CN113383826A

CN113383826A - Method for preparing rice-flavor rice oil by using fresh rice bran and product

Info

Publication number: CN113383826A
Application number: CN202110214431.8A
Authority: CN
Inventors: 刘吕睿; 朱振南; 王勇; 姜元荣
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2020-02-26
Filing date: 2021-02-25
Publication date: 2021-09-14

Abstract

The present invention provides a method for producing rice-scented rice oil, comprising the step of heating a reaction system containing rice oil and a rice bran extract under conditions that allow a maillard reaction to proceed; wherein the testa oryzae extract is one or a mixture of two or more of supernatant, concentrated solution, dried powder or lyophilized powder of testa oryzae raw material and solvent.

Description

Method for preparing rice-flavor rice oil by using fresh rice bran and product

Technical Field

The invention relates to the field of edible oil processing, in particular to a method for preparing rice oil with rice fragrance by using fresh rice bran and a product.

Background

Rice oil is a new edible oil species, and is gaining increasing consumer favor by virtue of its balanced fatty acid composition and abundant micronutrients. Most of rice oil products in the current market are extracted to obtain crude oil through a leaching method, and because the crude oil contains more impurities, a final finished product can be obtained only after a plurality of refining processes. Therefore, rice oil products on the market are all lighter in flavor and have unobvious degrees of characteristics.

At present, mature flavor oil is obtained by squeezing and simple impurity removal steps, so that the flavor loss is small and the flavor is rich. Rice oil products obtained by pressing are less on the market, and the flavor itself becomes lighter and less characteristic after subsequent refining. Patent CN105542943A discloses a preparation method of cold-pressed rice bran oil with strong fragrance, which extracts crude rice bran oil by microwave, adding some fragrance-extracting substances, steaming and frying, and then performing cold pressing twice, and the rice oil obtained through a series of refining steps has strong fragrance, higher oil yield, low mechanical energy consumption and reduced cost.

In the preparation method of flavor oil in recent years, a novel enzymatic thermal reaction process appears, and the enzymatic flavor oil is obtained by hydrolyzing oil to obtain a large amount of reducing sugar and amino acid, and then heating the oil in a reaction kettle to perform Maillard reaction. The oil obtained by the method has strong flavor and long retention time. The application of the method to rice oil is not reported in published documents. Mainly because the bran foreign flavor of the rice bran itself is generated simultaneously in the process, the flavor generated along with the maillard is amplified and is not pleasant.

JP28531988 discloses a process for producing a flavored oil, which comprises extracting rice bran with ethanol under dry heating, concentrating to obtain a fragrant oily substance, and adding the fragrant oily substance into refined oil to obtain the flavored oil. The flavor oil obtained by the method has strong unpleasant bran foreign flavor.

JP28532088 discloses a process for producing a flavor oil by mixing an oil with rice bran subjected to dry heat treatment and heating the mixture under reduced pressure to obtain a flavor oil. The obtained flavor oil has strong bran foreign flavor.

Therefore, there is a need in the art to provide a means for removing undesirable flavors, so that rice oil produced by the new process has a pure and rich flavor, which is more acceptable to many people.

Disclosure of Invention

The present invention provides a method for producing rice oil having rice fragrance, comprising the step of heating a reaction system containing rice oil and a rice bran extract under conditions that allow a fragrance-producing reaction to proceed; wherein the testa oryzae extract is one or a mixture of two or more of supernatant, concentrated solution, dried powder or lyophilized powder of testa oryzae raw material and solvent.

In one or more embodiments, the rice bran extract is a solution having a turbidity of 100-.

In one or more embodiments, the rice bran extract is a solution having a turbidity of 100 and 5000NTU obtained after dilution of the concentrate in an aqueous medium.

In one or more embodiments, the rice bran extract is a solution having a turbidity of 100- & lt5000- & gt NTU obtained after dissolving the dried powder and/or lyophilized powder in an aqueous medium.

In one or more embodiments, the aqueous medium is water or an aqueous solution as described in any of the embodiments herein for contacting with the rice bran material, preferably water.

In one or more embodiments, the dry powder is obtained by drying at a temperature of not higher than 100 ℃.

In one or more embodiments, the reaction system has a free amino acid concentration of 0.01mg/mL to 5mg/mL, preferably 0.03mg/mL to 0.5mg/mL, more preferably 0.03mg/mL to 0.15mg/mL, and a reducing sugar concentration of 0.05mg/mL to 10mg/mL, preferably 0.1mg/mL to 10mg/mL or 0.05mg/mL to 1.5mg/mL, more preferably 0.1mg/mL to 0.8 mg/mL.

In one or more embodiments, the total sugar concentration in the reaction system is 0.1 to 10mg/mL, preferably 0.4 to 5 mg/mL.

In one or more embodiments, the protein concentration in the reaction system is from 0.001mg/mL to 100mg/mL, preferably from 0.003mg/mL to 60mg/mL, more preferably from 0.01 to 3mg/mL, more preferably from 0.01 to 1.5 mg/mL.

In one or more embodiments, the rice bran feedstock comprises rice bran having a degree of starch gelatinization less than 60%.

In one or more embodiments, the rice bran feedstock is selected from the group consisting of: fresh rice bran, defatted product of fresh rice bran, mixture containing fresh rice bran and/or defatted product thereof, alcohol extract of water extract of fresh rice bran and/or defatted product thereof, and processed rice product other than rice bran, wherein the rice bran material at least comprises fresh rice bran or defatted product thereof; wherein the fresh rice bran refers to: (1) preparing rice bran with a post-storage time of not more than 72 hours, or not more than 24 hours, or not more than 6 hours, preferably rice bran stored at a temperature of 0-40 ℃ for 0.1-72 hours or at a temperature of 5-35 ℃ for 0.5-24 hours or 1-6 hours; and/or (2) rice bran having a freshness index of no more than 50, or no more than 25, or no more than 15, or no more than 10; and/or (3) rice bran having a starch gelatinization degree of less than 60%.

In one or more embodiments, the rice bran feedstock is fresh rice bran or a defatted product thereof, or a mixture comprising fresh rice bran or a defatted product thereof; wherein the fresh rice bran refers to: (1) preparing rice bran with a post-storage time of not more than 72 hours, or not more than 24 hours, or not more than 6 hours, preferably rice bran stored at a temperature of 0-40 ℃ for 0.1-72 hours or at a temperature of 5-35 ℃ for 0.5-24 hours or 1-6 hours; and/or (2) rice bran having a freshness index of no more than 50, or no more than 25, or no more than 15, or no more than 10; and/or (3) rice bran having a starch gelatinization degree of less than 60%; preferably, the mixture further comprises other products than rice bran from rice processing.

In one or more embodiments, the solvent is a polar solvent.

In one or more embodiments, the solvent is selected from the group consisting of water, aqueous solutions, and alcohols.

In one or more embodiments, the solute in the aqueous solution is selected from an acid, a base, and/or a salt.

In one or more embodiments, the solvent is a degumming medium selected from water, lye, phosphate solutions and/or citrate solutions.

In one or more embodiments, the solvent is a deacidification medium selected from a lye.

In one or more embodiments, the solvent is a buffer, such as a phosphate buffer, having a pH of 3 to 10, preferably 4 to 8, more preferably 5.5 to 7.5.

In one or more embodiments, the ratio of rice bran feedstock to solvent by mass is 1: 1-20, such as 1: 1-15, preferably 1: 1-10.

In one or more embodiments, the contact time is from 10 seconds to 120 minutes and the contact temperature is from 0 ℃ to 100 ℃.

In one or more embodiments, the rice bran extract is the supernatant, and the mass ratio of the rice bran extract to the oil raw material is 1: 1-20, preferably 1: 3-10.

In one or more embodiments, heating is carried out to a moisture content of 0.05 wt.% or less, preferably 0.02 wt.% or less, of the reaction system.

In one or more embodiments, the rice bran extract is any one of or a mixture of any two or more of a supernatant or a mixture of supernatants obtained by separation after contacting one or more rice bran starting materials with a solvent, a concentrated solution, a dried powder or a lyophilized powder of the supernatant or the mixture; wherein the rice bran extract contains at least a component extracted from fresh rice bran and/or a defatted product of fresh rice bran.

In one or more embodiments, the rice bran extract is a mixture of supernatant liquids separated from two or more kinds of rice bran materials after being contacted with a solvent, a concentrated solution of the mixture, a dried powder of the mixture, and a freeze-dried powder of the mixture, and contains at least a component extracted from fresh rice bran and/or a defatted product of fresh rice bran.

In one or more embodiments, the rice bran extract is any one or a mixture of any more of a supernatant separated after a mixture of two or more rice bran materials is contacted with a solvent, a concentrated solution of the supernatant, a dried powder of the supernatant and a freeze-dried powder of the supernatant, and the rice bran extract contains at least components extracted from fresh rice bran and/or a defatted product of fresh rice bran.

In one or more embodiments, the rice bran extract is any one or a mixture of any more of a supernatant separated after contacting fresh rice bran with a solvent, a concentrate of the supernatant, a dry powder of the supernatant, and a lyophilized powder of the supernatant. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the turbidity of the supernatant is 100-.

In one or more embodiments, the rice bran extract is any one or a mixture of any more of a supernatant separated after contacting a defatted product of fresh rice bran with a solvent, a concentrated solution of the supernatant, a dried powder of the supernatant, and a lyophilized powder of the supernatant. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the turbidity of the supernatant is 100-.

In one or more embodiments, the rice bran extract is any one or a mixture of any more of a supernatant separated after contacting a mixture of fresh rice bran and/or defatted product thereof and expanded rice bran with a solvent, a concentrated solution of the supernatant, a dried powder of the supernatant, and a lyophilized powder of the supernatant. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the turbidity of the supernatant is 100-. Preferably, the mixture comprises fresh rice bran and/or defatted product thereof in an amount of not less than 30% by weight, preferably not less than 50% by weight, more preferably not less than 70% by weight.

In one or more embodiments, the rice bran extract is any one or a mixture of any more of a mixture of supernatants obtained by separating fresh rice bran and/or defatted product thereof and expanded rice bran after contacting them with a solvent, a concentrated solution of the mixture, a dried powder of the mixture, and a lyophilized powder of the mixture, respectively. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the turbidity of the mixture is 100-. Preferably, the mass ratio of the fresh rice bran and/or defatted product thereof to the expanded rice bran for preparing the rice bran extract is 1:2, preferably not less than 1:1, more preferably not less than 2: 1.

in one or more embodiments, the rice bran extract is any one or a mixture of any more of a supernatant obtained by subjecting fresh rice bran and/or defatted product thereof to water extraction, alcohol extraction and water extraction in this order, a concentrated solution of the supernatant, a dried powder of the supernatant, and a lyophilized powder of the supernatant. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the turbidity of the supernatant is 100-. Preferably, the alcohol extraction is performed using ethanol. Preferably, after the first water extraction is finished, concentrating and drying to obtain a powder product, and then performing alcohol extraction; preferably, the alcohol extraction product is concentrated and dried to obtain water-soluble powder, and then is subjected to secondary water extraction.

In one or more embodiments, the supernatant obtained is aged, and then one or more of the aged supernatant, a concentrate thereof, a dry powder and a lyophilized powder is mixed with rice oil to perform a flavor-producing reaction. The preferred aging temperature is from-10 ℃ to 25 ℃ and the preferred aging time is from 30 minutes to 25 days.

In one or more embodiments, the heating is carried out at a temperature of 100-150 ℃.

In one or more embodiments, the rice oil in the reaction system is refined rice oil.

In one or more embodiments, the oryzanol content of the refined rice oil is not less than 2000mg/g, such as not less than 3000mg/g, such as not less than 10000mg/g, such as not less than 15000 mg/g; and/or the phytosterol content is not less than 2000mg/g, such as not less than 3000mg/g, such as not less than 10000mg/g, such as not less than 15000 mg/g.

In one or more embodiments, the method comprises:

(1) contacting the rice bran raw material with a solvent, and separating to obtain a supernatant; optionally, concentrating, drying or lyophilizing the supernatant to obtain a concentrate, a dried powder or a lyophilized powder of the supernatant;

(2) mixing the supernatant obtained in the step (1), the concentrated solution of the supernatant, the dry powder or the freeze-dried powder or the mixture of any two or more of the two and the refined rice oil, and heating to the temperature of 100-150 ℃; preferably, the heating is carried out until the moisture content of the reaction system is 0.05 wt.% or less, preferably 0.02 wt.% or less; and

(3) and (3) separating and removing solid impurities in the product after the heating treatment in the step (2) to obtain the rice-flavor rice oil.

