CN113115833A

CN113115833A - Thick soup and preparation process thereof

Info

Publication number: CN113115833A
Application number: CN201911410371.6A
Authority: CN
Inventors: 郑聪; 王勇; 范林恩
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2019-12-31
Filing date: 2019-12-31
Publication date: 2021-07-16
Anticipated expiration: 2039-12-31
Also published as: CN113115833B

Abstract

The invention relates to thick soup and a preparation process thereof. The present inventors have found that an extract obtained by extracting an oil or fat with ethanol and a mixture of the extract with water or an ethanol-removed product thereof have a white soup effect.

Description

Thick soup and preparation process thereof

Technical Field

The invention relates to thick soup and a preparation process thereof.

Background

Huaiyang vegetable is one of the four traditional Chinese vegetable systems. The Huaiyang vegetable soup is rich in vegetables and emphasizes soup mixing, thick and white soup is required, the flavor is fresh, and when the Huaiyang vegetable soup is manufactured, the thick and white soup is increased by using small soybean oil; the other dishes needing white soup, such as fish head soup, can be boiled with lard oil by fire to realize the white soup, the use method of the thick oil soup is that small soybean oil/lard oil with 1-2% of water is added during soup boiling, the application effect of the white soup can be realized only by boiling with strong fire for more than 3 minutes, the effect is limited, the price of the oil is often higher, obvious oil drops are formed on the surface of the soup after the soup is cooled, and the greasy feeling of the soup is increased.

In addition, with the pace of life acceleration and the fact that the youngsters in the new generation gradually become the mastery force of catering consumption, the eating habits and tastes of people also begin to change, most people often choose fast food or take-out to solve three meals per se due to busy work or study, the fast food era is still natural, and the development of fast food culture has higher requirements on the product speed and the variety of tastes of products in the catering and take-out industries. Therefore, the development of a safe, healthy and natural thick soup product which is rapid and stable is in great tendency.

Disclosure of Invention

The invention provides an absolute ethyl alcohol extract of grease, which is an upper liquid phase in a mixture of the grease and ethyl alcohol.

In one or more embodiments, the ratio of the volume of ethanol in milliliters to the mass of grease in grams in the mixture is less than or equal to 100: 1. preferably, 50: 1.

in one or more embodiments, the extract does not contain an emulsifier and water.

In one or more embodiments, the oil is an oil that is liquid at ambient temperature.

In one or more embodiments, the oil or fat is selected from a mixture of one or more of edible oils, flavor essential oils, and oleoresins.

In one or more embodiments, the edible oil is selected from one or more of refined soybean oil, refined sunflower oil, refined rapeseed oil, refined rice oil, refined lard, refined rice oil, fire lard, fire tallow, fire chicken oil, more preferably one or more of pressed rapeseed oil, strong-flavor rapeseed oil, and pressed soybean oil.

In one or more embodiments, the flavor essential oil is selected from one or more of lemongrass oil, onion oil, ginger oil, and litsea cubeba oil.

In one or more embodiments, the oleoresin is zanthoxylum oleoresin.

The present invention also provides an aqueous dispersion of the anhydrous ethanol extract or ethanol-depleted product thereof according to any of the embodiments of the present invention.

In one or more embodiments, the ratio of the volume of the anhydrous ethanol extract in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5, in the above range.

In some embodiments, the present invention provides an anhydrous ethanol extract of an oil, wherein the oil is liquid beef tallow at room temperature, preferably a beef tallow fraction with a melting point of 12-20 ℃, preferably 14-17 ℃, and the oil is added with more than 1000ppm, preferably more than 3000ppm, more preferably more than 5000ppm of alpha-tocopherol, preferably RRR-alpha-tocopherol, based on the weight of the oil, wherein the extract is an upper liquid phase of a mixture of the oil and the anhydrous ethanol; preferably, in the mixture, the ratio of the volume of ethanol in milliliters to the mass of the grease in grams is less than or equal to 50: 1; preferably, the extract is free of emulsifiers and water. The invention also provides an aqueous dispersion of the absolute ethanol extract or a product thereof from which ethanol is removed; preferably, the ratio of the volume of the ethanol extract in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5, in the above range.

The invention also provides a method for preparing the absolute ethyl alcohol extract of the grease, which comprises the steps of mixing the grease with absolute ethyl alcohol, standing to obtain an upper liquid phase of the mixture: preferably, the method does not use an emulsifier, and/or the mixing ratio of the volume of ethanol in milliliters to the mass of grease in grams is less than or equal to 100: 1, preferably 50 or less: 1.

the present invention also provides a method for producing an aqueous dispersion of an anhydrous ethanol extract of fats and oils, the method comprising:

mixing the grease with absolute ethyl alcohol, and standing to obtain an upper liquid phase of the mixture;

mixing the upper liquid phase with water, thereby obtaining said aqueous dispersion; preferably, the ratio of the volume of the upper liquid phase in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5 in the range of; and

optionally, the aqueous dispersion is completely or partially ethanol-depleted by rotary evaporation, heating or vacuum.

In one or more embodiments, the temperature of rotary evaporation is 60-70 ℃, the rotating speed is 100-150r/min, and the rotary evaporation time is 10-30 min.

