, the effect of enhancing the fragrance peculiar to sesame can be exhibited more. Furthermore, when the blending amount of acetic acid is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
　本発明の液状調味料に用いる胡麻は、ビニルフラン、チアゾール、及びジヒドロチオフェンを含有する強濃焙煎胡麻であることが好ましい。強濃焙煎胡麻は、例えば１９０～２１０℃の高温で１秒～１０分間、好ましくは１９５℃～２０５℃の高温で１０秒～５分間、単体で喫食すれば異味とされるまで、未焙煎胡麻や従来の焙煎胡麻を過剰に煎ることで得られる。強濃焙煎胡麻は、ビニルフラン、チアゾール、及びジヒドロチオフェンを含有する食品又は食品添加物と組合せて配合する際に、必要に応じて、液状調味料全体に対し２～２０質量％含有されることが好ましく、３～１５質量％がより好ましい。これにより、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。特に、液状調味料に強濃焙煎胡麻を配合することで、胡麻を過剰に煎ることで生じたビニルフラン、チアゾール、及びジヒドロチオフェンを含有させて香気成分を調節することが好ましい。 The sesame used in the liquid seasoning of the present invention is preferably strong roasted sesame containing vinyl furan, thiazole, and dihydrothiophene. For example, strong roasted sesame seeds are not roasted until they are eaten alone at a high temperature of 190 to 210 ° C for 1 second to 10 minutes, preferably at a high temperature of 195 ° C to 205 ° C for 10 seconds to 5 minutes. It can be obtained by excessively roasting sesame seeds or conventional roasted sesame seeds. Intense roasted sesame is contained in an amount of 2 to 20% by mass based on the total amount of the liquid seasoning when blended in combination with foods or food additives containing vinyl furan, thiazole and dihydrothiophene. It is preferably 3 to 15% by mass. This not only makes the fragrance unique to sesame feel stronger, but also increases the unique fragrance that becomes addictive and addictive. In particular, it is preferable to adjust the aromatic component by adding vinyl furan, thiazole, and dihydrothiophene produced by excessively roasting sesame by adding strong roasted sesame to the liquid seasoning.
　胡麻の色調は、Ｌ＊ａ＊ｂ＊表色系において白黒の明度を示すＬ＊＝３０～６５であることが好ましく、３４～６２であることがより好ましく、４２～６１であることが特に好ましい。通常、焙煎胡麻の色調は６３～６５程度であり、強濃焙煎胡麻の色調は、６２以下である。強濃焙煎胡麻は、焙煎胡麻に比べて煎り度合いが強いため、Ｌ＊は小さくなる。焙煎胡麻や強濃焙煎胡麻の色調が上記範囲内にあることで、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。なお、Ｌ＊ａ＊ｂ＊表色系におけるＬ＊は、分光測色計　ＣＭ－５０８ｄ（コニカミノルタ製）を用いてＪＩＳＺ８７２９に準拠して測定することができる。 The color tone of sesame is preferably L * = 30 to 65 indicating black and white brightness in the L * a * b * color system, more preferably 34 to 62, and particularly preferably 42 to 61. preferable. Usually, the color tone of roasted sesame is about 63 to 65, and the color tone of strong roasted sesame is 62 or less. Since strong roasted sesame has a stronger roasting degree than roasted sesame, L * is small. When the color tone of roasted sesame or strong roasted sesame is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and habitual can be increased. Incidentally, L * in the L * a * b * color system can be measured according to JISZ8729 using a spectral colorimeter CM-508d (manufactured by Konica Minolta).
　胡麻の比重は、０．８以下であることが好ましく、０．３５～０．７５であることがより好ましい。通常、焙煎胡麻の比重は０．８程度であり、強濃焙煎胡麻の比重は、０．７５以下である。強濃焙煎胡麻は、焙煎胡麻に比べて煎り度合いが強いため、比重は小さくなる。焙煎胡麻や強濃焙煎胡麻の比重が上記範囲内にあることで、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。なお、焙煎胡麻や強濃焙煎胡麻の比重は、対象物を容積２００ｍＬの計量カップに入れカップの上の縁を擦り切った後、計量カップの重量を差し引いた胡麻の重量を測定し、胡麻の比重を算出した。 The specific gravity of sesame is preferably 0.8 or less, and more preferably 0.35 to 0.75. Usually, the specific gravity of roasted sesame is about 0.8, and the specific gravity of strong roasted sesame is 0.75 or less. Since strong roasted sesame has a stronger roasting degree than roasted sesame, the specific gravity is small. When the specific gravity of roasted sesame or strong roasted sesame is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased. The specific gravity of roasted sesame and strong roasted sesame was measured by putting the object in a measuring cup with a capacity of 200 mL and scraping the upper edge of the cup, and then measuring the weight of the sesame minus the weight of the measuring cup. The specific gravity of sesame was calculated.
