CN103859392A - Low-fat food and stuffing and preparation method thereof - Google Patents

Low-fat food and stuffing and preparation method thereof Download PDF

Info

Publication number
CN103859392A
CN103859392A CN201210553356.9A CN201210553356A CN103859392A CN 103859392 A CN103859392 A CN 103859392A CN 201210553356 A CN201210553356 A CN 201210553356A CN 103859392 A CN103859392 A CN 103859392A
Authority
CN
China
Prior art keywords
degreasing
fillings
oil plant
powder
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201210553356.9A
Other languages
Chinese (zh)
Inventor
杨阳
向传万
姜元荣
王有菲
焦健
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Original Assignee
Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wilmar Shanghai Biotechnology Research and Development Center Co Ltd filed Critical Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority to CN201210553356.9A priority Critical patent/CN103859392A/en
Publication of CN103859392A publication Critical patent/CN103859392A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses low-fat food and stuffing and a preparation method thereof. The stuffing of the low-fat food disclosed by the invention comprises skim oil powder and an oil substance. The stuffing and the low-fat food disclosed by the invention keep good mouthfeel while the fat content is reduced.

Description

A kind of low fat food, fillings and preparation method
Technical field
The present invention relates to a kind of low fat food, fillings and preparation method.
Background technology
For example, in a lot of traditional foods (rice dumpling, steamed stuffed bun, dumpling, or even some steamed bun) of China, need to add fillings, to obtain good mouthfeel and taste.The fillings using can directly affect the quality of these food, because fat can be given the mobility that fillings is certain, in order to obtain fine and smooth lubricated mouthfeel and captivating tastes, in some fillings, can use more fat.But after edible, can make hydrochloric acid in gastric juice secrete in a large number, have more easily heartburn, the sour regurgitation of people of gastrointestinal disease, though caused the delicious situation about can not eat of food that uses these fillingss more.For example, existing peanut dumplings stuffings generally all uses peanut butter for raw material, and add a part of grease to ensure mobility and the mouthfeel of dumplings stuffings, if needing to add more heavy wool fat, interpolation peanut powder to ensure its mobility, there is no the effect that reduces its total lipid content.
Use at present degreasing or partially skimmed peanut powder to reduce fat content has related in peanut butter, but the method adopting is that fat substitute is as alternative fat being removed such as maltodextrin, converted starch, triglycerides, as lipopenicillinase lower heat peanut butter in CN1080102C is made up of partially skimmed kernel powder full-cream kernel and baking, partially skimmed kernel and/or baking, low or empty calory triacylglycerol and low or empty calory filler; Or added part water, produce low fat peanut sauce as CN 101390632A degreased peanut flour and add the blending aqueous solution to keep the mobile performance of sauce body by weight 1:2.2 in the peanut powder after baking.
Many fruits can be used as oil plant, and it is nutritious.In most of oil plant, except being rich in grease, protein, dietary fiber, peanut is also rich in trace element, comprises various vitamin and mineral matter.Such as the vitamin C often containing in oil plant, it has the collagen synthesis of promotion, treatment scurvy, the sclerosis of prevention bleeding gums, prevention of arterial and the function such as anti-oxidant; The zinc containing, can strengthen memory, anti-aging, delay brain function decline and skin care etc.These functional activity compositions and the special flavor characteristics of some oil plants make food liked by consumer.
But in the prior art, low fat, mouthfeel are good, the fillings of good fluidity and use the but not corresponding report of low fat food of above-mentioned fillings.Therefore, develop a kind of low fat, mouthfeel fillings and the good food of the comprehensive mouthfeel of less fat nutrient good, good fluidity are current a kind of urgent demands.
Summary of the invention
The first object of the present invention is to obtain a kind of low fat, fillings that mouthfeel is good.This fillings can be applied in various food and go, cooking food or fried food that preparation becomes comprehensive nutrition, looks good, smell good and taste good, mouthfeel is good.
In order to realize this goal of the invention, in the fillings described in the present invention, contain degreasing oil plant powder and oily substance, described degreasing oil plant powder is the degreasing oil plant powder through baking processing, the fat content of described fillings is below 45%.
In one embodiment of the invention, described in, cure to be treated to degreasing or unskimmed oil plant are cured to processing.
In one embodiment of the invention, cure to be treated to degreasing or unskimmed oil plant are baked to 2min～3h at 120 DEG C～230 DEG C, preferred stoving temperature is 150 DEG C～190 DEG C, more preferably 170 DEG C～180 DEG C; Preferably the time of curing is 10min～2h, more preferably 20min～1h.
The oily substance mentioned in the present invention refers to edible oil, fat or similar fatty material, by weight percentage, its fat content is generally higher than 35%, usually above 40%, 50%, 60%, its fat content also can reach 70%, 80%, 90%, and even 100%.Its form can be liquid, can be also semi liquid state, or semisolid mud shape thing etc.Fillings preferred fat content in the present invention is more than 45% oily substance, and more preferably fat content is higher than 50% oily substance.In a detailed description of the invention in the present invention, oily substance comprise grease and/sauce class, particularly, oily substance can be independent grease, can be also independent sauce class, preferred, oily substance is the mixture of sauce class and oily substance.
Oil plant is that grease is produced industrial raw material, as shelled peanut, sesame seed, soybean, sunflower seeds, almond, walnut kernel etc.Degreasing oil plant powder described in the present invention, refers to after oil plant degreasing through pulverizing or milling and the edible powder made.Especially, degreasing oil plant powder in the present invention, refers to the degreasing oil plant powder that can be prepared into various fillingss.
In a concrete embodiment of the present invention, degreasing oil plant powder is one of them or two or more mixing in degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour.The wherein oil content of degreasing oil plant powder, in weight percent, is below 30%, preferably below 20%, preferred below 15%.Oil content herein refers to grease shared percentage in the overall weight of degreasing oil plant powder.Preferably, the degreasing oil plant powder in the present invention refers to the degreasing oil plant powder through baking processing.
In the present invention described sauce class can be by oil plant by pulverize mill or other usual manner processing after do not carry out the high powder/mud of oil content that excessive degreasing obtains, be unskimmed oil plant powder/mud, also can be oil content high can food powder/mud, its concrete example comprises: a kind of in peanut butter, sesame paste, walnut cream, apricot kernel butter, caviar, hoisin sauce, soya sauce, broad bean paste, sunflower seeds sauce, meat pulp etc. or the mixing that they are two or more, be preferably peanut butter and/or sesame paste.Its oil content, generally higher than 35%, often, higher than 40%, 45%, is preferably more than 50%.
In a specific embodiment of the present invention, in described fillings, contain the degreasing oil plant powder of promising 10～40 weight portions.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings.
Those skilled in the art, can be as required, add the oily substance of appropriate amount, for example can add the oily substance of 5-80 weight portion, preferred, in fillings, described oily substance can be 20～75 weight portions, also can be 35～75 weight portions, the degreasing oil plant powder that comprises 10～40 weight portions as the fillings in the present invention, the oily substance of 20～75 weight portions, or the degreasing oil plant powder that comprises 10～40 weight portions, the oily substance of 35～75 weight portions.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings, the oily substance of 20～60 weight portions.In a specific embodiment of the present invention, in described fillings, contain 15～30 weight portion degreasing oil plant powder, 25～50 weight portion oily substances.In a specific embodiment of the present invention, in described fillings, contain the sauce class of 10～40 weight portion degreasing oil plant powder, 20～55 weight portion greases, 5～30 weight portions.In a specific embodiment of the present invention, in described fillings, contain the sauce class of 15～30 weight portion degreasing oil plant powder, 25～50 weight portion greases, 10～25 weight portions.In a concrete embodiment of the present invention, in described fillings, contain flavor enhancement, wherein the content of degreasing oil plant powder is that 10～40 weight portions, oily substance are 5～85 weight portions, flavor enhancement 1～35 weight portion.In a concrete embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings, the oily substance of 20～60 weight portions, the flavor enhancement of 1～32 weight portion.In a specific embodiment of the present invention, in described fillings, contain 10～40 weight portion degreasing oil plant powder, 15～55 weight portion greases, the sauce class of 5～30 weight portions, 1～35 weight portion flavor enhancement.In a specific embodiment of the present invention, in described fillings, contain 15～30 weight portion degreasing oil plant powder, 20～50 weight portion greases, the sauce class of 10～25 weight portions, 1～32 weight portion flavor enhancement.
In a specific embodiment of the present invention, described flavor enhancement comprises and comprises tasty agents, acid, pungent pastil, savory agent and/or sweetener.
In dumplings stuffings of the present invention, do not get rid of adding of other composition, the food can be used for as various in fillings adds.In a specific embodiment of the present invention, in described fillings, also comprise jujube powder/mud, black sesame powder/mud, green plum, walnut kernel, sweet osmanthus, shelled melon seed, Ma Ren, jam etc. one of them, or wherein any two above combinations.
