CN111417316A - Method for producing baked sesame processed product and method for producing processed food using the same - Google Patents
Method for producing baked sesame processed product and method for producing processed food using the same Download PDFInfo
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- CN111417316A CN111417316A CN201880076989.0A CN201880076989A CN111417316A CN 111417316 A CN111417316 A CN 111417316A CN 201880076989 A CN201880076989 A CN 201880076989A CN 111417316 A CN111417316 A CN 111417316A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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Abstract
[ problem ] to provide: a baked sesame treated product in which the baked sesame after the dry baking has a delicious flavor inherent to the baked sesame. [ solution ] A method for producing a baked sesame-treated product, comprising a heating step of heating a baked sesame after dry baking with superheated steam.
Description
Technical Field
The present invention relates to: a method for producing a baked sesame-treated product in which baked sesame having a fragrant flavor after being dried and baked is imparted with a delicious flavor inherent to sesame; and a method for producing a processed food using the same.
Background
The fragrant smell of baked sesame is widely favored.
Conventionally, baked sesame is generally produced by dry baking raw sesame as a raw material.
However, the baked sesame obtained by the above method has a problem that although it has a fragrant smell, it is not easy to feel the original delicious smell of sesame.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication (JP 2015-221024)
Disclosure of Invention
Problems to be solved by the invention
An object of the present invention is to provide: a method for producing a baked sesame-treated product in which baked sesame having a fragrant flavor after being dried and baked is imparted with a delicious flavor inherent to sesame; and a method for producing a processed food using the same.
Means for solving the problems
The present inventors have made extensive studies to achieve the above object.
As a result, they found that:
when the baked sesame after dry baking is heated with superheated steam, a baked sesame treated product having a further delicious flavor to the baked sesame having a fragrant flavor can be obtained unexpectedly, and the present invention has been completed.
Namely, the present invention is as follows:
a method for preparing baked sesame processed product comprises heating baked sesame after dry baking with superheated steam;
(2) the method for producing a baked sesame processed product according to (1), wherein,
the heating temperature in the heating step is more than 100 ℃ and not more than 220 ℃,
a relative humidity of 10% or more and 100% or less;
(3) a process for producing a processed food, wherein the processed food comprises a processed baked sesame obtained by the process of (1) or (2).
As a method for producing baked sesame, a method of heating with superheated steam is known in addition to dry baking (patent document 1).
However, the sesame obtained by this method cannot sufficiently obtain a fragrant smell like baked sesame obtained by dry baking, and is not preferable as baked sesame.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, there can be provided: a method for producing a baked sesame-treated product which imparts a sesame-inherent delicious flavor to baked sesame having a fragrant flavor after dry baking. Thus, the market of processed foods using baked sesame is expected to expand.
Detailed Description
The present invention will be described in detail below.
In the present invention, "%" means "% by mass" unless otherwise specified.
< features of the invention >
The invention has the following characteristics: provided is a method for producing a baked sesame-treated product, wherein baked sesame having a fragrant smell after dry baking is treated with superheated steam, whereby the baked sesame can have not only the fragrant smell of the baked sesame but also the original delicious smell of the sesame.
< baked sesame after dry baking >
Baked sesame is obtained by baking by a conventional method such as dry baking or heating with a heat medium such as water or oil.
The baked sesame used in the present invention must be the baked sesame after the dry baking in the above baking method.
Here, the dry baking means a baking treatment by a method not involving water vapor, and examples thereof include a treatment by direct baking, electric heating, hot air, and the like.
Therefore, in the present invention, the treatment with the superheated steam accompanied by steam is not included in the dry baking.
In the present invention, in order to generate a characteristic aromatic odor of roasted sesame, it is necessary to use roasted sesame that is more likely to generate an aromatic odor as a raw material rather than a heating method using superheated steam or the like.
The type of raw sesame used for the baked sesame of the present invention is not particularly limited, and examples thereof include white sesame, black sesame, and golden sesame.