The invention also provides a food seasoning, which contains the ethanol extract, the aqueous dispersion or the ethanol-removed product thereof in any embodiment of the invention, the oil and fat anhydrous ethanol extract prepared by the method in any embodiment of the invention, or the aqueous dispersion or the ethanol-removed product thereof prepared by the method in any embodiment of the invention.

In one or more embodiments, the food flavoring further comprises water and a food additive.

In one or more embodiments, the food additive is selected from one or more of a flavoring agent, a thickening agent, a food coloring agent, and a flavoring essence; preferably, the sweetener is selected from one or more of pig bone extract, chicken powder, salt, sugar, yeast extract, sodium glutamate, disodium taste nucleotide and disodium succinate; the thickening agent is selected from xanthan gum and gelatin; the food coloring is selected from sunset yellow and turmeric.

In one or more embodiments, the food seasoning is provided in a pre-packaged form, preferably in the form of a seasoning packet, sauce packet or soup packet.

The present invention also provides a food product comprising a food additive according to any one of the embodiments of the present invention; preferably, the food is a pottage, the pottage having a haze value of 300 or more.

The invention also provides the use of alpha-tocopherol, preferably RRR-alpha-tocopherol, to enhance the turbidity of a soup or to prepare a soup with enhanced turbidity.

Drawings

FIG. 1: the relationship between the ratio of ethanol to fats and oils obtained in example 1 and the extraction rate of fats and oils.

FIG. 2: the turbidity values of different oils obtained in example 2 are in accordance with the change rule of the ratio of water to extract.

FIG. 3: results of stability test of emulsion systems obtained in examples 3 and 4 and comparative examples 1 and 2.

FIG. 4: the turbidity of the emulsion in example 5 after standing for 7 days at different pH values was 3, 4, 5, 7, 8, 9, and 11 from left to right.

FIG. 5: the results of ethanol extraction and water treatment in examples 6 to 8, wherein the ethanol extracts obtained in step 1 of examples 6, 7 and 8 are shown in the upper diagram from left to right; the lower diagram shows the mixture of the ethanol extract and water obtained in step 2 of examples 6, 7 and 8, from left to right.

FIG. 6: the appearance of the water-oil systems obtained in comparative example 3 and example 14 after standing for 4h, wherein the left figure is comparative example 3; the right figure shows example 14.

FIG. 7: example 15 schematic of the fired beef tallow cooking process.

FIG. 8: low melting point tallow fractionation scheme for example 15.

FIG. 9: flavor liquid fractionation butter product effect profiles of examples 16, 17 and comparative examples 4-7 are, from left to right, examples 16, 17 and comparative examples 4-7.

Detailed Description

Various aspects of the invention are described in detail below. Unless otherwise specified, the various starting materials of the present invention may be obtained commercially or prepared according to conventional methods in the art. Unless defined or stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.

All features defined herein as numerical ranges or percentage ranges, such as values, amounts, levels and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range.

Herein, unless otherwise specified, the percentage means weight percentage, and the ratio is mass ratio.

Herein, when referring to the mass-to-volume ratio or the volume-to-mass ratio, the mass is in grams and the volume is in milliliters, unless otherwise specified.

In this context, for the sake of brevity, not all possible combinations of features in the various embodiments or examples are described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.

The invention discovers that when the ethanol is used for extracting the oil, the obtained extracting solution (upper liquid phase) has the effect of quickly making white soup at room temperature, and when the extracted or mixed base oil is oil-soluble flavor oil or oleoresin, flavor substances contained in the oil can be uniformly dispersed in water through the ethanol, so that the diversification of the color and taste of the soup base is realized. The supernatant liquid phase (also called supernatant) can be further mixed with water to obtain a mixture of high turbidity water, oil and ethanol, and the mixture and the product obtained after removing the solvent can achieve the effect of quick-acting white soup. Furthermore, the products according to the invention have good stability on storage and in the pH range from 3.0 to 11.0.

Therefore, the invention provides an ethanol extract of oil, which is a supernatant liquid phase generated after standing a mixture of the oil and the ethanol.

In the invention, the ethanol used for extraction or mixing is food-grade absolute ethanol. The oil or fat (base oil) suitable for use in the present invention may be any of various oils or fats which are liquid at ordinary temperature as is conventional in the art, such as one or more of edible oils, flavor essential oils and oleoresins. The oil and fat which are liquid at normal temperature, such as edible oil, flavor essential oil, oleoresin and the like, also comprises modified oil and fat, such as physically modified or chemically modified oil and fat, and the oil and fat are only liquid at normal temperature. Suitable modification methods are well known in the art and include, but are not limited to, fractionation, transesterification, and the like. Exemplary edible oils include, but are not limited to, one or more of refined peanut oil, refined soybean oil, refined sunflower seed oil, refined rapeseed oil, refined rice oil, refined lard, refined rice oil, fire lard, fire tallow, fire chicken oil; preferred edible oils include one or more of pressed rapeseed oil, strong aromatic rapeseed oil, and pressed soybean oil. A particularly preferred edible oil is pressed soybean oil. Exemplary flavor essential oils include any mixture of one or more of lemongrass oil, onion oil, ginger oil, litsea cubeba oil, and the like. Exemplary oleoresins include zanthoxylum oleoresin, capsicum oleoresin, and the like.

