阅读说明：本技术 风味油脂及其制备方法和用途 (Flavor grease and preparation method and application thereof ) 是由 蒋晓菲 刘焕燕 周盛敏 姜元荣 于 2020-12-30 设计创作，主要内容包括：本发明提供了一种风味油脂及其制备方法和用途。所述制备方法包括以下步骤：低温处理步骤,将油脂原料于80℃以下进行低温处理,优选30-90℃,得到低温处理产物,其中,以干基计,所述低温处理产物中可溶性糖的含量与油脂原料中可溶性糖的含量相比,增加量为5％-30％；以及高温处理步骤,将所述低温处理产物于90℃以上进行高温处理,优选100-160℃,得到高温处理产物,其中,高温处理产物中葡萄糖的含量与低温处理产物中葡萄糖的含量相比,降低量为小于50％。本发明的风味油脂的制备方法简单易行,原料易于获取,适合大批量生产。本发明制备得到的风味油脂的油酸含量高、色泽金黄鲜亮且具有浓郁特色风味的油脂。(The invention provides flavor grease and a preparation method and application thereof. The preparation method comprises the following steps: a low-temperature treatment step, namely performing low-temperature treatment on the oil raw material at the temperature of below 80 ℃, preferably 30-90 ℃ to obtain a low-temperature treatment product, wherein the content of soluble sugar in the low-temperature treatment product is increased by 5-30% compared with the content of soluble sugar in the oil raw material on a dry basis; and a high-temperature treatment step, wherein the low-temperature treatment product is subjected to high-temperature treatment at the temperature of more than 90 ℃, preferably 100-160 ℃, so as to obtain a high-temperature treatment product, wherein the reduction of the content of glucose in the high-temperature treatment product is less than 50% compared with the content of glucose in the low-temperature treatment product. The preparation method of the flavor oil is simple and easy to implement, the raw materials are easy to obtain, and the flavor oil is suitable for mass production. The flavor oil prepared by the invention has high oleic acid content, golden and bright color and has rich characteristic flavor.)

1. The preparation method of the flavor grease is characterized by comprising the following steps:

a low-temperature treatment step, namely performing low-temperature treatment on the oil raw material at the temperature of below 80 ℃, preferably 30-80 ℃ to obtain a low-temperature treatment product, wherein the content of soluble sugar in the low-temperature treatment product is increased by 5-30% compared with the content of soluble sugar in the oil raw material on a dry basis; and

and a high-temperature treatment step, namely performing high-temperature treatment on the low-temperature treatment product at the temperature of more than 90 ℃, preferably 100-160 ℃, to obtain a high-temperature treatment product, wherein the reduction of the content of glucose in the high-temperature treatment product is less than 50% compared with the content of glucose in the low-temperature treatment product.

2. The method of claim 1, wherein the cryogenic treatment step satisfies one or more of the following characteristics: the low-temperature treatment temperature is 50-80 ℃, the relative humidity of the environment for low-temperature treatment is 20-50%, the low-temperature treatment time is 0.5-4h, and the water content of the low-temperature treatment product is 3-10%.

3. The method of claim 1 or 2, wherein the high temperature treatment step satisfies one or more of the following characteristics:

the high-temperature treatment step comprises heating treatment, wherein the heating temperature is 120-140 ℃, and/or the heating time is 15-40 min;

the high-temperature treatment step comprises microwave treatment, wherein the power of the microwave treatment is 500-900W, and/or the time of the microwave treatment is 30s-3 min;

the water content of the high-temperature treatment product is 1-6%.

4. The method of claim 1, wherein the fat or oil feedstock has one or more of the following characteristics:

in the grease raw material, the oil content is more than 20 percent, preferably 20 to 42 percent on a dry basis; wherein the oleic acid content in the fatty acid composition of the grease raw material is more than 40%, and preferably 40% -70%;

the water content of the grease raw material is 5-13%;

the enthalpy value delta H of the oil raw material is more than 0.4J/g, preferably 0.4 to 2.0J/g, and more preferably 0.45 to 1.0J/g.

5. The production method according to claim 1 or 4, characterized in that the oil-and-fat raw material is obtained by: pre-treating the initial feedstock prior to the low temperature treatment step, said pre-treating comprising a drying step; in the drying step, the rate of reduction of the water content of the starting material is 0.3-0.8% per hour;

preferably, the drying is low-temperature pneumatic drying, the temperature of the low-temperature pneumatic drying is 25-50 ℃, and/or the airflow rate of the low-temperature pneumatic drying is 0.2-2.0 m/s.

6. The flavored oil and fat produced by the production method according to any one of claims 1 to 5, wherein the flavored oil and fat has one or both of the following characteristics:

when the dynamic headspace-gas chromatography-mass spectrometry (DHS-GC-MS) is adopted for detection, the 2, 3-butanediol accounts for more than 10 percent according to the peak area percentage of the flavor substances;

the fatty acid composition of the flavor oil has oleic acid content of more than 40%, preferably 40-70%.

7. The flavor fat of claim 6, wherein the flavor fat comprises or consists of corn oil.

8. Use of a fat raw material for enhancing the sweet flavour or reducing the burnt/sour flavour of a fat, wherein the fat raw material has one or more of the following characteristics:

in the grease raw material, the oil content is more than 20 percent on a dry basis; wherein the oleic acid content in the fatty acid composition of the grease raw material is more than 40%;

the water content of the grease raw material is 5-13%;

the enthalpy value delta H of the oil raw material is more than 0.4J/g.

9. A flavored fat composition, comprising the flavored fat produced by the method for producing a flavored fat according to any one of claims 1 to 5 or the flavored fat according to claim 6 or 7; in the flavor oil composition, the content of the flavor oil is 0.1-99.9% by mass.

10. A food or seasoning wherein the oil-and-fat portion contains the flavored oil-and-fat produced by the method for producing a flavored oil-and-fat according to any one of claims 1 to 5, or the flavored oil-and-fat according to claim 6 or 7, or the flavored oil-and-fat composition according to claim 9.

