CN109907120B - Oil composition capable of being colored more easily for cooking food - Google Patents
Oil composition capable of being colored more easily for cooking food Download PDFInfo
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- CN109907120B CN109907120B CN201711315346.0A CN201711315346A CN109907120B CN 109907120 B CN109907120 B CN 109907120B CN 201711315346 A CN201711315346 A CN 201711315346A CN 109907120 B CN109907120 B CN 109907120B
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Abstract
The present invention provides a cooking grease composition. The grease composition provided by the invention comprises base oil and N-acylamino acid, wherein the weight of the N-acylamino acid is 1000-2000ppm based on 100% of the grease composition.
Description
Technical Field
The invention belongs to the technical field of grease, and particularly relates to cooking grease and a preparation method thereof.
Background
In Chinese style cooking, the food is cooked with good color, fragrance and taste.
Generally, food is colored mainly by frying at a high temperature for a short time, but the coloring method has a plurality of defects, namely, the quality of the edible oil which is repeatedly heated is obviously reduced, and bad flavor is generated; secondly, the oxidation and thermal degradation cause the grease to generate harmful substances such as peroxide and the like.
In addition, there are some methods of coloring food with sucrose and honey, commonly known as "sugar color". The method can make food sweet, and limit its application range.
Therefore, there is a need to provide a method for coloring food that is more suitable for cooking.
Disclosure of Invention
The present invention provides a cooking grease composition.
The grease composition provided by the invention comprises base oil and N-acylamino acid, wherein the N-acylamino acid accounts for 500-2500ppm based on 100% of the weight of the grease composition.
In one embodiment of the present invention, the N-acylamino acid is 1000-2000ppm based on 100% by weight of the grease composition.
In a specific embodiment of the present invention, the amino acid portion of the N-acyl amino acid is selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, proline, tryptophan, tyrosine, serine, cysteine, methionine.
In a particular embodiment of the invention, the N-acyl amino acid is N-oleoyl-L-leucine, N-oleoyl-L-isoleucine, N-oleoyl-L-cysteine.
In a specific embodiment of the present invention, the base oil is animal fat or vegetable fat.
In a preferred embodiment of the invention, the animal fat is one or more of lard, beef tallow, chicken duck fat.
In a preferred embodiment of the present invention, the vegetable oil is one or more of soybean oil, rapeseed oil, corn oil, sunflower oil, palm kernel oil, coconut oil, rice oil, peanut oil, sesame oil, cottonseed oil, tea seed oil, castor oil, safflower seed oil, linseed oil and almond oil.
The invention also provides the application of the N-acyl amino acid in preparing the grease composition, and the grease composition provided by the invention can enable cooked food to be more easily colored.
The invention also provides a preparation method of the grease composition.
The method provided by the invention comprises the following steps: adding the N-acyl amino acid into the grease.
In a specific embodiment of the invention, the method comprises:
and (3) contacting the oil with the N-acylamino acid at 40-60 ℃, and uniformly mixing the N-acylamino acid with the oil.
In a preferred embodiment of the present invention, the stirring is carried out at 100-200r/min to dissolve the N-acylamino acid in the oil or fat.
The invention also provides application of the grease composition in preparing cooking food.
The invention also provides a preparation method of the cooked food.
The method provided by the invention comprises the following steps: contacting N-acyl amino acid and oil with the food or the raw material of the food simultaneously or sequentially.
In one embodiment of the present invention, the N-acylamino acid is 500-2500ppm based on 100% by weight of the grease composition.
In a preferred embodiment of the invention, the N-acyl amino acid is 1000-2000 ppm.
The invention also provides a preparation method of the cooked food.
The method provided by the invention comprises the following steps: contacting the aforementioned fat or oil composition with the food or its raw material.
Compared with the common grease composition, the food can be easily colored at low temperature (150 ℃ F. + 170 ℃ C.) by adopting the scheme of the invention.
