JP2001095525A - Acidic seasoning - Google Patents
Acidic seasoningInfo
- Publication number
- JP2001095525A JP2001095525A JP28055099A JP28055099A JP2001095525A JP 2001095525 A JP2001095525 A JP 2001095525A JP 28055099 A JP28055099 A JP 28055099A JP 28055099 A JP28055099 A JP 28055099A JP 2001095525 A JP2001095525 A JP 2001095525A
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- vinegar
- seasoning
- acidic seasoning
- acidic
- 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.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 49
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 36
- 241000207961 Sesamum Species 0.000 claims abstract description 63
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 63
- 235000021419 vinegar Nutrition 0.000 claims abstract description 29
- 239000000052 vinegar Substances 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 239000003921 oil Substances 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 16
- 238000012360 testing method Methods 0.000 description 10
- 240000008415 Lactuca sativa Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000012045 salad Nutrition 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- OFBQJSOFQDEBGM-UHFFFAOYSA-N Pentane Chemical compound CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000008159 sesame oil Substances 0.000 description 4
- 235000011803 sesame oil Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、胡麻の風味と香り
に優れ、しかもまろやかな食味を有した酸性調味料に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic seasoning which is excellent in flavor and aroma of sesame and has a mild taste.
【０００２】[0002]
【従来の技術】胡麻を乾燥させたものはナッツ様の芳香
を有しており、さらに煎る等の加熱処理を施すと、この
芳香が増し大変香ばしくなることから、広く料理の風味
付けに用いられている。野菜、パスタ類、肉、魚等の調
味料である「ドレッシング」あるいは「たれ」と称され
る酸性調味料も同様であり、特開平９−１９７号公報に
は、胡麻ペースト及び胡麻油を含有させた酸性調味料が
提案されている。ところが、前記提案された酸性調味料
では、胡麻の香味を有するものになると主張はしている
が、胡麻特有の香ばしい風味と香りに優れ、また食酢の
酸味を抑えられたまろやかな食味を有した酸性調味料と
は未だ言い難く、更なる改善が要望されている。2. Description of the Related Art Dried sesame has a nut-like aroma, and when subjected to heat treatment such as roasting, this aroma increases and becomes very fragrant, so it is widely used for flavoring dishes. ing. The same applies to acidic seasonings called “dressing” or “sauce” which are seasonings of vegetables, pasta, meat, fish and the like. Japanese Patent Application Laid-Open No. 9-197 discloses that sesame paste and sesame oil are contained. Acid seasonings have been proposed. However, although the proposed acidic seasoning claims to have sesame flavor, it has a fragrant flavor and aroma peculiar to sesame, and also has a mild taste in which the acidity of vinegar is suppressed. It is still difficult to say that it is an acidic seasoning, and further improvement is required.
【０００３】[0003]
【発明が解決しようとする課題】そこで本発明の目的
は、胡麻の風味と香りに優れ、しかもまろやかな食味を
有した酸性調味料を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide an acidic seasoning which is excellent in flavor and aroma of sesame and has a mild taste.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記の目
的を達成すべく鋭意研究を重ねた結果、本発明を完成す
るに至った。すなわち、本発明は、（１）食酢を含有し
た酸性調味料であって、焙煎胡麻の水蒸気蒸留留出油を
含有した酸性調味料、（２）酸性調味料に対し焙煎胡麻
の水蒸気蒸留留出油を０．００１〜０．５％含有した
（１）の酸性調味料、（３）胡麻粉砕物を含有した
（１）の酸性調味料、を提供することである。Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, completed the present invention. That is, the present invention relates to (1) an acid seasoning containing vinegar, and a steam distillation of roasted sesame; and (2) a steam distillation of roasted sesame with respect to the acid seasoning. An object of the present invention is to provide (1) an acidic seasoning containing 0.001 to 0.5% of distillate oil, and (3) an acidic seasoning containing (1) crushed sesame.
