CN102318797A - Culinary food ingredient and preparation method thereof in the cooker - Google Patents
Culinary food ingredient and preparation method thereof in the cooker Download PDFInfo
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- CN102318797A CN102318797A CN201110203061A CN201110203061A CN102318797A CN 102318797 A CN102318797 A CN 102318797A CN 201110203061 A CN201110203061 A CN 201110203061A CN 201110203061 A CN201110203061 A CN 201110203061A CN 102318797 A CN102318797 A CN 102318797A
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Abstract
The invention discloses culinary food ingredient and preparation method thereof in a kind of cooker, relate to cooker especially in the micro-wave oven culinary food ingredient and the preparation method.Food ingredient comprises the vegetable oil that at room temperature solidifies, and after the kraft paper bag packing, is used for cooking at cooker especially micro-wave oven, also relates to the preparation method of food ingredient.The composition of food ingredient mainly comprises cereal material, vegetable oil, make composition that oil can solidify and other optional composition, like sugar, salt, aromatic, sweetener, colouring agent and anticorrisive agent.The preparation method is: be used for the special packet pack of cooking in microwave oven; The cereal material of batching such as corn; According to batch again other compositions and mix with uniform ingredients before of each prescription of each food ingredient, more than batching is under the thermal control of 45 ~ 75 ℃ of temperature, to carry out then.The present invention helps reduce the level of cholesterol and low-density lipoprotein, and the level that helps to improve HDL.
Description
Technical field
The present invention relates to culinary food ingredient and preparation method thereof in a kind of cooker, relate in particular to culinary food ingredient and preparation method thereof in a kind of micro-wave oven.
Background technology
Fat is made up of a glycerol molecule support and the aliphatic acid that is connected three molecules on its support, and wherein the molecular structure of glycerine is fairly simple, and the kind of aliphatic acid and length have nothing in common with each other, and therefore the performance and the effect of fat depend primarily on aliphatic acid.Aliphatic acid is the base unit of fat molecule, and each aliphatic acid structurally then has very big difference, can be divided into three major types according to its structure difference: saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acid.The main source of saturated fatty acid is the fat of livestock meat and breast class, also has tropical plants oil (like palm oil, coconut wet goods), and it mainly acts on is for human body energy to be provided.Saturated fatty acid (SFA) is the aliphatic acid that contains saturated bond.Saturated aliphatic acid is present in animal tallow and the butterfat more in the meals, and these foods also are rich in cholesterol.The more cholesterol so the more saturated fatty acid of feed also must be taken food, thus various diseases caused.The content of saturated aliphatic acid is high in the composition that existing food ingredient comprises, and is long-term edible harmful to health.
Summary of the invention
The objective of the invention is in order to overcome above-mentioned shortcoming, provide the low food ingredient of the content of culinary saturated fatty acid in a kind of cooker with and preparation method thereof.
The present invention at first relates to a kind of food ingredient, and it uses different compositions, and one of composition is to solidify vegetable oil, solidifies vegetable oil and is present in each these batching, and it is basis of the present invention.
Culinary food ingredient in a kind of cooker is packaged in the kraft paper bag, by one group of fixing composition and according to the fixing selected one group of optional composition of composition.Fixedly composition comprises: cereal material; Vegetable oil, and the composition that oil can be solidified, the composition preferred oil coagulating agent (hereinafter to be referred as ME) that oil can be solidified.And optional composition can be selected from the set that comprises following content: spices, colouring agent, salt, sweetener, sugar and anticorrisive agent.Vegetable oil combines with the composition that oil can be solidified; Form under the room temperature and promptly solidify vegetable oil for solid-state lipoid substance; Solidify vegetable oil and contain saturated fatty acid and trans-fatty acid, on weight saturated fatty acid account for solidify vegetable oil ratio less than 30%, especially less than 27%.
As preferably, cereal material is puffed rice, rice or mung bean.
