CN113831959A - Flavored sesame oil product and preparation process thereof - Google Patents
Flavored sesame oil product and preparation process thereof Download PDFInfo
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- CN113831959A CN113831959A CN202011621645.9A CN202011621645A CN113831959A CN 113831959 A CN113831959 A CN 113831959A CN 202011621645 A CN202011621645 A CN 202011621645A CN 113831959 A CN113831959 A CN 113831959A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
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- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a sesame oil product with a special flavor, a processing method of sesame or a method for improving the flavor of the sesame, and also provides the sesame, the sesame oil and sesame paste prepared by the method. The method of the present invention comprises 1) a step of contacting sesame with water; and (2) controlling the water absorption of the sesame to be 80-90%; and/or a swelling ratio of not less than 140%. The sesame, the sesame oil and the sesame soy sauce prepared by the method have good flavor, are simple to operate and have strong industrial prospect.
Description
Technical Field
The invention relates to sesame oil, processed sesame and a preparation process thereof.
Background
The main processes for preparing sesame oil include water extraction and squeezing. The water substitution method is a traditional method for preparing sesame oil in China, and the method has the following defects: the yield of the oil is low (the highest can only reach 47-48%, and the lowest can only reach 31-32%); the moisture content of the sesame residue after oil preparation is too high (65-70%), and the protein in the sesame residue is seriously damaged, so that the quality is poor. The pressing method is an oil preparation method for pressing oil from an oil material structure by applying a certain pressure to sesame. The squeezing method is divided into hot squeezing and cold squeezing according to different squeezing temperatures, and is divided into screw oil press and hydraulic oil press squeezing according to different press forms. At present, the most applied in production is hot pressing after seed frying to obtain sesame oil. The oil extraction usually comprises a pretreatment step of raw materials, for example, a soaking step is included in Chinese patent CN107974341, but the soaking step in the patent aims to promote seed germination and activate nutrients, but the flavor is usually reduced because the germination consumes oil and protein in the seeds as energy sources. There is therefore a great need in the art for a method which avoids the deterioration of flavour due to soaking.
Disclosure of Invention
The invention aims to provide a sesame processing method which is characterized by comprising the following steps
(1) A step of bringing sesame into contact with water; and
(2) controlling the water absorption of the sesame to be 80-90%; and/or an expansion ratio of not less than 140%.
In a specific embodiment, the step (1) comprises at least one of the following features:
(a) the contact time is 0.5 to 48 hours;
(b) the ambient temperature of the contact is 20-60 ℃;
(c) the humidity of the contacted environment is 20-50%; and
(d) in the step of contacting the sesame with water, the mass ratio of the sesame to the water is 1: 1-1: 10.
in a specific embodiment, the step (2) comprises at least one of the following features:
(i) the step (2) is carried out in a constant temperature and humidity environment, or is kept stand in the constant temperature and humidity environment;
(ii) in the step (2), the ambient temperature is 40-60 ℃; and
(iii) in the step (2), the ambient humidity is 60-80%.
In a particular embodiment, the method further comprises at least one step selected from screening, oven drying, smoking, or stir-frying the seed.
A second aspect of the present invention is directed to a processed sesame characterized in that the processed sesame has a water absorption of 80 to 90% and/or an expansion rate of not less than 140%; optionally, the processed sesame is obtained by processing using the method including the above.
In a particular embodiment, the method further comprises at least one step selected from screening, oven drying, smoking, or stir-frying the seed.
A third aspect of the present invention is to provide a method for producing sesame oil, characterized by comprising a step of extracting an oil or fat from a sesame raw material containing at least a part of the processed sesame as described above.
A fourth aspect of the present invention is to provide sesame oil, wherein at least a part of the sesame material of the sesame oil is selected from the processed sesames described above, and/or at least a part of the sesame material of the sesame oil is processed using the method described above, and/or the sesame oil is prepared by the method described above.
A fifth aspect of the present invention is to provide a method for improving the flavor of sesame oil, characterized in that at least a part of the sesame raw material of sesame oil is processed using the above-mentioned method, or the sesame oil is prepared using the processed sesame containing the above-mentioned as a raw material.
