WO2019130438A1 - Method for producing roasted sesame processing product, and method for producing processed food using same - Google Patents
Method for producing roasted sesame processing product, and method for producing processed food using same Download PDFInfo
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- WO2019130438A1 WO2019130438A1 PCT/JP2017/046725 JP2017046725W WO2019130438A1 WO 2019130438 A1 WO2019130438 A1 WO 2019130438A1 JP 2017046725 W JP2017046725 W JP 2017046725W WO 2019130438 A1 WO2019130438 A1 WO 2019130438A1
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- sesame
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- roasted sesame
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- superheated steam
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- 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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Abstract
[Problem] To provide a roasted sesame processing product which is a product produced by imparting sweet flavor inherent to roasted sesame to roasted sesame that has been dry-roasted. [Solution] A method for producing a roasted sesame processing product, including a heating step of heating roasted sesame that has been dry-roasted with super-heated steam.
Description
本発明は、ドライ焙煎した香ばしい香りの焙煎ごまに、ごま本来の甘い香りを付与する焙煎ごま処理物の製造方法、及びこれを用いた加工食品の製造方法に関する。
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.
焙煎ごまは、香ばしい香りが広く好まれている。
焙煎ごまは、従来、一般的には原料である生ごまをドライ焙煎すること等により製造されている。
しかし、上記の方法で得られる焙煎ごまは、香ばしい香りは有するものの、ごま本来の甘い香りが感じられにくいという課題があった。 Roasted sesame is widely preferred for its fragrant aroma.
Conventionally, roasted sesame is generally produced by dry roasting raw sesame, which is a raw material.
However, 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.
焙煎ごまは、従来、一般的には原料である生ごまをドライ焙煎すること等により製造されている。
しかし、上記の方法で得られる焙煎ごまは、香ばしい香りは有するものの、ごま本来の甘い香りが感じられにくいという課題があった。 Roasted sesame is widely preferred for its fragrant aroma.
Conventionally, roasted sesame is generally produced by dry roasting raw sesame, which is a raw material.
However, 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.
本発明の目的は、ドライ焙煎した香ばしい香りの焙煎ごまに、ごま本来の甘い香りを付与する焙煎ごま処理物の製造方法、及びこれを用いた加工食品の製造方法を提供するものである。
An object of the present invention is to provide a method for producing a roasted sesame 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.
本発明者等は、前記目的を達成すべく鋭意検討を重ねた。
その結果、
ドライ焙煎した焙煎ごまを過熱水蒸気で加熱するならば、意外にも香ばしい香りの焙煎ごまに、さらに甘い香りを付与した焙煎ごま処理物が得られることを見出し、本発明を完成するに至った。 The present inventors 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
その結果、
ドライ焙煎した焙煎ごまを過熱水蒸気で加熱するならば、意外にも香ばしい香りの焙煎ごまに、さらに甘い香りを付与した焙煎ごま処理物が得られることを見出し、本発明を完成するに至った。 The present inventors 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
すなわち、本発明は、
（１） ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を含む、
焙煎ごま処理物の製造方法、
（２）（１）の焙煎ごまの製造方法において、
前記加熱工程における加熱温度が１００℃超２２０℃以下、
相対湿度が１０％以上１００％以下である、
焙煎ごま処理物の製造方法、
（３）（１）又は（２）の製造方法で得られた焙煎ごま処理物を含有する、
加工食品の製造方法、
である。
なお、焙煎ごまを製造する方法として、ドライ焙煎以外に過熱水蒸気で加熱することが知られている（特許文献１）。
しかしながら、この方法で得られたものはドライ焙煎で得られた焙煎ごまのような香ばしい香りが十分得られず焙煎ごまとしては好ましくなかった。 That is, the present invention
(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.
In addition, it is known to heat with superheated steam other than dry roasting as a method of manufacturing roasted sesame (patent document 1).
However, 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.
（１） ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を含む、
焙煎ごま処理物の製造方法、
（２）（１）の焙煎ごまの製造方法において、
前記加熱工程における加熱温度が１００℃超２２０℃以下、
相対湿度が１０％以上１００％以下である、
焙煎ごま処理物の製造方法、
（３）（１）又は（２）の製造方法で得られた焙煎ごま処理物を含有する、
加工食品の製造方法、
である。
なお、焙煎ごまを製造する方法として、ドライ焙煎以外に過熱水蒸気で加熱することが知られている（特許文献１）。
しかしながら、この方法で得られたものはドライ焙煎で得られた焙煎ごまのような香ばしい香りが十分得られず焙煎ごまとしては好ましくなかった。 That is, the present invention
(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.
