CN118126766A

CN118126766A - Flavored grease and production method and application thereof

Info

Publication number: CN118126766A
Application number: CN202410470572.XA
Authority: CN
Inventors: 曹振宇; 谭佳; 陈志坤; 童星
Original assignee: Guangdong Haitian Innovation Technology Co Ltd
Current assignee: Guangdong Haitian Innovation Technology Co Ltd
Priority date: 2024-04-18
Filing date: 2024-04-18
Publication date: 2024-06-04

Abstract

The invention relates to the technical field of grease processing, in particular to a flavored grease and a production method and application thereof. The invention provides a production method of flavor grease, which deepens the degree of enzymolysis reaction and improves the utilization rate of raw materials by means of pretreatment design, enzymolysis scheme optimization and the like, so that flavor grease with rich flavor is obtained under the condition of not using exogenously added amino acid, reducing sugar and other additives. In addition, through the compound adjustment of raw materials and an enzymolysis scheme and the concentration of enzymolysis liquid, the flavor intensity and the flavor type of the grease can be adjusted in a certain range, and the differentiated requirements of consumers are met. The production method of the flavor grease provided by the invention uses an environment-friendly and green enzymolysis method, does not use a large amount of acid and alkali, does not have a hydrolysis reaction, avoids potential hazard, and has low food safety risk and production safety risk.

Description

Flavored grease and production method and application thereof

Technical Field

The invention belongs to the technical field of grease processing, and particularly relates to a flavored grease and a production method and application thereof.

Background

The edible oil is an indispensable component of resident diet, and also provides important nutrient substances such as essential fatty acid for human body. In recent years, in the large context of consumer upgrades, more and more consumers have tended to select high quality edible oil products, and the demand for flavors has grown and the demand for flavors has become more and more apparent. Therefore, there is a need to further improve the conventional aroma-generating process to obtain a flavored fat with a more intense aroma, thereby meeting the needs of consumers.

Oil crop, animal meat or spice is used as raw material, and the oil product (or semi-finished product) is produced by Maillard thermal reaction, oil extraction and other processes, which is one of the main production modes of the existing flavor oil such as aromatic soybean oil, sesame oil and the like, and has mature production process and wide application space. In the traditional oil processing process, maillard thermal reaction in the high-temperature frying process is the most critical process for forming flavor, but the process has low utilization rate of raw materials on one hand and weak fragrance intensity on the other hand, and is limited to be applied to composite seasonings or processed foods in the form of auxiliary materials.

In recent years, the processing mode of enzymolysis and Maillard reaction is adopted to increase the utilization rate of raw materials and the flavor of products, and the technology gradually becomes a main stream technology for improving the flavor of edible oil in the field. The patent CN 101433244B discloses a preparation method of fragrant peanut oil, which comprises the main process of carrying out thermal reaction by adding reducing sugar, amino acid and peanut oil after the compound hydrolysis of peanut raw materials by neutral proteinase and flavourzyme. Patent CN 114075476a discloses a flavored grease and a preparation method thereof, the main process is that the oil is decomposed in oil phase, and the zymolyte is subjected to thermal reaction. Patent CN 114868806B provides a preparation method of flavor grease, which increases the degree of proteolysis by acid hydrolysis, and the hydrolysate undergoes directional maillard reaction with reducing sugar. However, although the above method can produce the flavor grease, the method has the defects that the exogenous amino acid and the reducing sugar are required to be added, the utilization rate of raw materials is low, or a large amount of acid and alkali are required to be used for hydrolysis and the like, the method does not meet the trend requirements of clean labels or green production, and the method for regulating the flavor intensity, the flavor type and the like of the flavor grease is lack.

