CN113046166A - Oil and fat composition - Google Patents
Oil and fat composition Download PDFInfo
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- CN113046166A CN113046166A CN201911364511.0A CN201911364511A CN113046166A CN 113046166 A CN113046166 A CN 113046166A CN 201911364511 A CN201911364511 A CN 201911364511A CN 113046166 A CN113046166 A CN 113046166A
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- Prior art keywords
- oil
- fat
- animal fat
- silicon dioxide
- animal
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
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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
- A23D9/04—Working-up
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
Abstract
The present application relates to a fat and oil composition comprising an animal fat and oil and a vegetable oil, wherein the animal fat and oil is obtained by contacting with silica. The application also includes a method for preparing the animal fat and oil, and related application of the fat and oil composition or the animal fat and oil.
Description
Technical Field
The present application relates to the field of food processing, in particular, the present application relates to a fat composition comprising animal fat and vegetable oil. The application also relates to a method for preparing animal fat and related applications.
Background
Animal fat is commonly used in the food industry, and various foods prepared from the animal fat are popular with people. The animal fat can be used as raw material for preparing various food materials such as chafing dish bottom material, chafing dish red oil, spicy soup, meat sauce, etc.
Due to market demands, food products containing animal fat, such as culinary semi-finished products or sauce bags, are often transported over long distances or packaged in bags for convenient use or purchase by people. However, animal fat and oil often causes whitening or flowering on the surface of the product after being cooled, thereby influencing the purchasing desire of people and reducing the sales volume of commodities. Typically, this problem is present with hot pot sauces packaged in bags.
The chafing dish is a traditional Chinese food and is popular with consumers. The chafing dish has rich flavor including chafing dish bottom material and chafing dish red oil. The hotpot condiment and the hotpot red oil are prepared from various seasonings as raw materials, animal oil or vegetable oil and various seasonings through refining. The main difference between the hot pot seasoning and the hot pot red oil is that the hot pot red oil needs to be filtered to remove solid spices and the like after refining. At present, grease used by the hot pot seasoning and the hot pot red oil is mainly beef tallow, and the prepared hot pot seasoning and the prepared hot pot red oil are packaged and cooled to finally form a solid state so as to be convenient for transportation and storage. However, the prior hotpot condiment and the hotpot red oil are easy to turn white or flower in the cooling process, which causes uneven color on the surface of the product and poor customer acceptance.
Accordingly, there is a need in the art for improved grease compositions and improved processes for preparing animal greases.
Summary of The Invention
In a first aspect, the present application provides a fat composition comprising an animal fat and a vegetable oil; wherein the animal fat is obtained by contacting with silicon dioxide.
In some embodiments, the animal fat is prepared by a process comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
In some embodiments, the method further comprises producing the liquid animal fat by heating the solid animal fat.
In some embodiments, the method further comprises producing liquid animal fat by heating the animal to produce fat and removing oil residue.
In some embodiments, the mass of silica is 0.1% to 5% of the mass of the liquid animal fat.
In some embodiments, the silica is prepared by a vapor phase process or a precipitation process.
In some embodiments, the silica is food grade silica.
In some embodiments, the solid animal fat is animal fat tissue or fat obtained by refining and solidifying animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the temperature of the contacting step is from 60 ℃ to 90 ℃.
In some embodiments, the duration of the contacting step is from 10 to 120 minutes.
In some embodiments, the vegetable oil is selected from one or more of the following fats and oils: palm oil, rapeseed oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, soybean oil, olive oil, soybean oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, and algae oil.
In some embodiments, the animal fat is selected from the group consisting of animal fat tissue and fat refined from animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, wherein the ratio of animal fat to vegetable oil is 60:40 to 40:60 by mass.
In a second aspect, the present application provides a fat composition comprising an animal fat and a vegetable oil.
In some embodiments, the ratio of cholesterol to phytosterol in the fat and oil composition is from 58:42 to 38:62 by mass.
In some embodiments, the amount of cholesterol in the oil composition is 200-370 mg/kg.
In some embodiments, the relative amount of PPP in triglyceride is 15% to 20%, the relative amount of P2O is 15% to 25%, and the relative amount of POS is 9% to 12%.
In some embodiments, the animal fat is prepared by a process comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
In some embodiments, the method further comprises producing the liquid animal fat by heating solid animal fat.
In some embodiments, the silica is present in an amount of 0.1% to 5% by mass of the liquid animal fat.
In some embodiments, the silica is prepared by a vapor phase process or a precipitation process.
In some embodiments, the silica is food grade silica.
In some embodiments, the temperature of the contacting step is from 60 ℃ to 90 ℃.
In some embodiments, the contacting step has a duration of 10 to 120 minutes.
In some embodiments, the solid animal fat is animal fat tissue or fat obtained by refining and solidifying animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the vegetable oil is selected from one or more of the following fats and oils: palm oil, rapeseed oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, soybean oil, olive oil, soybean oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, and algae oil.
In some embodiments, the animal fat is animal fat tissue or fat refined from animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, wherein the ratio of animal fat to vegetable oil is 60:40 to 40:60 by mass.
In a third aspect, the present application provides a method for preparing animal fat comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
In some embodiments, the animal fat is animal fat tissue or fat refined from animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the method further comprises producing the liquid animal fat by heating solid animal fat.
In some embodiments, the solid animal fat is animal fat tissue or fat obtained by refining and solidifying animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the silica is present in an amount of 0.1% to 5% by mass of the liquid animal fat.
In some embodiments, the silica is prepared by a vapor phase process or a precipitation process.
In some embodiments, the silica is food grade silica.
