阅读说明：本技术 液体调味料 (Liquid seasoning ) 是由 柳泽琢也 于 2019-06-04 设计创作，主要内容包括：课题在于,提供一种不仅具有芝麻特有的芳香、而且具有诱人并上瘾的独特芳香的含有芝麻的液体调味料。解决手段在于,本发明为一种含有芝麻的液体调味料,其包含糠醛和2,3,5-三甲基吡嗪,前述糠醛的含量相对于前述液体调味料的总量为600ppb以上且5500ppb以下。这种液体调味料不仅具有芝麻特有的芳香,而且具有诱人并上瘾的独特芳香。(The problem is to provide a sesame-containing liquid seasoning having not only the unique aroma of sesame but also an attractive and addictive unique aroma. The solution is that the invention is a sesame-containing liquid seasoning, which contains furfural and 2,3, 5-trimethyl pyrazine, wherein the content of the furfural is more than 600ppb and less than 5500ppb relative to the total amount of the liquid seasoning. The liquid seasoning has not only the unique flavor of sesame, but also the unique flavor of being attractive and addictive.)

1. A liquid flavoring agent is a liquid flavoring agent containing semen Sesami,

Which comprises furfural and 2,3, 5-trimethylpyrazine,

The content of the furfural is 600ppb or more and 5500ppb or less with respect to the total amount of the liquid seasoning.

2. The liquid seasoning of claim 1 wherein,

The content of the furfural is 800ppb or more and 4000ppb or less with respect to the total amount of the liquid seasoning.

3. Liquid seasoning according to claim 1 or 2,

The content of the 2,3, 5-trimethylpyrazine is 8ppb or more and 250ppb or less with respect to the total amount of the liquid seasoning.

4. The liquid seasoning according to any one of claims 1 to 3 wherein the content of the 2,3, 5-trimethylpyrazine is 30ppb or more and 200ppb or less with respect to the total amount of the liquid seasoning.

5. The liquid seasoning according to any one of claims 1 to 4 wherein a ratio of the content of the furfural to the content of the 2,3, 5-trimethylpyrazine is 15 or more and 100 or less.

6. The liquid seasoning according to any one of claims 1 to 5 wherein the sesame is contained in an amount of 1 to 40 mass% based on the total amount of the liquid seasoning.

7. A liquid seasoning according to any one of claims 1 to 6 which is an oil-in-water type emulsified liquid seasoning.

8. A liquid seasoning according to any one of claims 1 to 7 further comprising yeast extract.

9. The liquid seasoning according to claim 8 wherein the content of the yeast extract is 0.01 to 2.0 mass% based on the total amount of the liquid seasoning.

10. The liquid seasoning according to claim 8 or 9, wherein the total content of the yeast extract/the furfural and the 2,3, 5-trimethylpyrazine is 0.000005 or more and 0.005 or less, wherein the content unit of the yeast extract is mass%, and the total content unit of the furfural and the 2,3, 5-trimethylpyrazine is ppb.

Technical Field

The present invention relates to a liquid seasoning, and more particularly, to a sesame-containing liquid seasoning having not only a unique flavor of sesame but also an attractive and addictive unique flavor.

background

Sesame-flavored liquid seasonings such as sesame dressing, sesame mayonnaise, sesame sauce and the like using sesame as a material are sold. The liquid seasoning is obtained by adding ground sesame (Japanese: す り sesame), minced sesame (Japanese: り sesame) and the like to a liquid seasoning solution and mixing them uniformly, and is characterized by the unique fragrance of sesame. As the use application of such sesame-flavored liquid seasonings, in addition to salad dressings, they are used as toppings for tofu, meat and the like, and in recent years, the frequency of use on the table is also increasing.

Since sesame-containing acidic liquid seasonings are likely to have deteriorated sesame-specific aroma, various studies have been made to maintain sesame-specific aroma. For example, in order to maintain a light flavor immediately after mashing baked sesame (Japanese: mashed り and upright て), blending of a specific flavor has been proposed (for example, patent document 1).

Disclosure of Invention

Problems to be solved by the invention

However, this technique merely maintains the light aroma of the baked sesame immediately after mashing for a long period of time, and does not have a new unique flavor that causes the appetite of consumers.

In recent years, the inventors have been looking for new and unique flavors that cause consumers' appetite. As a result, it was found that not only the above-mentioned light flavor during mashing but also the flavor of each of the sesame materials such as ground sesame, minced sesame, sesame oil, sesame paste (Japanese: sesame) which have been commercially available and have been used for food experience is maintained only after long-term storage in the liquid seasoning, and a new and unique flavor which appeals to consumers cannot be obtained.

Accordingly, an object of the present invention is to provide a sesame-containing liquid seasoning having a unique flavor that is addictive and appeals to consumers, in addition to maintaining the flavor of commercially available sesame materials when the sesame materials stay in the liquid seasoning.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that a sesame-containing liquid seasoning containing furfural and 2,3, 5-trimethylpyrazine in a specific content has not only a characteristic aroma of sesame but also an attractive and addictive unique aroma.

That is, according to an aspect of the present invention, there is provided a liquid seasoning,

Which is a liquid seasoning containing sesame,

Comprises furfural and 2,3, 5-trimethyl pyrazine,

The content of the furfural is 600ppb or more and 5500ppb or less with respect to the total amount of the liquid seasoning.

in an embodiment of the present invention, the content of the furfural is preferably 800ppb or more and 4000ppb or less with respect to the total amount of the liquid seasoning.

In an embodiment of the present invention, the content of the 2,3, 5-trimethylpyrazine is preferably 8ppb or more and 250ppb or less with respect to the total amount of the liquid seasoning.

In an embodiment of the present invention, the content of the 2,3, 5-trimethylpyrazine is preferably 30ppb or more and 200ppb or less with respect to the total amount of the liquid seasoning.

In an embodiment of the present invention, a ratio of the content of furfural to the content of 2,3, 5-trimethylpyrazine is preferably 15 or more and 100 or less.

In an embodiment of the present invention, the content of the sesame is preferably 1% by mass or more and 40% by mass or less with respect to the total amount of the liquid seasoning.

In an embodiment of the present invention, the liquid seasoning is preferably an oil-in-water type emulsion liquid seasoning.

In an embodiment of the present invention, the liquid seasoning preferably further contains a yeast extract.

In an embodiment of the present invention, the content of the yeast extract is preferably 0.01 mass% or more and 2.0 mass% or less with respect to the total amount of the liquid seasoning.

In an embodiment of the present invention, the total content (ppb) of the yeast extract (% by mass)/furfural and 2,3, 5-trimethylpyrazine is preferably 0.000005 to 0.005.

ADVANTAGEOUS EFFECTS OF INVENTION

the sesame-containing liquid seasoning of the present invention contains furfural and 2,3, 5-trimethylpyrazine in a specific content, and thus can have not only the fragrance peculiar to sesame but also an attractive and addictive unique fragrance by interacting with the fragrance of sesame. Therefore, the processed food can stimulate the appetite of consumers, and the market of the processed food containing the sesame-containing liquid seasoning can be expected to be further expanded.

Detailed Description

< liquid seasoning >

The sesame-containing liquid seasoning of the present invention contains the following specific aroma components. The liquid seasoning may further contain an acid material such as acetic acid, a seasoning such as soy sauce, granulated sugar, miso, an edible oil or fat, an emulsifier, and other materials, depending on the kind of the liquid seasoning. The liquid seasoning of the present invention contains furfural and 2,3, 5-trimethylpyrazine and furfural in a specific content, thereby being capable of having not only the aroma unique to sesame but also an attractive and addictive unique aroma.

(aroma component)

The liquid seasoning of the present invention contains furfural and 2,3, 5-trimethylpyrazine, and contains furfural at a specific content. In the present invention, the sesame-containing liquid seasoning can have not only the flavor peculiar to sesame but also an attractive and addictive unique flavor by virtue of the flavor component. The liquid seasoning of the present invention contains, in addition to furfural and 2,3, 5-trimethylpyrazine, aroma components contained in a normal sesame-containing liquid seasoning, and may further contain other aroma components within a range not impairing the effects of the present invention.