Preferably, the ratio of the volume of ethanol used for extraction to the mass of the base oil is at least 1: 1. the ratio of the volume of ethanol used for extraction to the mass of base oil is generally controlled at 100: 1 or less, such as 50: 1 or less. As shown in example 1 of the present invention, when the ratio of the volume of ethanol to the mass of the base oil (pressed peanut oil) exceeds 20:1, the oil extraction rate reaches the upper limit, namely 20ml of ethanol can dissolve 1g of pressed peanut oil at most. Thus, for example, for pressed peanut oil, the ratio of the volume of ethanol to the mass of base oil is typically controlled to be 20:1 or less. It is understood that the upper limit of the ratio of the volume of ethanol to the mass of base oil may not be the same for different base oils when the upper limit of the oil extraction yield is reached, as can be readily determined by one skilled in the art in light of the present disclosure.

Generally, ethanol and base oil are uniformly mixed, then the mixture is centrifuged or kept stand, and the upper liquid phase part is taken, namely the oil ethanol extracting solution of the invention. It is understood that if the amount of ethanol is insufficient, part of the fats and oils are insoluble in ethanol, and therefore, after mixing the fats and oils with ethanol, the layers will be separated, the upper liquid phase being the ethanol extract of the present invention, and the lower layer being the portion of the fats and oils that are not dissolved in ethanol.

Further, the ethanol extract obtained in the present invention may be mixed with water to obtain a composition (aqueous dispersion). Typically, in such compositions, the ratio of the volume of the ethanol extract in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5, in the above range. Preferably, the turbidity of the composition is 1000 or more, more preferably 3000 or more, and can be further diluted and used as needed.

Further, all or part of the ethanol in the aqueous dispersion may be removed. The aqueous dispersion may be completely or partially ethanol-depleted by rotary evaporation, heating or vacuum. Preferably, the solvent is removed by rotary evaporation. The preferred rotary evaporation temperature is 60-70 ℃, the rotation speed is 100-150r/min, and the rotary evaporation time is 10-30 min.

Other embodiments of the invention also relate to the use of vitamin E, especially alpha-tocopherol, more preferably RRR-alpha-tocopherol, to enhance the turbidity of a soup or to the preparation of a soup with enhanced turbidity. RRR-alpha-tocopherol is known to be the only stereoisomer of alpha-tocopherol found in nature, with the highest biological activity at all isomeric weights of vitamin e (ve). In human plasma, alpha-tocopherol accounts for about 85-90% and gamma-tocopherol accounts for about 10-15%. RRR-alpha-tocopherol is also an intracellular antioxidant, can inhibit the generation of toxic lipid peroxides, has a regulating effect on the cerebral system in the pituitary, promotes the production of glandular hormone, prevents the physiological aging of cells and prevents the production of carcinogen free radicals. It has good medical value in many aspects such as arteriosclerosis, coronary heart disease, habitual abortion, female infertility, menstrual disorder, endocrine function decline, anemia, brain softening, cancer and the like, and is called as 'western ginseng'. In recent years, vitamin E additives for water-soluble foods having good water dispersibility have been vigorously developed abroad. And is being developed and applied to water-soluble foods such as health drinks.

Typical fats and oils contain a certain amount of VE, for example, 300ppm or more of α -tocopherol. But the amount of VE in tallow was lower. It has been found in the present invention that by adding to tallow, especially tallow which is liquid at room temperature, including its fractions, an amount of VE, especially alpha-tocopherol, more preferably RRR-alpha-tocopherol, followed by extraction with ethanol, or further mixing with water, an emulsion is prepared, whereby the resulting products all have an increased turbidity. The thick soup product obtained by the method can maintain the state of the emulsion for a long time at room temperature without precipitation, and is still stable in a high-temperature boiling state.

Thus, the invention also provides an anhydrous alcohol extract of tallow, which is the upper liquid phase of a mixture of tallow and anhydrous alcohol. The beef tallow is preferably beef tallow which is liquid at room temperature, for example liquid beef tallow which has a melting point of 12 to 20 ℃. Preferably, the VE, especially alpha-tocopherol, more preferably RRR-alpha-tocopherol, is added to tallow prior to extraction. The amount of the surfactant added is preferably 1000ppm or more, more preferably 3000ppm or more, and still more preferably 5000ppm or more based on the weight of the oil. In some embodiments, VE, especially alpha-tocopherol, more preferably RRR-alpha-tocopherol, is added in an amount of 5000 and 20000 ppm. The ratio of the volume of ethanol to the mass of tallow is generally controlled to be 100: 1 or less, such as 50: 1 or less; in a preferred embodiment, the ratio of the volume of ethanol to the mass of tallow is controlled to be in the range of 20:1 or less.

The tallow anhydrous ethanol extract can be mixed with water to obtain the corresponding aqueous dispersion. The mixing ratio of the volume of the ethanol extract in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5, in the above range. Likewise, some or all of the ethanol removal from the aqueous dispersion may also be performed using the methods described herein. The obtained products have the effect of white soup.

