Pasty seasoning composition containing sesame seeds

Abstract

To provide a pasty seasoning composition containing sesame seeds that has good usability.SOLUTION: The pasty seasoning composition contains (A) sesame seeds, (B) agrobacterium succinoglucan, and (C) tamarind seed gum.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a paste-like seasoning composition containing sesame. The present invention also relates to a method for improving the usability of a paste-like seasoning composition containing sesame.

Background Art

[0002] Seasonings containing sesame such as sesame paste are supported by consumers for the unique flavor of sesame and are widely loved not only in Japan but also around the world.

[0003] On the other hand, when a paste-like seasoning is filled in a tube container and used, it is required to have an appropriate viscosity for ease of use (usability). When a xanthan gum, which is a general thickener, is added to a composition containing sesame to impart viscosity, gelation occurs, and the usability when filled in a tube container and used is significantly reduced. Also, depending on the thickener added, stringiness (the property of drawing a thread) may occur. Therefore, when filling and using a paste-like seasoning containing sesame in a tube container, it is necessary to appropriately select the thickener to be added.

[0004] Conventionally, in order to improve the storage stability of liquid seasonings such as sesame dressing, it has been proposed to contain any one of fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan, or xanthan gum having a pyruvic acid content of less than 2.5% (Patent Document 1). Also, in order to increase the viscosity of a sesame composition during eating, it has been proposed to contain at least one selected from xanthan gum, tamarind gum, and carrageenan and modified starch in a predetermined amount (Patent Document 2). However, in neither Patent Document 1 nor 2 has the selection of an appropriate thickener been considered at all from the viewpoint of improving the usability when filling and using a paste-like seasoning containing sesame in a tube container.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-235717 [Patent Document 2] Japanese Patent Application Laid-Open No. 2021-97651 [Summary of the Invention] [Problems to be Solved by the Invention]

[0006] The present invention has been made in view of the above circumstances, and the problem to be solved is to provide a paste-like seasoning composition containing sesame, which has good usability (especially usability when filled in a tube container). In particular, an object of the present invention is to provide a paste-like seasoning composition containing sesame, which has good usability without impairing sensory characteristics (e.g., flavor, texture, etc.). Further, as one aspect, the present invention aims to provide a method for improving the usability of a paste-like seasoning composition containing sesame (especially the usability of a paste-like seasoning composition containing sesame filled in a tube container). In particular, an object of the present invention is to provide a method for improving the usability of a paste-like seasoning composition containing sesame without impairing its sensory characteristics (e.g., flavor, texture, etc.). [Means for Solving the Problems]

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that by using a combination of Agrobacterium succinoglycan and tamarind seed gum, the usability of a paste-like seasoning composition containing sesame (especially the usability when filling a paste-like seasoning composition containing sesame into a tube container and using it) can be effectively improved without impairing the sensory characteristics of the seasoning composition. Through further research, the present invention has been completed. That is, the present invention is as follows.

[0008] [1]A paste-like seasoning composition containing (A) sesame, (B) Agrobacterium succinoglycan, and (C) tamarind seed gum. [2]The seasoning composition according to [1], wherein the content of (A) in the seasoning composition is 5 to 50% by weight based on the seasoning composition. [3]The seasoning composition according to [1] or [2], wherein the content of (B) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition. [4]The seasoning composition according to any one of [1] to [3], wherein the content of (C) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition. [5]The seasoning composition according to any one of [1] to [4], further containing a seasoning ingredient (excluding (A)). [6]The seasoning composition according to any one of [1] to [5], which is filled in a tube container. [7]A method for improving the usability of a paste-like seasoning composition containing (A) sesame, which includes adding (B) Agrobacterium succinoglycan and (C) tamarind seed gum. [8]The method according to [7], wherein the seasoning composition is filled in a tube container. [9]The method according to [7] or [8], wherein the content of (A) in the seasoning composition is 5 to 50% by weight based on the seasoning composition.

[10] The method according to any one of [7] to [9], wherein the addition of (B) is carried out so that the content of (B) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition.

[11] The method according to any one of [7] to

[10] , wherein the addition of (C) is carried out so that the content of (C) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition.

[12] The method according to any one of [7] to

[11] , wherein the seasoning composition further contains a seasoning ingredient (excluding (A)).

Advantages of the Invention

[0009] According to the present invention, it is possible to provide a paste-like seasoning composition containing sesame, which has good usability (especially usability when filled in a tube container and used). The seasoning composition of the present invention can have good usability without impairing sensory characteristics (e.g., flavor, palatability, etc.). The present invention can provide a method for improving the usability (especially the usability of a paste-like seasoning composition containing sesame filled in a tube container) of a paste-like seasoning composition containing sesame. The method of the present invention can improve the usability without impairing the sensory characteristics (e.g., flavor, palatability, etc.) of the paste-like seasoning composition containing sesame.