The form of the baked sesame of the present invention may be any form of whole grains, chopped or ground sesame, and the whole grains may be used as they are, from the viewpoint of easiness of the superheated steam treatment described later.
As the baked sesame used in the present invention, any commercially available baked sesame after dry baking having an aromatic odor can be used.
< heating Process Using superheated steam >
The method comprises a heating step of heating the baked sesame after the dry baking with superheated steam.
The superheated steam is steam having a boiling point higher than that of water and exceeding 100 ℃ after further heating saturated steam at 100 ℃ under atmospheric pressure.
The temperature of the superheated steam used in the present invention is not particularly limited, but is preferably more than 100 ℃ and 220 ℃ or less, more preferably 120 ℃ or more and 200 ℃ or less, and further preferably 140 ℃ or more and 170 ℃ or less.
The relative humidity of the superheated water vapor used in the present invention is not particularly limited, but is preferably 10% or more and 100% or less, more preferably 40% or more and 90% or less.
The time for baking sesame by heating with superheated steam may be a time sufficient for the baked sesame having a fragrant smell to feel the original delicious smell of sesame, and specifically, for example, is preferably 5 minutes to 60 minutes, more preferably 5 minutes to 30 minutes.
The invention can further impart the original delicious flavor of sesame by heating the baked sesame having a fragrant smell after dry baking with superheated steam. In particular, the heat treatment is performed for the treatment time within the above range using the superheated water vapor having the temperature and the relative humidity within the above range, whereby the original delicious taste of sesame can be more easily imparted.
As a specific method of heating the baked sesame after the dry baking with the superheated steam in the present invention, for example, a steam convection oven or the like as a superheated steam device can be used for the treatment.
Processed food containing baked sesame processed product
The processed food containing a roasted sesame-treated product includes, for example: cold dish, tofu lees, poached foods, tofu, sesame balls, burdock salad, bean vermicelli salad, peony cake, rice cake, pudding and other side dishes, gravy, seasonings, orange vinegar, chafing dish soup, pasta sauce, pork chop sauce, miso, soy sauce, pinus sylvestris, sesame salt and other seasonings, soup, sesame paste, sesame cream, sesame paste, sesame stuffing and the like containing the baked sesame processed product obtained by the present invention.
When the baked sesame processed product obtained by the present invention is used in the processed food or the like, the baked sesame processed product may be used as it is, and may be used in the form of, for example, crushed sesame, sesame powder, sesame paste, or the like.
< fragrance component >
The baked sesame processed product of the present invention is one containing a straight-chain alkanethiol and dimethylpyrazine at a specific ratio or a specific amount. In the present invention, the roasted sesame-treated product having such a balance of flavor components has a further taste of sesame flavor in addition to the fragrant flavor. The baked sesame processed product of the present invention contains an aroma component contained in a normal baked sesame processed product in addition to the linear alkanethiol and the dimethylpyrazine, and may contain further another aroma component within a range not impairing the effects of the present invention.
Examples of the linear alkanethiol include alkanethiols having 1 to 6 carbon atoms in an alkane, i.e., methanethiol, ethanethiol, propanethiol, butanethiol, pentanethiol, and hexanthiol. Among these, methyl mercaptan, ethyl mercaptan, propyl mercaptan, and butyl mercaptan are more preferable, methyl mercaptan and ethyl mercaptan are still more preferable, and methyl mercaptan is particularly preferable. The linear alkanethiol may contain only 1 kind of the alkanethiol, or may contain 2 or more kinds of the alkanethiol. When the number of the linear alkanethiols is 2 or more, the following peak areas and contents are the total value of all the linear alkanethiols. When methyl mercaptan and ethyl mercaptan are used alone, they have an offensive odor similar to that of onion and the like.
In the present invention, dimethylpyrazines refer to 2, 5-dimethylpyrazine and 2, 6-dimethylpyrazine, and the two components have similar odors. The baked sesame processed product may contain only 1 of these dimethylpyrazines, or may contain 2 or more of them. When both 2, 5-dimethylpyrazine and 2, 6-dimethylpyrazine are contained, the following peak areas and contents are the total value of these two.