In one or more embodiments, the step (1) comprises: contacting two or more rice bran materials with a solvent, respectively, separating to obtain respective supernatants, mixing the supernatants to obtain a mixture of the supernatants, optionally concentrating, drying or lyophilizing the mixture to obtain a concentrated solution, a dried powder or a lyophilized powder of the mixture; wherein the rice bran material comprises at least one of fresh rice bran, defatted product of fresh rice bran, and alcohol extract of water extract of fresh rice bran and/or defatted product thereof.

In one or more embodiments, the step (1) comprises: contacting a mixture of two or more rice bran materials with a solvent, separating to obtain a supernatant, optionally concentrating, drying or lyophilizing the supernatant to obtain a concentrate, a dried powder or a lyophilized powder of the supernatant; wherein the rice bran material comprises at least one of fresh rice bran, defatted product of fresh rice bran, and alcohol extract of water extract of defatted product of fresh rice bran.

In one or more embodiments, the step (1) comprises: contacting fresh rice bran with a solvent, separating to obtain a supernatant, optionally concentrating, drying or lyophilizing the supernatant to obtain a concentrate, a dried powder or a lyophilized powder of the supernatant; preferably, the solvent is water, a degumming medium and/or a deacidification medium.

In one or more embodiments, the step (1) comprises: contacting the defatted product of fresh rice bran with a solvent, separating to obtain a supernatant, optionally concentrating, drying or lyophilizing the supernatant to obtain a concentrate, a dried powder or a lyophilized powder of the supernatant; preferably, the solvent is water, a degumming medium and/or a deacidification medium.

In one or more embodiments, the step (1) comprises: contacting a mixture of fresh rice bran and/or defatted rice bran with a solvent, separating to obtain a supernatant, optionally concentrating, drying or lyophilizing the supernatant to obtain a concentrate, a dried powder or a lyophilized powder of the supernatant; preferably, the solvent is water, a degumming medium and/or a deacidification medium; preferably, the mixture comprises fresh rice bran and/or defatted product thereof in an amount of not less than 30% by weight, preferably not less than 50% by weight, more preferably not less than 70% by weight.

In one or more embodiments, the step (1) comprises: contacting fresh rice bran and/or defatted product thereof and expanded rice bran with a solvent, respectively, separating to obtain respective supernatants, mixing the supernatants to obtain a mixture of supernatants, optionally concentrating, drying or lyophilizing the mixture to obtain a concentrate, a dried powder or a lyophilized powder of the mixture; wherein the rice bran material comprises at least one of fresh rice bran, defatted product of fresh rice bran, and alcohol extract of water extract of defatted product of fresh rice bran. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the mass ratio of the fresh rice bran and/or defatted product thereof to the expanded rice bran for preparing the rice bran extract is not less than 1:2, preferably not less than 1:1, more preferably not less than 2: 1.

in one or more embodiments, in the step (1), the rice bran extract is any one or a mixture of any more of a supernatant obtained by subjecting fresh rice bran and/or defatted product thereof to water extraction, alcohol extraction and water extraction sequentially, a concentrated solution of the supernatant, a dried powder of the supernatant, and a lyophilized powder of the supernatant. Preferably, the solvent is water, a degumming medium and/or a deacidification medium. Preferably, the alcohol extraction is performed using ethanol. Preferably, after the first water extraction is finished, concentrating and drying to obtain a powder product, and then performing alcohol extraction; preferably, the alcohol extraction product is concentrated and dried to obtain water-soluble powder, and then is subjected to secondary water extraction.

In one or more embodiments, the step (1) further comprises: aging the obtained supernatant or the mixture of the supernatants; the preferred aging temperature is from-10 ℃ to 25 ℃ and the preferred aging time is from 30 minutes to 25 days.

In any of the preceding embodiments, the concentrate, dry powder and/or lyophilized powder is mixed with rice oil by an aqueous medium. Specifically, before mixing, for the concentrated solution, the turbidity of the concentrated solution is adjusted with an aqueous medium as necessary to obtain a solution having a turbidity of 100-. Preferably, the aqueous medium is water or an aqueous solution as described in any of the embodiments herein for contacting with the rice bran material, preferably water.

In one or more embodiments, any of the foregoing methods further comprises: after the supernatant is obtained in the step (1), further concentrating the supernatant to obtain a concentrated solution, or drying or lyophilizing the supernatant to obtain a dried powder or a lyophilized powder; adjusting the turbidity of the concentrated solution with an aqueous medium to obtain a solution with the turbidity of 100-; and, replacing the supernatant with the solution to carry out the step (2). Preferably, the aqueous medium is water or an aqueous solution as described in any of the embodiments herein for contacting with the rice bran material, preferably water.

In one or more embodiments, the total sugar concentration in the reaction system of step (2) is 0.1 to 10mg/mL, preferably 0.4 to 5 mg/mL.

In one or more embodiments, the method comprises: providing a rice bran extract in the form of a concentrate, a dry powder and/or a lyophilized powder; adjusting the concentrated solution with an aqueous medium to obtain a solution with turbidity of 100-; mixing the solution and the refined rice oil, heating to 100-150 ℃, preferably heating to the moisture content of the reaction system being less than or equal to 0.05 wt%, preferably less than or equal to 0.02 wt%; and separating and removing solid impurities in the product after the heating treatment to obtain the rice-flavor rice oil. Wherein the rice bran extract is as described in any one of the preceding embodiments.

The invention also provides rice oil with rice fragrance prepared by the preparation method of the rice oil with rice fragrance according to any embodiment of the invention.

The invention also provides a preparation method of the flavor rice oil, which comprises the following steps: a step of preparing rice oil with rice fragrance by using the method for preparing rice oil with rice fragrance according to any one embodiment of the present invention, and then mixing the rice oil with rice fragrance; or comprises the step of mixing the rice-flavored rice oil according to any one of the embodiments of the present invention with a rice oil; preferably, the rice-scented rice oil and the rice oil are mixed in a mass ratio of 1:1 to 1: 20.

In one or more embodiments, the rice oil mixed with the rice-scented rice oil is refined rice oil.

In one or more embodiments, the rice oil blended with the rice-scented rice oil may be prepared using methods conventional in the art, and typically include one or more of degumming, deacidification, dewaxing, decolorizing, deodorizing, dewatering, degreasing, and the like. Preferably, the rice oil suitable for preparing the rice-scented rice oil of the present invention is refined rice oil.

In one or more embodiments, the oryzanol content of the rice oil is not less than 2000mg/g, such as not less than 3000mg/g, such as not less than 10000mg/g, such as not less than 15000 mg/g; and/or the phytosterol content is not less than 2000mg/g, such as not less than 3000mg/g, such as not less than 10000mg/g, such as not less than 15000 mg/g.

The invention also provides the flavor rice oil prepared by the preparation method of the flavor rice oil according to any embodiment of the invention.

The invention also provides a blend oil or fat composition containing the rice-flavor rice oil or the flavor rice oil according to any one of the embodiments of the invention; preferably, the blend oil or the grease composition further comprises other grease base materials which are vegetable grease selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower oil, perilla seed oil, tea seed oil, castor bean oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter, algae oil and the like.

The invention also provides a food, wherein all or part of the grease of the food is the rice-flavor rice oil, the blend oil or the grease composition according to any embodiment of the invention; preferably, the food product is selected from the group consisting of seasonings, soy products, cooked food products, bakery products, desserts and semi-finished products.

The present invention also provides the use of a rice-flavoured rice oil, a blend oil or an oil-and-fat composition according to any embodiment of the present invention for reducing the green taste of salad, reducing the beany flavour of bean products, reducing the sour flavour of tomato paste, reducing the fishy flavour of fish oil and/or improving the aroma-retention time of baked food, or for preparing salad paste with reduced green and astringent flavour, bean products with reduced beany flavour, tomato paste with reduced sour flavour, fish oil with reduced fishy flavour and baked food with extended aroma-retention time.

Drawings

FIG. 1 shows the free amino acid and reducing sugar contents in the reaction systems of examples 1 to 7 and comparative examples 1 to 7.

Detailed Description

To make the features and effects of the present invention comprehensible to those skilled in the art, general description and definitions are made below with reference to terms and expressions mentioned in the specification and claims. Unless defined 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.

The theory or mechanism described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.

All features defined herein as numerical ranges or percentage ranges, such as numbers, 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, the percentage is a mass percentage 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 the rice bran extract can be used for improving the flavor of the rice oil, and the rice oil prepared by the rice bran extract has the effect of improving the peculiar smell of food, such as reducing the harsh taste of salad sauce, reducing the beany flavor of bean products, reducing the sour taste of tomato sauce, reducing the fishy smell of fish oil and the like. Accordingly, the present invention provides a rice bran extract and a method for preparing the same, and rice oil having rice fragrance and a method for preparing the same.

Herein, rice bran is a byproduct of rice processing, and is a mixture of a milled skin layer (including pericarp, seed coat, center-of-pearl layer and aleurone layer) and a small amount of rice germ and small broken rice scraps during the brown rice whitening process.

The invention uses rice bran as raw material to prepare the rice bran extract. Herein, the rice bran raw material includes: fresh rice bran or defatted product thereof, extract obtained by sequentially carrying out water extraction and alcohol extraction on the fresh rice bran and/or defatted product thereof, and mixture containing the fresh rice bran and/or defatted product thereof and/or the extract obtained by sequentially carrying out water extraction and alcohol extraction. Accordingly, the rice bran extract of the present invention contains components extracted from fresh rice bran and/or defatted products thereof.

In the present invention, fresh rice bran means rice bran which is prepared so as to have a storage time of not more than 72 hours, or not more than 24 hours, or not more than 6 hours, for example, rice bran which is prepared so as to have a storage time of 0.1 to 72 hours, 0.5 to 24 hours, or 1 to 6 hours. The storage temperature may be below 40 deg.C, such as 0-40 deg.C, or 5-35 deg.C. In some embodiments, fresh rice bran refers to rice bran that has been prepared and stored for 0.1 to 72 hours at a temperature of 0 to 40 ℃, or for 0.5 to 24 hours or 1 to 6 hours at a temperature of 5 to 35 ℃. Further or optionally, the fresh rice bran has a freshness index of no more than 50 (i.e., acid value of 50mg/g or less), or no more than 25 (i.e., acid value of 25mg/g or less), or no more than 15 (i.e., acid value of 15mg/g or less), or no more than 10 (i.e., acid value of 10mg/g or less). In the present invention, reference is made to the determination of the fatty acid value of GB/T15684-2015 cereal milling products.

Starch gelatinization degree indicates whether rice bran is subjected to high temperature treatment. Typically, the starch gelatinization of fresh rice bran is less than 60%, and rice bran subjected to conventional high temperature treatment (50-80 ℃) typically has a starch gelatinization of greater than or equal to 70%, e.g., about 80%. Thus, in some embodiments, the fresh rice bran of the present invention has a degree of gelatinization < 60%. Preferably, the rice bran material of the present invention comprises rice bran having a degree of starch gelatinization of < 60%.

Defatted rice bran as used herein refers to rice bran obtained by defatting fresh rice bran using methods conventional in the art. For example, defatted rice bran can be obtained by pulverizing fresh rice bran, mixing with a certain amount of solvent (such as n-hexane) for a certain period of time, standing to deposit solids, pouring out the solvent, adding new solvent to degrease again, repeating the above steps for several times, and drying the degreased rice bran. It will be appreciated that defatted rice bran is preferably used in the present invention to prepare the rice bran extract as soon as defatting is complete. For example, the time interval from the start of the preparation of fresh rice bran to the start of the preparation of the rice bran extract of the present invention by defatting to the start of the preparation of defatted rice bran is usually within 72 hours, preferably within 48 hours, and more preferably within 24 hours. Preferably, the defatted rice bran of the present invention is a low temperature (e.g., room temperature defatted) defatted rice bran having a starch gelatinization degree of < 60%.

Herein, the extract obtained by sequentially subjecting fresh rice bran and/or defatted product thereof to water extraction and alcohol extraction refers to an extract obtained by subjecting fresh rice bran and/or defatted product thereof to water extraction (contacting with water) and then alcohol extraction by the extraction method described herein. Generally, after extracting fresh rice bran and/or defatted product thereof with water, freeze-dried powder is obtained, and then further extracted with alcohol to obtain alcohol extract. The alcohol may be ethanol, and the concentration may be 80% or more, such as 90% ethanol. The alcohol extraction of this step is usually carried out at 50-70 ℃. After the alcohol extraction, the dry powder of the alcohol extract, which is water-soluble powder, can be obtained by filtering and concentrating. The water-soluble powder can be used as the rice bran raw material, extracted alone or mixed with other rice bran raw material components to obtain the supernatant described herein, or extracted alone to obtain the supernatant, the concentrate, the dry powder and/or the lyophilized powder thereof, and then the supernatant, the concentrate, the dry powder and/or the lyophilized powder thereof is mixed with the supernatant, the concentrate, the dry powder and/or the lyophilized powder thereof obtained by extracting other rice bran raw materials to prepare the rice bran extract of the present invention.

