Sesame oil, method for producing sesame oil, emulsified seasoning, and method for producing emulsified seasoning

Abstract

This product provides sesame oil that is easily emulsified, with the reduction of sesamin lignans naturally contained in sesame seeds suppressed. [Solution] A sesame oil characterized by containing sesame lignans in a proportion of 0.550 to 0.990% by mass and sesaminol in a proportion of 0.010 to 0.120% by mass.

Description

Technical Field

[0001] The present invention relates to sesame oil, a method for producing sesame oil, an emulsified seasoning, and a method for producing an emulsified seasoning.

Background Art

[0002] Sesame seeds and sesame oil, which is an oil derived from sesame seeds, contain a large amount of sesamolignans such as sesamin and sesamolin, and these are known to exhibit excellent physiological effects in vivo, such as cholesterol-lowering effects and antioxidant effects (see Patent Document 1, etc.). Therefore, edible oils rich in these sesamolignans are desired. As methods for producing sesame oil, generally, an expression method in which pressure is applied to sesame seeds to extract oil and an extraction method in which a solvent is used to dissolve out the oil in sesame seeds are known, respectively. It is also known that sesame oil is roughly classified into roasted sesame oil obtained by roasting raw sesame seeds and then extracting oil by pressing / extracting, and refined sesame oil that is not roasted and is refined after oil extraction in the same manner as ordinary vegetable oil (see Patent Document 2, etc.). Roasted sesame oil is used in heated dishes such as tempura and stir-fried dishes to impart the flavor of sesame in a wide range of dishes represented by Japanese cuisine or Chinese cuisine. Refined sesame oil has no roasted odor or sesame aroma, is colorless and transparent, and has a richness of sesame. Therefore, in addition to tempura and stir-fried dishes, it is also used as a dressing to be directly poured over dishes such as salads and sashimi, and is used as a versatile oil regardless of the genre of the dish. In the production process of sesame oil, when passing through a refining process, particularly a decolorization process using activated clay, there is a problem that the sesamolignans contained in sesame seeds are adsorbed by the activated clay, resulting in a reduction in the content of sesamolignans (Patent Document 3). In the decolorization process, which is one of the refining processes of sesame oil, in order to produce sesame oil with good hue, it is essential to use activated clay and activated carbon together with different mechanisms of action. Therefore, studies on the optimal usage amounts of activated clay and activated carbon that suppress the reduction of sesamolignans are required. In addition, since sesame oil is used in a wide range of genres of Japanese, Western, and Chinese cuisine, sesame oil with excellent affinity, particularly emulsifying properties, with each food material is also in demand in the market. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] International Publication No. 2005 / 073356 [Patent Document 2] Patent No. 7490872 [Patent Document 3] Japanese Patent Publication No. 2024-119366 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] The present invention aims to provide sesame oil that is easily emulsified, while suppressing the reduction of sesamin lignans naturally contained in sesame seeds. [Means for solving the problem]

[0005] The inventors of this invention, through diligent research to solve the above problems, have for the first time discovered a correlation between the amount of sesamin lignans in sesame oil and its emulsifying properties. Based on the finding that by setting the content of sesamin lignans and sesaminol within a specific range, it is possible to produce sesame oil with excellent emulsifying properties and superior taste, the inventors have thus solved the above problems.

[0006] The present invention is summarized in the following terms: 1. Sesame oil characterized by containing sesame lignans in a proportion of 0.550 to 0.990% by mass and sesaminol in a proportion of 0.010 to 0.120% by mass. 2. Furthermore, the sesame oil described in 1. contains diasesamin in a proportion of 0.001 to 0.100% by mass. 3. The sesame oil according to 1. or 2., containing the sesamin in a proportion of 0.570 to 0.900% by mass, the sesaminol in a proportion of 0.010 to 0.100% by mass, and the diasesamin in a proportion of 0.010 to 0.075% by mass. 4. Sesame oil as described in any one of items 1 to 3, for use in the manufacture of emulsified seasonings. 5. A method for producing sesame oil according to any one of items 1 to 4, comprising a decolorization step using activated clay and activated carbon, characterized in that the amount of activated clay and activated carbon used in the decolorization step relative to the raw sesame oil is 0.58% by mass or more and 0.82% by mass or less for the activated clay, and 0.20% by mass or more and 0.60% by mass or less for the activated carbon. 6. The method for producing sesame oil as described in 5, wherein the decolorization step is performed at a temperature of 80 to 100°C. An emulsified seasoning characterized by containing sesame oil as described in any one of items 7.1 to 7.4, as well as vinegar and salt. 8. The emulsified seasoning according to 7, further comprising egg yolk in addition to the sesame oil, vinegar, and salt, with the total proportion of these ingredients being 100% by mass, wherein the sesame oil is present in a proportion of 55.9-71.7% by mass, the vinegar in a proportion of 7.3-11.4% by mass, the salt in a proportion of 1.5-2.3% by mass, and the egg yolk in a proportion of 19.5-30.4% by mass. 9. A method for producing an emulsified seasoning, characterized by comprising the steps of preparing a mixture consisting of vinegar and salt, and adding sesame oil described in any one of items 1 to 4 to the mixture to emulsify it. [Effects of the Invention]