When the aroma component is measured by solid phase microextraction-gas chromatography mass spectrometry described below in detail, the ratio of the peak area of linear alkanethiol to the peak area of dimethylpyrazine (peak area of linear alkanethiol/peak area of dimethylpyrazine) may be 0.070 to 0.12, more preferably 0.080 to 0.090. If the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is within the above range, the roasted sesame-treated product further feels a delicious taste of sesame in addition to the fragrant smell.
The amount of the linear alkanethiol and dimethylpyrazine in the baked sesame processed product may be the same, and the peak areas obtained may differ from each other in the characteristics of solid phase microextraction-gas chromatography mass spectrometry. One example of the reason for this is that the amount of the component gradually volatilized into the gas phase varies depending on the difference in volatility of the 2-component, the difference in affinity with the component in another sample, and the like. Further, various factors resulting from the characteristics of the measurement method differ in numerical values depending on the ratio calculated from the peak area and the ratio calculated from the quantitative value.
< method for measuring aroma component >
The aroma component of the baked sesame-treated product of the present invention can be measured by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) under the following conditions.
Conditions of analysis
(1) Method for separating and concentrating aroma components
The separation and concentration of the aroma components were carried out by a solid phase microextraction method using SPME fibers and a volatile component extraction apparatus under the following conditions.
Solid phase micro-extraction conditions
● SPME fiber: SPME fiber (product name: StableFlex 50/30 μm, DVB/Carboxen/PDMS (manufactured by Sigma-Aldrich Co.)) having a divinylbenzene-dispersed polydimethylsiloxane layer with a thickness of 50 μm on the outside and a Carboxen-dispersed polydimethylsiloxane layer with a thickness of 30 μm on the inside, and coated by 2-layer lamination
● volatile component extraction device, Combi PA L, CTC Analitics
● preheating: at 40 ℃ for 15 minutes
● stirring speed: 300rpm
● volatile component extraction: 40 ℃ for 20 minutes
● desorption time: 10 minutes
(2) Method for measuring aroma component
The peak areas of linear alkanethiol and dimethylpyrazine in the baked sesame treated material were measured by gas chromatography and mass spectrometry under the following conditions. In addition, with respect to the content of linear alkanethiol and the content of dimethylpyrazine, a sample to which a standard of linear alkanethiol and dimethylpyrazine was added was measured in the same manner, and the content was quantified from the peak areas of linear alkanethiol and dimethylpyrazine in the obtained gas chromatogram.
The quantitative ion mass of each component is as follows.
● quantitation of ion mass m/z47 with methyl mercaptan
● quantitation of Ethanethiol ion Mass m/z62
● quantitation of ion mass m/z56 with butanethiol
● quantitation of ion mass m/z76 with propanethiol
● 2 quantitative ion mass m/z108 of 2, 5-dimethyl pyrazine
● 2 quantitative ion mass m/z108 of 2, 6-dimethyl pyrazine
Gas chromatography conditions
● measurement apparatus: agilent 6890N (Agilent Technologies Co., Ltd.)
● column, capillary column coated with polyethylene glycol liquid phase with thickness of 0.25 μm on the inner wall of raw material, length 30m, caliber 0.25mm, and thickness of 0.25 μm (product name: SO L GE L-WAX (manufactured by SGE corporation)) length 30m, caliber 0.25mm, and thickness of 0.25 μm
● temperature conditions: 35 ℃ hold (5 min) → warming to 120 ℃ at 5 ℃/min → warming to 220 ℃ at 15 ℃/min: keeping for 6 minutes
● Carrier gas He gas, gas flow rate 1.0m L/min
● the injection method comprises the following steps: pulse, no shunt:
holding for 1.5 minutes without splitting → purging 50m L/min
Pulse pressure 100kPa for 1.6 minutes → 47kPa
(at the outset)
● inlet temperature: 250 deg.C
● workstation MSD Chem Station Build75(Agilent Technologies, Inc.)
