Sesame oil for cold mixing, seasoning and aroma enhancement and preparation method thereof

Abstract

The invention provides cold seasoning and aroma-enhancing sesame oil and a preparation method thereof. In the preparation of the sesame oil, an enzymolysis product obtained by carrying out steam explosion and enzymolysis on sesame is used, and the enzymolysis product is an enzymolysis supernatant, a concentrate of the enzymolysis supernatant or powder obtained after drying. The sesame oil prepared by the method disclosed by the invention has improved viscosity and sweet flavor.

Description

Technical Field

[0001] This invention belongs to the field of oil processing, specifically relating to a sesame oil for seasoning and enhancing flavor in cold dishes and its preparation method. Background Technology

[0002] With increasing emphasis on the flavor of edible oils, various flavored oils are gaining popularity among consumers. To cater to these preferences, processing companies have developed a variety of flavored edible oils, such as cooking sesame oil, rich sunflower seed oil, rich corn oil, and rich rapeseed oil. Developing edible oils with diverse flavors and applications has become an inevitable trend in the oil processing industry, including oils for barbecues, cooking rice, drizzling, mixing fillings, and steaming fish. Sesame oil has long been an indispensable part of Asian cuisine, adding unique flavor to dishes and possessing rich nutritional value. It is commonly used in cold dishes and fillings. Improving the viscosity of the product without compromising its flavor has been a key factor limiting the increased application of sesame oil. Furthermore, some processing methods can damage the taste and aroma of sesame oil, affecting its use in food. In addition, these processing methods may increase production costs, making sesame oil less economical. Regarding the flavor profiles of sesame oil, current market products mainly feature roasted and burnt aromas, with little coverage of sweet-scented sesame oils. In the current context of product differentiation marketing, developing sweet-scented products in advance is of great practical significance.

[0003] Therefore, there is an urgent need in this field for a product and processing technology for sweet-scented sesame oil that can not only increase the viscosity of sesame oil, but also overcome the current limitation of a single flavor type in the product, ensuring the product's flavor diversity. Summary of the Invention

[0004] The first aspect of this invention provides an enzymatic hydrolysis product obtained from sesame seeds through steam explosion and enzymatic hydrolysis.

[0005] In one or more embodiments, the enzymatic hydrolysis product is an enzymatic hydrolysis supernatant, a concentrate of the enzymatic hydrolysis supernatant, or a dried powder.

[0006] In one or more embodiments, the steam explosion pressure is 0.9 MPa-2.0 MPa; the steam explosion holding time is 40-280 s.

[0007] In one or more embodiments, the steam explosion pressure is 1.0 MPa-2.0 MPa, preferably 1.2 MPa-1.5 MPa.

[0008] In one or more embodiments, the pressure holding time for the steam explosion is 60s-240s, preferably 90s-180s.

[0009] In one or more embodiments, when the steam explosion pressure is 0.9-1.2 MPa, the pressure holding time is 120-280 s.

[0010] In one or more embodiments, when the steam explosion pressure is 1.2-1.5 MPa, the pressure holding time is 120-200 s.

[0011] In one or more embodiments, when the steam explosion pressure is 1.5-2.0 MPa (and not 1.5 MPa), the pressure holding time is 40-120 s.

[0012] In one or more embodiments, the enzyme is selected from two or more of alkaline protease, flavor protease, amylase, saccharifying enzyme, and pectinase.

[0013] In one or more embodiments, enzymatic hydrolysis is performed using an alkaline protease and at least one enzyme selected from flavor protease, amylase, saccharifying enzyme, and pectinase.

[0014] In one or more embodiments, two sets of enzymes are used for enzymatic hydrolysis, one set being an alkaline protease and the other being a flavor protease, amylase, saccharifying enzyme, and pectinase.

[0015] In one or more embodiments, the total amount of the enzyme used is 0.2% to 5% of the mass of the sesame seeds treated with the steam explosion, for example, 0.3% to 4% or 0.6% to 3% based on the substrate mass.

[0016] In one or more embodiments, when used, the amount of alkaline protease is 0.1% to 1.0%, preferably 0.1% to 0.5%, of the mass of the steam-exploded sesame seeds; the amount of flavor protease is 0.1% to 1.0%, preferably 0.1% to 0.5%, of the mass of the steam-exploded sesame seeds; the amount of amylase is 0.1% to 1.0%, preferably 0.3% to 0.7%, of the mass of the steam-exploded sesame seeds; the amount of saccharifying enzyme is 0.5% to 1.5%, preferably 0.7% to 1.2%, of the mass of the steam-exploded sesame seeds; and the amount of pectinase is 0.5% to 1.5%, preferably 0.7% to 1.2%, of the mass of the steam-exploded sesame seeds.

[0017] In one or more embodiments, the steam-exploded sesame seeds undergo an enzymatic hydrolysis reaction with enzymes in the presence of water, wherein the mass ratio of the steam-exploded sesame seeds to water is 1:(3-5).

[0018] A second aspect of the present invention provides a method for preparing the enzymatic hydrolysis product according to any embodiment of the present invention, the method comprising the following steps: subjecting sesame seeds to steam explosion and enzymatic hydrolysis in sequence, and taking the enzymatic hydrolysis supernatant.

[0019] In one or more embodiments, the steam explosion is as described in any embodiment herein.

[0020] In one or more embodiments, the enzymatic hydrolysis is as described in any embodiment herein.

[0021] A third aspect of the present invention provides a method for preparing sesame oil or a method for improving the viscosity and sweet aroma of sesame oil, comprising the steps of soaking steam-exploded sesame seeds in an infusion containing an enzymatic hydrolysis product as described in any embodiment herein, and pressing the soaked sesame seeds for oil extraction.

