CN114052089A

CN114052089A - Strong-fragrance sunflower oil and preparation method and application thereof

Info

Publication number: CN114052089A
Application number: CN202010759759.3A
Authority: CN
Inventors: 张渊博; 周盛敏; 姜元荣; 刘晓君; 张余权; 马宗会
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2020-07-31
Filing date: 2020-07-31
Publication date: 2022-02-18

Abstract

The invention relates to a preparation method and application of flavor oil. The preparation method of the flavor grease is characterized by comprising the following steps: mixing the oil raw material with oil to enable the conductivity of the system to reach 900-1800 mu s/cm, so as to obtain the flavor oil. The present invention provides a flavor oil, an oil composition, and a flavor oil composition which have no greasy taste, reduced greasy taste, or suppressed generation of greasy taste and have a fried flavor.

Description

Strong-fragrance sunflower oil and preparation method and application thereof

Technical Field

The invention relates to aromatic sunflower seed oil and a preparation method and application thereof.

Background

Oil and fat are important essential components of food, are widely used for cooking and processing food, and are mainly used for providing heat, essential fatty acid and fat-soluble vitamin.

In industrial production, the processing of oil is mainly carried out by a leaching method and a squeezing method. With the rapid development of the oil and fat refining technology, the refined edible oil, namely salad oil, becomes a main supply variety in the edible oil market in China. The crude oil prepared by squeezing and leaching methods can be further processed into clear, transparent and odorless refined oil through degumming, deacidification, decoloration, deodorization and other processes. The cake dregs after extracting oil is mainly used as feed.

With the improvement of economic level and national living level, people pursue the flavor of food more and more. The oil processing industry is a traditional industry, flavor oil is mainly prepared by a hot pressing method, a series of reactions occur to sugars, proteins, lipids and the like in the oil during heating through a baking and frying process, a large number of aroma compounds are formed, and the volatile products generally have characteristic aroma and endow unique flavor to the oil, such as strong-aroma rapeseed oil, strong-aroma sunflower seed oil, peanut oil, sesame oil, soybean oil and the like.

The sunflower seed oil is a high-quality edible oil source in China, has high content of unsaturated fatty acid which is close to 90 percent or more, and is rich in essential amino acid, namely linoleic acid, required by human bodies; the vitamin E-rich alpha-tocopherol is the most bioactive alpha-tocopherol, and the vitamin is called healthy edible oil. The thick fragrant sunflower oil has thick and excellent flavor, accords with the dietary habit of China, is deeply loved by consumers, has continuously increased market demand in recent years, and has wide market prospect.

At present, the thick fragrant sunflower oil is obtained by frying sunflower seeds and sunflower seeds at high temperature and then squeezing, frying is the key for producing the sunflower oil with good flavor, but the stable control of frying has certain operation difficulty, the frying is not proper and scorched or greasy flavor is easy to appear, and the sunflower seeds and sunflower seeds have high oil content, so that the phenomenon of adhesion to a frying furnace is easy to generate and bad flavor is generated. In addition, the sunflower seeds and sunflower seeds are high in price, oil cannot be completely extracted in a squeezing mode, the oil yield is low, and the production cost of the concentrated sunflower oil is relatively high. Therefore, the method has important significance for the flavor sunflower oil industry in ensuring stable flavor production, obtaining the sunflower oil with good flavor and simultaneously reducing the cost.

CN 1908140a discloses a fragrant sunflower seed oil, which is an edible vegetable oil with aromatic flavor and oil but not greasy prepared from sunflower seeds through the steps of drying, shelling, flaking, steaming, frying, squeezing, dephosphorizing, dewaxing and the like. However, the method has higher requirements on baking and frying control, and simultaneously, the sunflower seeds are adopted as raw materials, so that the production cost is relatively higher.

CN102293265B discloses a preparation method of natural corn oil with strong aroma, which takes a squeezed corn germ cake as a raw material, and the corn germ cake is steamed and fried at high temperature, then mixed with refined corn oil, stirred, stood for layering, and separated to obtain the corn oil with strong aroma. The method is easy to deepen the oxidation degree of the oil with high content of polyunsaturated fatty acid, and the oxidation taste and the greasy taste are easy to increase while the flavor is improved.

CN 103284116A discloses a method for producing peanut oil flavor substances by enzymolysis of squeezed peanut meal, which takes cold-squeezed peanut meal as a raw material, takes phosphate buffer as a reaction environment, uses alpha-amylase, saccharifying enzyme and neutral protease for enzymolysis, and extracts the cold-squeezed peanut oil after reaction at 130-180 ℃. The method uses a plurality of enzyme preparations, the enzymolysis time is long, the enzymolysis time is respectively 10-30 min, 1-4 h and 2-4 h, the prepared peanut oil flavor substance can make the peanut oil obtain the flavor after being extracted by the peanut oil, the oil extraction degree is not described in the patent, and the extraction rate is uncertain.

Therefore, there is a strong need in the art to provide a process for preparing an aromatic sunflower seed oil with pleasant and rich flavor, low cost and short time consumption.

Disclosure of Invention

The present invention provides a flavor oil, an oil composition, and a flavor oil composition which have no greasy taste, reduced greasy taste, or suppressed generation of greasy taste and have a fried flavor.

(1) The preparation method of the flavor grease is characterized by comprising the following steps:

mixing the oil raw material with oil to enable the conductivity of the system to reach 900-1800 (mu s/cm) so as to obtain the flavor oil.

