Oil-water extract for improving grease flavor and method for improving grease flavor

Abstract

The invention provides an oil-water extract for improving grease flavor and a method for improving grease flavor. The oil-water extract disclosed by the invention is evaporated condensate water collected after a mixture containing vegetable cakes and / or rapeseeds, grease and water is heated; wherein in the oil-water extract, the total amount of volatile flavor substances is 100-1000ppm, the mass ratio of the furfural to the furfuryl alcohol is greater than or equal to 10, and the sum of the content of the furfural and the content of the furfuryl alcohol is greater than or equal to 15% based on the total weight of the volatile flavor substances in the oil-water extract. The method for improving the flavor of the grease comprises the following steps: performing enzymolysis on an oil material, and performing Maillard reaction on a product obtained by enzymolysis, wherein the grease and the oil-water extract are added into an enzymolysis reaction system in the enzymolysis step. Compared with the prior art, the method has the advantages of high-strength flavor, slow flavor attenuation, long shelf life, simplicity, easiness in operation and the like.

Description

Technical Field

[0001] The invention belongs to the field of oil processing, and particularly relates to an oil-water extract for improving the flavor of oil and a method for improving the flavor of oil. Background Art

[0002] In the traditional production process of rapeseed oil, the flavor substances of rapeseed oil are mainly produced in the high-temperature frying process. During the high-temperature steaming and frying process, the physical and chemical reactions of amino nitrogen, reducing sugars and lipids are the key to the formation of the flavor of rapeseed oil, but this key process is difficult to stably control and the flavor types formed are complex.

[0003] First, in the traditional high-temperature steaming and frying process, the steaming and frying time is long and the temperature is not easy to be stably controlled, which will cause serious denaturation of the oil during the processing, resulting in a decrease in the nutritional value of the by-product meal. Secondly, a series of complex reactions will occur during the aroma reaction, and the production of aroma is not only related to the variety and quality of the oil, but also to the equipment limitations such as the temperature and time of steaming and frying. This makes it difficult to achieve standardization of traditional processes, resulting in unstable flavor types in the market of strong aroma oil.

[0004] CN111528345A provides a preparation method and application of enzymatically hydrolyzed soybean meal, which comprises dissolving one or more of phytase, pectinase, cellulase, xylanase and a-galactosidase in acetic acid-sodium acetate buffer, and then adding to peeled soybean meal for reaction, and then heating to terminate the enzymatic hydrolysis reaction; adding distilled water to the reaction system to make the pH value of the reaction system neutral; then adding neutral protease for enzymatic hydrolysis, and then heating to terminate the enzymatic hydrolysis reaction, and freeze-drying. The enzymatic hydrolysis reaction greatly reduces the content of anti-nutritional factors in soybean meal and improves its palatability and digestibility, thereby improving the feeding value of soybean meal. However, the entire processing process is cumbersome and does not mention the impact on flavor.

[0005] CN111518854A provides a konjac flour multi-enzyme hydrolysate and a preparation method thereof, wherein the konjac flour raw material is purified in alcohol to obtain konjac wet flour; the konjac wet flour is then dealcoholized to obtain purified konjac flour; water is added to konjac flour at a ratio of 1-30:100, and cellulase and pectinase are used for enzymolysis to finally obtain an enzymolysis product containing certain instant polysaccharides and oligosaccharides. This document does not mention the effect of enzymes on flavor.

[0006] Wang Dai et al. (Preparation of Natural Wolfberry Flavor Flavor by Bioenzymatic Hydrolysis and Thermal Reaction Technology, 2017) studied the method of preparing wolfberry flavor flavor with wolfberry as the main raw material. First, water and wolfberry were mixed in a mass ratio of 1:15, then the pH was adjusted to 4.0 and pectinase was added for 4 hours, and then the pH was adjusted to 6.5 and protease was added for enzymatic hydrolysis. After the enzymatic hydrolyzate was concentrated, amino acids and reducing sugars were added to assist in flavoring the raw materials. This document uses amino acids and reducing sugars as substrates for flavoring.

[0007] CN102960475B provides a method for preparing fragrant oil, which generates fragrance through solid-state Maillard reaction and then enhances the flavor of rapeseed oil through supercritical extraction, and the process flow is complicated.

