JP6684082B2 - Acid liquid seasoning - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention has a non-oil or low oil content of 10% by mass or less and a low viscosity of 15 Pa · s or less at 20 ° C., but the scent of the roasted sesame powder is good even after storage. The present invention relates to acidic liquid seasonings.

Roasted sesame-flavored acidic liquid seasonings such as roasted sesame dressing are sold. This acidic liquid seasoning is obtained by adding roasted sesame crushed products such as ground sesame and cut sesame to the acidic seasoning liquid and mixing them uniformly, and by adding acetic acid and the like, it is refreshing It is a seasoning characterized by the taste and the aroma peculiar to roasted sesame.
In addition to dressing for salad, it is also used as a sauce for tofu, meat, and the like, and the frequency of use at the table tends to increase in recent years.
On the other hand, due to recent health consciousness, roasted sesame-flavored acidic liquid seasonings such as roasted sesame dressing are required to have a low calorie content, and this is dealt with by reducing the edible oil and fat content.

By the way, sesame produces a scent unique to sesame when roasted. It is considered that the components such as sugars, amino acids, and fats and oils are chemically changed by heating to generate an aroma. Further, in order to obtain a stronger scent, a method of accelerating the volatilization by increasing the surface area by utilizing the volatile aroma component has been used for a long time. That is, when the surface area of the sesame is increased by adding finely wound sesame seeds, cut sesame seeds, and ground sesame seeds, the fragrance becomes stronger.

Conventionally, in order to prepare an acidic liquid seasoning having an aroma peculiar to roasted sesame, a roasted sesame crushed product such as twisted sesame, which has a large surface area by finely scratching roasted sesame, cut sesame and ground sesame It has been considered the most effective method.
However, it is natural that the aroma of the roasted sesame becomes thin after the aroma component has volatilized, and further, in an acidic liquid seasoning containing acetic acid, the temperature and humidity may be long for several months or longer. It was very difficult to retain the aroma of sesame under non-uniform conditions.

As a method of retaining the scent of roasted sesame for a long period of time in an acidic liquid seasoning containing acetic acid, a method for producing a liquid seasoning in which sesame is crushed in an oil phase and then mixed with other raw materials is known. (Patent Document 1).

As described above, most of the aromatic components of sesame are oil-soluble components, which are clogged in the cotyledons of oil droplets. Therefore, it is presumed that the above method is effective in a liquid seasoning having a sufficient amount of the oil phase, probably because the edible oil / fat in the oil phase retains the aromatic component of sesame.

However, in a low-oil or non-oil acidic liquid seasoning having a lipid content of 10% by mass or less, it may not be possible to sufficiently retain the aromatic component of the roasted sesame in the edible oil and fat in the oil phase. No solution has been proposed so far that the scent of sesame can be fully sensed, and a low oil or non-oil acidic liquid seasoning with a lipid content of 10% by mass or less that can fully sense the roasting flavor of sesame seeds. Is desired.

In order to meet the above-mentioned demand, the present applicant studied to retain the aroma component of sesame after storage by increasing the viscosity of mayonnaise (about 100 Pa · s). Since the acidic liquid seasoning of the present invention has a lipid content of 10% by mass or less and is a non-oil or low oil, it has a high content of edible vegetable oils and fats like mayonnaise, and cannot increase viscosity by emulsification, so that gum or It was prepared by using starch to have a viscosity similar to that of mayonnaise.
However, in the case of a non-oil or low-oil acidic liquid seasoning having a lipid content of 10% by mass or less, a large amount of gum or starch is blended until a mayonnaise-like viscosity is obtained, and the mouthfeel is sticky to the gum. It was not good.

Patent No. 4473883

INDUSTRIAL APPLICABILITY The present invention has a non-oil or low oil content of 10% by mass or less and a low viscosity of 15 Pa · s or less at 20 ° C., but the scent of the roasted sesame powder is good even after storage. It provides an acidic liquid seasoning maintained at.

The present inventor surprisingly combines a roasted sesame ground product (excluding kneaded sesame) with a processed starch in which the starch granules have a small volume average particle size, and thus, despite the unexpectedly low lipid content, the roasted sesame ground product The inventors have found that the scent can be maintained well even after storage, and have completed the present invention.

That is, the present invention is
(1) The lipid content is 10% by mass or less,
In an acidic liquid seasoning whose viscosity at 20 ° C. is 15 Pa · s or less,
Contains roasted sesame grounds (excluding sesame paste),
The processed starch having a volume average particle size of 3 μm or more and 15 μm or less of the starch particles is dispersed,
Acidic liquid seasoning,
(2) The acidic liquid seasoning according to (1),
It contains gum in an amount of 0.01% by mass or more and 1% by mass or less,
Acidic liquid seasoning,
(3) The acidic liquid seasoning according to (1) or (2),
Does not contain edible fats and oils, and has a lipid content of less than 3% by mass,
Acidic liquid seasoning,
Is.

