JP4465308B2 - Sesame flavor for acidic seasoning and acidic seasoning containing the flavor - Google Patents

Description

  The present invention relates to a sustained-release sesame flavor that can suppress the disappearance of flavor after production and maintain the flavor over a long period of time, and an acidic seasoning containing the sesame flavor.

In foods, fragrances have been widely used for a long time for the purpose of imparting various fragrances (for example, see Non-Patent Documents 1 and 2). However, it has been experienced that many of the fragrance components possessed by fragrances undergo changes such as decomposition and volatilization over time.
Therefore, a proposal has been made to confine the fragrance in a capsule and to maintain the fragrance component for a long period of time (see, for example, Patent Document 1). In addition, depending on the food, it may be desired that the fragrance component exudes gradually rather than allowing the entire amount of the fragrance component to come out when eaten. For this reason, a fragrance capsule having sustained release properties has also been proposed. (For example, refer to Patent Document 2).

  However, there are various types of foods, such as water-based or oil-based, acidic or alkaline, what kind of fragrance you want to confine, how big the capsule is, etc. Depending on the conditions, the period for the fragrance component to ooze out of the capsule varies greatly.

  By the way, since sesame contains ingredients useful for health such as its good flavor and lignans, sesame itself and its fragrance ingredients are widely used in various dishes such as salads, seasoned dishes, boiled dishes, for example, Acidic seasonings such as “dressing” and “sauce” containing these are also widely distributed. However, the fragrance component of sesame is very unstable, and even if it is enclosed in a capsule, it has been difficult to moderately release it over the shelf life of the food.

Basic knowledge of fragrances and fragrances (1995, edited by Motoki Nakajima, published by Sangyo Tosho Co., Ltd.) Actual knowledge of perfume (1985, Motoichi Into, published by Toyo Keizai Shinposha) JP-A-9-65853 Japanese Patent Laid-Open No. 11-47581

  An object of the present invention is to provide a sustained release sesame flavor capsule used for an acidic seasoning, and an acidic seasoning containing the sesame flavor capsule and capable of maintaining the sesame flavor component over a long period of time. It is.

  As a result of intensive studies to solve the above problems, the present inventors confine and hold a sesame aroma component in a capsule film prepared with a specific material, and add the capsule to an acidic seasoning. The present inventors have found that the flavor component gradually oozes out in the seasoning liquid, and as a result, the flavor can be maintained for a long time. The present invention has been completed based on this finding.

That is, in the present invention, sesame aroma components are encapsulated in a capsule formed of agar and gellan gum and / or carrageenan as a base material and a weight composition ratio of agar: gellan gum or carrageenan = 2: 1 to 4: 1. The sesame flavor for acidic seasonings characterized by this, and the acidic seasoning characterized by containing the said sesame flavor are provided.
Moreover, this invention provides the sesame fragrance | flavor whose particle size of the said capsule is 0.5-3.0 mm.

  When added to an acidic seasoning, the sesame flavor capsule of the present invention can stably maintain a sesame flavor component for a long period of time. Therefore, by adding the sesame flavor to the acidic seasoning, an acidic seasoning that retains the sesame flavor throughout the shelf life is obtained.

Hereinafter, the present invention will be described in detail.
In the present invention, the acidic seasoning is a seasoning adjusted to a pH of 3.0 to 6.0, and includes dressing, soup, sauce and ponzu. Moreover, as the property, it can be set as various forms, such as a liquid, a paste form, a separate type, and an emulsification type, for example, It is not specifically limited.

  In the present invention, the sesame aroma component to be encapsulated in the capsule refers to those having a sesame-like aroma, and it is not limited as long as it has a sesame-like aroma such as a fragrance as well as a sesame extract. is not. About a fragrance | flavor, natural fragrance | flavor, synthetic | combination fragrance | flavor, etc. are arbitrary, and the kind is not specifically limited.

