Classifications

• • 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
  • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

• flavouring oil compositions comprising Green Sichuan Pepper oil extract.
• flavouring oils is well known in many Asian countries and a common spice used in the Asian cuisine.
• the use of such pepper condiments is also on the increase in the Western world with the growing popularity of snacks, ethnic foods, ready-to-cook meals and Asian cuisine type cooking.
• Sichuan pepper refers to all pepper spices harvested from plants of that province and belonging to the Zanthoxylum genus.
• Sichuan pepper refers to all pepper spices harvested from plants of that province and belonging to the Zanthoxylum genus.
• Sichuan pepper is x Tengjiao pepper' which derives from
• Zanthoxylum schinifolium which primarily grows along the
• Sichuan pepper has a unique aroma and flavor that is not hot or pungent like black, white or chili pepper. Instead, it has a slight lemony overtone and creates a tingly numbness in the mouth (caused by hydroxy-alpha-sanshool) that sets the stage for hot spices. According to Harold McGee in On Food and
• Sichuan pepper is also available as an oil, marketed in China as either “Sichuan pepper oil”, “Bunge Prickly Ash Oil” or
• Sichuan pepper oil is added after the cooking step. This is due to the fact that the typical and intense aroma and flavor of the Sichuan pepper is heat labile and rapidly lost upon cooking or frying for several minutes, if added to a food product before the cooking step.
• the object of the present invention is further to provide a new Sichuan pepper flavouring oil which has an improved flavour and aroma stability of the typical Sichuan Green pepper flavour.
• the object of the present invention is to provide such a new Sichuan pepper flavouring oil with an improved flavour and aroma stability of the Sichuan Green pepper flavour when heated, cooked or when fried together with a food product for several minutes.
• the present invention provides in a first aspect a ready-to-use flavouring oil composition
• a ready-to-use flavouring oil composition comprising: 5 - 40 wt% Green Sichuan Pepper oil extract, 0.2 - 5 wt% Oleoresin, and 20 - 90 wt% of a vegetable oil.
• the "wt%” relates to weight per-cent of the total ready-to-use flavouring oil composition. This applies through-out the entire present application.
• the invention in a second aspect, pertains to a use of a vegetable oil in combination with a Green Sichuan pepper oil extract and an Oleoresin in a flavouring oil composition for improving the stability of the Green Sichuan pepper aroma and flavor in said flavouring oil composition.
• a third aspect of the present invention relates to a food product comprising the flavouring oil composition of the present invention.
• a still further aspect of the invention is a method for improving the Green Sichuan Pepper flavor and aroma of a food product when cooked, comprising the steps of applying to said food product a flavouring oil composition according to the present invention, and cooking or frying said food product for at least 1 or 2 min, preferably at least 3 min, and more
• flavouring oil composition cooking or frying for several minutes very much depend on the precise nature, composition and amount of the vegetable oil being present in said flavouring oil composition.
• Green Sichuan pepper oil is prepared in the province of Sichuan primarily with rapeseed oil and in the Western world pepper/spice oils are usually prepared with olive oil.
• soy bean oil and corn oil as the major oil component in a flavouring oil composition containing Green Sichuan pepper oil extract has a very positive effect on the heat stability of the pepper aroma and flavor compounds. Thereby it has been observed by the tasting panel, that the pepper aroma/flavor was still very strong and very acceptable after 5 minutes of heating of those respective flavouring oil samples. Even after 10 minutes of heating, the respective oil samples had still an acceptable level of Green pepper aroma and flavor. It was thereby
• the inventors observed that the use of palm oil and sunflower oil significantly increased the heat stability of the Green Sichuan pepper flavor and aroma compounds when compared to for example olive oil or peanut oil. Nevertheless, the effect on heat stability was somewhat less good than the ones observed for soy bean oil and corn oil. Details of the results are shown in the Examples section below.
• the inventors also observed that the amount of the selected oil is critical for the stability of the Green Sichuan pepper flavoring oil composition. As specified and shown below in Examples 3 and 4, the oil samples with 60 wt% and 79 wt% soy bean oil (in wt% of the total flavouring oil composition) had a significant better stability of the flavor and aroma
• a ready-to-use flavouring oil composition comprising Green Sichuan Pepper oil extract and an oleoresin
• Green Sichuan Pepper oil extract and an oleoresin can be produced, which has a significant stability of its Green pepper aroma and flavor compounds when used cold or upon heating, cooking or frying together with a food product. Therefore, such a flavouring oil composition as of the present invention can be applied or added to a food product such as for example a vegetable or noodle dish before heating, cooking or frying said food product, and where it still maintains the full flavor and aroma profile of the Green Sichuan pepper even after the food product has been heated. This allows to provide a more consumer friendly and convenient flavouring oil product to consumers for a use for example at a consumer's home.