[0007] The sesame oil of this invention contains sesamin lignans, which are naturally present in sesame seeds, without any loss of their properties. Therefore, it is useful as a food that allows for the intake of the functional properties of sesamin lignans. Furthermore, the sesame oil of the present invention has a suppressed reduction in sesamin lignans, which are naturally contained in sesame seeds, and also possesses a good color and excellent low-temperature storage properties. The inventors of this invention were the first to discover that there is a correlation between the amount of sesamin lignans in sesame oil and its emulsifying properties. By setting the content of sesamin lignans and sesaminol within a specific range, they created a sesame oil with excellent emulsifying properties. Furthermore, by setting the content of sesaminol within a specific range, they created a sesame oil with a superior aftertaste. The sesame oil of the present invention contains an effective amount of sesamin, and thus has excellent emulsifying properties, making it very useful as a raw material for emulsified seasonings. The emulsified seasoning containing the sesame oil of the present invention is excellent in emulsifying properties, viscosity, and taste, so an expansion of the convenience of sesame oil is expected.

Brief Description of Drawings

[0008] <了 [Figure 1] Photographs (left side) showing the state of sesame oil 5 in Example 5 and sesame oil 12 in Comparative Example 5 just before the low-temperature storage test, and photographs (right side) showing the state after the test. The evaluation of the low-temperature storage property is "◎" for Example 5 and "×" for Comparative Example 5. [Figure 2] A photograph showing the emulsified state of an emulsified seasoning (emulsification rate: 99.57% by mass) prepared using sesame oil 1 in Example 9. The evaluation of the emulsification rate (% by mass) is "◎" for Example 9. [Figure 3] A photograph showing the emulsified state of an emulsified seasoning (emulsification rate: 95.60% by mass) prepared using sesame oil 6 in Example 14. The evaluation of the emulsification rate (% by mass) is "〇" for Example 14. [Figure 4] A photograph showing the emulsified state of an emulsified seasoning (emulsification rate: 91.85% by mass) prepared using canola oil in Comparative Example 9. The evaluation of the emulsification rate (% by mass) is "×" for Comparative Example 9. [Figure 5] A photograph showing the emulsified state of an emulsified seasoning (emulsification rate: 90.05% by mass) prepared using sesame oil 10 in Comparative Example 11. The evaluation of the emulsification rate (% by mass) is "×" for Comparative Example 11.

Modes for Carrying Out the Invention

[0009] <Sesamin> 2In the present invention, "sesamin" means sesamin (I), episesamin (II), sesamolin (III), sesamol (IV), sesaminol (V), and diacetoxysesamin (VI) having the following chemical structures.

Chemical formula

[0010] In recent years, in the fields of food science and biochemistry, research on sesame as a food has advanced rapidly, and many functions of sesamolin in sesame seeds have been reported. Sesamolin has water-soluble and fat-soluble properties. Among fat-soluble sesamolins, especially sesamolin (III), has been reported to be a precursor of sesaminol (V) involved in the antioxidant activity of sesame oil. Regarding sesamin, although it has no antioxidant property by itself, it has been reported to function in the body in terms of cholesterol absorption in the liver and serum, inhibition of cholesterol synthesis, improvement of the effect of elevated serum transaminase activity caused by ethanol, and inhibition of cholesterol absorption and synthesis, etc. In addition, in the purification process of the method for producing sesame oil, diacylsesamin (VI), which is the third isomer of sesamin, is produced. Since one of its methylenedioxyphenyl groups has a chemical structure bent across the ring, it is known to exhibit physiological activities different from those of other sesamolins.

