CN113841746B - Preparation method of fragrant peanut oil and peanut oil - Google Patents
Preparation method of fragrant peanut oil and peanut oil Download PDFInfo
- Publication number
- CN113841746B CN113841746B CN202110366401.9A CN202110366401A CN113841746B CN 113841746 B CN113841746 B CN 113841746B CN 202110366401 A CN202110366401 A CN 202110366401A CN 113841746 B CN113841746 B CN 113841746B
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- peanut
- oil
- peanut oil
- powder
- stir
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention provides a preparation method of fragrant peanut oil and the peanut oil. The method for producing the fragrant peanut oil of the present invention comprises: and (3) carrying out a thermal reaction on the peanut powder and the peanut oil under vacuum, wherein the peanut powder is derived from peanut materials containing fatty acid, and the ratio of oleic acid to linoleic acid in the composition is (0.95-1.24): 1. The fragrant peanut oil obtained by the preparation method has high oxidation stability, strong roast flavor, less oil smoke and no burnt flavor and sour flavor. In addition, the preparation method disclosed by the invention is simple in steps, easy to control and has great practical significance on production stability.
Description
Technical Field
The invention belongs to the field of grease processing, and particularly relates to a preparation method of fragrant peanut oil with high oxidation stability, less oil smoke and strong roast flavor, and fragrant peanut oil, edible oil and food prepared by the preparation method.
Background
Peanuts are one of the world's important oil crops, and the global peanut yield of 2017/2018 reaches 4195 ten thousand tons according to the data provided by the United states department of agriculture. Among five oil crops worldwide, peanut yield is inferior to soybean, rapeseed and sunflower, the fourth rank. China is a large country for peanut production, and the peanut yield is the first place in the world. The peanuts are rich in nutrition and suitable for being processed in various cooking processing modes, so the peanuts are deeply favored by residents in China, and the China is also a large country for consuming the peanuts. According to the data, about 47.3% of peanut resources in China are used for preparing peanut oil. The preference consumption of residents in China on the strong fragrance peanut oil determines that a high-temperature baking and flavoring process is commonly used in the process of preparing peanut oil, so that a large amount of high-temperature pressed peanut cakes are produced.
Because the high-temperature treatment causes the denaturation of peanut proteins, the proteins in the high-temperature pressed peanut meal are difficult to extract and utilize, so the high-temperature pressed peanut meal in China is mainly used as feed and fertilizer at present, and resource waste is caused.
Various attempts have been made by domestic scholars and businesses to increase the way peanut cake is utilized. Non-patent document 1 discloses that the solubility, emulsifying property, foamability and other functionalities can be improved by subjecting proteins to enzymatic hydrolysis to produce peptides. In addition, certain peptides have physiological activities such as oxidation resistance, blood pressure reduction, blood sugar reduction and the like, so that the preparation of polypeptides by proteolysis becomes a hot spot for protein processing. In addition, non-patent document 2 discloses that peanut meal is subjected to enzymolysis as an enzymolysis substrate, and after biological fermentation or chemical hydrolysis, the reaction is performed to generate maillard products, which are mainly used as seasonings, seasonings or auxiliary materials, and have the effect of improving delicate flavor and aroma.
Patent document 1 discloses a low-temperature pressed peanut cake flavor extract and an application method thereof, wherein the low-temperature pressed peanut cake is pre-baked, and the peanut flavor in the peanut cake is further subcritical extracted by an organic solvent and then is physically added back to the low-temperature pressed peanut oil, so that flavor improvement is realized. However, the technology has the problems of complicated operation, high solvent residue, low flavor extraction efficiency and poor product stability.
Therefore, there is a need for a simple process that can effectively utilize peanut cake and provide peanut oil with high oxidation stability, low acid value and a strong aroma.
Prior art literature
Non-patent literature
Non-patent document 1: research on preparing antioxidant peptide by high-temperature squeezing peanut cake enzymatic method, luxin, sun Jiang, huang commemorative, chinese grain and oil journal, 2013, 28 (3): 99-104
Non-patent document 2: research on preparation of chicken flavor by Maillard reaction of peanut meal protein hydrolysate, wu Xiao, zhao Mouming, eleventh China International food additive and academic Exposure academy of ingredients, 2007
Patent literature
Patent document 1: CN107136227A
Disclosure of Invention
Problems to be solved by the invention
In view of the above-mentioned drawbacks of the prior art, the present invention is directed to a method for preparing a fragrant peanut oil. The fragrant peanut oil obtained by the preparation method has high oxidation stability, less oil smoke, aromatic baking flavor and no sour taste or peculiar smell.