According to the present invention, the scent of the roasted sesame ground product after storage is non-oil or low oil having a lipid content of 10% by mass or less and has a low viscosity of 15 Pa · s or less at 20 ° C even after storage. It is possible to provide well-maintained acidic liquid seasonings, and it is expected that demand for health-conscious consumers will increase.

Hereinafter, the acidic liquid seasoning of the present invention will be described in detail.

<Characteristics of the present invention>
The present invention combines a roasted sesame ground product (excluding kneaded sesame) with a processed starch having a small volume average particle size of starch granules to retain the scent of the roasted sesame product despite its low lipid content. Can be maintained in good condition.

<Acid liquid seasoning>
The acidic liquid seasoning of the present invention is an acidic liquid seasoning having a lipid content of 10 mass% or less and a pH of 3.0 to 4.6.

<Lipid content>
The acidic liquid seasoning of the present invention is an acidic liquid seasoning having a lipid content of 10% by mass or less. The acidic liquid seasoning of the present invention is characterized in that the fragrance of the roasted sesame ground product is well maintained even after storage, despite the low fat content.
Furthermore, the lipid content of the acidic liquid seasoning of the present invention has an upper limit of 8% by mass or less, 5% by mass or less, 3% by mass or less, less than 3% by mass, and a lower limit is not particularly limited. It may not be contained substantially, and may be 0.01% by mass or more and 0.05% by mass or more.

<Measurement method of lipid content>
The lipid content can be measured according to the nutrition extraction standard (April 24, 2003, Ministry of Health and Welfare Notification No. 176), the ether extraction method described in the third column of Appendix Table 2.

<Non-oil acidic liquid seasoning>
Among the low-lipid acidic liquid seasonings having a lipid content of 10% by mass or less, the non-oil acidic liquid seasoning means an acidic liquid seasoning that does not use edible fats and oils and has a lipid content of less than 3% by mass. . This is based on the JAS standard and fair competition regulations regarding labeling of dressings.

<Low oil acidic liquid seasoning>
The low-oil acidic liquid seasoning refers to an acidic liquid seasoning having a lipid content of 10% by mass or less, other than the non-oil acidic liquid seasoning.
More specifically, an acidic liquid seasoning using edible oil and fat and having a lipid content of 10% by mass or less, preferably an upper limit of 8% by mass or less, 5% by mass or less, 3% by mass or less and less than 3% by mass. Or an acidic liquid seasoning which does not use edible oil and fat and has a lipid content of 3% by mass or more and 10% by mass or less, preferably an upper limit of 8% by mass or less, 5% by mass or less, 3% by mass or less and less than 3% by mass. The ingredients are called low oil acidic liquid seasonings.
The lower limit of the blending amount of the edible vegetable oil and fat and the lipid content is not particularly limited, but may be 0 mass% or more substantially containing no edible vegetable oil or lipid, 0.01 mass% or more, 0 It may be 0.05% by mass or more.
Here, as the low-oil acidic liquid seasoning using edible vegetable oils and fats, acidic emulsion liquid seasoning in which edible vegetable oils and water phase are emulsified, edible vegetable oils and fats separated liquid separated on the aqueous phase Seasoning is included.

<Viscosity>
Since the acidic liquid seasoning of the present invention can retain a good scent of the roasted sesame ground product even if it has a low viscosity, the viscosity is 15 Pa · s or less, further 13 Pa · s or less, 10 Pa · s. Hereafter, it can be 8 Pa · s or less, 5 Pa · s or less, and 3 Pa · s or less. On the other hand, the lower limit value is not particularly limited, but is preferably 0 Pa · s or more, more preferably 0.9 Pa · s or more, still more preferably 1 Pa · s or more.

<Conditions for measuring viscosity>
The viscosity was measured with a BH type viscometer when the viscosity was less than 0.7 Pa · s under the condition that the product temperature was 25 ° C. and the rotation speed was 10 rpm. Rotor No. 1 when 0.7 Pa · s or more and less than 2.8 Pa · s No. 2 when 2.8 Pa · s or more and less than 7.0 Pa · s. No. 3 and 7.0 Pa · s or more. 4 is a value calculated from the reading when the rotor rotates twice after the start of measurement.

