CN116349740A - Oil with salty and fragrant flavor and preparation method thereof - Google Patents

Oil with salty and fragrant flavor and preparation method thereof Download PDF

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Publication number
CN116349740A
CN116349740A CN202111624265.5A CN202111624265A CN116349740A CN 116349740 A CN116349740 A CN 116349740A CN 202111624265 A CN202111624265 A CN 202111624265A CN 116349740 A CN116349740 A CN 116349740A
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oil
fat
seed
seeds
flavor
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CN202111624265.5A
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陈斌斌
丛芳
张华先
陈翔
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Priority to CN202111624265.5A priority Critical patent/CN116349740A/en
Publication of CN116349740A publication Critical patent/CN116349740A/en
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
    • 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
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C11B3/04—Refining fats or fatty oils by chemical reaction with acids
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a salty and fragrant grease and a preparation method thereof. The grease obtained by the preparation method has salty and fragrant flavor, and can mask the bad flavor of food, especially the beany flavor in bean products.

Description

Oil with salty and fragrant flavor and preparation method thereof
Technical Field
The invention relates to oil with salty and fragrant flavor and a preparation method thereof.
Background
China is a traditional consumption country of the aromatic rapeseed oil, and in the production process of the traditional aromatic rapeseed oil, the flavor substances of the aromatic sesame oil are mainly generated in the working procedure of high Wen Chaozi. In the high-temperature steaming and frying process, the physical and chemical reaction of amino nitrogen, reducing sugar and lipid is the key for forming the flavor of the sesame oil, but the key process is difficult to control stably, and the formed flavor is complex in type.
Firstly, in the high-temperature steaming and frying process of the traditional process, the steaming and frying time is long, the temperature is not easy to control stably, serious denaturation of oil materials can be caused in the processing process, and the nutritional value of byproduct meal is reduced. Secondly, the aroma production reaction is complex, the aroma production is related to the variety and quality of oil materials, and also related to equipment limitations such as the temperature, time and the like of steaming and frying, so that the standardization of the traditional process is difficult to realize, and the flavor type on the market of the concentrated sesame oil is unstable.
CN111528345 a discloses a preparation method and application of enzymatic soybean meal, which comprises dissolving more than one of phytase, pectase, cellulase, xylanase and alpha-galactosidase in acetic acid-sodium acetate buffer, adding into peeled soybean meal for reaction, and heating to terminate enzymatic hydrolysis reaction; distilled water is added into the reaction system to enable the pH value of the reaction system to be neutral; then adding neutral protease for enzymolysis, heating to terminate enzymolysis reaction, and freeze drying. The anti-nutritional factor content in the soybean meal is greatly reduced through enzymolysis reaction, and the palatability and digestion and absorption of the soybean meal are improved, so that the feeding value of the soybean meal is improved. The process is cumbersome and no mention is made of the effect on flavor.
CN111518854 a discloses a multi-enzyme zymolyte of konjak fine powder and a preparation method thereof, which is to purify konjak fine powder raw material in alcohol to obtain konjak wet fine powder; dealcoholizing the konjak wet refined powder to obtain purified konjak refined powder; the purified konjak refined powder and water are subjected to enzymolysis according to a certain proportion (15-30 g:100 mL), glucoglycanase, cellulase and pectase, and finally an enzymolysis product containing certain instant polysaccharide and oligosaccharide is obtained. The case does not mention the effect of enzymes on flavor.
Wang Dai and the like have studied a method for preparing a medlar flavor spice by using medlar as a main raw material. Firstly, water and medlar are mixed according to the mass ratio of 1:15, adjusting pH to 4.0, adding pectase, performing enzymolysis for 4 hr, adjusting pH to 6.5, adding protease, performing enzymolysis, concentrating the enzymolysis solution, adding amino acid and reducing sugar, and adding auxiliary flavoring agent (Wang Dai, etc., "biological enzyme hydrolysis and thermal reaction stage number are used for preparing natural fructus Lycii flavor essence", and "spice essence cosmetics", 2017 (4): 6-10). This protocol uses amino acids and reducing sugars as substrates for flavoring.
CN106889565 a discloses a preparation method of a red jujube kernel essence with strong roast flavor. The powder jujube kernel essence is obtained by hydrolyzing the jujube kernel enzyme, mixing the hydrolyzed product with amino acid and reducing sugar to perform Maillard reaction, and spray drying. Wherein the proportion of amino acids involved in the Maillard reaction is: proline 0.2-1.0%, aspartic acid 0.2-1.0%, arginine 0.2-1.0%, lysine 0.2-1.0%. The method improves flavor by adding amino acid and saccharide, and has complicated process. CN106260008A provides a method for preparing a roasted fragrant cream emulsion, wherein after yeast is added into the cream for fermentation, rhamnose and glucose are added, and then an emulsifier and the like are added for shearing to prepare the roasted fragrant emulsion. It still enhances flavor by exogenously adding sugars.
