Acidic liquid seasoning

Abstract

[Problem] To provide an acidic liquid seasoning having the natural black color and flavor of black sesame seeds. [Solution] The acidic liquid seasoning of the present invention is characterized in that it is an acidic liquid seasoning having at least a part of an emulsified phase, and the acidic liquid seasoning contains at least 1% by mass or more and 85% by mass or less of edible oil and fat, 1% by mass or more and 30% by mass or less of ground black sesame seeds, and at least one selected from cocoa and coffee.

Description

Technical Field

[0001] The present invention relates to an acidic liquid seasoning, and more particularly to an acidic liquid seasoning containing ground black sesame and having an emulsified phase at least in one part. Background Art

[0002] In the past, sesame, which has an attractive and unique flavor, was added to liquid seasonings. Sesame includes black sesame, white sesame, brown sesame (Japanese: Chago sesame), etc. Black sesame is particularly popular because of its rich sesame flavor and high nutritional value. However, liquid seasonings containing ground black sesame, especially when having an emulsified phase, have the following problems: the liquid seasoning as a whole has a whitish gray tone instead of the original black color of black sesame, which has a poor appearance as a food and a reduced commercial value.

[0003] In order to solve the above problems, a sesame-containing liquid seasoning has been proposed, characterized in that it contains 70% by weight or more of ground black sesame with a particle size of 0.2 mm to 1.0 mm in the total amount, and the pH of the liquid seasoning as a whole is 4.0 to 5.5 (see Patent Document 1).

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2000-093115 Summary of the invention

[0007] Problems to be Solved by the Invention

[0008] However, the black sesame-containing liquid seasoning described in Patent Document 1 does not fully express the original black color of black sesame, and also does not fully provide the original taste of black sesame.

[0009] The present invention has been made in view of the above problems, and an object of the present invention is to provide an acidic liquid seasoning having the original black color and taste of black sesame.

[0010] Solutions for Solving the Problems

[0011] The present inventors have conducted intensive research to solve the above-mentioned problems and surprisingly found that the original black color and taste of black sesame can be highlighted by containing at least one selected from cocoa and coffee in an acidic liquid seasoning containing ground black sesame and having at least one emulsified phase. The present inventors have completed the present invention based on this finding.

[0012] That is, according to one aspect of the present invention, there is provided an acidic liquid seasoning characterized in that at least a portion of the acidic liquid seasoning has an emulsified phase.

[0013] The aforementioned acidic liquid seasoning contains at least 1% by mass or more and 85% by mass or less of edible oil, 1% by mass or more and 30% by mass or less of ground black sesame, and at least one selected from cocoa and coffee.

[0014] In the embodiment of the present invention, the total content of cocoa and coffee in the aforementioned acidic liquid seasoning is preferably 0.0001 part by mass or more and 0.1 part by mass or less relative to 1 part by mass of the aforementioned ground black sesame.

[0015] In the embodiment of the present invention, the total content of cocoa and coffee in the aforementioned acidic liquid seasoning is preferably 0.0001 part by mass or more and 0.1 part by mass or less relative to 1 part by mass of the aforementioned edible oil.

[0016] In the embodiment of the present invention, the aforementioned cocoa is preferably black cocoa.

[0017] Effects of the Invention

[0018] According to the present invention, it is possible to provide an acidic liquid seasoning having the original black color and taste of black sesame. Such an acidic liquid seasoning can arouse the appetite of consumers, and further expansion of the acidic liquid seasoning market can be expected. Detailed Embodiments

[0019] <Acidic Liquid Seasoning>

[0020] The acidic liquid seasoning of the present invention contains at least edible oil, ground black sesame, and at least one selected from cocoa and coffee, and may further contain acid materials, thickeners, water, and other raw materials. In the past, when ground black sesame was incorporated into an emulsified liquid seasoning, the original black color of black sesame could not be seen in appearance due to the emulsified phase. However, in the present invention, by incorporating at least one selected from cocoa and coffee, the original black color of black sesame can be presented.