• the present invention pertains to a ready-to-use flavouring oil composition
• a ready-to-use flavouring oil composition comprising: 5 - 40 wt% Green Sichuan Pepper oil extract, 0.2 - 5 wt% Oleoresin, and 20 - 90 wt% vegetable oil, wherein the vegetable oil comprises soy bean oil, palm oil, corn oil or sunflower oil.
• soy bean oil, palm oil, corn oil and sunflower oil is particularly well suited in a flavouring oil composition
• a flavouring oil composition comprising Green
• Green Sichuan Pepper as of the present invention relates to the Sichuan pepper originally grown and consumed in the
• Green Sichuan Pepper oil extract refers to an extract made from Green Sichuan Pepper.
• Such an extract can be made for example by a combination of water and oil extraction as e.g. disclosed in CN102757860, by oil extraction sauteing as e.g. disclosed in CN102754803, by low-polarity organic solvent extraction as e.g. disclosed in CN101870918, by a combination of water and organic solvent extraction as e.g. disclosed in CN101530497, or by supercritical carbon dioxide extraction process as e.g. disclosed in CN1568786.
• Oleoresin refers to an oil soluble natural mixture of oil and resin extracted from a spice plant material. Oleoresin is the concentrated liquid form of a spice, obtained from the spice by extraction with a non-aqueous solvent followed by removal of the solvent and super critical fluid extraction. The oleoresin has the same flavor and aroma property as the spice it is obtained from.
• "Vegetable oil” as of the present invention is a triglyceride extracted from a plant material.
• the flavouring oil composition comprises soy bean oil and/or corn oil in an amount of 50 - 90 wt% of the flavouring oil composition.
• the soy bean oil and/or corn oil composition are present in an amount of 60 - 90 wt% of the flavouring oil composition.
• the inventors have found that the presence of soy bean oil and/or corn oil is particularly advantageous for stabilizing the Sichuan pepper flavor and aroma in the flavouring oil composition when kept and used cold, at room temperature or upon heating, cooking or frying. Thereby, the best results were achieved where soy bean oil and corn oil were present in the flavouring oil composition in an amount of above 60 wt% of the total composition.
• the flavouring oil composition of the present invention comprises Green Sichuan Pepper oil extract which is an extract from plant material of the genus Zanthoxylum .
• the plant material is from Zanthoxylum schinifolium (Z.
• Zanthoxylum bungeanum (Z. bungeanum) .
• the plant material is preferably the husk or hull (pericarp) around the seeds of the above mentioned plants and it may be used whole or as a finely ground powder for the extraction purpose. Alternatively, also the leaves of the above mentioned plants may be used in the extraction.
• the Green Sichuan Pepper oil extract is an extract of the plant material obtained by liquid extraction with using a liquid solvent comprising soy bean oil and/or corn oil.
• the total concentration of soy bean oil and/or corn oil of the ready-to-use flavouring oil composition as a whole, including the composition of the Green Sichuan Pepper oil extract and the vegetable oil components, is above 60 wt%, more preferably above 80 wt% and even more preferably above ca. 90 wt% of the flavouring oil composition .
• the Oleoresin is selected from the group consisting of pepper (which includes Green Sichuan pepper, black pepper, white pepper and further other pepper varieties), paprika, cardamom, celery, cassia, garlic and chili oleoresin.
• pepper which includes Green Sichuan pepper, black pepper, white pepper and further other pepper varieties
• paprika cardamom
• celery e.g., ka pepper
• cassia e.g., pepper oleoresins
• Those oleoresins are particularly well suited to be combined with the Green Sichuan Pepper oil extract as they enhance and well complement the typical Sichuan pepper aroma and flavor of the entire composition.
• those oleoresins comprise sanshool, particularly hydroxyl-alpha- sanshool, and/or capsaicin. Both flavoring compounds are known for providing the typical tingling sensation of Green Sichuan pepper and the pungency of the pepper aromas.
• the oleoresin is added to the Green Sichuan Pepper oil extract and is not considered as being already part naturally of the pepper oil extract. This allows to enrich the overall flavor and aroma profile of the flavouring oil
• composition by combining e.g. the Green Sichuan pepper oil extract with an oleoresin extracted from a different pepper plant variety or differently produced from a same or similar Green Sichuan pepper plant variety, or produced even from a different spice plant altogether.
• flavouring oil composition of the present invention A preferred flavouring oil composition of the present invention
• invention comprises 10 - 30 wt% Green Sichuan Pepper oil extract, 0.5 - 3.0 wt% of Oleoresin, and vegetable oil with 60 - 85 wt% of the flavouring oil composition being soy bean oil and/or corn oil.
• An even more preferred flavouring oil composition of the present invention comprises 15 - 25 wt% Green Sichuan Pepper oil extract, 0.5 - 2.0 wt% of Oleoresin, and vegetable oil with 60 - 80 wt% of the flavouring oil composition being soy bean oil and/or corn oil.
• the ready-to-use flavouring oil composition of present invention is transparent. Transparency of the
• flavouring oil composition can be achieved by either selecting purified oils for its composition and/or for example filtering the final oil composition.
