A kind of rich flavor oil and preparation method thereof

Abstract

The present invention provides a rich-flavored oil and a preparation method thereof, an oil processing method or a method for removing peculiar smell from enzymatically processed flavored oil, and an oil or oil composition obtained by the method of the present invention. The method of the present invention comprises the steps of enzymolyzing oil to obtain an enzymolysis product; mixing the oil and the enzymolysis product to obtain an enzymolysis product containing oil, heating the enzymolysis product containing oil, and separating the gas phase component containing water to obtain a dehydrated mixture; and controlling the water content in the dehydrated mixture to be 20-50%, heating and separating to obtain the oil. The method of the present invention can obtain a flavored oil with a rich flavor and no peculiar smell, and a significantly improved oil fragrance retention time; at the same time, the present invention has a simple process, low equipment investment, continuous operation, and high industrial feasibility.

Description

Technical Field

[0001] The invention relates to a strong-flavored oil and a preparation method thereof. Background Art

[0002] Flavored peanut oil is a traditional Chinese edible oil, which is widely used in cooking, frying and making cold dishes. It is deeply loved by consumers for its unique peanut flavor. Flavor is the most important edible quality of flavored peanut oil.

[0003] The flavor substances of fragrant peanut oil are mainly formed by the Maillard reaction (thermal reaction) of reducing sugars and amino acids in peanuts during heating, mainly including nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products, and oil oxidation and cracking products. At present, the processing of fragrant peanut oil adopts the traditional production process: high-temperature roasting and pressing of peanut kernels to produce oil or rolling of peanuts and then high-temperature steaming and roasting to produce oil. In the whole process, roasting is the key aroma production process. The flavor substances of peanut oil are mainly formed by the Maillard reaction of reducing sugars and amino acids in peanuts during roasting and heating, mainly including nitrogen-containing heterocyclic compounds represented by pyrazine, caramelization reaction products, and oil oxidation products. However, the main purpose of this traditional process is to thermally denature peanut protein to increase the oil yield, and the aroma production process is often not stably controlled, with the disadvantages of weak flavor intensity and obvious irritating odor. With the improvement of people's living standards, people not only require nutrition for food but also have increasing requirements for good color, aroma and taste. Therefore, technical innovation around flavor enhancement is constantly carried out.

[0004] One of the most important technologies is to develop flavor products by enzymatically hydrolyzing animal and plant protein raw materials and then undergoing thermal reaction; the proteolysis technology has mild reaction conditions, high efficiency, and protein resources can be fully utilized. Proteases have different sources and types, and their properties are diverse. The diversity, composition, and content of free amino acids and peptides in the enzymatic hydrolysis products are significantly increased, giving unlimited possibilities for the development of flavor products. For example, meat flavor can be prepared by using hydrolyzed proteins such as beef, chicken, and pork as amino acids and peptides as sources and reducing sugars and sulfur-containing compounds through Maillard reaction. Peng Qiuju and Gong Gangming, etc. studied the preparation of beef flavor by oxidation of beef fat and Maillard reaction; Cheng Jian, Xie Jianchun, etc. studied the preparation of chicken flavor by oxidation of chicken fat and Maillard reaction. Wang Tianze and Xie Jianchun studied the preparation of pork flavor by oxidation of pig fat and thermal reaction; the above studies show that the meat flavor prepared by oxidation of fat-thermal reaction has a strong and harmonious aroma, and various characteristic meat aromas are prominent, which is a better way to obtain natural meat flavor. With a deeper understanding of the Maillard reaction, researchers have found that the reaction products of unsaturated aldehydes, ketones, carboxylic acids, lactones produced by fat oxidation and amino acids, peptides and other amino-containing compounds can produce the characteristic aroma of various meats.

[0005] The development of rich flavor oils also uses enzyme hydrolysis of plant materials such as peanuts and rapeseed, as well as pressed cakes and dregs to obtain sufficient Maillard reaction substrates such as amino acids, peptides and reducing sugars, and then a thermal reaction is performed to achieve the purpose of enhancing the flavor of the oils. Flavored oils containing oxidized oil reaction systems will inevitably generate meaty flavor attributes, and the presence of meaty flavor makes the flavor of the oils unfriendly, reduces the flavor preference, and is defined as a foreign smell. Therefore, it is very necessary to develop relevant technologies to reduce the presence of meaty flavor in flavored oils.

[0006] Patent CN101433244A discloses a process for producing fragrant peanut oil by hydrolyzing peanut raw materials with compound enzymes and then undergoing thermal reaction. The process comprises crushing the peanut raw materials, adding compound enzymes, enzymolyzing the peanut raw materials in a tank reactor, preparing peanut hydrolysate, then adding glucose, amino acids and peanut oil, and performing thermal reaction at high temperature in a high-pressure tank reactor to finally prepare fragrant peanut oil. However, the patent uses peanut kernels as raw materials, which is relatively expensive, and the thermal reaction requires the addition of reducing sugars and amino acids to achieve a fragrant flavor, which poses regulatory risks. In addition, the fragrant peanut oil produced by the new enzymatic process has a distinct meaty taste.

[0007] Patent CN106883926A discloses a method for preparing peanut paste from peanut kernels, and then obtaining fragrant peanut oil through protease hydrolysis and thermal reaction. However, the patent still uses peanut kernels as raw materials and still requires the addition of reducing sugar as auxiliary materials, and the resulting fragrant peanut oil produced by the new enzymatic process has a distinct meaty flavor.

[0008] Patent CN107079999A discloses a method for preparing fragrant peanut oil by using a microchannel reactor. However, the process is relatively complicated and still requires the addition of exogenous reducing sugar. Summary of the invention

[0009] The second aspect of the present invention aims to provide a method for removing odor from enzymatically processed flavored oils and fats.

[0010] The first aspect of the present invention aims to provide a method for processing oils and fats, characterized in that the method comprises the following steps:

[0011] (a) enzymolyzing oil to obtain an enzymolysis product;

[0012] (b) mixing the fat and the enzymolysis product to obtain an enzymolysis product containing fat, heating the enzymolysis product containing fat, and separating the water-containing gas phase component to obtain a dehydrated mixture;

[0013] (c) controlling the water content of the dehydrated mixture to be 20-50%, heating it and separating it to obtain oil and fat.

[0014] The second aspect of the present invention aims to provide a method for removing peculiar smell from enzymatic flavored oils and fats, characterized in that the method comprises the following steps:

[0015] (a) enzymolyzing oil to obtain an enzymolysis product;

[0016] (b) mixing the fat and the enzymolysis product to obtain an enzymolysis product containing fat, heating the enzymolysis product containing fat, and separating the water-containing gas phase component to obtain a dehydrated mixture;

[0017] (c) controlling the water content of the dehydrated mixture to be 20-50%, heating it and separating it to obtain oil and fat.