In some embodiments, the temperature of the contacting step is from 60 ℃ to 90 ℃.
In some embodiments, the contacting step has a duration of 10 to 120 minutes.
In a fourth aspect, the present application provides use of the fat composition of the first or second aspect or the animal fat prepared by the method of the third aspect in the preparation of a food product.
In some embodiments, the food product is a hotpot condiment or a hotpot red oil.
In a fifth aspect, the present application provides a hotpot condiment or hotpot red oil, wherein the hotpot condiment or hotpot red oil comprises the fat composition of the first aspect or the second aspect or the animal fat prepared by the method of the third aspect.
In some embodiments, the hotpot condiment or hotpot red oil is obtained by frying the fat composition of the first or second aspect or the animal fat prepared by the method of the third aspect with one or more of onion, shallot, ginger, spices, coriander seed, lemon grass, cinnamon, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, thick broad-bean sauce, dried pepper, tsaoko amomum fruit, cardamom and aniseed.
Drawings
Fig. 1 shows the probability (abnormal rate) of occurrence of whitening and blooming of the hotpot condiment and the hotpot red oil prepared in example 2.
Fig. 2 shows the probability (abnormal rate) of occurrence of whitening and blooming of the hotpot condiment and the hotpot red oil prepared in example 4.
Figure 3 shows a photograph of the surface of the hotpot condiment prepared in example 4, which is bloomed and whitish.
Fig. 4 shows a gray histogram of the hotpot condiment photograph prepared in example 4, plotted after software processing.
Fig. 5 shows the proportion of pixels having a gray value of more than 120 in the gray histogram of the hotpot condiment and the hotpot red oil prepared from example 4.
Detailed Description
While this application contains many specifics, these should not be construed as limitations on the scope of the invention or of what may be claimed, but rather as descriptions of features that may be specific to particular embodiments of particular inventions. Certain features that are described in the context of separate embodiments in this application can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable subcombination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a subcombination or variation of a subcombination.
Unless otherwise indicated, the terms herein have the same meaning as commonly understood by one of ordinary skill in the art, e.g., in reference to the starting materials and products, operating steps, process parameters, equipment and tools used, and units of values.
As used herein, the terms "comprises" and "comprising" mean either open or closed. For example, the term "comprises" or "comprising" may mean that other elements or steps or other elements not listed may also be included or included, or that only the listed elements or steps or other elements may be included or included.
Herein, the term "about" (e.g., in component amounts and reaction parameters) is to be interpreted in a sense that is generally understood by those skilled in the art. In general, the term "about" may be understood as any value within plus or minus 5% of a given value, for example, about X may represent any value in the range of 95% X to 105% X.
It is also to be understood that the specific values given herein (e.g., in terms of component ratios, temperatures, and durations) are not to be construed as merely providing individual values, but rather are to be construed to provide endpoints of a range and that other ranges can be provided in combination with each other. For example, when it is disclosed that the reaction can be carried out for 10 minutes or 120 minutes, it is also correspondingly disclosed that the reaction can be carried out for 10 to 120 minutes. Further, particular numerical values given herein are also to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical values set forth herein are approximations that may vary depending upon the requirements. For example, a duration of 10 minutes may be understood as a duration of about 10 minutes, and a duration of 10-120 minutes may be understood as a duration of about 10 minutes to about 120 minutes or about 10-120 minutes.
Herein, a triglyceride combined with 3 molecules of palmitic acid is referred to as PPP, a triglyceride combined with 2 molecules of palmitic acid and 1 molecule of oleic acid is referred to as P2O, a triglyceride combined with 1 molecule of palmitic acid, 1 molecule of oleic acid and 1 molecule of stearic acid is referred to as POS, and a triglyceride combined with 2 molecules of oleic acid and 1 molecule of palmitic acid is also referred to as PO 2. Other abbreviated forms are as conventionally understood in the art.
As used herein, the term "abnormal rate" refers to the occurrence of blushing or blossoming as a percentage of the total number of samples.
Herein, the term "solid animal fat" refers to fat of an animal (also referred to herein as "animal fat") or fat obtained by refining and solidifying fat tissue of an animal.
Herein, the term "animal" refers to a domestic animal, poultry or aquatic animal used in food processing to obtain fat, including but not limited to cattle, pigs, sheep, fish, chickens or ducks.
In this context, food grade silica refers to silica that complies with the food safety national standard food additive silica GB25576-2010 specification.
In this context, after filtering the solid spices from the hotpot condiment, the hotpot red oil is obtained. Therefore, the method, the process or the conditions suitable for the hotpot condiment disclosed by the application can be suitable for the hotpot red oil. For example, the method for preparing the hotpot condiment can also be used for preparing the hotpot red oil.
In a first aspect, the present application provides a fat composition comprising an animal fat and a vegetable oil; the animal fat is obtained by contacting with silicon dioxide.
In some embodiments, the animal fat is prepared by a process comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
In some embodiments, the purity of the silica is 99% or greater.
In some embodiments, the purity of the silica is 99.5% or greater.
In some embodiments, the purity of the silica is 99.9% or greater.
In some embodiments, the purity of the silica is 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9%, or any range between the foregoing values.
In some embodiments, the method further comprises producing the liquid animal fat by heating the solid animal fat.
In some embodiments, the solid animal fat is raw animal fat, and the method further comprises producing liquid animal fat by heating raw animal fat and removing oil residue.
In some embodiments, the animal fat is heated to 120 ℃ to 160 ℃ and the oil cake is removed to produce a liquid animal fat. In some embodiments, the animal fat is heated to 140 ℃ to 160 ℃ and the oil cake is removed to produce a liquid animal fat.