Conditions of Mass Spectrometry
● mass spectrometer: quadrupole rod type mass spectrometer (product name: Agilent 5973N (manufactured by Agilent Technologies Co.))
● scanning mass m/z 29.0-290.0
● ionization mode EI (ionization voltage 70eV)
In the case where the signal intensity is low, SIM (selective ion monitoring) measurement may be performed instead of the scanning measurement.
The measurement apparatus is not limited to the above, and for example, Agilent 7890B, Agilent5977S or the like can be used, and measurement can be performed under appropriately adjusted conditions according to the model of the measurement device used.
The present invention will be specifically described below based on examples, comparative examples and test examples.
The present invention is not limited to these examples.
Examples
[ example 1]
The following baked sesame was prepared for the raw material: the raw sesame was baked in a direct baking machine at 500 ℃ for 5 minutes.
100g of the raw material baked sesame was uniformly spread over the whole of a stainless steel barrel (18cm × 25 cm).
The raw baked sesame spread in the superheated steam apparatus was heated for 15 minutes using superheated steam at a temperature of 150 ℃ and a relative humidity of 80%, to obtain a baked sesame-treated product of the present invention.
Comparative examples 1 and 2
The baked sesame used in example 1 was used as comparative example 1.
As comparative example 2, heating treatment with superheated steam was performed under the same conditions as in example 1 except that the raw roasted sesame used in example 1 was replaced with raw sesame used as a raw material of the raw roasted sesame, and the raw sesame was not subjected to dry roasting treatment.
[ test example 1: evaluation of functionality ]
The odor of the baked sesame processed product was evaluated by the following evaluation criteria, while 3 skilled evaluators tasted the baked sesame processed product obtained under the processing conditions of table 1.
< evaluation of odor >
◎, the sesame was further sufficiently tasteful in addition to the fragrant smell.
○, the sesame further feels a delicious taste in addition to the fragrant smell.
△, the sesame was slightly more delicious than the fragrant smell.
× 1, the sesame has fragrant smell, but the sesame taste is hardly felt.
× 2 the fragrant smell is not felt, and the sesame taste is not felt basically.
The baked sesame-treated product obtained in example 1 had a fragrant smell and further had a good taste of sesame.
The baked sesame of comparative example 1, which was baked only by dry baking without heating with superheated steam, had a fragrant smell, but the sesame was hardly perceived as a delicious smell.
The baked sesame treated product of comparative example 2, in which the raw sesame was heated with superheated steam, had a half-cooked state of the raw sesame, and had neither a fragrant smell nor a delicious smell of sesame.
[ test example 2: comparative example 3 and examples 2 to 6
In order to examine the necessity of heating with superheated steam and the influence of the heating temperature conditions, treatments were performed under the treatment conditions shown in table 1, instead of the treatment conditions of example 1.
In comparative example 3, the treatment was performed using steam at a predetermined temperature instead of superheated steam.
Further, the sensory evaluation was performed by the same method as in test example 1.
[ Table 1]
As can be understood from comparative example 3 and examples 1 to 6: by heating at a superheated steam temperature, the sesame is further given a delicious taste in addition to the fragrant taste of roasted sesame.
It can be further understood that: the baked sesame processed product treated at a temperature of the superheated steam exceeding 100 ℃ and being 220 ℃ or lower is likely to feel a more delicious taste of sesame in addition to a fragrant smell.
[ test example 3: comparative example 4 and examples 7 to 10
In order to examine the influence of the relative humidity conditions, the treatment was performed under the treatment conditions shown in table 2, instead of the treatment conditions of example 1.
In comparative example 4, the following procedure was carried out: the superheated steam device used in example 1 was operated with the relative humidity set at 0%.
Further, the sensory evaluation was performed by the same method as in test example 1.
[ Table 2]
As can be understood from table 2: the baked sesame processed product after the treatment with the superheated steam having the relative humidity of 10% or more and 100% or less has a fragrant smell and is more likely to feel a delicious smell of sesame.
In particular, the baked sesame processed product after the treatment at a relative humidity of 40% or more and 90% or less has a more sufficient taste of sesame in addition to a fragrant smell.
