CN1130128C - Flavouring oil for dish and its preparing process - Google Patents
Flavouring oil for dish and its preparing process Download PDFInfo
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- CN1130128C CN1130128C CN 01129669 CN01129669A CN1130128C CN 1130128 C CN1130128 C CN 1130128C CN 01129669 CN01129669 CN 01129669 CN 01129669 A CN01129669 A CN 01129669A CN 1130128 C CN1130128 C CN 1130128C
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- oil
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- fat
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Abstract
The present invention relates to flavor oil for cooking dishes, which has the preparation method that the mixture of 100 wt% of edible oil and fat, 4 to 30 wt% of saccharide, 1 to 20 wt% of amino acid and 1 to 6 wt% of organic acid are heated for reaction for 30 seconds to 10 minutes at a temperature between 100 DEG C and 180 DEG C. The flavor oil for cooking dishes of the present invention can be matched with common heating methods to prepare dishes with dish cooking flavor.
Description
Technical field
The present invention relates to a kind of flavouring oil for dish, particularly utilize soluble components or the vegetables extract of dredging in the dish, to prepare the flavouring oil for dish of modulation in advance.
Background technology
General state likes per capita with the heat pot high temperature recuperated vegetable that stirs fry in oil, and this mode not only quality is wayward, and vegetables are heated inhomogeneous, and are easy to generate a large amount of oil smoke, cause the pollution of environment and the health of prestige association kitchen personnel; These defectives always are the problem that diet dealer and housewife look forward to solution.Under comparing, with the hot water river scald, the steam directly-heated fries and boils or microwave cooked dish, can reach a high temperature, in short-term, the even effect of heating, but because vegetables and oil lack reaction at high temperature, therefore can't have the stir fry in oil flavour of dish of traditional hot.
No matter be on the document at present or all do not have the Related product and the method for making of flavouring oil for dish on the market, therefore, if can modulate local flavor oil in advance with cooking local flavor, (for example cooperate general heating means again, hot water, steam or microwave), dish can be modulated, and above-mentioned defective can be overcome with cooking local flavor.In addition, the previously prepared flavouring oil for dish of needs is arranged also on the market, be subjected to seasonal influence to avoid employed vegetables source, and reach the purpose that reduces cost, saves operation sequence and manpower.
Summary of the invention
Therefore, primary and foremost purpose of the present invention is to provide a kind of flavouring oil for dish;
Another object of the present invention is to provide a kind of composition that produces the cooking local flavor;
A further object of the present invention provides a kind of preparation method of flavouring oil for dish.
Above-mentioned main purpose of the present invention is to realize like this, a kind of flavouring oil for dish, it is prepared by following method: will contain the edible oil and fat of 100 weight portions, the carbohydrate of 4 to 30 weight portions, the amino acid of 1 to 20 weight portion and the organic acid mixture of 1 to 6 weight portion, add thermal response 30 seconds to 10 minutes between 100 ℃ to 180 ℃.
Above-mentioned another purpose of the present invention is achieved in that a kind of composition that produces the cooking local flavor, and it comprises: the edible oil and fat of 100 weight portions; The carbohydrate of 4 to 30 weight portions; The amino acid of 1 to 20 weight portion; And the organic acid of 1 to 6 weight portion.
An above-mentioned purpose more of the present invention is achieved in that a kind of flavouring oil for dish, and it is prepared by following method:
(a) vegetable mixture is squeezed the juice, filters, boiled and concentrate, to obtain enriching vegetable juice;
(b) with edible oil and fat and enriching vegetable juice, reaction is 30 seconds to 10 minutes between 100 ℃ to 180 ℃.
The specific embodiment
The present invention relates to a kind of flavouring oil for dish, it is prepared by following method; To contain the edible grease of 100 weight portions, the carbohydrate of 4 to 30 weight portions, the amino acid of 1 to 20 weight portion and the organic acid mixture of 1 to 6 weight portion, between 100 ℃ to 180 ℃, add thermal response 30 seconds to 10 minutes.
Another form of the present invention provides a kind of composition that produces flavouring oil for dish, and it comprises: the organic acid of the carbohydrate of the edible oil and fat of 100 weight portions, 4 to 30 weight portions, the amino acid of 1 to 20 weight portion and 1 to 6 weight portion.
Another form of the present invention provides a kind of flavouring oil for dish, and it is prepared by following method:
(a) vegetable mixture is squeezed the juice, filters, boiled and concentrate, to obtain enriching vegetable juice;
(b) with edible oil and fat and enriching vegetable juice, reaction is 30 seconds to 10 minutes between 100 ℃ to 180 ℃.