<Roasted sesame crushed product>
The crushed product of roasted sesame used in the present invention is obtained by crushing roasted sesame, and generally includes ground sesame and cut sesame. The ground sesame is not included in the roasted sesame ground product used in the present invention.
The crushing method is not particularly limited, and may be a crushing method using a conventional method such as a stone mill, a colloid mill, a food cutter, a milder, or a roll crusher.
The roasted sesame may be one obtained by roasting sesame by a conventional method, and specifically, sesame with an outer seed coat roasted in a roasting pot such as a direct fire type or a far infrared ray type. Examples of the sesame as a raw material include white sesame, gold sesame, black sesame, and tea sesame which are usually used in roasted sesame. Among these, it is preferable to use roasted sesame obtained by roasting white sesame or gold sesame with an outer seed coat, since an acidic liquid seasoning having a stronger roasted aroma after storage can be easily obtained.

<Size of ground roasted sesame>
The roasted sesame crushed product used in the present invention has a content of the roasted sesame crushed product of 14 mesh (Trler standard, opening 1.18 mm) of 50% by mass or more based on the total amount of the roasted sesame crushed product, It is preferable that the content is 60 mass% or more. When 50% by mass or more of the crushed roasted sesame used in the present invention does not pass through the mesh, that is, the crushed roasted sesame is insufficient, the roasted aroma of sesame is felt weak, and the liquid seasoning after storage is It may be difficult to maintain the roasted aroma.
The roasted sesame crushed product used in the present invention has a content of 32 mesh (Trler standard, opening 0.5 mm) on roasted sesame crushed product of 30% by mass or more based on the total amount of the roasted sesame crushed product. , And preferably 50% by mass or more. When 30% by mass or more of the crushed roasted sesame used in the present invention passes through the mesh, that is, the roasted sesame is too crushed and too small, which is not preferable in appearance. In addition, if the sesame-like substance is ground too much, it will be too strong and it will be difficult to feel the light fragrance of the crushed roasted sesame.

<Contents of ground roasted sesame>
The content of the roasted sesame crushed product with respect to the acidic liquid seasoning of the present invention has a lower limit of 1% by mass or more and 2% by mass or more, since it is easy to impart a good roasted sesame aroma to the acidic liquid seasoning. 0.5 mass% or more is preferable. On the other hand, if the amount of the crushed roasted sesame is too large, the taste peculiar to the roasted sesame becomes too strong, and it is difficult to obtain a mild and easy-to-eat acidic liquid seasoning. The upper limit of the content of is preferably 35% by mass or less, 30% by mass or less, and 25% by mass or less.

<Processed starch having a volume average particle size of starch particles of 3 μm or more and 15 μm or less>
In the acidic liquid seasoning of the present invention, processed starch having a volume average particle size of starch particles of 3 μm or more and 15 μm or less is dispersed. With the processed starch, the roasted aroma of the ground roasted sesame product can be favorably maintained even after storage.

<Volume average particle size of modified starch>
The volume average particle diameter of the processed starch has an upper limit of 15 μm or less, preferably 10 μm or less, 8 μm or less, and less than 8 μm, from the viewpoint of maintaining the roasted aroma of the ground sesame seeds. The lower limit value is 3 μm or more, and preferably 5 μm or more.

<Measurement method of volume average particle size>
Preparation of sample: An aqueous suspension containing processed starch in an amount of 3% by mass in terms of anhydrous water is heated to a product temperature of 50 ° C, held at the product temperature of 50 ° C for 10 minutes, and then allowed to cool to 30 ° C.
Measurement of volume average particle diameter: The sample prepared above is measured by a laser diffraction type particle size distribution measuring device. The measurement standard is volume, and other measurement conditions are performed according to a conventional method.
The acidic liquid seasoning of the present invention, even if there is a heat sterilization step in the production process, it is essential that the processed starch in the seasoning is present as at least starch granules, so heat treatment in the preparation of the above sample I do.

<Content of modified starch>
Regarding the content of the processed starch, the lower limit is preferably 1% by mass or more and 2% by mass or more and the upper limit is 8% by mass or less and 6% by mass or less with respect to the acidic liquid seasoning. By setting the content of the processed starch within the above range, the scent of the roasted sesame ground product can be favorably maintained even after the acidic liquid seasoning is stored.

<Raw starch for processed starch>
The raw material starch of the processed starch is not limited depending on its type, and examples thereof include potato starch, corn starch (for example, sweet corn derived, dent corn derived, waxy corn derived corn starch), tapioca starch, sago starch, sweet potato starch, wheat. Although any of starch and rice starch may be used, rice starch, taro starch, wheat small particles, potato small particles and the like having starch particles having a volume average particle diameter of 1 to 15 μm, and further 1 to 10 μm are particularly preferable. .

