【発明の詳細な説明】[Detailed description of the invention]
技術分野
本発明は炒成胡麻をペースト状に摺り潰すこと
によつて得られる練り胡麻の加工方法、更に具体
的にはパンに塗つて使用するに適した練り胡麻の
その加工方法に関する。
従来技術
適宜の温度にて炒り上げ加工された炒成胡麻を
摺り潰すことによつてペースト状態の練り胡麻を
得る事は、胡麻の加工方法の一つとして従来より
一般的に知られているが、本来ペースト状に加工
された練り胡麻は調味類（例えばあえもの用、た
れ用）として使用する目的をもつて開発されたた
めに、これをパンに塗つて使用しようとする場合
には甘味がすくない、胡麻の風味が強すぎる等の
難点があつた。そこで練り胡麻に蜂蜜を加えるこ
とによつて甘味を持たせてパンに塗つて使用出来
る様に改良が試みられたのであるが、練り胡麻に
蜂蜜を加えてよく撹拌した場合、練り胡麻と蜂蜜
の割合によつて第１図及び第２図に見られる様に
適当な甘さのところでは伸展性（パンに塗つた場
合ののび、硬さ）が悪く、反対に適当な伸展性の
ところでは甘すぎるという問題が生じた。又練り
胡麻が50％以上では胡麻の風味が強すぎ、練り胡
麻の割合が約17％以下では分離が生じ、約55％以
上では混合が不可能であることが解つた。
発明の目的
本発明は上記の様な従来の実情に鑑みてその改
善を試みたものであつて、本発明の目的は胡麻及
び蜂蜜に特有のうまみを生かし乍ら伸展性がよ
く、適度の甘味を有し、且つ分離し難いペースト
状の練り胡麻を得ることにある。
発明の構成
即ち本発明は甘味料として糖液の性質とよく似
た性質を持つ、低甘味の物質を蜂蜜の一部にかえ
て使用することによつて、蜂蜜の風味を生かしつ
つその甘味を適度に抑える様にしたこと、即ちパ
ンに塗つて使用するに適した練り胡麻、即ち伸展
性及び安定性に優れ、且つあつさりした味の練り
胡麻を得る様にしたことをその特徴とするもので
あつて、本発明の要旨はペースト状に加工された
練り胡麻を20〜45％、蜂蜜20〜60％、低甘味料20
〜60％を加えて撹拌混合することによつて練り胡
麻を得る様に構成したことにある。低甘味料とし
ては具体的には、水アメ、ソルビツト液、フラク
トオリゴ糖シロツプ等が使用できる。
Technical Field The present invention relates to a method for processing sesame paste obtained by grinding roasted sesame into a paste, and more specifically to a method for processing sesame paste suitable for spreading on bread. Prior Art It has been generally known as one of the methods of processing sesame to obtain kneaded sesame in a paste state by grinding roasted sesame that has been roasted and processed at an appropriate temperature. , Sesame paste processed into a paste was originally developed for the purpose of being used as a seasoning (for example, for seasoning and sauces), so if you try to spread it on bread, it will not be as sweet. However, there were some drawbacks such as the sesame flavor being too strong. Therefore, an attempt was made to improve the sweetness by adding honey to the sesame paste so that it could be spread on bread, but when honey was added to the sesame paste and stirred thoroughly, Depending on the proportions, as shown in Figures 1 and 2, the spreadability (spreadability and hardness when applied to bread) is poor when the sweetness is appropriate; The problem arose that it was too much. It was also found that when the percentage of kneaded sesame is more than 50%, the flavor of sesame is too strong, if the percentage of kneaded sesame is less than about 17%, separation occurs, and when the percentage of kneaded sesame is about 55% or more, mixing is impossible. Purpose of the Invention The present invention is an attempt to improve the conventional situation as described above, and the purpose of the present invention is to make use of the unique flavor of sesame and honey, have good spreadability, and have moderate sweetness. To obtain paste-like kneaded sesame seeds having the following characteristics and which are difficult to separate. Structure of the Invention In other words, the present invention uses a low-sweetness substance that has properties similar to those of sugar solution as a sweetener in place of a portion of honey. It is characterized by the fact that it is moderately suppressed, that is, the sesame paste is suitable for spreading on bread, that is, the sesame paste is excellent in spreadability and stability, and has a hot taste. The gist of the present invention is that 20% to 45% of sesame paste processed into paste, 20% to 60% of honey, and 20% of low sweetener.