[0021] In the acidic liquid seasoning, at least a part has an emulsified phase. That is, it can be in a completely emulsified state, a state where a small amount of the oil phase floats on the upper part, or a state where the oil phase overlaps on the emulsified state part. Here, the emulsified state means a state where the oil phase is dispersed in the water phase in the form of oil droplets (oil-in-water droplet type (O / W type)).

[0022] Examples of the acidic liquid seasoning include, for example, sauce, dressing, sauce for seasoning, and other foods similar to these, and sauce is preferred. Particularly preferred is a liquid dressing having a viscosity of less than 30 Pa·s in the sauce.

[0023] (pH of Acidic Liquid Seasoning)

[0024] The pH of the acidic liquid seasoning is not particularly limited. For example, it is 3.0 or more and 4.6 or less. The lower limit value is preferably 3.3 or more, more preferably 3.6 or more, and the upper limit value is preferably 4.4 or less, more preferably 4.3 or less. If the pH of the acidic liquid seasoning is within the above range, it is possible to control the generation of microorganisms in the acidic liquid seasoning, improve the storage stability, and make the flavor balance of the acidic liquid seasoning good. It should be noted that the pH value of the acidic liquid seasoning is the value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmospheric pressure and a product temperature of 20°C.

[0025] (Edible oil)

[0026] The edible oil used in the acidic liquid seasoning is not particularly limited, and existing well-known edible oils can be used. Examples of edible oils include: rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, etc. vegetable oils; fish oil, beef tallow, lard, chicken fat; or oils obtained by chemical treatment or enzymatic treatment such as MCT (medium-chain triglyceride), diglyceride, hydrogenated oil, interesterified oil, etc. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil of these is preferably used.

[0027] The content of the edible oil is 1% by mass or more and 85% by mass or less based on the total amount of the acidic liquid seasoning. The lower limit value is preferably 5% by mass or more, more preferably 10% by mass or more, further preferably 15% by mass or more. In addition, the upper limit value is preferably 80% by mass or less, more preferably 75% by mass or less, further preferably 70% by mass or less. If the content of the edible oil is within the above range, it is easy to maintain the emulsified state of the acidic liquid seasoning.

[0028] (Black sesame powder)

[0029] The origin, variety, etc. of the black sesame used in the acidic liquid seasoning are not particularly limited, and commonly circulated black sesame can be used. The black sesame powder is a substance obtained by pulverizing black sesame, and generally includes sesame ground powder, sesame chopped pieces, sesame crushed pieces, etc. The pulverization treatment method is not particularly limited, and it can be a substance obtained by pulverization treatment using a conventional method with a mortar, colloid mill, food chopper, MILDER, roller crusher, etc. In addition, the shape and size of the black sesame powder are not particularly limited, and it can be a shape and size that are generally easy to blend into the liquid seasoning.

[0030] The black sesame can be roasted by a conventional method. For example, roasted black sesame includes black sesame roasted in a direct-fire type or far-infrared type roasting kettle with the outer seed coat.

[0031] The content of the black sesame powder is 1% by mass or more and 30% by mass or less relative to the total amount of the acidic liquid seasoning. The lower limit value is preferably 2% by mass or more, more preferably 3% by mass or more, and further preferably 5% by mass or more. In addition, the upper limit value is preferably 28% by mass or less, more preferably 25% by mass or less, and further preferably 20% by mass or less. When the content of the black sesame powder is within the above numerical range, it is easy to obtain an acidic liquid seasoning that exhibits the original black color of black sesame and has the original taste of black sesame.

[0032] (Cocoa)

[0033] The cocoa used in the acidic liquid seasoning is not particularly limited, and generally circulated cocoa can be used. As the cocoa, for example, a powder (cocoa powder) obtained by pulverizing cocoa press cake and its extract and concentrate can be used. The cocoa press cake is obtained by pressing cocoa mass, which is obtained by roasting and grinding cocoa beans, to separate into cocoa butter and cocoa press cake.

