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

Definitions

• the present invention relates to a method for producing a roasted sesame treated product which imparts a sweet smell inherent to sesame seeds to dry roasted fragrant roasted sesame seeds, and a method for producing a processed food using the same.
• Roasted sesame is widely preferred for its fragrant aroma.
• roasted sesame is generally produced by dry roasting raw sesame, which is a raw material.
• the roasted sesame obtained by the above method has a problem that although it has a fragrant smell, it is difficult to feel the sweet smell inherent in sesame.
• An object of the present invention is to provide a method for producing a roasted sesame treated product which imparts a sweet smell inherent to sesame seeds to dry roasted fragrant roasted sesame seeds, and a method for producing a processed food using the same. is there.
• the present inventors diligently studied to achieve the above object. as a result, It is found that if dried roasted roasted sesame is heated with superheated steam, a roasted sesame treated product having a sweeter aroma is obtained to a surprisingly savory scented roasted sesame, and the present invention is completed. It came to
• the present invention (1) Including a heating step of heating dry roasted roasted sesame with superheated steam, Production method of roasted sesame treated material, (2) In the method of 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, Production method of roasted sesame treated material, (3) Containing a roasted sesame treated material obtained by the method of (1) or (2), Method of producing processed food, It is.
• the product obtained by this method is not preferable as roasted sesame because the fragrant smell like roasted sesame obtained by dry roasting is not sufficiently obtained.
• the present invention relates to a method for producing a roasted sesame treated product having a sweet smell inherent to sesame seeds, in addition to the savory aroma of roasted sesame seeds, by treating dry roasted roasted sesame seeds with superheated steam. It is characterized in that it can be provided.
• the roasted sesame is roasted according to a conventional method such as dry roasting and heating using a heat medium such as water and oil.
• a heat medium such as water and oil.
• dry roasting refers to roasting treatment by a method not involving water vapor, and examples thereof include treatment with direct heat, electric heat, hot air and the like.
• treatment with superheated steam with steam is not included in dry roasting.
• the present invention in order to make use of the characteristic fragrant aroma of roasted sesame seeds, it is necessary to use not only a heating method by superheated steam or the like but also roasted sesame seeds in which a more fragrant aroma tends to appear as a raw material.
• the varieties of green sesame used for the roasted sesame of the present invention are not particularly limited, and examples thereof include white sesame, black sesame, gold sesame and the like.
• the roasted sesame seeds according to the present invention may be in the form of holes, shredded products, ground products, etc., but the holes may be used as they are because of the ease of superheated steam treatment described later.
• the roasted sesame used in the present invention may be any of commercially available dry roasted roasted sesame seeds having a savory aroma.
• the present invention has a heating step of heating dry roasted roasted sesame with superheated steam.
• the superheated steam is steam of 100 ° C. or more higher than the boiling point of water obtained by further heating the saturated steam of 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 still more 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% to 100%, more preferably 40% to 90%.
• the roasted sesame with fragrant aroma may be treated to such an extent that the original sweet smell of sesame can be felt, specifically, for example, preferably 5 minutes to 60 minutes The following time is more preferably 5 minutes to 30 minutes.
• the present invention can further impart the original sweet smell of sesame seeds by heat treating dry roasted roasted sesame seeds having a savory aroma with superheated steam.
• a steam convection oven as a superheated steam apparatus may be used for treatment.
• the processed food containing the roasted sesame treated product is, for example, a persimmon flower, boiled food, boiled tofu, sesame dumpling, burdock salad, vermicelli salad, which contains the roasted sesame treated product obtained according to the present invention, Boiled vegetables such as rice ball, rice cake, pudding, dressing, sauce, sauce, ponzu, nabe soup, pasta sauce, tonkatsu sauce, miso, soy sauce, sprinkle, seasoning such as sesame salt, soup, sesame paste, sesame cream, sesame jam, sesame etc Can be mentioned.
• Boiled vegetables such as rice ball, rice cake, pudding, dressing, sauce, sauce, ponzu, nabe soup, pasta sauce, tonkatsu sauce, miso, soy sauce, sprinkle, seasoning such as sesame salt, soup, sesame paste, sesame cream, sesame jam, sesame etc Can be mentioned.