Grease described in the present invention, can be vegetable oil, can be also animal oil, can be also their any mixing.
In a specific embodiment of the present invention, described vegetable fat is: rice oil, sunflower oil, palm oil, palm-kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, Purple Perilla Seed Oil, tea-seed oil, Castor oil, palm fruit oil, olive oil, oleum theobromatis, tallowseed oil, almond oil, apricot kernel oil, bancoul nuts oil, rubber seed oil, rice bran oil, maize germ, wheat germ oil, sesame seed oil, oenothera seed oil, hazelnut oil, pumpkin seed oil, nut oil, grape-kernel oil, linseed oil, borage seed oil, Seabuckthorm Seed Oil, tomato seed oil, Queensland nut oil, coconut oil, cocoa butter, algae oil and/or their any mixture.
In a specific embodiment of the present invention, described animal fat comprises tallow, lard, sheep oil, chicken fat, fish oil, seal oil, whale oil, dolphin oil, oyster sauce, cream and/or their any mixture.
Fillings described in the present invention can be for the preparation of going in the application of the rice dumpling, dumpling, packet header, steamed bun.
The second object of the present invention is to disclose a kind of low fat food, and this food uses fillings as above.Described food is passable, but is not limited to: the rice dumpling, steamed stuffed bun, steamed bun, dumpling.Disclosed food in the present invention, has that low fat, mouthfeel are good, comprehensive nutrition, the advantage such as look good, smell good and taste good.
Disclosed low fat food in the present invention, the oil content of its fillings containing is below 45%, the oil content of fillings refers to that the lubricant component in fillings accounts for the percentage of fillings gross weight.Its oil content is lower, and human body is lower to the intake of grease, in ensureing edible these food, can not cause human body that grease is taken in and exceeded standard.Preferably, the fillings adopting in the present invention is the main source of the grease in above-mentioned food.Reduce the oil content of fillings, also reduced accordingly the oil content of above-mentioned food.
Above-mentioned food in the present invention also comprises flour, as the musculus cutaneus of the rice dumpling, steamed bun skin making etc., can be made by single flour, also can be made by the flour mixing, flour described in the present invention refers to and includes but not limited to that wheat etc. carries out pulverization process and the powder that obtains, the powder (abbreviation rice powder) being made into as wheat flour, pearling cone meal, various rice class etc.
In a specific embodiment of the present invention, the musculus cutaneus of the rice dumpling in the present invention comprises glutinous rice flour (also referred to as glutinous rice powder), polished rice powder and/or its combination.Of the present invention other one preferred embodiment in, in described musculus cutaneus, also comprise grease, described grease comprise vegetable oil, animal oil and/lipid substitute.Preferably, in a specific embodiment of the present invention, in described musculus cutaneus, also comprise degreasing oil plant powder, because degreasing oil plant powder has increased the content of cellulose in musculus cutaneus, effectively raise the digestion power of human body to the rice dumpling.
In a detailed description of the invention in the present invention, in the fillings of the described low fat rice dumpling, contain 10～40 weight portion degreasing oil plant powder, 5～85 weight portion oily substances, preferred, the degreasing oil plant powder that contains 15～30 weight portions, the oily substance of 20～60 weight portions.
In a concrete embodiment of the present invention, in the described low fat rice dumpling, contain flavor enhancement.
In a concrete embodiment of the present invention, in described musculus cutaneus, contain flavor enhancement.
In a concrete embodiment of the present invention, in described fillings, contain flavor enhancement.
In a detailed description of the invention in the present invention, in the fillings of the described low fat rice dumpling, contain flavor enhancement.
In a detailed description of the invention in the present invention, in the fillings of the described low fat rice dumpling, contain degreasing oil plant powder 10～40 weight portions, oily substance 5～85 weight portions, flavor enhancement 1～35 weight portion.
In a specific embodiment of the present invention, described oily substance comprises sauce class and/or grease.
In a specific embodiment of the present invention, described fillings comprises the degreasing oil plant powder of 10～40 weight portions, the sauce class of 5～30 weight portions, the grease of 20～55 weight portions, the flavor enhancement of 1～35 weight portion.
In the improved detailed description of the invention of the present invention, described fillings comprises the degreasing oil plant powder of 15～30 weight portions, the sauce class of 10～25 weight portions, the grease of 25～50 weight portions, the flavor enhancement of 1～32 weight portion.
In a specific embodiment of the present invention, described degreasing oil plant powder is through baking processing.Through baking, to carry out degreasing be the conventional technological means in this area again.In the time that employing bakes processing oil plant, those skilled in the art can be in conjunction with the common practise in this area, as the data such as technical dictionary, technical manual, standard are processed accordingly.
The 3rd object of the present invention is a kind of openly method of preparing degreasing oil plant powder, and described method is for to cure processing by degreasing or unskimmed oil plant.
In one embodiment of the invention, described in, cure to be treated to oil plant is baked to 2min～3h at 120 DEG C～230 DEG C; Preferred stoving temperature is 150 DEG C～190 DEG C, more preferably 170 DEG C～180 DEG C; Preferably the time of curing is 10min～2h, more preferably 20min～1h.
In one embodiment of the invention, described degreasing is that squeezing oil plant to the oil content of the rear oil plant of squeezing is below 30%, preferably, below 20%, is more preferably below 15%.
Described degreasing oil plant powder comprises in degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour one of them or two or more mixing.Be preferably degreased peanut flour and/or degreasing black sesame powder.
The preparation method who simultaneously also discloses a kind of low fat rice dumpling as above, the method comprises the following steps:
(A) flour and auxiliary material are mixed, add the moisture of flour and auxiliary material gross weight 40%～100%, be preferably 40%～80%, mix, make dough;
(B) degreasing oil plant powder, oily substance, flavor enhancement are mixed and made into fillings;
(C) dough of steps A being become reconciled is divided into the amount of 7g～15g to be made after musculus cutaneus, and the ratio taking the weight ratio of musculus cutaneus and fillings as 5～10:1～5, wraps into described musculus cutaneus by described fillings, makes the rice dumpling; Preferably, the rice dumpling are carried out to quick-frozen, obtain made quick-frozen dumpling.
The 4th object of the present invention is to provide a kind of degreasing oil plant powder in the application of preparing in the rice dumpling, and described degreasing oil plant powder is the degreasing oil plant powder through baking processing.
Described degreasing oil plant powder is one of them or two or more mixing in degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour.Be preferably peanut powder and/or black sesame powder.
The oil content of described degreasing oil plant is below 30%, preferably, below 20%, is more preferably below 15%, most preferably is 7%～15%.
Technical conceive of the present invention is as follows:
The present invention has overcome the defect of prior art, a kind of low fat rice dumpling and preparation method thereof have been proposed, this technical scheme has overcome the rice dumpling containing the high shortcoming of oil quantity, on the basis of traditional rice dumpling, improve, oily substance in existing rice dumpling batching is converted in certain ratio to the oil plant powder of degreasing, farthest reduce the absorption of human body to grease, reduce grease and reduced the impact on mouthfeel, in reducing fat content, keep good mouthfeel, possess full nutrition simultaneously, look good, smell good and taste good.
In the present invention, term " contains " or " comprising " represents that various compositions can be applied in mixture of the present invention or composition together.Therefore, term " mainly by ... composition " and " by ... form " be included in that term " contains " or in " comprising ".
The present invention, term "and/or" or " or/and " represent one of two or more components any one, the implication of the combination of two or more components, therefore, this term has represented multiple combination mode.For example: " component A and/B component " represent, can apply in the present invention three kinds of meanings of mixing of independent component A, independent B component, component A and B component.
Below describe in detail to various aspects of the present invention:
fillings
The fillings that used in embodiments of the present invention, comprises degreasing oil plant powder and oily substance, and wherein, described degreasing oil plant powder is the degreasing oil plant powder through baking processing, and the fat content of described fillings is below 45%.
Oily substance refers to the oily matter taking grease as main component, comprises sauce class and/or grease.Oily substance can be simple sauce class, can be also simple grease, can be also both combinations.
In a specific embodiment of the present invention, in described fillings, contain 10～40 weight portion degreasing oil plant powder; In the preferred embodiments of the disclosure, the degreasing oil plant powder that contains 15～30 weight portions in described fillings.
Wherein grease comprises animal fat, vegetable fat, lipid substitute or their any combination.
Described animal fat comprises: tallow, lard, sheep oil, chicken fat, fish oil, seal oil, whale oil, dolphin oil, oyster sauce, cream and/or their any mixture.
Described vegetable fat comprises rice oil, sunflower oil, palm oil, palm-kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, Purple Perilla Seed Oil, tea-seed oil, palm fruit oil, olive oil, oleum theobromatis, tallowseed oil, almond oil, apricot kernel oil, bancoul nuts oil, rubber seed oil, rice bran oil, maize germ, wheat germ oil, sesame seed oil, Castor oil, linseed oil, oenothera seed oil, hazelnut oil, pumpkin seed oil, nut oil, grape-kernel oil, linseed oil, borage seed oil, Seabuckthorm Seed Oil, tomato seed oil, Queensland nut oil, coconut oil, cocoa butter, algae oil and/or their any mixture.