It is a further object of the present invention to provide a flavoured peanut oil obtainable by the process of the present invention.
It is a further object of the present invention to provide an edible oil or fat composition comprising a flavoured peanut oil according to the present invention.
The present invention also provides a food product comprising a flavoured peanut oil obtained according to the process of the present invention, or an edible oil or fat composition according to the present invention, or a product obtained by treatment of both.
The invention also aims to provide the application of the peanut material with the oleic acid and linoleic acid ratio of (0.95-1.24) 1 in improving the oxidation stability of the fragrant peanut oil, and/or reducing the fragrant peanut oil fume, and/or improving the fragrant baking fragrance of the fragrant peanut oil, and/or improving the fragrance retention of the fragrant peanut oil during cooking, and/or inhibiting the sour taste or peculiar smell of the fragrant peanut oil.
Solution for solving the problem
The present inventors have made intensive studies to achieve the above object, and as a result, have found that the above object can be achieved by the implementation of the following means.
Namely, the present invention is as follows.
[1] A method of making a flavored peanut oil, wherein the method comprises:
a step of thermally reacting peanut powder and peanut oil under vacuum,
wherein the peanut powder is derived from peanut materials comprising fatty acid composition wherein the ratio of oleic acid to linoleic acid is (0.95-1.24): 1.
[2] The production method according to [1], wherein the peanut oil comprises refined peanut oil.
[3] The production method according to [1] or [2], wherein the vacuum degree at the time of the reaction of the peanut powder with the peanut oil is-1 to 3bar.
[4] The production method according to any one of [1] to [3], wherein the temperature of the thermal reaction is 100 to 180 ℃;
the thermal reaction time is 0.5-4 h.
[5] The production method according to any one of [1] to [4], wherein the peanut powder and the peanut oil are thermally reacted in a ratio of 1 (3 to 10) in terms of a feed-to-liquid ratio.
[6] The production method according to any one of [1] to [5], wherein the method further comprises one or more steps of a pretreatment step of peanut powder and a post-treatment step of a fragrant peanut oil.
[7] The ratio of oleic acid to linoleic acid in the fatty acid composition is (0.95-1.24): 1, and the use of peanut materials in improving the oxidation stability of the fragrant peanut oil, and/or reducing the fragrant peanut oil smoke, and/or improving the fragrant peanut oil baking fragrance, and/or improving the fragrant smell of the fragrant peanut oil during cooking, and/or inhibiting the sour taste or peculiar smell of the fragrant peanut oil.
[8] A flavored peanut oil, wherein the flavored peanut oil is obtained by the production method of any one of [1] to [6 ].
[9] An edible oil or fat composition, wherein the edible oil or fat composition comprises the fragrant peanut oil according to [8 ].
[10] A food product comprising the fragrant peanut oil according to [8], or the edible oil or fat composition according to [9], or a treated product thereof.
ADVANTAGEOUS EFFECTS OF INVENTION
Through implementation of the technical scheme, the invention can obtain the following technical effects:
(1) The oxidation stability of the fragrant peanut oil obtained by the preparation method is high.
(2) The fragrant peanut oil obtained by the preparation method has less oil smoke, aromatic baking flavor, good flavor retention of fried dishes, aromatic cooking flavor and no sour taste or peculiar smell.
(3) The preparation method disclosed by the invention is simple in steps and easy to control, can reduce the influence of uncontrollable or occasional factors in industrial production, and improves the stability of industrial production.
Detailed Description
The following describes the present invention in detail. The following description of the technical features is based on the representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:
in the present specification, the numerical range indicated by the term "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, a numerical range indicated by "above" or "below" is a numerical range including the present number.
In the present specification, the meaning of "can" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
In this specification, the use of "optional" or "optional" means that certain substances, components, steps of performing, conditions of applying, etc. may or may not be used.
In the present specification, unit names used are international standard unit names, and "%" used represent weight or mass% unless otherwise specified.
In the present specification, unless specifically stated otherwise, "plural(s)" means that there are two or more.
Reference throughout this specification to "some specific/preferred embodiments," "other specific/preferred embodiments," "an embodiment," and so forth, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the elements may be combined in any suitable manner in the various embodiments.
