Cooking oil composition with peppery taste enhancing effect

A kind of oil composition and composition technology, applied in the field of cooking spicy oil composition, can solve the problems of excessive use, mucosal damage, lack of seasoning effect, etc.

Active Publication Date: 2017-07-07
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-concentration capsaicin can play the role of seasoning, but high-concentration capsaicin not only fails to achieve the effect of seasoning, but also may cause various discomfort reactions or symptoms, especially damage to the mucous membrane, such as getting angry and stomach problems , colitis, prostatitis and other symptoms
Although regular capsicum extract is a natural extract, due to the lack of standards for adding it, the excessive use or illegal use of industrial synthetic capsaicin by merchants makes the addition of capsicum extract questioned by consumers

Method used

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  • Cooking oil composition with peppery taste enhancing effect
  • Cooking oil composition with peppery taste enhancing effect
  • Cooking oil composition with peppery taste enhancing effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Select 40g of refined soybean oil, 40g of refined rapeseed oil, 10g of refined corn oil, and 10g of refined sunflower oil, add them to the batching tank, and then add 1ppm 2-methallyl cyanide, maintain the temperature at 20°C to 40°C, and slowly Stir for 20-30 minutes, filter and fill to obtain the finished oil composition. The 2-methylallyl cyanide content was 0.99 ppm.

Embodiment 2

[0083] Select 25g of refined soybean oil, 25g of refined rapeseed oil, 25g of refined corn oil, and 25g of refined sunflower oil, add them to the batching tank, and then add 20ppm 2-methallyl cyanide, maintain the temperature at 20°C to 40°C, and slowly Stir for 20-30 minutes, filter and fill to obtain the finished oil composition. The 2-methylallyl cyanide content was 19.45 ppm.

Embodiment 3

[0085] Select 30g of refined soybean oil, 40g of refined rapeseed oil, 15g of refined corn oil, and 15g of refined sunflower oil, add them to the batching tank, and then add 60ppm 2-methallyl cyanide, maintain the temperature at 20°C to 40°C, and slowly Stir for 20-30 minutes, filter and fill to obtain the finished oil composition. The 2-methylallyl cyanide content was 59.08 ppm.

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PUM

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Abstract

The invention provides cooking oil composition with a peppery taste enhancing effect. Specifically, the oil composition contains 1-150 ppm of 2-methylallylcyanide in terms of the weight of a base oil material of the oil composition. The invention further provides a method for preparing the oil composition with the peppery taste enhancing effect. The method comprises a step of mixing the 2-methylallylcyanide and the base oil material. The invention further provides an application of the 2-methylallylcyanide in enhancing the peppery taste of peppery dishes as well as an application of the 2-methylallylcyanide in preparation of the composition with the peppery taste enhancing effect. When the oil composition is used for cooking, the peppery taste of the peppery dishes can be enhanced and no irritant foreign tastes are introduced.

Description

technical field [0001] The invention relates to a cooking oil and fat composition. Background technique [0002] Chinese people increasingly prefer heavy-tasting diets. In particular, Sichuan cuisine, Hunan cuisine and other cuisines represented by spicy taste are deeply loved by Chinese people and gradually become the first taste of Chinese people. Chili peppers contain capsaicin, which stimulates the tip of the tongue and the mucous membrane of the mouth after eating, and promotes the secretion of saliva through brain reflexes, which is conducive to digestion of food, and makes people feel relaxed and excited, resulting in the pleasure after eating spicy food. The pungent sensation of capsaicin causes the body to release endorphins, and enough endorphins usually produce a feeling similar to a "runner's high." However, excessive spicy food is harmful to human health, such as increasing the burden on the stomach, damaging the gastrointestinal mucosa, aggravating constipati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/02
CPCA23D9/007A23D9/02
Inventor 刘晓君张余权
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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