Technical Field

The invention relates to flavor oil and a preparation method and application thereof, in particular to vegetable oil and a preparation method and application thereof, and especially relates to aroma corn oil and a preparation method and application thereof, belonging to the technical field of oil processing.

Background

Oil and fat are important essential components of food, are widely used for cooking and processing food, and are mainly used for providing heat, essential fatty acid and fat-soluble vitamin. In industrial production, the processing of oil is mainly carried out by a leaching method and a squeezing method. With the rapid development of the oil and fat refining technology, the refined edible oil, namely salad oil, becomes a main supply variety in the edible oil market in China. The crude oil prepared by squeezing and leaching methods can be further processed into clear, transparent and odorless refined oil through degumming, deacidification, decoloration, deodorization and other processes. The cake dregs after extracting oil is mainly used as feed.

Corn is one of the main grain crops in China, the oil content of common corn is only 4-5%, wherein 80-85% of oil is in corn germs, so that the existing corn oil is required to extract the corn germs firstly and then extract the corn oil from the corn germs (Dufang Fang, 2013; Houjihui, etc., 2019). The corn oil is easy to absorb, has high nutritive value, is rich in phytosterol, has the content of unsaturated fatty acid as high as 80-85 percent, is mainly oleic acid and linoleic acid, and has certain curative effect on preventing heart disease, obesity and hyperlipidemia after being eaten for a long time; the corn oil does not contain cholesterol, contains a large amount of vitamin E, has a dissolving effect on the accumulation of cholesterol in blood, and can reduce the sclerosis influence on blood vessels. Has positive effects in preventing and treating senile diseases such as arteriosclerosis and diabetes.

Citation document 1 discloses a method for preparing oil from whole corn kernels, which uses the whole corn kernels as raw materials and produces corn oil through the procedures of impurity removal, screening and grading, roasting, squeezing, primary filtering, heat treatment, separation, precise filtering, cooling and storage. Thereby omitting the processes of corn germ extraction and oil and fat full refining. However, in practical application, the oil content of common corn seeds is low, and the oil yield is extremely low and no cost advantage is caused by adopting whole-seed pressing after roasting.

In recent years, with the continuous development of breeding technology, many new types of corn seeds have appeared. The oil content of some corn seeds reaches 20 percent (which is equivalent to that of soybean), the oleic acid content in the fatty acid composition is greatly improved (more than 40 percent), and the linoleic acid content is reduced (less than 40 percent); the oil content of the common corn seeds is only 4-5%, the oleic acid content is about 30%, and the linoleic acid content is about 46-60% (Hujihui et al, 2019). The cultivation of the novel high-oil corn seeds provides possibility for directly utilizing the corn kernels to prepare oil, thereby saving the step of degerming the corn. In addition, the high oleic acid content of the novel high oil corn seeds makes the corn oil prepared from the novel high oil corn seeds have higher oxidation stability compared with the common corn oil (Agricultural Research/August 2003). Therefore, the high-oil-content and high-oleic-acid corn is used as a novel oil crop and has wide industrial application prospect.

Citation 2 discloses that the flavor and color of vegetable oils are closely related to the maillard reaction, which is largely related to the participating reaction substrates including sugars, amino acids, proteins, etc., and the structure and kind of the reactant amino acids and sugars largely affect the difficulty of the maillard reaction. In addition, reaction temperature and moisture are also important factors affecting maillard.

Citation 3 discloses the effect of the temperature at which the corn is dried on the color, odor and fatty acid content of the corn, and experimental data describes the color, odor, etc. of different samples of corn at a temperature of 50-80 ℃. Citation 4 discloses that tower or cylindrical bin type hot air drying is commonly used in corn drying, and the corn drying temperature exceeds 60 ℃, wherein the amino acid protein is denatured.

In particular practice, it has been found that corn oil obtained by direct pressing of high oil content, high oleic corn seeds has a sour and green taste and low flavor preference. Therefore, the research on the oil with high oleic acid content, golden and bright color and rich corn characteristic flavor becomes a technical problem to be solved urgently.

Citations

Cited document 1: CN104585359A

Cited document 2: maillard reaction and production of aromatic vegetable oil, proceedings of Wuhan university of light industry, Vol.34, No. 1, 2015, 3 months

Cited document 3: influence of drying temperature on corn storage quality, food and grain science, Vol.17, No. 3 of 2009

Cited document 4: CN101703102A

Disclosure of Invention

Problems to be solved by the invention

In view of the technical problems in the prior art, the invention provides the preparation method of the flavor oil, and the oil with high oleic acid content, golden and bright color and rich characteristic flavor can be obtained by using the preparation method.

Further, the invention also provides an oil composition containing the flavor oil, a preparation method of the oil composition and food.

Means for solving the problems

[1] The preparation method of the flavor oil comprises the following steps:

a low-temperature treatment step, namely performing low-temperature treatment on the oil raw material at the temperature of below 80 ℃, preferably 30-80 ℃ to obtain a low-temperature treatment product, wherein the content of soluble sugar in the low-temperature treatment product is increased by 5-30% compared with the content of soluble sugar in the oil raw material on a dry basis; and

and a high-temperature treatment step, namely performing high-temperature treatment on the low-temperature treatment product at the temperature of more than 90 ℃, preferably 100-160 ℃, to obtain a high-temperature treatment product, wherein the reduction of the content of glucose in the high-temperature treatment product is less than 50% compared with the content of glucose in the low-temperature treatment product.

[2] The production method according to the above [1], wherein the low-temperature treatment step satisfies one or more of the following characteristics: the low-temperature treatment temperature is 50-80 ℃, the relative humidity of the environment for low-temperature treatment is 20-50%, the low-temperature treatment time is 0.5-4h, and the water content of the low-temperature treatment product is 3-10%.