<Type of processed starch>
Modified starch is starch that has been subjected to chemical treatment specified as an additive by the Food Sanitation Law and is to be used as food. The processed starch is not particularly limited as long as it has the respective volume average particle diameters, but is not limited to, acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetic acid starch, oxidized starch, and hydroxy starch. Examples thereof include propyl starch, hydroxypropyl phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, and phosphoric acid crosslinked starch.
In particular, since it is essential that at least each of the processed starches be present as particles in the seasoning, cross-linked starch capable of suppressing heat swelling is preferable, and acetylated adipic acid cross-linked, acetylated phosphorylated cross-linked, and hydroxypropyl are preferable. Examples of the crosslinking method include phosphoric acid crosslinking and phosphoric acid crosslinking, and phosphoric acid crosslinking, hydroxypropylphosphoric acid crosslinking, and acetylated adipic acid crosslinking are particularly preferable.

<Reasons for measuring volumetric particle size distribution in acidic liquid seasoning>
In the present invention, in order to confirm whether or not the processed starch is dispersed in the acidic liquid seasoning, the volume-based particle size distribution of the acidic liquid seasoning is measured, and the volume average particle diameter of the starch particles is 3 μm or more and 15 μm or less. Confirm the presence of a modified starch peak.
Here, the reason for confirming the presence or absence of the peak in the volume-based particle size distribution in the acidic liquid seasoning, not the blended amount of the processed starch, was to use the processed starch in which the volume average particle size of the starch particles is 3 μm or more and 15 μm or less. Even in this case, the processed starch having the volume average particle diameter does not always exist in the finally obtained acidic liquid seasoning. For example, if there is a heating step in the manufacturing process of the acidic liquid seasoning, it is possible that the starch granules may collapse due to the type of processed starch and the heating conditions and no particles remain. Therefore, in order to specify the range in which the effect of the present invention is exhibited, it can be shown that the processed starch of the above size is present in the finally obtained acidic liquid seasoning, the volume of the acidic liquid seasoning. It is important to identify by the presence or absence of peaks in the standard particle size distribution.

<Method for measuring volumetric particle size distribution in acidic liquid seasoning>
The volume-based particle size distribution in the acidic liquid seasoning can be measured by a laser diffraction type particle size distribution measuring device after the acidic liquid seasoning of the present invention is passed through a sieve having an opening of 150 μm. The volume-based particle size distribution measured has the following characteristics: It has at least a peak in the range of 3 μm or more and 15 μm or less.

<Volume-based particle size distribution of low oil acidic liquid seasoning containing edible vegetable oil>
Among the low-oil acidic liquid seasonings, seasonings containing edible vegetable oils and fats may cause oil droplets. Therefore, the following pretreatment may be performed when measuring the volume-based particle size distribution.
The pretreatment is a treatment in which the low oil acidic liquid seasoning is centrifuged to such an extent that it can be separated into an oil phase and an aqueous phase, the supernatant edible oil and fat is removed, and then the aqueous phase portion is uniformly stirred. After the pretreatment, the volume-based particle size distribution is measured in the same manner as the acidic liquid seasoning without using edible oil and fat.

<Definition of peak>
The position of the peak refers to the particle size at the apex of the "mountain" existing in the volume-based particle size distribution. More specifically, the raw data of particle size (μm), frequency (%), and cumulative frequency (%) for calculating the volume-based particle size distribution graph are referred to in descending order of particle size, and the highest Further, the particle diameter at which the particle diameter starts to decrease from that point has a peak. The second and subsequent peaks are similarly specified.

<Processed starch peak>
The volumetric particle size distribution of the acidic liquid seasoning of the present invention has at least a peak in the range of 3 μm or more and 15 μm or less.
Since the processed starch having a volume average particle size of starch particles of 3 μm or more and 15 μm or less is dispersed in the acidic liquid seasoning of the present invention, it can be said that the peak is at least due to the processed starch.
If it is specified more specifically, it can be specified by the following method, for example. After passing the acidic liquid seasoning through a sieve having openings of 150 μm, it is further passed through a sieve having openings of 38 μm, and the acidic liquid seasoning that has passed through the sieve is recovered. It is possible to confirm that the peak particles are derived from starch by using the recovered seasoning with an iodine solution and an electron microscope. Furthermore, from the shape of starch granules, the raw material of starch can be inferred.

<Content ratio of roasted sesame crushed product and modified starch>
In the acidic liquid seasoning of the present invention, when the content ratio of the roasted sesame ground product and the modified starch is 15: 1 to 1: 8, the roasted aroma of the roasted sesame ground product after storage can be favorably maintained. Therefore, it is preferable. Further, the content ratio of the roasted sesame crushed product and the modified starch is more preferably 10: 1 to 1: 5.