In a specific embodiment of the present invention, in described fillings, contain degreasing oil plant powder 10～40 weight portions, grease 20～55 weight portions.The fillings that comprises degreasing oil plant and grease can reduce the fat content in fillings.Meanwhile, the food of preparing by this fillings can keep good mouthfeel, keeps the local flavor of this food.
Of the present invention one preferred embodiment in, described fillings contains degreasing oil plant powder 15～30 weight portions, grease 25～50 weight portions.
In described fillings, can also comprise sauce class, sauce class is unskimmed oil plant mud shape thing or the high edible mud shape/powder of oil content that is suitable as fillings.The fat content of described sauce class is not done special restriction, while generally use in as fillings, can add fat content is more than 35% sauce class, as being selected from wherein two or more any mixing of any one or they such as peanut butter, sesame paste, walnut cream, apricot kernel butter, caviar, hoisin sauce (as shrimp paste, crab cream paste etc.), soya sauce, sunflower seeds sauce, meat pulp, mayonnaise.The oil content of preferred sauce class is more than 40%, even 45%, 46%, 47%, 48%, 49%, more than 50%.
Can, by conventional method preparation, also can buy arbitrarily by market approach in sauce class of the present invention.
In a specific embodiment of the present invention, the degreasing oil plant powder that comprises 10～40 weight portions in described fillings, the sauce class of 5～30 weight portions.
In a specific embodiment of the present invention, in described fillings, the degreasing oil plant powder that contains 15～30 weight portions, the sauce class of 10～25 weight portions.
Degreasing oil plant powder refers to the oil plant powder through grease removing process, carries out de-oiling processing as techniques such as squeezing, leachings, and the powder being then processed into, because its fat content is lower, after adding in fillings, is conducive to reduce the fat content of fillings.Inventor finds through experiment, add the fat content of the fillings being made after these degreasing oil plants to have obvious reduction, but mouthfeel does not but reduce, and has kept equally good mobility, and nutritional labeling is also very comprehensive.The degreasing oil plant using in the present invention can use single kind, also can use the mixing of several oil plant powder.In a specific embodiment of the present invention, degreasing oil plant powder used is that degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour etc. are wherein a kind of.In an improved detailed description of the invention of the present invention, the mixing that the degreasing oil plant powder using is two or more.
In preferred detailed description of the invention of the present invention, described fillings comprises degreasing oil plant powder 10～40 weight portions, grease 20～55 weight portions.
In preferred detailed description of the invention of the present invention, the degreasing oil plant powder that described fillings contains 15～30 weight portions, the grease of 25～50 weight portions.
In preferred detailed description of the invention of the present invention, described food comprises the degreased peanut flour of 15～30 weight portions, the grease of 25～50 weight portions, the sauce class of 10～25 weight portions.
Due to the general knowledge that is chosen as those skilled in the art of the concrete kind of this oily substance, degreasing oil plant powder, therefore, can in these conventional scopes of selecting, be combined.
The number of oily substance content has determined the fat content in whole fillings, the ratio of oily substance in whole fillings is higher, and the fat content of corresponding fillings is higher, therefore, the object of the invention is to reduce the ratio of oily substance in whole fillings, reduce absorption and the absorption of human body to grease.For example, the low fat rice dumpling mentioned in this article, refer to that the fat content in fillings is the rice dumpling below 45%, are preferably below 43%, more preferably, below 40%, most preferably are below 35%.In the present invention, the fat content in described fillings, can realize by the relative amount that regulates degreasing oil plant powder, oily substance, preferably, can adjust by the ratio of adjusting degreasing oil plant powder and sauce class and grease, realizes the object of the preparation low fat rice dumpling.
In a specific embodiment of the present invention, the fat content of described fillings is below 45%.
In a concrete embodiment of the present invention, described oily substance is selected from the combination of sauce class and grease, and in a preferred embodiment, oily substance of the present invention is the mixture of vegetable fat and peanut butter.
In a concrete embodiment of the present invention, the weight ratio of the vegetable fat in described oily substance and sauce class is 1～8:1.
In detailed description of the invention of the present invention, in described fillings, contain the sauce class of 10～40 weight portion degreasing oil plant powder, 20～55 weight portion greases, 5～30 weight portions.In the preferred detailed description of the invention of the present invention, described fillings is containing the sauce class of 15～30 weight portion degreasing oil plant powder, 25～50 weight portion greases, 10～25 weight portions.
The component of the fillings using in the present invention, except degreasing oil plant powder, oily substance and flavor enhancement, according to different taste demands, also can add other component, for meeting the needs of different crowd.Other component is as one of jujube powder/mud, black sesame powder/mud, green plum powder/mud, walnut meat powder/mud, pollen powder of sweet osmanthus/mud, melon seeds powder/mud, numb benevolence powder/mud etc., jam/mud etc., or wherein any two above combinations.Ratio between them can be carried out conventional adjustment and be used for meeting according to those skilled in the art the needs of different crowd.The shape of other component adding, can be the processing of milling through routine, can be also graininess of a size suitable, as the form through coarse crushing processing, as average diameter of particles is not more than the regular and/or irregular granular of 0.5cm.
Fillings in the present invention, its fat content generally, below 45%, preferably, below 43%, more preferably, below 40%, most preferably is below 35%, and described fat content is that the fat content carrying out taking fillings as entirety calculates.
Disclosed fillings in the present invention, not only can be for the preparation of the rice dumpling, also can be for other purposes, and as for the preparation of in the food such as dumpling, steamed bun, steamed stuffed bun.For after this this food, can reduce accordingly human body to fatty absorption.
Functional component
In food in the present invention, also can add functional component, the functional component here, refer to there is trophic function, composition or the composition of sensory function and adjusting physiological activity function.Its scope comprises: the composition that strengthens human body constitution (strengthen immunocompetence, activate lymphatic system etc.); Prevent the composition of disease (hypertension, diabetes, coronary heart disease, constipation and tumour etc.); The get well composition of (control cholesterol, prevent platelet aggregation, regulate hematopoiesis function etc.); The composition that regulates the food of the health rhythm and pace of moving things (nerve center, nerve ending, picked-up and absorption function etc.) and delay senility etc.
Described functional component can join in musculus cutaneus, also can join in fillings
In the present invention, the functional component that can add in described food, comprises vitamin, phytosterol or its ester, oryzanol, Tea Polyphenols, amino acid, unsaturated fat acid lipid, active peptide etc.
Described amino acid is selected from the necessary each seed amino acid of human body, as lysine (Lysine), tryptophan (Tryptophane), phenylalanine (Phenylalanine), methionine (Methionine), threonine (Threonine), isoleucine (Isoleucine), leucine (Leucine), valine (Viline), histidine (Hlstidine), arginine (Argnine), taurine etc.
Described vitamin can be selected from wherein a kind of or its any combination in vitamin A, vitamin B1, vitamin B2, nicotinic acid, adenine phosphate, vitamin B5, pyridoxamine, biotin, FA folic acid, cobalamin, inositol, vitamin C, vitamin D, vitamin E, vitamin K.Described vitamin is all components that the present invention additionally adds.
Unsaturated fat acid lipid refers to the unrighted acid of grease, particularly ω-3, ω-6 and ω-9 that polyunsaturated fatty acid forms, concrete as ALA, DHA and EPA etc.
Some trace elements that can add, as selenium, germanium, chromium, iron, copper and zinc etc.
Can also add some peptides and protein, as glutathione, blood pressure lowering peptide, promotion calcium absorb peptide, absorption peptide easy to digest and immunoglobulin (Ig) etc.
Other active material, if n-octacosanol, flavone compound, polyphenol compound and saponin(e etc. are also the components that can add in the low fat food in the present invention.
musculus cutaneus
The various flour that food in the present invention uses, can obtain by the technique of milling of routine, also can on market, buy corresponding flour finished product.Flour described in the present invention refers to and includes but not limited to that wheat etc. carries out pulverization process and the powder that obtains, as being the powder (abbreviation rice powder) that is made into of wheat flour, pearling cone meal, various rice class etc.
The flour that food in the present invention uses, the mixing manufacture by between flour or flour that can be simple forms, and also can add other auxiliary material to mix.
In detailed description of the invention of the present invention, the raw material packet of described musculus cutaneus is containing glutinous rice flour, polished rice powder, wherein, proportioning between each component can be adjusted by the routine techniques personnel in this area, reach and be suitable as food, as the object of the musculus cutaneus of the rice dumpling, preferably there is suitable soft durometer as the musculus cutaneus of the rice dumpling and utilize the rice dumpling that this musculus cutaneus makes can broken skin, can not cause the rice dumpling to complete yet after profile not mellow and full.