[3] The production method according to the above [1] or [2], wherein the high-temperature treatment step satisfies one or more of the following characteristics:

the high-temperature treatment step comprises heating treatment, wherein the heating temperature is 120-140 ℃, and/or the heating time is 15-40 min;

the high-temperature treatment step comprises microwave treatment, wherein the power of the microwave treatment is 500-900W, and/or the time of the microwave treatment is 30s-3 min;

the water content of the high-temperature treatment product is 1-6%.

[4] The production method according to the above [1], wherein the oil or fat raw material has one or more of the following characteristics:

in the oil raw material, the oil content is more than 20 percent, preferably 20 to 42 percent on a dry basis; wherein the oleic acid content in the fatty acid composition of the oil raw material is more than 40%, preferably 40-70%;

the water content of the grease raw material is 5-13%;

the enthalpy value delta H of the oil raw material is more than 0.4J/g, preferably 0.4-2.0J/g, and more preferably 0.45-1.0J/g.

[5] The production method according to the above [1] or [4], wherein the oil-and-fat raw material is obtained by: pre-treating the initial feedstock prior to the low temperature treatment step, said pre-treating comprising a drying step; in the drying process, the rate of reduction of the water content of the initial feedstock is 0.3-0.8% per hour;

preferably, the drying is low-temperature pneumatic drying, the temperature of the low-temperature pneumatic drying is 25-50 ℃, and/or the airflow rate of the low-temperature pneumatic drying is 0.2-2.0 m/s.

[6] The flavor oil or fat produced by the production method according to any one of the above [1] to [5], wherein the flavor oil or fat has one or both of the following characteristics:

when the dynamic headspace-gas chromatography-mass spectrometry (DHS-GC-MS) is adopted for detection, the 2, 3-butanediol accounts for more than 10 percent according to the peak area percentage of the flavor substances;

the fatty acid composition of the flavor oil has oleic acid content of more than 40%, preferably 40-70%.

[7] The flavor oil or fat according to [6], wherein the flavor oil or fat comprises corn oil or corn oil.

[8] The application of the oil raw material in improving the sweet aroma or reducing the burnt flavor/sour flavor of the oil, wherein the oil raw material has one or more of the following characteristics:

in the grease raw material, the oil content is more than 20 percent, preferably 20 to 42 percent on a dry basis; wherein the oleic acid content in the fatty acid composition of the grease raw material is more than 40%, and preferably 40% -70%;

the water content of the grease raw material is 5-13%;

the enthalpy value delta H of the oil raw material is more than 0.4J/g, preferably 0.4 to 2.0J/g, and more preferably 0.45 to 1.0J/g.

[9] The flavored oil and fat composition, wherein the flavored oil and fat composition comprises the flavored oil and fat produced by the method for producing a flavored oil and fat according to any one of [1] to [5] above, or the flavored oil and fat according to [6] or [7] above; in the flavor oil composition, the content of the flavor oil is 0.1-99.9% by mass.

[10] And a food or seasoning wherein the oil-and-fat portion contains the flavor oil-and-fat produced by the method for producing a flavor oil-and-fat according to any one of the above [1] to [5], or contains the flavor oil-and-fat according to the above [6] or [7], or contains the flavor oil-and-fat composition according to the above [9 ].

ADVANTAGEOUS EFFECTS OF INVENTION

The preparation method of the flavor oil is simple and easy to implement, the raw materials are easy to obtain, and the flavor oil is suitable for mass production. Furthermore, the flavor oil prepared by the method has high oleic acid content, golden and bright color and has rich characteristic flavor.

Drawings

FIG. 1 shows an ion chromatogram for detecting a water-soluble sugar (sucrose, glucose, fructose, maltose) standard according to the present invention.

Detailed Description

The present invention will be described in detail below. The technical features described below are explained based on typical embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples.

It should be noted that:

in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.

In the present specification, the term "substantially does not have/includes" means that some operation is not actually performed so as not to actually cause an operation object to have some characteristic during the process of performing a certain method or step or that the above description means that the operation object is below the detection limit of a detector for a certain substance.

In the present specification, "%" means weight percent unless otherwise specified.

In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

In the present specification, reference to "some particular/preferred embodiments," "other particular/preferred embodiments," "embodiments," and the like, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments.

In the specification, the expressions "room temperature" and "normal temperature" mean 10 to 40 ℃.

In this specification, the meaning of "flavour" is well known to those skilled in the food industry. The explanation for "flavor" in food flavor chemistry is: wind, elegant, volatile substances, which can cause human olfactory reaction; taste, nonvolatile water-soluble or oil-soluble substances, can cause human gustatory reactions.

As used herein, the terms "flavor oil" and "refined oil" are relative terms, and "flavor oil" generally refers to oils that have a stronger flavor, a greater flavor content, or a higher content of flavor, and may also be referred to herein as "heavy flavor oil," e.g., "flavor corn oil" may also be referred to as "heavy flavor corn oil"; conversely, "refined oils" generally refer to oils that have a weaker flavor, less flavor, or lower levels of flavor.

The term "refining" as used herein is used in the context of oil production and generally includes the processes of caustic refining, bleaching and deodorizing fats and oils, and may also include processes of removing insoluble impurities, degumming, caustic refining, water wash drying, dewaxing or degreasing, filtration, and the like.

The 'initial raw material' is not pretreated, and the 'grease raw material' is pretreated to meet the requirements of the invention on the grease raw material.

<First aspect>

The first aspect of the present invention provides a method for producing a flavored oil or fat (hereinafter sometimes referred to as "the production method of the present invention" or "the production method"), which comprises the steps of:

a low-temperature treatment step, namely performing low-temperature treatment on the oil raw material at the temperature of below 80 ℃, preferably 30-80 ℃ to obtain a low-temperature treatment product, wherein the content of soluble sugar in the low-temperature treatment product is increased by 5-30% compared with the content of soluble sugar in the oil raw material on a dry basis; and

and a high-temperature treatment step, namely performing high-temperature treatment on the low-temperature treatment product at the temperature of more than 90 ℃, preferably 100-160 ℃, to obtain a high-temperature treatment product, wherein the reduction of the content of glucose in the high-temperature treatment product is less than 50% compared with the content of glucose in the low-temperature treatment product.