In some embodiments, animal fat is heated to the following temperatures and the oil cake is removed to produce liquid animal fat: 120 ℃, 121 ℃, 122 ℃, 123 ℃, 124 ℃, 125 ℃, 126 ℃, 127 ℃, 128 ℃, 129 ℃, 130 ℃, 131 ℃, 132 ℃, 133 ℃, 134 ℃, 135 ℃, 136 ℃, 137 ℃, 138 ℃, 139 ℃, 140 ℃, 141 ℃, 142 ℃, 143 ℃, 144 ℃, 145 ℃, 146 ℃, 147 ℃, 148 ℃, 149 ℃, 150 ℃, 151 ℃, 152 ℃, 154 ℃, 155 ℃, 156 ℃, 157 ℃, 158 ℃, 159 ℃, 160 ℃ or any range between the above values.
In some embodiments, the animal fat is heated to 120 ℃ to 160 ℃ for 0.5 to 6 hours.
In some embodiments, the animal fat is heated to 140 ℃ to 160 ℃ for 0.5 to 3 hours.
In some embodiments, the animal is heated to 120 ℃ to 160 ℃ for about 0.5 hour, 1 hour, 1.5 hours, 2 hours, 2.5 hours, 3 hours, 3.5 hours, 4 hours, 4.5 hours, 5 hours, 5.5 hours, 6 hours, or any range therebetween.
In some embodiments, the animal fat is heated to 140 ℃ -160 ℃ for 0.5 hours.
In some embodiments, the animal fat is heated to 140 ℃ -160 ℃ for 3 hours.
In some embodiments, the animal fat is heated to 120 ℃ for 6 hours.
In some embodiments, the animal fat is heated to 140 ℃ for 3 hours.
In some embodiments, the animal fat is heated to 160 ℃ for 0.5 hours.
In some embodiments, the liquid animal fat is contacted with silica at a temperature of 60 ℃ to 90 ℃.
In some embodiments, the liquid animal fat is contacted with silica after the liquid animal fat is cooled to 60 ℃ to 90 ℃.
In some embodiments, the solid animal fat is heated to produce a liquid animal fat, and after cooling the liquid animal fat to 60 ℃ to 90 ℃, the liquid animal fat is contacted with silica.
In some embodiments, the liquid animal fat is contacted with silica after the liquid animal fat is cooled to 80 ℃.
In some embodiments, the solid animal fat is heated to produce a liquid animal fat, and the liquid animal fat is contacted with the silica after the liquid animal fat is cooled to 80 ℃.
In some embodiments, the liquid animal fat is contacted with silica after the liquid animal fat is cooled to 80 ℃.
In some embodiments, the solid animal fat is heated to produce a liquid animal fat, and the liquid animal fat is contacted with the silica after the liquid animal fat is cooled to 80 ℃.
In some embodiments, the mass of silica is 0.1% to 5% of the mass of the liquid animal fat.
In some embodiments, the mass of the silica is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, or 5.0% of the mass of the liquid animal fat, or any range therebetween.
In some embodiments, the mass of the silica is 0.1% of the mass of the liquid animal fat.
In some embodiments, the mass of the silica is 1% of the mass of the liquid animal fat.
In some embodiments, the mass of silica is 5% of the mass of the liquid animal fat.
In some embodiments, the silica is prepared by a vapor phase process or a precipitation process.
In some embodiments, the silica is prepared by a vapor phase process.
In some embodiments, the silica is prepared by a precipitation process.
In some embodiments, the silica is food grade silica.
In some embodiments, the solid animal fat is animal fat tissue or fat obtained by refining and solidifying animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the solid animal fat is tallow, and the tallow is bovine adipose tissue.
In some embodiments, the temperature of the contacting step is from 60 ℃ to 90 ℃.
In some embodiments, the temperature of the contacting step is 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃ or any range between the above values.
In some embodiments, the temperature of the contacting step is 60 ℃.
In some embodiments, the temperature of the contacting step is 80 ℃.
In some embodiments, the duration of the contacting step is from 10 to 120 minutes.
In some embodiments, the duration of the contacting step is 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, 65 minutes, 70 minutes, 75 minutes, 80 minutes, 85 minutes, 90 minutes, 95 minutes, 100 minutes, 105 minutes, 110 minutes, 115 minutes, 120 minutes, or any range between the foregoing values.
In some embodiments, the duration of the contacting step is 10 minutes.
In some embodiments, the duration of the contacting step is 120 minutes.
In some embodiments, the vegetable oil is selected from one or more of the following fats and oils: palm oil, rapeseed oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, soybean oil, olive oil, soybean oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, and algae oil.
In some embodiments, the vegetable oil is palm oil.
In some embodiments, the animal fat is selected from the group consisting of animal fat tissue and fat refined from animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the animal is a bovine.
In some embodiments, wherein the ratio of animal fat to vegetable oil is 60:40 to 40:60 by mass.
In some embodiments, the ratio of animal fat to vegetable oil is, by mass, 60:40, 59:41, 58:42, 57:43, 56:44, 55:45, 54:46, 53:47, 52:48, 51:49, 50:50, 49:51, 48:52, 47:53, 46:54, 45:55, 44:56, 43:57, 42:58, 41:59, 40:60 or any range between the foregoing.
In some embodiments, the ratio of animal fat to vegetable oil by mass is 60: 40.
In some embodiments, the ratio of animal fat to vegetable oil by mass is 40: 60.
In a second aspect, the present application provides a fat composition comprising an animal fat and a vegetable oil.
In some embodiments, the ratio of cholesterol to phytosterol in the fat and oil composition is from 58:42 to 38:62 by mass.
