CN111227058A - Production process and method of flavouring (essential) oil of cooked edible spice - Google Patents
Production process and method of flavouring (essential) oil of cooked edible spice Download PDFInfo
- Publication number
- CN111227058A CN111227058A CN202010149134.5A CN202010149134A CN111227058A CN 111227058 A CN111227058 A CN 111227058A CN 202010149134 A CN202010149134 A CN 202010149134A CN 111227058 A CN111227058 A CN 111227058A
- Authority
- CN
- China
- Prior art keywords
- oil
- spice
- essential
- edible
- spices
- 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
Links
Classifications
-
- 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
-
- 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
- A23D9/04—Working-up
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a new production process and a new method of flavoring (essential) oil of cooked edible spices. Is widely applied to the food industry and the catering industry. The method adopts the extraction technologies of the traditional solvent method, the supercritical carbon dioxide method or the subcritical method and the like to extract oleoresin or essential oil in the spice, and then adopts the Maillard thermal reaction to produce cured spice seasoning oil and blend the spice. The edible spice seasoning (essential) oil produced by the method is perfectly combined with other synthetic spices, has the natural cooked fragrance of the boiled spice seasoning oil, light meat fragrance and the like, has full and natural fragrance, simple process method and easy batch industrial production. Solves the problems of unstable quality, high-temperature oxidation of oil, unsmooth and soft taste of the spice extract and the like of the traditional high-temperature boiled oil.
Description
Technical Field
The patent relates to a production process and a method of a complete cooked edible spice seasoning (essential) oil. Is widely applied to the food industry and the catering industry. The natural spices are all edible natural spices listed in GB/T12729.1-2008 spice and condiment name.
Background
For thousands of years, spices occupy very important and special positions in the diet culture of China, and are indistinguishable from the diversity of the diet culture of China, so that the rich diet culture of China is from natural edible spices. However, the traditional spice seasoning also has many defects (lack of scientific quantification, unstable seasoning effect and the like), and the current production of edible spice seasoning (essential) oil mainly adopts the following method: the most traditional method is high-temperature hot oil boiling (such as boiling spicy oil and five-spice oil), the boiled spice seasoning oil produced by the method has pure fragrance, meets the seasoning requirement of food in China, and is widely adopted all the time. But has the following disadvantages: (1) product quality (aroma and taste) is not stable; (2) the grease is heated at high temperature (above 110 ℃) for a long time, the grease is seriously oxidized, the peroxide value and the acid value are high, and the food safety has hidden troubles. With the progress of the technology, the production technology of the edible spice seasoning (essential) oil is remarkably improved. As an industrial production, modern new extraction processes, such as solvent extraction, supercritical carbon dioxide extraction, subcritical extraction and the like, are commonly adopted at present. Although the method solves the requirement of large-scale industrial production of edible spice seasoning (essential) oil, the spice seasoning (essential) oil extracted by the methods has sharp aroma, is fresh and astringent and lacks of cooked fragrance, and cannot completely adapt to and meet the actual requirements of the food industry and catering.
Disclosure of Invention
The technical patent of the invention aims to: combines the advantages and disadvantages of the production of the edible spice seasoning (essential oil) to make the best of the advantages and disadvantages, and provides a new matching technology and a complete process. The basic solution of the invention is: firstly, extracting effective resin components and aroma in the spice by adopting a modern extraction technology (such as a solvent extraction method, a supercritical carbon dioxide extraction method, a subcritical extraction method and the like), further curing the spice by combining a modern Maillard thermal reaction new technology, and finally performing aroma blending modification by using a modern aroma blending technology so as to obtain the cooked edible spice seasoning (essential) oil which meets the requirements of the modern food industry and catering.
Detailed Description
1. Extraction of spice resin (essential oil): extracting pulverized spices one by adopting extraction technologies such as a solvent method, a supercritical carbon dioxide method or a subcritical method to obtain effective flavor development substances and aroma, obtaining a product A, and quantitatively analyzing effective characteristic components.
2. Maillard thermal reaction: under the condition of the temperature suitable for the Maillard thermal reaction, carrying out the Maillard thermal reaction on various spice oleoresins (or essential oils) one by one; or compounded into compound spice oleoresin (or essential oil) for thermal reaction on the basis of quantitative analysis. The reaction time is about 2 hours, at least not less than 30 minutes, the reaction time is properly prolonged, and the curing degree is better to obtain a product B.
