JPH1132740A - Production of sesame processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sesame processed product having beauty appearance and high nutritive valve without causing release of the attached powder material even when hot water is poured into the resultant sesame processed product by attaching edible powdered product such as vegetable powders to the outer periphery face of the sesame. SOLUTION: An aqueous solution of dried albumen in an amount of 20% to 50% is attached to whole the face of sesame and edible powder material such as green layer and vegetable powder is attached thereto and the treated sesame is coagulated by heating at >=60 deg.C to provide the objective coated product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a processed sesame product.

[0002]

2. Description of the Related Art Sesame sesame to which soy sauce is applied, which is used as a sprinkling material, is well known as a sesame coating product which is commercially available today. There are also other products such as curry and blue seaweed for sprinkling.

[0003]

Curry sesame is immersed in curry liquid, taken out and dried, and the sesame to which starch paste is adhered is poured into the paste and mixed. This makes the glue powder adhere to the entire circumference, so there is no problem in sprinkling it, but when it is put in hot water, the coating material of the glue will peel off and only sesame As a result, the commercial value decreases.

[0004] In view of the above, the present invention is devised so that vegetables such as blue seaweed and horen grass coated on the outer peripheral surface of sesame do not peel off even in hot water, so that the commercial value is not impaired. The present invention does not provide a method for producing a processed sesame product, and the product according to the present invention does not peel off the coating material even when used in hot water such as soup or ramen, so that its color It does not disperse the taste of the ingredients and does not reduce the commercial value of the ingredients.

[0005]

SUMMARY OF THE INVENTION The present invention relates to dried egg whites.
Attach a 0% to 50% solution to the whole surface of the sesame, and attach edible powder products such as blue seaweed and vegetable powder to this,
It is characterized in that it is heated and solidified at 60 ° C. or more to form a coated product.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present inventors have found that various spray-drying and water-soluble binders, that is, starch-based binders and their decomposed products can be easily dissolved in water or hot water by binding or drying. As a result of repeated experiments, the present inventors arrived at the present invention by focusing on the fact that a heat irreversible coagulant such as egg white is excellent in solving the problem. That is, the present invention uses dried egg white to attach an aqueous solution having a concentration of 20% to 50% to sesame, attach edible powder products such as blue paste and vegetable powder thereto, and coagulate by heating at 60 ° C. or more. To Hereinafter, specific examples will be described.

Embodiment 1 To 100 parts of sesame, 12 parts of an aqueous solution in which 20% of dried egg white is dissolved is added and mixed. Next, 20 parts of horen grass, pumpkin or carrot powder and 5 parts of roasted salt were added and mixed, and dried by heating at 80 ° C. to a water content of 3% or less. This resulted in a beautiful vegetable sesame product coated with green, yellow and red colors of spinach, pumpkin and carrot powder. When the vegetable sesame product was used as a soup ingredient, the coated powder did not peel off in the soup at all, and thus a soup product that was beautiful in appearance and excellent in taste without color collapse could be obtained.

Embodiment 2 FIG. To 100 parts of sesame, 20 parts of an aqueous solution containing 35% of dried egg white are added and mixed. Next, a plum sesame product was manufactured by adding and mixing 20 parts of plum meat powder and 10 parts of roasted salt, and drying by heating at 80 ° C. to a water content of 3% or less. When this plum sesame was floated on the surface of the ramen, the plum ramen without color dissolution, sweet and sour, and good color was made. In addition, even if it was a rice ball, plum sesame rice balls could be made without discoloration.

In the present invention, 20% to 50% of dried egg white
The use of an aqueous solution has a problem in fluidity at 50% or more from the results of many experiments of the present invention, and it is difficult to uniformly coat the sesame peripheral surface of the edible powder. Although the above problem is not caused when the content is 20% or less, there is a problem that partial peeling occurs during use after heat coagulation, so that the material is designed in the above range. The heating and drying are performed to coagulate and bind the egg white solution, and the optimum temperature is selected according to the solution concentration.

[0010] The conventional blue glue sesame to which the blue glue is adhered, the Hollen grass sesame of Example 1 according to the present invention, and Example 2
The following table shows an example of an experiment in which hot water (temperature: 90 ° C.) was poured into the ume sesame.

[0011]

[Table 1]

[0012]

The present invention is carried out as described above. Since the coating material does not peel off for a relatively long time, not to mention instantly after pouring hot water, it is beautiful in appearance. In addition, it can be eaten while tasting its unique taste in the mouth, and is very effective.

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] August 1, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

[0011]

[Table 1]

Claims (1)

[Claims] 1. A 20% to 50% solution of dried egg white is adhered to the whole surface of sesame, and edible powders such as blue glue and vegetable powder are adhered to the sesame. A method for producing a processed sesame product, comprising: