JP2004000194A - Manufacturing method for separable liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a manufacturing method for a separable liquid seasoning capable of holding the taste or eating quality of an oil layer or particulate sesame. <P>SOLUTION: This method for manufacturing the separable liquid seasoning by mixing the oil layer and a water layer includes a first process for preparing the particulate sesame-containing oil layer by mixing the particulate sesame and the oil layer and a second process for mixing the particulate sesame-containing oil layer and the water layer. In the second process, a container is individually filled with the particulate sesame-containing oil layer and the water layer and, in the particulate sesame-containing oil layer, a weight ratio of the particulate sesame and the oil layer is set to 1 : 1 to 1 : 10. Since the periphery of the particulate sesame is coated with the oil layer when the particulate sesame-containing oil layer is prepared in the first process, the swelling of the particulate sesame caused by water absorption after the mixing with the water layer in the second process is reduced. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a separated liquid seasoning in which an oil layer and an aqueous layer are mixed.
[0002]
[Prior art]
Separated liquid seasoning is a type of seasoning in which the oil phase such as sesame oil or salad oil and the aqueous phase such as soy sauce or brewed vinegar are separated and shaken when using the seasoning. . As a separated liquid seasoning, a separated liquid dressing and the like are known. Separate liquid seasonings containing sesame seeds in whole, broken or ground sesame state are also known.
[0003]
Conventionally, when producing a separated liquid seasoning containing sesame seeds, sesame seeds, an oil layer and an aqueous layer were simultaneously mixed in the presence of a thickener and vigorously stirred. In this production method, there is a problem that the oil layer is dispersed and emulsified, and the flavor and smooth texture of the oil are deteriorated. In addition, the conventional product has a problem that sesame grains in contact with the aqueous layer swell due to water absorption and lose a crispy texture.
[0004]
[Problems to be solved by the invention]
The main object of the present invention is to provide a separated liquid seasoning in which the flavor and texture of oil and the texture of sesame grains are maintained.
[0005]
[Means for Solving the Problems]
The present inventors have found a method for solving the above problem, and have completed the present invention, that is, the present invention relates to the following production method.
[0006]
1. In a method for producing a separated liquid seasoning in which an oil layer and an aqueous layer are mixed, (1) a first step of preparing an oil layer containing sesame seeds by mixing sesame seeds and an oil layer, and (2) forming an oil layer containing sesame seeds and an aqueous layer. A method for producing a separated liquid seasoning, comprising a second step of mixing.
[0007]
2. The second step of mixing the oil layer containing sesame seeds and the aqueous layer is a method of individually filling the oil layer containing sesame and the aqueous layer into a container. Manufacturing method.
[0008]
3. In the oil layer containing sesame seeds, the weight ratio between the sesame seeds and the oil layer is from 1: 1 to 1:10. Or 2. Production method as described.
It is.
4. 4. The method according to any one of the above 1, 2, or 3, wherein part or all of the sesame grains are cut sesame or ground sesame.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention relates to a method for producing a separated liquid seasoning comprising mixing an oil layer and an aqueous layer, wherein (1) a first step of preparing an oil layer containing sesame by mixing sesame grains and an oil layer, and (2) an oil layer containing sesame and water. The method includes a second step of mixing the layers.
[0010]
As the sesame seeds, conventionally known edible varieties can be used. The type of sesame grains (particle size, preparation method and processing method) is not limited, and may be appropriately selected depending on the quality of the target separated liquid seasoning and the mixing ratio of the aqueous layer and the oil layer.
The size of the sesame seeds is not limited, but may be whole or cracked. As the crushed material, “cut sesame” or “grated sesame” mechanically broken after roasting can be used. The sesame seeds may be skinned or skinless. Further, as the sesame seeds, "roasted sesame", "washed sesame" washed with water, "cut sesame" and "grated sesame" can be used.
For sterilization of microorganisms attached to the surface of sesame seeds, it is preferable to heat at 85 ° C. for about 10 minutes.
A single kind of sesame grains may be used, or a plurality of kinds may be mixed and used. When a plurality of types are mixed and used, for example, "cut sesame" or "ground sesame" and "whole roasted sesame" are mixed at a ratio of 1:10 to 10: 1.
[0011]
The oil layer is not particularly limited, and the same oil layer components as those of the conventional separated liquid seasoning can be used. Examples of the oil layer include edible oils such as soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, rice oil, coconut oil, olive oil, sesame oil, peanut oil, palm oil and the like. Further, additives such as a flavoring agent, a flavoring agent, a coloring agent, and an emulsifier can be added to the oil phase as needed.
[0012]
When preparing an oil layer containing sesame seeds by mixing sesame seeds and an oil layer, the sesame seeds may be charged while stirring the oil layer in the container. By stirring, the sesame seeds can be dispersed in the oil layer. When stirring the oil layer, a stirrer such as a propeller or a kneader set at an appropriate rotation speed may be used.
[0013]
The weight ratio of the sesame seeds to the oil layer is not particularly limited, and for example, the ratio of sesame seeds to the oil layer may be 1: 1 to 1:10. In particular, about 1: 2 to 1: 5 is preferable. At a preferable ratio, uniform mixing of sesame grains and the oil layer is easy, and there is an effect that sesame grains are damaged during stirring. By using crushed sesame seeds, for example, "cut sesame seeds" or "ground sesame seeds" as a part or all, an effect of promoting uniform mixing of the oil layer can be obtained.
[0014]
The temperature and time for mixing are not particularly limited, but stirring and mixing may be continued until the sesame seeds and the oil layer are sufficiently mixed and the oil layer covers the periphery of the sesame seeds. For example, in the case where the ratio of sesame seeds: oil layer is 1: 2 to 1: 5, when the two are mixed with stirring and maintained for about 5 to 15 minutes, the oil layer covers the periphery of the sesame seeds. Thus, an oil layer containing sesame seeds is obtained.
[0015]
The aqueous layer in the present invention is not particularly limited, and the same aqueous layer components as those of the conventional separated liquid seasoning can be used. Examples of the aqueous phase component include liquid seasonings such as soy sauce, soup stock, vinegar and the like, extracts derived from plant and animal raw materials, liquor such as mirin, wine, sake, and old sake. In addition, flavors such as salt, sugar, spices and flavors, flavors and the like can be added. Further, various additives such as a stabilizer and a coloring agent may be added.
[0016]
The aqueous layer component may contain a solid content. For example, grater, paste, mince, pulp and dry powder vegetables and fruits.
[0017]
When mixing the sesame seed-containing oil layer and the aqueous layer, the mixing method is not particularly limited. The separated liquid seasoning of the present invention may be mixed at an appropriate ratio depending on the purpose of use and the like.
When the oil layer containing sesame seeds and the aqueous layer are mixed, each of them is dispersed so that the sesame seeds are dispersed in the oil layer at an appropriate concentration and the solid content of the aqueous layer is dispersed in the aqueous layer at an appropriate concentration. It is preferable to mix while stirring. When mixing, the ratio of both is not particularly limited, but when the separated liquid seasoning is a sauce, for example, 1:99 to 10:90, and when it is a dressing, it is mixed at a ratio of, for example, 5:95 to 95: 5. do it.
[0018]
The separated liquid seasoning marketed for home use is usually filled in a glass container, a PET container, or the like. In the case of producing a separated liquid seasoning in a container, the oil layer and the aqueous layer containing sesame seeds may be individually filled in the container using a usual filling machine. The order of individual filling is not particularly limited.
[0019]
Thus, the separated liquid seasoning of the present invention is obtained. After mixing the oil layer containing sesame seeds and the aqueous layer, the oil layer containing sesame seeds and the aqueous layer are separated, and the sesame seeds float near the interface.
[0020]
【The invention's effect】
The separated liquid seasoning of the present invention has the following characteristics as compared with conventional products.
(1) The flavor and texture of the oil in the oil layer is maintained.
(2) The crisp texture of sesame grains is maintained, and the appearance is glossy.
The reason why such a property is obtained is considered as follows.
