Hybrid tahini and method of making same
By scientifically proportioning soybeans, sesame seeds, salt, and white sugar, and optimizing the preparation process, a mixed sesame paste was prepared, solving the problems of low nutritional value and high viscosity of traditional sesame paste, and achieving the effects of balanced nutrition, good fluidity, and convenient use.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BEIJING FOOD SCI RES INST CO LTD
- Filing Date
- 2025-01-03
- Publication Date
- 2026-07-03
AI Technical Summary
Traditional sesame paste is low in nutritional value, high in fat, and highly viscous, making it difficult to meet modern consumers' demands for health, deliciousness, and convenience.
Using soybeans, sesame seeds, salt, and white sugar as the main raw materials, and through scientific proportioning and optimized preparation processes, including high-temperature roasting, grinding, and colloid milling, a mixed sesame paste is prepared, which increases the dietary fiber and protein content, reduces the fat content, and optimizes the fluidity and smoothness.
It achieves a balanced nutritional profile, reduces fat content, improves product flowability and ease of use, and enhances the overall quality and applicability of the product.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing, and in particular to a mixed sesame paste and its preparation method. Background Technology
[0002] Sesame paste, a traditional condiment, is typically made from roasted and ground sesame seeds and is widely used in the catering and food processing industries. However, because its main ingredient is sesame, it has a low score for the first limiting amino acid (lysine), failing to provide balanced nutrition. Furthermore, sesame paste is high in fat, making it difficult to fully meet the health-conscious demands of modern consumers. At the same time, existing sesame pastes suffer from high viscosity, making them inconvenient to use and difficult to spread evenly, negatively impacting the consumer experience. Therefore, traditional sesame paste fails to meet the dietary needs of modern consumers in terms of health, nutrition, and convenience.
[0003] To address these issues, this application improves upon existing sesame paste recipes, developing a new mixed sesame paste and its preparation method. The improved mixed sesame paste product has good fluidity, balanced nutrition, and is easy to use, better meeting modern consumers' demands for health, deliciousness, and convenience. Summary of the Invention
[0004] The technical problem this invention aims to solve is to provide a novel blended sesame paste that surpasses traditional sesame paste in terms of nutritional balance, fluidity, and ease of use. This improved blended sesame paste not only meets modern consumers' demands for health, deliciousness, and convenience but also enhances nutritional value while optimizing the user experience.
[0005] To solve the above-mentioned technical problems, the present invention provides a mixed sesame paste, which comprises the following raw materials in parts by weight: 10-50 parts soybeans, 50-90 parts sesame seeds, 2-5 parts salt, and 0.5-2 parts white sugar.
[0006] In a further improvement, the mixed sesame paste comprises the following ingredients by weight: 50 parts soybeans, 50 parts sesame seeds, 3.5 parts salt, and 0.5 parts white sugar.
[0007] Further improvements were made, with the soybean variety being Northeast 42 and the sesame variety being Yuzhi 10.
[0008] A further improvement is made to the method for preparing the mixed sesame paste, which includes the following steps:
[0009] Step (1): Use a destoner and a vibrating screen to clean the raw soybeans and sesame seeds. Then use a seed washing machine to wash them with water to remove organic impurities, shriveled grains and dust on the surface of the raw seeds. At the same time, the raw soybeans and sesame seeds are moistened with water. The impurity content of the cleaned soybeans and sesame seeds is 0.1-0.2%, and the moisture content of the soybeans and sesame seeds is 10%-30%.
[0010] Step (2): The raw materials soybeans and sesame seeds processed in step (1) are roasted in a high-temperature boiler at 140-190℃. The high-temperature roasting time for soybeans is 10-20 minutes, and the high-temperature roasting time for sesame seeds is 10-30 minutes.
[0011] Step (3): Weigh the raw materials soybeans and sesame seeds processed in step (2) according to the raw material formula ratio, mix them, and then use an electric stone mill to grind the mixture into a paste. The feeding speed is 100-300g / min.
[0012] Step (4): Weigh out the raw materials salt and white sugar according to the raw material formula ratio, add them to the mixed sesame paste prepared in step (3), and grind them through a colloid mill. The grinding conditions are grinding time of 1-5 min and rotation speed of 2000-2800 r / min.