In addition, it is known to heat with superheated steam other than dry roasting as a method of manufacturing roasted sesame (patent document 1).
However, 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.
本発明によれば、ドライ焙煎した香ばしい香りの焙煎ごまに、ごま本来の甘い香りを付与する焙煎ごま処理物の製造方法を提供することができる。これにより、焙煎ごまを使った加工食品の更なる市場拡大が期待できる。
According to the present invention, it is possible 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. Thereby, further market expansion of processed food using roasted sesame can be expected.
以下本発明を詳細に説明する。
なお、本発明において、特に断りのない限り、「％」は「質量％」を意味する。 The present invention will be described in detail below.
In the present invention, “%” means “mass%” unless otherwise noted.
なお、本発明において、特に断りのない限り、「％」は「質量％」を意味する。 The present invention will be described in detail below.
In the present invention, “%” means “mass%” unless otherwise noted.
＜本発明の特徴＞
本発明は、ドライ焙煎した香ばしい香りの焙煎ごまに、過熱水蒸気で処理することにより、焙煎ごまの香ばしい香りに加え、ごま本来の甘い香りを有した焙煎ごま処理物の製造方法を提供できることに特徴を有する。 <Features of the present invention>
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.
本発明は、ドライ焙煎した香ばしい香りの焙煎ごまに、過熱水蒸気で処理することにより、焙煎ごまの香ばしい香りに加え、ごま本来の甘い香りを有した焙煎ごま処理物の製造方法を提供できることに特徴を有する。 <Features of the present invention>
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.
＜ドライ焙煎した焙煎ごま＞
焙煎ごまは、ドライ焙煎や、水や油等の熱媒体を用いて加熱する等、常法によって焙煎されたものである。
本発明で用いる焙煎ごまは、上記焙煎方法のうちドライ焙煎した焙煎ごまを用いることを必須とする。
ここでドライ焙煎とは、水蒸気を伴わない方法で焙煎処理することであり、例えば、直火、電熱、熱風等での処理が挙げられる。
したがって、本発明においては、水蒸気を伴う過熱水蒸気での処理は、ドライ焙煎に含まれない。
本発明は焙煎ごまの特徴的な香ばしい香りを生かすために、過熱水蒸気等による加熱方法ではなく、より香ばしい香りが出やすい焙煎ごまを原料として用いる必要がある。
本発明の焙煎ごまに用いられる生ごまの品種は、特に限定されるものではなく、例えば、白ごま、黒ごま、金ごま等が挙げられる。
また、本発明の焙煎ごまの形態としては、ホール、細断物、摩砕物等いずれの形態でも良いが、後述する過熱水蒸気処理のしやすさから、ホールのまま用いるのがよい。
本発明で用いる焙煎ごまは、香ばしい香りのする市販のドライ焙煎した焙煎ごまのうち、いずれを用いてもよい。 <Dry roasted roasted sesame>
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.
In the roasted sesame used in the present invention, it is essential to use dry roasted roasted sesame among the above-mentioned roasting methods.
Here, 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.
Thus, in the present invention, treatment with superheated steam with steam is not included in dry roasting.
In 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.
焙煎ごまは、ドライ焙煎や、水や油等の熱媒体を用いて加熱する等、常法によって焙煎されたものである。
本発明で用いる焙煎ごまは、上記焙煎方法のうちドライ焙煎した焙煎ごまを用いることを必須とする。
ここでドライ焙煎とは、水蒸気を伴わない方法で焙煎処理することであり、例えば、直火、電熱、熱風等での処理が挙げられる。
したがって、本発明においては、水蒸気を伴う過熱水蒸気での処理は、ドライ焙煎に含まれない。
本発明は焙煎ごまの特徴的な香ばしい香りを生かすために、過熱水蒸気等による加熱方法ではなく、より香ばしい香りが出やすい焙煎ごまを原料として用いる必要がある。
本発明の焙煎ごまに用いられる生ごまの品種は、特に限定されるものではなく、例えば、白ごま、黒ごま、金ごま等が挙げられる。
また、本発明の焙煎ごまの形態としては、ホール、細断物、摩砕物等いずれの形態でも良いが、後述する過熱水蒸気処理のしやすさから、ホールのまま用いるのがよい。
本発明で用いる焙煎ごまは、香ばしい香りのする市販のドライ焙煎した焙煎ごまのうち、いずれを用いてもよい。 <Dry roasted roasted sesame>
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.
