JP7269625B2 - Method for masking unpleasant odor of mekabu-processed food and drink and seaweed - Google Patents

Description

TECHNICAL FIELD The present invention relates to a technique for suppressing the unique unpleasant odors of seaweeds.

Seaweed such as wakame seaweed, kelp, and hijiki is one of the traditional ingredients of Japanese cuisine, and has been eaten in Japan since ancient times. Many recent studies have shown that this seaweed is very good for your health. However, even though people know that seaweed is good for their health, many people avoid eating seaweed because they find the unique smell of seaweed, such as the smell of the sea, unpleasant.
Among them, Mekabu is a part corresponding to the root (sporophyll) of wakame, which is a brown algae, and is extremely slimy and has a strong unpleasant odor compared to wakame. Mekabu processed products are made by washing the base of the wakame seaweed, which is the raw material, removing foreign matter, and then sterilizing it by heating. there is However, since the mekabu made by the above-mentioned processing method has the first priority to preserve its deliciousness, although the umami peculiar to mekabu is preserved, the unpleasant smell (sea smell) peculiar to mekabu remains. . There are many people who do not like the unpleasant smell peculiar to mekabu, and for those who do not like this unpleasant smell, even if they want to eat mekabu to maintain their health, it is a factor that they avoid eating mekabu due to the unpleasant smell. It's becoming

Masking agents for meat and fish were proposed as follows, but no masking agent for seaweed was found.
A method of adding yeast cells as a masking agent for foods with a strong unpleasant odor, such as livestock meat or seafood, has been reported (Patent Document 1). A method using alliin, which is a garlic-derived component, has also been proposed as a method for masking unpleasant odors such as the odor of poultry meat and the fishy odor of seafood (Patent Document 2).

Commonly used methods to suppress the taste and smell of food and make it refreshing include vinegar, sanbaizu, green perilla sauce, yuzu ponzu sauce, wasabi-flavored seasoning liquid, and the like. However, the present situation is that the above methods do not actually mask the unpleasant odor peculiar to Mekabu.

JP 2018-191619 A JP 2012-070647 A

An object of the present invention is to develop means for masking the unpleasant odor peculiar to seaweeds.

Therefore, as a result of intensive studies in order to solve the above problems, the present inventors have found that by blending sesame oil in a seasoning liquid for seaweeds and applying the seasoning liquid to seaweeds, the unpleasant odor peculiar to seaweeds can be reduced. can be masked and eaten deliciously, and completed the present invention.

That is, the embodiment of the present invention has the following main configurations.
1 . A dried bonito sauce containing 10 to 30% by mass of sesame oil obtained from roasted sesame , and a mekabu processed food and drink containing a seasoning liquid as a masking agent for mekabu .
2. A masking agent for seaweeds containing sesame oil obtained from roasted sesame seeds as an active ingredient in seaweeds, or a seasoning agent for seaweeds containing the masking agent , or the seasoning agent is liquid. A method for masking an unpleasant odor of seaweed by adding a seasoning liquid.

INDUSTRIAL APPLICABILITY The present invention was able to develop an agent for masking the unpleasant odor peculiar to seaweeds, which contains sesame oil as an active ingredient. The fact that sesame oil has the effect of masking the unpleasant odor peculiar to seaweed is a newly proposed effect.
Masking agents containing a sesame oil component include liquids such as oils, powders, granules, capsules, tablets, jelly, suspensions, and the like. Dried sesame oil and refined sesame oil are also included.
These sesame oil-based agents for masking the unpleasant odor of seaweed can be used in processed seaweed products including seasonings, liquid seasonings, and seasonings for processed seaweed products.
Seaweed processed products can be provided in various forms such as seaweed foods added with a seasoning liquid, marine products, medical foods and drinks for diabetes, supplements, solids, liquids, and powders.
In addition, since sesame oil has been widely used as a food, it can be used as a highly safe masking agent for the unpleasant odor of seaweed.
Furthermore, it can be provided as a seaweed processed food with a delicious sauce masking the unpleasant smell peculiar to seaweed.

The present invention uses sesame oil as an active ingredient as a masking agent for suppressing unpleasant odors of seaweed.
Sesame oil includes sesame oil obtained by pressing and sesame oil obtained by extraction. In addition, any kind of sesame may be used, and any production area may be used.
Sesame seeds can be used as they are or roasted to obtain oil.
Sesame oil is used as it is, seasonings and seasoning liquids combined with other seasonings, desiccants, powders and solids (tablets) blended with excipients, granules, capsules, and various types of refining agents. There is a form of dosage form.
Processed seaweed products masked by adding sesame oil can take a wide range of forms such as food and drink, medical food, supplements, food in the form of seaweed, solid food, beverages, and various food and drink to which seaweed is added. .
Since the masking agent containing sesame oil as a main component of the present invention strongly masks the unpleasant odor of seaweeds, it is recommended that people who want to eat seaweeds but cannot eat them due to their unpleasant odors eat seaweeds. can contribute significantly to this.