Flavouring oil for dish of the present invention and can produce the composition of cooking local flavor can further comprise garlic, green onion, aquatic products (or its dry products) etc. alone or in combination, adds thermal response together; Or after adding thermal response, add other local flavor oil, increase the flavour of flavouring oil for dish whereby.
The present invention utilizes synthetic mode, the water soluble ingredient in the vegetables (comprising amino acid, carbohydrate, organic acid etc.) is done suitable allotment after, add thermal response with edible oil and fat, and obtain having the grease of cooking local flavor.In addition, flavouring oil for dish of the present invention also (for example can utilize natural mode, directly obtain water soluble ingredient by squeezing the juice in the vegetable mixture, filter, boil and concentrating), and will contain amino acid, carbohydrate, organic acid water soluble ingredient, react in the mode of heating with edible oil and fat and get.At present existing document or on the market, all there be not the Related product and the method for making of flavouring oil for dish, therefore, with the water soluble ingredients of vegetables and edible oil and fat heat effect and prepare flavouring oil for dish, in fact belong to initiative of the present invention, and the prepared flavouring oil for dish that goes out, initiative also belonged to.
Once had and reported water soluble ingredient and the content of pointing out in the vegetables, referring to people such as Fakhr-El-Dein (1984) Annual of Agricultural Science 29 (1): people such as 61-69 and MacLeod (1970) J.Food Sci.35:734, its complete content is hereby incorporated by document.The present invention utilizes these water soluble ingredients, suitably allocates ratio, and suitably adjusts parameters (for example, heat time heating time, temperature), cooperates with edible oil and fat to add thermal response and prepare flavouring oil for dish.
According to the present invention, the composition of flavouring oil for dish comprises the edible oil and fat of 100 weight portions, the carbohydrate of 4 to 30 weight portions, the amino acid of 1 to 20 weight portion and the organic acid of 1 to 6 weight portion.The edible oil and fat that are fit to can be any edible vegetable oil and animal oil.The example of vegetable oil can comprise oleum sojae, sunflower oil, mustard caul-fat, corn oil, olive oil, palm oil, hydrogenated oil and fat and peanut wet goods; The example of animal oil can comprise lard, butter, chicken fat etc.Above-mentioned grease can be used alone, and two or more grease can also be mixed and use.
Being suitable for amino acid whose example of the present invention comprises, but be not limited to this, aspartic acid (aspartic acid), glutamic acid (glutamic acid), alanine (alanine), cysteine (cysteine), cystine (cystine), arginine (arginine), methionine (methionine), glycine (glycine), lysine (lysine), asparagine (asparagine), glutamine (glutamine) and phenylalanine (phenylalanine) etc.Above-mentioned amino acid can be used alone, and two or more amino acid can also be mixed and use.
Be suitable for carbohydrate of the present invention for example monose, disaccharide, polysaccharide or its mixture.The example of monose comprises glucose or fructose; The example of disaccharide comprises sucrose or maltose; And the example of polysaccharide comprise starch through hydrolysis and syrup, starch through ferment transform and syrup or its mixture.Above-mentioned carbohydrate can be used alone, and two or more carbohydrate can also be mixed and use.
Be suitable for organic acid example of the present invention and comprise, but be not limited to this, malic acid, citric acid, tartaric acid, oxalic acid, ascorbic acid etc.Organic acid can be used alone or as a mixture.
After above composition mixing, between 100 ℃ to 180 ℃, added thermal response 30 seconds to 10 minutes, can obtain flavouring oil for dish of the present invention.Preferably, after adding thermal response, prepared flavouring oil for dish can be filtered, for example,, be present in residue in the oil with filtering by filter screen or filtered through gauze.
In addition, because the consideration of flavour, and consider the taste that compatriots like in light of actual conditions, flavouring oil for dish of the present invention can promptly add thermal response before preparation before, add other local flavor intensified response thing with 0.5 to 10 weight portion, for example green onion, garlic, frighten rice, dried fish, mushroom etc., add thermal response together, to increase its local flavor; Or utilize other local flavor oil and flavouring oil for dish accent of the present invention to mix, also can increase its local flavor.Other local flavor oil that are fit to comprise, but be not limited to this, for example, garlicky oil, red green onion flavored oils (announcing No. 322416), chilli oil, ginger oil etc. referring to the TaiWan, China patent of invention, its can 1 to 30 weight portion ratio, join in the flavouring oil for dish of the present invention.The method for making of garlicky oil is to contain the mixture of edible oil and fat, the head of garlic, dried shrimp, mushroom, adds thermal response 30 seconds to 10 minutes and make between 100 ℃ to 180 ℃.
