Non-sticky sesame paste and preparation method thereof

Abstract

The invention relates to non-sticky sesame paste and a preparation method thereof. Specifically, the present invention provides a sesame paste with reduced sticky taste and a preparation method thereof, the method comprises a step of pre-treating sesame before roasting the sesame, the pre-treatment comprises soaking and / or spraying the sesame to be roasted with an aqueous solution of a sesame extract; wherein the sesame extract is an alcohol-soluble component obtained by performing oil removal and alcohol extraction on a sesame raw material and a water layer component obtained by extracting the alcohol-soluble component. The sesame extract disclosed by the invention is added before the sesame is parched or roasted, so that the color of the sesame paste can be improved, and the viscosity and cohesiveness of the sesame paste can be reduced.

Description

Technical Field

[0001] The present invention mainly relates to a non-sticky sesame paste and a preparation method thereof. Background Art

[0002] Sesame, also known as flaxseed and oilseed, belongs to the Pedaliaceae family and Sesamum genus, and is an annual herbaceous plant. Sesame is rich in nutritional value. Its average oil content is 54.74%. The fatty acids are mainly composed of two unsaturated fatty acids, oleic acid and linoleic acid, with contents of 38.39% and 46.26% respectively. Linoleic acid can play a role in inhibiting the formation of arterial thrombosis and reducing serum cholesterol. The protein content in sesame is about 22.12%, and the content of essential amino acids for the human body is high, such as methionine. In addition, sesame also contains antioxidant substances such as vitamin E, sesamin, sesamolin, and sesamol.

[0003] Currently, the main sesame processed products include sesame oil, sesame paste, peeled sesame, and roasted sesame, etc. Among them, sesame paste is a condiment with high nutritional value and is often used in cold dishes, hot dry noodles, hot pot dipping sauces, etc., to enhance the flavor. The production process of sesame paste generally includes five steps: screening, washing, roasting, fuming removal, and grinding of sesame. Summary of the Invention

[0004] The present invention utilizes the substances in the sesame paste itself to spray the sesame before baking, improve the red value of the sesame paste, reduce the cohesiveness and viscosity, and reduce the sticky taste of the sesame paste.

[0005] The present invention first provides a preparation method of a sesame paste with reduced sticky taste. The method includes a step of pre-treating the sesame before roasting, and the pre-treatment includes soaking and / or spraying the sesame to be roasted with an aqueous solution of a sesame extract; wherein, the sesame extract is an aqueous layer component obtained by degreasing sesame raw materials, extracting with alcohol to obtain an alcohol-soluble component, and then extracting this alcohol-soluble component.

[0006] In one or more embodiments, the sesame extract is prepared by a method including the following steps:

[0007] (1) Degreasing: Using an organic solvent to extract the sesame raw materials to remove the oil components and obtain a solid component; preferably, the sesame raw materials are one or more of sesame seeds, sesame paste, sesame meal, and sesame cake;

[0008] (2) Extraction: Using an alcohol solution to extract the solid component to obtain an alcohol-soluble component; and

[0009] (3) Extraction: Using a water-saturated alcohol solution to extract the alcohol-soluble component to obtain an aqueous layer, which is the sesame extract.

[0010] In one or more embodiments, in the degreasing step, the extraction solvent is n-hexane.

[0011] In one or more embodiments, in the degreasing step, the extraction time is greater than 1 h, such as 2 - 8 h or 2 - 5 h.

[0012] In one or more embodiments, in the degreasing step, the number of extractions is at least once, such as 2 - 4 times.

[0013] In one or more embodiments, in the degreasing step, the mass of the extraction solvent is 1 - 5 times or 2 - 4 times the mass of the sesame raw material.

[0014] In one or more embodiments, in the degreasing step, a drying step is further included after extraction. Preferably, the drying temperature is 50 - 80 °C or 60 - 70 °C.

[0015] In one or more embodiments, in the alcohol extraction step, the volume concentration of the alcohol solution used for alcohol extraction is 60% - 100%, 70 - 100% or 70 - 80%.

[0016] In one or more embodiments, in the alcohol extraction step, the mass of the alcohol solution used for alcohol extraction is 1 - 5 times or 2 - 4 times the mass of the solid component.

[0017] In one or more embodiments, in the alcohol extraction step, the number of alcohol extractions is at least once, such as 2 - 4 times.

[0018] In one or more embodiments, in the alcohol extraction step, the time for each alcohol extraction is more than 0.5 h, such as 1 - 8 h or 2 - 5 h.