[0021]
(3) Since it is not necessary to vigorously stir the oil layer containing the sesame seeds and the aqueous layer, the oil is not emulsified or deteriorated.
(4) When the oil layer containing sesame seeds is prepared in the first step, the oil layer covers the periphery of the sesame seeds, so that the sesame seeds mixed with the aqueous layer in the second step are less swelled by water absorption.
[0022]
【Example】
Hereinafter, the effects of the separated liquid seasoning of the present invention will be specifically described with reference to examples.
1. Preparation of Separated Liquid Seasoning 1 of the Present Invention (1) Aqueous layer component / 500 g of soy sauce
・ 300g sugar
・ 100 g of grated apples
・ Grated garlic 15g
・ Vinegar 10g
・ Spice 2g
The above was mixed with stirring, heated at 85 ° C. for 10 minutes, and then cooled to 75 degrees. This was used as an aqueous layer.
(2) 20g of roasted sesame seeds (whole) with oil layer ingredients containing sesame seeds
・ 50g sesame oil
The sesame seeds and sesame oil were mixed with stirring, heated at 85 ° C for 10 minutes, and then cooled to 75 ° C. This was used as an oil layer containing sesame seeds.
(3) Preparation of Separated Liquid Seasoning An oil layer containing sesame seeds was poured into a 1.0-liter bottle, and then an aqueous layer was poured. After capping the container, it was cooled with water to 35 degrees. This was designated as the separated liquid seasoning 1 of the present invention.
[0023]
2. Preparation of Separated Liquid Seasoning 2 of the Present Invention As the separated liquid seasoning 2 of the present invention, 0.2 g of a commercially available thickener was further used as an aqueous layer component. The separated liquid seasoning 2 of the present invention was prepared in the same manner as described above. 3. Preparation of Comparative Example Ingredients and soy sauce 500g
・ 300g sugar
・ 100 g of grated apples
・ Grated garlic 15g
・ Vinegar 10g
・ Spice 2g
・ Roasted sesame seeds (whole) 20g
・ 50g sesame oil
・ 1g thickener
The above were mixed with stirring, heated at 85 ° C. for 10 minutes, and cooled to 75 ° C. This was used as an aqueous layer. The entire amount was poured into a 1.0-liter bottle, and then the aqueous layer was poured. After capping the container, it was cooled with water to 35 degrees. This was used as the separated liquid seasoning of the comparative example.
[0024]
3. Features of the separated liquid seasonings of the present invention The separated liquid seasonings 1 and 2 of the present invention retained the flavor and mellow texture of oil as compared with the comparative example. In addition, the crisp texture of sesame grains was maintained, and the appearance was also glossy.
[0025]
4. Sensory evaluation Using a sensory panel of 30 persons, sensory evaluation was performed on "strength of oil flavor", "texture of sesame seeds" and "overall evaluation of deliciousness".
[0026]
As a result, regarding the “intensity of the flavor of oil”, 27 out of 30 persons evaluated that the separated liquid seasoning of the present invention was stronger. Regarding the "texture of sesame seeds", 21 out of 30 persons evaluated that the separated liquid seasoning of the present invention was present. Regarding the “entire evaluation of taste”, 25 out of 30 persons evaluated that the separated liquid seasoning of the present invention was more preferable.

Claims (4)

In a method for producing a separated liquid seasoning in which an oil layer and an aqueous layer are mixed, (1) a first step of preparing an oil layer containing sesame seeds by mixing sesame seeds and an oil layer, and (2) forming an oil layer containing sesame seeds and an aqueous layer. A method for producing a separated liquid seasoning, comprising a second step of mixing. The method according to claim 1, wherein the second step of mixing the sesame seed oil layer and the water layer is a method of individually filling the container with the sesame seed oil layer and the water layer. 3. The method according to claim 1, wherein the weight ratio of the sesame seeds to the oil layer in the oil layer containing sesame seeds is 1: 1 to 1:10. 4. The method according to claim 1, wherein part or all of the sesame grains are cut sesame or ground sesame.