The furfural content in the liquid seasoning is 600ppb or more, preferably 800ppb or more, more preferably 1000ppb or more, and 5500ppb or less, preferably 4000ppb or less, more preferably 3600ppb or less, further preferably 2800ppb or less, and further more preferably 2000ppb or less, based on the total amount of the liquid seasoning. The content of 2,3, 5-trimethylpyrazine in the liquid seasoning is preferably 8ppb or more, more preferably 20ppb or more, further preferably 30ppb or more, and further preferably 250ppb or less, more preferably 200ppb or less, further preferably 140ppb or less, further more preferably 100ppb or less, and most preferably 60ppb or less with respect to the total amount of the liquid seasoning. When the contents of 2,3, 5-trimethylpyrazine and furfural in the liquid seasoning are within the above ranges, not only the flavor peculiar to sesame but also a unique flavor attractive and addictive can be obtained in the liquid seasoning. The contents of furfural and 2,3, 5-trimethylpyrazine in the liquid seasoning can be measured and calculated by a gas chromatography in accordance with a conventional method, and for example, can be measured by a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

The ratio of the furfural content to the 2,3, 5-trimethylpyrazine content (furfural content/2, 3, 5-trimethylpyrazine content) in the liquid seasoning is preferably 15 or more, more preferably 20 or more, and further preferably 100 or less, more preferably 80 or less, further preferably 60 or less, and further more preferably 50 or less. If the ratio of the furfural content to the 2,3, 5-trimethylpyrazine content in the liquid seasoning is within the above range, not only the aroma unique to sesame but also an attractive and addictive unique aroma can be obtained in the liquid seasoning.

In addition, even when furfural and 2,3, 5-trimethylpyrazine in the liquid seasoning are in the same amount, the peak areas obtained by the characteristics of the solid phase microextraction-gas chromatography-mass spectrometry are different. Examples of the reason for this include: the amount of the component gradually volatilized into the gas phase differs depending on the difference in volatility between the two components, the difference in affinity with the components in other samples, and the like. Further, due to various factors resulting from the characteristics of the measurement method, the numerical value of the ratio calculated based on the peak area and the ratio calculated based on the quantitative value is also different.

The method for adjusting the content of furfural and 2,3, 5-trimethylpyrazine in the liquid seasoning is not particularly limited, and for example, furfural and 2,3, 5-trimethylpyrazine may be added to the liquid seasoning in the form of a flavor, or a method of blending a food or a food additive containing furfural and 2,3, 5-trimethylpyrazine may be mentioned. Alternatively, an extract obtained by subjecting raw sesame to a special treatment to thereby contain furfural and 2,3, 5-trimethylpyrazine may also be used.

(method of measuring aroma component)

The aroma component of the liquid seasoning of the present invention can be measured by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) under the following conditions.

(1) Method for separating and concentrating aroma components

The separation and concentration of the aroma components were carried out by solid phase microextraction using SPME fibers and a volatile component extraction apparatus under the following conditions.

< solid phase microextraction Condition >

SPME fiber: SPME fiber (product name: StableFlex 50/30 μm, DVB/Carboxen/PDMS (manufactured by Sigma-Aldrich Co.)) having a two-layer laminated coating layer comprising a divinylbenzene-dispersed polydimethylsiloxane layer having an outer layer thickness of 50 μm and a carbon molecular sieve (Carboxen) -dispersed polydimethylsiloxane layer having an inner layer thickness of 30 μm

Volatile component extraction device: product of Combi PAL and CTC Analitics

pre-warming: at 40 ℃ for 15 minutes

Stirring speed: 300rpm

Volatile component extraction: 40 ℃ for 20 minutes

Desorption time: 10 minutes

(2) Method for measuring aroma component

The peak areas of furfural and 2,3, 5-trimethylpyrazine in the liquid seasoning were measured by gas chromatography and mass spectrometry under the following conditions. Similarly, the furfural content and the 2,3, 5-trimethylpyrazine content of the sample to which the standard substance of furfural and 2,3, 5-trimethylpyrazine was added were measured, and the content was quantified from the peak areas of furfural and 2,3, 5-trimethylpyrazine in the obtained gas chromatogram.

