CN106922845B - Cooking chilli oil composition - Google Patents
Cooking chilli oil composition Download PDFInfo
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- CN106922845B CN106922845B CN201511024041.5A CN201511024041A CN106922845B CN 106922845 B CN106922845 B CN 106922845B CN 201511024041 A CN201511024041 A CN 201511024041A CN 106922845 B CN106922845 B CN 106922845B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention provides a cooking and chilli grease composition. Specifically, the invention provides an oil composition, which contains 1-150 ppm of 2-methylallyl cyanide based on the weight of an oil base material of the oil composition. The invention also provides a method for preparing the grease composition with the effect of improving the peppery taste, which comprises the steps of mixing the 2-methylallyl cyanide with the grease base material; and the application of the 2-methyl allyl cyanide in improving the spicy taste of spicy dishes and the application in preparing a composition with the spicy taste improving effect. When the grease composition is used for cooking, the spicy taste of spicy dishes can be improved, and no pungent peculiar smell is introduced.
Description
Technical Field
The present invention relates to a cooking and chilli grease composition.
Background
Chinese people increasingly prefer diets with heavy taste. Particularly, the cuisine such as Sichuan cuisine, Hunan cuisine and the like represented by spicy taste is deeply loved by Chinese people and gradually becomes the first taste of Chinese people. The capsicum contains capsaicin, stimulates the tongue tip and oral mucosa after being eaten, promotes salivary secretion through cerebral reflex, is beneficial to digesting food, enables people to feel easy and excited, and generates the pleasant sensation after eating the capsicum. The pungent taste of capsaicin causes the body to release endorphins, and a sufficient amount of endorphins usually causes the body to produce a sensation similar to "runner's high". However, excessive eating of peppery food can damage human health, such as increasing gastrointestinal burden, damaging gastrointestinal mucosa, aggravating constipation, causing skin allergy, etc.
In order to meet the requirements of consumers and improve the pungency degree, the most common pungency increasing means of the merchants in the market at present is to add chilli extract (chilli oil resin). The capsicum oleoresin is a natural extract product obtained by extracting and concentrating capsicum, the main component is capsaicin which is the pungent component of capsicum, the capsicum oleoresin has strong pungent taste, and the capsicum oleoresin is used for preparing food seasonings and can be used for preparing high pungency which can not be achieved by natural capsicum. The low concentration capsaicin can play a flavoring role, but the high concentration capsaicin can not play a flavoring role and can cause various uncomfortable reactions or symptoms of people, particularly can cause damage to mucous membranes, such as symptoms of excessive internal heat, stomach illness, colitis, prostatitis and the like. Although regular capsaicin is a natural extract, since there is no addition standard, commercial excess use or illegal use of industrially synthesized capsaicin makes the addition of capsaicin questionable to consumers.
According to the invention, the content of the 2-methyl allyl cyanide in the grease composition is limited, so that when the grease composition is applied to cooking, the piquancy of a piquancy dish can be improved, and no pungent peculiar smell is introduced.
Disclosure of Invention
The invention relates to an oil composition, which contains 1-150 ppm of 2-methylallyl cyanide based on the weight of an oil base material of the oil composition. The oil composition can improve the spicy taste of spicy dishes without introducing peculiar smell.
In some embodiments, the composition comprises 10 to 150ppm, 15 to 150ppm, 20 to 150ppm, 30 to 150ppm, 50 to 150ppm, 80 to 150ppm, 90 to 150ppm, 10 to 140ppm, 15 to 140ppm, 20 to 140ppm, 30 to 140ppm, 50 to 140ppm, 80 to 140ppm, 90 to 140ppm, 10 to 130ppm, 15 to 130ppm, 20 to 130ppm, 30 to 130ppm, 50 to 130ppm, 80 to 130ppm, 90 to 130ppm, 10 to 120ppm, 15 to 120ppm, 20 to 120ppm, 30 to 120ppm, 50 to 120ppm, 80 to 120ppm, 90 to 120ppm, 100 to 140ppm, 100 to 130ppm, 100 to 120ppm, 100 to 150ppm, 10 to 100ppm, 15 to 100ppm, 20 to 100ppm, 30 to 100ppm, 50 to 100ppm, 80 to 100ppm, 90 to 100ppm, 10 to 90ppm, 10 to 10ppm, 10 to 100ppm, 10 to 100ppm, 30 to 100ppm, 10, 20 to 50ppm, 20 to 30ppm, 15 to 90ppm, 15 to 80ppm, 15 to 50ppm, 15 to 30ppm, 15 to 20ppm, 30 to 90ppm, 30 to 80ppm, 30 to 50ppm, 50 to 90ppm or 50 to 80ppm of 2-methylallyl cyanide.