In some embodiments, the present invention also provides a food seasoning comprising the ethanol extract, the aqueous dispersion or the ethanol-removed product thereof according to any of the embodiments of the present invention, the anhydrous ethanol extract of fats and oils obtained by the method according to any of the embodiments of the present invention, or the aqueous dispersion or the ethanol-removed product thereof obtained by the method according to any of the embodiments of the present invention. In addition to the extract or product of the present invention, the food seasoning of the present invention may contain any one or more of other ingredients contained in conventional seasonings. Exemplary other ingredients include, but are not limited to, water and/or food additives. Exemplary food additives include, but are not limited to, one or more of flavoring agents, thickening agents, food colors, and flavoring essences. The sweetener may include one or more of pig bone extract, chicken powder, salt, sugar, yeast extract, sodium glutamate, disodium taste nucleotides, and disodium succinate. The thickener is selected from xanthan gum and gelatin. The food color is selected from sunset yellow and turmeric. The content of the extract or product according to the invention in the food seasoning can be determined according to the desired taste and/or the desired effect of the white soup and can be, for example, in the range of 1-90 wt%. The content of each food additive in the food seasoning is the conventional addition amount of the additive. Generally, the food seasoning of the present invention contains a food additive, optionally water. When water is not present, the flavoring may be an oil. In one or more embodiments, the food seasoning of the present invention may be provided in a pre-packaged form, preferably in the form of a seasoning packet, sauce packet or soup packet.

The advantages of the invention include: the product has good emulsion stability; the preparation process is simple and convenient, the cost is low, and the recovery of ethanol can be realized.

The following examples are further illustrative of the present invention, but the present invention is not limited to the following. The embodiments in the present description are only for illustrating the present invention, and do not limit the scope of the present invention. The scope of the present invention is defined only by the appended claims, and any omissions, substitutions, and changes in the form of the embodiments disclosed herein that may be made by those skilled in the art are intended to be included within the scope of the present invention.

The following examples use instrumentation conventional in the art. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. In the following examples, various starting materials were used, and unless otherwise specified, conventional commercially available products were used.

Example 1

Mixing food-grade absolute ethyl alcohol and pressed peanut oil according to the proportion shown in the following table, standing for 10min after the two are uniformly mixed, taking all liquid phases for rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, the rotating speed at 120r/min, carrying out rotary evaporation for about 20min, weighing the mass of the oil subjected to rotary evaporation and solvent removal after the solvent is removed, and calculating to obtain the extraction rate, wherein the result is shown in figure 1.

As can be seen from FIG. 1, when the volume-to-weight ratio of ethanol to oil exceeds 20 (volume in ml, weight in g), the extraction rate of the pressed peanut oil with ethanol reaches an upper limit.

Example 2

1. Respectively taking 5g of small pressed soybean oil, pepper oleoresin, pressed peanut oil, fire-refined lard oil (used after being dissolved), Shuangwan rice oil and refined soybean oil as base oil;

2. mixing ethanol according to V_Ethanol(ml)：M_Oil(g) Mixing 8:1, standing and taking supernatant extracting solution;

3. according to the mass (g) of water and the extracting solution: water was added to the 5 kinds of extract solutions of step 2 at a volume (ml) of 0.5:1, 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 4:1, 5:1, 6:1, respectively, and the turbidity was measured.

The turbidity detection method comprises the following steps: deionized water is used as a blank control; and measuring the absorbance value of the diluted emulsion at 800nm by using an ultraviolet spectrophotometer.

Turbidity calculation formula (see Chendong, Zhang Xiaoyang, Liu Yao political, etc., ultrasonic emulsification preparation process of ginger oil nano emulsion and its stability research [ J ], journal of agricultural machinery, 2016, 47 (6): 250 + 253; Gaoyuang, Wubenfang, high promotion, etc., turbidity method for formulation screening of high coagulation viscous oil emulsifier [ J ], journal of Huadong university of science and engineering, 2012, 38 (2): 149 + 155):

wherein T is turbidity, and A is absorbance of the diluted emulsion at 800 nm; v represents the dilution factor; i represents an optical path difference of 0.01 m.

4. With M_{Water (W)}(g)：V_{Extract liquid}(ml) is plotted on the abscissa and turbidity values on the ordinate, and a trend fit is performed.

The results are shown in figure 2 and the table below.

From the fitting relationship of the trend lines in fig. 2 and the above table, it can be seen that: the turbidity of the pressed peanut oil, the zanthoxylum oil resin and the double-ten-thousand rice oil is in the relation of power to the proportion of the water and the extract, and R is²Is more than 0.9; the proportion of the refined soybean oil to the water and the extracting solution is in a linear relation, and R is²Is greater than 0.9. And at M_{Water (W)}(g)：V_{Extract liquid}When (ml) > 5, the turbidity decreases slowly, so M is limited_{Water (W)}(g)：V_{Extract liquid}(ml) is preferably 5 or less. Wherein the effect of pressing peanut oil is best, and the pepper oleoresin and the double-ten-thousand rice oil are inferior; among them, the turbidity of refined soybean oil was the lowest.

