JP3444591B2 - Processed sesame products with improved aroma and food products using the processed sesame products - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed sesame product having an improved aroma and a food product using the processed sesame product.

[0002]

[Prior Art] Sesame is a sesame dressing, sesame tofu,
Or processed into various shapes such as sesame dripped and used as food. However, sesame has an extremely poor aroma when it is used as raw seed without any processing. Therefore, in order to enhance the aroma, or to improve the aroma, sesame is roasted, sesame is partially or completely crushed, or roasted sesame is used as a raw material in kneaded sesame,
It is widely practiced. However, immediately after roasting or crushing sesame, a fragrant scent is obtained, but the scent does not always last long. Therefore, for example, manufacturers who add processed sesame products to foods to manufacture foods such as sesame seeds need to roast or crush the processed sesame products again, and special equipment for that is required. And
Further, when used for frozen desserts such as ice cream and mousse, it is often the case that a satisfactory scent cannot be obtained even if the above-mentioned processing is performed. This is considered to be due to the fact that the aroma component of sesame is hard to volatilize.

Therefore, in order to add the scent of sesame to the food, a scent of sesame is also added.
However, the use of sesame flavors is not sufficient to obtain the natural scent of sesame seeds, which causes an increase in cost, and the use of such flavors is contrary to the natural orientation of foods. For example, Japanese Unexamined Patent Publication No. 10-234342 describes that a sesame seed-derived food material is provided by solvent extraction from molted sesame seeds with ethanol. However, the extraction operation is complicated, and it is not clear whether the obtained food material derived from sesame seeds can be used for improving the aroma of sesame seeds.

Further, JP-A-6-133728 discloses a sesame-containing low-viscosity seasoning. This sesame-containing low-viscosity seasoning is characterized by containing miso and egg yolk in addition to a gelling agent such as locust bean gum for the purpose of preventing separation of components during storage. JP-A-6-133728 does not describe a method for improving the flavor of sesame in the seasoning. Also,
Japanese Unexamined Patent Publication No. 8-89206 discloses concentrated sesame sauce for shabu-shabu. This concentrated sesame sauce for shabu-shabu is intended to contain a predetermined amount of salt and vinegar for the purpose of maintaining good preservability. Japanese Patent Application Laid-Open No. 8-89206 does not describe a method for improving the flavor of the sesame seeds that droop with sesame.

[0005] Thus, although there has been a demand for a method capable of simply and effectively improving the flavor of processed sesame products, such a method has not been known.

[0006]

Therefore, an object of the present invention is to produce a sesame having an aroma with a rich aroma inherent in sesame, which is produced by an easy method without requiring special production equipment and process. To provide processed products. A further object of the present invention is to provide a food containing a processed sesame product having a rich sesame aroma.

[0007]

The present inventors have made various studies as to whether or not the above object can be achieved by adding alcohol to processed sesame products. Specifically, various commercially available liquors such as whiskey, news spirits, brandy, rum, sake, synthetic sake, shochu, red wine, white wine, sweet fruit liquor, liqueur, Shaoxing liquor, sherry and mirin are processed with sesame seeds. We examined whether the aroma of the product could be improved. As a result, among various alcoholic beverages, only whiskeys, when a predetermined amount is added to and mixed with a processed sesame product, the aroma of the processed sesame product can be specifically improved, and a processed sesame product having a rich aroma can be obtained. Heading out, the present invention has been completed. In the present specification, "whiskeys" means malt whiskey,
Not only whiskeys such as grain whiskey, corn whiskey, rye whiskey, and bourbon whiskey defined by the liquor tax law, but also liquors with whiskey flavors containing less than 10% of whiskey raw liquor classified as spirits by the liquor tax law ( So-called news spirits), and also a concept that includes liquor obtained by mixing two or more of these. That is, the present invention contains processed sesame and whiskey, the sesame processed with improved aroma, characterized in that the content of whiskey is in the range of 1 to 9 parts by weight per 100 parts by weight of processed sesame. Regarding goods.

[0008] In the above-mentioned JP-A-6-133728 and JP-A-8-89206, it is described that various kinds of seasoning can be added to sesame seasoning and sesame drop, and whiskey is also exemplified therein. Has been done. But,
In these publications, sake, brandy, and wine are also described as alcohols equivalent to whiskey, but as shown in Examples below, as compared with sake, brandy, and wine, the flavor improving effect of whiskeys is improved. It is extremely expensive.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The processed sesame contained in the processed sesame product of the present invention includes, for example, roasted sesame obtained by roasting sesame seeds, sesame roasted with roasted sesame, or a kneaded paste obtained by crushing roasted sesame finely. It can be any form of processed sesame such as sesame.