The preparation method is simple and easy to implement, easy to implement industrially, free from using a large amount of acid to perform degerming treatment on the oil raw material, and environment-friendly.

Oil and fat raw material

In the present invention, as the oil-and-fat material, an oil-producing material can be used, and for example, at least one material selected from sunflower seeds, palm kernels, peanuts, rapeseed, soybeans, cotton seeds, safflower seeds, perilla seeds, tea seeds, olives, cacao beans, Chinese tallow seeds, almond kernels, tung seeds, rubber seeds, corn germs, wheat germs, sesame, castor beans, evening primrose seeds, hazelnuts, pumpkin seeds, walnuts, grape seeds, chicory seeds, sea buckthorn seeds, tomato seeds, macadamia nuts, and coconut can be used.

Further, in order to obtain more excellent flavor of oil or fat, an oil or fat raw material satisfying at least one of the following conditions may be selected: the oil content of the oil raw material is more than 20%, preferably 20% -42%, for example 20%, 25%, 30%, 35%, 40%, 42% on a dry basis; wherein the oleic acid content in the fatty acid composition of the oil raw material is more than 40%, preferably 40% -70%, for example: the oleic acid content in the fatty acid composition of the oil material may be 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, etc.; the water content of the oil or fat raw material is 5 to 13%, for example, the water content of the oil or fat raw material may be 6%, 7%, 8%, 9%, 10%, 11%, 12%, or the like; the oil or fat raw material has a enthalpy value Δ H of 0.4J/g or more, preferably 0.4 to 2.0J/g, more preferably 0.45 to 1.0J/g, and for example, the oil or fat raw material may have a enthalpy value Δ H of 0.45J/g, 0.5J/g, 0.55J/g, 0.6J/g, 0.65J/g, 0.7J/g, 0.75J/g, 0.8J/g, 0.85J/g, 0.9J/g, 0.95J/g, or the like.

In order to obtain the oil and fat raw material having the above conditions, it can be obtained by subjecting the starting raw material to pretreatment. The present invention is not particularly limited in terms of the specific steps of the pretreatment, but may be performed by methods commonly used in the art, such as: screening, drying, etc.

For screening, the whole grain raw material with high oil content and high oleic acid content is selected mainly to remove immature grains, damaged grains, mildewed grains, stones and metals, and the initial raw material is required to be fresh, full, undamaged, mildewed and mothproof.

In some particular embodiments, the initial feedstock may be subjected to a pretreatment prior to the cryogenic treatment step, said pretreatment including a drying step; for drying, the present invention preferably uses low temperature pneumatic drying, which can be at a temperature of 25-50 ℃, for example: 30 ℃, 35 ℃, 40 ℃, 45 ℃ and the like; and/or the air flow rate of the low temperature air flow drying may be 0.2-2.0m/s, for example: 0.4m/s, 0.6m/s, 0.8m/s, 1m/s, 1.2m/s, 1.4m/s, 1.6m/s, 1.8m/s, etc.; therefore, the water content of the initial raw material can be gradually reduced at a certain speed, so that the dried oil raw material with the water content of 5-13% and the enthalpy value delta H of more than 0.4J/g can be obtained.

Further, when the temperature of the low-temperature pneumatic drying is 25 to 50 ℃ and the air flow rate is 0.2 to 2.0m/s, the rate of decrease in the water content of the starting material is generally 0.3 to 0.8% per hour, for example, the water content of the starting material is gradually decreased at a rate of 0.4%, 0.5%, 0.6%, 0.7%, etc. per hour.

Further, the fat and oil raw material of the present invention can be used for enhancing the sweet flavor of fat and oil or reducing the burnt flavor/sour taste, and the flavored fat and oil prepared from the fat and oil raw material has a rich sweet flavor and hardly has other off-flavors such as burnt flavor and sour taste.

Low temperature treatment step

For low temperature treatment, the oil or fat raw material is placed in an environment of 80 ℃ or lower, for example, 30 to 80 ℃, further, for example, 50 to 80 ℃, for example, 25 ℃, 35 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃ or the like, and reacted with itself to obtain a low temperature treated product. In the low-temperature treatment product, the content of soluble sugar in the low-temperature treatment product is increased by 5% -30% compared with the content of soluble sugar in the oil raw material on a dry basis, for example: 8%, 10%, 12%, 15%, 18%, 20%, 22%, 25%, 28%, etc.

The soluble sugar is generally a soluble sugar present in the oil and fat raw materials such as sucrose, glucose, fructose, and the like. According to the invention, through low-temperature treatment, a low-temperature treatment product with increased soluble sugar can be obtained, and the flavor of the flavor oil and fat is improved.

In the present invention, the increase is (soluble sugar content in the low-temperature treated product-soluble sugar content in the fat and oil raw material)/soluble sugar content in the fat and oil raw material × 100%. The present inventors have found that the end point of low-temperature treatment can be more easily judged by controlling the amount of increase in soluble sugar, and that it is useful for obtaining fats and oils having a distinctive flavor.

The method for detecting soluble sugars is not particularly limited in the present invention, and detection may be carried out by a method commonly used in the art, for example: ion chromatography, and the like.

In order to obtain a suitable cryogenically treated product, in some particular embodiments, the cryogenically treating step has one or more of the following characteristics: the low temperature treatment temperature is 50-80 deg.C, such as 55 deg.C, 60 deg.C, 65 deg.C, 70 deg.C, 75 deg.C, etc.; the relative humidity of the environment of the low-temperature treatment is 20-50%, such as: 25%, 30%, 35%, 40%, 45%, etc.; the time of the low-temperature treatment is 0.5-4h, for example: 1h, 1.5h, 2h, 2.5h, 3h, 3.5h and the like; and the water content of the low-temperature treated product is 3 to 10%, for example: 4%, 5%, 6%, 7%, 8%, 9%, etc.