[0018] The third aspect of the present invention aims to provide a method for preparing a fragrant flavor oil by enzymatic method, characterized in that the method comprises the following steps:

[0019] (a) enzymolyzing oil to obtain an enzymolysis product;

[0020] (b) mixing the fat and the enzymolysis product to obtain an enzymolysis product containing fat, heating the enzymolysis product containing fat, and separating the water-containing gas phase component to obtain a dehydrated mixture;

[0021] (c) controlling the water content of the dehydrated mixture to be 20-50%, heating it and separating it to obtain oil and fat.

[0022] In certain embodiments, in step (a), the enzyme for enzymatic hydrolysis of oil is selected from at least one of alkaline protease, neutral protease, acid protease, flavor protease, bromelain, papain, trypsin, high temperature amylase, medium temperature amylase, bacterial amylase, fungal amylase, hemicellulase, cellulase, glucanase, pectinase, pullulanase and sucrose invertase.

[0023] In certain embodiments, in step (a), the step of enzymatically hydrolyzing the oil comprises: performing a first enzymatic hydrolysis step using a protease, and performing a second enzymatic hydrolysis step using a carbohydrase and / or a protease.

[0024] In certain embodiments, the method comprises at least one of the following features:

[0025] (1) In the step (a), the amount of protease used in the enzyme for enzymatic hydrolysis of oil is 0.5-3%, such as 1-2%, based on the mass of the oil;

[0026] (2) In the step (a), the protease in the enzyme for enzymatic hydrolysis of oil is alkaline protease and / or liquid flavor protease;

[0027] (3) In the step (a), the amount of carbohydrase in the enzyme for enzymatic hydrolysis of oil is 1-3% by weight of the oil, such as 1.3-2.4%;

[0028] (4) In the step (a), the enzymes used for enzymatic hydrolysis of oilseeds include medium-temperature amylase, complex saccharifying enzyme and optional pectinase; and

[0029] (5) In the step (a), the reaction temperature of the enzymatic hydrolysis of the oil is 40-60° C.; and / or the reaction time of the enzymatic hydrolysis of the oil is 2-20 hours.

[0030] In certain embodiments, in step (b), the oil satisfies at least one of the following characteristics:

[0031] (i) the POV of the oil is 0-75 mmol / kg KOH, such as 5-60 mmol / kg KOH or 10-50 mmol / kg KOH;

[0032] (ii) the p-AV of the oil is 0-45, such as 5-40 or 10-35;

[0033] (iii) the p-AV / POV of the oil is less than or equal to 1, such as 0.2-0.8 or 0.3-0.7; and

[0034] (iv) the TV of the oil is 0-145, such as 20-125 or 40-100.

[0035] In certain embodiments, in step (b), the heating temperature is 60-130° C.; and / or the heating time is 0.2-2 hours; and / or the heating pressure is 0.5-75 kPa.

[0036] In certain embodiments, in step (b), the water content of the obtained dehydrated mixture is 0-50%.

[0037] In certain embodiments, the step (b) further comprises the step of heating the dehydrated mixture to obtain a heat-treated dehydrated mixture.

[0038] In certain embodiments, the temperature at which the dehydrated mixture is heated is 60-130°C; and / or the time for heating the dehydrated mixture is 0.5-3 hours; and / or the temperature at which the dehydrated mixture is heated is 60-130°C.

[0039] In certain embodiments, in step (c), the method for controlling the moisture content in the dehydrated mixture comprises adding water to the dehydrated mixture until the moisture content is 20-50%; and / or the heating temperature is 150-190°C; and / or the heating time is 0.5-2 hours; and / or the heating is performed in a closed environment.

[0040] The fourth aspect of the present invention aims to provide a rich-flavored oil, characterized in that the rich-flavored oil is prepared by the above method.

[0041] The fifth aspect of the present invention aims to provide a fat composition containing the above-mentioned rich-flavored fat. DETAILED DESCRIPTION

[0042] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.

[0043] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following is a general description and definition of the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used in the text are the common meanings understood by those skilled in the art for the present invention. In the event of a conflict, the definition in this specification shall prevail.

[0044] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0045] Herein, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the range (including integers and fractions). Herein, unless otherwise specified, percentages refer to mass percentages.

[0046] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0047] Among the flavor types of flavor products obtained by enzymatic hydrolysis of plant and animal protein raw materials and then thermal reaction, the flavor attributes represented by meat flavor are generally considered to be unfriendly flavors, which directly leads to a decrease in flavor preference, and the presence of this flavor type is easily defined as a peculiar smell in consumer cognition. Therefore, the present invention is committed to reducing the presence of meat flavor substances in flavor oils and fats. Although the applicant found in the Chinese invention patent CN111378523A previously applied for and disclosed that there is a pungent smell in the enzymatic flavor peanut oil and the removal of the pungent smell gas is achieved through a drying process under specific conditions, it is still impossible to solve the problem of meat flavor type peculiar smell in the flavor. The present invention finds that the oil-containing dehydration enzymatic hydrolyzate obtained by low-temperature heat treatment can greatly reduce the retention time of the meat flavor type peculiar smell, accelerate the disappearance time of the meat flavor in the flavor oils and fats, and does not affect other flavors (for example, flavor types with higher preference such as roasted fragrance and paste fragrance). The flavor of oil and fat is similar to the flavor of other products, and depends on the sensory experience of human smell, vision and touch, and even depends on the growth environment and life experience of the individual, which is a very complex system. Although the presence or disappearance of a certain attribute flavor depends to a certain extent on the amount of flavor compounds that produce the flavor attribute, it may also depend on the interaction between different flavor compounds. In other words, the relationship between flavor compounds and flavor attributes is not a simple superposition or reduction of concentration or substance amount. The prior art is also not very clear about the flavor compounds with meat flavor in enzymatic vegetable oils, and there are even few related literature reports on the various odors existing in enzymatic vegetable oils. The present invention speculates that one of the reasons is that the enzymatic hydrolysate containing a certain amount of oil may be able to transform a part of the flavor compounds with meat flavor type under low-temperature thermal reaction conditions, and cause itself or secondary products to change in quantity during the dehydration process; another possible reason is that the enzymatic hydrolysate containing a certain amount of oil may participate in the production of fragrance under low-temperature thermal reaction conditions, and a part of the generated flavor compounds and meat flavor type flavor compounds produce synergistic functions, and cooperate with the reduction of other irritating odor components in the dehydration operation to change the sensory experience of the relevant flavor compounds; it is even possible that the two reasons exist at the same time and have a common influence.

[0048] The first aspect of the present invention aims to provide a method for preparing a fragrant flavor oil by enzymatic method, characterized in that the method comprises the following steps:

[0049] (a) enzymolyzing oil to obtain an enzymolysis product;

[0050] (b) mixing the fat and the enzymolysis product to obtain an enzymolysis product containing fat, heating the enzymolysis product containing fat, and separating the water-containing gas phase component to obtain a dehydrated mixture;

[0051] (c) controlling the water content of the dehydrated mixture to be 20-50%, heating it and separating it to obtain oil and fat.

[0052] The second aspect of the present invention aims to provide a method for removing peculiar smell from enzymatic flavored oils and fats, characterized in that the method comprises the following steps:

[0053] (a) enzymolyzing oil to obtain an enzymolysis product;

[0054] (b) mixing the fat and the enzymolysis product to obtain an enzymolysis product containing fat, heating the enzymolysis product containing fat, and separating the water-containing gas phase component to obtain a dehydrated mixture;

[0055] (c) controlling the water content of the dehydrated mixture to be 20-50%, heating it and separating it to obtain oil and fat.

[0056] The third aspect of the present invention is to provide a method for preparing oil, characterized in that the method comprises the following steps:

[0057] (a) enzymolyzing oil to obtain an enzymolysis product;

[0058] (b) mixing the fat and the enzymolysis product to obtain an enzymolysis product containing fat, heating the enzymolysis product containing fat, and separating the water-containing gas phase component to obtain a dehydrated mixture;

[0059] (c) controlling the water content of the dehydrated mixture to be 20-50%, heating it and separating it to obtain oil and fat.

[0060] In some specific embodiments, in step (a), the enzyme for enzymatic hydrolysis of oil is selected from: protease, such as exoprotease and / or endoprotease, including at least one selected from alkaline protease, neutral protease, acid protease, flavor protease, bromelain, papain, trypsin; and / or carbohydrase, such as at least one of high temperature amylase, medium temperature amylase, bacterial amylase, fungal amylase, hemicellulase, cellulase, glucanase, saccharifying enzyme, pectinase, pullulanase, sucrose invertase, xylanase, and glucoamylase.

[0061] The carbohydrase described herein refers to an enzyme that can hydrolyze long-chain carbohydrates to obtain reducing sugars, such as amylase that hydrolyzes starch into glucose, including amylase, cellulase, hemicellulase, saccharifying enzyme, pectinase and the like.

[0062] In certain specific embodiments, in step (a), the enzyme for enzymatic hydrolysis of oil is selected from at least one of neutral protease, alkaline protease, flavor protease, amylase, saccharifying enzyme and pectinase.

[0063] In certain specific embodiments, in step (a), the step of enzymatically hydrolyzing the oil comprises: performing a first enzymatic hydrolysis step using an endoprotease, and performing a second enzymatic hydrolysis step using an exo- and / or endoprotease and a carbohydrase.

[0064] In certain specific embodiments, in step (a), the endoprotease is selected from neutral protease and / or alkaline protease, such as at least one of Novozymes Alcalase 2.4L, Amano PROTIN AY50C, Amano PROTIN NY50C, Amano THERMOASE GL30, Amano THERMOASE PC10F, bromelain and papain.

[0065] In certain specific embodiments, in step (a), the exo / endo protease is selected from flavor proteases, such as at least one of Novozymes Flavourzyme 1000L, Amano Protease AXH, Amano Protease P6SD, Amano Protease A2SD, Amano Protease MSD and Protease HF150SD.

[0066] In certain specific embodiments, in step (a), the carbohydrase is selected from at least one of amylase, complex saccharifying enzyme and pectinase such as α-amylase, mesophilic α-amylase, thermostable amylase, xylanase, β-glucanase, glucoamylase, cellulase, hemicellulase and pectinase.

[0067] In some specific embodiments, in the step (a), the amount of protease in the enzyme for enzymolysis of oil is 0.5-3% by mass of the oil; in some specific embodiments, in the step (a), the amount of protease in the enzyme for enzymolysis of oil is 1-2% by mass of the oil.

[0068] In certain specific embodiments, in the step (a), the protease in the enzyme for enzymatic hydrolysis of oil is alkaline protease and / or liquid flavor protease.

[0069] In some specific embodiments, in the step (a), the amount of carbohydrase in the enzyme for enzymatic hydrolysis of oil is 1-3% by weight of the oil; in some specific embodiments, in the step (a), the amount of saccharifying enzyme in the enzyme for enzymatic hydrolysis of oil is 1.3-2.4% by weight of the oil.

[0070] In certain specific embodiments, in the step (a), the enzymes for enzymatic hydrolysis of oilseeds include carbohydrases such as mesophilic amylase, complex saccharifying enzymes and optional pectinase.

[0071] In certain specific embodiments, in step (a), the enzymes for enzymatic hydrolysis of the oil are, by mass percentage of the oil: 0.5% alkaline protease, 0.5% liquid flavor protease, 0.4% medium-temperature amylase, 1% complex saccharifying enzyme and 1% pectinase.

[0072] In certain specific embodiments, in step (a), the enzyme for enzymatic hydrolysis of oil is selected from: 0.5% alkaline protease, 1% medium-temperature amylase and 1.2% complex saccharifying enzyme.

[0073] In certain specific embodiments, in step (a), the enzyme for enzymatic hydrolysis of oil is selected from: 1.2% liquid flavor protease, 0.6% medium-temperature amylase, 0.5% complex saccharifying enzyme and 0.6% pectinase.

[0074] In certain specific embodiments, in step (a), the enzyme for enzymatic hydrolysis of oil is selected from: 0.8% alkaline protease.

[0075] In some specific embodiments, in the step (a), the method for enzymolysis of oil comprises contacting the oil with water and an enzyme to obtain an enzymolysis product. In some specific embodiments, in the step (a), the method for enzymolysis of oil comprises contacting the oil, grease, water and an enzyme to obtain an enzymolysis product.

[0076] In certain specific embodiments, in the step (a), the enzymatically hydrolyzed oil is hydrolyzed under effective conditions of the enzyme.

[0077] In some specific embodiments, in the step (a), the effective conditions of the enzyme include an effective temperature and an effective pH; in some specific embodiments, in the step (a), the effective conditions of the enzyme refer to the instructions of the commercial enzyme or refer to the conditions generally known to those skilled in the art.

[0078] In some specific embodiments, in the step (a), the step of adjusting the pH after the enzymatic hydrolysis of the oil comprises; in some specific embodiments, in the step (a), the step of adjusting the pH to 5-9 after the enzymatic hydrolysis of the oil comprises; in some specific embodiments, in the step (a), the step of adjusting the pH to 5.5-8.5 after the enzymatic hydrolysis of the oil comprises.

[0079] In certain specific embodiments, in step (a), the oil is selected from the group consisting of peanuts, rapeseed, sunflower seeds, soybeans, sesame seeds, corn germ, wheat germ, palm fruit, palm kernels, cotton seeds, flax seeds, rice bran, safflower seeds, perilla seeds, tea seeds, hemp seeds, jojoba fruits, olive fruits, cocoa beans, Chinese tallow seeds, almonds, apricot kernels, tung seeds, rubber seeds, evening primrose seeds, hazelnuts, pumpkin seeds, walnut kernels, grape seeds, sesame seeds, borage seeds, sea buckthorn seeds, tomato seeds, macadamia nuts and coconuts. ; In some specific embodiments, in the step (a), the oil is a defatted oil or an undefatted oil; in some specific embodiments, in the step (a), the defatted oil is a fully defatted oil or a partially defatted oil; in some specific embodiments, in the step (a), the defatted oil is a pressed cake (referred to as "cake") or an extracted meal (referred to as "meal") of the oil; in some specific embodiments, in the step (a), the undefatted oil is crushed and / or pulverized.

[0080] In some specific embodiments, in the step (a), the reaction conditions for enzymatic hydrolysis of oil are carried out under the effective working conditions of the enzyme; in some specific embodiments, in the step (a), the reaction temperature for enzymatic hydrolysis of oil is 40-60°C; in some specific embodiments, in the step (a), the reaction time for enzymatic hydrolysis of oil is 2-20 hours.

[0081] In certain specific embodiments, in the step (a), after enzymatic hydrolysis of the oil, the step further includes a step of mixing the oil and the enzymatic hydrolysis product; and / or, the enzymatic hydrolysis of the oil contains oil.

[0082] In some specific embodiments, in step (a), the oil is selected from: at least one of peanut oil, rapeseed oil, sunflower seed oil, soybean oil, sesame oil, palm oil, palm kernel oil, cottonseed oil, linseed oil, rice oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil.

[0083] In some specific embodiments, in the step (a), the POV of the oil is 0-75 mmol / kg KOH; in some specific embodiments, in the step (a), the POV of the oil is 5-60 mmol / kg KOH; in some specific embodiments, in the step (a), the POV of the oil is 10-50 mmol / kg KOH; in some specific embodiments, the p-AV of the oil is 0-45; in some specific embodiments, the p-AV of the oil is 5-40; in some specific embodiments, the p-AV of the oil is 10-35; in some specific embodiments, the p-AV / POV of the oil is less than or equal to 1; in some specific embodiments, the p-AV / POV of the oil is 0.2-0.8; in some specific embodiments, the p-AV / POV of the oil is 0.3-0.7; in some specific embodiments, the TV of the oil is 0-145; in some specific embodiments, the TV of the oil is 20-125; in some specific embodiments, the TV of the oil is 40-100.

[0084] In some specific embodiments, in step (b), the oil is selected from: at least one of peanut oil, rapeseed oil, sunflower seed oil, soybean oil, sesame oil, palm oil, palm kernel oil, cottonseed oil, linseed oil, rice oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil.

[0085] In some specific embodiments, in the step (b), the POV of the oil is 0-75 mmol / kg KOH; in some specific embodiments, the POV of the oil is 5-60 mmol / kg KOH; in some specific embodiments, the POV of the oil is 10-50 mmol / kg KOH; in some specific embodiments, the p-AV of the oil is 0-45; in some specific embodiments, the p-AV of the oil is 5-40; in some specific embodiments, the p-AV of the oil is 10-35; in some specific embodiments, the p-AV / POV of the oil is less than or equal to 1; in some specific embodiments, the p-AV / POV of the oil is 0.2-0.8; in some specific embodiments, the p-AV / POV of the oil is 0.3-0.7; in some specific embodiments, the TV of the oil is 0-145; in some specific embodiments, the TV of the oil is 20-125; in some specific embodiments, the TV of the oil is 40-100.

[0086] In certain specific embodiments, in the step (b), the heating temperature of the fat-containing enzymatic hydrolysate is 60-130°C.

[0087] In certain specific embodiments, in the step (b), the heating time of the fat-containing enzymatic hydrolysate is 0.1-2 hours.

[0088] In some specific embodiments, in the step (b), the heating pressure of the fat-containing enzymolysis product is 0.5-75kPa; in some specific embodiments, in the step (b), the heating pressure of the fat-containing enzymolysis product is 2.5-75kPa; in some specific embodiments, in the step (b) of heating the fat-containing enzymolysis product, the heating of the fat-containing enzymolysis product is carried out in a reaction vessel with a vacuum device; in some specific embodiments, in the step (b), the heating of the fat-containing enzymolysis product is carried out in a reaction vessel with a condensing device.

[0089] In some specific embodiments, in the step (b), the water content of the dehydrated mixture is 0-50%; in some specific embodiments, in the step (b), the water content of the dehydrated mixture is 10-50%.

[0090] In some specific embodiments, the step (b) further comprises the step of heating the dehydrated mixture to obtain a heat-treated dehydrated mixture.

[0091] In certain specific embodiments, in the step (b), the temperature at which the dehydrated mixture is heated is 60-130°C.

[0092] In some specific embodiments, in the step (b), the dehydrated mixture is heated for 0.5-3 hours; in some specific embodiments, in the step (b), the dehydrated mixture is heated for 0.6-5 hours; in some specific embodiments, in the step (b), the dehydrated mixture is heated for 2-5 hours; in some specific embodiments, in the step (b), the dehydrated mixture is heated for 0.6-2 hours.

[0093] In certain specific embodiments, in step (b), heating the dehydrated mixture is performed in a sealed reaction vessel.

[0094] In some specific embodiments, in the step (b), the dehydrated mixture is obtained by heating the enzymatic hydrolyzate containing fat, the heating temperature is 60-90°C, and the heating time is 0.6-5 hours; in some specific embodiments, in the step (b), the heating pressure is 0.5-75 kPa. In some specific embodiments, in the step (b), the dehydrated mixture is obtained by heating the enzymatic hydrolyzate containing fat, the heating temperature is 100-130°C, and the heating time is 0.6-5 hours.

[0095] In certain specific embodiments, in the step (c), the method for controlling the moisture content in the dehydrated mixture comprises adding water to the dehydrated mixture until the moisture content is 10-50%; in certain specific embodiments, in the step (c), the method for controlling the moisture content in the dehydrated mixture comprises adding water to the dehydrated mixture until the moisture content is 30-50%.

[0096] In some specific embodiments, the step (c) further comprises the step of adding oil to the dehydrated mixture; in some specific embodiments, the step (c) is selected from at least one of peanut oil, rapeseed oil, sunflower seed oil, soybean oil, sesame oil, palm oil, palm kernel oil, cottonseed oil, linseed oil, rice oil, safflower seed oil, perilla seed oil, tea seed oil, hemp seed oil, jojoba oil, olive oil, cocoa oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil.

[0097] In some specific embodiments, in step (c), the heating temperature is 150-190°C; in some specific embodiments, in step (c), the heating temperature is 150-170°C; in some specific embodiments, in step (c), the heating temperature is 170-190°C

[0098] In some specific embodiments, in the step (c), the heating time is 0.5-2 hours; in some specific embodiments, in the step (c), the heating time is 0.5-0.75 hours; in some specific embodiments, in the step (c), the heating time is 0.75-2 hours.

[0099] In certain specific embodiments, in step (c), the heating is performed in a closed environment.

[0100] The fourth aspect of the present invention aims to provide a strong-flavored oil, characterized in that the strong-flavored oil is prepared by the above method.

[0101] In some specific embodiments, the rich flavor oil is at least one selected from peanut flavor oil, rapeseed flavor oil, sesame flavor oil, soybean flavor oil, corn flavor oil, and sunflower flavor oil. In some specific embodiments, the rich flavor oil is at least one selected from rich flavor peanut oil, rich flavor rapeseed oil, rich flavor soybean oil, rich flavor corn oil, and rich flavor sunflower oil. In some specific embodiments, the rich flavor oil is rich flavor peanut oil or peanut flavor oil.

[0102] The fifth aspect of the present invention aims to provide a fat composition containing the above-mentioned rich-flavored fat.

[0103] The method of the invention can obtain flavored oil with rich flavor and no foreign smell, and the oil fragrance retention time is significantly improved; at the same time, the process of the invention is simple, the equipment investment is low, continuous operation can be performed, and the industrial feasibility is high.

[0104] The present invention will be described below in the form of specific examples. It should be understood that these examples are merely illustrative and are not intended to limit the scope of the present invention. The materials and methods mentioned in the examples are conventional materials and methods in the art unless otherwise specified. For example,

[0105] Undefatted peanut meal was purchased from Kerry Grain & Oil (Qingdao) Co., Ltd.

[0106] Other chemical reagents were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0107] Alkaline protease, liquid flavor protease, medium temperature amylase, compound saccharifying enzyme, pectinase from: Novozymes (China) Investment Co., Ltd.

[0108] Refined peanut oil was purchased from Kerry Grain and Oil (Qingdao) Co., Ltd.

[0109] Peanut oil with different oxidation degrees refers to Xie Jianchun, Sun Baoguo, Tang Bo, etc. Preparation of chicken flavor by controlled oxidation-thermal reaction of chicken fat [J]. Fine Chemicals, 2006, 23(2): 141-144.

[0110] High pressure reactor: 4520 Bench top reactor, Parr Instrument Company

[0111] The condensation device was: Shuniu spherical condenser tube and 500 mL round bottom flask, purchased from Sichuan Shubo (Group) Co., Ltd.

[0112] Vacuum pump: German VACUUBRAND PC 3001

[0113] Microchannel reactor: Corning Microchannel G1 glass reactor, Corning Reactor Technology Co., Ltd.

[0114] POV test method for fat peroxide value: refer to GB 5009.227-2016 National Food Safety Standard Determination of Peroxide Value in Food

[0115] Oil anisidine value p-AV test method: refer to GB / T 24304-2009 Determination of anisidine value in animal and plant oils and fats

[0116] Calculation method of total oxidation value TV of oil: TV = 2POV + p-AV; TV is a dimensionless quantity, refer to Luan Xia et al. Study on the changes of anisidine value and peroxide value during oil storage [J]. Grain and Oil Processing, 2009(12):77-79.

[0117] Moisture content measurement method: Refer to GB / T 26626-2011 Determination of moisture content of animal and vegetable oils and fats Karl Fischer method (without pyridine) Karl Fischer moisture meter Swiss Metrohm Eco KF

[0118] Preparation of enzymatic hydrolysate I Take 200g of undefatted peanut cake powder, add 800g of tap water, heat to 50°C under stirring, and adjust the pH to 8.5. Add 0.5% alkaline protease, adjust the pH to 8.5 with sodium hydroxide every 2h, and adjust the pH to 6.0 after 6h of reaction. Add 0.5% liquid flavor protease, 0.4% medium-temperature amylase, 1% composite saccharifying enzyme, and 1% pectinase respectively, and react at 50°C. Adjust the pH to 6.0 with hydrochloric acid solution every hour, adjust the pH to 7.8 after 8h of reaction, and obtain enzymatic hydrolysate I (based on the mass of the enzymatic hydrolysate, of which dry matter (peanut cake powder) accounts for 20%).

[0119] Preparation of enzymatic hydrolysate II Take 200g of undefatted peanut cake powder, add 800g of tap water, heat to 50°C under stirring, and adjust the pH to 8.5. Add 0.5% alkaline protease, adjust the pH to 8.5 with sodium hydroxide every 1h, and adjust the pH to 6.0 after 4h of reaction. Add 1% medium-temperature amylase and 1.2% composite saccharifying enzyme respectively, and react at 50°C. Adjust the pH to 6.0 with hydrochloric acid solution every hour, adjust the pH to 5.5 after 8h of reaction, and obtain enzymatic hydrolysate II (based on the mass of the enzymatic hydrolysate, of which dry matter (peanut cake powder) accounts for 20%).

[0120] Preparation of enzymatic solution III Take 200g of undefatted peanut powder, add 800g of tap water, heat to 50°C under stirring, and adjust the pH to 6.0. Add 1.2% liquid flavor protease, 0.6% medium-temperature amylase, 0.5% composite saccharifying enzyme and 0.6% pectinase respectively, continue to react at 50°C for 4h, and then adjust the pH to 7.0 to obtain enzymatic solution III (based on the mass of the enzymatic solution, the dry matter (peanut powder) accounts for 20%).

[0121] Preparation of Enzyme Hydrolyzate IV Take 200g of undefatted peanut powder, add 800g of tap water, heat to 50°C under stirring, and adjust the pH to 8.5. Add 0.8% alkaline protease, adjust the pH to 8.5 with sodium hydroxide every 2h, and adjust the pH to 8.5 after 8h of reaction to obtain enzyme hydrolyzate IV (based on the mass of the enzyme hydrolyzate, the dry matter (peanut powder) accounts for 20%).

[0122] Example 1

[0123] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L high-pressure reactor, 98 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 20% of the total amount of peanut oil added), mixed evenly, heated to 120° C., maintained for 0.5 h, the exhaust valve was opened and water was collected through a condensation device, and the exhaust valve was closed after measuring the water discharge of 264.7 g, and the reaction was carried out at 110-120° C. for 1 h to obtain a reactant with a water content of 21.9% of the dry matter weight (peanut cake powder) in the enzymatic hydrolyzate.

[0124] 2) According to the measured drainage amount in step 1, add 5.7g of water to the reactant in step 1) to 30% water by weight of dry matter (peanut powder) in the enzymatic hydrolysate, add the remaining 392g of peanut oil (the amount of peanut oil accounts for 80% of the total amount of peanut oil added), heat to 165°C, and react for 1h. The total amount of peanut oil added in step 1) and step 2) is 490g, and the mass ratio of dry matter (peanut powder) to total peanut oil in the enzymatic hydrolysate is 1:7.

[0125] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0126] Example 2

[0127] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L high-pressure reactor, 147 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 30% of the total amount of peanut oil added), mixed evenly, heated to 120° C., maintained for 0.5 h, the exhaust valve was opened and water was collected through a condensation device, and the exhaust valve was closed after measuring the water discharge of 265 g, and the reaction was carried out at 110-120° C. for 1 h to obtain a reactant with a water content of 21.4% of the dry matter weight (peanut cake powder) in the enzymatic hydrolyzate.

[0128] 2) According to the measured drainage amount in step 1, add 6g of water to the reactant in step 1) above until the dry matter weight (original peanut powder weight) in the enzymatic hydrolysate is 30% water, add the remaining 343g of peanut oil (the amount of peanut oil accounts for 70% of the total amount of peanut oil added), heat to 165°C, and react for 1h. The total amount of peanut oil added in step 1) and step 2) is 490g, and the dry matter: peanut oil = 1:7 based on the mass ratio of dry matter (peanut powder) to total peanut oil in the enzymatic hydrolysate.

[0129] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0130] Example 3

[0131] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolysate I was placed in a 1.5 L high-pressure reactor, 300 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 60% of the total amount of peanut oil added), mixed evenly, heated to 120° C., maintained for 0.5 h, the exhaust valve was opened and water was collected through a condensation device, and the exhaust valve was closed after measuring the water discharge of 259 g, and the reaction was carried out at 110-120° C. for 1 h to obtain a reactant with a water content of 30% of the dry matter weight (peanut cake powder) in the enzymatic hydrolysate.

[0132] 2) Add the remaining 190g peanut oil (the amount of peanut oil accounts for 40% of the total amount of peanut oil added) to the reaction product obtained in step 1) and heat to 165°C for 1h. The total amount of peanut oil added in step 1) and step 2) is 490g, and the mass ratio of dry matter (peanut cake powder) to total peanut oil in the enzymatic hydrolyzate is 1:7.

[0133] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0134] Example 4

[0135] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L high-pressure reactor, 300 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 60% of the total amount of peanut oil added), mixed evenly, heated to 90° C. and maintained for 0.5 h, the vacuum pump was turned on to maintain the vacuum degree of 25 Kpa, the water was collected by the condensing device and the exhaust valve was closed after measuring the displacement of 265.9 g, and the reaction was carried out at 90° C. for 1.5 h to obtain a reactant with a water content of 20% of the dry matter weight (peanut cake powder) in the enzymatic hydrolyzate.

[0136] 2) Add the remaining 190g peanut oil (the amount of peanut oil accounts for 40% of the total amount of peanut oil added) to the reaction product obtained in step 1) and heat to 170°C for 45 minutes. The total amount of peanut oil added in step 1) and step 2) is 490g. The mass ratio of dry matter (peanut cake powder) to total peanut oil in the enzymatic hydrolyzate is 1:7.

[0137] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0138] Example 5

[0139] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L high-pressure reactor, 490 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 100% of the total amount of peanut oil added), mixed evenly, heated to 90° C. and maintained for 0.5 h, the vacuum pump was turned on to maintain the vacuum degree of 25 Kpa, the water was collected by the condensing device and the exhaust valve was closed after measuring the displacement of 259 g, and the reaction was carried out at 90° C. for 1.5 h to obtain a reactant with a water content of 30% of the dry matter weight (peanut cake powder) in the enzymatic hydrolyzate.

[0140] 2) The reactant obtained in step 1) is heated to 170°C and reacted for 45 minutes. The mass ratio of dry matter (peanut powder) to total peanut oil in the enzymatic hydrolyzate is 1:7.

[0141] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0142] Example 6-26 refers to the reaction steps of Example 5, and adds oils with different indicators according to Table 1 to complete Example 6-26.

[0143] Comparative Example 1

[0144] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolysate I was placed in a 1.5 L high-pressure reactor, heated to 90° C., and the vacuum pump was turned on to maintain a vacuum degree of 25 Kpa. Water was collected through a condensation device and the discharge volume was measured to be 259 g, and then the exhaust valve was closed to stop the reaction. At this time, the remaining water content in the system was 30% of the dry matter weight (peanut cake powder) in the enzymatic hydrolysate.

[0145] 2) Add 490 g peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounts for 100% of the total amount of peanut oil added) to the above enzymatic solution, heat to 170°C, and react for 45 minutes; the mass ratio of dry matter (peanut cake powder) in the enzymatic solution to the total peanut oil is 1:7;

[0146] 3) After cooling to room temperature, centrifuge to obtain the fragrant oil.

[0147] Comparative Example 2

[0148] 1) Low-temperature thermal reaction: take the above enzymatic hydrolyzate I into a 1.5L high-pressure reactor, heat it to 120°C, open the exhaust valve, collect water through a condensation device and measure the water discharge volume of 259g. Stop when the remaining water content in the system is 30% of the dry matter weight (peanut cake powder weight) in the enzymatic hydrolyzate.

[0149] 2) Add 490 g peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounts for 100% of the total amount of peanut oil added) to the above enzymatic solution, heat to 170°C, and react for 45 minutes; the mass ratio of dry matter (peanut cake powder) in the enzymatic solution to the total peanut oil is 1:7;

[0150] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0151] Comparative Example 3

[0152] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L high-pressure reactor, 300 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 60% of the total amount of peanut oil added), mixed evenly, heated to 140° C. and maintained for 0.5 h, the exhaust valve was opened, water was collected by a condensing device and 252 g of water was measured, 130-140° C., the reaction was carried out for 45 min, and a reactant with a water content of 40% of the dry matter weight (peanut cake powder) in the enzymatic hydrolyzate was obtained.

[0153] 2) adding the remaining 190 g peanut oil (the amount of peanut oil accounts for 40% of the total amount of peanut oil added) to the reaction product obtained in step 1) and heating to 170° C. and reacting for 45 min; the mass ratio of dry matter (peanut cake powder) to total peanut oil in the enzymatic hydrolyzate is 1:7;

[0154] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0155] Comparative Example 4

[0156] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L high-pressure reactor, heated to 120° C., maintained for 0.5 h, the exhaust valve was opened and water was collected through a condensation device and 259 g of water was measured, and the reaction was carried out at 110-120° C. for 1 h to obtain a reactant with a water content of 30% of the dry matter weight (peanut cake powder) in the enzymatic hydrolyzate.

[0157] 2) adding 343 g peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounts for 70% of the total amount of peanut oil added) to the reactant obtained in step 1), heating to 165° C., and reacting for 1 hour; based on the mass ratio of dry matter (peanut cake powder) to total peanut oil in the enzymatic hydrolyzate, dry matter: peanut oil=1:4.9;

[0158] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0159] Comparative Example 5

[0160] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolysate I was placed in a 1.5 L high-pressure reactor, 49 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52, the amount of peanut oil accounted for 10% of the total amount of peanut oil added), mixed evenly, heated to 120° C., maintained for 0.5 h, opened the exhaust valve and collected water through a condensation device at the same time, and measured the water discharge of 266 g, reacted at 110-120° C. for 1 h, and obtained a reactant with a water content of 20% of the dry matter weight (peanut cake powder) in the enzymatic hydrolysate.

[0161] 2) adding the remaining 441 g peanut oil (the amount of peanut oil accounts for 90% of the total amount of peanut oil added) to the reaction product obtained in step 1) and heating to 165° C. for reaction for 1 hour; the mass ratio of dry matter (peanut powder) in the enzymatic hydrolyzate to the total peanut oil is 1:7;

[0162] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0163] Comparative Examples 6-10 refer to the reaction steps of Example 5, and add oils with different indicators according to Table 1 to complete Comparative Examples 6-10.

[0164] Comparative Example 11

[0165] Referring to the reaction steps of Example 5, the reaction temperature in step 2) was adjusted to 125° C. and the reaction was carried out for 1 hour; other conditions remained unchanged to obtain a rich-flavored oil.

[0166] Comparative Example 12 This comparative example was carried out with reference to the method disclosed in CN201110128617.8;

[0167] 1) 350 g of the above enzymatic hydrolyzate I was placed in a 1.5 L autoclave, 350 g of water and 19.6 g of xylose were added, the mixture was mixed evenly, the pH of the solution was adjusted to 6.0, and 10.5 g of cysteine ​​was added after the Maillard reaction was carried out at 90° C. for 40 min, and the temperature was raised to 110° C. for the Maillard reaction for 3.5 h;

[0168] 2) Cooling to room temperature with ice water, adding 490g of refined peanut oil for extraction, with the mass ratio of dry matter (peanut powder) in the enzymatic hydrolyzate to the total peanut oil being 1:7, and separating the flavor oil in the oil phase.

[0169] Comparative Example 13: This comparative example was carried out with reference to Example 3 of CN107079999

[0170] Comparative Example 14 This comparative example was carried out according to the method disclosed in CN111378523A

[0171] 1) Low-temperature thermal reaction: 350 g of the above enzymatic hydrolysate I was placed in a 1 L rotary evaporator, and the enzymatic hydrolysate was concentrated to a concentrate containing 30% of the dry matter weight of the enzymatic hydrolysate at a rotary evaporation temperature of 60° C. and a vacuum degree of 1 kPa;

[0172] 2) 91 g of the above concentrate was added to a 1.5 L autoclave, and 420 g of peanut oil (POV 45.3 mmol / kg KOH, p-AV 23.5, TV 114.1, p-AV / POV 0.52) was added, heated to 170°C, and reacted for 45 min; the mass ratio of dry matter (peanut powder) in the enzymatic hydrolyzate to the total peanut oil was 1:6.

[0173] 3) After cooling to room temperature, centrifuge to obtain a rich and fragrant oil.

[0174] Table 1 Main parameters of embodiments and comparative examples

[0175]

[0176]

[0177]

[0178]

[0179]

[0180] Flavor evaluation

[0181] The flavor oil obtained in the example and the flavor oil obtained in the comparative example were diluted 10 times with refined peanut oil and then subjected to flavor evaluation. The evaluation method was as follows: a commercially available scent paper was inserted into the diluted oil for 5 cm, and after being immersed for 1 minute, it was taken out and timed, and a flavor evaluation was immediately performed, including meat flavor, flavor intensity and flavor preference; after the evaluation, the scent paper was placed at room temperature of 25°C, and the flavor was evaluated every 20 minutes for the first 2 hours, and the time when the meat flavor or fishy smell disappeared was recorded; after 2 hours, the flavor evaluation was performed again every 1 hour for a total of 12 hours, and flavor changes including sweet aroma, roasted aroma, burnt aroma and burnt smell were recorded.

[0182] The flavor evaluation was compared from five dimensions: meat flavor, roasted flavor, burnt flavor, overall flavor intensity, and flavor preference. The scores of meat flavor and overall flavor intensity ranged from 1 to 5, with 1 representing the weakest flavor and 5 representing the strongest flavor. The flavor preference score ranged from 1 to 5, with 1 representing dislike and 5 representing the most favorite. The flavor evaluation results are shown in Table 2.

[0183] Table 2 Flavor evaluation of examples and comparative examples

[0184]

[0185]

[0186]

[0187]

[0188]

[0189] From the above results, it can be seen that the flavor oil of the present invention is significantly superior to the comparative example in terms of flavor intensity, flavor preference, meaty smell removal, and persistence of roasted aroma and burnt aroma.

[0190] Example 27 Referring to the reaction steps of Example 5, the amount of peanut oil in step (1) is adjusted to 980 g, and other conditions remain unchanged. The mass ratio of dry matter (peanut cake powder) to total peanut oil in the enzymatic hydrolyzate is dry matter: peanut oil = 1:14, and a rich flavor oil is obtained.

[0191] Example 28 Referring to the reaction steps of Example 5, 14 g of water was added to the enzymatic hydrolyzate to obtain 50% moisture by dry matter weight in step (3), and other conditions remained unchanged to obtain a rich-flavored oil.

[0192] Example 29 Referring to the reaction steps of Example 5, step (1) was adjusted as follows: heating to 130°C and maintaining for 0.5 h, collecting water through a condensation device and measuring the amount of water discharged to 259 g, then closing the exhaust valve, and then heating to 125±5°C and reacting for 1.5 h. Other conditions remained unchanged to obtain a rich flavor oil.

[0193] Example 30 Referring to the reaction steps of Example 5, step (1) was adjusted as follows: heating to 60°C and maintaining for 0.5 h, turning on the vacuum pump to maintain a vacuum degree of 25 KPa, collecting water through a condensation device and measuring the amount of water discharged to 259 g, then closing the exhaust valve, and reacting at 60°C for 1.5 h. The other conditions remained unchanged to obtain a rich flavor oil.

[0194] Example 31 Referring to the reaction steps of Example 5, step (1) was adjusted as follows: heating to 90°C and maintaining for 2 hours, turning on the vacuum pump to maintain a vacuum degree of 25 KPa, collecting water through a condensation device and measuring the amount of water discharged to 259 g, then closing the exhaust valve, 90°C, and reacting for 3 hours. The other conditions remained unchanged to obtain a rich flavor oil.

[0195] Example 32 Referring to the reaction steps of Example 5, step (1) was adjusted as follows: heating to 90°C and maintaining for 0.2h, turning on the vacuum pump to maintain a vacuum degree of 0.5Kpa, collecting water through a condensation device and measuring the amount of water discharged to 259g, then closing the exhaust valve, 90°C, reacting for 0.5h. Other conditions remained unchanged to obtain a rich flavor oil.

[0196] Example 33 Referring to the reaction steps of Example 5, step (1) was adjusted as follows: heating to 90°C and maintaining for 0.5 h, turning on the vacuum pump to maintain a vacuum degree of 2.5 KPa, collecting water through a condensation device and measuring the amount of water discharged to 259 g, then closing the exhaust valve, 90°C, reacting for 1.5 h. Other conditions remained unchanged to obtain a rich flavor oil.

[0197] Example 34 Referring to the reaction steps of Example 5, step (1) was adjusted as follows: heating to 90°C and maintaining for 0.5 h, turning on the vacuum pump to maintain a vacuum degree of 75 KPa, collecting water through a condensation device and measuring the amount of water discharged to 259 g, then closing the exhaust valve, 90°C, reacting for 1.5 h. Other conditions remained unchanged to obtain a rich flavor oil.

[0198] Example 35 refers to the reaction steps of Example 5, wherein in step (2), the temperature is heated to 190°C and the reaction is carried out for 2 hours; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0199] Example 36 refers to the reaction steps of Example 5, wherein in step (2), the temperature is heated to 150°C and the reaction is carried out for 30 minutes; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0200] Example 37 refers to the reaction steps of Example 5, wherein in step (1), peanut oil is replaced with palm oil; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0201] Example 38 refers to the reaction steps of Example 5, wherein in step (1), peanut oil is replaced with sunflower oil; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0202] Example 39 refers to the reaction steps of Example 5, wherein in step (1), enzymolysis solution I is replaced by enzymolysis solution II; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0203] Example 40 refers to the reaction steps of Example 5, wherein in step (1), enzymolysis solution I is replaced by enzymolysis solution III; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0204] Example 41 refers to the reaction steps of Example 5, wherein in step (1), enzymolysis solution I is replaced by enzymolysis solution IV; other conditions remain unchanged, and a rich-flavored oil is obtained.

[0205] Example 42 refers to the reaction steps of Example 5, wherein in step (1), water is collected by a condensing device and the exhaust valve is closed after the water volume is measured to be 273 g, and the moisture content of the obtained reactant is 10% of the dry matter weight (peanut cake powder weight) in the enzymatic hydrolyzate, and other conditions remain unchanged to obtain a rich-flavored oil.

[0206] Flavor evaluation

[0207] The flavor of Examples 27-41 was evaluated according to the above-mentioned flavor evaluation method. The flavor evaluation results are shown in the following table.

[0208] Table 3 Flavor evaluation of Examples 27-42

[0209]

[0210]

[0211] From the above results, it can be seen that the flavor oil of the present invention has significant advantages in flavor intensity, flavor preference, meaty smell removal, and persistence of roasted aroma and burnt aroma.

Claims

1. A method for removing peculiar smell from enzymatic flavored oils, characterized in that: The method comprises the following steps: (a) enzymolyzing oil to obtain an enzymolysis product; (b) mixing the fat and the enzymatic hydrolysate to obtain an enzymatic hydrolysate containing fat, heating the enzymatic hydrolysate containing fat at 60 to 130° C., and separating a gas phase component containing water to obtain a dehydrated mixture; (c) heating the dehydrated mixture of step (b) at 60 to 130° C. in a closed reactor to obtain a heat-treated dehydrated mixture; (d) controlling the moisture content of the dehydrated mixture obtained in step (c) to be 20-50%, heating and separating to obtain the flavor oil; wherein the moisture content is based on the weight of dry matter in the enzymatic hydrolyzate; Wherein, in the step (a), the enzyme for enzymatic hydrolysis of oil is selected from protease and / or carbohydrase; Wherein, step (d) optionally further comprises the step of adding oil to the dehydrated mixture before heating; wherein the amount of oil in step (b) is 20 to 100 wt % of the total amount of oil; and Wherein, the grease used in step (b) meets the following characteristics: (i) the POV of the oil is 0-75 mmol / kg KOH; (ii) the p-AV of the oil is 0-45; (iii) the p-AV / POV of the oil is less than or equal to 1; and (iv) The TV of the oil is 0-145.

2. The method according to claim 1, characterized in that In the step (a), the step of enzymatically hydrolyzing the oil comprises: The first enzymatic hydrolysis step is carried out using a protease, and the second enzymatic hydrolysis step is carried out using a carbohydrase and / or a protease.

3. The method according to claim 1, characterized in that The method comprises at least one of the following features: (1) In the step (a), the amount of protease used in the enzyme for enzymatic hydrolysis of oil is 0.5-3% based on the mass of the oil; (2) In the step (a), the protease in the enzyme for enzymatic hydrolysis of oil is alkaline protease and / or liquid flavor protease; (3) In the step (a), the amount of carbohydrase in the enzyme for enzymatic hydrolysis of oil is 1-3% based on the mass of the oil; (4) In the step (a), the enzymes used for enzymatic hydrolysis of oilseeds include medium-temperature amylase, complex saccharifying enzyme and optional pectinase; and (5) In the step (a), the reaction temperature of the enzymatic hydrolysis of the oil is 40-60° C.; and / or the reaction time of the enzymatic hydrolysis of the oil is 2-20 hours.

4. The method according to claim 3, characterized in that In the step (a), the amount of protease used in the enzyme for enzymolysis of oil is 1-2% based on the mass of the oil.

5. The method according to claim 3, characterized in that In the step (a), the amount of carbohydrase in the enzyme for enzymatic hydrolysis of the oil is 1.3-2.4% based on the mass of the oil.

6. The method according to claim 1, characterized in that In the step (b), the POV of the oil is 5-60 mmol / kg KOH.

7. The method according to claim 1, characterized in that In the step (b), the POV of the oil is 10-50 mmol / kg KOH.

8. The method according to claim 1, characterized in that In the step (b), the p-AV of the oil is 5-40.

9. The method according to claim 1, characterized in that In the step (b), the p-AV of the oil is 10-35.

10. The method according to claim 1, characterized in that In the step (b), the p-AV / POV of the oil is 0.2-0.

8.

11. The method according to claim 1, characterized in that In the step (b), the p-AV / POV of the oil is 0.3-0.

7.

12. The method according to claim 1, characterized in that In the step (b), the TV of the oil is 20-125.

13. The method according to claim 1, characterized in that In the step (b), the TV of the oil is 40-100.

14. The method according to any one of claims 1 to 13, characterized in that In the step (b), the heating time is 0.2-2 hours; and / or the heating pressure is 0.5-75 kPa.

15. The method according to any one of claims 1 to 13, characterized in that In the step (b), the water content of the obtained dehydrated mixture is 0-50%.

16. The method of claim 1, wherein: In step (c), the dehydrated mixture is heated for 0.5-3 hours.

17. The method according to any one of claims 1 to 13, characterized in that In the step (d), the method for controlling the moisture content in the dehydrated mixture comprises adding water to the dehydrated mixture until the moisture content is 20-50%; and / or the heating temperature is 150-190° C.; and / or the heating time is 0.5-2 hours; and / or the heating is performed in a closed environment.

18. A rich flavor oil or a fat composition containing a rich flavor oil, characterized in that: The rich-flavored oil is prepared by the method described in any one of claims 1-17.

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