CN109924270B

CN109924270B - Flavor grease composition suitable for full-scale hotpot condiment

Info

Publication number: CN109924270B
Application number: CN201711364864.1A
Authority: CN
Inventors: 郑聪; 范林恩; 侯团伟; 王勇
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2017-12-18
Filing date: 2017-12-18
Publication date: 2022-10-11
Anticipated expiration: 2037-12-18
Also published as: CN109924270A

Abstract

The invention relates to a flavor grease composition suitable for a full-scale hotpot condiment. Specifically, the invention provides beef tallow blend oil, which comprises the following components in percentage by total weight of the blend oil: (1) 7-18% of diglyceride; (2) 2-5% of monoglyceride; 77-91 percent of fire refining butter; wherein the red color value of the fired beef tallow measured by adopting a colorimetric tank of 133.4mm is between 3.5 and 5.0. The beef tallow blend oil has improved forming speed and/or temperature change resistance, and the hot pot seasoning prepared from the beef tallow blend oil has improved yield.

Description

Flavor grease composition suitable for full-size hotpot condiment

Technical Field

The invention relates to a flavor grease composition suitable for a full-scale hotpot condiment.

Background

Chafing dish is an irreplaceable status as a special diet of Sichuan. The red oil hotpot condiment in the Chongqing area is extremely exploded in all supermarkets and E-commerce hotpot condiment sales in China, and particularly the beef tallow red oil hotpot condiment is rapidly popular with consumers in nearly ten years. In recent two years, the red oil hotpot condiment is gradually packaged in transparent block shape, namely the hotpot condiment is manually made, so that consumers can see the product more intuitively. In order to maintain the full-mold of the hotpot condiment, the hardness of the hotpot condiment is improved by adding a large amount of palm stearin, although the hardness can be enhanced to a certain degree by adding high content of palm stearin (melting point is 51-53 ℃), the cooling temperature needs to be accurately controlled in the process of cooling the full-mold of the hotpot condiment even if the hotpot condiment added with the palm Stearin (ST) is cooled, so that the finished product is prevented from being subjected to sand-forming, and the hotpot condiment is easy to sand-form under the condition of large temperature fluctuation in shelf life. In addition, in order to satisfy the full-scale requirement, a large amount of palm stearin needs to be added. The addition of the palm stearin can reduce the fat fragrance of the beef tallow and further reduce the fat fragrance flavor of the whole hotpot condiment, but the addition of the ST can not avoid the phenomenon that partial liquid oil seeps out of the hotpot condiment in summer or the hardness is insufficient.

Diglycerides have been added to foods to replace common edible fats and oils. The addition of diglycerides does not affect appetite and can suppress weight gain, and thus it is useful for the development of functional foods having a weight-reducing effect (e.g., margarine, cake for weight-reducing, chocolate for weight-reducing, etc.). In addition, the diglyceride has inhibitory effect on secretion of bile acid, and can be used for preventing and treating diarrhea, and the fat can be changed into diglyceride in daily diet to treat diarrhea.

Disclosure of Invention

The invention provides beef tallow blend oil, which comprises the following components in percentage by total weight of the blend oil:

(1) 7 to 18 percent of diglyceride;

(2) 2-5% of monoglyceride; and

(3) 77-91% of butter refined by fire;

wherein the red color value of the fired beef tallow measured by adopting a colorimetric tank of 133.4mm is between 3.5 and 5.0.

In one or more embodiments, the diglyceride is diglyceride distearate.

In one or more embodiments, the monoglyceride is glyceryl monostearate.

In one or more embodiments, the amount of said diglyceride is from 10 to 18%, preferably from 10 to 15%, based on the total weight of the composition.

In one or more embodiments, the monoglyceride is present in an amount of 2 to 4% by weight of the total composition.

In one or more embodiments, the tallow blend oil has a solid fat content of 20% or greater at the 35℃ end point.

In one or more embodiments, the tallow blend oil has a solids to fat content at 35℃ end point of between 20 and 40%, preferably between 22 and 35%.

In one or more embodiments, the tallow blend oil has a bleeding quality of less than 350g, preferably less than 200g, more preferably less than 100g, more preferably less than 50g, more preferably less than 25g.

In one or more embodiments, the tallow blend oil has an oil bleed area percentage of less than 35%, preferably less than 30%, more preferably less than 25%, more preferably less than 15%, more preferably less than 10%, more preferably less than 5%.

The invention also provides spicy seasoning oil which contains the beef tallow blend oil, or is prepared by decocting one or more of hot pepper, pepper and rattan pepper with the beef tallow blend oil, and the spicy seasoning oil is preferably hot pepper oil, pepper oil and rattan pepper oil.

The invention also provides a red oil bag, which contains the beef tallow blend oil, and the red oil bag is preferably a red oil bag of instant noodles.

The invention also provides a hotpot condiment, which contains the beef tallow blend oil or the spicy seasoning oil, or is prepared from the beef tallow blend oil or the spicy seasoning oil.

In one or more embodiments, the hotpot condiment further comprises a flavoring.

In one or more embodiments, the flavoring is selected from any one or more of green onion, ginger, garlic, chili, soybean paste, fermented soybean, fermented glutinous rice, spices, wine, and zanthoxylum.

In one or more embodiments, the hotpot condiment comprises 0-6% of shallot, 0-6% of ginger, 0-8% of garlic, 0-18% of pepper, 0-20% of thick broad-bean sauce, 0-1.2% of fermented soya beans, 0-5% of fermented glutinous rice, 0-6% of spices, 0-4% of wine and 0-6% of pepper, based on the total weight of the oil component in the hotpot condiment.