In some embodiments, the ratio of cholesterol to phytosterol in the fat and oil composition is 58:42, 57:43, 56:44, 55:45, 54:46, 53:47, 52:48, 51:49, 50:50, 49:51, 48:52, 47:53, 46:54, 45:55, 44:56, 43:57, 42:58, 41:59, 40:60, 39:61, 38:62, or any range therebetween, by mass.
In some embodiments, the ratio of cholesterol to phytosterol in the fat composition is 58:42 by mass.
In some embodiments, the ratio of cholesterol to phytosterols in the fat composition is 38:62 by mass.
In some embodiments, the amount of cholesterol in the oil composition is 200-370 mg/kg.
In some embodiments, the cholesterol content of the fat composition is about 200mg/kg, 205mg/kg, 210mg/kg, 215mg/kg, 220mg/kg, 225mg/kg, 230mg/kg, 235mg/kg, 240mg/kg, 245mg/kg, 250mg/kg, 255mg/kg, 260mg/kg, 265mg/kg, 270mg/kg, 275mg/kg, 280mg/kg, 285mg/kg, 290mg/kg, 295mg/kg, 300mg/kg, 305mg/kg, 310mg/kg, 315mg/kg, 320mg/kg, 325mg/kg, 330mg/kg, 335mg/kg, 340mg/kg, 345mg/kg, 350mg/kg, 355mg/kg, 360mg/kg, 365mg/kg, a, 370mg/kg or any range therebetween.
In some embodiments, the amount of cholesterol in the fat composition is about 229 mg/kg.
In some embodiments, the amount of cholesterol in the fat composition is about 343 mg/kg.
In some embodiments, the relative amount of PPP in triglyceride is 15% to 20%, the relative amount of P2O is 15% to 25%, and the relative amount of POS is 9% to 12%.
In some embodiments, the relative amount of PPP in the triglyceride is 15%, 16%, 17%, 18%, 19%, 20%, or any range therebetween.
In some embodiments, the relative amount of PPP in triglyceride is 15%.
In some embodiments, the relative amount of PPP in triglyceride is 15.4%.
In some embodiments, the relative amount of PPP in triglyceride is 19%.
In some embodiments, the relative amount of PPP in triglyceride is 19.3%.
In some embodiments, the relative amount of P2O in the triglyceride is 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, or any range between the above values.
In some embodiments, the relative amount of P2O in the triglyceride is 20%.
In some embodiments, the relative amount of P2O in the triglyceride is 19.5%.
In some embodiments, the relative amount of P2O in the triglyceride is 23%.
In some embodiments, the relative amount of P2O in the triglyceride is 22.5%.
In some embodiments, the relative amount of POS in the triglyceride is 9%, 10%, 11%, 12%, or any range therebetween.
In some embodiments, the relative amount of POS in the triglyceride is 11%.
In some embodiments, the relative amount of POS in the triglyceride is 10.7%.
In some embodiments, the relative amount of POS in the triglyceride is 9%.
In some embodiments, the animal fat is prepared by a process comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
In some embodiments, the purity of the silica is 99% or greater.
In some embodiments, the purity of the silica is 99.5% or greater.
In some embodiments, the purity of the silica is 99.9% or greater.
In some embodiments, the purity of the silica is 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9%, or any range between the foregoing values.
In some embodiments, the method further comprises producing the liquid animal fat by heating solid animal fat.
In some embodiments, the solid animal fat is animal fat tissue or fat obtained by refining and solidifying animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the silica is present in an amount of 0.1% to 5% by mass of the liquid animal fat.
In some embodiments, the mass of the silica is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, or 5.0% of the mass of the liquid animal fat, or any range therebetween.
In some embodiments, the mass of the silica is 0.1% of the mass of the liquid animal fat.
In some embodiments, the mass of the silica is 1% of the mass of the liquid animal fat.
In some embodiments, the mass of silica is 5% of the mass of the liquid animal fat.
In some embodiments, the silica is prepared by a vapor phase process or a precipitation process.
In some embodiments, the silica is food grade silica.
In some embodiments, the temperature of the contacting step is from 60 ℃ to 90 ℃.
In some embodiments, the temperature of the contacting step is 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃ or any range between the above values.
In some embodiments, the temperature of the contacting step is 60 ℃.
In some embodiments, the temperature of the contacting step is 80 ℃.
In some embodiments, the contacting step has a duration of 10 to 120 minutes.
In some embodiments, the duration of the contacting step is 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, 65 minutes, 70 minutes, 75 minutes, 80 minutes, 85 minutes, 90 minutes, 95 minutes, 100 minutes, 105 minutes, 110 minutes, 115 minutes, 120 minutes, or any range between the foregoing values.
In some embodiments, the duration of the contacting step is 10 minutes.
In some embodiments, the duration of the contacting step is 120 minutes.
In some embodiments, the vegetable oil is selected from one or more of the following fats and oils:
palm oil, rapeseed oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, soybean oil, olive oil, soybean oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, and algae oil.
In some embodiments, the animal fat is an animal fat tissue or a fat obtained by refining an animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, wherein the ratio of animal fat to vegetable oil is 60:40 to 40:60 by mass.
In some embodiments, the ratio of animal fat to vegetable oil is, by mass, 60:40, 59:41, 58:42, 57:43, 56:44, 55:45, 54:46, 53:47, 52:48, 51:49, 50:50, 49:51, 48:52, 47:53, 46:54, 45:55, 44:56, 43:57, 42:58, 41:59, 40:60 or any range between the foregoing.
In some embodiments, the ratio of animal fat to vegetable oil by mass is 60: 40.
In some embodiments, the ratio of animal fat to vegetable oil by mass is 40: 60.