Detailed Description
In the present invention, all percentages and ratios are by mass unless otherwise specified. In addition, all numerical ranges recited herein are inclusive of the endpoints and may include new numerical ranges that combine any of the upper and lower limits of the disclosed ranges with one another. For example, if it is disclosed that the mass percentage of a certain component is 10 to 30 mass%, preferably 15 to 25 mass%, more preferably 20 to 23 mass%, the following numerical ranges are disclosed together: 10 to 15 mass%, 10 to 25 mass%, 10 to 20 mass%, 10 to 23 mass%, 15 to 30 mass%, 15 to 20 mass%, 15 to 23 mass%, 20 to 25 mass%, 23 to 25 mass%.
The present invention provides a cooking grease composition.
The grease composition provided by the invention comprises base oil and N-acylamino acid, wherein the weight of the N-acylamino acid is 500-2500ppm by taking the weight of the grease composition as 100%.
In the present invention, the term "cooking fat composition" means that the fat composition can be used for cooking purposes, but is not limited to its use for cooking only. In the present invention, the term "cooking" refers to a process of thermally processing food materials to process raw food materials into a cooked food, which may include, but is not limited to, frying, stir-frying, roasting, baking, and the like.
In one embodiment of the present invention, the N-acylamino acid is 1000-2000ppm based on 100% by weight of the grease composition.
In a specific embodiment of the present invention, the amino acid portion of the N-acyl amino acid is selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, proline, tryptophan, tyrosine, serine, cysteine, methionine.
In a particular embodiment of the invention, the N-acyl amino acid is N-oleoyl-L-leucine, N-oleoyl-L-isoleucine, N-oleoyl-L-cysteine.
In a specific embodiment of the invention, the base oil is animal fat or vegetable fat.
In a preferred embodiment of the present invention, the animal fat is one or more of lard, beef tallow, chicken duck fat.
In a preferred embodiment of the present invention, the vegetable oil is one or more of soybean oil, rapeseed oil, corn oil, sunflower oil, palm kernel oil, coconut oil, rice oil, peanut oil, sesame oil, cottonseed oil, tea seed oil, castor oil, safflower seed oil, linseed oil and almond oil.
The invention also provides the application of the N-acyl amino acid in preparing the grease composition, and the grease composition provided by the invention can enable cooked food to be colored more easily.
The invention also provides a preparation method of the grease composition.
The method provided by the invention comprises the following steps: adding the N-acyl amino acid into the grease.
In a particular embodiment of the invention, the method comprises:
and (2) contacting the grease with the N-acyl amino acid at 40-60 ℃, and uniformly mixing the N-acyl amino acid with the grease.
In a preferred embodiment of the present invention, the stirring is carried out at 100-200r/min to dissolve the N-acylamino acid in the oil or fat.
The invention also provides application of the grease composition in preparing cooking food.
The invention also provides a preparation method of the cooked food.
The method provided by the invention comprises the following steps: contacting N-acyl amino acid and oil with the food or the raw material of the food simultaneously or sequentially.
In one embodiment of the present invention, the N-acylamino acid is 500-2500ppm based on 100% by weight of the grease composition.
In a preferred embodiment of the present invention, the N-acyl amino acid is 1000-2000 ppm.
The invention also provides a preparation method of the cooked food.
The method provided by the invention comprises the following steps: contacting the aforementioned fat or oil composition with the food or its raw material.
Compared with the common grease composition, the food can be easily colored at low temperature (150 ℃ F. + 170 ℃ C.) by adopting the scheme of the invention.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The methods and reagents employed in the examples, unless otherwise indicated, are those conventional in the art. Further, terms like "comprising," "including," and the like also include the meaning of "consisting of … …," "consisting of … …," "made of … …" herein; the ranges mentioned in the embodiments herein can be combined in any combination.
