Oil for improving crispness of deep-fried food and method for preparing the same

Abstract

The present invention relates to an oil that enhances the crispness of fried food and a method for preparing the same. The method for preparing the oil that enhances the crispness of fried food according to the present invention includes the steps of pre-treating oil seed raw materials with melanoidin and preparing oil from the pre-treated oil seed raw materials. The oil according to the present invention prepared from the oil seed raw materials treated with melanoidin enhances the crispness of fried food when used for frying food.

Description

Technical Field

[0001] This invention relates to oils that enhance the crispness of fried foods and their preparation methods. Background Technology

[0002] Melanoids are a class of brown, macromolecular nitrogen-containing compounds produced in the later stages of the Maillard reaction. They not only impart color and flavor to food, but also possess various biological activities such as anti-oxidation, anti-tumor, antibacterial, anti-inflammatory, hypoglycemic, and hypotensive effects. They are widely found in foods such as bread, malt, coffee, black garlic, cola, and vinegar, and have been a research focus in the fields of food nutrition and food chemistry for many years, showing potential to become a new type of functional food.

[0003] As people's living standards improve, they increasingly pursue the ultimate flavor and texture in food. In the oil industry, hot pressing is commonly used, where high temperatures cause the amino groups in the oilseeds to undergo a Maillard reaction with reducing sugars, producing rich aromas and thus flavored oils such as peanut oil, sesame oil, aromatic rapeseed oil, and aromatic soybean oil. The oil cakes and greases produced after high-temperature roasting and pressing have a high degree of protein denaturation and are typically used as animal feed or directly discarded, resulting in low utilization. Mao Zhaojie et al. ("Extraction and Antioxidant Activity Analysis of Melanoids from Sesame Residue in Small Mill Sesame Oil") extracted melanoidins from sesame residue in small mill sesame oil production, demonstrating a good ability to scavenge DPPH· and improve the utilization rate of sesame residue.

[0004] In the oil application industry, such as in fried, baked, or puffed foods, consumers pay more attention to the texture of the food, such as crispness. Consumers' perception of crispness will strongly affect their satisfaction with the quality of the food. Summary of the Invention

[0005] The first aspect of the present invention provides a method for preparing an oil that can improve the crispness of fried foods, the method comprising the steps of pretreating oilseed raw materials with melanoidins and producing oil from the pretreated oilseed raw materials.

[0006] In one or more embodiments, the oilseed raw material is the raw material for oil production and its by-products, including but not limited to the seeds of oil crops and the residue and / or cake and / or slag remaining after oil production from the seeds.

[0007] In one or more embodiments, the seeds of the oilseed crop are selected from one or more of the following: rice, sunflower seeds, peanuts, soybeans, rapeseed, cottonseed, safflower seeds, perilla seeds, tea seeds, cocoa beans, tallow tree seeds, almonds, apricot kernels, tung seeds, rubber seeds, rice bran, corn, wheat germ, sesame, castor beans, flax seeds, evening primrose seeds, hazelnuts, walnuts, grape seeds, sesame seeds, borage seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, and macadamia nuts.

[0008] In one or more embodiments, the seeds of the oilseed crop are selected from one or more of soybeans, sunflower seeds, sesame seeds, and rapeseed.

[0009] In one or more embodiments, the oil is a vegetable oil, preferably selected from one or more of the following: rice bran oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, flaxseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung oil seed oil, rubber seed oil, corn germ oil, wheat germ oil, soybean 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, pumpkin seed oil, and macadamia nut oil.

[0010] In one or more embodiments, the method further includes the step of extracting the melanoidin from the byproducts obtained from the preparation of aromatic vegetable oils. In one or more embodiments, the byproducts are meal and / or cake and / or residue remaining after oil extraction from the seeds of oil crops selected from: rice, sunflower seeds, peanuts, soybeans, rapeseed, cottonseed, safflower seeds, perilla seeds, tea seeds, cocoa beans, tallow tree seeds, almonds, apricot kernels, tung seeds, rubber seeds, rice bran, corn, wheat germ, sesame, castor beans, flax seeds, evening primrose seeds, hazelnuts, walnuts, grape seeds, sesame seeds, borage seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, and macadamia nuts. In one or more embodiments, the byproducts are selected from one or more of rapeseed meal, soybean meal, peanut meal, sunflower meal, sesame meal, and hemp residue.

[0011] In one or more embodiments, the extraction includes defatting the byproduct, extracting it with an aqueous solution of ethanol, centrifuging it, and then dialyzing the supernatant.