In a detailed description of the invention in the present invention, also include auxiliary material in described musculus cutaneus, auxiliary material refers to characteristic or the state that can improve musculus cutaneus, makes musculus cutaneus have the food additives that better outward appearance, toughness or nutrition can add.In the present invention, auxiliary material used comprises degreasing oil plant powder, oily substance.Described degreasing oil plant powder comprises as previously mentioned: degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour etc. are a kind of or wherein two or more combination wherein.Be preferably degreased peanut flour, degreasing black sesame powder or its combination.
In a detailed description of the invention in the present invention, described musculus cutaneus also comprises oily substance.Described oily substance as previously mentioned, comprises animal fat, vegetable fat, fat substitute.In a specific embodiment of the present invention, oily substance used in musculus cutaneus is preferably cream.
In a specific embodiment of the present invention, described musculus cutaneus comprises flour and degreasing oil plant powder.
In a specific embodiment of the present invention, described musculus cutaneus comprises flour, degreasing oil plant powder and oily substance, flour: degreasing oil plant powder: the part by weight of oily substance is 6～10:0.5～2:0.5～2, is preferably 8:1:1.
Preferably, in a specific embodiment of the present invention, in described musculus cutaneus, comprise glutinous rice flour, polished rice powder, peanut powder, cream.Various components are mixed to get to the dough that is suitable for use.
Concrete, in a specific embodiment of the present invention, described musculus cutaneus comprises, glutinous rice flour, polished rice powder, peanut powder, cream, preferably, musculus cutaneus: glutinous rice flour: polished rice powder: degreased peanut flour: the weight ratio of cream is 6～10:0.5～2:0.5～2:0.1～0.8, more preferably 8:1:1:0.4.
Musculus cutaneus in the present invention, in manufacturing process, need to add a certain amount of moisture, and the consumption of moisture is determined according to the proterties of flour by those skilled in the art.
In food in the present invention, the oil plant powder of the degreasing containing in described musculus cutaneus contains lower grease and higher cellulose, therefore can promote wriggling and the absorption of stomach.Concrete, in a detailed description of the invention in the present invention, the degreased peanut flour adding in musculus cutaneus has more cellulose, has overcome the very few shortcoming of cellulose in flour, has increased the absorbability and the enterogastric peristalsis ability that has promoted human body of human body.
flavor enhancement
Flavor enhancement refers to the organoleptic properties in order to improve food, makes food tastier, and can promote secretion and the orectic food additives of digestive juice.It will be apparent to one skilled in the art that, be understandable that, the dispensable component of food flavor, can select kind to add, and also can not add, but not affect the mouthfeel of fillings disclosed in this invention or food.And for psychological characteristics and the physiological characteristic of different crowd, can, in flavor enhancement kind disclosed in this invention, select to add different flavor enhancements.
Flavor enhancement of the present invention comprises tasty agents, acid, pungent pastil, savory agent and/or sweetener.
Described flavor enhancement can suitably regulate according to the characteristic of flavor enhancement itself, as flavor enhancement only adopts single flavor enhancement, also can adopt the combination of the flavor enhancement of two or more kind.Concrete, the flavor enhancement that adopted in the present invention can comprise several different types of flavor enhancements, also can comprise the combination of different cultivars in same class.
Tasty agents described in the present invention comprises amino acids and ucleotides, its concrete non-limitative example comprises: Pidolidone sodium (is sodium glutamate, be commonly called as monosodium glutamate), butanedioic acid and sodium salt, 5 '-inosinic acid (inosinicacid, 5 '-IMP) thereof etc.
Acid described in the present invention comprises organic acid and inorganic acid, and its non-limitative example comprises: citric acid, tartaric acid, malic acid, lactic acid, acetic acid, phosphoric acid etc.
In the present invention, the pungent pastil of indication comprises artificial synthetic fragrance matter, natural perfume material.Its nonrestrictive object lesson comprises natural milk fat spices, cumarin, styrax, Herba Pelargonii Graveolentis extract, butter fat, cocoa tincture, rosemary oil, soapbark extract, pyroligneous acid, Jamaica, catechu powder, betaine etc.
Described in the present invention, savory agent is preferably salt.Sweetener described in the present invention comprises glycitols sweetener, non-glycitols sweetener and artificial synthesis edulcorant, is preferably glycitols sweetener and non-glycitols sweetener.Described sweetener can regulate according to sugariness size, and what sugariness was higher can add on a small quantity, and what sugariness was lower can add more.The principle that other flavor enhancement adds is identical.
In a specific embodiment of the present invention, the flavor enhancement using comprises sweetener and savory agent, and described sweetener and the part by weight of savory agent are 20～200:1, preferably 50～100:1, more preferably 60～80:1.
Concrete, the example of glycitols sweetener is glucose, fructose, sucrose (as white granulated sugar), maltose, starch sugar, lactose, soyabean oligosaccharides, D-sorbite, mannitol, maltitol, xylitol etc.
Concrete, the example of non-glycitols sweetener is stevioside, Radix Glycyrrhizae, disodium glycyrrhizinate, trisodium glycyrrhetinate (potassium), arrowroot glucin, Momordica-Glycosides, glycyrrhizin and stevioside etc.
Concrete, the example of artificial synthetic sweetener is asccharin, saccharin sodium, sodium cyclohexylsulfamate (also referred to as honey element), aspartyl phenyalanine methyl ester (also claiming sweetener or Aspartame), acesulfame potassium (also referred to as acesulfame potassium, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt), Sucralose etc.
Described flavor enhancement can add in fillings, also can join in musculus cutaneus, can add different positions to according to the demand of different crowd.
In a specific embodiment of the present invention, in described musculus cutaneus, contain flavor enhancement.
In a specific embodiment of the present invention, described flavor enhancement has joined in fillings, and described fillings comprises degreasing oil plant powder, oily substance and flavor enhancement.In this detailed description of the invention, flavor enhancement can be with other component as degreasing oil plant powder, oily substance etc. add separately, also flavor enhancement can be added in advance degreasing oil plant powder and/oily substance in.The ratio of flavor enhancement can suitably be adjusted according to the people of different demands, reaches agreeable to the taste object.
In a specific embodiment of the present invention, described fillings contains degreasing oil plant powder, oily substance and flavor enhancement.
In a specific embodiment of the present invention, the degreasing oil plant powder of 10～40 weight portions that contain in described fillings, the oily substance of 5～85 weight portions, the flavor enhancement of 1～35 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings, the oily substance of 20～60 weight portions, the flavor enhancement of 1～32 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 10～40 weight portions in described fillings, the sauce class of 5～30 weight portions, the grease of 20～55 weight portions, the flavor enhancement of 1～35 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings, the sauce class of 10～25 weight portions, the grease of 25～50 weight portions, the flavor enhancement of 1～35 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 10～40 weight portions in described fillings, the sauce class of 5～30 weight portions, the flavor enhancement of 1～35 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 10～40 weight portions in described fillings, the grease of 20～55 weight portions, the flavor enhancement of 1～35 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings, the sauce class of 10～25 weight portions, the flavor enhancement of 1～32 weight portion.
In a specific embodiment of the present invention, the degreasing oil plant powder that contains 15～30 weight portions in described fillings, the grease of 25～50 weight portions, the flavor enhancement of 1～32 weight portion.
Degreasing oil plant powder and preparation method thereof
The degreasing oil plant powder that fillings in the present invention adopts, its oil content is below 30%, is preferably below 20%, more preferably, below 15%, therefore, at the content that keeps having reduced under the constant prerequisite of mouthfeel grease, has reduced the excessive absorption of eater to grease.
Degreasing oil plant powder can adopt the conventional preparation method decortication that shells, and then carries out conventional ungrease treatment.Ungrease treatment technique comprises squeezing degreasing and leaches degreasing, preferably squeezes degreasing.
In preferred detailed description of the invention of the present invention, described degreasing oil plant powder preferably adopts the degreased peanut flour that bakes processing.Bake processing, also referred to as toasting, curing, than the degreasing oil plant powder that process does not bake, through baking the degreasing oil plant powder of processing, can produce special fragrance, particularly degreased peanut flour and/degreasing black sesame powder, utilization bakes the food that the degreasing oil plant of processing makes, and has good mouthfeel.Concrete, the degreasing oil plant powder that bakes in the present invention processing refers to oil plant is first baked through high temperature, then carries out the oil plant powder of degreasing.Preferably, the degreasing oil plant powder using in the present invention refers to the oil plant powder of processing and squeezing ungrease treatment through baking.
