Preparation method of sesame paste capable of reducing hardness and bitter taste of sesame products

Abstract

The invention relates to a preparation method of sesame paste capable of reducing hardness and bitter taste of sesame products. Specifically, the invention provides a method for pretreating a sesame raw material or a method for reducing the hardness of sesame, and the method comprises the step of carrying out ultrasonic treatment on an enzymolysis system containing sesaminol glycosidase and the sesame raw material to obtain the sesame. The invention also provides a method for reducing the bitter taste of the sesame product, and the method comprises the following steps: adding sesaminol glycosidase into the sesame product, and carrying out enzymolysis to obtain the sesame product with reduced bitter taste.

Description

Technical Field

[0001] This invention relates to a method for preparing sesame paste that reduces the hardness and bitterness of sesame products. Background Technology

[0002] Sesame, also known as sesame seed or oilseed sesame, belongs to the Pedaliaceae family and the Sesamum genus, and is an annual herbaceous plant. Currently, the main processed sesame products in my country include sesame oil, sesame paste, hulled sesame seeds, and roasted sesame seeds. Sesame paste is a food product made by grinding sesame seeds after high-temperature roasting. It is a colloidal suspension, mainly consisting of a hydrophilic solid suspension suspended in sesame oil. Sesame paste has health benefits such as antibacterial properties, regulating blood lipids, stabilizing blood pressure, and protecting the liver. In the Mediterranean, Middle East, and East Asia, sesame paste is widely used in various cuisines due to its unique nutty flavor and high nutritional content, making it a popular ingredient. In Central and North China, various unique delicacies have been created based on sesame paste, appearing in dishes such as hot dry noodles, cold noodles, and sesame paste hot pot.

[0003] The bitterness of sesame paste can lead to unpleasant experiences for consumers. Bitterness is one of the fundamental flavors used in sesame paste in cooking, and an excessively strong bitterness can limit its consumption by some consumers. Although bitter compounds in many foods, such as coffee, beer, tea, olive oil, whole wheat bread, and pea protein isolates, have been comprehensively elucidated over the past few decades, research on the identification of bitter compounds in sesame and its products is scarce. To date, the bitterness of sesame paste has only been reduced through hulling or the addition of bitterness-masking agents, but the main bitter components in sesame paste remain unclear. Summary of the Invention

[0004] This invention mainly processes sesame products through a pre-soaking process and a post-enzymatic hydrolysis process. The resulting roasted sesame products have reduced hardness and can improve the grinding efficiency and crispness of sesame paste. In addition, it also reduces the bitterness of sesame paste, thus improving the consumer's tasting experience.

[0005] The first aspect of the present invention provides a method for pre-treating sesame raw materials, or a method for reducing the hardness of sesame, the method comprising sonicating an enzymatic hydrolysis system containing sesamin glycosidase and sesame raw materials to obtain sesame.

[0006] In one or more embodiments, the amount of sesamin glycosidase added is 0.75-2.0% of the sesame raw material mass, for example 0.75-1.0%, 1.0-2.0%, 1.0-1.5%, 1.5%-2.0%, 0.8-1.0%, or 0.8-0.9%.

[0007] In one or more embodiments, the reaction time for the enzymatic hydrolysis is 20-50 minutes, for example, 20-30 minutes, 30-40 minutes, or 30-50 minutes.

[0008] In one or more embodiments, the enzymatic hydrolysis reaction temperature is 20-60°C, for example 20-25°C, 20-30°C or 25-30°C, 20-60°C, 20-55°C, 20-25°C, 20-30°C, 25-30°C, 40-60°C, 55-60°C or 40-55°C.

[0009] In one or more embodiments, the frequency of the ultrasound is 40-60Hz, 50-60Hz, or 50-55Hz.

[0010] In one or more embodiments, the intensity of the ultrasound is 200-300W or 200-250W.

[0011] In one or more embodiments, the pH value of the enzymatic hydrolysis is between 4.0 and 6.0, preferably 4.5-5.0 or 4.0-4.5.

[0012] In one or more embodiments, the ratio of sesame raw material to enzyme solution in the enzymatic hydrolysis reaction system is 1:(1.0-2.0) or 1:(1.5-2.0).

[0013] In one or more embodiments, the method further includes a step of inactivating the enzyme after enzymatic hydrolysis.

[0014] A second aspect of the present invention provides a method for reducing the bitterness of sesame products, the method comprising: pretreating sesame raw materials using the method described in any embodiment of the first aspect of the present invention to prepare the sesame products.

[0015] In one or more embodiments, the method further includes one or more steps of washing and drying, roasting and cooling.

[0016] In one or more embodiments, the sesame product is sesame paste, and the method further includes one or more steps of washing and drying, roasting, cooling, and grinding.

[0017] A third aspect of the present invention provides a method for reducing the bitterness of sesame products, the method comprising the step of adding sesamin glycosidase to the sesame products and enzymatically hydrolyzing them to obtain sesame products with reduced bitterness.

[0018] In one or more embodiments, the amount of sesamin glycosidase added is 0.5-1.0%, 0.5-2.0%, 1.5-3.0%, 1.0-1.5%, 0.75-1.0%, 0.8-1.0%, or 0.6-0.9% of the weight of the sesame product.

[0019] In one or more embodiments, the reaction time for the enzymatic hydrolysis is 1.5-3 hours or 2-3 hours.