Brief Description of the Drawings

[0010]

Figure 1

Embodiments for Carrying Out the Invention

[0011] The paste-like seasoning composition of the present invention (hereinafter sometimes referred to as "the seasoning composition of the present invention" in this specification) is mainly characterized by containing (A) sesame, (B) Agrobacterium succinoglycan, and (C) tamarind seed gum. In the present invention, the "paste-like seasoning composition" refers to a seasoning composition that is in a paste state at normal temperature (25°C). Here, the "paste state" widely includes a semi-solid state regardless of the presence or absence of spontaneous fluidity. In this specification, for the sake of convenience in explanation, "sesame", "Agrobacterium succinoglycan", and "tamarind seed gum" may be simply referred to as "(A)", "(B)", and "(C)", respectively.

[0012] <(A) Sesame> The "sesame" used as (A) in the present invention refers to the seeds of the sesame plant. The type of sesame is not particularly limited as long as it can be used for food, and examples include white sesame, black sesame, and golden sesame (yellow sesame, brown sesame, etc.). Any one of these sesames may be used alone, or two or more of them may be used in combination.

[0013] (A) The sesame used may be partially or entirely crushed. In other words, (A) may contain crushed sesame, or may be crushed sesame. Here, "crushed sesame" refers to crushed sesame, and includes, for example, ground sesame, sesame paste, ground sesame seeds, sliced sesame, twisted sesame, and pounded sesame. The method of crushing sesame is not particularly limited, and for example, a stone mortar, a colloid mill, a ball mill, a jet mill, a roll mill, a hammer mill, a hood cutter, a milder, etc. may be used, and it may be carried out by a method known per se or a method analogous thereto. The sesame to be crushed may be subjected to treatments such as roasting and seed coat removal before crushing as required.

[0014] <(B) Agrobacterium succinoglycan> In the present invention, the "Agrobacterium succinoglycan" used as (B) (generally also referred to as "succinoglycan", etc.) is a polysaccharide separated from the culture broth of the bacterium Agrobacterium tumefaciens ( Agrobacterium tumefaciences ) and a food additive (thickening stabilizer) mainly composed of the polysaccharide.

[0015] (B) (That is, Agrobacterium succinoglycan) is not particularly limited in its production method as long as it can be used in food. Also, (B) may use commercially available products (marketed products), and examples of commercially available products of (B) include, for example, "GRINDSTED SUCCINOGLYCAN-J" (manufactured by DuPont Nutrition & Biosciences), "Succinoglycan J" (manufactured by MP Gokyowa Food & Chemical Co., Ltd.), etc., but are not limited thereto.

[0016] <(C) Tamarind seed gum> The "tamarind seed gum" used as (C) in the present invention (generally also referred to as "tamarind gum" etc.) refers to a polysaccharide obtained from the seeds of the leguminous plant tamarind (Tamarindus indica Linne), and a food additive (thickening and stabilizing agent) mainly composed of the polysaccharide.

[0017] (C) (that is, tamarind seed gum) is not particularly limited in its production method as long as it can be used in food. Also, (C) may use commercially available products (marketed products). Examples of commercially available products of (C) include, for example, "Tamarind Seed Gum (Purified Product) TG120" (manufactured by Mitsubishi Chemical Corporation), "Vistop D-2032" (manufactured by San-Ei Gen F.F.I., Inc.), etc., but are not limited thereto.

[0018] The content of (A) in the seasoning composition of the present invention is preferably 5 to 50% by weight, more preferably 5 to 40% by weight, still more preferably 10 to 35% by weight, and particularly preferably 10 to 30% by weight, from the viewpoint of excellent usability without impairing the sensory characteristics of the seasoning composition of the present invention.

[0019] The content of (B) in the seasoning composition of the present invention is preferably 0.01 to 1.5% by weight, more preferably 0.03 to 1% by weight, still more preferably 0.05 to 0.8% by weight, and particularly preferably 0.07 to 0.3% by weight, from the viewpoint of excellent usability without impairing the sensory characteristics of the seasoning composition of the present invention.

[0020] The content of (C) in the seasoning composition of the present invention is preferably 0.01 to 1.5% by weight, more preferably 0.03 to 1% by weight, still more preferably 0.05 to 0.8% by weight, and particularly preferably 0.5 to 0.8% by weight, from the viewpoint of excellent usability without impairing the sensory characteristics of the seasoning composition of the present invention.

[0021] From the viewpoint that the usability can be excellent without impairing the sensory characteristics of the seasoning composition of the present invention, the total content of (B) and (C) in the seasoning composition of the present invention is preferably 0.1 to 1.8% by weight, more preferably 0.4 to 1.2% by weight, and particularly preferably 0.6 to 1% by weight, based on the seasoning composition of the present invention.

[0022] From the viewpoint that the usability can be excellent without impairing the sensory characteristics of the seasoning composition of the present invention, the weight ratio (B:C) of the content of (B) and the content of (C) in the seasoning composition of the present invention is preferably B:C = 1:0.05 to 10, more preferably B:C = 1:0.1 to 8, and particularly preferably B:C = 1:3 to 8.