In the roasted sesame used in the present invention, it is essential to use dry roasted roasted sesame among the above-mentioned roasting methods.
Here, 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.
Thus, in the present invention, treatment with superheated steam with steam is not included in dry roasting.
In 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.
＜過熱水蒸気による加熱工程＞
本発明は、ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を有する。
ここで過熱水蒸気とは、大気圧下で１００℃の飽和蒸気をさらに加熱した、水の沸点より高い１００℃超の水蒸気である。
本発明に用いる過熱水蒸気の温度としては、特に限定されるものではないが、好ましくは１００℃超２２０℃以下、より好ましくは１２０℃以上２００℃以下、さらに好ましくは１４０℃以上１７０℃以下である。
また、本発明に用いる過熱水蒸気の相対湿度としては、特に限定されるものではないが、好ましくは１０％以上１００％以下、より好ましくは４０％以上９０％以下である。
また、焙煎ごまを過熱水蒸気で加熱する時間としては、香ばしい香りの焙煎ごまに、ごま本来の甘い香りが感じられる程度処理すればよく、具体的には例えば、好ましくは５分以上６０分以下、さらに好ましくは５分以上３０分以下である。
本発明は、香ばしい香りを有するドライ焙煎した焙煎ごまを過熱水蒸気で加熱処理することで、さらにごま本来の甘い香りを付与できる。特に、前記範囲の温度及び相対湿度の過熱水蒸気を用いて、前記範囲の処理時間加熱処理することで、よりごま本来の甘い香りを付与しやすい。
本発明のドライ焙煎した焙煎ごまを過熱水蒸気で加熱する具体的な方法としては、例えば過熱水蒸気装置であるスチームコンベクションオーブン等を用いて処理するとよい。 <Heating process with superheated steam>
The present invention has a heating step of heating dry roasted roasted sesame with superheated steam.
Here, 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%.
Also, as the time to heat the roasted sesame with superheated steam, 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. In particular, by using the superheated steam of the temperature and relative humidity in the above range and performing the heat treatment for the processing time in the above range, it is easier to impart the original sweet smell of sesame.
As a specific method of heating dry roasted roasted sesame of the present invention with superheated steam, for example, a steam convection oven as a superheated steam apparatus may be used for treatment.
本発明は、ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を有する。
ここで過熱水蒸気とは、大気圧下で１００℃の飽和蒸気をさらに加熱した、水の沸点より高い１００℃超の水蒸気である。
本発明に用いる過熱水蒸気の温度としては、特に限定されるものではないが、好ましくは１００℃超２２０℃以下、より好ましくは１２０℃以上２００℃以下、さらに好ましくは１４０℃以上１７０℃以下である。
また、本発明に用いる過熱水蒸気の相対湿度としては、特に限定されるものではないが、好ましくは１０％以上１００％以下、より好ましくは４０％以上９０％以下である。
また、焙煎ごまを過熱水蒸気で加熱する時間としては、香ばしい香りの焙煎ごまに、ごま本来の甘い香りが感じられる程度処理すればよく、具体的には例えば、好ましくは５分以上６０分以下、さらに好ましくは５分以上３０分以下である。
本発明は、香ばしい香りを有するドライ焙煎した焙煎ごまを過熱水蒸気で加熱処理することで、さらにごま本来の甘い香りを付与できる。特に、前記範囲の温度及び相対湿度の過熱水蒸気を用いて、前記範囲の処理時間加熱処理することで、よりごま本来の甘い香りを付与しやすい。
本発明のドライ焙煎した焙煎ごまを過熱水蒸気で加熱する具体的な方法としては、例えば過熱水蒸気装置であるスチームコンベクションオーブン等を用いて処理するとよい。 <Heating process with superheated steam>
The present invention has a heating step of heating dry roasted roasted sesame with superheated steam.
Here, 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%.