In one or more embodiments, the hotpot condiment comprises, based on the total weight of the fat component in the hotpot condiment, 2-6% of green onion, 4-6% of ginger, 4.5-8% of garlic, 10-18% of pepper, 10-20% of thick broad-bean sauce, 0.4-1.2% of fermented soya beans, 2-5% of fermented glutinous rice, 2-6% of spices, 1-4% of wine, and 2-6% of red bell pepper.

In one or more embodiments, the spice is selected from any one or more of cardamom, tsaoko cardamon, kaempferia galamga, cassia bark, myrcia, clove, pinocembrin, dried orange peel, lysimachia sikokiana, star anise, fennel, lemongrass, gardenia, and angelica dahurica.

The invention also provides the application of the combination of the monoglyceride and the diglyceride in improving the forming speed and/or the temperature change resistance of the fire-refined beef tallow and/or improving the yield of the hot pot bottom material containing the fire-refined beef tallow, and the application in preparing the beef tallow blend oil with improved forming speed and/or enhanced temperature change resistance and/or the hot pot bottom material containing the fire-refined beef tallow with improved yield.

In one or more embodiments, the diglyceride is diglyceride distearate.

In one or more embodiments, the monoglyceride is glyceryl monostearate.

In one or more embodiments, the fired tallow has a color red value of between 3.5 and 5.0 as measured using a color cell of 133.4 mm.

In one or more embodiments, in the combination of monoglycerides and diglycerides, the weight ratio of monoglycerides to diglycerides is 2-5: 7 to 18.

In one or more embodiments, in the application, the ratio of the monoglyceride, the diglyceride and the hot beef tallow in the hotpot condiment is 2-5: 7 to 18:77 to 91.

Drawings

FIG. 1: change of Solid Fat Content (SFC) in the oil and fat composition with time at 35 ℃.

FIG. 2: the results after standing in an oven at 38 ℃ for 4h are shown. The first row is the results of examples 17 and 16 in order from left to right; the second row shows the results of examples 11, 12, 13, 14, 15, in order from left to right; the third row shows the results of examples 18 and 19 in order from left to right.

FIG. 3: schematic diagram of grease and finished product hot pot brittleness after being tested by TA texture analyzer. A) The grease compositions of examples 20, 21 and 22 are shown in the upper and lower figures in this order from left to right; b) The finished chafing dishes of the embodiments 20, 21 and 22 are sequentially prepared from left to right.

FIG. 4: texture test curves for different grease compositions.

Detailed Description

It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features specifically described below (e.g., examples) may be combined with each other to constitute a preferred embodiment.

The invention discovers that for specific fire-refined beef tallow, the forming speed, the temperature change resistance and/or the yield of the hot pot base material containing the grease composition can be effectively improved by adding proper amounts of monoglyceride and diglyceride.

In the invention, the specific fire-refined beef tallow refers to the fire-refined beef tallow with the color red value (R value) of 3.5-5.0 measured by adopting a colorimetric tank of 133.4 mm.

The fired tallow of the present invention can be cooked using methods well known in the art. For example, in certain embodiments, minced beef fat is placed into a hot pot for cooking. The boiling temperature can be between 200 and 260 ℃. Stirring continuously during decocting process to prevent local overheating from generating burnt flavor. When a large amount of water in the beef fat is evaporated, the liquid beef tallow accounts for the majority, and the oil residue floats for the majority, the stirring can be carried out intermittently, for example, the stirring is stopped for 3-8 min, and the stirring speed is 30-45 rpm/min. The color of the beef tallow can be monitored in real time by using a Lovibond colorimeter (133.4 mm of a big groove), when the color of the beef tallow is within the range of 3.0-5.0, the heating is stopped immediately, and meat residues and small particle impurities are removed by filtering, so that the beef tallow of the invention can be obtained.

It is to be understood that "fired tallow" as used herein means tallow obtained by the above-described firing process, without conventional oil refining processes such as decolorization and deodorization.

Monoglyceride and diglyceride can be added to the fired tallow of the present invention to prepare a tallow blend oil. A suitable monoglyceride may be glyceryl monostearate and a suitable diglyceride may be diglyceride distearate. Generally, the content of monoglyceride is 2 to 5%, preferably 2 to 4%, based on the total weight of the blend oil; the content of the diglyceride is 7 to 18%, preferably 10 to 18%, more preferably 10 to 15%; the content of tallow is 77 to 91%, preferably 78 to 88%, more preferably 81 to 88%.

In certain embodiments, the tallow blend oils of the present invention comprise:

(1) 7 to 18%, preferably 10 to 18%, more preferably 10 to 15% of glycerol distearate;

(2) 2 to 5%, preferably 2 to 4%, of glyceryl monostearate; and

(3) 77 to 91%, preferably 78 to 88%, more preferably 81 to 88% of fired tallow.

The fired beef tallow can be simply and uniformly mixed with the monoglyceride and the diglyceride, so that the beef tallow blend oil is prepared.

The beef tallow blend oil can be used for boiling chili oil, pepper oil or rattan pepper oil. The boiled chili oil, zanthoxylum oil or zanthoxylum oil has strong flavor and lasting color, and the glossiness of the grease is greatly improved.

Therefore, the invention also provides spicy seasoning oil which contains the beef tallow blend oil, or is prepared by decocting one or more of hot pepper, pepper and rattan pepper with the beef tallow blend oil.

