JP2021097651A - Sesame composition having high viscosity - Google Patents
Sesame composition having high viscosity Download PDFInfo
- Publication number
- JP2021097651A JP2021097651A JP2019232196A JP2019232196A JP2021097651A JP 2021097651 A JP2021097651 A JP 2021097651A JP 2019232196 A JP2019232196 A JP 2019232196A JP 2019232196 A JP2019232196 A JP 2019232196A JP 2021097651 A JP2021097651 A JP 2021097651A
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- viscosity
- composition
- sesame composition
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 131
- 239000000203 mixture Substances 0.000 title claims abstract description 107
- 244000000231 Sesamum indicum Species 0.000 title 1
- 241000207961 Sesamum Species 0.000 claims abstract description 130
- 229920000881 Modified starch Polymers 0.000 claims abstract description 26
- 235000019426 modified starch Nutrition 0.000 claims abstract description 26
- 239000004368 Modified starch Substances 0.000 claims abstract description 25
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 25
- 239000005017 polysaccharide Substances 0.000 claims abstract description 25
- 230000008719 thickening Effects 0.000 claims abstract description 25
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- 240000004584 Tamarindus indica Species 0.000 claims abstract description 7
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract 3
- 238000011049 filling Methods 0.000 claims description 26
- 240000007594 Oryza sativa Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 150000004804 polysaccharides Chemical class 0.000 description 22
- 230000001953 sensory effect Effects 0.000 description 10
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000012856 packing Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229920000591 gum Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 238000001879 gelation Methods 0.000 description 4
- -1 rapeseed oil Chemical class 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000002562 thickening agent Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、高い粘度を有するごま組成物に関するものである。 The present invention relates to a sesame composition having a high viscosity.
ごま成分を含有した調味料は、ごま独特の風味が好まれ、和風調味料の代表的なものとなっており、野菜類、畜肉類、魚介類、菓子類、米飯類、麺類等に対して広く使用されている。 Seasonings containing sesame ingredients are preferred for their unique flavor of sesame, and are typical of Japanese-style seasonings. For vegetables, livestock meat, seafood, confectionery, cooked rice, noodles, etc. Widely used.
菓子類、特に和菓子においては、ごまを用いた組成物が広く用いられている。例えば、団子に利用する場合には、団子の上にごまペーストを載せる、団子の中にごまペーストを包み込むなど、様々な態様で利用されている。そのため、団子と一体となって加工ないし喫食できる性状であることが好ましく、高い粘度を有するごま組成物が求められている。 In confectionery, especially Japanese confectionery, a composition using sesame is widely used. For example, when it is used for dumplings, it is used in various forms such as placing sesame paste on the dumplings and wrapping the sesame paste in the dumplings. Therefore, it is preferable that the sesame composition can be processed or eaten integrally with the dumpling, and a sesame composition having a high viscosity is required.
ごまを含有する組成物は、キサンタンガム等の増粘多糖類を含有する場合に、ゲル化する性質が知られている。組成物のゲル化は、容器詰めの際などに著しく取扱い性を悪化させるため、工業上好ましくないものと考えられてきた。さらに、ゲル化したごま組成物は、ごま組成物中の成分が分離するなど、ゲル状組成物としての応用も期待できなかった。
そのため、当業者が容器詰めごま組成物を製造する際には、増粘多糖類との併用を避ける、ごまと増粘多糖類との配合比率をゲル化しないよう調整する(特許文献1)、安定化剤としてセルロース系安定剤を用いる(特許文献2)、エタノールを添加することによりゲル化を抑制する(特許文献3)、ゲル化を引き起こさない特殊な増粘多糖類を使用する(特許文献4)など、粘度を抑制するために様々な工夫がなされていた。
The composition containing sesame is known to have a gelling property when it contains a thickening polysaccharide such as xanthan gum. Gelation of the composition has been considered to be industrially unfavorable because it significantly deteriorates handleability during packaging and the like. Furthermore, the gelled sesame composition could not be expected to be applied as a gel-like composition because the components in the sesame composition were separated.
Therefore, when a person skilled in the art manufactures a packaged sesame composition, avoid using it in combination with a thickening polysaccharide, and adjust the blending ratio of the sesame and the thickening polysaccharide so as not to gel (Patent Document 1). A cellulose-based stabilizer is used as a stabilizer (Patent Document 2), gelation is suppressed by adding ethanol (Patent Document 3), and a special thickening polysaccharide that does not cause gelation is used (Patent Document). Various measures have been taken to suppress the viscosity, such as 4).
ごま組成物の粘度抑制については、上記の通り多くの先行技術がある一方で、高粘度化、特に産業上利用可能となる態様で粘度を適切に制御する技術については、ほとんど知見がないのが現状である。 As mentioned above, there are many prior arts for suppressing the viscosity of sesame compositions, but little is known about the technology for increasing the viscosity, especially for appropriately controlling the viscosity in a manner that makes it industrially applicable. The current situation.
本発明の課題は、適切に高い粘度を付与されたごま組成物を提供すること、及び粘度を高度に制御可能なごま組成物の製造方法を提供することである。 An object of the present invention is to provide a sesame composition appropriately imparted with a high viscosity, and to provide a method for producing a sesame composition whose viscosity can be highly controlled.
本発明者は、ごま組成物に特定の増粘多糖類と加工澱粉とを含有させることにより、ごま組成物の粘度を高度に制御できることを見出し、さらに検討を進めることにより、本発明を完成させた。 The present inventor has found that the viscosity of the sesame composition can be highly controlled by containing a specific thickening polysaccharide and modified starch in the sesame composition, and further studies have completed the present invention. It was.
本発明の一態様によれば、ごま組成物に特定の増粘多糖類を0.01%(w/v)以上、かつ加工澱粉を1.0%(w/v)以上含有させることにより、喫食時に高い粘度を有するごま組成物が提供される。 According to one aspect of the present invention, the sesame composition contains 0.01% (w / v) or more of a specific thickening polysaccharide and 1.0% (w / v) or more of modified starch. A sesame composition having a high viscosity at the time of eating is provided.
本発明の一態様によれば、本発明のごま組成物は、充填時に粘度を抑制することができるため、容器詰めが容易であり、工業的に有用である。 According to one aspect of the present invention, the sesame composition of the present invention can suppress the viscosity at the time of filling, so that it is easy to pack in a container and is industrially useful.