Also, as the time to heat the roasted sesame with superheated steam, 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. In particular, by using the superheated steam of the temperature and relative humidity in the above range and performing the heat treatment for the processing time in the above range, it is easier to impart the original sweet smell of sesame.
As a specific method of heating dry roasted roasted sesame of the present invention with superheated steam, for example, a steam convection oven as a superheated steam apparatus may be used for treatment.
＜焙煎ごま処理物を含有する加工食品＞
焙煎ごま処理物を含有する加工食品とは、具体的には例えば、本発明により得られた焙煎ごま処理物を含有するおひたし、卯の花、煮物、豆腐、ごま団子、ごぼうサラダ、春雨サラダ、おはぎ、餅、プリン等の惣菜、ドレッシング、たれ、ぽん酢、鍋つゆ、パスタソース、トンカツソース、味噌、醤油、ふりかけ、ごま塩等の調味料、スープ、ごまペースト、ごまクリーム、ごまジャム、ごま餡等が挙げられる。
なお、本発明により得られる焙煎ごま処理物を前記加工食品等に用いる場合は、焙煎ごま処理物をそのまま用いてもよいが、例えば、切りごま、すりごま、ねりごま等の形態で用いてもよい。 <Processed food containing roasted sesame processed material>
Specifically, 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.
In addition, when using the roasted sesame processed material obtained by this invention for the said processed food etc., you may use a roasted sesame processed material as it is, for example, it uses it in forms, such as a cutting sesame, a rasp, a shredded sesame etc. May be
焙煎ごま処理物を含有する加工食品とは、具体的には例えば、本発明により得られた焙煎ごま処理物を含有するおひたし、卯の花、煮物、豆腐、ごま団子、ごぼうサラダ、春雨サラダ、おはぎ、餅、プリン等の惣菜、ドレッシング、たれ、ぽん酢、鍋つゆ、パスタソース、トンカツソース、味噌、醤油、ふりかけ、ごま塩等の調味料、スープ、ごまペースト、ごまクリーム、ごまジャム、ごま餡等が挙げられる。
なお、本発明により得られる焙煎ごま処理物を前記加工食品等に用いる場合は、焙煎ごま処理物をそのまま用いてもよいが、例えば、切りごま、すりごま、ねりごま等の形態で用いてもよい。 <Processed food containing roasted sesame processed material>
Specifically, 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.
In addition, when using the roasted sesame processed material obtained by this invention for the said processed food etc., you may use a roasted sesame processed material as it is, for example, it uses it in forms, such as a cutting sesame, a rasp, a shredded sesame etc. May be
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。
なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples and test examples.
The present invention is not limited to these.
なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples and test examples.
The present invention is not limited to these.
［実施例１］
生ごまを直火式焙煎機で、５００℃で５分間焙煎した原料に用いる焙煎ごまを準備した。
当該原料焙煎ごま１００ｇをステンレス製バット（１８ｃｍ×２５ｃｍ）全体に一様に広げた。
過熱水蒸気装置で前記広げた原料焙煎ごまを温度１５０℃、かつ相対湿度８０％の過熱水蒸気を用いて１５分間加熱を行い、本発明の焙煎ごま処理物を得た。 Example 1
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.
生ごまを直火式焙煎機で、５００℃で５分間焙煎した原料に用いる焙煎ごまを準備した。
当該原料焙煎ごま１００ｇをステンレス製バット（１８ｃｍ×２５ｃｍ）全体に一様に広げた。
過熱水蒸気装置で前記広げた原料焙煎ごまを温度１５０℃、かつ相対湿度８０％の過熱水蒸気を用いて１５分間加熱を行い、本発明の焙煎ごま処理物を得た。 Example 1
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.
［比較例１及び２］
実施例１で用いた焙煎ごまを比較例１とした。
比較例２として、実施例１で用いた原料焙煎ごまを、当該原料焙煎ごまの原料として用いた生ごまに代え、生ごまをドライ焙煎処理しなかった以外は実施例１と同条件で、過熱水蒸気で加熱処理した。 [Comparative Examples 1 and 2]
The roasted sesame used in Example 1 was 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.
実施例１で用いた焙煎ごまを比較例１とした。
比較例２として、実施例１で用いた原料焙煎ごまを、当該原料焙煎ごまの原料として用いた生ごまに代え、生ごまをドライ焙煎処理しなかった以外は実施例１と同条件で、過熱水蒸気で加熱処理した。 [Comparative Examples 1 and 2]
The roasted sesame used in Example 1 was 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.