In certain embodiments, some or all of the 2-methylallyl cyanide in the grease composition is exogenous 2-methylallyl cyanide.
In certain embodiments, the exogenous 2-methylallyl cyanide is a 2-methylallyl cyanide-containing composition.
In certain embodiments, the 2-methallyl cyanide containing composition has a 2-methallyl cyanide content of not less than 10ppm, such as not less than 10ppm, not less than 20ppm, not less than 30ppm, not less than 40ppm, not less than 50ppm, not less than 60ppm, not less than 70ppm, not less than 80ppm, not less than 90ppm, not less than 100ppm, not less than 110ppm, not less than 120ppm, not less than 130ppm, not less than 140ppm, not less than 150ppm, not less than 160ppm, not less than 170ppm, not less than 180ppm, not less than 190ppm, not less than 200ppm, not less than 210ppm, not less than 220ppm, not less than 230ppm, not less than 240ppm, not less than 250ppm, not less than 260ppm, not less than 270ppm, not less than 280ppm, not less than 290ppm, not less than 300ppm, not less than 310ppm, not less than 320ppm, not less than 330ppm, not less than 340ppm, not less than 350ppm, Not less than 360ppm, not less than 370ppm, not less than 380ppm, not less than 390ppm, or not less than 400 ppm.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally consists of 2-methylallyl cyanide.
In certain embodiments, the 2-methylallyl cyanide-containing composition species comprised of 2-methylallyl cyanide may optionally contain reasonable levels of impurities.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally further contains a solvent selected from the group consisting of: lower alkyl alcohols, triglycerides, diglycerides, monoglycerides, glycerol, etc.
In certain embodiments, the 2-methallyl cyanide-containing composition comprises a rapeseed meal-containing leach concentrate.
In certain embodiments, the fat base is a vegetable oil.
In certain embodiments, the oil base is selected from one or a mixture of any of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, palm oil, rice oil, coconut oil, safflower oil, and linseed oil.
In certain embodiments, the fat base comprises rapeseed oil.
In certain embodiments, the fat base comprises soybean oil, rapeseed oil, corn oil, and sunflower seed oil.
In certain embodiments, the fat base contains from 1% to 99% rapeseed oil by total weight of the fat base.
In certain embodiments, the fat base comprises 5% to 45% rapeseed oil by total weight of the fat base.
In certain embodiments, the fat base comprises 20% to 90% soybean oil, 5% to 45% rapeseed oil, 1% to 30% corn oil, and 1% to 30% sunflower oil, based on the total weight of the fat base.
The invention also provides a method for preparing the grease composition with the peppery effect, which comprises the step of adjusting the content of 2-methylallyl cyanide in the grease composition to be 1-150 ppm.
In certain embodiments, the method comprises mixing a composition comprising 2-methylallyl cyanide with an oil base.
In certain embodiments, the method comprises mixing a composition comprising 2-methylallyl cyanide with an oil base material such that the amount of 2-methylallyl cyanide in the oil base material is 10 to 150ppm, 15 to 150ppm, 20 to 150ppm, 30 to 150ppm, 50 to 150ppm, 80 to 150ppm, 90 to 150ppm, 10 to 140ppm, 15 to 140ppm, 20 to 140ppm, 30 to 140ppm, 50 to 140ppm, 80 to 140ppm, 90 to 140ppm, 10 to 130ppm, 15 to 130ppm, 20 to 130ppm, 30 to 130ppm, 50 to 130ppm, 80 to 130ppm, 90 to 130ppm, 10 to 120ppm, 15 to 120ppm, 20 to 120ppm, 30 to 120ppm, 50 to 120ppm, 80 to 120ppm, 90 to 120ppm, 100 to 140ppm, 100 to 130ppm, 100 to 120ppm, 100 to 150ppm, 10 to 100ppm, 15 to 100ppm, 20 to 100ppm, 30 to 100ppm, 100 to 150ppm, 100 to 100ppm, 100 to 140ppm, 100 to 100ppm, 100, 90 to 100ppm, 10 to 90ppm, 10 to 80ppm, 10 to 50ppm, 10 to 30ppm, 10 to 20ppm, 10 to 15ppm, 20 to 90ppm, 20 to 80ppm, 20 to 50ppm, 20 to 30ppm, 15 to 90ppm, 15 to 80ppm, 15 to 50ppm, 15 to 30ppm, 15 to 20ppm, 30 to 90ppm, 30 to 80ppm, 30 to 50ppm, 50 to 90ppm or 50 to 80ppm of 2-methylallyl cyanide.