本発明の一態様によれば、ごま組成物に特定の増粘多糖類と加工澱粉を含有させることにより、充填時には高粘度化を抑制しつつ、喫食時には高粘度化するごま組成物の製造方法が提供される。 According to one aspect of the present invention, by incorporating a specific thickening polysaccharide and modified starch into the sesame composition, a method for producing a sesame composition which increases the viscosity at the time of eating while suppressing the increase in viscosity at the time of filling. Is provided.
本発明は、以下のものである。
[1]下記(1)〜(3)を満たすことを特徴とする、ごま組成物;
(1)増粘多糖類として、キサンタンガム、タマリンドガム、カラギーナンより選ばれる少なくとも1種を、0.01〜0.2%(w/v)含有する、
(2)加工澱粉を1.0〜5.0%(w/v)含有する、
(3)B型粘度計で測定した喫食時の粘度が100〜500Pa・sである。
[2]さらに寒天を含むことを特徴とする、[1]に記載のごま組成物。
[3]容器詰めされていることを特徴とする、[1]又は[2]に記載のごま組成物。
[4]容器詰め時の粘度が、喫食時の粘度より50Pa・s以上低いことを特徴とする、[3]に記載のごま組成物。
[5]米加工食品に用いられることを特徴とする、[1]から[4]のいずれか一項に記載のごま組成物。
[6]下記(A)〜(C)を満たすことを特徴とする、ごま組成物の製造方法;
(A)増粘多糖類として、キサンタンガム、タマリンドガム、カラギーナンより選ばれる少なくとも1種を含有する、
(B)加工澱粉を含有する、
(C)充填時の温度が30℃以上である。
[7]下記(C’)をさらに満たすことを特徴とする、[6]に記載のごま組成物の製造方法;
(C’)容器詰めの際のごま組成物の温度が70℃以上である。
The present invention is as follows.
[1] A sesame composition characterized by satisfying the following (1) to (3);
(1) As a thickening polysaccharide, 0.01 to 0.2% (w / v) of at least one selected from xanthan gum, tamarind gum, and carrageenan is contained.
(2) Contains 1.0 to 5.0% (w / v) of modified starch.
(3) The viscosity at the time of eating measured by a B-type viscometer is 100 to 500 Pa · s.
[2] The sesame composition according to [1], which further contains agar.
[3] The sesame composition according to [1] or [2], which is packed in a container.
[4] The sesame composition according to [3], wherein the viscosity at the time of packing in a container is 50 Pa · s or more lower than the viscosity at the time of eating.
[5] The sesame composition according to any one of [1] to [4], which is used in processed rice foods.
[6] A method for producing a sesame composition, which comprises satisfying the following (A) to (C);
(A) The thickening polysaccharide contains at least one selected from xanthan gum, tamarind gum, and carrageenan.
(B) Contains modified starch,
(C) The filling temperature is 30 ° C. or higher.
[7] The method for producing a sesame composition according to [6], which further satisfies the following (C');
(C') The temperature of the sesame composition at the time of packaging is 70 ° C. or higher.
以下、本発明の高い粘度を有するごま組成物について、詳細に説明する。 Hereinafter, the sesame composition having a high viscosity of the present invention will be described in detail.
本願明細書でいう「ごま組成物」とは、ごまを主要原料の一つとする組成物を意味する。本願でいう「粘度の高いごま組成物」とは、喫食時に高い粘度、具体的には100Pa・s(=100,000mPa・s)以上であるごま組成物のことを意味する。当該ごま組成物は、具体的な形態としてペースト状やゲル状といった性状を示す。 The "sesame composition" as used herein means a composition containing sesame as one of the main raw materials. The "highly viscous sesame composition" as used in the present application means a sesame composition having a high viscosity at the time of eating, specifically 100 Pa · s (= 100,000 mPa · s) or more. The sesame composition exhibits properties such as paste and gel as a specific form.
本発明の一態様は、原料として特定の増粘多糖類と加工澱粉を含有するごま組成物である。後述する特定の増粘多糖類と、加工澱粉とを含有することにより、喫食適性を維持したまま、ごま組成物の粘度を顕著に高めることができる。 One aspect of the present invention is a sesame composition containing a specific thickening polysaccharide and modified starch as raw materials. By containing a specific thickening polysaccharide described later and modified starch, the viscosity of the sesame composition can be remarkably increased while maintaining the edible suitability.
本発明のごま含有量に関して特に制限はないが、増粘多糖類及び加工澱粉の添加による高粘度化効果を十分に得るため、1〜80%(w/v)が好ましい。さらに、ごま組成物としての利用しやすさ及び製造のしやすさから、5〜70%(w/v)がより好ましく、10〜50%(w/v)がより好ましく、20〜40%(w/v)がより好ましい。 The sesame content of the present invention is not particularly limited, but 1 to 80% (w / v) is preferable in order to sufficiently obtain the effect of increasing the viscosity by adding the thickening polysaccharide and the modified starch. Further, from the viewpoint of ease of use as a sesame composition and ease of production, 5 to 70% (w / v) is more preferable, 10 to 50% (w / v) is more preferable, and 20 to 40% (w / v) is more preferable. w / v) is more preferable.
本発明において使用するごまの種類としては、食用に供されるものであれば、いずれも使用することができる。具体的には、白ごま、金ごま、黒ごまなどから選ばれる1種を用いればよく、2種以上を混合して用いてもよい。 As the type of sesame used in the present invention, any sesame that can be used for food can be used. Specifically, one kind selected from white sesame, gold sesame, black sesame and the like may be used, and two or more kinds may be mixed and used.
本発明において用いられるごまは、食用に供される範囲内で、何らかの処理を行われていてもよく、なんらの処理も行われていなくてもよい。処理の具体例としては、乾燥処理、破砕処理、焙煎処理等が挙げられる。すなわち、本発明には、乾燥ごま、炒りごま、皮むき乾燥ごま、皮むき炒りごま、切りごま、ひねりごま、擂りごま、搗きごま、練りごま、ごまペーストなど、食用として市販されている態様のものであれば、問題なく使用することができる。中でも、ごまに含まれる成分が特定の増粘多糖類と反応して高粘度化が進行しやすいことから、破砕処理されたごまである切りごま、ひねりごま、擂りごま、搗きごま、練りごま、ごまペーストを用いることが好ましい。 The sesame seeds used in the present invention may or may not have been subjected to any treatment within the range of being edible. Specific examples of the treatment include a drying treatment, a crushing treatment, a roasting treatment and the like. That is, in the present invention, dried sesame seeds, roasted sesame seeds, peeled dried sesame seeds, peeled roasted sesame seeds, cut sesame seeds, twisted sesame seeds, ground sesame seeds, roasted sesame seeds, kneaded sesame seeds, sesame paste, etc. If it is, it can be used without any problem. Among them, since the components contained in sesame react with specific thickening polysaccharides and the viscosity increases easily, crushed sesame seeds, twisted sesame seeds, ground sesame seeds, ground sesame seeds, kneaded sesame seeds, etc. It is preferable to use sesame paste.
本発明は、ごま中の成分と反応して高粘度化する特定の増粘多糖類として、キサンタンガム、タマリンドガム、カラギーナンから選ばれる少なくとも1種を含有する。中でも、入手容易性及び製造時の扱いやすさの観点から、キサンタンガムを含有することが好ましい。 The present invention contains at least one selected from xanthan gum, tamarind gum, and carrageenan as a specific thickening polysaccharide that reacts with components in sesame to increase its viscosity. Above all, it is preferable to contain xanthan gum from the viewpoint of availability and ease of handling at the time of manufacture.
本発明における上記特定の増粘多糖類の含有量は、0.01〜0.15%(w/v)であり、好ましくは0.02〜0.10%(w/v)である。上記範囲内とすることにより、ごま組成物の粘度を好適に調整することができる。0.2%(w/v)以上含有させた場合には、ごま組成物の高粘度化が迅速に進んでしまい、充填適性が損なわれるため、工業的製造に適しない。 The content of the specific thickening polysaccharide in the present invention is 0.01 to 0.15% (w / v), preferably 0.02 to 0.10% (w / v). By setting the content within the above range, the viscosity of the sesame composition can be suitably adjusted. When it is contained in an amount of 0.2% (w / v) or more, the viscosity of the sesame composition is rapidly increased, and the filling suitability is impaired, which is not suitable for industrial production.
本発明に配合される加工澱粉は、食用に供されるものであれば特に限定はない。馬鈴薯澱粉、タピオカ澱粉及びワキシーコーンなどの原料澱粉に、エステル化、酸化及びエーテル化などの化学的加工を施したものが例示される。具体的にはリン酸架橋澱粉、酢酸澱粉、ヒドロキシプロピル澱粉、オクテニルコハク酸澱粉ナトリウム、酸化澱粉などを用いることができる。これらの加工澱粉は単独で添加しても、2種以上を組み合わせて添加してもよい。 The modified starch blended in the present invention is not particularly limited as long as it is edible. Examples thereof include raw material starches such as potato starch, tapioca starch and waxy corn that have been chemically processed such as esterification, oxidation and etherification. Specifically, phosphoric acid cross-linked starch, acetic acid starch, hydroxypropyl starch, sodium octenyl succinate starch, oxidized starch and the like can be used. These modified starches may be added alone or in combination of two or more.
本発明における加工澱粉の含有量は、1.0〜5.0%(w/v)であり、好ましくは2.0〜4.0%(w/v)である。当該範囲内とすることによって、調味料の粘度を好適に制御することが可能となる。一方で、5.0%(w/v)以上含有する場合には、ごま組成物に加工澱粉に由来する異味が生じてしまうため、好ましくない。 The content of the modified starch in the present invention is 1.0 to 5.0% (w / v), preferably 2.0 to 4.0% (w / v). Within this range, the viscosity of the seasoning can be suitably controlled. On the other hand, when it is contained in an amount of 5.0% (w / v) or more, the sesame composition has an unpleasant taste derived from modified starch, which is not preferable.
本発明のごま組成物には、キサンタンガム、タマリンドガム、カラギーナン以外の増粘剤も含有させることができる。含有させることができる増粘剤としては、食用に供されるものであれば特に限定はないが、グアーガム、ローカストビーンガム、アラビアガム、アルギン酸類、ペクチン、プルラン、サイリウムシードガム、カルボキシメチルセルロース、メチルセルロース、結晶セルロース、寒天、グルコマンナン等が例示される。上記に例示した増粘剤の添加は、本発明の粘度付与のためには必須ではないが、レオロジー特性の改良など、性状改善効果を期待することができる。 The sesame composition of the present invention may also contain a thickener other than xanthan gum, tamarind gum and carrageenan. The thickener that can be contained is not particularly limited as long as it is edible, but guar gum, locust bean gum, arabic gum, alginic acids, pectin, purulan, psyllium seed gum, carboxymethyl cellulose, and methyl cellulose. , Crystalline cellulose, agar, glucomannan and the like. The addition of the thickener exemplified above is not essential for imparting the viscosity of the present invention, but it can be expected to have an effect of improving properties such as improvement of rheological properties.
特に、本発明のごま組成物に寒天を配合した場合には、ロット間の粘度の振れが抑制され、ごま組成物がなめらかな口当たりとなることから、本発明のごま組成物は寒天を含有することがより好ましい。 In particular, when agar is blended with the sesame composition of the present invention, the fluctuation of viscosity between lots is suppressed and the sesame composition has a smooth mouthfeel. Therefore, the sesame composition of the present invention contains agar. Is more preferable.
本発明のごま組成物は、特定の増粘多糖類及び加工澱粉を含有することにより、喫食時には100Pa・s以上となる。本発明のごま組成物の喫食時粘度は、喫食時に食材から流れ落ちず一体となって絡むため、125Pa・s以上であることがより好ましく、150Pa・s以上であることがより好ましい。一方で、調理時や喫食時に取扱い性が容易であるという観点から、500Pa・s以下であることが好ましく、400Pa・s以下であることがより好ましい。したがって、本発明のごま組成物の粘度は、100Pa・s以上が好ましく、125〜500Pa・sがより好ましく、150〜400Pa・sがより好ましい。 By containing a specific thickening polysaccharide and modified starch, the sesame composition of the present invention has a concentration of 100 Pa · s or more at the time of eating. The viscosity of the sesame composition of the present invention at the time of eating is more preferably 125 Pa · s or more, and more preferably 150 Pa · s or more, because it does not flow down from the food material and is entangled together at the time of eating. On the other hand, from the viewpoint of easy handling during cooking and eating, it is preferably 500 Pa · s or less, and more preferably 400 Pa · s or less. Therefore, the viscosity of the sesame composition of the present invention is preferably 100 Pa · s or more, more preferably 125 to 500 Pa · s, and even more preferably 150 to 400 Pa · s.