[0020] In one or more embodiments, the enzymatic hydrolysis reaction temperature is 20-60°C, for example 20-25°C, 20-30°C or 25-30°C, 20-60°C, 20-55°C, 20-25°C, 20-30°C, 25-30°C, 40-60°C, 55-60°C or 40-55°C.

[0021] In one or more embodiments, ultrasound-assisted enzymatic hydrolysis is used.

[0022] In one or more embodiments, the frequency of the ultrasound is 40-60Hz, 50-60Hz, or 50-55Hz.

[0023] In one or more embodiments, the intensity of the ultrasound is 200-300W or 200-250W.

[0024] In one or more embodiments, the pH value of the enzymatic hydrolysis is between 4.0 and 6.0, preferably 4.5-5.0 or 4.0-4.5.

[0025] In one or more embodiments, in the enzymatic hydrolysis reaction system, the ratio of sesame product to enzyme solution is 10:(1-7), for example 10:(2-5), 10:(2-7), or 10:(5-7).

[0026] In one or more embodiments, the sesame product includes one or more of sesame powder, sesame paste, sesame candy, sesame flakes, sesame paste, and sesame balls; preferably pure sesame paste.

[0027] In one or more embodiments, the method further includes a step of inactivating the enzyme after enzymatic hydrolysis.

[0028] The fourth aspect of the present invention provides sesame seeds or compositions containing the sesame seeds prepared by the method as described in any embodiment of the first aspect of the present invention.

[0029] In one or more embodiments, the composition is a food product.

[0030] In one or more embodiments, the food is a condiment, soy product, cooked food, baked goods, dessert, or semi-finished product.

[0031] The fifth aspect of the present invention provides a sesame product or a composition containing the sesame product prepared by the method described in any embodiment of the third aspect of the present invention.

[0032] In one or more embodiments, the sesame product includes one or more of roasted sesame seeds, sesame powder, sesame paste, sesame candy, sesame flakes, sesame paste, and sesame balls; preferably pure sesame paste.

[0033] In one or more embodiments, the composition is a food product.

[0034] In one or more embodiments, the food is a condiment, soy product, cooked food, baked goods, dessert, or semi-finished product.

[0035] The sixth aspect of the present invention provides a method for reducing the bitterness of sesame products or sesame, the method comprising reducing the content of sesamin glycosides in sesame products or sesame.

[0036] In one or more embodiments, the method includes degrading sesamin glycosides in sesame products or sesame seeds to one or more of SDG-2, SDG-3, and SDG-4.

[0037] In one or more embodiments, the degradation is carried out using sesamin glycosidase.

[0038] In one or more embodiments, the amount of sesamin glycosidase added is 0.75-2.0% of the sesame raw material mass, for example 0.75-1.0%, 1.0-2.0%, 1.0-1.5%, 1.5%-2.0%, 0.8-1.0%, or 0.8-0.9%.

[0039] In one or more embodiments, the amount of sesamin glycosidase added is 0.5-1.0%, 0.5-2.0%, 1.5-3.0%, 1.0-1.5%, 0.75-1.0%, 0.8-1.0%, or 0.6-0.9% of the weight of the sesame product.

[0040] The seventh aspect of the present invention provides the use of reducing the content of sesamin glycosides in a composition in the following aspects: (1) reducing the bitterness of the composition, said composition comprising sesame and / or sesame products; and / or (2) reducing the hardness of the composition, said composition comprising sesame.

[0041] In one or more embodiments, the application includes using sesamin glycosidase to reduce the content of sesamin glycosides in the composition.

[0042] In one or more embodiments, the method for preparing the composition includes the steps of the method described in any of the first, second, or sixth aspects of the present invention. Attached Figure Description

[0043] Figure 1 For example, the sauce residue on the grinding disc.

[0044] Figure 2 This refers to the content of bitter substances in sesame paste. Detailed Implementation

[0045] To enable those skilled in the art to understand the features and effects of the present invention, the terms and expressions used in the specification and claims are explained and defined in general below. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art regarding the present invention, and in case of conflict, the definitions in this specification shall prevail.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] Unless otherwise specified, percentages refer to mass percentages and proportions refer to mass ratios in this article.

[0050] In this article, the sum of the percentages of all components in the composition is 100%.

[0051] 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.

[0052] 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.

[0053] Existing technologies do not disclose that sesamin glycosides have a bitter taste. The inventors have discovered that pretreating sesame seeds with sesamin glycosidase can reduce the bitterness and hardness of roasted sesame seeds. When using these sesame seeds to grind sesame paste, the amount of sesame residue on the grinding disc is low, thereby improving the yield of sesame paste and the crisp texture of sesame products in actual production. Alternatively, sesamin glycosidase can be used to directly enzymatically hydrolyze sesame products such as sesame paste, which can also reduce the content of bitter glycosides in sesame products, thus reducing the bitterness. This invention is thus completed.

[0054] Methods for pre-treating sesame seeds

[0055] Based on the above findings, the present invention first provides a method for pre-treating sesame raw materials, the method comprising sonicating an enzymatic hydrolysis system containing sesamin glycosidase and sesame raw materials to obtain the sesame.

[0056] In this article, sesame raw material refers to the seeds of the sesame plant (Sesamum indicum), belonging to the genus Sesame of the family Sesamaceae, i.e., raw sesame seeds, including common black sesame seeds, white sesame seeds, other solid-colored sesame seeds, multicolored sesame seeds, and hulled sesame seeds. The sesame raw material in this article includes raw sesame seeds, cooked sesame seeds, and roasted sesame seeds.

[0057] In the enzymatic hydrolysis system described in this article, the amount of sesamin glycosidase added is 0.75-2.0% of the sesame weight, for example, 0.75-1.0%, 1.0-2.0%, 1.0-1.5%, 1.5%-2.0%, 0.8-1.0%, or 0.8-0.9%.

[0058] The time, temperature, pH, and water volume of the enzymatic hydrolysis reaction can be selected according to the optimal reaction conditions of the actual enzyme. The enzymatic hydrolysis reaction time is typically 20-50 minutes, such as 20-30 minutes, 30-40 minutes, or 30-50 minutes. The suitable reaction temperature for sesamin glycosidase is usually between 40-60℃, such as 55-60℃ or 40-55℃. In the method described in this paper, ultrasound-assisted enzymatic hydrolysis is used; therefore, the temperature of the enzymatic hydrolysis reaction system can be appropriately lowered, for example, to 20-60℃, 20-55℃, 20-25℃, 20-30℃, or 25-30℃. The frequency and intensity of the ultrasound can be selected according to actual conditions; for example, the frequency can be 40-60Hz, 50-60Hz, or 50-55Hz, and the intensity can be 200-300W or 200-250W. The pH of the enzymatic hydrolysis reaction system can be adjusted using appropriate acidic or alkaline reagents. These reagents are typically aqueous solutions, ensuring both the desired pH and the presence of sufficient water in the reaction. The pH of the reaction system can be between 4.0 and 6.0, preferably 4.5-5.0 or 4.0-4.5. Acidic or alkaline compounds commonly used in the art for adjusting enzyme reaction systems can be used, such as solutions of one or more of sodium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, citric acid, sodium citrate, acetic acid, sodium acetate, and sodium hydroxide dissolved in water. Sesamin glycosidase can be added to the enzymatic hydrolysis reaction system in a form commonly used in the art, such as an enzyme solution or a powder. The amount of enzyme solution added can be selected according to the actual required pH value or the amount of sesame raw material, just enough to completely submerge the sesame raw material in the enzymatic hydrolysis reaction system. In an exemplary embodiment, the material-to-solid ratio of sesame raw material to enzyme solution in the enzymatic hydrolysis reaction system is 1:(1.0-2.0) or 1:(1.5-2.0). In an exemplary embodiment, the sesamin glycosidase is Aromase H2 from Amano Corporation.

[0059] In the enzymatic hydrolysis reaction system described in this article, the enzyme and the pH adjustment reagent can be added to the water separately. There are no particular restrictions on the order in which the components are added. In an exemplary embodiment, the water is adjusted to a suitable pH and temperature for the enzyme before the sesamin glycosidase is added.

[0060] After enzymatic hydrolysis, enzyme inactivation is usually required. This can be achieved by heating the enzymatic hydrolysis reaction system to remove the enzymes. For example, the product of the enzymatic hydrolysis reaction system can be heated to boiling. Sesame seeds can be washed, drained, and then roasted to obtain sesame seeds with reduced bitterness and hardness.

[0061] The bitterness of sesame seeds is reduced by the pretreatment method described herein. Therefore, in some embodiments, the present invention also provides a method for reducing the bitterness of sesame seeds and / or a method for reducing the hardness of sesame seeds, the method comprising pretreating the sesame raw material using the method described in any embodiment of the present invention.

[0062] This sesame can be used to prepare sesame products. In this document, sesame products refer to products made from sesame as a raw material, including but not limited to raw sesame, roasted sesame, sesame powder, sesame paste, sesame candy, sesame flakes, sesame sauce, sesame balls, etc. In an exemplary embodiment, the sesame product is sesame sauce.

[0063] A complete sesame paste preparation process includes the steps of screening and cleaning to remove impurities, washing and drying, roasting, cooling, and grinding. In some embodiments, the sesame product described herein is sesame paste, and the method described herein includes the following steps: mixing sesame seeds with sesamin glycosidase, enzymatically hydrolyzing, washing and draining, roasting and grinding to obtain sesame paste.

[0064] In this paper, the sesame washing can be performed using conventional washing processes in the art. Specific washing processes and parameters are well known to those skilled in the art, who can select appropriate washing processes and parameters as needed. In one or more preferred embodiments of the present invention, a step of removing surface moisture from the sesame seeds is included after the washing step; this step is also a conventional process in the art.

[0065] In this article, sesame seeds processed using conventional roasting techniques, such as those described in any embodiment, are roasted at 200-230°C for 5-60 minutes using methods such as direct heat, hot air, electric heating, microwave, or heat-conducting oil. In one or more specific embodiments, the roasting involves roasting the sesame seeds at 200-230°C, 200-210°C, or 210-230°C for 10-40 minutes or 10-20 minutes.

[0066] In this article, grinding can be performed using techniques well-known in the field. Conventional stone mills, colloid mills, mechanical mills, ball mills, and other equipment can be used for grinding, or a combination of equipment such as a stone mill and a mechanical mill can be employed. The grinding parameters are selected based on the desired finished state or yield of the sesame paste.

[0067] Sesame seeds prepared using the pretreatment method described in any embodiment of this document have reduced hardness, for example, less than 1000g, preferably 800-1000g, 840-990g, or 810-990g.