　本発明で用いる胡麻は、特に限定されないが、原料胡麻としては、白胡麻、金胡麻、黒胡麻、茶胡麻等が挙げられる。本発明で用いる胡麻の形態は、特に限定されず、ホール状でも、石臼、コロイドミル、フードカッター、マイルダー、ロール粉砕器等により粉砕処理されたものでもよい。 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.
　本発明の液状調味料は、香料を配合することができる。香料とは、精油、オレオレジン、回収フレーバー、エキストラクト等の天然香料、又は、合成香料のうち天然には見出されない合成したエステル類、アルコール類、アルデヒド類、ケトン類等を含むａｒｔｆｉｃｉａｌ ｆｌａｖｏｒ、又は、合成香料のうち天然に存在する化合物のみで作られたＮａｔｕｒｅ　ｉｄｅｎｔｉｃａｌ　ｆｌａｖｏｒのいずれかを指す。液状調味料に配合する香料としては、天然香料又はＮａｔｕｒｅ　ｉｄｅｎｔｉｃａｌ　ｆｌａｖｏｒが好ましく、Ｎａｔｕｒｅ　ｉｄｅｎｔｉｃａｌ　ｆｌａｖｏｒがより好ましい。ただし、一般に香料を用いる場合、芳香成分の力価は強くなる一方、特定の成分を選択的に用いているために天然の芳香と比べると不自然な芳香に感じられる問題がある。 The liquid seasoning of the present invention can contain a fragrance. The fragrances are natural fragrances such as essential oils, oleoresin, recovered flavors and extracts, or synthetic esters, alcohols, aldehydes, ketones, etc. that are not found naturally among synthetic fragrances, Or, it refers to any of Natural identity flavours made only from naturally occurring compounds among synthetic fragrances. As a fragrance | flavor mix | blended with a liquid seasoning, a natural fragrance | flavor or Nature identifier flavor is preferable, and Nature identifier flavor is more preferable. However, in general, when a fragrance is used, the scent of the fragrance component becomes stronger, but there is a problem that an unnatural fragrance is felt compared to natural fragrance because a specific component is selectively used.
　本発明の液状調味料は、胡麻風味香料を配合することが好ましい。胡麻風味香料とは、胡麻由来の香り成分を回収したものや、ピラジン類に代表される胡麻特有の芳香成分を人工的に調製したものを指す。本発明の液状調味料に胡麻風味香料を配合した場合、本発明の液状調味料に含まれるビニルフランと、チアゾール及び／又はジヒドロチオフェンと、胡麻風味香料とを併せて含むことで、胡麻特有の芳香の増強効果だけでなく、意外にも上記の香料特有の問題である芳香の不自然さも合わせて解消することができる。 The liquid seasoning of the present invention preferably contains a sesame flavor. The sesame flavor flavor refers to a product obtained by collecting a scent component derived from sesame or an artificially prepared aromatic component peculiar to sesame represented by pyrazines. When a sesame flavor is added to the liquid seasoning of the present invention, the vinyl furan contained in the liquid seasoning of the present invention, thiazole and / or dihydrothiophene, and a sesame flavor, Not only the fragrance enhancing effect, but also the unnatural fragrance, which is a problem inherent to the above fragrances, can be solved together.
　本発明の液状調味料に用いる胡麻風味香料の配合量は、ビニルフランと、チアゾール及び／又はジヒドロチオフェンとの上記相互作用が得られるように配合すれば良く、０．０１～１０質量％が好ましく、０．０１～３質量％がより好ましい。 The amount of the sesame flavor used in the liquid seasoning of the present invention may be blended so as to obtain the above interaction between vinyl furan and thiazole and / or dihydrothiophene, and is preferably 0.01 to 10% by mass. 0.01 to 3% by mass is more preferable.