Feng Tao et al studied the Maillard reaction of L-arabinose with amino acids. The L-arabinose and threonine have Maillard reaction to generate a compound menthone with green flavor; the L-arabinose and alanine are subjected to Maillard reaction to generate a flavor substance 5-indenol with flower and fruit fragrance; meanwhile, L-arabinose can generate Maillard reaction on alanine, glycine, threonine and serine respectively, so that flavor compounds with roast flavor and cocoa flavor, such as 2, 5-dimethyl pyrazine, 2,3, 5-trimethyl pyrazine, 2-ethyl-3, 5-dimethyl pyrazine and the like can be generated. The method adopts a solvent system for reaction, and meanwhile, the reaction product does not take roast fragrance as a main body (Feng Tao and the like; the analysis of volatile flavor substances of the Maillard reaction of L-arabinose and amino acid; food science, 2019,8, 213-217).
Therefore, there is an urgent need in the art to provide an easy-to-operate salty-flavor rapeseed oil preparation method
Disclosure of Invention
In a first aspect the present invention provides a process for the preparation of a fat having salty and savoury flavour comprising the step of carrying out a savoury reaction on a reaction system comprising galacturonic acid, a fat starting material and fat.
In one or more embodiments, the amount of galacturonic acid in the reaction system is 0.01 to 0.06%, preferably 0.02 to 0.05%, more preferably 0.03 to 0.04% by mass of the oil feedstock.
In one or more embodiments, galacturonic acid in the reaction system is provided as follows:
(1) Directly adding galacturonic acid into the reaction system; and/or
(2) Adding enzyme capable of performing enzymolysis reaction with oil raw materials to generate galacturonic acid into the reaction system; preferably, the enzyme is a pectinase.
In one or more embodiments, the method comprises: and (3) carrying out enzymolysis on the oil raw material to generate the needed amount of galacturonic acid, and then mixing the enzymolysis product with the oil to carry out the aroma-producing reaction.
In one or more embodiments, enzymes and optionally galacturonic acid are added to the mixture of the fat material and fat to perform the enzymatic hydrolysis, and the aroma-producing reaction is performed when the desired amount of galacturonic acid in the reaction system is reached.
In one or more embodiments, preferably, the enzyme is added in an amount of 0.1 to 3% by mass of the fat raw material.
In one or more embodiments, the enzymatic hydrolysis is carried out at a reaction temperature of 40-60 ℃.
In one or more embodiments, the enzymatic hydrolysis time is 0.3 to 8 hours.
In one or more embodiments, the grease is a mixture of one or more of vegetable grease, animal grease, and algae oil.
In one or more embodiments, the vegetable oil is selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa butter oil, tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, borage seed oil, seabuckthorn seed oil, tomato seed oil, macadamia nut oil, and cocoa butter; rapeseed oil is preferred.
In one or more embodiments, the animal fat is selected from one or more of tallow, sheep fat, lard, and chicken fat.
In one or more embodiments, the grease is a grease obtained at each stage of the grease preparation process, including, but not limited to, crude oil, degummed oil, deacidified oil, dewaxed oil, deodorized oil, and finished grease.
In one or more embodiments, the lipid source is selected from one or more of rice, sunflower seed, peanut, soybean, rapeseed, cottonseed, safflower seed, perilla seed, tea seed, cocoa bean, tallow seed, almond, tung seed, rubber seed, rice bran, corn, wheat germ, sesame, castor, flax seed, evening primrose seed, hazelnut, walnut, grape seed, flax seed, borage seed, sea buckthorn seed, tomato seed, pumpkin seed and macadamia nut, preferably the lipid source is sesame, sunflower seed or rapeseed.
In one or more embodiments, the mass ratio of the oil feedstock to the oil in the reaction system is from 1:2 to 1:6, preferably from 1:3 to 1:5, more preferably from 1:3 to 1:4.
In one or more embodiments, the temperature of the aroma-generating reaction is from 110 to 200 ℃, such as from 150 to 200 ℃, preferably from 150 to 180 ℃, more preferably from 150 to 170 ℃, more preferably from 160 to 170 ℃.
In one or more embodiments, the time of the aroma-producing reaction is in the range of 30 minutes to 5 hours, preferably in the range of 40 minutes to 2 hours.
In a second aspect, the present invention provides a process for preparing a blend oil or fat composition, the process comprising a) a step of preparing a fat having a salty-and-savory flavour using the process according to any one of the embodiments of the first aspect herein, and a step of preparing a blend oil or fat composition using the fat having a salty-and-savory flavour obtained in step a).
