| 摘要 |
PURPOSE:Sesame is extractd with an aqueous ethanol of higher than a specific concentration, then the ethanol concentration is lowered to remove the precipitating oil and the remaining extract is combined with the aqueous extract obtained by extraction of the extraction residue of the sesame with hot water, thus producing a seasoning with good taste and high storage stability. CONSTITUTION:Crushed sesame is extracted with an aqueous solution containing more than 60vol% ethanol. The resultant extract is combined with water or evaporated under reduced pressure to dilute ethanol to 25-50vol% and the precipitating oil is removed to give an extract of low oil content. Further, the residue of the ethanol extraction is extracted with hot water and the extract is combined with the extract of low oil content to give the objective aqueous seasoning solution keeping satisfactorily the taste of sesame and expelling unnecessary oil fractions. When the ethanol extract is diluted, the hot water extract may be employed. Further, when the ethanol concentration is lowered, salt may be added by over 5wt/vol% or the pH is adjusted to 5.0-2.0 with hydrochloric acid and nuetralized after separation of the oil. Thus, the resultant seasoning is stable and free from the formation of precipitates or oxidation odor, while stored. |