本願における粘度の測定は、以下の条件で行われる。
B型粘度計:東機産業株式会社製 TV−10形粘度計
ローター:No.4
回転数:1.5rpm
容器:300mLビーカー
温度:25℃
条件:測定操作開始から30秒後、粘度の数値が安定したところで測定を実施した。
The viscosity in the present application is measured under the following conditions.
B-type viscometer: TV-10 type viscometer rotor manufactured by Toki Sangyo Co., Ltd .: No. 4
Rotation speed: 1.5 rpm
Container: 300mL Beaker Temperature: 25 ° C
Condition: 30 seconds after the start of the measurement operation, the measurement was carried out when the viscosity value became stable.
本発明のごま組成物が比較的低粘度、すなわち100〜250Pa・sの範囲内である場合には、本発明のごま組成物は流動性をもったペースト状の調味料として使用することができ、食材にかける、載せるといった使用態様を採用することができる。
本発明のごま組成物が比較的高粘度、すなわち250〜500Pa・sの範囲内である場合には、本発明のごま組成物は流動性のないゲル状の調味料として使用することができ、成形する、食材を包むといった使用態様を採用することが可能となる。
When the sesame composition of the present invention has a relatively low viscosity, that is, in the range of 100 to 250 Pa · s, the sesame composition of the present invention can be used as a paste-like seasoning having fluidity. , It is possible to adopt the usage mode such as putting it on the food.
When the sesame composition of the present invention has a relatively high viscosity, that is, in the range of 250 to 500 Pa · s, the sesame composition of the present invention can be used as a non-fluid gel-like seasoning. It is possible to adopt usage modes such as molding and wrapping foodstuffs.
本発明のごま組成物には、上記の原料の他にも、任意の原料を配合することができる。配合可能な原料としては、例えば、野菜、肉、魚介、果物、穀物等の具材、醤油・味噌・魚醤等の発酵調味料、食酢・クエン酸等の酸味料、砂糖・液糖・水あめ等の糖類、菜種油・ごま油・コーン油・綿実油・サフラワー油・オリーブ油・紅花油・大豆油・パーム油・魚油等の動植物油及びこれらの精製油、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・ソルビタン脂肪酸エステル等の乳化剤、グルタミン酸ナトリウム・グアニル酸ナトリウム・イノシン酸ナトリウム等のうま味調味料、動植物に由来するだし類・エキス類、果汁、食塩、みりん、酒類、アルコール、香辛料、デンプン、増粘剤、乳化剤、着色料、香料等が挙げられる。 In addition to the above-mentioned raw materials, any raw material can be blended in the sesame composition of the present invention. Examples of raw materials that can be blended include ingredients such as vegetables, meat, seafood, fruits, and grains, fermented seasonings such as soy sauce, miso, and fish soy sauce, acidulants such as vinegar and citric acid, sugar, liquid sugar, and water candy. Sugars such as rapeseed oil, sesame oil, corn oil, cottonseed oil, safflower oil, olive oil, red flower oil, soybean oil, palm oil, fish oil and other animal and vegetable oils and their refined oils, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid Emulsifiers such as esters, umami seasonings such as sodium glutamate, sodium guanylate, sodium inosinate, dashi and extracts derived from animals and plants, fruit juice, salt, mirin, liquor, alcohol, spices, starch, thickeners, emulsifiers , Colorants, fragrances and the like.
本発明の一態様では、ごま組成物が容器詰めされていることを特徴とする。本発明に用いることができる容器としては、市販されている調味料用容器であれば特に制限はなく、具体的にはレトルトパウチ、ペットボトル、ビン、缶、紙パック、アルミパウチ、ビニール袋、バッグインボックス、樹脂容器などを例示することができるが、これらに限定されない。中でも、容器を外側から押すことで高粘度の組成物を押し出すことができる点から、レトルトパウチ、ペットボトル、紙パック、アルミパウチ、ビニール袋、バッグインボックス、樹脂容器が好ましく、容器強度と容量のバランスの観点から、バッグインボックスの形態であることが好ましい。 One aspect of the present invention is characterized in that the sesame composition is packaged in a container. The container that can be used in the present invention is not particularly limited as long as it is a commercially available container for seasoning, and specifically, a retort pouch, a PET bottle, a bottle, a can, a paper pack, an aluminum pouch, a plastic bag, etc. Examples include, but are not limited to, bag-in-boxes, resin containers, and the like. Among them, retort pouches, PET bottles, paper packs, aluminum pouches, plastic bags, bag-in-boxes, and resin containers are preferable because the highly viscous composition can be extruded by pushing the container from the outside, and the container strength and capacity are preferable. From the viewpoint of balance, the bag-in-box form is preferable.
本発明のごま組成物は、野菜類、畜肉類、魚介類、菓子類、米飯類、麺類等に対して広く使用することができるが、特に餅や団子などの米加工食品等に対して好適である。米加工食品とは、米、うるち米及び/又はもち米を主原料とし、これを潰したり搗いたものを、適宜蒸す・ゆでる・焼く・揚げるなどの加熱工程に処し、味付けしたものをいう。具体的には、餅、団子、せんべいなどが例示される。 The sesame composition of the present invention can be widely used for vegetables, livestock meat, seafood, confectionery, cooked rice, noodles, etc., but is particularly suitable for processed rice foods such as rice cakes and dumplings. Is. Processed rice foods are those made from rice, glutinous rice and / or glutinous rice, which are crushed or mashed and then subjected to heating processes such as steaming, boiling, baking, and frying, and seasoned. Specifically, rice cakes, dumplings, rice crackers and the like are exemplified.
本発明の一態様として、粘度を高度に制御可能な、ごま組成物の製造方法が提供される。 As one aspect of the present invention, there is provided a method for producing a sesame composition having a highly controllable viscosity.