[0023] The seasoning composition of the present invention may further contain components other than (A), (B), and (C) as long as the object of the present invention is not impaired. For example, the seasoning composition of the present invention may further contain seasoning materials in addition to (A), (B), and (C). In the present invention, the "seasoning material" refers to a material (including food additives) that can be used for food for the purpose of seasoning (taste, aroma, flavor) of food. The seasoning materials that the seasoning composition of the present invention can contain are not particularly limited as long as the object of the present invention is not impaired, but specific examples include table salt, salt substitutes (e.g., potassium chloride, etc.), sweeteners (e.g., sugars, high-intensity sweeteners, etc.), acidulants (e.g., vinegar, fruit juices of citrus fruits, organic acids, inorganic acids, etc.), spices (e.g., ginger, garlic, etc.), spices (e.g., pepper, sansho, Chinese prickly ash, etc.), herbs, umami substances (e.g., sodium glutamate, sodium inosinate, protein hydrolysates, etc.), bitter substances, extracts (e.g., meat extracts, vegetable extracts, seafood extracts, yeast extracts, etc.), soy sauce, miso, Chinese sauce (e.g., doubanjiang, etc.), cheese, alcoholic beverages, yeasts, sauces, oils and fats, fragrances, etc. Among them, table salt, spices, spices, etc. can be preferably used. These seasoning materials may be used alone or in combination of two or more. In addition, these seasoning materials may contain water (moisture).

[0024] When the seasoning composition of the present invention further contains a seasoning material in addition to (A), (B) and (C) as one aspect, the content of the seasoning material in the seasoning composition of the present invention may be set at an effective amount for seasoning according to the type of the seasoning material and the purpose of seasoning (taste seasoning, aroma seasoning, flavor seasoning), etc., and is not particularly limited.

[0025] The seasoning composition of the present invention usually further contains water in addition to (A), (B) and (C). Examples of the water that the seasoning composition of the present invention can contain include purified water such as distilled water and ion-exchanged water, tap water, alkaline electrolyzed water, etc., but are not limited thereto, and those suitable as water for food production may be used.

[0026] The total content of the seasoning material and water in the seasoning composition of the present invention is preferably 48 to 93% by weight, more preferably 58 to 93% by weight, still more preferably 63 to 88% by weight, and particularly preferably 68 to 88% by weight with respect to the seasoning composition of the present invention.

[0027] The seasoning composition of the present invention may further contain a thickener other than (B) and (C) in addition to (A), (B) and (C) as long as the object of the present invention is not impaired. Examples of the thickener that the seasoning composition of the present invention can contain include gums such as xanthan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, psyllium seed gum, native gellan gum, deacylated gellan gum; modified starches such as hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, phosphorylated starch, hydroxypropyl starch; agar, pectin, curdlan, pullulan, mannan, etc. These thickeners may be used alone or in combination of two or more.

[0028] The seasoning composition of the present invention may, as one aspect, substantially contain no thickeners other than (B) and (C). Here, the fact that the seasoning composition of the present invention "substantially contains no" thickeners other than (B) and (C) means (1) when the seasoning composition of the present invention contains no thickeners other than (B) and (C), and (2) when the seasoning composition of the present invention contains a very small amount (for example, less than 0.01% by weight based on the seasoning composition of the present invention) of thickeners other than (B) and (C) that does not affect the viscosity of the seasoning composition of the present invention.

[0029] In addition to (A), (B), and (C), the seasoning composition of the present invention may further contain, for example, a pH adjuster, an antioxidant, a preservative, a chelating agent, a reducing agent, a coloring agent, a color former, an emulsifier, alcohol, and the like.

[0030] The viscosity of the seasoning composition of the present invention at 25°C is preferably 10 to 200 Pa·s, more preferably 20 to 180 Pa·s, and particularly preferably 30 to 160 Pa·s from the viewpoint of usability. In the present invention, the viscosity of the seasoning composition is determined by filling 50 g of the seasoning composition into a 50 mL polypropylene conical tube (Falcon (registered trademark) tube), using an RV-06 or RV-07 spindle with a B-type viscometer ("BROOKFIELD VISCOMETER DV2T", manufactured by Eiko Seiki Co., Ltd.), and measuring the viscosity every 10 seconds under the conditions of a sample temperature of 25°C, a rotation speed of 5 rpm, and a measurement time of 1 minute, and then calculating the average value of the six measurement values obtained.

[0031] The manufacturing method of the seasoning composition of the present invention is not particularly limited as long as the form of the seasoning composition of the present invention becomes paste-like at normal temperature (25°C), and it can be manufactured by a method known per se or a method analogous thereto. For example, the seasoning composition of the present invention can be manufactured by appropriately stirring and mixing (A), (B), (C), and other raw materials. The manufacturing method of the seasoning composition of the present invention may include heating the raw materials or a mixture thereof as necessary (for example, for the purpose of sterilization or facilitating filling into a container) as long as the object of the present invention is not impaired.