As preferably, described aliphatic compound is solidifying below 40 ℃, and its melting range is 50 ℃ ~ 60 ℃.
As preferably, said vegetable oil is high polyunsaturated vegetable oil.
As preferably, vegetable oil is selected from following set: persic oil, cashew nut oil, hazelnut oil, peanut oil, cannabis oil, rapeseed oil, safflower oil, Brazilian macadamia nut oil, wheat-germ oil, sunflower oil, sunflower seeds AO oil, linseed oil, Queensland nut oil, corn oil, walnut oil, olive oil, evening primrose oil, pecan oil, grape-kernel oil, pine-seed oil, pumpkin seed oil, American pistachios oil, apricot kernel oil, cotton seed oil, sesame oil, bean plant oil.
Secondly, the invention still further relates to a kind of method that is used to prepare food ingredient, and be used for market on these batchings of existing same type compare the method that fortification is provided.The preparation method of culinary food ingredient in the described cooker: in the packaging bag that the is used for cooking in microwave oven cereal material of batching; The vegetalitas of batching coagulating agent; According to batch again other compositions and mix with uniform ingredients before of each prescription of each food ingredient, above batching is under the thermal control of 45 ~ 75 ℃ of temperature, to carry out, and preferably under the thermal control of 55 ~ 70 ℃ of temperature, carries out then.
As preferably, above batching carried out under the thermal control of 55 ~ 70 ℃ of temperature, to packaging bag enclosing; Packaging bag is packed, and above-mentioned heating cooking device is a micro-wave oven.
In order to realize that food ingredient reduced in showing aspect the saturated fatty acid (SFA); What the present invention used is high polyunsaturated vegetable oil; Be added with same plant product ME in this high polyunsaturated vegetable oil, therefore, the lipoid substance of acquisition is solid-state being lower than under 40 ℃ the temperature; But SFA content that wherein comprises and trans-fatty acid (TFA) content be respectively in those lipoid substances that find usually on the market fat about 50% with approximate 1/4th, have same fusing point.
Application of the present invention obviously is included in and is used to prepare food cpd in the industrial quarters to be used for microwave oven cooking subsequently.Have low ratio saturated fatty acid (SFA) and at high proportion unrighted acid (UFA) fat have a level that helps reduce cholesterol and low-density lipoprotein (LDL); And the level that helps to improve HDL (HDL, or good cholesterol).
The specific embodiment
Through the specific embodiment the present invention is described in further detail below.
The present invention relates to the food product scope, prepare to be used for cooking at micro-wave oven.Principal character of the present invention is: the amount that exists usually in the product of the same type that the amount of the saturated fatty acid that food product appears exists on the market.In addition, depend on used vegetable oil, typical fragrance of some oil that we can obtain in a kind of Mediterranean diet often to use similarly is the situation during with olive oil.
Specifically, under various situation, the food product of indication comprises the compound based on the following composition of listing:
* according to current law, the amount of dosage is represented with percentage by weight in the above table.Ppm representes ppm.
Different compound of the present invention is packaged in the special kraft paper bag to the micro-wave oven design.
The composition of the lipid mixture of food ingredient has the vegetable oil as its Main Ingredients and Appearance, and wherein the ratio of saturated fatty acid is 30% or still less.Following vegetable oil all meets These characteristics:
| Vegetable oil | %SFA |
| Persic oil | 7 |
| Cashew nut oil | 18 |
| Hazelnut oil | 5 |
| Peanut oil | 15 |
| Cannabis oil | 8 |
| Rapeseed oil | 6 |
| Safflower oil | 10 |
| Brazil's macadamia nut oil | 16 |
| Wheat-germ oil | 18 |
| Sunflower oil | 13 |
| Sunflower seeds AO oil | 10 |
| Linseed oil | 9 |
| Queensland nut oil | 12 |
| Corn oil | 13 |
| Walnut oil | 16 |
| Olive oil | 14 |
| Evening primrose oil | 11 |
| Pecan oil | 7 |
| Grape-kernel oil | 12 |
| Pine-seed oil | 8 |
| Pumpkin seed oil | 9 |
| American pistachios oil | 6 |
| Apricot kernel oil | 10 |
| Cotton seed oil | 25 |
| Sesame oil | 13 |
| Soybean oil | 15 |
Arbitrary these oily specific characteristics comprise: as above-mentioned, in view of their unsaturated level, they provide very big nutritional advantages.Yet their shortcoming is: aspect final products, say technically that all these oil are liquid at ambient temperature, therefore, As time goes on, they can filter the brown paper as basic packing, are unfavorable for the commercial exhibition of final products.