In certain embodiments, the 2-methallyl cyanide containing composition has a 2-methallyl cyanide content of not less than 10ppm, such as not less than 10ppm, not less than 20ppm, not less than 30ppm, not less than 40ppm, not less than 50ppm, not less than 60ppm, not less than 70ppm, not less than 80ppm, not less than 90ppm, not less than 100ppm, not less than 110ppm, not less than 120ppm, not less than 130ppm, not less than 140ppm, not less than 150ppm, not less than 160ppm, not less than 170ppm, not less than 180ppm, not less than 190ppm, not less than 200ppm, not less than 210ppm, not less than 220ppm, not less than 230ppm, not less than 240ppm, not less than 250ppm, not less than 260ppm, not less than 270ppm, not less than 280ppm, not less than 290ppm, not less than 300ppm, not less than 310ppm, not less than 320ppm, not less than 330ppm, not less than 340ppm, not less than 350ppm, Not less than 360ppm, not less than 370ppm, not less than 380ppm, not less than 390ppm, or not less than 400 ppm.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally consists of 2-methylallyl cyanide.
In certain embodiments, the 2-methylallyl cyanide-containing composition species comprised of 2-methylallyl cyanide may optionally contain reasonable levels of impurities.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally further contains a solvent selected from the group consisting of: lower alkyl alcohols, triglycerides, diglycerides, monoglycerides, glycerol, etc.
In certain embodiments, the 2-methallyl cyanide-containing composition comprises a rapeseed meal-containing leach concentrate.
In certain embodiments, the fat base is a vegetable oil.
In certain embodiments, the oil base is selected from one or a mixture of any of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, palm oil, rice oil, coconut oil, safflower oil, and linseed oil.
In certain embodiments, the fat base comprises rapeseed oil.
In certain embodiments, the fat base comprises soybean oil, rapeseed oil, corn oil, and sunflower seed oil.
In certain embodiments, the fat base comprises rapeseed oil in an amount of 1 to 99% by weight of the total fat base.
In certain embodiments, the fat base comprises 5-45% rapeseed oil by total weight of the fat base.
In certain embodiments, the fat base comprises 20% to 90% soybean oil, 5% to 45% rapeseed oil, 1% to 30% corn oil, and 1% to 30% sunflower oil, based on the total weight of the fat base.
In certain embodiments, the method comprises mixing 2-methylallyl cyanide with the grease base and stirring for 15-150 minutes at 20-60 ℃.
The invention also provides application of the composition containing 2-methylallyl cyanide in improving the pungency of the pungency dishes.
The invention also provides the application of the composition containing the 2-methylallyl cyanide in preparing the composition with the effect of improving the peppery taste.
In some embodiments, the composition containing 2-methylallyl cyanide is used in an amount such that the 2-methylallyl cyanide is present in the grease base material in an amount of 10 to 150ppm, 15 to 150ppm, 20 to 150ppm, 30 to 150ppm, 50 to 150ppm, 80 to 150ppm, 90 to 150ppm, 10 to 140ppm, 15 to 140ppm, 20 to 140ppm, 30 to 140ppm, 50 to 140ppm, 80 to 140ppm, 90 to 140ppm, 10 to 130ppm, 15 to 130ppm, 20 to 130ppm, 30 to 130ppm, 50 to 130ppm, 80 to 130ppm, 90 to 130ppm, 10 to 120ppm, 15 to 120ppm, 20 to 120ppm, 30 to 120ppm, 50 to 120ppm, 80 to 120ppm, 90 to 120ppm, 100 to 140ppm, 100 to 130ppm, 100 to 120ppm, 100 to 150ppm, 10 to 100ppm, 15 to 100ppm, 20 to 100ppm, 30 to 100ppm, 80 to 100ppm, 90 to 100ppm, 100, 10 to 80ppm, 10 to 50ppm, 10 to 30ppm, 10 to 20ppm, 10 to 15ppm, 20 to 90ppm, 20 to 80ppm, 20 to 50ppm, 20 to 30ppm, 15 to 90ppm, 15 to 80ppm, 15 to 50ppm, 15 to 30ppm, 15 to 20ppm, 30 to 90ppm, 30 to 80ppm, 30 to 50ppm, 50 to 90ppm or 50 to 80ppm of 2-methylallyl cyanide.