The chili oil, zanthoxylum oil or zanthoxylum oil of the present invention can be prepared by a conventional method in the art. For example, the chili oil can be obtained by crushing dry chilies, adding the crushed dry chilies into the beef tallow blend oil, decocting for several minutes, such as 3-15 minutes, and removing crushed dry chilies; or adding the zanthoxylum bungeanum or the zanthoxylum piperitum into the beef tallow blend oil of the invention, decocting for several minutes, such as 3-15 minutes, and removing the zanthoxylum bungeanum to obtain the zanthoxylum oil or the zanthoxylum piperitum oil of the invention.

The spicy seasoning oil can be used for preparing red oil bags (preferably red oil bags of instant noodles) or hotpot seasonings. Alternatively, the tallow blend oil of the present invention may be used directly to prepare a red oil packet (preferably of instant noodles) or a hotpot condiment.

Therefore, the red oil packet or the hotpot condiment of the invention can contain the beef tallow blend oil or the spicy flavoring oil of the invention.

The red oil packet of the invention (preferably the red oil packet of the instant noodles) can contain conventional other seasonings such as salt, monosodium glutamate and the like besides the beef tallow blend oil or the spicy seasoning oil of the invention.

The hotpot condiment can contain common other hotpot condiment ingredients besides the beef tallow blend oil or the spicy seasoning oil serving as part or all of grease contained in the hotpot condiment, including but not limited to any one or more of shallot, ginger, garlic, hot pepper, thick broad-bean sauce, fermented soya bean, fermented glutinous rice, spice, wine and pepper. For example, in certain embodiments, the hotpot condiment comprises 0-6% of shallot, 0-6% of ginger, 0-8% of garlic, 0-18% of pepper, 0-20% of thick broad-bean sauce, 0-1.2% of fermented soya beans, 0-5% of fermented glutinous rice, 0-6% of spices, 0-4% of wine, and 0-6% of zanthoxylum, based on the total weight of the oil component in the hotpot condiment. In certain embodiments, the hotpot condiment comprises 2-6% of shallot, 4-6% of ginger, 4.5-8% of garlic, 10-18% of pepper, 10-20% of thick broad-bean sauce, 0.4-1.2% of fermented soya beans, 2-5% of fermented glutinous rice, 2-6% of spices, 1-4% of wine and 2-6% of red pepper, based on the total weight of the oil component in the hotpot condiment.

The spice is selected from one or more of cardamom, tsaoko amomum, rhizoma kaempferiae, cassia bark, myrcia, clove, lycopodium, dried orange peel, lysimachia sikokiana, star anise, fennel, lemongrass, gardenia and angelica dahurica.

The hotpot condiment can be fried hotpot condiment, namely hotpot condiment prepared by frying various ingredients by using the beef tallow blend oil or the spicy flavoring oil.

The red oil pack and the hot pot base of the present invention can be prepared by a method conventional in the art. In the red oil packet and the hotpot condiment, the content of the beef tallow blend oil or the spicy flavoring oil can be conventional content.

The hot pot seasoning prepared by using the beef tallow blend oil or the spicy seasoning oil can obviously improve the yield of the hot pot seasoning.

As mentioned above, for specific fire-cooked beef tallow, by adding proper amounts of monoglyceride and diglyceride, the forming speed and/or temperature change resistance of the fire-cooked beef tallow can be effectively improved, or the yield of the hot pot bottom flavoring containing the fire-cooked beef tallow can be improved. Therefore, the invention also provides the application of the combination of the monoglyceride and the diglyceride in improving the forming speed and/or the temperature change resistance of the fire-refined beef tallow and/or improving the yield of the hot pot bottom material containing the fire-refined beef tallow, and the application in preparing the beef tallow blend oil with improved forming speed and/or enhanced temperature change resistance and/or the hot pot bottom material containing the fire-refined beef tallow with improved yield. Preferably, the diglyceride is distearyl glycol; the monoglyceride is glyceryl monostearate; the fired beef tallow is fired beef tallow with a color red value of 3.5-5.0 measured by a colorimetric tank of 133.4 mm. Preferably, in the combination of the monoglyceride and the diglyceride, the weight ratio of the monoglyceride to the diglyceride is 2-5: 7 to 18. Preferably, in the application, the ratio of the monoglyceride, the diglyceride and the hot refined beef tallow in the hotpot condiment is 2-5: 7 to 18:77 to 91.

Herein, the molding speed of the grease composition was evaluated by measuring the crystallization rate. In certain embodiments, the crystallization rate of the grease composition is measured as follows: weighing a certain amount of grease composition, placing the grease tube filled with the grease composition in a 105 ℃ oven for 30min, then placing a sample in a 35 ℃ constant-temperature water bath, taking out the grease tube every few minutes, wiping off the water on the surface of the grease tube, and placing the grease tube in a nuclear magnetic resonance solid fat content analyzer to test the solid fat content at different time points. By comparing the solid fat content at different time points, the molding rate of the fat composition can be judged. For example, as shown in the examples herein, the crystallization rate of the tallow blend oil of the present invention was significantly higher than the control grease over the first 15 minutes, indicating a faster formation rate of the tallow blend oil of the present invention, as compared to the control.

In certain embodiments, the tallow blend oil of the present invention has a solids to fat content of 20% or greater at 35℃ end point. In certain embodiments, the tallow blend oil of the present invention has a solids to fat content between 20 and 40%, preferably between 22 and 35%, at 35℃.