[0012] In one or more embodiments, the pretreatment includes pretreating the oilseed feedstock with an aqueous solution of melanoidins.

[0013] In one or more embodiments, the content of melanoidins in the aqueous solution is 100-8000 ppm, preferably 200-5000 ppm, and more preferably 500-2000 ppm.

[0014] In one or more embodiments, the amount of the melanoidin aqueous solution added during the pretreatment is 3-30% of the weight of the oilseed raw material, such as 5-25% or 10-25%.

[0015] In one or more embodiments, the pretreatment includes: mixing the oilseed raw material with a melanoidin aqueous solution, and completing the pretreatment after the aqueous solution is substantially absorbed by the oilseed raw material.

[0016] In one or more embodiments, the extraction includes roasting and oil extraction; preferably, the roasting temperature is 160-220°C; preferably, the roasting time is 10-30 minutes; preferably, the oil extraction is oil pressing.

[0017] In one or more embodiments, the method further includes one or more of the steps of degumming, deacidification, dewaxing, decolorization, and deodorization.

[0018] A second aspect of the present invention provides greases prepared using the method described in any of the embodiments herein.

[0019] The third aspect of the present invention provides the use of melanoidins in the preparation of oils that can improve the crispness of fried foods, or in the preparation of reagents for preparing oils that can improve the crispness of fried foods.

[0020] In one or more embodiments, the application uses an aqueous solution of melanoidins.

[0021] In one or more embodiments, the content of melanoidins in the aqueous solution is 100-8000 ppm, preferably 200-5000 ppm, and more preferably 500-2000 ppm.

[0022] In one or more embodiments, the amount of melanoidin aqueous solution used is 3-30% of the weight of the oilseed raw material used to prepare the oil, such as 5-25% or 10-25%.

[0023] In one or more embodiments, the reagent is an aqueous solution of melanoidins. In some embodiments, the aqueous solution contains 100-8000 ppm of melanoidins, preferably 200-5000 ppm, and more preferably 500-2000 ppm.

[0024] A fourth aspect of the present invention provides a blended oil containing a base oil and the fats described in any embodiment herein that enhance the crispness of fried foods.

[0025] In one or more embodiments, the blended oil contains 5-90 wt% of the oil that enhances the crispness of fried foods, such as 10-50 wt%.

[0026] In one or more embodiments, the base oil is an animal oil and / or a vegetable oil, preferably selected from rice bran oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, flaxseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung oil seed oil, rubber seed oil, corn germ oil, wheat germ oil, soybean 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, pumpkin seed oil, macadamia nut oil, cocoa butter, beef tallow, lard, mutton tallow, chicken fat, fish oil, and algae oil; preferably, the base oil is a frying oil.

[0027] The fifth aspect of the present invention provides a method for preparing a blended oil according to any embodiment of the present invention, the method comprising the step of mixing an oil that can improve the crispness of fried foods according to any embodiment of the present invention with a base oil; preferably, the method further comprises the step of preparing the oil using the method for preparing an oil that can improve the crispness of fried foods according to any embodiment of the present invention.

[0028] The sixth aspect of the present invention provides a food product in which all or part of the oil contained herein is an oil that enhances the crispness of fried food as described in any embodiment herein or a blended oil as described in any embodiment herein; preferably, the food product is a food product that obtains crispness through frying, and is preferably selected from: biscuits, bread, French fries, chicken nuggets, spring rolls, fried dough sticks and twisted dough sticks.

[0029] A seventh aspect of the present invention provides a method for preparing food or a method for improving the crispness of food, comprising the step of frying using an oil or blended oil containing the oil described in any embodiment of the present invention for improving the crispness of fried food. An eighth aspect of the present invention provides the use of an oil or blended oil containing the oil described in any embodiment of the present invention for improving the crispness of fried food in the preparation of food with improved crispness. Attached Figure Description

[0030] Figure 1 This is a comparison of the results of a single crispness test for aromatic vegetable oil 2 and aromatic vegetable oil 6. Each sample was tested 5 times, and the average result was taken. The top image shows aromatic vegetable oil 2, with 15 fracture peaks, and the bottom image shows aromatic vegetable oil 6, with 6 fracture peaks. Detailed Implementation

[0031] This invention discovers that oils obtained from oilseed raw materials treated with melanoidins can improve the crispness of fried foods. Therefore, this invention provides a method for preparing oils that improve the crispness of fried foods, the method comprising the steps of pretreating oilseed raw materials with melanoidins and obtaining oils from the pretreated oilseed raw materials.