In one or more embodiments, the blend oil or grease composition further comprises a base oil; preferably, the base oil is a mixture of one or more of vegetable fat, animal fat and algae oil.
In one or more embodiments, the vegetable oil is selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa butter oil, tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, borage seed oil, seabuckthorn seed oil, tomato seed oil, macadamia nut oil, and cocoa butter; rapeseed oil is preferred.
In one or more embodiments, the animal fat is selected from one or more of tallow, sheep fat, lard, and chicken fat.
According to a third aspect of the present invention, there is provided a method for preparing a food product comprising the step of preparing a food product using the fat with salty and savoury flavour prepared by the method according to any one of the embodiments of the first aspect of the present invention or the blend oil or fat composition prepared by the method according to any one of the embodiments of the second aspect of the present invention.
In one or more embodiments, the food product is a quick frozen food product, a soy product, or pasta; preferably, the quick-frozen food is selected from the group consisting of fish tofu, fish balls, tribute balls, beef balls, spinach balls, mushroom balls, chicken sausage and pork sausage; the bean product is selected from fermented bean curd, fermented soya beans, vegetarian chicken wings, vegetable pork balls, vegetable chicken balls and vegetable beef balls; the flour food is selected from stretched noodles, oil-sprayed noodles and braised spicy food.
The fourth aspect of the present invention provides a fat or a fat composition or blend oil containing the fat or the fat having salty and savory flavors; wherein the fat with salty and fragrant flavor is prepared by the method of any embodiment.
In one or more embodiments, the savoury oil is savoury canola oil.
In one or more embodiments, the grease composition or blend oil further comprises a base oil.
In one or more embodiments, the base oil is a mixture of one or more of vegetable oil, animal oil, and algae oil.
In one or more embodiments, the vegetable oil is selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa butter oil, tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, borage seed oil, seabuckthorn seed oil, tomato seed oil, macadamia nut oil, and cocoa butter.
In one or more embodiments, the base oil is canola oil.
In one or more embodiments, the animal fat is selected from one or more of tallow, sheep fat, lard, and chicken fat.
In a fifth aspect, the present invention provides a food prepared using the fat or fat composition or blend oil having salty and savory flavor according to any one of the embodiments described herein, or the fat or fat composition or blend oil having salty and savory flavor according to any one of the embodiments described herein.
In one or more embodiments, the food product is a quick frozen food product, a soy product, or pasta.
In one or more embodiments, the quick-frozen food product is selected from the group consisting of fish tofu, fish balls, tribute balls, beef balls, spinach balls, mushroom balls, chicken sausage, and pork sausage.
In one or more embodiments, the soy product is selected from the group consisting of fermented bean curd, fermented soya beans, vegetarian chicken wings, vegetable pork balls, vegetable chicken balls, and vegetable beef balls.
In one or more embodiments, the pasta is selected from the group consisting of stretched noodles, oil-sprinkled noodles, and braised spicy food.
A sixth aspect of the present invention provides a method for producing a fat or oil, the method comprising the steps of producing a fat or oil having a salty-and-savory flavor by using the method according to any one of the first aspect of the present invention, and post-treating the fat or oil having a salty-and-savory flavor; preferably, the post-treatment step is one or more of degumming, deacidification, decolorization, deodorization and dewaxing.
The seventh aspect of the invention provides the use of the fat with salty and savory flavor or the fat composition or blend oil comprising the fat according to any one of the embodiments herein for masking the undesirable flavor of a food, or the use of the fat with salty and savory flavor according to any one of the embodiments herein for preparing a fat composition or blend oil for masking the undesirable flavor of a food.
In one or more embodiments, the undesirable flavor of the food product is the beany flavor of the soy product.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and technical features specifically described below (e.g., in the examples) may be combined with each other to constitute a preferred technical solution.
The inventors have found that by conducting a fragrance-producing reaction on a reaction system containing galacturonic acid, rapeseed and oil, oil having salty and fragrant flavor can be produced, and the oil can mask the beany flavor of a bean product, thereby completing the present invention.
Specifically, the invention provides a method for preparing oil with salty and fragrant flavor, which comprises the step of carrying out a fragrance-producing reaction on a reaction system containing galacturonic acid, oil raw materials and oil.
In the present invention, the amount of galacturonic acid in the reaction system is preferably 0.01 to 0.06%, preferably 0.02 to 0.05%, more preferably 0.03 to 0.04% by mass of rapeseed.