Herein, the temperature change resistance can be evaluated by the oil-bleeding quality or the percentage of oil-bleeding area of the grease. In certain embodiments, the oil-bleed quality or percentage oil-bleed area of the grease composition is measured as follows: respectively preparing 50g of grease composition, pouring the grease composition into an ice cream box, and placing the ice cream box in a constant-temperature storage room at 20 ℃ for 15 hours; demolding the solidified grease in the ice cream box, putting the grease in the weighed round filter paper, and marking; and (3) putting the grease composition into an oven at 38 ℃ for 4 hours, taking out, removing grease on the filter paper, weighing the weight of the filter paper respectively, and calculating the oil seepage area. In certain embodiments, the tallow blend oil of the present invention has a bleeding quality, as measured by the described method, of less than 350g, preferably less than 200g, more preferably less than 100g, more preferably less than 50g, more preferably less than 25g. In certain embodiments, the inventive tallow blend oil has an oil bleed area percentage of less than 35%, preferably less than 30%, more preferably less than 25%, more preferably less than 15%, more preferably less than 10%, more preferably less than 5%, as measured by the method. The low oil bleed quality and/or the low percentage oil bleed area indicate that the tallow blend oil of the present invention has improved temperature change resistance.

In this context, the yield is calculated by dividing the mass after stir-frying by the total amount of the raw materials. In certain embodiments, the yield of the inventive hotpot condiment is higher than 80%, preferably higher than 81%, more preferably higher than 82%.

Generally, after the production and packaging of the hotpot condiment are finished, the hotpot condiment needs to be packaged, stored and displayed, and especially, when high-temperature non-cold-chain transportation and display and laying in the circulation market are carried out in summer, the stability and the durability of the shape of the full-type hotpot condiment are more important to maintain (all the full-type hotpot condiment in the market are visual packaging materials). The hot pot seasoning prepared from the beef tallow blend oil has the advantages of easy forming, convenient segmentation, extrusion resistance and good temperature change resistance, so the beef tallow blend oil is particularly suitable for preparing all-purpose hot pot seasoning. For example, the fried inventive bottom flavoring can be made into a specific shape, such as a rectangular parallelepiped, a cube, a cylinder, etc., by a known manufacturing process, and the shape of the full-type bottom flavoring can be maintained during the packaging, storage, transportation and sale processes. Thus, in certain embodiments, the hotpot condiment of the invention is a full-size hotpot condiment.

The invention has the advantages that: (1) in the hotpot condiment with the same SFC (solid fat content), the forming speed of diglyceride and monoglyceride is obviously higher than that of a product added with ST, and the fat aroma flavor of the product is superior to that of a combination added with ST; (2) the addition of the diglyceride and the monoglyceride can effectively enhance the temperature change resistance of the base material; (3) the use of monoglyceride and diglyceride effectively improves the yield of the hotpot condiment.

The present invention will be illustrated below 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 present invention. In the examples, all DAG (diglyceride distearate) and MAG (glyceryl monostearate) were obtained from Jia Li Fengyi oil technology (Shanghai) Co., ltd, and palm stearin was obtained from Jia Li Special oil technology (Shanghai) Co., ltd. The color of the beef tallow is measured by a Lovibond colorimeter of 133.4 mm. Other methods and materials used in the examples are conventional in the art, unless otherwise indicated.

Example 1: preparation method of beef tallow

Firstly, beef fat purchased by Shandong Linyi company is taken as a raw material, the minced fat is put into an electric heating type jacketed kettle (the model DG600ATF-155-156 of Shandong City Antai machinery Co., ltd.), the temperature of heat conduction oil in the jacketed kettle is set to be 240 ℃, the heat conduction oil is used as a medium for heat conduction, and the continuous stirring is kept in the heating process to prevent the local temperature from generating burnt and burnt odor. And (3) intermittently starting the stirrer (starting for 5min and intermittently starting for 5min at the stirring speed of 36 r/min) when a large amount of water in the beef fat is evaporated, the liquid beef tallow accounts for most and the oil residue floats for most, and cleaning the oil residue wound on the stirrer. Monitoring the color of the beef tallow in real time by using a Lovibond colorimeter (133.4 mm of a big groove), stopping heating immediately when the color of the beef tallow is in a required range, filtering by using 2 layers of 5-mesh stainless steel nets to remove meat residues, and filtering by using a bag type funnel to remove small-particle impurities (the aperture is 5 microns).

Examples 2 to 5: sensory evaluation of flavor intensity of beef tallow with different colors

In each example, the color of the beef tallow was measured by a provicapone colorimeter at 133.4 mm. Wherein example 2 is refined tallow having a red value of 2.0 (purchased from oil and fat industries, ltd., yihaijiali (Taian)); examples 3-5 are respectively fired tallow prepared as described in example 1 with red values of 3.5, 5.0 and 6.5, respectively.

The evaluator: sensory evaluation panel members of the research and development center of the well (Shanghai) biotechnology.

The evaluation method comprises the following steps: placing the beef tallow sample in a 100ml open beaker, placing the beef tallow sample in a storage room at 20 ℃ for 30 days, heating the sample, maintaining the temperature of the sample at 60-80 ℃ during evaluation, smelling 4 samples from left to right in sequence, sorting according to the flavor plumpness of each combined sample, wherein 4 represents the strongest flavor, and 1 represents the weakest flavor:

flavor intensity ranking

4

3

2

1

The evaluation results and analysis are shown in table 1 below.