A sixth aspect of the present invention is to provide an oil or fat composition containing the above sesame oil.
The seventh aspect of the present invention is to provide a food containing the processed sesame, sesame oil or oil-and-fat composition, which comprises sesame paste, crushed sesame, sesame-containing snack, sesame-containing filling, and sesame-containing seasoning.
Detailed Description
It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) may be combined with each other to constitute a preferred embodiment.
To make the features and effects of the present invention comprehensible to those skilled in the art, general description and definitions are made below with reference to terms and expressions mentioned in the specification and claims. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
The theory or mechanism described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.
All features defined herein as numerical ranges or percentage ranges, such as values, amounts, levels and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range. Herein, the percentage refers to a mass percentage unless otherwise specified.
In this context, for the sake of brevity, not all possible combinations of features in the various embodiments or examples are described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.
The present inventors have found that when the water content and the swelling ratio of sesame seeds after soaking are controlled within specific ranges, sesame oil obtained by this treatment has a good flavor or an improved flavor. Without being bound by any theory or mechanism, the inventor of the invention thinks that the process changes the internal structure of the sesame seeds and influences the subsequent aroma production and the whole process flow of oil preparation. The swelling of the sesame seed oil is different from common water swelling, and the sesame seed oil is obtained by quickly draining water from the soaked sesame seeds and standing the sesame seeds under the conditions of specific temperature and humidity. Compared with the Chinese patent CN107974341A preparation method of ground sesame seed oil, the sesame seed oil is obtained in a lower external water environment, and the sesame seed oil with more excellent flavor is obtained by controlling the swelling rate. In addition, the method is different from the common seed germination treatment method, and the obtained oil seeds do not enter a substantial germination stage and do not affect the main components of the seeds.
The invention aims to provide a sesame processing method, which is characterized by comprising the following steps:
(1) a step of bringing sesame into contact with water; and
(2) controlling the water absorption of the sesame to be 80-90%; and/or an expansion ratio of not less than 140%.
In certain embodiments, in the step of contacting the sesame with water, the contacting is soaking and/or rinsing with running water. In certain embodiments, the soaking is continuous and/or batch soaking. In certain embodiments, the running water rinse is a continuous rinse or a batch rinse. In certain embodiments, the rinsing with running water and the soaking are performed simultaneously, for example, by soaking the sesame in water and continuously passing the running water. In certain embodiments, the soaking and rinsing with running water are alternated at random.
In certain embodiments, in the step of contacting the sesame with water, the contacting time is 0.5 to 48 hours.
In certain embodiments, the step of contacting the sesame with water is at an ambient temperature of 20 to 60 ℃. In some embodiments, the ambient temperature is the contact temperature.
In some specific embodiments, in the step of contacting the sesame with water, the ambient humidity is 20-50%; in some embodiments, the ambient humidity is the contact humidity.
In some specific embodiments, in the step of contacting sesame with water, the mass ratio of sesame to water is 1: 1-1: 10;
in some embodiments, the step of separating the sesame from the water is further included after contacting the sesame with the water; in certain specific embodiments, the separation method comprises at least one selected from the group consisting of filtration, suction filtration, and draining.
In certain specific embodiments, the step (2) is performed in a constant temperature and humidity environment; in certain specific embodiments, the step (2) is performed in a constant temperature and humidity environment; in certain specific embodiments, the step (2) is performed in a constant temperature and humidity apparatus.
In certain specific embodiments, in step (2), the ambient temperature is 40-60 ℃; in certain specific embodiments, in the step (2), the constant temperature and humidity is 40-60 ℃; in certain specific embodiments, the temperature may be a specific temperature within the temperature range, or a fluctuating temperature within a range within the temperature range; in certain specific embodiments, the upper or lower fluctuating temperature limit does not exceed the constant temperature and humidity temperature; in certain specific embodiments, the upper or lower temperature fluctuation limit does not exceed 10% or 20% of the temperature of the constant temperature and humidity; in certain specific embodiments, the time at which the fluctuating temperature is at the upper or lower limit is no more than 5% or 1% of the total time at step (2).