Disclosure of Invention

Based on the above technical problems, the main object of the present invention is to overcome the above disadvantages of the background art, and to provide a flavored grease and a production method thereof, wherein the method uses a complex enzymolysis means to destroy macromolecules such as cell walls and protein outer walls, deepen the degree of enzymolysis reaction, and improve the utilization rate of raw materials, so that more amino acids and reducing sugars are generated for Maillard reaction, and thus the flavored grease with rich flavor is obtained without using exogenously added additives such as amino acids and reducing sugars.

The inventors have conducted intensive studies to achieve the above object, and have completed obtaining the present invention by repeating the study demonstration a plurality of times, specifically as follows:

In a first aspect, the present invention provides a method of producing a flavor fat, the method comprising:

(1) Mixing the raw materials with water to obtain an enzymolysis substrate, adding a compound enzyme, and carrying out enzymolysis at 40-70 ℃ and enzyme deactivation to obtain an enzymolysis solution;

(2) Filtering the enzymolysis liquid, concentrating the filtrate until the solid content is 25-60brix, and obtaining concentrated liquid;

(3) Adding grease into the concentrated solution, performing thermal reaction, and separating a reaction mixture to obtain oil phase to obtain flavored grease;

The complex enzyme comprises protease, carbohydrase and/or lipase, wherein the protease is selected from one or more of alkaline protease, papain and bromelain, the carbohydrase is selected from one or more of starch liquefying enzyme, starch saccharifying enzyme, pectase, cellulase, hemicellulase and xylanase, and the carbohydrase is selected from one or more of lipase, lipase oxidase and lipase.

In some embodiments, the amount of each enzyme in the complex enzyme is independently 0.1-1.0wt% of the substrate for enzymolysis, and the enzymolysis time is 6-15h.

In some embodiments, the feedstock is low temperature pressed vegetable oil meal and/or animal meat and/or spices.

The vegetable oil meal may be derived from one or more of the following vegetable oils: rice, sunflower seed, palm kernel, peanut, rapeseed, cottonseed, safflower seed, perilla seed, tea seed, palm fruit, coconut, olive, cocoa, tallow seed, almond, tung seed, rubber seed, rice bran, maize germ, wheat germ, sesame seed, castor seed, linseed, evening primrose seed, hazelnut, walnut, grape seed, linseed, glass chicory seed, sea buckthorn seed, tomato seed, pumpkin seed, macadamia nut, cocoa and the like.

The animal meat can be one or more of beef, pork, mutton, fish, chicken, duck, etc.

The spice can be selected from one or more of green onion, ginger, garlic, pricklyash peel and other spices.

In some embodiments, the vegetable oil meal has a pressing temperature of 80-110 ℃.

In some embodiments, the grease is added in a ratio of concentrate: grease = 1:3-3:1 (w/w).

In some embodiments, the grease is a vegetable or animal grease.

In some embodiments, the thermal reaction is carried out at a temperature of 120-180deg.C for a period of 30-180min.

In some embodiments, the raw materials are mixed with water in a ratio of 1:3-10 (w/w).

In a second aspect, the present invention provides a flavor oil prepared by the method of the present invention.

In a third aspect, the present invention provides the use of the above flavour oil or fat in edible vegetable oils, flavouring oils, complex flavourings or processed foods.

One or more technical solutions provided in the embodiments of the present application at least have the following technical effects or advantages:

1. The invention provides a production method of flavor grease, which does not need to fry the raw materials at high temperature, avoids the thermal damage of the raw materials, and simultaneously strengthens the decomposition of macromolecular substances such as cell walls, protein outer walls and the like of the raw materials by a composite enzymolysis means, so that biological enzymes can contact nutrients such as starch, stored protein and the like protected by the cell walls and the protein outer walls, the effect of deep enzymolysis is achieved, and the utilization rate of substances such as stored protein, starch and the like in the raw materials is improved.

