JP6465644B2 - Black sesame production method - Google Patents

Description

The present invention relates to a method for producing black sesame in which color transfer to other food components is reduced when hot water is added.

Black sesame is a useful food used in various foods. Black sesame is often used for processed foods. For example, it is often used for instant noodles or instant rice that are poured with hot water. Here, when cooking such as pouring hot water with the black sesame in contact with the surface of the processed food, the color of the black sesame pigment is transferred to the processed food, and the processed food is black. In some cases, a black spot-like color derived from sesame is added.

This phenomenon is simply that the pigment of black sesame is transferred to the processed food, and does not affect the quality. However, depending on consumer preferences, there are cases where such color changes are not preferred. As for the prior art relating to black sesame, there is disclosed a prior art aimed at efficiently extracting a pigment (anthocyanin) from black sesame using a pigment possessed by black sesame.

JP, 2006-158347, A However, the method of reducing the color transfer by hot water in the state which contacted the above-mentioned black sesame with processed food is not indicated.

Accordingly, the inventors of the present application have developed an object of developing a method for preventing color transfer from black sesame to food that comes in contact with black sesame when pouring hot water as described above.

As a result of diligent research by the present inventors, black sesame produced by a conventional method was immersed in an aqueous solution containing iron and then dried, so that hot water was poured while the black sesame and processed food were in contact with each other. The present inventors have found that the color transfer of black sesame can be controlled and completed the present invention.
That is, the first invention of the present application is
“A method for producing black sesame, characterized in that black sesame produced by a conventional method is immersed in an aqueous solution containing iron and then dried.”

Moreover, it is preferable that the aqueous solution containing the said iron content utilizes what was made into the aqueous solution using ferrous gluconate or ferrous sulfate.
That is, the second invention of the present application is
“The method for producing black sesame according to claim 1, wherein the aqueous solution containing iron is an aqueous solution prepared from ferrous gluconate or ferrous sulfate”.

Next, the present applicant also intends the processed food itself containing black sesame with reduced color transfer produced by the production method of claim 1 or claim 2.
That is, the third invention of the present application is
“Processed food containing black sesame produced in claim 1 or 2”.

By using the black sesame produced according to the present invention, in a state in which the black sesame is in contact with the surface of the processed food, even when cooking such as pouring hot water is performed, the pigment that the black sesame has is in contact Color transfer to food can be prevented.

Embodiments of the present invention will be described below. However, the present invention is not limited to the following embodiments.

─Black sesame seeds manufactured by conventional methods─
The “black sesame produced by a conventional method” as referred to in the present invention means a product that is harvested by a normal method and roasted according to a general method. In addition, a production area, a roasting method, etc. are not specifically limited about the black sesame of this invention. For example, it can be produced anywhere in the world, including Southeast Asia, Africa and South America. Furthermore, the roasting method can be any general roasting method. That is, for example, either hot air roasting or direct fire roasting is possible.

─ Immerse in an aqueous solution containing iron ─
In the present invention, it is necessary to immerse black sesame in an aqueous solution containing iron. Here, various types of aqueous solutions can be used as the aqueous solution containing iron. Specifically, salts containing iron, such as ferric chloride, ferrous sulfate, iron citrate, ammonium iron citrate, sodium ferrous citrate, iron lactate, ferrous gluconate, pyrophosphate Although ferric iron, etc. are mentioned, an aqueous solution prepared from salts containing such an iron component can be used.
However, the aqueous solution containing iron in the present invention is not limited to the above, and for example, an aqueous solution containing iron rust (iron oxide (II) (FeO), iron oxide (III) (Fe2O3), etc.) can also be used. is there.

─Immersion method, time, etc.─
Various methods are employed as a dipping method when dipping black sesame in an aqueous solution containing iron. An aqueous solution containing iron may be prepared, and black sesame may be added to the aqueous solution. Alternatively, black sesame may be stored and placed in a predetermined container, and an aqueous solution containing iron may be poured and immersed in the storage container. The immersion state is sufficient if the surface of black sesame is immersed in an aqueous solution.
In addition, it is preferable that the whole is appropriately stirred during the immersion so that the surface of the black sesame is in sufficient contact with the aqueous solution.
Next, although it is immersion time, although depending on the iron content, it may be 10 minutes to several hours at room temperature. If the concentration of iron in the aqueous solution containing iron is low, the immersion time may be extended. It is effective. On the contrary, when it is desired to immerse in a short time, the concentration of iron may be increased.

