Accessible, fluid tahini for use in a squeezed bottle and process for its preparation
AssigneeRushdi Food Industries Ltd.
InventorIbrahim Bashir
Life of this patent
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Abstract
Provided is a method for preparing a raw food product with particles of ground roasted sesame seeds dispersed in sesame oil, the raw food product including particles having an average size of between about 15 μm to about 40 μm, being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps, being maintained as a single liquid phase for a time period of at least six months when stored at room temperature, the method including hulling sesame seeds by stirring sesame seeds, suspended in an aqueous media, at a velocity of less than 400 rpm, to obtain sesame kernels, roasting the sesame kernels to obtain roasted kernels, and subjecting the roasted kernels to two or more milling stages in a ball mill device to obtain the raw food product.
Claims15
A method for preparing food product comprising particles of ground roasted sesame seeds dispersed in sesame oil, the particles having an average size of between about 15 μm to about 40 μm, the food product being thixotropic, having a viscosity of between about 700 cps to about 2,500 cps and storage stable as a single liquid phase for a time period of at least six months when stored at room temperature, the method comprising:
- hulling sesame seeds by stirring sesame seeds, suspended in an aqueous media, at a velocity of less than 400 rpm, to obtain sesame kernels;
- roasting the sesame kernels to obtain roasted kernels;
- and
- subjecting the roasted kernels to from 4 to 8 milling stages in a ball mill device, each milling stage is independently at a temperature of between 30° C. to 80° C., to obtain said food product.
A method for preparing food product comprising particles of ground roasted sesame seeds dispersed in sesame oil, the particles having an average size of between about 15 μm to about 40 μm, the food product being thixotropic, having a viscosity of between about 700 cps to about 2,500 cps and storage stable as a single liquid phase for a time period of at least six months when stored at room temperature, the method comprising:
- hulling sesame seeds by stirring sesame seeds, suspended in an aqueous media, at a velocity of less than 400 rpm, to obtain sesame kernels;
- roasting the sesame kernels to obtain roasted kernels;
- and
- subjecting the roasted kernels to four or more milling stages in a ball mill device to obtain said food product.
Dependencies are inferred from the claim text.