In the present invention, the detection method employed is as follows:
and (3) carrying out color detection on the LAB value of the fried dumpling wrapper, white sesame and the like by using a Hunterlab color difference meter, wherein an LAB value scale is as follows:
l (brightness) represents black and white, and the larger the L value is, the lighter the color is, the whiter the color is;
the positive value of A (red and green) is red, the negative value is green, and the larger the value is, the more red is represented;
b (yellow blue) has a positive value of yellow and a negative value of blue, with larger values indicating more yellow.
The specific method refers to the method provided by the instrument manufacturer.
Example 1 Synthesis of N-acylamino acids
To a 250ml three-necked flask were added 2.6g of l-leucine, 30ml of an aqueous acetone solution (acetone: water ═ 4:1) and 6.0g of potassium carbonate, and the three-necked flask was placed in ice brine at 0 ℃. Weighing 10ml of oleoyl chloride, placing the oleoyl chloride in a constant pressure dropping funnel, dropping the oleoyl chloride into a three-neck flask at constant pressure, stirring the oleoyl chloride for 30min at the temperature of 0 ℃, and then stirring the oleoyl chloride at room temperature for reaction for 12 h. After the reaction is finished, 1mol/L hydrochloric acid solution is added to adjust the pH value to 4-5. Adding a proper amount of ethyl acetate to extract the reaction solution, separating the solution, adding anhydrous sodium sulfate into the organic phase, drying, and spin-drying the solvent. And carrying out column chromatography on the reaction product to obtain the target N-oleoyl-L-leucine.
Example 2 preparation of N-acylamino acid oil and fat composition
Heating oil to 50 ℃, adding the N-oleoyl-L-leucine prepared in the example 1 according to the scheme in the table 1, stirring at 100-200r/min until the N-oleoyl-L-leucine is dissolved, standing, and cooling to room temperature to obtain the N-acyl amino acid oil composition with different contents.
TABLE 1 preparation of N-acylamino acid oil and fat compositions
| Oil seed | Content of acylamino acid (ppm) | |
| Oil and fat composition 1 | Sunflower seed oil | 500 |
| Oil and fat composition 2 | Sunflower seed oil | 1000 |
| Oil and fat composition 3 | Sunflower seed oil | 2500 |
| Fat or oil composition 4 | Corn oil | 1000 |
| Comparative grease composition 1 | Sunflower seed oil | 0 |
| Comparative oil composition 2 | Sunflower seed oil | 400 |
| Comparative oil composition 3 | Sunflower seed oil | 3000 |
| Comparative oil composition 4 | Corn oil | 0 |
Coloring study of oil and fat composition
Example 3 dumpling wrapper
Weighing 30g of each of the different N-acylamino acid oil compositions prepared in the example 2, adding the compositions into a pan, heating the pan to the temperature of 150 ℃ and 160 ℃, adding the dumpling wrappers, frying for 3 minutes, taking out the dumpling wrappers, draining oil for 10 minutes, and performing color detection on the LAB value of the fried dumpling wrappers by using a Hunterlab color difference meter, wherein the results are as follows:
TABLE 2 LAB value measurement of dumpling wrapper
| The used oil and fat | L (white value) | A (Red value) | B (yellow value) |
| Oil and fat composition 1 | 47.31±0.24 | -1.45±0.24 | 14.99±0.16 |
| Oil and fat composition 2 | 46.43±0.21 | -0.33±0.27 | 13.89±0.46 |
| Oil and fat composition 3 | 44.09±0.92 | 1.54±0.51 | 13.86±0.57 |
| Fat and oil composition 4 | 45.88±0.11 | 0.16±0.49 | 14.13±0.31 |
| Comparative oil composition 1 | 49.25±0.42 | -0.46±0.28 | 13.04±0.20 |
| Comparative oil composition 2 | 49.01±0.36 | -0.17±0.16 | 13.63±0.12 |
| Comparative oil composition 3 | 40.72±0.22 | 3.98±0.14 | 14.01±0.07 |
| Comparative oilComposition 4 | 48.97±0.51 | -0.10±0.19 | 13.48±0.09 |
Example 4 Fried white sesame seeds
Weighing 30g of each sample, adding the sample into a pan, heating to 160 ℃ of 150-:
TABLE 3 LAB value determination of fried white sesame seeds
Through the experiments of dumpling wrapper frying and sesame frying, the following results can be found:
compared with the comparative oil composition 1, the oil composition added with the N-oleoyl-L-leucine has obvious coloring effect, the yellow value of the food color is deepened, the white value is reduced, and the whole color is deepened obviously.