Before the low-temperature treatment, the fat or oil raw material having relatively large particles may be appropriately crushed as necessary. The size after the crushing is not particularly limited in the present invention, and the low-temperature treatment may be performed more efficiently.

High temperature treatment step

The high temperature treatment is carried out by subjecting the low temperature treated product to a reaction at a temperature of 90 ℃ or higher, for example, at 100 ℃ and 160 ℃, for example, at 100 ℃, 105 ℃, 110 ℃, 115 ℃, 120 ℃, 125 ℃, 130 ℃, 135 ℃, 140 ℃, 145 ℃, 150 ℃ and 155 ℃, thereby obtaining a high temperature treated product. Wherein the decrease in glucose content in the high temperature treated product compared to the glucose content in the low temperature treated product is less than 50%, for example: 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, etc.

In the present invention, the reduction amount is (the content of glucose in the low-temperature-treated product-the content of glucose in the high-temperature-treated product)/the content of glucose in the low-temperature-treated product × 100%. The invention uses the content of glucose as a detection standard, and determines the end point of high-temperature treatment by controlling the reduction amount of the glucose, thereby being beneficial to obtaining the oil with characteristic flavor.

The method for detecting glucose is not particularly limited in the present invention, and the detection may be carried out by a method commonly used in the art, for example: ion chromatography, and the like.

In order to obtain a suitable high temperature treatment product, thereby facilitating the acquisition of the desired flavor oils, in some specific embodiments, the high temperature treatment step satisfies one or more of the following characteristics: comprises heating treatment, for example, the heating temperature is 120-140 ℃, such as 120 ℃, 125 ℃, 130 ℃, 135 ℃ and the like; and/or the heating time is 15-40min, for example: 18min, 20min, 22min, 25min, 32min, 35min, 38min and the like; comprises microwave treatment, wherein the power of the microwave treatment is 500-900W, for example: 550W, 600W, 650W, 700W, 750W, 800W, 850W, etc.; and/or the microwave treatment time is 30s-3min, for example: 40s, 50s, 1min, 1.5min, 2min, 2.5min and the like.

By means of heating and/or microwave treatment, so that high-temperature treatment is carried out under appropriate conditions. When microwave treatment is employed, the treatment temperature is also 90 ℃ or higher, preferably 100 ℃ or 160 ℃.

Further, the high temperature treated product will generally have a slightly lower water content than the low temperature treated product, and generally the high temperature treated product will have a water content of 1-6%, for example: 2%, 3%, 4%, 5%, etc.

Squeezing machine

The squeezing is mainly to squeeze and separate the grease from the grease raw material directly by physical pressure, and the whole process has no chemical additive, thereby ensuring the safety, sanitation and no pollution of the product and preventing the natural nutrition from being damaged. The invention can obtain the flavor oil crude product by squeezing the high-temperature treatment product. The invention needs less matched equipment in the squeezing step, has strong adaptability to grease varieties, and obtains good oil product quality, light color and pure flavor.

Preferably, the present invention may use a screw press or a screw press for pressing.

In addition, the step of removing impurities can be performed on the crude flavor oil obtained by pressing, and the invention is not particularly limited to removing impurities, and some impurity removing modes commonly used in the field can be used, for example: centrifugation, standing, filtration, and the like. In order not to affect the taste of the flavor oil or fat, the step of removing impurities is generally performed at a low temperature, for example, 80 ℃.

<Second aspect of the invention>

The flavor oil can be obtained by the preparation method of the flavor oil. In the flavor oil or fat of the present invention, the flavor oil or fat has one or two of the following characteristics:

when DHS-GC-MS is used for detection, 2, 3-butanediol accounts for more than 10% of the area of the peak of the flavor substance, such as: 10.5%, 11%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, 16%, 17%, 18%, 19%, 20%, etc.; the fatty acid composition of the flavor oil and fat has oleic acid content of more than 40%, preferably 40-70%, for example: 40.5%, 41%, 41.5%, 42%, 42.5%, 43%, 43.5%, 44%, 44.5%, 45%, 45.5%, 46%, 46.5%, 47%, etc.

The flavor oil of the present invention comprises or consists of corn oil containing the corn oil obtained by the preparation method of the flavor oil of the present invention.

The corn oil of the present invention may also comprise other corn oils. The other corn oil is not prepared by the preparation method of the flavor oil and fat. The other corn oil can also be prepared by the preparation method of the flavor oil and fat and is obtained by a refining step. For example, the other corn oil can be selected from at least one of refined corn oil, cold-pressed corn oil and hot-pressed corn oil.

The present invention also provides an oil and fat composition, the oil and fat composition of the present invention (sometimes referred to as "oil and fat composition"), which comprises the flavored oil and fat produced by the method for producing a flavored oil and fat of the present invention or the flavored oil and fat of the present invention.

The fat composition of the present invention contains the flavor fat at 0.1% or more, 1% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 12% or more, 15% or more, 18% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, or 99% or more in terms of mass ratio, and optionally the fat composition of the present invention contains the flavor fat at 99.9% or less, 99% or less, 95% or less, 92% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, or more in terms of mass ratio, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, or 10% or less of the flavor oil or fat.

The fat composition of the present invention contains 0.1 to 99.9% by mass of the flavor fat, 0.1 to 95% by mass of the flavor fat, 0.1 to 90% by mass of the flavor fat, 1 to 50% by mass of the flavor fat, 3 to 35% by mass of the flavor fat, 5 to 30% by mass of the flavor fat, 8 to 25% by mass of the flavor fat, 10 to 20% by mass of the flavor fat, 12 to 15% by mass of the flavor fat, and the like.

The fat or oil composition of the present invention may further contain a vegetable oil or an animal oil.

The vegetable oil is selected from at least one of rice oil, sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter and algae oil.

