A method for preparing chili oil for hot pot that reduces dryness and spiciness while enhancing aroma.

Abstract

This invention discloses a method for preparing chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, comprising: obtaining crushed chili peppers with a moisture content of 60-70%; weighing a predetermined weight of crushed chili peppers, adding 0-10% salt, 1-10% glucose or fructose, 1% lactic acid, 0.2-0.5% crushed chili stems, 0.5-1% yeast extract, and 50-100% water to obtain a fermentation mash; sterilizing the obtained fermentation mash at 121℃ for 10 minutes, and then transferring it to a sterile fermentation container; inoculating the fermentation mash with *Gnaphalium affine*, mixing evenly, and fermenting under anaerobic or low-oxygen conditions at 28-30℃ for 3 days; inoculating the fermentation mash with methyltrophic Bacillus and / or *Clostridium difficile*, mixing evenly, and then fermenting aerobically at 35-40℃ for 4-7 days. The preparation method provided by this invention can reduce the content of capsaicin in chili peppers used in hot pot, thereby reducing the dryness of hot pot; it can also increase the content of flavor substances in chili peppers while improving the dissolution ability of pigments in chili peppers in hot pot oil, and can replace the use of spicy broad beans in the preparation of hot pot.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing chili peppers for hot pot that are less dry and spicier, and more fragrant. Background Technology

[0002] Chili peppers are a crucial spice in the preparation of spicy hot pot, providing the product with its appealing red color, spiciness, and unique flavor, playing an irreplaceable role in shaping the hot pot's distinctive sensory qualities. To ensure the bright red broth and pleasant aroma, a large amount of chili peppers is added during the preparation of spicy hot pot. However, the excessive use of chili peppers directly results in the "drying" components and spiciness exceeding the tolerance of some consumers, thus limiting the consumer base for spicy hot pot.

[0003] In addition, a certain amount of spicy bean paste is added during the production of red oil hot pot. Besides contributing the essential red color to the red oil hot pot base, the spicy bean paste also enhances the freshness and aroma. However, compared to chili peppers, it is more expensive, and the process is complicated and the production cycle is long, which increases the raw material and quality management costs of red oil hot pot production.

[0004] Studies have shown that the "drying" and spiciness-causing components in chili peppers are mainly capsaicinoids. The pungent spiciness caused by capsaicinoids is the result of activating the TRPV1 receptor (a member of the TRPV1 receptor subfamily V), triggering neural signal responses related to pain and heat sensation. Since TRPV1 receptors are widely distributed in mucous membranes and epithelial tissues, the burning pain caused by capsaicin can be perceived not only through taste but also through stimulation of the skin and gastrointestinal tract. The stimulation from capsaicinoids can lead to burning pain and a feeling of heat, and may trigger symptoms such as fever, diarrhea, acne, and palpitations, resulting in a sub-healthy state related to "dryness." Therefore, capsaicinoids, representing the spiciness components of chili peppers, are a significant contributing factor to the "heatiness" experienced by consumers after consuming chili-containing foods.

[0005] Therefore, while consumers and hot pot industry practitioners need red oil hot pot to be bright red and tempting, spicy and refreshing, and rich in aroma, they also need to ensure that the spiciness is moderate to avoid discomfort related to "dryness" after eating hot pot.

[0006] Currently, some methods involve adding Chinese medicinal herbs with heat-clearing properties, such as honeysuckle, bamboo leaves, and houttuynia cordata, to reduce the excessive spiciness of hot pot and its impact on the human body. However, this method cannot fundamentally reduce the spiciness of the product, and the added Chinese medicinal herbs can also affect the flavor of the hot pot.

[0007] In other ways, encapsulating pungent substances such as capsaicin in cyclodextrin can significantly reduce the spiciness intensity upon ingestion. However, for foods containing large amounts of chili peppers, the encapsulation effect of β-cyclodextrin is limited, and it is not suitable for products involving heat processing, such as compound seasonings. Furthermore, adding large amounts of cyclodextrin can significantly alter the state of the food. Encapsulated capsaicin entering the intestines may also lead to persistent intestinal irritation.

[0008] In other methods, green chilies are crushed and continuously heated and stirred in oil, along with a large amount of spices. However, this method is complicated and difficult to control in terms of quality, making it unsuitable for the production of red oil hot pot base. Summary of the Invention

[0009] This invention provides a method for preparing chili peppers for hot pot that reduces dryness and spiciness while enhancing aroma. This method can reduce the content of capsaicin-like substances in hot pot, making the hot pot more appealing in color and flavor while also having relatively low dryness and spiciness.

[0010] This invention provides a method for preparing chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, comprising:

[0011] S1. Obtain crushed chili peppers; wherein the crushed chili peppers contain 60-70% water.

[0012] S2. Extract a set weight of chopped chili peppers, and add 0-10% salt, 1-10% glucose or fructose, 1% lactic acid, 0.2-0.5% crushed chili pepper stems, 0.5-1% yeast extract, and 50-100% water to the chopped chili peppers to obtain fermentation mash; wherein, the percentages are percentages of the weight of the chopped chili peppers.

[0013] S3. Sterilize the obtained fermentation mash at 121℃ for 10 minutes and transfer it into a sterile fermentation container;

[0014] S4. Add 10 to the fermentation mash. 3 Inoculate with *Leuciscus rouxae* at a density of CFU / g, mix thoroughly, and ferment for 3 days under anaerobic or low-oxygen conditions at 28–30°C.

[0015] S5. After yeast fermentation, inoculate the fermentation mash at a density of 10. 3 ~10 5 CFU / g of methyltrophic Bacillus and / or clear Clostridium, mixed evenly, are fermented aerobically at 35-40℃ for 4-7 days;

[0016] S6. After fermentation, you get chili oil for hot pot that is less dry and spicy, and more fragrant.

[0017] Further, step S1 includes:

[0018] S111. Boil dried chilies in 5 times their weight of boiling water for 5-10 minutes to rehydrate, then chop them to obtain chopped chilies; or,

[0019] S121. Chop the fresh chili peppers to obtain chopped chili peppers.

[0020] Furthermore, when the chopped chili peppers are the same as those obtained in step S111, 0% salt is added in step S2.

[0021] Furthermore, after mixing evenly in step S4, the mixture is sealed in a sterile fermentation container and fermented for 3 days under anaerobic or low-oxygen conditions at 28–30°C.

[0022] Furthermore, the inoculation density in step S5 is 10-1. 3 CFU / g methyltrophic Bacillus.

[0023] Furthermore, when the chopped chili peppers are the same as those obtained in step S121, the inoculation density in step S5 is 10. 5 CFU / g Clarifying Clostridium.

[0024] Furthermore, the chili stems mentioned in step S2 are dried chili stems.

[0025] This invention also provides a chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, prepared using the method described above.

[0026] The beneficial effects of this invention are as follows:

[0027] This invention, through special strains of bacteria and a special fermentation process, can effectively reduce the content of "drying" and pungent components such as capsaicin in the chili raw materials used in red oil hot pot, thus significantly reducing their dryness; and enhance the flavor of the chili raw materials, resulting in a product with a rich flavor, which can partially or completely replace the spicy broad beans used in the production of red oil hot pot base. Detailed Implementation

[0028] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0029] Biological fermentation is an effective means of reducing the spiciness of chili peppers. Existing research on chili pepper fermentation for reducing spiciness mainly focuses on lactic acid bacteria fermentation, such as using Leuconostoc mesenteroides and Lactobacillus plantarum for lactic acid fermentation to reduce the spiciness of fresh chili peppers. However, the total acid content in the fermented chili pepper products reaches 1%, and the fermentation produces a large amount of acidic substances, which will lead to changes in the flavor of hot pot. However, these studies only describe the ratio of strains, without specifying the inoculation time of the two strains in the chili pepper system.

[0030] Therefore, this invention provides a method for preparing chili peppers for hot pot that reduces dryness and spiciness while enhancing aroma, thereby reducing the content of capsaicin-like substances in hot pot and making the hot pot more appealing in color and flavor while having relatively low dryness and spiciness.

[0031] A method for preparing chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, comprising:

[0032] S1. Obtaining crushed chili peppers; wherein the crushed chili peppers contain 60-70% water; specifically including:

[0033] S111. Boil dried chilies in 5 times their weight of boiling water for 5-10 minutes to rehydrate them, then chop them to obtain chopped chilies; or, S121. Chop fresh chilies to obtain chopped chilies.

[0034] S2. Extract a set weight of chopped chili peppers, and add 0-10% salt, 1-10% glucose or fructose, 1% lactic acid, 0.2-0.5% crushed chili pepper stems, 0.5-1% yeast extract, and 50-100% water to the chopped chili peppers to obtain fermentation mash; wherein, the percentages are percentages of the weight of the chopped chili peppers, and the chili pepper stems are dried chili pepper stems;

[0035] S3. Sterilize the obtained fermentation mash at 121℃ for 10 minutes and transfer it into a sterile fermentation container;

[0036] S4. Add 10 to the fermentation mash. 3 Inoculate with *Saccharomyces rouxii* at a density of CFU / g, mix thoroughly, and ferment under anaerobic or low-oxygen conditions at 28–30°C for 3 days.

[0037] S5. After yeast fermentation, inoculate the fermentation mash at a density of 10. 3 ~10 5 CFU / g of methyltrophic Bacillus and / or clear Clostridium, mixed evenly, are fermented aerobically at 35-40℃ for 4-7 days.

[0038] S6. After fermentation, you get chili oil for hot pot that is less dry and spicy, and more fragrant.

[0039] Example 1

[0040] S1. Place the dried chilies in boiling water with a volume of 5 times their weight and boil for 10 minutes. Then chop them to obtain chopped chilies.

[0041] S2. Take 500g of crushed chili peppers, without adding salt, add 50g of fructose, 5g of lactic acid, 1g of crushed chili pepper stems, 5g of yeast extract, and then add 500mL of water to obtain fermented mash.

[0042] S3. Sterilize the obtained fermentation mash at 121℃ for 10 minutes, transfer it to a sterilized 2L glass Erlenmeyer flask, and retain a portion as a sample before fermentation.

[0043] S4. Add 10 to the fermentation mash. 3 Inoculate with Zygosaccharomycesrouxii at a density of CFU / g, mix thoroughly, seal the mouth of the conical flask with a rubber stopper, and incubate at 30℃ for 3 days for fermentation.

[0044] S5. After yeast fermentation, inoculate 10... 3 Mix CFU / g of Bacillus methylotrophicus thoroughly, seal the bottle opening with tissue culture membrane, place in a shaker, and ferment at 200 rpm and 37°C for 7 days.

[0045] S6. After fermentation, you get chili oil for hot pot that is less dry and spicy, and more fragrant.

[0046] The contents of the main "driing" and "pungent" components in chili peppers before and after fermentation were determined by high performance liquid chromatography (HPLC), and the changes in the main flavor components before and after fermentation were determined by gas chromatography-mass spectrometry (GC-MS). The results are as follows:

[0047] Table 1. Content of main "drying" and pungent substances in chili raw materials before and after fermentation.

[0048]

[0049] Table 2. Content of main flavor components that differentiate chili raw materials before and after fermentation

[0050]

[0051] It can be seen that after fermentation, the content of the main "drying" and spiciness substances in the chili raw material is significantly reduced, while the types and contents of flavor substances are significantly increased, resulting in better quality.

[0052] Example 2

[0053] S1. Chop the fresh chili peppers to obtain chopped chili peppers.

[0054] S2. Take 2000kg of crushed chili peppers, add 200kg of salt, 20kg of glucose, 20kg of lactic acid, 4kg of crushed chili pepper stems, 10kg of yeast extract, and 1000kg of water.

[0055] S3. The obtained fermentation mash is loaded into a 3.5t bioreactor and sterilized at 121℃ for 10min.

[0056] S4. Add 10 to the fermentation mash. 3Inoculate with Zygosaccharomycesrouxii at a density of CFU / g, mix thoroughly, and incubate at 30℃ for 3 days for fermentation.

[0057] S5. After yeast fermentation, inoculate 10... 5 CFU / g Clostridium clariflavum was mixed evenly and fermented at 40℃ with oxygen, while the stir bar was stirred at 10 rpm. Fermentation was carried out for 4 days, and then the product was discharged.

[0058] S6. After fermentation, you get chili oil for hot pot that is less dry and spicy, and more fragrant.

[0059] Take 1 kg of fermented chili raw material, mix it with 3.5 kg of melted refined beef tallow, simmer at 150℃ for 5 minutes, filter and extract the oil, which is used as experimental group 2.

[0060] Meanwhile, 700g of chopped and sterilized fresh chili peppers at 121℃ and 300g of commercially available Pixian chili bean paste were mixed with 3.5kg of melted refined beef tallow, simmered at 150℃ for 5 minutes, filtered, and the oil was collected as experimental group 1.

[0061] The differences in the main "drying" and "pungent" components between experimental group 1 and experimental group 2 were determined using high-performance liquid chromatography (HPLC), and the differences in the main flavor components between experimental group 1 and experimental group 2 were determined using gas chromatography-mass spectrometry (GC-MS). The results are as follows:

[0062] Table 3 shows the content of the main "drying" and "spicy" substances in test groups 1 and 2.

[0063]

[0064] Table 4 shows the content of the main flavor components that caused the differences between experimental group 1 and experimental group 2.

[0065]

[0066]

[0067] It can be seen that, compared with experimental group 1 which used unfermented chili peppers and Pixian chili bean paste, experimental group 2, which used fermented chili peppers, showed a significant decrease in the content of the main "drying" and "spicy" components, represented by capsaicin, while the relative content of most characteristic flavor components was also significantly increased. Chili peppers fermented using the method of this invention can replace Pixian chili bean paste in the modified formula for preparing red oil hot pot base.

[0068] Comparative Example with Example 1

[0069] S1. Place the dried chilies in boiling water with a volume of 5 times their weight and boil for 10 minutes. Then chop them to obtain chopped chilies.