In certain specific embodiments, in step (2), the ambient humidity is 60-80%; in some specific embodiments, in the step (2), the humidity of the constant temperature and humidity is 60-80%; in certain embodiments, the humidity may be a specific humidity within the humidity range, or a fluctuating humidity within a range within the humidity range; in certain specific embodiments, the fluctuating humidity upper or lower limit does not exceed the constant temperature and humidity; in some specific embodiments, the upper limit or the lower limit of the fluctuating humidity does not exceed 10% or 20% of the humidity of the constant temperature and humidity; in certain embodiments, the time at which the fluctuating humidity is at the upper or lower limit is no more than 5% or 1% of the total time at step (2).
In certain embodiments, the method further comprises the steps of screening, drying and/or smoking, and seed frying. The screening, drying, smoking and seed frying of the invention are all process steps commonly known by the technicians in the field, and the specific method and equipment can refer to the common general knowledge in the field.
A second aspect of the present invention is directed to a processed sesame characterized in that the processed sesame has a water absorption of 80 to 90% and/or an expansion rate of not less than 140%; in certain embodiments, the processed sesame is obtained by processing using a method including the above-mentioned method.
In certain specific embodiments, the method further comprises at least one step selected from screening, oven drying, smoking, or stir-frying the seed.
A third aspect of the present invention is to provide a method for producing sesame oil, characterized in that the method comprises a step of extracting oil or fat from a sesame raw material containing at least a part of the processed sesame.
In some embodiments, the step of extracting the oil or fat is performed by pressing or hydroextraction.
In certain embodiments, the step of extracting the oil or fat is performed by a pressing method selected from screw pressing or hydraulic pressing. The pressing method (screw pressing, hydraulic pressing) and the water displacement method are all process steps generally known to those skilled in the art, and the specific method and equipment can refer to the common general knowledge in the field.
In certain embodiments, the method of preparation further comprises at least one step selected from the group consisting of clear oil, filtration or centrifugation or sedimentation, degumming, dewaxing, deacidification, decolorization, deodorization, and fractionation. The above steps of the present invention are all process steps generally known to those skilled in the art, and the specific methods and apparatuses can be referred to the common general knowledge in the art.
A fourth aspect of the present invention is to provide sesame oil, wherein at least a part of the sesame material of the sesame oil is selected from the processed sesame described above, and/or at least a part of the sesame material of the sesame oil is processed using the method described above, and/or the sesame oil is prepared by the method described above.
In some specific embodiments, the sesame oil is prepared by pressing or water substitution, extraction, or hydraulic methods. The pressing method (screw pressing, hydraulic pressing) water substitution method and the leaching method are all process steps generally known by the technical personnel in the field, and the specific method and equipment can refer to the common general knowledge in the field.
In certain specific embodiments, the sesame oil is prepared by screw pressing or hydraulic pressing.
A fifth aspect of the present invention is to provide a method for improving the flavor of sesame oil, characterized in that at least a part of the sesame raw material of sesame oil is processed using the above-mentioned method, or the sesame oil is prepared using the processed sesame containing the above-mentioned as a raw material.
A sixth aspect of the present invention is to provide an oil or fat composition containing the above sesame oil.
The seventh aspect of the present invention is to provide a food containing the processed sesame, sesame oil or oil-and-fat composition, which comprises sesame paste, crushed sesame, sesame-containing snack, sesame-containing filling, and sesame-containing seasoning.
The sesame, the sesame oil and the sesame soy sauce prepared by the method have excellent flavor, simple operation and stronger industrialization prospect, and can be used as a basis for judging the sesame to what degree to prepare sesame oil products with better flavor in the future production process.
The present invention will be illustrated below by way of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The materials and methods mentioned in the examples are, unless otherwise indicated, conventional in the art. For example, the sesame raw material is white sesame of russia; the model of the constant temperature and humidity box is Bingde KBF-LQC 240; a screw oil press model Xiangge PX7 oil press; the drying and seed frying mentioned in the examples are all conventional operations, the drying is drying at 60 ℃ until the moisture content is 5%, and the seed frying is seed frying at 190 ℃ for 15 minutes.