［試験例１：官能評価］
専門パネル３名が表１の処理条件で得られた焙煎ごま処理物を喫食し、焙煎ごま処理物の香りについて以下の評価基準で評価した。
＜香りの評価＞
◎ ：香ばしい香りに加え、さらにごまの甘い香りが十分に感じられた。
○ ：香ばしい香りに加え、さらにごまの甘い香りが感じられた。
△ ：香ばしい香りに加え、さらにごまの甘い香りがやや感じられた。
×１：香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。
×２：香ばしい香りも、ごまの甘い香りもほとんど感じられなかった。 [Test Example 1: Sensory Evaluation]
Three specialist panels ate the roasted sesame treated product obtained under the processing conditions of Table 1, and the aroma of the roasted sesame treated product was evaluated according to the following evaluation criteria.
<Evaluation of scent>
◎: In addition to the fragrant smell, the sweet smell of sesame seeds was sufficiently felt.
○: In addition to the fragrant smell, a sweet smell of sesame seeds was also felt.
:: In addition to the fragrant smell, the sweet smell of sesame seeds was slightly felt.
X1: The fragrant smell was observed, but the sweet smell of sesame seeds was hardly felt.
X2: The fragrant smell and the sweet smell of sesame seeds were hardly felt.
専門パネル３名が表１の処理条件で得られた焙煎ごま処理物を喫食し、焙煎ごま処理物の香りについて以下の評価基準で評価した。
＜香りの評価＞
◎ ：香ばしい香りに加え、さらにごまの甘い香りが十分に感じられた。
○ ：香ばしい香りに加え、さらにごまの甘い香りが感じられた。
△ ：香ばしい香りに加え、さらにごまの甘い香りがやや感じられた。
×１：香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。
×２：香ばしい香りも、ごまの甘い香りもほとんど感じられなかった。 [Test Example 1: Sensory Evaluation]
Three specialist panels ate the roasted sesame treated product obtained under the processing conditions of Table 1, and the aroma of the roasted sesame treated product was evaluated according to the following evaluation criteria.
<Evaluation of scent>
◎: In addition to the fragrant smell, the sweet smell of sesame seeds was sufficiently felt.
○: In addition to the fragrant smell, a sweet smell of sesame seeds was also felt.
:: In addition to the fragrant smell, the sweet smell of sesame seeds was slightly felt.
X1: The fragrant smell was observed, but the sweet smell of sesame seeds was hardly felt.
X2: The fragrant smell and the sweet smell of sesame seeds were hardly felt.
実施例１で得られた焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられた。
比較例１のドライ焙煎しただけで、過熱水蒸気で加熱していない焙煎ごまは、香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。
比較例２の原料生ごまを過熱水蒸気で加熱した焙煎ごま処理物は、生ごまの生っぽさが感じられ、香ばしい香りも、ごまの甘い香りもほとんど感じられなかった。 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.
比較例１のドライ焙煎しただけで、過熱水蒸気で加熱していない焙煎ごまは、香ばしい香りはしたが、ごまの甘い香りはほとんど感じられなかった。
比較例２の原料生ごまを過熱水蒸気で加熱した焙煎ごま処理物は、生ごまの生っぽさが感じられ、香ばしい香りも、ごまの甘い香りもほとんど感じられなかった。 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.
［試験例２：比較例３、実施例２～６］
過熱水蒸気で加熱することの必要性、及び加熱温度条件による影響を調べるため、実施例１の処理条件に代えて表１に示す処理条件で処理した。
なお、比較例３は過熱水蒸気に代えて所定の温度の水蒸気を用いて処理した。
また、官能評価は試験例１と同様の方法で行った。 [Test Example 2: Comparative Example 3, Examples 2 to 6]
In order to investigate the necessity of heating with superheated steam and the influence of heating temperature conditions, the treatment conditions shown in Table 1 were used instead of the treatment conditions of Example 1.
In addition, it replaced with superheated steam and processed comparative example 3 using steam of predetermined temperature.
Moreover, sensory evaluation was performed by the same method as in Test Example 1.