[0013] Further improvements are made as follows: in step (1), the impurity content of soybeans and sesame seeds is 0.2%, the moisture content of soybeans is 15%, and the moisture content of sesame seeds is 25%; in step (2), the high-temperature roasting temperature of soybeans is 170℃ and the high-temperature roasting time of soybeans is 15min, the high-temperature roasting temperature of sesame seeds is 160℃ and the high-temperature roasting time of sesame seeds is 25min; in step (3), the feeding speed is 200g / min; and in step (4), the grinding conditions are a grinding time of 3min and a rotation speed of 2200r / min.
[0014] As a further improvement, after step (2) is completed and before step (3) begins, the roasted sesame seeds and soybeans are subjected to smoke treatment to remove smoke and to reduce the temperature of the sesame seeds and soybeans to 90-120°C.
[0015] The present invention also provides a method for preparing a mixed sesame paste, wherein the mixed sesame paste comprises the following raw materials in parts by weight: 10-50 parts soybeans, 50-90 parts sesame seeds, 2-5 parts salt, and 0.5-2 parts white sugar.
[0016] The preparation method of the mixed sesame paste includes the following steps:
[0017] Step (1): Use a destoner and a vibrating screen to clean the raw soybeans and sesame seeds. Then use a seed washing machine to wash them with water to remove organic impurities, shriveled grains and dust on the surface of the raw seeds. At the same time, the raw soybeans and sesame seeds are moistened with water. The impurity content of the cleaned soybeans and sesame seeds is 0.1-0.2%, and the moisture content of the soybeans and sesame seeds is 10%-30%.
[0018] Step (2): The raw materials soybeans and sesame seeds processed in step (1) are roasted in a high-temperature boiler at 140-190℃. The high-temperature roasting time for soybeans is 10-20 minutes, and the high-temperature roasting time for sesame seeds is 10-30 minutes.
[0019] Step (3): Weigh the raw materials soybeans and sesame seeds processed in step (2) according to the raw material formula ratio, mix them, and then use an electric stone mill to grind the mixture into a paste. The feeding speed is 100-300g / min.
[0020] Step (4): Weigh out the raw materials salt and white sugar according to the raw material formula ratio, add them to the mixed sesame paste prepared in step (3), and grind them through a colloid mill. The grinding parameters are grinding time 1-5 min and rotation speed 2000-2800 r / min.
[0021] Further improvements are made as follows: in step (1), the impurity content of soybeans and sesame seeds is 0.2%, the moisture content of soybeans is 15%, and the moisture content of sesame seeds is 25%; in step (2), the high-temperature roasting temperature of soybeans is 170℃ and the high-temperature roasting time of soybeans is 15min, the high-temperature roasting temperature of sesame seeds is 160℃ and the high-temperature roasting time of sesame seeds is 25min; in step (3), the feeding speed is 200g / min; and in step (4), the grinding conditions are a grinding time of 3min and a rotation speed of 2200r / min.
[0022] As a further improvement, after step (2) is completed and before step (3) begins, the roasted sesame seeds and soybeans are subjected to smoke treatment to remove smoke and to reduce the temperature of the sesame seeds and soybeans to 90-120°C.
[0023] With this design, the present invention has at least the following advantages:
[0024] 1. This invention uses sesame seeds, soybeans, salt, and white sugar as the main raw materials and, through scientific formulation, prepares a mixed sesame paste. While improving the product's taste, it reduces the fat content and increases the content of dietary fiber and protein. In particular, by optimizing the score value of the first limiting amino acid, lysine, it achieves a comprehensive and balanced nutritional composition, meeting consumers' demand for high-nutritional-value foods.
[0025] 2. This invention has rationally designed the ratio of sesame seeds to soybeans, so that the prepared sesame paste achieves the best balance in terms of fluidity and consistency, making it suitable for various usage scenarios and providing consumers with a better user experience.
[0026] 3. In terms of production process, a colloid milling process was added to the production process, which optimized the fineness of the mixed sesame paste and further improved the overall quality of the product. Detailed Implementation
[0027] Example 1
[0028] This embodiment of the mixed sesame paste consists of the following ingredients by weight: 30 parts Northeast No. 42 soybeans, 70 parts Yuzhi No. 10 sesame seeds, 4 parts salt, and 1 part white sugar. The preparation method of this mixed sesame paste is as follows:
[0029] The first step is to use a destoner and a vibrating screen to clean the raw soybeans and sesame seeds, removing various inorganic impurities. Then, a seed washing machine is used to wash them with water to remove organic impurities, shriveled kernels, and dust from the surface of the raw seeds, while also fully moistening the raw materials. After cleaning, the impurity content of the soybeans and sesame seeds is 0.2%; the moisture content of the soybeans is 16% and the moisture content of the sesame seeds is 27%.