< first aspect >
In a first aspect of the present invention there is provided a method of making a flavoured peanut oil, the method comprising:
a step of thermally reacting peanut powder and peanut oil under vacuum,
wherein the peanut powder is derived from peanut materials comprising fatty acid composition wherein the ratio of oleic acid to linoleic acid is (0.95-1.24): 1.
(peanut powder)
In some preferred embodiments of the invention, the peanut flour may be obtained by at least partially degreasing peanut material comprising a fatty acid composition having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1. Further, it is preferable to further include a step of pulverizing the above-mentioned peanut materials obtained by at least partially degreasing.
In some preferred embodiments of the invention, the peanut flour is preferably peanut cake flour.
In some preferred embodiments of the invention, the peanut flour may be produced by crushing peanut materials (peanut materials containing fatty acid composition having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1) after oil extraction, or by grinding peanuts and filtering out a portion of the oil. Depending on the press process and equipment parameters, peanut flour can have a range of grease residues. Although fully defatted peanut flour may also be used, partially defatted peanut flour is preferred from the standpoint of retaining peanut flavor.
In some embodiments, the partially defatted peanut flour that is useful is a peanut cake obtained from the oil extraction of peanut material, which is dried and ground to produce a powder.
In some specific embodiments, the peanut flour used in the present invention is preferably obtained by:
(a) Classifying raw materials: selecting peanut materials with the oleic acid and linoleic acid ratio of (0.95-1.24) 1 in the fatty acid composition as raw materials;
(b) Degreasing: degreasing the raw material selected in the step (a);
(c) Crushing: and (c) crushing the peanut cake obtained in the step (b) to obtain peanut powder.
(a) Classification of raw materials
In the invention, peanut materials with the ratio of oleic acid to linoleic acid (0.95-1.24) of 1 in the fatty acid composition are selected as raw materials.
In some preferred embodiments of the invention, the peanut material having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1 in the fatty acid composition may be a common peanut having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1 in the fatty acid composition, or a peanut material having a ratio of oleic acid to linoleic acid of (0.95-1.24): 1 by blending the raw materials.
In the invention, the peanut material with the ratio of oleic acid to linoleic acid of (0.95-1.24): 1 in the fatty acid composition is used as the raw material of peanut powder, so that the oxidation stability of peanut oil can be remarkably improved, and the peanut oil with aromatic baking flavor and less oil smoke can be obtained. If the ratio of oleic acid to linoleic acid in the fatty acid composition is less than 0.95:1, the oxidation stability is poor and the peanut oil has an acidic green taste or off-flavor. If the ratio of oleic acid to linoleic acid in the fatty acid composition is greater than 1.24:1, the oxidative stability is poor and the peanut oil has a pronounced smoky flavor.
In some specific embodiments, the ratio of oleic acid to linoleic acid in the fatty acid composition is preferably 0.95:1, 1:1, 1.1:1, 1.2:1, or 1.24:1.
The peanut material is not particularly limited, and may be ordinary peanut or high oleic acid peanut. Any variety of large and small grains of these peanuts may be used.
In some preferred embodiments of the present invention, the raw materials may be pre-treated prior to the treatment of the peanuts as the raw materials. The pretreatment means is not particularly limited, and may be carried out according to the actual quality, state and need of the peanut material.
Optionally, such pretreatment in the present invention may include the steps of cleaning, dust removal, screening, and sterilization.
The step of cleaning and dedusting is mainly to clean waste or dust generated in the peanut shelling process so as to ensure the purity of raw materials. In the treatment process, dust removal and stone removal are preferably carried out through a fan and a vibrating screen.
For the screening step, mainly the raw materials which may not meet the quality requirements are removed. Screening processes such as various sieves can be used as desired, typically using a sieve classified by a reciprocating classification sieve, or using a sieve with a color recognition device to screen out undesirable color materials.
For the sterilization step, bacteria harmful to human bodies in raw materials are eliminated mainly by ultraviolet and/or ozone sterilization means. The use of this step not only further improves food safety, but also maintains a longer quality life of the final peanut oil product by removing the deleterious substances, and reduces deterioration of flavor/taste due to small deterioration and spoilage.
In addition, other optional pretreatment means also comprise mechanical treatment and the like, and the mechanical treatment such as the application of proper pressure can lead to the formation of a certain degree of cracking in the raw material (peanut kernel) so as to facilitate the effectiveness of the subsequent treatment.
The peanut materials of the invention can be obtained by treating peanut materials by the application of one or more pretreatment means.