3. Diluting and blending flavor: diluting product B after Maillard reaction with edible oil, and blending with other edible essence and spice to obtain cooked edible spice flavoring (essential) oil (product C) with various specifications. The product has natural and mellow fragrance, and basically stable flavor substances and fragrance, thereby better meeting the seasoning requirements of modern food industry and catering.
The invention is simple and easy to implement and is convenient for industrial large-scale production. Compared with the traditional fried spice seasoning oil, the invention has the following significance: (1) the product quality (fragrance and taste) is stable; (2) the reaction temperature of the grease is low, the oxidation degree of the grease is low, the peroxide value and the acid value of the grease are effectively reduced, and the food safety is guaranteed.
The invention is further illustrated by the following examples:
example 1: takes pepper as raw material
Adding pulverized fructus Zanthoxyli powder 500 kg into 2 cubic extraction tank, adding 3 times of ethanol, stirring and extracting for about 1 hr, and discharging the extractive solution, and repeatedly extracting for 3-4 times. And concentrating the extracting solution in a concentration tank, and recovering alcohol to obtain 75 kg of pepper oleoresin. 75 kg of pepper oleoresin is added with proper amount of sugar, amino acid, grease and the like, and the mixture reacts for 2 hours at the temperature of 98 ℃ to obtain the thermal reaction pepper oleoresin. The pepper oleoresin after thermal reaction is flavored with edible essences (such as cooked pepper essence, meat flavor essence and the like), and finally diluted with salad oil to obtain edible cooked pepper (essential) oil with various concentrations.
Example 2: takes the five-spice seasoning as the raw material.
Although the trade names of the commercial five-spice seasonings are the same, the types and proportions of spices are different, and the five-spice seasonings are just a general concept. Is mainly prepared from natural spices such as star anise, fennel, cassia bark, clove, dried orange peel, pepper, hot pepper, tsaoko amomum fruit and the like according to different proportion. Extracting the various spices one by the process and the method of the embodiment 1 to obtain various spice oleoresins; then, on the basis of scientific quantitative analysis, the spiced oleoresin is prepared according to a certain proportion. Adding appropriate amount of sugar, amino acid and oil into the five-spice oleoresin, reacting at 102 deg.C for 2 hr to obtain thermal reaction five-spice oleoresin. The spiced oleoresin after thermal reaction is blended with edible essences (such as spiced essence, meat flavor essence and the like), and finally diluted with salad oil to obtain the edible cooked spiced seasoning (essential) oil with various concentrations.
Example 3: takes the five-spice seasoning as the raw material.
On the basis of scientific quantitative analysis, the various spices in the embodiment 2 are proportioned into the mixed spice of the five spices according to a certain proportion, and after the spice is crushed, the spice is extracted at one time according to the process and the method in the embodiment 1 to obtain the spiced oil resin. Adding appropriate amount of sugar, amino acid and oil into the five-spice oleoresin, reacting at 102 deg.C for 2 hr to obtain thermal reaction five-spice oleoresin. The spiced oleoresin after thermal reaction is blended with edible essences (such as spiced essence, meat flavor essence and the like), and finally diluted with salad oil to obtain the edible cooked spiced seasoning (essential) oil with various concentrations.
Example 4: takes the five-spice seasoning as the raw material.
On the basis of scientific quantitative analysis, the various spices in the embodiment 2 are proportioned into the mixed spice of the five spices according to a certain proportion, and after the spice is crushed, the five-spice oleoresin extracted by the new technology at one time is extracted by a subcritical extraction method. Adding appropriate amount of sugar, amino acid and oil into the spiced oleoresin, reacting at 98 deg.C for 2 hr to obtain the final product. The spiced oleoresin after thermal reaction is blended with edible essences (such as spiced essence, meat flavor essence and the like), and finally diluted with salad oil to obtain the edible cooked spiced seasoning (essential) oil with various concentrations.
The above are a few limited examples, which are only illustrative of the core and technical lines of this patent, as well as the production process and method. According to different requirements, the variety and the proportion of the spices are changed, the variety and the proportion of the edible essence and the spice are properly adjusted, and the spice seasoning oil with different flavors can be produced. This patent is not described herein.
Claims (1)
1. The production method of the edible spice seasoning (essential oil) comprises the following steps: is characterized in that the traditional extraction technologies such as a solvent method, a supercritical carbon dioxide method, a subcritical method and the like are used for extracting edible spice oleoresin (or essential oil), a Maillard thermal reaction is carried out, and finally the modern edible essence flavoring technology is used for flavoring, wherein the industrial process comprises the following steps:
(1) and carrying out quantitative analysis on effective characteristic components of various spices.