[0034] As the method for producing cocoa powder, there are two methods: the Broma process method of hydraulic pressing of cocoa mass and the Dutch process method of neutralization with alkali. Either method can be used. Pure black black cocoa can be obtained by adjusting the concentration, time, temperature, etc. of the alkali treatment in the manufacturing process of cocoa powder. In the present invention, black cocoa is preferably used in order to improve the black color in appearance of the acidic liquid seasoning without impairing the original taste of black sesame.

[0035] (Coffee)

[0036] The origin, variety, etc. of the coffee used in the acidic liquid seasoning are not particularly limited, and generally circulated coffee can be used. As the coffee, for example, a powder obtained by roasting and grinding coffee beans and its extract and concentrate can be used.

[0037] Either one of cocoa and coffee can be used in the acidic liquid seasoning, or both can be used in combination. The total content of cocoa and coffee in the acidic liquid seasoning is preferably 0.0001 part by mass or more and 0.1 part by mass or less relative to 1 part by mass of the black sesame powder. The lower limit value is more preferably 0.001 part by mass or more, further preferably 0.002 part by mass or more, and further more preferably 0.003 part by mass or more. In addition, the upper limit value is more preferably 0.09 part by mass or less, further preferably 0.08 part by mass or less, and further more preferably 0.07 part by mass or less. By adjusting the total content of cocoa and coffee in the acidic liquid seasoning relative to the content of the black sesame powder to within the above numerical range, it is easy to obtain an acidic liquid seasoning that exhibits the original black color of black sesame and has the original taste of black sesame.

[0038] The total content of cocoa and coffee in the acidic liquid seasoning is preferably 0.0001 part by mass or more and 0.1 part by mass or less, more preferably 0.0005 part by mass or more, still more preferably 0.001 part by mass or more, and even more preferably 0.0015 part by mass or more, relative to 1 part by mass of the edible oil. Additionally, the upper limit is more preferably 0.05 part by mass or less, still more preferably 0.03 part by mass or less, and even more preferably 0.02 part by mass or less. By adjusting the total content of cocoa and coffee in the acidic liquid seasoning relative to the content of the edible oil within the above numerical range, it is easy to obtain an acidic liquid seasoning that exhibits the original black color of black sesame and has the original flavor of black sesame.

[0039] (Acid material)

[0040] An acid material may also be incorporated into the acidic liquid seasoning. Examples of the acid material include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and their salts; inorganic acids such as phosphoric acid, hydrochloric acid, and their salts; lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. These can be used alone or in combination of two or more. By incorporating these acid materials, it is possible to adjust the pH of the acidic liquid seasoning to the above-preferred numerical range or to achieve good balance in the flavor of the acidic liquid seasoning.

[0041] The content of the acid material in the acidic liquid seasoning can be appropriately adjusted according to the type of the acid material and the target pH. For example, when using vinegar (acidity 4%) as the acid material, the content of vinegar is preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 5% by mass or more, and preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 12% by mass or less. If the content of vinegar (acidity 4%) is within the above range, it is easy to control the growth of microorganisms in the acidic liquid seasoning and improve its storage stability, and at the same time maintain the original flavor of the acidic liquid seasoning.

[0042] (Thickener)

[0043] The acidic liquid flavoring may also contain a thickener to easily maintain the emulsified state. As the thickener, modified starch and / or gums can be used. Examples of the modified starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphorylated starch. Examples of the gums include xanthan gum, konjac gum, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic. These thickeners can be used alone or in combination of two or more.

[0044] The content of the thickener is, for example, 0.01% by mass or more and 1.0% by mass or less based on the total amount of the acidic liquid flavoring. The lower limit is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, and further preferably 0.05% by mass or more. In addition, the upper limit is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and further preferably 0.5% by mass or less. If the content of the thickener is within the above range, it is easy to maintain the emulsified state of the acidic liquid flavoring and it is easy to perceive the original flavor of black sesame.