[0032] In this document, oilseed raw materials can be any raw materials and by-products known in the art for oil production, including but not limited to seeds of various oil crops and by-products remaining after oil extraction from these seeds (including meal and / or cake and / or residue). The seeds of these oil crops include, but are not limited to, one or more of rice, sunflower seeds, peanuts, soybeans, rapeseed, cottonseed, safflower seeds, perilla seeds, tea seeds, cocoa beans, tallow tree seeds, almonds, apricot kernels, tung seeds, rubber seeds, rice bran, corn, wheat germ, sesame, castor beans, flax seeds, evening primrose seeds, hazelnuts, walnuts, grape seeds, sesame seeds, borage seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, and macadamia nuts. In some embodiments, the seeds of these oil crops are selected from one or more of soybeans, sunflower seeds, sesame seeds, and rapeseed. Suitable oilseed raw materials also include rapeseed cake, sunflower seed cake, and soybean cake.

[0033] In this article, the oils and fats mentioned can be various vegetable oils known in the art, including rice bran oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, flaxseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung oil seed oil, rubber seed oil, corn germ oil, wheat germ oil, soybean 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, pumpkin seed oil, and macadamia nut oil, among one or more of these.

[0034] In this article, melanoidins can be obtained commercially or prepared using methods known in the art. An exemplary method for preparing melanoidins can be found in Mao Zhaojie's article, "Extraction and Antioxidant Activity Analysis of Melanoids from Sesame Residue in Small Mill Sesame Oil," *Modern Food Analysis*, 2021. Specifically, melanoidins can be extracted from byproducts (including meal and / or cake and / or residue) obtained after the preparation of aromatic vegetable oils. Exemplary byproducts include, but are not limited to, rapeseed meal, soybean meal, peanut meal, sunflower seed meal, sesame meal, and sesame residue. Extraction of melanoidins involves defatting the byproduct followed by extraction with an alcohol solvent (such as an aqueous solution of methanol or ethanol). Conventional defatting solvents can be used, including but not limited to n-hexane and petroleum ether. After defatting, 3-10 times the volume of an alcohol solvent (such as an aqueous solution of ethanol) can be added for ultrasonic extraction. The volume concentration of the alcohol solvent (such as an aqueous solution of ethanol) can be 30-70%. After extraction, centrifugation is performed, and the supernatant is dialyzed. The molecular weight cutoff can be set to 14 kDa. The method for preparing concentrated aromatic oil is well known in the art, and includes the steps of roasting oilseed crop seeds and pressing oil. The roasting temperature can be 180-220℃, and the roasting time can be 5-30 minutes. The by-product obtained after oil pressing is the cake / meal used to produce melanoidins.

[0035] An aqueous solution of melanoidins can be used to pretreat oilseed feedstock. Melanoidins can be added to water and ultrasonically treated at 30-40°C until completely dissolved. The melanoidin content in the aqueous solution can be 100-8000 ppm, preferably 200-5000 ppm, and more preferably 500-2000 ppm.

[0036] In this paper, the amount of melanoidin-like aqueous solution added is 3-30% of the weight of the oilseed feedstock. In some embodiments, the amount of melanoidin-like aqueous solution added is 5-25% of the weight of the oilseed feedstock. In some embodiments, the amount of melanoidin-like aqueous solution added is 10-25% of the weight of the oilseed feedstock.

[0037] In some embodiments, the melanoidin content in the melanoidin aqueous solution is 200-5000 ppm, and the addition amount is 3-30% (e.g., 5-25%) of the oilseed feed weight. In other embodiments, the melanoidin content in the melanoidin aqueous solution is 500-2000 ppm, and the addition amount is 10-25% of the oilseed feed weight.

[0038] In this article, the pretreatment of oilseed feedstock using melanoidins may include mixing the oilseed feedstock with an aqueous melanoidin solution until the aqueous solution is substantially absorbed by the oilseed feedstock (with virtually no visible water on the surface of the oilseed feedstock). This pretreatment is then complete. Typically, after mixing the oilseed feedstock and the melanoidin aqueous solution, the mixture is left at room temperature for a period of time. The standing time can be determined based on the amount of oilseed feedstock and the amount of melanoidin aqueous solution used, ensuring that the aqueous solution is substantially absorbed by the oilseed feedstock. Exemplary standing times include 15-60 minutes. It should be understood that if, after a period of treatment, the aqueous solution is not completely absorbed by the oilseed feedstock and visible water remains on its surface, the surface water can be removed using an appropriate method (e.g., using absorbent paper).

[0039] Oil can be extracted from oilseeds after they have absorbed water. The extraction process typically includes roasting and oil extraction. An exemplary roasting temperature can be 160-220°C. An exemplary roasting time can be 10-30 minutes. The roasting temperature can be provided by microwave, hot air, hot reactor, etc. In an exemplary embodiment, microwave heating is used, and the discharge temperature is controlled at 170±5°C.

[0040] The oil extraction can be oil pressing. Conventional pressing techniques can be used to extract the oil. For example, in an exemplary embodiment, a screw oil press is used, with the pressing chamber temperature controlled at 120±5℃. The extracted oil can undergo subsequent conventional processing, including one or more steps such as degumming, deacidification, dewaxing, decolorization, and deodorization. One or more refining processes can be implemented depending on the quality of the oil and its final use. The degumming, deacidification, dewaxing, decolorization, and deodorization can be carried out using conventional refining processes. For example, degumming can be hydration degumming, which is well known in the art.

[0041] In some embodiments, this document provides an oil prepared using the method described in any of the embodiments herein. The oil of this invention has the original flavor of a rich, aromatic oil, and when used for frying foods, it enhances the crispness of the fried foods.

[0042] In some embodiments, the present invention also provides a blended oil containing the oils described in any of the embodiments herein. This blended oil can be prepared by mixing a base oil and the oils obtained using the method of the present invention. The content of the oils obtained using the method of the present invention in the blended oil can be 5-90%, such as 10-50%. The base oil can be animal oil and / or vegetable oil, preferably selected from any one or more of the following: rice bran oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, flaxseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, coconut oil, olive oil, cocoa soybean oil, tallow tree seed oil, almond kernel oil, apricot kernel oil, tung seed oil, rubber seed oil, corn germ oil, wheat germ oil, soybean 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, pumpkin seed oil, macadamia nut oil, cocoa butter, beef tallow, lard, mutton tallow, chicken fat, fish oil, and algae oil. Preferably, the base oil is a type of oil commonly used for frying.

[0043] In some embodiments, the present invention also provides a food product containing all or part of an oil prepared by the method described in any embodiment of the present invention or a blended oil as described herein. The food product can be any type of food. In a particularly preferred embodiment, the food product is one that is desired to achieve crispness through frying, including but not limited to biscuits, bread, French fries, chicken nuggets, spring rolls, fried dough sticks, and twisted dough sticks. The oil prepared by the method described in any embodiment of the present invention or a blended oil as described herein can be used as the oil for frying to prepare the food product. In this context, frying includes both pan-frying and deep-frying, which can be deep-frying or achieved through an air fryer.

[0044] In some embodiments, the present invention also provides the use of melanoidins in the preparation of oils and fats, or in the preparation of reagents for preparing oils and fats, characterized in that, when the oils and fats are used to fry foods, the crispness of the fried foods is improved. Preferably, the melanoidins are used in the form of an aqueous solution. Preferably, the melanoidins are used in the manner (e.g., dosage) described in any of the preceding embodiments. Preferably, the oil and fat preparation described in these embodiments is carried out using any of the oil and fat preparation methods described above.

[0045] The present invention will be further described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and are not intended to limit the scope of the invention. Unless otherwise stated, the methods and reagents used in the embodiments are conventional methods and reagents in the art.

[0046] Preparation of raw materials (melanin-like substances)

[0047] The preparation of melanoidins, following the steps outlined in Mao Zhaojie's ("Extraction and Antioxidant Activity Analysis of Melanoids from Sesame Residue in Small Mill Sesame Oil," *Modern Food Analysis*, 2021) process, specifically includes the following steps:

[0048] (1) Preparation of oilseed cake

[0049] Fragrant rapeseed meal 1: Preheat the hot air roaster to 200℃, take 500g of rapeseed, roast it at 200℃ for 15 minutes using the hot air roaster, and press it with a screw oil press to obtain the by-product fragrant rapeseed meal 1.

[0050] Fragrant rapeseed meal 2: Preheat the hot air roaster to 180℃, take 500g of rapeseed, roast it at 180℃ for 15 minutes using the hot air roaster, and press it with a screw oil press to obtain the by-product fragrant rapeseed meal 2.

[0051] Fragrant rapeseed meal 3: Preheat the hot air roaster to 220℃, take 500g of rapeseed, roast it at 220℃ for 15 minutes using the hot air roaster, and press it with a screw oil press to obtain the by-product fragrant rapeseed meal 3.

[0052] Sesame meal: Preheat the hot air roaster to 220℃, take 500g of sesame seeds, roast them at 220℃ for 10 minutes using the hot air roaster, and then press the oil using a screw oil press to obtain the by-product, fragrant sesame meal.

[0053] Soybean meal: Preheat the hot air roaster to 180℃, take 500g of soybeans, roast them at 180℃ for 10 minutes using the hot air roaster, and press them with a screw oil press to obtain the by-product, fragrant soybean meal.

[0054] (2) Extraction

[0055] Extraction Method 1: The above-mentioned fragrant cake meal was defatted with n-hexane, and 5 times the volume of 60% water-ethanol solution was added. The mixture was ultrasonically extracted at 100Hz for 1 hour. After centrifugation at 8000r / min for 10 minutes, the supernatant was dialyzed with a molecular weight cutoff of 14ku for 24 hours. The water was changed every 4-6 hours. The dialyzed product was freeze-dried to obtain the melanoidin component, which was stored at -20℃ for later use.

[0056] Extraction Method 2: The above-mentioned fragrant cake meal was defatted with petroleum ether, and 8 times the volume of 40% water-ethanol solution was added. The mixture was ultrasonically extracted at 100Hz for 1 hour. After centrifugation at 8000r / min for 10 minutes, the supernatant was dialyzed with a molecular weight cutoff of 14ku for 24 hours. The water was changed every 4-6 hours. The dialyzed product was freeze-dried to obtain the melanoidin component, which was stored at -20℃ for later use.

[0057] The preparation conditions for various types of melanin used in the examples are shown in Table 1 below.

[0058] Table 1

[0059] Rapeseed meal melanin 1 Fragrant rapeseed meal 1+ Extraction method 1 Rapeseed meal melanin 2 Extraction Method 1 for Fragrant Rapeseed Meal 2+ Rapeseed meal melanin 3 Extraction Method 1 for Fragrant Rapeseed Meal 3+ Rapeseed meal melanin 4 Fragrant rapeseed meal 1 + Extraction method 2 Rapeseed meal melanin 5 Extraction Method 2 for Fragrant Rapeseed Meal 3+ Sesame meal melanin Sesame meal + extraction method 1 Soybean meal melanin Soybean meal + extraction method 2

[0060] Preparation of melanoidin aqueous solution

[0061] Accurately weigh a certain amount of melanoidin into a certain amount of pure water, and under ultrasonic conditions at 35℃ and 100Hz, dissolve completely to obtain an aqueous solution with the corresponding content of melanoidin.

[0062] Frying experiment

[0063] Spring roll wrappers were used to simulate frying spring rolls and to test the crispness of the wrappers.

[0064] Use a cutting tool to cut spring roll wrappers into squares of equal size and weight. Heat a pan to 168°C, weigh 10g of strong vegetable oil into the pan, and when the oil reaches 168°C, put in the spring roll wrappers and fry for 20 seconds. Flip them over and fry for another 20 seconds. Remove from the pan.

[0065] The texture of the spring roll wrappers was tested after they cooled to room temperature.

[0066] Instrumental testing methods for brittleness

[0067] Instrument: TA.XPlus physical property tester

[0068] Probe: HDP / CSF

[0069] Test method: The speeds before, during, and after the test were 1, 1, and 10 mm / s, respectively; the pressure was 5 mm; the trigger force was 5 g; and the data acquisition speed was 500 pps. Each group of samples was measured in parallel 5 times, and the average value was taken.

[0070] Example 1

[0071] Take 500g of rapeseed and add a 10% (by weight of rapeseed) aqueous solution of 500ppm rapeseed meal extract 1. Stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water using a microwave (output power 1800W, using 75% output power). Control the discharge temperature at 170℃±2℃ using an infrared thermometer. Discharge the material and press it with a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃. Stir with a 3% (by weight of crude oil) aqueous solution of 600ppm NaCl for 30 minutes. Absorb water with 3% (by weight of crude oil) rapeseed meal and stir for 10 minutes. Centrifuge and filter to obtain rapeseed oil 1 with strong aroma.

[0072] Example 2

[0073] Take 500g of rapeseed and add a 10% (by weight of rapeseed) aqueous solution of 1000ppm rapeseed meal melanin 1. Stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water using a microwave (output power 1800W, using 75% output power) and control the discharge temperature at 170℃±2℃. Press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with a 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10 minutes, centrifuge and filter to obtain crude rapeseed oil 2.