[0008] CN108359528A provides a process for preparing rapeseed oil, wherein rapeseed meal is used as a raw material, and after adding protease to react, a filtrate is separated, and reducing sugar is added to the filtrate for thermal reaction, and then the reaction product is distilled to obtain a rapeseed oil flavoring agent, and then the flavoring agent is applied to the rapeseed oil to enhance the flavor. This process introduces exogenous sugar and is complex.

[0009] Therefore, there is an urgent need in the art to provide an easy-to-operate method for improving flavor. Summary of the invention

[0010] The invention aims to enhance the flavor of oil and slow down the flavor decay.

[0011] The invention provides an oil-water extract, which is condensed water evaporated from a mixture containing rapeseed cake and / or rapeseed, oil and water after heating; wherein the total amount of volatile flavor substances in the oil-water extract is 100-1000 ppm, the mass ratio of furfural to furfuryl alcohol is ≥10, and the sum of the contents of furfural and furfuryl alcohol is ≥15% based on the total weight of the volatile flavor substances in the oil-water extract.

[0012] In one or more embodiments, the total amount of the volatile flavor substances in the oil-water extract is 150-600 pm or 150-300 ppm.

[0013] In one or more embodiments, in the oil-water extract, the mass ratio of furfural to furfuryl alcohol is ≥25, preferably ≥35, more preferably ≥45, or the mass ratio of furfural to furfuryl alcohol is in the range of 10 to 100, such as 10 to 80, 10 to 60, 20 to 80, 20 to 60 or 30 to 60.

[0014] In one or more embodiments, the content of furfural and furfuryl alcohol in the oil-water extract is 15-40%, more preferably 18-40%, and most preferably 20-35%.

[0015] In one or more embodiments, the oil-water extract is an oil-water extract of rapeseed cake, or contains an oil-water extract of rapeseed cake and an oil-water extract of rapeseed.

[0016] In one or more embodiments, the heating temperature is 100-180°C, 130-180°C or 140-160°C; the heating time is 10 minutes to 5 hours, 30 minutes to 3 hours; the mass ratio of rapeseed cake and / or rapeseed to oil is 1:1-10, 1:2-8, 1:1-6 or 1:3-6; the mass ratio of rapeseed cake and / or rapeseed to water is 1-10:1, 2-8:1 or 2-6:1.

[0017] In one or more embodiments, the oil is a vegetable oil, preferably selected from: rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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; more preferably rapeseed oil.

[0018] The present invention also provides a method for preparing an oil-water extract, the method comprising providing a mixture containing rapeseed and / or rapeseed, oil and water, heating the mixture and collecting condensed water produced by evaporation.

[0019] In one or more embodiments, the heating temperature is 100-180°C, 130-180°C, or 140-160°C.

[0020] In one or more embodiments, the heating time is from 10 minutes to 5 hours, such as from 30 minutes to 3 hours.

[0021] In one or more embodiments, the mass ratio of rapeseed cake and / or rapeseed to oil is 1:1-10, 1:2-8, 1:1-6 or 1:3-6.

[0022] In one or more embodiments, the mass ratio of the rapeseed cake and / or rapeseed to water is 1-10:1, 2-8:1 or 2-6:1.

[0023] In one or more embodiments, the oil is a vegetable oil, preferably selected from: rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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; more preferably rapeseed oil.

[0024] In one or more embodiments, the method further comprises the step of mixing two or more oil-water extracts from rapeseed and / or rapeseed cake.

[0025] In one or more embodiments, the method further includes taking a condensed water sample during the heating process to detect the total amount of volatile flavor substances, the mass ratio of furfural and furfuryl alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfuryl alcohol in the volatile flavor substances; wherein, when the total amount of volatile flavor substances, the mass ratio of furfural and furfuryl alcohol, and the sum of the contents of furfural and furfuryl alcohol in the sample are as described in any embodiment of the present invention, the heating is stopped to obtain the oil-water composition.

[0026] In one or more embodiments, the oil-water extract is as described in any embodiment herein.