Ungrease treatment and squeezing ungrease treatment generally comprise: operations such as baking, squeeze, pulverize, sieve, can adjust according to the heterogeneity of concrete oil plant.Control the fat content of oily degreasing oil plant as controlled the temperature and time, the time of squeezing etc. that bake according to the oil content of oil plant.The various device of using in ungrease treatment is the conventional equipment in this area, as conventional squeezer, baking machine etc.After preferably baking, degreasing oil plant powder in the present invention squeezes degreasing.Be that degreasing oil plant powder in the present invention is preferably the degreasing oil plant powder that bakes processing.After baking, squeezing degreasing is the conventional technological means in this area, and document that can be relevant is by reference combined in this.
In detailed description of the invention of the present invention, the oil content of the degreasing oil plant using is (weighing scale) below 30%, and preferably, below 20%, most preferred is 7%～15%.According to those skilled in the art's general knowledge, be easy to realize the control of the oil content to degreasing oil plant by degreasing process.
In a specific embodiment of the present invention, the degreasing oil plant powder of selecting be degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour wherein one or their any combination, be preferably peanut powder and/or black sesame powder.
Preferably, the degreasing oil plant powder in the present invention is by baking rear squeezing process preparation, and described method comprises:
(a) bake: high temperature toasts, the temperature of baking is 120 DEG C～230 DEG C, and preferably 150 DEG C～190 DEG C, more preferably 170 DEG C～180 DEG C, the time baking is 2min～3h, is preferably 10min～2h, more preferably 20min～1h;
(b) squeezing: extract oil to oil content 2%～30%, preferably 5%-20%, is more preferably 7%-15%;
(c) pulverize: the oil plant after oil expression is pulverized with pulverizer;
(d) sieve: the oil plant powder after pulverizing is sieved, obtain the oil plant powder of degreasing.
Concrete, in a specific embodiment of the present invention, preferably peanut powder is as the degreasing oil plant powder in the present invention.The peeling technology that obtains peanut powder can, with reference to the content of " producing and applying of edible degreased peanut flour " (Wen Shiqian, Chinese oil, the 05th phase in 1987), can be combined in this by reference.
Degreased peanut flour in the present invention also can be by the fat content of the method preparation of various routines and control degreased peanut flour, as previously mentioned.
Preferably, in a detailed description of the invention in the present invention, the preparation method of the degreased peanut flour using comprises following step:
(a) bake: high temperature toasts, make peanut color reach light brown or brown, peanut nothing with rich flavor is charred taste, the temperature of baking is 120 DEG C～230 DEG C, preferably 150 DEG C～190 DEG C, more preferably 170 DEG C～180 DEG C, the time baking is 2min～3h, be preferably 10min～2h, more preferably 20min～1h;
(b) squeezing: extract oil to oil content 7%～20%;
(c) pulverize: the peanut after oil expression is pulverized with pulverizer;
(d) sieve: the peanut powder after pulverizing is sieved, and the size of wherein sieving can arbitrarily regulate and control, as 50～200 orders.
It is wherein, described that to bake, squeeze, pulverize, sieve etc. are all the conventional technological means in this area.Therefore, can operate according to those skilled in the art's general knowledge or with reference to related contents such as the technical manual in this area, teaching material, reference books.
By oil plants such as peanut, sesame, sunflower seeds, almond, walnut kernel, soybean after the processing of degreasing disclosed herein in the present invention, fat content in the degreasing oil plant powder obtaining has obvious reduction, and the fat content as oily substances such as peanut butter, sesame paste, sunflower seeds sauce, apricot kernel butter, walnut cream, soya sauces more concrete than the conventional method oily substance that degreasing does not obtain has had obvious reduction.
In a concrete embodiment of the present invention, the granular size of described degreasing oil plant powder is unrestricted, is generally 50 order～200 orders, more preferably 80 order～160 orders, and according to the mouthfeel requirement of different crowd, can carry out suitable adjustment.
The preparation process of the rice dumpling
Before the preparation of the rice dumpling, step comprises the preparation of musculus cutaneus and the preparation of fillings.
The preparation process of musculus cutaneus comprises: by flour and except flour other auxiliary material mix, after mixing, make dough, then need to be divided into a certain size dough according to the size of the rice dumpling.The dough that diameter is 2cm～8cm as being divided into.
The preparation process of fillings comprises: degreasing oil plant powder, oily substance and flavor enhancement are evenly mixed.
The preparation process of the rice dumpling comprises: by the aforementioned dough preparing and fillings in certain proportion, fillings is wrapped in dough, obtain the rice dumpling, then carry out at low temperatures the freezing made quick-frozen dumpling that makes.
Described musculus cutaneus and the production order of fillings are not restricted, and can be combined.
Concrete, in a detailed description of the invention in the present invention, the preparation process of the rice dumpling comprises:
(A) by flour and other auxiliary material, add the moisture of flour and other auxiliary material weight 20%～100%, more preferably 35%～80%, mix, make dough stand-by;
(B) degreasing oil plant powder, oily substance, flavor enhancement are mixed and made into fillings;
(C) dough of becoming reconciled in steps A is divided into little dough (7g～15g), the ratio taking the weight ratio of musculus cutaneus and fillings as 5～10:1～5, wraps into described musculus cutaneus by described fillings, makes the rice dumpling;
(D) preferably carry out quick-frozen, rice dumpling quick-frozen at-10 DEG C～-50 DEG C is made to finished product, preferably-30 DEG C～-40 DEG C.
Preferably, in a detailed description of the invention in the present invention, the preparation method of the rice dumpling comprises the following steps:
(a) by flour, degreased peanut flour, cream, add the moisture of flour and auxiliary material 20%～100%, more preferably 35%～80%, mix, make dough stand-by;
(b) degreased peanut flour, peanut butter, grease, flavor enhancement are mixed and made into fillings;
(c) dough of step a being become reconciled is divided into little dough (7g～15g), and the ratio taking the weight ratio of musculus cutaneus and fillings as 5～10:1～5, wraps into described musculus cutaneus by described fillings, makes the rice dumpling;
(d) quick-frozen, makes finished product by rice dumpling quick-frozen at-10 DEG C～-50 DEG C, preferably-30 DEG C～-40 DEG C.
Post processing
The rice dumpling that prepare are packed or other be convenient to store form process.Described post processing can comprise vacuum packaging, dry packing, damp-prrof packing, waterproofing packing, mouldproof packaging,, fresh-keeping packaging, quick-frozen packaging, ventilative packaging, microwave disinfection packaging, aseptic packaging, gas flush packaging, Deoxygen Packaging, blister package, skin packaging, stretch package, boil in bag packaging etc.The specification of packaging can be determined according to the corresponding laws and regulations of country or professional standard.
In order to prevent the rice dumpling at storage process mesometamorphism or to go mouldy, also can be through conventional sterilizing, the processing of sterilization, as ultraviolet disinfection, sterilizer carry out the routine operations such as sterilizing after completing.This processing procedure has increased the security of food, has ensured the reliability of food when the good to eat rice dumpling of nutrition are provided.
Rice dumpling finished product
The finished product rice dumpling, refer to the rice dumpling that carried out after sterilization and/or packaging.Can be in freezing lower storage.The rice dumpling in the present invention, it has lower fat content.Concrete, the fillings adopting due to the rice dumpling has lower fat content, so make the rice dumpling and utilize the fat content of other food entirety prepared by this fillings also to have corresponding reduction.
Summary
The rice dumpling of the present invention comprise musculus cutaneus and fillings, described fillings comprises degreasing oil plant powder, oily substance, preferred, the described rice dumpling also comprise flavor enhancement;
In wherein said fillings, contain 10～40 parts, degreasing oil plant powder, 5～85 parts of oily substances, 1～35 part of flavor enhancement;
Described degreasing oil plant powder is degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour and/or their two or more mixing.
The oil content of wherein said degreasing oil plant powder, in weight percent, is below 30%, preferably, below 20%, is more preferably below 15%.
Wherein said flavor enhancement comprises and comprises salt, sugar, monosodium glutamate, chickens' extract, soy sauce, vinegar, anise, fennel, Chinese prickly ash, mustard, Chinese cassia tree etc.
Described grease comprises animal fat and/or vegetable fat.
Described sauce class comprises: a kind of in peanut butter, sesame paste, caviar, hoisin sauce, soya sauce, meat pulp or the mixing that they are two or more, be preferably peanut butter and/or sesame paste.
Concrete, a kind of fillings using in the present invention comprises peanut butter, degreased peanut flour and vegetable fat.
The wherein a kind of fillings using in the present invention comprises peanut butter, degreasing black sesame powder, degreased peanut flour and vegetable fat.
In the present invention, use another kind of fillings and comprise sesame paste, peanut butter, degreased peanut flour, degreasing black sesame powder and vegetable fat.
The preparation method of the degreasing oil plant powder using in the present invention, comprises the following steps:
(a) bake: oil plant is toasted at high temperature, and the temperature of baking is 120 DEG C～230 DEG C, and preferably 150 DEG C～190 DEG C, the time baking is 2min～3h, is preferably 10min～2h, more preferably 20min～1h.
(b) squeezing: oil plant is extracted oil to oil content below 30%.
(c) pulverize: the oil plant after oil expression is pulverized with pulverizer.