Galacturonic acid can be added directly to the reaction system. Alternatively, the aroma-producing reaction may be carried out by acting an enzyme (if a gum enzyme) on the fat raw material to produce a desired amount of galacturonic acid, and then mixing the product of the enzyme reaction with the fat. In other embodiments, the fat material and fat may be mixed first, an enzyme (if a gum enzyme) is added, the fat material is acted upon by the enzyme to produce the desired amount of galacturonic acid, and the reaction mixture is then subjected to a flavoring reaction. In some embodiments, galacturonic acid and enzyme may be added simultaneously, and the enzymatic hydrolysis is performed first to produce the desired galacturonic acid, followed by the aroma-producing reaction.
In the present invention, when an enzyme is added, the reaction is usually carried out for a suitable period of time at the operating temperature of the enzyme, and after the desired amount of galacturonic acid is produced, the aroma-producing reaction is carried out.
In the present invention, the enzyme is usually pectinase. Pectic enzymes should be able to catalyze the depolymerization of pectin, including enzymes acting on pectin (polymethylgalactose, aldolase or pectate lyase) and enzymes acting on pectic acid (polygalacturonase, polygalacturonase or pectate lyase). Pectinase enzymes known in the art may be used to practice the present invention. It will be appreciated that the enzyme used should be capable of producing galacturonic acid. In general, the amount of enzyme to be added is not particularly limited, and may be selected according to actual production conditions in industrial production, and may be comprehensively considered, for example, according to the amount of rapeseed, the enzyme activity, the desired reaction time, the cost, and the like. Exemplary enzymes are added in an amount of 0.1-3% of the mass of rapeseed. Exemplary reaction temperatures may be 40-60 ℃. Exemplary reaction times may be from 0.3 to 8 hours, such as from 1 to 6 hours.
The oil in the reaction system of the present invention may be edible oil conventional in the art, including but not limited to vegetable oil, animal oil or algae oil; preferably, the vegetable oil is selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa butter, tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and cocoa butter; the animal fat is one or more selected from adeps bovis seu Bubali, adeps caprae seu ovis, adeps Sus Domestica and adeps gallus Domesticus. The grease may be grease obtained at each stage in the grease preparation process, including but not limited to crude oil, degummed oil, deacidified oil, dewaxed oil, deodorized oil, and finished grease (i.e., refined grease). In some embodiments, the fat is canola oil, including canola oil obtained at various stages in the canola oil preparation process. In some embodiments, the fat is refined rapeseed oil.
The mass ratio of the grease raw material to the grease in the reaction system can be 1:2-1:6, preferably 1:3-1:5, and more preferably 1:3-1:4.
In the present invention, the oil and fat raw material may be a raw material known in the art for producing edible oil, and may be obtained from various known routes. The feedstock may be a variety of oil seeds including, but not limited to, one or more of rice, sunflower seed, peanut, soybean, rapeseed, cottonseed, safflower seed, perilla seed, tea seed, cocoa bean, tallow seed, almond, tung seed, rubber seed, rice bran, corn, wheat germ, sesame, castor, flax seed, evening primrose seed, hazelnut, walnut, grape seed, flax seed, borage seed, sea buckthorn seed, tomato seed, pumpkin seed, and macadamia nut. Preferably, the oil raw material used for carrying out the aroma-producing reaction of the present invention is subjected to pulverization treatment. The particle size is not particularly limited as long as it is favorable for the progress of the aroma-producing reaction. In some embodiments, the lipid feedstock is rapeseed, sesame or sunflower seed.
In the present invention, the aroma-producing reaction includes Maillard reaction, caramelization reaction and Strecker degradation reaction. As used herein, maillard reaction is also known as thermal reaction, heat-producing aroma reaction, and refers to a non-enzymatic browning reaction that occurs between carbonyl compounds (e.g., reducing sugars) and amino compounds (e.g., amino acids and proteins) in a food system. Caramelization is a browning reaction of saccharides, especially monosaccharides, in the absence of amino compounds, which occurs as a result of dehydration and degradation of the saccharides when heated to a high temperature above the melting point (typically above 140-170 ℃). Strecker degradation refers to the reaction between an alpha-amino acid and an alpha-dicarbonyl compound; in the reaction, the alpha-amino acid is oxidized and decarboxylated to form aldehyde with one carbon atom less than the original amino acid, and the amino group is combined with dicarbonyl compound and condensed into pyrazine. Preferably, the aroma-producing reaction at least comprises Maillard reaction.
In the present invention, the temperature of the aroma-producing reaction may be 110-200 ℃. In some embodiments, the temperature of the aroma-producing reaction is 150-200 ℃. In some embodiments, the temperature of the aroma-producing reaction is 150-180 ℃. In some embodiments, the temperature of the aroma-producing reaction is 150 to 170 ℃. In some embodiments, the temperature of the aroma-producing reaction is 160 to 170 ℃. The time of the aroma-producing reaction can be determined according to the reaction conditions such as the quantity of materials, and the like, and can be generally in the range of 5min to 6 h. In some embodiments, the time of the aroma-producing reaction is in the range of 30 minutes to 5 hours. In some embodiments, the time of the aroma-producing reaction is in the range of 40 minutes to 2 hours.