Table 1: sensory evaluation table for aroma retention of fired butter

The results of the experiments were subjected to significance analysis by Kramer assay, and the critical values at each significance level were obtained by referring to tables 5 and 6 (Zhangshuihua et al, food sensory analysis and experiments, P178 (5%), 181 (1%) pages) based on the number of assessors 10 and the number of samples 4. As in table 2, the critical values of n =10 and m =4 are:

table 2: kramer assay (critical values of n =10 and m = 4)

	5% significant level	1% significant level
			Upper section	13-27	11-29
Lower segment	15-25	13-27

The differences between the samples were examined by the upper section, with example 2 having a rank sum of 12 ≦ 13 (upper minimum at 5% significance level), and example 3 and example 4 having a rank sum of 28 ≧ 27 (upper maximum at 5% significance level), indicating a 5% significant difference between the 4 groups of examples. The degree of difference between the groups is checked through the lower section, if the rank sum of the samples is in the lower section range, the samples can be classified into one group, and no difference is shown; if Rn falls outside the range of the lower segment, samples falling outside the upper limit and outside the lower limit may be grouped together, respectively.

At the 5% significance level, there was no significant difference between example 3 and example 4, with the strongest flavor intensity, and no significant difference between example 2 and example 5, with the weakest flavor intensity. The aroma retention performance of the beef tallow is shown to be the best when the red value of the fired beef tallow is in the range of 3.5-5.0.

Examples 6 to 10

This experiment demonstrates that under conditions of similar solid-fat content, the crystallization rate of the tallow composition containing DAG and MAG is significantly higher than the control.

The components and the contents (weight percentage) of the grease composition used in each example are respectively as follows, and the fired beef tallow used in each example is prepared by the method described in example 1:

example 6:100 percent of beef tallow refined by fire, and the red value is 4.5;

example 7:7% DAG,2% MAG,91% fire-rendered beef tallow (Red value 3.5);

example 8:40% palm stearin, 60% fired tallow (red value 3.5);

example 9:18% DAG,5% MAG,77% fire-refined tallow (red value 4.0);

example 10:80% palm stearin, 20% fired tallow (red value 5.0).

The grease composition of the above embodiment was used for crystallization rate experiments, and the specific experimental steps were as follows:

1) Weighing 4g of the grease composition, and putting the grease composition into grease fixing tubes, wherein 9 grease fixing tube samples are prepared for each grease;

2) Placing the grease fixing pipe filled with the grease composition in a drying oven at 105 ℃ for 30min;

3) And (3) putting each group of samples into a constant-temperature water bath kettle at 35 ℃, taking out a solid fat tube every few minutes, wiping off water on the surface of the solid fat tube, and putting the solid fat tube into a nuclear magnetic resonance solid fat content analyzer to test the solid fat content at different time points.

The change of Solid Fat Content (SFC) in the oil and fat composition with time at 35 ℃ is shown in figure 1; the values of the crystallization-free rates of the different oil and fat combinations at 35 ℃ are shown in Table 3.

Table 3: non-crystallization rate value of 35 ℃ different grease combinations

	Formula of crystallization rate
			Example 6	y＝0.4927x-2.732	R ² ＝0.8126
Example 7	y＝0.919x-3.336	R ² ＝0.9157
			Example 8	y＝0.8886x-4.0807	R ² ＝0.897
Example 9	y＝3.4271x+1.3224	R ² ＝0.9505
			Example 10	y＝2.7811x-5.564	R ² ＝0.9119

As can be seen from FIG. 1, the solid fat content of example 6 (100% fired beef tallow) at 35 ℃ is 14.89, no obvious crystallization occurs in the first 15min, and it is known that the final forming effect of the product is easily affected by the sand generation of the pure beef tallow product at normal temperature, especially when the temperature fluctuation is large. Example 7 (7% DAG,2% MAG,91% fire-boiled tallow, red value 3.5) and example 8 (40% palm stearin, 60% fire-boiled tallow, red value 3.5) the solid fat content at the 35 ℃ end point was 23.66 and 23.12, respectively, which end points were close together, but the crystallization rate of example 7 was significantly higher than that of example 8 during the first 15 min; example 9 (18 DAG,5 MAG,77% fire-boiled tallow, red value 4.0) and example 10 (80% palm stearin, 20% fire-boiled tallow, red value 5.0) the solid fat contents at the 35 ℃ end points were 33.84 and 33.56, respectively, which end points were close to solid fat, but the crystallization rate (3.4271) of example 9 during the first 10min was significantly higher than that of example 10 (80% palm stearin, 20% fire-boiled tallow, red value 5.0).

As can be seen from table 3, the crystallization rates of examples 7 and 9 were significantly better than those of examples 8 and 10 under the same end-point solid fat content. Therefore, the experimental result shows that the forming speed of the product containing the diglyceride distearate and the monoglyceride monostearate is obviously higher than that of the product added with the palm stearin. On the basis of the same solid fat content, the addition amount of the palm stearin is obviously lower than that of the palm stearin, the total addition amount of DAG and MAG in example 7 is 9 percent, and the addition amount of ST in example 8 is 40 percent, so that the addition amount of the fired beef tallow in example 7 is 31 percent higher than that of example 8, and the addition amount of the fired beef tallow in example 9 is 57 percent higher than that of the fired beef tallow in example 10, and it can be known that under the condition of the same solid fat content, the addition amount of the beef tallow in the beef tallow blend oil added with DAG and MAG is obviously higher than that of the corresponding beef tallow blend oil containing the palm stearin, and the intensity of the beef tallow in the former is better than that of the beef tallow blend oil added with the palm stearin.