過熱水蒸気で加熱することの必要性、及び加熱温度条件による影響を調べるため、実施例１の処理条件に代えて表１に示す処理条件で処理した。
なお、比較例３は過熱水蒸気に代えて所定の温度の水蒸気を用いて処理した。
また、官能評価は試験例１と同様の方法で行った。 [Test Example 2: Comparative Example 3, Examples 2 to 6]
In order to investigate the necessity of heating with superheated steam and the influence of heating temperature conditions, the treatment conditions shown in Table 1 were used instead of the treatment conditions of Example 1.
In addition, it replaced with superheated steam and processed comparative example 3 using steam of predetermined temperature.
Moreover, sensory evaluation was performed by the same method as in Test Example 1.
比較例３と実施例１～６より、過熱水蒸気の温度で加熱することで、焙煎ごまの香ばしい香りに加え、さらにごまの甘い香りが感じられることが理解できる。
また、過熱水蒸気の加熱温度が１００℃超２２０℃以下の範囲で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが感じられやすいことが理解できる。 From Comparative Example 3 and Examples 1 to 6, it can be understood that, in addition to the fragrant aroma of roasted sesame seeds, the sweet aroma of sesame seeds can be felt by heating at the temperature of superheated steam.
Further, it can be understood that the roasted sesame treated material treated at a heating temperature of superheated steam of more than 100 ° C. and not more than 220 ° C. is easy to sense a sweet smell of sesame in addition to the fragrant smell.
また、過熱水蒸気の加熱温度が１００℃超２２０℃以下の範囲で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが感じられやすいことが理解できる。 From Comparative Example 3 and Examples 1 to 6, it can be understood that, in addition to the fragrant aroma of roasted sesame seeds, the sweet aroma of sesame seeds can be felt by heating at the temperature of superheated steam.
Further, it can be understood that the roasted sesame treated material treated at a heating temperature of superheated steam of more than 100 ° C. and not more than 220 ° C. is easy to sense a sweet smell of sesame in addition to the fragrant smell.
［試験例２：比較例４、実施例７～１０］
相対湿度条件による影響を調べるため、実施例１の処理条件に代えて表２に示す処理条件で処理した。
なお、比較例４は実施例１で用いた過熱水蒸気装置において相対湿度０％と設定し行った。
また、官能評価は試験例１と同様の方法で行った。 [Test Example 2: Comparative Example 4, Examples 7 to 10]
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.
In Comparative Example 4, the relative humidity was set to 0% in the superheated steam apparatus used in Example 1.
Moreover, sensory evaluation was performed by the same method as in Test Example 1.
相対湿度条件による影響を調べるため、実施例１の処理条件に代えて表２に示す処理条件で処理した。
なお、比較例４は実施例１で用いた過熱水蒸気装置において相対湿度０％と設定し行った。
また、官能評価は試験例１と同様の方法で行った。 [Test Example 2: Comparative Example 4, Examples 7 to 10]
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.
In Comparative Example 4, the relative humidity was set to 0% in the superheated steam apparatus used in Example 1.
Moreover, sensory evaluation was performed by the same method as in Test Example 1.
表２より、過熱水蒸気の相対湿度が１０％以上１００％以下で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが感じられやすいことが理解できる。
特に、相対湿度４０％以上９０％以下で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられることが理解できる。 It can be understood from Table 2 that, in addition to the fragrant aroma, 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.
In particular, it can be understood that, in addition to the fragrant smell, 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.
特に、相対湿度４０％以上９０％以下で処理した焙煎ごま処理物は、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられることが理解できる。 It can be understood from Table 2 that, in addition to the fragrant aroma, 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.
In particular, it can be understood that, in addition to the fragrant smell, 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.
[実施例１１]
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合１に基づき全体を均一に混合し、ほうれん草のごまあえを製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまあえを製した。 [Example 11]
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.
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合１に基づき全体を均一に混合し、ほうれん草のごまあえを製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまあえを製した。 [Example 11]
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.