• Transparent oils have a much better consumer acceptance than non-transparent oils as they better transmit an image of purity and cleanness of an oil
• composition to consumers composition to consumers.
• a further aspect of the present invention is the use of a vegetable oil in combination with a Green Sichuan pepper oil extract and an Oleoresin in a flavouring oil composition for improving the stability of the pepper aroma and flavor upon heating of the flavouring oil composition. This particularly applies where the heating of the flavouring oil composition is to a temperature of above 100°C.
• flavouring oil composition is cooking or frying for at least 1 min
• a still further aspect of the present invention is a food product comprising the flavouring oil composition of the
• Such a food product can be a sauce for seasoning or a salad dressing to be used cold.
• Such a food product can also be a noodle or vegetable dish, to be prepared by cooking or frying.
• Further food products comprising the flavouring oil of the present invention can be meat dishes with for example pork or chicken meat, dishes comprising fish meat, pizzas, and hot pots.
• the present invention pertains also to a method for improving the Green Sichuan Pepper flavor and aroma of a food product when cooked, comprising the steps of applying to said food product a flavouring oil composition according to the present invention, and cooking or frying said food product for at least 1 min, preferably at least 3 min, and more preferably for at least 5 min.
• a flavouring oil composition according to the present invention
• cooking or frying said food product for at least 1 min, preferably at least 3 min, and more preferably for at least 5 min.
• composition of the present invention may be combined with the method and use of the present invention, and vice versa.
• Example 1 Further advantages and features of the present invention are apparent from the examples as described below.
• Example 1 Example 1 :
• Samples A to F of flavouring oil compositions were prepared. Thereby, the ingredients as listed in Table I were weighed and then added into a bowl, where they were fully mixed with a whisk. No specific sequence of adding and mixing of the
• flavouring oil The flavouring oil
• compositions were then stored at room temperature.
• flavouring oil composition samples A to F were transferred into a cooker and heated on a heating plate at a temperature above 100°C for 5 min and 10 min each. After heating, the oil samples were then poured into a white bowl prepared for assessing the appearance and color of the boiled oil.
• sample D (with corn oil) had still its original appearance and color, which did not change after the heating step, even after 10 min of heating. It was considered to be the best sample of the evaluated oils.
• Sample A with soy bean oil
• sample C with palm oil
• Sample F with sunflower oil
• Sample B (with olive oil) and sample E (with peanut oil) became turbid and dark after the heating step. They are clearly not preferred samples.
• the aroma and flavor profile of the heated oil compositions was assessed by sensory evaluation with a panel of 4 Chinese people familiar with the typical aroma and flavor profile of Green Sichuan Pepper. For this sensory evaluation, cucumbers were washed and cut into strips of approximately 5 cm length; 60 g of those cucumber strips were then mixed with using chopsticks in a bowl with 3 g of the heated oil samples; and thereafter tasted by the panel in order to assess flavor and aroma release. The presence of the typical Green Sichuan Pepper aroma and flavor was then monitored by the panel on a scale from 1 to 5: where 1 is unacceptable bad flavor or no flavor, and where 5 is the preferred, very strong and
• composition with corn oil, soy bean oil, palm olein and sunflower oil base can preserve the green pepper oil aroma and flavor even after a long time heat treatment.
• the composition with corn oil can best maintain and preserve a strong green pepper oil aroma and flavor even after a heat treatment (cooking) for 10 min.
• the other three oils i.e. soy bean oil, palm olein and sunflower oil, can well maintain a strong green pepper oil aroma and flavor after a heat treatment (cooking) for 5 min.
• Samples G to M were prepared in the same way as Samples A to F in Example 1, but comprising the amounts of the ingredients as specified in Table III.
• Table III Flavouring oil composition samples G to M
• compositions are:
• soy bean oil is present in the flavouring oil composition, the better the maintenance and preservation of the typical Green Sichuan Pepper aroma is observed. Particularly good results are achieved, if the amount of soy bean oil is at least 60 wt% of the entire composition, or higher.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Edible Oils And Fats (AREA)
• Seasonings (AREA)
• Beans For Foods Or Fodder (AREA)
• Seeds, Soups, And Other Foods (AREA)

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• 2013
  • 2013-05-03 KR KR1020157034082A patent/KR20160008215A/ko not_active Application Discontinuation
  • 2013-05-03 WO PCT/CN2013/075131 patent/WO2014176783A1/en active Application Filing
  • 2013-05-03 MY MYPI2015703410A patent/MY188186A/en unknown
  • 2013-05-03 EP EP13883573.1A patent/EP2991499A4/de not_active Withdrawn
  • 2013-05-03 JP JP2016510913A patent/JP2016517689A/ja active Pending
  • 2013-05-03 SG SG11201508024SA patent/SG11201508024SA/en unknown
  • 2013-05-03 CN CN201380076264.9A patent/CN105188389B/zh active Active
• 2015
  • 2015-10-07 PH PH12015502320A patent/PH12015502320A1/en unknown

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