[0032] The seasoning composition of the present invention is usually provided (transferred, sold, distributed, etc.) to consumers and the like in a state filled in a container. The container that can be filled with the seasoning composition of the present invention is not particularly limited. However, as will be described later, when the seasoning composition of the present invention is filled in a tube container and used, the usability (ease of squeezing out from the tube container, etc.) can be good. Therefore, the seasoning composition of the present invention is suitable for being filled in a tube container. The tube container that can be filled with the seasoning composition of the present invention is not particularly limited as long as it can be used as a container for the seasoning. Usually, it includes a container body and a cap that can be attached to and detached from the container body. FIG. 1 is a diagram showing a typical example of the container body of the tube container. Hereinafter, the container body of the tube container will be described with reference to FIG. 1. However, the tube container that can be filled with the seasoning composition of the present invention is not limited to the one having the container body shown in FIG. 1, and other tube containers may be used. Also, since FIG. 1 is a conceptual diagram, the shape, size, scale, etc. of the container body may be different from the actual ones.

[0033] The container body 1 shown in FIG. 1 has a cylindrical body portion 11. One end of the body portion 11 is sealed by being fused or the like. The other end of the body portion 11 is continuous with the outer edge of the shoulder portion 12. The shoulder portion 12 is provided with a cylindrical discharge port 13 at its center. The discharge port 13 has an opening 14 at its tip for discharging the content (seasoning composition). The inner diameter of the opening 14 is not particularly limited, but is usually 5 to 9 mm, preferably 6 to 8 mm. A screw groove for attaching a cap may be formed on the outer peripheral surface of the discharge port 13, and a screw groove for screwing with the screw groove of the discharge port 13 may also be formed inside the cap (not shown). The cap may be detachable from the container body by a method other than screwing.

[0034] The material of the tube container that can be filled with the seasoning composition of the present invention is not particularly limited. For example, as the material of the container body of the tube container, polyethylene, polypropylene, polyethylene terephthalate, nylon, ethylene-vinyl alcohol copolymer resin, aluminum foil, aluminum vapor-deposited film, etc. can be used. The container body of the tube container may be single-layer or may have a multi-layer structure.

[0035] The seasoning composition of the present invention can be used by adding it to food or its raw materials when preparing or cooking food. The food for which the seasoning composition of the present invention can be used is not particularly limited, but the seasoning composition of the present invention can be preferably used for foods that are desired to have a sesame flavor.

[0036] The seasoning composition of the present invention can have good usability (ease of use). In particular, the seasoning composition of the present invention can preferably have good usability when filled in a tube container and used. Specifically, the seasoning composition of the present invention can preferably have good squeezability from the tube container. Also, the seasoning composition of the present invention can preferably have good liquid drainage property when discharged from the tube container. The seasoning composition of the present invention can preferably have weak drawability or no drawability when discharged from the tube container. In the present invention, the usability of the seasoning composition can be evaluated by a professional panel. For example, regarding the squeezability from the tube container, the less the pressing force required to extrude a desired amount of the seasoning composition, the better the squeezability from the tube container can be determined. Also, regarding the liquid drainage property when discharged from the tube container, those that can easily discharge an intended amount of the seasoning composition from the tube container (for example, the seasoning composition does not overflow from the tube container significantly exceeding the intended amount) are determined to have good liquid drainage property. On the other hand, when the seasoning composition is hard and difficult to cut (when gelled) or when the seasoning composition threads and is difficult to cut, etc., it can be determined that the liquid drainage property is poor. The drawability (i.e., the property of drawing a thread) when discharged from the tube container can be evaluated from the presence or absence and degree of thread drawing. Generally, a paste-like seasoning composition is easier to use when there is no thread drawing when discharged from the tube container.

[0037] The seasoning composition of the present invention can have good usability (especially the usability when filled in a tube container and used) without impairing the sensory properties. For example, the seasoning composition of the present invention can preferably have good usability without impairing the original sesame flavor. Also, the seasoning composition of the present invention can preferably have good usability without impairing the original melt-in-the-mouth property (smoothly melting in the mouth without any particular discomfort). In the present invention, the sensory properties of the seasoning composition (for example, the presence or absence and intensity of the sesame flavor, the goodness of melt-in-the-mouth property, etc.) can be evaluated by sensory evaluation by a professional panel.

[0038] When the seasoning composition of the present invention contains seasoning materials as one aspect, the seasoning composition can have good usability without impairing the flavor (taste, aroma, etc.) derived from the seasoning materials. In the present invention, the presence or intensity of the flavor derived from the seasoning materials can be evaluated by sensory evaluation by a professional panel.

[0039] The present invention also provides a method for improving the usability of a paste-like seasoning composition containing (A) sesame (hereinafter sometimes simply referred to as "the method of the present invention" in this specification). The main feature of the method of the present invention is that (B) Agrobacterium succinoglycan and (C) tamarind seed gum are added to the paste-like seasoning composition containing (A) sesame.