(About sesame)
Sesame (scientific name: Sesamum indicum) is an annual plant belonging to the Sesamaceae family. Although many wild species of sesame plants grow naturally in Africa, archaeological excavations indicate that India was the birthplace of cultivated sesame around 3500 BC. The seeds are mainly used as ingredients for food and oil products such as edible oil, and the plant has been used all over the world since ancient times. The plant grows to about 1m in height, has light purple flowers in the leaf axils, and contains many seeds in the fruit. It is drought tolerant and very resistant to drought in the later stages of growth. Conversely, heavy rains will result in poor growth.
As used herein, "sesame" includes white sesame, black sesame, yellow sesame (or golden sesame, brown sesame) and the like, and yellow sesame is preferably used.
In addition, the "sesame" used in this specification may be produced in any production area such as domestic production, Myanmar, India, China, Ethiopia, and the like.
Furthermore, in the present specification, "Gomazou", which is characterized by a higher content of lignans sesamin and sesamolin in the seeds compared to existing native species, and a new black sesame variety with a high lignan content " It also includes improved sesame seeds such as “Gomaemon” and a new white sesame variety “Gomahime”.

(Regarding the production of sesame oil)
The "sesame oil" used in the present invention is sesame oil obtained by a pressing method in which oil is squeezed out by applying pressure to sesame, or the oil contained in sesame is dissolved in a solvent and heated to evaporate the solvent. Any sesame oil obtained by a solvent extraction method in which only the oil is extracted can be used.
Sesame oil can be made from roasted or unroasted sesame seeds, and its color and aroma change depending on the degree of roasting. The longer the sesame is roasted at a higher temperature, the darker the color of the oil becomes, and the stronger the sesame oil's characteristic fragrant aroma.
Roasted sesame oil is sesame oil that has been roasted at high temperatures and pressed. The depth of roasting (temperature and time) creates a unique color and aroma. Deep roasted sesame oil produces a dark brown oil with a strong aroma.
Low-roasted sesame oil is sesame oil that has been slowly roasted and pressed at a lower temperature. Roasting at a low temperature produces a sweet, nutty aroma. The low roasting temperature results in a clear, amber colored oil.
Taihaku sesame oil is a refined sesame oil obtained by squeezing raw sesame seeds. Because it is not roasted, it is a colorless oil with a mild flavor.

The pressing method of sesame can be obtained by sorting → (roasting) → pressing → filtering → stuffing oil. Although the temperature for pressing is not particularly limited, it is preferable to press at a low temperature of 50°C or less.
As an extraction solvent for solvent extraction, both a non-polar hydrophobic organic solvent and a polar hydrophilic solvent can be used. Solvents to be used should be used in consideration of food safety. For example, hexane has little residue and is highly safe.

Seasoning solutions for processed seaweed products to which sesame oil is added as a masking agent used in the present invention include, but are not limited to, bonito sauce, soy sauce sauce, lightly salted sauce, and kelp sauce. In particular, sesame oil goes well with bonito sauce.
The amount of sesame oil to be added to the bonito sauce is preferably 10% (v/v) to 30% (v/v), more preferably 15 to 25% (v/v).

Concerning the amount of sesame oil to be used Various seaweeds and processed products can be used to prepare the required amount for masking.
For example, the amount of sesame oil added to the seasoning liquid for processed seaweed products is preferably 10% (v/v) to 30% (v/v), and 15% (v/v) to 25% (v/v). is more preferred.

The sesame oil blended as the masking agent of the present invention includes roasted sesame oil that uses roasted sesame as a material and has a unique aroma, Taihaku oil and white sesame oil (unroasted sesame oil) that are refined without roasting sesame and have the original taste of sesame. sesame oil) and the like can be used.
When using roasted sesame oil, it is preferable to add 10 to 30% (v/v) to the seasoning liquid for processed seaweed products.
It is also possible to use commercially available sesame oil. For example, any of commercially available Kadoya Oil Co., Ltd.'s "genuine sesame oil dark", "genuine black sesame oil", "genuine sesame oil", and "pure white sesame oil" can be used.
When "genuine sesame oil" is used, the amount added is preferably 10 to 30% (v/v) to the seasoning liquid for processed seaweed products. Test results have shown that about 20% (v/v) of "Genuine Sesame Oil Koikuchi" is appropriate for the amount added to seasoning liquids for processed seaweed products. This is thought to be due to the fact that it is dark roasted, rich, and has a strong aroma.