In the mixture containing the fresh rice bran and/or the defatted product thereof and/or the extract obtained by sequentially carrying out water extraction and alcohol extraction, the mixture can also contain other processed rice products, such as white bran, grist powder, puffed rice bran, rice and the like, besides the fresh rice bran and/or the defatted product thereof and/or the extract obtained by sequentially carrying out water extraction and alcohol extraction. Herein, the white bran is rice bran having a fat content lower than that of fresh rice bran. The white bran can be prepared from fresh rice bran by cleaning, screening, extruding, drying and crushing. The preparation method of the white bran suitable for the present invention can be seen in CN201210523503.8, which is incorporated herein by reference in its entirety. The floury product is obtained by grinding brown rice obtained by hulling rice for N times, and preferably stabilizing the ground product; more preferably, N is equal to or greater than 3, preferably equal to or greater than 3 and equal to or less than 12, preferably equal to or greater than 5, and more preferably equal to or greater than 10. A more detailed description of floury rice flour is available in CN 201410852986.5, which is incorporated herein by reference in its entirety.

Herein, in the mixture containing fresh rice bran and/or defatted product thereof and/or the extract obtained by sequential aqueous extraction and alcoholic extraction, the total amount of fresh rice bran and/or defatted product thereof and/or the extract obtained by sequential aqueous extraction and alcoholic extraction is usually not less than 30% by weight, preferably not less than 50% by weight, and more preferably not less than 70% by weight. It is to be understood that when the rice bran raw material contains two or more raw material components selected from the group consisting of fresh rice bran, defatted product of fresh rice bran, the extract obtained by sequentially subjecting to water extraction and alcohol extraction, and other processed rice products, extracts of the different raw material components (supernatant as described herein) may be prepared separately, and then the extracts of the raw material components may be mixed to prepare the rice bran extract as described herein; the rice bran extract described herein can also be prepared by mixing the raw material ingredients and then preparing an extract of the mixture. In the selected raw material components, the total amount of the fresh rice bran and/or defatted rice bran and/or the extracts obtained by sequentially subjecting the fresh rice bran and/or the water extract and the alcohol extract to water extraction and alcohol extraction is preferably not less than 30% by weight, preferably not less than 50% by weight, more preferably not less than 70% by weight, of the total amount of the raw material components, regardless of whether the extracts are prepared separately or in admixture. In some embodiments, the total amount of fresh rice bran and/or defatted product thereof in the mixture containing fresh rice bran and/or defatted product thereof is generally not less than 30 wt%, preferably not less than 50 wt%, more preferably not less than 70 wt%.

Herein, the rice bran material, especially fresh rice bran, may or may not be subjected to heat treatment; preferably, the heat-treated rice bran has a freshness index of no more than 50, or no more than 25, or no more than 15, or no more than 10; and/or a degree of starch gelatinization < 60%.

In some embodiments, the rice bran material used to prepare the rice bran extract of the present invention has a protein content in the range of 5 to 20%, preferably 5 to 18%, more preferably 7 to 17%, based on the total weight of the rice bran material; the total sugar content is in the range of 50-80%, preferably 58-72%; preferably, the cellulose content is in the range of 3-15%, preferably 4-11%, based on the total weight of the rice bran raw material.

The testa oryzae material can be pulverized. The pulverization can be carried out by a conventional method. Preferably, the undersize of 80 meshes in the rice bran raw material accounts for more than 20%, or more than 40%, or more than 80%, or more than 90% of the total mass of the raw material. Preferably, the rice bran material used to prepare the rice bran extract of the present invention is sieved through a 80 mesh sieve, more preferably through a 100 mesh sieve.

The rice bran material may be contacted with a solvent for use in preparing the rice bran extract of the present invention. The solvent may be a polar solvent such as water, aqueous solution, alcohol solvent, etc. The solute in the aqueous solution may be selected from acids, bases and/or salts. The aqueous solution may also be a buffer. The pH of the buffer may be 3-10, or 4-8, or 5.5-7.5. Preferred buffers include phosphate buffers and citrate buffers. The alcoholic solvent may be ethanol, such as absolute ethanol. In some embodiments, the degumming medium used in the degumming step of oil refining may be used as the solvent in the present invention to contact rice bran. Such degumming media include, but are not limited to, water, phosphoric acid solutions, citric acid solutions, and the like. In some embodiments, the deacidification medium used in the deacidification step of oil and fat refining may also be used as the solvent in the present invention to contact rice bran. Such deacidification media include, but are not limited to, various bases such as alkali metal bases including sodium hydroxide. It is to be understood that when a degumming medium or deacidification medium is used to carry out the contacting step of the present invention, the concentration of such medium is not particularly limited, and is typically the concentration conventionally used for degumming or deacidification. For example, the concentration of the citric acid solution may be 0.05-0.3%; the concentration of the sodium hydroxide solution may be 0.01-0.05%.

The mass ratio of the rice bran raw material to the solvent can be 1: 1-20, such as 1: 1-15, preferably 1: 1-10. In some embodiments, the rice bran feedstock to solvent mass ratio is 1: 1.5-7.

In some embodiments, the rice bran material is contacted with water or a phosphate buffer solution having a pH of 5.5 to 6.5, the ratio of the rice bran material to the water or phosphate buffer solution being 1: 1-10.

As used herein, "contacting" includes mixing the rice bran material with a solvent. During the contacting, the mixture may be stirred at a low speed, or shaken or oscillated at regular or irregular intervals. Any contact means that facilitates the extraction and dissolution of the free amino acids or proteins and total sugars contained in the rice bran into the solvent may be used in the present invention.

The contact is usually carried out at room temperature, preferably at a contact temperature of not higher than 100 ℃. For example, the contact temperature may be between 0 ℃ and 70 ℃, such as between 0 ℃ and 40 ℃. In a preferred embodiment, the contacting is at a temperature below 10 ℃, such as in the range of 0-10 ℃. The contact time is usually not less than 10 seconds and not more than 120 minutes depending on the kind and amount of rice bran and solvent used. Typical contact times are in the range of 10 minutes to 80 minutes, more preferably in the range of 20 minutes to 50 minutes. It is understood that when the contact temperature is higher, the contact time can be appropriately shortened; conversely, when the contact temperature is low, the contact time can be suitably prolonged.

After the contact, the supernatant was obtained by separation. The supernatant as used herein refers to the liquid fraction that contains no solids. The supernatant can be isolated using methods conventional in the art. For example, separation includes filtration separation and/or gravity separation. Filtration separation may include filtration, pressure filtration and suction filtration, and gravity separation includes centrifugation and decantation. In some embodiments, filtration is followed by centrifugation. The time, rotation speed, temperature and the like of centrifugation are not particularly limited, and the centrifugation is usually carried out at a temperature not higher than room temperature until a supernatant containing no solid is obtained.

The supernatant is the rice bran extract of the invention. Preferably, the supernatant without further treatment (such as dilution or concentration) has a turbidity of not less than 100NTU and a turbidity of not more than 5000 NTU. In some embodiments, the turbidity of the supernatant is in the range of 100- & 3000 NTU. In some embodiments, the turbidity of the supernatant is between 1000 and 5000 NTU.

In some embodiments, the supernatant may be concentrated to obtain a concentrate, or concentrated until dried to obtain a dry powder. Therefore, the rice bran extract of the present invention may be a concentrate (liquid) or a dry powder. Concentration can be carried out by means of vacuum drying (e.g. rotary evaporation), usually at temperatures not higher than 100 ℃. For example, vacuum drying may be carried out at 80 to 100 ℃ to obtain a dry powder; or vacuum drying and concentrating at 60-80 deg.C to obtain concentrated solution. The drying time is not longer than 24 h. The water content in the dried powder is usually 5% by weight or less, preferably 3% by weight or less, and more preferably 1% by weight or less. In other embodiments, the supernatant can be lyophilized to obtain a lyophilized powder.

Accordingly, the rice bran extract of the present invention can be prepared by a process comprising the above-mentioned contacting step, a step of separating to obtain a supernatant, and optionally a mixing step, optionally a concentration or lyophilization step.

In some preferred embodiments, after obtaining the supernatant as described in any of the embodiments herein, the supernatant may be aged at a temperature ranging from-20 ℃ to 25 ℃. The aging treatment may be carried out for a period of 30 minutes to 25 days, such as 30 minutes to 21 days. The temperature of the aging treatment may be-5 ℃ to 0 ℃. The invention discovers that the flavor intensity of the prepared flavor rice oil is stronger and the frying bubble height is shorter when the supernatant liquid after the aging treatment is compared with the supernatant liquid without the aging treatment.

The rice bran extract of the present invention contains amino acids and total sugars. Preferably, the concentration of reducing sugar in the rice bran extract (supernatant) is 0.1-1100mg/mL, and the concentration of free amino acid is 0.01-200 mg/mL. More preferably, the concentration of free amino acids in the rice bran extract (supernatant) is 0.1-10mg/mL, more preferably 0.2-5mg/mL, more preferably 0.2-1.5 mg/mL; the concentration of reducing sugar is 0.5-20mg/mL, preferably 0.8-15mg/mL, more preferably 0.8-7 mg/mL. Preferably, the protein concentration of the rice bran extract (supernatant) is 0.1-100mg/mL, and/or the total sugar concentration is 1-1100 mg/mL.

The rice bran extract can be used for improving the flavor of rice oil and reducing the peculiar smell of oil. More specifically, the rice oil with rice fragrance obtained by the method has unique sweet fragrance of grains, pure flavor and no off-flavor such as bran flavor. The rice-flavor rice oil can be used for preparing the flavor rice oil.

Herein, rice oil is also called rice bran oil, rice germ oil; the rice oil with rice fragrance is also called dense fragrant rice oil and fragrant rice oil, and is rice oil with sweet and fragrant flavor.

The method for producing rice oil having rice fragrance of the present invention comprises the step of heating a reaction system containing rice oil and the rice bran extract of the present invention under conditions allowing a fragrance-producing reaction to occur. Preferably, the rice bran extract used to carry out the aroma-producing reaction is in the form of a solution, preferably having a turbidity of no less than 100NTU and a turbidity of no greater than 5000NTU, and in some embodiments having a turbidity in the range of 100-3000NTU or 1000-5000 NTU. In particular, the fragrance-producing reaction can be carried out directly using the supernatant described herein. Or, when the concentrated solution is used, if the turbidity of the concentrated solution is in the range of 100-; if the turbidity of the concentrate is not within this range, dilution with an aqueous medium may be used to bring the turbidity of the resulting solution within this range, and then the aroma-producing reaction may be carried out. When dry powder or freeze-dried powder is used, it can be prepared into solution form by using aqueous medium, then the perfume-producing reaction is carried out; preferably, the turbidity of the formulated solution is in the range of 100-. Preferably, the aqueous medium is water or an aqueous solution as described herein for extracting rice bran.

Here, the aroma-producing reaction includes Maillard reaction, caramelization reaction and Strecker degradation reaction. The Maillard reaction is also referred to as a thermal reaction and a thermal flavor-generating reaction, and refers to a non-enzymatic browning reaction between a carbonyl compound (e.g., reducing sugar) and an amino compound (e.g., amino acid and protein) in a food system. The caramelization reaction is a browning reaction which occurs when sugars, particularly monosaccharides, are heated to a high temperature above the melting point (generally above 140 ℃ and 170 ℃) in the absence of amino compounds, due to dehydration and degradation of the sugars. The Strecker degradation reaction refers to the reaction between alpha-amino acid and alpha-dicarbonyl compound; during the reaction, the alpha-amino acid is oxidized and decarboxylated to produce aldehyde with one carbon atom less than the original amino acid, and the amino group is combined with dicarbonyl compound and condensed to pyrazine. Preferably, the aroma-producing reaction according to the present invention comprises at least a maillard reaction.

The maximum heating temperature of the heat treatment of the rice oil raw material is generally required to be less than 180 ℃. In some embodiments, the minimum heating temperature of the heating treatment is generally not less than 100 ℃. The preferred heating temperature is 100-150 ℃. The heating time depends on the specific production conditions, and generally, if the heating temperature is high, the heating time can be suitably shortened, and if the heating temperature is low, the heating time can be suitably prolonged. Generally, the heating time is in the range of 5 minutes to 3 hours, more typically in the range of 20-80 minutes. In a preferred embodiment, the heating may be terminated until the moisture content in the reaction system becomes 0.05% by weight or less, preferably 0.02% by weight or less. The heating time and the heating temperature are selected so that the reaction system performs a sufficient aroma-producing reaction while dehydrating.

Herein, heating may be performed in an open environment or in a closed environment, provided that the moisture evaporated by heating can be continuously discharged to the ambient air throughout the heating process, and cannot stay in the closed environment throughout the heating process.

In some embodiments, the rice oil having a rice aroma of the present invention is prepared by heating a rice oil containing refined rice oil and the rice bran extract described in any of the embodiments herein at a temperature of 100 ℃ and 150 ℃ to a moisture content in the reaction system of 0.05 wt.% or less, preferably 0.02 wt.% or less.

In the reaction system, the mass ratio of the rice bran extract (supernatant) to the rice oil can be 1: 1-20, preferably 1: 3-10, more preferably 1: 3-8. If a concentrated solution or a solution reconstituted with the concentrated solution or a solution formulated with a dried powder or a lyophilized powder is used, the solution should be used in such an amount that the concentrations of protein, total sugar, reducing sugar and free amino acid in the reaction system are within the ranges described herein, and particularly, the concentrations of reducing sugar and free amino acid are within the ranges described herein. It is to be understood that when the supernatant is used, the concentrations of proteins, total sugars, reducing sugars, and free amino acids in the resulting reaction system are preferably within the ranges described herein below. In a particularly preferred embodiment, when using a supernatant, a concentrate or a solution reconstituted with the concentrate, or a solution formulated with a dry powder or a lyophilized powder, which have a turbidity in the range of 100- & 5000NTU, it is preferred that the mass ratio of the supernatant, concentrate or reconstituted solution to rice oil may be 1: 1-20, preferably 1: 3-10, more preferably 1: 3-8, further preferably, the concentrations of protein, total sugar, reducing sugar, and free amino acid in the reaction system are within the ranges described herein, particularly such that the concentrations of reducing sugar and free amino acid are within the ranges described herein.

Specifically, it is preferable that the reaction system containing rice oil and the rice bran extract of the present invention has a reducing sugar concentration of 0.001mg/mL to 700mg/mL, preferably 0.003mg/mL to 600mg/mL, and a free amino acid concentration of 0.0001mg/mL to 150mg/mL, preferably 0.0003mg/mL to 120 mg/mL. More preferably, the concentration of free amino acid in the reaction system is 0.01mg/mL to 0.5mg/mL, more preferably 0.03mg/mL to 0.15mg/mL, and the concentration of reducing sugar is 0.05mg/mL to 1.5mg/mL, more preferably 0.1mg/mL to 0.8 mg/mL. Further preferably, the protein concentration is 0.001mg/mL to 100mg/mL, preferably 0.003mg/mL to 60mg/mL, and the total sugar concentration is 0.01mg/mL to 700mg/mL, preferably 0.03mg/mL to 600 mg/mL. Further preferably, the total sugar concentration in the reaction system is 0.1-10mg/mL, preferably 0.4-5 mg/mL.

In a preferred embodiment, the method of preparing rice oil having rice fragrance according to the present invention may comprise:

(1) preparation of rice bran extract: comprising contacting, separating to obtain a supernatant, optionally mixing, optionally concentrating or lyophilizing;

(2) fragrance production reaction: mixing the rice bran extract and rice oil to perform a fragrance-producing reaction;

(3) separating and removing impurities: removing solid impurities in the product obtained in the step (2) to obtain the rice oil with rice fragrance.

The process parameters of steps (1) and (2) above are preferably as described herein.

In a preferred embodiment, said step (3) may also be preceded or followed by treatment methods conventional in the art, such as one or more of cooling, filtration, neutralization, dewaxing, degreasing, decolorizing, deodorizing, fractionation.

Rice oils suitable for use in preparing the rice-scented rice oil of the present invention may be prepared by methods conventional in the art, and typically include one or more of degumming, deacidification, dewaxing, decolorizing, deodorizing, dewatering, degreasing, and the like. Preferably, the rice oil suitable for preparing the rice-scented rice oil of the present invention is refined rice oil.

In general, rice bran is stabilized and then extracted from the stabilized rice bran by a leaching method to obtain crude rice oil. Specifically, the rice bran is screened, stone removed and demagnetized to obtain clean rice bran; carrying out wet extrusion expansion on the clean rice bran, wherein the rotating speed of a screw is 90-200r/min, and the temperature of a machine barrel is 100-; adding vegetable oil extraction solvent 5-8 times the volume of the stabilized rice bran, mixing, leaching at 50-55 deg.C for 2 hr, and evaporating the solvent to obtain crude oil.

In the present invention, the degumming method may be a conventional degumming method in the art, and the specific process is well known to those skilled in the art, for example, but not limited to, the method in beret oil chemistry and technology (volume six), etc. Degumming may be enzymatic degumming or acid degumming. Typically, enzymatic degumming comprises: adding degumming enzyme (such as phospholipase) into oil, reacting for a period of time at certain temperature and pH, and separating colloid to obtain degummed oil. The enzymatic degumming temperature can be 40-60 ℃, and preferably 40-50 ℃; the pH may be from 4 to 6, preferably from 4.5 to 5.5; the reaction time can be 2-6h, preferably 3-5 h; the amount of enzyme added may be 5-1000mg/g, preferably 10-100mg/g, based on the weight of the oil. Typically, acid degumming comprises: adding acid solution into oil, stirring, performing solid-liquid separation, and collecting oil phase. The acid degumming temperature can be 40-90 ℃, preferably 50-70 ℃; the degumming time can be 10-60min, preferably 15-45 min; the acid solution may be a phosphoric acid solution and/or a citric acid solution, and may be, for example, a phosphoric acid solution having a concentration of 10 to 30% by weight, preferably 10 to 15% by weight; the amount of the acid solution to be used depends on the particular acid solution selected, and for example, when a phosphoric acid solution having a concentration of 10 to 15% by weight is used, the amount may be 0.1 to 1%, preferably 0.3 to 0.5% by weight based on the mass of the fat or oil; the solid-liquid separation method may be centrifugal separation. Exemplary degumming includes separating crude oil to remove solid impurities, and adding a degumming medium to degum the crude oil. The degumming medium may be a degumming medium conventional in the art, such as citric acid solution, phosphoric acid solution and degumming enzyme. The temperature of the reaction system can be in the range of 40-90 ℃, and is different according to different degumming mediums. For example, when a degumming enzyme (such as a phospholipase, more preferably PLA1 phospholipase) is used, the reaction system is generally at 45-80 deg.C, pH 5-6, and time 2-6h, and the amount of enzyme added is usually 5-150mg/kg of the oil weight. When an acid solution is used as the degumming medium, the temperature of the reaction system is usually 40-90 ℃ and the time is usually 20-60 minutes, such as 30-40 minutes. The degumming medium is generally used in an amount of not less than 0.05% by weight, typically not more than 2% by weight, based on the weight of the crude oil. When an acid is used, the concentration of the acid is not less than 5% by weight, usually not more than 80% by weight, based on the total weight of the solution, and may be, for example, in the range of 5 to 65%, 10 to 60%, 10 to 50% by weight. Water may be added simultaneously, usually in an amount of not less than 0.5% by weight based on the weight of the crude oil; typically, the amount of water used in a single degumming step is not higher than 30 wt% of the oil, for example in the range of 0.5-20 wt%, 0.5-10 wt%, 5-5 wt%, excluding the water in the degumming medium. And separating the colloid after the reaction is finished to obtain the degummed oil. The oil to be degummed can be crude oil.

In certain embodiments, the present invention uses acid degumming. In certain embodiments, degumming comprises: adding 10-15 wt% phosphoric acid solution with a mass of 0.3-0.5% of the grease, and stirring at 50-70 deg.C for reaction for 15-45 min. In certain embodiments, the present invention uses enzymatic degumming. In certain embodiments, degumming comprises: adding 5-100mg phospholipase into per kilogram of oil, and reacting at 40-50 deg.C and pH of 4.5-5.5 for 3-5 h.

The degumming may be followed by deacidification, the main purpose of which is to remove free fatty acids from the oils and fats, as well as to remove some of the impurities such as pigments, phospholipids, hydrocarbons and mucilage. The deacidification process may be conventional in the art. Physical deacidification methods may be used for deacidification. For example, the degummed oil may be treated at a pressure of 0.02 to 0.6kPa and a temperature of 180 ℃ and 250 ℃ to obtain a deacidified oil. Physical deacidification may be performed using a falling film evaporator.

Deacidification can also be carried out by alkali refining (neutralization). The process conditions for alkali refining are those conventional in the art and the specific procedures are well known to those skilled in the art, and may be, for example and without limitation, those using Berley oleochemicalAnd the process conditions in the Art (vol.sixth), etc. Specifically, the alkali refining temperature (the temperature for the reaction of the grease and the alkali liquor) can be 40-90 ℃, and preferably 40-80 ℃; the alkali refining reaction time can be 10-120min, preferably 30-120 min; the lye is usually a sodium hydroxide solution, the concentration of which may be from 10 to 20% by weight, preferably from 3 to 15% by weight; the addition of lye may be conventional in the art and may be, for example, from 0.5 to 15%, from 1 to 10% by weight of the oil. As will be understood by those skilled in the art, the alkali added during the alkali refining is divided into two parts, theoretical alkali and excess alkali. Usually, the amount of alkali added is 7.13X 10^-4×M_OilX AV x (1+ excess alkali), the excess alkali can be 0-20%, the alkali liquor amount is alkali addition amount/alkali liquor concentration, wherein, M_OilOil weight, AV acid number. And (4) after the reaction of the alkali liquor and the grease is finished, centrifuging to obtain the neutralized oil.

In certain embodiments, after physical deacidification is used, the fats and oils obtained by physical deacidification are subjected to alkali refining. Or the degumming is carried out before the decolorization and/or dewaxing and then the deacidification.

The deacidification may be followed by water washing and drying to remove soap. The washing and drying method may be conventional in the art, and for example, the neutralized oil may be heated to 80-90 deg.C, washed with hot water in an amount of less than 5 wt% (e.g., 1-5 wt%, 1-3 wt%) based on the weight of the oil, centrifuged, and vacuum dried at 90-120 deg.C to obtain the desquamated oil.

The decolorization method can be a conventional decolorization method in the art, and the specific process is well known to those skilled in the art, for example, but not limited to, the method in Belley oil chemistry and technology (volume six), etc. Typically, the decolorization includes: adding a proper amount of decolorizing agent into the grease, reacting at a certain temperature under vacuum condition, and filtering after reaction. Specifically, the decolorizing temperature can be 100-120 ℃, preferably 108-110 ℃; the addition amount of the decolorizing agent can be 0.5-5% of the grease mass, and is preferably 1-5%. The decolorizing agent can be any of a variety of decolorizing agents well known in the art including, but not limited to, kieselguhr, activated clay, activated carbon, zeolites, attapulgite, diatomaceous earth, silica gel, and the like. The degree of vacuum for the decolorization can be 20 to 100mbar, preferably 30 to 50 mbar. The decolorization time may be 20-120min, preferably 30-120 min. In certain embodiments, the decolorizing comprises: adding a decoloring agent (such as argil) with the mass of 1-5% of the mass of the grease into the grease at the temperature of 108-110 ℃, and reacting for 30-120min under the vacuum condition of 30-50 mbar. In the present invention, the decolorization may be performed after degumming, after washing with water and drying, or after dewaxing. In certain embodiments, the decolorization is performed multiple times, for example, once after degumming and once again after dewaxing. In some embodiments, the decolorization is performed again after the physical decolorization.

The deodorization according to the invention can be carried out under deodorization conditions customary in the art, preferably at a deodorization temperature of < 240 ℃, for example in the range of 180 ℃ to 240 ℃. The specific process of deodorization is well known to those skilled in the art, and for example, but not limited to, the method in Berea oil chemistry and technology (vol. sixth), etc. can be used. For example, deodorisation may include: introducing nitrogen or water vapor as a deodorizing medium into the grease, and contacting the grease with the nitrogen or the water vapor for a period of time under the conditions of certain temperature and vacuum degree. Deodorizing can also be carried out using falling film evaporators. The vacuum degree of deodorization is usually less than or equal to 25mbar, such as 1-10mbar and 1-5 mbar; the deodorization time may be 0.5-3h, preferably 1-2 h. In certain embodiments, the deodorisation of the present invention comprises: the grease is put into a falling film evaporator, the pressure is controlled to be 2-6mbar, preferably 2-4mbar, the temperature is controlled to be 180 ℃ and 240 ℃, preferably 200 ℃ and 240 ℃, and the reaction is carried out for 1-2 h. The deodorization may be carried out after the decolorization.