(2) A flavor oil/fat, wherein the content of aldehydes in the flavor oil/fat is 24% or less by mass relative to the total amount of flavor substances calculated by an area normalization method.

(3) The flavored fat prepared by the preparation method of flavored fat described in (1) above.

(4) An oil-and-fat raw material for producing a flavored oil-and-fat, characterized in that the oil content of the oil-and-fat raw material is 55 mass% or less; and/or the colour index a × b is below 15; and/or the moisture absorption of the oil or fat raw material is 4% or less.

(5) An oil or fat composition comprising the flavored oil or fat produced by the method for producing a flavored oil or fat of (1) above or the flavored oil or fat of (2) above.

(6) A flavored fat composition comprising the flavored fat produced by the method for producing a flavored fat according to (1) above or the flavored fat according to (2) above, and a flavored fat not produced by the method for producing a flavored fat according to (1) above.

(7) An application of a fat raw material in reducing greasy taste of fat or inhibiting generation of greasy taste of fat or improving fried flavor of fat, characterized in that the oil content of the fat raw material is below 55 mass%; and/or the colour index a × b is below 15; and/or the moisture absorption of the oil or fat raw material is 4% or less.

(8) A method for producing an oil or fat composition, characterized by producing the oil or fat composition using the flavored oil or fat produced by the method for producing a flavored oil or fat of (1) or the flavored oil or fat of (2).

(9) A sunflower oil characterized by containing the flavor oil or fat produced by the process for producing a flavor oil or fat according to the above (1) or the flavor oil or fat according to the above (2).

(10) A food or seasoning, wherein the fat or oil portion of the food or seasoning contains the flavor fat or oil produced by the method for producing a flavor fat or oil according to (1) above or the flavor fat or oil according to (2) above.

Effects of the invention

The invention utilizes sunflower seeds, sunflower seed meal and sunflower seed pressed cake as raw materials, and prepares the flavor oil (especially sunflower seed oil) which has no greasy taste, or inhibits the generation of the greasy taste, or reduces the greasy taste of the oil, has fried flavor and excellent flavor preference degree through a new processing technology, and the oil composition and the flavor oil composition containing the flavor oil.

Detailed Description

The following detailed description of various aspects of the present invention is provided in connection with examples to provide a better understanding of the present invention, but the scope of the present invention is not limited thereto.

Unless otherwise indicated, terms in the present application have the same meaning as commonly understood by one of ordinary skill in the art,

for example, terms relating to starting materials and products, operating steps, process parameters, equipment and tools used, and units of values.

The meaning of "flavour" is well known to the skilled person in the food industry. The explanation for "flavor" in food flavor chemistry is: wind, elegant, volatile substances, which can cause human olfactory reaction; taste, nonvolatile water-soluble or oil-soluble substances, can cause human gustatory reactions.

As used herein, the term "flavor" biased toward the "wind" refers to volatile, low molecular weight compounds contained in food that have significant organoleptic properties that can be perceived and identified through the nose. The food products generally have a low level of flavour, sometimes in trace amounts.

As used herein, the terms "flavor oil" and "refined oil" are relative terms, and "flavor oil" generally refers to oils with stronger flavor, more flavor or higher content, and may also be referred to herein as "heavy sesame oil," e.g., "flavored sunflower oil" may also be referred to as "heavy sunflower oil" or "heavy sunflower oil"; conversely, "refined oils" generally refer to oils that have a weaker flavor, less flavor, or lower levels of flavor.

As used herein, the term "refining" is used in the sense generally understood by those skilled in the art of oil production, and generally includes subjecting fats and oils to alkali refining, decolorization, and deodorization, and may further include processes of removing insoluble impurities, degumming, alkali refining, water washing and drying, dewaxing or degreasing, filtration treatment, and the like.

It is to be understood that the term "about" (e.g., in component amounts and reaction parameters) as used herein is to be interpreted in a manner that is generally understood by those skilled in the art. In general, the term "about" may be understood as any value within plus or minus 5% of a given value, for example, about X may represent any value in the range of 95% X to 105% X.

It is also to be understood that the specific values given herein (e.g., in component ratios, reaction temperatures, and reaction times) are not to be construed as individual values, but are to be construed to provide endpoints of a range and other ranges that can be combined with one another. For example, when it is disclosed that the reaction can be carried out for 1 hour or 5 hours, it is also disclosed that the reaction can be carried out for 1 to 5 hours accordingly.

In the present invention, the technical means in the respective embodiments, preferred embodiments and specific embodiments may be arbitrarily combined, and the technical means obtained by combining them are within the scope of the present invention. The upper and lower limits of the numerical ranges in the present invention may be arbitrarily combined.

The invention relates to fresh flavor sunflower seed oil and a preparation method and application thereof, or aromatic sunflower seed oil and a preparation method and application thereof, or flavor oil composition and a preparation method and application thereof.

A method for producing a flavored oil or fat (hereinafter, sometimes referred to as "the production method of the present invention" or "the production method") comprising the steps of: mixing the oil raw material with oil to enable the conductivity of the system to reach 900-1800 mu s/cm, so as to obtain the flavor oil.

According to the preparation method, the oil raw material and the oil are mixed and then subjected to heat treatment, so that the conductivity of a system reaches 900-1800 mu s/cm, and the flavor oil is obtained.