(2) Pulverizing various natural edible spices, and extracting flavor-developing oleoresin or essential oil from the spices by conventional solvent method, supercritical carbon dioxide method, subcritical method, etc. to obtain product A; during extraction, various spices can be extracted one by one, or the compound spices can be compounded on the basis of quantitative analysis and then extracted at one time.
(3) Carrying out Maillard thermal reaction on the single spice oleoresin (or the composite spice oleoresin) on the basis of quantitative analysis according to different requirements, and curing to obtain a product B; the temperature of the Maillard reaction is 80-120 ℃, and the three major elements of the Maillard reaction are sugar (monosaccharide or disaccharide, polysaccharide), amino acid (including meat zymolyte), and grease (including vegetable grease and animal grease).
(4) Diluting product B with edible oil to obtain cooked spice flavoring (essential) oil with various concentrations; the cured spice seasoning (essential) oil can also be further flavored with other edible essences and flavors (various food essences and flavors allowed in GB2760 national food safety Standard food additive use Standard) to obtain spice seasoning (essential) oil with various flavors to obtain product C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010149134.5A CN111227058A (en) | 2020-03-05 | 2020-03-05 | Production process and method of flavouring (essential) oil of cooked edible spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010149134.5A CN111227058A (en) | 2020-03-05 | 2020-03-05 | Production process and method of flavouring (essential) oil of cooked edible spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111227058A true CN111227058A (en) | 2020-06-05 |
Family
ID=70875240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010149134.5A Pending CN111227058A (en) | 2020-03-05 | 2020-03-05 | Production process and method of flavouring (essential) oil of cooked edible spice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111227058A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507486A (en) * | 2008-02-13 | 2009-08-19 | 黄启强 | Composite pungent and fragrant flavorings and production method and technique thereof |
| CN102090610A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Preparation method of vegetable condiment oil |
| CN108030052A (en) * | 2017-12-08 | 2018-05-15 | 湖南省嘉品嘉味生物科技有限公司 | One kind curing spice pot-stewed fowl flavouring paste essence and preparation method thereof |
-
2020
- 2020-03-05 CN CN202010149134.5A patent/CN111227058A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507486A (en) * | 2008-02-13 | 2009-08-19 | 黄启强 | Composite pungent and fragrant flavorings and production method and technique thereof |
| CN102090610A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Preparation method of vegetable condiment oil |
| CN108030052A (en) * | 2017-12-08 | 2018-05-15 | 湖南省嘉品嘉味生物科技有限公司 | One kind curing spice pot-stewed fowl flavouring paste essence and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20180022238A (en) | Method for preparing spiced rib sauce | |
| CN102578610A (en) | Seasoning product with chicken flavor, and preparation method and application of same | |
| KR100725752B1 (en) | Development of crab-like flaverant from snow crab cooker effluent for crab meat imitation | |
| CN105495535A (en) | Blending soy sauce and preparation method thereof | |
| CN103960648A (en) | Canned flavored black bean sauce and preparation method thereof | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| CN107495275B (en) | Hotpot condiment capable of effectively preventing oil oxidation and preparation method thereof | |
| CN103181533A (en) | Compound seasoning and preparation method thereof | |
| CN107594466B (en) | Spicy chicken flavor liquid essence and preparation method thereof | |
| CN113632932A (en) | Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| CN107495300A (en) | A kind of spicy barbecue sauce and preparation method thereof | |
| CN101756152B (en) | Flavor preparing type bear yeast extractive product and production method thereof | |
| CN111227058A (en) | Production process and method of flavouring (essential) oil of cooked edible spice | |
| KR101539897B1 (en) | Soy sauce and the manufacture Method | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN111227215A (en) | Novel process and method for producing slag-free (or less slag) brine material | |
| KR101516427B1 (en) | Method of manufacturing seasoned pork ribs | |
| CN105495527A (en) | Ham flour and preparation method thereof | |
| CN108192734B (en) | Preparation method of diversified chili seed seasoning flavor oil | |
| KR101218085B1 (en) | Method of making source of meat using crab soy | |
| KR20170064396A (en) | Fermented Anchovy sauce and a method of manufacturing | |
| KR20210088199A (en) | Chili Source and Manufacturing Method Thereof | |
| KR20130107401A (en) | Pork sauce including vegetable worms and method for cooking meat with the sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200605 |