　本発明の液状調味料は、酢酸を配合することで酸性となっている液状調味料である。本発明の液状調味料のｐＨは、ｐＨを低下させて酸味を際立たせたとしても、胡麻の芳香の保持効果が得られることから、より低いｐＨで効果を発揮することができる。ｐＨは３．０～６．５が好ましく、３．３～５．５がより好ましく、３．８～４．６が特に好ましい。ｐＨが３．０以上であれば、酸味を際立たせたとしても胡麻の芳香を保持することができる。ｐＨが６．５以下であれば、酸味により胡麻の芳香を引き立てることができる。さらに、液状調味料のｐＨが上記範囲内にあることで、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。 The liquid seasoning of the present invention is a liquid seasoning that is acidic by adding acetic acid. Even when the pH of the liquid seasoning of the present invention is lowered to make the acidity stand out, the effect of retaining the aroma of sesame can be obtained, so that the effect can be exhibited at a lower pH. The pH is preferably from 3.0 to 6.5, more preferably from 3.3 to 5.5, and particularly preferably from 3.8 to 4.6. If the pH is 3.0 or more, the fragrance of sesame can be maintained even if the acidity is emphasized. If pH is 6.5 or less, the aroma of sesame can be brought out by acidity. Furthermore, when the pH of the liquid seasoning is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
　本発明の液状調味料に用いる酢酸の配合量は、０．１～１質量％が好ましく、０．２～０．９質量％がより好ましく、０．４～０．８質量％がさらに好ましい。酢酸の配合量が０．１質量％以上であれば、酢酸と、ビニルフランと、チアゾール及び／又はジヒドロチオフェンとの相乗効果が得られ易い。１質量％以下であれば、酢酸の酸味が立ちすぎることなく胡麻の芳香を付与できる。さらに、酢酸の配合量が上記範囲内にあることで、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。 The amount of acetic acid used in the liquid seasoning of the present invention is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.9% by mass, and still more preferably 0.4 to 0.8% by mass. When the blending amount of acetic acid is 0.1% by mass or more, a synergistic effect of acetic acid, vinyl furan, thiazole and / or dihydrothiophene is easily obtained. If it is 1 mass% or less, the fragrance of sesame can be imparted without the acidity of acetic acid standing too much. Furthermore, when the blending amount of acetic acid is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased.
　本発明の液状調味料に用いる酸材は、酢酸の他に特に限定されないが、例えば、クエン酸、リンゴ酸、乳酸、ソルビン酸等の有機酸、燐酸、塩酸等の無機酸、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。 The acid material used in the 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 juice, apple Fruit juice, orange fruit juice, lactic acid fermented milk and the like can be used.
　本発明の液状調味料は、酢酸と、ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも１種とを、特定の質量比で含有することで、やみつきになりクセになる芳香が得られるようになり、好ましい。本発明の液状調味料中において、酢酸と、ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも１種との質量比は、１：０．００５～１：１であることが好ましく、１：０．０１～１：０．５であることがより好ましい。 The liquid seasoning of the present invention becomes addictive and addictive by containing acetic acid and at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof in a specific mass ratio. Aroma can be obtained, which is preferable. In the liquid seasoning of the present invention, the mass ratio of acetic acid and at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof is 1: 0.005 to 1: 1. Is more preferable, and 1: 0.01 to 1: 0.5 is more preferable.
　本発明の液状調味料は、ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも１種を、酢酸に対して上記比率となるように適宜含有すれば良い。具体的には、ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも１種の合計量は、０．０１～１質量％が好ましく、０．０３～０．３質量％がより好ましい。 The liquid seasoning of the present invention may contain appropriately at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof so as to have the above ratio with respect to acetic acid. Specifically, the total amount of at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof is preferably 0.01-1% by mass, and 0.03-0.3% by mass. More preferred.
　本発明の液状調味料は、酢酸と、アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも１種とを、特定の質量比で含有することで、やみつきになりクセになる芳香が得られるようになり、好ましい。本発明の液状調味料中において、酢酸と、アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも１種との質量比は、１：０．１～１：１０であることが好ましく、１：０．２～１：５であることがより好ましい。 The liquid seasoning of the present invention becomes addictive by containing acetic acid and at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof in a specific mass ratio. A fragrant aroma is obtained, which is preferable. In the liquid seasoning of the present invention, the mass ratio of acetic acid to at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof is 1: 0.1 to 1:10. It is preferable that the ratio is 1: 0.2 to 1: 5.
　本発明の液状調味料は、アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも１種を、酢酸に対して上記比率となるように適宜含有すれば良い。具体的には、アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも１種の合計量は、０．１～１質量％が好ましく、０．２～０．７質量％がより好ましく、０．３～０．７質量％が特に好ましい。 The liquid seasoning of the present invention may contain appropriately at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof so as to have the above ratio to acetic acid. Specifically, the total amount of at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof is preferably 0.1 to 1% by mass, and preferably 0.2 to 0.7%. % By mass is more preferable, and 0.3 to 0.7% by mass is particularly preferable.