[0022] In one or more embodiments, the solid content of the enzymatic hydrolysate in the soaking solution, as described in any embodiment herein, accounts for 0.2-5 wt% of the total weight of the soaking solution.

[0023] In one or more embodiments, the steam explosion pressure is 0.9 MPa-2.0 MPa; the steam explosion holding time is 40-280 s.

[0024] In one or more embodiments, the steam explosion pressure is 1.0-2.0 MPa, preferably 1.2-1.5 MPa.

[0025] In one or more embodiments, the pressure holding time for steam explosion is 60s-240s, preferably 90s-180s.

[0026] In one or more embodiments, when the steam explosion pressure is 0.9-1.2 MPa, the pressure holding time is 120-280 s.

[0027] In one or more embodiments, when the steam explosion pressure is 1.2-1.5 MPa, the pressure holding time is 120-200 s.

[0028] In one or more embodiments, when the steam explosion pressure is 1.5-2.0 MPa (and not 1.5 MPa), the pressure holding time is 40-120 s.

[0029] In one or more embodiments, the mass ratio of the steam-exploded sesame seeds to the soaking liquid is 1:(1-5).

[0030] In one or more embodiments, the soaking temperature is 50-70°C.

[0031] In one or more embodiments, the soaking time is 5-60 minutes.

[0032] In one or more embodiments, the pressing temperature is 130-150°C.

[0033] A fourth aspect of the present invention provides sesame oil obtained by the method described in any embodiment herein, and a blended oil or seasoning containing the sesame oil.

[0034] In one or more embodiments, the viscosity of the sesame oil is 63-65 MPa*s.

[0035] A fifth aspect of this invention provides the use of the enzymatic hydrolysis product described in any embodiment herein in the preparation of sesame oil. In one or more embodiments, the preparation is carried out using the method described in any embodiment herein.

[0036] The sixth aspect of the present invention provides the application of the steam explosion technique and optional enzymatic hydrolysis described in any embodiment herein in enhancing the viscosity and sweet aroma of sesame oil. Detailed Implementation

[0037] To enable those skilled in the art to understand the features and effects of this invention, the terms and expressions used herein are explained and defined in general terms below. Unless otherwise specified, all technical and scientific terms used herein have the common meaning understood by those skilled in the art regarding this invention, and in case of conflict, the definitions herein shall prevail.

[0038] The theories or mechanisms described and disclosed herein, whether right or wrong, should not in any way limit the scope of the invention, that is, the contents of the invention can be implemented without being limited by any particular theory or mechanism.

[0039] In this document, the terms “contains,” “includes,” “containing,” and similar terms encompass the meanings of “basically composed of” and “composed of.” For example, when this document discloses “A contains B and C,” “A is basically composed of B and C” and “A is composed of B and C” should be considered as having been disclosed in this document.

[0040] In this document, all features defined by numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are for the sake of brevity and convenience only. Accordingly, descriptions of numerical ranges or percentage ranges should be considered as covering and specifically disclosing all possible sub-ranges and individual numerical values ​​(including integers and fractions) within those ranges.

[0041] Unless otherwise specified, percentages refer to mass percentages and proportions refer to mass ratios in this article.

[0042] In this document, when describing embodiments or examples, it should be understood that it is not intended to limit the invention to those embodiments or examples. Rather, all alternatives, modifications, and equivalents of the methods and materials described herein are covered within the scope defined by the claims.

[0043] For the sake of brevity, not all possible combinations of the technical features in each implementation scheme or embodiment are described herein. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each implementation scheme or embodiment can be combined arbitrarily, and all possible combinations should be considered within the scope of this specification.

[0044] This invention aims to provide a sesame oil with a predominantly roasted and caramelized aroma, enhanced sweetness, and high sesamol content. It primarily addresses the problems of traditional sesame oil, such as insufficient caramelized sweetness, low viscosity, and poor oil-coating properties. The inventors discovered that soaking steam-exploded sesame seeds in the enzymatic hydrolysis product obtained from steam-explosion and enzymatic hydrolysis of the sesame raw material results in sesame oil with higher viscosity and a sweeter aroma, thus completing this invention.

[0045] In this article, sesame oil is the oil extracted from sesame seeds.

[0046] In this paper, there are no particular limitations on the sesame raw materials that can be used in the processing method of this invention. The sesame raw materials can be one or more of sesame seeds, sesame meal, and sesame cake. Sesame seeds can be divided into four categories according to color: white sesame seeds, yellow-white sesame seeds, black sesame seeds, and mixed-color sesame seeds. The sesame raw materials suitable for this invention are preferably yellow-white sesame seeds and mixed-color sesame seeds.

[0047] Steam explosion treatment

[0048] In this invention, the pressure of the steam explosion treatment is 0.9 MPa-2.0 MPa, preferably 1.0-2.0 MPa, and more preferably 1.2 MPa-1.5 MPa. The pressure holding time of the steam explosion treatment is 40-280 s, preferably 60 s-240 s, and more preferably 90 s-180 s.

[0049] It should be understood that when the pressure of the steam explosion treatment is higher, the treatment time can be shortened accordingly. For example, in some embodiments, when the pressure of the steam explosion treatment is 0.9-1.2 MPa, the holding time is 120-280 s; when the pressure of the steam explosion treatment is 1.2-1.5 MPa, the holding time is 120-200 s; and when the pressure of the steam explosion treatment is 1.5-2.0 MPa (but not 1.5 MPa), the holding time is 40-120 s, preferably 60-90 s.

[0050] The steam explosion of the present invention can be carried out using steam explosion equipment well known in the art.