[0019] In one or more embodiments, in the alcohol extraction step, after alcohol extraction, removing the alcohol and water in the filtrate to obtain an alcohol-soluble component.

[0020] In one or more embodiments, in the extraction step, the water-saturated alcohol solution is a water-saturated n-butanol solution, preferably a water-saturated n-butanol solution with a volume ratio of 1:(1 - 3).

[0021] In one or more embodiments, in the extraction step, the alcohol-soluble component is dissolved in water and then extracted with a water-saturated alcohol solution.

[0022] In one or more embodiments, in the extraction step, the volume ratio of the alcohol-soluble component to water is 1:(1 - 3).

[0023] In one or more embodiments, in the extraction step, the extraction step further includes ultrasonic treatment. Preferably, the ultrasonic time is 10 - 60 min.

[0024] In one or more embodiments, in the extraction step, the number of extractions is 1 to 5 times.

[0025] In one or more embodiments, in the extraction step, the extraction time is 10 min to 1 h each time.

[0026] In one or more embodiments, in the extraction step, the extraction step further includes a concentration step to obtain the aqueous layer component.

[0027] In one or more embodiments, the amount of the sesame extract used is 1 to 8% of the mass of the sesame to be roasted, such as 1 to 5%, 1 to 4%, or 2 to 3%.

[0028] In one or more embodiments, in the aqueous solution of the sesame extract, every 100 parts by mass of water contains 5 to 100 parts by mass, such as 10 to 80 parts by mass, 20 to 60 parts by mass, or 30 to 40 parts by mass of the sesame extract.

[0029] In one or more embodiments, the amount of the aqueous solution of the sesame extract used is 10 to 40%, 15 to 40%, or 20 to 30% of the mass of the sesame to be roasted.

[0030] In one or more embodiments, the method further includes a step of roasting or baking, and preferably further includes one or more steps of screening, impurity removal, roasting, peeling, primary grinding into paste, blending, secondary grinding into paste, homogenization, and sterilization.

[0031] In one or more embodiments, wherein the temperature of the roasting or baking is 150 to 200 °C, and the time of the roasting or baking is 5 to 60 minutes.

[0032] The second aspect of the present invention provides a sesame paste prepared by the method according to any one of the embodiments herein.

[0033] In one or more embodiments, the a value of the sesame paste is ≥10, ≥12, or ≥15.

[0034] In one or more embodiments, the viscosity of the sesame paste is ≤160 g·sec, ≤150 g·sec, ≤140 g·sec, or ≤100 g·sec.

[0035] In one or more embodiments, the cohesiveness of the sesame paste is ≤25 g, ≤20 g, or ≤15 g.

[0036] The third aspect of the present invention provides a mixed sauce or frozen food containing the sesame paste according to any one of the embodiments herein.

[0037] The fourth aspect of the present invention provides the application of sesame extract in improving the color of sesame paste, reducing the viscosity and cohesiveness of sesame paste, or in the preparation of a reagent for improving the color of sesame paste, reducing the viscosity and cohesiveness of sesame paste; wherein, the sesame extract is obtained by degreasing sesame raw materials, extracting with alcohol to obtain an alcohol-soluble component, and extracting the alcohol-soluble component to obtain an aqueous layer component.

[0038] In one or more embodiments, the sesame extract is the sesame extract prepared by the method described in any of the embodiments herein.

[0039] In one or more embodiments, the application includes: pretreating the sesame to be roasted before roasting, and the pretreatment includes soaking and / or spraying the sesame to be roasted with an aqueous solution of sesame extract.

[0040] In one or more embodiments, the dosage of the sesame extract is 1-8% of the mass of the sesame to be roasted, such as 1-5%, 1-4% or 2-3%. Detailed implementation manners

[0041] In this article, terms such as "comprising", "including", "containing" and similar terms cover the meanings of "consisting essentially of" and "consisting of". For example, when it is disclosed herein that "A comprises B and C", "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed herein.

[0042] In this article, unless otherwise specified, the percentage refers to the mass (or weight) percentage, and the ratio refers to the mass (or weight) ratio.

[0043] In this article, "baking", "roasting" and "stir-frying" can be used interchangeably.