The content of whiskeys is in the range of 1 to 9 parts by weight with respect to 100 parts by weight of processed sesame. When the content of whiskeys is less than 1 part by weight and more than 9 parts by weight, the sesame aroma is not significantly improved. The content of whiskeys can be appropriately changed and adjusted depending on the type of processed sesame. For example, when the processed sesame is kneaded sesame, the processed sesame is used.
It is preferably in the range of 2 to 8 parts by weight with respect to 100 parts by weight, and when the processed sesame is roasted sesame, it is preferably in the range of 1 to 8 parts by weight with respect to 100 parts by weight of the processed sesame.

The processed sesame product of the present invention can be produced by mixing processed sesame with a predetermined amount of whiskeys. The processed sesame product of the present invention does not need to be equipped with a special manufacturing facility, and it is possible to sufficiently improve the aroma simply by adding and mixing whiskeys to the processed sesame. However, in order to obtain a more improved aroma, it is preferable to sufficiently mix or knead the processed sesame and the whiskey. In addition, for raw sesame seeds that are the raw material of processed sesame,
It can also be produced by adding a predetermined amount of whiskeys and then performing the above-mentioned treatments such as roasting, kneading or kneading.

The processed sesame product of the present invention is useful for producing a food having a rich sesame aroma. The processed sesame product of the present invention includes, for example, sesame droop, sesame seed, sesame tofu, sesame ice cream, sesame dressing, sesame mayonnaise, sesame pudding, sesame soup, sesame sauce, sesame jelly, sesame spread, sesame cracker, sesame hail, sesame. By using it for foods such as cookies, sesame cream, sesame butter, sesame mousse, and sesame bread, it is possible to provide foods rich in sesame flavor.

[0013]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto. (Comparative Example 1) 100 g of sesame seeds that had been dehulled and ground into a paste were kneaded with a spatula for 15 seconds using a spatula. This is the control. (Example 1) 1 g, 2 g, 3 g, 5 g, 8 g or 10 of the various alcoholic beverages shown in Table 1 was added to 100 g of the above-mentioned sesame seeds.
g and kneaded with a spatula for 15 seconds to obtain a preparation.

Comparative Example 2 Roasted sesame (roasted sesame white;
100 g of Makoto Co., Ltd. was kneaded with a spatula for 15 seconds. This is the control. (Example 2) Roasted sesame (roasted sesame white; manufactured by Makoto Co., Ltd.)
1 g of each liquor shown in Table 2 in 100 g, 2
g, 3 g, 5 g, 8 g or 10 g was added and kneaded with a spatula for 15 seconds to obtain a prepared product.

10 controls and 10 preparations each
Each g was placed in a beaker with a capacity of 100 mL, and sensory evaluation by olfaction was performed by 46 panel males and 31 females. Each panelist gave a score of "1" when the sesame aroma of the preparation was good compared to the control, "0" when it did not change, and "-1" when it was bad. "Very good" when the arithmetic average of all panelists' scores is 1 or more,
A total evaluation of 0.3 to less than 1 was “good”, −0.3 to less than 0.3 was “no change from control”, and less than −0.3 was “worse than control”. The results (mixed sesame) of Example 1 and Comparative Example 1 are shown in Table 1, and Example 2
Table 2 shows the results (roasted sesame) of Comparative Example 2.

[0016]

[Table 1] ◎: Very good, ○: Good, △: Same as control, ×: Worse than control

[0017]

[Table 2] ◎: Very good, ○: Good, △: Same as control, ×: Worse than control

From Table 1, whiskey (whiskey mixed with malt whiskey and grain whiskey) and whiskeys such as spirits having a whiskey flavor are the most effective as alcoholic beverages added to kneaded sesame to improve aroma. It was When whiskeys were used, addition of 1 part by weight of whiskey to 100 parts by weight of kneaded sesame improved the aroma, and when 2 to 8 parts by weight was added, a remarkable aroma improvement was observed.

From Table 2, whiskey was most effective as the alcoholic beverage added to roasted sesame to improve the aroma. In the case of whiskeys, the aroma was remarkably improved when 1 to 8 parts by weight of whiskeys were added to 100 parts by weight of roasted sesame. Alcoholic beverages other than whiskeys did not achieve a marked improvement in aroma as in the addition of whiskeys, and the addition of alcohols in some alcohols deteriorated the aroma due to the aroma of the alcoholic beverage itself. Further, no difference in the aroma improving effect due to the difference in alcohol content of alcoholic beverages was observed, and a remarkable aroma improving was achieved only when whiskeys were used.