【０００５】[0005]
【発明の実施の形態】以下本発明を説明する。なお、本
発明において「％」は「重量％」であり、「部」は「重
量部」を意味する。本発明のおいて酸性調味料とは、ｐ
Ｈ３．０〜６．０に調整された例えば、野菜、パスタ
類、肉、魚等に用いられる「ドレッシング」あるいは
「たれ」と一般的に称される調味料であり、その性状
は、例えば、液状、ペースト状、セパレートタイプある
いは乳化タイプ等、特に限定するものではない。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” is “% by weight”, and “parts” means “parts by weight”. In the present invention, the acidic seasoning is p
For example, it is a seasoning that is generally referred to as “dressing” or “sauce” used for vegetables, pasta, meat, fish and the like adjusted to H3.0 to 6.0, and its properties are, for example, There is no particular limitation on liquid, paste, separate type or emulsified type.
【０００６】また、本発明の酸性調味料には食酢を含有
している。食酢としては、通常食品に用いられている食
酢であれば何れのものでもよく、例えば、米酢、リンゴ
酢、ワインビネガー、アルコール酢等が挙げられる。食
酢を含有させた本発明の酸性調味料は、そうでないも
の、つまり食酢を含有せず他の有機酸や柑橘類の果汁等
の１種又は２種以上を含有させた酸性調味料に比べ、温
かい食品にふりかけたり、喫食の際、胡麻の風味と香り
が強く感じられ好ましい。また、食酢の含有量は、上述
のような効果及び野菜、パスタ類、肉、魚等の食品にほ
どよい酸味を付与するため、酸性調味料に対し１〜２０
％含有させるとよい。[0006] The acidic seasoning of the present invention contains vinegar. The vinegar may be any vinegar that is commonly used in foods, and examples include rice vinegar, apple vinegar, wine vinegar, and alcohol vinegar. The acidic seasoning of the present invention containing vinegar is not so hot, that is, it is warmer than an acidic seasoning containing one or more kinds of other organic acids and citrus juices without vinegar. When sprinkling on food or eating, the flavor and aroma of sesame are strongly felt, which is preferable. In addition, the content of vinegar is from 1 to 20 with respect to the acidic seasoning in order to impart the above-mentioned effects and moderate acidity to foods such as vegetables, pasta, meat, and fish.
%.
【０００７】本発明において焙煎胡麻の水蒸気蒸留留出
油とは、例えば、白胡麻、黄胡麻、黒胡麻、又はこれら
の混合物等を常法により焙煎して焙煎胡麻を製し、この
焙煎胡麻を常法により水蒸気蒸留して得られた油状物質
をいう。本発明では、前記留出油を酸性調味料に対し好
ましくは０．００１％以上、さらに好ましくは０．０１
％以上含有させる。後述の試験例で示すように０．００
１％より少ないと胡麻風味に優れ、食酢による酸味を抑
えた酸性調味料が得られ難く好ましくない。なお、本発
明では水蒸気蒸留留出油の上限の含有量を０．５％以下
と規定しているが、これは、これ以上含有させたとして
も期待できるほどの効果が得られず、経済的でないから
である。[0007] In the present invention, the steamed distillate of roasted sesame refers to, for example, roasted sesame by roasting white sesame, yellow sesame, black sesame, or a mixture thereof in a conventional manner. An oily substance obtained by steam-distilling roasted sesame in a conventional manner. In the present invention, the distillate is preferably used in an amount of at least 0.001%, more preferably at least 0.01%, based on the amount of the acidic seasoning.
% Or more. 0.00 as shown in the test example below.
If it is less than 1%, the flavor is excellent in sesame flavor, and it is difficult to obtain an acidic seasoning with reduced acidity due to vinegar, which is not preferable. In the present invention, the upper limit of the content of the steam distillate is specified to be 0.5% or less. It is not.
【０００８】本発明は、胡麻粉砕物を含有させることに
より、さらに胡麻の風味と香りに優れ、しかもまろやか
な食味を有した酸性調味料が得られる。本発明において
胡麻粉砕物とは、粉砕したものであれば何れのものでも
よく、例えば、胡麻粒子を粗く裁断した裁断胡麻、すり
潰して粉砕したすり胡麻、ペースト状となるまで粉砕し
た胡麻ペースト、又はこれらの混合物等が挙げられる。
胡麻粉砕物の原料として用いる胡麻としては、上述の効
果がより優れていることから、焙煎した胡麻が好まし
い。また、胡麻粉砕物の一部に粉砕されなかった胡麻粒
子を含有したものも、本発明の胡麻粉砕物に含まれる。
胡麻粉砕物の含有量は、上述のような効果、及び酸性調
味料の食味・食感の点から、酸性調味料に対し１〜３０
％含有させるとよい。According to the present invention, an acid seasoning having a more mellow taste and an excellent flavor and aroma can be obtained by adding a crushed sesame product. In the present invention, the crushed sesame product may be any material as long as it is crushed, for example, cut sesame obtained by roughly cutting sesame particles, ground sesame ground and ground, sesame paste ground to a paste, or These mixtures and the like can be mentioned.