[0068] In some embodiments, the present invention also provides a method for preparing sesame paste, the method comprising the following steps: (1) mixing sesame seeds with sesamin glycosidase and enzymatically hydrolyzing them; (2) washing and draining the hydrolyzed sesame seeds; and (3) roasting and grinding the drained sesame seeds to obtain the sesame paste.

[0069] A method to reduce the bitterness of sesame products

[0070] As previously stated, the method of the present invention can be directly applied to finished sesame products such as sesame paste to reduce the bitterness of sesame products. Therefore, the present invention also provides a method for reducing the bitterness of sesame products, the method comprising the step of adding sesamin glycosidase to the sesame products and enzymatically hydrolyzing them to obtain sesame products with reduced bitterness; wherein the amount of sesamin glycosidase added is 0.5-5.0% of the mass of the sesame products.

[0071] In some implementations, the amount of sesamin glycosidase added is 0.5-1.0%, 0.5-2.0%, 1.5-3.0%, 1.0-1.5%, 0.75-1.0%, 0.8-1.0%, or 0.6-0.9% of the weight of the sesame product.

[0072] In the enzymatic hydrolysis system, the time, temperature, pH, and water volume of the enzymatic hydrolysis reaction can be selected according to the optimal reaction conditions of the actual enzyme. The enzymatic hydrolysis reaction time is usually 1.5-3 hours or 2-3 hours. The suitable reaction temperature for sesamin glycosidase is usually between 40-60℃, for example, 55-60℃ or 40-55℃. In the method described in this paper, ultrasound-assisted enzymatic hydrolysis can optionally be used; therefore, the temperature of the enzymatic hydrolysis reaction system can be appropriately reduced, for example, to 20-60℃, 20-55℃, 20-25℃, 20-30℃, or 25-30℃. The frequency and intensity of ultrasound can be selected according to actual conditions; for example, the frequency can be 40-60Hz, 50-60Hz, or 50-55Hz, and the intensity can be 200-300W or 200-250W. The pH value of the enzymatic hydrolysis reaction system can be adjusted using appropriate amounts of acidic or alkaline reagents. The reagent for adjusting the pH value is usually an aqueous solution, thus ensuring that the enzymatic hydrolysis reaction has the required pH value and contains an appropriate amount of water. The pH of the reaction system can be between 4.0 and 6.0, preferably 4.5-5.0 or 4.0-4.5. Acidic or basic compounds commonly used in the art to adjust enzyme reaction systems, such as sodium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, citric acid, sodium citrate, acetic acid, sodium acetate, sodium hydroxide, etc., dissolved in water can be used. As mentioned above, sesamin glycosidase can be added to the enzymatic reaction system described herein in a product form commonly used in the art, such as an enzyme solution or a powder. It should be understood that for sesame products, the amount of different forms of enzyme products, such as enzyme solutions, added does not change the state of the sesame product system. In an exemplary embodiment, the ratio of sesame product to enzyme solution is 10:(1-7), for example, 10:(2-5), 10:(2-7), or 10:(5-7).

[0073] The sesame products described herein include, but are not limited to, roasted sesame seeds, sesame powder, sesame paste, sesame candy, sesame flakes, sesame paste, and sesame balls. In an exemplary embodiment, the sesame product is sesame paste. The method described herein does not specifically limit the type of sesame paste; it can be conventional pure sesame paste, which is a paste made directly from sesame seeds after processes such as screening, washing, roasting, air-drying, and grinding, without adding any other substances. This is also called sesame paste.

[0074] As mentioned above, this invention is the first to discover that sesamin glycosides are the main bitter substances in sesame, and that sesamin glycosidase is mainly responsible for degrading the bitter substances sesamin glycosides in sesame.

[0075] Sesamin glycosidase can degrade sesamin glycosides (STG) into one or more of SDG-2, SDG-3, and SDG-4. Commercially available sesamin glycosidases include Aromase H2.

[0076] In an exemplary embodiment, the sesame paste of this article contains sesamin glycosides at a content of less than 6000 mg / kg, preferably 3000-6000 mg / kg, 3500-5900 mg / kg, 3500-5650 mg / kg, or 3300-4500 mg / kg. In the sesame paste of this article, the content of SDG-2 can be 1000-3500 mg / kg, 1500-3000 mg / kg, or 2000-3500 mg / kg, and / or the content of SDG-3 can be 300-500 mg / kg, 350-480 mg / kg, 450-500 mg / kg, or 370-485 mg / kg, and / or the content of SDG-4 can be 230-710 mg / kg, 350-6000 mg / kg, or 370-485 mg / kg, or 3300-6000 mg / kg. 00 mg / kg, 390-580 mg / kg or 230-400 mg / kg, and / or the content of STG can be 500-2000 mg / kg, 680-1820 mg / kg, 900-1700 mg / kg or 950-1820 mg / kg, and / or the total amount of sesamin glycosides can be 3000-6000 mg / kg, 3500-5900 mg / kg or 5500-6000 mg / kg.

[0077] Therefore, in some embodiments, the present invention also provides a method for reducing the bitterness and / or hardness of sesame products or sesame, the method comprising the step of reducing the content of sesamin glycosides in sesame products or sesame. Preferably, sesamin glycosidase is used to reduce the content of sesamin glycosides in sesame products or sesame.