(b) Degreasing treatment
In the present invention, the degreasing treatment preferably includes a parching step and an oil pressing step.
And (3) in the baking and frying step, the classified and screened peanut materials are dried and/or fried. Preferred embodiments include parching peanut materials with microwaves or seeds.
When the microwave mode is adopted for stir-frying, the energy provided by the microwave can be 800-1200W/400 g peanut materials, and when the energy treatment is adopted, the processing temperature can reach 130-155 ℃. Meanwhile, when the stir-frying is performed in this way, the processing time may be set to be short, and specifically, the microwave processing time in the present invention may be 4 to 10 minutes. Preferably, the time of the microwave processing may be 5 to 8 minutes.
When the seeds are roasted in a seed roasting mode, the processing temperature of the roasted seeds is preferably 140-170 ℃, more preferably 155-165 ℃ and the processing time is 10-15 min.
After the baking and frying steps are completed, an oil pressing step can be performed. In the oil extraction step, grease in the peanut materials is separated.
The embodiment of the oil pressing step in the present invention is not particularly limited, and the oil press of the present invention may be performed using an oil press apparatus such as a screw press or a hydraulic press.
In some embodiments, the oil is extracted using a (small) extruder at a temperature of 110 to 130 ℃.
In some embodiments, the grease is separated using hydraulic oil extraction. Typically, a low temperature hydraulic press technique is used, which is placed into the press chamber of a hydraulic press, the press temperature is controlled to be 25-70 ℃, then the pressure is increased from 0MPa to 6-14 MPa at a constant speed at a rate of 2-4 MPa per 5-10 min, and the pressure is maintained for 20-70 min after the pressure is increased to the final pressure.
(c) Crushing treatment
The peanut cake (preferably, partially defatted peanut cake) obtained in the above oil extraction step is pulverized to obtain peanut powder (preferably, partially defatted peanut powder).
The specific method of the pulverization is not particularly limited, and for example, the peanut cake may be pulverized by mechanical force and/or ultrasonic pulverization. In some preferred embodiments, the peanut cake may be crushed using a crusher. If necessary, ultrasonic waves may be assisted in pulverization to obtain fine powdery peanut powder. In some preferred embodiments of the invention, the peanut cake is crushed to 20 to 40 mesh using a crusher.
In the invention, the peanut powder contains protein, grease, sugar, flavonoid, phenols, tannins, triterpenes or steroids and other compounds.
In some embodiments, the oil in the peanut flour useful in the present invention comprises 10 to 30% of the total weight of the peanut flour, such as 13 to 28%, 15 to 25%, 10 to 20%, 15 to 30%, etc.
(peanut oil)
The peanut oil is not particularly limited, and examples thereof include: refining peanut oil.
The refined peanut oil may be obtained using methods well known in the art, such as, but not limited to, degumming, deacidification, decolorization, and deodorization of the crude peanut oil, or commercially available, such as, but not limited to, from the company Jia Li grain oil (Qingdao).
The preparation method of the fragrant peanut oil comprises the following steps: and (3) carrying out thermal reaction on the peanut powder and the peanut oil under vacuum.
In some preferred embodiments of the present invention, the peanut powder is mixed with the peanut oil and thermally reacted, preferably at a ratio (i.e., mass ratio) of 1 (3 to 10). The mass ratio is more preferably 1 (3) to (4). In some embodiments, the mass ratio of the peanut powder to the peanut oil is preferably 1:3 or 1:4.
By setting the mass ratio of the peanut powder to the peanut oil in the above range, a fragrant peanut oil having high oxidation stability can be obtained, and the fragrant peanut oil is less in oil smoke and has a strong roasted flavor. If the mass ratio is less than 1:3, the oxidation stability is poor and the roasted flavor is not obvious. If the mass ratio is more than 1:10, the whole flavor of the product is light, the roast flavor is weak, and the product has a certain greasy taste.
In the present invention, the vacuum treatment is further included before the thermal reaction of the peanut powder and the peanut oil.
The means for the evacuation treatment is not particularly limited, and for example, a diaphragm pump may be used to evacuate the reaction vessel until the degree of vacuum does not decrease, and then the sealing valve may be closed. For example, a vacuum pump may be used for the vacuuming treatment. The vacuum pumping means that the absolute pressure of the reaction system is between-1 and 3bar through a dry screw vacuum pump, a water ring pump, a reciprocating pump, a slide valve pump, a rotary vane pump, a Roots pump, a diffusion pump and the like.