In certain embodiments, the 2-methallyl cyanide containing composition has a 2-methallyl cyanide content of not less than 10ppm, such as not less than 10ppm, not less than 20ppm, not less than 30ppm, not less than 40ppm, not less than 50ppm, not less than 60ppm, not less than 70ppm, not less than 80ppm, not less than 90ppm, not less than 100ppm, not less than 110ppm, not less than 120ppm, not less than 130ppm, not less than 140ppm, not less than 150ppm, not less than 160ppm, not less than 170ppm, not less than 180ppm, not less than 190ppm, not less than 200ppm, not less than 210ppm, not less than 220ppm, not less than 230ppm, not less than 240ppm, not less than 250ppm, not less than 260ppm, not less than 270ppm, not less than 280ppm, not less than 290ppm, not less than 300ppm, not less than 310ppm, not less than 320ppm, not less than 330ppm, not less than 340ppm, not less than 350ppm, Not less than 360ppm, not less than 370ppm, not less than 380ppm, not less than 390ppm, or not less than 400 ppm.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally consists of 2-methylallyl cyanide.
In certain embodiments, the 2-methylallyl cyanide-containing composition species comprised of 2-methylallyl cyanide may optionally contain reasonable levels of impurities.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally further contains a solvent selected from the group consisting of: lower alkyl alcohols, triglycerides, diglycerides, monoglycerides, glycerol, etc.
In certain embodiments, the 2-methallyl cyanide-containing composition comprises a rapeseed meal-containing leach concentrate.
In certain embodiments, the composition is a grease composition comprising a grease base.
In certain embodiments, the fat base is a vegetable oil.
In certain embodiments, the oil base is selected from one or a mixture of any of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, palm oil, rice oil, coconut oil, safflower oil, and linseed oil.
In certain embodiments, the fat base comprises rapeseed oil.
In certain embodiments, the fat base comprises soybean oil, rapeseed oil, corn oil, and sunflower seed oil.
In certain embodiments, the fat base comprises from 1% to 99% rapeseed oil by total weight of the fat base.
In certain embodiments, the fat base comprises 5% to 45% rapeseed oil by total weight of the fat base.
In certain embodiments, the fat base comprises 20% to 90% soybean oil, 5% to 45% rapeseed oil, 1% to 30% corn oil, and 1% to 30% sunflower oil, based on the total weight of the fat base.
Detailed Description
According to the invention, 2-methyl allyl cyanide with a certain proportion is added into the grease base material to obtain the grease composition with the peppery effect. The oil composition does not generate spicy taste, the flavor of the oil is not changed, but the sensory experience of the oral cavity to the spicy taste is changed when the oil composition is applied to the food containing the chili, and particularly the spicy sensory is improved. Herein, "improving the peppery taste" or "improving the peppery effect" means that the peppery taste effect of a food containing pepper or a food in which pepper is used during frying is improved, relative to a control in which the fat and oil composition of the present invention is not used, after the fat and oil composition of the present invention is used.
By adopting the method and the composition, on one hand, the consumption of the pepper in the pepper-containing food can be reduced, the stimulation to gastrointestinal mucosa caused by the use of a large amount of pepper can be reduced, and the health burden can be reduced; on the other hand, the spicy sensory experience of the food containing the chili can be improved.
2-methylallyl cyanide (also known as 3-methyl-3-butenenitrile, C5H7N) is a nitrile compound, and its molecular structure is shown below:
the composition containing 2-methylallyl cyanide of the present invention can be obtained by chemical synthesis and/or by separating and purifying natural raw materials containing 2-methylallyl cyanide.
The natural raw material includes, but is not limited to, roots, stems, leaves, seeds of cruciferous plants or by-products processed and derived from the above raw materials, such as rapeseed oil, press cake, leach cake.
The separation and purification of the natural raw material containing 2-methylallyl cyanide may also include physical and chemical treatments of the natural raw material, including but not limited to: one or more of conventional oil processing such as stir-frying, steaming and stir-frying, squeezing, leaching, crushing and the like.
The natural raw material containing 2-methylallyl cyanide may be separated and purified by one or more conventional separation and purification methods, such as evaporation, rectification, fractionation, crystallization, stripping, filtration, leaching, extraction, centrifugation, drying, chromatographic techniques, supercritical extraction, subcritical extraction, solid phase extraction, liquid phase extraction, etc.
In certain embodiments, the 2-methallyl cyanide content of the composition containing 2-methallyl cyanide is not less than 10ppm, such as not less than 10ppm, not less than 20ppm, not less than 30ppm, not less than 40ppm, not less than 50ppm, not less than 60ppm, not less than 70ppm, not less than 80ppm, not less than 90ppm, not less than 100ppm, not less than 110ppm, not less than 120ppm, not less than 130ppm, not less than 140ppm, not less than 150ppm, not less than 160ppm, not less than 170ppm, not less than 180ppm, not less than 190ppm, not less than 200ppm, not less than 210ppm, not less than 220ppm, not less than 230ppm, not less than 240ppm, not less than 250ppm, not less than 260ppm, not less than 270ppm, not less than 280ppm, not less than 290ppm, not less than 300ppm, not less than 310ppm, not less than 320ppm, not less than 330ppm, not less than 340ppm, not less than 350ppm, not less than 360ppm, Not less than 370ppm, not less than 380ppm, not less than 390ppm, or not less than 400 ppm.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally consists of 2-methylallyl cyanide.