Example 1:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 70%, taking out after 2h until the water absorption rate of the sesame reaches 85.75% and the expansion rate reaches 150%, drying and frying the treated sesame seeds, and extracting oil by using a screw oil press to obtain the sesame oil 1.
Example 2:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 80%, taking out after 2h until the water absorption rate of the sesame reaches 88.65% and the expansion rate reaches 150%, drying and frying the treated sesame seeds, and extracting oil by using a screw oil press to obtain the sesame oil 2.
Comparative example 1:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 50%, taking out after 2h until the water absorption rate of the sesame reaches 77.9% and the expansion rate reaches 105.9%, drying and frying the treated sesame seeds, and then using a screw oil press to press oil to obtain the sesame oil 3.
Comparative example 2:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 60%, taking out after 2h until the water absorption rate of the sesame reaches 91.5% and the expansion rate reaches 135.3%, drying and frying the treated sesame seeds, and extracting oil by using a screw oil press to obtain the sesame oil 4.
Comparative example 3:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 80%, taking out after 2h until the water absorption rate of the sesame reaches 77.9% and the expansion rate reaches 135.3%, drying and frying the treated sesame seeds, and then using a screw oil press to extract oil to obtain the sesame oil 5.
Comparative example 4:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 40%, taking out after 2h until the water absorption rate of the sesame reaches 70.3% and the expansion rate reaches 120.6%, drying and frying the treated sesame seeds, and then using a screw oil press to extract oil to obtain the sesame oil 6.
Comparative example 5:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, filtering, drying, placing in a constant-temperature constant-humidity box, controlling the temperature at 60 ℃ and the humidity at 80%, taking out after 2h until the water absorption rate of the sesame reaches 62.25% and the expansion rate reaches 114.7%, drying and frying the treated sesame seeds, and then using a screw oil press to press oil to obtain the sesame oil 7.
Comparative example 6:
and (3) taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 2h, performing suction filtration, drying the treated sesame, frying seeds with water absorption of 44.36% and expansion rate of 76.5%, and pressing oil with a screw oil press to obtain the sesame oil 8.
Comparative example 7:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 8h, performing suction filtration, drying the treated sesame, frying seeds with the water absorption rate of 60.4% and the expansion rate of 117.6%, and using a screw oil press to press oil to obtain the sesame oil 9.
Comparative example 8:
taking 50g of cleaned and impurity-removed sesame raw material, adding 250g of deionized water, soaking for 48h, performing suction filtration, drying when the water absorption rate reaches 75.4% and the expansion rate is 141.6%, drying and frying the treated sesame seeds, and then using a screw oil press to extract oil to obtain the sesame oil 10.
Comparative example 9
With reference to examples of Chinese patent publication No. CN107974341, sesame oil D was obtained.
Detection methods of water absorption and expansion rate:
weighing m g sesame and placing it into a dry measuring cylinder, reading the volume V mL, after the sesame processing is finished, performing suction filtration by using a cloth funnel under vacuum until the surface moisture of the sesame is sucked dry, weighing m1 g, placing it into the dry measuring cylinder, reading the volume V1mL, and calculating the formula as follows:
water absorption rate of (m1-m)/m 100
Expansion ratio (V1-V)/V100
The sesame oil sensory analysis results are shown in table 1:
sensory analysis method-flavor preference degree scoring
Randomly searching 24 persons to smell the samples, scoring the preference degree from strong preference to weak preference, averaging the scores (100 scores are full scores), and the preference degree is higher as the score is higher.
The results of evaluating the flavor preference degrees of examples 1 to 2 and comparative examples 1 to 9 are shown in Table 1
TABLE 1
According to the invention, sesame oil obtained by treating sesame oil with a certain water absorption and swelling rate (water absorption 80-90% and swelling rate > 140%) has a flavor much higher than other sesame oil with water absorption less than 80% and swelling rate less than 140% (sesame oil 3-10).
Examples 3 to 6
Referring to the method and parameters of example 2, except that the amount of deionized water used for soaking sesame raw materials was adjusted according to table 2, after the water absorption and swelling ratio of sesame reached the following table, the treated sesame was dried and parched, and oil was pressed by a screw oil press to obtain sesame oils 11 to 14, and the taste preference was evaluated according to the above method, and the results are reported in table 2.