Described garlicky oil can add before or after the thermal response adding.
The present invention will be described in further detail by following embodiment, but these embodiment illustrate as an example, and be not in order to limit scope of the present invention.
Embodiment 1: the preparation of flavouring oil for dish
(I) with the oleum sojae of 100 weight portions, the glucose of 11.3 weight portions, the fructose of 12.5 weight portions, the sucrose of 1.8 weight portions, the glutamic acid of 5.6 weight portions, the aspartic acid of 2.0 weight portions, the cystine of 4.2 weight portions, the malic acid of 2.1 weight portions, the citric acid of 1.1 weight portions, the ascorbic acid of 0.5 weight portion and the garlicky oil of 30 weight portions, in container, mix, and the reactive tank that places 130 ℃ added thermal response 7 minutes, cooling back strainer filtering residue is collected the flavouring oil for dish I that obtains clarifying.
(II) with the oleum sojae of 100 weight portions, the glucose of 5.4 weight portions, the fructose of 6.0 weight portions, the aspartic acid of 2.7 weight portions, the glutamic acid of 3.4 weight portions, the malic acid of 3.0 weight portions, the citric acid of 1.5 weight portions and the garlicky oil of 30 weight portions, in container, mix, and the reactive tank that places 130 ℃ added thermal response 7 minutes, cooling back strainer filtering residue is collected the flavouring oil for dish II that obtains clarifying.
(III) fresh vegetables is cleaned, squeezed into juice with vegetable treating machine, juice filters via filter cloth, boils 90 seconds of sterilization, and is concentrated into 1/15 in 60 ℃ of vacuum, and stored frozen is standby then.Garlicky oil with the oleum sojae of 100 weight portions, the enriching vegetable juice of 100 weight portions (15 times concentrate) and 30 weight portions, in container, mix, and the reactive tank that places 130 ℃ added thermal response 7 minutes, cooling back strainer filtering residue, the flavouring oil for dish III that collection obtains clarifying.
Embodiment 2: the organoleptic properties analysis and assessment
(1) control sample preparation: with fresh cabbage and pakchoi, directly the mode with the deep fat cooking prepares, and employed formula rate is all identical with test.
(2) test group sample preparation: with fresh cabbage and pakchoi, the together heating using microwave of local flavor oil (1 minute/100 gram) with prepared among the embodiment 1 stirs afterwards again.
(3) judge test: add the organoleptic analysis of the vegetables of different types of flavouring oil for dish by 30 persons of judging.Acceptance test is with making acceptance point system (Hedonic Scale) in 9 minutes, and 1 to be divided into acceptance extremely low, and 5 are divided into and have no problem, and 9 to be divided into acceptance high.Judge the result with the changeable different analytic approach of Duncan, ask its significant difference.The results are shown among the following table 1-3.
Table 1: vegetables dish local flavor prescription (unit: weight portion)
| Prescription | Stir fry in oil | Garlicky oil | Flavouring oil for dish I | Flavouring oil for dish II | Flavouring oil for dish III |
| Vegetables | 100 | 100 | 100 | 100 | 100 |
| Oleum sojae | 8 | 5.6 | 5.6 | 5.6 | 5.6 |
| Garlicky oil | 0 | 2.4 | 0 | 0 | 0 |
| Flavouring oil for dish I | 0 | 0 | 2.4 | 0 | 0 |
| Flavouring oil for dish II | 0 | 0 | 0 | 2.4 | 0 |
| Flavouring oil for dish III | 0 | 0 | 0 | 0 | 2.4 |
| The head of garlic | 3 | 0 | 0 | 0 | 0 |
| Dried shrimp | 0.067 | 0 | 0 | 0 | 0 |
| Salt | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Monosodium glutamate | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
Annotate: stirring fry in oil is control group, deep fat cooking in a conventional manner.Garlicky oil, flavouring oil for dish 1-III are that all prescriptions are mixed heating using microwave together afterwards.
Table 2: judge analysis
| Control group | Garlicky oil | Flavouring oil for dish I | Flavouring oil for dish II | Flavouring oil for dish III | |
| Smell (news) | 5.67a* | 5.67a | 5.90a | 5.78a | 5.01b |
| Local flavor (eating) | 6.13a | 5.47ab | 6.10a | 6.07a | 5.03b |
| Outward appearance | 5.67b | 6.33a | 6.53a | 6.43a | 6.45a |
| Brittleness | 5.90a | 6.47a | 6.10a | 6.27a | 5.97a |
| Whole | 5.93ab | 5.60ab | 6.23a | 6.13a | 5.23b |
Annotate *: same columns value has identical English alphabet person and represents there was no significant difference (p＜0.5).