[0044] In this article, the "paste" refers to the part remaining after removing water from conventional sauces. When calculating the content based on the mass or weight of the "paste", the mass or weight of the "paste" does not include the mass or weight of the concentrated sesame oil extract and water described herein; when calculating the content based on the mass or weight of the "sauce", the mass or weight of the "sauce" refers to the mass or weight of the entire sauce, that is, the mass or weight of water and the concentrated sesame oil extract is also included.

[0045] In this article, the "viscosity" refers to the macroscopic property of a fluid jointly reflected by the stress and deformation rate of the fluid, which is determined by the internal friction of the fluid. Viscosity is an important index for evaluating the spreadability of sesame paste and can effectively reflect the quality of spreadability.

[0046] In this document, when describing an embodiment or example, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, improvements, and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0047] In this document, for the sake of brevity of description, not all possible combinations of all technical features in each embodiment or example are described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope described in this specification.

[0048] Some consumers like the sesame paste to be slightly red in color. The improvement in the color of the paste body can increase the degree of consumer preference. At the same time, the reduction in viscosity and cohesiveness will reduce the sticky feeling in the mouth, making the sesame paste feel smoother in the mouth and improving the taste. In the prior art, generally, an emulsifier is added to reduce the sticky feeling in the mouth.

[0049] The present invention discovers that by spraying a certain proportion of sesame extract on the surface of sesame before roasting, the sesame paste prepared therefrom has an improved paste body color (reddish), reduced viscosity and cohesiveness, resulting in a reduced sticky feeling in the sensory evaluation of the sesame paste.

[0050] The sesame extract described in this document is an extract of the alcohol-soluble component of sesame raw materials.

[0051] The sesame extract described in this document is prepared by including the following steps: degreasing, extraction, and extraction.

[0052] The degreasing step of this application can be implemented by using degreasing methods well-known in the art. For example, the sesame raw materials can be extracted with an organic solvent such as n-hexane to remove the oil part, filter out the components dissolved in the organic solvent, and obtain the solid insoluble part (solid component) that is insoluble in the used organic solvent.

[0053] In this text, the sesame raw material can be one or more of sesame seeds, sesame paste, sesame meal, and sesame cake. When using sesame seeds, to improve the extraction efficiency, it is preferred to crush the sesame seeds or make them into sesame paste and then extract with an organic solvent such as n-hexane. In some embodiments, the present application uses pure sesame paste as the sesame raw material for extraction with an organic solvent. The purpose of extraction is mainly to remove the oil content in the sesame raw material to obtain a solid component. The extraction time and number of times are related to the purity of the obtained solid component. Therefore, the present invention has no special limitation on the extraction time and number of times, which can be determined according to the amount of the organic solvent used, the amount of the sesame raw material, and the state of the sesame raw material (such as whether it is sesame seeds or sesame paste). For example, the sesame raw material can be extracted with an organic solvent more than once, such as 2 to 4 times. The extraction time for each time can be greater than 1 h. In some embodiments, the extraction time for each time is 2 to 8 h, such as 2 to 5 h. During extraction, the mass of the organic solvent used can be 1 to 5 times that of the sesame raw material, such as 2 to 4 times. After extraction, the extraction liquid is filtered to obtain a solid component, and the residual organic solvent can be removed by heating and drying. The drying can be, for example, hot air drying. The drying temperature can be 50 to 80 °C, preferably 60 to 70 °C.

[0054] In some embodiments, the defatting step includes the steps of extracting with an organic solvent (such as n-hexane), filtering the extraction liquid, and obtaining a solid component. The extraction method can be as described above, and the method for removing the organic solvent can include steps such as vacuum rotary evaporation and drying as described above.

[0055] The extraction step in this text can use an alcohol solution to extract the solid component obtained in the defatting step to obtain an alcohol-soluble component. The alcohol used for extraction is preferably ethanol. An aqueous solution of alcohol can be used for extraction. Generally, the volume concentration of alcohol in the aqueous solution of alcohol is 60% to 100%, such as 70 to 100%, 70 to 80%, or 75 to 80%. In some embodiments, an ethanol aqueous solution with a volume concentration of 70 to 80% is used for alcohol extraction (extraction). During alcohol extraction, the mass of the extraction solvent (such as the aqueous solution of the alcohol) used can be 1 to 5 times that of the solid component, such as 2 to 4 times. It should be understood that the purpose of alcohol extraction is mainly to obtain an alcohol-soluble component, and the length and number of extraction times are related to the amount of the product obtained by extraction. Therefore, those skilled in the art can select one extraction or more than two extractions and the extraction time for each time according to the actual situation. For example, the extraction time for each time can be more than 0.5 h, such as 1 to 8 h or 2 to 5 h. After extraction, the alcohol and water in the filtrate can be removed to obtain an alcohol-soluble component. The alcohol and water can be removed by, for example, vacuum rotary evaporation.