In the preparation method, the lower limit value of the conductivity of the system is 900 mu s/cm, or 950 mu s/cm, or 1000 mu s/cm, or 1050 mu s/cm, or 1100 mu s/cm, or 1150 mu s/cm, or 1200 mu s/cm, or 1250 mu s/cm, or 1300 mu s/cm, or 1350 mu s/cm, or 1400 mu s/cm, or 1450 mu s/cm, or 1500 mu s/cm.

In the preparation method, the upper limit value of the conductivity of the system is 1800 mu s/cm, or 1750 mu s/cm, or 1700 mu s/cm, or 1650 mu s/cm, or 1600 mu s/cm, or 1550 mu s/cm, or 1500 mu s/cm, or 1450 mu s/cm, or 1400 mu s/cm, or 1350 mu s/cm, or 1300 mu s/cm, or 1250 mu s/cm, or 1200 mu s/cm.

In the preparation method, the conductivity of the system is 900-1800 mu s/cm, or the conductivity of the system is 950-1750 mu s/cm, or the conductivity of the system is 1000-1700 mu s/cm, or the conductivity of the system is 1050-1650 mu s/cm, or the conductivity of the system is 1100-1600 mu s/cm, or the conductivity of the system is 1150-1550 mu s/cm, or the conductivity of the system is 1200-1500 mu s/cm, or the conductivity of the system is 900-1400 mu s/cm, or the conductivity of the system is 1000-1500 mu s/cm, or the conductivity of the system is 1100-1600 mu s/cm, or the conductivity of the system is 1200-1700 mu s/cm, or the conductivity of the system is 1300-1800 mu s/cm.

In the present invention, the conductivity of the system is also referred to as the residual oil-containing conductivity, and is expressed in μ s/cm. The residue-containing oil refers to a mixture containing a solid phase and a liquid phase obtained by sampling from the reaction system in the upper layer of the liquid surface under stirring.

In the invention, the conductivity of the system is measured by uniformly mixing samples containing residual oil, weighing 8g of samples containing residual oil, adding 32g of water for mixing, centrifuging after mixing for 30s, taking a water phase of the centrifuged samples for conductivity measurement, carrying out parallel measurement for 3 times, and taking an average value. The conductivity is at 25 ℃, or the conductivity is at room temperature, or the detection temperature of the conductivity is at 25 ℃, or the detection temperature of the conductivity is at room temperature.

The pretreatment steps of the grease raw material comprise degreasing, desolventizing, blank rolling, extruding, puffing, crushing, screening and/or blending.

The oil raw material can be at least one oil raw material selected from sunflower seeds, palm kernels, peanuts, rapeseed, soybeans, cotton seeds, safflower seeds, perilla seeds, tea seeds, olive, cocoa beans, Chinese tallow seeds, almond, tung seeds, rubber seeds, corns, wheat germs, sesame, castor seeds, evening primrose seeds, hazelnuts, pumpkin seeds, walnuts, grape seeds, chicory seeds, sea buckthorn seeds, tomato seeds, macadamia nuts or coconuts.

Optionally, the oil-and-fat raw material may be obtained by pressing and/or solvent leaching the oil-making raw material. The grease raw material obtained by pressing is called a grease cake, and the grease raw material obtained by solvent leaching is called a grease cake. The conditions for pressing and solvent leaching are not particularly limited as long as an oil or fat satisfying the requirements of the present invention while satisfying the standards relating to edible oils can be obtained, and can be carried out by a method conventional in the art. The solvent used is not particularly limited as long as it can leach out the oil and fat and satisfy the standards relating to edible oils, and examples thereof include hexane, solvent No. 6, vegetable oil extraction solvent, supercritical carbon dioxide, subcritical propane, subcritical butane, and the like. The leaching solvents used in the examples herein are exemplified by n-hexane, and it is understood that the use of other solvents does not affect the technical effects of the present invention.

Optionally, the grease raw material is subjected to degreasing treatment, and the degreasing method comprises solvent extraction and/or pressing. The solvent used for the solvent extraction includes, for example, hexane, solvent No. 6, vegetable oil extraction solvent, supercritical carbon dioxide, subcritical propane, subcritical butane, etc. The leaching solvents used in the examples herein are exemplified by n-hexane, and it is understood that the use of other solvents does not affect the technical effects of the present invention. The solvent extraction may be followed by a desolventizing step, and the upper desolventizing temperature limit may be 100 ℃ or lower, for example 95 ℃ or lower, or 90 ℃ or lower, or 85 ℃ or lower, or 80 ℃ or lower, or 75 ℃ or lower, or 70 ℃ or lower, or 65 ℃ or lower, or 60 ℃ or lower, or 55 ℃ or lower, or 50 ℃ or lower, or 45 ℃ or lower, or 40 ℃ or lower. The desolventizing time is at least 10min, or at least 15min, or at least 20min, or at least 25min, or at least 30min, or at least 35min, or at least 40min, or at least 50 min.

Optionally, the grease raw material may be subjected to a pressing treatment, and the pressing method includes screw pressing and/or hydraulic pressing.