(d) sieve: the oil plant powder after pulverizing is sieved, obtain the oil plant powder of degreasing.
In the present invention, the disclosed method of preparing the rice dumpling comprises the following steps:
(A) by flour and other auxiliary material, add the moisture of flour and auxiliary material gross weight 20%～100%, more preferably 35%～80%, water, mix, make dough stand-by;
(B) degreasing oil plant powder, oily substance, flavor enhancement are mixed and made into fillings;
(C) dough of steps A being become reconciled is divided into the dough of 7g～15g and makes musculus cutaneus, and the ratio taking the weight ratio of musculus cutaneus and fillings as 5～10:1～5, wraps into described musculus cutaneus by described fillings, makes the rice dumpling;
(D) quick-frozen, makes finished product by rice dumpling quick-frozen at-10 DEG C～-50 DEG C, preferably-30 DEG C～-40 DEG C.
A kind of degreasing oil plant powder as above is in the application of preparing in the rice dumpling.
Described degreasing oil plant powder be degreased peanut flour and/degreasing black sesame powder.
The oil content of described degreasing oil plant is below 30%.
Advantage
The present invention has obtained the rice dumpling of low fat content, has the following advantages:
1. the fillings total lipid content that adds degreasing oil plant powder grinds lower than directly adding oil plant the fillings that goods directly make, and has reduced the absorption of human body to grease, is more conducive to healthyly, and utilizes the low fat rice dumpling that this fillings makes to have good mouthfeel.
Protein in degreasing oil plant powder, group fiber content high, fat content is low, during for rice dumpling musculus cutaneus, effectively increases albumen and fiber content, improves the drawback of the bad digestion of glutinous rice flour.
3. traditional dumplings stuffings all uses sauce class for raw material, and add a part of grease to ensure the mobility of dumplings stuffings, and technical scheme in the present invention is added and controlled grease or fat substitute after degreasing oil plant powder to ensure its mobility, control fat content under certain level.And utilization of the present invention bakes oil plant powder prepared by method, by regulating baking temperature, time and squeezing degree, produce degreasing oil plant powder logical the joining in the rice dumpling of roasting perfume (or spice), low oil content, meet different taste flavor demands.And by regulating baking degree and squeezing degree to be used for adjusting the characteristic of oil plant powder, can, reducing the smooth mouthfeel of exquisiteness that ensures the rice dumpling in grease adds, ensure again the mobility of fillings.
Detailed description of the invention
The inventor is through extensive and deep research, by improving preparation technology, for the high shortcoming of current made quick-frozen dumpling fat content, and reduce fat content can cause the problem that mouthfeel mobility is bad, the present invention is intended to invent a kind of low fat content, comprehensive nutrition and the full rice dumpling of perfect colourm smell and taste.Complete on this basis the present invention.
As no specific instructions, various raw material of the present invention all can obtain by commercially available; Or prepare according to the conventional method of this area.Unless otherwise defined or described herein, the familiar meaning of all specialties used herein and scientific words and those skilled in the art is identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Other aspects of the present invention, due to disclosure herein, are apparent to those skilled in the art.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment are only not used in and limit the scope of the invention for the present invention is described.The experimental technique of unreceipted actual conditions in the following example, measures according to national standard conventionally.If there is no corresponding national standard, carry out according to general international standard, normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all umbers are weight portion, and all percentages are weight percentage.
Unless otherwise defined or described herein, the familiar meaning of all specialties used herein and scientific words and those skilled in the art is identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Raw material sources in the following example are: glutinous rice flour is refining water-milling glutinous rice flour (water milling powder factory of Zhao city of Changshu City), polished rice powder is water mill polished rice powder (Changshu City avenges starch factory in vain), peanut butter is precious soft and smooth peanut butter (fat content 47%) of the four seasons (Co., Ltd of Uniliver (China)), salt is special salt (Zhongyan Dongxing Salt Chemical Co., Ltd.), sugar is white granulated sugar (honeydew garden, Nanjing sugar industry Co., Ltd), cream (Nanhai Grease Industrial (Chi Wan) Co., Ltd.), is commercially available.
preparation Example:
The preparation example of degreased peanut flour:
1, bake: by shelling and going the peanut of scarlet 150～190 DEG C of bakings 15～40 minutes, make peanut color reach light brown or brown, peanut nothing with rich flavor is charred taste.
2, squeezing: extract oil to oil content 7%～20%.
3, pulverize: the peanut after oil expression is pulverized with pulverizer.
4, sieve: peanut powder 100 orders after pulverizing are sieved.
Degreased peanut flour A～the I preparing.The parameter of its every kind degreased peanut flour is in table 1.
The preparation of table 1 peanut powder A～I
Numbering Baking time (min) Baking temperature (DEG C) The squeezing time (min) Peanut powder fat content (%)
A 40 180 30 8.3
B 40 170 30 8.5
C 30 180 20 10.8
D 30 170 30 10.3
E 30 170 20 11.1
F 40 170 30 8.5
G 40 170 30 8.5
H 40 170 30 8.5
I - - 30 8.5
Wherein degreased peanut flour I is the peanut powder obtaining after directly squeezing without baking and pulverizing.
Rice dumpling Preparation Example
Prepare according to the following steps the rice dumpling:
(i) preparation of musculus cutaneus: its musculus cutaneus by following raw materials by weight grams be prepared from: glutinous rice flour 80g, polished rice powder 10g, degreased peanut flour A～I is 10g, cream 4g respectively, adds water 64g after mixing;
(ii) preparation of fillings: 15～30g degreased peanut flour A～I, peanut butter 10～30g, vegetable oil 20～50g, sugared 30g, salt 0.4g are stirred, mix faric material;
(iii) dough of step (i) being become reconciled is divided into little dough (7～15g size), by musculus cutaneus: fillings=7:3(weight ratio) fillings is wrapped into musculus cutaneus, make the rice dumpling;
(iv) rice dumpling quick-frozen at-30 DEG C～-40 DEG C is made to finished product for 30～40 minutes.
Make the rice dumpling according to above step, numbering is respectively 1～10, specifically in table 2.
The preparation of table 2 rice dumpling
Figure BDA00002611178000201
Note: the testing result that the viscosity coefficient in table is fillings, its numerical value is less, shows that mobility is better.Described fillings fat content is that the method for extracting by Soxhlet is measured, the percentage by weight of its numeric representation grease in fillings.
As seen from the above table, the fillings of the described rice dumpling has adopted after degreased peanut flour, and its mobile performance is significant variation not, and the basic and rice dumpling of the prior art are consistent.Therefore the fillings in embodiments of the invention can ensure that the rice dumpling in the present invention have acceptable mobility on the one hand, meet the requirement of traditional dumplings stuffings, can reduce on the other hand the fat content in dumplings stuffings, reduce accordingly the absorption of human body to grease.
The sensory evaluation embodiment of the rice dumpling
The method of evaluating, adopts following methods to carry out:
(1) selected 10 experienced subjective appreciation persons mark to the mouthfeel of the rice dumpling.The rice dumpling that are numbered 1-10 are numbered separately, and the rice dumpling boil 8min to floating, and after assessment officer tastes, successively its marking and local flavor are described with this, then the result of evaluation are summarized according to the order of former rice dumpling numbering 1-10.
(2) subjective appreciation standard is given a mark from local flavor, greasy feeling, mouthfeel three aspects:.Peanut local flavor is by by force to 5～1 points of weak difference, and point higher, local flavor is stronger; Greasy feeling grows from weak to strong 5～1 points respectively, point higher, and greasy feeling is more weak; Mouthfeel is by difference other 5～1 points well, point higher, and mouthfeel is better.The average mark of the sensory evaluation that every duplicate samples obtains at local flavor, greasy feeling, mouthfeel three aspects: sees the following form.
Table 3 results of sensory evaluation
The rice dumpling Local flavor Greasy feeling Mouthfeel Total score
1 3.6 4.2 3.7 11.5
2 3.6 4.1 3.6 11.3
3 3.5 4.2 3.5 11.2
4 3.6 3.8 3.6 11.0
5 3.7 3.4 3.8 10.9
6 3.9 3.5 4.0 11.4
7 3.9 3.5 3.9 11.3
8 3.7 4.0 3.8 11.5
9 2.1 3.2 2.6 7.9
10 4.0 3.0 3.9 10.9
10 embodiment are carried out to sensory evaluation, and result is except embodiment 9 is poor without obvious peanut flavor taste, and the embodiment in 1-10 has strong peanut fragrance and mouthfeel better.
From the above embodiments, the rice dumpling in the present invention can be adjusted to fat content below 45%, have strong fragrance, and have good mouthfeel, and meanwhile, greasy feeling is more weak, is accepted than being easier to.And the rice dumpling on market are in order to ensure good mobility, fat content generally 50% left and right and more than, therefore edible these rice dumpling cause and make people take in more grease.
Result by above effect or sensory evaluation embodiment is known, the made rice dumpling of method that provide through us, fat content in its fillings is lower, and keep good mouthfeel, do not reduce the degree of liking of people to this food, therefore can promote health, avoid taking in too much grease.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if defined identical with the claim scope of application, also or a kind of change of equivalence, be all covered by among this claim scope being regarded as.
All documents of mentioning in the present invention are all quoted as a reference in this application, are just quoted separately as a reference as each section of document.In addition should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.