[0056] In the extraction step of the present invention, the alcohol-soluble component obtained in the extraction step can be first dissolved in water, and then extracted with n-butanol to obtain an aqueous layer component. The volume ratio of the alcohol-soluble component to water can be 1:(1-3), such as 1:1. The n-butanol is preferably a water-saturated n-butanol solution, more preferably a 1:1 water-saturated n-butanol solution. When dissolving with n-butanol, ultrasound can be applied. It should be understood that the purpose of ultrasound is to promote dissolution. Therefore, those skilled in the art can select the conditions of ultrasound according to the actual situation. The exemplary ultrasound time can be 10-60 min. It should be understood that the number of extractions and the length of time are related to the amount of the product obtained by extraction. Therefore, those skilled in the art can select the appropriate number of extractions and time according to the actual situation. For example, the number of extractions can be 1-5 times, and the time for each extraction can be 10 min-1 h. The extraction step obtains an aqueous layer. For multiple extractions, the aqueous layers obtained each time can be combined. The aqueous layer can also be concentrated to obtain an aqueous layer component. Concentration can be carried out, for example, by rotary evaporation, and rotary evaporation can be carried out under vacuum conditions. After rotary evaporation, the component can be further dried, such as by freeze-drying.

[0057] Therefore, in some embodiments, the present invention provides a sesame extract, the components of which are substantially the same as those of the sesame extract prepared by the method for preparing a sesame extract according to any one of the embodiments described herein. As used herein, "substantially the same" means that among the components contained in the sesame extract, the components accounting for more than 10%, preferably more than 20%, more preferably more than 30% of the total weight of the sesame extract are completely the same.

[0058] The sesame extract of the present invention can improve the paste color (red value) of sesame paste and reduce its sticky texture. Therefore, in some embodiments, the present invention provides a method for improving the paste color of sesame paste and reducing its sticky texture, the method comprising: a step of pretreating the sesame to be roasted with the sesame extract according to any one of the embodiments described herein before roasting the sesame.

[0059] The pretreatment includes, for example, preparing an aqueous solution of the sesame extract described herein, and then soaking and / or spraying the sesame to be roasted with the aqueous solution. The dosage of the extract used for pretreating the sesame to be roasted is 1-8% of the weight of the sesame to be roasted, such as 1-5%, 1-4% or 2-3%. The aqueous solution of the sesame extract can be prepared as needed, as long as the dosage of the sesame extract meets the aforementioned requirements. For example, in the aqueous solution, 5-100 parts by mass of the sesame extract is dissolved in every 100 parts by mass of water, or 10-80 parts by mass, 20-60 parts by mass or 30-40 parts by mass of the sesame extract is dissolved in every 100 parts by mass of water. When applying the aqueous solution to the sesame, the dosage of the aqueous solution can be 10-40% of the weight of the sesame to be roasted, such as 15-40% or 20-30%. Generally, the sesame extract can be added to pure water and treated under ultrasonic conditions of 30-40°C and 50-200 Hz until completely dissolved, so as to prepare an aqueous solution of the sesame extract. It should be understood that when the dosage of the aqueous solution is small and the sesame cannot be completely soaked, the aqueous solution and the sesame can be directly mixed and stirred evenly so that the sesame can fully contact the aqueous solution. When using the spraying method, it can be sprayed while stirring to make the sesame fully contact the aqueous solution.

[0060] The method further includes a step of roasting. After pretreating the sesame to be roasted, the sesame is roasted by a conventional process. For example, it is roasted at 150-200°C for 5-60 minutes.

[0061] The method may further include other processes for preparing conventional sesame paste, including but not limited to one or more steps of screening, impurity removal, roasting, peeling, primary grinding into paste, blending (powdered sugar, salt powder, stabilizer and / or emulsifier), secondary grinding into paste, homogenization, and sterilization.

[0062] In this article, grinding into paste can be carried out using techniques well known in the art. Conventional stone grinding or mechanical grinding can be used for grinding into paste. The parameters for grinding into paste are selected according to the actual required finished state or output of the sesame paste. For example, the distance between the grinding discs is 5-20 μm or 10-15 μm, and the rotational speed of the grinding discs is 1000-2000 rpm or 1500-3000 rpm.