The oil content of the grease raw material is at most 55 mass%, or at most 50 mass%, or at most 45 mass%, or at most 42 mass%, or at most 40 mass%, or at most 35 mass%, or at most 32 mass%, or at most 30 mass%, or at most 25 mass%, or at most 23 mass%, or at most 20 mass%, or at most 18 mass%, or at most 16 mass%, or at most 14 mass%, or at most 13 mass%, or at most 12.5 mass%, or at most 12 mass%, or at most 11.5 mass%, or at most 11 mass%, or at most 10.5 mass%, or at most 10 mass%, or at most 9.5 mass%, or at most 9 mass%, or at most 8.5 mass%, or at most 8 mass%, or at most 7.5 mass%, or at most 7 mass%, or at most 6.5 mass%, or at most 6.5 mass%, or at most 5.5 mass%, or at most 5 mass%, or at most 4.5 mass%, or at most 4 mass%, or at most 3.5 mass%, or at most 3 mass%, or at most 2.5 mass%, or at most 2 mass%, or at most 1.5 mass%, or at most 1 mass%, or at most 0.5 mass%, or 0. When the oil content of the oil-and-fat raw material is 0, it generally means that the oil content in the oil-and-fat raw material is less than 0.5% by mass, or less than 0.3% by mass, or less than 0.1% by mass.

The oil content of the oil raw material is in the range of 0-55 mass%, or 0.5-45 mass%, or 1-40 mass%, or 1-30 mass%, or 1-20 mass%, or 1-18 mass%.

The fat material may be subjected to a puffing and/or an extrusion puffing process.

The pretreatment of the grease raw material comprises the operation of adjusting moisture. The moisture adjustment operation includes, for example, drying, wetting or soaking.

The oil raw material is subjected to crushing and/or crushing treatment. The pulverization method is not particularly limited, and can be carried out by a conventional method.

The pretreated oil raw material, L, a and b defined in Lab color model of the oil raw material are calculated according to the following formula: a colour index ═ a × b, said colour index being at most 15, or at most 14, or at most 13, or at most 12, or at most 11, or at most 10, or at most 9, or at most 8, or at most 7, or at most 6, or at most 5, or at most 4, or at most 3; the color index is at least 1, or at least 2, or at least 3, or at least 4, or at least 5, or at least 6, or at least 7, or at least 8, or at least 9, or at least 10.

A pretreated oil or fat raw material having a moisture absorption of 4% or less, or 3.8% or less, or 3.6% or less, or 3.4% or less, or 3.2% or less, or 3.0% or less, or 2.8% or less, or 2.6% or less, or 2.4% or less, or 2.2% or less, or 2.1% or less, or 2.0% or less, or 1.9% or less, or 1.8% or less, or 1.7% or less, or 1.6% or less; optionally, the raw material has a hygroscopicity of 1.5% or more, or 1.6% or more, or 1.7% or more, or 1.8% or more, or 1.9% or more, or 2.0% or more, or 2.1% or more, or 2.2% or more, or 2.4% or more, or 2.6% or more, or 2.8% or more, or 3.0% or more, or 3.2% or more, or 3.4% or more, or 3.6% or more, or 3.8% or more.

The moisture absorption of the grease raw material after pretreatment is in the range of 1.5-4%, or in the range of 2.0-3.9%, or in the range of 2.3-3.8%, or in the range of 2.5-3.6%, or in the range of 2.8-3.3%, or in the range of 3.0-3.4%.

In the preparation method of the present invention, the heat treatment is heating. For example to 100 ℃ or above, or to 110 ℃ or above, or to 120 ℃ or above, or to 125 ℃ or above, or to 130 ℃ or above, or to 135 ℃ or above, or to 140 ℃ or above, or to 145 ℃ or above, optionally to 160 ℃ or below, or to 155 ℃ or below, or to 150 ℃ or below, or to 145 ℃ or below, or to 140 ℃ or below, or to 135 ℃ or below, or to 130 ℃ or below.

In the preparation method, the heat treatment is heating to 100-160 ℃, or the heat treatment is heating to 110-150 ℃, or the heat treatment is heating to 120-140 ℃, or the heat treatment is heating to 135-155 ℃, or the heat treatment is heating to 135-150 ℃, or the heat treatment is heating to 130-160 ℃, or the heat treatment is heating to 120-150 ℃, or the heat treatment is heating to 110-140 ℃, or the heat treatment is heating to 100-130 ℃, or the heat treatment is heating to 110-130 ℃, or the heat treatment is heating to 100-120 ℃, or the heat treatment is heating to 130-150 ℃, or the heat treatment is heating to 140-160 ℃, or the heat treatment is heating to 150-160 ℃, or the heat treatment is heating to 120-130 ℃, or the heat treatment is heating to 130-140 ℃, or the heat treatment is heating to 140-150 ℃, or the heat treatment is heating to 110-120 ℃, or the heat treatment is heating to 100-110 ℃.

In the production method of the present invention, the pressure of the system is 200kpa or less, 150kpa or less, 100kpa or less, 50kpa or less, 40kpa or less, 30kpa or less, 20kpa or less, 18kpa or less, 15kpa or less, 14kpa or less, 13kpa or less, 12kpa or less, 11kpa or less, 10kpa or less, 9kpa or less, 8kpa or less, 7kpa or less, 6kpa or less, 5kpa or less, 4kpa or less, 3kpa or less, 2kpa or less, or 1kpa or less.