-Dry-
Dry the black sesame after soaking. The drying method is not particularly limited, but it is usually preferable to dry the black sesame seeds after the above-mentioned immersion and store them in a predetermined container or the like. The drying method is not particularly limited, and natural drying, hot air drying, or the like can be used. In the case of hot air drying, the drying conditions are not particularly limited, but usually drying is performed at room temperature to about 100 ° C. for about 30 minutes to about half a day. Moreover, Preferably, it is about 60 minutes-about a half day at normal temperature-about 50 degreeC.

─Black sesame packaging after drying, etc.─
Although the utilization form of the black sesame produced by this invention is not specifically limited, For example, the form enclosed in a small bag, attached to processed food, etc., and opening at the time of eating can be utilized. Moreover, since black sesame is also a constituent component of a shichimi pepper, you may prepare a shichimi pepper by mixing the black sesame produced by this invention.
Furthermore, for example, when using it for instant noodles, in addition to putting it in a small bag and making it a separate bag, it may be mixed with powdered soup. Moreover, it is also possible to use only the seven tastes as a separate bag as described above. In particular, in the case of instant cup noodles, they may be co-present together with the dried noodle mass in the cup without using a separate bag.

--Food products to which the present invention can be applied--
The black sesame produced according to the present invention can be used for various foods to be eaten by pouring hot water. That is, the effect of the present invention can be exhibited as long as black sesame and food components are in contact with each other and high-temperature water such as hot water is present.
Specifically, it can be suitably used for processed foods such as instant noodles and instant rice. For example, in the case of instant cup noodles, a dried noodle mass is enclosed in a cup-shaped container, and the user opens the upper part of the cup and encloses it in a sachet enclosed if necessary. Remove the material. And after placing the said ingredient | tool on the noodle lump in a cup, hot water is poured, and after having left still for about 3 minutes-about 5 minutes, it eats.

Here, when black sesame is used as the material, the black sesame pigment may transfer to the noodle mass if the noodle mass and black sesame are in contact with each other when pouring hot water. Even if the black sesame of the present invention is used for such cup noodles, the color transfer of the black sesame pigment to the noodle strings can be prevented after pouring hot water. As a result, color transfer to the noodle strings can be prevented.
Usually, noodle masses used for cup noodles are Chinese noodles with a yellow color tone using an alkaline agent “Kansui”, and noodle types with a white color tone with little or no kansui. Noodles are often used. Of these two types of noodles, the color transfer from black sesame is particularly noticeable when the noodle type is noodle strings. For this reason, this invention can be utilized especially suitably about the noodle type noodles.

Further, not only cup noodles using dried noodle chunks, but also raw type noodles using noodles obtained by heat sterilization of noodles having a high water content can be suitably used.
In addition to cup noodles that can be eaten only by pouring hot water, it can also be suitably used for bag noodle types that are cooked while being heated in a stove or the like by putting water in a pan or the like.

Examples of the present invention will be shown below, but the present invention is not limited to the scope disclosed in the following examples.

[Test Example 1] Confirmation of effects when various iron salts were used Compound compounds containing various iron contents were used to examine whether they had an effect of preventing color migration.
Example 1
─ Preparation of black sesame ─
Ferrous sulfate heptahydrate 2.0 g (Kanto Chemical Co., Inc.) was dissolved in 98 ml of water to prepare 100 g of ferrous sulfate aqueous solution (2.0 wt%). 2.0 g of black sesame was immersed in the ferrous sulfate aqueous solution and left at room temperature (22 ° C.) for 1 hour (60 minutes). The left ferrous sulfate aqueous solution was opened in a colander to collect the black sesame that had been immersed.
The recovered black sesame was placed in a tray and dried in a hot air dryer at 50 ° C. for 1 hour to complete the black sesame.