Alternatively, the oil and fat may be subjected to a dewaxing treatment. Optionally, dewaxed fat may be subjected to degumming, deacidification, washing with water and drying, or deodorization. An exemplary dewaxing process comprises pumping oil (such as degummed oil, deacidified oil or soaped oil) into a crystal growing tank, controlling the temperature to 50-60 ℃, standing for 10-60min, and then cooling for crystallization; can be reduced to 0-22 deg.C within 10-60 hr, and then crystallized at the temperature for 3-12 hr, and filtered after crystallization is finished. In some embodiments, dewaxing is carried out after degumming, the temperature is controlled to be 50-60 ℃, after standing for 10-60min, the temperature can be reduced to 20 +/-2 ℃ within 40-60 hours, then crystal growth is carried out at the temperature for 3-8 hours, and filtering is carried out after the crystal growth is finished. Optionally or further deodorizing, defatting, controlling temperature at 50-60 deg.C, standing for 10-60min, reducing to 2-6 deg.C within 30-50 hr, growing crystal at the temperature for 6-12 hr, and filtering.

In a particularly preferred embodiment, the process for preparing the refined rice oil used for preparing the rice-scented rice oil of the present invention comprises the following steps in order: crude oil preparation, degumming, dewaxing, decoloring, physical deacidification, decoloring, deodorization and degreasing. More specifically, the method comprises:

1. stabilizing rice bran: carrying out wet extrusion expansion on clean rice bran by using a double-screw extruder, wherein the rotating speed of a screw is 90-200r/min, the temperature of a machine barrel is 100-;

2. preparing oil by a leaching method: adding 5-8 times volume of vegetable oil extraction solvent (optionally No. 6 extraction solvent oil or n-hexane) into the stabilized rice bran, mixing, leaching at 50-55 deg.C for 2 hr, and evaporating solvent to obtain crude oil;

3. degumming: degumming crude oil with phospholipase (such as PLA1 phospholipase) at a reaction temperature of 42-48 deg.C for 3-5h and pH of 4.5-5.5, and separating colloid to obtain degummed oil;

4. dewaxing: pumping the degummed oil into a crystal growing tank, controlling the temperature to 50 +/-3 ℃, stabilizing for 20-50min, and beginning cooling and crystallizing; reducing the temperature to 20 +/-3 ℃ within 50-60 hours, growing the crystal at the temperature of 20 +/-3 ℃ for 3-8 hours, and filtering after the crystal growing is finished;

5. and (3) decoloring: adding a decolorizing medium (preferably argil) with the mass of 1.5-2.5% of the mass of the dewaxed fatty oil into the dewaxed fatty oil obtained in the last step, reacting for 20-40min at the temperature of 95-105 ℃ under the reaction pressure of 2-6kPa, filtering to obtain decolorized oil, and pumping the decolorized oil into a tank;

6. physical deacidification: pumping the decolorized oil obtained in the previous step into a deacidification tank, wherein the system pressure is 0.2-0.4kPa, the temperature is 220240 ℃, and reacting for 1.5-3h to obtain deacidified rice oil;

7. and (3) secondary decoloring: adding a decolorizing medium (preferably argil) with the mass of 1.5-2.5% of that of the deacidified oil into the deacidified oil obtained in the last step, reacting at 105-115 ℃ for 0.5-1.5h, and filtering to obtain the compound decolorized rice oil;

8. deodorizing: pumping the compound decolorized oil obtained in the previous step into a deodorization tank, wherein the system pressure is 0.1-0.3kPa, and the temperature is 210230 ℃, so as to obtain deodorized oil; and

9. degreasing: pumping the deodorized oil into a crystal growing tank, controlling the temperature to 50 +/-3 ℃, stabilizing for 20-50min, and beginning cooling and crystallizing; reducing to 3-5 deg.C within 35-45 hr, growing crystal at 3-5 deg.C for 8-12 hr, and filtering to obtain refined rice oil.

Preferably, the refined rice oil suitable for use in the present invention has a oryzanol content of not less than 2000mg/kg, such as not less than 3000mg/kg, such as not less than 10000mg/kg, such as not less than 15000 mg/kg; and/or the phytosterol content is not less than 2000mg/kg, such as not less than 3000mg/kg, such as not less than 10000mg/kg, such as not less than 15000 mg/kg.

The invention provides rice oil with rice fragrance, wherein the flavor substances comprise 5-30% of oxygen-containing heterocyclic flavor substances, 0.5-10% of nitrogen-containing heterocyclic flavor substances and 0.1-10% of aldone flavor substances. Herein, the oxygen-containing heterocyclic substances include, but are not limited to, furan, furanone, maltol, and the like; the nitrogen-containing heterocyclic substances include, but are not limited to pyrazine, pyrroline, pyran and the like; the aldehyde ketone substances include but are not limited to heptenal, isovaleraldehyde, hexanal and the like. Preferably, the flavoured rice oil of the present invention has a oryzanol content of not less than 2000mg/kg, such as not less than 3000mg/kg, such as not less than 10000mg/kg, such as not less than 15000 mg/kg; and/or the phytosterol content is not less than 2000mg/kg, such as not less than 3000mg/kg, such as not less than 10000mg/kg, such as not less than 15000 mg/kg. Preferably, the rice oil with rice flavor of the present invention is prepared by any one of the methods for preparing rice oil with rice flavor of the present invention.

The rice-flavor rice oil can be used for preparing flavor rice oil. Specifically, the rice-scented rice oil of the present invention can be prepared by mixing the rice-scented rice oil with rice oil, particularly refined rice oil. Typically, the ratio of 1: 1-20, preferably 1: 3-8, mixing rice oil with rice fragrance.

The present invention also provides an oil and fat composition containing the rice-flavored rice oil and/or the flavored rice oil of the present invention and another edible oil. The other edible oil includes, but is not limited to, any one or a mixture of any two or more of the vegetable oil and fat, animal oil and fat, and algal oil described above. The vegetable oil and fat can be selected from one or a mixture of any more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter and the like; the animal fat can be one or more selected from adeps medulla bovis Seu Bubali, adeps Caprae Seu Ovis, adeps Sus Domestica and adeps gallus Domesticus. Generally, the mass ratio of the rice-scented rice oil and/or the flavored rice oil of the present invention to the other edible oils in the fat composition may be in the range of 1: 1-20, preferably 1: 3-8. The oil and fat composition having a rice flavor of the present invention can be prepared by mixing the rice oil having a rice flavor and/or the flavor rice oil of the present invention with a common edible oil.

The invention also provides blend oil which contains the rice-flavor rice oil or the flavor rice oil.

In certain embodiments, the blend oil or grease composition further comprises an additional grease base which is a vegetable grease selected from the group consisting of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor bean oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter, algae oil, and the like.

Typically, the fat composition or blend oil contains at least 3%, at least 5%, at least 10%, preferably at least 15%, preferably at least 20%, preferably at least 25%, preferably at least 30%, preferably at least 35%, preferably at least 40%, preferably at least 45%, preferably at least 50%, preferably at least 60%, preferably 70% of the aforementioned flavor fats, based on 100% by weight of the fat composition or blend oil. The other oil base material in the blend oil comprises at least one selected from soybean oil, rapeseed oil, corn oil, sunflower seed oil, sesame oil, peanut oil, linseed oil and rice oil. In certain embodiments, the other oil base in the blend oil comprises at least one oil selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, peanut oil, linseed oil, and rice oil. In certain embodiments, the other fat base in the blend oil is a refined fat. In certain embodiments, the other oil base in the blend oil is a moderately processed oil, the method of making the moderately processed oil being referenced to a chinese patent (cn201811558663.x a green precision moderately processed blend oil).

In certain embodiments, the blend oil consists of the flavor oils previously described, corn oil, peanut oil, sesame oil. In certain embodiments, the blend oil comprises 0.5-50% of the foregoing rice or flavored rice oil, 0% -95% of refined rice oil, 0-95% of corn oil, 0-95% of soybean oil, 0-95% of sunflower seed oil, 0-95% of rapeseed oil, 0-15% of peanut oil, 0-10% of sesame oil, and 0-10% of linseed oil, based on the total weight of the blend oil. In certain embodiments, the blend oil comprises 3-25% of the foregoing rice-scented or flavored rice oil, 25% -50% rice oil, 10-40% corn oil, 0-10% peanut oil, 0-10% sesame oil. In certain embodiments, the blend oil consists of 50% of the foregoing rice-scented or flavored rice oil, 39.5% corn oil, 10% peanut oil, 0.5% sesame oil.

The invention also provides a food, wherein all or part of the grease contained in the food is the rice-flavor rice oil, the flavor rice oil or the grease composition according to any embodiment of the invention; more preferably, all or part of the fat or oil contained in the food is rice oil having a rice flavor, rice oil having a flavor, or a fat or oil composition according to any one of the embodiments of the present invention. The food product may be any type of food product conventional in the art, including, but not limited to, condiments, soy products, cooked foods, baked goods, desserts, half-products, and the like.

The invention also provides application of the rice bran extract, the rice-flavor rice oil, the flavor rice oil or the oil-fat composition in reducing the harsh taste of salad dressing, the beany flavor of bean products, the sour taste of tomato sauce and the fish oil fishy flavor, and application in improving the flavor retention time of baked food.

In certain embodiments, the present invention comprises a method of preparing a food from a food material capable of being cooked by heating, comprising placing the food material and the aforementioned rice-scented rice oil, flavored rice oil, blend oil, or grease composition in a heating vessel, and heating the heating vessel sufficiently to heat the food material. Suitable food materials include any food material that can be heat treated with oil, such as meat, eggs (e.g., omelet), fish, vegetables, starch roots such as potato, rice, dough, cooked dough, batters, bread, battered foods (e.g., egg and bun pieces), corn products, and mixtures of the foregoing food materials. The term "heating vessel" refers to any cooking appliance suitable for heating food ingredients, in particular to a wide range of metal, tempered glass or ceramic vessels. One skilled in the art can determine the ratio of food and oil suitable for the present invention. This embodiment also includes an oil-containing food product comprising the flavored oil, blend oil, or oil composition of the present invention.

In certain embodiments, the invention encompasses methods of using the aforementioned rice scented rice oil, flavored rice oil, blend oil, or grease compositions in contact with other food ingredients to prepare a variety of products, such as any edible lipid-containing food sauce, such as salad dressings, marinades, mayonnaises, vegetable dressings, fruit dressings, fish dressings, and meat dressings (e.g., poultry, aquatic, beef, and lamb dressings). The method comprises mixing the aforementioned rice-scented rice oil, flavored rice oil, blend oil or fat composition with other ingredients conventionally used in food seasonings such as spices, seasonings, thickeners and emulsifiers. Suitable recipes and methods for combining oil and other ingredients are known in the art. This embodiment also includes edible lipid-containing food seasonings that include the rice-scented rice oil, flavored rice oil, blend oil, or fat composition of the present invention.

In certain embodiments, the present invention includes a method of enhancing or improving the flavor of a food product comprising applying the rice-scented rice oil, flavored rice oil, blend oil, or grease composition of the present invention to the food product. By this method, the flavor of the food is improved while suppressing the bad flavor of the food. The method can produce food with long-lasting flavor and reduced odor. In certain embodiments, the food product is a pre-cooked food product, preferably a pre-cooked food product comprising a pre-baked, fried or deep-fried food product. The rice-scented rice oil, flavored rice oil, blend oil, or grease composition of the present invention can be applied to food products by any method known in the art, such as spraying the food product with an oil, dipping the food product into an oil, and brushing the oil onto the surface of the food product. Preferably, the oil is sprayed onto the surface of the food product. Preferred food products include baked confections such as biscuits, crackers, desserts, muffins, cereals, snack cakes, pies, rolls/bars of oats and baked confections; salted snacks such as potato chips, corn chips (tortilla chips), extruded snacks, popcorn, pretzels, french fries, and nuts; professional snacks such as dried fruit snacks, meat snacks, pork skin, health food bars, rice cakes and corn tortillas; confectionery snacks such as candy; and natural snack foods such as nuts, dried fruits and dried vegetables. Preferred food products include crackers, chips, corn chips, oatmeal, sorghum chips, soy chips, and nuts. This embodiment also includes a food product comprising the rice-scented rice oil, flavored rice oil, blend oil, or grease composition of the present invention.