本発明のごま組成物の製造方法は、前記の特定の増粘多糖類と加工澱粉を使用する以外、常法により製造することができる。例えば、前記増粘多糖類又は加工澱粉の少なくとも一方を除いた原料を、加熱可能な撹拌漕中の水に添加して撹拌溶解した後、増粘多糖類及び/又は加工澱粉を添加し、更に撹拌混合した後、容器充填する方法などを挙げることができる。 The method for producing the sesame composition of the present invention can be produced by a conventional method other than using the above-mentioned specific thickening polysaccharide and modified starch. For example, the raw material excluding at least one of the thickening polysaccharide or modified starch is added to water in a heatable stirring tank to be stirred and dissolved, and then the thickening polysaccharide and / or modified starch is added, and further. Examples thereof include a method of filling the container after stirring and mixing.
本発明のごま組成物を製造する際にあっては、撹拌操作を続けることが好ましい。撹拌操作を止めた場合には、組成物中のごまが沈殿してしまい、製品としての価値が著しく低下してしまう危険性があるためである。 In producing the sesame composition of the present invention, it is preferable to continue the stirring operation. This is because if the stirring operation is stopped, there is a risk that the sesame seeds in the composition will settle and the value as a product will be significantly reduced.
本発明のごま組成物を製造する際にあっては、前記増粘多糖類及び/又は加工澱粉を加えた後、高粘度化を遅延させる目的で、加熱操作を行うことが好ましい。ごま組成物の温度としては、30℃以上であることが好ましく、50℃以上であることがより好ましく、70℃以上であることがより好ましく、80℃以上であることがより好ましい。上記加熱操作は、品質に顕著な悪影響を与えない範囲で限定なく行うことができる。組成物全体に熱が行きわたるには時間がかかるため、15分以上であることが好ましく、30分以上であることがより好ましく、60分以上であることがより好ましい。加熱状態が続くと組成物品質の劣化や高粘度化のリスクが高まることから、組成物を70℃以上とする時間は24時間以内が好ましく、12時間以内がより好ましく、6時間以内がより好ましい。 In producing the sesame composition of the present invention, it is preferable to carry out a heating operation for the purpose of delaying the increase in viscosity after adding the thickening polysaccharide and / or modified starch. The temperature of the sesame composition is preferably 30 ° C. or higher, more preferably 50 ° C. or higher, more preferably 70 ° C. or higher, and even more preferably 80 ° C. or higher. The heating operation can be performed without limitation as long as the quality is not significantly adversely affected. Since it takes time for heat to spread throughout the composition, it is preferably 15 minutes or longer, more preferably 30 minutes or longer, and even more preferably 60 minutes or longer. If the heating state continues, the risk of deterioration of the composition quality and increase in viscosity increases. Therefore, the time for keeping the composition at 70 ° C. or higher is preferably 24 hours or less, more preferably 12 hours or less, and more preferably 6 hours or less. ..
本発明のごま組成物を容器詰めする際には、流動性を高める目的で、30℃以上に加熱することが好ましく、50℃以上に加熱することがより好ましく、70℃以上に加熱することがより好ましく、80℃以上に加熱することがより好ましい。 When the sesame composition of the present invention is packed in a container, it is preferably heated to 30 ° C. or higher, more preferably 50 ° C. or higher, and 70 ° C. or higher for the purpose of increasing fluidity. More preferably, heating to 80 ° C. or higher is more preferable.
上記の工程を適宜組み合わせることで、本発明のごま組成物は、喫食時の粘度と比較して容器詰め時の粘度を抑制することができる。本発明のごま組成物が容器詰めされるときの具体的な粘度としては、200Pa・s以下、より好ましくは150Pa・s以下、より好ましくは125Pa・s以下、より好ましくは100Pa・s以下、より好ましくは75Pa・s以下、より好ましくは50Pa・s以下とすることができる。なお、充填時の粘度を測定する際には、充填時の温度条件下で測定する。 By appropriately combining the above steps, the sesame composition of the present invention can suppress the viscosity at the time of packing as compared with the viscosity at the time of eating. The specific viscosity of the sesame composition of the present invention when packed in a container is 200 Pa · s or less, more preferably 150 Pa · s or less, more preferably 125 Pa · s or less, more preferably 100 Pa · s or less, and more. It can be preferably 75 Pa · s or less, more preferably 50 Pa · s or less. When measuring the viscosity at the time of filling, it is measured under the temperature condition at the time of filling.
本発明のごま組成物の喫食時の粘度は、容器詰め時の粘度より、50Pa・s以上増大していることが好ましく、75Pa・s以上増大していることがより好ましく、100Pa・s以上増大していることがより好ましい。喫食時の粘度は、容器詰め時の粘度の1.5倍以上であることが好ましく、2倍以上であることがより好ましく、3倍以上であることがより好ましい。容器詰め時の粘度は、喫食時の粘度の0.67倍以下であることが好ましく、0.5倍以下であることがより好ましく、0.33倍以下であることがより好ましい。 The viscosity of the sesame composition of the present invention at the time of eating is preferably increased by 50 Pa · s or more, more preferably 75 Pa · s or more, and increased by 100 Pa · s or more, compared with the viscosity at the time of packing in a container. It is more preferable to do so. The viscosity at the time of eating is preferably 1.5 times or more, more preferably 2 times or more, and more preferably 3 times or more the viscosity at the time of packing in a container. The viscosity at the time of packing in a container is preferably 0.67 times or less, more preferably 0.5 times or less, and more preferably 0.33 times or less of the viscosity at the time of eating.
以下に実施例を記載するが、本願発明は以下に記載の内容に限定されないことは明らかである。 Examples will be described below, but it is clear that the invention of the present application is not limited to the contents described below.
(実験例1)本発明の応用例としての和菓子用ごま組成物の調製
下記に記載の工程により、和菓子用ごま組成物を調製した。
始めに、糖類650質量部、ごま破砕物309質量部、アルコール25質量部、塩12質量部をタンクに投入し、撹拌した。70℃以上に加温しつつ、適宜水を加えて総量を調整し、ごまベース1200質量部を調製した。
当該ごまベースに対して、下記表1に示す最終濃度となるように、キサンタンガム及び加工澱粉(ワキシーコーン加工澱粉)、寒天を添加し、加熱撹拌することで、ごま組成物を調製した。
(Experimental Example 1) Preparation of sesame composition for Japanese confectionery as an application example of the present invention A sesame composition for Japanese confectionery was prepared by the steps described below.