The quantitative ion mass of each component is as follows.

Furfural: quantitative ion mass m/z96

2,3, 5-trimethylpyrazine: quantitative ion mass m/z122

< gas chromatography Condition >

The measurement instrument: agilent 6890N (Agilent Technologies Co., Ltd.)

Column chromatography: a capillary column coated with a liquid phase comprising polyethylene glycol at a thickness of 0.25 μm on the inner wall of the material had a length of 30m, a diameter of 0.25mm, and a thickness of 0.25 μm (product name: SOLGEL-WAX (manufactured by SGE Co., Ltd.) of 30m in length, 0.25mm in diameter, and 0.25 μm in thickness)

Temperature conditions: keep the temperature at 35 deg.C (5 minutes) → raising the temperature to 120 deg.C at 5 deg.C/minute

Heating to 220 ℃ at 15 ℃/min and holding for 6 min

Carrier gas: he gas, gas flow 1.0 mL/min

sample injection: pulse/no shunt

Split-less 1.5 min → purge 50 mL/min;

Pulse 100kPa (1.6mm) → 47kPa (on start-up)

Inlet temperature: 250 deg.C

A workstation: MSD ChemStation Build 75

(Agilent Technologies，Inc.)

< Mass Spectrometry Condition >

Mass spectrometer quadrupole Mass spectrometer (trade name: Agilent 5973N)

(Agilent Technologies Co., Ltd.)

Scan quality: m/z 29.0 to 350.0

Ionization mode: EI (ionization voltage 70eV)

When the signal intensity is weak, SIM (selective ion monitoring) measurement is performed instead of scanning measurement.

The measurement apparatus is not limited to the above, and for example, Agilent 7890B, Agilent5977S or the like may be used, and measurement may be performed by appropriately adjusting conditions according to the specifications of the measurement device to be used.

(sesame)

The content of sesame used in the liquid seasoning of the present invention is not particularly limited as long as it has a fragrance unique to sesame, and is preferably 1% by mass or more, more preferably 2% by mass or more, further preferably 3% by mass or more, preferably 40% by mass or less, more preferably 30% by mass or less, and further preferably 15% by mass or less. When the sesame content is not less than the lower limit, the sesame has a strong fragrance unique to sesame immediately after the production. If the upper limit value is less than or equal to the above upper limit value, the balance of the entire liquid seasoning can be adjusted.

The sesame used in the present invention is not particularly limited, and as the raw material sesame, white sesame, golden sesame, black sesame, brown sesame, and the like can be mentioned, and white sesame is preferably used in view of not only having excellent flavor peculiar to sesame but also obtaining a unique flavor that is attractive and addictive. Further, baked sesame obtained by baking these sesame seeds by a conventional method is preferably used, and specifically, baked sesame obtained by baking sesame seeds in a direct-fired baking oven, a far-infrared baking oven or the like is exemplified. The form of sesame used in the present invention is not particularly limited, and may be a whole form, or a form subjected to pulverization treatment with a stone mortar, a colloid mill, a food cutter, a mill, a roll mill, or the like.

(Yeast extract)

The liquid seasoning of the present invention further enhances the flavor peculiar to sesame by further compounding with yeast extract, and more strongly feels the unique flavor which is attractive and addictive. Herein, yeast extract means: an extract obtained by extracting yeast bodies as raw materials by autolysis or decomposition with addition of enzymes or the like. Examples of yeast used as a raw material include brewer's yeast, which is an excess yeast by-produced in the production of beer, baker's yeast used in the production of bread, torula yeast produced for eating, brewer's yeast used in the production of Japanese wine, wine yeast used in the production of wine, and soy sauce yeast used in the production of soy sauce. As such yeast extract, there are commercially available powdered, pasty, and liquid extracts, and these commercially available products can be used.