In the production method of the present invention, the reaction time of the system is 0.2h or more, 0.3h or more, 0.4h or more, 0.5h or more, 0.7h or more, 0.75h or more, 1h or more, 1.25h or more, 1.5h or more, 1.75h or more, 2h or more, 2.25h or more, 2.5h or more, 2.75h or more, 3h or more, 3.25h or more, 3.5h or more, 3.75h or more, or 4h or more, and optionally the reaction time of the system is 12h or less, 11.75h or less, 11.5h or less, 11.25h or less, 11h or less, 10.75h or less, 10.5h or less, 10.25h or less, 10h or less, 9.75h or less, 9.5h or less, 9.25h or less, 9h or less, 8.75h or less, 8.5h or less, 8.25h or less, 7h or less, 7.75h, 7.5h or less, 6.5h or less, 6h or less, 5h or less, 6.5h or less, and more, or less, Less than 5.25h or less than 5 h. In the preparation method, the reaction time is 0.2-12 h, or 0.3-11 h, or 0.4-10 h, or 0.5-9 h, or 0.75-8 h, or 1-6 h, or 1.5-5 h.

In the production method of the present invention, the ambient pressure before the reaction is 0KPa or more, 5KPa or more, 10KPa or more, 15KPa or more, 20KPa or more, 25KPa or more, 30KPa or more, 35KPa or more, 40KPa or more, 45KPa or more, 50KPa or more, 60KPa or more, 70KPa or more, 80KPa or more, and 90KPa or more, and optionally the ambient pressure before the reaction is 200KPa or less, 190KPa or less, 180KPa or less, 170KPa or less, 160KPa or less, 150KPa or less, 140KPa or less, 130KPa or less, 120KPa or less, 110KPa or less, and 100KPa or less. In the preparation method, the environmental pressure before reaction is 0-200 KPa, or the environmental pressure before reaction is 5-190 KPa, or the environmental pressure before reaction is 10-180 KPa, or the environmental pressure before reaction is 15-170 KPa, or the environmental pressure before reaction is 20-160 KPa, or the environmental pressure before reaction is 25-150 KPa, or the environmental pressure before reaction is 30-140 KPa, or the environmental pressure before reaction is 35-130 KPa, or the environmental pressure before reaction is 40-120 KPa, or the environmental pressure before reaction is 45-110 KPa, or the environmental pressure before reaction is 50-100 KPa.

In the preparation method, the oil is at least one selected from sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung oil, rubber seed oil, corn oil, wheat germ oil, sesame oil, castor seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil or coconut oil.

In the preparation method, the mass ratio of the oil to the oil raw material (i.e. oil-solid ratio, or called oil-material ratio, or called liquid-solid ratio, it can be understood that when the solid-oil ratio is used, the proportional relationship should be correspondingly changed, for example, when the oil-solid ratio is 2: 1, the solid-oil ratio should be 1: 2, and so on), is 1.5-8: 1. or 2-7: 1. or 3-6: 1. or 4-5: 1. or 1.5 to 7.5: 1. or 1.5 to 5.5: 1. or 2-6: 1. or 3-7: 1. or 4-8: 1. or 1.5 to 4.5: 1. or 2-5: 1. or 4-7: 1. or 5-8: 1. or 1.5 to 3.5: 1. or 2-4: 1. or 3-5: 1. or 4-6: 1. or 5-7: 1. or 1.5 to 2.5: 1. or 2-3: 1. or 3-4: 1. or 4-5: 1. or 5-6: 1. or 6-7: 1. or 7-8: 1.

when the oil obtained from the oil raw material is different from the oil, the obtained flavor oil is a blend flavor oil. When the oil obtained from the oil raw material is the same as the oil, the obtained flavor oil is a flavor certain oil, for example, when sunflower seeds are used as the oil raw material and sunflower seed oil is used as the oil, the obtained flavor oil is flavor sunflower seed oil or aroma sunflower seed oil.

In the present invention, it is considered that the oil and fat raw material is sunflower seeds and the oil and fat is sunflower seed oil, for example, from the viewpoint of obtaining a flavored oil and fat, an oil and fat composition, and a flavored oil and fat composition which have no greasy taste or reduced greasy taste, and which have a fried flavor and excellent flavor preference. In the present invention, the fat or oil may be any vegetable oil in view of suppressing the generation of fat and oil, and having a roasted bean flavor and an excellent flavor taste and oil composition.

In the invention, the term "no greasiness" means that the score of the greasy flavor attribute in the flavor evaluation is 2 or less.

The flavor oil and fat obtained by the invention can reduce sweet taste or inhibit sweet taste; too strong a sweetness profile in sunflower oil will result in the consumer not being able to correlate the sensory flavor with sunflower oil, i.e. "not like sunflower oil" in colloquial terms; in the present invention, the reduction of sweetness means that the sweetness flavor attribute score in flavor evaluation is controlled to be 2 or less, or reduced to 2 or less.

The flavor oil can be obtained by the preparation method of the flavor oil.

The flavor oils and fats (sometimes referred to as "savory oils and fats") of the present invention have a total pyrazine content of at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25% relative to the total flavor content, as calculated by area normalization.

The total amount of total pyrazine substances in the flavor oil (sometimes called as 'aroma oil') is 7-40%, 10-35% or 15-25% calculated by an area normalization method.

The amount of aldehydes in the flavor oil or fat (sometimes referred to as "heavy flavor oil or fat") of the present invention is at most 24%, at most 23%, at most 22%, at most 21%, at most 20%, at most 19%, at most 18%, at most 17%, at most 16%, at most 15%, at most 14%, at most 13%, at most 12%, at most 11%, at most 10%, at most 9%, at most 8%, at most 7%, at most 6%, at most 5%, relative to the total amount of flavor substances as calculated by area normalization.