[0074] Example 3

[0075] Take 500g of rapeseed and add a 30% (by weight of rapeseed) aqueous solution of 2000ppm rapeseed meal melanin 1. Stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water using a microwave (output power 1800W, using 75% power) and control the discharge temperature at 200℃±2℃. Press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with a 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10 minutes, centrifuge and filter to obtain crude rapeseed oil 3 with strong aroma.

[0076] Example 4

[0077] Take 500g of rapeseed, add 3% (by weight of rapeseed) 5000ppm rapeseed meal melanin 2 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water in a microwave (output power 1800W, using 75% power), control the discharge temperature at 180℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10min, centrifuge and filter to obtain crude rapeseed oil 4.

[0078] Example 5

[0079] Take 500g of rapeseed, add 25% (by weight of rapeseed) 200ppm rapeseed meal melanin 3 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water in a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10min, centrifuge and filter to obtain crude rapeseed oil 5 with strong aroma.

[0080] Comparative Example 1

[0081] Take 500g of rapeseed, heat it in a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press it with a screw oil press at 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir it with a 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed cake meal, stir for 10min, centrifuge and filter to obtain 6% crude rapeseed oil with strong aroma.

[0082] Comparative Example 2

[0083] Take 500g of rapeseed, add 10% (by weight of rapeseed) of deionized water, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water using a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) rapeseed cake meal, stir for 10 minutes, centrifuge and filter to obtain 7% crude rapeseed oil with strong aroma.

[0084] Comparative Example 3

[0085] Take 500g of rapeseed, add 1% (by weight of rapeseed) 1000ppm rapeseed meal melanin 1 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water in a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10min, centrifuge and filter to obtain crude rapeseed oil 8.

[0086] Comparative Example 4

[0087] Take 500g of rapeseed, add 35% (by weight of rapeseed) 100ppm rapeseed meal melanin 1 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water in a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10min, centrifuge and filter to obtain crude rapeseed oil 9.

[0088] Comparative Example 5

[0089] Take 500g of rapeseed, add 2% (by weight of rapeseed) 6000ppm rapeseed meal melanin 1 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water in a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10min, centrifuge and filter to obtain 10g of crude rapeseed oil with strong aroma.

[0090] Comparative Example 6

[0091] Traditional Fragrant Rapeseed Oil 11: Grandma's Hometown Small-Scale Pressed Rapeseed Oil, produced by Yihai Kerry Guanghan Factory.

[0092] Example 6

[0093] Take 500g of soybeans, add 10% (by weight of soybeans) of 1000ppm soybean meal melanin aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the soybeans dry with absorbent paper until there is no visible water on the surface. Heat the soaked soybeans in a microwave (output power 1800W, using 75% power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain fragrant crude soybean oil. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) of 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) of soybean meal, stir for 10 minutes, centrifuge and filter to obtain fragrant soybean oil 1.

[0094] Example 7

[0095] Take 500g of soybeans and add 10% (by weight of soybeans) of 800ppm rapeseed meal melanin aqueous solution 1. Stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the soybeans dry with absorbent paper until there is no visible water on the surface. Heat the soaked soybeans in a microwave (output power 1800W, using 75% power) and control the discharge temperature at 170℃±2℃. Press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain fragrant crude soybean oil. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) of 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) of soybean meal, stir for 10 minutes, centrifuge and filter to obtain fragrant soybean oil 2.

[0096] Example 8

[0097] Take 500g of sesame seeds, add 10% (by weight of sesame seeds) of 500ppm sesame meal melanin aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the sesame seeds dry with absorbent paper until there is no visible water on the surface. Heat the sesame seeds with microwave (output power 1800W, using 75% power), control the discharge temperature at 220℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain fragrant crude sesame oil. Hydrate and degumme the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) of 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) of sesame cake meal, stir for 10min, centrifuge and filter to obtain fragrant sesame oil 1.

[0098] Example 9

[0099] Take 500g of sesame seeds, add 10% (by weight of sesame seeds) of 800ppm soybean meal melanin aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the sesame seeds dry with absorbent paper until there is no visible water on the surface. Heat the sesame seeds with microwave (output power 1800W, using 75% power), control the discharge temperature at 220℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain fragrant crude sesame oil. Hydrate and degumme the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) of 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) of sesame cake meal, stir for 10 minutes, centrifuge and filter to obtain fragrant sesame oil 2.