In a third aspect, the present application provides a method for preparing animal fat comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
In some embodiments, the purity of the silica is 99%, 99.1%, 99.2%, 99.3%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 99.9%, or any range between the foregoing values.
In some embodiments, the method further comprises producing the liquid animal fat by heating solid animal fat.
In some embodiments, the silica is present in an amount of 0.1% to 5% by mass of the liquid animal fat.
In some embodiments, the mass of the silica is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, or 5.0% of the mass of the liquid animal fat, or any range therebetween.
In some embodiments, the mass of the silica is 0.1% of the mass of the liquid animal fat.
In some embodiments, the mass of the silica is 1% of the mass of the liquid animal fat.
In some embodiments, the mass of silica is 5% of the mass of the liquid animal fat.
In some embodiments, the silica is prepared by a vapor phase process or a precipitation process.
In some embodiments, the silica is food grade silica.
In some embodiments, the solid animal fat is animal fat tissue or fat obtained by refining and solidifying animal fat tissue.
In some embodiments, the animal is a cow, pig, sheep, fish, chicken, or duck.
In some embodiments, the temperature of the contacting step is from 60 ℃ to 90 ℃.
In some embodiments, the temperature of the contacting step is 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃ or any range between the above values.
In some embodiments, the temperature of the contacting step is 60 ℃.
In some embodiments, the temperature of the contacting step is 80 ℃.
In some embodiments, the contacting step has a duration of 10 to 120 minutes.
In some embodiments, the duration of the contacting step is 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes, 65 minutes, 70 minutes, 75 minutes, 80 minutes, 85 minutes, 90 minutes, 95 minutes, 100 minutes, 105 minutes, 110 minutes, 115 minutes, 120 minutes, or any range between the foregoing values.
In some embodiments, the duration of the contacting step is 10 minutes.
In some embodiments, the duration of the contacting step is 120 minutes.
In some embodiments, the method of preparing an animal fat comprises the steps of:
contacting liquid tallow with silica, wherein the silica has a purity of 99% or greater; and
and removing the silicon dioxide.
In some embodiments, the method of preparing an animal fat comprises the steps of:
contacting liquid beef tallow with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%, and the mass of the silicon dioxide is 0.1% of the mass of the liquid beef tallow; and
and removing the silicon dioxide.
In some embodiments, the method of preparing an animal fat comprises the steps of:
contacting liquid beef tallow with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%, and the mass of the silicon dioxide is 5% of that of the liquid beef tallow; and
and removing the silicon dioxide.
In a fourth aspect, the present application provides use of the fat composition of the first or second aspect or the animal fat prepared by the method of the third aspect in the preparation of a food product.
In some embodiments, the food product is a hotpot condiment.
In some embodiments, the food product is hot pot red oil.
In a fifth aspect, the present application provides a hotpot condiment or hotpot red oil, wherein the hotpot condiment or hotpot red oil comprises the fat composition of the first aspect or the second aspect or the animal fat prepared by the method of the third aspect.
In some embodiments, the hotpot condiment or hotpot red oil is obtained by frying the fat composition of the first or second aspect or the animal fat prepared by the method of the third aspect with one or more of onion, shallot, ginger, spices, coriander seed, lemon grass, cinnamon, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, thick broad-bean sauce, dried pepper, tsaoko amomum fruit, cardamom and aniseed.
In some embodiments, the present application also provides methods of making a hotpot condiment.
In some embodiments, the hotpot condiment is prepared by:
1. refining beef tallow at 140-160 ℃ for 0.5-6 hours, and filtering oil residues to prepare refined beef tallow;
2. cooling the refined beef tallow to 60-90 ℃, adding silicon dioxide with the purity of 99% in terms of the mass of the refined beef tallow in an amount of 0.1-5%, continuously reacting for 10-120 minutes, and filtering to remove the silicon dioxide to obtain beef tallow;
3. mixing beef tallow and palm oil according to the mass ratio of 60: 40-40: 60;
4. refining the hotpot condiment; and
5. and (4) sealing and packaging the hotpot condiment, and cooling and solidifying.
In some embodiments, the refining of the hotpot condiment or the hotpot red oil is performed according to the following steps:
melting oil and fat → heating to 175 ℃ → shallot decocting → adding bean paste → adding glutinous rice cake chili → adding spice → adding crystal sugar → adding pepper.
In some embodiments, after the hotpot condiment is refined, the solids are filtered to obtain the hotpot red oil.
In some embodiments, after the hot pot red oil is refined, the hot pot red oil is filtered of impurities.
The application provides a hotpot condiment or hotpot red oil, which is obtained by frying the oil composition or the animal oil together with common ingredients (such as one or more of onion, shallot, ginger, spice, coriander seed, lemon grass, cassia bark, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, thick broad-bean sauce, dried pepper, tsaoko amom, cardamom and aniseed) for about 1-10 minutes, wherein the frying is usually carried out under the temperature condition that the oil temperature is 120-180 ℃. Typically, after the stir-frying is completed, flavoring agents (e.g., appropriate amounts of salt and/or chicken essence, etc.) may be added to adjust the salty and umami taste.
Further, the amount of the oil composition, onion, ginger, spice, coriander seed, lemon grass, cinnamon, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, soybean paste, dried pepper, pricklyash peel, tsaoko cardamom, star anise and the like required for the frying is not particularly limited, and can be adjusted by those skilled in the art depending on factors such as taste.