TABLE 2
From the experimental data of examples 3-6, it was found that the amount of deionized water used for soaking the sesame raw material did not affect the flavor of sesame oil obtained with respect to oil extraction.
Examples 7 to 9
Referring to the method and parameters of example 2, except that the time for immersing the sesame material was adjusted according to table 3, after the water absorption and swelling rate of sesame reached the following table, the treated sesame was dried and parched to seeds, and oil was pressed by a screw oil press to obtain sesame oils 15 to 17, and the flavor preference was evaluated according to the above method, and the results are reported in table 3.
TABLE 3
| Example numbering | Soaking time | Sesame oil numbering | Water absorption rate | Expansion ratio | Preference for flavor |
| Example 7 | 1 hour | Sesame oil 15 | 82.40％ | 141.70％ | 85 |
| Example 8 | 8 hours | Sesame oil 16 | 89.10％ | 141.70％ | 88 |
| Example 9 | 48 hours | Sesame oil 17 | 89.10％ | 141.70％ | 87 |
From the experimental data of examples 7 to 8, it was found that the soaking time for soaking the sesame material did not affect the flavor of sesame oil obtained with respect to oil extraction.
Examples 10 to 11
Referring to the method and parameters of example 2, except that the time for soaking sesame raw materials was adjusted according to table 4, after the water absorption and swelling rate of sesame reached the following table, the treated sesame was dried and parched to seeds, and oil was extracted using a screw oil press to obtain sesame oils 18 to 19, and the flavor preference was evaluated according to the above method, and the results are reported in table 4.
TABLE 4
| Example numbering | Soaking temperature | Water absorption rate | Expansion ratio | Sesame oil numbering | Preference for flavor |
| Example 10 | 20℃ | 83.00％ | 147.00％ | Sesame oil 18 | 87 |
| Example 11 | 60℃ | 80.00％ | 150.00％ | Sesame oil 19 | 88 |
From the experimental data of examples 7 to 8, it was found that the soaking temperature of the soaked sesame material in the range of 20 to 60 ℃ did not affect the flavor of sesame oil obtained in connection with oil extraction.
Examples 12 to 13
Referring to the method and parameters of example 2, except that the conditions of constant temperature and humidity were adjusted according to table 5, after the water absorption and swelling rate of sesame reached the following table, the treated sesame was dried and parched to seeds, and oil was pressed by a screw oil press to obtain sesame oils 20 to 23, and the taste preference was evaluated according to the above method, and the results are reported in table 5.
TABLE 5
From the experimental data of examples 12 to 13, it was found that the temperature of constant temperature and humidity in the range of 40 to 60 ℃ did not affect the flavor of sesame oil obtained in connection with oil extraction, and that the same temperature and humidity in the range of 60 to 80% did not affect the flavor of sesame oil obtained in connection with oil extraction.
Examples 14 to 15
Referring to the method and parameters of example 2, except that the time for constant temperature and humidity was adjusted according to table 6, after the water absorption and swelling rate of sesame reached the following table, the treated sesame was dried and parched to seeds, and oil was pressed by a screw oil press to obtain sesame oils 22 to 23, and the taste preference was evaluated according to the above method, and the results are reported in table 6.
TABLE 6
From the experimental data of examples 14 to 15, it was found that the constant temperature and humidity time in the range of 0.6 to 24 hours did not affect the flavor of sesame oil obtained in relation to oil extraction.
Example 16
Referring to the treatment method of example 1, the treated sesame was dried and parched to seeds and then ground to obtain sesame paste 1.
Example 17
Referring to the treatment method of example 2, the treated sesame was dried and parched to seeds and then ground to obtain sesame paste 2.
The preference evaluation methods for sesame paste 1 and sesame paste 2 were as follows:
the samples were tasted by randomly searching 24 people, and the preference degree was graded from strong preference to weak preference, and the average score (100 points full) was taken, and the preference degree was higher as the score was higher.