[0100] Example 10

[0101] Take 500g of rapeseed, add 10% (by weight of rapeseed) 1000ppm rapeseed meal melanin 4 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water in a microwave (output power 1800W, using 75% output power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30 minutes, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10 minutes, centrifuge and filter to obtain crude rapeseed oil 12.

[0102] Example 11

[0103] Take 500g of rapeseed, add 10% (by weight of rapeseed) 1000ppm rapeseed meal-based melanin 5 aqueous solution, stir evenly at room temperature (25℃) and let stand for half an hour. Wipe the surface of the rapeseed dry with absorbent paper until there is no visible water on the surface. Heat the rapeseed after absorbing water using a microwave (output power 1800W, using 75% output power), control the discharge temperature at 170℃±2℃, and press the oil using a screw oil press at a pressing chamber temperature of 120℃ to obtain crude rapeseed oil with strong aroma. Hydrate and degumm the obtained crude oil at 60℃, stir with 3% (by weight of crude oil) 600ppm NaCl aqueous solution for 30min, absorb water with 3% (by weight of crude oil) rapeseed meal, stir for 10min, centrifuge and filter to obtain crude rapeseed oil 13.

[0104] Frying experiments were conducted on aromatic vegetable oil 1-13, aromatic soybean oil 1, 2, and aromatic sesame oil 1, 2 to test their crispness. The results are shown in Table 2. The literature (Koerten KV, Schuttyser M, Somsen D, et al. Crust morphology and crispness development during deep-fat frying of potato[J]. Food Research International, 2015, 78(DEC.):336-342.) indicates that the crispness of fast food is usually evaluated by measuring its breaking force and the number of fracture peaks. Kong Yu et al. (“Sensory evaluation and instrumental analysis of crispness of potato chips and its correlation study”, Agricultural Product Processing, March 2016, No. 3) pointed out that crispness is strongly negatively correlated with hardness, and hardness is strongly negatively correlated with the number of fracture peaks. Therefore, this experiment used hardness and the number of fracture peaks to evaluate crispness; the lower the hardness and the more peaks, the better the crispness.

[0105] Comparing the aromatic rapeseed oils 1, 2 and 7, it is quite obvious that the oil obtained by treating rapeseed with a melanoidin-like aqueous solution can significantly reduce the hardness of the pastry when frying. At the same time, the number of fracture peaks increases, indicating that the pastry is easier to break during the pressing process, which means that it has better crispness.

[0106] Table 2 Results of crispness of coriander oil

[0107] Richly aromatic vegetable oil 1 10％ 500 209.685 14.4 Example 1 Richly aromatic vegetable oil 2 10％ 1000 194.138 15.0 Example 2 3 fragrant vegetable oils 30％ 2000 213.191 14.0 Example 3 4 fragrant vegetable oils 3％ 5000 227.341 14.4 Example 4 5g of fragrant vegetable oil 25％ 200 231.411 13.8 Example 5 6 fragrant vegetable oil 0 0 312.818 6.0 Comparative Example 1 7 fragrant vegetable oil 10％ 0 272.341 8.0 Comparative Example 2 8-Flavor Vegetable Oil 1％ 1000 294.456 8.8 Comparative Example 3 Fragrant vegetable oil 9 35％ 100 275.226 9.2 Comparative Example 4 10g of fragrant vegetable oil 2％ 6000 265.668 8.2 Comparative Example 5 Richly aromatic vegetable oil 11 / / 365.609 6.0 Comparative Example 6 Richly aromatic soybean oil 1 10％ 1000 238.068 14.0 Example 6 Richly aromatic soybean oil 2 10％ 800 (rapeseed meal extract) 204.427 13.8 Example 7 Rich sesame oil 1 10％ 500 225.065 13.0 Example 8 Rich sesame oil 2 10％ 800 (soybean meal extract) 203.848 13.6 Example 9 12g of fragrant vegetable oil 10％ 1000 196.256 14.6 Example 10 13g of fragrant vegetable oil 10％ 1000 198.331 14.8 Example 11

[0108] Figure 1 The graph shows a comparison of the results of a single crispness test for aromatic vegetable oil 2 and aromatic vegetable oil 6. Each sample was tested 5 times, and the average result was taken. The top graph shows aromatic vegetable oil 2 with 15 fracture peaks, and the bottom graph shows aromatic vegetable oil 6 with 6 fracture peaks.