After the aroma producing reaction is finished, filtering to remove oil raw material residues, and obtaining the oil. Depending on the section in which the grease is located, subsequent treatments may be carried out, including neutralization, decolorization and/or deodorization, etc.
The grease prepared by the method has salty and fragrant flavor. Thus, in some embodiments, the present invention provides oils and fats having salty and savory flavors. The grease is prepared by adopting any one of the methods. In a preferred embodiment, the salty oil is salty canola oil.
The present invention also includes a fat composition comprising a salty-flavored fat as described herein. The fat composition may contain the salty-flavor fat and a base oil. The base oil may be any of the various edible oils described hereinabove. In general, the salty-flavor oils and fats of the present invention may be contained in an amount of 1 to 50wt% in the oil and fat composition. In a preferred embodiment, the salty oil in the oil/fat composition of the present invention is salty rapeseed oil.
The invention also includes a food product prepared using the salty-flavor oils or oil compositions described herein, or oils comprising the salty-flavor oils described herein. Preferably, the food product may be an optional savoury flavored food product including, but not limited to, quick frozen food products, soy products and/or pasta. The quick-frozen food includes, but is not limited to, fish tofu, fish balls, tribute balls, beef balls, spinach balls, mushroom balls, chicken sausage, pork sausage, and the like; the bean products include, but are not limited to, fermented bean curd, fermented soya beans, vegetarian chicken wings, vegetable pork balls, vegetable chicken balls, vegetable beef balls and the like; the pasta includes, but is not limited to, stretched noodles, oil-sprinkled noodles, braised spicy food and the like. The food has rich and stable salty and fragrant flavor and no foreign flavor; in particular, the salty-flavor oil or the oil composition of the present invention can be used for effectively masking the beany flavor of bean products.
The salty-flavor oil and fat of the present invention can mask the bad flavor in foods. Thus, in some embodiments, the present invention provides the use of a savoury type lipid according to the invention for masking the undesirable flavour of a foodstuff, or for the preparation of a lipid composition for masking the undesirable flavour of a foodstuff. In particular, the undesirable flavor of the food is the beany flavor of the soy product.
Examples
The invention will be illustrated by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the invention.
In examples and comparative examples, the galacturonic acid determination method is referred to in GB25533-2012 food safety national standard food additive pectin.
The various materials and methods of the examples and comparative examples may be carried out using conventional materials and methods, for example, commercially available materials. Specifically, the rapeseed used in the following examples and comparative examples was cotton oil 15, from the grain oil feed Co., ltd; the sesame cake is a mare sesame pressed cake, and is from Jiali peanut oil limited company of Qingdao; the sunflower seed meal is from a pressed cake of Ukelania seed and from the grain and oil industry Co.Ltd; the first-grade rapeseed oil is from Shanghai Jiali grain and oil industry Co., ltd, the first-grade corn oil is from Shanghai Jiali grain and oil industry Co., ltd, the first-grade peanut oil is from Shanghai Jiali grain and oil industry Co., ltd, and the pectase (pectnex UF) is from Norwestin.
Blank system 1: taking 100g of rapeseeds, crushing, adding 300g of first-grade rapeseeds, heating to 50 ℃ under stirring, and extracting and measuring about 0.5-0.6g of free amino acid. The total amount of the free amino acids in the following examples and comparative examples was about 0.5 g.
Example 1
100g of 20-mesh crushed rapeseed is taken, 300g of primary rapeseed oil is added, 0.04g of galacturonic acid is added under the stirring condition of 50 ℃, after uniform mixing, the reacted materials react for 1h at 170 ℃, and the flavor is evaluated after filtration.
Example 2
100g of 20-mesh crushed rapeseed is taken, 300g of first-grade rapeseed oil is added, 0.02g of galacturonic acid is added under the stirring condition of 50 ℃, the reaction is carried out for 1h, the reacted materials react for 40min at 160 ℃, and the flavor is evaluated after filtration.
Example 3
100g of 20-mesh crushed rapeseeds are taken, 400g of first-grade rapeseeds are added, 1% (based on the weight of rapeseeds) of 3300PGNU pectinase is added under the stirring condition of 50 ℃, the reaction is carried out for 3 hours, the sample is taken after the reaction is finished, the galacturonic acid content accounts for 0.03% of rapeseeds, the reacted materials react for 40 minutes at 160 ℃, and the flavor is evaluated after filtration.
Example 4
100g of 20-mesh crushed rapeseed is taken, 300g of first-grade rapeseed oil is added, 0.06g of galacturonic acid is added under the stirring condition of 50 ℃, after uniform mixing, the materials are taken to react with the materials in a hot reaction kettle for 30min at 170 ℃, and the flavor is evaluated after filtration.