As the sesame used as the raw material of the crushed sesame, roasted sesame is preferable because the above-mentioned effects are more excellent. In addition, a crushed sesame product that contains uncrushed sesame particles in a part of the sesame crushed product is also included in the sesame crushed product of the present invention.
The content of the crushed sesame is 1 to 30 with respect to the acidic seasoning in view of the above-mentioned effects and the taste and texture of the acidic seasoning.
%.
【０００９】本発明の酸性調味料の製造は、原料の一部
として焙煎胡麻の水蒸気蒸留留出油及び食酢、さらに胡
麻粉砕物を添加することを除き、一般的に酸性調味料の
原料として使用されている例えば、食用油脂、卵黄、砂
糖、食塩、清水、からし粉、香辛料、醤油、各種エキ
ス、化学調味料、増粘剤、果汁、乳化材等から本発明の
効果を損なわない範囲で適宜選択し、常法に準じ酸性調
味料を製造するとよい。なお、本発明の焙煎胡麻の水蒸
気蒸留留出油は油溶性であることから食用油脂に溶解さ
せて用いると製造しやすい。The production of the acidic seasoning of the present invention is generally carried out as a raw material of the acidic seasoning, except that steam distilled distillate of roasted sesame, vinegar, and sesame crushed product are added as a part of the raw materials. For example, edible oils and fats, egg yolk, sugar, salt, fresh water, mustard powder, spices, soy sauce, various extracts, chemical seasonings, thickeners, fruit juices, emulsifiers, etc. do not impair the effects of the present invention. It is preferable to produce an acidic seasoning according to a conventional method. In addition, since the steam-distilled distillate oil of roasted sesame of the present invention is oil-soluble, it can be easily produced by dissolving it in edible oil and fat.
【００１０】次に、本発明を実施例及び試験例に基づ
き、さらに詳細に説明する。Next, the present invention will be described in more detail based on examples and test examples.
【００１１】[0011]
【実施例】 実施例１ ＜配合割合＞ ・醤油 １８．０％ ・味噌 １８．０％ ・サラダ油 １５．０％ ・醸造酢（酸度：４％） １２．０％ ・みりん風調味料 １１．０％ ・砂糖 ９．０％ ・胡麻粉砕物（焙煎された胡麻ペースト） ２．０％ ・おろしガーリック ２．０％ ・キサンタンガム ０．１％ ・焙煎胡麻の水蒸気蒸留留出油＊ ０．０２％ ・清水 残余 ―――――――――――――――――――――――――――― 合計 １００．０％ ＊）焙煎した胡麻１ｋｇを常法により水蒸気蒸留を５時間行い、得られた留出水 をペンタンで抽出し、ペンタンを常圧下で濃縮して得られた水蒸気蒸留留出油を 用いた。 ＜製造方法＞サラダ油及び焙煎胡麻の水蒸気蒸留留出油
以外の上記原料をミキサーに投入し、均一となるまで攪
拌させた。次いで、前記混合物を高速ミキサーに移し、
高速で攪拌させながら水蒸気蒸留留出油を溶解させたサ
ラダ油を注加して乳化を施し酸性調味料を製した。[Example] Example 1 <Blending ratio> ・ Soy sauce 18.0% ・ Miso 18.0% ・ Salad oil 15.0% ・ Brewed vinegar (acidity: 4%) 12.0% ・ Mirin-style seasoning 11.0・ Sugar 9.0% ・ Pulverized sesame (roasted sesame paste) 2.0% ・ Grated garlic 2.0% ・ Xanthan gum 0.1% ・ Steam distilled distillate of roasted sesame * 0.02 % ・ Shimizu Residue ―――――――――――――――――――――――――― Total 100.0% *) 1 kg of roasted sesame is steam-distilled by a standard method Was carried out for 5 hours, and the obtained distillate was extracted with pentane, and the steam distilled distillate obtained by concentrating pentane under normal pressure was used. <Production method> The above-mentioned raw materials other than the steam distilled distillate oil of salad oil and roasted sesame seeds were charged into a mixer and stirred until the mixture became uniform. The mixture is then transferred to a high speed mixer,
While stirring at high speed, salad oil in which steam distilled distillate was dissolved was added to emulsify to produce an acidic seasoning.