In Examples 3 to 6 below, foods containing the processed sesame products with improved aroma according to the present invention will be described. (Example 3) [Manufacturing method of okra sesame seeds] (1) 200 g of okra was boiled in boiling water for 2 minutes, then immediately taken in ice water, cooled, taken in a colander and drained. (2) Mix 50 g of sesame paste and 10 g of sesame paste,
3.6 g of whiskey (trade name; Ocean White, manufactured by Mercian Co., Ltd.) was added and kneaded. 1 g of sodium chloride was added here, and further kneaded. (3) Mix (2) with (1) to obtain okra sesame seeds.

(Example 4) [Production method of sesame dressing] (1) To 180 g of brewed vinegar, 50 g of soy sauce was added, and 18 g of sugar was added thereto and dissolved by stirring. (2) To 100 g of roasted sesame (black), 5 g of whiskey (trade name; Ship Bottle, manufactured by Mercian Co., Ltd.) was added and kneaded. (3) To 200 g of kneaded sesame (black), 14 g of whiskey (trade name; Ship Bottle, manufactured by Mercian Co., Ltd.) was added and kneaded. (4) (2) and (3) were added to (1) and dispersed by stirring. (5) White grated oil (500 g) was added to (4) and stirred to obtain a sesame dressing.

Example 5 [Production method of sesame jelly] (1) 20 mL of water was added to 8 g of powdered gelatin, and the mixture was left for 10 minutes to swell. (2) 85 g of sugar was added to 400 mL of water heated to 30 ° C., and dissolved by stirring. The swollen (1) gelatin was added to the mixture and allowed to cool. (3) To (2), 15 g of whiskey (trade name; Ocean White, manufactured by Mercian Co., Ltd.) was added (for adding fragrance). (4) 7 g of whiskey (trade name; Ocean White, made by Mercian Co., Ltd.) in 100 g of kneaded sesame (white)
(For aroma improvement of sesame) was added and kneaded. This was added to (3), mixed and dispersed. (5) An appropriate amount of (4) was placed in a container and cooled at 5 ° C. for 3 hours to obtain sesame jelly.

Example 6 [Production method of sesame pudding] (1) 400 mL of milk heated to 40 ° C. and 120% sugar
g was added and dissolved by stirring. Next, 100 mL of liquid egg was added, and after gently stirring and mixing, 50 mL of fresh cream was added and filtered with 20 mesh. (2) 8 g of spirits (trade name; Ocean Next, made by Mercian Co., Ltd.) per 100 g of kneaded sesame (black)
Was kneaded, and this was added to (1), mixed and dispersed. (3) An appropriate amount of (2) was placed in a container, humidified and baked at 150 ° C. for 35 minutes, and then allowed to cool to obtain sesame pudding.

[0024]

EFFECTS OF THE INVENTION According to the present invention, there is provided a processed sesame product with an improved aroma, which is manufactured by an easy method without requiring special manufacturing equipment and process, and a food product using the processed sesame product. be able to.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI A23L 1/187 A23L 1/187 1/221 1/221 C (56) References JP-A-1-296960 (JP, A) Kaihei 5-137562 (JP, A) JP 8-289759 (JP, A) Registered utility model 3026431 (JP, U) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/00 -1/48

Claims (6)

(57) [Claims] 1. A processed sesame and whiskey are contained, and the content of whiskey is 1 to 9 per 100 parts by weight of processed sesame.
A processed sesame product with an improved aroma characterized by being in the range of parts by weight. 2. The processed sesame product according to claim 1, wherein the processed sesame is roasted sesame, ground sesame or kneaded sesame. 3. The processed sesame product according to claim 1, wherein the processed sesame is roasted sesame, and the content of whiskeys is in the range of 1 to 8 parts by weight based on 100 parts by weight of the processed sesame. 4. The processed sesame product according to claim 1, wherein the processed sesame is kneaded sesame, and the content of whiskeys is in the range of 2 to 8 parts by weight with respect to 100 parts by weight of the processed sesame. 5. A food containing the processed sesame product according to any one of claims 1 to 4. 6. Sesame droop, sesame seed, sesame tofu, sesame ice cream, sesame dressing, sesame mayonnaise, sesame pudding, sesame soup, sesame sauce, sesame jelly, sesame spread, sesame cracker, sesame hail, sesame cookie, sesame cream. The food according to claim 5, which is sesame butter, sesame mousse, or sesame bread.