[0078] Sesame, sesame products, and compositions containing sesame or sesame products

[0079] The present invention also provides a sesame seed, the preparation method of which includes a pretreatment step of the sesame seed as described in any embodiment herein. The present invention also provides a sesame product, the preparation method of which includes a pretreatment step of the sesame seed as described in any embodiment herein, or a method for reducing the bitterness of the sesame product as described in any embodiment herein.

[0080] In this article, the sesame product can be a sesame product processed by the method described in this invention, or it can be various sesame products further prepared from sesame seeds pretreated by the method described in this invention. For example, sesame seeds pretreated by the method described in this invention, such as sesame seeds treated with enzyme hydrolysis, can be made into sesame paste as described above, or can be roasted and ground into sesame powder or made into sesame paste, or can be used directly as a topping for desserts such as sesame cakes, or ground into powder and made into fillings for pastries. Sesame products include, but are not limited to, sesame paste, sesame powder, sesame candy, sesame flakes, sesame paste, sesame balls, and sesame cakes.

[0081] This invention also provides a composition containing sesame seeds or sesame products as described in any embodiment herein. For example, the composition is a food product. This food product can be any type of food conventional in the art, including but not limited to condiments, soy products, cooked foods, baked goods, desserts, and semi-finished products. Condiments can be sesame products or condiments containing sesame products described herein, including sesame paste, sesame peanut butter (e.g., sesame sauce), spicy sesame paste, etc. Soy products include sesame tofu, sesame paste tofu, or sesame paste bean curd sticks, etc. Cooked foods include foods with sesame paste drizzled on the surface of noodle products, rice products, braised dishes, etc., including sesame paste cold dishes, sesame paste noodles, sesame paste cold noodles, sesame paste flatbread, sesame paste beef, etc. The sesame paste described herein can be added during or after the preparation of baked goods; suitable baked goods include sesame bread, sesame paste biscuits, sesame paste pastries, etc. Desserts can be foods with sesame paste as the filling or main ingredient, including sesame paste glutinous rice balls, sesame paste paste, sesame paste ice cream, sesame paste layered cake, etc., as well as semi-finished products containing sesame paste, such as frozen sesame paste dumplings and frozen sesame paste buns. In one or more preferred embodiments of the present invention, the food is a hot pot dipping sauce, hot dry noodles sauce, or sesame salad dressing.

[0082] Application of sesamin glycosidase

[0083] This invention also provides the use of sesamin glycosidase in reducing the bitterness of sesame products or sesame and / or in reducing the hardness of sesame. In some embodiments, the sesame or sesame products are prepared using a method for pretreating sesame as described in any embodiment herein, or the sesame products are prepared using a method for reducing the bitterness of sesame products as described in any embodiment herein.

[0084] This invention also provides the use of reducing the content of sesamin glycosides in sesame products or sesame in reducing the bitterness and / or hardness of sesame products or sesame. In some embodiments, sesamin glycosidase is used to reduce the content of sesamin glycosides in sesame products or sesame.

[0085] The present invention has the following beneficial effects:

[0086] This invention mainly processes sesame seeds through a pre-soaking process and a post-enzymatic hydrolysis process. The resulting roasted sesame products have reduced hardness and can improve the grinding efficiency and crispness of sesame paste. In addition, it also reduces the bitterness of sesame paste, thus improving the consumer's tasting experience.

[0087] The present invention will be further 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 and reagents used in the embodiments are conventional methods and reagents in the art, unless otherwise stated. In the embodiments, unless otherwise stated, the intensity of the ultrasonic treatment is 250W and the frequency is 53Hz.

[0088] Sesame source: Togo

[0089] Enzyme solution preparation: Weigh distilled water and heat it in a water bath to the corresponding optimal temperature of the enzyme. Adjust the pH to the optimal pH of the enzyme using 0.1 mol / L citric acid or 0.1 mol / L NaOH. Then weigh the corresponding amount of enzyme and enzyme type and add it to the pH-adjusted aqueous solution. Stir until completely dissolved and set aside. For example, the optimal temperature of Aromase H2 is 55℃ and the optimal pH is 4.5; the optimal temperature of cellulase is 40-50℃ and the optimal pH is 4.8; the optimal temperature of β-glucosidase is 60-80℃ and the optimal pH is 6.5; the optimal temperature of Rapidase fiber is 40-60℃ and the optimal pH is 4-5; the optimal temperature of Cellulase A is 40-60℃ and the optimal pH is 4.5; and the optimal temperature of Viscozyme L is 40-50℃ and the optimal pH is 3.5-5.5.

[0090] Example 1:

[0091] 200g of sesame seeds were placed in a 500ml beaker, and enzyme solution was added (the ratio of sesame seeds to enzyme solution was 1:1.5). The mass of sesamin glycosidase in the enzyme solution was 1% of the mass of sesame seeds. After the sesame seeds were completely submerged, the beaker was subjected to ultrasonic treatment for 30 minutes. During the ultrasonic treatment, the water temperature was maintained at 25-30℃. After treatment, the sesame seeds were washed and drained, and then roasted at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds was controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, they were then ground into sesame paste using a grinder.