[0030] The second step involves roasting the drained soybeans in a wok at 170℃ for 17 minutes, until they turn golden brown, have few charred spots on the skin, are crispy, and possess the inherent aroma of beans without any raw bean smell. Next, roast the drained sesame seeds in the wok at 160℃ for 28 minutes, until the sesame seeds are plump, golden brown, and have a rich roasted sesame aroma. Immediately after roasting, remove the smoke from both the sesame seeds and soybeans and lower their temperature to 95℃.
[0031] Step 3: According to the above formula, weigh out the corresponding weight of the smoked raw materials soybeans and sesame seeds, mix them evenly, and use an electric stone mill to grind the mixture into a paste, controlling the feeding speed to be stable at 200g / min.
[0032] Step 4: According to the above formula, weigh the corresponding weight of raw materials salt and white sugar, add them to the mixed sesame paste prepared in step (3), and grind the sample by colloid mill. The grinding conditions are grinding time of 2.5 min and rotation speed of 2000 r / min.
[0033] Step 5: Use a filling machine to fill the sesame paste sample prepared in step (4) to obtain the mixed sesame paste 1.
[0034] Example 2
[0035] The mixed sesame paste in this embodiment is composed of the following ingredients by weight: 50 parts of Northeast No. 42 soybeans, 50 parts of Yuzhi No. 10 sesame seeds, 3.5 parts of salt, and 0.5 parts of white sugar.
[0036] The preparation method of this mixed sesame paste is as follows:
[0037] The first step is to use a destoner and a vibrating screen to clean the raw soybeans and sesame seeds, removing various inorganic impurities. Then, a seed washing machine is used to wash them with water to remove organic impurities, shriveled kernels, and dust from the surface of the raw seeds, while also fully moistening the raw materials. After cleaning, the impurity content of the soybeans and sesame seeds is 0.2%; the moisture content of the soybeans is 15% and the moisture content of the sesame seeds is 25%.
[0038] The second step is to roast the drained soybeans in a wok at 170℃ for 15 minutes, until they turn golden brown, have few charred spots on the surface, are crispy, and have the inherent aroma of beans without any raw bean smell. Next, roast the drained sesame seeds in the wok at 160℃ for 25 minutes, until the sesame seeds are plump, golden brown, and have a strong roasted sesame aroma. Immediately after roasting, remove the smoke from both the sesame seeds and soybeans and lower their temperature to 100℃.
[0039] Step 3: According to the above formula, weigh out the corresponding weight of the smoked raw materials, soybeans and sesame seeds, mix them evenly, and use an electric stone mill to grind the mixture into a paste, controlling the feeding speed to be stable at 200g / min.
[0040] Step 4: According to the above formula, weigh the corresponding weight of raw materials salt and white sugar, add them to the mixed sesame paste prepared in step (3), and grind the sample by colloid mill. The grinding conditions are grinding time of 3 min and rotation speed of 2200 r / min.
[0041] Step 5: Use a filling machine to fill the sesame paste sample prepared in step (4) to obtain the mixed sesame paste 2.
[0042] Comparative Example 1
[0043] This comparative example of sesame paste was prepared using existing methods. The raw material for the sesame paste was sesame seeds. The preparation method was as follows: First, the raw sesame seeds were cleaned using a destoner and a vibrating screen to remove various inorganic impurities. Then, a seed washing machine was used to wash away organic impurities, shriveled seeds, and dust from the surface of the seeds, while simultaneously ensuring the raw materials were fully moistened. After cleaning, the impurity content of the sesame seeds was 0.2%, and the moisture content was 25%. The drained sesame seeds were then roasted in a wok at 160℃ for 25 minutes, until the sesame seeds were plump, golden in color, and had a rich roasted sesame aroma. Immediately after roasting, the sesame seeds underwent a smoke-lifting process, and then an electric stone mill was used to grind the roasted and smoke-lifted sesame seeds into paste, maintaining a stable feeding speed of 400g / min. The sesame paste sample was then canned using a filling machine to obtain the finished sesame paste.