【００１２】 実施例２ ＜配合割合＞ ・サラダ油 ４０．０％ ・醤油 ２０．０％ ・醸造酢（酸度：４％） １０．０％ ・砂糖 ５．０％ ・胡麻粉砕物（焙煎されたすり胡麻） ８．０％ ・食塩 ２．０％ ・卵黄 １．０％ ・キサンタンガム ０．１％ ・焙煎胡麻の水蒸気蒸留留出油＊ ０．０２％ ・清水 残余 ―――――――――――――――――――――――――――― 合計 １００．０％ ＊）実施例１で用いた留出油と同じ ＜製造方法＞実施例１と同様、サラダ油及び焙煎胡麻の
水蒸気蒸留留出油以外の上記原料をミキサーに投入し、
均一となるまで攪拌させた。次いで、前記混合物を高速
ミキサーに移し、高速で攪拌させながら水蒸気蒸留留出
油を溶解させたサラダ油を注加して乳化を施し酸性調味
料を製した。Example 2 <Blending ratio>-Salad oil 40.0%-Soy sauce 20.0%-Brewed vinegar (acidity: 4%) 10.0%-Sugar 5.0%-Ground sesame (roasted) 8.0% ・ Salt 2.0% ・ Egg yolk 1.0% ・ Xanthan gum 0.1% ・ Roasted sesame steam distilled distillate * 0.02% ・ Shimizu residue ――――――― ――――――――――――――――――――― Total 100.0% *) Same as distillate used in Example 1 <Production method> Salad oil as in Example 1 And the above-mentioned raw materials other than steam distilled distillate oil of roasted sesame are put into a mixer,
Stir until uniform. Next, the mixture was transferred to a high-speed mixer, and while stirring at a high speed, a salad oil in which a steam distilled distillate was dissolved was poured into the mixture to emulsify to produce an acidic seasoning.
【００１３】[0013]
【試験例】試験例１ 実施例１の酸性調味料（発明品１）及び特開平９−１９
７号公報の実施例記載の本発明品２とほぼ同配合の下記
酸性調味料（比較品１）を準備し、両製品を２０名のパ
ネラーに試食させ、胡麻の風味と香り及び食酢の酸味を
抑えられたまろやかな食味について評価させた。Test Examples Test Example 1 The acidic seasoning of Example 1 (Invention product 1) and JP-A-9-19
The following acidic seasoning (comparative product 1) having substantially the same composition as the product 2 of the present invention described in the example of the publication No. 7 was prepared, and both products were tasted by 20 panelists, and the flavor and aroma of sesame and the acidity of vinegar were obtained. Was evaluated for its mild taste.
【００１４】 ＜比較品１の配合割合＞ ・醤油 １８．０％ ・味噌 １８．０％ ・醸造酢（酸度：４％） １２．０％ ・みりん風調味料 １１．０％ ・胡麻油 １０．０％ ・サラダ油 ５．０％ ・砂糖 ９．０％ ・胡麻粉砕物（焙煎された胡麻ペースト） ２．０％ ・おろしガーリック ２．０％ ・キサンタンガム ０．１％ ・清水 残余 ―――――――――――――――――――――――――――― 合計 １００．０％ ＜製造方法＞胡麻油及びサラダ油以外の上記原料をミキ
サーに投入し、均一となるまで攪拌させた。次いで、前
記混合物を高速ミキサーに移し、高速で攪拌させながら
胡麻油とサラダ油の混合油を注加して乳化を施し酸性調
味料を製した。<Blending ratio of comparative product 1> ・ 18.0% of soy sauce ・ 18.0% of miso ・ 12.0% of brewed vinegar (acidity: 4%) ・ 11.0% of mirin-style seasoning ・ 10.0% of sesame oil % ・ Salad oil 5.0% ・ Sugar 9.0% ・ Pulverized sesame (roasted sesame paste) 2.0% ・ Grated garlic 2.0% ・ Xanthan gum 0.1% ・ Shimizu residue ――――― ――――――――――――――――――――――― Total 100.0% <Production method> Put the above ingredients other than sesame oil and salad oil into a mixer and stir until uniform. I let it. Next, the mixture was transferred to a high-speed mixer, and a mixed oil of sesame oil and salad oil was poured while stirring at a high speed to emulsify to produce an acidic seasoning.