In the present invention, the peanut powder and the peanut oil are thermally reacted under vacuum. As used herein, "vacuum conditions" refers to conditions in which the pressure is less than 101325 pascals (i.e., one normal atmosphere, about 101 KPa) in a given space. As used herein, "vacuum level" refers to the degree of vacuum, and is a major parameter of a vacuum extractor.
In some preferred embodiments of the invention, the vacuum level at which the peanut powder is reacted with peanut oil is from-1 to 3bar.
In a specific embodiment, the vacuum level at which the peanut meal is reacted with peanut oil is no greater than 3bar, preferably 1 to 2bar. In some embodiments, the vacuum level may be between-1 and 2bar, such as 0.1bar, 0.3bar, 0.6bar, 0.8bar, 1.0bar, 1.2bar, 1.5bar, or any value therebetween.
The inventors have unexpectedly found that by thermally reacting peanut flour and peanut oil under vacuum conditions, oxidation stability can be significantly improved. If peanut powder and peanut oil are not thermally reacted under vacuum, oxidation stability is deteriorated and a burnt smell and a remarkable greasy smell are easily generated.
In the present invention, after the reaction system is evacuated, the peanut powder and peanut oil are thermally reacted under vacuum.
In some preferred embodiments of the present invention, the thermal reaction temperature is preferably 100 to 180 ℃, more preferably 110 to 180 ℃, still more preferably 130 to 140 ℃. The thermal reaction time is preferably 0.5 to 4 hours, more preferably 1 to 4 hours, and still more preferably 2 to 3 hours. By performing the thermal reaction at the above reaction temperature and reaction time, peanut oil having high oxidation stability, low acid value and rich roast flavor can be obtained.
The manner of the heat reaction treatment is not particularly limited, and in some specific embodiments, the heat reaction treatment manner of the present invention may be one of microwave heating, infrared heating, or hot air heating, or any combination thereof.
In some other embodiments of the invention, a post-treatment step is preferably performed after the thermal reaction step. The separation and recovery of the grease are performed by the post-treatment step.
The specific post-treatment method is not particularly limited, and means such as centrifugation, adsorption, filtration, and refining may be used in combination according to the actual situation.
For centrifugation, a horizontal or butterfly type centrifuge apparatus may be used to separate the oil phase, the residual aqueous phase, and the residual solid matter. The oil phase is further separated to obtain the fragrant peanut oil. The centrifugation conditions are not particularly limited, and for example, a centrifugation rate of 6000 to 10000rpm/min, a centrifugation time of 1 to 30min, and the like can be used.
For the adsorption means, an adsorbent may be used to absorb moisture and solid residues remaining in the grease. The adsorbent may be selected from porous components, typically may be selected from diatomaceous earth, activated carbon, and the like.
For filtration, the solid residue in the grease may be filtered off under reduced pressure.
In some preferred embodiments of the invention, the grease obtained in the thermal reaction step is preferably subjected to the following post-treatments: and cooling the thermal reaction system to room temperature, breaking vacuum, centrifuging the grease obtained in the thermal reaction step, separating an upper layer oil layer to obtain a final fragrant peanut oil product, and storing the final fragrant peanut oil product at a low temperature in a dark place.
In some other embodiments of the invention, the step of refining the fat is also included in these post-treatment steps. Typically, it may comprise degumming and/or dewaxing and optionally also one or more of deacidification, decolorization, deodorization, degreasing.
< second aspect >
The invention also provides a flavoured peanut oil, which is obtained according to the preparation method of the flavoured peanut oil.
The fragrant peanut oil obtained by the preparation method disclosed by the invention not only maintains high nutrient content, but also is high in oxidation stability, low in oil smoke, strong in roast flavor, free from burnt flavor and sour flavor, and good in cooking flavor, and the cooking flavor is strong.
In addition, the content of sour substances in the fragrant peanut oil is below 17.76 mg/kg. The content of the burned substances in the fragrant peanut oil of the present invention is less than 4.25mg/kg.
In the present invention, the sour species in the flavored peanut oil include: short chain fatty acids such as acetic acid, propionic acid, and caproic acid; the burned substances in the fragrant peanut oil include: 2-phenyl-2-butenal, 2, 3-dihydrobenzofuran, 2, 3-pentanedione, 2, 5-diethylpyrazine, guaiacol, furfural, and the like.