[0063] In some embodiments, the present invention also provides a sauce such as sesame paste obtained by the preparation method described in any embodiment herein. In some embodiments, the present invention provides a sesame paste having an improved color, reduced viscosity and cohesiveness. In some embodiments, the present invention also provides a sesame paste, wherein the a value of the sesame paste is ≥10, ≥12 or ≥15, and / or the viscosity of the sesame paste is ≤160 g·sec, ≤150 g·sec, ≤140 g·sec or ≤100 g·sec, and / or the cohesiveness of the sesame paste is ≤25 g or ≤20 g or ≤15 g. In this article, the color of the sesame paste is represented by the Lab mode.

[0064] The present invention also provides a sesame product, which may be the sesame itself processed by the method of the present invention, or various sesame products further prepared from the sesame processed by the method of the present invention, including but not limited to sesame oil, sesame paste, sesame porridge, sesame powder, and sesame cakes. For example, the sesame grains processed by the method of the present invention can be made into sesame oil or sesame paste as described above, or can be roasted and then ground into sesame powder or made into sesame porridge, or can be directly used as the ingredient for snacks such as sesame cakes, or made into the filling for pastries after being ground into powder.

[0065] The extract of the sesame or sesame product of the present invention can improve the color of sesame paste, and reduce the viscosity and cohesiveness of sesame paste. Therefore, in some embodiments, the present invention also provides the application of the sesame extract in improving the red value of the sauce, reducing the cohesiveness and viscosity of the sauce.

[0066] The present invention has the following beneficial effects:

[0067] Adding the sesame extract of the present invention before roasting or stir-frying or baking the sesame can improve the color of sesame paste, and reduce the viscosity and cohesiveness of sesame paste.

[0068] The present invention will be further described below by way of specific examples. It should be understood that these examples are merely illustrative and not intended to limit the scope of the present invention. The methods and reagents used in the examples are conventional methods and reagents in the art unless otherwise specified.

[0069] Materials

[0070] Sesame paste: commercially available sesame paste

[0071] Preparation Examples

[0072] Degreasing: Weigh 200 g of commercially available sesame paste, and then extract it twice at room temperature with n-hexane (material-liquid ratio 1:2), with each extraction for 4 h. The residue remaining after extraction with n-hexane is dried with hot air at 65 °C to remove the residual solvent, and a solid component is obtained.

[0073] Extraction: The solid component is extracted three times at room temperature with 75% ethanol (material-liquid ratio 1:3), with each extraction for 4 h. The filtrates are combined and concentrated by vacuum rotary evaporation to obtain an alcohol-soluble component.

[0074] Extraction: The alcohol-soluble component is dissolved in water (material-liquid ratio 1:1), and then extracted three times with a 1:1 water-saturated n-butanol solution (1:1 deionized water, ultrasonicated for 10 min, and the upper layer is taken with a separatory funnel). The water layer extraction part is combined, concentrated by vacuum rotary evaporation, and freeze-dried to obtain a water layer component.

[0075] Example 1

[0076] Dissolve 10 g of the aqueous layer component obtained in the preparation example in 100 g of water, dissolve it thoroughly, and prepare a spraying liquid. First, spray 25 g of the spraying liquid evenly on 250 g of sesame seeds, then carry out roasting. The roasting conditions are 180 °C for 20 min. Finally, grind it into sesame paste 1. Grinding parameters: the distance between the grinding disks is 10 μm, and the rotation speed is 1500 rpm

[0077] Note: The mass ratio of the aqueous layer component to sesame seeds is 1%, that is, spray and add an aqueous layer component accounting for 1% of the mass of sesame seeds on the sesame seeds.

[0078] Example 2

[0079] Dissolve 10 g of the aqueous layer component obtained in the preparation example in 100 g of water, dissolve it thoroughly, and prepare a spraying liquid. First, spray 50 g of the spraying liquid evenly on 250 g of sesame seeds, then carry out roasting. The roasting conditions are 180 °C for 20 min. Finally, grind it into sesame paste 2. Grinding parameters: the distance between the grinding disks is 10 μm, and the rotation speed is 1500 rpm

[0080] Note: The mass ratio of the aqueous layer component to sesame seeds is 2%, that is, spray and add an aqueous layer component accounting for 2% of the mass of sesame seeds on the sesame seeds.