In certain embodiments, the 2-methylallyl cyanide-containing composition species comprised of 2-methylallyl cyanide may optionally contain reasonable levels of impurities.
In certain embodiments, the 2-methylallyl cyanide-containing composition optionally further contains a solvent selected from the group consisting of: lower alkyl alcohols, triglycerides, diglycerides, monoglycerides, glycerol, etc.
In certain embodiments, the 2-methallyl cyanide-containing composition comprises a rapeseed meal-containing leach concentrate.
The oil composition of the present invention has a 2-methylallyl cyanide content of usually 1 to 150ppm, preferably 10 to 150ppm, 15 to 150ppm, 20 to 150ppm, 30 to 150ppm, 50 to 150ppm, 80 to 150ppm, 90 to 150ppm, 10 to 140ppm, 15 to 140ppm, 20 to 140ppm, 30 to 140ppm, 50 to 140ppm, 80 to 140ppm, 90 to 140ppm, 10 to 130ppm, 15 to 130ppm, 20 to 130ppm, 30 to 130ppm, 50 to 130ppm, 80 to 130ppm, 90 to 130ppm, 10 to 120ppm, 15 to 120ppm, 20 to 120ppm, 30 to 120ppm, 50 to 120ppm, 80 to 120ppm, 90 to 120ppm, 100 to 140ppm, 100 to 130ppm, 100 to 120ppm, 100 to 150ppm, 10 to 100ppm, 15 to 100ppm, 20 to 100ppm, 30 to 100ppm, 50 to 100ppm, 80 to 100ppm, 90 to 100ppm, 10 to 10ppm, 10 to 100ppm, 10 to 100ppm, 10 to 100 to 10 to 100ppm, 10 to, 20-90 ppm, 20-80 ppm, 20-50 ppm, 20-30 ppm, 15-90 ppm, 15-80 ppm, 15-50 ppm, 15-30 ppm, 15-20 ppm, 30-90 ppm, 30-80 ppm, 30-50 ppm, 50-90 ppm or 50-80 ppm, and the like, and the content ranges of any two of the above endpoints.
The oil base of the oil composition is selected from one or any mixture of more of soybean oil, rapeseed oil, corn oil, sunflower seed oil, peanut oil, sesame oil, palm oil, rice oil, coconut oil, safflower seed oil and linseed oil. In certain embodiments, the fat base comprises rapeseed oil. In certain embodiments, the fat base comprises soybean oil, rapeseed oil, corn oil, and sunflower seed oil. In certain embodiments, the fat base comprises from 1% to 99% rapeseed oil by total weight of the fat base. In certain embodiments, the fat base comprises 5% to 45% rapeseed oil by total weight of the fat base. In certain embodiments, the fat base comprises 20% to 90% soybean oil, 5% to 45% rapeseed oil, 1% to 30% corn oil, and 1% to 30% sunflower oil, based on the total weight of the fat base.
The grease composition of the present invention can be produced by a conventional method. Specifically, after the 2-methylallyl cyanide-containing composition is mixed with the base oil, the mixture may be stirred at 20-60 ℃ and 100-300rpm for 15-150 minutes to obtain the oil composition of the present invention. After mixing, operations such as evaporation, crystallization, filtration and the like can be selected.
Refined oils are commonly used as base fats and oils. If unrefined oils are used, the base oil or fat may be refined in a conventional manner, including but not limited to caustic refining, decolorization, deodorization, etc., and then 2-methylallyl cyanide may be blended into the refined oils and produced as described herein.
The invention also provides application of the 2-methylallyl cyanide in improving the peppery taste of the peppery dish and application of the 2-methylallyl cyanide in preparing a composition with the peppery taste improving effect. For example, 2-methallyl cyanide may be added to a variety of flavorings known in the art, including, but not limited to, sauces (e.g., barbeque sauce, fermented chili sauce, plum sauce, XO sauce, etc.), soy oils (e.g., light soy sauce, shrimp sauce, fermented soy sauce, straw mushroom dark soy sauce, etc.), juices (e.g., gravy, marinade, juice, OK juice, etc.), flavorants (e.g., pepper powder, kaempferia powder, garlic powder, chicken powder, etc.), solids (e.g., fermented soybeans, etc.). Therefore, the "composition having a pungent effect" according to the present invention may be various seasonings as described above, which are well known in the art. When the spice originally contains the pungent substances, the dosage of the pungent substances in the spice can be properly reduced after the 2-methyl allyl cyanide is added. Similarly, when 2-methylallyl cyanide is added to these seasonings, the amount of 2-methylallyl cyanide is also in the range of 1 to 150ppm, based on the weight of the seasoning.