Example 5
100g of 20-mesh crushed rapeseed is taken, 300g of primary rapeseed oil is added, 0.01g of galacturonic acid is added under the stirring condition of 50 ℃, after uniform mixing, the materials are taken to react with the materials in a hot reaction kettle for 1h at 170 ℃, and the flavor is evaluated after filtration.
Example 6
100g of 20-mesh crushed rapeseeds are taken, 400g of first-grade rapeseeds are added, 1% (accounting for the weight of rapeseeds) of 3300PGNU pectinase is added under the stirring condition of 50 ℃, the sample is taken to detect the content of galacturonic acid, the reaction is ended when the content of galacturonic acid accounts for 0.06% of the rapeseeds, the materials are taken to react with 160 ℃ in a hot reaction kettle for 40min, and the flavor is evaluated after filtration.
Example 7
100g of 20-mesh crushed rapeseed is taken, 400g of primary rapeseed oil is added, 0.3% (weight of the rapeseed) of 3300PGNU pectase is added under the stirring condition of 50 ℃, the reaction is finished after 8 hours, and 0.01g of galacturonic acid is added for uniform mixing. Sampling to detect that the galacturonic acid content is 0.04 percent (accounting for the amount of rapeseeds), taking the materials to react with 160 ℃ in a thermal reaction kettle for 40min, and evaluating the flavor after filtration.
Example 8
Taking 100g of crushed sesame cake with 20 meshes, adding 500g of first-grade sesame oil, adding 0.04g of galacturonic acid, uniformly mixing, taking the materials, reacting with 170 ℃ in a thermal reaction kettle for 40min, and evaluating the flavor after filtering.
Example 9
Taking 100g of ground sunflower seed meal with 20 meshes, adding 500g of first-stage sunflower seed oil, adding 0.03g of galacturonic acid, uniformly mixing, taking the materials, reacting for 30min at 180 ℃ in a thermal reaction kettle, and filtering to evaluate the flavor.
Example 10
100g of 20-mesh crushed rapeseeds are taken, 400g of first-grade rapeseeds are added, 0.1 percent (accounting for the weight of rapeseeds) of 3300PGNU pectinase is added under the stirring condition of 40 ℃, and the reaction is finished after 12 hours. Sampling to detect that the galacturonic acid content is 0.01% (accounting for rapeseed), taking the materials, reacting for 40min at 160 ℃ in a thermal reaction kettle, filtering, and evaluating the flavor.
Example 11
100g of 20-mesh crushed rapeseeds are taken, 400g of first-grade corn oil is added, 0.04g of galacturonic acid is added, the materials are taken to react with the materials in a thermal reaction kettle at 170 ℃ for 15min, and the flavor is evaluated after filtration.
Example 12
100g of 20-mesh crushed rapeseeds are taken, 400g of first-grade peanut oil is added, 0.04g of galacturonic acid is added, the materials are taken to react with the materials in a thermal reaction kettle at 170 ℃ for 15min, and the flavor is evaluated after filtration.
Comparative example 1
200g of 20-mesh crushed rapeseed is taken, 400g of first-grade rapeseed oil is added, 0.01g of galacturonic acid is added under the stirring condition of 50 ℃, after the mixture is uniformly mixed, the reacted materials react for 1h at 170 ℃, and the flavor is evaluated after filtration.
Comparative example 2
100g of 20-mesh crushed rapeseed is taken, 300g of primary rapeseed oil is added, stirring is carried out for 5h at 50 ℃, the reacted materials react for 1h at 170 ℃, and the flavor is evaluated after filtration.
Comparative example 3
100g of 20-mesh crushed rapeseeds are taken, 300g of first-grade rapeseeds are added, 3% of 3300PGNU pectase (accounting for the weight of rapeseeds) is added under the stirring condition of 50 ℃ to start the reaction, and the reaction is finished after 24 hours. The sample was taken to detect the galacturonic acid content of 0.13% (based on the amount of rapeseed). The materials were taken and reacted with 160℃in a hot reaction kettle for 40min, filtered and the flavor was evaluated.
Comparative example 4
100g of 20-mesh crushed rapeseed is taken, 100g of primary rapeseed oil is added, 0.04g of galacturonic acid is added under the stirring condition of 50 ℃, after uniform mixing, the reacted materials react for 1h at 170 ℃, and the flavor is evaluated after filtration.
Comparative example 5
100g of 20-mesh crushed rapeseed is taken, 700g of primary rapeseed oil is added, 0.04g of galacturonic acid is added under the stirring condition of 50 ℃, after the mixture is uniformly mixed, the reacted materials react for 1h at 170 ℃, and the flavor is evaluated after filtration.