[0011] [Sesame oil of the present invention] The sesame oil of the present invention is characterized by containing sesamolin in a proportion of 0.550 to 0.990% by mass and sesaminol in a proportion of 0.010 to 0.120% by mass. In particular, the sesame oil of the present invention preferably has a lower limit of sesame lignan content of 0.560% by mass or more, more preferably 0.570% by mass or more, even more preferably 0.575% by mass or more, and especially preferably 0.580% by mass or more. Furthermore, the upper limit of sesame lignan content is preferably 0.970% by mass or less, more preferably 0.950% by mass or less, even more preferably 0.925% by mass or less, and especially preferably 0.900% by mass or less. Since sesame lignans have excellent physiological effects and contribute to emulsification, it is preferable to contain them above the lower limit mentioned above, but since exceeding the upper limit mentioned above reduces the low-temperature storage properties of the sesame oil, it is preferable to contain them within a range that does not exceed the upper limit mentioned above. The sesame oil of the present invention preferably has a lower limit of sesaminol content of 0.012% by mass or more, more preferably 0.015% by mass or more, even more preferably 0.018% by mass or more, and particularly preferably 0.020% by mass or more. Furthermore, the upper limit of sesaminol content is preferably 0.100% by mass or less, more preferably 0.0950% by mass or less, even more preferably 0.090% by mass or less, and particularly preferably 0.085% by mass or less. Furthermore, the sesame oil of the present invention preferably contains diasesamin in a proportion of 0.001 to 0.100% by mass. In particular, the lower limit of the diasesamin content is preferably 0.010% by mass or more, more preferably 0.012% by mass or more, even more preferably 0.014% by mass or more, and especially preferably 0.016% by mass or more. Furthermore, the upper limit of the diasesamin content is preferably 0.100% by mass or less, more preferably 0.090% by mass or less, even more preferably 0.085% by mass or less, and especially preferably 0.080% by mass or less. Among these, sesame oil containing sesame lignans in a proportion of 0.570 to 0.900% by mass, sesaminol in a proportion of 0.010 to 0.100% by mass, and diasesamin in a proportion of 0.010 to 0.075% by mass is preferred as the sesame oil of the present invention. While high levels of sesaminol and diasesamin can worsen the taste of sesame oil and, moreover, its use as an emulsifying seasoning, the inventors have newly discovered that by including both components within a specific range, it is possible to suppress the deterioration of taste and obtain sesame oil with excellent physiological effects and good emulsifying properties. Based on this new finding, the present invention was completed with an optimal composition of sesamin lignans. In this invention, "good emulsifying properties" means that the time required to reach an emulsified state is short.

[0012] <Method for producing sesame oil according to the present invention> As mentioned above, there are two methods for obtaining oil from sesame seeds: the pressing method, which involves applying pressure to the sesame seeds to extract the oil, and the extraction method, which involves using a solvent to dissolve the oils within the sesame seeds. Sesame oil is broadly classified into roasted sesame oil, which is obtained by roasting the sesame seeds and then pressing / extracting the oil, and refined sesame oil, which is not roasted and is refined after pressing / extracting, just like regular vegetable oils. The sesame oil of the present invention may be produced by either the pressing method or the extraction method, but the oil obtained by the pressing method is preferred. Furthermore, the sesame oil of the present invention is preferably obtained by subjecting the raw sesame oil after pressing / extraction to one or more of the following refining processes: degumming, deacidification, decolorization, and deodorization. In particular, it is preferable that it has undergone a decolorization process, and more preferably that it has undergone a decolorization process using activated clay and activated carbon in combination. In this decolorization process, the lower limit of the amount of activated clay used relative to the raw sesame oil is preferably 0.58% by mass or more, more preferably 0.583% by mass or more, even more preferably 0.585% by mass or more, and particularly preferably 0.587% by mass or more. Furthermore, the upper limit of the amount of activated clay used is preferably 0.82% by mass or less, more preferably 0.80% by mass or less, even more preferably 0.78% by mass or less, and particularly preferably 0.76% by mass or less. Activated clay contributes to the removal of chlorophyll from the raw sesame oil, but exceeding the above upper limit leads to a significant decrease in sesamin, so it is preferable to use it within the range that does not exceed the above upper limit. In addition, the lower limit of the amount of activated carbon used is preferably 0.20% by mass or more, more preferably 0.22% by mass or more, even more preferably 0.24% by mass or more, and particularly preferably 0.26% by mass or more. Furthermore, the upper limit of the amount of activated carbon used is preferably 0.60% by mass or less, more preferably 0.57% by mass or less, even more preferably 0.54% by mass or less, and particularly preferably 0.51% by mass or less. Activated carbon contributes to the removal of carotenoids and polymer pigments in the raw sesame oil. To obtain sesame oil with excellent hue, it is preferable to decolorize using activated clay and activated carbon in combination. This decolorization process is preferably carried out within a temperature range of 80 to 100°C, more preferably within a temperature range of 84 to 98°C, and even more preferably within a temperature range of 89 to 96°C. By carrying out the process within this temperature range, the generation of components with excellent physiological effects in sesame lignans can be promoted, and it can also act to remove air bubbles and moisture adhering to the activated clay, thereby enhancing the decolorization effect. Furthermore, this decolorization process is preferably carried out under reduced pressure in the range of -94.6 to -100.6 kPa from atmospheric pressure, more preferably under reduced pressure in the range of -95.9 to -99.9 kPa, and even more preferably under reduced pressure in the range of -97.3 to -99.3 kPa. By undergoing a decolorization process under the above conditions, the sesame oil of the present invention is suitable without damaging much of the sesamin lignans contained in sesame seeds. Furthermore, the sesame oil of the present invention, produced by a manufacturing method that involves a decolorization process under the above conditions, suppresses the reduction of sesamin lignans and contains an effective amount of sesamin lignans, resulting in a remarkable effect of excellent emulsification properties, as well as excellent low-temperature storage properties and a sesame oil with superior color and taste. The sesame oil of the present invention is suitable as a raw material for seasonings, particularly emulsified seasonings, because it contains an effective amount of sesamin and exhibits excellent emulsifying properties. Furthermore, by undergoing the decolorization process under the above conditions, the sesame oil of the present invention can have an appropriate amount of sesaminol and diasesamin, resulting in a good taste not only for the sesame oil itself but also when used as an emulsified seasoning.