The structure is such that kneaded sesame seeds are obtained by adding ~60% and stirring and mixing. Specifically, as the low sweetener, starch syrup, sorbitol liquid, fructooligosaccharide syrup, etc. can be used.
【表】
尚上記試験例における官能評価99％信頼区
間は第３図に示す通りである。
試験例、は第３図のように低甘味料の種類
その水分、甘味度等によつて最適の配合割合が変
化するがおおむね上記組成割合によつて最適な製
品が得られるのである。
実施例
以下に本発明の具体的な実施例について説明す
る。
胡麻（胡麻は皮付きでも皮を取り去つたもので
もよい）を水洗いし、水切りした後、これを炒成
加工し摺り潰すことによつて得られたペースト状
の練り胡麻８Kg（40％）にハチミツ４Kg（20％）
フラクトオリゴ糖シロツプ（試験例で使用した
もの）８Kg（40％）を加え品温を60〜70℃に保ち
ながら気胞を抱かないように1525回転／分、10〜
30分間撹拌し、品温を保ちながら充填することに
よつて、パンに塗るに適した練り胡麻、即ち適度
の甘みと風味を持ち、且つ伸展性と安定性に優れ
た練り胡麻を得ることが出来るに至つた。そして
又、練り胡麻、フラクトオリゴ糖シロツプ（低甘
味料）、ハチミツ等の成分に対する水分の割合は
10〜20％の範囲にある事により、分離を防止する
事が出来る事に加えて腐食防止効果を高める事が
出来るに至つた。即ち、保存性に優れた練り胡麻
を得る事が出来るに至つた。[Table] The 99% confidence interval for the sensory evaluation in the above test example is as shown in Figure 3. As shown in Figure 3, the optimum blending ratio for the test example varies depending on the type of low sweetener, its moisture content, sweetness level, etc., but in general, the optimum product can be obtained with the above composition ratio. Examples Specific examples of the present invention will be described below. Sesame seeds (sesame seeds can be with or without the skin) are washed with water, drained, roasted and crushed to make 8 kg (40%) of paste-like kneaded sesame seeds. Honey 4Kg (20%)
Add 8 kg (40%) of fructooligosaccharide syrup (used in the test example) and heat at 1525 rpm for 10 to 10 minutes while keeping the product temperature at 60 to 70°C to prevent air vesicles from forming.
By stirring for 30 minutes and filling the product while maintaining its temperature, it is possible to obtain sesame paste suitable for spreading on bread, that is, sesame paste with appropriate sweetness and flavor, as well as excellent extensibility and stability. I was able to do it. Also, the ratio of water to ingredients such as sesame paste, fructooligosaccharide syrup (low sweetener), and honey is
By keeping the content in the range of 10 to 20%, it has become possible to not only prevent separation but also enhance the corrosion prevention effect. In other words, it has become possible to obtain ground sesame seeds with excellent storage stability.
【図面の簡単な説明】[Brief explanation of the drawing]
第１図及び第２図は練り胡麻に蜂蜜を加えた場
合における甘さと伸展性の変化を表わすグラフ
図、第３図は試験例の官能評価99％信頼区間
を表わすグラフ図である。
Figures 1 and 2 are graphs showing changes in sweetness and extensibility when honey is added to sesame paste, and Figure 3 is a graph showing the 99% confidence interval for sensory evaluation of test examples.