Examples 3 and 4

Experimental grouping and operation were as follows:

base oil	Pressed rape oil	Base oil	Refined rape oil
				Comparative example 1	V_{Squeezed rape oil extracting solution}：M_{Water (W)}＝2:1	Comparative example 2	V_{Refined rape oil extracting solution}：M_{Water (W)}＝2:1
Example 3	V_{Squeezed rape oil extracting solution}：M_{Water (W)}＝1:1	Example 4	V_{Refined rape oil extracting solution}：M_{Water (W)}＝1:1

Comparative example operational procedure:

1.50ml of ethanol was added with 5g of oil (V)_Ethanol：M_Oil10:1), vortex/shake, standing and taking supernatant;

2. 20ml of the supernatant from step 1 are added to 10g of water, i.e.V_{Extract liquid}：M_{Water (W)}＝2:1。

The operation flow of the embodiment is as follows:

2. 10ml of the supernatant from step 1 are added to 10g of water, i.e.V_{Extract liquid}：M_{Water (W)}＝1:1。

The operation is carried out by using an all-round stable analyzer, the scanning is carried out once every 5min for 12h, and the furnace body temperature is 40 ℃. When the TSI value is less than 5 within 12h, the emulsion has good stability and does not have the phenomena of floating, sinking, polymerization and the like. The results are shown in FIG. 3.

The above experimental results show that: when V is_{Extract liquid}：M_{Water (W)}At > 1.0, the stability of the emulsion system is reduced and the TSI values are above 5 within 12h of analysis time. Therefore, the upper limit ratio defining the range of the ratio of the extraction liquid volume to the water mass is set to 1.0.

Example 5

The operation process comprises the following steps:

2.5g of Shuangwan rice oil (V) is added into 1.50ml of ethanol_Ethanol：M_Oil20:1), vortex/shake, standing and taking supernatant;

2. adding 10ml of the supernatant obtained in the step 1 into 100g of water;

3. use of 20mol/L H₂SO₄And 20mol/L NaOH was added to adjust the pH of the emulsion and the turbidity was measured as described in example 2.

The results are shown in the following table and fig. 4.

pH	Turbidity of water
		3	1462
4	1427
		5	1416
7	1450
		8	1439
9	1427
		11	1439

The above results show that the emulsion prepared by the process can keep a good emulsified state under the condition of pH3-11 and does not separate layers.

Examples 6 to 8

Examples 6, 7 and 8 used capsicum oleoresin in a mass ratio of 3:1 of fire refined chicken oil and small pressed soybean oil, and the mass ratio of the fire refined chicken oil to the small pressed soybean oil is 1:2 litsea cubeba oil and shuangwan rice oil. The operation process comprises the following steps:

1.50ml of ethanol was added with 2.5g of oil (V)_Ethanol：M_Oil20:1), vortex/shake, standing and taking supernatant;

2. 10ml of the supernatant from step 1 are added to 40g of water, i.e.V_{Extract liquid}：M_{Water (W)}＝1:4。

Turbidity was measured as described in the examples. Taste was determined by direct tasting. The products obtained in

steps

1 and 2 are shown in FIG. 5. Turbidity and taste are shown in the table below.

	Example 6	Example 7	Example 8
				Turbidity of water	5370	5573	3178
Taste of the product	Spicy taste	Flavor of chicken oil	Flavor of Dongyinggong decoction

By the process, thick soup products with different colors and flavors can be obtained, and the flavor and color of the oil are fully blended into the water phase.

Example 9

The Huaiyang dish soup uses the small soybean oil of the thick soup sold in the market. The process route is as follows: soybean → soaking → embryo rolling → placing → embryo frying → cooling → embryo steaming → hydraulic pressing. In the small pressed soybean oil produced by the process, the content of diglyceride is usually 1.0-2.0%, the phosphorus content is 300-800 ppm, and the protein content is about 5 times of that in common crude soybean oil, so that the Huaiyang vegetable is generally the small pressed soybean oil prepared by the traditional process. The oil of this example was a small pressed soybean oil prepared by a conventional process and its phosphorus content was measured.

Example 10

30g of the squeezed soybean oil (V) of example 9 were added to 300ml of ethanol_Ethanol：M_Oil10:1), vortex/shake, standing and taking supernatant; collecting supernatant, and rotary steaming at 60 deg.C to obtain ethanol-extracted soybean oil. Detecting the phosphorus content of the rest part after the alcohol extraction of the small extracted soybean oil and the supernatant fluid extraction.

In the above examples, the method for detecting phosphorus was referred to GB/T5537-2008 grain and oil to detect the content of phospholipid.

The phosphorus contents (ppm) of examples 9 to 10 are shown in the following table.

	Before extraction	Alcohol extraction oil	Extracted oil
				Example 9	436.11	-	-
Example 10	-	133.33	668.12

From the above experimental results, it can be seen that: the dry ethanol extraction of the pressed soybean oil (example 9) containing 436.11ppm of phosphorus did not contribute to the enrichment of the phosphorus content.

Example 11

Adding 25ml ethanol (V) into 5g refined soybean oil_Ethanol：M_Oil5:1), vortexing/shaking, standing and taking supernatant; 10ml of the supernatant from step 1 are added to 20g of water, i.e.V_{Extract liquid}：M_{Water (W)}Haze values were determined as described in example 2, 1: 2.

Example 12

1000ppm of phospholipids were added to the refined soybean oil described in example 11, and 5g of this oil (V) were added to 25ml of ethanol_Ethanol：M_Oil5:1), vortexing/shaking, standing and taking supernatant; 10ml of the supernatant from step 1 are added to 20g of water, i.e.V_{Extract liquid}：M_{Water (W)}Haze values were determined as described in example 2, 1: 2.