[0013] <Emulsified seasoning> The emulsified seasoning of the present invention has at least a portion of an emulsified phase and means the following (a) and (b) which are included in "dressing" as defined by the "Food Labeling Standards" based on the Food Labeling Act. "Dressing" is defined as a semi-solid or emulsified liquid seasoning, or a separated liquid seasoning, prepared by adding salt, sugars, spices, etc., to edible vegetable oil and vinegar or citrus fruit juice as the main ingredients (essential ingredients), and emulsifying it in an oil-in-water (O / W) manner. Furthermore, "dressing" can be divided into three types: (a) semi-solid dressing (viscosity of 30 Pa / s or more), (b) emulsified liquid dressing (viscosity of less than 30 Pa / s), and (c) separated liquid dressing. As described above, the emulsified seasoning of the present invention is defined as "dressing," but it means either (a) a semi-solid dressing (viscosity of 30 Pa / s or more) or (b) an emulsified liquid dressing (viscosity of less than 30 Pa / s). Among the above, the emulsified seasoning of the present invention is preferably (a) a semi-solid dressing (viscosity of 30 Pa / s or more). The emulsified seasoning of the present invention preferably contains the sesame oil of the present invention, vinegar and salt as the above (a) semi-solid dressing, and more preferably contains an emulsifier, and particularly preferably contains egg yolk as the emulsifier.

[0014] In the present invention, the emulsified seasoning as a semi-solid dressing (a) preferably contains 55.9 to 71.7% by mass of sesame oil, 7.3 to 11.4% by mass of vinegar, 1.5 to 2.3% by mass of salt, and 19.5 to 30.4% by mass of egg yolk, when the total content of sesame oil, vinegar, salt, and egg yolk of the present invention is 100% by mass, and the sesame oil of the present invention is 57 It is more preferable to contain 0.4-69.0% by mass of sesame oil, 8.0-11.0% by mass of vinegar, 1.6-2.2% by mass of salt, and 21.4-29.4% by mass of egg yolk, and it is even more preferable to contain 58.8-65.5% by mass of the sesame oil of the present invention, 8.9-10.7% by mass of vinegar, 1.8-2.1% by mass of salt, and 23.8-28.4% by mass of egg yolk. In the present invention, the emulsified seasoning as a semi-solid dressing (a) can be improved in flavor and pH by containing vinegar. In the present invention, the vinegar can be not only acetic acid, but also, for example, organic acids such as 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 and hydrochloric acid and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. Furthermore, the emulsified seasoning as a semi-solid dressing in the present invention (a) contains egg yolk as an emulsifier. The egg yolk can be liquid egg yolk, raw egg yolk, or egg yolk that has been subjected to one or more treatments such as sterilization, freezing, drying (spray drying or freeze drying), enzymatic treatment with phospholipase A1 or phospholipase A2 (such as phospholipase A-treated egg yolk), desaccharification with yeast or glucose oxidase, cholesterol removal treatment (such as supercritical carbon dioxide treatment), or mixing with salt or carbohydrates.

[0015] The emulsified seasoning in the present invention may contain a thickening agent to facilitate the maintenance of the emulsified state. Gums can be used as thickening agents. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickening agents may be used individually or in combination of two or more. When a thickening agent is used, its content is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and preferably 5% by mass or less, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less, relative to the total amount of the emulsified seasoning. If the content of the thickening agent is within the above range, the emulsified state of the emulsified seasoning will be easier to maintain. In addition to the raw materials mentioned above, the emulsified seasoning in the present invention may contain various raw materials commonly used in emulsified seasonings, selected as appropriate, within the limits that do not impair the effects of the present invention. Examples include seasonings such as soy sauce, mirin, monosodium glutamate, and bouillon; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; spices such as mustard powder and pepper; antioxidants such as ascorbic acid and vitamin E; and bacteriostatic agents.