　上記の各有機酸及びそれらの塩の測定方法は、「栄養表示のための成分分析のポイント」（財団法人日本食品分析センター編、２００７年１０月２０日発行）に開示されている、高速液体クロマトグラフ法（ＨＰＬＣ法）による有機酸分子の測定方法に基づいて行う。具体的には、例えば、水溶液中でソルビン酸及び／又はソルビン酸塩の状態で存在しているソルビン酸分子を、過塩素酸で抽出し、有機酸類の紫外部吸収を利用して高速液体クロマトグラフ法（ＨＰＬＣ法）で分別定量する。 The method for measuring each of the above organic acids and salts thereof is a high-speed liquid disclosed in “Points of component analysis for nutrition labeling” (edited by the Japan Food Analysis Center, published on October 20, 2007). This is performed based on a method for measuring organic acid molecules by a chromatographic method (HPLC method). Specifically, for example, sorbic acid molecules existing in the form of sorbic acid and / or sorbate in an aqueous solution are extracted with perchloric acid, and high performance liquid chromatography is performed using ultraviolet absorption of organic acids. Fractional quantification is performed by a graph method (HPLC method).
　本発明の液状調味料の粘度は、０．１～５０Ｐａ・ｓ、好ましくは０．１～３０Ｐａ・ｓ、より好ましくは０．５～４Ｐａ・ｓである。まず、液状調味料に０．１Ｐａ・ｓ以上の粘度を付与することで、舌が胡麻含有酸性液状調味料の粘着性をより知覚することができる。また、液状調味料の粘度が５０Ｐａ・ｓ以下であることで、舌の上で溶け広がり、上記のビニルフラン、チアゾール及びジヒドロチオフェンの香気成分がより揮発する。そして、舌で知覚した粘着性と、上記のビニルフラン、チアゾール、及びジヒドロチオフェンの香気成分との相乗効果により、液状調味料を舌の上に含んだ後、胡麻特有の芳香が鼻腔を上昇する際（口腔香気）に、やみつきになりクセになる独特の芳香をより感じさせることができる。 The viscosity of the liquid seasoning of the present invention is 0.1 to 50 Pa · s, preferably 0.1 to 30 Pa · s, more preferably 0.5 to 4 Pa · s. First, the tongue can perceive the adhesiveness of the sesame-containing acidic liquid seasoning more by giving the liquid seasoning a viscosity of 0.1 Pa · s or more. Further, when the viscosity of the liquid seasoning is 50 Pa · s or less, the liquid seasoning melts and spreads on the tongue, and the aromatic components of the above-mentioned vinyl furan, thiazole and dihydrothiophene are further volatilized. And, due to the synergistic effect of the adhesiveness perceived by the tongue and the above-mentioned aromatic components of vinyl furan, thiazole and dihydrothiophene, the fragrance peculiar to sesame rises in the nasal cavity after the liquid seasoning is included on the tongue. At the same time (oral scent), you can feel the unique fragrance that becomes addictive and habitual.
　本発明の液状調味料は、水中油型乳化液状調味料であることが好ましい。食用油脂を乳化分散し、本発明の芳香成分を油滴の中に封じ込めることで、さらにやみつきになりクセになる独特の芳香を増強することができる。 The liquid seasoning of the present invention is preferably an oil-in-water emulsified liquid seasoning. By emulsifying and dispersing edible fats and oils and enclosing the fragrance component of the present invention in oil droplets, it is possible to enhance the unique fragrance that becomes more addictive and addictive.
　水中油型乳化液状調味料とは、例えば、清水に酢酸及びクエン酸等の酸材と、澱粉、ガム類、卵黄、及びショ糖脂肪酸エステル等の乳化材とを混合した後、ミキサー等で攪拌しながら、油脂を注加して粗乳化し、次にせん断力に優れた処理機等で均質化したものである。 The oil-in-water emulsified liquid seasoning is, for example, a mixture of an acid material such as acetic acid and citric acid and an emulsion material such as starch, gums, egg yolk, and sucrose fatty acid ester in fresh water, followed by stirring with a mixer or the like While the oil and fat was poured and coarsely emulsified, it was then homogenized with a processing machine or the like excellent in shearing force.
　本発明の液状調味料に用いる食用油脂の配合量は、本発明の芳香成分を油滴の中に封じ込められる量を配合すれば良く、１～７０質量％が好ましく、５～５０質量％がより好ましく、１５～５０質量％が特に好ましい。 The amount of the edible oil and fat used in the liquid seasoning of the present invention may be an amount that can contain the aromatic component of the present invention in oil droplets, preferably 1 to 70% by mass, more preferably 5 to 50% by mass. The content is preferably 15 to 50% by mass.