[0081] Example 3

[0082] Dissolve 10 g of the aqueous layer component obtained in the preparation example in 100 g of water, dissolve it thoroughly, and prepare a spraying liquid. First, spray 75 g of the spraying liquid evenly on 250 g of sesame seeds, then carry out roasting. The roasting conditions are 180 °C for 20 min. Finally, grind it into sesame paste 3. Grinding parameters: the distance between the grinding disks is 10 μm, and the rotation speed is 1500 rpm

[0083] Note: The mass ratio of the aqueous layer component to sesame seeds is 3%, that is, spray and add an aqueous layer component accounting for 3% of the mass of sesame seeds on the sesame seeds.

[0084] Example 4

[0085] Dissolve 10 g of the aqueous layer component obtained in the preparation example in 100 g of water, dissolve it thoroughly, and prepare a spraying liquid. First, spray 100 g of the spraying liquid evenly on 250 g of sesame seeds, then carry out roasting. The roasting conditions are 190 °C for 20 min. Finally, grind it into sesame paste 4. Grinding parameters: the distance between the grinding disks is 10 μm, and the rotation speed is 1500 rpm

[0086] Note: The mass ratio of the aqueous layer component to sesame seeds is 4%, that is, spray and add an aqueous layer component accounting for 4% of the mass of sesame seeds on the sesame seeds.

[0087] Example 5

[0088] Dissolve 80 g of the aqueous layer component obtained in Preparation Example in 100 g of water, dissolve it thoroughly, and prepare a spraying liquid. First, spray 25 g of the spraying liquid evenly on 250 g of sesame seeds, then carry out roasting, the roasting conditions are 180 °C for 20 min, and finally grind into a paste to obtain Sesame Paste 5. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0089] Note: The mass ratio of the aqueous layer component to sesame seeds is 8%, that is, 8% of the aqueous layer component by mass is sprayed and added to the sesame seeds.

[0090] Comparative Example 1

[0091] Directly roast 250 g of sesame seeds, the roasting conditions are 180 °C for 20 min, and finally grind into a paste to obtain Sesame Paste 4. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0092] Comparative Example 2

[0093] First, spray 25 g of water evenly on 250 g of sesame seeds, then carry out roasting, the roasting conditions are 180 °C for 20 min, and finally grind into a paste to obtain Sesame Paste 5. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0094] Comparative Example 3

[0095] First, spray 50 g of water evenly on 250 g of sesame seeds, then carry out roasting, the roasting conditions are 180 °C for 20 min, and finally grind into a paste to obtain Sesame Paste 6. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0096] Comparative Example 4

[0097] First, spray 75 g of water evenly on 250 g of sesame seeds, then carry out roasting, the roasting conditions are 180 °C for 20 min, and finally grind into a paste to obtain Sesame Paste 7. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0098] Comparative Example 5

[0099] Dissolve 10 g of sucrose in 100 g of water, dissolve it thoroughly, and prepare a spraying liquid. First, spray 25 g of the spraying liquid evenly on 250 g of sesame seeds, then carry out roasting, the roasting conditions are 180 °C for 20 min, and finally grind into a paste to obtain Sesame Paste 5. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0100] Comparative Example 6

[0101] Dissolve 10 g of sucrose in 100 g of water until fully dissolved to prepare a spraying solution. First, spray 50 g of the spraying solution evenly on 250 g of sesame seeds, then perform roasting. The roasting conditions are 180 °C for 20 min. Finally, grind into a paste to obtain sesame paste 6. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0102] Comparative Example 7

[0103] Dissolve 10 g of sucrose in 100 g of water until fully dissolved to prepare a spraying solution. First, spray 75 g of the spraying solution evenly on 250 g of sesame seeds, then perform roasting. The roasting conditions are 180 °C for 20 min. Finally, grind into a paste to obtain sesame paste 7. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0104] Comparative Example 8

[0105] Directly add the aqueous layer component obtained in the preparation example to the sesame paste, and the addition ratio is 3% of the mass of the sesame paste. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0106] Comparative Example 9

[0107] Dissolve 5 g of the aqueous layer component obtained in the preparation example in 100 g of water until fully dissolved to prepare a spraying liquid. First, spray 25 g of the spraying liquid evenly on 250 g of sesame seeds, then perform roasting. The roasting conditions are 180 °C for 20 min. Finally, grind into a paste to obtain sesame paste 1. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0108] Note: The mass ratio of the aqueous layer component to the sesame seeds is 0.5%, that is, spray and add an aqueous layer component accounting for 0.5% of the mass of the sesame seeds.