[0040] In the method of the present invention, (A) contained in the paste-like seasoning composition, and (B) and (C) added to the paste-like seasoning composition containing (A) are the same as (A), (B), and (C) contained in the seasoning composition of the present invention described above, and the preferred embodiments are also the same.

[0041] In the method of the present invention, the content of (A) in the paste-like seasoning composition containing (A) may be the same as the content of (A) in the seasoning composition of the present invention described above, and the preferred range is also the same.

[0042] In the method of the present invention, the paste-like seasoning composition containing (A) may further contain components other than (A) in addition to (A). For example, the paste-like seasoning composition containing (A) may further contain seasoning materials in addition to (A). The seasoning materials that the paste-like seasoning composition containing (A) can contain are the same as the seasoning materials that the seasoning composition of the present invention described above can contain. Also, when the paste-like seasoning composition containing (A) further contains a seasoning material, the content of the seasoning material in the seasoning composition may be set to an effective amount for seasoning according to the type of the seasoning material, the purpose of seasoning (flavoring, scenting, flavoring), etc., and is not particularly limited, similar to the content of the seasoning material in the seasoning composition of the present invention when the seasoning composition of the present invention contains a seasoning material.

[0043] In the method of the present invention, the paste-like seasoning composition containing (A) usually contains water in addition to (A). The water that the paste-like seasoning composition containing (A) may contain is the same as the water that the seasoning composition of the present invention described above may contain. Also, the total content of the seasoning ingredients and water in the paste-like seasoning composition containing (A) may be the same as the total content of the seasoning ingredients and water in the seasoning composition of the present invention described above, and the preferable ranges are also the same.

[0044] In the method of the present invention, the paste-like seasoning composition containing (A) may further contain a thickener other than (B) and (C) in addition to (A), as long as the object of the present invention is not impaired. The thickener that the paste-like seasoning composition containing (A) may contain is the same as the thickener that the seasoning composition of the present invention described above may contain. Also, the paste-like seasoning composition containing (A) may, in one aspect, substantially not contain a thickener other than (B) and (C).

[0045] In the method of the present invention, the paste-like seasoning composition containing (A) may further contain, for example, a pH adjuster, an antioxidant, a preservative, a chelating agent, a reducing agent, a coloring agent, a color former, an emulsifier, alcohol, etc. in addition to (A).

[0046] In the method of the present invention, the method for producing the paste-like seasoning composition containing (A) is the same as the method for producing the seasoning composition of the present invention described above.

[0047] In the method of the present invention, the paste-like seasoning composition containing (A) may be provided to consumers or the like in a state filled in a container. The container that can be filled with the paste-like seasoning composition containing (A) is not particularly limited. However, as described later, according to the method of the present invention, since the ease of dispensing from the tube container can be improved, the paste-like seasoning composition containing (A) is preferably filled in a tube container. The tube container that can be filled with the paste-like seasoning composition containing (A) is the same as the tube container that can be filled with the seasoning composition of the present invention described above, and the preferred embodiments are also the same.

[0048] In the method of the present invention, the addition of (B) can be carried out such that the content of (B) in the paste-like seasoning composition containing (A) is the same as the content of (B) in the seasoning composition of the present invention described above.

[0049] In the method of the present invention, the addition of (C) can be carried out such that the content of (C) in the paste-like seasoning composition containing (A) is the same as the content of (C) in the seasoning composition of the present invention described above.

[0050] In the method of the present invention, the addition of (B) and (C) can be carried out such that the total content of (B) and (C) in the paste-like seasoning composition containing (A) is the same as the total content of (B) and (C) in the seasoning composition of the present invention described above.

[0051] In the method of the present invention, the addition of (B) and (C) can be carried out such that the weight ratio of the content of (B) and the content of (C) in the paste-like seasoning composition containing (A) is the same as the weight ratio of the content of (B) and the content of (C) in the seasoning composition of the present invention described above.

[0052] In the method of the present invention, the timing of adding (B) and (C) to the paste-like seasoning composition containing (A) is not particularly limited. For example, in the production of the paste-like seasoning composition containing (A), when mixing (A) and other raw materials, (B) and (C) can also be added and mixed together. At that time, it is preferable to disperse (B) and (C) in a powder raw material, alcohol, oil, etc. in advance and then mix them.

[0053] According to the method of the present invention, the usability of the paste-like seasoning composition containing (A) can be improved. In particular, the method of the present invention can preferably improve the usability of the paste-like seasoning composition containing (A) filled in a tube container. Specifically, the method of the present invention can preferably improve the ease of extrusion of the paste-like seasoning composition containing (A) from the tube container. Further, the method of the present invention can preferably improve the liquid drainage property when the paste-like seasoning composition containing (A) is discharged from the tube container. The method of the present invention can preferably improve the drawability when the paste-like seasoning composition containing (A) is discharged from the tube container.