[0051] In some specific implementations, the steps of steam-exploding sesame seeds include adding sesame seeds to a detonating container, introducing saturated steam at the aforementioned pressure, and maintaining the pressure for the corresponding time to obtain steam-exploded sesame seeds. The steam-exploded material can be collected by depressurizing, thus obtaining steam-exploded sesame seeds.

[0052] In some preferred embodiments, the steam explosion treatment employs instantaneous ejection steam explosion technology. Instantaneous ejection steam explosion technology has high speed and high kinetic energy, with an instantaneous explosion speed of up to 0.0875s and an instantaneous explosion power of up to 22MW.

[0053] It should be understood that the steam explosion treatment of sesame seeds used for enzymatic hydrolysis in this application may be the same as or different from the steam explosion treatment of sesame seeds used for soaking, but the process conditions for the steam explosion treatment are as described herein. For example, the same batch of sesame seeds can be subjected to the same steam explosion treatment, and a portion of it can be enzymatically hydrolyzed to obtain the enzymatic hydrolysate, while the remainder can be used for soaking and oil extraction. Alternatively, a portion of the sesame seeds can be steam-exploded and enzymatically hydrolyzed to obtain the enzymatic hydrolysate, while another portion can be steam-exploded separately for soaking and oil extraction, and the conditions for the two steam explosion treatments may be the same or different.

[0054] Enzymatic hydrolysis

[0055] In this invention, two or more enzymes selected from alkaline protease, flavor protease, amylase (such as mesophilic amylase), saccharifying enzyme (such as complex saccharifying enzyme), and pectinase can be used to carry out the enzymatic hydrolysis reaction. Various commercially available enzymes can be used to carry out the enzymatic hydrolysis of this invention.

[0056] Typically, the total amount of enzymes used, based on the substrate mass, is 0.2% to 5% of the mass of steam-exploded sesame seeds, for example, 0.3% to 4% or 0.6% to 3%. Exemplarily, the amount of alkaline protease is 0.1% to 1.0% of the mass of steam-exploded sesame seeds, preferably 0.1% to 0.5%; the amount of flavor protease is 0.1% to 1.0% of the mass of steam-exploded sesame seeds, preferably 0.1% to 0.5%; the amount of amylase is 0.1% to 1.0% of the mass of steam-exploded sesame seeds, preferably 0.3% to 0.7%; the amount of saccharifying enzyme is 0.5% to 1.5% of the mass of steam-exploded sesame seeds, preferably 0.7% to 1.2%; and the amount of pectinase is 0.5% to 1.5% of the mass of steam-exploded sesame seeds, preferably 0.7% to 1.2%.

[0057] The pH of the enzymatic hydrolysis system can be determined based on the enzyme used. For example, when using alkaline protease, the pH of the enzymatic hydrolysis system can be adjusted to 8.0–9.0. When using flavor protease, amylase, saccharifying enzyme, and / or pectinase, the pH of the enzymatic hydrolysis system can be adjusted to 5.5–6.5, such as 6.0 ± 0.3. The pH of the enzymatic hydrolysis system can be adjusted using methods well-known in the art, such as by adding an appropriate amount of alkali (e.g., sodium hydroxide) or acid (e.g., phosphoric acid). During enzymatic hydrolysis, the pH of the enzymatic hydrolysis system can be controlled within the desired pH range by adding an appropriate amount of alkali or acid, such as fixing it at a certain pH value.

[0058] The temperature of the enzymatic hydrolysis reaction can be determined according to the optimal operating temperature of different enzymes, typically ranging from 50 to 65°C. The reaction time can be determined based on the amount of material, the type of enzyme, etc., typically ranging from 2 to 6 hours.

[0059] In some embodiments, enzymatic hydrolysis is performed using an alkaline protease and at least one enzyme selected from flavor protease, amylase, saccharifying enzyme, and pectinase. In some embodiments, enzymatic hydrolysis is performed using an alkaline protease, flavor protease, amylase, saccharifying enzyme, and pectinase. In some embodiments, enzymatic hydrolysis is performed using two groups of enzymes, one group being an alkaline protease and the other being a flavor protease, amylase, saccharifying enzyme, and pectinase. In some embodiments, enzymatic hydrolysis is performed first using an alkaline protease, followed by enzymatic hydrolysis using one or more, preferably all, of the flavor protease, amylase, saccharifying enzyme, and pectinase. In some embodiments, the enzymatic hydrolysis time using the first group of enzymes can be 2–6 hours; the enzymatic hydrolysis time using the second group of enzymes can also be 2–6 hours.

[0060] Typically, steam-exploded sesame seeds are subjected to enzymatic hydrolysis with enzymes in the presence of water. In some embodiments, the steam-exploded sesame seeds are mixed with water. The ratio (by mass) of steam-exploded sesame seeds to water can be 1:(3-5). The mixture can be pulverized and preheated. Pulverization can be carried out in a colloid mill for 1-3 minutes. The preheating temperature can be 50-65°C. The pH of the mixture can be adjusted to the optimal working pH, for example, 8.0-9.0 for alkaline protease, such as 8.5±0.2. The enzyme can be added to the mixture before, during, or after heating. In some preferred embodiments of the invention, the enzyme can be added to the mixture after heating to carry out the enzymatic hydrolysis reaction. After the enzymatic hydrolysis reaction is completed, the pH of the reaction solution can be adjusted to the range of 7.5-8.5, and then filtered or centrifuged to obtain the enzymatic hydrolysis supernatant. Optionally, the enzymatic hydrolysis supernatant can be dried and pulverized to 60-80 mesh to obtain the enzymatic hydrolysis supernatant powder. The drying conditions can be 100–105℃, and the time can be 3–10 hours.