Examples 11 to 19: temperature change resistance of different grease compositions

example 11:100 percent of fire refined beef tallow with a red value of 4.0;

example 12:7% DAG,93% fire-refined beef tallow (Red value 4.5);

example 13:7% DAG,2% MAG,91% fire-rendered beef tallow (Red value 4.5);

example 14:18% DAG,5% MAG,77% fire-refined tallow (red value 4.5);

example 15:30% DAG,70% fire-boiled tallow (Red value 4.5);

example 16:40% palm stearin, 60% fire-refined tallow (red value 4.5);

example 17:80% palm stearin, 30% fire-refined tallow (red value 4.5);

example 18:7% MAG,93% fire-boiled tallow (red value 4.5);

example 19:15% MAG,85% fired tallow (red value 4.5);

the specific experimental procedures for temperature change resistance using the grease composition of the above example were as follows:

1) Respectively preparing 50g of the grease composition, pouring the grease composition into a 100ml ice cream box, and placing the ice cream box in a constant temperature storage room at 20 ℃ for 15 hours;

2) Demolding the solidified grease in the ice cream box, placing the grease in the weighed circular filter paper (the diameter of the filter paper is 18 mm), and marking;

3) Putting the 7 types of grease compositions into an oven at 38 ℃ for 4 hours, taking out the grease compositions, removing grease on filter paper, weighing the weight of the filter paper respectively, and calculating the oil seepage area.

The grease composition of the above examples was used for smoke point tests, the test methods being referred to in appendix B of GB/T17756.

The results are shown in FIG. 2 and Table 4.

Table 4: oil-seeping quality and oil-seeping area percentage after being placed in an oven for 4 hours at 38 DEG C

As is apparent from FIG. 2, the addition amount of palm stearin does not significantly inhibit the exudation of fats and oils under high temperature conditions, relative to pure beef tallow (oil exudation mass 932 mg). The oil-permeated mass of example 17 (80% ST) was 303mg, the oil-permeated mass of example 16 (40% ST) was 440mg. In order to meet the shaping requirements of the commercial all-purpose hotpot condiment, the content of the palm stearin in the product is generally more than 40%, so the experiment takes the 40% of the bleeding amount and the bleeding area as the reference for the critical value screening. Example 12 (7 DAG,93% fired tallow, red value 4.5), example 13 (7 DAG,2 MAG,91% fired tallow, red value 4.5) the oil exudation was 479mg and 218mg, respectively, when placed in an oven at 38 ℃ for 4h, example 12 exudation was slightly higher than the standard of example 16 (40% palm stearin, 60% fired tallow, red value 4.5) 450 mg. Therefore, the minimum amount of DAG added is 7% or more.

Further, the addition amounts of example 12 (7% DAG,93% fire-boiled beef tallow, red value 4.5) and example 18 (7% MAG,93% fire-boiled beef tallow, red value 4.5) were equivalent, but the oil bleeding amount (316 mg) of example 18 was significantly lower than that of example 12 (479 mg), indicating that the temperature change resistance effect of MAG was significantly better than that of DAG. Further, as compared with example 12 and example 13, it was found that the temperature change resistance of the oil and fat composition was significantly improved by adding 2% MAG to 7% DAG, and therefore the minimum addition amount of MAG was 2%. However, when the amount of MAG added is 7% (example 18), the smoke point of the fat composition is lowered to 148 ℃ and the fat is generally warmed to 140-160 ℃ when the hotpot seasoning is cooked, and if the smoke point is lower than 160 ℃, the frying of the hotpot seasoning is seriously affected, which causes a problem of large oil smoke, and although MAG has better resistance to external temperature change than DAG, the amount of MAG added is not more than 5% at most according to the smoke point data of example 14 (SMPT: 166 ℃) and example 18 (SMPT: 148 ℃).

Examples 20 to 22: comparison of cutting Performance of different grease combination formulations

example 20:18% DAG,5% MAG,77% firecut tallow (red value 3.5);

example 21:20% DAG,5% MAG,75% firecut tallow (red value 3.5);

example 22:25% DAG,5% MAG,70% fire-refined tallow (red value 3.5).

The steps of the product cutting performance test carried out by adopting the grease composition of the embodiment are as follows:

1) Oil samples (70 g) are prepared according to the formula of the embodiment, and are respectively poured into disposable plastic cups, are placed for 15 hours at the normal temperature of 20 ℃, and are taken out for texture testing of hardness and brittleness.

2) And (3) testing conditions: TA texture analyzer, model: xtplus, probe: and P6. Pressing speed: 1mm/s, pressing distance: 10mm, trigger force: 10.0g.

3) Experiment test for stir-frying hotpot condiment

3.1 base Material

Material	Mass/g	Spice	Mass/g	Material	Mass/g
						Beef tallow	500g	White button	2.5g	Lilac	2.5g
Thick broad-bean sauce	100g	Amomum tsao-ko	2.5g	Gansong	2.5g
						Dried pepper	50g	Rhizoma Kaempferiae	1.5g	Dried orange peel	2.5g
Chicken essence	15g	Chinese cinnamon bark	2.5g	Grass discharging	2.5g
						Chinese prickly ash	10-50	Spice leaf	2.5g	Octagonal	2.5g

3.2 frying device

Electromagnetic oven

Deep-mouth pan

Slice for cooking

Digital display thermometer

Strainer

Disintegrating machine

3.3, an operation flow:

● Heating beef tallow to 160 deg.C, cooling to 130 deg.C, adding red oil bean paste, and parching at 100-110 deg.C for 15-20min.