Claims (10)

1. a fillings, wherein said fillings comprises degreasing oil plant powder and oily substance, and described degreasing oil plant powder is the degreasing oil plant powder through baking processing, and the fat content of described fillings is below 45%.
2. fillings as claimed in claim 1, is characterized in that, described in cure to be treated to degreasing or unskimmed oil plant cured to processing, preferred, described in cure to be treated to oil plant baked to 2min～3h at 120 DEG C～230 DEG C; Preferred stoving temperature is 150 DEG C～190 DEG C;
Preferred degreasing oil plant powder comprises in degreased peanut flour, degreasing black sesame powder, degreasing walnut powder, degreased sunflower seeds powder, defatted apricot kernel powder, defatted soy flour and one of them or two or more mixing to be preferably degreased peanut flour and/or degreasing black sesame powder;
Preferred oily substance comprises grease and/or sauce class.
3. the fillings as described in any one in claim 1-2, is characterized in that, described degreasing is that squeezing oil plant to the oil content of the rear oil plant of squeezing is below 30%, preferably, below 20%, is more preferably below 15%.
4. fillings as described in claim 1, contains degreasing oil plant powder 10～40 weight portions in wherein said fillings; Be preferably and contain degreasing oil plant powder 15～30 weight portions.
5. fillings as described in claim 1, the oil content of wherein said degreasing oil plant powder is below 30%, in weight percent, preferably, below 20%, is more preferably below 15%.
6. the fillings as described in any one in claim 1～5, wherein the fat content of fillings is below 43%, more preferably, below 40%, most preferably is below 35%.
7. a low fat food, wherein said food product packets is containing the fillings described in any one in claim 1～6, and preferred, described food is the rice dumpling, steamed stuffed bun, steamed bun, dumpling.
8. a method of preparing degreasing oil plant powder, is characterized in that, described method is for to cure processing by degreasing or unskimmed oil plant, preferred, described in cure to be treated to oil plant baked at 120 DEG C～230 DEG C; Preferred stoving temperature is 150 DEG C～190 DEG C.
9. method as claimed in claim 9, is characterized in that, described degreasing is that squeezing oil plant to the oil content of the rear oil plant of squeezing is below 30%, preferably, below 20%, is more preferably below 15%.
10. the fillings as described in any one in claim 1～6 is in the application of preparing in the rice dumpling, steamed stuffed bun, steamed bun, dumpling.
CN201210553356.9A 2012-12-18 2012-12-18 Low-fat food and stuffing and preparation method thereof Pending CN103859392A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210553356.9A CN103859392A (en) 2012-12-18 2012-12-18 Low-fat food and stuffing and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210553356.9A CN103859392A (en) 2012-12-18 2012-12-18 Low-fat food and stuffing and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103859392A true CN103859392A (en) 2014-06-18