[0061] In some embodiments, a mixture of alkaline protease and sesame seeds treated with steam explosion at a pH of 8.0–9.0, preferably 8.5 ± 0.2, and a temperature of 50–65°C is subjected to a first enzymatic hydrolysis. After 2–6 hours of hydrolysis, the pH of the reaction system is adjusted to 5.5–6.5, preferably 6.0 ± 0.3. Then, flavor protease, amylase (such as mesophilic amylase), saccharifying enzyme (such as compound saccharifying enzyme), and pectinase are added for a second enzymatic hydrolysis, which takes 2–6 hours. After the second enzymatic hydrolysis, the pH of the reaction system is adjusted to 7.5–8.5, and the enzymatic hydrolysis supernatant is separated, dried, and the enzymatic hydrolysis supernatant powder is obtained.

[0062] Enzymatic hydrolysis products

[0063] In some embodiments, the present invention provides an enzymatic hydrolysis product prepared using the methods described herein. The enzymatic hydrolysis product described herein may be an enzymatic hydrolysis supernatant, a concentrate of the enzymatic hydrolysis supernatant, or a powder obtained after drying.

[0064] Sesame seeds treated with soaking and steam explosion

[0065] In this article, sesame seeds that have undergone steam explosion treatment are soaked in an immersion solution. The steam explosion treatment of the sesame seeds can be carried out using the method described above.

[0066] The soaking solution may contain the enzymatic hydrolysis products described in any embodiment of this document. In the soaking solution, the solid content of the enzymatic hydrolysis products described herein accounts for 0.2-5 wt% of the total weight of the soaking solution. If the solid concentration of the enzymatic hydrolysis supernatant described herein is in the range of 0.2-5 wt%, the enzymatic hydrolysis supernatant can be directly used as the soaking solution to soak sesame seeds treated with steam explosion. If the solid concentration of the enzymatic hydrolysis supernatant is higher than 5 wt%, it can be diluted to the range of 0.2-5 wt%, and the diluted solution can be used as the soaking solution. If it is lower than 0.2 wt%, it can be appropriately concentrated to bring the solid concentration to the range of 0.2-5 wt%, and the concentrated solution can be used as the soaking solution. If the powder obtained after drying the enzymatic hydrolysis supernatant is used, the powder and a solvent such as water can be mixed to prepare a soaking solution with a solid content of 0.2-5 wt%.

[0067] The preferred mass ratio of steam-exploded sesame seeds to soaking liquid is 1:(1-5), for example, 1:2, 1:3, or 1:4.

[0068] The soaking temperature is preferably 50-70℃. The soaking time is preferably 5-60 minutes, more preferably 20-40 minutes. The material can be stirred during soaking. Soaking can be carried out in a soaking tank. After soaking, drain to obtain sesame seeds. The draining time can be 20-40 minutes, for example, 30 minutes.

[0069] Pretreatment

[0070] In some preferred embodiments of the present invention, the sesame raw material may be pre-treated before steam explosion. The means of pre-treatment are not particularly limited and can be determined according to the actual quality, state, and requirements of the sesame raw material. Optionally, such pre-treatment in the present invention may include steps such as cleaning and impurity removal. The cleaning and impurity removal steps mainly involve removing large impurities, stones, and metallic substances from the sesame raw material. Large impurities can be removed by one or more (e.g., two) vibrating screens. Stones can be removed by one or more (e.g., two) gravity separation processes. Metallic substances can be removed using magnetic separators and metal detectors.

[0071] Stir-frying process

[0072] After soaking, the steam-explosion treated sesame seeds can be roasted. The roasting process generally includes pre-roasting and seed roasting. Conventional pre-roasting and seed roasting processes in the art can be used.

[0073] For example, the pre-frying temperature can be 60–90°C. Pre-frying can be done by microwave heating or in a pre-frying oven.

[0074] After pre-frying, the moisture content of sesame seeds that have undergone soaking and steam explosion treatment can be 7% to 15%.

[0075] Seed roasting can be carried out using a microwave or hot air roaster. An exemplary seed roasting process can produce a discharge temperature of 185–200°C.

[0076] Impurity removal and conditioning

[0077] Depending on the actual situation, after completing the above-mentioned roasting steps, the impurity removal and conditioning steps can be carried out. The purpose of impurity removal is twofold: first, to remove the burnt sesame husks and some light impurities; and second, to lower the temperature of the sesame seeds. Impurity removal is generally done by smoke extraction. The temperature after smoke extraction can be 130-150℃. There are no special restrictions on the equipment and operating conditions of the smoke extraction machine, as long as it has sufficient smoke extraction capacity and does not produce a burnt smoky taste due to incomplete smoke extraction. After smoke extraction, the moisture content of the sesame seeds is generally around 0.02-0.1%.

[0078] To improve oil extraction efficiency, the moisture content of sesame seeds after smoking can be adjusted (i.e., conditioning) before pressing. Conditioning can be achieved by using high-pressure direct steam to adjust the moisture content. The moisture content of sesame seeds after conditioning is approximately 0.8%–1.5%.

[0079] Oil pressing processing

[0080] Once the above conditioning process is completed, the oil pressing step can proceed.

[0081] Oil extraction can be carried out using processes and equipment well-known in the art. For example, the pressing temperature can be 130–150°C. The implementation method of the oil extraction step is not particularly limited in this invention. In the oil extraction process, depending on the production of sesame cake, water is dripped directly from above the feed inlet to increase the moisture content of the sesame seeds before pressing.

[0082] Oil refining

[0083] The crude oil obtained from the oil pressing process can be refined to obtain the final sesame oil product. The oil refining process may include filtration, sedimentation or centrifugation, crystal growth, and dewaxing.

[0084] There are no particular restrictions on the filtration method; it is sufficient to remove large impurities such as oil residue, for example, a plate and frame filter.