Example 13

2000ppm of phospholipids were added to the refined soybean oil described in example 11, and 5g of this oil (V) was added to 25ml of ethanol_Ethanol：M_Oil5:1), vortexing/shaking, standing and taking supernatant; 10ml of the supernatant from step 1 are added to 20g of water, i.e.V_{Extract liquid}：M_{Water (W)}Haze values were determined as described in example 2, 1: 2.

The results of the experiments for examples 11-13 are shown in the following table:

	example 11	Example 12	Example 13
				Turbidity of water	4201.58	4264.89	4153.01

From the above experimental results, it can be seen that: there was no significant difference between the turbidity of the final product from the examples, so the phospholipid content was not a factor affecting the turbidity of the product in the process.

Comparative example 3

1. Weighing 100g of water in a 200mL beaker, stirring at 1 grade, and heating to boil;

2. after the water boiled for 30s, 1g of the pressed soybean oil obtained by the method described in example 9 was added;

3. after boiling for 60s, the beaker was removed, observed for phenomena and checked for haze values.

Example 14

To 1.10ml of absolute ethanol was added 0.5g of the pressed soybean oil (V) obtained by the method of example 9_Ethanol：M_Oil20:1), vortex/shake, standing and taking supernatant;

2. adding 10ml of water into the 10ml of extracting solution, and uniformly mixing;

3. 8ml of ethanol is removed by rotary evaporation to obtain a product;

4. 1ml of the emulsion prepared in step 3 was added to a 200ml beaker containing 100g of water and stirred for uniform mixing.

The oils obtained in comparative example 3 and example 14 were tested for turbidity after standing for 4h, and the results are shown in the following table and figure 6.

	Comparative example 3	Example 14
			Oil content	1g/100g	22.7mg/100g
Haze value	56.25	376.13

The results showed that 1g of the virgin soybean oil of comparative example 3 was dissolved in 100g of water, and had a haze value of only 56.23, with a macroscopic oil-and-fat floating phenomenon in the upper layer. In the example, only 1ml of the extracting solution is added, the turbidity value can reach 376.13, the emulsion state is stable, no oil floats upwards visible to the naked eye, and the oil content in the example 14 is only 22.7mg/100 g. In example 14, the use of the squeezed soybean oil not only achieved the effect of quickly and stably keeping the white soup at room temperature, but also achieved the effect of reducing the amount of the fat used.

Example 15

1.1 preparation Process of flavored beef tallow

Firstly, taking cattle waist oil (fat attached to the periphery of the kidney of a cattle) and cattle belly oil (fat attached to the periphery of the stomach of a cattle) purchased by Yangxin Guangfu company as raw materials, unpacking, dividing metal, inspecting, transporting the materials into a preheating pot through a shaftless dragon, conveying the fat to a boiling pot after the fat is in a flowable state in the preheating pot, performing heat conduction by using heat conduction oil as a medium in the boiling pot, vacuumizing the boiling pot to a vacuum degree of 10-50mbar, controlling the air to enter by using a valve of an air vent on the boiling pot after the moisture in the fat is drained (about 1h), breaking the vacuum in the boiling pot, raising the temperature in the boiling pot, continuously stirring in the heating process to prevent the local temperature from generating burnt odor due to overheating, controlling the heating boiling end point temperature to be 100-140 ℃, maintaining the boiling end point temperature for 10-15min, and the stirring speed to be 36rpm/min, thus obtaining the fire-refined beef tallow. And (3) carrying out dry fractionation on the fired beef tallow to obtain an odorous fractionation product. The preparation process is shown in fig. 7.

1.2 flavor type liquid butter fractionation process

The high melting point triglyceride composition of tallow is mainly 4: SSS, PSS, PPS, PPP. The melting point difference of various types of triglyceride is large, and the triglyceride is separated by adopting slow cooling dry fractionation. The fractionation of flavor tallow as shown in figure 8 comprises 3 stages: 1) cooling the melted triglyceride to generate crystal nuclei; 2) growing crystals; 3) solid-liquid phase separation and purification.

The melting point range of the beef tallow is generally between 38 and 48 ℃, and the iodine value is between 30 and 55gI/100 g; the melting point is preferably 38-44 deg.C and the iodine value is preferably 45-55gI/100g, so as to obtain more liquid oil components. The flavor beef tallow obtained by the fire refining and boiling is used, the melting point of the beef tallow is 42 ℃ before the boiling is carried out, and the iodine value is 47.15gI/100 g. Before processing, the crystals were dissolved in the liquid state by electrical heating (GS12-2 electron constant speed stirrer, Shanghai Special medical engineering Co., Ltd.), heated to 70-72 ℃ and kept in this temperature range for half an hour, destroying possible irregular crystals. Cooling in water bath (XMTD constant temperature water bath, Beijing medical instrument factory), monitoring temperature reduction rate (controlled at 1-2 deg.C/h, so as to form beta crystal form for convenient fractionation) of beef tallow with temperature controller (ZBC-30 intelligent temperature controller, Henan Albert technology development Co., Ltd.), analyzing crystallization condition by observing and touching crystal after 6-10 hr, filtering crystallized beef tallow with diaphragm type filter press (Shanghai Ougui Seiki mechanical manufacturing Co., Ltd., product specification 320, diaphragm press type filter plate, heat resistance temperature 0-120 deg.C, filtering pressure 0.2-1.6MPa), working pressure 0.2-0.4MPa, maximum pressure 0.6-0.9MPa, filter press pressure determination based on filter cake quality, the filter cake is firm, does not contain liquid oil, is not sticky and has certain plasticity. The liquid oil after filtration and separation is base material oil (melting point 23 ℃, IV 78.31gI/100g) which needs to be extracted for the second time, the liquid oil part is subjected to the fractionation steps, namely the liquid oil is heated to 70-72 ℃ and is kept warm for 0.5h, then the temperature is reduced, the temperature reduction rate is controlled to be 1-2 ℃/h, the end point temperature of the second fractionation is 15 ℃, and then the liquid flavor beef tallow with the melting point of 16 ℃ is obtained through pressure filtration.