2. According to the production method of the flavor grease, provided by the invention, through more efficient utilization of raw materials, endogenous amino acid nitrogen and reducing sugar in the enzymolysis liquid are effectively increased, and exogenously added amino acid, reducing sugar and the like are avoided in the thermal reaction; meanwhile, the deep enzymolysis reaction is beneficial to releasing the original phosphate and organic acid in the raw materials to form a natural buffer system, so that additives such as phosphate buffer and the like are avoided;

3. According to the production method of the flavor grease, the flavor intensity of the mixture of the sesame oil and the grease is far higher than that of the flavor grease produced in the traditional modes of small squeezing, hot squeezing and the like through the compound enzymolysis; in addition, through the compound adjustment of raw materials and an enzymolysis scheme and the concentration of enzymolysis liquid, the flavor intensity and the flavor type (such as roasted aroma, sweet aroma, burnt aroma and the like) of the grease can be adjusted in a certain range, so that the differentiated requirements of consumers are met;

4. The production method of the flavor grease provided by the invention uses an environment-friendly and green enzymolysis method, does not use a large amount of acid and alkali, does not have a hydrolysis reaction, avoids potential hazard, and has low food safety risk and production safety risk.

Drawings

FIG. 1 is a graph showing the flavor evaluation results of test example 1;

FIG. 2 is a graph showing the flavor evaluation results of test example 2;

FIG. 3 is a graph showing the flavor evaluation results of test example 3;

Detailed Description

The present invention will be described more fully hereinafter in order to facilitate an understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.

The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.

Example 1

1. And (3) using a spiral oil press to heat the rapeseeds in small batches, controlling the temperature of the materials in the pressing chamber to be 100+/-10 ℃ in the oil pressing process, and collecting the rapeseeds to obtain low-temperature rapeseeds.

2. According to the rapeseed meal: water=1:7 (w/w), and 0.5wt% protease, 0.5wt% starch liquefying enzyme, 0.5wt% starch saccharifying enzyme, and 0.5wt% cellulase were added, followed by enzymatic hydrolysis at 50 ℃ for 10 hours, and then after enzyme deactivation at 95 ℃.

3. Filtering the enzymolysis product, taking clear filtrate, sampling and measuring to obtain solid content of 8.5brix, ammonia nitrogen content of 0.077g/100g and reducing sugar content of 1.23g/100g.

4. The filtrate after filtration was passed through a vacuum concentrator, and the filtrate was concentrated at 70℃until the solid content was 35brix%.

5. Thermal reaction: the pH of the concentrated solution in the previous step is adjusted to 8.2 by 1M NaOH solution, and the concentrated solution is prepared by the following steps: adding rapeseed oil into a reaction tank according to the ratio of oil=1:1 (w/w), and reacting for 80 minutes at 150 ℃ to obtain a mixture; sampling and measuring the pH of the mixture to 7.3;

6. And separating solid residues and a water phase in the mixture by using three-phase separation equipment to obtain the clear oil phase which is the aroma flavor grease.

Example 2

1. The low-temperature rapeseed meal and the low-temperature peanut meal were collected in the same manner as in example 1.

2. Mixing low-temperature rapeseed meal and low-temperature peanut meal according to the proportion of 4:1 (w/w), mixing the mixed meal and water according to the proportion of 1:7 (w/w), adding 0.5wt% protease, 0.5wt% starch liquefying enzyme, 0.5wt% starch saccharifying enzyme and 0.5wt% cellulase, performing enzymolysis for 10 hours at 50 ℃, and then performing enzymolysis at 95 ℃ after enzyme deactivation.

3. Filtering the enzymolysis product, taking clear filtrate, sampling and measuring to obtain the solid content of 9.1brix, the ammonia nitrogen content of 0.096g/100g and the reducing sugar content of 1.45g/100g.

5. Thermal reaction: the pH of the concentrated solution in the previous step is adjusted to 8.2 by 1M NaOH solution, and the concentrated solution is prepared by the following steps: rapeseed oil was added to the reaction tank in a ratio of oil=1:1 (w/w), reacted at 150 ℃ for 120 minutes to obtain a mixture, and the pH of the mixture was sampled and measured to be 7.1;

Comparative example 1

1. After the low-temperature rapeseed meal was collected by the method of example 1, the rapeseed meal was stir-fried at 135℃for 10min.