Alternatively, the composition having a pungent effect may be a fat composition comprising the fat base as described hereinbefore. When the composition containing 2-methyl allyl cyanide is added into the grease base material, the content of the 2-methyl allyl cyanide is also within the range of 1-150 ppm based on the weight of the grease base material.
Compared with the prior art, the invention has the following advantages:
1. the spicy taste of the spicy dish can be improved without adding irritant capsaicin, and no peculiar smell is introduced, so that consumers can obtain higher sensory satisfaction;
2. can avoid the damage to human body caused by excessive peppery taste caused by capsaicin;
3. the preparation process of the grease composition is stable and convenient to operate.
The invention will now be illustrated by way of specific examples. It is to be understood that these examples are illustrative only and not limiting of the invention. The methods and reagents used in the examples are, unless otherwise indicated, conventional in the art.
Materials and methods
2-Methylallylcarbonitrile was purchased from advanced technology industries, Inc.
The preparation method of the rapeseed meal extraction concentrate comprises the following steps: the rapeseed dregs are extracted by methanol aqueous solution, the water and the methanol are removed from the extract by rotary evaporation, and the concentrate is sticky.
Example 1
Selecting 40g of refined soybean oil, 40g of refined rapeseed oil, 10g of refined corn oil and 10g of refined sunflower seed oil, adding the materials into a mixing tank, adding 1ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The content of 2-methylallyl cyanide was 0.99 ppm.
Example 2
Selecting 25g of refined soybean oil, 25g of refined rapeseed oil, 25g of refined corn oil and 25g of refined sunflower seed oil, adding the materials into a mixing tank, adding 20ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 19.45 ppm.
Example 3
Selecting 30g of refined soybean oil, 40g of refined rapeseed oil, 15g of refined corn oil and 15g of refined sunflower seed oil, adding the materials into a mixing tank, adding 60ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 59.08 ppm.
Example 4
Selecting 85g of refined soybean oil, 10g of refined rapeseed oil, 3g of refined corn oil and 2g of refined sunflower seed oil, adding the materials into a mixing tank, adding 100ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 99.14 ppm.
Example 5
Selecting 25g of refined soybean oil, 25g of refined rapeseed oil, 25g of refined corn oil and 25g of refined sunflower seed oil, adding the materials into a mixing tank, maintaining the temperature at 20-40 ℃, adding 125ppm of 2-methylallyl cyanide, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 124.60 ppm.
Example 6
Selecting 60g of refined soybean oil, 20g of refined rapeseed oil, 10g of refined corn oil and 10g of refined sunflower seed oil, adding the materials into a mixing tank, adding 150ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 149.02 ppm.
Example 7
Selecting 30g of refined soybean oil, 40g of refined rapeseed oil, 15g of refined corn oil and 15g of refined sunflower seed oil, adding the materials into a mixing tank, adding 20g of rapeseed meal extract concentrate (containing 360ppm of 2-methylallyl cyanide), keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 70.75 ppm.
Comparative example 1
Selecting 25g of refined soybean oil, 25g of refined rapeseed oil, 25g of refined corn oil and 25g of refined sunflower seed oil, adding the materials into a mixing tank, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the oil composition. The 2-methylallyl cyanide content was 0 ppm.
Comparative example 2
Selecting 70g of refined soybean oil, 10g of refined rapeseed oil, 10g of refined corn oil and 10g of refined sunflower seed oil, adding the materials into a mixing tank, adding 0.5ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the oil composition. The 2-methylallyl cyanide content was 0.46 ppm.
Comparative example 3
Selecting 60g of refined soybean oil, 30g of refined rapeseed oil, 5g of refined corn oil and 5g of refined sunflower seed oil, adding the materials into a mixing tank, adding 0.8ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the oil composition. The 2-methylallyl cyanide content was 0.77 ppm.
Comparative example 4
Selecting 80g of refined soybean oil, 10g of refined rapeseed oil, 8g of refined corn oil and 2g of refined sunflower seed oil, adding the materials into a mixing tank, adding 160ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 159.26 ppm.
Comparative example 5
Selecting 25g of refined soybean oil, 25g of refined rapeseed oil, 25g of refined corn oil and 25g of refined sunflower seed oil, adding the materials into a mixing tank, adding 180ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 178.94 ppm.