The invention provides the clear and definite scheme that solves this shortcoming; Because liquid vegetable oil is through combining to make it to appear with solidification morphology with the fat agent (ME) of plant character; Form and a kind ofly can be lower than the fatty acid cpds that solidifies under 40 ℃ the temperature, and will only liquefaction when temperature is higher than 55 ℃.
In this way, with belonging to any oil in the set listed in the table, we can obtain the food composition that micro-wave oven is used, and compare with the identical component of using through routine that plant fat obtained, and it is nearly 50% that its SFA reduces, TFA minimizing 75%.
About preparing the method for food ingredient of the present invention, comprise the following sequence stage of listing:
1) in single paper bag, batch cereal material (like corn, rice, mung bean etc.) or snacks, the ratio that accounts for the weight of food ingredient is 50 ~ 90%;
2) according to single prescription, in each paper bag, the mixture of the vegetalitas-coagulating agent of batching (ME) is added a plurality of other compositions, accounts for the ratio 10 ~ 50% of the weight of food ingredient; This batch be 45 ~ 75 ℃, especially 50 ~ 70 ℃, more preferably carry out under 55 ~ 70 ℃ the temperature;
3) as required, in each paper bag, the remaining optional composition of batching forms uniform mixture, depends on each prescription, and the amount of each composition can be different, and the ratio of weight that accounts for food ingredient is also different;
4) oral area of heat-sealing paper bag;
5) paper bag that is filled with the composition in all prescriptions is carried out three foldings; And
6) with the hot melting plastic composite wood to each the paper bag after folding pack.
It should be understood that the method for just having described makes that food ingredient is commercial obtainable for the consumer, be included in the protective packing, food product comprise at room temperature solidify and particularly be suitable for the vegetable oil in micro-wave oven, cooked.
In a word, the above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to the covering scope of patent of the present invention.
Claims (10)
1. culinary food ingredient in the cooker; It comprises the conduct fixedly cereal material and the vegetable oil of composition; And other optional compositions of from following set, selecting: spices, colouring agent, salt, sweetener, sugar and anticorrisive agent; It is characterized in that vegetable oil combines with the composition that oil can be solidified, form under the room temperature and promptly solidify vegetable oil for solid-state lipoid substance; Solidify vegetable oil and contain saturated fatty acid and trans-fatty acid, on weight saturated fatty acid account for solidify vegetable oil ratio less than 30%.
2. culinary food ingredient in a kind of cooker according to claim 1 is characterized in that described food ingredient is packaged in the kraft paper bag, and said to make the composition that oil can solidify be oily coagulating agent.
3. culinary food ingredient in a kind of cooker according to claim 1 is characterized in that, described aliphatic compound is solidifying below 40 ℃, and its melting range is 50 ℃ ~ 60 ℃.
4. culinary food ingredient in a kind of cooker according to claim 1 is characterized in that, said vegetable oil is high polyunsaturated vegetable oil.