The animal oil is at least one selected from beef tallow, lard, mutton fat and fish oil.

The oil composition can be edible oil such as blend oil, baking oil, frying oil, chafing dish oil, flavoring oil, etc.

The preparation method of the flavor oil composition comprises the steps of preparing the flavor oil by the preparation method of the flavor oil, and preparing the oil composition by using the flavor oil; or the flavor oil and fat of the invention is used as a raw material to prepare the oil and fat composition.

The fat or oil composition of the present invention is produced using a raw material containing the flavored fat or oil of the present invention.

The fat or oil composition of the present invention is prepared by mixing the raw materials containing the flavored fat or oil of the present invention.

In addition, the present invention provides a food or seasoning comprising the flavored oil or fat using the first aspect of the present invention or the flavored oil or fat produced by the production method according to the third aspect of the present invention.

The flavor oil and fat of the present invention can be applied to various foods or seasoning oils, and the preparation process of the foods or seasoning oils preferably includes a frying, stir-frying or frying process.

The invention also provides a cooking material, which can be, for example, various food or cooking aid materials, fried or fried with the flavored oils of the invention. In particular, the cooking aid may be a cooking ingredient or a food ingredient, preferably a hotpot condiment, a chinese meal cooking ingredient, a sauce packet or the like. The above ingredients may include various vegetable or meat adjuvants, and various seasonings such as Capsici fructus may be added according to different tastes. The hotpot condiment fried by the flavor oil has proper numb feeling and obviously reduced bitter taste after being eaten.

Examples

Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.

Raw materials:

high oil, high oleic corn seed: oil content, 23.4% of dry basis; the oleic acid content of the fatty acid composition of the corn seeds was 42.9%; ② oil content, dry basis 24.5%; oleic acid content 44.2%; is commercially available.

Common corn seeds: oil content, 4.5% dry basis; the oleic acid content of the fatty acid composition of the corn seeds was 28.5%; is commercially available.

The instrument equipment comprises:

crushing equipment: a German IKA/Aika A11 basic grinding pulverizer;

microwave equipment: EMA34GTO-SS, a American commercial microwave oven;

heating equipment: a Gene cafe coffee roaster;

screw press: xiangge small-size screw oil press.

The detection method comprises the following steps:

1. content determination of soluble sugars (glucose, sucrose, fructose, maltose): ion chromatography

Accurately weighing 100mg of sample, adding 30mL of water, performing ultrasonic extraction for 15min, centrifuging, transferring into a volumetric flask, adding 1mL of citric acid aqueous solution, and fixing the volume to 100 mL. And activating the SPE-PSD by using 5mL of methanol and 10mL of water in sequence, adding 5mL of sample, discarding, adding 10mL of sample solution after the solution is kept flush with the surface of the silica gel, collecting and loading on a machine.

Chromatographic conditions are as follows: mobile phase: NaOH + AcNa aqueous solution; flow rate: 1 mL/min; column temperature: at 30 ℃. Sample introduction amount: 20 μ L. A chromatographic column: carb 1150 mm by 4.6 mm. Detector mode: PAD, pulsed ampere mode. Quantification was performed by external standard method.

2.2, 3-butanediol content determination: detection by DHS-GC-MS method

Weighing 5g of corn oil in a dynamic headspace bottle, DHS parameter: the extraction temperature is set as 60 ℃ for adsorption for 30min, the adsorption column is Tenax TA, then the adsorption column is fed into a sample inlet through an MPS multifunctional sample injector, and the volatile compounds are separated through a thermal desorption system, a cold sample injection system and a GC-MS combined instrument in sequence. Temperature rise program of the thermal desorption system: the initial temperature was 35 ℃ for 1min, then increased to 280 ℃ at 300 ℃/min for 10 min. Temperature rise program of cold sample introduction system: the temperature of a cold sample injection system is firstly reduced to-30 ℃ by liquid nitrogen, and when the desorption of a thermal desorption system is finished, the temperature is increased to 240 ℃ at the speed of 10 ℃/min, and the temperature is kept for 1 min.

GC conditions were as follows: HP-5MS (60 m.times.0.25 mm.times.0.25 μm) temperature program: the initial temperature is 40 ℃, the temperature is kept for 3min, then the temperature is raised to 200 ℃ at the speed of 5 ℃/min, and then the temperature is raised to 230 ℃ at the speed of 10 ℃/min, and the temperature is kept for 3 min; the carrier gas is helium, and the constant flow rate is 1.2 mL/min; the temperature of a sample inlet is 250 ℃; the split ratio is set to no split. MS conditions: an electron ionization source; electron energy 70 eV; the transmission line temperature is 280 ℃; the ion source temperature is 230 ℃; the temperature of the quadrupole rods is 150 ℃; the mass scanning range m/z is 50-350. And (4) confirming the flavor substances by adopting an NIST database, and calculating the content of the 2, 3-butanediol according to the peak area of the flavor substances by a normalization method.

3. Detecting the oil content according to GB/T14488.1-2008;

4. and (3) oleic acid content determination: the fatty acid composition is determined according to GB 2009.168-2016;

5. detection of enthalpy value Δ H: detection was performed using a Differential Scanning Calorimeter (DSC):

equilibrate at 15 ℃ for 5 minutes and warm to 140 ℃ at 5 ℃/min. The weight ratio of sample to water was 1: 2. During measurement, data processing was performed by using an empty crucible as a reference and TA universal analysis software, and each set of samples was repeatedly tested 3 times.

Example 1

The method comprises the steps of selecting naturally aired whole-grain corn seeds with high oil content and high oleic acid content (the oil content is 23.4 percent of dry basis; the oleic acid content in the fatty acid composition of the corn seeds is 42.9 percent), and enabling the enthalpy value delta H of the corn seeds to be 0.48J/g.

The corn seeds are simply crushed into 2-3 petals and react for 1h at the temperature of 60 ℃ and the relative humidity of the environment of 30 percent, so that the total amount of soluble sugar (sucrose, glucose and fructose) in the corn seeds is increased from 8.06 percent to 8.64 percent (calculated by dry basis).