【００１５】[0015]
【表１】 [Table 1]
【００１６】表中の記号は下記のとおりである。 １）胡麻の風味と香り ◎：優れている。 ○：やや優れている。 △：やや弱い。 ×：弱い。 ２）食酢の酸味 ○：程よい酸味であり。 △：やや酸味が強い。 ×：酸味が強い。The symbols in the table are as follows. 1) Flavor and aroma of sesame ◎: Excellent. ：: Somewhat excellent. Δ: Slightly weak. ×: Weak. 2) Vinegar acidity ○: Moderate acidity. Δ: Slightly strong acidity. ×: Strong acidity.
【００１７】表１より、焙煎胡麻の水蒸気蒸留留出油を
含有させた本発明品は、胡麻の風味と香りに優れ、かつ
食酢の酸味を抑えられたまろやかな食味有していること
が理解される。From Table 1, it can be seen that the product of the present invention containing the steamed distillate oil of roasted sesame is excellent in the flavor and aroma of sesame and has a mild taste in which the acidity of vinegar is suppressed. Understood.
【００１８】試験例２ 実施例２において、焙煎胡麻の水蒸気蒸留留出油を表２
に示す含有量とした酸性調味料を実施例２に準じて製
し、得られたそれぞれの酸性調味料を２０名のパネラー
に試食させ、胡麻の風味と香り及び食酢の酸味を抑えら
れたまろやかな食味について評価させた。なお、評価
は、試験例１と同様な方法で行った。Test Example 2 In Example 2, the steam distilled distillate of roasted sesame is shown in Table 2.
The acidic seasonings having the contents shown in Table 2 were prepared in accordance with Example 2, and the obtained acidic seasonings were tasted by 20 panelists, and the flavor and aroma of sesame and the acidity of vinegar were suppressed. The taste was evaluated. The evaluation was performed in the same manner as in Test Example 1.
【００１９】[0019]
【表２】 [Table 2]
【００２０】表２より、胡麻の風味と香りに優れ、かつ
食酢の酸味を抑えられたまろやかな食味有した酸性調味
料を得るには、水蒸気蒸留留出油を０．００１％以上、
さらには０．０１％以上含有させたほうが好ましいこと
が理解される。From Table 2, it can be seen that in order to obtain an acidic seasoning having a mellow taste, which is excellent in the flavor and aroma of sesame and in which the acidity of vinegar is suppressed, the steam distilled distillate oil should be 0.001% or more.
Further, it is understood that the content is preferably 0.01% or more.
【００２１】試験例３ 実施例２において、実施例２の酸性調味料（発明品５）
と同ｐＨとなるように食酢をクエン酸に代えた酸性調味
料（比較品２）を実施例２に準じて製し、両製品を２０
名のパネラーに試食させ、胡麻の風味と香りについて評
価させた。なお、評価は、試験例１と同様な方法で行
い、実施例２で得られた酸性調味料のｐＨは４．０であ
った。Test Example 3 In Example 2, the acid seasoning of Example 2 (Invention 5)
An acidic seasoning (comparative product 2) in which vinegar was replaced with citric acid so as to have the same pH as that of Example 2 was produced.
Named panelists tasted and evaluated the flavor and aroma of sesame. The evaluation was performed in the same manner as in Test Example 1, and the pH of the acidic seasoning obtained in Example 2 was 4.0.
【００２２】[0022]
【表３】 [Table 3]
【００２３】表３より、食酢を含有させたほうが胡麻の
風味と香りを強く感じやすいことが理解される。From Table 3, it is understood that the flavor and aroma of sesame are more strongly felt when vinegar is contained.
