JPS5853911B2 - Pasty sesame capsules and their manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sesame capsules in which sesame paste is surrounded by gelatin.

Edible sesame contains about 50% oil, protein, ash, etc., and has a unique aroma and flavor, so it has been used as a highly nutritious food for a long time.

However, its usage is surprisingly rare; it can be extracted and used as sesame oil, roasted sesame seeds can be added to other foods as is, or it can be ground for cooking. It was almost.

Recently, however, roasted sesame seeds have been ground in advance, made into a paste, bottled, or wrapped in a synthetic film backing and used as food or seasonings.

Paste-like sesame has a strong aroma and blends well with other foods, so it is attracting attention as a seasoning or as a food eaten as is. However, because it is a paste, it is difficult to handle and is susceptible to deterioration due to oxidation. It was a drawback.

For example, it is usually stored in bottled form, but when it is used it must be taken out with a spoon, but it is difficult to handle because it is in the form of a highly viscous paste, and it is also difficult to measure it for use as a seasoning.

In addition, sesame seeds are covered with a hard skin, and the oil valve inside is protected by the skin, but because sesame paste is ground sesame, it is easily oxidized by air and difficult to store for a long time.

Therefore, a method of packaging small quantities with synthetic film has been considered, but since film allows light and some air to pass through, it was not possible to preserve it for a long period of time.

Moreover, since it is still in the form of a paste when used, it is still difficult to handle it.

Therefore, an object of the present invention is to provide a method for producing sesame capsules made of sesame paste that is easy to handle and has a long shelf life, eliminating the above-mentioned drawbacks of sesame paste.

That is, the present invention is a paste-like sesame capsule in which a paste-like product mainly made from sesame is covered with a gelatin film, and the method for producing the capsule is as follows:
After roasting at 200° C., the sesame seeds are ground to form a paste, and this paste is coated with gelatin.

The paste-like sesame capsule of the present invention is a granular product whose contents are a paste made mainly from sesame and whose skin is gelatin.

Paste-like products are made by grinding roasted sesame seeds or kneading them with the addition of oil.
Various essences, sugar, salt, preservatives, etc. may be added to change the flavor and aroma.

Further, other foods may be kneaded as long as the sesame flavor and nutritional value are not lost.

The gelatin that surrounds the paste-like product is usually used in foods and medicinal products and is not particularly limited, but it is also possible to attach sugar or the like to the gelatin to suit the taste.

The size of the paste-like sesame capsules of the present invention is not particularly limited, and can be changed depending on the intended use, such as seasonings or health foods.

Next, the method for producing paste-like sesame capsules of the present invention will be explained.

First, the raw sesame seeds are carefully selected, impurities are removed, and then washed with water.

Although the selection and water washing steps are not essential, they are preferable in order to improve the quality of the product.

Next, heat the sesame seeds to 150-200℃, preferably 160℃.
Roast at a temperature of ~180°C.

If the roasting temperature is below 150°C, the aroma of sesame will not come out sufficiently, and if it exceeds 200°C, carbonization will occur and the flavor will be lost.

The roasting time varies depending on the temperature, but is usually preferably 10 to 20 minutes.

Next, the roasted sesame seeds are ground into a paste.

It is preferable to use mycolloid in this step;
Further, in order to adjust the viscosity of the paste-like material, it is common to newly add oil at this step.

The oil is preferably vegetable oil, particularly sesame oil.

The appropriate amount of oil added is about 8 to 10%.

Mycoloider is gradually changed to a finer one, usually 3
A suitable paste can be obtained in several times.

At this time, by adding seasonings such as various flavorings, essences, sugars, and salts, it is possible to make health foods tailored to tastes.

Moreover, it is also possible to improve the preservability by adding stabilizers, antioxidants, preservatives, etc.

The paste thus obtained is coated with a gelatin film.

For gelatin coating, conventionally known methods can be used as they are.

The size and shape of gelatin-coated capsules should be determined by the application, but are usually between 2 and 201 nTI in diameter.
Shape it into an L-shaped ball, oval, or disc.

The paste sesame capsules of the present invention obtained as follows and the method for producing the same have the following advantages.

(1) Compared to conventional paste sesame, it is much easier to handle because it is solidified.

(2) The spoon required for conventional paste sesame is no longer required, and it can be handled directly by hand.

(3) Since it is granular, it is easy to measure and portable, so it can be carried around as a health food.

(4) Because the outside is made of a strong gelatin film, it is not easily oxidized and can be stored for a long period of time.In addition, the sesame seeds are coated in a paste state, which makes it possible to wrap conventional dried grains. The unique aroma and flavor of sesame can be effectively maintained compared to the conventional method.

The present invention will be specifically described below with reference to Examples.

Example Raw material sesame was removed from impurities in a selection process, washed in a water washing process, and then sent to a roasting process where it was roasted at 170°C for 15 minutes.

The obtained roasted sesame seeds were ground and kneaded three times using a mycolloider while adding 8 portions of sesame oil to obtain a homogeneous paste.

This paste was sent to a gelatin coating process to produce pressed capsules with a diameter of 7 mm.

This paste-like sesame capsule was easy to handle, and its flavor did not change even after being left for a long period of time.

Claims (1)

[Claims] 1 Production of paste sesame capsules characterized by roasting raw sesame seeds at 150°C to 200°C and then grinding them to make a paste mainly consisting of the ground sesame, and coating this paste with gelatin. Method.