<Gum quality>
The acidic liquid seasoning of the present invention contains a gum substance in an amount of 0.01% by mass or more and 1% by mass or less within a range in which the viscosity of the seasoning is less than 15 Pa · s, and the roasted sesame ground product even after storage. It is preferable because the roasted aroma can be maintained. Further, it is preferable that the gum substance is contained in an amount of 0.01% by mass or more and 0.7% by mass or less.

<Gum type>
The gum quality used in the acidic liquid seasoning of the present invention is not particularly limited, and examples thereof include xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, and tara gum, and it is particularly preferable to use xanthan gum.

<Mixed ratio of processed starch and gum quality>
The acidic liquid seasoning of the present invention is preferable when the content ratio of the processed starch and gum is from 1: 1 to 300: 1 because the roasted aroma of the ground roasted sesame product after storage can be favorably maintained. . Further, the content ratio is more preferably 3: 1 to 100: 1.

<Shiitake extract>
By adding the shiitake extract to the acidic liquid seasoning of the present invention, the roasted aroma of the ground roasted sesame product can be maintained even after storage. The content of the shiitake extract relative to the acidic liquid seasoning of the present invention is preferably 0.05% by mass or more and 2% by mass or less, and the upper limit is 0.1% by mass or more, 0.5% by mass or more, and the lower limit is 1%. It is preferably 0.5% by mass or less and 1% by mass or less.

<Other raw materials>
In the acidic liquid seasoning of the present invention, various raw materials generally used in the food in addition to the above-mentioned roasted sesame pulverized product, processed starch, gum, and shiitake extract are used in a range not impairing the effects of the present invention. It can be appropriately selected and contained. For example, various seasonings such as vinegar, sodium glutamate, salt, soy sauce, miso, dairy products, various extracts, whole egg, egg yolk, phospholipase A ₁ , phospholipase A ₂ , phospholipase C or phospholipase D. Egg yolk treated with enzyme, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, lactalbumin, emulsifying agent such as sodium caseinate, ascorbic acid or its salt, antioxidant such as vitamin E, pigment , Savory ingredients and grated vegetables, crushed materials such as pastes and shredded materials, and ingredients such as soybeans and seeds such as peanuts.
In the case of low oil acidic liquid seasonings, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil or refined oils thereof (salad oil), MCT (medium chain fatty acid triglyceride) ), Diglycerides, hydrogenated oils, transesterified oils, and the like, and edible oils and fats such as oils and fats obtained by chemical or enzymatic treatment and the like can be used.

<Manufacturing method>
The method for producing an acidic liquid seasoning of the present invention can be produced in accordance with a conventional method by adding a crushed product of roasted sesame and a modified starch as essential raw materials and, if necessary, adding a gum substance, shiitake extract and the like.

Hereinafter, the present invention will be further described by describing Examples and Comparative Examples of the present invention. The present invention is not limited to these.

[Example 1]
<Non-oil acidic liquid seasoning (sesame dressing)>
According to the following blending ratio, the whole mixture is uniformly mixed, heated to 70 ° C., heated at 70 ° C. for 5 minutes, filled in a 250-mL capacity PET container in a volume of 250 mL, and sealed to obtain a non-oil acidic liquid seasoning. Made

<Measurement method of size of roasted sesame>
(1) Amount of roasted sesame crushed product of 14 mesh pass relative to the total amount of crushed roasted sesame A dispersion prepared by adding 10 times the amount of fresh water to the acidic liquid seasoning is 14 mesh (Tyler standard, opening 1.18 mm). ) And let it fall naturally, and the residue remaining on the sieve is dried by a vacuum heating drying method so that the water content is about the same as that of the roasted sesame as a raw material, and the mass is measured. The amount of roasted sesame crushed with 14 mesh passes was obtained by subtracting the mass of the crushed roasted sesame that did not pass through the 14-mesh sieve from the total amount of crushed roasted sesame (total amount of roasted sesame used as a raw material). It was The ratio (%) of the amount of the crushed roasted sesame with 14-mesh pass to the total amount of the crushed roasted sesame (total amount of roasted sesame used as a raw material) was determined.

(2) Amount of 32 mesh-on roasted sesame grounds based on the total amount of roasted sesame grounds A dispersion prepared by adding 10 times the amount of fresh water to the acidic liquid seasoning was used as a 32 mesh sieve (Tyler standard, mesh size 0). 0.5 mesh) and let it fall naturally, and the residue remaining on the sieve is dried by a reduced pressure heating drying method so that the water content is about the same as the water content of roasted sesame, which is the raw material, and the mass is measured to obtain 32 mesh on. The amount of the roasted sesame crushed product was measured. The ratio (%) of the amount of the 32 mesh-on roasted sesame grounds to the total amount of roasted sesame grounds (total amount of roasted sesame grounds used as a raw material) was determined.