In some preferred embodiments of the present invention, the acid value of the fragrant peanut oil obtained by the production process of the present invention is preferably 0.187mgKOH/g or less, more preferably 0.18mgKOH/g or less, and still more preferably 0.175mgKOH/g or less. The acid value can be measured, for example, by the method described in examples described below.
In some preferred embodiments of the invention, the OSI (expressed as oxidation induction time (h)) of the fragrant peanut oil obtained by the preparation process of the invention is preferably 8.9h or more, more preferably 9h or more. OSI can be measured, for example, by the method described in examples described below.
In one aspect of the inventionIn some preferred embodiments, the concentration of soot particulates in the flavored peanut oil produced by the methods of the present invention is preferably 1.5mg/m 3 Hereinafter, more preferably 1.3mg/m 3 Hereinafter, it is more preferably 1.2mg/m 3 The following is given. The concentration of the soot particles can be measured, for example, by the method described in examples described below.
The fragrant peanut oil of the present invention may contain various additives and nutrients, as required to improve the flavor, taste, durability, and the like. In some specific embodiments, the additive may be an antioxidant, and the edible antioxidants that may be listed may be selected from one or more of Tertiary Butyl Hydroquinone (TBHQ), butyl Hydroxy Anisole (BHA), dibutyl hydroxy toluene (BHT), vitamin E, rosemary extract, tea extract. As the nutrient components, various fat-soluble vitamin components and the like required for the human body can be included.
< third aspect >
In a third aspect of the invention there is provided an edible oil or fat composition comprising a flavoured peanut oil according to the invention.
The edible oil or fat composition provided by the invention can be added with other types of fat in any proportion according to actual nutritional requirements or taste requirements besides the fragrant peanut oil.
For these other types of oils and fats, various edible vegetable oils and animal oils are possible.
Other vegetable oils that may typically be used are selected from: one or more of rice oil, sunflower seed oil, palm kernel oil, other peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, jojoba oil, olive oil, cocoa butter oil, almond 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, and coconut oil.
Other animal oils that may typically be used are selected from: one or more of beef tallow, lard, mutton tallow, chicken wine, fish oil, seal oil, whale oil, dolphin oil, oyster oil and lanolin.
< fourth aspect >
In a fourth aspect of the present invention there is provided a food product comprising a flavoured peanut oil according to the present invention, or an edible oil or fat composition according to the present invention, or a product obtained by treatment of both.
The food can be various instant foods, semi-finished products or edible flavoring agents and the like. Typically, various fried foods, pastries, semi-cooked flour products, various pickled products, and the like are cited. The manner of treatment in the treatment of peanut oil according to the present invention is not limited, and may be frying, color-enhancing, taste-enhancing or aroma-enhancing.
< fifth aspect >
In a fifth aspect of the invention there is provided the use of a peanut material having a fatty acid composition in which the ratio of oleic acid to linoleic acid is (0.95 to 1.24): 1 to enhance the oxidative stability of the flavoured peanut oil, and/or to reduce the oil smoke of the flavoured peanut oil, and/or to enhance the roasted flavour of the flavoured peanut oil, and/or to enhance the flavour retention of the flavoured peanut oil, and/or to inhibit the sour or off-flavour of the flavoured peanut oil.
Examples
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The materials used, or the instruments, unless otherwise specified, are conventional products available commercially.
< evaluation test >
(1) Fatty acid composition determination
Pretreatment: taking 0.1g of crushed and dried peanut kernel sample with constant weight, precisely weighing, placing in a 10mL measuring flask, adding 1mL of n-hexane, soaking for 30min, performing ultrasonic extraction at 45 ℃ for 20min (power 250W), cooling to room temperature, diluting to scale with n-hexane, shaking uniformly, centrifuging for 15min (room temperature, 14000 r/min), and diluting the supernatant with n-hexane for 5 times to obtain an extract. Precisely measuring 250 mu L of the sample extracting solution, 100 mu L of methanol and 100 mu L of internal standard solution (methyl heptadecanoate with the concentration of 0.3 mg/mL) in a 2mL centrifuge tube, adding 0.5mL of methyl esterification reagent (0.4 mol/L KOH-methanol solution), uniformly mixing, reacting for 20min in a water bath at 60 ℃, and vibrating and uniformly mixing for 3 times. After the reaction was completed, the mixture was cooled to room temperature, 0.6mL of deionized water was added thereto, the mixture was shaken well, centrifuged for 15 minutes (room temperature, 14000 r/min), and the n-hexane layer was separated in a 200. Mu.L centrifuge tube, and subjected to gas chromatography.