The melting points and yields of the two-step separation of liquid tallow are shown in the table below.

Fractional extraction temperature	Filtrate/. degree.C	Yield of the product	Filter cake/. deg.C	Yield of the product
					25℃	23.0	53.8％	49.2	46.2％
15℃	16.7	76.5％	29.3	23.5％

The physical and chemical indexes of the liquid beef tallow extracted at 15 ℃ are shown in the table.

Total amount of tocopherol, ppm	Phospholipid, ppm	Acid value, mg/g	Peroxide number, mmol/kg	Melting point of
					7	10	0.8	1.0	16

From the data of the above two tables, it can be seen that: the total content of the tocopherol in the flavor liquid beef tallow after fractionation is only 7 +/-3 ppm, and the content of the phospholipid is 10 +/-2 ppm.

Example 16

Food-grade absolute ethyl alcohol and externally added 10000ppm RRR-alpha-tocopherol secondarily-extracted flavor liquid beef tallow (melting point: 16 ℃) according to V_Ethanol：M_{Beef tallow}Mixing according to the ratio of 20:1, adding water with the volume 5 times that of ethanol, uniformly mixing, performing rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, rotating speed of 120r/min, performing rotary evaporation for about 20min, and removing the solvent to obtain the product.

Example 17

Food-grade absolute ethyl alcohol and externally added 5000ppm RRR-alpha-tocopherol secondarily-extracted flavor liquid beef tallow (melting point: 16 ℃) according to V_Ethanol：M_{Beef tallow}Mixing according to the ratio of 20:1, adding water with the volume 5 times that of ethanol, uniformly mixing, performing rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, rotating speed of 120r/min, performing rotary evaporation for about 20min, and removing the solvent to obtain the product.

Comparative example 4

Food grade absolute ethyl alcohol and secondary separated flavor liquid beef tallow (melting point: 16 ℃) are mixed according to V_Ethanol：M_{Beef tallow}Mixing according to the ratio of 20:1, adding water with the volume 5 times that of ethanol, uniformly mixing, performing rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, rotating speed of 120r/min, performing rotary evaporation for about 20min, and removing the solvent to obtain the product.

Comparative example 5

Mixing food grade anhydrous ethanol with 42 deg.C butter according to V_Ethanol：M_{Beef tallow}Mixing according to the ratio of 20:1, adding water with the volume 5 times that of ethanol, uniformly mixing, performing rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, rotating speed of 120r/min, performing rotary evaporation for about 20min, and removing the solvent to obtain the product.

Comparative example 6

Mixing food grade anhydrous ethanol with 42 deg.C beef tallow added with 5000ppm RRR-alpha-tocopherol according to V_Ethanol：M_{Beef tallow}Mixing according to the ratio of 20:1, adding water with the volume 5 times that of ethanol, uniformly mixing, performing rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, rotating speed of 120r/min, performing rotary evaporation for about 20min, and removing the solvent to obtain the product.

Comparative example 7

Food grade 95% ethanol and externally added 10000ppm RRR-alpha-tocopherol second-extraction flavor liquid beef tallow (melting point: 16 ℃) according to V_Ethanol：M_{Beef tallow}Mixing according to the ratio of 20:1, adding water with the volume 5 times that of ethanol, uniformly mixing, performing rotary evaporation, setting the temperature of a rotary evaporation water bath kettle at 65 ℃, rotating speed of 120r/min, performing rotary evaporation for about 20min, and removing the solvent to obtain the product.

The products of examples 16 and 17, comparative examples 4-7, were tested for haze after standing for 4 hours as described above and the results are shown in figure 9 and the following table.

	Raw oil	RRR-alpha-tocopherol	Turbidity of water
				Example 16	Secondary fractionation flavored liquid beef tallow	10000ppm	7830.2
Example 17	Secondary fractionation flavored liquid beef tallow	5000ppm	6919.5
				Comparative example 4	Secondary fractionation flavored liquid beef tallow	Without adding	5012.7
Comparative example 5	Butter with temperature of 42 DEG C	Without adding	1381.8
				Comparative example 6	Butter with temperature of 42 DEG C	5000ppm	1481.4
Comparative example 7	Secondary fractionation flavored liquid beef tallow	10000ppm	118.2

In the above experiment, the turbidity value of comparative example 5 was only 1381.8, and the solid oil floating up on the upper layer of the liquid surface was visible to the naked eye. Although there was no floating-up phenomenon in comparative example 4, the haze value in example 16 was 7830.2, which is 1.56 times the haze value in comparative example 4; the haze value of 6919.5 for example 17 was 1.38 times the haze value of comparative example 4. It can be seen from the experimental results of comparative example 7 that ethanol used for extraction, if containing water, significantly reduces the haze value of the product.