First, 650 parts by mass of sugar, 309 parts by mass of sesame crushed product, 25 parts by mass of alcohol, and 12 parts by mass of salt were put into a tank and stirred. While heating to 70 ° C. or higher, water was appropriately added to adjust the total amount to prepare 1200 parts by mass of sesame base.
Xanthan gum, modified starch (waxy corn modified starch), and agar were added to the sesame base so as to have the final concentrations shown in Table 1 below, and the mixture was heated and stirred to prepare a sesame composition.
当該組成物を、90〜95℃となるよう15分間加熱及び撹拌した後、70℃以上を維持した状態で容器(ペットボトル)に充填し、一晩放冷することで、実施例1〜3及び比較例1〜3の和菓子用ごま組成物を得た。 The composition is heated and stirred for 15 minutes so as to reach 90 to 95 ° C., then filled in a container (PET bottle) while maintaining 70 ° C. or higher, and allowed to cool overnight. And the sesame composition for Japanese sweets of Comparative Examples 1 to 3 was obtained.
得られた各組成物の充填前及び放冷後の粘度を、B型粘度計を用いて測定した。充填前の試料には、キサンタンガム及び加工澱粉、寒天を添加し、十分に混合された直後のものを用いた。放冷後の試料には、一晩放冷し、室温となったものを用いた。 The viscosities of each of the obtained compositions before filling and after allowing to cool were measured using a B-type viscometer. As the sample before filling, xanthan gum, modified starch, and agar were added, and the sample immediately after being sufficiently mixed was used. As the sample after allowing to cool, a sample that had been allowed to cool overnight and reached room temperature was used.
粘度の測定条件は、以下に記載の通りである。
B型粘度計:東機産業株式会社製 TV−10形粘度計
ローター:No.4
回転数:1.5rpm
容器:300mLビーカー
温度:25℃
条件:測定操作開始から30秒後、粘度の数値が安定したところで測定を実施した。
The viscosity measurement conditions are as described below.
B-type viscometer: TV-10 type viscometer rotor manufactured by Toki Sangyo Co., Ltd .: No. 4
Rotation speed: 1.5 rpm
Container: 300mL Beaker Temperature: 25 ° C
Condition: 30 seconds after the start of the measurement operation, the measurement was carried out when the viscosity value became stable.
なお、粘度測定において加熱撹拌時ないし充填時と同じ温度条件を維持再現することは難しいことから、本実験例においては、充填前のごま組成物粘度として25℃での粘度を測定した。 Since it is difficult to maintain and reproduce the same temperature conditions as during heating and stirring or filling in the viscosity measurement, in this experimental example, the viscosity at 25 ° C. was measured as the viscosity of the sesame composition before filling.
得られた各ごま組成物の充填前及び一晩放冷後の粘度は、以下の表2に示す通りであった。 The viscosities of each of the obtained sesame compositions before filling and after allowing to cool overnight were as shown in Table 2 below.
充填前(25℃)における粘度と、充填時(70℃以上)の粘度には相関が見られ、充填前で低粘度であるものは充填時にも低粘度であり、充填前で高粘度であるものは充填時にも高粘度であった。また、充填前(25℃)の粘度と比較して、加温された充填時(70℃以上)の粘度は明らかに低く、実施例1〜3においては、充填時粘度は充填前粘度の半分程度であると考えられた。 There is a correlation between the viscosity before filling (25 ° C) and the viscosity at the time of filling (70 ° C or higher), and those with low viscosity before filling are low viscosity during filling and high viscosity before filling. The one had a high viscosity even at the time of filling. Further, the viscosity at the time of warmed filling (70 ° C. or higher) is clearly lower than the viscosity before filling (25 ° C.), and in Examples 1 to 3, the viscosity at the time of filling is half of the viscosity before filling. Was considered to be a degree.
上記実施例1〜3及び比較例1,2のいずれにおいても、容器詰め時には高粘度化しておらず、容易に容器詰めすることができた。比較例3においては、加温しているにも関わらず、容器詰め時には高粘度化しており、容器詰め作業は困難であった。このことから、キサンタンガム等の増粘多糖類を0.2%(w/v)以上含有させた場合には、高粘度化が迅速に進んでしまい、充填適性が損なわれることが明らかとなった。 In both Examples 1 to 3 and Comparative Examples 1 and 2 above, the viscosity was not increased at the time of packing, and the container could be easily packed. In Comparative Example 3, despite the fact that the container was heated, the viscosity was high at the time of packing the container, and the packing operation of the container was difficult. From this, it was clarified that when a thickening polysaccharide such as xanthan gum was contained in an amount of 0.2% (w / v) or more, the viscosity was rapidly increased and the filling suitability was impaired. ..
また、上記実施例の充填前及び放冷後の粘度の比較から、本発明のごま組成物を70℃以上に加熱することで、ごま組成物の充填時の粘度を、喫食時の粘度の半分以下にまで粘度を抑制できることが明らかとなった。 Further, from the comparison of the viscosities before filling and after cooling in the above examples, by heating the sesame composition of the present invention to 70 ° C. or higher, the viscosity at the time of filling the sesame composition is halved with the viscosity at the time of eating. It was clarified that the viscosity can be suppressed to the following.
(実験例2)実験例1で得られたごま組成物の評価
上記で得られた各種ごま組成物を、団子の上に載せて喫食し、食材との絡み、官能の観点から、評価を行った。評価の結果を以下表3に示す。
(Experimental Example 2) Evaluation of the sesame composition obtained in Experimental Example 1 The various sesame compositions obtained above are placed on a dumpling and eaten, and evaluated from the viewpoint of entanglement with foodstuffs and sensuality. It was. The evaluation results are shown in Table 3 below.
実施例1のごま組成物は、ある程度の流動性を保ちつつ、団子に乗せた際には流れ落ちず、団子を持ち上げた際には団子とともに引き上げられ数秒後に滴り落ちる程度の、良好な食材との絡み性を有していた(表3中の食材との絡み性:○)。さらに、ごま組成物の官能としても、ごまの濃厚な風味を楽しむことができ、良好であった(表3中の官能評価:○)。 The sesame composition of Example 1 is a good food ingredient that does not run down when placed on the dumpling while maintaining a certain degree of fluidity, and is pulled up together with the dumpling and drips after a few seconds when the dumpling is lifted. It had entanglement (entanglement with ingredients in Table 3: ○). Further, as the sensory of the sesame composition, the rich flavor of sesame could be enjoyed, which was good (sensory evaluation in Table 3: ○).
実施例2のごま組成物は、実施例1と同様に、ある程度の流動性を保ちつつ、団子に乗せた際には流れ落ちず、団子を持ち上げた際には団子とともに引き上げられ数秒後に滴り落ちる程度の、良好な食材との絡み性を有していた(表3中の食材との絡み性:○)。ごま組成物の官能は、ごまの濃厚な風味を楽しむことができ、さらに、なめらかな口当たりとなっていることから、非常に良好であった(表3中の官能評価:◎)。 Similar to Example 1, the sesame composition of Example 2 does not flow down when placed on the dumpling while maintaining a certain degree of fluidity, and when the dumpling is lifted, it is pulled up together with the dumpling and drips after a few seconds. It had good entanglement with the ingredients (entanglement with the ingredients in Table 3: ○). The sensory of the sesame composition was very good because the rich flavor of sesame could be enjoyed and the mouthfeel was smooth (sensory evaluation in Table 3: ◎).
実施例3のごま組成物は高粘度化しており、流動性は見られず、団子を包むといった変形が可能であった。しかし、粘り気があることから、団子の上に乗せ団子を持ち上げた際には、団子と一体となって持ち上がり、容易には分離しなかった。すなわち、良好な食材との絡み性が観察された(表3中の食材との絡み性:○)。さらに、ごま組成物の官能としても、加工澱粉に由来する異味は感じられず、実施例2同様にごまの濃厚な風味を楽しむことができ、口当たりもなめらかであることから、非常に良好であった(表3中の官能評価:◎)。 The sesame composition of Example 3 had a high viscosity, did not show fluidity, and could be deformed by wrapping dumplings. However, due to its stickiness, when the dumpling was placed on top of the dumpling and lifted, it was lifted together with the dumpling and was not easily separated. That is, good entanglement with foodstuffs was observed (entanglement with foodstuffs in Table 3: ◯). Furthermore, as for the sensory of the sesame composition, the unpleasant taste derived from the modified starch is not felt, the rich flavor of sesame can be enjoyed as in Example 2, and the mouthfeel is smooth, which is very good. (Sensual evaluation in Table 3: ◎).
キサンタンガムを添加しなかった比較例1においては、調製後放置しても、調味料が高粘度化せず、団子にかけても流れ落ちてしまうなど、食材と一切絡みつかなかった(表3中の食材との絡み性:×1)。この傾向は、添加する寒天量を増加させた比較例2においても改善しなかった。官能についても、異味等は生じていなかったものの、団子から流れ落ちてしまうことに起因して、比較例1,2ともに風味が弱く、満足できるものではなかった(表3中の官能評価:△)。 In Comparative Example 1 in which xanthan gum was not added, the seasoning did not become highly viscous even when left after preparation, and even when it was put on dumplings, it did not get entangled with the ingredients at all (with the ingredients in Table 3). Entanglement: × 1 ). This tendency did not improve even in Comparative Example 2 in which the amount of agar added was increased. Regarding the sensory analysis, although no off-flavor was generated, the flavor was weak in both Comparative Examples 1 and 2 due to the fact that the dumplings flowed down, and the sensory analysis was not satisfactory (sensory evaluation in Table 3: Δ). ..
キサンタンガムを2.0%(w/v)となるよう添加した比較例3においては、組成物を容器から取り出すことが困難であった。更に、ゲル化によって変形性が失われており、団子を持ち上げた際には団子から組成物が自重で落下してしまい、食材とは絡まなかった(表3中の食材との絡み:×2)。加えて、ごま組成物の官能としても、加工澱粉に由来する粉っぽい異味が生じており、良好とは言えなかった(表3中の官能評価:×)。 In Comparative Example 3 in which xanthan gum was added to a concentration of 2.0% (w / v), it was difficult to remove the composition from the container. Furthermore, the deformability was lost due to gelation, and when the dumpling was lifted, the composition fell from the dumpling under its own weight and did not get entangled with the ingredients (entanglement with the ingredients in Table 3: × 2). ). In addition, the sensory of the sesame composition was not good because it had a powdery off-flavor derived from modified starch (sensory evaluation in Table 3: ×).
以上の結果から、特定の増粘多糖類と加工澱粉を含有させることによって、ごま組成物の粘度が適切に制御でき、高粘度のごま組成物が調製できることが明らかになった。 From the above results, it was clarified that the viscosity of the sesame composition can be appropriately controlled and a high-viscosity sesame composition can be prepared by containing a specific thickening polysaccharide and modified starch.
Claims (7)
(1)増粘多糖類として、キサンタンガム、タマリンドガム、カラギーナンより選ばれる少なくとも1種を、0.01〜0.2%(w/v)含有する、
(2)加工澱粉を1.0〜5.0%(w/v)含有する、
(3)B型粘度計で測定した喫食時の粘度が100〜500Pa・sである。 A sesame composition characterized by satisfying the following (1) to (3);
(1) As a thickening polysaccharide, 0.01 to 0.2% (w / v) of at least one selected from xanthan gum, tamarind gum, and carrageenan is contained.
(2) Contains 1.0 to 5.0% (w / v) of modified starch.
(3) The viscosity at the time of eating measured by a B-type viscometer is 100 to 500 Pa · s.
(A)増粘多糖類として、キサンタンガム、タマリンドガム、カラギーナンより選ばれる少なくとも1種を含有する、
(B)加工澱粉を含有する、
(C)充填時の温度が30℃以上である。 A method for producing a sesame composition, which comprises satisfying the following (A) to (C);
(A) The thickening polysaccharide contains at least one selected from xanthan gum, tamarind gum, and carrageenan.
(B) Contains modified starch,
(C) The filling temperature is 30 ° C. or higher.