[ test example 4: method for measuring the ratio of the peak area of linear alkanethiol to the peak area of dimethylpyrazine
The aroma components of the baked sesame-treated products obtained in examples 1, 6 and 10 were measured by the solid phase microextraction-gas chromatography-mass spectrometry method described in detail above, peak areas of linear alkanethiol and dimethylpyrazine were measured in the obtained gas chromatograms, respectively, and the ratio of the peak area of linear alkanethiol to the peak area of dimethylpyrazine was calculated and shown in table 3.
[ Table 3]
From table 3, with respect to the baked sesame processed product after the treatment with the superheated steam heating temperature of 140 ℃ to 170 ℃ and the relative humidity of 40% to 100%, the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine was 0.070 to 0.12, and the baked sesame processed product felt the delicious taste of sesame in addition to the fragrant smell, but if the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine exceeded 0.090, the components of the smell of sesame were too much, and the delicious smell of sesame could not be felt sufficiently.
In addition, in the above-described method, the ratio of the peak area of the linear alkanethiol to the peak area of the dimethylpyrazine is 0.080 to 0.090 for the baked sesame processed product after the processing at a heating temperature of 140 ℃ to 170 ℃ of superheated steam and a relative humidity of 40% to 90%, and the fragrant smell and the delicious smell of sesame are sufficiently felt.
The ratio of the peak area of linear alkanethiol to the peak area of dimethylpyrazine was less than 0.070 for a baked sesame treated product treated with superheated steam at a heating temperature of 150 ℃ and a relative humidity of 0%, and a fragrant smell was observed, but the sesame flavor was hardly perceived.
[ example 11]
The baked sesame processed product obtained in example 1 was used to prepare sesame powder.
Based on formulation 1, the whole was mixed uniformly to make spinach-containing sesame seed salad.
As a comparative example, sesame powder was replaced with baked sesame after dry baking, which was used as a raw material of the baked sesame processed product of example 1, to prepare a sesame side dish.
< formulation 1 >
The sesame-seed dish using the baked sesame-treated product is a sesame-seed dish that has a more delicious taste of sesame than the comparative product of no user, in addition to a fragrant smell.
[ example 12]
The baked sesame processed product obtained in example 1 was used to prepare sesame powder.
Based on the formula 2, the whole is uniformly mixed to prepare the sesame gravy.
As a comparative example, sesame powder was replaced with baked sesame after dry baking, which was used as a raw material of the baked sesame processed product of example 1, to prepare a sesame seed gravy.
< formulation 2 >
The sesame seed gravy using the baked sesame processed product is a sesame seed gravy which has a more sufficient taste of sesame in addition to a fragrant smell than a comparative example not using the sesame seed gravy.
[ example 13]
The baked sesame processed product obtained in example 1 was used to prepare sesame powder.
Based on formulation 3, the whole was uniformly mixed to prepare a sesame paste.
As a comparative example, sesame powder was replaced with baked sesame after dry baking, which was used as a raw material of the baked sesame processed product of example 1, to prepare sesame paste.
< formulation 3 >
The sesame paste using the baked sesame-treated product was a sesame paste having a more sufficient taste of sesame in addition to a fragrant smell than the comparative product not using the sesame-treated product.
Claims (3)
1. A method for producing a baked sesame processed product, comprising a heating step of heating a baked sesame after dry baking with superheated steam.
2. The method for producing a baked sesame processed product according to claim 1, wherein the sesame processed product is a sesame processed product,
the heating temperature in the heating step is more than 100 ℃ and less than 220 ℃,
the relative humidity is 10% or more and 100% or less.