<Measurement of volume average particle size of processed starch>
The volume average particle diameter of the processed starch was measured under the measurement conditions described in paragraph 0028 using a particle size distribution diameter MT3300EXII (manufactured by Nikkiso Co., Ltd.), which is a laser diffraction type particle size distribution measuring device.

<Mixing ratio of non-oil acidic liquid seasoning>
Brewed vinegar (acidity 5%) 15% by mass
Soy sauce 5% by mass
15% by weight sugar
Salt 4% by mass
Processed starch with a volume average particle size of 7 μm 1.5% by mass
Modified starch with a volume average particle diameter of 42 μm 0.5% by mass
Sodium glutamate 0.3% by mass
Shiitake extract 0.8% by mass
Xanthan gum 0.3% by mass
Crystalline cellulose 0.3% by mass
Roasted sesame crushed product 4% by mass
Shimizu Residue ――――――――――――――――――――――――――――
Total 100% by mass
* Processed starch with a volume average particle size of 7 μm is phosphoric acid crosslinked starch of rice as raw material starch * Processed starch with a volume average particle size of 42 μm is crosslinked starch of waxy corn starch as raw material starch * Size of ground sesame The content of roasted sesame having a 14-mesh pass is 93 mass% and the content of roasted sesame having 32 mesh on is 76 mass% with respect to the total amount of the ground sesame.

The obtained non-oil acidic liquid seasoning is
Viscosity at 25 ° C. is 0.9-5 Pa · s,
The lipid content was 2.1% by mass.
The viscosity measurement conditions were as described in paragraph 0021, and the lipid content measurement conditions were as described in paragraph 0017.
In addition, according to the measurement conditions described in paragraph 0033, the obtained acidic liquid seasoning was passed through a sieve having openings of 150 μm, and then a particle size distribution diameter MT3300EXII (manufactured by Nikkiso Co., Ltd.), which is a laser diffraction type particle size distribution measuring device, was used. As a result of measuring the volume-based particle size distribution using the powder, a peak was present at the position of the particle diameter of 7.8 μm.

[Test Example 1]
An acidic liquid seasoning was produced in accordance with Example 1 except that the contents of the processed starch having a volume average particle diameter of 7 μm and the roasted sesame crushed product were changed to the amounts shown in Table 1.
The viscosity, lipid content, and volume-based particle size distribution were measured according to the method described in Example 1.
After the obtained acidic liquid seasoning was stored at 20 ° C. for 5 days, it was confirmed whether or not the aroma of the ground roasted sesame product was maintained.

<Sensory evaluation criteria>
A: The fragrance of the roasted sesame ground product was maintained well.
B: The scent of the roasted sesame ground product was slightly inferior, but there was no problem.
C: The aroma of the roasted sesame ground product was not maintained.

From Table 1, the acidic liquid seasonings of Examples 1 to 5 containing the crushed roasted sesame and the processed starch having a volume average particle size of starch particles of 3 μm or more and 15 μm or less are crushed with roasted sesame even after storage. The scent of the product was maintained and the flavor was good.
On the other hand, the acidic liquid seasoning of Comparative Example 1 excluding the processed starch having a volume average particle diameter of 7 μm was inferior in that the scent of the roasted sesame ground product after storage was not maintained.
Even if the used processed starch having a volume average particle size of 7 μm is replaced with hydroxypropylphosphoric acid crosslinked starch having a volume average particle size of 3 to 15 μm and acetylated adipic acid crosslinked starch having a volume average particle size of 3 to 15 μm, The aroma of the roasted sesame ground product after storage could be maintained.

[Comparative Example 2]
<Non-oil acidic liquid seasoning (sesame dressing)>
According to the following blending ratio, the whole was uniformly mixed, heated to 90 ° C., cooled, filled with 250 mL in a PET container having a capacity of 250 mL, and sealed to produce an oil-free acidic liquid seasoning.
In addition, this comparative example 3 is a result of additionally testing the example 6 of JP2013-138637A.