(C’)容器詰めの際のごま組成物の温度が70℃以上である。 The method for producing a sesame composition according to claim 6, further satisfying the following (C');
(C') The temperature of the sesame composition at the time of packaging is 70 ° C. or higher.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019232196A JP7066208B2 (en) | 2019-12-24 | 2019-12-24 | Sesame composition with high viscosity |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019232196A JP7066208B2 (en) | 2019-12-24 | 2019-12-24 | Sesame composition with high viscosity |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2021097651A true JP2021097651A (en) | 2021-07-01 |
JP7066208B2 JP7066208B2 (en) | 2022-05-13 |
Family
ID=76540561
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2019232196A Active JP7066208B2 (en) | 2019-12-24 | 2019-12-24 | Sesame composition with high viscosity |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP7066208B2 (en) |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51121544A (en) * | 1975-04-14 | 1976-10-23 | Kibun Kk | Production of sesame tofu |
JPS6314668A (en) * | 1986-07-08 | 1988-01-21 | Sadao Nakayama | Preparation of food like bean curd |
JPH0530947A (en) * | 1991-07-29 | 1993-02-09 | Ina Shokuhin Kogyo Kk | Instant sesame soybean-curd stock |
JP2004159530A (en) * | 2002-11-11 | 2004-06-10 | Asahi Kasei Chemicals Corp | Sesame-containing seasoning |
WO2013084848A1 (en) * | 2011-12-06 | 2013-06-13 | 日清オイリオグループ株式会社 | Emulsified liquid seasoning |
JP2013138661A (en) * | 2012-01-06 | 2013-07-18 | Mitsukan Group Honsha:Kk | Dip source |
CN103783355A (en) * | 2012-11-29 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Sesame stuffing with good water-retaining property |
WO2015037294A1 (en) * | 2013-09-13 | 2015-03-19 | 株式会社大塚製薬工場 | Food composition |
WO2015080233A1 (en) * | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
JP2017099307A (en) * | 2015-11-30 | 2017-06-08 | キユーピー株式会社 | Acidic liquid seasoning |
JP2018174798A (en) * | 2017-04-12 | 2018-11-15 | 株式会社Mizkan Holdings | Container contained sesame-containing liquid seasoning |
CN109588680A (en) * | 2019-01-23 | 2019-04-09 | 广州市国味油脂食品有限公司 | Sesame paste and preparation method thereof |
JP2019088338A (en) * | 2019-03-22 | 2019-06-13 | キユーピー株式会社 | Manufacturing method of acidic oil-in-water-type emulsion liquid seasoning |
-
2019
- 2019-12-24 JP JP2019232196A patent/JP7066208B2/en active Active
Patent Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51121544A (en) * | 1975-04-14 | 1976-10-23 | Kibun Kk | Production of sesame tofu |
JPS6314668A (en) * | 1986-07-08 | 1988-01-21 | Sadao Nakayama | Preparation of food like bean curd |
JPH0530947A (en) * | 1991-07-29 | 1993-02-09 | Ina Shokuhin Kogyo Kk | Instant sesame soybean-curd stock |
JP2004159530A (en) * | 2002-11-11 | 2004-06-10 | Asahi Kasei Chemicals Corp | Sesame-containing seasoning |
WO2013084848A1 (en) * | 2011-12-06 | 2013-06-13 | 日清オイリオグループ株式会社 | Emulsified liquid seasoning |
JP2013138661A (en) * | 2012-01-06 | 2013-07-18 | Mitsukan Group Honsha:Kk | Dip source |
CN103783355A (en) * | 2012-11-29 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | Sesame stuffing with good water-retaining property |
WO2015037294A1 (en) * | 2013-09-13 | 2015-03-19 | 株式会社大塚製薬工場 | Food composition |
JP2019193678A (en) * | 2013-09-13 | 2019-11-07 | 株式会社大塚製薬工場 | Food composition |
WO2015080233A1 (en) * | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
JP2017099307A (en) * | 2015-11-30 | 2017-06-08 | キユーピー株式会社 | Acidic liquid seasoning |
JP2018174798A (en) * | 2017-04-12 | 2018-11-15 | 株式会社Mizkan Holdings | Container contained sesame-containing liquid seasoning |
CN109588680A (en) * | 2019-01-23 | 2019-04-09 | 广州市国味油脂食品有限公司 | Sesame paste and preparation method thereof |
JP2019088338A (en) * | 2019-03-22 | 2019-06-13 | キユーピー株式会社 | Manufacturing method of acidic oil-in-water-type emulsion liquid seasoning |
Also Published As
Publication number | Publication date |
---|---|
JP7066208B2 (en) | 2022-05-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP7053278B2 (en) | Paste-like seasoning and its manufacturing method | |
EA021110B1 (en) | Savoury food concentrate and process to prepare same | |
JP4769981B2 (en) | Concentrated paste food | |
JP7066208B2 (en) | Sesame composition with high viscosity | |
JP2017148066A (en) | Heating sterilized foods filled and sealed in container | |
JP3347237B2 (en) | Method of manufacturing pasta sauce | |
JP7086875B2 (en) | How to make a base for thick soup | |
JP2016036343A (en) | Gelatinous food and drink and method for producing gelatinous food and drink | |
JPH11308971A (en) | Food containing xanthan gum having high viscosity | |
JP3837327B2 (en) | Acid viscous seasoning for sushi | |
JP3106465B2 (en) | Oil composition | |
JP6228755B2 (en) | Thorami soup base | |
JP3118408B2 (en) | Manufacturing method of liquid food | |
JP6784549B2 (en) | Chickpea-containing retort food and its manufacturing method | |
JPH09206034A (en) | Roux food to be taken at low temperature | |
JP5519480B2 (en) | Method for producing processed rice food with pouch, and method for producing seasoned cooked rice using the processed rice food with pouch | |
JP3109068B2 (en) | Oil composition | |
JP2017038530A (en) | Gelatinous foods having heat resistance | |
JP3252389B2 (en) | Oil and fat foods | |
JP3612473B2 (en) | Filling and food containing it | |
JP5951436B2 (en) | Method for producing liquid or pasty food composition in container | |
JP7154980B2 (en) | METHOD FOR MANUFACTURING LIQUID OR PASTE FOOD COMPOSITION | |
JP3347236B2 (en) | Method for producing low-viscosity pasta sauce | |
JP3580746B2 (en) | Lou and method for producing the same | |
JP2004089074A (en) | Seasoning sauce |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20200721 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210901 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20211027 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220329 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220330 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20220419 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20220420 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7066208 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |