Low-freezing-point flavored animal fat and preparation method thereof

Abstract

The preparation method comprises the following steps: adding purified water and an enzyme preparation into lard oil, and carrying out enzymolysis for 20-60 minutes under the conditions that the temperature is kept at 40-65 DEG C and the pH value is 5-8, so as to obtain enzymatic hydrolysate; taking the enzymatic hydrolysate, adding reducing sugar, amino acid, spices and fresh food, fully mixing, carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 15-60 minutes, and sieving to obtain an oil-phase reaction solution; and taking the oil-phase reaction liquid, adding vegetable oil and an emulsifier, fully mixing, passing through a colloid mill, and homogenizing to obtain the flavored animal fat. The flavored animal fat with the low freezing point prepared by the invention can provide the mouth feel of the animal fat after being added into a terminal product, is not easy to solidify, and can effectively improve the state of the animal fat.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food, and in particular, relates to an animal fat, and more particularly, the present application relates to a low freezing point flavor animal fat and a preparation method thereof. BACKGROUND

[0002] With the development of economy, people pay more attention to the pursuit of delicious food, but due to the fast pace of life, more and more young people choose fast food life. Frozen food is occupying more and more consumer market.

[0003] In order to provide a more realistic taste in frozen food, animal fat is added in most products, but its physical properties change dramatically with temperature, which becomes the core obstacle in processing, storage, appearance restoration and industrial production. Especially when making stuffing (such as steamed buns, dumplings, pies), solid animal fat needs to be heated and melted first, and then mixed with other raw materials. After cooling, the fat will re-solidify, but if the mixture is not uniform or the cooling speed is not proper, the fat will form hard blocks of different sizes. This leads to uneven taste of the stuffing during packaging, and even may pierce the dough.

[0004] And in order to improve the color of frozen food, caramel color pigments are often added in the prior art, which improves the color to some extent, but does not meet the health pursuit of consumers. SUMMARY

[0005] The present application aims to at least solve one of the technical problems in the related art, and for this purpose, the present application can effectively overcome the natural defects of conventional animal fat in the field of frozen food by preparing a low freezing point flavor animal fat, and can effectively generate caramel-like substances through oil phase Maillard reaction to improve the color of meat products and increase consumer appetite.

[0006] The present application adopts the following technical solutions: In a first aspect, The present application provides a preparation method of a low freezing point flavor animal fat, comprising the following steps: (1) Enzymatic solution preparation: adding purified water and enzyme preparation to lard, keeping the temperature at 40-65 DEG C and the pH value at 5-8, and enzymolysis for 20-60 min to obtain an enzymatic solution; wherein the lard is a mixture of refined lard and lard in a mass ratio of 2-4:1, and the enzyme preparation is a mixture of lipase and complex protease in a mass ratio of 2-4:1; (2) Reaction liquid preparation: taking the enzymatic solution, adding reducing sugar, amino acid, spice and fresh food, mixing thoroughly, and then performing Maillard reaction at a reaction temperature of 90-130 DEG C for 15-60 min to obtain an oil phase reaction liquid; the amino acid at least includes threonine; (3) Flavor animal fat preparation: take the oil phase reaction solution, add vegetable oil, emulsifier and mix well, pass through a colloid mill and homogenize to obtain a flavor animal fat; the vegetable oil is a mixture of soybean oil and sunflower seed oil, and the emulsifier is a mixture of Span 80 and monoglyceride fatty acid ester with a mass ratio of 1: (1.5-2).

[0007] In some embodiments, in step (1), the lard is 70-90 parts, the pure water is 5-20 parts, and the enzyme preparation is 0.2-1 part, the parts being mass parts. More preferably, the lard is 75-85 parts, the pure water is 5-10 parts, and the enzyme preparation is 0.2-0.5 part.

[0008] In some embodiments, in step (1), the enzymolysis temperature is 55-65°C, the pH value is 6-8, and the enzymolysis time is 30-60 min.

[0009] In some embodiments, in step (2), the enzymolysis solution is 50-70 parts, the reducing sugar is 1-3 parts, the amino acid is 2-5 parts, the spice is 0.5-2 parts, and the fresh food is 2-4 parts, the parts being mass parts. Preferably, the enzymolysis solution is 60-70 parts, the reducing sugar is 1-2 parts, the amino acid is 4-5 parts, the spice is 1-2 parts, and the fresh food is 3-4 parts.

[0010] In some embodiments, in step (2), the reducing sugar is one or both of glucose and xylose. Preferably, the reducing sugar is a mixture of glucose and xylose. In a preferred embodiment, the reducing sugar is a mixture of glucose and xylose with a mass ratio of 4:1.

[0011] In some embodiments, in step (2), the amino acid is one or more of proline, cysteine, glycine, methionine, arginine, threonine, and histidine, and at least includes threonine. More preferably, the amino acid is a mixture of proline, cysteine, glycine, and threonine. In a preferred embodiment, the addition amount of threonine is 40-45% of the total mass of the amino acid. In a preferred embodiment, the amino acid is a mixture of proline, cysteine, glycine, and threonine with a mass ratio of 1:4:0.4:4.

[0012] In some embodiments, in step (2), the spice is one or more of Baizhi, clove, cardamom, cinnamon, anise, white pepper, and kaempferia rotunda. More preferably, the spice is a mixture of Baizhi, cardamom, cinnamon, anise, and kaempferia rotunda. In a preferred embodiment, the spice is a mixture of Baizhi, cardamom, cinnamon, anise, and kaempferia rotunda with a mass ratio of 1:1:1.5:2:0.5.

[0013] In some embodiments, in step (2), the fresh food is one or more of green onion, onion, garlic, and ginger. Preferably, the fresh food is a mixture of green onion, garlic, and ginger. In a preferred embodiment, the fresh food is a mixture of green onion, garlic, and ginger in a mass ratio of 1:2:0.5.

[0014] In some embodiments, in step (2), the reaction temperature of the Maillard reaction is 100-125℃, the reaction time is 25-50min, and the mixture is passed through a 40-mesh sieve.

[0015] In a preferred embodiment, the vegetable oil is a mixture of soybean oil and sunflower oil in a mass ratio of 1:2.

[0016] In a preferred embodiment, the emulsifier is a mixture of Span 80 and monoglyceride fatty acid ester in a mass ratio of 1:2.

[0017] In some embodiments, in step (3), the oil phase reaction solution is 60-75 parts, the vegetable oil is 25-40 parts, and the emulsifier is 0.5-2.5 parts.

[0018] In some embodiments, in step (3), the mixture is incubated at 60℃, passed through a colloid mill for 3 times, and the homogenization treatment is performed at a homogenization pressure of 20-40Mpa for 20min.

[0019] The second aspect of the application provides a low-freezing-point flavored animal fat prepared by the method described above. The application also provides a low-freezing-point flavored animal fat prepared by the method described above.

[0020] In some embodiments, the freezing point of the flavored animal fat is 3-5℃.

[0021] The third aspect of the application provides the use of the low-freezing-point flavored animal fat described above in the preparation of quick-frozen food. The application also provides the use of the low-freezing-point flavored animal fat described above in the preparation of quick-frozen food.

[0022] In some embodiments, the quick-frozen food includes quick-frozen steamed buns, quick-frozen dumplings, quick-frozen pies, and the like.

[0023] The application has the following advantages and beneficial effects: (1) The application regulates the selection of raw materials, the amount of each component, and the specific process of enzyme hydrolysis, Maillard reaction, and emulsion embedding, and finally prepares a flavored animal fat with a low freezing point. The animal fat can provide a good taste and is not easy to solidify after being added to the final product, which can effectively improve the state of the animal fat.

[0024] (2) By adjusting the raw materials and reaction conditions of the Maillard reaction, the present invention can effectively control the Maillard reaction path, realize the regulation of caramel reaction substances, and increase the caramel color of meat products after adding them to the end product. No additional caramel coloring is required, making it suitable for use in the quick-freezing field.

[0025] (3) This invention generates a flavor characteristic of stewed pork ribs by adjusting the raw materials and reaction conditions of Maillard reaction, thereby improving the flavor of the end product. Detailed Implementation

[0026] The embodiments of the present invention are described in detail below. These embodiments are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0027] Unless otherwise stated, the raw materials and reagents used in the following examples are commercially available products or can be prepared by known methods.

[0028] Unless otherwise stated, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art.

[0029] In this document, when values ​​are described as ranges, it should be understood that such disclosure includes disclosure of all possible subranges within that range, as well as the specific numerical values ​​falling within that range, regardless of whether the specific numerical value or specific subrange is explicitly specified.

[0030] In this document, the terms "first aspect," "second aspect," and "third aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0031] The present invention adopts the following technical solution: Firstly, This invention provides a method for preparing low-freezing-point flavored animal fats, comprising the following steps: (1) Preparation of enzymatic hydrolysate: Add purified water and enzyme preparation to lard, maintain the temperature at 40-65℃ and the pH value at 5-8, and enzymatically hydrolyze for 20-60 min to obtain enzymatic hydrolysate; wherein the lard is a mixture of refined lard and pork fat in a mass ratio of (2-4):1, and the enzyme preparation is a mixture of lipase and complex protease in a mass ratio of (2-4):1; (2) Preparation of reaction solution: Take the enzymatic hydrolysate, add reducing sugar, amino acids, spices and fresh ingredients, mix thoroughly, and carry out Maillard reaction at a reaction temperature of 90-130℃ for 15-60 min. The reaction solution is then sieved to obtain the oil phase reaction solution. The amino acids include at least threonine. (3) Preparation of flavored animal fats: Take the oil phase reaction liquid, add vegetable oil and emulsifier and mix thoroughly. After passing through a colloid mill and homogenizing, flavored animal fats are obtained. The vegetable oil is a mixture of soybean oil and sunflower seed oil, and the emulsifier is a mixture of Span 80 and mono- and diglyceride fatty acid esters in a mass ratio of 1:(1.5-2).

[0032] For example, the enzymatic hydrolysis temperature in step (1) can be 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, etc., the pH value can be 5, 6, 6.5, 7, 8, etc., and the enzymatic hydrolysis time can be 20min, 25min, 30min, 35min, 40min, 60min, etc.

[0033] For example, lard is a mixture of refined lard and pork fat, and the mass ratio can be 2:1, 2.5:1, 3:1, 3.5:1, 4:1, etc.

[0034] For example, the enzyme preparation is a mixture of lipase and complex protease; the mass ratio can be 2:1, 2.5:1, 3:1, 3.5:1, 4:1, etc.

[0035] In some embodiments, in step (1), the lard is 70-90 parts, the purified water is 5-20 parts, and the enzyme preparation is 0.2-1 parts, where the parts are by weight. More preferably, the lard is 75-85 parts, the purified water is 5-10 parts, and the enzyme preparation is 0.2-0.5 parts.

[0036] For example, the lard can be 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, etc., the purified water can be 5 parts, 10 parts, 15 parts, 18 parts, 20 parts, etc., and the enzyme preparation can be 0.2 parts, 0.3 parts, 0.5 parts, 0.8 parts, 1 part, etc.

[0037] In some embodiments, in step (1), the enzymatic hydrolysis temperature is 55-65℃ and the pH value is 6-8, and the enzymatic hydrolysis time is 30-60 min.

[0038] In some embodiments, in step (2), the enzymatic hydrolysate is 50-70 parts, the reducing sugar is 1-3 parts, the amino acid is 2-5 parts, the spice is 0.5-2 parts, and the fresh food is 2-4 parts, where the parts are by weight. Preferably, the enzymatic hydrolysate is 60-70 parts, the reducing sugar is 1-2 parts, the amino acid is 4-5 parts, the spice is 1-2 parts, and the fresh food is 3-4 parts.

[0039] For example, the enzymatic hydrolysate can be 50 parts, 55 parts, 60 parts, 65 parts, 70 parts, etc., the reducing sugar can be 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, etc., the amino acids can be 2 parts, 2.5 parts, 3 parts, 3.5 parts, 5 parts, etc., the spices can be 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, etc., and the fresh ingredients can be 1 part, 2 parts, 2.5 parts, 3 parts, 4 parts, etc.

[0040] In some embodiments, in step (2), the reducing sugar is one or both of glucose and xylose. Preferably, the reducing sugar is a mixture of glucose and xylose. In a preferred embodiment, the reducing sugar is a mixture of glucose and xylose in a mass ratio of 4:1.

[0041] In some embodiments, in step (2), the amino acid is one or more of proline, cysteine, glycine, methionine, arginine, threonine, and histidine, and includes at least threonine. More preferably, the amino acid is a mixture of proline, cysteine, glycine, and threonine. In a preferred embodiment, the amount of threonine added is 40-45% of the total mass of the amino acids. In a preferred embodiment, the amino acid is a mixture of proline, cysteine, glycine, and threonine in a mass ratio of 1:4:0.4:4.

[0042] In some embodiments, in step (2), the spice is one or more of angelica root, clove, cardamom, cinnamon, star anise, white pepper, and galangal. More preferably, the spice is a mixture of angelica root, cardamom, cinnamon, star anise, and galangal. In a preferred embodiment, the spice is a mixture of angelica root, cardamom, cinnamon, star anise, and galangal in a mass ratio of 1:1:1.5:2:0.5.

[0043] In some embodiments, in step (2), the fresh produce is one or more of scallions, onions, garlic, and ginger. Preferably, the fresh produce is a mixture of scallions, garlic, and ginger. In a preferred embodiment, the fresh produce is a mixture of scallions, garlic, and ginger in a mass ratio of 1:2:0.5.

[0044] In some embodiments, in step (2), the Maillard reaction is carried out at a temperature of 100-125°C for 25-50 min and passes through a 40-mesh sieve.

[0045] For example, the reaction temperature of the Maillard reaction can be 100℃, 105℃, 110℃, 115℃, 125℃, etc., and the reaction time can be 25min, 30min, 35min, 40min, 50min, etc.

[0046] In a preferred embodiment, the vegetable oil is a mixture of soybean oil and sunflower seed oil in a mass ratio of 1:2.

[0047] In a preferred embodiment, the emulsifier is a mixture of Span 80 and mono- and diglyceride fatty acid esters in a mass ratio of 1:2.

[0048] In some embodiments, in step (3), the oil phase reaction solution is 60-75 parts, the vegetable oil is 25-40 parts, and the emulsifier is 0.5-2.5 parts.

[0049] For example, the oil phase reaction solution can be 60 parts, 65 parts, 70 parts, 72 parts, 75 parts, etc., the vegetable oil can be 25 parts, 28 parts, 30 parts, 35 parts, 40 parts, etc., and the emulsifier can be 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, etc.

[0050] In some embodiments, in step (3), the conditions for passing through the colloid mill are: the mixture is kept at 60°C and passed through the colloid mill 3 times, and the conditions for homogenization are: homogenization pressure 20-40 MPa, and circulation for 20 min.

[0051] Secondly, The present invention also provides low-freezing-point flavored animal fats prepared by the above method.

[0052] In some embodiments, the solidification point of the flavored animal fat is 3-5°C.

[0053] Thirdly, The present invention also provides the application of the above-mentioned low freezing point flavored animal fats in the preparation of quick-frozen foods.

[0054] In some embodiments, the frozen foods include frozen buns, frozen dumplings, frozen pies, etc.

[0055] The following are specific embodiments and comparative examples of the present invention. It should be further noted that the schemes in the comparative examples are not prior art, but are only set up for comparison with the schemes in the embodiments, and are not intended to limit the present invention.

[0056] The sources of raw materials involved in the embodiments and comparative examples of this invention are as follows: Lipase: Xiasheng (Beijing) Biotechnology Development Co., Ltd., enzyme activity 100,000 U / ml.

[0057] Complex protease: Beijing Solarbio Science & Technology Co., Ltd., enzyme activity 300,000 U / ml.

[0058] In the embodiments and comparative examples of this invention, the number of parts refers to parts by mass.

[0059] Colorimeter test: Accurately weigh 1.0g of sample, add 5g of water, and stir or shake thoroughly at 60℃ to ensure homogeneity. Cool to room temperature and await measurement. Turn on the colorimeter and calibrate according to the operation manual. Place the prepared sample into the sample chamber. Ensure the measuring surface of the cuvette or test box is clean and aligned with the light path. Trigger the measurement, and record the data after the instrument reading stabilizes. Typically, each sample should be measured 3-5 times, and the average value should be taken to reduce random errors.

[0060] Sensory evaluation analysis: Eight individuals (5 men and 3 women, aged 25-35) with relevant professional experience were selected to conduct sensory evaluations according to the scoring table in Table 1. Each sample was evaluated three times, and mouthwash with deionized water was required between each two tastings. The samples were diluted in advance: 3g of sample + 97g of 50℃ warm water, and stirred thoroughly.

[0061] Table 1 Sensory Evaluation Scoring Sheet

[0062] Example 1 A method for preparing low-freezing-point flavored animal fats includes the following steps: (1) Preparation of enzymatic hydrolysate: Weigh 82 parts of lard and 7 parts of purified water, add 0.5 parts of enzyme preparation, maintain the temperature at 60℃ and the pH value at 6.8, and enzymatically hydrolyze for 50 min to obtain the enzymatic hydrolysate. The lard is a mixture of refined lard and pork fat in a mass ratio of 4:1, and the enzyme preparation is a mixture of lipase and complex protease in a mass ratio of 5:2. (2) Preparation of reaction solution: Weigh 60 parts of enzymatic hydrolysate, add 1.2 parts of reducing sugar, 4.6 parts of amino acids, 1 part of spices, and 4 parts of fresh ingredients, mix thoroughly, and carry out Maillard reaction at a reaction temperature of 105℃ for a reaction time of 40 min. After the reaction is completed, pass through a 40-mesh sieve to obtain the oil phase reaction solution; wherein the reducing sugar is a mixture of glucose and xylose in a mass ratio of 4:1; the amino acids are a mixture of proline, cysteine, glycine, and threonine in a mass ratio of 1:4:0.4:4; the spices are a mixture of angelica, cardamom, cinnamon, star anise, and galangal in a mass ratio of 1:1:1.5:2:0.5; and the fresh ingredients are a mixture of scallion, garlic, and ginger in a mass ratio of 1:2:0.5. (3) Preparation of flavored animal fats: Weigh 63 parts of the oil phase reaction solution, add 34 parts of vegetable oil and 1.7 parts of emulsifier, mix thoroughly, and homogenize to obtain flavored animal fats; The vegetable oil is a mixture of soybean oil and sunflower seed oil in a mass ratio of 1:2, and the emulsifier is a mixture of Span 80 and mono- and diglyceride fatty acid esters in a mass ratio of 1:2.

[0063] Example 2 The difference from Example 1 is that the amino acids in Example 2 are a mixture of proline, cysteine, glycine and threonine in a mass ratio of 2:1:0.4:1.

[0064] Example 3 The difference from Example 1 is that the spices in Example 3 are a mixture of angelica, cloves, cardamom, cinnamon, star anise, and galangal in a mass ratio of 1:0.2:1:1.5:2:0.5.

[0065] Example 4 The difference from Example 1 is that the spices in Example 4 are a mixture of angelica dahurica, cardamom, cinnamon, star anise and galangal in a mass ratio of 1.5:1:1:1:1.

[0066] Comparative Example 1 The difference from Example 1 is that the lard in Comparative Example 1 is a mixture of refined lard and pork bone oil in a mass ratio of 4:1.

[0067] Comparative Example 2 The difference from Example 1 is that the lard in Comparative Example 2 is a mixture of refined lard and pork fat in a mass ratio of 1:4.

[0068] Comparative Example 3 The difference from Example 1 is that in Comparative Example 3, only lipase was selected as the enzyme preparation.

[0069] Comparative Example 4 The difference from Example 1 is that in Comparative Example 4, the enzyme preparation is a mixture of lipase and complex protease with a mass ratio of 1:3.

[0070] Comparative Example 5 The difference from Example 1 is that the vegetable oil in Comparative Example 5 is a mixture of peanut oil and palm oil in a mass ratio of 1:2.

[0071] Comparative Example 6 The difference from Example 1 is that the vegetable oil in Comparative Example 6 is a mixture of soybean oil and sunflower seed oil in a mass ratio of 1:1.

[0072] Comparative Example 7 The difference from Example 1 is that the emulsifier in Comparative Example 7 is a mixture of hydroxypropyl starch, enzymatically hydrolyzed soybean lecithin, and mono- and diglyceride fatty acid esters in a mass ratio of 1:1:1.

[0073] Comparative Example 8 The difference from Example 1 is that the emulsifier is a mixture of Span 80 and mono- and diglyceride fatty acid esters in a mass ratio of 1:1.

[0074] Comparative Example 9 The difference from Example 1 is that the amino acids are a mixture of proline, cysteine ​​and glycine in a mass ratio of 1:4:0.4.

[0075] The solidification temperatures of the flavored animal fats prepared in Examples 1-4 and Comparative Examples 1-9 are shown in Table 2.

[0076] Table 2

[0077] A comparison of Example 1 and Comparative Examples 3 and 4 shows that the type and proportion of enzyme preparations have a certain influence on the solidification temperature of the samples. Compared with Example 1, Comparative Example 3 only added lipase, lacking protease assistance, and could not effectively decompose the small amount of large protein molecules contained in the oil, preventing them from participating in the subsequent Maillard reaction. These proteins remained in a large molecular state, resulting in an unstable system and a smaller decrease in the solidification point compared to Example 1. Furthermore, the insufficient lipase in Comparative Example 4 led to incomplete hydrolysis of the oil, resulting in insufficient free fatty acids and inadequate subsequent emulsification, thus resulting in a higher solidification point.

[0078] The comparison between Example 1 and Comparative Examples 5 and 6 shows that the type and proportion of vegetable oil have a certain influence on the solidification temperature of the samples. This is because the solidification point of oils mainly depends on the composition and distribution of their fatty acids. The higher the content of saturated fatty acids and the longer the carbon chain, the higher the solidification point. The higher the content of unsaturated fatty acids, the lower the solidification point. Compared with Example 1, Comparative Example 5 added peanut oil and palm oil. Palm oil is rich in palmitic acid and has a high saturated fatty acid content, which to some extent prevents the solidification point from being effectively lowered. Peanut oil has a strong characteristic flavor, which also leads to changes in the flavor of the final product. In Comparative Example 6, the proportion of sunflower seed oil was reduced, while the proportion of soybean oil was increased. Soybean oil has a high saturated fatty acid content, which slightly reduces the overall unsaturation of the system and slightly increases the solidification point. The comparison shows that the optimal effect is achieved when the ratio of soybean oil to sunflower seed oil is 1:2.

[0079] A comparison of Example 1 and Comparative Examples 7 and 8 shows that the type and ratio of emulsifier have a significant impact on the solidification temperature of the samples. Mono- and diglyceride fatty acid esters are highly efficient crystallization regulators, capable of forming β-crystals and a dense crystal network, which may help "fix" the liquid oil within the crystal structure, thus exhibiting a lower solidification point macroscopically. Comparative Example 7 used hydroxypropyl starch, enzymatically hydrolyzed soybean lecithin, and mono- and diglyceride fatty acid esters. Hydroxypropyl starch, being a hydrophilic macromolecule, promotes oil crystallization to some extent, leading to an increased solidification point. In Comparative Example 8, the relatively lower ratio of mono- and diglyceride fatty acid esters weakened the crystallization regulation ability, resulting in an increased solidification point. From Example 1 and Comparative Example 8, it can be seen that a ratio of Span 80 to mono- and diglyceride fatty acid esters of 1:2 yields the best results.

[0080] The sensory evaluations of Examples 1-4 and Comparative Examples 1-4 are shown in Table 3.

[0081] Table 3

[0082] As shown in Table 3, the flavored animal fats prepared in Examples 1-4 possess the characteristic flavor of stewed pork ribs and have strong appeal. Adding them to the final product enhances its flavor. Compared to Example 1, Example 2 shows a lower cysteine ​​ratio and a higher proline ratio, resulting in a weaker meat flavor intensity in the final product. This is because cysteine ​​is a sulfur-containing amino acid and a key amino acid in the Maillard reaction that produces a strong meaty aroma. Its reduced ratio leads to insufficient meat aroma precursors, thus the overall flavor of Example 2 is weaker than that of Example 1. Example 3 added a small amount of cloves, while Example 4 kept the spice types unchanged, only adjusting the proportions. This shows that the type and ratio of spices are also factors affecting the flavor of the final product. Example 1, with a spice mixture of angelica root, cardamom, cinnamon, star anise, and galangal in a mass ratio of 1:1:1.5:2:0.5, exhibits the strongest appeal.

[0083] Compared to Example 1, Comparative Example 1 used pork bone oil instead of pork fat. Its fatty and meaty aromas were significantly reduced, possibly because pork fat has a high triglyceride content, resulting in purer fatty acid precursors after enzymatic hydrolysis, which contribute to a richer fatty aroma. Pork bone oil, extracted from bones, contains more phospholipids, cholesterol, and off-flavor substances produced during high-temperature cooking, leading to a decrease in the final product's appeal. Furthermore, when the proportion of pork fat is too high, it results in more unsaturated fatty acids, giving the final product a raw fat flavor, making the overall flavor of Comparative Example 2 inferior to Example 1.

[0084] Compared with Example 1, Comparative Example 3 only used lipase and did not use protease, which resulted in the inability to hydrolyze the small amount of protein brought in by the pork fat, thus failing to produce small molecule peptides. The flavor was relatively simple and not full enough when the Maillard reaction was carried out by supplementing the added amino acids.

[0085] Compared with Example 1, in Comparative Example 4, the proportion of lipase was reduced, resulting in insufficient fat hydrolysis and insufficient fat aroma precursors, which affected the overall flavor.

[0086] The flavored animal fats prepared in Examples 1-4 and Comparative Example 9 were tested using a colorimeter, and the results are shown in Table 4.

[0087] Table 4. Effects of different preparation conditions on the L, a, and b values ​​of flavored animal oils.

[0088] The L value represents the brightness of the sample; the lower the L value, the deeper and closer the caramel color is to burnt black. The a value represents the red-green value, which is a key indicator for caramel color. A positive a value, and the larger the value, the fuller and more accurate the red hue of the caramel. The b value represents the yellow-blue value; for caramel, a positive b value reflects the yellow hue. The a and b values ​​together determine the overall hue of the caramel. Table 4 shows that Example 1 has the smallest L value, indicating its deepest color, far lower than Comparative Example 9. Furthermore, the a value shows that adding threonine effectively enhances the red hue of the sample, demonstrating that threonine plays a major role in the formation of caramel color.

[0089] In this invention, the terms "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0090] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing low-freezing-point flavored animal fats, characterized in that, Includes the following steps: (1) Preparation of enzymatic hydrolysate: Add purified water and enzyme preparation to lard, maintain the temperature at 40-65℃ and the pH value at 5-8, and enzymatically hydrolyze for 20-60 min to obtain enzymatic hydrolysate; wherein the lard is a mixture of refined lard and pork fat in a mass ratio of (2-4):1, and the enzyme preparation is a mixture of lipase and complex protease in a mass ratio of (2-4):1; (2) Preparation of reaction solution: Take the enzymatic hydrolysate, add reducing sugar, amino acids, spices and fresh ingredients, mix thoroughly, and carry out Maillard reaction at a reaction temperature of 90-130℃ for 15-60 min. The reaction solution is then sieved to obtain the oil phase reaction solution. The amino acids include at least threonine. (3) Preparation of flavored animal fats: Take the oil phase reaction liquid, add vegetable oil and emulsifier and mix thoroughly. After passing through a colloid mill and homogenizing, flavored animal fats are obtained. The vegetable oil is a mixture of soybean oil and sunflower seed oil, and the emulsifier is a mixture of Span 80 and mono- and diglyceride fatty acid esters in a mass ratio of 1:(1.5-2).