● Adding Capsici fructus (dried Capsici fructus boiled in boiling water for 5-10min, mincing with mincer), and parching at 100-110 deg.C for 15-20min;

● Adding spice (soaking in hot water for 2 hr, and pulverizing into fructus Foeniculi with particle size);

● Adding the swelled pericarpium Zanthoxyli, parching until the color of fructus Capsici becomes dark, and the pericarpium Zanthoxyli becomes crisp;

● Adding chicken essence before taking out of the pan.

Weighing 70g of each hot pot into a disposable beaker, and measuring the brittleness and the cutting performance of the hot pot seasoning after the hot pot seasoning is placed for 15 hours at the temperature of 20 ℃.

The results are shown in FIGS. 3 and 4. Fig. 3 (a) shows that the fat composition of example 20 was normal with the same addition of 5-cent mag, but as DAG content increased, brittleness of the product increased, and when the DAG addition amount was increased to 20% (example 21), the cut surface of the full-size hotpot condiment was uneven. When the amount of DAG added was increased to 25% (example 22), the cut was broken directly, and the normal cutting could not be carried out. Fig. 3 (B) shows that the crispness of the 3 types of grease compositions is reduced after the chafing dish finished products are made, but when the texture probes of the chafing dish finished products of the embodiment 21 and the embodiment 22 are pressed down, scraps are extruded out around the grease, and a broken ring which is visible to naked eyes is arranged around the embodiment 21, so that the conclusion can be inferred that if the crispness of the grease is high, the prepared chafing dish bottom material still has the same problem and influences the cutting and the split charging of the whole chafing dish.

When texture testing is carried out, if the tested curve is sawtooth-shaped, the fracture of the grease in the process of pressing down the texture analyzer probe is indicated, and the fracture is more obvious when the fluctuation is larger (the visual effect is shown in figure 3).

From the comparison of the lower pressure curves of fig. 4, it can be seen that: example 20 the curve was smooth during the entire pressing process, with no significant fluctuation and undulation, indicating that the product of the modified fat combination after setting was homogeneous and stable in texture; example 21 the force profile of the grease during the depression showed regular fluctuations, indicating that the formulation had exhibited some brittleness but was not sufficient to cause extensive fracture; in the example 22, the force curve of the grease in the pressing process fluctuates extremely irregularly, the force required in the initial stage of pressing is the largest, but the force is greatly reduced in the later stage, which indicates that the pressing in the initial stage causes the product to be greatly broken, so that the pressure fed back by the probe in the later stage of pressing is low. The above experimental results show that: under the condition that the maximum addition amount of MAG is 5%, the maximum addition amount of DAG is 18%.

Examples 23 to 26: finished product hot pot yield of different oil combination formulas

example 23:100% of refined beef tallow with a red value of 4.0;

example 24: ST,60% fired tallow (red value 4.0);

example 25:10% DAG,2% MAG,88% firecut tallow (red value 4.0);

example 26:18% DAG,5% MAG,77% firecut tallow (red value 4.0).

The grease composition of the embodiment is used for product yield tests, and the specific operation steps are as follows:

1. base material

Material

Mass/g

Material

Mass/g

Spice

Mass/g

Material

Mass/g

Butter

500g

Onion section

20

White button

2.5g

Lilac

2.5g

Thick broad-bean sauce

100g

Ginger slice

25

Amomum tsao-ko

2.5g

Gansong

2.5g

Dried pepper

50g

Garlic clove

25

Rhizoma Kaempferiae

1.5g

Dried orange peel

2.5g

Fermented glutinous rice

40g

Ginger powder

20

Chinese cinnamon bark

2.5g

Grass discharging

2.5g

Chinese prickly ash

30g

Garlic powder

20

Spice leaf

2.5g

Octagonal

2.5g

2. Flow of operation

(1) Weighing the mass of the frying pan and recording the numerical value;

(2) Heating adeps medulla bovis Seu Bubali to 160 deg.C, adding herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, frying to golden yellow, taking out, removing, cooling to 130 deg.C, adding red oil bean paste and minced rhizoma Zingiberis recens and Bulbus Allii, and parching at 100-110 deg.C for 15-20min;

(3) Adding Capsici fructus (dried Capsici fructus boiled in boiling water for 5-10min, mincing with mincer), and parching at 100-110 deg.C for 15-20min;

(4) Adding spice (accurately weighing spice, accurately weighing spice to 2 digits after gram, soaking in hot water for 2h, and pulverizing into fructus Foeniculi with particle size after soaking);

(5) Adding swollen fructus Zanthoxyli (soaking in 100g hot water for 3020 min), parching until the color of fructus Capsici becomes dark, and the fructus Zanthoxyli becomes crisp, taking out of the pot and weighing after 5 min;

(6) After stewing at normal temperature for 24h, the total weight of the pot and the hotpot condiment is weighed.

The results are shown in Table 5.

Table 5: product hot pot seasoning yield calculation

As can be seen from Table 5: the addition amounts of DAG and MAG in the fat composition are in a positive correlation with the yield of finished products, wherein the yield of example 26 is 83.12 percent higher than that of the full-beef tallow hotpot condiment (example 23) by 3.91 percent; the yield of example 25 was 80.96; the yield of examples 23 and 24 was only about 79%.

Claims

1. The beef tallow blend oil is characterized by comprising the following components in percentage by total weight of the blend oil:

(1) 7 to 18 percent of diglyceride;

(2) 2-5% of monoglyceride; and

(3) 77-91% of fired butter;

wherein the red color value of the fired beef tallow measured by adopting a colorimetric tank of 133.4mm is between 3.5 and 5.0; wherein the diglyceride is distearyl distearate; the monoglyceride is glyceryl monostearate.