Next, the base material constituting the capsule used in the present invention will be described.
In addition to having a sustained release effect, the capsule is required to have appropriate mechanical strength, water resistance, and acid resistance. With respect to the sustained release, any material may be used as long as it has a function of imparting sustained release by making the surface of the capsule film porous. Examples of such substances include agar and gelatin. However, gelatin has a drawback that it is easily dissolved under acidic conditions, and cannot be expected to have a sustained release effect over a long period of time. Agar is therefore preferred.
On the other hand, in order to maintain the mechanical strength and the like in the capsule, use of gum is considered, and examples thereof include gellan gum, carrageenan, xanthan gum, pectin, gum arabic, and guar gum. However, with the exception of gellan gum and carrageenan, it is difficult to provide strength that can be withstood in the industrial production process of capsules, and if the amount used is increased to provide the required strength, the viscosity becomes too high and the capsules Formation becomes difficult.
From the above examination results, in the present invention, it is preferable to use agar and gellan gum and / or carrageenan as the base material constituting the capsule.

In the constituent base material of the capsule, the weight composition ratio of agar to gellan gum and / or carrageenan can be the former: the latter = 2: 1 to 4: 1, preferably 2: 1 to 3: 1.
As described above, since the sesame flavor is unstable, after encapsulating in the capsule, it is necessary to release as little as possible, but when the composition ratio of the agar becomes smaller than the lower limit, the number of holes on the capsule surface decreases, The sustained release effect cannot be obtained, and it becomes difficult to fully feel the scent of the sesame flavor in the seasoning.
On the other hand, when the composition ratio of the agar exceeds the upper limit, the sustained release ability becomes too high and sesame flavor is released in a short period of time. Is too strong, and the balance of flavor is impaired, resulting in an unfavorable flavor seasoning. Moreover, when it is used after several months have passed since the manufacture, it becomes a seasoning that does not already have a sesame flavor.

  During capsule formation, dextrin may be added as a film-forming agent, and glycerin may be added as a plasticizer.

The sesame flavor capsule according to the present invention can be produced by a known method. For example, it can be produced using a nozzle method, an interfacial polymerization method, an in situ polymerization method, a liquid curing method, a coacervation method, or the like. However, the nozzle method is desirable to obtain uniform and relatively large spherical capsules.
That is, in the case of the nozzle method, the coating liquid obtained by dissolving the above-described capsule constituent base material in water is poured from the outer nozzle, and the sesame fragrance, that is, the sesame aroma component, is flowed from the inner nozzle as the core liquid, thereby cooling the oil system. It is continuously extruded into a liquid and granulated using two interfacial tensions of the core liquid and the film liquid and the film liquid and the oil-based cooling liquid. Next, after removing the oil on the surface of the granulated product by centrifugal separation or the like, it is immersed in a salt solution such as calcium lactate to perform a crosslinking reaction to cure the film. Then, the sesame fragrance | flavor capsule of this invention can be obtained by making it dry. The oil-based cooling liquid used at this time is not particularly limited as long as it is a substance usually used for capsule formation such as liquid paraffin and vegetable oil.
The granulated capsule can be effectively cured by adjusting the temperature of the oil-based cooling liquid to 0 to 10 ° C, preferably 1 to 5 ° C.

In the case of the nozzle method, for example, the capsule particle diameter can be easily adjusted by appropriately selecting the nozzle diameter to be used. The particle size of the capsule according to the present invention is 0.5 to 3.0 mm, preferably 0.7 to 2.5 mm. In an acidic seasoning, since the capsule is poor in stability, if the particle size is smaller than the lower limit, the capsule cannot be maintained, and the function of retaining the fragrance within a short period of time is lost.
On the other hand, when the particle size is larger than the upper limit, not only the texture at the time of eating is impaired, but also the mechanical strength of the capsule is lowered and easily broken, so that it is not suitable for industrial use.

  EXAMPLES Next, although an Example etc. are given and this invention is demonstrated further in detail, this invention is not limited to these aspects.

(1) Preparation of capsules 11 kinds of sesame fragrance capsules were prepared by the nozzle method so that the ratio of agar and gellan gum and the capsule particle size were as shown in Table 1. That is, commercially available agar (UP-6 manufactured by Ina Food Industry Co., Ltd.) and gellan gum (FG-2250 manufactured by Nitta Gelatin Co., Ltd.) are mixed in the ratio shown in Table 1, and dissolved in 25 times the amount of water to prepare the coating solution. Produced. By flowing this coating liquid from the outer nozzle, flowing sesame fragrance (made by Takasago fragrance) from the inner nozzle as a core liquid, and continuously extruding it into an oil-based cooling liquid (made by Coconut MT Kao) at 15 ° C. Granulated. Thereafter, the oil on the surface of the granulated product obtained by centrifugation was removed, the film was cured by immersion in a calcium lactate solution, and then dried by blowing to produce a capsule.