Roasting the above semen Maydis seeds at 120 deg.C under oxygen-containing atmosphere for 15min, wherein the glucose content in the roasted semen Maydis seeds is reduced by 19.8% (calculated on dry basis) compared with that before roasting.

And (3) carrying out screw pressing on the roasted corn seeds while the seeds are hot to prepare oil, and then filtering at the temperature lower than 50 ℃ to obtain the flavor corn oil 1.

Example 2

The method comprises the steps of selecting naturally aired corn seeds with high oil content and high oleic acid content (the oil content is 23.4 percent of dry basis; the oleic acid content in the fatty acid composition of the corn seeds is 42.9 percent), and enabling the enthalpy value delta H of the corn seeds to be 0.48J/g.

The corn seeds are simply crushed into 2-3 petals and react for 1h at the temperature of 60 ℃ and the relative humidity of the environment of 30 percent, so that the total amount of soluble sugar (sucrose, glucose and fructose) in the corn seeds is increased from 8.06 percent to 8.64 percent (calculated by dry basis).

Subjecting the corn seeds to 900W microwave for 90s under oxygen-containing atmosphere, wherein the glucose content of the corn seeds after microwave is reduced by 25.7% (on dry basis) compared with that before microwave.

And (3) squeezing the corn seeds subjected to the microwave treatment by using a screw to prepare oil while the corn seeds are hot, and then filtering at the temperature lower than 50 ℃ to obtain the flavor corn oil 2.

Example 3

The method comprises the steps of selecting naturally aired whole-grain corn seeds with high oil content and high oleic acid content (the oil content is 24.5 percent of dry basis; the oleic acid content in the fatty acid composition of the corn seeds is 44.2 percent), and enabling the enthalpy value delta H of the corn seeds to be 0.89J/g.

The corn seeds are simply crushed into 2-3 petals and reacted for 1h at the temperature of 60 ℃ and the relative humidity of the environment of 30 percent, so that the total amount of soluble sugar (sucrose, glucose and fructose) in the corn seeds is increased from 6.30 percent to 7.17 percent (calculated by dry basis).

Roasting the above semen Maydis seeds at 140 deg.C for 15min under oxygen-containing atmosphere, wherein the glucose content in the roasted semen Maydis seeds is reduced by 37.3% (calculated on dry basis) compared with that before roasting.

And (3) performing screw pressing on the baked corn seeds while the seeds are hot to prepare oil, and then filtering at the temperature lower than 50 ℃ to obtain the flavor corn oil 3.

Example 4

The difference from example 1 is that the high temperature treatment step was carried out at 100 ℃ for 40min and the glucose content of the corn seeds after roasting was reduced by 18.4% (on a dry basis) compared to that before roasting.

Example 5

The difference from example 2 is that the high temperature treatment step was carried out at 500w for 3min, and the glucose content in the corn seeds after microwaving was reduced by 40.9% (on a dry basis) compared to that before microwaving.

Example 6

The difference from example 1 is that the low temperature treatment step is carried out at 80 ℃ and 20% of ambient relative humidity for 0.5h, so that the total amount of soluble sugars (sucrose, glucose and fructose) in the corn seeds is increased from 8.06% to 8.79% (on a dry basis).

After roasting under the same conditions as the high temperature treatment of example 1, the glucose content of the corn seeds was reduced by 22.6% (on a dry basis) compared to that before roasting.

Example 7

The difference from example 1 is that the low-temperature treatment step is carried out for 1h at 50 ℃ and 50% of ambient relative humidity, so that the total amount of soluble sugars (sucrose, glucose and fructose) in the corn seeds is increased from 8.06% to 8.98% (on a dry basis).

After roasting at 120 ℃ for 10min, the glucose content in the corn seeds is reduced by 17.6 percent (calculated on a dry basis) compared with that before roasting.

Comparative example 1

The method comprises the steps of selecting naturally aired corn seeds with high oil content and high oleic acid content (the oil content is 23.4 percent of dry basis; the oleic acid content in the fatty acid composition of the corn seeds is 42.9 percent), and enabling the enthalpy value delta H of the corn seeds to be 0.48J/g.

Simply crushing the corn seeds into 2-3 petals, and reacting at 150 ℃ and an ambient relative humidity of 30% for 30min to reduce the total amount of soluble sugars (sucrose, glucose and fructose) in the corn seeds from 8.06% to 6.48% (on a dry basis).

Roasting the above semen Maydis seeds at 120 deg.C under oxygen-containing atmosphere for 15min, wherein the glucose content of the roasted semen Maydis seeds is reduced by 12.3% (calculated on dry basis) compared with that before roasting.

And (3) pressing the roasted corn kernels to prepare oil by adopting a screw when the corn kernels are hot, cooling the pressed crude corn oil, and filtering at the temperature lower than 50 ℃ to obtain the comparative corn oil 1.

Comparative example 2

The method comprises the steps of selecting naturally aired corn seeds with high oil content and high oleic acid content (the oil content is 23.4 percent of dry basis; the oleic acid content in the fatty acid composition of the corn seeds is 42.9 percent), and enabling the enthalpy value delta H of the corn seeds to be 0.48J/g.

The corn seeds are simply crushed into 2-3 petals and react for 1h at the temperature of 60 ℃ and the relative humidity of the environment of 30 percent, so that the total amount of soluble sugar (sucrose, glucose and fructose) in the corn seeds is increased from 8.06 percent to 8.64 percent (calculated by dry basis).

Roasting the above semen Maydis seeds at 180 deg.C under oxygen-containing atmosphere for 15min, wherein the glucose content of the roasted semen Maydis seeds is reduced by 68.7% (calculated on dry basis) compared with that before roasting.

And (3) pressing the roasted corn kernels with a screw to prepare oil while the corn kernels are hot, cooling the pressed crude corn oil, and filtering at the temperature lower than 50 ℃ to obtain the comparative corn oil 2.