The preference evaluation results of the sesame pastes 1 and 2 are shown in table 7:
TABLE 7
| Sesame paste numbering | Preference degree |
| Sesame paste 1 | 90 |
| Sesame paste 2 | 89 |
From the experimental data of examples 16-17, it can be seen that the process of the present invention can yield sesame paste products of good taste.
Claims (10)
1. The sesame processing method is characterized by comprising the following steps
(1) A step of bringing sesame into contact with water; and
(2) controlling the water absorption of the sesame to be 80-90%; and/or an expansion ratio of not less than 140%.
2. The method of claim 1, wherein step (1) includes at least one of the following features:
(a) the contact time is 0.5 to 48 hours;
(b) the ambient temperature of the contact is 20-60 ℃;
(c) the humidity of the contacted environment is 20-50%; and
(d) in the step of contacting the sesame with water, the mass ratio of the sesame to the water is 1: 1-1: 10.
3. the method of claim 1 or 2, wherein the step (2) comprises at least one of the following features:
(i) the step (2) is carried out in a constant temperature and humidity environment, or is kept stand in the constant temperature and humidity environment;
(ii) in the step (2), the ambient temperature is 40-60 ℃; and
(iii) in the step (2), the ambient humidity is 60-80%.
4. The method according to any one of claims 1 to 3, further comprising at least one step selected from screening, oven drying, smoking or seed frying.
5. Processed sesame characterized in that the processed sesame has a water absorption of 80 to 90% and/or an expansion ratio of not less than 140%; optionally, the processed sesame is obtained by processing according to the method of any one of claims 1 to 4.
6. A method for producing sesame oil, comprising the step of extracting an oil or fat from a sesame raw material containing at least a part of the processed sesame of claim 5.
7. A sesame oil, at least a part of the sesame material of which is selected from the processed sesame of claim 5, and/or at least a part of the sesame material of which is processed using the method of any one of claims 1 to 4, and/or which is prepared by the method of claim 6.
8. A method for improving the flavor of sesame oil, characterized by processing at least a part of a sesame raw material of sesame oil by the method according to claims 1 to 4, or preparing the sesame oil using the processed sesame according to claim 5 as a raw material.
9. An oil and fat composition comprising the sesame oil according to claim 7.
10. A food comprising the processed sesame of claim 5, the sesame oil of claim 7 or the fat and oil composition of claim 9, wherein the food comprises sesame paste, crushed sesame, sesame-containing snack, sesame-containing filling, and sesame-containing seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011621645.9A CN113831959A (en) | 2020-12-30 | 2020-12-30 | Flavored sesame oil product and preparation process thereof |
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| CN102796609A (en) * | 2012-09-05 | 2012-11-28 | 河南工业大学 | Production process of sesamol-rich fragrant sesame oil |
| CN102919734A (en) * | 2012-10-16 | 2013-02-13 | 郑鉴忠 | production method of foods made from grains with germination activities, selenium or trace element enrichment |
| CN106479669A (en) * | 2016-12-29 | 2017-03-08 | 陈太飞 | A kind of processing method of sesame oil with strong flavor |
| CN106983118A (en) * | 2017-05-27 | 2017-07-28 | 河南工业大学 | A kind of high sterol sesame paste and preparation method thereof |
| CN108690709A (en) * | 2018-07-09 | 2018-10-23 | 城固县世杰商贸有限责任公司 | A kind of preparation process of water substitution Oleum Sesami |
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| CN102796609A (en) * | 2012-09-05 | 2012-11-28 | 河南工业大学 | Production process of sesamol-rich fragrant sesame oil |
| CN102919734A (en) * | 2012-10-16 | 2013-02-13 | 郑鉴忠 | production method of foods made from grains with germination activities, selenium or trace element enrichment |
| CN106479669A (en) * | 2016-12-29 | 2017-03-08 | 陈太飞 | A kind of processing method of sesame oil with strong flavor |
| CN106983118A (en) * | 2017-05-27 | 2017-07-28 | 河南工业大学 | A kind of high sterol sesame paste and preparation method thereof |
| CN108690709A (en) * | 2018-07-09 | 2018-10-23 | 城固县世杰商贸有限责任公司 | A kind of preparation process of water substitution Oleum Sesami |
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