[0054] The method of the present invention can improve the usability (particularly, the usability of the paste-like seasoning composition containing (A) filled in a tube container) without impairing the sensory properties of the paste-like seasoning composition containing (A). For example, the method of the present invention can preferably improve the usability without impairing the original sesame flavor of the paste-like seasoning composition containing (A). Further, the method of the present invention can preferably improve the usability without impairing the original palatability of the paste-like seasoning composition containing (A).

[0055] When the paste-like seasoning composition containing (A) contains a seasoning material as one aspect, the method of the present invention can improve the usability of the paste-like seasoning composition containing (A) without impairing the flavor (taste, aroma, etc.) derived from the seasoning material.

[0056] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples in any way. In this specification, unless otherwise specified, "%" means "% by weight" respectively. All kinds of raw materials used in the following examples can be easily obtained or prepared according to the methods commonly practiced in the art, or are commercially available, unless otherwise specified.

Example

[0057] <Test Example 1> (Preparation of Paste-like Seasoning Composition in Tube Container) · Comparative Example 1 Roasted sesame seeds (ground and kneaded), fermented soybean paste, miso, sodium glutamate, Chinese prickly ash powder, soy sauce, and tap water were mixed at the ratios shown in Table 1 below and heated to 90°C. Then, xanthan gum pre-dispersed in salt and sugar was added at the ratios shown in Table 1 below and mixed again. 65 g of the obtained mixture (paste-like seasoning composition) was filled into a food tube container (capacity: about 85 mL, inner diameter of the opening of the discharge port: 7 mm) to obtain a paste-like seasoning composition in a tube container (hereinafter referred to as "the seasoning composition of Comparative Example 1").

[0058]

Table 1

[0059] · Comparative Example 2 A paste-like seasoning composition in a tube container was obtained in the same procedure as in Comparative Example 1, except that guar gum was used instead of xanthan gum (hereinafter referred to as "the seasoning composition of Comparative Example 2"). · Comparative Example 3 A paste-like seasoning composition in a tube container was obtained in the same procedure as in Comparative Example 1, except that tamarind seed gum was used instead of xanthan gum (hereinafter referred to as "the seasoning composition of Comparative Example 3"). · Comparative Example 4 A paste-like seasoning composition in a tube container was obtained in the same procedure as in Comparative Example 1, except that Agrobacterium succinoglycan was used instead of xanthan gum (hereinafter referred to as "the seasoning composition of Comparative Example 4").

[0060] (Evaluation of the paste-like seasoning composition in a tube container) (1) Evaluation of usability The usability (easiness of squeezing out from the tube container, liquid drainage property when discharged from the tube container, and stringing property when discharged from the tube container) of the seasoning compositions of Comparative Examples 1 to 4 was evaluated. The evaluation of the usability of the seasoning compositions of Comparative Examples 1 to 4 was carried out by a scoring method by a trained expert panel. Specifically, the expert panel pressed the tube containers of the seasoning compositions of Comparative Examples 1 to 4 with their fingers to discharge 5 cm vertically of the content (paste-like seasoning composition), and the easiness of squeezing out from the tube container, the liquid drainage property when discharged from the tube container, and the stringing property when discharged from the tube container were scored incrementally by 1 point in a consensus according to the following scales. The expert panel consisted of 3 panelists with more than 4 years of experience in food research and development. The panelists shared an understanding of each evaluation scale, and in order for the score to vary by 1 point in each evaluation scale, the panelists were pre-trained so that there was a common understanding among them about how much the easiness of squeezing out from the tube container, the liquid drainage property when discharged from the tube container, and the stringing property when discharged from the tube container should vary, etc.

[0061] [Evaluation scale for easiness of squeezing out from the tube container] 5 points: Very easy to squeeze out 4 points: Easy to squeeze out 3 points: Neither easy nor difficult to squeeze out 2 points: Difficult to squeeze out 1 point: Hard and very difficult to squeeze out

[0062] [Evaluation scale for liquid drainage property when discharged from the tube container] 5 points: Very good 4 points: Good 3 points: Neither good nor bad 2 points: Bad 1 point: Very bad

[0063] [Evaluation scale for drawability when discharged from a tube container] 5 points: Very weak 4 points: Weak 3 points: Neither weak nor strong 2 points: Strong 1 point: Very strong

[0064] (2) Sensory evaluation The sensory characteristics (sesame flavor, spice flavor, palatability) of the seasoning compositions of Comparative Examples 1 to 4 were evaluated. The sensory evaluation of the seasoning compositions of Comparative Examples 1 to 4 was performed by a trained expert panel using a scoring method. Specifically, the expert panel ate the contents (paste-like seasoning compositions) of the seasoning compositions of Comparative Examples 1 to 4, and scored the strength of the sesame flavor, the strength of the spice flavor, and the palatability on a point-by-point basis in accordance with the following scale through consensus. The expert panel consisted of 3 panelists with at least 4 years of experience in food research and development. The panelists shared an understanding of each evaluation scale, and were pre-trained so that there was a common understanding among the panelists regarding how much the strength of the sesame flavor, the strength of the spice flavor, and the palatability should vary for the score to vary by 1 point in each evaluation scale.