The fat composition of the present application may be provided in the form of a separate fat composition. After obtaining the fat composition of the present application, the fat composition may be used to fry hotpot condiment or hotpot red oil as described previously; alternatively, the oil and fat composition of the present application may be used as a hot pot base or hot pot red oil, and other ingredients or ingredients, such as one or more of the aforementioned onion, shallot, ginger, spice, coriander seed, lemongrass, cinnamon, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, bean paste, dried pepper, zanthoxylum, tsaoko amomum fruit, cardamom and anise, may be added to the hot pot before or during consumption, and then cooked.
The fat composition of the present application may also be provided in the form of a pre-fried hotpot condiment or hotpot red oil which, after being obtained, may be added directly to a hotpot, which may then be added with an appropriate amount of water or pre-cooked soup, optionally followed by the addition thereto of further ingredients or ingredients, such as one or more of the aforementioned onions, gingers, spices, coriander seeds, lemongrass, cinnamon, cardamom, groundsel, fennel, clove, angelica dahurica, white pepper, garlic, thick broad-bean sauce, dried pepper, zanthoxylum, tsaoko cardamom, cardamom and anise.
The oil composition and/or the animal oil prepared by the method can reduce the probability of the phenomena of whitening, blooming and the like of the hotpot condiment and the hotpot red oil.
Examples
The present application is further illustrated with reference to specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present application. Experimental procedures without specific conditions noted in the examples below are generally carried out under conventional conditions or under conditions recommended by the manufacturer. Percentages are by mass unless otherwise indicated. Unless defined otherwise, all terms of art or science used herein have the same meaning as is familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the present application. The preferred methods and materials described herein are exemplary only.
Source of raw materials
Food grade silicon dioxide (SiO)2) Purchased from celadon borret silicon technologies ltd;
the diatomite is purchased from Junlian diatomite Co., Ltd, Yixing, and is prepared by calcining or fluxing and roasting natural diatomite as a main raw material;
the activated carbon is purchased from Songshan filter activated carbon factory of Jiangyi;
perlite is purchased from Fuyang City Congtong industry Co Ltd, and is prepared by taking natural perlite ore as a raw material, roasting at high temperature, expanding and then crushing;
tallow fat was purchased from watevir food ltd, taan;
palm oil was purchased from gali specialty oils (shanghai) ltd;
the seasonings required for preparing the hotpot condiment are all commercially available, such as onion, shallot, ginger, spice, coriander seed, lemon grass, cassia bark, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, broad bean paste, dried chili, pepper, tsaoko cardamom, anise and the like.
Example 1: preparation of beef tallow samples
Dividing the beef fat block into small blocks with the volume of about 1cm multiplied by 1cm, and placing the small blocks in a temperature control pot for refining. Tallow samples 1-3 were prepared according to the following refining conditions, respectively:
refining at 120 ℃ for 6 hours, filtering to remove oil residues to obtain a beef tallow sample 1;
refining at 140 ℃ for 3 hours, filtering to remove oil residues to obtain a beef tallow sample 2;
the refining temperature is 160 ℃ and the refining time is 0.5 hour, and the oil residue is removed by filtration to obtain a beef tallow sample 3.
For tallow sample 2, further processing was performed in the following manner to produce tallow samples 4-9:
beef tallow sample 2 was cooled to 80 ℃ and held at temperature, then 1 wt.% silicon dioxide (SiO) was added to beef tallow sample 22) Reacting for 30 minutes, filtering to remove silicon dioxide to obtain beef tallowSample 4.
Following the same treatment conditions and procedures, 1 wt.% diatomaceous earth, 1 wt.% activated carbon, or 1 wt.% perlite was added to tallow sample 2, respectively, reacted for 30 minutes, and the diatomaceous earth, activated carbon, or perlite was removed by filtration to obtain tallow samples 5, 6, and 7.
To tallow sample 2, 0.1 wt.% Silica (SiO) was added according to the same process conditions and procedure2) After 120 minutes of reaction, silica was removed by filtration to obtain a beef tallow sample 8.
To tallow sample 2, 5 wt.% Silica (SiO) was added according to the same process conditions and procedure2) After 10 minutes of reaction, silica was removed by filtration to obtain beef tallow sample 9.
The treatment conditions and additive types and amounts for the tallow samples 1-9 are summarized in table 1.
Table 1: treatment conditions and products for tallow samples 1-9
Example 2: preparation of Hot-pot flavoring and Hot-pot Red oil from beef tallow samples
Chafing dish ingredients and chafing dish red oil were prepared using the beef tallow samples 1 to 9 obtained in example 1 and palm oil in the following proportions:
table 2: oil and fat ratio of hotpot condiment and hotpot red oil
| Formulation of | Oil raw material composition |
| Formulation 1 | 50 wt.% tallow sample 1+50 wt.% palm oil |
| Formulation 2 | 50 wt.% tallow sample 2+50 wt.% palm oil |
| Formulation 3 | 50 wt.% tallow sample 3+50 wt.% palm oil |
| Formulation 4 | 50 wt.% tallow sample 4+50 wt.% |
| Formulation | |
| 5 | 50 wt. |
| Formulation 6 | 50 wt.% tallow sample 6+50 wt.% palm oil |
| Formulation 7 | 50 wt.% tallow sample 7+50 wt.% palm oil |
| Formulation 8 | 50 wt.% tallow sample 8+50 wt.% palm oil |
| Formulation 9 | 50 wt.% tallow sample 9+50 wt.% palm oil |
The preparation process of the hotpot condiment and the hotpot red oil comprises the following steps:
and mixing the beef tallow sample and the palm oil according to the proportion of 50:50 to obtain the mixed oil.