The content of aldehyde substances in the flavor oil (sometimes called as 'aroma oil') is 3-24%, 4-20%, 5-15% or 5-10% of the total content of the flavor substances calculated by an area normalization method.

The flavor oil or fat of the present invention can be produced by the above-described method for producing a flavor oil or fat of the present invention.

The fat or oil composition of the present invention (sometimes referred to as "fat or oil composition") contains the flavored fat or oil produced by the method for producing a flavored fat or oil of the present invention.

The fat or oil composition of the present invention contains the flavor fat or oil in an amount of 0.1% or more, 0.5% or more, 1% or more, 1.5% or more, 2% or more, 2.5% or more, 3% or more, 3.5% or more, 4% or more, 4.5% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 12% or more, 15% or more, 18% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, or 99% or more by mass, and the fat or oil composition of the present invention optionally contains the flavor fat or oil in an amount of 99.9% or less, 99.8% or less, 99.5% or less, 99% or less, 95% or less, 92% or 90% or less, or 90% or more, or 90% or more by mass, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, or 10% or less.

The fat composition of the present invention contains 0.1 to 99.9% by mass of the flavor fat, 0.1 to 95% by mass of the flavor fat, 0.1 to 90% by mass of the flavor fat, 0.1 to 50% by mass of the flavor fat, 0.1 to 35% by mass of the flavor fat, 0.1 to 30% by mass of the flavor fat, 0.1 to 25% by mass of the flavor fat, 0.1 to 20% by mass of the flavor fat, 0.1 to 15% by mass of the flavor fat, 0.1 to 10% by mass of the flavor fat, 0.5 to 50% by mass of the flavor fat, and 0.5 to 30% by mass of the flavor fat.

The fat and oil composition of the present invention further contains a vegetable oil or an animal oil.

The vegetable oil is selected from at least one of rice oil, sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter and algae oil.

The animal oil is at least one selected from beef tallow, lard, mutton fat and fish oil.

The oil composition can be edible oil such as blend oil, baking oil, cooking oil, frying oil, concentrated soup oil, chafing dish oil, barbecue oil, steamed rice roll oil, seasoning oil, flavoring oil, etc., and oil product.

The flavor oil composition is characterized by containing the flavor oil prepared by the preparation method of the flavor oil, or the flavor oil of the invention and/or at least one flavor oil selected from flavor rapeseed oil, flavor peanut oil, flavor sesame oil, flavor linseed oil, flavor walnut oil, flavor soybean oil, flavor sunflower seed oil or flavor corn oil.

When the oil obtained from the oil raw material is different from the oil, the obtained flavor oil is a blend flavor oil. When the oil and fat obtained from the oil and fat raw material is the same as the oil and fat, the obtained flavor oil and fat is a flavor certain oil and fat and can also be called flavor certain oil, for example, when sunflower seeds are used as the oil and fat raw material and sunflower seed oil is used as the oil and fat, the obtained flavor oil and fat is a flavor sunflower seed oil composition or a flavor sunflower seed composition and can also be called flavor sunflower seed oil or aroma sunflower seed oil.

The flavor rapeseed oil, the flavor peanut oil, the flavor sesame oil, the flavor linseed oil, the flavor walnut oil, the flavor soybean oil, the flavor sunflower seed oil or the flavor corn oil can be prepared by the preparation method of the flavor oil.

The flavor rapeseed oil, the flavor peanut oil, the flavor sesame oil, the flavor linseed oil, the flavor walnut oil, the flavor soybean oil, the flavor sunflower seed oil or the flavor corn oil can be prepared without the preparation method of the flavor oil.

The flavor fat and oil composition of the present invention further contains a vegetable oil or an animal oil.

The preparation method of the oil composition is characterized by comprising the steps of preparing the flavor oil by the preparation method of the flavor oil, and preparing the oil composition by using the flavor oil; or the flavor oil and fat of the invention is used as a raw material to prepare the oil and fat composition.

An oil or fat composition produced using a raw material containing the flavored oil or fat of the present invention.

An oil or fat composition produced by mixing a raw material containing a flavored oil or fat of the present invention.

The sunflower seed oil is characterized by containing the flavor oil prepared by the preparation method of the flavor oil or the flavor oil of the invention.

The sunflower seed oil also contains other sunflower seed oil. The other sunflower seed oil is at least one of refined sunflower seed oil, cold-pressed sunflower seed oil and hot-pressed sunflower seed oil. The other sunflower seed oil is not prepared by the preparation method of the flavor oil. The other sunflower seed oil can also be prepared by the preparation method of the flavor oil and fat and the refining step.

A food or seasoning, wherein the fat or oil portion in the food or seasoning contains the flavor fat or oil produced by the method for producing flavor fat or oil of the present invention.

The following examples use instrumentation conventional in the art. The experimental procedures, in which specific conditions are not specified in the following examples, are generally carried out under conventional conditions (e.g., room temperature, atmospheric pressure), or under conditions recommended by the manufacturers. In the following examples, various starting materials were used, and unless otherwise specified, conventional commercially available products were used. In the description of the present invention and the following examples, "%" represents mass% unless otherwise specified.