[0044] Results Examples
[0045] 1. Determination and results of dietary fiber content
[0046] The dietary fiber content of the mixed sesame pastes 1 and 2 obtained in the above examples, as well as the comparative example, was determined, and the results are shown in Table 1 below:
[0047] Table 1. Results of dietary fiber content of various sesame paste products
[0048]
[0049] As shown in Table 1 above, the dietary fiber content per 100g of the mixed sesame paste prepared by the formulas and processes of Examples 1 and 2 of this application increased by 10.2% and 19.4% respectively compared with the comparative example.
[0050] 2. Protein content determination and results
[0051] The protein content of the mixed sesame pastes 1 and 2 obtained in the above examples, as well as the comparative example, was determined, and the results are shown in Table 2 below:
[0052] Table 2. Protein content results of various sesame paste products
[0053]
[0054] As shown in Table 2 above, the protein content per 100g of the mixed sesame paste prepared by the formulas and processes of Examples 1 and 2 of this application is increased by 25.3% and 32.5% respectively compared with the comparative example.
[0055] 3. Fat content determination and results
[0056] The fat content of the mixed sesame pastes 1 and 2 obtained in the above examples, as well as the comparative example, was determined, and the results are shown in Table 3 below:
[0057] Table 3. Fat content results of various sesame paste products
[0058]
[0059] As shown in Table 3 above, the fat content per 100g of the mixed sesame paste prepared by the formulas and processes of Examples 1 and 2 of this application is reduced by 17.1% and 33.7% respectively compared with the comparative example.
[0060] 4. Amino acid score calculation and results
[0061] The mixed sesame pastes 1 and 2 obtained from the above examples, as well as the comparative example, were used to calculate the first limiting amino acid score of soybeans and sesame, referring to the content of eight essential amino acids in soybeans and sesame given in the "Chinese Food Composition Table (2018 Edition)". The calculation is shown in Table 4 below:
[0062] Table 4. Scores of the first limiting amino acid for each sesame paste product.
[0063]
[0064] As shown in Table 4 above, the first limiting amino acid (lysine) score of the mixed sesame paste prepared by the formulations and processes of Examples 1 and 2 of this application is increased by 47.7% and 68.5% respectively compared with Comparative Example 1, indicating that it has a balanced nutritional value.
[0065] 5. Sensory evaluation results of the product
[0066] The mixed sesame pastes 1 and 2 obtained from the above examples, as well as the comparative example, were subjected to sensory evaluation, and the results are shown in Table 5 below:
[0067]
[0068] As can be seen from Table 4 above, the mixed sesame paste prepared by the formula and process of Examples 1 and 2 of this application has significantly improved fluidity and taste compared with the comparative example.
[0069] This invention uses sesame seeds, soybeans, salt, and white sugar as raw materials to prepare a mixed sesame paste through a scientific formulation. This formula organically combines the various components, enhancing the product's nutritional value: on the one hand, it increases dietary fiber and protein content while optimizing the score of the first limiting amino acid (lysine), achieving a balanced nutritional structure; on the other hand, it effectively reduces fat content, meeting consumers' demand for a healthy diet.
[0070] The reasonable ratio of sesame seeds to soybeans in this invention ensures that the sesame paste has moderate fluidity, improves the applicability of the product, and makes it not only usable as a spread, but also able to meet the needs of a variety of usage scenarios, further expanding the application value of the product.
[0071] In addition, the present invention adds a colloid milling process to the manufacturing process, which optimizes the fineness of the mixed sesame paste and greatly improves the overall quality.
[0072] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, equivalent changes, or alterations made by those skilled in the art using the disclosed technical content shall fall within the protection scope of the present invention.
Claims
1. A blended tahini, characterized in that: The mixed sesame paste comprises the following ingredients by weight: 10-50 parts soybeans, 50-90 parts sesame seeds, 2-5 parts salt, and 0.5-2 parts white sugar.
2. The hybrid tahini according to claim 1, wherein: The mixed sesame paste comprises the following ingredients by weight: 50 parts soybeans, 50 parts sesame seeds, 3.5 parts salt, and 0.5 parts white sugar.