[0065] [Evaluation scale for the strength of sesame flavor] 5 points: Very strong 4 points: Strong 3 points: Neither strong nor weak 2 points: Weak 1 point: Very weak

[0066] [Evaluation scale for the strength of spice flavor] 5 points: Very strong 4 points: Strong 3 points: Neither strong nor weak 2 points: Weak 1 point: Very weak

[0067] [Evaluation scale for palatability] 5 points: Very good 4 points: Good 3 points: Neither good nor bad 2 points: Bad 1 point: Very bad

[0068] The evaluation results of the usability and sensory characteristics of the seasoning compositions of Comparative Examples 1 to 4 are shown in Table 2 below. The comprehensive evaluation shown in Table 2 below is judged as "〇" when both usability and sensory characteristics are excellent (all evaluation items are 3 points or more), "△" when either usability or sensory characteristics is excellent but the other is not (one or more evaluation items are less than 3 points), and "×" when neither usability nor sensory characteristics is excellent.

[0069] (Measurement of viscosity of paste-like seasoning composition) The seasoning compositions of Comparative Examples 1 to 4 were filled with 50 g in a 50 mL polypropylene conical tube (Falcon (registered trademark) tube), and the viscosity was measured under the following conditions using a B-type viscometer ("BROOKFIELD VISCOMETER DV2T", manufactured by Eihiro Seiki Co., Ltd.). The measurement time was set to 1 minute as follows, and the viscosity was measured every 10 seconds, and the average value of the six measurement values obtained was calculated. [Viscosity measurement conditions] · Sample temperature: 25 °C · Rotation speed: 5 rpm · Measurement time: 1 minute · Multi-point (measurement interval): 10 seconds (measurement once every 10 seconds) · Spindle: RV-06, RV-07

[0070] The measurement results of the viscosity at 25 °C of the seasoning compositions of Comparative Examples 1 to 4 are shown in Table 2 below. Since the seasoning composition of Comparative Example 1 was gelled, the viscosity could not be measured.

[0071]

Table 2

[0072] As shown in Table 2, the seasoning compositions of Comparative Example 1 in which xanthan gum was used alone as a thickener, the seasoning compositions of Comparative Example 2 in which guar gum was used alone as a thickener, the seasoning compositions of Comparative Example 3 in which tamarind seed gum was used alone as a thickener, and the seasoning compositions of Comparative Example 4 in which Agrobacterium succinoglycan was used alone as a thickener were not excellent in both usability and sensory properties.

[0073] <Test Example 2> (Preparation of Paste-like Seasoning Composition in Tube Container) · Comparative Example 5 A paste-like seasoning composition in a tube container was obtained in the same procedure as Comparative Example 1 of Test Example 1, except that Agrobacterium succinoglycan and xanthan gum were combined (weight ratio: Agrobacterium succinoglycan:xanthan gum = 1:1) instead of xanthan gum (hereinafter referred to as "the seasoning composition of Comparative Example 5"). · Comparative Example 6 A paste-like seasoning composition in a tube container was obtained in the same procedure as Comparative Example 1 of Test Example 1, except that Agrobacterium succinoglycan and guar gum were combined (weight ratio: Agrobacterium succinoglycan:guar gum = 1:1) instead of xanthan gum (hereinafter referred to as "the seasoning composition of Comparative Example 6"). · Example 1 A paste-like seasoning composition in a tube container was obtained in the same procedure as Comparative Example 1 of Test Example 1, except that Agrobacterium succinoglycan and tamarind seed gum were combined (weight ratio: Agrobacterium succinoglycan:tamarind seed gum = 1:7) instead of xanthan gum (hereinafter referred to as "the seasoning composition of Example 1").

[0074] (Evaluation of Paste-like Seasoning Composition in Tube Container) (1) Evaluation of Usability The usability (ease of extrusion from a tube container, liquid drainage when discharged from a tube container, and thread-drawing property when discharged from a tube container) of the seasoning compositions of Example 1 and Comparative Examples 5 and 6 was evaluated in the same manner as in Test Example 1. (2) Sensory evaluation The sensory characteristics (sesame flavor, spice flavor, and palatability) of the seasoning compositions of Example 1 and Comparative Examples 5 and 6 were evaluated in the same manner as in Test Example 1.

[0075] The evaluation results of the usability and sensory characteristics of the seasoning compositions of Example 1 and Comparative Examples 5 and 6 are shown in Table 3 below. The comprehensive evaluation shown in Table 3 below was determined in the same manner as the comprehensive evaluation shown in Table 2.

[0076] (Measurement of viscosity of paste-like seasoning composition) The viscosities at 25°C of the seasoning compositions of Example 1 and Comparative Examples 5 and 6 were measured in the same manner as in Test Example 1. The measurement results are shown in Table 3 below.