Comparative example 6
Selecting 60g of refined soybean oil, 20g of refined rapeseed oil, 10g of refined corn oil and 10g of refined sunflower seed oil, adding the materials into a mixing tank, adding 200ppm of 2-methylallyl cyanide, keeping the temperature at 20-40 ℃, slowly stirring for 20-30 min, filtering and filling to obtain the finished product of the grease composition. The 2-methylallyl cyanide content was 198.28 ppm.
Sensory evaluation
The method comprises the following steps of performing sensory evaluation on the spicy contribution degree of the oil composition, the oil composition to spicy dishes and the spicy contribution degree of the oil composition to clear-fried dishes respectively, wherein the specific flavor evaluation method comprises the following operation steps:
evaluation of flavor of fat and oil composition: and inspecting the spicy degree by adopting a grading method. The oil and fat composition was tasted by 15 professionals and subjected to sensory evaluation. Scoring by a scoring method (-3 points), and evaluating by taking a median value, wherein the larger the positive score value is, the more obvious the spicy degree is; the greater the negative score, the more pronounced the off-or pungent taste. Comparative example 1 is a control, and the degree of pungent taste, off-flavor, and pungent taste were 0 point; compared with the control, the product has slight spicy taste which is 1 point; has moderate spicy taste, 2 points; has obvious peppery taste which is 3 minutes; slight peculiar smell is-1 point; pungent taste, score-2; has obvious pungent taste, which is-3 points.
Saute experiments (spicy shredded potatoes): peeling potatoes, cleaning, wiping the potatoes, immersing the potatoes in water, repeatedly flushing the potatoes with cold water for three to four times, and draining the potatoes for later use. Cleaning, draining and cutting the dry red peppers for later use. Heating the pot with strong fire to 180 + -5 deg.C, adding 70g of the oil composition into the pot, timing, heating the oil to 180 + -5 deg.C after about 1min, adding 5g of dried Capsici fructus, adding 300g of shredded potato, and parching for 2 min. The time from the oil sample being put into the pot to the dish being taken out of the pot is about 3 min. After the end, the dishes were evaluated for flavor. The remaining examples were carried out as described above.
Stir-fry experiments (stir-fry shredded potatoes): peeling potatoes, cleaning, wiping the potatoes, immersing the potatoes in water, repeatedly flushing the potatoes with cold water for three to four times, and draining the potatoes for later use. Heating the pot with strong fire to 180 + -5 deg.C, weighing 70g of the oil and fat composition, adding into the pot, timing, heating the oil to 180 + -5 deg.C after about 1min, adding 300g of shredded potato, and parching for 2 min. The time from the oil sample being put into the pot to the dish being taken out of the pot is about 3 min. After the end, the dishes were evaluated for flavor. The remaining examples were carried out as described above.
Evaluation of flavor in oil and fat composition application: and (5) inspecting the spicy degree by a grading method. The flavor of the dish was evaluated organoleptically by 15 professionals. Grading by adopting a grading method (-3 points), and evaluating by taking a median value, wherein the larger the positive score is, the more obvious the spicy degree is; the more negative score, the more obvious the peculiar smell brought into the dish. Comparative example 1 is a control, and the degree of pungency is 0 point; compared with the control, the pungency is slightly improved and is 1 point; the spicy taste is improved to 2 minutes; the spicy taste is remarkably improved to 3 minutes; the dishes have slight peculiar smell, and are divided into-1; the dish has pungent taste, and is divided into-2 parts; has obvious pungent taste, which is-3 points. The results are shown in the following table:
the evaluation results are summarized as follows:
as is clear from the results of the flavor evaluation, the content of 2-methylallyl cyanide in the oil or fat composition is in the range of 1 to 150ppm, preferably 20 to 150 ppm. The oil composition does not have spicy taste, but can obviously improve the spicy taste of spicy dishes and avoid peculiar smells such as pungent taste brought by excessive amount.
Claims (45)
1. A method for preparing a grease composition with a spicing effect comprises the step of adjusting the content of 2-methylallyl cyanide in the grease composition to be 1-150 ppm.
2. The method of claim 1, comprising the step of mixing the composition comprising 2-methylallyl cyanide with the fat base.
3. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 10 to 150ppm based on the weight of the fat base.
4. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 15 to 150ppm based on the weight of the fat base.
5. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 20 to 150ppm based on the weight of the fat base.
6. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 10 to 140ppm based on the weight of the fat base.
7. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 15 to 130ppm based on the weight of the fat base.
8. The method according to claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 20 to 120ppm based on the weight of the fat base.
9. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 30 to 150ppm based on the weight of the fat base.
10. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 50 to 150ppm based on the weight of the fat base.
11. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 50 to 130ppm based on the weight of the fat base.
12. The method according to claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 80 to 150ppm based on the weight of the fat base.