[0070] S2. Take 500g of crushed chili peppers, without adding salt, add 50g of fructose, 5g of lactic acid, 1g of crushed chili pepper stems, 5g of yeast extract, and then add 500mL of water to obtain fermented mash.

[0071] S3. Sterilize the obtained fermentation mash at 121℃ for 10 minutes, and transfer it into a sterilized 2L glass Erlenmeyer flask.

[0072] S4. Add 10 to the fermentation mash. 3 Inoculate with Zygosaccharomycesrouxii at a density of CFU / g, mix thoroughly, seal the mouth of the conical flask with a rubber stopper, and incubate at 30℃ for 7 days for fermentation before discharging.

[0073] The contents of the main "drying" and spiciness components in fermented chili peppers were determined by high performance liquid chromatography (HPLC), and the changes in the main flavor components after fermentation were determined by gas chromatography-mass spectrometry (GC-MS). The results are as follows:

[0074] Table 5. Content of main "drying" and pungent substances in fermented chili raw materials.

[0075] Spicy substances Content (mg / kg) Capsaicin 363 Dihydrocapsaicin 150

[0076] Table 6. Content of main flavor components in fermented chili pepper raw materials

[0077] Flavor substances Equivalent amount (μg / g) to the internal standard 4-methyl-2-pentanol B's marriage 18.2 Phenylacetyl alcohol 74.0 2,3-Butanediol 12.0 β-ionone 9.7 Caryophyllene 72.6 benzaldehyde 10.9 3-Methylbutanol 10.4 4-Ethyl-guaiacol 7.5 4-Ethylphenol 4.4

[0078] Compared with Example 1, it can be seen that the content of flavor substances was increased to a certain extent after comparative fermentation, but the increase was limited, and the content of the main "drying" and "spicy" substances did not change significantly.

[0079] This invention also provides a chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, prepared using the method described above.

[0080] This invention, through special strains of bacteria and a special fermentation process, can effectively reduce the content of "drying" and pungent components such as capsaicin in the chili raw materials used in red oil hot pot, thus significantly reducing their dryness; and enhance the flavor of the chili raw materials, resulting in a product with a rich flavor, which can partially or completely replace the spicy broad beans used in the production of red oil hot pot base.

[0081] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, apparatus, article, or method that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, apparatus, article, or method. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, apparatus, article, or method that includes that element.

[0082] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for preparing chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, characterized in that, include: S1. Obtain crushed chili peppers; wherein the crushed chili peppers contain 60-70% water. S2. Extract the set weight of chopped chili peppers, and add 0-10% salt, 1-10% glucose or fructose, 1% lactic acid, 0.2-0.5% crushed chili pepper stems, 0.5-1% yeast extract and 50-100% water to the chopped chili peppers to obtain fermentation mash; wherein, the percentage is the percentage of the weight of the chopped chili peppers. S3. Sterilize the obtained fermentation mash at 121℃ for 10 minutes and transfer it into a sterile fermentation container; S4. Add 10 to the fermentation mash. 3 Inoculate with *Saccharomyces rouxii* at a density of CFU / g, mix thoroughly, and ferment for 3 days under anaerobic or low-oxygen conditions at 28-30℃. S5. After yeast fermentation, inoculate the fermentation mash at a density of 10. 3 ~10 5 CFU / g of methyltrophic Bacillus was mixed evenly and then fermented aerobically at 35-40℃ for 4-7 days. S6. After fermentation, you get chili oil for hot pot that is less dry and spicy, and more fragrant.

2. The method for preparing chili oil for hot pot with reduced dryness and spiciness and enhanced aroma according to claim 1, characterized in that, Step S1 includes: S111. Add dried chili peppers to 5 times their weight of boiling water and boil for 5-10 minutes to rehydrate. Then chop the chili peppers to obtain chopped chili peppers; or, S121. Chop the fresh chili peppers to obtain chopped chili peppers.

3. The method for preparing chili oil for hot pot with reduced dryness and spiciness and enhanced aroma according to claim 2, characterized in that, When the chopped chili peppers are the same as those obtained in step S111, 0% salt is added in step S2.

4. The method for preparing chili oil for hot pot with reduced dryness and spiciness and enhanced aroma according to claim 3, characterized in that, In step S4, after the mixture is evenly mixed, the sterile fermentation container is sealed and fermented for 3 days under anaerobic or low-oxygen conditions at 28~30℃.

5. The method for preparing chili oil for hot pot with reduced dryness and spiciness and enhanced aroma according to claim 4, characterized in that, In step S5, the inoculation density is 10. 3 CFU / g methyltrophic Bacillus.

6. A chili oil for hot pot that reduces dryness and spiciness while enhancing aroma, characterized in that: Prepared using the method described in any one of claims 1-5.

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