[0027] The present invention also provides a method for preparing flavored oil, or a method for improving the flavor of flavored oil and / or slowing down the flavor decay rate of flavored oil, the method comprising the steps of enzymatically hydrolyzing oil and subjecting the product obtained by enzymatic hydrolysis to Maillard reaction, wherein the oil is enzymatically hydrolyzed in the presence of oil and the oil-water extract described in any embodiment of the present invention.

[0028] In one or more embodiments, the oil in the enzymatic hydrolysis reaction system includes raw materials for producing vegetable oil and / or animal oil and by-products obtained after extracting vegetable oil or animal oil from the raw materials for producing vegetable oil and / or animal oil.

[0029] In one or more embodiments, the raw material for preparing the vegetable oil is selected from the oil materials for preparing one or more vegetable oils selected from rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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 and cocoa butter.

[0030] In one or more embodiments, the raw materials for producing vegetable oil are selected from one or more of rapeseed, sunflower seeds, sesame, peanuts, soybeans, rice bran, rice pearls, palm pulp, palm kernels, coconut meat, cotton seeds, safflower seeds, perilla seeds, tea seeds, olive fruits, cocoa beans, Chinese tallow seeds, almonds, apricot kernels, tung seeds, rubber seeds, corn germ, wheat germ, castor seeds, flax seeds, evening primrose seeds, hazelnuts, walnut kernels, grape seeds, sesame seeds, borage seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, macadamia nuts and cocoa liquor.

[0031] In one or more embodiments, the by-product obtained after the raw material for preparing vegetable oil is extracted from the vegetable oil is selected from rapeseed meal, rapeseed cake, sunflower kernel meal, sunflower kernel cake, sesame meal, sesame cake, peanut meal, peanut cake, soybean meal, soybean cake, rice bran meal, rice bran meal, palm meal, palm kernel meal, coconut meal, cottonseed meal, cottonseed cake, safflower seed meal, safflower seed cake, perilla seed meal, perilla seed cake, tea seed meal, tea seed cake, olive meal, cocoa bean meal, tung oil seed meal, tung oil seed cake, almond meal, One or more of almond meal, tung seed meal, tung seed cake, rubber seed meal, rubber seed cake, corn germ meal, wheat germ meal, castor seed meal, castor seed cake, flax seed meal, flax seed cake, evening primrose seed meal, evening primrose seed cake, hazelnut meal, walnut kernel meal, grape seed meal, grape seed cake, sesame seed meal, sesame seed cake, borage seed meal, borage seed cake, sea buckthorn seed meal, sea buckthorn seed cake, tomato seed meal, tomato seed cake, pumpkin seed meal, pumpkin seed cake, macadamia nut meal and cocoa cake.

[0032] In one or more embodiments, the raw material for producing animal oil is selected from one or more of beef, pork, mutton, fish, chicken, duck, beef fat, pork fat, mutton fat, fish fat, chicken fat and duck fat.

[0033] In one or more embodiments, in the enzymatic hydrolysis reaction system, the mass ratio of the oil to the oil-water extract is (1-10):1, preferably (2-6):1.

[0034] In one or more embodiments, the pH of the reaction system for the enzymatic hydrolysis is 5.0 to 8.0; preferably, the pH of the reaction system is adjusted by adding an acid or a base to the enzymatic hydrolysis reaction system;

[0035] In one or more embodiments, enzymatic hydrolysis is performed using one or more enzymes selected from alkaline protease, bromelain, flavor protease, acid protease, neutral protease and papain, preferably one or two selected from alkaline protease, flavor protease, acid protease and neutral protease.

[0036] In one or more embodiments, in the enzymatic hydrolysis reaction system, the amount of the enzyme is 0.05-2.0% of the mass of the oil; preferably, the total amount of flavor protease is 0.05-1.0% or 0.1-0.7% of the mass of the oil; the amount of alkaline protease is 0.05-0.5% or 0.05-0.3% of the mass of the oil; the amount of neutral protease is 0.05-0.5% or 0.05-0.2% of the mass of the oil; the amount of acid protease is 0.05-0.5% or 0.05-0.35% of the weight of the oil.