[0092] Example 2:

[0093] 200g of sesame seeds were placed in a 500ml beaker, and enzyme solution was added (the ratio of sesame seeds to enzyme solution was 1:1.5). The mass of sesamin glycosidase in the enzyme solution was 2% of the sesame seed mass. After the sesame seeds were completely submerged, the beaker was placed in an ultrasonic bath for 30 minutes. During the ultrasonic treatment, the water temperature was maintained at 25-30℃. After the treatment, the sesame seeds were washed and drained, and then roasted at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds was controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, they were then ground into sesame paste using a grinder.

[0094] Example 3:

[0095] 200g of sesame seeds were placed in a 500ml beaker, and enzyme solution was added (the ratio of sesame seeds to enzyme solution was 1:1.5). The mass of sesamin glycosidase in the enzyme solution was 0.75% of the sesame seed mass. After the sesame seeds were completely submerged, the beaker was placed in an ultrasonic bath for 30 minutes. During the ultrasonic treatment, the water temperature was maintained at 25-30℃. After the treatment, the sesame seeds were washed and drained, and then roasted at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds was controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, they were then ground into sesame paste using a grinder.

[0096] Example 4:

[0097] Weigh 10g of sesame paste, add 7g of the prepared sesamin phenol glycosidase solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0098] Example 5:

[0099] Weigh 10g of sesame paste, add 5g of the prepared sesamin phenol glycosidase solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0100] Example 6:

[0101] Weigh 10g of sesame paste, add 2g of the prepared sesamin phenol glycosidase solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0102] Example 7:

[0103] Weigh 10g of sesame paste, add 1g of the prepared sesamin phenol glycosidase solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0104] Example 8:

[0105] Weigh 10g of sesame paste, add 2g of the prepared sesamin phenol glycosidase solution to the paste and mix well (the amount of enzyme is 0.5% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0106] Comparative Example 1:

[0107] Select 200g of sesame seeds and place them in a 500ml beaker. Add pure water (the ratio of sesame seeds to pure water is 1:1.5). After the sesame seeds are completely submerged, place the beaker in an ultrasonic bath for 30 minutes. During the ultrasonic treatment, maintain the water temperature at 25-30℃. After the treatment, wash and drain the sesame seeds, and roast them at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds should be controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, grind them into sesame paste using a grinder.

[0108] Comparative Example 2:

[0109] Select 200g of sesame seeds and place them in a 500ml beaker. Add pure water (the ratio of sesame seeds to pure water is 1:1.5). After the sesame seeds are completely submerged, let the beaker stand for 30 minutes, maintaining the water temperature at 25-30℃ during the standing process. After the sesame seeds are washed and drained, roast them at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds should be controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, grind them into sesame paste using a grinder.

[0110] Comparative Example 3:

[0111] 200g of sesame seeds were placed in a 500ml beaker, and enzyme solution was added (the ratio of sesame seeds to enzyme solution was 1:1.5). The mass of sesamin glycosidase in the enzyme solution was 1% of the mass of sesame seeds. After the sesame seeds were completely submerged, the beaker was left to stand for 30 minutes, and the water temperature was maintained at 25-30℃ during the process. After the treated sesame seeds were washed and drained, they were roasted at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds was controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, they were ground into sesame paste using a grinder.

[0112] Comparative Example 4:

[0113] 200g of sesame seeds were placed in a 500ml beaker, and enzyme solution was added (the ratio of sesame seed enzyme solution to liquid was 1:1.5). The mass of sesamin glycosidase in the enzyme solution was 0.5% of the sesame seed mass. After the sesame seeds were completely submerged, the beaker was placed in an ultrasonic bath for 30 minutes. During the ultrasonic treatment, the water temperature was maintained at 25-30℃. After the treated sesame seeds were washed and drained, they were roasted at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds was controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, they were ground into sesame paste using a grinder.

[0114] Comparative Example 5:

[0115] 200g of sesame seeds were placed in a 500ml beaker, and enzyme solution was added (the ratio of sesame seed enzyme solution to liquid was 1:1.5). The mass of sesamin glycosidase in the enzyme solution was 0.7% of the sesame seed mass. After the sesame seeds were completely submerged, the beaker was placed in an ultrasonic bath for 30 minutes. During the ultrasonic treatment, the water temperature was maintained at 25-30℃. After the treatment, the sesame seeds were washed and drained, and then roasted at 210℃ for 20 minutes. The discharge temperature of the roasted sesame seeds was controlled at 200-210℃. After measuring the hardness and color of the roasted sesame seeds, they were then ground into sesame paste using a grinder.

[0116] Comparative Example 6:

[0117] Weigh out 10g of sesame paste, add 2g of pure water and mix well. Place the mixture in a 55℃ water bath for 2 hours, then remove and heat to boiling for 3 minutes. Cool to room temperature.

[0118] Comparative Example 7:

[0119] Weigh out 10g of sesame paste, without adding any substances, and place it in a 55℃ water bath for 2 hours. Remove it and heat it to boiling for 3 minutes, then cool it to room temperature.

[0120] Comparative Example 8:

[0121] Weigh 10g of sesame paste, add 2g of cellulase solution to the paste and mix well (enzyme amount is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate enzyme for 3 minutes, and cool to room temperature.

[0122] Comparative Example 9:

[0123] Weigh 10g of sesame paste, add 2g of β-glucosidase solution to the paste and mix well (enzyme amount is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate enzyme for 3 minutes, and cool to room temperature.