Oil content:

the instrument comprises the following steps: full-automatic fat appearance ANKOM

The sample is pretreated according to the determination of the moisture in the GB 5009.3-2016 food to obtain a dry-based sample without water. Weighing 1g of a dry base sample in a filter bag, sealing the filter bag, and extracting for 90min at 90 ℃ by using petroleum ether in a fat extractor; and (3) after extraction, drying the filter bag at 105 ℃ for 30min, cooling the filter bag to room temperature in a dryer, weighing and calculating the difference between the sample mass before and after extraction, and recording the ratio of the difference to the sample before extraction as the oil content.

Moisture absorption test:

crushing the sample, uniformly sampling, weighing 5.00g of the sample in a dish, placing the dish in a constant temperature and humidity box with the temperature of 25 ℃ and the moisture content of 80%, taking out the sample after 2h, measuring the weight of the sample, and calculating the ratio of the increased weight to the raw material to represent the hygroscopicity.

Lab value test

The Lab value of the sample powder after pulverization and passing through a 40-mesh sieve was measured using a color difference tester (CR-400, Beijing Xinhuake instruments chemical Equipment, Ltd.).

The L component in the Lab value is used for representing the brightness of the pixel, the value range is [0,100], and the L component represents pure black to pure white; a represents the range from red to green, and the value range is [127, -128 ]; b represents the range from yellow to blue, and the value range is [127, -128 ].

The Lab color model is a color model established by CIE (international commission on illumination). Any color in nature can be expressed in Lab space. The Lab color model consists of three elements, one element being luminance (L) and a and b being two color channels. a comprises colors from dark green (low brightness value) to gray (medium brightness value) to bright pink (high brightness value); b is from bright blue (low brightness value) to gray (medium brightness value) to yellow (high brightness value). Thus, such colors will produce a color with a bright effect when mixed.

The test results in L, a, b values and color index is calculated according to the following formula:

color index of a x b

The method for detecting the conductivity of the residual oil comprises the following steps:

uniformly mixing samples containing residual oil, weighing 8g of samples containing residual oil, adding 32g of water for mixing, centrifuging after mixing for 30s, taking a water phase of the centrifuged samples for conductivity measurement, performing parallel measurement for 3 times, and taking an average value. The operations were all performed at room temperature.

GC-MS analysis of the flavor component:

the detection methods in the literature of the references Manzini S, Durante C, Baschieri C, et al, optimization of a Dynamic Headspace-Thermal Desorption-Gas Chromatography/Mass Spectrometry for the determination of fuels in videos [ J ]. talanta,2011,85(2):0-869.

The flavor evaluation method comprises the following steps:

carrying out sensory evaluation on the samples by 12 evaluators, scoring by 0-5 points according to the strength of the flavor attribute, and averaging and dividing the flavor attribute if the score is higher; the score is 0-5 points according to the flavor preference, and higher score represents more preference.

Examples the present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In the embodiment, the sunflower seeds and the sunflower seed oil are from Yihai (Changji) grain and oil industry Co Ltd; reagents such as n-hexane are purchased from the national pharmaceutical group; the device information used in the examples is as follows: berger oil expeller (PX7) roaster (CBR-101) ANKOM full-automatic fat extractor (XT4), Bingde oven (FD115), Bingde vacuum drying oven (VDL115)

Preparation examples of raw materials:

different raw materials are prepared from commercially available sunflower seeds according to the method shown in Table 1, and the oil content, the hygroscopicity and the color index are tested.

TABLE 1 preparation of the starting materials

Examples 1 to 5 and comparative examples 1 to 4

Weighing the raw materials in the table 1, mixing the raw materials with refined sunflower seed oil with the mass of 3 times, heating and stirring at 125 ℃, keeping the pressure at 10kpa, sampling every 5 minutes to monitor the system conductivity, stopping the reaction in advance or after delaying the system conductivity according to the needs in the following examples and comparative examples until the system conductivity reaches 900 after 23min, and sequentially obtaining the sunflower seed oil with the flavor in the table according to the time gradient. See table 2 for details.

TABLE 2

*: reaction termination time, i.e. the time at which the target conductivity is reached

Examples 6 to 16

Weighing the raw materials in the table 1, mixing the raw materials with refined sunflower seed oil in an amount which is 4 times the mass of the raw materials, heating and stirring at 140 ℃, carrying out sampling at intervals of 5 minutes to monitor the conductivity of the system, recording the conductivity at the beginning of 5 minutes and the time when the conductivity reaches 900, and stopping the reaction when the conductivity reaches the target conductivity in the table 3 to obtain the sunflower seed oil with the flavor on the surface. See table 3 for details.

TABLE 3

Examples 17 to 41

Weighing the raw materials in the table 1, mixing the raw materials with refined sunflower seed oil with different qualities according to the table 4, heating and stirring the mixture at the temperature and the pressure shown in the table 4, sampling every 5 minutes to monitor the conductivity of the system, recording the conductivity 5min after the heating and stirring and the time when the conductivity reaches 900, and stopping the reaction when the target conductivity is reached according to the table 4 to obtain the sunflower seed oil with various flavors. See table 4 for details.