The raw materials of the hotpot condiment: 1kg of mixed oil, 100g of onion, 70g of onion, 28g of ginger, 200g of bean paste, 80g of dried pepper, 25g of safflower pepper and spices (wherein 5g of coriander seed, 8g of lemon grass, 2g of cassia bark, 8g of cardamom, 8g of murraya paniculata, 8g of fennel, 1g of clove, 4g of angelica dahurica, 8g of anise and 7g of white pepper).
The preparation process comprises the following steps: melting the mixed oil and heating to 175-180 ℃, adding shallot, onion and ginger into the melted oil and fat, refining for 30 minutes at 110 ℃, then adding bean paste, refining for 15 minutes at 105-115 ℃, adding dried pepper, refining for 15-20 minutes at 105 ℃, adding spices, refining for 5-10 minutes, finally adding rock sugar and pepper, and decocting until the pepper is crisp. The product is divided into two parts, one part is directly packaged in bags, and each bag is about 120g, namely the hotpot condiment. And filtering the solid spice while the other part is hot to obtain the hot pot red oil, and packaging the hot pot red oil in bags, wherein each bag contains about 120g of the hot pot red oil. Putting the hotpot condiment and the hotpot red oil into a refrigerator at 4 ℃, and cooling and solidifying for 24 hours.
Example 3: evaluation of Hot Pot bottom flavoring and Hot Red oil of example 2
The probabilities of occurrence of whitening and blooming, i.e., abnormal rates, of the hotpot condiment and the hotpot red oil prepared in example 2 after storage were counted. As shown in fig. 1, the hotpot condiment and the hotpot red oil prepared from formula 4, formula 8 and formula 9 had a low abnormal rate under storage conditions. Therefore, the beef tallow sample treated according to the method disclosed by the application has lower probability of whitening and blooming of the finally prepared hotpot condiment and the hotpot red oil.
Example 4: further testing based on tallow sample 4
Hotpot condiment and hotpot red oil were prepared according to the process of example 2 and the proportions shown in table 3:
table 3: oil and fat ratio of hotpot condiment and hotpot red oil
| Formulation of | Composition of |
| Formulation | |
| 10 | 60 wt.% tallow sample 4+40 wt.% palm oil |
| Formulation 11 | 40 wt.% tallow sample 4+60 wt.% palm oil |
| Sample No. 4 | 100 wt.% tallow sample 4 |
| |
100 wt.% palm oil |
Example 5: evaluation of Hot Pot bottom flavoring and Hot Red oil of example 4
The probabilities of whitening and blooming (i.e., abnormal rates) of the hotpot condiment and the hotpot red oil prepared in example 4 were counted. As shown in fig. 2, the probability of whitening and blooming of the hotpot condiment and the hotpot red oil prepared by the formulas 10 and 11 is significantly lower than that of the hotpot condiment and the hotpot red oil prepared by the pure sample 4 or the pure palm oil.
In addition, photographs were taken of the hotpot condiment prepared in example 4. As shown in fig. 3, the blooming and whitening of the hotpot condiment prepared from formula 10 and formula 11 was significantly better than the hotpot condiment prepared from sample 4 and palm oil.
The photographs were processed by Image-Pro Plus software to render a grey level histogram, analyze the degree of whitish bloom severity, and analyze the proportion of pixels with grey values greater than 120.
For the gray histogram, if the proportion of pixels having large gray values is high, the picture is whiter. As shown in fig. 4, the ratio of pixels having a gray value of more than 120 for the hotpot condiment prepared from sample 4 (i.e., beef tallow in fig. 4) and palm oil was significantly higher than for the hotpot condiments prepared from formulas 10 and 11.
As shown in fig. 5, it was statistically determined that the ratio of pixels having a gray value of greater than 120 for the hotpot condiment and the hotpot red oil prepared from sample 4 (i.e., beef tallow in fig. 5) and palm oil was significantly higher than for the hotpot condiment and the hotpot red oil prepared from formulas 10 and 11, which is consistent with the anomaly results shown in fig. 2, indicating that the hotpot condiment and the hotpot red oil prepared from formulas 10 and 11 had a lower degree of blooming.
Example 6: consisting of the cholesterol content and triglycerides of the hotpot condiment and hotpot red oil prepared in example 4
The contents of cholesterol and phytosterol and the composition of triglyceride in the hotpot condiment and the hotpot red oil prepared from sample 4, formula 10 and formula 11 were measured, respectively. The results are shown in tables 4 and 5.
Table 4: the contents and proportions of cholesterol and phytosterol in the hotpot condiment and hotpot red oil prepared from sample 4, formula 10 and formula 11
| Sample No. 4 | |
Formulation 11 | |
| Cholesterol content (mg/kg) | 579.47 | 342.65 | 229.79 |
| Phytosterol content (mg/kg) | 0 | 245.37 | 371.22 |
| Cholesterol: plant sterol | / | 58:42 | 38:62 |
Table 5: the hotpot condiment prepared by the sample 4, the formula 10 and the formula 11 and the triglyceride in the hotpot red oil
As shown in Table 4, the contents of cholesterol in the hotpot condiment and the hotpot red oil prepared from sample 4 were 579.47 mg/kg; the content of cholesterol in the hotpot condiment prepared by the formula 10 and the hotpot red oil is 342.65mg/kg, and the ratio of the cholesterol to the phytosterol is 58: 42; the contents of cholesterol in the hotpot condiment prepared by the formula 11 and the hotpot red oil are 229.79mg/kg, and the ratio of the cholesterol to the phytosterol is 38: 62. It is evident that the cholesterol content in the hotpot condiment and the hotpot red oil prepared by the formulas 10 and 11 is lower than that of the hotpot condiment and the hotpot red oil prepared by the sample 4.