In certain embodiments, the present invention includes a method of preparing a frying oil using the aforementioned rice-scented rice oil, flavored rice oil, blend oil, or fat composition, and a fried food using the frying oil, and a fried food containing the aforementioned rice-scented rice oil, flavored rice oil, blend oil, or fat composition. Preferably, the frying oil includes deep-frying oil, shallow-frying oil. Preferably, the fried food comprises starch food and protein food. Preferably the starchy food comprises potato products (french fries, potato chips, potato horns, potato lattices), sweet potato products (sweet potato chips, french fries), battered food (battered vegetables, battered meat products (fish, shrimp, crab, squid, shellfish, poultry, beef, pork, mutton), battered dairy products (fried milk), battered bean products), banana products (banana chips), rice flour products (fried dough strips, fried bread cakes, marbles, caramel treats, cat ears, instant noodles, polished glutinous rice strips, fried dough strips); preferably the proteinaceous food comprises meat (fish, shrimp, crab, squid, shellfish, poultry, beef, pork, lamb), soy products (soy protein products), other vegetable protein products (meat analogue, mushrooms, gluten). One skilled in the art can determine the proportions of frying oil suitable for the present invention, can determine the food formula suitable for preparing fried food using the frying oil of the present invention, and can determine the method suitable for preparing fried food using the frying oil of the present invention.

Compared with the technical schemes of JPH02131538A and JPH02131539A, the invention ensures that the rice-flavor rice oil not only has richer and pleasant sweet flavor than the rice-flavor rice oil obtained by the two technical schemes, but also removes the strong bran foreign flavor brought by the two technical schemes. The invention has the following advantages:

1. the preparation process is simple, the fragrance is produced stably and is easy to control;

2. in the hot aroma production reaction, reducing sugar or amino acid is not required to be added, so that the production cost is reduced, and the rule risk is avoided;

3. compared with the rice oil with the flavor of the prior art, the rice oil with the flavor of the invention has obviously reduced bran foreign flavor and peculiar smell;

4. the invention can effectively improve the sweet and fragrant smell and the whole flavor of the flavor rice oil, the flavor rice oil still has strong fragrance after being diluted by 20 times, the flavor is durable, and the flavor is still kept after being placed for three months at room temperature and in shelf life;

5. the flavor rice oil or grease composition can effectively reduce the green and astringent taste of salad;

6. the flavor rice oil or grease composition can effectively reduce the beany flavor of bean products;

7. the flavor rice oil or grease composition can effectively reduce the sour taste of the tomato sauce;

8. the flavor rice oil or grease composition can effectively reduce the fishy smell of fish oil;

9. the flavor rice oil or grease composition can effectively improve the aroma retention time of baked food.

The following will explain the flavored rice oil of the present invention and the method for producing the same in further detail with reference to the specific embodiments and examples. It should be understood that these detailed description and examples are illustrative only and are not intended to limit the scope of the invention.

Description of material sources: in the following examples and comparative examples, water is tap water, the refined rice oil is refined rice oil produced by Yihaijialiharbin food industry Co., Ltd, the rice bran and the puffed rice bran are from the Yihaijialiharbin food industry Co., Ltd, the fresh rice bran is rice bran of the rice of the same season newly harvested in the same year, the preservation time is less than or equal to 6h, the acid value is less than or equal to 10mg/g, and the broken rice powder is from the Yihaijiali (Cunningo) grain and oil industry Co., Ltd.

Content of free amino acids: extracting oil phase with petroleum ether, centrifuging to retain water phase, detecting free amino acids with HPLC, and adding quantitative water if the sample is pure oil phase. HPLC, mobile phase: citric acid + citric acid mixed aqueous solution; post-column derivatization with ninhydrin; an ultraviolet detector; calculated as total free amino acids.

Starch gelatinization degree: weighing 1.00g of dry rice bran, placing into 2 100mL conical flasks, respectively marked as V1 and V2, taking another 100mL conical flask as a blank, marked as V0, adding 50mL of distilled water, and shaking. The V1 was placed on an electric furnace and slightly boiled with small fire for 20min with constant shaking. After the V1 is cooled to the room temperature, 1mL of the prepared 1% saccharifying enzyme solution is added into each of V0, V1 and V2, 2mL of 1mol/L hydrochloric acid is added into 3 conical flasks to terminate the reaction immediately after the constant-temperature water bath oscillation at 50 ℃ for 1h, the volume is increased to 100mL by using distilled water, and the solution is filtered for later use; and (3) taking 10mL of each filtrate, respectively placing the filtrate into 3 250mL iodine measuring bottles, accurately adding 10mL of 0.05mol/L iodine solution and 18mL of 0.1mol/L sodium hydroxide solution, sealing and placing in a dark place, standing for 15min, then adding 2mL of 10% sulfuric acid, titrating with 0.05mol/L sodium thiosulfate, adding 1mL of 1% starch solution serving as an indicator when the mixture is dripped to be light yellow, continuing to titrate until the blue color disappears, and recording the volume of the sodium thiosulfate consumed by each bottle.

Degree of gelatinization ═ [ (V0-V2)/(V0-V1) ] × 100%

Wherein V0 is the volume of sodium thiosulfate consumed by the titration blank; v1 is the volume of sodium thiosulfate consumed for titrating a fully gelatinized sample; v2 is the volume of sodium thiosulfate consumed by the titration of the sample.

Reducing sugar content: extracting an oil phase from a sample by using petroleum ether, centrifuging to reserve a water phase, detecting reducing sugar by using HPLC, and if the sample is a pure oil phase, adding quantitative water and then carrying out the steps. HPLC, mobile phase: sodium hydroxide and sodium acetate mixed aqueous solution; a pulsed amperometric detector; a chromatographic column: metrohm Carb 1.

And (3) analyzing the whole flavor: sample pretreatment: magnetic stirring adsorption extraction (SBSE) + Solid Phase Microextraction (SPME); detection of GC/MS (FID).

Wax content: GB/T22501-.

Other methods, reagents and conditions employed in the examples are, unless otherwise indicated, conventional in the art.

Protein content: bradford method protein quantification kit.

The total sugar detection method comprises the following steps: (3, 5-dinitrosalicylic acid colorimetry)

1. Taking 10.0g of raw material rice bran, placing into a 100mL Erlenmeyer flask, adding 30mL of distilled water and 25mL of 6M HCl, placing in a boiling water bath, heating for hydrolysis for 30min (checking whether hydrolysis is complete with iodine-potassium iodide solution).

2. After cooling, 1 drop of phenolphthalein indicator was added, neutralized to reddish (to neutral) with 6M NaOH, and the volume was adjusted to 250ml volumetric flask with distilled water.

3. Filtering, and taking 5mL of filtrate to reach a constant volume of 100mL to be used as a solution to be detected.

4. Heating 2ml of solution to be detected and 1.5ml of DNS aqueous solution in boiling water bath for 5min, adding 6.5ml of distilled water for dilution, and measuring the absorbance value at OD540 nm.

5. The total sugar content was calculated according to a standard curve.

Example 1

Preparing the flavor rice oil by the following steps:

1. taking fresh rice bran (AV is 13.43mgKOH/g, starch gelatinization degree is 43.21%) as raw material, dry grinding, crushing, and sieving with 80 mesh sieve;

2. mixing the sieved rice bran and n-hexane at a mass ratio of 1:10 at room temperature (25 ℃) for 20min, standing for 2min, and pouring out the n-hexane; mixing and defatting for 3 times, spreading testa oryzae, and blow drying in a fume hood;

3. mixing the defatted rice bran and water at a mass ratio of 1:7 for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C at 10000rpm for 30min, and collecting the upper layer solution;

4. mixing the supernatant (turbidity: 467NTU) and refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

5. filtering to remove solid impurities to obtain flavor oil crude oil;

6. mixing the crude oil and the refined rice oil in a mass ratio of 1:5 to obtain the flavor rice oil.

Example 2

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:7 at room temperature (25 deg.C) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C at 10000rpm for 30min, and collecting the supernatant;

2. mixing the supernatant (turbidity 621NTU) with refined rice oil at a mass ratio of 1:9, heating to 140 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

4. mixing the crude oil and the refined rice oil in a mass ratio of 1:5 to obtain the flavor rice oil.

Example 3

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:7 at room temperature (25 deg.C) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 3.5 deg.C and 10000rpm for 30min, and collecting the supernatant;

2. mixing the supernatant (turbidity: 353NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 4

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with pH 6.0 phosphoric acid buffer solution at room temperature (25 deg.C) at mass ratio of 1:7 for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C under 10000rpm for 30min, and collecting the upper layer solution;

2. mixing the supernatant (turbidity: 467NTU) and refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 5

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:1.5 at room temperature (25 deg.C) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C under 10000rpm for 30min, and collecting the upper layer solution;

2. mixing the supernatant (turbidity is 4319NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 6

Preparing the flavor rice oil by the following steps:

1. mixing fresh five-normal fragrant rice bran (AV is 10.29mgKOH/g, starch gelatinization degree is 38.57%) with water at the mass ratio of 1:7 at room temperature (25 ℃) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 ℃ by 10000rpm for 30min, and taking the supernatant for later use;

2. mixing the supernatant (turbidity 671NTU) and refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 7

Preparing the flavor rice oil by the following steps:

1. mixing floury rice powder and fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) at a mass ratio of 1:1, mixing with water at a mass ratio of 1:7 at room temperature (25 deg.C) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C with 10000rpm for 30min, and collecting the upper layer;

2. mixing supernatant (turbidity: 742NTU) and refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Examples 8 to 9

Flavored rice oil was prepared in the same manner as in example 2, except that the rice bran extracts used in step 2 were, respectively, in a mass ratio of 1:2 (example 8, turbidity 1757NTU) and a mixture of the expanded rice bran extract and fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) in a mass ratio of 1:5 (example 9, turbidity: 2931NTU) and fresh rice bran (AV: 13.43mgKOH/g, starch gelatinization degree: 43.21%). The expanded rice bran extract and the fresh rice bran extract are prepared by the method described in step 1 of example 2.

Examples 10 to 11

Flavored rice oil was prepared in the same manner as in example 2, except that the mass ratio of fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) to water in step 1 was 1:1 (example 10, turbidity 4351NTU) and 1:20 (example 11, turbidity 580 NTU).

Example 12

Flavor rice oil (fresh rice bran: AV 13.43mgKOH/g, starch gelatinization degree 43.21%) was prepared in the same manner as in example 2, except that the supernatant liquid obtained in step 1 was lyophilized to obtain lyophilized powder, the lyophilized powder was added back to water to obtain turbidity 441NTU, and then mixed with rice oil, followed by steps 2 to 4 to obtain flavor rice oil.

Example 13

Flavored rice oil (fresh rice bran: AV 13.43mgKOH/g, starch gelatinization degree 43.21%) was prepared in the same manner as in example 2, except that the supernatant obtained in step 1 was spin-dried at 110 ℃ to obtain a dried powder, which was rewetted to a turbidity of 653NTU and then mixed with rice oil, followed by steps 2 to 4 to obtain flavored rice oil.

Example 14

Flavored rice oil (fresh rice bran: AV 13.43mgKOH/g, starch gelatinization degree 43.21%) was prepared in the same manner as in example 2, except that the supernatant obtained in step 1 was concentrated by rotary evaporation at 75 ℃ to obtain a concentrated solution (turbidity 3416NTU), and the concentrated solution was mixed with rice oil, followed by steps 2 to 4.

Example 15

Flavored rice oil was prepared in the same manner as in example 2, wherein AV of fresh rice bran was 13.43mgKOH/g, starch gelatinization degree was 43.21%, and turbidity of rice bran water extract was 567 NTU. Except that the mixing of step 1 was carried out at-5 ℃ for 120 minutes.

Example 16

A flavored rice oil was prepared in the same manner as in example 2, wherein AV of rice bran was 13.43mgKOH/g, starch gelatinization degree was 43.21%, and turbidity of rice bran water extract was 1269 NTU. Except that the mixing of step 1 was carried out at 40 ℃ for 10 minutes.

Example 17

Flavored rice oil was prepared in the same manner as in example 2, except that the rice bran had an AV of 13.43mgKOH/g, a degree of starch gelatinization of 43.21%, and a turbidity of the rice bran water extract of 621 NTU. Except that the reaction temperature in step 2 was 100 ℃ and the reaction time was 5 minutes.

Example 18

Flavored rice oil was prepared in the same manner as in example 2, wherein AV of rice bran was 13.43mgKOH/g, starch gelatinization degree was 43.21%, and water extract of rice bran: turbidity 621 NTU. Except that the reaction temperature in step 2 was 150 ℃ and the reaction time was 1 hour.