[0085] For sedimentation separation, the filtered crude oil and water can be stirred evenly, and then sedimentation separation can be performed to obtain clear oil. The mass of water added can be 0.08% to 0.2% of the mass of crude oil. In some implementations, the specific method of sedimentation separation can be as follows: after cooling to room temperature (e.g., 25°C), the oil is pumped into a sedimentation tank and allowed to settle for 1 to 7 days to obtain the oil phase.

[0086] For centrifugal separation, horizontal or disc centrifuges can be used to separate the oil phase, residual aqueous phase, and residual solids.

[0087] For crystal growth, a well-known filter aid and oil phase can be stirred evenly, followed by cooling to grow crystals. The mass ratio of filter aid to oil phase can be (0.005~0.006):1.

[0088] There are no particular restrictions on the dewaxing method; the goal is to remove easily precipitated components such as phospholipids, non-phospholipid gums, and high-melting-point saturated lipids. Dewaxing can be achieved by filtration using a horizontal blade filter.

[0089] After dewaxing, the sesame oil product of the present invention can be obtained by filtration (e.g., using a plate and frame filter).

[0090] Methods and uses

[0091] In some embodiments, the present invention provides a method for preparing sesame enzymatic hydrolysate, the method comprising subjecting sesame raw material to steam explosion treatment as described in any embodiment herein, and subjecting the sesame raw material obtained after steam explosion treatment to enzymatic hydrolysis treatment as described in any embodiment herein. Optionally, the method further comprises the pretreatment described herein, and the step of drying the enzymatic hydrolysate obtained by enzymatic hydrolysis.

[0092] In some embodiments, the present invention provides a method for preparing sesame oil, comprising the steps of soaking steam-explosion treated sesame seeds in the soaking solution described in any embodiment herein and pressing the soaked sesame seeds for oil. In some embodiments, the method includes the pretreatment, roasting, and oil pressing processes described herein. Preferably, after the oil pressing process, the method further includes the oil refining steps described herein. Optionally, the method further includes one or more steps of degumming and dewaxing. It should be understood that the degumming and dewaxing processes described herein can employ any existing technology.

[0093] In some embodiments, the present invention provides a method for improving the viscosity and sweet aroma of sesame oil, the method comprising soaking steam-exploded sesame seeds in the soaking solution described in any embodiment herein and pressing the soaked sesame seeds for oil extraction. In some embodiments, the method includes the pretreatment, roasting, and oil extraction processes described herein. Preferably, after the oil extraction process, the method further includes the oil refining steps described herein. Optionally, the method further includes one or more steps of degumming and dewaxing. It should be understood that the degumming and dewaxing processes described herein can employ any existing technology.

[0094] In some embodiments, the present invention provides the use of the enzymatic hydrolysis products described in any of the embodiments herein in the preparation of sesame oil. In some preferred embodiments, the preparation of sesame oil is carried out using the methods described above herein.

[0095] In some embodiments, the present invention provides the application of the steam explosion technique and optional enzymatic hydrolysis described in any of the embodiments herein in enhancing the viscosity and sweetness of sesame oil.

[0096] Oils and seasonings

[0097] In some embodiments, the present invention provides sesame oil obtained by the method described in any embodiment herein. Preferably, the viscosity of the sesame oil is 63–65 MPa*s.

[0098] In some embodiments, the present invention provides an oil (blended oil) containing sesame oil prepared by the method described in any embodiment of the present invention. The blended oil may also contain other edible oils well known in the art, including but not limited to vegetable oils and / or animal fats. Exemplary vegetable oils include any mixture of one or more of the following: rice bran oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, cocoa bean oil, almond oil, apricot kernel oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, flaxseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, and algae oil. Exemplary animal fats include any mixture of one or more of the following: beef tallow, lard, mutton tallow, chicken fat, fish oil, seal oil, whale oil, dolphin oil, and oyster sauce. In the blended oil, the content of sesame oil in this invention can be any amount, which can be determined by those skilled in the art according to actual needs.

[0099] In some embodiments, the present invention provides a seasoning containing sesame oil or blended oil prepared by the method described in any embodiment of the present invention.

[0100] The present invention also provides a method for preparing blended oil, the method comprising A) obtaining sesame oil using the method described in any embodiment of the present invention, and B) mixing the sesame oil obtained in step A) with other edible oils to prepare blended oil.

[0101] The present invention will be described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and are not intended to limit the scope of the invention. The methods, reagents, and materials used in the embodiments are conventional methods, reagents, and materials in the art, unless otherwise stated. The raw material compounds in the embodiments are all commercially available.

[0102] Material

[0103] Sesame raw materials: supplied by Yihai Kerry Qingdao factory, variety is Tanzania (batch number 900QW).

[0104] Alkaline protease: Amano PROTIN AY50C, Amano Enzyme Co., Ltd.

[0105] Flavor protease AXH: Amano Protease AXH flavor protease, purchased from Amano Enzyme Co., Ltd.

[0106] Mesophilic amylase: Novozymes BAN 480L, purchased from Novozymes Biotechnology Co., Ltd.

[0107] Complex saccharifying enzyme: Novozymes DX 2X, purchased from Novozymes Biotechnology Co., Ltd.

[0108] Pectinase: Novozymes SP-L, purchased from Novozymes Biotechnology Co., Ltd.

[0109] Example 1

[0110] a) Pre-treatment: The sesame raw material is subjected to two vibrating screens to remove large impurities, two gravity separations to remove stones, and a magnetic separator and metal detector to remove metal substances.

[0111] b) Steam explosion treatment: Weigh 50kg of sesame seeds and add them to a steam explosion tank (model: QB-300, volume: 20L, Henan Hebi Zhengdao Bioenergy Co., Ltd.). Using instantaneous ejection steam explosion technology, 1.0MPa saturated steam is introduced and the pressure is maintained for 120s. The pressure is then released and the steam explosion material is collected to obtain steam explosion treated sesame seeds.