[0109] Comparative Example 10

[0110] Dissolve 100 g of the aqueous layer component obtained in the preparation example in 100 g of water until fully dissolved to prepare a spraying liquid. First, spray 25 g of the spraying liquid evenly on 250 g of sesame seeds, then perform roasting. The roasting conditions are 180 °C for 20 min. Finally, grind into a paste to obtain sesame paste 1. Grinding parameters: the distance between the grinding discs is 10 μm, and the rotation speed is 1500 rpm.

[0111] Note: The mass ratio of the aqueous layer component to the sesame seeds is 10%, that is, spray and add an aqueous layer component accounting for 10% of the mass of the sesame seeds.

[0112] Detect the color, viscosity, and cohesiveness of the sesame paste in the examples and comparative examples. The detection results are shown in Table 2.

[0113] The color is measured using a color difference meter. The principle of the color difference meter is to make a filter with a spectral characteristic similar to the color sensitivity of the human eye, and use it to measure the light of the sample. The key is to design the spectral sensitivity characteristic of this photosensor and be able to measure and display the color difference value through computer software under a certain light source. The Lab color model consists of three elements: brightness (L) and related colors a and b.

[0114] L: Represents the brightness of the color. A positive number indicates a tendency towards white, and a negative number indicates a tendency towards black.

[0115] a: Represents the red-green value. A positive number indicates a tendency towards red, and a negative number indicates a tendency towards green.

[0116] b: Represents the yellow-blue value. A positive number indicates a tendency towards yellow, and a negative number indicates a tendency towards blue.

[0117] The measurement method of texture is as follows: Texture Profile Analysis (TPA for short), also known as the secondary chewing experiment. The running track of the probe during TPA testing: The probe starts from the starting position, first presses towards the test sample at a certain rate, after contacting the surface of the sample, compresses the sample a certain distance at the test rate, then returns to the compression trigger point, stays for a period of time, and then continues to compress the same distance downward, and then returns to the position before the probe measurement at the post-test rate. Among them, the mid-test rate and the post-test rate are kept consistent. A texture analyzer is used to measure physical properties indexes including adhesiveness and cohesiveness. The specific texture parameters of sesame paste: With a P / 36R probe, a downward ABE test is carried out on sesame paste. The set parameters for the texture analyzer test are shown in Table 1 below.

[0118] Table 1: Texture test parameter settings

[0119]

[0120]

[0121] Table 2: Detection results of sesame paste

[0122]

[0123] As can be seen from the above table, after spraying the extract of the present invention on sesame, the red value a of sesame paste can be significantly increased, and the viscosity and cohesiveness can be significantly reduced, and the reduction ratios are relatively high. The viscosity reduction is 45.83 - 61.74%, and the cohesiveness reduction is 41.30 - 56.37%. When the addition amount of the sesame extract is relatively high (Comparative Example 10), although the red value of the sesame paste is greatly increased, its viscosity and cohesiveness also increase.

[0124] According to the purification process, the inventor speculated that the aqueous layer extract is a saccharide substance. However, from the results of Comparative Examples 5-7 using sucrose spraying solution, although sucrose spraying can also increase the red value of sesame paste, both the viscosity and the cohesiveness are significantly increased, and the cohesiveness is significantly related to the sticky taste. Therefore, the sesame paste has a strong sticky taste in terms of sensory evaluation. In Comparative Example 8, the extract of the present invention was directly added to the sesame paste (without spraying before sesame roasting). Whether it is the color, viscosity or cohesiveness of the sesame paste, the influence is not very significant. It can be seen that adding the sesame extract of the present application before sesame roasting can improve the color of the sesame paste, and reduce the viscosity and cohesiveness.

Claims

1. A method for preparing sesame paste with reduced stickiness, characterized in that, The method includes a step of pre-treating sesame seeds before roasting, and the pre-treatment includes soaking and / or spraying the sesame seeds to be roasted with an aqueous solution of sesame extract; wherein, the sesame extract is an aqueous layer component obtained by degreasing sesame raw materials, extracting with alcohol to obtain an alcohol-soluble component, and then extracting the alcohol-soluble component.