• a roasted sesame processed material obtained by this invention for the said processed food etc.
• Example 1 Raw sesame seeds were roasted at 500 ° C. for 5 minutes with a direct-fired roasting machine to prepare roasted sesame seeds for use as raw materials.
• the raw material roast sesame 100g was uniformly spread over the whole of a stainless steel vat (18 cm x 25 cm).
• the raw material roasted sesame seeds spread in the superheated steam apparatus were heated for 15 minutes using superheated steam at a temperature of 150 ° C. and a relative humidity of 80% to obtain a roasted sesame treated product of the present invention.
• Example 1 The roasted sesame used in Example 1 was taken as Comparative Example 1. As Comparative Example 2, the same conditions as in Example 1 were used except that the raw material roasted sesame used in Example 1 was replaced with the raw sesame used as the raw material for the raw roasted sesame and the raw sesame was not subjected to dry roasting treatment. Heat-treated with superheated steam.
• the roasted sesame treated product obtained in Example 1 had, in addition to the fragrant smell, sufficient sweetness of sesame seeds. Only dry roasting of Comparative Example 1 produced roasted sesame seeds which were not heated by superheated steam, although they had a fragrant smell, but almost no sweet aroma of sesame seeds was felt.
• the roasted sesame treated product obtained by heating the raw material raw sesame in Comparative Example 2 with superheated steam showed the rawness of raw sesame, and hardly any fragrant smell or sweet smell of sesame.
• Test Example 2 Comparative Example 3, Examples 2 to 6
• the treatment conditions shown in Table 1 were used instead of the treatment conditions of Example 1.
• sensory evaluation was performed by the same method as in Test Example 1.
• Test Example 2 Comparative Example 4, Examples 7 to 10
• Comparative Example 4 In order to investigate the influence by relative humidity conditions, it replaced with the processing conditions of Example 1, and processed on the processing conditions shown in Table 2.
• Comparative Example 4 the relative humidity was set to 0% in the superheated steam apparatus used in Example 1.
• sensory evaluation was performed by the same method as in Test Example 1.
• the roasted sesame treated material treated at a relative humidity of 10% or more and 100% or less of superheated steam is easy to sense a sweet aroma of sesame.
• the roasted sesame treated material treated at a relative humidity of 40% or more and 90% or less can sufficiently sense the sweet smell of sesame.
• Example 11 The roasted sesame treated product obtained in Example 1 was used to make a grit. The whole was uniformly mixed based on Formula 1 to make a spinach preparation. In addition, as a comparative object, it replaced with the dry roasted roasted sesame which used as a raw material of the roasted sesame processed material of Example 1, and prepared the good food.
• the preparation using the roasted sesame treated product was a good feeling in which the sweet smell of sesame seeds was sufficiently felt as compared with the comparison object not using it.
• Example 12 The roasted sesame treated product obtained in Example 1 was used to make a grit. The whole was uniformly mixed based on formulation 2, and a sesame dressing was prepared. In addition, as a comparative object, it replaced with the dry roasted roasted sesame which used as a raw material of the roasted sesame processed material of Example 1, and produced the sesame dressing.
• the sesame dressing using the roasted sesame treated product was a sesame dressing in which a sweet aroma of sesame seeds was sufficiently felt in addition to the fragrant smell as compared with the comparison object not used.
• Example 13 The roasted sesame treated product obtained in Example 1 was used to make a grit. The whole was uniformly mixed based on formulation 3 to prepare a mill. In addition, it replaced with the dry roasted roasted sesame which used as a raw material of the roasted sesame processed material of Example 1 as a comparison object, and the rice cake was made.
• the sweet potato using the roasted sesame treated product had a sweet potato having a sweet smell of sesame as compared with the non-used comparative object.

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• 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)
• Preparation Of Fruits And Vegetables (AREA)
• Seasonings (AREA)

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Citations (6)

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• 2017
  • 2017-12-26 WO PCT/JP2017/046725 patent/WO2019130438A1/ja active Application Filing
• 2018
  • 2018-08-29 WO PCT/JP2018/032015 patent/WO2019130657A1/ja active Application Filing
  • 2018-08-29 JP JP2019562737A patent/JP6720425B2/ja active Active
  • 2018-08-29 CN CN201880076989.0A patent/CN111417316B/zh active Active

Patent Citations (6)

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