Comparative example 3

The method comprises the steps of selecting naturally aired corn seeds with high oil content and high oleic acid content (oil content, 23.4% of dry basis and 42.9% of oleic acid content in fatty acid composition of the corn seeds), wherein the enthalpy value delta H of the corn seeds is 0.48J/g.

Roasting the above semen Maydis seeds at 120 deg.C under oxygen-containing atmosphere for 15min, wherein the glucose content of the roasted semen Maydis seeds is reduced by 7.3% (on dry basis) compared with that before roasting.

And (3) pressing the roasted corn kernels with a screw to prepare oil while the corn kernels are hot, cooling the pressed crude corn oil, and filtering at the temperature lower than 50 ℃ to obtain the comparative corn oil 3.

Comparative example 4

High-temperature dried high-oil-content and high-oleic-acid corn seeds (oil content, dry basis is 22.5 percent, oleic acid content in fatty acid composition of the corn seeds is 43.1 percent) are selected, and enthalpy value delta H of the corn seeds is 0.18J/g.

The corn seeds are simply crushed into 2-3 petals and reacted for 1h at the temperature of 60 ℃ and the relative humidity of the environment of 30 percent, so that the total amount of soluble sugar (sucrose, glucose and fructose) in the corn seeds is increased from 8.56 percent to 8.72 percent (calculated by dry basis).

Roasting the above semen Maydis seeds at 120 deg.C for 15min under oxygen-containing atmosphere, wherein the glucose content of the roasted semen Maydis seeds is reduced by 36.9% (on dry basis) compared with that before roasting.

And (3) pressing the roasted corn kernels with a screw to prepare oil while the corn kernels are hot, cooling the pressed crude corn oil, and filtering at the temperature lower than 50 ℃ to obtain the comparative corn oil 4.

Comparative example 5

Common corn kernels (oil content, 4.5% of dry basis; oleic acid content in fatty acid composition of corn seeds is 28.5%) were selected, pretreated and pressed as in examples 1 and 2, and oil could not be produced by pressing due to their low oil content.

Comparative example 6

High-temperature dried high-oil-content and high-oleic-acid corn seeds (oil content, 23.4% of dry basis; oleic acid content in fatty acid composition of the corn seeds is 42.9%) are selected, and the enthalpy value delta H of the corn seeds is 0.48J/g.

The corn seeds are simply crushed into 2-3 petals and reacted for 1h at the temperature of 10 ℃ and the relative humidity of the environment of 80 percent, so that the total amount of soluble sugar (sucrose, glucose and fructose) in the corn seeds is changed from 8.06 percent to 8.11 percent (calculated by dry basis).

Roasting the above semen Maydis seeds at 120 deg.C for 20min under oxygen-containing atmosphere, wherein the glucose content of the roasted semen Maydis seeds is reduced by 11.9% (calculated on dry basis) compared with that before roasting.

And (3) pressing the roasted corn kernels with a screw to prepare oil while the corn kernels are hot, cooling the pressed crude corn oil, and filtering at the temperature lower than 50 ℃ to obtain the comparative corn oil 6.

Flavor evaluation

Comparing the corn oil flavor evaluation from four dimensions by selecting 10-15 sensory evaluators: 1) steamed corn flavor, 2) roasted corn flavor, 3) burnt paste flavor, and 4) sourness/odor generation. The flavor intensity in each dimension was between 1 and 5, with 1 representing very weak flavor and 5 representing the strongest flavor, and the evaluation results are shown in table 1 below.

Flavor substance analysis

The content of 2, 3-butanediol as a flavor substance was analyzed by DHS-GC-MS, and the specific results are shown in Table 1 below.

Analysis of oleic acid content

The fatty acid composition was determined according to GB2009.168-2016, and the results are shown in Table 1 below.

TABLE 1 corn oil flavor comparison of examples and comparative examples

ND means not detected.

As can be seen from Table 1, the corn oil of examples 1-7 of the present application is excellent in flavor and has a strong corn aroma; when DHS-GC-MS is adopted for detection, 2, 3-butanediol accounts for more than 10% of the area of the peak of the flavor substance, and the oleic acid content in the fatty acid composition of the flavor oil is more than 40%.

In comparative example 1, the flavor was poor and there was an off-flavor (bran-like flavor) by performing the high-temperature treatment twice, and the content of 2, 3-butanediol was only 3.2% in terms of the area percentage of the peak of the flavor substance when the measurement was performed by DHS-GC-MS.

In comparative example 2, the glucose content of the corn seeds after firing was reduced too much from that before firing, resulting in poor flavor, a pronounced burnt flavor, and weak corn sweetness of comparative example 2, and no detection of 2, 3-butanediol when detected by DHS-GC-MS.

In comparative example 3, the corn oil of comparative example 3 was poor in flavor, remarkable in sourness/sourness, and weak in sweetness and aroma due to the high-temperature treatment performed only once without the low-temperature treatment; when the detection is carried out by adopting-DHS-GC-MS, the content of the 2, 3-butanediol is only 7.6 percent according to the peak area percentage of the flavor substances.

In comparative example 4, the corn seed had a lower enthalpy Δ H, resulting in poor flavor, significant off-flavor and burnt flavor, and weak sweetness of corn in comparative example 4, and no detection of 2, 3-butanediol by DHS-GC-MS.

In comparative example 5, the oil could not be produced by using the ordinary corn seeds, and the flavor oil of the present invention could not be obtained.

The total amount of soluble sugars (sucrose, glucose, fructose) in comparative example 6 changed less, resulting in the corn oil of comparative example 3 having a poor flavor, a pronounced green/sour taste, and a weak sweet and fragrant corn; and when DHS-GC-MS is adopted for detection, the content of 2, 3-butanediol is only 8.4 percent according to the peak area percentage of the flavor substances.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the present invention shall be covered thereby. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.