<Mixing ratio of non-oil acidic liquid seasoning>
Brewed vinegar 10% by mass
7% by weight sugar
Soy sauce 6% by mass
Kneaded sesame 4.5% by mass
Miso 2.0 mass%
Salt 2.0% by mass
Yeast extract 0.05 mass%
Modified starch with a volume average particle size of 8 μm or less 5% by mass
(Pine White R, manufactured by Matsutani Chemical Industry Co., Ltd.)
2.1% by mass of processed starch with a volume average particle size of 50 μm
(Matsutani Margaret manufactured by Matsutani Chemical Industry Co., Ltd.)
Shimizu Residue ――――――――――――――――――――――――――――
Total 100% by mass

In the obtained non-oil acidic liquid seasoning, the processed starch was precipitated. Therefore, when measuring the volume-based particle size distribution, the raw materials were stirred so that the raw materials were uniform, and then measured according to the measurement conditions described in paragraph 0033. As a result of the measurement, a peak was present at the position where the particle diameter was 6.5 μm.
In addition, the obtained non-oil acidic liquid seasoning,
Viscosity at 25 ° C. is 0.9-5 Pa · s,
The lipid content was 10% by mass or less.

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the scent of the roasted sesame was maintained, probably because the ground sesame was used instead of the ground sesame crushed product. No, it was inferior.

[Comparative Example 3]
A non-oil acidic liquid seasoning was produced in accordance with Example 1 except that 4% by mass of the crushed roasted sesame was changed to 8% by mass of kneaded sesame.

The obtained non-oil acidic liquid seasoning is
Viscosity at 25 ° C. is 0.9-5 Pa · s,
A lipid content of 10% by mass or less,
Further, when the volume-based particle size distribution was measured after passing through a sieve having an opening of 150 μm according to the measurement conditions described in paragraph 0031, a peak was present at the position of the particle diameter of 3 to 8 μm.

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the smell of the roasted sesame ground product was not maintained, probably because of the use of kneaded sesame. .

[Example 6]
<Non-oil acidic liquid seasoning (sesame dressing)>
A non-oil acidic liquid seasoning was produced according to Example 1 except that xanthan gum was removed.

The obtained non-oil acidic liquid seasoning is
Viscosity at 25 ° C. is 0 to 3 Pa · s,
The lipid content is 2.1% by mass
Moreover, according to the measurement conditions described in paragraph 0033, the obtained acidic liquid seasoning was passed through a sieve having openings of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at a position of 3 to 8 μm. .

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the scent of the roasted sesame crushed product was slightly reduced, but the scent of the roasted sesame crushed product was not problematic. Was maintained.

[Test Example 2]
A test was conducted to confirm the influence of roasted aroma of the ground sesame crushed product depending on the presence or absence of gum substance. In this test, an aqueous solution containing a roasted sesame crushed product was used instead of an acidic liquid seasoning in order to remove the influence of aroma other than the roasted sesame crushed product such as soy sauce and acetic acid. Note that sodium glutamate was used to uniformly disperse xanthan gum.
Specifically, each raw material was stirred according to the formulation table of Preparation Samples 1 and 2 below to prepare an aqueous solution. The aroma component of the obtained aqueous solution was measured by solid phase microextraction-gas chromatograph mass spectrometry according to the following conditions.

[Preparation Sample 1 Recipe]
35g roasted sesame in the hall
Roasted sesame crushed product 5g
Sodium glutamate 6g
Xanthan gum 1.5g
Shimizu 300g
――――――――――――――――――
347.5g in total

[Preparation Sample 2 Recipe]
35g roasted sesame in the hall
Roasted sesame crushed product 5g
Sodium glutamate 6g
Shimizu 301.5g
――――――――――――――――――
347.5g in total

(1) Method for separating and concentrating aroma components
Aroma components are separated and concentrated by solid phase extraction using SPME fiber and a volatile component extraction device under the following conditions.
<Sample preparation>
3.0 g of the prepared sample to be measured is weighed in a 10 ml vial for aroma analysis and sealed with a septum-equipped lid to be used as a sample.

(2) Method for measuring aroma components In order to confirm the influence of roasted aroma in a prepared sample by using gas chromatography and mass spectrometry according to the following conditions, it is known as a characteristic aroma of roasted sesame grounds. The total peak area of 2-methyl butanal and 3-methyl butanal was calculated.