2. The method according to claim 1, characterized in that The sesame extract is prepared by a method including the following steps: (1) Degreasing: Extracting sesame raw materials with an organic solvent to remove the grease component and obtain a solid component; preferably, the sesame raw materials are one or more of sesame seeds, sesame paste, sesame meal, and sesame cake; (2) Extraction: Extracting the solid component with an alcohol solution to obtain an alcohol-soluble component; and (3) Extraction: Extracting the alcohol-soluble component with a water-saturated alcohol solution to obtain an aqueous layer, which is the sesame extract.

3. The method according to any one of claims 1 to 2, characterized in that The degreasing step has one or more of the following characteristics: The extraction solvent is n-hexane; The extraction time is greater than 1 h, such as 2 - 8 h or 2 - 5 h; The number of extractions is at least once, such as 2 - 4 times; The mass of the extraction solvent is 1 - 5 times or 2 - 4 times the mass of the sesame raw materials; and After extraction, a drying step is further included. Preferably, the drying temperature is 50 - 80 °C or 60 - 70 °C.

4. The method according to any one of claims 1 to 3, characterized in that, The alcohol extraction step has one or more of the following characteristics: The volume concentration of the alcohol solution used for alcohol extraction is 60% - 100%, 70 - 100% or 70 - 80%; The mass of the alcohol solution used for alcohol extraction is 1 - 5 times or 2 - 4 times the mass of the solid component; The number of alcohol extractions is at least once, such as 2 - 4 times; The time for each alcohol extraction is more than 0.5 h, such as 1 - 8 h or 2 - 5 h; and After alcohol extraction, the alcohol and water in the filtrate are further removed to obtain an alcohol-soluble component.

5. The method according to any one of claims 1 to 4, characterized in that The extraction step has one or more of the following characteristics: The water-saturated alcohol solution is a water-saturated n-butanol solution, preferably a water-saturated n-butanol solution with a volume ratio of 1:(1 - 3); The alcohol-soluble component is dissolved in water and then extracted with a water-saturated alcohol solution; preferably, the volume ratio of the alcohol-soluble component to water is 1:(1 - 3); The extraction step further includes ultrasonic treatment. Preferably, the ultrasonic time is 10 - 60 min; The number of extractions is 1 - 5 times; The extraction time for each time is 10 min - 1 h; and The extraction step further includes a concentration step to obtain the aqueous layer component.

6. The method according to any one of claims 1 - 5, characterized in that: The dosage of the sesame extract is 1 - 8% of the mass of the sesame seeds to be roasted, such as 1 - 5%, 1 - 4% or 2 - 3%; and / or In the aqueous solution of the sesame extract, every 100 parts by mass of water contains 5 - 100 parts by mass, such as 10 - 80 parts by mass, 20 - 60 parts by mass or 30 - 40 parts by mass of the sesame extract; and / or The dosage of the aqueous solution of the sesame extract is 10 - 40%, 15 - 40% or 20 - 30% of the mass of the sesame seeds to be roasted.

7. The method according to any one of claims 1 to 6, characterized in that, The method further includes a step of roasting or baking. Preferably, it further includes one or more steps of screening, impurity removal, roasting, peeling, first grinding into paste, blending, second grinding into paste, homogenization, and sterilization; Among them, the temperature of the roasting or baking is 150 - 200 °C, and the time of the roasting or baking is 5 - 60 minutes.

8. Sesame paste prepared by the method according to any one of claims 1 - 7; Preferably, the a value of the sesame paste is ≥10, ≥12 or ≥15; Preferably, the viscosity of the sesame paste is ≤160 g·sec, ≤150 g·sec, ≤140 g·sec or ≤100 g·sec; Preferably, the cohesiveness of the sesame paste is ≤25 g, ≤20 g or ≤15 g.

9. A mixed sauce or frozen food, which contains the sesame paste according to claim 8.

10. Use of sesame extract in improving the color of sesame paste, reducing the viscosity and cohesiveness of sesame paste, or in the preparation of a reagent for improving the color of sesame paste, reducing the viscosity and cohesiveness of sesame paste; wherein, The sesame extract is an alcohol-soluble component obtained by degreasing and alcohol extraction of sesame raw materials and an aqueous layer component obtained by extracting the alcohol-soluble component; Preferably, the sesame extract is the sesame extract prepared by the method according to any one of claims 2 - 5; Preferably, the application includes: pre-treating the sesame to be roasted before roasting, and the pre-treatment includes soaking and / or spraying the sesame to be roasted with an aqueous solution of the sesame extract; preferably, the dosage of the sesame extract is 1 - 8% of the mass of the sesame to be roasted, such as 1 - 5%, 1 - 4% or 2 - 3%.

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