＜配合１＞
ほうれん草（ゆで） ７３ ％
砂糖 ８ ％
すりごま（実施例１の焙煎ごま処理物） ７ ％
ねりごま ７ ％
醤油 ５ ％ <Composition 1>
Spinach (boiled) 73%
8% sugar
Sesame (Roasted sesame treated product of Example 1) 7%
Shrimp 7%
Soy sauce 5%
ほうれん草（ゆで） ７３ ％
砂糖 ８ ％
すりごま（実施例１の焙煎ごま処理物） ７ ％
ねりごま ７ ％
醤油 ５ ％ <Composition 1>
Spinach (boiled) 73%
8% sugar
Sesame (Roasted sesame treated product of Example 1) 7%
Shrimp 7%
Soy sauce 5%
焙煎ごま処理物を用いたごまあえは、用いていない比較対象に比べ、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられるごまあえだった。
In addition to the fragrant smell, 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.
[実施例１２]
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合２に基づき全体を均一に混合し、ごまドレッシングを調製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまドレッシングを製した。 [Example 12]
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.
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合２に基づき全体を均一に混合し、ごまドレッシングを調製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまドレッシングを製した。 [Example 12]
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.
＜配合２＞
醤油 １４ ％
食酢（酸度５％） １２ ％
砂糖 １０ ％
すりごま（実施例１の焙煎ごま処理物） ５ ％
ごま油 ２ ％
卵黄 １ ％
食塩 １ ％
グルタミン酸ナトリウム １ ％
清水 残余 <Composition 2>
Soy sauce 14%
Vinegar (acidity 5%) 12%
10% sugar
Sesame sesame (Roasted sesame treated product of Example 1) 5%
Sesame oil 2%
Yolk 1%
1% salt
Monosodium glutamate 1%
Shimizu residual
醤油 １４ ％
食酢（酸度５％） １２ ％
砂糖 １０ ％
すりごま（実施例１の焙煎ごま処理物） ５ ％
ごま油 ２ ％
卵黄 １ ％
食塩 １ ％
グルタミン酸ナトリウム １ ％
清水 残余 <Composition 2>
Soy sauce 14%
Vinegar (acidity 5%) 12%
10% sugar
Sesame sesame (Roasted sesame treated product of Example 1) 5%
Sesame oil 2%
Yolk 1%
1% salt
Monosodium glutamate 1%
Shimizu residual
焙煎ごま処理物を用いたごまドレッシングは、用いていない比較対象に比べ、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられるごまドレッシングだった。
The sesame dressing using the roasted sesame treated product was a sesame dressing 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.
[実施例１３]
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合３に基づき全体を均一に混合し、ごまだれを調製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまだれを製した。 [Example 13]
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.
実施例１で得られた焙煎ごま処理物を用いて、すりごまを製した。
配合３に基づき全体を均一に混合し、ごまだれを調製した。
なお、比較対象として、すりごまを実施例１の焙煎ごま処理物の原料として用いたドライ焙煎した焙煎ごまに置き換えてごまだれを製した。 [Example 13]
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.
＜配合３＞
サラダ油 ２４ ％
食酢（酸度５％） １９ ％
醤油 １５ ％
砂糖 ４ ％
すりごま（実施例１の焙煎ごま処理物） ３ ％
ごま油 ２ ％
食塩 １ ％
グルタミン酸ナトリウム １ ％
卵黄 １ ％
清水 残余 <Composition 3>
Salad oil 24%
Vinegar (acidity 5%) 19%
Soy sauce 15%
Sugar 4%
Sesame sesame (Roasted sesame treated product of Example 1) 3%
Sesame oil 2%
1% salt
Monosodium glutamate 1%
Yolk 1%
Shimizu residual
サラダ油 ２４ ％
食酢（酸度５％） １９ ％
醤油 １５ ％
砂糖 ４ ％
すりごま（実施例１の焙煎ごま処理物） ３ ％
ごま油 ２ ％
食塩 １ ％
グルタミン酸ナトリウム １ ％
卵黄 １ ％
清水 残余 <Composition 3>
Salad oil 24%
Vinegar (acidity 5%) 19%
Soy sauce 15%
Sugar 4%
Sesame sesame (Roasted sesame treated product of Example 1) 3%
Sesame oil 2%
1% salt
Monosodium glutamate 1%
Yolk 1%
Shimizu residual
焙煎ごま処理物を用いたごまだれは、用いていない比較対象に比べ、香ばしい香りに加え、さらにごまの甘い香りが十分に感じられるごまだれだった。
In addition to the fragrant smell, 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.
Claims (3)
- ドライ焙煎した焙煎ごまを過熱水蒸気で加熱する加熱工程を含む、
焙煎ごま処理物の製造方法。 Including a heating step of heating dry roasted roasted sesame with superheated steam,
The manufacturing method of a roasted sesame processed material. - 請求項１に記載の焙煎ごまの製造方法において、
前記加熱工程における加熱温度が１００℃超２２０℃以下、
相対湿度が１０％以上１００％以下である、
焙煎ごま処理物の製造方法。 In the method for producing roasted sesame according to claim 1,
The heating temperature in the heating step is more than 100 ° C. and 220 ° C. or less,
Relative humidity is 10% or more and 100% or less,
The manufacturing method of a roasted sesame processed material. - 請求項１又は２記載の製造方法で得られた焙煎ごま処理物を含有する、
加工食品の製造方法。
A roasted sesame treated product obtained by the production method according to claim 1 or 2, containing
Method of manufacturing processed food.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2017/046725 WO2019130438A1 (en) | 2017-12-26 | 2017-12-26 | Method for producing roasted sesame processing product, and method for producing processed food using same |
| PCT/JP2018/032015 WO2019130657A1 (en) | 2017-12-26 | 2018-08-29 | Method for producing roasted sesame processing product, and method for producing processed food using same |
| CN201880076989.0A CN111417316B (en) | 2017-12-26 | 2018-08-29 | Method for producing baked sesame processed product and method for producing processed food using same |
| JP2019562737A JP6720425B2 (en) | 2017-12-26 | 2018-08-29 | Method for producing roasted sesame product, and method for producing processed food using the same |
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| PCT/JP2017/046725 WO2019130438A1 (en) | 2017-12-26 | 2017-12-26 | Method for producing roasted sesame processing product, and method for producing processed food using same |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0341194A (en) * | 1989-07-07 | 1991-02-21 | Takemoto Oil & Fat Co Ltd | Sesame oil with improved color tone and flavor |
| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JP2001112432A (en) * | 1999-10-20 | 2001-04-24 | T Hasegawa Co Ltd | Method for producing roasted sesame flavor |
| WO2005044014A1 (en) * | 2003-11-06 | 2005-05-19 | Pokka Corporation | Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component |
| JP2006075117A (en) * | 2004-09-13 | 2006-03-23 | Takemoto Oil & Fat Co Ltd | Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil |
| JP2015221024A (en) * | 2014-05-23 | 2015-12-10 | 日清オイリオグループ株式会社 | Production method of roasted seed, roasted seed, roasted oil, fat composition and processed food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3134677A (en) * | 1956-05-07 | 1964-05-26 | John H Kraft | Partially hydrolyzed roasted sesame food products and process for producing same |
| JP3675602B2 (en) * | 1997-02-27 | 2005-07-27 | 清本鐵工株式会社 | Seed roasting equipment with superheated steam |
| JP4528696B2 (en) * | 2005-08-31 | 2010-08-18 | 池田食研株式会社 | Spices and processing methods thereof |
| CN105542941A (en) * | 2016-01-23 | 2016-05-04 | 巢湖瑞丰油脂有限公司 | Preprocessing method for squeezing sesame oil |
-
2017
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2018
- 2018-08-29 JP JP2019562737A patent/JP6720425B2/en active Active
- 2018-08-29 CN CN201880076989.0A patent/CN111417316B/en active Active
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0341194A (en) * | 1989-07-07 | 1991-02-21 | Takemoto Oil & Fat Co Ltd | Sesame oil with improved color tone and flavor |
| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JP2001112432A (en) * | 1999-10-20 | 2001-04-24 | T Hasegawa Co Ltd | Method for producing roasted sesame flavor |
| WO2005044014A1 (en) * | 2003-11-06 | 2005-05-19 | Pokka Corporation | Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component |
| JP2006075117A (en) * | 2004-09-13 | 2006-03-23 | Takemoto Oil & Fat Co Ltd | Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil |
| JP2015221024A (en) * | 2014-05-23 | 2015-12-10 | 日清オイリオグループ株式会社 | Production method of roasted seed, roasted seed, roasted oil, fat composition and processed food |
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| WO2019130657A1 (en) | 2019-07-04 |
| JP6720425B2 (en) | 2020-07-08 |
| CN111417316A (en) | 2020-07-14 |
| CN111417316B (en) | 2023-07-21 |
| JPWO2019130657A1 (en) | 2020-04-30 |
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