Table 3: the applicability of flavouring oil for dish
| (control group) stirs fry in oil | Flavouring oil for dish I microwave (test group) | Remarks | |
| Cauliflower | 1/5* | 4/5 | Both local flavor difference is big |
| Broccoli | 0/5 | 5/5 | Both local flavor difference is big |
| Bag core white dish | 2/5 | 3/5 | Both local flavors are similar |
| The cabbage baby | 0/5 | 5/5 | Both local flavors are similar |
| Water spinach | 3/5 | 2/5 | Both local flavors are similar |
| Green pepper | 2/5 | 3/5 | Ripe degree Different Effects is declared and is commented |
| Lettuce | 2/5 | 3/5 | Both local flavors are similar |
Annotate *: represent that 5 philtrums have 1 people to select local flavor good.
Show that by above result of the test the prepared flavouring oil for dish of the present invention has excellent acceptance, wherein with flavouring oil for dish I and II preferable (synthetic method).Therefore, flavouring oil for dish of the present invention can be used for substituting the quick-fried sesame oil stir-fry of traditional type, and the mode of directly using microwave or poach or steam to boil not only can obtain to have the dish of cooking local flavor, and can not produce a large amount of oil smoke when boiling.In addition, the present invention more can avoid employed vegetables source to be subjected to seasonal influence, and also can be applicable to a large amount of productions by previously prepared flavouring oil for dish, reduces cost, saves the purpose of operation sequence and manpower to reach.
Though the present invention discloses as above with preferred embodiment.Right its is not that any person skilled in the art is not deviating from the spirit and scope of the present invention in order to qualification the present invention, and various changes and the retouching done all should be within protection scope of the present invention.
Claims (26)
1. flavouring oil for dish, it is prepared by following method: will contain the edible oil and fat of 100 weight portions, the carbohydrate of 4 to 30 weight portions, the amino acid of 1 to 20 weight portion and the organic acid mixture of 1 to 6 weight portion, add thermal response 30 seconds to 10 minutes between 100 ℃ to 180 ℃.
2. flavouring oil for dish as claimed in claim 1, it further comprises the garlicky oil of 1 to 30 weight portion, and it is to add before or after the thermal response adding, or further comprises the local flavor intensified response thing of 0.5 to 10 weight portion, and it is to add before adding thermal response.
3. flavouring oil for dish as claimed in claim 2, wherein said garlicky oil are to contain the mixture of edible oil and fat, the head of garlic, dried shrimp, add thermal response 30 seconds to 10 minutes and make between 100 ℃ to 180 ℃.
4. flavouring oil for dish as claimed in claim 2, wherein said local flavor intensified response thing is selected from green onion, garlic, dried shrimp, dried fish and mushroom.
5. flavouring oil for dish as claimed in claim 1, wherein said edible oil and fat are selected from edible vegetable oil, animal oil and composition thereof.
6. flavouring oil for dish as claimed in claim 5, wherein said vegetable oil are selected from oleum sojae, sunflower oil, mustard caul-fat, corn oil, olive oil, palm oil, hydrogenated oil and fat, peanut oil and composition thereof.
7. flavouring oil for dish as claimed in claim 5, wherein said animal oil is selected from lard, butter, chicken fat and composition thereof.
8. flavouring oil for dish as claimed in claim 1, wherein said carbohydrate is selected from monose, disaccharide, polysaccharide and composition thereof.
9. flavouring oil for dish as claimed in claim 8, wherein said monose are glucose or fructose.
10. flavouring oil for dish as claimed in claim 8, wherein said disaccharide are sucrose or maltose.
11. flavouring oil for dish as claimed in claim 8, wherein said polysaccharide be selected from starch through hydrolysis and syrup, starch through ferment transform and syrup and composition thereof.
12. flavouring oil for dish as claimed in claim 1, wherein said amino acid is selected from aspartic acid, glutamic acid, alanine, cysteine, cystine, arginine, methionine, glycine, lysine, asparagine, glutamine, phenylalanine and composition thereof.
13. flavouring oil for dish as claimed in claim 1, wherein said organic acid is selected from malic acid, citric acid, tartaric acid, oxalic acid, ascorbic acid and composition thereof.