As shown in table 5, the composition of triglycerides in the hotpot condiment and the hotpot red oil prepared from formulation 10 was: the relative content of PPP is 15.4 percent, the relative content of P2O is 19.5 percent and the relative content of POS is 10.7 percent; the hotpot condiment prepared by the formula 11 and the triglyceride in the hotpot red oil comprise the following components: the relative content of PPP is 19.3%, the relative content of P2O is 22.5% and the relative content of POS is 9.0%.
Finally, it should be understood that while the various aspects of the present specification describe specific embodiments, those skilled in the art will readily appreciate that the disclosed embodiments are merely illustrative of the principles of the subject matter disclosed herein. Accordingly, it is to be understood that, unless explicitly stated otherwise, the disclosed subject matter is not limited to the particular compositions, methods, and/or formulations, etc., described herein. Moreover, those of ordinary skill in the art will recognize that certain changes, modifications, permutations, variations, additions, subtractions and sub-combinations may be made in accordance with the teachings herein without departing from the spirit of the present specification. It is therefore intended that the following appended claims be interpreted as including all such alterations, modifications, permutations, variations, additions, subtractions and sub-combinations as fall within the true spirit and scope thereof.
Claims (10)
1. An oil-and-fat composition comprising an animal oil-and-fat and a vegetable oil; wherein
The animal fat is obtained by contacting with silicon dioxide.
2. The fat and oil composition according to claim 1, wherein the animal fat and oil is prepared by a method comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
and removing the silicon dioxide.
3. The fat and oil composition according to claim 2, wherein
The method further comprises producing the liquid animal fat by heating the solid animal fat; and/or
The mass of the silicon dioxide is 0.1-5% of that of the liquid animal fat; and/or
The silicon dioxide is prepared by a gas phase method or a precipitation method; and/or
The silicon dioxide is food-grade silicon dioxide; and/or
The solid animal fat is fat tissue of animals or fat tissue of animals refined and solidified, for example, the animals are cattle, pigs, sheep, fish, chickens or ducks; and/or
The temperature of the contacting step is 60 ℃ to 90 ℃; and/or
The duration of the contacting step is 10 to 120 minutes.
4. The fat and oil composition according to claim 1, wherein
The vegetable oil is selected from one or more of the following oils and fats: palm oil, rapeseed oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, soybean oil, olive oil, soybean oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, and algae oil; and/or
The animal fat is selected from animal fat tissue or refined fat of animal fat tissue, such as cattle, pig, sheep, fish, chicken or duck; and/or
Wherein the ratio of the animal fat to the vegetable oil is 60:40 to 40:60 by mass.
5. An oil-and-fat composition comprising an animal oil-and-fat and a vegetable oil; wherein the content of the first and second substances,
the ratio of cholesterol to phytosterol in the grease composition is 58: 42-38: 62 by mass; and/or
The content of cholesterol in the grease composition is 200-370 mg/kg; and/or
Wherein the relative content of PPP, P2O and POS in the triglyceride are respectively 15-20%, 15-25% and 9-12%.
6. The fat and oil composition according to claim 5, wherein the animal fat and oil is prepared by a method comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
removing silicon dioxide;
preferably, the first and second electrodes are formed of a metal,
the method further comprises producing the liquid animal fat by heating the solid animal fat; and/or
The mass of the silicon dioxide is 0.1-5% of that of the liquid animal fat; and/or
The silicon dioxide is prepared by a gas phase method or a precipitation method; and/or
The silicon dioxide is food-grade silicon dioxide; and/or
The temperature of the contacting step is 60 ℃ to 90 ℃; and/or
The duration of the contacting step is 10 to 120 minutes.
7. The fat and oil composition according to claim 5, wherein
The animal fat is animal fat tissue or fat refined from animal fat tissue, for example, the animal is cattle, pig, sheep, fish, chicken or duck; and/or
The vegetable oil is selected from one or more of the following oils and fats: palm oil, rapeseed oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, soybean oil, olive oil, soybean oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, and algae oil; and/or
Wherein the ratio of the animal fat to the vegetable oil is 60:40 to 40:60 by mass.
8. A method for preparing animal fat comprising the steps of:
contacting liquid animal fat with silicon dioxide, wherein the purity of the silicon dioxide is more than 99%; and
removing silicon dioxide;
preferably, the first and second electrodes are formed of a metal,
the method further comprises producing the liquid animal fat by heating the solid animal fat; and/or
The mass of the silicon dioxide is 0.1-5% of that of the liquid animal fat; and/or
The silicon dioxide is prepared by a gas phase method or a precipitation method; and/or
The silicon dioxide is food-grade silicon dioxide; and/or
The solid animal fat is fat tissue of animals or fat tissue of animals refined and solidified, for example, the animals are cattle, pigs, sheep, fish, chickens or ducks; and/or
The temperature of the contacting step is 60 ℃ to 90 ℃; and/or
The duration of the contacting step is 10 to 120 minutes.
9. Use of the fat composition of any one of claims 1 to 7 or the animal fat prepared by the method of claim 8 in the preparation of a food product, preferably the food product is a hotpot condiment or a hotpot red oil.
10. A hotpot condiment or a hotpot red oil, wherein the hotpot condiment or hotpot red oil comprises the fat composition of any one of claims 1-7 or the animal fat prepared by the method of claim 8; preferably, the hotpot condiment or the hotpot red oil is obtained by frying the fat composition according to any one of claims 1 to 7 or the animal fat prepared by the method according to claim 8 with one or more of onion, shallot, ginger, spice, coriander seed, lemon grass, cinnamon, cardamom, murraya paniculata, fennel, clove, angelica dahurica, white pepper, garlic, soybean paste, dried pepper, tsaoko amomum fruit, cardamom and aniseed.
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