[0045] (Other raw materials)

[0046] In the acidic liquid flavoring, in addition to the above raw materials, various raw materials commonly used in liquid flavorings can be appropriately selected within the range that does not impair the effects of the present invention. Examples include seasonings such as soy sauce, miso, salt, white sesame seeds, brown sesame seeds, monosodium glutamate, and broth; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; spices such as chili powder and pepper; emulsifiers such as lecithin, lysolecithin, glycerol fatty acid esters, polyglycerol fatty acid esters, and sucrose fatty acid esters; antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0047] <Manufacturing method of acidic liquid flavoring>

[0048] An example of the manufacturing method of the acidic liquid flavoring of the present invention will be described. For example, first, water, ground black sesame, vinegar (acetic acid), at least one selected from cocoa and coffee, a thickener, and other aqueous phase raw materials such as seasonings are mixed to prepare an aqueous phase. Then, while stirring the prepared aqueous phase with a stirrer or the like, edible oil as an oil phase raw material is added for emulsification, whereby an acidic liquid flavoring having at least a part of an emulsified phase can be obtained.

[0049] In the production of the acidic liquid seasoning of the present invention, apparatuses commonly used for producing acidic liquid seasonings can be used. Examples of such apparatuses include conventional blenders, stick blenders, vertical blenders, homogenizing blenders, etc. Examples of the shape of the stirring blades of the blender include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0050] Examples

[0051] Examples and comparative examples are listed below to further illustrate the present invention in detail, but the present invention is not limited to the content of the following examples for interpretation.

[0052] <Production Examples of Acidic Liquid Seasonings>

[0053] [Example 1]

[0054] An acidic liquid seasoning with an emulsified phase was produced according to the mixing ratios shown in Table 1. Specifically, black sesame seeds were ground with a blender to obtain a black sesame powder (ground black sesame seeds). Then, vinegar (acetic acid content 4%), ground black sesame seeds, cocoa powder (black cocoa), salt, sugar, soy sauce, monosodium glutamate, xanthan gum, and water were added to a stirring tank and mixed evenly to prepare an aqueous phase. Then, edible oil as the oil phase was added to the prepared aqueous phase and emulsification treatment was carried out to produce an acidic liquid seasoning with an emulsified phase.

[0055] [Example 2]

[0056] An acidic liquid seasoning with an emulsified phase was produced in the same manner as in Example 1, except that the content of cocoa powder was changed to 0.5% by mass.

[0057] [Example 3]

[0058] An acidic liquid seasoning with an emulsified phase was produced in the same manner as in Example 1, except that the content of the ground black sesame seeds was changed to 5% by mass.

[0059] [Example 4]

[0060] An acidic liquid seasoning with an emulsified phase was produced in the same manner as in Example 1, except that the content of the ground black sesame seeds was changed to 16% by mass and the content of cocoa powder was changed to 0.06% by mass.

[0061] [Example 5]

[0062] An acidic liquid seasoning with an emulsified phase was produced in the same manner as in Example 1, except that the content of cocoa powder was changed to 0.06% by mass and the content of edible oil was changed to 20% by mass.

[0063] [Example 6]

[0064] Change the content of cocoa powder to 0.06% by mass and the content of edible oil to 60% by mass. Except for this, produce an acidic liquid seasoning with an emulsified phase in the same manner as in Example 1.

[0065] [Example 7]

[0066] Instead of cocoa powder, incorporate 0.05% by mass of coffee (ground coffee beans) and produce an acidic liquid seasoning with an emulsified phase in the same manner as in Example 1.

[0067] [Comparative Example 1]

[0068] Do not incorporate cocoa powder and produce an acidic liquid seasoning with an emulsified phase in the same manner as in Example 1.