The above experimental results show that: by the preparation process of the flavor liquid fractionated beef tallow added with the tocopherol, the addition of the RRR-alpha-tocopherol can not only strengthen nutrition, but also effectively enhance the turbidity value effect of the soup.

The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, which is defined broadly in the claims, and any other technical entity or method implemented by others, if it is exactly the same as or equivalent to the definition of the claims, will be considered to be covered by the claims.

All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications can be made by one skilled in the art after reading the above disclosure, and equivalents may fall within the scope of the invention as defined by the appended claims.

Claims

1. An absolute ethyl alcohol extract of fats and oils, characterized in that the extract is an upper liquid phase in a mixture of fats and oils and ethyl alcohol; preferably, in the mixture, the ratio of the volume of ethanol in milliliters to the mass of the grease in grams is less than or equal to 100: 1. preferably, 50: 1; preferably, the extract is free of emulsifiers and water.

2. The absolute ethanol extract according to claim 1, wherein the oil is an oil that is liquid at ordinary temperature; preferably a mixture of one or more selected from the group consisting of edible oils, flavor essential oils and oleoresins;

preferably, the edible oil is selected from one or more of refined soybean oil, refined sunflower seed oil, refined rapeseed oil, refined rice oil, refined lard, refined rice oil, fire-refined lard, fire-refined beef tallow and fire-refined chicken oil, and more preferably one or more of pressed rapeseed oil, aromatic rapeseed oil and pressed soybean oil;

preferably, the flavor essential oil is selected from one or more of lemongrass oil, scallion oil, ginger oil and litsea cubeba oil;

preferably, the oleoresin is zanthoxylum oleoresin and/or capsicum oleoresin.

3. An aqueous dispersion of the anhydrous ethanol extract according to claim 1 or 2 or a product of ethanol removal from the aqueous dispersion; preferably, the ratio of the volume of the anhydrous ethanol extract in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5, in the above range.

4. An anhydrous ethanol extract of an oil, wherein the oil is beef tallow which is liquid at normal temperature, preferably a beef tallow fractionated product with a melting point of 12-20 ℃, preferably 14-17 ℃, and alpha-tocopherol, preferably RRR-alpha-tocopherol, with an oil weight of more than 1000ppm, preferably more than 3000ppm, more preferably more than 5000ppm is added to the oil, wherein the extract is an upper liquid phase of a mixture of the oil and the anhydrous ethanol; preferably, in the mixture, the ratio of the volume of ethanol in milliliters to the mass of the grease in grams is less than or equal to 50: 1; preferably, the extract is free of emulsifiers and water.

5. An aqueous dispersion of the anhydrous ethanol extract of claim 4 or a product of ethanol removal from the aqueous dispersion; preferably, the ratio of the volume of the ethanol extract in milliliters to the mass of water in grams is in the range of 1:1 to 1: 10, preferably 1:1 to 1: 5, in the above range.

6. A method for producing an anhydrous ethanol extract of fats and oils, characterized in that the method comprises mixing fats and oils with anhydrous ethanol, and allowing to stand to obtain an upper liquid phase of the mixture: preferably, the method does not use an emulsifier, and/or the mixing ratio of the volume of ethanol in milliliters to the mass of grease in grams is less than or equal to 100: 1, preferably 50 or less: 1.

7. a process for preparing an aqueous dispersion of an anhydrous ethanol extract of fats and oils, the process comprising:

optionally, the method further comprises the step of removing some or all of the ethanol from the aqueous dispersion; preferably, the ethanol of the aqueous dispersion is completely or partially removed by rotary evaporation, heating or vacuum; preferably, the rotary evaporation temperature is 60-70 ℃, the rotation speed is 100-150r/min, and the rotary evaporation time is 10-30 min.

8. A food seasoning comprising the ethanol extract according to claim 1, 2 or 4, the aqueous dispersion according to claim 3 or 5 or an ethanol-removed product thereof, the anhydrous ethanol extract of fats and oils obtained by the method according to claim 6, or the aqueous dispersion obtained by the method according to claim 7 or an ethanol-removed product thereof;

preferably, the food seasoning further comprises water and/or food additives; preferably, the food additive is selected from one or more of a flavoring agent, a thickening agent, a food color and a flavoring essence; preferably, the sweetener is selected from one or more of pig bone extract, chicken powder, salt, sugar, yeast extract, sodium glutamate, disodium taste nucleotide and disodium succinate; the thickening agent is selected from xanthan gum and gelatin; said food coloring is selected from sunset yellow and turmeric;

preferably, the food seasoning is provided in a pre-packaged form, preferably in the form of a seasoning packet, sauce packet or soup packet;

preferably, the prepackaged condiment further comprises water and a food additive.

9. A food product comprising the food additive of claim 8; preferably, the food is a pottage, the pottage having a haze value of 300 or more.

10. Use of alpha-tocopherol, preferably RRR-alpha-tocopherol, for enhancing the turbidity of a soup or for preparing a soup with enhanced turbidity.