Test example 1
The flavor evaluation was performed by the following method. The rapeseed oil samples obtained in each example and comparative example were diluted 50-fold with refined first-grade rapeseed oil, and then subjected to flavor evaluation. The flavor evaluation mainly examines salty and fragrant, pungent and peculiar smell, the score is between 0 and 5, 0 represents the weakest preference and 5 represents the strongest preference. Sensory evaluation was scored by 24 panelists who underwent sensory sensitivity and discrimination screening and had more than 1 year of edible oil evaluation experience. Samples were presented to the evaluator in random order for evaluation, 3 times per sample, and an average was taken. The specific results are shown in Table 1.
Table 1: table of results of evaluation of flavor in examples and comparative examples
Sample of Salty and fragrant Stimulating taste and odor Preference degree
Example 1 4.72 0.79 4.83
Example 2 4.5 0.92 4.71
Example 3 4.71 0.58 4.79
Example 4 4.88 1.04 4.58
Example 5 4.42 0.87 4.52
Example 6 4.67 0.65 4.75
Example 7 4.53 0.73 4.64
Example 8 4.23 0.37 4.73
Example 9 4.46 0.84 4.58
Example 10 4.19 1.05 4.37
Example 11 4.57 0.68 4.72
Example 12 4.62 0.75 4.69
Comparative example 1 1.92 1.98 2.71
Comparative example 2 1.72 1.52 2.29
Comparative example 3 2.48 2.04 1.78
Comparative example 4 2.05 2.23 1.97
Comparative example 5 2.74 1.85 1.83
As can be seen from Table 1, the oil obtained by the method of the invention has obvious salty and fragrant flavor, no irritation and no peculiar smell, and is more popular.
Test example 2
The following procedure was used to carry out beany taste masking experiments. The preparation process of the vegetable pork balls comprises the following steps: the soybean wiredrawing protein is used as a main raw material, and the Textured Vegetable Protein (TVP), emulsified slurry, water, grease, dry powder auxiliary materials, seasonings, essence and glutamine transaminase (TG enzyme) are sequentially added and uniformly mixed. The experimental formulation is shown in table 2. Placing into a 50 ℃ oven for reaction for 2 hours, then reacting for 40 minutes at 85 ℃, after the reaction is finished, carrying out oil bath at 100 ℃ for 15 seconds, and finally placing into a quick freezing cabinet for quick freezing.
Sensory evaluation examined mainly beany flavors, fractions between 0 and 5, 0 representing weakest, 5 representing strongest. Scoring was performed by 24 panelists screened for sensory sensitivity and discrimination. Samples were presented to the evaluator in random order for evaluation, 3 times per sample, and an average was taken. The evaluation results are shown in Table 3.
Table 2: plant pork ball experimental formula
Formulation 1 Formulation 2
Soybean wiredrawing protein 40.00％ 40.00％
Emulsified slurry 25.00％ 25.00％
Comparative example oil sample 5.80％ 0.00％
Examples oil samples 0.00％ 5.80％
Onion ginger water 10.00％ 10.00％
Isolated soy protein 4.80％ 4.80％
Cassava modified starch 3.00％ 3.00％
Wheat gluten 4.00％ 4.00％
Egg white powder 2.00％ 2.00％
Refined salt 1.00％ 1.00％
White sugar 1.60％ 1.60％
Monosodium glutamate 1.00％ 1.00％
I+G 0.10％ 0.10％
White pepper powder 0.20％ 0.20％
Ginger powder 0.20％ 0.20％
Pork fine powder 0.30％ 0.30％
Pork extract 0.60％ 0.60％
TG enzyme 0.30％ 0.30％
YE 0.10％ 0.10％
Note that: I+G is nucleotide disodium, and is food fresh-increasing agent; YE is Yeast Extract, yeast Extract.
Table 3: beany flavor evaluation table
Figure BDA0003439253200000141
Figure BDA0003439253200000151
As can be seen from table 3, the oils and fats obtained by the method of the present invention have salty and savoury flavors that mask the beany flavor in bean products and thus can also be used to mask the bad flavors in other foods.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A method for producing a fat having salty and savory flavor, comprising the step of conducting a fragrance-producing reaction on a reaction system comprising galacturonic acid, a fat raw material and a fat.
2. The method according to claim 1, wherein the amount of galacturonic acid in the reaction system is 0.01-0.06%, preferably 0.02-0.05%, more preferably 0.03-0.04% by mass of the oil raw material.
3. The process according to claim 1 or 2, wherein galacturonic acid in the reaction system is provided as follows:
(1) Directly adding galacturonic acid into the reaction system; and/or
(2) Adding enzyme capable of performing enzymolysis reaction with oil raw materials to generate galacturonic acid into the reaction system; preferably, the enzyme is a pectinase.
4. A method according to claim 3, wherein the method comprises:
carrying out enzymolysis on the oil raw material to generate galacturonic acid with required quantity, and then mixing the enzymolysis product with the oil to carry out the aroma-producing reaction; or (b)
Adding enzyme and optional galacturonic acid into the mixture of the oil raw material and the oil for enzymolysis, and carrying out the aroma-producing reaction when the galacturonic acid in the reaction system reaches the required amount;
preferably, the addition amount of the enzyme is 0.1-3% of the mass of the oil raw material; the reaction temperature of the enzymolysis is 40-60 ℃; the enzymolysis time is 0.3-8 hours.
5. The method of any one of claims 1-4, wherein the lipid is a mixture of one or more of vegetable lipid, animal lipid, and algae oil;
preferably, the vegetable oil is selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa butter, tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and cocoa butter; rapeseed oil is preferred;
preferably, the animal fat is selected from one or more of beef tallow, mutton tallow, lard and chicken fat;
wherein the grease is obtained in each working section in the grease preparation process, and comprises, but is not limited to, crude oil, degummed oil, deacidified oil, dewaxed oil, deodorized oil and finished grease;
the oil and fat raw material is selected from one or more of rice, sunflower seeds, peanuts, soybeans, rapeseeds, cotton seeds, safflower seeds, perilla seeds, tea seeds, cocoa beans, chinese tallow seeds, peach seeds, almonds, tung seeds, rubber seeds, rice bran, corn, wheat embryos, sesame seeds, castor seeds, flax seeds, evening primrose seeds, hazelnuts, walnuts, grape seeds, sesame seeds, glass chicory seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds and macadamia nuts, and preferably the oil and fat raw material is sesame seeds, sunflower seeds or rapeseeds.
6. The method of any one of claim 1 to 5,
the mass ratio of the grease raw material to the grease in the reaction system is 1:2-1:6, preferably 1:3-1:5, more preferably 1:3-1:4; and/or
The temperature of the aroma-producing reaction is 110-200deg.C, such as 150-200deg.C, preferably 150-180deg.C, more preferably 150-170deg.C, more preferably 160-170deg.C; and/or
The time of the aroma-producing reaction is in the range of 30min to 5h, preferably in the range of 40min to 2 h.
7. A process for producing a blend oil or fat composition, characterized in that it comprises a) a step of producing a fat having salty and savory flavor by using the process according to any one of claims 1 to 6, and a step of producing a blend oil or fat composition by using the fat having salty and savory flavor obtained in step a);
preferably, the blend oil or grease composition further comprises a base oil; preferably, the base oil is a mixture of one or more of vegetable oil, animal oil and algae oil;
preferably, the vegetable oil is selected from one or more of palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, peanut oil, coconut oil, olive oil, cocoa butter, tallow seed oil, almond oil, tung seed oil, rubber seed oil, rice oil, corn germ oil, wheat germ oil, sesame seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, linseed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and cocoa butter; rapeseed oil is preferred;
preferably, the animal fat is selected from one or more of beef tallow, mutton tallow, lard and chicken fat.
8. A method for preparing a food, characterized in that the method comprises a step of preparing a food using the fat with salty and savory flavor prepared by the method of any one of claims 1 to 6 or the blend oil or the fat composition prepared by the method of claim 7;
preferably, the food is a quick frozen food, a soy product or pasta; preferably, the quick-frozen food is selected from the group consisting of fish tofu, fish balls, tribute balls, beef balls, spinach balls, mushroom balls, chicken sausage and pork sausage; the bean product is selected from fermented bean curd, fermented soya beans, vegetarian chicken wings, vegetable pork balls, vegetable chicken balls and vegetable beef balls; the flour food is selected from stretched noodles, oil-sprayed noodles and braised spicy food.
9. A method for producing a fat or oil, characterized in that the method comprises a step of producing a fat or oil having salty and savory flavor by using the method according to any one of claims 1 to 6, and a step of post-treating the fat or oil having salty and savory flavor; preferably, the post-treatment step is one or more of degumming, deacidification, decolorization, deodorization and dewaxing.
10. The use of the fat with salty and savoury flavor or the fat composition or blend oil containing the fat prepared by the method of any one of claims 1 to 6 for masking the bad flavor of food, or the use of the fat with salty and savoury flavor prepared by the method of any one of claims 1 to 6 for preparing the fat composition or blend oil for masking the bad flavor of food; preferably, the undesirable flavor of the food product is the beany flavor of the soy product.
CN202111624265.5A 2021-12-28 2021-12-28 Oil with salty and fragrant flavor and preparation method thereof Pending CN116349740A (en)

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