[0069] (pH Measurement)

[0070] For each of the acidic liquid seasonings obtained above, measure the pH at 1 atmosphere and a product temperature of 20°C using a pH meter (tabletop pH meter F - 72 manufactured by Horiba, Ltd.). The pH of the acidic liquid seasonings is all 3.6 or more and 4.3 or less.

[0071] (Appearance Evaluation)

[0072] Ask multiple trained panelists to visually evaluate the appearance (black color) of each of the acidic liquid seasonings obtained above after thoroughly shaking them into a uniform state according to the following criteria. The scores are shown in Table 1. A score of 3 or more is considered a good result.

[0073] [Evaluation Criteria]

[0074] 5: The original black color of black sesame can be fully observed.

[0075] 4: The original black color of black sesame can be observed.

[0076] 3: The original black color of black sesame can be slightly observed.

[0077] 2: The original black color of black sesame is lighter and slightly grayish.

[0078] 1: There is no original black color of black sesame, and it is a whitish gray.

[0079] (Sensory Evaluation)

[0080] Ask multiple trained panelists to conduct a sensory evaluation of the flavor of each of the acidic liquid seasonings obtained above according to the following criteria. The scores are shown in Table 1. A score of 3 or more is considered a good result.

[0081] [Evaluation Criteria]

[0082] 5: The original flavor of black sesame can be fully felt.

[0083] 4: The original flavor of black sesame can be felt well.

[0084] 3: The original flavor of black sesame can be felt slightly.

[0085] 2: The original flavor of black sesame is hardly noticeable.

[0086] 1: The original flavor of black sesame cannot be felt.

[0087] The acidic liquid seasonings of Examples 1 to 7 all showed the original black color of black sesame and the original flavor of black sesame could be felt.

[0088] Since the acidic liquid seasoning of Comparative Example 1 did not contain any cocoa powder at all, it did not have the original black color of black sesame and showed a whitish gray color.

[0089] [Table 1]

[0090]

Claims

1. An acidic liquid seasoning, characterized in that, It is an acidic liquid seasoning with at least a part having an emulsified phase. The acidic liquid seasoning contains at least 1% by mass or more and 85% by mass or less of edible oil, 1% by mass or more and 30% by mass or less of black sesame powder, and at least one selected from cocoa and coffee. The total content of cocoa and coffee in the acidic liquid seasoning is 0.002 parts by mass or more and 0.1 parts by mass or less relative to 1 part by mass of the black sesame powder.

2. The acidic liquid seasoning according to claim 1, characterized in that, The total content of cocoa and coffee in the acidic liquid seasoning is 0.003 parts by mass or more and 0.09 parts by mass or less relative to 1 part by mass of the black sesame powder.

3. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The total content of cocoa and coffee in the acidic liquid seasoning is 0.0001 parts by mass or more and 0.1 parts by mass or less relative to 1 part by mass of the edible oil.

4. The acidic liquid flavoring according to claim 1 or 2, characterized in that, The cocoa is dark cocoa.

5. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The content of the edible oil is 5% by mass or more and 80% by mass or less relative to the total amount of the acidic liquid seasoning.

6. The acidic liquid flavoring according to claim 1 or 2, characterized in that, The content of the black sesame powder is 2% by mass or more and 28% by mass or less relative to the total amount of the acidic liquid seasoning.

7. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The total content of cocoa and coffee in the acidic liquid seasoning is 0.00375 parts by mass or more and 0.08 parts by mass or less relative to 1 part by mass of the black sesame powder.

8. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The total content of cocoa and coffee in the acidic liquid seasoning is 0.0005 parts by mass or more and 0.05 parts by mass or less relative to 1 part by mass of the edible oil.

9. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The acidic liquid seasoning further contains an acid material.

10. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The acidic liquid seasoning further contains a thickener.

11. The acidic liquid seasoning according to claim 1 or 2, characterized in that, The pH of the acidic liquid seasoning is 3.0 or more and 4.6 or less.

Images