[0016] <Method for manufacturing emulsified seasonings> As a method for producing the emulsified seasoning of the present invention, for example, first, a step is taken to mix vinegar and salt and other watery or water-soluble raw materials to prepare a mixture, followed by adding the sesame oil of the present invention to this mixture and emulsifying it. In particular, by emulsifying while stirring with a mixer or the like, an emulsified seasoning of the present invention having at least one part of the emulsion phase can be obtained. As a method for producing the emulsified seasoning as a semi-solid dressing according to the present invention, for example, first, vinegar and salt and other watery or water-soluble raw materials are mixed, then egg yolk is added to prepare the mixture, and subsequently the sesame oil of the present invention is added to this mixture and emulsified, in particular by emulsifying while stirring with a mixer or the like, an emulsified seasoning of the present invention having at least one part of the emulsion phase can be obtained. Examples of equipment that can be used for the emulsification described above include general-purpose stirrers, stick mixers, stand mixers, homomixers, and homodispersers. Examples of stirrer blade shapes include propeller blades, turbine blades, paddle blades, and anchor blades. [Examples]

[0017] The following examples illustrate the structure and effects of the present invention in more detail, but the present invention is not limited to these examples. In the following examples and comparative examples, "parts" refers to parts by mass, and "%" refers to mass percent.

[0018] The sesamin, sesaminol, and diasesamin contained in sesame oils 1-15 of Examples 1-8 and Comparative Examples 2-8 were quantified according to conventionally known quantitative methods, such as the quantitative method for sesamin described in Patent Document 2, Japanese Patent Application Publication No. 2023-084813, etc. The calibration curve for sesame lignans in this invention is prepared as follows. 10 mg of sesamin(I) (manufactured by Nagara Science Co., Ltd.) was accurately weighed and diluted to 25 mL with chloroform. This solution was then diluted 2, 5, 10, and 25 times to obtain solutions of various concentrations. Furthermore, for episesamin (II), sesamolin (III), sesamol (IV), sesaminol (V), and diasesamin (VI) (all manufactured by Nagara Science Co., Ltd.), the dilution ratios were adjusted in the same manner as for sesamin (I) above to obtain solutions of their respective concentrations. Each of the obtained solutions was measured using HPLC (manufactured by Shimadzu Corporation) under the following conditions, and a calibration curve was created. • HPLC measurement conditions Column: Develosil ODS (5μm, 4.6mm x 150mm) Detector: UV detector Detection wavelength: 290nm Mobile phase: methanol / water = 70 / 30 (v / v) Flow rate: 0.8mL / min Column temperature: 30℃ Injection volume: 1μL

[0019] The quantification of sesamin lignans contained in sesame oils 1-15 of Examples 1-8 and Comparative Examples 2-8 was carried out as follows. Each of sesame oils 1-15 was weighed to 1 g and diluted to 25 mL with chloroform. The samples were then subjected to HPLC analysis under the same conditions as above, and the sesamin, sesaminol (V), and diasesamin (VI) content of each sesame oil 1-15 was quantified using the calibration curve obtained above.

[0020] Test Category 1 (Preparation of sesame oil) Example 1 The raw sesame oil, extracted from sesame seeds, was decolorized by subjecting it to a decolorization process under conditions of a temperature of 82°C to 99°C and a gauge pressure of -95kPa to -100kPa below atmospheric pressure. The decolorization process was carried out by adding activated clay at a rate of 0.75% by mass and activated carbon at a rate of 0.3% by mass relative to the raw sesame oil, thereby obtaining sesame oil 1.

[0021] Example 2 Sesame oil 2 was prepared by adding 0.050% by mass of diasesamin (VI) (manufactured by Nagara Science Co., Ltd.) to sesame oil 1 of Example 1. Example 3 Sesame oil 3 was obtained in the same manner as in Example 1, except that the amount of activated clay added was 0.59% by mass and the amount of activated carbon added was 0.4% by mass. Example 4 Sesame oil 4 was prepared by adding 0.060% by mass of diasesamin (VI) (manufactured by Nagara Science Co., Ltd.) to sesame oil 1 of Example 1. Example 5 Sesame oil 5 was obtained in the same manner as in Example 1, except that the amount of activated clay added was 0.65% by mass and the amount of activated carbon added was 0.4% by mass. Example 6 Sesame oil 1 from Example 1 and sesame oil 9 from Comparative Example 2 below were blended in a ratio of 90.9% by mass:9.1% by mass to obtain sesame oil 6. Example 7 To the sesame oil 5 of Example 5, 0.111% by mass of sesamin(I) (manufactured by Nagara Science Co., Ltd.) was added to obtain sesame oil 7. Example 8 Sesame oil 8 was obtained in the same manner as in Example 1, except that the amount of activated clay added was 0.8% by mass and the amount of activated carbon added was 0.5% by mass.