5. culinary food ingredient in a kind of cooker according to claim 1; It is characterized in that vegetable oil is selected from following set: persic oil, cashew nut oil, hazelnut oil, peanut oil, cannabis oil, rapeseed oil, safflower oil, Brazilian macadamia nut oil, wheat-germ oil, sunflower oil, sunflower seeds AO oil, linseed oil, Queensland nut oil, corn oil, walnut oil, olive oil, evening primrose oil, pecan oil, grape-kernel oil, pine-seed oil, pumpkin seed oil, American pistachios oil, apricot kernel oil, cotton seed oil, sesame oil, bean plant oil.
6. culinary food ingredient in a kind of cooker according to claim 1 is characterized in that, on weight saturated fatty acid account for solidify vegetable oil ratio less than 27%.
7. culinary food ingredient in a kind of cooker according to claim 1 is characterized in that, cereal material is puffed rice, rice or mung bean.
8. a method for preparing culinary food ingredient in the described cooker of claim 1 to 7 is characterized in that, in the packaging bag that the is used for cooking in microwave oven cereal material of batching; The vegetalitas of batching coagulating agent; According to batch again other compositions and mix with uniform ingredients before of each prescription of each food ingredient, above batching is under the thermal control of 45 ~ 75 ℃ of temperature, to carry out then.
9. the method for culinary food ingredient is characterized in that in the cooker according to claim 8, and above batching is under the thermal control of 55 ~ 70 ℃ of temperature, to carry out.
10. the method for culinary food ingredient is characterized in that in the cooker according to claim 9, and above batching carried out under the thermal control of 55 ~ 70 ℃ of temperature, to packaging bag enclosing; Packaging bag is packed, and above-mentioned heating cooking device is a micro-wave oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110203061A CN102318797A (en) | 2011-07-20 | 2011-07-20 | Culinary food ingredient and preparation method thereof in the cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110203061A CN102318797A (en) | 2011-07-20 | 2011-07-20 | Culinary food ingredient and preparation method thereof in the cooker |
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| Publication Number | Publication Date |
|---|---|
| CN102318797A true CN102318797A (en) | 2012-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110203061A Pending CN102318797A (en) | 2011-07-20 | 2011-07-20 | Culinary food ingredient and preparation method thereof in the cooker |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920581A (en) * | 2015-05-07 | 2018-04-17 | 都德公司 | Improvement to patent P201231330 " being used for for the niblet method handled using microwave equipment production puffed rice and the product obtained " |
| CN108201094A (en) * | 2016-12-16 | 2018-06-26 | 陕西东东包餐饮食品有限公司 | A kind of vegetable production technology, food preservation agent and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332609A (en) * | 1999-01-04 | 2002-01-23 | 艾格-奥里芙石油产品工业有限公司 | Food spreads |
| CN1636021A (en) * | 1998-10-25 | 2005-07-06 | Yamega公司 | Preparation and use of solidified oils |
-
2011
- 2011-07-20 CN CN201110203061A patent/CN102318797A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1636021A (en) * | 1998-10-25 | 2005-07-06 | Yamega公司 | Preparation and use of solidified oils |
| CN1332609A (en) * | 1999-01-04 | 2002-01-23 | 艾格-奥里芙石油产品工业有限公司 | Food spreads |
Non-Patent Citations (2)
| Title |
|---|
| 《海岸工程》 19950331 刘文通等 国内一种新型凝油剂-QWM-L凝油剂 第14-17页 1-10 第14卷, 第1期 * |
| 刘文通等: "国内一种新型凝油剂—QWM-L凝油剂", 《海岸工程》, vol. 14, no. 1, 31 March 1995 (1995-03-31), pages 14 - 17 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920581A (en) * | 2015-05-07 | 2018-04-17 | 都德公司 | Improvement to patent P201231330 " being used for for the niblet method handled using microwave equipment production puffed rice and the product obtained " |
| CN108201094A (en) * | 2016-12-16 | 2018-06-26 | 陕西东东包餐饮食品有限公司 | A kind of vegetable production technology, food preservation agent and preparation method thereof |
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Application publication date: 20120118 |