[0112] c) Enzymatic hydrolysis: Take 50 kg of steam-exploded sesame seeds obtained in step b), add 150 kg of deionized water, grind in a colloid mill for 2 min, pour into an enzymatic hydrolysis tank, preheat to 50-65℃, adjust the pH to 8.5, add 0.15 kg of alkaline protease, and carry out the first enzymatic hydrolysis at 50-65℃ for 4 h, adjusting the pH to 8.5 every 1 h with 50% sodium hydroxide solution. After the first enzymatic hydrolysis, adjust the pH to 6.0 with 85% phosphoric acid solution, then add 0.1 kg of flavor protease AXH, 0.25 kg of mesophilic amylase, 0.5 kg of compound saccharifying enzyme, and 0.5 kg of pectinase, and carry out the second enzymatic hydrolysis in the enzymatic hydrolysis tank for 4 h, adjusting the pH to 6.0 every 1 h with 85% phosphoric acid solution. After the second enzymatic hydrolysis, adjust the pH to 8.0 with 50% sodium hydroxide solution. Filter the enzymatic hydrolysis suspension after the enzymatic hydrolysis to obtain the enzymatic hydrolysis supernatant. The enzymatic hydrolysis supernatant was dried (105℃, 6h) and pulverized to 60 mesh to obtain enzymatic hydrolysis supernatant powder.

[0113] d) Soaking sesame seeds with enzymatic hydrolysis product: Weigh the above enzymatic hydrolysis supernatant powder into a soaking tank, add deionized water at a ratio of 1:500 to prepare a 0.2% enzymatic hydrolysis supernatant, heat the tank, and control the temperature of the enzymatic hydrolysis supernatant at 60℃. Add the steam-exploded sesame seeds (steam-explosion treatment conditions are the same as in step b) to the enzymatic hydrolysis supernatant at a mass material-to-liquid ratio of 1:3 and stir and soak for 40 minutes. After soaking, remove and drain for 30 minutes for later use.

[0114] e) Pre-frying and roasting: Reduce the moisture content of the soaked sesame seeds to 10% by microwave heating to 60-90℃, and then further roast the seeds by microwave, controlling the discharge temperature to 185-200℃.

[0115] f) Smoke Removal and Conditioning: The roasted sesame seeds are directly fed to a smoke remover for smoke removal. The purpose of smoke removal is twofold: first, to remove scorched sesame skins and some light impurities; and second, to lower the temperature of the sesame seeds, which is approximately 130-150℃ after smoke removal. Sufficient smoke removal capacity is essential; incomplete smoke removal will result in a burnt taste. After roasting, the sesame seeds contain 0.05% moisture. To improve oil extraction efficiency, the moisture content is adjusted before pressing. High-pressure direct steam is used to adjust the moisture content, resulting in a moisture content of approximately 1.1% for the sesame seeds.

[0116] g) Oil extraction: The pressing temperature is 130-150℃, and the residual oil content is 9%.

[0117] h) Oil refining: Crude oil is filtered through a plate and frame filter press to remove large impurities such as oil residue. The filtered crude oil is pumped into a temporary storage tank, where 0.1% room temperature water is added and stirred evenly. After cooling to 25°C, it is pumped into a settling tank for two days of settling. The clear oil from the top of the settling tank is then pumped into a crystallization tank, where 0.5% filter aid is added and stirred evenly. After cooling and crystallization, it is filtered through a horizontal blade filter to dewax and remove easily precipitated components such as phospholipids, non-phospholipid gums, and high-melting-point saturated fats. Finally, it is filtered through a plate and frame filter press to obtain the finished sesame oil.

[0118] Examples 2-6

[0119] The only difference between Examples 2-6 and Example 1 is the steam explosion treatment pressure and holding time, as shown in Table 1 below. All other operating conditions are the same as in Example 1.

[0120] Example 7

[0121] The only difference between Example 7 and Example 1 is that in step c, the enzymatic hydrolysis supernatant powder was not prepared; instead, the obtained enzymatic hydrolysis supernatant was directly used for later use. In step d, the enzymatic hydrolysis supernatant was directly diluted with tap water at a mass ratio of 1:200 to prepare an enzymatic hydrolysis supernatant with a mass concentration of 0.5%. The steam-exploded sesame seeds were added to the enzymatic hydrolysis supernatant with a mass ratio of 1:5 for stirring and soaking. All other operating conditions were the same as in Example 1.

[0122] Example 8

[0123] The only difference between Example 8 and Example 1 is that in step c, the enzymatic hydrolysis supernatant powder was not prepared; instead, the obtained enzymatic hydrolysis supernatant was directly used for later use. In step d, the enzymatic hydrolysis supernatant obtained in step c was diluted with water at a mass ratio of 1:200 to prepare an enzymatic hydrolysis supernatant with a mass concentration of 0.5%. The steam-exploded sesame seeds were added to the enzymatic hydrolysis supernatant with a mass material-to-liquid ratio of 1:3 for stirring and soaking. All other operating conditions were the same as in Example 1.

[0124] Example 9

[0125] The difference between Example 9 and Example 1 is only that in step d, the enzymatic hydrolysis supernatant obtained in step c is weighed into a soaking tank, and deionized water is added to prepare an enzymatic hydrolysis supernatant with a mass concentration of 0.2%. The steam-exploded sesame seeds are added to the soaking tank and stirred for soaking, with a mass ratio of steam-exploded sesame seeds to enzymatic hydrolysis supernatant of 1:5. All other operating conditions are the same as in Example 1.

