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Frying oil containing capsaicin and method for reducing generation of polymer during frying process

A technology of capsaicin and frying oil, which is applied in the field of oil, can solve the problems of extensive and changing oil formula, and achieve the effect of preventing heart disease, lowering blood pressure and serum cholesterol

Inactive Publication Date: 2014-06-25
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Analyzing the above existing technologies, either through a relatively extensive filtering method or to change the formula of the oil, there are certain limitations

Method used

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  • Frying oil containing capsaicin and method for reducing generation of polymer during frying process
  • Frying oil containing capsaicin and method for reducing generation of polymer during frying process
  • Frying oil containing capsaicin and method for reducing generation of polymer during frying process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0124] Embodiment 1: to the investigation of capsaicin addition

[0125] Grease treatment: Weigh 1500g rapeseed oil, heat it to 40~80℃, add a certain amount of capsaicin (CAP) to dissolve evenly in the oil sample.

[0126] Fried chicken wings: Add the prepared oil sample into the pot and heat to 160~220°C.

[0127] Wrap the marinated chicken wings with the prepared coating powder, put 8 chicken wings at a time for frying, fry for 6 minutes and finish the pan. Repeat the above operation and fry 15 times. During the frying process, 200g of samples were reserved for every 5 pots. Take a sample to test the polymer content in the oil.

[0128] Each experimental raw material in comparative example 1 and embodiment 1 is shown in table 2.

[0129] The raw material of table 2 comparative example 1 and embodiment 1

[0130]

[0131]

[0132] The fried oil samples in Comparative Example 1 and Example 1 were tested for polymer content, and the test results are shown in Table 3....

Embodiment 2

[0140] Embodiment 2: to the investigation of oil kind

[0141] According to the method of Example 1, fry chicken wings according to the raw materials shown in Table 4, and examine the influence of different oil types on the polymer content. The raw materials of each experiment in Comparative Example 2 and Example 2 are shown in Table 4.

[0142] The raw material of table 4 comparative example 2 and embodiment 2

[0143]

[0144] After the oil samples in Comparative Example 2 and Example 2 were fried, the detection results of the polymer content in the oil samples are shown in Table 5.

[0145] The oil sample detection result of table 5 comparative example 2 and embodiment 2

[0146]

[0147] data analysis:

[0148] According to the mensuration of polymer content in the oil sample after frying in table 5, after adding capsaicin in soybean oil, corn oil, palm oil, the content of polymer is all higher than the content of polymer in the oil without adding capsaicin The ...

Embodiment 3

[0152]Weigh 1500g of soybean oil into the pot and heat to 60°C, add 300ppm of capsaicin until the oil sample is evenly dissolved. Put the prepared oil sample into the pot and heat it to 180° C., then fry the chicken wings according to the method described in Example 1, and detect the polymer content in the oil sample.

[0153] The raw material of table 6 comparative example 3 and embodiment 3

[0154]

[0155] After the oil samples in Comparative Example 3 and Example 3 were fried, the detection results of the polymer content in the oil samples are shown in Table 7.

[0156] The oil sample detection result of table 7 comparative example 1 and embodiment 1

[0157]

[0158]

[0159] *: Positive values ​​represent higher polymer content, negative values ​​represent lower polymer content

[0160] data analysis:

[0161] According to the determination of the polymer content in the oil sample after frying in Table 7, it can be known that the content of the polymer in t...

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Abstract

The invention provides a frying oil containing capsaicin and a method for reducing generation of polymer during the frying process. The method is characterized in that capsaicin is added into the frying oil. The invention also provides a grease composition capable of reducing the generation of polymer during the frying process and a preparation method of the grease composition. The polymer content of the grease composition containing capsaicin after the grease composition has been used to fry food is lower than that of conventional oil.

Description

technical field [0001] The present invention relates to the field of fats and oils, in particular to a method for reducing the production of polymers during frying, and more particularly to a method of using capsaicinoids to better control the increase in the content of oily polymers during heating and frying Methods. Background technique [0002] Frying as a food preparation method dates back to 1600 BC and the times of ancient Egypt. This ancient method of cooking is a process that combines heat dehydration and cooking of food from the surface to the interior with fat as the heat transfer medium. It is widely used in frying industry and home cooking. According to statistics, the total annual turnover of the commercial frying industry in the United States is about 75 billion US dollars, which is at least twice the total output value of the frying industry in other countries in the world. [0003] Deep frying of fat is carried out at high temperature. The frying temperatu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 户超张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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