[0022] Comparative Example 1 Nisshin Canola Oil, manufactured by Nisshin Oillio Group Ltd., was used as the canola oil. Comparative Example 2 Sesame oil 1 from Example 1 was extracted to remove 0.380% by mass of sesamin and episesamin combined, 0.01% by mass of sesaminol, and 0.017% by mass of diasesamin, resulting in sesame oil 9. Comparative Example 3 Sesame oil 1 from Example 1 and sesame oil 9 from Comparative Example 2 were blended in a ratio of 82.1% by mass:17.9% by mass to obtain sesame oil 10. Comparative Example 4 Sesame oil 11 was obtained in the same manner as in Example 1, except that the amount of activated clay added was 0.9% by mass and the amount of activated carbon added was 0.5% by mass. Comparative Example 5 To the sesame oil 5 of Example 5, 0.141% by mass of sesamin(I) (manufactured by Nagara Science Co., Ltd.) was added to obtain sesame oil 12. Comparative Example 6 To the sesame oil 5 of Example 5, 0.037% by mass of sesaminol (V) (manufactured by Nagara Science Co., Ltd.) was added to obtain sesame oil 13. Comparative Example 7 Sesame oil 14 was obtained in the same manner as in Example 1, except that activated clay was not used and the amount of activated carbon added was 5% by mass. Comparative Example 8 Sesame oil 15 was obtained in the same manner as in Example 1, except that the amount of activated clay added was 3% by mass and activated carbon was not used. Table 1 below summarizes the sesamin, sesaminol (V), and diasesamin (VI) content of sesame oil 1-15 and canola oil, respectively.

[0023] [Table 1]

[0024] Test Category 2 (Evaluation of Sesame Oil) (1)Low temperature storage stability The clarity of each of the sesame oils 1-15 and canola oils was evaluated based on the following criteria after cooling for 24 hours under 5°C conditions. [Criteria for evaluating low-temperature storage] ◎: Clear and crisp, without any watery appearance. ○: Slightly moist, but generally clear. ×: It is watery and lacks clarity. We determined that the sesame oils with ratings of "◎" and "〇" were suitable for use as products.

[0025] (2) Hue Using a Robibond colorimeter with a 5.25-inch cell, the chromaticity of red (R value) and yellow (Y value) were measured, and the "10R+Y" value was calculated and evaluated based on the following evaluation criteria. [Criteria for evaluating hue] ◎: The value of "10R+Y" is 7 or greater and less than 12. ○: The value of "10R+Y" is 4 or greater and less than 7, or 12 or greater and less than 17. ×: The value of "10R+Y" is 0 or greater than or equal to less than 4, or 17 or greater. We determined that the sesame oils with ratings of "◎" and "〇" were suitable for use as products.

[0026] (3) Decrease rate of sesamin The sesame lignan reduction rate (mass %) was calculated using the formula below, and evaluated according to the following evaluation criteria. ○: Sesame lignan reduction rate (by mass) is less than 20% by mass. ×: Sesame lignan reduction rate (mass%) is 20% by mass or more. [Formula for calculating the rate of decrease of sesame lignans] Sesame lignan reduction rate (mass %) = {Amount of sesame lignans before decolorization (g) - Amount of sesame lignans after decolorization (g)} ÷ {Amount of sesame lignans before decolorization (g)} × 100 We determined that the sesame oil with a rating of "〇" was suitable for use as a product. The evaluation results for sesame oil (1-15) and canola oil are summarized in Table 2 below. Note that "-" in Table 2 indicates that evaluation tests were not conducted.

[0027] [Table 2]

[0028] As shown in Table 2, the sesame oil of the present invention, which contains sesame lignans in a proportion of 0.550 to 0.990% by mass and sesaminol in a proportion of 0.010 to 0.120% by mass, exhibits excellent low-temperature storage properties, good color, and suppressed sesame lignan reduction rate (by mass). In contrast, it was revealed that sesame oil 12 of Comparative Example 5, which contains more than 0.990% by mass of sesamin, does not have good low-temperature storage properties, and sesame oil 15 of Comparative Example 8, which contains less than 0.550% by mass of sesamin, has an inferior color. Furthermore, it was revealed that sesame oil 14 in Comparative Example 7, which contained less than 0.010% by mass of sesaminol, had an inferior color.