14. flavouring oil for dish as claimed in claim 1 wherein after adding thermal response, further comprises the step of filtration.
15. the composition that can produce the cooking local flavor, it comprises:
The edible oil and fat of 100 weight portions;
The carbohydrate of 4 to 30 weight portions;
The amino acid of 1 to 20 weight portion; And
The organic acid of 1 to 6 weight portion.
16. composition as claimed in claim 15, it further comprises the garlicky oil of 1 to 30 weight portion or the local flavor intensified response thing of 0.5 to 10 weight portion.
17. composition as claimed in claim 16, wherein said garlicky oil are to contain the mixture of edible oil and fat, the head of garlic, dried shrimp, add thermal response 30 seconds to 10 minutes and make between 100 ℃ to 180 ℃.
18. composition as claimed in claim 16, wherein said local flavor intensified response thing is selected from green onion, garlic, dried shrimp, dried fish and mushroom.
19. a flavouring oil for dish, it is prepared by following method:
(a) vegetable mixture is squeezed the juice, filters, boiled and concentrate, to obtain enriching vegetable juice;
(b) with edible oil and fat and enriching vegetable juice, reaction is 30 seconds to 10 minutes between 100 ℃ to 180 ℃.
20. flavouring oil for dish as claimed in claim 19, it further comprises the garlicky oil of 1 to 30 weight portion, and it is to add before or after the thermal response adding, or further comprises the local flavor intensified response thing of 0.5 to 10 weight portion, and it is to add before adding thermal response.
21. flavouring oil for dish as claimed in claim 20, wherein said garlicky oil are to contain the mixture of edible oil and fat, the head of garlic, dried shrimp, add thermal response 30 seconds to 10 minutes and make between 100 ℃ to 180 ℃.
22. flavouring oil for dish as claimed in claim 20, wherein said local flavor intensified response thing is selected from green onion, garlic, dried shrimp, dried fish and mushroom.
23. flavouring oil for dish as claimed in claim 19, wherein said edible oil and fat are selected from edible vegetable oil, animal oil and composition thereof.
24. flavouring oil for dish as claimed in claim 23, wherein said vegetable oil are selected from oleum sojae, sunflower oil, mustard caul-fat, corn oil, olive oil, palm oil, hydrogenated oil and fat, peanut oil and composition thereof.
25. flavouring oil for dish as claimed in claim 23, wherein said animal oil is selected from lard, butter, chicken fat and composition thereof.
26. flavouring oil for dish as claimed in claim 19 wherein after adding thermal response, further comprises the step of filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01129669 CN1130128C (en) | 2001-06-27 | 2001-06-27 | Flavouring oil for dish and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01129669 CN1130128C (en) | 2001-06-27 | 2001-06-27 | Flavouring oil for dish and its preparing process |
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| Publication Number | Publication Date |
|---|---|
| CN1393145A CN1393145A (en) | 2003-01-29 |
| CN1130128C true CN1130128C (en) | 2003-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01129669 Expired - Lifetime CN1130128C (en) | 2001-06-27 | 2001-06-27 | Flavouring oil for dish and its preparing process |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961695B (en) * | 2006-11-27 | 2011-11-09 | 杨其志 | A green edible oil preparation method |
| CN102326767B (en) * | 2011-05-30 | 2013-09-04 | 天津春发生物科技集团有限公司 | Preparation method of flavor chicken oil |
| CN108567129B (en) * | 2012-03-30 | 2021-10-29 | 奇华顿股份有限公司 | N-acyl-amino acid derivatives for improving flavor profile of edible compositions |
| CN104872610A (en) * | 2015-06-12 | 2015-09-02 | 王婧婧 | Preparation of essence of fried flavor |
| CN105767223A (en) * | 2016-03-25 | 2016-07-20 | 马鞍山中粮生物化学有限公司 | Flavored olive oil and preparation method thereof |
| CN106720457B (en) * | 2016-11-30 | 2020-08-11 | 郑州雪麦龙食品香料有限公司 | Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof |
| CN108812937B (en) * | 2018-07-03 | 2021-08-20 | 山东农业大学 | Peptide-rich flavor beef tallow and preparation method thereof |
| CN111084239A (en) * | 2020-01-18 | 2020-05-01 | 段松杰 | Blend oil and seasoning oil two-in-one |
-
2001
- 2001-06-27 CN CN 01129669 patent/CN1130128C/en not_active Expired - Lifetime
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| CN1393145A (en) | 2003-01-29 |
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