[0124] Comparative Example 10:

[0125] Weigh 10g of sesame paste, add 2g of Rapidase fiber enzyme solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0126] Comparative Example 11:

[0127] Weigh 10g of sesame paste, add 2g of Cellulase A enzyme solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0128] Comparative Example 12:

[0129] Weigh 10g of sesame paste, add 2g of Viscozyme L enzyme solution to the paste and mix well (the amount of enzyme is 1% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0130] Comparative Example 13:

[0131] Weigh 10g of sesame paste, add 2g of the prepared sesamin phenol glycosidase solution to the paste and mix well (the amount of enzyme is 0.25% of the mass of sesame paste), enzymatically hydrolyze in a 55℃ water bath for 2 hours, remove and heat to boiling to inactivate the enzyme for 3 minutes, and cool to room temperature.

[0132] Hardness testing

[0133] Forty roasted sesame seeds were placed on a texture analyzer, and the hardness of the roasted sesame seeds was measured using a P / 6 probe.

[0134] Bitterness sensory

[0135] Eight professional evaluators were selected to score the bitterness intensity of the sesame paste. The results were represented by numbers from 0 to 7. The smaller the number, the lower the bitterness. 0-2 indicates very weak, 2-4.5 indicates weak, 4.5-5.5 indicates moderate, and 5.5-7 indicates strong.

[0136] Sesamin phenol glycoside determination

[0137] Sesamin glycosides were extracted from sesame paste, and the content of sesamin glycosides in the extract was determined by liquid chromatography.

[0138] Sauce residue testing

[0139] Equal weights of roasted sesame seeds are ground using the same grinding process, and the sesame paste on the grinding disc is collected (e.g., Figure 1 As shown in the figure, the weight is recorded as g. The more residual sesame paste there is, the more difficult it is to grind the sesame seeds, and the lower the yield of sesame paste.

[0140]

[0141]

[0142] As shown in Tables 1 and 2, enzymatic hydrolysis screening of different brands of the same and different types of enzymes was first carried out. The results showed that different brands of β-glucosidase (comparative example 9) and other cellulases (comparative examples 8, 10, 11, 12) had no significant effect on reducing bitterness. Only sesamin phenol glycosidase could achieve a significant debittering effect on sesame paste enzymatic hydrolysis (Examples 4-8, bitterness score less than 5.0). Although Aromase H2 is also a β-glucosidase, only sesamin phenol glycosidase has the relevant technical effect in the enzymatic hydrolysis solution of this invention.

[0143] This invention's experiments revealed that for sesame raw materials, adding ≥0.75% sesamin glycosidase and using ultrasound as an auxiliary method during the initial soaking process can reduce the hardness of roasted sesame seeds and the bitterness of sesame paste. Only with the combination of sesamin glycosidase and ultrasound treatment (Examples 1-3) did the roasted sesame seeds exhibit the lowest hardness, the prepared sesame paste have the lowest bitterness fraction, and the residue on the grinding disc was minimal during grinding, thus improving the yield of sesame paste in actual production. When sesame seeds were treated with ultrasound alone (Comparative Example 1), it had no effect on reducing the hardness of roasted sesame seeds. However, when sesame seeds were treated with only 1% enzyme (Comparative Example 3), the hardness of the roasted sesame seeds was relatively high, indicating that ultrasound treatment and sesamin glycosidase treatment alone had no significant effect on reducing the hardness of roasted sesame seeds. The results of Comparative Examples 4 and 5 showed that when the enzyme addition was low, even with ultrasound, the hardness of roasted sesame seeds could not be reduced.

[0144] For sesame raw materials, in the later enzymatic hydrolysis stage, adding 1% sesamin glycosidase and hydrolyzing the sesame paste with low moisture content resulted in sesame paste that retained its paste-like structure. The bitterness of the prepared sesame paste was significantly reduced, and the content of disaccharide 4 increased by 10%, significantly higher than the comparative example. Its sesamin glycosidic acid content was significantly lower than that of comparative example 6. Compared to comparative example 5, adding water without glycosidase did not reduce the bitterness of the sesame paste. Enzymatic hydrolysis with sesamin glycosidase and only adding 10% moisture to the paste-like structure resulted in sesame paste with significantly lower bitterness than other comparative examples (such as...). Figure 2 ).

[0145] For finished sesame paste, only sesamin glycosidase can reduce bitterness; other enzymes are not (Comparative Examples 8-12). The amount of enzyme solution added should not be too low (Comparative Example 13).

[0146] Aromase H2, a sesaminase, primarily degrades the bitter substances in sesame paste, namely sesamin glycosides, leading to a decrease in their content. This paper identifies for the first time four types of bitter substances in sesame paste: STG (sesamin trisaccharide) and SDG-2, SDG-3, and SDG-4 (sesamin disaccharides). The enzymatic hydrolysis mainly degrades STG, resulting in a decrease in the total glycoside content. STG is primarily converted into three substances: SDG-2, SDG-3, and SDG-4. The content of SDG-4 increases by about 100%, and the SDG-4 content of this disaccharide is significantly higher than that in the conventional and comparative studies.

[0147] In summary, under the influence of Aromase H2 sesaminase, both the initial soaking process and the subsequent enzymatic hydrolysis process can reduce the bitterness of sesame products and sesame paste, while also reducing the hardness of sesame products and preserving the sesame paste system.

Claims

1. A method for pre-treating sesame raw materials, or a method for reducing the hardness of sesame seeds, characterized in that, The method involves sonicating an enzymatic hydrolysis system containing sesamin glycosidase and sesame raw materials to obtain sesame seeds.