The content of the yeast extract used in the liquid seasoning of the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, further preferably 0.10% by mass or more, and further preferably 2.0% by mass or less, more preferably 1.5% by mass or less, further preferably 1.0% by mass or less, based on the total amount of the liquid seasoning in terms of dry weight. If the content of the yeast extract is within the aforementioned range, the aroma peculiar to sesame is further enhanced and the unique aroma of attraction and addiction is more strongly perceived.

In the liquid seasoning of the present invention, the total content (ppb) of yeast extract (% by mass)/furfural and 2,3, 5-trimethylpyrazine is preferably 0.00005 or more, more preferably 0.0001 or more, further preferably 0.0002 or more, preferably 0.005 or less, more preferably 0.002 or less, further preferably 0.001 or less. Yeast extract (% by mass)/total content (ppb) of furfural and 2,3, 5-trimethylpyrazine if within the aforementioned range, the aroma peculiar to sesame is further enhanced and the unique aroma attractive and addictive is more strongly perceived.

(acetic acid)

The liquid seasoning of the present invention can be mixed with acetic acid to form an acidic liquid seasoning. The liquid seasoning of the present invention can exhibit the effect of maintaining the aroma of sesame even when the pH is lowered and the sourness becomes remarkable, and therefore can exhibit the effect at a lower pH. The pH is preferably 3.0 or more, more preferably 3.3 or more, further preferably 3.8 or more, and further preferably 6.5 or less, more preferably 5.5 or less, further preferably 4.6 or less. When the pH is 3.0 or more, the flavor of sesame can be maintained even if the sour taste becomes remarkable. When the pH is 6.5 or less, the sour taste can enhance (Japanese: Ching き Li て る) the fragrance of sesame.

The amount of acetic acid to be used in the liquid seasoning of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, further preferably 0.4% by mass or more, and further preferably 1% by mass or less, more preferably 0.9% by mass or less, further preferably 0.8% by mass or less. If the amount of acetic acid added is 0.1% by mass or more, the synergistic effect with the above specific fragrance component is easily obtained. In addition, if the amount of acetic acid added is 1 mass% or less, the acidity of the acetic acid is not so pronounced and the sesame fragrance can be imparted.

The method for measuring the acetic acid content in the liquid seasoning of the present invention is disclosed in "essential point of component analysis for identifying nutrition" (published 10/20/2007, edited by japan food analysis center of the treasury corporate act), and is performed by high performance liquid chromatography (HPLC method). Specifically, for example, the organic acids are extracted with perchloric acid added so that the final concentration is 0.5% by mass, and the amounts are determined by high performance liquid chromatography (HPLC method) based on the ultraviolet absorption of the organic acids.

(acid material)

The liquid seasoning of the present invention may further contain other acid materials in addition to acetic acid. Examples of the acid material include organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid, salts thereof, lemon juice, apple juice, orange juice, and lactic acid fermented milk. The content of the acid material is not particularly limited and may be appropriately adjusted.

(viscosity)

The viscosity of the liquid seasoning of the present invention at 20 ℃ is preferably 0.1Pa · s or more, more preferably 0.3Pa · s or more, and further preferably 100Pa · s or less, more preferably 10Pa · s or less, and further preferably 5Pa · s or less. By providing the liquid seasoning with a viscosity of 0.1 pas or more and 100 pas or less, the tongue can be made to better perceive the tackiness of the sesame-containing liquid seasoning. Further, the synergistic effect of the tackiness perceived by the tongue and the above-mentioned fragrance component makes it possible to further sense the fragrance peculiar to sesame and the unique fragrance which induces people and people to leave the nose when the fragrance peculiar to sesame is raised (oral fragrance) after the liquid seasoning is contained on the tongue.