About admixture Seaweed processed products include products packed with seaweed (including heated products) together with seasoning liquid, dried products, seaweed powder, kneaded products and grilled products kneaded with seaweed powder, etc.
In addition to basic bonito sauce, seasoning liquid preparation agents include glucose, fructose, sucrose, maltose, sorbitol, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactose, casein, gelatin, pectin, agar, Amino acids, excipients, bulking agents, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, seasonings, preservatives and the like are added.
Such seasoning agents for processed seaweed products can be molded into forms such as liquids, powders, granules, capsules, tablets, jelly, suspensions, etc., and used in processed seaweed products. The form of the seasoning is prepared by a method commonly used by those skilled in the art, and liquid is suitable for use in processed seaweed products.

A seasoning liquid for processed seaweed products, to which sesame oil is added as a masking agent for the unpleasant odor of seaweed, can be used as a food for processed seaweed products.
Seaweed processed products include, for example, marine products, diabetic food for home use, food for the sick (combination food for preparing diabetic food, etc.), food for specified health uses, diet food, and food and drink containing carbohydrates as main ingredients. Examples include, but are not limited to.

(Test 1: Comparative test of masking effect by various masking agents)
Six well-trained sensory inspectors mixed Mekabu with bonito sauce and various masking agents for comparison, and examined which masking agent was most effective in masking the unpleasant odor of seaweed. The scent was smelled, and votes were given to those judged to have no unpleasant odor of Mekabu, and the one with the most votes was judged to have a "masking effect." When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% high fructose liquid sugar, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, water. Created by mixing 15%. 85% of this mixture of "bonito sauce" and 15% (V/V) of "various masking agents" were blended to prepare "bonito sauce containing various masking agents".
3. Preparation of test product: Mekabu 87% (V/V) was mixed with 13% (V/V) of "Katsuo sauce mixed with various masking agents" and subjected to a sensory test.
4. Masking agent: Uses sesame oil (white sesame oil), sunmirost, and dextrin.
* Sunmirost: A masking agent manufactured by Akada Zen Co., Ltd. for reducing sourness, animal odor, fishy odor, and soybean odor * Dextrin: Product name “Masu KING” manufactured by SOBOL CO., Ltd., soybean odor, grain odor 4. Masking agents for fishy and sour odors of meat and fish. Evaluation: Six sensory inspectors sniffed the scent of each test product, evaluated whether there was an unpleasant odor peculiar to Mekabu, and gave votes to those who felt that there was no unpleasant odor. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 1 shows the test results.

From the results in Table 1, it was confirmed that sesame oil has a masking effect among various masking agents. Sesame oil exhibits a higher masking effect on seaweed than masking agents generally used for food.

(Test 2: Comparative test of masking effect by various edible oils)
Treatment of Mekabu: Katsuo-tare and various edible oils for comparison were added to Mekabu, and which edible oil was most effective in masking the unpleasant odor of seaweed was examined. Six well-trained sensory inspectors sniffed the scent and gave votes to those who judged that there was no unpleasant odor from Mekabu. bottom. When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% high fructose liquid sugar, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, water. Created by mixing 15%. 85% of this mixture of "bonito sauce" and 15% (V/V) of "various edible oils" were blended to prepare "bonito sauce blended with various edible oils".
3. Preparation of test product: Mekabu 87% (V/V) was mixed with 13% (V/V) of "bonito sauce containing various edible oils" and sensory tests were conducted.
4. Oil agents: sesame oil (white sesame oil), perilla oil, rice bran oil, olive oil, salad oil5. Evaluation: Six sensory inspectors sniffed the scent of each test product, evaluated whether there was an unpleasant odor peculiar to Mekabu, and gave votes to those who felt that there was no unpleasant odor. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 2 shows the test results.

The results in Table 2 show that sesame oil has the effect of masking the unpleasant odor of mekabu. In particular, it was confirmed that sesame oil has a masking effect on the odor of mekabu compared to other edible oils.