13. The method of claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 90 to 150ppm based on the weight of the fat base.
14. The method according to claim 1, wherein the 2-methylallyl cyanide is present in the fat base in an amount of 100 to 150ppm based on the weight of the fat base.
15. The method of claim 2, wherein the 2-methylallyl cyanide-containing composition consists of 2-methylallyl cyanide.
16. The method of any one of claims 2 to 15, wherein the fat base is a vegetable oil.
17. The method of claim 16, wherein the oil base is selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, palm oil, rice oil, coconut oil, safflower seed oil, and linseed oil, or a mixture of any of a plurality of these.
18. The method of any one of claims 2 to 15, wherein the fat base comprises rapeseed oil.
19. The method of any of claims 2-15, wherein the fat base comprises soybean oil, rapeseed oil, corn oil, and sunflower seed oil.
20. The method according to any one of claims 2 to 15, wherein the fat base comprises from 1 to 99% rapeseed oil by weight of the total fat base.
21. The method of claim 20, wherein the fat base comprises 5% to 45% rapeseed oil by total weight of the fat base.
22. The method of any one of claims 2-15, wherein the fat base comprises 20-90% soy oil, 5-45% canola oil, 1-30% corn oil, and 1-30% sunflower oil, based on the total weight of the fat base.
23. Application of a composition containing 2-methylallyl cyanide in improving the peppery taste of a peppery dish and application in preparing a composition with the peppery effect.
24. The use of claim 23, wherein the 2-methylallyl cyanide-containing composition consists of 2-methylallyl cyanide.
25. The use according to claim 23, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the 2-methylallyl cyanide is present in the fat base in an amount of 1 to 150ppm based on the weight of the fat base.
26. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 10 to 150ppm, based on the weight of the fat base.
27. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 15 to 150ppm, based on the weight of the fat base.
28. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 20 to 150ppm based on the weight of the fat base.
29. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 10 to 140ppm based on the weight of the fat base.
30. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 15 to 130ppm based on the weight of the fat base.
31. The use according to claim 25, wherein the composition containing 2-methylallyl cyanide is used in an amount such that the content of 2-methylallyl cyanide in the grease base is 20 to 120ppm based on the weight of the grease base.
32. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 30 to 150ppm based on the weight of the fat base.
33. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 50 to 150ppm, based on the weight of the fat base.
34. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 50 to 130ppm based on the weight of the fat base.
35. The use according to claim 25, wherein the composition containing 2-methylallyl cyanide is used in an amount such that the 2-methylallyl cyanide is present in the fat base in an amount of 80 to 150ppm based on the weight of the fat base.
36. The use according to claim 25, wherein the composition comprising 2-methylallyl cyanide is used in an amount such that the amount of 2-methylallyl cyanide in the fat base is 90 to 150ppm based on the weight of the fat base.
37. The use according to claim 25, wherein the composition containing 2-methylallyl cyanide is used in an amount such that the content of 2-methylallyl cyanide in the grease base is 100 to 150ppm based on the weight of the grease base.
38. Use according to claim 23, wherein the composition having a pungent effect is a fat composition comprising a fat base.
39. The use of claim 38, wherein the fat base is a vegetable oil.
40. The use according to claim 38, wherein the oil base is selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, palm oil, rice oil, coconut oil, safflower seed oil and linseed oil, or a mixture of any of them.
41. The use of claim 38, wherein the fat base comprises rapeseed oil.
42. The use of claim 38, wherein the fat base comprises soybean oil, rapeseed oil, corn oil, and sunflower seed oil.
43. The use according to claim 38, wherein the fat base comprises from 1 to 99% rapeseed oil by weight of the total fat base.
44. The use of claim 38, wherein the fat base comprises from 5% to 45% rapeseed oil by weight of the total fat base.
45. The use of claim 38, wherein the oil base comprises 20% to 90% soybean oil, 5% to 45% rapeseed oil, 1% to 30% corn oil, and 1% to 30% sunflower oil, based on the total weight of the oil base.
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| CN104222319A (en) * | 2013-06-21 | 2014-12-24 | 丰益(上海)生物技术研发中心有限公司 | Grease composition containing sesamin |
| CN104855537A (en) * | 2014-02-25 | 2015-08-26 | 丰益(上海)生物技术研发中心有限公司 | Blended oil composition with a stable flavor |
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| CN104222319A (en) * | 2013-06-21 | 2014-12-24 | 丰益(上海)生物技术研发中心有限公司 | Grease composition containing sesamin |
| CN104855537A (en) * | 2014-02-25 | 2015-08-26 | 丰益(上海)生物技术研发中心有限公司 | Blended oil composition with a stable flavor |
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