Example 19

Flavored rice oil was prepared in the same manner as in example 2, except that the rice bran had an AV of 13.43mgKOH/g, a degree of starch gelatinization of 43.21%, and a turbidity of the rice bran extract of 121 NTU. Except that the water of example 1 was replaced with absolute ethanol.

Example 20

Flavored rice oil was prepared in the same manner as in example 2, except that the rice bran had an AV of 13.43mgKOH/g, a degree of starch gelatinization of 43.21%, and a turbidity of the rice bran extract of 628 NTU. Except that the water of example 1 was replaced with a 0.1% citric acid solution.

Example 21

Flavored rice oil was prepared using the same method as in example 2, wherein the rice bran: AV 13.43mgKOH/g, starch gelatinization degree 43.21%, and turbidity of rice bran extract 761 NTU. Except that the water of example 1 was replaced with 0.025% sodium hydroxide solution.

Examples 22 to 26

Flavor rice oil was prepared by the same method as in example 2, except that the mass ratio of the supernatant to the refined rice oil in step 2 was 1:3 (example 22), 1: 18 (example 23), 1:5 (example 24), 1:1 (example 25) and 1:20 (example 26). Wherein, AV of the rice bran is 13.43mgKOH/g, and the starch gelatinization degree is 43.21%; the turbidity of the aqueous extract of rice bran was 621 NTU.

Examples 27 to 30

Flavored rice oil was prepared in the same manner as in example 2 except that the supernatant liquid and the refined rice oil in step 2 were 10000 rice oil (example 27), 3000 rice oil (example 28), 2000 rice oil (example 29) and 15000 rice oil (example 30), respectively. Wherein, AV of the rice bran is 13.43mgKOH/g, and the starch gelatinization degree is 43.21%; the turbidity of the aqueous extract of rice bran was 621 NTU.

Wherein: 10000 of rice oil: rice oil with oryzanol content of more than 10000ppm, sourced from Yihai (Tazhou) food and oil industries, Inc.; 3000 rice oil: rice oil with oryzanol content of more than 3000ppm, sourced from Yihai (Tazhou) food and oil industries, Inc.; 2000 rice oil: rice oil with oryzanol content of more than 2000ppm, sourced from Yihai (Tazhou) food and oil industries, Inc.; 15000 Rice oil: rice oil with oryzanol content of 15000ppm or more, Yihai (Tazhou) food and oil industry Co.

Example 31

Flavor rice oil was prepared in the same manner as in example 2, except that in step 2, the rice oil was shuangwan rice oil, which was heated in an oxygen-isolated manner, but moisture generated by heating was continuously discharged into the ambient air.

Example 32

Flavored rice oil was prepared in the same manner as in example 31, except that heating was performed in an open manner in step 2.

Example 33

Flavored rice oil was prepared in the same manner as in example 2, except that the mass ratio of the crude oil to the refined rice oil in step 4 was 1: 20.

Example 34

The flavored rice oil was prepared by the same method as in example 2, except that the refined rice oil in step 4 was replaced with sunflower seed oil (Jinlongyu sunshine sunflower seed oil, sourced Yihai Jiali grain oil (Shenzhen) Limited).

Example 35

The flavor rice oil was prepared by the same method as in example 2, except that the refined rice oil in step 4 was replaced with golden rice (golden ratio edible blend oil of yihaijiali golomber, sourced from yihaijiali grain oil (shenzhen) limited).

Example 36

Flavored rice oil was prepared in the same manner as in example 2, except that in step 4 the rice oil was degummed: adding 10% reaction extractive solution, mixing for 30min, and centrifuging to separate oil phase. And deacidifying at 150 deg.c for 30min to obtain the flavor rice oil.

Example 37

1. Fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) and water were mixed at a mass ratio of 1:7 at 18 ℃ for 120min, and then the residue was filtered off. Concentrating the extract, freeze drying to obtain powder, adding 90% ethanol, and extracting at 65 deg.C for 30 min. Filtering and concentrating for 2 hr to obtain water soluble powder extracted from fresh rice bran.

2. The extracted powder was added back to 90% moisture and centrifuged at 10000rpm for 30min to obtain supernatant.

3. Mixing the supernatant (turbidity 179NTU) with refined rice oil at a mass ratio of 1:9, heating to 140 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

5. mixing the crude oil and the refined rice oil in a mass ratio of 1:5 to obtain the flavor rice oil.

Example 38

1. Mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:7 at 23 deg.C for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C at 10000rpm for 30min, and collecting the upper layer solution;

2. placing the supernatant in a refrigerator at 4 ℃ for aging for 7 days;

3. mixing the supernatant (with turbidity 731NTU) and refined rice oil at a mass ratio of 1:9, heating to 140 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 39

Preparing the flavor rice oil by the following steps:

2. placing the supernatant in a refrigerator at-20 deg.C for aging for 21 days;

3. mixing the supernatant (turbidity 1036NTU) with refined rice oil at a mass ratio of 1:9, heating to 140 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 40

2. storing the supernatant at 23 deg.C for 30 min;

3. mixing supernatant (with turbidity of 739NTU) and refined rice oil at a mass ratio of 1:9, heating to 140 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

EXAMPLE 41

1. Dry grinding fresh rice bran (AV 15.69mgKOH/g, starch gelatinization degree 43.21%), and sieving with 80 mesh sieve;

2. mixing the sieved rice bran and n-hexane at a mass ratio of 1:10 at room temperature (25 ℃) for 20min, standing for 3min, and pouring out the n-hexane; mixing and defatting for 3 times, spreading testa oryzae, and blow drying in a fume hood;

3. mixing defatted rice bran and water at a mass ratio of 1:7 at 18 deg.C for 120min, and filtering to remove residue. Concentrating the extract, freeze drying to obtain powder, adding 90% ethanol, and extracting at 65 deg.C. Filtering and concentrating for 2 hr to obtain water soluble powder extracted from fresh rice bran;

4. mixing the water soluble powder with water at a ratio of 1:9, centrifuging at 10000rpm for 30min, collecting supernatant, and aging the supernatant at 4 deg.C for 7 days;

5. mixing water-soluble powder (turbidity 183NTU) and refined rice oil at a mass ratio of 1:9, and heating to 140 deg.C to 45min in open environment;

6. filtering to remove solid impurities to obtain flavor oil crude oil;

7. mixing the crude oil and the refined rice oil in a mass ratio of 1:5 to obtain the flavor rice oil.

Example 42

1. Mixing fresh rice bran (AV 15.16mgKOH/g, starch gelatinization degree 23.21%) with water at a mass ratio of 1:4 at 40 deg.C for 120min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C at 2000rpm for 30s, and collecting the supernatant;

2. storing the supernatant at 4 deg.C for 8 h;

3. mixing supernatant (turbidity: 4996NTU) and refined rice oil at a mass ratio of 1:3, heating to 130 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 43

1. Mixing fresh rice bran (AV 12.49mgKOH/g, starch gelatinization degree 35.27%) with water at a mass ratio of 1:10 at 0 deg.C for 10min, filtering with double-layer gauze, centrifuging the filtrate at 4 deg.C at 10000rpm for 30min, and collecting the upper layer solution;

2. storing the supernatant at 4 deg.C for 12 h;

3. mixing the supernatant (turbidity is 103NTU) and refined rice oil at a mass ratio of 1:10, heating to 130 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

Example 44

1. Mixing fresh rice bran (AV 15.16mgKOH/g, starch gelatinization degree 23.21%) with water at a mass ratio of 1:7 at 100 deg.C for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C at 4000rpm for 30min, and collecting the supernatant;

3. mixing the supernatant (turbidity 3813NTU) and refined rice oil at a mass ratio of 1:9, heating to 130 deg.C in open environment until water is boiled to dryness;

4. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 1

Preparing the flavor rice oil by the following steps:

1. mixing puffed rice bran (AV 19.43mgKOH/g, starch gelatinization degree 87.46%) with water at a mass ratio of 1:7 at room temperature (25 deg.C) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C with 10000rpm for 30min, and collecting the supernatant;

2. mixing the supernatant (turbidity 781NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is dried;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 2

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:7 at room temperature (25 ℃) for 30min, and filtering with double-layer gauze to obtain filtrate as reaction liquid for later use;

2. mixing the reaction solution (turbidity: 8731NTU) and refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 3

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:7 at room temperature (25 deg.C) for 30min, filtering with double-layer gauze, centrifuging the filtrate at 23 deg.C with 10000rpm for 30min, and collecting the supernatant;

2. mixing the supernatant (turbidity 621NTU) and refined rice oil at a mass ratio of 1:9, heating to 120 ℃ in a high-pressure reaction kettle (sealed environment), and reacting for 2 h;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 4

Preparing the flavor rice oil by the following steps:

2. mixing the supernatant (turbidity 621NTU) with refined rice oil at a mass ratio of 1:9, heating to 180 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 5

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with water at a mass ratio of 1:7 at room temperature (25 ℃) for 30 min;

2. mixing the mixed solution (turbidity is 9783NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment until water is boiled to dryness;

3. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 6

Preparing the flavor rice oil by the following steps:

2. weighing 50g of the supernatant, putting the supernatant into a 105 ℃ oven, placing the oven for more than 3 hours, drying the supernatant into powder, and collecting the powder for later use;

3. adding water back to the whole collected dried powder to the original weight to obtain a solution with the turbidity of 183NTU, mixing with 450g of refined rice oil, heating to 120 ℃ for 1h till the water is boiled to be dry, and then standing to room temperature;

4. filtering to remove solid impurities to obtain the flavor rice oil.

Comparative example 7

Preparing the flavor rice oil by the following steps:

1. mixing fresh rice bran (AV 13.43mgKOH/g, starch gelatinization degree 43.21%) with refined rice oil at room temperature (25 deg.C) at a mass ratio of 1: 9;

2. heating the mixed solution to 120 ℃, continuing for 1h until the water is boiled to be dry, and then standing to room temperature;

3. filtering to remove solid impurities to obtain the flavor rice oil.

Comparative example 8

Preparing the flavor rice oil by the following steps:

1. dry grinding defatted rice bran (AV 15.69mgKOH/g, starch gelatinization degree 73.52%), pulverizing, and sieving with 80 mesh sieve;

2. mixing the above testa oryzae and water at a mass ratio of 1:7 at 98 deg.C for 120min, and filtering to remove residue. Concentrating the extract, spray drying to obtain powder, adding 90% ethanol, and extracting at 65 deg.C. Filtering and concentrating for 2 hr to obtain water soluble powder extracted from fresh rice bran;

3. mixing water-soluble powder and water at a ratio of 1: 9;

4. mixing the aqueous solution (turbidity 123NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 ℃ in an open environment for 1h until water is boiled off, and then standing to room temperature;

5. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 9

Preparing the flavor rice oil by the following steps:

3. mixing the water soluble powder with water at a ratio of 1:9, and aging at 4 deg.C for 7 days;

5. mixing the aqueous solution (turbidity 123NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 ℃ in an open environment for 1h until water is boiled off, and then standing to room temperature;

5. filtering to remove solid impurities to obtain flavor oil crude oil;

Comparative example 10

Preparing the flavor rice oil by the following steps:

2. mixing the sieved rice bran and n-hexane at a mass ratio of 1:10 at normal temperature (25 ℃) for 120min, standing for 30min, and pouring out the n-hexane; mixing and defatting for 3 times, spreading testa oryzae, and blow drying in a fume hood;

3. mixing defatted rice bran and water at a mass ratio of 1:7 at 98 deg.C for 120min, and filtering to remove residue. Concentrating the extract, spray drying to obtain powder, adding 90% ethanol, and extracting at 65 deg.C. Filtration and concentration for 2 hours yielded a water soluble powder extracted from fresh rice bran.

4. Mixing water soluble powder with water at a ratio of 1:9, mixing the water solution (turbidity 63NTU) with refined rice oil at a mass ratio of 1:9, heating to 120 deg.C in open environment for 1h until water is boiled to dryness, and standing to room temperature;

5. filtering to remove solid impurities to obtain flavor oil crude oil;

Test example 1

The flavor evaluation of the flavor rice oil obtained in the examples and comparative examples was carried out by the following method: 20g of the sampled oil product is put into a bottle and an evaluator is asked to smell the bottle, and then evaluation and scoring are carried out. Flavor evaluations were compared from three dimensions respectively: overall preference, flavor intensity and off-flavor; the score was between 1 and 5, with 1 representing the weakest flavor and 5 representing the strongest flavor. The evaluator 30 persons, and the score result is averaged. The results are shown in Table 1.