[0126] Example 10

[0127] The only difference between Example 10 and Example 1 is that in step d, the enzymatic hydrolysis supernatant obtained in step c is weighed into a soaking tank, and deionized water is added to prepare an enzymatic hydrolysis solution with a mass concentration of 5%. The steam-exploded sesame seeds are added to the soaking tank at a mass ratio of 1:2 for the enzymatic hydrolysis supernatant. All other operating conditions are the same as in Example 1.

[0128] Example 11

[0129] The only difference between Example 11 and Example 1 is that in step d, the temperature of the enzymatic hydrolysis supernatant is controlled at 50°C, and the steam-exploded sesame seeds are added to the enzymatic hydrolysis supernatant at a mass material-to-liquid ratio of 1:3 for stirring and soaking for 5 minutes. All other operating conditions are the same as in Example 1.

[0130] Example 12

[0131] The only difference between Example 12 and Example 1 is that in step d, the temperature of the enzymatic hydrolysis supernatant is controlled at 70°C, and the steam-exploded sesame seeds are added to the enzymatic hydrolysis supernatant at a mass material-to-liquid ratio of 1:3 for stirring and soaking for 60 minutes. All other operating conditions and steps are the same as in Example 1.

[0132] Example 13

[0133] The only difference between Example 13 and Example 1 is that, in step a, the steam explosion treatment pressure is 1.2 MPa and the pressure holding time is 200 s. All other operating conditions and steps are the same as in Example 1.

[0134] Example 14

[0135] The only difference between Example 14 and Example 1 is that the steam explosion treatment performed on the sesame seeds used for enzymatic hydrolysis is different from that performed on the sesame seeds used for soaking. Specifically, in step a, the same batch of sesame seeds was divided into two groups for different steam explosion treatments. The first group of sesame seeds was steam-exploded at a pressure of 1.0 MPa for 120 s. The second group of sesame seeds was steam-exploded at a pressure of 1.5 MPa for 120 s. The first group of steam-exploded sesame seeds was used for enzymatic hydrolysis to obtain the enzymatic hydrolysis supernatant. The second group of steam-exploded sesame seeds was used for soaking. All other operating conditions and steps were the same as in Example 1.

[0136] Comparative Examples 1-19

[0137] The differences in preparation conditions between Comparative Examples 1-19 and Example 1 are shown in Table 2 below. All other operating conditions are the same as those in Example 1.

[0138] The specific steps of the single-enzyme hydrolysis treatment used in Comparative Examples 9, 10, 13, 14, 18 and 19 were as follows: 220g of steam-exploded sesame seeds were taken, 660g of deionized water was added, and the mixture was pulverized in a blender for 2 minutes. The mixture was then poured into a beaker and preheated to 50-65℃. The pH was adjusted to 8.5, 0.66g of alkaline protease was added, and the mixture was hydrolyzed in a water bath at 50-65℃ for 4 hours. During each hour, 50% sodium hydroxide solution was used to adjust the pH to 8.5. After the hydrolysis reaction was completed, 50% sodium hydroxide solution was used to adjust the pH to 8.0. The hydrolysate suspension after the hydrolysis reaction was completed was filtered to obtain the hydrolysate supernatant.

[0139] Table 1: Operating conditions for Examples 2-14

[0140]

[0141]

[0142] Table 2: Operating conditions for Comparative Examples 1-19

[0143]

[0144]

[0145] Test Case

[0146] The sesame oil products obtained in Examples 1-14 and Comparative Examples 1-19 were subjected to viscosity tests and sensory evaluation tests.

[0147] Viscosity measurement

[0148] Viscosity is the most important physical property of fluids in tribological systems. As a physical property, viscosity is an indicator of wear within a fluid. It is a characteristic of fluids; during flow, resistance is generated due to the interaction of fluid-forming particles. The rheological properties of oil depend on factors such as temperature, shear rate, component concentration, pressure, time, and chemical properties.

[0149] Viscosity density measurement: An Anton Paar viscometer (model SVM3000) was used. Viscosity testing was conducted at 25°C.

[0150] The specific steps for determining the viscosity of sesame oil are as follows: When the equipment temperature reaches the predetermined 25℃, draw about 5ml of sesame oil into a 5ml medical sampler, inject it all into the measurement system, rinse the system, then draw in another 5ml of the sample to be tested, inject another 1ml into the measurement system, start the test, and read the sesame oil viscosity result after the equipment stabilizes. Repeat the measurement 3 times and take the average value of the 3 measurement results.

[0151] Sensory evaluation test

[0152] Sensory evaluation of sesame oil was conducted based on its unique descriptive properties. Sensory evaluators, with extensive professional training and sensitivity to sesame oil flavor (especially its mild or caramelized sweetness), were required, and a minimum of eight evaluators were needed. Evaluators randomly smelled samples and rated their properties (caramelized or mild sweetness). After evaluating one sample, a one-minute break was allowed before moving on to the next sample. Scores were given out (out of a total of 5 stars: ★ indicates slightly sweet but not pronounced; ★★ indicates moderately sweet; ★★★ indicates fairly sweet; ★★★★ indicates very sweet; ★★★★★ indicates extremely sweet).

[0153] The results of the above experimental indicators, including viscosity and sensory sweetness, are shown in Table 3 below.