TABLE 4

60min in parentheses indicates the time to reach the target conductivity

**: time to target conductivity at 27min in parentheses

Examples 42 to 44

Weighing the raw materials in the table 1, mixing the raw materials with refined sunflower seed oil in an amount which is 6 times the mass of the raw materials, heating and stirring at 140 ℃, carrying out sampling at intervals of 5 minutes under the pressure of 10kpa, monitoring the conductivity of the system, recording the conductivity at the beginning of 5min and the time when the conductivity reaches 900, and stopping the reaction when the conductivity of the table 5 reaches the target conductivity to obtain the sunflower seed oil with various flavors. See table 5 for details.

TABLE 5

The contents of flavor components and the results of flavor evaluation are shown in tables 6-1 to 6-4.

And calculating the content of each component by adopting an area normalization method according to the GC-MS result, wherein the content of the aldehyde substances refers to the relative total flavor substance amount of the aldehyde substances calculated by the area normalization method, and the total content of the pyrazine substances refers to the relative total flavor substance amount of the pyrazine flavor substances calculated by the area normalization method.

TABLE 6-1 oil and fat flavor Components and flavor evaluation results

TABLE 6-2 flavor sunflower seed oil flavor component and flavor evaluation results

TABLE 6-3 flavor sunflower seed oil flavor component and flavor evaluation results

TABLE 6-4 flavor sunflower seed oil flavor component and flavor evaluation results

Use of

The flavored sunflower seed oil can be directly applied to the fields of cooking, frying, baking and the like, and can also be compounded with one or more of animal and plant materials such as rapeseed oil, peanut oil, soybean oil, corn oil, sesame oil, olive oil, palm oil, perilla oil, walnut oil, beef tallow and the like to obtain blend oil, which is detailed in Table 7.

TABLE 7

Application example 1

Heating a frying pan to 190 deg.C, adding 20g of oleum Helianthi 2, heating to 180 deg.C, adding 200g of shredded potato, stir-frying for 2min, adding 1.5g of edible salt, continuously stir-frying for 1min, and taking out.

Application example 2

Uniformly stirring 90g of soft sugar and 120g of blend oil 1, adding 1 egg, uniformly stirring, sieving 250g of flour, adding the sieved flour into the premixed oil, uniformly stirring, dividing into 4 dough pieces, and pressing into a dough cake; baked in an oven preheated to 150 ℃ for 15 minutes.

Application comparative example 1

Heating a frying pan to 190 deg.C, adding 20g of commercially available JINLONGYU sunflower seed oil, heating to 180 deg.C, adding 2 eggs with 200g of shredded potatoes, stir-frying for 3min2min, adding 1.5g of 2g edible salt, continuously stir-frying for 2min1min, and taking out.

Comparative application example 2

Uniformly stirring 90g of soft sugar and 120g of commercially available corn oil, adding 1 egg, uniformly stirring, sieving 250g of flour, adding the sieved flour into the premixed oil, uniformly stirring, dividing into 4 dough pieces, and pressing into a flour cake; baked in an oven preheated to 150 ℃ for 15 minutes.

Sensory evaluation 10 evaluators scored the flavor attribute description, preference and mouthfeel of the fried shredded potatoes and the walnut cakes, the scores were 5 points full, and finally the scores were averaged. The results are shown in Table 8.

TABLE 8

	Flavor profile description	Like score	Taste score
				Application example 1	Egg-flavor, fried-flavor and sunflower-flavor	4.7	4.6
Application example 2	Roasted incense, sunflower seed incense	4.5	4.5
				Application comparative example 1	Egg incense	3.5	3.8
Comparative application example 2	Roasted fragrant, greasy taste	3.8	4

Claims

1. The preparation method of the flavor grease is characterized by comprising the following steps:

mixing the oil raw material with oil to enable the conductivity of the system to reach 900-1800 mu s/cm, so as to obtain the flavor oil.

2. A flavor oil/fat, wherein the content of aldehydes in the flavor oil/fat is 24% or less by mass relative to the total amount of flavor substances calculated by an area normalization method.

3. A flavored fat or oil produced by the method for producing a flavored fat or oil according to claim 1.

4. An oil-and-fat raw material for producing a flavored oil-and-fat, characterized in that the oil content of the oil-and-fat raw material is 55 mass% or less; and/or the colour index a × b is below 15; and/or the moisture absorption of the oil or fat raw material is 4% or less.

5. A fat or oil composition comprising the flavored fat or oil produced by the method for producing a flavored fat or oil according to claim 1 or the flavored fat or oil according to claim 2.

6. A flavored fat composition comprising the flavored fat produced by the method for producing a flavored fat according to claim 1 or the flavored fat according to claim 2, and a flavored fat not produced by the method for producing a flavored fat according to claim 1.

7. An application of a fat raw material in reducing greasy taste of the fat or inhibiting generation of the greasy taste of the fat or improving fried flavor of the fat is characterized in that the oil content of the fat raw material is below 55 mass%; and/or the colour index a × b is below 15; and/or the moisture absorption of the oil or fat raw material is 4% or less.

8. A method for producing an oil or fat composition, characterized by producing the oil or fat composition using the flavored oil or fat produced by the method for producing a flavored oil or fat of claim 1 or the flavored oil or fat of claim 2.

9. A sunflower oil characterized in that it comprises the flavor oil produced by the process for producing a flavor oil according to claim 1 or the flavor oil according to claim 2.

10. A food or seasoning wherein the oil-and-fat portion contains the flavored oil-and-fat produced by the method for producing a flavored oil-and-fat according to claim 1 or the flavored oil-and-fat according to claim 2.