Table 1: flavor evaluation results of the flavored rice oils obtained in examples and comparative examples

From the flavor evaluation results, the flavor evaluation of the flavor rice oil of the examples was better than the flavor evaluation of the flavor rice oil of the comparative examples as a whole.

In addition, the flavored rice oils of the examples all had a pronounced sweet and fragrant odor; the flavor crude oil of the examples, diluted 20 times with refined rice oil, still had a strong aroma and retained the flavor after three months of shelf life at room temperature.

Test example 2

The content of free amino acid and the content of reducing sugar in the reaction systems of the examples and the comparative examples are measured, the full flavor analysis is carried out on the flavor rice oil samples obtained in the examples and the comparative examples, and the analyzed content of flavor substances is classified. The results are shown in Table 2.

TABLE 2

Test example 3

The flavor rice oil samples obtained in all the examples and comparative examples were examined for wax content and also for bubble height when they were used for frying (taking different sample oils: chips 1:4, frying temperature 150 ℃, frying time 1h, maximum value of bubble height during observation), and the results are shown in table 3.

TABLE 3

As seen from the results shown in Table 3, the flavor rice oil obtained in the examples of the present invention had a low phosphorus content and a low wax content, and the method did not cause an increase in the phosphorus content and the wax content. Meanwhile, the safety problems of excessive bubbles, overflowing and the like during frying can be avoided.

Test example 4

The flavour oils prepared in the examples and comparative examples were tested for heavy metal content with reference to GB 5009.268-2016. The results of the measurements are shown in Table 4 below.

TABLE 4

	Arsenic (ppm)	Lead (ppm)	Phosphorus (ppm)
				Example 1	ND	ND	ND
Example 2	ND	ND	ND
				Example 3	ND	ND	ND
Example 37	ND	ND	ND
				Example 38	ND	ND	ND
Example 39	ND	ND	ND
				Example 40	ND	ND	ND
EXAMPLE 41	ND	ND	ND
				Example 42	ND	ND	ND
Example 43	ND	ND	ND
				Example 44	ND	ND	ND
Comparative example 1	ND	ND	ND
				Comparative example 2	ND	ND	ND
Comparative example 7	0.34	0.23	3.6
				Comparative example 8	ND	ND	ND
Comparative example 9	ND	ND	ND
				Comparative example 10	ND	ND	ND

ND means not detected.

Application example 1

Making of baked bread: 250g of flour, 4g of baking powder, 1g of baking soda, 15g of flavor rice oil and 130g of tap water are mixed and stirred uniformly to be kneaded into dough. Putting the dough into a closed environment for proofing for 1 hour; and cutting the proofed dough into small pieces, brushing the surface of the dough with the same oil, and baking the dough in an oven at 170 ℃ for 20 minutes to obtain the finished bread.

Evaluation of overall liking of baked bread: evaluating the overall preference degree of the bread just made, wherein the number of people participating in evaluation is 30, the score is 1-7, 1 represents the least preference, 7 represents the most preference, and the average value is taken; the results are shown in Table 4.

Evaluation of days for aroma retention of baked bread: the finished bread was allowed to stand at room temperature for a period of time, and three-point sensory evaluation was performed on the basis of days with the newly prepared bread, and the number of days (i.e., days for leaving aroma) in which significant differences occurred was recorded, and the results are shown in table 5.

Application example 2

Preparation and sensory evaluation of salad: and (3) putting 20g of cleaned lettuce leaves, 20g of endive, 20g of purple cabbage, 15g of cucumber and 10g of flavor rice oil into a bowl, uniformly stirring, and putting into a small dish for sensory evaluation of flavor after being contained. The evaluation method comprises the following steps: uniformly stirring the sample, taking 20g of the sample for smelling, then scoring the whole preference degree and the green taste concentration, carrying out sensory evaluation on 30 participators, and taking an average value; the evaluations were compared from two dimensions respectively: overall preference, with a score between 1 and 7, wherein: 7 is very likes, 6 is general likes, 5 is just likes a little, 4 is neither likes nor dislikes, 3 is just dislikes a little, 2 is general dislikes, 1 is very dislikes; and green, with a score between 1 and 5, with 1 representing the weakest flavor and 5 representing the strongest flavor. The results are shown in Table 5.

TABLE 5

As can be seen from the sensory evaluation results in Table 5, the bread prepared with the flavored rice oil of the present invention had better overall preference and more lasting flavor. In addition, the salad prepared by the flavor rice oil has better overall preference, and the green taste of the vegetable salad is reduced.

Application example 3: blending tomato sauce

Cleaning 2 fresh tomatoes, boiling in an earthen pot, peeling, removing seeds, and crushing in a stirrer. Heating oil sample (50g) prepared by different methods, adding crushed thick tomato pulp, parching, adding 30g water, 5g salt and 10g sugar, flavoring, decocting with middle fire until the soup becomes thick, and taking out laurel leaf to obtain tomato sauce.

50g of the prepared tomato paste was put on a small sample dish and evaluated for its degree of sourness, wherein the scores were from 1-5, completely no sourness to a pronounced sourness, respectively. The number of evaluators was 30, and the results were averaged. The results are shown in Table 6.

TABLE 6

Example numbering	Degree of sourness
		Example 1	2
Example 2	1
		Example 3	1
Example 37	2
		Example 38	1
Example 39	1
		Example 40	2
EXAMPLE 41	1
		Example 42	1
Example 43	2
		Example 44	1
Comparative example 1	4
		Comparative example 2	4
Comparative example 8	4
		Comparative example 9	5
Comparative example 10	4

Application example 4: blending fish oil

Blending 10g of flavor rice oil sample prepared by different methods with 40g of fish oil, uniformly mixing, putting 20g of mixed oil into a brown plastic bottle for evaluation, and smelling the fishy smell degree, wherein the scores are respectively from 1 to 5, no fishy smell to obvious fishy smell. The number of evaluators was 30, and the results were averaged. The results are shown in Table 7.

TABLE 7

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. A method for producing rice oil having rice fragrance, characterized by comprising the step of heating a reaction system containing rice oil and a rice bran extract under conditions that allow a fragrance-producing reaction to proceed;

wherein the rice bran extract is one or more of supernatant or mixture of supernatant obtained by separating rice bran raw material after contacting with solvent, concentrated solution, dried powder or lyophilized powder of the supernatant or mixture thereof, or mixture of two or more of the supernatant and the supernatant;

preferably, the rice bran material comprises rice bran having a degree of starch gelatinization of less than 60%;

preferably, the concentration of free amino acid in the reaction system is 0.01mg/mL to 5mg/mL, preferably 0.03mg/mL to 0.5mg/mL, and the concentration of reducing sugar is 0.05mg/mL to 10mg/mL, preferably 0.1mg/mL to 10 mg/mL.

2. The method of claim 1,

the rice bran raw material is selected from: fresh rice bran, defatted product of fresh rice bran, mixture containing fresh rice bran and/or defatted product thereof, alcohol extract of defatted product of fresh rice bran, and processed rice product other than rice bran, wherein the rice bran material at least comprises fresh rice bran or defatted product thereof; wherein the rice bran extract contains at least a component extracted from fresh rice bran and/or a defatted product of fresh rice bran; wherein the fresh rice bran refers to: (1) preparing rice bran with a post-storage time of not more than 72 hours, or not more than 24 hours, or not more than 6 hours, preferably rice bran stored at a temperature of 0-40 ℃ for 0.1-72 hours or at a temperature of 5-35 ℃ for 0.5-24 hours or 1-6 hours; and/or (2) rice bran having a freshness index of no more than 50, or no more than 25, or no more than 15, or no more than 10; and/or (3) the degree of starch gelatinization is less than 60%;

the solvent is a polar solvent selected from water, aqueous solution and alcohols; wherein the solute in the aqueous solution is selected from the group consisting of acids, bases and/or salts; preferably, the solvent is a degumming medium selected from water, lye, phosphate solutions and/or citrate solutions, or a deacidification medium selected from lye, or a buffer having a pH of 3-10, preferably 4-8, more preferably 5.5-7.5, such as phosphate buffer; and/or

The mass ratio of the rice bran raw material to the solvent is 1: 1-20, such as 1: 1-15, preferably 1: 1-10; and/or

The contact time is 10 seconds to 120 minutes, and the contact temperature is 0 ℃ to 100 ℃; and/or

The reaction temperature of the aroma production reaction is not lower than 100 ℃ and lower than 180 ℃, and preferably 100-150 ℃; and/or

The rice bran extract is a solution with turbidity of 100-; preferably, the solution is the supernatant or a mixture thereof, or the concentrated solution or a diluted solution thereof, or a solution obtained by reconstituting the dry powder and/or the lyophilized powder using an aqueous medium, or a mixture of any two or more of the supernatant or a mixture thereof, a diluted solution and a solution; preferably, the aqueous medium is water or the aqueous solution as a solvent; and/or

The rice bran extract is aged, wherein the aging temperature is preferably-10 ℃ to 25 ℃, and the aging time is preferably 30 minutes to 25 days;

preferably, the rice bran extract is the supernatant or the mixture thereof, or a dilution of the concentrated solution, or a solution obtained by reconstituting the dry powder and/or the lyophilized powder using an aqueous medium, or a mixture of any two or more of the supernatant or the mixture, the dilution and the solution thereof, and preferably, the mass ratio of the rice bran extract to the rice oil is 1: 1-20, preferably 1: 3-10;

preferably, in the aroma-producing reaction, the heating is carried out until the moisture content of the reaction system is less than or equal to 0.05 wt%, preferably less than or equal to 0.02 wt%.

3. The method according to claim 1 or 2, wherein the rice oil in the reaction system is refined rice oil; preferably, the oryzanol content of the refined rice oil is not less than 2000mg/kg, such as not less than 3000mg/kg, such as not less than 10000mg/kg, such as not less than 15000 mg/kg; and/or the phytosterol content is not less than 2000mg/kg, such as not less than 3000mg/kg, such as not less than 10000mg/kg, such as not less than 15000 mg/kg.

4. The method of any one of claims 1-3, wherein the method comprises:

(1) contacting the one or more rice bran materials with a solvent, and separating to obtain a supernatant or a mixture of supernatants; optionally, concentrating, drying or lyophilizing the supernatant or mixture thereof to obtain a concentrate, a dried powder or a lyophilized powder of the supernatant or mixture thereof;

(2) mixing the supernatant obtained in the step (1) or the mixture thereof, the concentrated solution of the supernatant or the mixture thereof, the dry powder or the freeze-dried powder or the mixture of any two or more of the two with the refined rice oil, and heating to 100-150 ℃; preferably, the heating is carried out until the moisture content of the reaction system is 0.05 wt.% or less, preferably 0.02 wt.% or less; and

(3) separating and removing solid impurities in the product heated in the step (2) to obtain the rice-fragrance rice oil;

preferably, in the step (1), the supernatant obtained by the separation is aged at-20 ℃ to 23 ℃ for 30min to 21 days.

5. Rice oil with rice aroma, prepared by the method of any one of claims 1-4.

6. A preparation method of flavor rice oil is characterized by comprising the following steps: preparing rice oil with rice flavor by the method according to any one of claims 1 to 4, and then mixing the rice oil with rice oil; or comprising mixing the rice-flavored rice oil of claim 5 with rice oil; preferably, the rice-scented rice oil and the rice oil are mixed in a mass ratio of 1:1 to 1: 20.

7. The flavored rice oil produced by the method of claim 6.

8. A blend oil or fat composition comprising the rice-flavor rice oil according to claim 5 or the flavor rice oil according to claim 7; preferably, the blend oil or the grease composition further comprises other grease base materials which are vegetable grease selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower oil, perilla seed oil, tea seed oil, castor bean oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, cocoa butter and algae oil.

9. A food in which all or part of the fat or oil is the rice-flavored rice oil according to claim 5, the flavored rice oil according to claim 7, or the blend oil or fat composition according to claim 8; preferably, the food product is selected from the group consisting of seasonings, soy products, cooked food products, bakery products, desserts and semi-finished products.

10. Use of the rice-flavored rice oil of claim 5, the flavored rice oil of claim 8, or the blend oil or fat composition of claim 9 for reducing the green taste of salad, reducing the beany flavor of bean products, reducing the sour taste of tomato paste, reducing the fishy taste of fish oil, and/or improving the flavor retention time of baked food, or for preparing salad paste with reduced green and astringent taste, bean products with reduced beany flavor, tomato paste with reduced sour taste, fish oil with reduced fishy taste, and baked food with extended flavor retention time.