2. According to the rapeseed meal: water=1:7 (w/w), 0.5wt% protease, 0.5wt% starch liquefying enzyme, 0.5wt% starch saccharifying enzyme were added, and after 10 hours of enzymolysis at 50 ℃, the enzymolysis was terminated after enzyme deactivation at 95 ℃.

3. Filtering the enzymolysis product, taking clear filtrate, sampling and measuring to obtain the solid content of 4.2brix, the ammonia nitrogen content of 0.051g/100g and the reducing sugar content of 0.65g/100g.

5. Thermal reaction: the pH of the concentrated solution in the previous step is adjusted to 8.2 by 1M NaOH solution, and the concentrated solution is prepared by the following steps: oil = 1:1 (w/w) rapeseed oil was added to the reaction tank and reacted at 150 ℃ for 80 minutes to obtain a mixture, which was sampled and measured to pH 5.7.

From detection data, compared with comparative example 1, the solid content, amino acid nitrogen and reducing sugar content in the enzymolysis liquid are obviously improved by more than 50%, and the improvement range is proved to be more than 50%, so that the cellulase is introduced while high-temperature stir-frying is avoided, and the utilization rate of raw materials can be effectively enhanced; in addition, the pH amplitude reduction after the thermal reaction is obviously reduced, and the sample with deep enzymolysis has certain buffering capacity, so that the use of chemical buffering agents can be avoided.

Comparative example 2

Stir-frying the rapeseeds at 160 ℃ for 60 minutes by a horizontal seed frying machine, and then squeezing and separating grease from the raw materials by a screw oil press at 130 ℃ to obtain small rapeseed oil. Detecting the ammonia nitrogen content and the reducing sugar content of the fried rapeseeds, wherein the ammonia nitrogen content and the reducing sugar content after conversion are 0.035g/100g according to the feed liquid ratio of 1:7 (w/w), and the reducing sugar content is 0.33g/100g.

Comparative example 3

Taking low-temperature rapeseed meal, crushing and then mixing according to a ratio of 1:7 (w/w) and water, adding 36% concentrated hydrochloric acid to adjust pH=1.0, and stirring at 120deg.C for 15 hr to obtain hydrolysate. The solid content of the hydrolysis liquid is 8.1brix, the ammonia nitrogen content is 0.095g/100g, and the reducing sugar content is 0.45g/100g. The pH of the hydrolysate is regulated to 8.2 by 1M NaOH solution, the first-grade rapeseed oil with the same mass as the rapeseed meal, 0.5wt% glycine and 2.0wt% glucose are added, and then the mixture is heated and stirred, and reacted for 80 minutes at 150 ℃. After the reaction is finished, separating out solid residues and a water phase in the mixture by using three-phase separation equipment to obtain a clear oil phase which is the aromatic rapeseed oil.

Example 3

1. Mixing the minced chicken with water according to the proportion of 1:3 (w/w), adding 1.0wt% protease, 0.1wt% liquefying enzyme and 0.1wt% saccharifying enzyme, performing enzymolysis at 55deg.C for 15h, and inactivating enzyme at 95deg.C to finish enzymolysis.

2. Filtering the enzymolysis product, taking clear filtrate, sampling and measuring to obtain the solid content of 12.3brix, the ammonia nitrogen content of 0.178g/100g and the reducing sugar content of 1.23g/100g.

3. The filtrate after filtration was passed through a vacuum concentrator, and the filtrate was concentrated at 75℃to a solids content of 60brix%.

4. Thermal reaction: the concentrated solution is as follows: adding chicken board oil into a reaction tank according to the ratio of oil=1:3 (w/w), and reacting for 180 minutes at 180 ℃ to obtain a mixture;

5. and separating solid residues and a water phase in the mixture by using three-phase separation equipment to obtain the clear oil phase which is the aroma flavor grease.