─Preparation of noodle chunks─
The production of cup noodles (udon type) was performed as follows. 850 g of wheat flour, 150 g of starch and 15 g of salt are mixed, 340 g of water is added to this to prepare a dough, the dough is rolled, combined and cut out to cut out the noodle strings, and the noodle strings are steamed and seasoned Then, it was stored in a fly retainer, and the retainer was immersed in 148 ° C. fly oil (palm oil) for 2 minutes to carry out a frying treatment to complete a noodle mass (noodle mass weight 100 g).

─ Color transfer test method ─
The noodle mass was stored in a 511 ml cup-shaped container, 40 black sesame seeds were placed on the noodle mass, 410 ml of hot water was poured, and the mixture was allowed to stand for 5 minutes. Thereafter, the noodles and soup were mixed and stirred for 10 seconds. After stirring, after 5 minutes had passed, the color transfer locations of the noodle strings after mixing were counted. In addition, the presence or absence of color transfer was visually observed, and when there was a black spotted portion on the noodle strings, the color transfer was counted. The results are shown in Table 1.

(Example 2)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that instead of ferrous sulfate aqueous solution, ferrous gluconate aqueous solution (2% by weight) (Tonda Pharmaceutical Co., Ltd.) was used.
(Example 3)
In Example 1, black sesame was prepared in the same manner as in Example 1 except that iron citrate (2% by weight) (Kanto Chemical Co., Inc.) was used instead of the ferrous sulfate aqueous solution.
(Comparative Example 1)
In Example 1, black sesame was performed in the same manner as in Example 1 except that the treatment was not performed with an aqueous solution containing iron.
(Comparative Example 2)
In Comparative Example 1, the same procedure as in Example 1 was performed except that hot water was not added in the color transfer test method, and normal temperature water (22 ° C.) was added.

鉄成分を含む水溶液を用いることによって色移りを効果的に防止できることを見出した。また、常温の水（２２℃）を注加するだけでは色移りは生じなかった。

It has been found that color transfer can be effectively prevented by using an aqueous solution containing an iron component. Moreover, color transfer did not occur only by adding normal temperature water (22 ° C.).

[Test Example 2] Optimal concentration test using ferrous gluconate From Test Example 1, it was found that black sesame obtained by immersing and drying black sesame using ferrous gluconate has an effect of preventing color migration. Therefore, the concentration of ferrous gluconate was changed and the concentration of the present invention was examined.
Example 4
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was changed to 1.0% by weight. The results are shown in Table 2.
(Example 5)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was changed to 0.2% by weight.
(Example 6)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was changed to 0.1% by weight.
(Example 7)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was 0.08% by weight.
(Example 8)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was changed to 0.06% by weight.
Example 9
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was changed to 0.04% by weight.
(Example 10)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 2 was 0.02% by weight.

─結果─
１時間（６０分）の浸漬時間の場合、黒ゴマを浸漬するグルコン酸第一鉄の濃度を０．０２重量％としても効果が見られた。

─Result─
In the case of an immersion time of 1 hour (60 minutes), the effect was also observed when the concentration of ferrous gluconate in which black sesame was immersed was 0.02% by weight.

[Test Example 3] Relationship with processing density when processing time was changed The relationship with density when processing time of black sesame was changed was examined.
(Example 11)
The same operation as in Example 2 was performed except that the immersion time in Example 2 was 10 minutes. The results are shown in Table 3.
(Example 12)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 11 was 1.0 wt%.
(Example 13)
The same operation as in Example 2 was performed except that the concentration of the ferrous gluconate aqueous solution in Example 11 was 0.2% by weight.

─結果─
浸漬時間を短縮させると、鉄分の濃度を上げる必要があることが判明した。

─Result─
It has been found that if the immersion time is shortened, the iron concentration needs to be increased.

Claims (1)

A method for preventing the transfer of black sesame to be used in processed foods that are poured with hot water, wherein the black sesame is prepared from ferrous gluconate or ferrous sulfate in an aqueous solution containing iron. A method for preventing color transfer of black sesame, which is produced by dipping and drying.