Accessible, fluid raw tahini for use in a squeezed bottle and process for its preparation

Abstract

The present disclosure provides 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 and method for preparing the raw food product.

1 .- 20 . (canceled) 
     
     
         21 . A raw food product comprising particles of ground roasted sesame seeds dispersed in sesame oil, the raw food product having
 (a) particles having an average size of between about 15 μm to about 40 μm;   (b) being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps; and   (c) being maintained as a single liquid phase for a time period of at least six months when stored at room temperature.   
     
     
         22 . The raw food product of  claim 21 , wherein said particles' average size is between about 20 μM to about 40 μM. 
     
     
         23 . The raw food product of  claim 21 , having a viscosity of between about 1,000 cps to about 2,000 cps. 
     
     
         24 . The raw food product of  claim 21 , comprising a protein content of at least 20% w/w. 
     
     
         25 . The raw food product of  claim 21 , wherein, upon mixing with a volume of water, it is capable of holding said volume of water at a raw food product to water ratio being greater than 1:1. 
     
     
         26 . The raw food product of  claim 21 , wherein said sesame seeds are Ethiopian sesame seeds. 
     
     
         27 . A ready for use food product comprising water and a homogenous emulsion of raw food product comprising particles of ground roasted sesame seeds dispersed in sesame, at a raw food product to water ratio being greater than 1:1; the raw food product having (a) particles having an average size of between about 15 μm to about 40 μm; (b) being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps; and (c) being maintained as a single liquid phase for a time period of at least six months when stored at room temperature. 
     
     
         28 . A method for preparing raw food product comprising particles of ground roasted sesame seeds dispersed in sesame oil, the raw food product having (a) particles having an average size of between about 15 μm to about 40 μm, (b) being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps, (c) being maintained as a single liquid phase for a time period of at least six months when stored at room temperature, the method comprising:
 (i) hulling sesame seeds by stirring sesame seeds, suspended in an aqueous media, at a velocity of less than 400 rpm, to obtain sesame kernels; 
 (ii) roasting the sesame kernels to obtain roasted kernels; and 
 (iii) subjecting the roasted kernels to two or more milling stages in a ball mill device to obtain said raw food product. 
 
     
     
         29 . The method of  claim 28 , wherein prior to milling, crushing the roasted kernels to obtain crushed kernels of a size of at least 40 μm. 
     
     
         30 . The method of  claim 28 , wherein the sesame seeds before hulling have one or more property selected from the group consisting of
 an average seed length about 3 mm to about 4 mm, width about 2 mm and thickness about 1 mm,   a moisture content of about 4% w/w to about 6% w/w,   an oil content of about at least 50% w/w and   a protein content of at least 20% w/w.   
     
     
         31 . The method of  claim 28 , further comprising sifting in a 0.75-1.7 mm sifter the sesame seeds prior to hulling. 
     
     
         32 . The method of  claim 28 , comprising, prior to hulling, washing sesame seeds with water for a period of at least 10 minutes. 
     
     
         33 . The method of  claim 28 , wherein said stirring is at about 170 rpm to about 220 rpm. 
     
     
         34 . The method of  claim 28 , wherein said roasting is at a temperature of between 100° C. to 130° C. 
     
     
         35 . The method of  claim 28 , wherein said roasting is for a time period of between 60 min to 100 min. 
     
     
         36 . The method of  claim 28 , further comprising cooling the roasted kernels to a temperature from about 20° C. to about 30° C. 
     
     
         37 . The method of  claim 28 , comprising between 4 to 8 milling stages, or between 6 to 8 milling stages, each milling stage is independently at a temperature of between 30° C. to 80° C. 
     
     
         38 . The method of  claim 37 , comprising 8 sequential milling stages. 
     
     
         39 . The method of  claim 28 , further comprising collecting, under anoxic conditions, raw food product obtained from said milling into a storage unit. 
     
     
         40 . The method of  claim 28 , further comprising packaging the raw food product in squeezable containers, wherein each of said squeezable container has a capacity for packing between 250 to 1,500 gram of raw food product. 
     
     
         41 . A method for preparing a ready for use food product comprising mixing the raw food product of  claim 21  with an amount of water sufficient to obtain a homogenous emulsion of a ready for use food product, wherein said mixing is at a volume ratio of said water to raw food product that is greater than 1.