[0037] In one or more embodiments, the oil in the enzymatic reaction system includes vegetable oil and / or animal oil; preferably, the vegetable oil is selected from rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, The invention relates to one or more of oil, hazelnut 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 and cocoa butter; the animal oil is selected from a mixture of one or more of beef tallow, lard, sheep fat, fish oil, chicken fat and duck fat; preferably, the oil in the enzymatic hydrolysis reaction system is a mixture of one or more of rapeseed oil, sunflower oil, sesame oil and peanut oil; the oil is the corresponding oil for preparing rapeseed oil, sunflower seed oil, sesame oil and peanut oil.

[0038] In one or more embodiments, the reaction temperature of the Maillard reaction is 130-200°C, preferably 150-200°C.

[0039] In one or more embodiments, the reaction time of the Maillard reaction is 20 to 150 minutes, preferably 30 to 120 minutes.

[0040] In one or more embodiments, (1) the oil, the oil and the oil-water extract are mixed and the pH value is adjusted to 5 to 8; (2) a protease is added for enzymatic hydrolysis, and the enzymatic hydrolysis is stopped after 4 to 10 hours to perform a Maillard reaction; (3) the oil is separated from the Maillard reaction product of step (2) to obtain the oil.

[0041] The present invention also provides a flavored oil prepared by any of the embodiments described herein or an oil composition containing the flavored oil.

[0042] The present invention also provides the use of the oil-water extract described in any embodiment of the present invention in improving the flavor intensity of flavored oils and / or slowing down the flavor decay rate of flavored oils, or in preparing flavored oils with improved flavor intensity and / or slowed flavor decay rate, or in preparing a preparation for improving the flavor intensity of flavored oils and / or slowing down the flavor decay rate of flavored oils.

[0043] 9. A method for preparing a fat composition, comprising the step of mixing the flavor fat described in any embodiment of the present invention and a base oil; wherein the base oil is vegetable oil, animal oil or a mixture thereof.

[0044] In one or more embodiments, the vegetable oil is selected from one or more of rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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 and cocoa butter.

[0045] In one or more embodiments, the animal oil is selected from one or more of beef tallow, lard, sheep fat, fish oil, chicken fat and duck fat.

[0046] In one or more embodiments, the method further comprises: blending and filling.

[0047] The present invention also provides a fat composition, which comprises the flavored fat described in any embodiment of the present invention or is prepared using the method described in any embodiment of the present invention. DETAILED DESCRIPTION

[0048] 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.

[0049] 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.

[0050] In this article, all features such as quantity, content and concentration defined in the form of numerical ranges or percentage ranges are only for brevity and convenience. 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). In this article, unless otherwise specified, percentages are mass percentages.

[0051] 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.

[0052] The present invention firstly finds that there is a correlation between the content of furfural and furfuryl alcohol and the mass ratio between the two and the flavor intensity and flavor decay of oils and fats. By adjusting the content and mass ratio, oils and fats with high-intensity flavor and slow flavor decay can be obtained. Specifically, the present invention controls the content of furfural and furfuryl alcohol to be above 15wt%, and controls the mass ratio of furfural and furfuryl alcohol to be greater than or equal to 10, and then performs Maillard reaction, which can significantly improve the flavor of the obtained oil and fat and / or slow down its flavor decay, and is simple and easy to operate.

[0053] In the present invention, furfural and furfuryl alcohol used for preparing oil with high-intensity flavor and slow flavor decay can be provided by oil-water extract of rapeseed cake and / or rapeseed. In the oil-water extract, the total amount of volatile flavor substances is within the range of 100 to 1000 ppm when detected by the flavor substance detection method of the present invention, the mass ratio of furfural to furfuryl alcohol is ≥10, and the total content of furfural and furfuryl alcohol is ≥15% based on the total weight of volatile flavor substances in the oil-water extract.

[0054] Preferably, the total amount of volatile flavor substances in the oil-water extract is in the range of 150 to 600 ppm. In some embodiments, the total amount of volatile substances in the oil-water extract is in the range of 150 to 300 ppm.