2. The tallow blend of claim 1,

the content of the diglyceride is 10-18 percent based on the total weight of the composition;

based on the total weight of the composition, the content of the monoglyceride is 2-4%.

3. The tallow blend of claim 2, wherein said diglyceride is present in an amount of from 10% to 15% based on the total weight of the composition.

4. The tallow blend oil of any of claims 1 to 3, wherein said tallow blend oil has one or more of the following characteristics:

(1) The solid fat content at the end point of 35 ℃ is more than or equal to 20 percent;

(2) The oil seepage quality is less than 350g; and

(3) The percentage of oil-bleeding area is less than 35%.

5. The tallow blend of claim 4, wherein said tallow blend has a solids to fat content between 20 and 40% at 35℃.

6. The tallow blend of claim 4, wherein said tallow blend has a solids to fat content between 22 and 35% at 35℃.

7. The tallow blend of claim 4 wherein said tallow blend has a bleeding quality of less than 200g.

8. The tallow blend of claim 4 wherein said tallow blend has a bleeding quality of less than 100g.

9. The tallow blend of claim 4 wherein said tallow blend has a bleeding quality of less than 50g.

10. The tallow blend of claim 4 wherein said tallow blend has a bleeding quality of less than 25g.

11. The tallow blend of claim 4 wherein said tallow blend has an oil bleed area percentage of less than 30%.

12. The tallow blend of claim 4 wherein said tallow blend has an oil bleed area percentage of less than 25%.

13. The tallow blend of claim 4 wherein said tallow blend has an oil bleed area percentage of less than 15%.

14. The tallow blend of claim 4 wherein said tallow blend has an oil bleed area percentage of less than 10%.

15. The tallow blend of claim 4 wherein said tallow blend has an oil bleed area percentage of less than 5%.

16. A spicy seasoning oil, which contains the beef tallow blend oil of any one of claims 1 to 15, or is prepared by boiling one or more of pepper, zanthoxylum and zanthoxylum piperitum with the beef tallow blend oil of any one of claims 1 to 15.

17. The spicy seasoning oil of claim 16 wherein the spicy seasoning oil is chili oil, zanthoxylum oil or zanthoxylum oil.

18. A red oil package comprising the tallow blend oil of any of claims 1 to 15 or the spicy flavoring oil of claim 16 or 17.

19. The red oil packet according to claim 18, wherein the red oil packet is a red oil packet of instant noodles.

20. A hotpot condiment comprising the beef tallow blend oil according to any one of claims 1-15 or the spicy seasoning oil according to claim 16 or 17, or prepared by using the beef tallow blend oil according to any one of claims 1-15 or the spicy seasoning oil according to claim 16 or 17 as a part or all of the oil component in the hotpot condiment.

21. The hotpot condiment according to claim 20, wherein the hotpot condiment is a full-size hotpot condiment.

22. The hotpot condiment according to claim 21, wherein the hotpot condiment further comprises a seasoning.

23. The hotpot condiment according to claim 21, wherein the seasoning is selected from any one or more of green onion, ginger, garlic, chili, thick broad-bean sauce, fermented soya bean, fermented glutinous rice, spices, wine and pepper; wherein the spice is selected from one or more of white cardamom, tsaoko amom, rhizoma kaempferiae, cassia bark, bay leaf, clove, nardostachyos root and rhizome, dried orange peel, lysimachia sikokiana, star anise, fennel, lemongrass, gardenia and angelica dahurica.

24. The hotpot condiment according to claim 22, wherein the hotpot condiment comprises 0-6% of green onion, 0-6% of ginger, 0-8% of garlic, 0-18% of pepper, 0-20% of thick broad-bean sauce, 0-1.2% of fermented soya bean, 0-5% of fermented glutinous rice, 0-6% of spice, 0-4% of wine and 0-6% of pepper, based on the total weight of the oil and fat components in the hotpot condiment; wherein the spice is selected from one or more of fructus Amomi rotundus, fructus Tsaoko, rhizoma Kaempferiae, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, flos Caryophylli, rhizoma et radix Valerianae, pericarpium Citri Tangerinae, herba Hyperici Japonici, fructus Anisi Stellati, fructus Foeniculi, herba Cymbopogonis Citrari, fructus Gardeniae and radix Angelicae Dahuricae.

25. The hotpot condiment according to claim 24, comprising 2-6% of green onion, 4-6% of ginger, 4.5-8% of garlic, 10-18% of pepper, 10-20% of thick broad-bean sauce, 0.4-1.2% of fermented soya bean, 2-5% of fermented glutinous rice, 2-6% of spice, 1-4% of wine and 2-6% of safflower pepper, based on the total weight of the oil and fat components in the hotpot condiment.

26. The application of the combination of the monoglyceride and the diglyceride in improving the forming speed and/or the temperature change resistance of the fire-refined beef tallow and/or improving the yield of the hot pot bottom material containing the fire-refined beef tallow, and the application in preparing the beef tallow blend oil with improved forming speed and/or enhanced temperature change resistance and/or the hot pot bottom material containing the fire-refined beef tallow with improved yield; the diglyceride is distearate, the monoglyceride is glyceryl monostearate, the color red value of the fire-refined beef tallow measured by adopting a colorimetric tank of 133.4mm is 3.5-5.0, and in the application, the monoglyceride, the diglyceride and the fire-refined beef tallow in the hotpot condiment are in a proportion of 2-5 in 100 parts by weight: 7 to 18:77 to 91.