3. A process for producing a processed food, which comprises a processed baked sesame obtained by the process according to claim 1 or 2.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2017/046725 WO2019130438A1 (en) | 2017-12-26 | 2017-12-26 | Method for producing roasted sesame processing product, and method for producing processed food using same |
| JPPCT/JP2017/046725 | 2017-12-26 | ||
| PCT/JP2018/032015 WO2019130657A1 (en) | 2017-12-26 | 2018-08-29 | Method for producing roasted sesame processing product, and method for producing processed food using same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111417316A true CN111417316A (en) | 2020-07-14 |
| CN111417316B CN111417316B (en) | 2023-07-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201880076989.0A Active CN111417316B (en) | 2017-12-26 | 2018-08-29 | Method for producing baked sesame processed product and method for producing processed food using same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6720425B2 (en) |
| CN (1) | CN111417316B (en) |
| WO (2) | WO2019130438A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025420A (en) * | 2019-12-25 | 2021-06-25 | 丰益(上海)生物技术研发中心有限公司 | Ground sesame seed oil and preparation method thereof |
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| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JPH10234345A (en) * | 1997-02-27 | 1998-09-08 | Kiyomoto Tekko Kk | Method and device for roasting seeds in overheat steam |
| WO2005044014A1 (en) * | 2003-11-06 | 2005-05-19 | Pokka Corporation | Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component |
| JP2006075117A (en) * | 2004-09-13 | 2006-03-23 | Takemoto Oil & Fat Co Ltd | Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil |
| JP2007061015A (en) * | 2005-08-31 | 2007-03-15 | Ikeda Shokken Kk | Spice and method for processing the same |
| JP2015221024A (en) * | 2014-05-23 | 2015-12-10 | 日清オイリオグループ株式会社 | Production method of roasted seed, roasted seed, roasted oil, fat composition and processed food |
| CN105542941A (en) * | 2016-01-23 | 2016-05-04 | 巢湖瑞丰油脂有限公司 | Preprocessing method for squeezing sesame oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3134677A (en) * | 1956-05-07 | 1964-05-26 | John H Kraft | Partially hydrolyzed roasted sesame food products and process for producing same |
| JP2601436B2 (en) * | 1989-07-07 | 1997-04-16 | 竹本油脂 株式会社 | Method for producing far-red roasted sesame oil, far-red roasted sesame oil, and sesame oil prepared therefrom |
| JP2001112432A (en) * | 1999-10-20 | 2001-04-24 | T Hasegawa Co Ltd | Method for producing roasted sesame flavor |
-
2017
- 2017-12-26 WO PCT/JP2017/046725 patent/WO2019130438A1/en active Application Filing
-
2018
- 2018-08-29 CN CN201880076989.0A patent/CN111417316B/en active Active
- 2018-08-29 JP JP2019562737A patent/JP6720425B2/en active Active
- 2018-08-29 WO PCT/JP2018/032015 patent/WO2019130657A1/en active Application Filing
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10136968A (en) * | 1996-11-11 | 1998-05-26 | Takemoto Oil & Fat Co Ltd | Alcoholic drink |
| JPH10234345A (en) * | 1997-02-27 | 1998-09-08 | Kiyomoto Tekko Kk | Method and device for roasting seeds in overheat steam |
| WO2005044014A1 (en) * | 2003-11-06 | 2005-05-19 | Pokka Corporation | Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component |
| JP2006075117A (en) * | 2004-09-13 | 2006-03-23 | Takemoto Oil & Fat Co Ltd | Method for producing far-infrared ray-roasted sesame oil, far-infrared ray-roasted sesame oil and sesame oil blended with the roasted sesame oil |
| JP2007061015A (en) * | 2005-08-31 | 2007-03-15 | Ikeda Shokken Kk | Spice and method for processing the same |
| JP2015221024A (en) * | 2014-05-23 | 2015-12-10 | 日清オイリオグループ株式会社 | Production method of roasted seed, roasted seed, roasted oil, fat composition and processed food |
| CN105542941A (en) * | 2016-01-23 | 2016-05-04 | 巢湖瑞丰油脂有限公司 | Preprocessing method for squeezing sesame oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2019130657A1 (en) | 2020-04-30 |
| CN111417316B (en) | 2023-07-21 |
| JP6720425B2 (en) | 2020-07-08 |
| WO2019130657A1 (en) | 2019-07-04 |
| WO2019130438A1 (en) | 2019-07-04 |
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