Family

ID=50898850

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210553356.9A Pending CN103859392A (en) 2012-12-18 2012-12-18 Low-fat food and stuffing and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103859392A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110916133A (en) * 2019-12-27 2020-03-27 周建军 Composition with weight-losing, blood sugar-reducing and blood fat-reducing effects and preparation method thereof
CN114532512A (en) * 2022-03-14 2022-05-27 毛上京 Circular granular stuffing and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3085962B2 (en) * 1990-01-08 2000-09-11 ザ、プロクター、エンド、ギャンブル、カンパニー Improved nut butter and nut solid grinding method
CN101390632A (en) * 2008-11-06 2009-03-25 渤海大学 Method for producing low fat peanut paste using degreased peanut powder

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3085962B2 (en) * 1990-01-08 2000-09-11 ザ、プロクター、エンド、ギャンブル、カンパニー Improved nut butter and nut solid grinding method
CN101390632A (en) * 2008-11-06 2009-03-25 渤海大学 Method for producing low fat peanut paste using degreased peanut powder

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
邵悦，等: "低脂花生酱的研制", 《农业机械》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110916133A (en) * 2019-12-27 2020-03-27 周建军 Composition with weight-losing, blood sugar-reducing and blood fat-reducing effects and preparation method thereof
CN114532512A (en) * 2022-03-14 2022-05-27 毛上京 Circular granular stuffing and preparation method thereof

Similar Documents

Publication Publication Date Title
KR101107848B1 (en) Functional noodle for aged people and manufacturing method thereof
US20180271133A1 (en) Nutritional supplements from green leafy vegetables
CN106615119A (en) Quinoa-containing yoghurt and making method for same
CN106234976A (en) Fructus Cucurbitae moschatae steamed roll
KR102381605B1 (en) Manufacturing method of marajang
CN106173981A (en) A kind of sweet-scented cake and preparation method thereof
CN106213178A (en) Sweet potato steamed bread
CN103859392A (en) Low-fat food and stuffing and preparation method thereof
KR20170035573A (en) Glutinous barley bread comprising black garlic and the processing method of the same
KR101295682B1 (en) Manufacturing method of chicken soup with ginseng using mixed grains
KR101742139B1 (en) Hamburger patty that contains brown rice
KR20220011766A (en) Method for cooking kimchi sundae soup
KR101675832B1 (en) Freshwater fish soup containing dioscorea japonica thunb, and manufacturing method therof
CN106234975A (en) Durio Zibethinus murr cake
CN106256237A (en) Sweet-scented cake
CN106173925A (en) Corn steamed sponge cake
CN106213161A (en) brown sugar steamed roll
CN106616321A (en) Preparation method for health-maintaining convenient stewed noodles
KR100943422B1 (en) Mudfish sausage containing mudfish and method for preparing the same
CN110800977A (en) Spicy hot pot seasoning and preparation method thereof
KR20200134456A (en) The composition of red pepper paste and thereof manufacturing method
KR102464983B1 (en) Noodles for diet and manufacturing method for the same
KR102651530B1 (en) Hemp steak manufacturing method using hemp seed cake and hemp steak produced thereby
CN106213177A (en) Milk taste steamed bread
CN106213176A (en) Fructus Jujubae steamed sponge cake

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140618