[0029] Test Category 3 (Preparation of Emulsified Seasonings) Example 9 Assuming the mass of the emulsified seasoning is 100% by mass, a mixture of vinegar (Mizkan Co., Ltd., grain vinegar) at a ratio of 10.0% by mass, salt (Salt Business Center Foundation) at a ratio of 2.0% by mass, and egg yolks (from purchased eggs with the egg whites removed) at a ratio of 26.7% by mass was placed in a container and stirred using a blender (BRAUN MultiQuick MQ535) (rotation speed: 14000 rpm, time: 1 minute). After stirring, 6.13% by mass of sesame oil 1 produced in Example 1 was added to the container, and the mixture was stirred using the above blender (rotation speed: 14,000 rpm, stirring time: 15 seconds). This was repeated a total of 10 times to obtain an emulsified seasoning (containing a total of 61.3% by mass of sesame oil 1). The emulsified seasonings for Examples 10-16 and Comparative Examples 9-16 were prepared using the amounts of ingredients shown in Table 3 below, in the same manner as in Example 9.

[0030] [Table 3]

[0031] Test Category 4 (Evaluation of Emulsified Seasonings) (1) Emulsification rate (mass%) The emulsified seasoning was centrifuged (using a tabletop centrifuge H-27F manufactured by Kokusan Co., Ltd., at a rotation speed of 3000 rpm and a centrifugation time of 60 minutes). The weight of the separated unemulsified oil was measured, and the emulsification rate (mass %) of the emulsified seasoning was calculated and evaluated using the following formula. [Formula for calculating emulsification rate (mass %)] Emulsification rate (mass %) = {Amount of vegetable oil used (g) - Weight of unemulsified oil (g)} ÷ {Amount of vegetable oil used (g)} × 100 [Evaluation criteria for emulsification rate] ◎: Emulsification rate of 99.0% by mass or higher ○: Emulsification rate of 95.0% by mass or more and less than 99.0% by mass ×: Emulsification rate less than 95.0% by mass We determined that the emulsified seasonings that received an "◎" or "〇" rating were suitable for use in the product.

[0032] (2) Kinematic viscosity (mm 2 / s) The kinematic viscosity of the emulsified seasoning was measured and evaluated 15 minutes after preparation using a B-type viscometer (BROOKFIELD DV-I PRIME). The measurement conditions and evaluation criteria for kinematic viscosity are as follows. [Measurement conditions for kinematic viscosity] Rotation speed: 30 rpm Sample temperature: 25℃ Sample quantity: 50g Measurement time: 5 minutes measurement → 10 minutes rest → 5 minutes measurement, total 20 minutes per sample. [Evaluation Criteria for Kinematic Viscosity] ◎: Kinematic viscosity of 20,000 mmHg 2 / s or more ○: Kinematic viscosity of 18,500 or more and 20,000 mm² 2 / s less than ×: Kinematic viscosity is 18,500 mmHg 2 / s less than We determined that the emulsified seasonings that received an "◎" or "〇" rating were suitable for use in the product.

[0033] (3) Absorbance (Abs) The emulsified seasoning was diluted 3000 times with a 0.1% Triton X-100 solution and dispersed. The absorbance (turbidity) of the dispersed solution was measured using a spectrophotometer (Shimadzu Corporation, Uvmini-1240), and the oil droplet size in the emulsified seasoning was evaluated based on the following evaluation criteria. [Evaluation criteria for absorbance (Abs)] ◎: Absorbance (Abs) is 1.1 or higher ○: Absorbance (Abs) is 1.0 or higher, but less than 1.1. ×: Absorbance (Abs) is less than 1.0 We determined that the emulsified seasonings that received an "◎" or "〇" rating were suitable for use in the product.

[0034] (4) Texture Five panelists tasted 5g of emulsified seasoning and scored its texture based on the following criteria, with "◎" being 5 points, "〇" being 3 points, and "×" being 1 point. The average score was then used as the evaluation based on the following criteria. [Standards for palatability] ◎: Very pleasant taste. ○: It has a pleasant taste. ×: It has an unpleasant texture, leaves an oily aftertaste, and is not smooth. [Evaluation criteria for average mouthfeel] A: The average score for taste is between 4 and 5 points. B: The average score for taste is between 3 and 4 points. C: The average score for taste is between 1 and 3 points. We determined that the emulsified seasonings with ratings of "A" and "B" were suitable for use in the product.

[0035] (5) Aftertaste Five panelists tasted 5g of emulsified seasoning, and each panelist then scored the taste based on the following criteria, with "◎" being 5 points, "〇" being 3 points, and "×" being 1 point. The average of these scores was then used as the evaluation based on the following criteria. [Criteria for aftertaste] ◎: No aftertaste lingers in the mouth. ○: A slight aftertaste of astringency, bitterness, or astringency remains in the mouth, but it is within an acceptable range for the product. ×: A bitter, astringent, or pungent aftertaste lingers in the mouth. [Evaluation criteria for average aftertaste] A: The average aftertaste score is between 4 and 5 points. B: The average aftertaste score is between 3 and 4 points. C: The average aftertaste score is between 1 and 3 points. We determined that the emulsified seasonings with ratings of "A" and "B" were suitable for use in the product. The evaluation results of the emulsified seasonings in Examples 9-16 and Comparative Examples 9-16 are shown in Table 4 below, along with the content of sesame lignans, sesaminol (V), and diasesamin (VI) shown in Table 1 above, and the evaluation results as sesame oil shown in Table 2 above.

[0036] [Table 4]

[0037] As shown in Table 4, the emulsified seasonings of Examples 9 to 16, which contain sesame oil of the present invention and contain sesame lignans in a proportion of 0.550 to 0.990% by mass and sesaminol in a proportion of 0.010 to 0.120% by mass, exhibit the following characteristics: emulsification rate (by mass), kinematic viscosity (mm²). 2 The results confirmed that the taste was excellent in terms of absorption (Abs), mouthfeel, and aftertaste. In contrast, the emulsified seasonings of Comparative Examples 9-12 and 16, which contain canola oil or sesame oil 9-11 and 15 that do not contain sesame lignans in the range of 0.550-0.990% by mass, showed an emulsification rate (by mass) and kinematic viscosity (mm²). 2 It was confirmed to be inferior in terms of ( / s), absorbance (Abs), and mouthfeel. Furthermore, it was confirmed that the emulsified seasoning of Comparative Example 14, which contained sesame oil 13 containing more than 0.120% by mass of sesaminol, had an inferior aftertaste. Furthermore, as shown in Tables 2 and 4, while the emulsified seasoning of Comparative Example 13, which contains sesame oil 12 with a sesamin content of more than 0.990% by mass, and the emulsified seasoning of Comparative Example 15, which contains sesame oil 14 that does not contain any sesaminol, were evaluated well as emulsified seasonings, they were found to have poor low-temperature storage properties and color, and did not possess the required characteristics of sesame oil. As described above, "good emulsifying properties" in this invention means that the time required to reach an emulsified state is short. Therefore, it has become clear that the sesame oil of this invention reaches an emulsified state faster than other sesame oils and canola oils under the same emulsifying conditions, meaning that the time required for emulsification is short and it can be used as an emulsified seasoning.

Claims

1. Sesame lignans in a proportion of 0.550 to 0.990% by mass, Sesaminol in a proportion of 0.010 to 0.120% by mass, Diasesamin in a proportion of 0.001 to 0.100% by mass, Sesame oil characterized by containing each of the following, and having a "10R + Y" value of 7 or more and less than 12, based on the red chromaticity (R value) and yellow chromaticity (Y value) measured by the measurement method described below. [Measurement method] A Robibond colorimeter is used with a 5.25-inch cell to measure the chromaticity of red (R value) and yellow (Y value).

2. The aforementioned sesame lignan is added in a proportion of 0.570 to 0.900% by mass. The sesaminol is added in a proportion of 0.010 to 0.100% by mass. The aforementioned diasesamin is added in a proportion of 0.010 to 0.075% by mass. The sesame oil according to claim 1, each containing the respective.

3. The sesame oil according to claim 1 for the manufacture of emulsified seasonings.

4. This process includes a decolorization step using activated clay and activated carbon. The amounts of activated clay and activated carbon used in relation to the raw sesame oil subjected to the decolorization process are as follows: The activated clay is 0.58% by mass or more and 0.82% by mass or less. The activated carbon is characterized in that it is 0.20% by mass or more and 0.60% by mass or less. A method for producing sesame oil according to any one of claims 1 to 3.

5. The method for producing sesame oil according to claim 4, wherein the decolorization step is performed at a temperature of 80 to 100°C.

6. An emulsified seasoning characterized by containing sesame oil according to any one of claims 1 to 3, vinegar, and salt.

7. In addition to the sesame oil, vinegar, and salt, the mixture contains egg yolk, with the total proportion of these ingredients being 100% by mass. The sesame oil is used in a quantity of 55.9 to 71.7% by mass. The aforementioned vinegar is added in an amount of 7.3 to 11.4% by mass. The aforementioned salt is added in an amount of 1.5 to 2.3% by mass, and The aforementioned egg yolk is contained in a proportion of 19.5 to 30.4% by mass. The emulsified seasoning according to claim 6.

8. A step of preparing a mixture consisting of vinegar and salt, A method for producing an emulsified seasoning, characterized by comprising the step of adding sesame oil according to any one of claims 1 to 3 to the mixture and emulsifying it.

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