[0077]

Table 3

[0078] As shown in Table 3, the seasoning composition of Comparative Example 5 in which Agrobacterium succinoglycan and xanthan gum were used in combination as thickeners, and the seasoning composition of Comparative Example 6 in which Agrobacterium succinoglycan and guar gum were used in combination as thickeners were not excellent in both usability and sensory characteristics. On the other hand, the seasoning composition of Example 1 in which Agrobacterium succinoglycan and tamarind seed gum were used in combination as thickeners was excellent in both usability and sensory characteristics.

[0079] <Test Example 3> (Preparation of paste-like seasoning composition in a tube container) · Examples 2 to 6 Sesame paste (made by crushing roasted sesame seeds and kneading them), soybean paste, miso, sodium glutamate, Chinese prickly ash powder, soy sauce, and tap water were mixed at the ratios shown in Table 4 below and heated to 90°C. Thereafter, salt, and Agrobacterium succinoglycan and tamarind seed gum pre-dispersed in sugar were added at the ratios shown in Table 4 below and mixed again (in Table 4, "succinoglycan" refers to Agrobacterium succinoglycan). 65 g of the obtained mixture (paste-like seasoning composition) was filled into a food tube container (capacity: about 85 mL, inner diameter of the opening of the discharge port: 7 mm) to obtain a paste-like seasoning composition in a tube container (hereinafter, each is referred to as "the seasoning composition of Example 2" to "the seasoning composition of Example 6").

[0080]

Table 4

[0081] (Evaluation of the paste-like seasoning composition in a tube container) (1) Evaluation of usability The usability (ease of extrusion from the tube container, drainage property when discharged from the tube container, and stringing property when discharged from the tube container) of the seasoning compositions of Examples 2 to 6 was evaluated in the same manner as in Test Example 1. (2) Sensory evaluation The sensory characteristics (sesame flavor, spice flavor, palatability) of the seasoning compositions of Examples 2 to 6 were evaluated in the same manner as in Test Example 1.

[0082] The evaluation results of the usability and sensory characteristics of the seasoning compositions of Examples 2 to 6 are shown in Table 5 below. The comprehensive evaluation shown in Table 5 below was determined in the same manner as the comprehensive evaluation shown in Table 2.

[0083] (Measurement of the viscosity of the paste-like seasoning composition) The viscosity at 25°C of the seasoning compositions of Examples 2 to 6 was measured in the same manner as in Test Example 1. The measurement results are shown in Table 5 below.

[0084]

Table 5

[0085] As shown in Table 5, the seasoning compositions of Examples 2 to 6 in which Agrobacterium succinoglycan and tamarind seed gum were used in combination as thickeners were both excellent in usability and sensory properties.

[0086] From the results of Test Examples 1 to 3, it was suggested that by using Agrobacterium succinoglycan and tamarind seed gum in combination, the usability of the paste-like seasoning composition containing sesame (particularly, the usability when the paste-like seasoning composition containing sesame is filled in a tube container) can be effectively improved without impairing the sensory properties of the seasoning composition.

Industrial Applicability

[0087] According to the present invention, it is possible to provide a paste-like seasoning composition containing sesame, which has good usability (particularly, usability when filled in a tube container). The seasoning composition of the present invention can have good usability without impairing sensory properties (e.g., flavor, palatability, etc.). The present invention can provide a method for improving the usability of a paste-like seasoning composition containing sesame (particularly, the usability of a paste-like seasoning composition containing sesame filled in a tube container). The method of the present invention can improve the usability without impairing the sensory properties (e.g., flavor, palatability, etc.) of the paste-like seasoning composition containing sesame.

Explanation of Signs

[0088] 1 Container body 11 Barrel part 12 Shoulder part 13 Discharge port 14 Opening

Claims

1. A paste-like seasoning composition containing (A) sesame, (B) Agrobacterium succinoglycan, and (C) tamarind seed gum.

2. The seasoning composition according to Claim 1, wherein the content of (A) in the seasoning composition is 5 to 50% by weight based on the seasoning composition.

3. The seasoning composition according to Claim 1, wherein the content of (B) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition.

4. The seasoning composition according to Claim 1, wherein the content of (C) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition.

5. The seasoning composition according to Claim 1, further containing seasoning ingredients (excluding (A)).

6. The seasoning composition according to Claim 1, which is filled in a tube container.

7. A method for improving the usability of a paste-like seasoning composition containing (A) sesame, which includes adding (B) Agrobacterium succinoglycan and (C) tamarind seed gum.

8. The method according to Claim 7, wherein the seasoning composition is filled in a tube container.

9. The method according to Claim 7, wherein the content of (A) in the seasoning composition is 5 to 50% by weight based on the seasoning composition.

10. The method according to Claim 7, wherein the addition of (B) is carried out such that the content of (B) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition.

11. The method according to Claim 7, wherein the addition of (C) is carried out such that the content of (C) in the seasoning composition is 0.01 to 1.5% by weight based on the seasoning composition.

12. The method according to Claim 7, wherein the seasoning composition further contains seasoning ingredients (excluding (A)).

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