Claims

1. A method for preparing an oil that enhances the crispness of fried foods, characterized in that, The method includes the steps of pretreating oilseed feedstock with melanoidins, and extracting oil from the pretreated oilseed feedstock; wherein: The pretreatment includes: mixing the oilseed raw material with a melanoidin aqueous solution, and completing the pretreatment after the aqueous solution is basically fully absorbed by the oilseed raw material; the melanoidin content in the aqueous solution is 200-5000 ppm; the amount of melanoidin aqueous solution added is 3-30% of the weight of the oilseed raw material; The preparation process includes roasting and oil extraction; The oilseed raw material is selected from one or more of soybeans, sesame seeds, and rapeseed.

2. The method as described in claim 1, characterized in that, The method further includes the step of extracting the melanoidin from the byproducts obtained from the preparation of aromatic vegetable oils.

3. The method as described in claim 2, characterized in that, The byproducts are the residues and / or cakes and / or dregs remaining after oil extraction from the seeds of oil crops selected from the following: sunflower seeds, peanuts, soybeans, rapeseed, cottonseed, safflower seeds, perilla seeds, tea seeds, rice bran, corn, wheat germ, sesame, flaxseed, evening primrose seeds, hazelnuts, walnuts, grape seeds, sesame seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, and macadamia nuts, one or more of these.

4. The method as described in claim 2, characterized in that, The by-products are selected from one or more of rapeseed meal, soybean meal, peanut meal, sunflower meal, and sesame meal.

5. The method as described in claim 2, characterized in that, The extraction process involves defatting the byproduct, extracting it with an aqueous ethanol solution, centrifuging it, and then dialyzing the supernatant.

6. The method as described in claim 1, characterized in that, The content of melanoidins in the aqueous solution is 500-2000 ppm.

7. The method as described in claim 1, characterized in that, The amount of the melanoidin aqueous solution added is 5-25% of the weight of the oilseed raw material.

8. The method as described in claim 1, characterized in that, The amount of the melanoidin aqueous solution added is 10-25% of the weight of the oilseed raw material.

9. The method as described in claim 1, characterized in that, The roasting temperature is 160-220℃.

10. The method as described in claim 1, characterized in that, The roasting time is 10-30 minutes.

11. The method as described in claim 1, characterized in that, The oil extraction mentioned is oil pressing.

12. The method as described in claim 1, characterized in that, The method further includes one or more of the steps of degumming, deacidification, dewaxing, decolorization, and deodorization.

13. Oils prepared by any one of claims 1-12.

14. A blended oil comprising a base oil and the grease of claim 13.

15. The blended oil as described in claim 14, characterized in that: In the blended oil, the content of the oil according to claim 13 is 5-90 wt%; and / or The base oil is animal oil and / or vegetable oil.

16. The blended oil as described in claim 15, characterized in that, In the blended oil, the content of the oil described in claim 13 is 10-50 wt%.

17. The blended oil as described in claim 15, characterized in that, The base oil is selected from any one or more of the following: rice bran oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, flaxseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, coconut oil, olive oil, corn germ oil, wheat germ oil, soybean oil, evening primrose seed oil, hazelnut oil, walnut oil, grapeseed oil, flaxseed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, beef tallow, lard, mutton tallow, chicken fat, and fish oil.

18. The blended oil as described in claim 15, characterized in that, The base oil is frying oil.

19. The blended oil as described in claim 15, characterized in that... Use algal oil instead of animal and / or vegetable oils.

20. The method for preparing the blended oil according to any one of claims 14-19, characterized in that, The method includes the step of mixing the oil and base oil as described in claim 13.

21. Selected from the following applications: (1) The application of melanoidins in the preparation of oils that can improve the crispness of fried foods, wherein the method for preparing the oil is as described in any one of claims 1-12; (2) The use of melanoidins in the preparation of reagents for preparing oils that enhance the crispness of fried foods, wherein the method for preparing the oil is as described in any one of claims 1-12; and (3) The use of the oil of claim 13 or the blended oil of any one of claims 14-19 in the preparation of food with improved crispness.

22. A food product, wherein all or part of the oil contained in the food product is the oil as described in claim 13 or the blended oil as described in any one of claims 14-19.

23. The food product as described in claim 22, characterized in that, The food is crispy because it is fried.

24. The food product as described in claim 22, characterized in that, The food items are selected from: biscuits, bread, French fries, chicken nuggets, spring rolls, fried dough sticks, and twisted dough sticks.

25. A method for preparing the food or a method for improving the crispness of the food according to any one of claims 22-24, comprising the step of frying using the oil according to claim 13 or the blended oil according to any one of claims 14-19.

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