Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present invention relates to a liquid seasoning and a method for producing the same. More particularly, it relates to a liquid seasoning with enhanced sesame flavor and a method for producing the same.
• Liquid seasonings made from grains such as sesame, rice, barley, and corn, and characterized by the flavor peculiar to grains, are widely sold as sauces for tofu and meat, salad dressings, and the like.
• sesame is characterized by its fragrant flavor, and with the increasing interest in health especially in recent years, many types of sesame-flavored liquid seasonings are distributed in the market.
• various measures such as increasing the amount of sesame used and devising processing methods such as sesame rubbing and roasting methods, are taken. Attempts are being made. As such an attempt, as disclosed in Patent Literatures 1 and 2, techniques for expressing sesame flavor by using flavor components have been proposed.
• Patent Document 1 discloses a flavor composition for a liquid seasoning containing 2-propionylthiazole and having a sesame flavor. Further, Patent Document 2 describes a liquid seasoning containing sesame and edible oil, wherein the aromatic component is 2-ethylpyrazine, 4-vinyl-2-methoxyphenol, and 2 selected from the group consisting of hexanal. A liquid seasoning containing more than one seed is disclosed. While the techniques of Patent Documents 1 and 2 impart the sesame flavor itself, the sesame flavor has already been imparted, but from the viewpoint of differentiation from other products, the characteristics of the sesame flavor are further enhanced. There is a need for technology that can
• the present invention has been made in view of the above circumstances, and aims to provide a liquid seasoning with enhanced sesame flavor and a method for producing the same.
• the present inventor attempted to identify flavor components involved in sesame flavor. Specifically, roasted sesame seeds with different "sesame texture" were subjected to GCMS (gas chromatography mass spectrometry) to qualitatively and quantify the aroma derived from each roasted sesame, and the content of each aroma component was determined. verified the difference. Furthermore, by actually sniffing the scent through the sniffing port of the GCMS, differences in atmosphere and intensity of each scent were verified. Through these verifications, from among more than 500 kinds of ingredients, we narrowed down the aroma ingredients that have a high degree of influence in terms of improving the "sesame feeling" to dozens, then to more than a dozen, and then to several.
• GCMS gas chromatography mass spectrometry
• the liquid seasoning of the present invention is a liquid seasoning with enhanced sesame flavor, 2-heptanone (A) and methional (B),
• the gist is that the mass ratio of the component (B) to the component (A) is more than 0 and less than 10.
• the content of component A can be 0.0005 ppm or more.
• the liquid seasoning of the present invention may contain sesame seeds.
• the liquid seasoning of the present invention can be used as hotpot sauce, soup stock, sauce or dressing.
• the method for producing a liquid seasoning of the present invention is a method for producing a liquid seasoning of the present invention,
• the gist is to provide a mixing step of mixing the raw materials so that the mass ratio of the component (B) to the component (A) is greater than 0 and less than 10.
• liquid seasoning of the present invention it is possible to obtain a sesame flavor that is further strengthened compared to the conventional one. According to the method for producing a liquid seasoning of the present invention, the liquid seasoning described above can be stably obtained.
• liquid seasoning of the present invention is a liquid seasoning with enhanced sesame flavor, 2-heptanone (A) and methional (B),
• the mass ratio (B/A) of the component (B) to the component (A) is more than 0 and less than 10.
• Liquid seasonings are liquid seasonings that can impart an enhanced sesame flavor to foods.
• This liquid seasoning usually has a sesame flavor as a base, and the sesame flavor contains 2-heptanone (A) and methional (B) at a mass ratio of more than 0 and less than 10, resulting in a sesame flavor. has been strengthened. More specifically, the following (1) to (3) are mentioned.
• An embodiment includes a sesame flavor as a base, and the sesame flavor does not contain both 2-heptanone (A) and methional (B). In this case, the sesame flavor can be enhanced by blending both 2-heptanone (A) and methional (B) so that the mass ratio is greater than 0 and less than 10.