　本発明に用いる食用油脂は、特に限定されないが、具体的には、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を用いることができる。好ましくは、菜種油、大豆油又はパーム油を含有し、より好ましくはパーム油を含有する。 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, Chemistry 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.
　食用油脂の測定方法は、「栄養表示基準における栄養成分等の分析方法等について」（平成１１年４月２６日衛新第１３号）に開示されている、エーテル抽出法に基づいて行う。 The method for measuring edible fats and oils is based on the ether extraction method disclosed in “Analytical Methods for Nutrients, etc. in Nutrition Labeling Standards” (April 26th, 1999, No. 13).
　本発明の水中油型乳化液状調味料に用いる乳化材は、やみつきになりクセになる独特の芳香を増強したり保持したりする効果があることから、卵黄を用いることが好ましい。卵黄の配合量は、０．１～２０質量％が好ましく、０．１～５質量％がより好ましい。卵黄の配合量が０．１質量％以上であれば、水中油型乳化液状調味料が乳化状態を十分に維持することができる。卵黄の配合量が２０質量％以下であれば、卵黄の風味が強くなり過ぎず、胡麻の芳香を保持することができる。さらに、酢酸の配合量が上記範囲内にあることで、胡麻特有の芳香をより強く感じさせるだけでなく、やみつきになりクセになる独特の芳香を増すことができる。なお、卵黄の配合量は、鶏卵を割卵して得られる液卵黄で換算したものであり、液卵黄中のコレステロール含有量が１．４質量％であることから、日本国厚生労働省が平成１１年４月２６日付けで発行した衛新第１３号「４コレステロール」の「（１）ガスクロマトグラフ法」に示されているコレステロール測定方法に準じて測定することができる。 Since the emulsifier used in the oil-in-water emulsified liquid seasoning of the present invention has the effect of enhancing and retaining the unique aroma that becomes addictive and hazy, it is preferable to use egg yolk. The blending amount of egg yolk is preferably 0.1 to 20% by mass, more preferably 0.1 to 5% by mass. If the blending amount of egg yolk is 0.1% by mass or more, the oil-in-water emulsified liquid seasoning can sufficiently maintain the emulsified state. If the blending amount of egg yolk is 20% by mass or less, the flavor of egg yolk does not become too strong, and the aroma of sesame can be maintained. Furthermore, when the blending amount of acetic acid is within the above range, not only can the fragrance unique to sesame be felt more strongly, but also the unique fragrance that becomes addictive and addictive can be increased. The blended 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% by mass. It can be measured in accordance with the cholesterol measurement method shown in “(1) Gas chromatographic method” of Eshin No. 13 “4 cholesterol” issued on April 26, 1980.
　さらに、上記卵黄は、食用油脂を水中油型乳化液状調味料中に分散させるにあたり、長期保管後の分離抑制効果が得られ易く、ひいては風味の保持効果も高いことから、ホスフォリパーゼＡ処理された卵黄を用いることがより好ましい。 Furthermore, the above-mentioned egg yolk is treated with phospholipase A because it is easy to obtain a separation-suppressing effect after long-term storage and thus has a high flavor retention effect when edible fats and oils are dispersed in an oil-in-water emulsified liquid seasoning. More preferably, egg yolk is used.
　本発明の液状調味料は、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、食塩、グルタミン酸ナトリウム、ブイヨン等の調味料、ぶどう糖、果糖、蔗糖、麦芽糖、オリゴ糖、トレハロース等の糖類、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、オクテニルコハク酸化澱粉等の乳化材、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。 The liquid seasoning of the present invention can contain various raw materials that are usually used for liquid seasonings in addition to the raw materials described above 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.
測定・分析方法
　本発明の液状調味料中の酢酸の含有量の測定方法は、「栄養表示のための成分分析のポイント」（財団法人日本食品分析センター編、２００７年１０月２０日発行）に開示されている、高速液体クロマトグラフ法（ＨＰＬＣ法）に基づいて行う。具体的には、例えば、有機酸類を最終濃度が０．５質量％となるように加えた過塩素酸で抽出し、有機酸類の紫外部吸収を利用して高速液体クロマトグラフ法（ＨＰＬＣ法）で分別定量する。 Measurement / Analysis Method The method for measuring the content of acetic acid in the liquid seasoning of the present invention is described in “Points of component analysis for nutrition labeling” (edited by the Japan Food Analysis Center, published on October 20, 2007). It is based on the disclosed high performance liquid chromatographic method (HPLC method). Specifically, for example, organic acids are extracted with perchloric acid added so that the final concentration is 0.5% by mass, and high performance liquid chromatography (HPLC method) is performed using ultraviolet absorption of organic acids. Separately quantify with.
　本発明の液状調味料の香気成分は、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。
（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　　　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、液状調味料中の酢酸のピーク面積に対する、ブタン酸、ヘキサン酸、及び６－メチル－５－ヘプテン－２－オンの各ピーク面積の比を測定する。
＜ガスクロマトグラフ条件＞
・測定機器　　　Ａｇｉｌｅｎｔ　６８９０Ｎ（Ａｇｉｌｅｎｔ　
　　　　　　　　Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
・カラム　　　　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
＜質量分析条件＞
・質量分析計　　Ａｇｉｌｅｎｔ　５９７３Ｎ（Ａｇｉｌｅｎｔ　
　　　　　　　　Ｔｅｃｈｎｏｌｏｇｉｅｓ社製）
・スキャン質量　ｍ／ｚ　２９．０～３５０．０
・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。 The aroma component of the liquid seasoning of the present invention can be measured by solid phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS) according to the following conditions.
(1) Separation and concentration method for aroma components Separation and concentration of aroma components are performed by solid phase microextraction using SPME fibers and a volatile component extraction device according to the following conditions.
<Solid-phase microextraction conditions>
・ SPME fiber StableFlex 50 / 30μm, 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 Using gas chromatography and mass spectrometry, butanoic acid, hexanoic acid and 6-methyl-5-heptene-2 against the peak area of acetic acid in the liquid seasoning according to the following conditions -Measure the ratio of each peak area on.
<Gas chromatographic conditions>
・ Measuring equipment Agilent 6890N (Agilent
(Technologies)
・ Column SOLGEL-WAX (manufactured by SGE)
Length 30m, aperture 0.25mm, film thickness 0.25μm
・ Temperature conditions: 35 ° C (5 min) hold → 5 ° C / min temperature rise to 120 ° C → 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 (Agilent
(Technologies)
Scan mass m / z 29.0 to 350.0
・ Ionization method EI (ionization voltage 70eV)
If the signal intensity is low, SIM (Selected Ion Monitoring) measurement may be performed instead of scan measurement.
　以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 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.
液状調味料の製造
　まず、未焙煎胡麻（Ｌ＊＝６７、比重１）を、１５０℃の温度で１分間、ドラム回転式の焙煎機を用い従来公知の方法で煎って、焙煎胡麻（Ｌ＊＝６４、比重０．９）を得た。また、未焙煎胡麻（Ｌ＊＝６７、比重１）を、２００℃の高温で１分間、単体で喫食すれば異味とされるまで過剰に煎って、強濃焙煎胡麻（Ｌ＊＝５５、比重０．７）を得た。続いて、常法に基づき、配合原料を混合していき、最後に撹拌（１６０ｒｐｍ）しながら大豆油を徐々に添加することで乳化させ、表１及び表２の配合で胡麻含有酸性液状調味料（水中油型乳化液状調味料）を調製した。ビニルフラン、チアゾール、及びジヒドロチオフェンを、下記の分析値の値となるように、適宜添加して調製した。 Production of liquid seasoning First, roasted sesame (L * = 67, specific gravity 1) was roasted at 150 ° C. for 1 minute using a drum-rotating roaster by a conventionally known method. (L * = 64, specific gravity 0.9) was obtained. In addition, unroasted sesame (L * = 67, specific gravity 1) is roasted excessively until it becomes tasteful if it is consumed alone at a high temperature of 200 ° C. for 1 minute, and strong roasted sesame (L * = 55). , Specific gravity 0.7) was obtained. Subsequently, based on the conventional method, the blended raw materials are mixed, and finally the soybean oil is emulsified by gradually adding soybean oil while stirring (160 rpm), and the sesame-containing acidic liquid seasoning with the blends of Tables 1 and 2 (Oil-in-water emulsified liquid seasoning) was prepared. Vinylfuran, thiazole, and dihydrothiophene were prepared by appropriately adding so that the following analytical values were obtained.