Comparative oil and fat composition 2 was an oil and fat composition containing 400ppm of N-oleoyl-L-leucine, and the use of this oil and fat composition had a certain coloring effect, but the yellow value and red value were lower and the color was lighter than those of the high-content oil and fat composition.
When the content of the N-oleoyl-L-leucine is more than 500ppm, the food is obviously colored, the yellow value is higher, the white value is smaller, the color is darker, and the overall color is good.
When the content of the N-oleoyl-L-leucine is more than 3000ppm, the food is seriously colored, the red value is high, the color is heavier, and the overall color is not good.
The coloring effect is also obvious by using different oils and fats, such as sunflower oil and corn oil, and adding a proper amount of N-oleoyl-L-leucine.
Claims (10)
1. The cooking oil-fat composition is characterized by comprising base oil and N-oleoyl-L-leucine, wherein the N-oleoyl-L-leucine accounts for 500-2500ppm by weight of the oil-fat composition.
2. The oil composition as claimed in claim 1, wherein the amount of N-oleoyl-L-leucine is 1000-2000ppm, based on 100% by weight of the oil composition.
3. The fat and oil composition according to claim 1, wherein the base oil is an animal fat and oil or a vegetable fat and oil.
4. The fat composition according to claim 3, wherein the animal fat is one or more of lard, beef tallow, chicken duck fat.
5. The fat composition according to claim 3, wherein the vegetable fat is one or more of soybean oil, rapeseed oil, corn oil, sunflower seed oil, palm kernel oil, coconut oil, rice oil, peanut oil, sesame oil, cottonseed oil, tea seed oil, castor oil, safflower seed oil, linseed oil and almond oil.
Use of N-oleoyl-L-leucine for the preparation of an oil and fat composition that allows easier colouring of cooked food obtained by frying or deep-frying.
7. A method for producing the grease composition according to any one of claims 1 to 5, characterized by comprising:
and (2) contacting the oil with the N-oleoyl-L-leucine at 40-60 ℃, and uniformly mixing the N-oleoyl-L-leucine with the base oil.
8. The method as claimed in claim 7, wherein the N-oleoyl-L-leucine and the base oil are stirred and mixed uniformly at a speed of 100-200 r/min.
9. Use of the fat and oil composition according to any one of claims 1 to 5 for preparing a cooked food obtained by frying.
10. A method of preparing a cooked food product, the method comprising: contacting the fat or oil composition according to any one of claims 1 to 5 with the food or a raw material thereof; the contacting means is frying or frying.
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| CN201711315346.0A CN109907120B (en) | 2017-12-12 | 2017-12-12 | Oil composition capable of being colored more easily for cooking food |
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| CN201711315346.0A CN109907120B (en) | 2017-12-12 | 2017-12-12 | Oil composition capable of being colored more easily for cooking food |
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| CN109907120B true CN109907120B (en) | 2022-09-13 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5089278A (en) * | 1989-06-02 | 1992-02-18 | Nabisco Brands, Inc. | Microwave browning composition |
| JP2016101138A (en) * | 2014-11-28 | 2016-06-02 | 昭和産業株式会社 | Fat composition for stir-fry cooking |
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2017
- 2017-12-12 CN CN201711315346.0A patent/CN109907120B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5089278A (en) * | 1989-06-02 | 1992-02-18 | Nabisco Brands, Inc. | Microwave browning composition |
| JP2016101138A (en) * | 2014-11-28 | 2016-06-02 | 昭和産業株式会社 | Fat composition for stir-fry cooking |
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| CN109907120A (en) | 2019-06-21 |
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