  Prescription Examples 1 to 5 are for confirming the influence of the particle size, and Prescription Examples 6 to 11 are for confirming the influence of the composition ratio of agar and gellan gum.

(2) Preparation of acidic seasoning (dressing) Among the raw materials in Table 2, raw materials other than salad oil, sesame and sesame flavor capsules were put in a beaker and mixed until uniform using a propeller stirrer. Next, salad oil was added little by little while stirring to obtain an emulsion. Then, the sesame and the sesame flavor capsule obtained in the above (1) were added to the emulsion to produce an emulsified sesame dressing.

(3) Evaluation of flavor and texture The emulsified sesame dressing prepared in (2) above was filled in a 250 ml PET bottle and stored in a 35 ° C. incubator. Then, after 4 weeks, 8 weeks, and 4 months, the remaining degree of sesame flavor in the emulsified sesame dressing was subjected to sensory evaluation. In the evaluation, a sample in which the same amount of sesame flavor without capsules was added instead of the sesame flavor capsule in the formulation of Table 2 was prepared each time and used as a control. Moreover, about the dressing of the prescription examples 1-5, the tongue touch was also evaluated 4 months later.
The above sensory evaluation was performed by five skilled inspectors. The results are shown in Table 3.

(Evaluation of remaining degree of flavor)
A: Flavor equivalent to that of the product immediately after manufacture (control) remains ○: Flavor almost the same as that of the product immediately after manufacture (control) remains △: Slightly inferior to the product (control) immediately after manufacture Flavor remains ×: Flavor does not remain ●: Sesame flavor is too strong and the balance of flavor is impaired

(Evaluation of tongue touch)
○: Not worried at all △: Roughness a little but no problem ×: Worried about roughness

As is apparent from the table, in the dressings containing the capsules of Formulation Examples 2 to 5, the sesame flavor remained firmly even after 4 months. However, in the dressing containing the capsule of Formulation Example 1, since the particle size was too small, the sesame flavor did not remain after 4 months. In Formulation Example 1, since the capsule particle size is too small, the capsule cannot be maintained under acidity until 4 months later, and it is considered that sesame flavor has already been released.
In Formulation Example 4, the capsules were slightly rough in the mouth during eating, and in Formulation Example 5, the degree was remarkable.
From the above, it has been found that it is important to adjust the particle size to 0.5 to 3.0 mm, preferably 0.7 to 2.5 mm.

Next, the influence of the composition ratio of agar and gellan gum was verified. As a result, as shown in Table 4, in the dressings containing the capsules of Formulation Examples 6 to 8, the sesame flavor remained firmly after 4 months. On the other hand, in the prescription examples 9 and 10, after 4 weeks, the scent of sesame was too strong and the balance was impaired, but after 8 weeks, the scent was already weak and disappeared after 4 months. It was. In Formulation Example 11, capsules could not be formed because the viscosity of the coating solution was too high.
From the above, in order to obtain a sesame fragrance capsule that gradually releases a stable sesame flavor throughout the shelf life of an acidic seasoning, it is important that the composition ratio of agar and gellan gum is the former: the latter = 2: 1 to 4: 1. It became clear that there was.

According to the present invention, a sustained-release sesame flavor capsule is provided, and by using it as an acidic seasoning, an acidic seasoning that can maintain the sesame flavor for a long period of time can be produced. Therefore, the present invention is useful in the food manufacturing industry, the restaurant / meal food industry and the like.

Claims (3)

  It is characterized in that a sesame aroma component is encapsulated in a capsule formed of agar and gellan gum and / or carrageenan as a base material and the weight composition ratio of agar: gellan gum and / or carrageenan = 2: 1 to 4: 1. Sesame flavor for acid seasoning.   The sesame fragrance | flavor of Claim 1 whose particle size of a capsule is 0.7-3.0 mm. An acidic seasoning comprising the sesame flavor of claim 1.