　各胡麻含有酸性液状調味料の香気成分を上記の固相マイクロ抽出－ガスクロマトグラフ質量分析法で測定し、ビニルフラン、チアゾール、及びジヒドロチオフェンのピーク面積、並びに、酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比を表１及び表２に示した。 The fragrance component of each sesame-containing acidic liquid seasoning was measured by the above solid-phase microextraction-gas chromatography mass spectrometry, vinyl furan, thiazole, and dihydrothiophene peak areas, and acetic acid peak area vinyl furan, The ratios of the peak areas of thiazole and dihydrothiophene are shown in Tables 1 and 2.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　得られた胡麻含有酸性液状調味料は、３０ｍＬ蓋付きガラス容器に２０ｇずつ充填密封した。各胡麻含有酸性液状調味料について、下記の基準に従って官能評価を行った。官能評価の結果は表３及び表４に示すとおりであった。なお、得られた胡麻含有酸性液状調味料のｐＨは４．２であり、粘度は２Ｐａ・ｓであった。 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 was subjected to sensory evaluation according to the following criteria. The results of sensory evaluation were as shown in Table 3 and Table 4. The obtained sesame-containing acidic liquid seasoning had a pH of 4.2 and a viscosity of 2 Pa · s.
　〔評価基準〕
４：胡麻特有の芳香が非常に優れている。やみつきになりクセになる独特の芳香を強く感じる。
３：胡麻特有の芳香がやや優れている。やみつきになりクセになる独特の芳香を感じる。
２：胡麻特有の芳香が普通である。やみつきになりクセになる独特の芳香をやや感じる。
１：胡麻特有の芳香に劣っており、品位を損ねる。やみつきになりクセになる独特の芳香を感じない。 〔Evaluation criteria〕
4: The fragrance peculiar to sesame is very excellent. I strongly feel the unique fragrance that becomes addictive and addictive.
3: The fragrance peculiar to sesame is slightly superior. I feel a unique fragrance that becomes addictive and habitual.
2: The fragrance peculiar to sesame is common. I feel a bit of the unique fragrance that becomes addictive and habitual.
1: It is inferior to the fragrance peculiar to sesame, and the quality is impaired. I do not feel the unique fragrance that becomes addictive and addictive.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
強濃焙煎胡麻の検討
　胡麻の煎り度合いを調節して強濃焙煎胡麻の色調を表５のとおりに変更した以外は、実施例３と同様に胡麻含有酸性液状調味料を調製して、上記の官能評価を行った。結果は、表５に示すとおりであった。 Examination of strong roasted sesame seeds A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 3 except that the color tone of strong roasted sesame seeds was changed as shown in Table 5 by adjusting the degree of roasting of sesame seeds. Said sensory evaluation was performed. The results were as shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　胡麻の煎り度合いを調節して強濃焙煎胡麻の比重を表６のとおりに変更した以外は、実施例３と同様に胡麻含有酸性液状調味料を調製して、上記の官能評価を行った。結果は、表６に示すとおりであった。
Figure JPOXMLDOC01-appb-T000006
 Except for adjusting the degree of roasting of sesame and changing the specific gravity of strong roasted sesame as shown in Table 6, a sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 3, and the above sensory evaluation was performed. . The results were as shown in Table 6.
Figure JPOXMLDOC01-appb-T000006
　酢酸０．５％を酢酸０．４７％及びソルビン酸０．０３％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１１）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.47% of acetic acid and 0.03% of sorbic acid (Example 11). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．３％及びソルビン酸０．２％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１２）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.3% acetic acid and 0.2% sorbic acid (Example 12). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．４７％及び安息香酸０．０３％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１３）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.47% of acetic acid and 0.03% of benzoic acid (Example 13). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．３％及び安息香酸０．２％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１４）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.3% acetic acid and 0.2% benzoic acid (Example 14). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．４％及びアジピン酸０．２％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１５）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.4% acetic acid and 0.2% adipic acid (Example 15). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．１％及びアジピン酸０．６％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１６）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% adipic acid (Example 16). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．４％及びフマル酸０．２％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１７）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.4% acetic acid and 0.2% fumaric acid (Example 17). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．１％及びフマル酸０．６％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１８）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% fumaric acid (Example 18). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．４％及びコハク酸０．２％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例１９）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.4% acetic acid and 0.2% succinic acid (Example 19). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．１％及びコハク酸０．６％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例２０）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香により優れていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% acetic acid was replaced with 0.1% acetic acid and 0.6% succinic acid (Example 20). Went. The result was superior to the fragrance specific to sesame as compared with Example 3.
　酢酸０．５％を酢酸０．８％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例２１）、上記の官能評価を行った。結果は、実施例３と同様であった。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.8% of acetic acid (Example 21), and the above sensory evaluation was performed. The result was the same as in Example 3.
　酢酸０．５％を酢酸０．９％に置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例２２）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香にわずかに劣っていた。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that 0.5% of acetic acid was replaced with 0.9% of acetic acid (Example 22), and the above sensory evaluation was performed. The result was slightly inferior to the fragrance specific to sesame as compared with Example 3.
　ホスフォリパーゼＡ処理された卵黄をキサンタンガムに置換えた以外は、実施例１０と同様に胡麻含有酸性液状調味料を調製して（実施例２３）、上記の官能評価を行った。結果は、実施例３と比べて胡麻特有の芳香にわずかに劣っていた。なお、得られた胡麻含有酸性液状調味料の粘度は３Ｐａ・ｓ、ｐＨは３．８であった。 A sesame-containing acidic liquid seasoning was prepared in the same manner as in Example 10 except that the egg yolk treated with phospholipase A was replaced with xanthan gum (Example 23), and the above sensory evaluation was performed. The result was slightly inferior to the fragrance specific to sesame as compared with Example 3. The obtained sesame-containing acidic liquid seasoning had a viscosity of 3 Pa · s and a pH of 3.8.

Claims (11)

  1. 　胡麻と、酢酸と、ビニルフランと、チアゾール及び／又はジヒドロチオフェンとを含んでなる、液状調味料。 A liquid seasoning comprising sesame, acetic acid, vinyl furan, thiazole and / or dihydrothiophene.
  2. 　前記液状調味料の香気成分を固相マイクロ抽出－ガスクロマトグラフ質量分析法で測定した場合に、酢酸のピーク面積に対する、ビニルフラン、チアゾール、及びジヒドロチオフェンの各ピーク面積の比が、下記の条件（ａ）～（ｃ）：
    　（ａ）ビニルフラン：０．００００２～０．００５
    　（ｂ）チアゾール：０．００００６～０．０２
    　（ｃ）ジヒドロチオフェン：０．００００１～０．００３
    のいずれか一つ以上を満たす、請求項１に記載の液状調味料。     When the aroma component of the liquid seasoning was measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak areas of vinylfuran, thiazole, and dihydrothiophene to the peak area of acetic acid was as follows: a) to (c):
    (A) Vinyl furan: 0.00002 to 0.005
    (B) Thiazole: 0.00006 to 0.02
    (C) Dihydrothiophene: 0.00001 to 0.003
    The liquid seasoning of Claim 1 which satisfy | fills any one or more of these.
  3. 　前記胡麻の含有量が、前記液状調味料の全量に対して、１～４０質量％である、請求項１または２に記載の液状調味料。 The liquid seasoning according to claim 1 or 2, wherein the content of the sesame is 1 to 40% by mass with respect to the total amount of the liquid seasoning.
  4. 　Ｌ＊ａ＊ｂ＊表色系においてＬ＊＝３４～６２を満たす強濃焙煎胡麻をさらに含んでなる、請求項１～３のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 3, further comprising strong roasted sesame that satisfies L * = 34 to 62 in the L * a * b * color system.
  5. 　酢酸の含有量が、前記液状調味料の全量に対して、０．１～１質量％である、請求項１～４のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 4, wherein the content of acetic acid is 0.1 to 1 mass% with respect to the total amount of the liquid seasoning.
  6. 　ソルビン酸、安息香酸、及びそれらの塩からなる群から選択される少なくとも１種をさらに含んでなる、請求項１～５のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 5, further comprising at least one selected from the group consisting of sorbic acid, benzoic acid, and salts thereof.
  7. 　アジピン酸、フマル酸、コハク酸、及びそれらの塩からなる群から選択される少なくとも１種をさらに含んでなる、請求項１～６のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 6, further comprising at least one selected from the group consisting of adipic acid, fumaric acid, succinic acid, and salts thereof.
  8. 　前記液状調味料の粘度が、０．１～５０Ｐａ・ｓである、請求項１～７のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 7, wherein the viscosity of the liquid seasoning is 0.1 to 50 Pa · s.
  9. 　水中油型乳化液状調味料である、請求項１～８のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 8, which is an oil-in-water emulsified liquid seasoning.
  10. 　卵黄をさらに含んでなる、請求項１～９のいずれか一項に記載の液状調味料。 The liquid seasoning according to any one of claims 1 to 9, further comprising egg yolk.
  11. 　前記卵黄がホスフォリパーゼＡ処理された卵黄である、請求項１０に記載の液状調味料。 The liquid seasoning according to claim 10, wherein the egg yolk is an egg yolk treated with phospholipase A.
PCT/JP2012/080495 2012-11-26 2012-11-26 Acidic liquid flavoring containing sesame WO2014080524A1 (en)

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