• An embodiment includes a sesame flavor as a base, and the sesame flavor contains only one of 2-heptanone (A) and methional (B).
• the sesame flavor is enhanced by blending any one of the missing components so that the mass ratio of 2-heptanone (A) and methional (B) is greater than 0 and less than 10. can be done.
• a sesame flavor as a base is included, and although this sesame flavor includes both 2-heptanone (A) and methional (B), there is an embodiment in which the mass ratio is 10 or more.
• the sesame flavor can be enhanced by adjusting the mass ratio of 2-heptanone (A) and methional (B) to be greater than 0 and less than 10 by adding either one of the components. .
• the sesame flavor mentioned above means a flavor reminiscent of sesame.
• the sesame flavor may be formed by artificially blending a flavor or the like, or may be formed by using actual sesame seeds. Of these, sesame seeds are preferably used. That is, the liquid seasoning of the present invention preferably contains sesame as a sesame-flavored base.
• sesame When the liquid seasoning of the present invention contains sesame, sesame usually means roasted sesame (roasted sesame, roasted sesame).
• the sesame may be sesame itself or its processed product.
• the processed products include ground sesame (grinded roasted sesame), sesame paste (ground roasted sesame into paste), and the like.
• the roasting method for roasting sesame is not limited, and an appropriate roasting method (roasting time, roasting temperature, etc.) may be selected to obtain the desired roasted state.
• an appropriate roasting method may be selected to obtain the desired roasted state.
• Specific examples include hot air roasting, direct fire roasting, sand roasting, far infrared ray roasting, open kettle roasting, rotary drum roasting, medium roasting, microwave roasting, and the like. These may use only 1 type and may use 2 or more types together.
• the sesame to be roasted may be the whole sesame grain (seed, whole) or a part thereof. Moreover, the whole may be used as it is, or may be used after being divided into pieces such as crushed or pulverized.
• any of white sesame, black sesame and golden sesame can be used regardless of the type of sesame used. Moreover, these may use only 1 type and may use 2 or more types together.
• the 2-heptanone (A) (hereinafter also referred to as “component A”) is used in combination with methional (B) at a mass ratio of more than 0 to less than 10, thereby enhancing the sesame flavor of the liquid seasoning.
• This A component has a structure of “CH 3 —C( ⁇ O)—C 5 H 11 ” and is a compound belonging to ⁇ -methyl ketones.
• the content (by mass) of component A in the liquid seasoning is not particularly limited, but can be 0.0005 to 1 ppm. Within this range, the A component can effectively enhance the sesame flavor of the liquid seasoning.
• the content of component A is preferably 0.0007 to 0.5 ppm, more preferably 0.001 to 0.3, even more preferably 0.001 to 0.1. Within these preferred ranges, the sesame flavor of the liquid seasoning can be enhanced more effectively.
• the methional (B) (hereinafter also referred to as “component B”) is used in combination with 2-heptanone (A) at a mass ratio of more than 0 and less than 10, thereby enhancing the sesame flavor of the liquid seasoning.
• the content (by mass) of component B in the liquid seasoning is not particularly limited, but can be 0.0005 to 1 ppm. Within this range, the B component can effectively enhance the sesame flavor of the liquid seasoning.
• the content of component B is preferably 0.0007 to 0.5 ppm, more preferably 0.001 to 0.3, even more preferably 0.001 to 0.1. Within these preferred ranges, the sesame flavor of the liquid seasoning can be enhanced more effectively.
• the liquid seasoning of the present invention contains component A and component B at a mass ratio of more than 0 and less than 10 as flavor components that enhance the sesame flavor.
• the mass ratio of the B component to the A component (C B / C A ) is greater than 0 and less than 10 (0 ⁇ C B /C A ⁇ 10)).
• the lower limit of this mass ratio (C B /C A ) can further be 0.1 ⁇ C B /C A , further 0.3 ⁇ C B /C A , and further 0.3 ⁇ C B /C A.
• the upper limit of the mass ratio ( CB / CA ) can further be CB / CA ⁇ 9, further CB / CA ⁇ 7, and further CB / CA ⁇ 5, further C B /C A ⁇ 4, further C B /C A ⁇ 3.9, further C B /C A ⁇ 3.5 and C B /C A ⁇ 3.0.
• the sesame flavor of the liquid seasoning can be effectively enhanced.
• the B component is contained more than the A component, a more enhanced sesame flavor can be obtained, which is preferable.
• Liquid seasonings can further contain other components in addition to the A component and B component described above.
• Other ingredients include water, salt, dashi stock (kelp stock, bonito stock, mackerel stock, dried sardine stock, vegetable stock, etc.), soy sauce, miso, vinegar, mirin, alcohols, amino acids, sugar alcohols, and artificial sweeteners.
• the food to be seasoned with the liquid seasoning is not particularly limited.
• Foods to be seasoned include, for example, meat, seafood, vegetables, grains (rice, wheat, buckwheat, beans, etc.), processed products thereof, and the like.
• processed products include processed rice products such as rice, processed wheat products such as udon and ramen, processed buckwheat products such as buckwheat, ie, various noodles, and processed beans such as tofu.
• the liquid seasoning is not particularly limited as long as it is used for seasoning the food to be seasoned as described above.
• Specific examples of liquid seasonings include sauces such as nabe sauce, noodle soup, dashi soup, and tofu soup, meat sauces, seafood sauces, seafood dressings, salad dressings, and the like.
• sauces such as nabe sauce, noodle soup, dashi soup, and tofu soup
• Examples include dressings, ramen soups, and ingredients for soups such as Japanese-style soups.
• nabetsuyu, soup base, sauce, or dressing are preferable because the sesame flavor tends to be lost due to heating during cooking or changes over time, and the effect of enhancing the sesame flavor is easily felt.
• the liquid seasoning can be used in any way, for example, it can be used when eating or when cooking.
• Use in cooking includes use in various cooking methods such as boiling, frying, grilling, and soaking. More specifically, for example, it can be used for seasoning foods such as hot pot dishes (yosenabe, mizutaki, boiled tofu, shabu-shabu), stir-fried vegetables, oden, udon, soba, and ramen.
• the method for producing a liquid seasoning of the present invention is a method for producing a liquid seasoning of the present invention, It is characterized by comprising a mixing step of mixing raw materials so that the mass ratio of component (B) to component (A) is greater than 0 and less than 10.
• the liquid seasoning is as described above. The same is true for the liquid seasoning containing the A component and the B component.
• the raw materials are mixed so that the mass ratio of the B component to the A component is more than 0 and less than 10, thereby obtaining a liquid seasoning with an enhanced sesame flavor.
• the method of mixing raw materials including the A component and the B component is not particularly limited.
• An existing method can be used for this mixing method.
• Raw materials other than the A component and the B component are not particularly limited.
• This raw material includes a component for imparting a sesame flavor to the liquid seasoning, specifically, sesame such as roasted sesame, ground sesame, sesame paste, and kneaded sesame, or a plurality of ingredients prepared to have a sesame flavor. Flavoring ingredients and the like are included.
• raw materials include, for example, water, salt, sugars, soy sauce, miso, vinegar, mirin, alcohols, amino acids, sugar alcohols, artificial sweeteners, minerals, pH adjusters, viscosity adjusters, emulsifiers, coloring agents, Antioxidants, umami ingredients and the like can be included.
• concentration of aroma components and GCMS measurement were performed by the following methods.
• concentration of aroma components A 100 g sample was weighed into a 1 L vial, sealed and preheated at 60° C. for 60 min. Thereafter, 200 ml of the gas phase in the vial was introduced into a volatile component concentrator (manufactured by Entech, model "Entech 7200”) to concentrate the aromatic components. Concentration conditions are as follows.
• sensory evaluation was performed by the following method. Before the test, all the sensory inspectors evaluated standard samples, standardized each score of the evaluation criteria, and five sensory inspectors conducted an objective sensory test. The evaluation was made according to the five-grade criteria shown in 1 to 5 below. Moreover, the evaluation was performed by selecting one of the numbers closest to the evaluation by each inspector from among five grades of evaluation. The sum of the evaluation results was calculated as the arithmetic mean of the scores of the five persons, and rounded off to the second decimal place.
• Example 1 A commercially available sesame-flavored nabetsuyu Q (a liquid seasoning containing ground sesame and kneaded sesame as a sesame-flavored base) was selected, and the contents of components A and B were measured by GCMS. As a result, it was found that the A component was contained at a concentration of 0.028 ppm, while the B component was not contained. This nabetsuyu Q was used as Reference Example 1-1 (control). On the other hand, to Nabetsuyu Q (Reference Example 1-1), B component (Methional: Inoue Perfumery Co., Ltd.) was added with a reagent so that the content of B component in Table 1 below was obtained. Samples of 1-1 to Example 1-3 and Comparative Example 1-1 were prepared. Each obtained sample was subjected to sensory evaluation by the method described above, and the results are shown in the column of "Evaluation" in Table 1.
• Example 2 A commercially available sesame-flavored nabetsuyu P (liquid seasoning, containing ground sesame and kneaded sesame as a sesame-flavored base) was selected, and the contents of components A and B were measured by GCMS. As a result, it was found that the A component was contained at a concentration of 0.047 ppm, while the B component was not contained.
• This nabetsuyu P was used as Reference Example 2-1 (control).
• the B component (methional) was added as a reagent so that the content of the B component in Table 2 below was obtained, and Examples 2-1 to 2 were added.
• -3 and Comparative Example 2-1 samples were prepared. Each sample obtained was subjected to sensory evaluation by the method described above, and the results are shown in the "Evaluation" column of Table 2.
• Example 3 A sesame-flavored nabetsuyu R (liquid seasoning, containing ground sesame as a sesame-flavored base) was prepared by the following formulation. Then, the contents of the A component and the B component were measured by GCMS. As a result, it was found that the A component was contained at a concentration of 0.001 ppm and the B component was contained at a concentration of 0.010 ppm. This nabetsuyu R was used as Reference Example 3-1 (control).
• Ground sesame seeds 3% by mass, Sugar: 2% by mass Salt: 1.5% by mass
• Example 4 A commercially available sesame-flavored sesame sauce (liquid seasoning, containing kneaded sesame as a sesame-flavored base) was selected, and the contents of A component and B component were measured by GCMS. As a result, it was found that the A component was contained at a concentration of 0.001 ppm and the B component was not contained (below the detection limit). This sesame sauce was used as Reference Example 4-1 (control). On the other hand, to the sesame sauce (Reference Example 4-1), component A (2-heptanone) and component B (methional) were added using reagents so that the contents of component A and component B in Table 4 below were obtained.
• Examples 4-1 to 4-8 and Comparative Examples 4-1 to 4-3 were prepared. Each obtained sample was subjected to sensory evaluation by the method described above, and the results are shown in the "Evaluation” column of Table 4. In addition, the arithmetic mean of the "evaluation” values of the examples having the same mass ratio (C B /C A ) was taken and shown in the column of "evaluation average” in Table 4.
• the present specification provides a method for producing a liquid seasoning with enhanced sesame flavor, comprising at least 2-heptanone (A) and methional (B), the A component and the invention of a method for producing a liquid seasoning comprising an addition step of adding the B component such that the mass ratio of the B component to the A is greater than 0 and less than 10.
• the liquid seasoning of the present invention and its manufacturing method are widely used in the food field.
• foods can be given an enhanced sesame flavor.
• the liquid seasoning of the present invention is a soup with enhanced sesame flavor, such as soup for hot pot, soup for noodles, soup for dashi, and soup for tofu; sauce for meat, sauce for seafood, etc.
• Sauces; dressings such as seafood dressings and salad dressings; can be used as ingredients for soups such as ramen soups and Japanese-style soups.

Landscapes

• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=84426041

Family Applications (1)

Country Status (2)

Citations (2)

• 2022
  • 2022-06-03 WO PCT/JP2022/022637 patent/WO2022259980A1/ja not_active Ceased
  • 2022-06-03 JP JP2022559623A patent/JP7217909B1/ja active Active

Patent Citations (2)

Non-Patent Citations (2)

Also Published As

Similar Documents

Legal Events