2. The method as described in claim 1, characterized in that, The amount of sesamin glycosidase added is 0.75-2.0% of the sesame raw material mass, for example, 0.75-1.0%, 1.0-2.0%, 1.0-1.5%, 1.5%-2.0%, 0.8-1.0%, or 0.8-0.9%.

3. The method as described in claim 1 or 2, characterized in that: The enzymatic hydrolysis reaction time is 20-50 minutes, for example, 20-30 minutes, 30-40 minutes, or 30-50 minutes; and / or The enzymatic hydrolysis reaction temperature is 20-60℃, for example 20-25℃, 20-30℃ or 25-30℃, 20-60℃, 20-55℃, 20-25℃, 20-30℃, 25-30℃, 40-60℃, 55-60℃ or 40-55℃; and / or The frequency of the ultrasound is 40-60Hz, 50-60Hz, or 50-55Hz; and / or The intensity of the ultrasound is 200-300W or 200-250W; and / or The pH value of the enzymatic hydrolysis is between 4.0 and 6.0, preferably 4.5-5.0 or 4.0-4.5; and / or In the enzymatic hydrolysis system, the ratio of sesame raw material to enzyme solution is 1:(1.0-2.0) or 1:(1.5-2.0); and / or The method also includes a step of inactivating the enzyme after enzymatic hydrolysis.

4. A method for reducing the bitterness of sesame products, characterized in that, The method includes the step of pretreating sesame raw materials using the method described in any one of claims 1-3 to prepare the sesame product; Preferably, the method further includes one or more steps of washing and drying, roasting and cooling; preferably, the sesame product is sesame paste, and the method further includes one or more steps of washing and drying, roasting, cooling and grinding.

5. A method for reducing the bitterness of sesame products, characterized in that, The method includes the step of adding sesamin glycosidase to sesame products and enzymatically hydrolyzing them to obtain sesame products with reduced bitterness. Preferably, the amount of sesamin glycosidase added is 0.5-1.0%, 0.5-2.0%, 1.5-3.0%, 1.0-1.5%, 0.75-1.0%, 0.8-1.0%, or 0.6-0.9% of the weight of the sesame product.

6. The method as described in claim 5, characterized in that: The enzymatic hydrolysis reaction time is 1.5-3 hours or 2-3 hours; and / or The enzymatic hydrolysis reaction temperature is 20-60℃, for example 20-25℃, 20-30℃ or 25-30℃, 20-60℃, 20-55℃, 20-25℃, 20-30℃, 25-30℃, 40-60℃, 55-60℃ or 40-55℃; and / or The enzymatic hydrolysis is assisted by ultrasound; preferably, the frequency of the ultrasound is 40-60Hz, 50-60Hz, or 50-55Hz; preferably, the intensity of the ultrasound is 200-300W or 200-250W; and / or The pH value of the enzymatic hydrolysis is between 4.0 and 6.0, preferably 4.5-5.0 or 4.0-4.5; and / or In the enzymatic hydrolysis system, the ratio of sesame product to enzyme solution is 10:(1-7), for example 10:(2-5), 10:(2-7), or 10:(5-7); and / or The sesame products include one or more of sesame powder, sesame paste, sesame candy, sesame flakes, sesame paste, and sesame balls; preferably pure sesame paste; and / or The method also includes a step of inactivating the enzyme after enzymatic hydrolysis.

7. Sesame seeds prepared by the method of any one of claims 1-3, or a composition containing the sesame seeds; Preferably, the composition is a food product; Preferably, the food is a condiment, soy product, cooked food, baked goods, dessert, or semi-finished product.

8. A sesame product prepared by the method of any one of claims 4-6, or a composition containing the sesame product; Preferably, the sesame products include one or more of roasted sesame seeds, sesame powder, sesame paste, sesame candy, sesame flakes, sesame paste, and sesame balls; preferably, pure sesame paste. Preferably, the composition is a food product; Preferably, the food is a condiment, soy product, cooked food, baked goods, dessert, or semi-finished product.

9. A method for reducing the bitterness of sesame products or sesame, characterized in that, The method includes reducing the content of sesamin glycosides in sesame products or sesame seeds; Preferably, the method includes degrading sesamin glycosides in sesame products or sesame into one or more of SDG-2, SDG-3 and SDG-4; Preferably, the degradation is carried out using sesamin glycosidase; Preferably, the amount of sesamin glycosidase added is 0.75-2.0% of the mass of sesame raw material, for example, 0.75-1.0%, 1.0-2.0%, 1.0-1.5%, 1.5%-2.0%, 0.8-1.0%, or 0.8-0.9%. Preferably, the amount of sesamin glycosidase added is 0.5-1.0%, 0.5-2.0%, 1.5-3.0%, 1.0-1.5%, 0.75-1.0%, 0.8-1.0%, or 0.6-0.9% of the weight of the sesame product.

10. Application of reducing the content of sesamin glycosides in the composition in the following aspects: (1) To reduce the bitterness of the composition, said composition comprising sesame and / or sesame products; and / or (2) Reduce the hardness of the composition, wherein the composition includes sesame seeds; Preferably, the application includes using sesamin glycosidase to reduce the content of sesamin glycosides in the composition; Preferably, the method for preparing the composition includes the steps of the method as described in any one of claims 1-6 or 9.

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