[0154] Table 3: Results of viscosity and sensory sweetness test

[0155]

[0156]

[0157] As shown in Table 3, Examples 1-14, by pre-treating sesame seeds with steam explosion and then enzymatically hydrolyzing a portion to obtain enzymatic hydrolysate, further used the enzymatic hydrolysate to extract oil from the steam-exploded sesame seeds. The resulting sesame oil had a high sweet aroma and a viscosity between 63 and 65 MPa*s. In contrast, Comparative Examples 1-19, due to the lack of pre-treatment with steam explosion on the sesame raw materials, the failure to soak the steam-exploded sesame seeds in the enzymatic hydrolysate supernatant, or the failure to use the supernatant filtered after the enzymatic hydrolysis reaction for soaking, resulted in sesame oils with lower viscosity and sweet aroma compared to Examples 1-14. Therefore, the sesame oil prepared using the method of this invention has an enhanced sweet aroma and higher viscosity, with a flavor primarily of roasted and burnt aroma. The sesame oil prepared by this invention is suitable for various applications such as cold dishes, fillings, and hot pot dipping sauces.

Claims

1. The enzymatic hydrolysate obtained from sesame seeds through steam explosion and enzymatic hydrolysis, wherein, The enzymatic hydrolysis product is an enzymatic hydrolysis supernatant, a concentrate of the enzymatic hydrolysis supernatant, or a powder obtained after drying.

2. The enzymatic hydrolysis product according to claim 1, characterized in that, The steam explosion pressure is 0.9MPa-2.0MPa, preferably 1.0-2.0MPa, and more preferably 1.2MPa-1.5MPa; the steam explosion pressure holding time is 40s-280s, preferably 60s-240s, and more preferably 90s-180s. Preferably, when the steam explosion pressure is 0.9-1.2 MPa, the pressure holding time is 120-280 s; or when the steam explosion pressure is 1.2-1.5 MPa, the pressure holding time is 120-200 s; or when the steam explosion pressure is 1.5-2.0 MPa, but not 1.5 MPa, the pressure holding time is 40-120 s.

3. The enzymatic hydrolysis product as described in claim 1 or 2, characterized in that, The enzymatic hydrolysis has one or more of the following characteristics: The enzyme is selected from two or more of alkaline protease, flavor protease, amylase, saccharifying enzyme and pectinase; preferably, alkaline protease and at least one enzyme selected from flavor protease, amylase, saccharifying enzyme and pectinase are used for enzymatic hydrolysis; preferably, two sets of enzymes are used for enzymatic hydrolysis, one set being alkaline protease and the other set being flavor protease, amylase, saccharifying enzyme and pectinase. The total amount of the enzymes used, based on the substrate mass, is 0.2% to 5% of the mass of the steam-exploded sesame seeds, for example, 0.3% to 4% or 0.6% to 3%. Preferably, when used, the amount of alkaline protease is 0.1% to 1.0% of the mass of the steam-exploded sesame seeds, preferably 0.1% to 0.5%; the amount of flavor protease is 0.1% to 1.0% of the mass of the steam-exploded sesame seeds, preferably 0.1% to 0.5%; the amount of amylase is 0.1% to 1.0% of the mass of the steam-exploded sesame seeds, preferably 0.3% to 0.7%; the amount of saccharifying enzyme is 0.5% to 1.5% of the mass of the steam-exploded sesame seeds, preferably 0.7% to 1.2%; and the amount of pectinase is 0.5% to 1.5% of the mass of the steam-exploded sesame seeds, preferably 0.7% to 1.2%. The steam-explosion treated sesame seeds are subjected to enzymatic hydrolysis with enzymes in the presence of water, wherein the mass ratio of the steam-explosion treated sesame seeds to water is 1:(3-5). After the enzymatic hydrolysis reaction is completed, the pH of the reaction solution is adjusted to 7.5-8.5, and the enzymatic hydrolysis supernatant is obtained by separation.

4. The method for preparing the enzymatic hydrolysis product according to any one of claims 1-3, characterized in that, The method includes the following steps: subjecting sesame seeds to steam explosion and enzymatic hydrolysis in sequence to obtain an enzymatic hydrolysis supernatant; preferably, the steam explosion is as described in claim 2; preferably, the enzymatic hydrolysis is as described in claim 3.

5. A method for preparing sesame oil or for improving the viscosity and sweet aroma of sesame oil, characterized in that, The method includes the steps of soaking steam-exploded sesame seeds in an soaking solution containing the enzymatic hydrolysate of any one of claims 1-3, and pressing the soaked sesame seeds for oil.

6. The method as described in claim 5, characterized in that, In the soaking solution, the solid content of the enzymatic hydrolysis product accounts for 0.2-5 wt% of the total weight of the soaking solution.

7. The method for preparing sesame oil as described in claim 5, characterized in that, The steam explosion pressure is 0.9MPa-2.0MPa, preferably 1.0-2.0MPa, and more preferably 1.2MPa-1.5MPa; the steam explosion pressure holding time is 40-280s, preferably 60s-240s, and more preferably 90s-180s. Preferably, when the steam explosion pressure is 0.9-1.2 MPa, the pressure holding time is 120-280 s; or when the steam explosion pressure is 1.2-1.5 MPa, the pressure holding time is 120-200 s; or when the steam explosion pressure is 1.5-2.0 MPa, but not 1.5 MPa, the pressure holding time is 40-120 s.

8. The method for preparing sesame oil as described in claim 5, characterized in that, The method has one or more of the following characteristics: The mass ratio of the steam-exploded sesame seeds to the soaking liquid is 1:(1-5); The soaking temperature is 50-70℃; The soaking time is 5-60 minutes; In the oil pressing process, the pressing temperature is 130-150℃.

9. Sesame oil prepared by any one of claims 5-8, or blended oil or seasoning containing the sesame oil; preferably, the viscosity of the sesame oil is 63-65 MPa*s.

10. Selected from the following applications: (1) The use of the enzymatic hydrolysis product according to any one of claims 1-3 in the preparation of sesame oil with improved viscosity and sweet aroma; (2) The application of the steam explosion technology of claim 2 and the optional enzymatic hydrolysis treatment of claim 3 in improving the viscosity and sweet aroma of sesame oil.

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