Chromatographic column: agilent DB-23 capillary column (0.25 μm. Times.320 μm. Times.30 m);
carrier gas: nitrogen gas;
heating program: the initial temperature is 140 ℃, the temperature is increased to 220 ℃ at 8 ℃/min, the temperature is kept for 3min, then the temperature is increased to 220 ℃ at 10 ℃/min, and the temperature is kept for 5min;
sample inlet and detector temperature: 250 ℃;
column flow rate: 0.7mL/min;
split ratio: 1:20;
sample injection amount: 2. Mu.L.
And (3) data processing:
in the above, (A) Oil (oil) /A Inner part ) Sample 、(A Sub-oil /A Inner part ) Sample Respectively representing the ratio of methyl oleate to the chromatographic peak area of the internal standard in the sample extracting solution; (A) Oil (oil) /A Inner part ) For a pair of 、(A Sub-oil /A Inner part ) For a pair of Respectively representing the ratio of methyl oleate to the chromatographic peak area of the internal standard in the reference substance; c Oil (oil) 、c Sub-oil Respectively represent methyl oleate and methylene in the reference substance solutionConcentration of methyl oleate (unit: mg/mL); v (V) Sample The volume of the measuring flask (unit: mL) used for sample extraction; f (F) Oil (oil) 、F Sub-oil Correction coefficients respectively representing oleic acid and linoleic acid, F Oil (oil) ＝1.9054，F Sub-oil ＝1.9048；W Sample Is the sample weighing amount during sample extraction.
(2) Acid value determination
The acid value is the number of milligrams of potassium hydroxide required to neutralize the free fatty acids contained in 1g of oil. The acid value is measured by a method of GB/T5530-2005' animal and plant oil acid value and acidity determination: the fat sample was dissolved in pre-neutralized diethyl ether: in a mixed solvent with the volume ratio of 95% ethanol being 1:1, phenolphthalein is used as an indicator, standard potassium hydroxide solution is used for titration, and the color of the solution changes when the titration reaches the end point, and the solution is kept unchanged for 15 seconds. The acid number of the oil was calculated by the potassium hydroxide consumption volume.
(3) OSI assay
OSI values were determined using the rantimate method.
The Rannimate method comprises the following specific steps: about 2.5g of peanut oil was weighed into a sample tube and subjected to accelerated oxidation at 110℃under a gas flow rate of 20L/h, the result being expressed as oxidation induction time (h), the measurement was repeated 2 times, and the final result was the average of the results of the two measurements.
(4) Oil smoke measurement
The amount of oil smoke was measured by using a Kesailer oil smoke measuring instrument (Feng Yi (manufactured by Shanghai Biotechnology research and development center Co., ltd.): accurately weighing 100g peanut oil into a 250ml flat-bottom three-neck flask, inserting a temperature control probe, connecting an oil smoke suction pipe, turning on a pump, determining the concentration of real-time oil smoke particles in the oil heating process, and when the concentration of the particles is more than 15mg/m 3 The experiment was stopped, the data saved, and the filter membrane was cleaned. The results were obtained at 150℃as soot particulate concentration, and each sample was measured in 3 replicates.
(5) Sensory evaluation
Carrying out sensory evaluation on peanut oil according to special attribute descriptors of the peanut oil, and requiring sensory evaluation staff to be trained in a long term and sensitive to the flavor of the peanut oil, wherein the number of people is not less than 7.
Examples
Raw material preparation
And purchasing a plurality of varieties and batches of peanuts for measuring fatty acid in the raw materials, and obtaining the ratio of oleic acid to linoleic acid in the fatty acid compositions of the peanut raw materials of different varieties in different batches.
