Sprouted black sesame powder products and manufacturing processes.

Abstract

------03 / 04 / 2569------(OCR) OCR 09WP This sprouted black sesame powder product consists of sprouted black sesame flour, milk powder, skim milk powder, or creamer, sugar, and salt. The production process involves drying and grinding sprouted black sesame seeds into a powder. This sprouted black sesame flour is then mixed with sugar, milk powder, skim milk powder, or creamer, and salt. The mixture is thoroughly combined and stored in moisture- and air-protective packaging. The result is the sprouted black sesame powder product. ------------

Claims

------03 / 04 / 2569------(OCR) OCR 09WP1.

1. Germinated black sesame powder product consisting of 10-99% by weight of germinated black sesame flour, 0.1-70% by weight of milk powder, skim milk powder, or non-dairy creamer, 0.5-20% by weight of sugar, and 0.1-5% by weight of salt.

2. Germinated black sesame powder product according to claim 1, where germinated black sesame flour can be selected from germinated black sesame seeds in fresh, dried, or paste form, either individually or in combination.

3. Germinated black sesame powder product according to claim 1 or 2, which may be further composed of coloring agents, flavoring agents, sweeteners, vitamins, minerals, or antioxidants, either individually or in combination.

4. Manufacturing process of germinated black sesame powder product according to claim 2, which includes the following steps: a. Selection of germinated black sesame seeds in fresh or dried form, either individually or in combination, that are spoiled, show signs of insect damage, or are broken. Remove any other debris or materials. Rinse the black sesame seeds thoroughly with clean running water. Soak the black sesame seeds obtained from step A in clean water at a ratio of 1 part sesame seeds to 1-5 parts water for 6-24 hours.Rinse the black sesame seeds that have been soaked in water (step B) and change the water used for soaking to prevent spoilage caused by natural microbial fermentation. Soak the black sesame seeds in clean water for another 6-24 hours at a ratio of 1 part sesame seeds to 1-5 parts water to allow the seeds to fully absorb water. The soaking temperature should be between 20-60 degrees Celsius. The resulting black sesame seeds will have a moisture content of 50-85%. Germinate the black sesame seeds that have been soaked in water (step C) at a ratio of 1 part sesame seeds to 1-10 parts water. The optimal temperature for germination is 20-60 degrees Celsius for 12-96 hours. During germination, rinse the germinating seeds with clean water every 6-12 hours to increase moisture and prevent spoilage until the sprouted part is 0.5-10 millimeters long. Blanch the germinating black sesame seeds (step D).Step 1: Blanch the sprouted black sesame seeds in water at 60-95°C for 1-30 minutes, using a ratio of 1 part black sesame seeds to 2-10 parts water, to stop the germination process and reduce the amount of microorganisms that may occur during germination. Step 2: Rinse the blanched black sesame seeds with running water at 10-40°C until the temperature of the seeds decreases to 20-45°C. Step 3: Dry the cooled black sesame seeds (either the paste method or a combination) in a hot air oven at 50-80°C until the moisture content of the sprouted black sesame seeds is 5-20%. This will yield dried sprouted black sesame seeds. Take the germinated black sesame seeds, dried as described in step C, and grind them using a grinder of your choice: a Fitch mill, pin mill, hammer mill, or stone mill, either individually or in combination, until the particle size reaches 100-400 microns. This results in germinated black sesame flour.(1) Combine the sprouted black sesame flour, sugar, milk powder, skim milk powder, or creamer, and salt. (2) Grind the mixture from step (3) into a fine powder using a grinder such as a Fitch mill, pin mill, hammer mill, or stone mill, either individually or in combination, to achieve a particle size of 2-400 mesh. Package the resulting sprouted black sesame powder product.