<Measuring equipment>
Agilent 6890N (manufactured by Agilent Technologies)
<Measurement conditions>
Volatile components in the headspace of the vial were introduced into the GC-MS using an automatic headspace injection device under the following conditions and analyzed.
1) Solid-phase microextraction (SPME) conditions SPME fiber: PDMS / Carboxen / DVB (sigma aldrich)
Volatile component extractor: Combi PAL (CTC Analytics)
Pre-heating: 40 ℃, 15min
Stirring speed: 300 rpm (agitator on 5s; off 2s)
Extraction of volatile components: 40 ℃, 20min
Desorption time: 10 min
2) Gas chromatographic conditions GC oven: Agilent 6890N (Agilent Technologies)
Column: VF-WAX; 30 m, id 0.25 mm, film 0.25 μm
GC temperature condition: 35 ° C. (5 min) → 5 ° C./min→120° C. → 15 ° C./min→220° C. (6 min)
Carrier: Helium gas, 1.0 mL / min, constant flow rate mode Injection: Pulsed splitless Splitless (1.5 min) → Purge 50 mL / min
Pulse 100 kPa (1.6 min) → 47 kPa (at start)
Inlet: 250 ℃
Workstation: MSD ChemStation Build75 (Agilent Technologies)
3) Mass analysis conditions Mass detector: Agilent 5973N (Agilent Technologies)
Scan mass: m / z = 29.0-350.0
Ion source: EI (70 eV)

The peak area of the prepared sample 1 was twice or more of the total peak area of the 2-methyl butanal and 3-methyl butanal in the prepared sample 2.
Therefore, the prepared sample 1 in which the crushed roasted sesame product and the gum substance are used together retains the roasted aroma of the crushed roasted sesame product more than the prepared sample 2 containing no gum substance. It can be understood.

[Example 7]
<Non-oil acidic liquid seasoning (sesame dressing)>
A non-oil acidic liquid seasoning was prepared according to Example 1 except that the roasted sesame crushed product was changed to the following size, the xanthan gum content was changed to 0.1%, and the shiitake extract was removed. Made
Size of roasted sesame used:
The content of roasted sesame in the 14-mesh pass was 73%, and the content of roasted sesame in the 32-mesh-on was 63% by mass, based on the total amount of the crushed roasted sesame.

The obtained non-oil acidic liquid seasoning is
Viscosity at 25 ° C. is 0.9-5 Pa · s,
The lipid content is 2.1% by mass
Moreover, according to the measurement conditions described in paragraph 0033, the obtained acidic liquid seasoning was passed through a sieve having openings of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at a position of 3 to 8 μm. .

When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the roasted aroma of the roasted sesame ground product was slightly reduced, but the roasted sesame ground product was in a degree without any problem. The roasted incense was maintained.

[Example 8]
<Low oil acidic liquid seasoning (sesame dressing)>
A low-oil acidic liquid seasoning was produced according to Example 1 except that 5% by mass of sesame oil was added as an edible vegetable oil.

The obtained low oil acidic liquid seasoning is
Viscosity at 25 ° C. is 0.9-5 Pa · s,
7 mass% lipid content
Further, a low-oil acidic liquid seasoning was subjected to centrifugal separation so that an oil phase and an aqueous phase were separated, and then a pretreatment for removing a supernatant edible oil and fat.
The obtained aqueous phase portion was again uniformly stirred and mixed, passed through a sieve having openings of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at the position of the particle diameter of 3 to 8 μm.

When the obtained low oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the aroma of the roasted sesame ground product was maintained well.

[Example 9]
<Low oil acidic liquid seasoning (sesame dressing)>
A low-oil acidic liquid seasoning was produced according to Example 1, except that the crushed roasted sesame was changed to 8% by mass and the shiitake extract was changed to 0.5%.

The obtained low oil acidic liquid seasoning is
Viscosity at 25 ° C. is 0.9-5 Pa · s,
Lipid content 4% by mass,
Further, a low-oil acidic liquid seasoning was subjected to centrifugal separation so that an oil phase and an aqueous phase were separated, and then a pretreatment for removing a supernatant edible oil and fat.
The obtained aqueous phase portion was again uniformly stirred and mixed, passed through a sieve having openings of 150 μm, and the volume-based particle size distribution was measured. As a result, a peak was present at the position of the particle diameter of 3 to 8 μm.

When the obtained low oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the aroma of the roasted sesame ground product was maintained well.

Claims (3)

A lipid content of 10% by mass or less,
In an acidic liquid seasoning having a viscosity at 20 ° C. of 8 Pa · s or less,
Contains roasted sesame grounds (excluding sesame paste),
1.5 mass% or more and 7.0 mass% or less of processed starch having a volume average particle diameter of starch granules of 3 μm or more and 10 μm or less is blended,
The acidic liquid seasoning has a peak (volume-based particle size distribution) at 3 μm or more and 8 μm or less, and the processed starch is dispersed.
Acidic liquid seasoning. The acidic liquid seasoning according to claim 1,
It contains gum in an amount of 0.01% by mass or more and 1% by mass or less,
Acidic liquid seasoning. The acidic liquid seasoning according to claim 1 or 2,
Does not contain edible fats and oils, and has a lipid content of less than 3% by mass,
Acidic liquid seasoning.