Example 1
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 2
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 1.24:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 3
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 300g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 4
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 1000g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 5
After blending according to the batch measurement results by different batches of peanuts in a certain proportion, peanut raw materials with the oleic acid and linoleic acid ratio of 1.1:1 in fatty acid composition (peanut with the oleic acid and linoleic acid ratio of 0.95 and peanut with the oleic acid and linoleic acid ratio of 1.24 in 34% are obtained. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 6
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 100 ℃, reacting for 30min, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 7
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 170 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Example 8
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 150 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 1
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.95:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve is weighed, 400g of refined peanut oil is added into a 1L reaction kettle (manufactured by PARR company of America), heated and stirred at 140 ℃ for 2 hours of reaction, the temperature is reduced to below 60 ℃ after the reaction is finished, and the mixture is discharged, and is further centrifuged at 8000r/min for 15min or filtered to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 2
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 1.3:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 3
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 1.3:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve is weighed, 400g of refined peanut oil is added into a 1L reaction kettle (manufactured by PARR company of America), heated and stirred at 140 ℃ for 2 hours of reaction, the temperature is reduced to below 60 ℃ after the reaction is finished, and the mixture is discharged, and is further centrifuged at 8000r/min for 15min or filtered to obtain a clear oil sample. The evaluation results are shown in table 1.
Comparative example 4
And (3) blending the peanuts in different batches according to the batch measurement result in a certain proportion to obtain the peanut raw material with the oleic acid and linoleic acid ratio of 0.75:1 in the fatty acid composition. Weighing 2kg of the peanut raw materials, stir-frying seeds in a flat-bottom stir-frying furnace, wherein the temperature of the stir-frying furnace material out of the pan is about 165 ℃, and the seeds of the materials are stir-fried in the stir-frying furnace for about 10-15 min. Parching to brown without scorching, oil extracting and degreasing to obtain peanut cake, and further crushing or pulverizing with Chinese medicinal pulverizer to obtain peanut cake powder.
Weighing 100g of the crushed peanut cake powder which is sieved by a 40-mesh sieve, adding 400g of refined peanut oil into a 1L reaction kettle (manufactured by PARR company in America), vacuumizing to-1 bar, heating and stirring at 140 ℃, reacting for 2 hours, controlling the pressure within 2bar, cooling to 60 ℃ after the reaction is finished, exhausting, and further centrifuging at 8000r/min for 15min or filtering to obtain a clear oil sample. The evaluation results are shown in table 1.
TABLE 1
As is clear from Table 1, the fragrant peanut oils of examples 1 to 8 have low acid values, high OSI values, low concentrations of soot particles, and excellent sensory evaluation, and thus have high oxidation stability, strong roasted flavor, little soot, and no burnt and sour flavor.
Comparative example 1 was not subjected to a thermal reaction under vacuum, comparative examples 2 and 4 were not derived from peanut materials having a ratio of oleic acid to linoleic acid of (0.95 to 1.24) in a composition containing fatty acids, and comparative example 3 was not derived from peanut materials having a ratio of oleic acid to linoleic acid of (0.95 to 1.24) in a composition containing fatty acids, and were not subjected to a thermal reaction under vacuum, whereby at least one of the evaluation results of acid value, OSI value, soot particle concentration and sensory evaluation were poor, and no fragrant peanut oil having high oxidation stability, strong roast flavor, little soot and no burnt and sour taste could be obtained.
Industrial applicability
The fragrant peanut oil obtained by the preparation method has high oxidation stability, strong roast flavor, less oil smoke and no burnt flavor and sour flavor. In addition, the preparation method disclosed by the invention is simple in steps, easy to control and has great practical significance on production stability.
Claims (7)
1. A method of producing a flavored peanut oil, said method comprising:
a step of thermally reacting peanut powder and peanut oil under vacuum,
wherein the peanut powder is derived from peanut materials containing fatty acid composition in which the ratio of oleic acid to linoleic acid is (0.95-1.24): 1,
carrying out thermal reaction on the peanut powder and the peanut oil according to the ratio of 1 (3-10) of the feed to the liquid,
the temperature of the thermal reaction is 130-180 ℃,
the time of the thermal reaction is 0.5-4 h,
the peanut powder is subjected to degreasing treatment, and the degreasing treatment comprises a baking and frying step and an oil pressing step.
2. The method of manufacture of claim 1 wherein the peanut oil comprises refined peanut oil.
3. The method according to claim 1 or 2, further comprising a vacuum treatment of 0.1 to 1.0bar before the thermal reaction of the peanut powder and the peanut oil.
4. The method of claim 1 or 2, further comprising one or more of a pretreatment of peanut meal and a post-treatment of flavored peanut oil.
5. A flavoured peanut oil, characterized in that it is obtained according to the manufacturing process of any one of claims 1 to 4.
6. An edible oil or fat composition comprising a flavoured peanut oil according to claim 5.
7. A food product comprising a flavoured peanut oil according to claim 5, or an edible oil or fat composition according to claim 6, or a combination thereof.
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