Example 4

1. Mixing Bulbus Allii powder with water at a ratio of 1:7 (w/w), adding protease 0.1wt%, starch liquefying enzyme 0.5wt%, starch saccharifying enzyme 1.0wt% and cellulase 1.0wt%, performing enzymolysis at 40deg.C for 6 hr, and inactivating at 95deg.C.

2. Filtering the enzymolysis product, taking clear filtrate, sampling and measuring to obtain solid content of 4.4brix, ammonia nitrogen content of 0.035g/100g and reducing sugar content of 0.51g/100g.

3. The filtrate after filtration was passed through a vacuum concentrator, and the filtrate was concentrated at 55℃until the solids content was 25brix%.

4. Thermal reaction: the concentrated solution is as follows: adding rapeseed oil into a reaction tank according to the ratio of oil=3:1 (w/w), and reacting for 30 minutes at 120 ℃ to obtain a mixture;

Example 5

1. Mixing garlic powder and minced chicken according to the proportion of 1:4 (w/w) to obtain a mixed raw material, mixing the mixed raw material with water according to the proportion of 1:10 (w/w), adding 0.3wt% of protease, 0.7wt% of starch liquefying enzyme, 0.7wt% of starch saccharifying enzyme and 0.1wt% of cellulase, performing enzymolysis at 70 ℃ for 13 hours, and then performing enzyme deactivation at 95 ℃ to finish enzymolysis.

2. Filtering the enzymolysis product, taking clear filtrate, sampling and measuring to obtain the solid content of 3.8brix, the ammonia nitrogen content of 0.031g/100g and the reducing sugar content of 0.44g/100g.

3. The filtrate after filtration was passed through a vacuum concentrator, and the filtrate was concentrated at 66℃until the solids content was 50brix%.

4. Thermal reaction: the concentrated solution is as follows: rapeseed oil was added to the reaction tank in a ratio of oil=1:3 (w/w), and reacted at 165 ℃ for 120 minutes to obtain a mixture;

Comparative example 4

Mixing 1 part by weight of the crushed chicken with 3 parts by weight of water uniformly, adding 36% concentrated hydrochloric acid to adjust the pH to be 1.0, and stirring at 120 ℃ for 8 hours to obtain a hydrolysate. The solid content of the hydrolysate was 11.2brix, the ammonia nitrogen content was 0.233g/100g, and the reducing sugar content was 0.52g/100g. The pH of the hydrolysate was adjusted to 7.5 with 1M NaOH solution, and 50wt% chicken fat and 4wt% glucose were added to the hydrolysate, followed by stirring and heating, and the mixture was reacted at 180℃for 180 minutes. After the reaction is finished, separating out solid residues and a water phase in the mixture by using three-phase separation equipment to obtain the clear oil phase which is the aromatic chicken oil.

Comparative example 5

1 Part by weight of garlic powder was added to 5 parts by weight of rapeseed oil, heated to 120 and fried at constant temperature for 30 minutes, and then cooled to room temperature to prepare garlic oil.

Test example 1

To evaluate the prepared aroma-rich flavor oils, 10g of the oils prepared in examples 1-2 and comparative examples 1-3 were weighed into a tasting cup, and 20 tasters scored for burnt flavor, roasted flavor, sweet flavor, bitter taste, and flavor intensity, respectively. Setting 5 is a median score and the tasters score from 1-10 according to the scale from bad to good, the results are shown in figure 1.