3. The hybrid tahini of claim 1, wherein: The soybean variety is Northeast 42, and the sesame variety is Yuzhi 10.
4. The mixed sesame paste according to any one of claims 1 to 3, characterized in that: The preparation method of the mixed sesame paste includes the following steps: Step (1): Use a destoner and a vibrating screen to clean the raw soybeans and sesame seeds. Then use a seed washing machine to wash them with water to remove organic impurities, shriveled grains and dust on the surface of the raw seeds. At the same time, the raw soybeans and sesame seeds are moistened with water. The impurity content of the cleaned soybeans and sesame seeds is 0.1-0.2%, and the moisture content of the soybeans and sesame seeds is 10%-30%. Step (2): The raw materials soybeans and sesame seeds processed in step (1) are roasted in a high-temperature boiler at 140-190℃. The high-temperature roasting time for soybeans is 10-20 minutes, and the high-temperature roasting time for sesame seeds is 10-30 minutes. Step (3): Weigh the raw materials soybeans and sesame seeds processed in step (2) according to the raw material formula ratio, mix them, and then use an electric stone mill to grind the mixture into a paste. The feeding speed is 100-300g / min. Step (4): Weigh out the raw materials salt and white sugar according to the raw material formula ratio, add them to the mixed sesame paste prepared in step (3), and grind them through a colloid mill. The grinding conditions are grinding time of 1-5 min and rotation speed of 2000-2800 r / min.
5. The mixed sesame paste according to claim 4, characterized in that... In step (1), the impurity content of soybeans and sesame seeds is 0.2%, the moisture content of soybeans is 15%, and the moisture content of sesame seeds is 25%. In step (2), the high-temperature roasting temperature of soybeans is 170℃ and the high-temperature roasting time of soybeans is 15min. The high-temperature roasting temperature of sesame seeds is 160℃ and the high-temperature roasting time of sesame seeds is 25min. In step (3), the feeding speed is 200g / min. In step (4), the grinding conditions are a grinding time of 3min and a rotation speed of 2200r / min.
6. The mixed sesame paste according to claim 5, characterized in that: After step (2) is completed and before step (3) begins, the roasted sesame seeds and soybeans are subjected to smoke removal treatment to remove smoke and reduce the temperature of the sesame seeds and soybeans to 90-120℃.
7. A method for preparing mixed sesame paste, characterized in that: The mixed sesame paste comprises the following ingredients by weight: 10-50 parts soybeans, 50-90 parts sesame seeds, 2-5 parts salt, and 0.5-2 parts white sugar. The preparation method of the mixed sesame paste includes the following steps: Step (1): Use a destoner and a vibrating screen to clean the raw soybeans and sesame seeds. Then use a seed washing machine to wash them with water to remove organic impurities, shriveled grains and dust on the surface of the raw seeds. At the same time, the raw soybeans and sesame seeds are moistened with water. The impurity content of the cleaned soybeans and sesame seeds is 0.1-0.2%, and the moisture content of the soybeans and sesame seeds is 10%-30%. Step (2): The raw materials soybeans and sesame seeds processed in step (1) are roasted in a high-temperature boiler at 140-190℃. The high-temperature roasting time for soybeans is 10-20 minutes, and the high-temperature roasting time for sesame seeds is 10-30 minutes. Step (3): Weigh the raw materials soybeans and sesame seeds processed in step (2) according to the raw material formula ratio, mix them, and then use an electric stone mill to grind the mixture into a paste. The feeding speed is 100-300g / min. Step (4): Weigh out the raw materials salt and white sugar according to the raw material formula ratio, add them to the mixed sesame paste prepared in step (3), and grind them through a colloid mill. The grinding parameters are grinding time 1-5 min and rotation speed 2000-2800 r / min.
8. The method for preparing mixed sesame paste according to claim 7, characterized in that: In step (1), the impurity content of soybeans and sesame seeds is 0.2%, the moisture content of soybeans is 15%, and the moisture content of sesame seeds is 25%. In step (2), the high-temperature roasting temperature of soybeans is 170℃ and the high-temperature roasting time of soybeans is 15min. The high-temperature roasting temperature of sesame seeds is 160℃ and the high-temperature roasting time of sesame seeds is 25min. In step (3), the feeding speed is 200g / min. In step (4), the grinding conditions are a grinding time of 3min and a rotation speed of 2200r / min.
9. The method for preparing mixed sesame paste according to claim 8, characterized in that: After step (2) is completed and before step (3) begins, the roasted sesame seeds and soybeans are subjected to smoke removal treatment to remove smoke and reduce the temperature of the sesame seeds and soybeans to 90-120℃.