The viscosity was measured by using a BH type viscometer and under the conditions of a product temperature of 20 ℃ and a rotation speed of 10rpm, using rotor No.1 when the viscosity was less than 0.7Pa · s, rotor No.2 when the viscosity was 0.7Pa · s or more and less than 2.8Pa · s, rotor No.3 when the viscosity was 2.8Pa · s or more and less than 7Pa · s, rotor No.4 when the viscosity was 7Pa · s or more and less than 14Pa · s, rotor No.5 when the viscosity was 14Pa · s or more and less than 28Pa · s, rotor No.6 when the viscosity was 28Pa · s or more and less than 70Pa · s, and rotor No.7 when the viscosity was 70Pa · s or more, and a value calculated from a reading of the rotor at 2-turn after the start of measurement was taken as the measured viscosity.

(oil-in-water type emulsified liquid seasoning)

The liquid seasoning of the present invention is preferably an oil-in-water type emulsified liquid seasoning. The aroma component of the present invention is encapsulated in oil droplets by emulsifying and dispersing the edible oil and fat, thereby enhancing the unique aroma of sesame, and enhancing the unique aroma of attraction and addiction.

The oil-in-water type emulsified liquid seasoning is, for example, a seasoning obtained as follows: the aqueous dispersion is obtained by mixing an acid material such as acetic acid or citric acid and an emulsifying material such as starch, gums, egg yolk or sucrose fatty acid ester with clear water, adding fat and oil while stirring with a mixer or the like to perform coarse emulsification, and then homogenizing with a processor or the like having an excellent shearing force.

(edible oil and fat)

The amount of the edible oil or fat used in the liquid seasoning of the present invention may be an amount of the aroma component of the present invention enclosed in oil droplets, and is preferably 1% by mass or more, more preferably 5% by mass or more, further preferably 15% by mass or more, and is preferably 70% by mass or less, more preferably 60% by mass or less, further preferably 50% by mass or less.

The edible oil or fat used in the present invention is not particularly limited, and specific examples thereof include oils or fats obtained by chemical treatment or enzymatic treatment, such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, and interesterified oil. Preferably rapeseed oil, soybean oil or palm oil, more preferably palm oil.

The method for measuring the edible oil or fat can be carried out by an ether extraction method disclosed in "analysis method of nutrient components and the like in nutrient marker standards" No. 13 Weixin No. 26, 4.4.11 years old.

(emulsifiers)

as the emulsifier used in the oil-in-water type emulsified liquid seasoning of the present invention, egg yolk is preferably used. The amount of the yolk to be blended is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and further preferably 20% by mass or less, more preferably 10% by mass or less, and further preferably 5% by mass or less. When the amount of the yolk is 0.1% by mass or more, the oil-in-water type emulsified liquid seasoning can be kept in a sufficiently emulsified state. If the amount of the egg yolk is less than the lower limit, the flavor of the egg yolk is not so strong and the sesame flavor can be maintained. The amount of yolk to be added is converted from a yolk solution obtained by separating eggs, and the cholesterol content in the yolk solution is 1.4% by mass, and can be measured by the cholesterol measurement method shown in "(1) gas chromatography" of "4, cholesterol" in dianxin, published on 26.4.11.4.11.h, which is a labor saving in japan.

Further, in the case where the edible oil or fat is dispersed in the oil-in-water type emulsified liquid seasoning, it is more preferable to use a yolk treated with phospholipase A (hereinafter, sometimes referred to as "solubilized yolk (Japanese: リ ゾ -type yolk)") in view of easily obtaining the separation-inhibiting effect after long-term storage and further having a high flavor-retaining effect.

(other raw materials)

The liquid seasoning of the present invention may contain, in addition to the above-mentioned raw materials, various raw materials that are generally used in liquid seasonings, which are appropriately selected and selected within a range that does not impair the effects of the present invention. Examples thereof include: seasonings such as soy sauce, monosodium glutamate, salt, sodium glutamate and broth; saccharides such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose; mustard powder, pepper and other spices; emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, octenyl succinated starch, etc.; thickeners such as xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum, and gum arabic; antioxidants such as ascorbic acid and vitamin E; bacteriostatic agents, and the like.