As can be seen from the results of the flavor evaluation, comparative example 2 (small rapeseed oil) was weak in flavor and had a bitter taste. The flavor type was less different from that of example 1, but the flavor intensity of example 1 was stronger, presumably because the frying operation in comparative example 1 resulted in protein denaturation, decreasing the effect of enzymolysis and the flavor intensity of heat reaction. Example 2 has similar flavor intensity as example 1, but has some enhancement in baking and sweet flavors, showing the effect of adjusting the thermally reactive flavor by the raw materials in the technical route. Comparative example 3 enhanced protein hydrolysis using the high temperature acid hydrolysis process, resulting in a slightly higher ammonia nitrogen content in the sample, but lower starch hydrolysis (lower reducing sugar content), and a stronger flavor intensity after thermal reaction, but mainly exhibited a burnt flavor and a bitter taste, with lower flavor preference and consumer acceptance, compared to example 1.

Test example 2

To evaluate the prepared aroma flavor oils, 10g of the oils prepared in examples 3/5 and comparative example 4 were weighed into a tasting cup, and 20 tasters scored for meat aroma, chicken characteristic aroma, baking aroma, bitterness and flavor intensity, respectively. Setting 5 is a median score and the tasters score from 1-10 according to the scale from bad to good, the results are shown in figure 2.

As can be obtained from the flavor evaluation result, the chicken of example 3 was stronger in flavor and superior to comparative example 4 in control of bitterness; comparative example 4 has a certain advantage in flavor intensity and meat flavor after acid hydrolysis and addition of glucose at high temperature, but the flavor type is not good. In comparative examples 3 and 5, the flavor type changed greatly after the garlic powder was used for compounding in example 5, and the flavor type was significantly enhanced in meat flavor and baking flavor while maintaining the characteristic flavor of chicken, indicating that the raw material compounding could be adjusted to some extent.

Test example 3

To evaluate the prepared aroma flavor oils, 10g of the oils prepared in example 4 and comparative example 5 were weighed into a taste cup, and 20 tasters scored for meat flavor, garlic flavor, baking flavor, sweet flavor, and flavor intensity, respectively. Setting 5 was divided into median, and tasters scored from 1-10 according to the scale from bad to good, with the results shown in figure 3.

As can be seen from the flavor evaluation results, the meat flavor, the baking flavor, the sweet flavor and the flavor intensity of example 4 are significantly optimized, and the garlic flavor is slightly weakened, but the overall flavor enhancement is significantly advantageous, compared with comparative example 5 and example 4.

The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.

Claims

1. A method of producing a flavor fat, the method comprising:

The complex enzyme comprises protease, carbohydrase and/or lipase, wherein the protease is selected from one or more of alkaline protease, acid protease, papain and bromelain, the carbohydrase is selected from one or more of starch liquefying enzyme, starch saccharifying enzyme, pectase, cellulase, hemicellulase and xylanase, and the lipase is selected from one or more of lipase hydrolase and lipase oxidase.

2. The method for producing a flavor oil according to claim 1, wherein the amount of each enzyme added in the complex enzyme is 0.1 to 1.0wt% of the substrate for enzymolysis, and the enzymolysis time is 6 to 15 hours.

3. The method for producing a flavor oil according to claim 1, wherein the raw material is low-temperature pressed vegetable oil meal and/or animal meat and/or spice.

4. A method of producing a flavor oil as defined in claim 3, wherein said vegetable oil cake has a pressing temperature of 80 to 110 ℃.

5. The method for producing a flavor oil according to any one of claims 1 to 4, wherein the oil is added in a ratio of a concentrate: grease = 1:3-3:1 (w/w).

6. A method of producing a flavoured oil or fat as claimed in any one of claims 1 to 4 wherein the oil or fat is a vegetable or animal oil or fat.

7. The method for producing a flavor oil according to any one of claims 1 to 4, wherein the thermal reaction is carried out at a temperature of 120 to 180 ℃ for a time of 30 to 180 minutes.

8. The method for producing a flavor oil according to any one of claims 1 to 4, wherein the mixing ratio of the raw material to water is 1:3 to 10 (w/w).

9. A flavor oil, characterized in that the flavor oil is prepared by the method of any one of claims 1 to 8.

10. Use of the flavor oil of claim 9 in edible vegetable oils, flavoring oils, complex flavors or processed foods.