[0055] Preferably, in the oil-water extract, the mass ratio of furfural to furfuryl alcohol is ≥ 25, preferably ≥ 35, preferably ≥ 45. In some embodiments, in the oil-water extract, the mass ratio of furfural to furfuryl alcohol is in the range of 10 to 100, for example, 10 to 80, 10 to 60, 20 to 80, 20 to 60, or 30 to 60, or in any range with these values ​​as endpoints.

[0056] Preferably, the content of furfural and furfuryl alcohol in the oil-water extract is 15-40%, preferably 18-40% or 20-35%.

[0057] In the present invention, the oil-water extract refers to an extract obtained by extracting rapeseed cake and / or rapeseed using a mixture of oil and water. The term "rapeseed cake" is also called "rapeseed cake" or "rapeseed meal", and refers to the byproduct of extracting vegetable oil from the raw material for producing vegetable oil. The "oil" and "water" in the term "oil-water extract" refer to the solvent used for extraction. Preferably, the oil is a vegetable oil, such as various vegetable oils well known in the art, including but not limited to rice oil, sunflower seed oil (also known as sunflower oil, sunflower seed oil), palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil (also known as rapeseed oil, rapeseed oil), cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, almond oil, tung oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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. Preferred vegetable oils are soybean oil, peanut oil and rapeseed oil, more preferably rapeseed oil. The rape cake and / or rapeseed, oil and water can be mixed evenly, then heated for a period of time, and the evaporated condensed water can be collected to obtain the oil-water extract of the present invention. The present invention has no special restrictions on the heating temperature and time. If the temperature is low, the heating time can be appropriately extended. Conversely, if the heating temperature is high, the heating time can be appropriately shortened. During the heating process, the total amount of volatile flavor substances in the collected condensed water, the mass ratio of furfural and furfuryl alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfuryl alcohol in the volatile flavor substances can be detected from time to time. The oil-water extract of the present invention can be obtained if it meets the range defined by the present invention. Generally speaking, the heating temperature can be 100 to 180°C, such as 130 to 180°C or 140 to 160°C; the heating time can be 10 minutes to 5 hours, such as 30 minutes to 3 hours. Stirring can be appropriate during the heating process.

[0058] In the reaction system for preparing the extract, preferably, the mass ratio of rapeseed cake and / or rapeseed to oil may be 1:1-10. In some embodiments, the mass ratio of rapeseed cake and / or rapeseed to oil is 1:2-8. In other embodiments, the mass ratio of rapeseed cake and / or rapeseed to oil is 1:1-6 or 1:3-6. In the reaction system, preferably, the mass ratio of rapeseed cake and / or rapeseed to water may be 1-10:1, for example, 2-8:1 or 2-6:1.

[0059] In some embodiments, in the oil-water extract of the present invention, the total amount of volatile flavor substances is within the range of 150ppm to 300ppm, the mass ratio of furfural to furfuryl alcohol is 30 to 60, and the content of furfural and furfuryl alcohol is 20 to 35% based on the total weight of volatile flavor substances in the oil-water extract. Preferably, the oil-water extract is prepared by the following method: mixing rapeseed cake, rapeseed oil and water, wherein the mass ratio of rapeseed cake to rapeseed oil is 1:1 to 6, and the mass ratio of rapeseed cake to water is 2 to 6:1; heating the obtained mixture at 130 to 160°C for 30 minutes to 3 hours to obtain condensed water, which is the oil-water extract containing volatile flavor substances.

[0060] It should be understood that the oil-water extract of the present invention can also be a mixture of two or more oil-water extracts prepared by the method described herein or a method similar to the method described herein, as long as the total amount of volatile flavor substances in the mixed oil-water extracts, the mass ratio of furfural and furfuryl alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfuryl alcohol in the volatile flavor substances meet the requirements of the present invention. For example, among the two or more oil-water extracts, one or more oil-water extracts are oil-water extracts prepared by the method of the present invention, and the total amount of volatile flavor substances, the mass ratio of furfural and furfuryl alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfuryl alcohol in the volatile flavor substances meet the requirements of the present invention; the remaining one or more oil-water extracts are prepared by a method similar to the present invention, but the total amount of volatile flavor substances, the mass ratio of furfural and furfuryl alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfuryl alcohol in the volatile flavor substances do not meet the requirements of the present invention. However, as long as the total amount of volatile flavor substances, the mass ratio of furfural and furfuryl alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfuryl alcohol in the volatile flavor substances of the two or more oil-water extracts meet the requirements of the present invention, it will be sufficient.