(Test 3: Comparative test of masking effect using sesame oil with different manufacturing methods)
Test 2 revealed that ``sesame oil'' has a masking effect on the unpleasant odor of mekabu, so we added sesame oil with a different manufacturing method from bonito sauce to mekabu, and examined the difference in masking effect due to the difference in sesame oil manufacturing method. Six trained sensory inspectors sniffed the scent and gave votes to those who judged that there was no unpleasant odor of Mekabu. When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% fructose corn syrup, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, 15% water was mixed and adjusted.
3. Preparation of test article:
85% of this "bonito sauce" and 15% (V/V) of "various sesame oils" were blended to create "bonito sauce containing various sesame oils". 87% (V/V) of mekabu was mixed with 13% (V/V) of ``katsuo sauce containing various sesame oils'' and subjected to a sensory test.
4. Sesame oil:
Sesame oil produced by roasting at high temperature for a long time is "commercial sesame oil A", sesame oil produced by roasting at low temperature for a long time is "commercial sesame oil B", Taihaku sesame oil is "commercial sesame oil C", low temperature short-time roasting The sesame oil produced by These sesame oils are all press-processed oils, and are characterized by the presence or absence of roasting and the degree of roasting temperature and time.
・"Commercially available sesame oil A" is roasted sesame oil made by squeezing sesame seeds that have been roasted at high temperatures for a long time. The heating temperature for roasting is 210°C and the heating time is 15 minutes.
・"Commercial sesame oil B" is a mixture of roasted sesame oil and rapeseed oil, which is obtained by pressing sesame that has been roasted at low temperature for a long time. The heating temperature for roasting is 165°C and the heating time is 13 minutes.
・"Commercially available sesame oil C" is a white sesame oil that is made by squeezing sesame raw and not roasting.
・"Commercially available sesame oil D" is roasted sesame oil obtained by squeezing sesame that has been roasted at a low temperature for a short period of time. The heating temperature for roasting is 170°C and the heating time is 6 minutes.
5. Evaluation: Six sensory inspectors sniffed the scent of each test product, evaluated whether there was an unpleasant odor peculiar to Mekabu, and gave votes to those who felt that there was no unpleasant odor. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 3 shows the test results.

The results in Table 3 show that the masking effect of suppressing the unpleasant odor of mekabu differs depending on the method of producing sesame oil. "Commercial sesame oil A", which has the highest roasting temperature and the longest roasting time, is rated the highest. It is believed that strongly roasted sesame oil has a strong masking effect.

(Test 4: Comparative test of masking effect with different amounts of sesame oil)
In this experiment, the amounts shown in Table 4 were added to mekabu and dried bonito sauce to examine whether it was effective in masking the unpleasant odor of seaweed. Six well-trained sensory inspectors smelled the scent and voted for those judged to have no unpleasant odor of Mekabu, and the one with the most votes was judged to have a "strong masking effect." When smelling the scent, the distance between the object and the nose was 1 cm.
(test specification)
1. Processing of mekabu: 40g of mekabu was sorted, cut, washed, heated (70°C, 20 seconds), and cooled.
2. Preparation of bonito sauce:
"Bonito sauce" is 20% soy sauce, 18% high fructose liquid sugar, 15% salt, 10% sugar, 5% dried bonito extract, 6% fermented rice seasoning, 5% seasoning (amino acids, etc.), 6% alcohol, water. 15% was mixed and prepared.
3. Amount of sesame oil:
"5%", "10%", "15%", "20%", "25%", "30%", "35%" of "commercially available sesame oil A" to this mixture of "bonito sauce" ” I created a compounded one.
4. Preparation of test article:
A sensory test was conducted by mixing 13% (V/V) of the bonito sauce mixed with sesame oil with mekabu.
5. Evaluation: Six sensory inspectors evaluated the scents of various test products for the presence or absence of unpleasant odors peculiar to Kagimekabu, and voted for those that felt that they had no unpleasant odors. 0-1 votes x, 2 votes ▲, 3-4 votes △, 5 votes 〇, 6 votes ◎.
6. Table 4 shows the test results.

The masking effect is confirmed at 10 to 30% of the blending ratio of sesame oil roasted at high temperature for a long time, and "20%" is the highest evaluation. The results in Table 4 show that there is a difference in the masking effect of suppressing the unpleasant odor of mekabu, depending on the amount of sesame oil blended.

It was confirmed that sesame oil has a masking effect on seaweed. It was confirmed that there is a difference in the masking action due to the difference in the manufacturing method, and that there is a difference in the masking action depending on the amount of sesame oil added.
The type of sesame oil is selected according to the types of seaweeds or processed seaweed products, the amount of sesame oil is determined, and an appropriate amount is used for masking.

Claims (2)

A dried bonito sauce containing 10 to 30% by mass of sesame oil obtained from roasted sesame , and a mekabu processed food and drink containing a seasoning liquid as a masking agent for mekabu . A masking agent for seaweeds containing sesame oil obtained from roasted sesame seeds as an active ingredient in seaweeds, or a seasoning agent for seaweeds containing the masking agent , or the seasoning agent is liquid. A method for masking an unpleasant odor of seaweed by adding a seasoning liquid.