2. The method for preparing a low-freezing-point flavored animal fat according to claim 1, characterized in that, In step (1), the lard is 70-90 parts, the purified water is 5-20 parts, and the enzyme preparation is 0.2-1 parts, and the parts are by weight; preferably, the lard is 75-85 parts, the purified water is 5-10 parts, and the enzyme preparation is 0.2-0.5 parts. And / or, in step (1), the enzymatic hydrolysis temperature is 55-65℃, the pH value is 6-8, and the enzymatic hydrolysis is carried out for 30-60 minutes.

3. The method for preparing a low-freezing-point flavored animal fat according to claim 1, characterized in that, In step (2), the enzymatic hydrolysate is 50-70 parts, the reducing sugar is 1-3 parts, the amino acid is 2-5 parts, the spice is 0.5-2 parts, and the fresh food is 2-4 parts, and the parts are by weight; preferably, the enzymatic hydrolysate is 60-70 parts, the reducing sugar is 1-2 parts, the amino acid is 4-5 parts, the spice is 1-2 parts, and the fresh food is 3-4 parts.

4. The method for preparing a low-freezing-point flavored animal fat according to claim 1, characterized in that, In step (2), the reducing sugar is one or both of glucose and xylose; preferably, the reducing sugar is a mixture of glucose and xylose; more preferably, the reducing sugar is a mixture of glucose and xylose in a mass ratio of 4:

1. And / or, in step (2), the amino acid is one or more of proline, cysteine, glycine, methionine, arginine, threonine, and histidine, and includes at least threonine; preferably, the amino acid is a mixture of proline, cysteine, glycine, and threonine; more preferably, the amount of threonine added is 40-45% of the total mass of the amino acids; more preferably, the amino acid is a mixture of proline, cysteine, glycine, and threonine in a mass ratio of 1:4:0.4:

4. And / or, in step (2), the spice is one or more of angelica, clove, cardamom, cinnamon, star anise, white pepper, and galangal; preferably, the spice is a mixture of angelica, cardamom, cinnamon, star anise, and galangal; preferably, the spice is a mixture of angelica, cardamom, cinnamon, star anise, and galangal in a mass ratio of 1:1:1.5:2:0.

5. And / or, in step (2), the fresh food is one or more of scallions, onions, garlic, and ginger; preferably, the fresh food is a mixture of scallions, garlic, and ginger; preferably, the fresh food is a mixture of scallions, garlic, and ginger in a mass ratio of 1:2:0.

5.

5. The method for preparing a low-freezing-point flavored animal fat according to claim 1, characterized in that, In step (2), the Maillard reaction is carried out at a temperature of 100-125°C for 25-50 minutes and passes through a 40-mesh sieve.

6. The method for preparing a low-freezing-point flavored animal fat according to claim 1, characterized in that, The vegetable oil is a mixture of soybean oil and sunflower seed oil in a mass ratio of 1:2; And / or, the emulsifier is a mixture of Span 80 and mono- and diglyceride fatty acid esters in a mass ratio of 1:2; And / or, in step (3), the oil phase reaction solution is 60-75 parts, the vegetable oil is 25-40 parts, and the emulsifier is 0.5-2.5 parts; And / or, in step (3), the conditions for passing through the colloid mill are: the mixture is kept at 60°C and passed through the colloid mill 3 times, and the conditions for homogenization are: homogenization pressure 20-40 MPa, and circulation for 20 min.

7. A low-freezing-point flavored animal fat, characterized in that, Prepared by the method described in any one of claims 1-6.

8. The low-freezing-point flavored animal fat according to claim 7, characterized in that, The solidification point of the flavored animal fat is 3-5℃.

9. The use of the low freezing point flavored animal fats as described in claim 7 or 8 in the preparation of quick-frozen foods.

10. The application according to claim 9, characterized in that, The frozen food mentioned is frozen steamed buns, frozen dumplings, or frozen pies.

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