【００２４】試験例４ 実施例２において、胡麻粉砕物を除いた酸性調味料（比
較品３）を実施例２に準じて製し、両製品を２０名のパ
ネラーに試食させ、胡麻の風味と香り及び食酢の酸味を
抑えられたまろやかな食味について評価させた。なお、
評価は、試験例１と同様な方法で行った。Test Example 4 In Example 2, an acid seasoning (comparative product 3) was prepared in the same manner as in Example 2 except for crushed sesame, and both products were tasted by 20 panelists to evaluate the flavor of sesame. The fragrance and the mellow taste in which the acidity of the vinegar was suppressed were evaluated. In addition,
The evaluation was performed in the same manner as in Test Example 1.
【００２５】[0025]
【表４】 [Table 4]
【００２６】表４より、胡麻粉砕物を含有させたほう
が、胡麻の風味と香りに優れ、かつ食酢の酸味を抑えら
れたまろやかな食味を有していることが理解される。From Table 4, it can be seen that the sesame seeds contained more sesame flavor and aroma and had a milder taste with less acidity of vinegar.
【００２７】以上述べたように、本発明の酸性調味料
は、胡麻の風味と香りに優れ、しかも食酢の酸味を抑え
られたまろやかな食味を有していることから、胡麻風味
の酸性調味料として大変好ましく、色々な食べ物への調
味料とし更なる需要の拡大が期待される。As described above, the acidic seasoning of the present invention is excellent in the flavor and aroma of sesame, and has a mild taste in which the acidity of vinegar is suppressed. As a seasoning for various foods, further expansion of demand is expected.
Claims (3)
煎胡麻の水蒸気蒸留留出油を含有することを特徴とする
酸性調味料。1. An acidic seasoning containing vinegar, which is characterized by containing steam distilled distillate oil of roasted sesame.
留出油を０．００１〜０．５％含有した請求項１記載の
酸性調味料。2. The acidic seasoning according to claim 1, wherein the steamed distillate of roasted sesame is contained in an amount of 0.001 to 0.5% of the acidic seasoning.
性調味料。3. The acidic seasoning according to claim 1, comprising a ground sesame product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28055099A JP2001095525A (en) | 1999-09-30 | 1999-09-30 | Acidic seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28055099A JP2001095525A (en) | 1999-09-30 | 1999-09-30 | Acidic seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001095525A true JP2001095525A (en) | 2001-04-10 |
Family
ID=17626627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28055099A Pending JP2001095525A (en) | 1999-09-30 | 1999-09-30 | Acidic seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001095525A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007174958A (en) * | 2005-12-27 | 2007-07-12 | Kao Corp | Separate type liquid seasoning |
| JP2007174959A (en) * | 2005-12-27 | 2007-07-12 | Kao Corp | Separate type liquid seasoning |
| JP2008154475A (en) * | 2006-12-21 | 2008-07-10 | Kao Corp | Liquid seasoning |
| JP2010162049A (en) * | 2010-05-06 | 2010-07-29 | Kao Corp | Separate-type liquid seasoning |
| JP2012147747A (en) * | 2011-01-20 | 2012-08-09 | Ajinomoto Co Inc | Roast sesame-containing food product |
| JPWO2014080524A1 (en) * | 2012-11-26 | 2017-01-05 | キユーピー株式会社 | Sesame-containing acidic liquid seasoning |
-
1999
- 1999-09-30 JP JP28055099A patent/JP2001095525A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007174958A (en) * | 2005-12-27 | 2007-07-12 | Kao Corp | Separate type liquid seasoning |
| JP2007174959A (en) * | 2005-12-27 | 2007-07-12 | Kao Corp | Separate type liquid seasoning |
| JP4559354B2 (en) * | 2005-12-27 | 2010-10-06 | 花王株式会社 | Separate liquid seasoning |
| JP4559355B2 (en) * | 2005-12-27 | 2010-10-06 | 花王株式会社 | Separate liquid seasoning |
| JP2008154475A (en) * | 2006-12-21 | 2008-07-10 | Kao Corp | Liquid seasoning |
| JP2010162049A (en) * | 2010-05-06 | 2010-07-29 | Kao Corp | Separate-type liquid seasoning |
| JP2012147747A (en) * | 2011-01-20 | 2012-08-09 | Ajinomoto Co Inc | Roast sesame-containing food product |
| JPWO2014080524A1 (en) * | 2012-11-26 | 2017-01-05 | キユーピー株式会社 | Sesame-containing acidic liquid seasoning |
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