[0061] Exemplarily, the method similar to the present invention includes using crushed rapeseed as a raw material, mixing it with rapeseed oil and water, performing enzymolysis in the presence of alkaline protease, and then performing a thermal reaction to collect the resulting condensate. For example, the mass ratio of rapeseed to rapeseed oil can be 1: (1-10) or 1: (2-8) or 1: (3-6); the mass ratio of rapeseed to water can be (1-7): 1 or (2-5): 1. The pH of the reaction system can be adjusted to the working pH of the alkaline protease, such as 7.5-8.5. The enzymolysis time can be 2-10 hours. The temperature of the thermal reaction can be 110-150°C, such as 110-130°C, and the time can be 30 minutes to 2 hours. Alternatively, water vapor can be directly introduced into the mixture of rapeseed cake and water for distillation and the distillate can be collected. In the mixture of rapeseed cake and water, the mass ratio of rapeseed cake to water can be 1: (0.8-2). The distillation temperature can be 110-130°C. It can be distilled until the distillate contains no volatile flavor components.

[0062] The oil-water extract of the present invention can be used to enhance the flavor intensity of flavored oils and / or slow down the flavor decay rate. Therefore, in some embodiments, the present application provides the use of the oil-water extract described in any embodiment of the present invention in enhancing the flavor of flavored oils and / or slowing down the flavor decay rate, in preparing flavored oils with enhanced flavor and / or slowed flavor decay rate, and in preparing a preparation for enhancing the flavor of flavored oils and / or slowing down the flavor decay rate.

[0063] In some embodiments, the present invention provides a method for enhancing the flavor of flavored oils and fats and / or slowing down the rate at which their flavor decays, the method comprising the steps of enzymatic hydrolysis of oil and subjecting the product obtained by enzymatic hydrolysis to a Maillard reaction, the method being characterized in that the oil-water extract described in any embodiment of the present invention is added to the enzymatic hydrolysis reaction system of the enzymatic hydrolysis step.

[0064] In this article, oil has a broad meaning, referring to the raw materials for producing vegetable oil or animal oil (i.e., oil in a narrow sense) and the by-products obtained after the raw materials for producing vegetable oil or animal oil are extracted from the vegetable oil or animal oil. In this article, the raw materials for producing a certain vegetable oil or animal oil and the by-products obtained after the raw materials for producing the vegetable oil or animal oil are extracted from the vegetable oil or animal oil are collectively referred to as oil for producing the vegetable oil or animal oil.

[0065] Oils suitable for the present invention include oils for producing various common vegetable oils, including but not limited to oils for producing rice oil, sunflower oil (also known as sunflower oil, sunflower seed oil), palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil (also known as rapeseed oil, rapeseed oil), cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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 and other vegetable oils.

[0066] Various common raw materials for making vegetable oils include, but are not limited to, rapeseed (also known as rapeseed), sunflower seeds (also known as sunflower seeds, sunflower kernels), sesame (i.e., sesame seeds), peanuts, soybeans, rice bran, rice pearls, palm pulp, palm kernels, coconut meat, cotton seeds, safflower seeds, perilla seeds, tea seeds, olive fruits, cocoa beans, Chinese tallow seeds, almonds, apricot kernels, tung seeds, rubber seeds, corn germ, wheat germ, castor seeds, flax seeds, evening primrose seeds, hazelnuts, walnut kernels, grape seeds, sesame seeds, borage seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, macadamia nuts, cocoa liquor, etc.

[0067] By-products obtained after the extraction of vegetable oil from various common raw materials for producing vegetable oil include, but are not limited to, rapeseed meal, rapeseed cake, sunflower kernel meal, sunflower kernel cake, sesame meal, sesame cake, peanut meal, peanut cake, soybean meal, soybean cake, rice bran meal, rice bran meal, palm meal, palm kernel meal, coconut meal, cottonseed meal, cottonseed cake, safflower seed meal, safflower seed cake, perilla seed meal, perilla seed cake, tea seed meal, tea seed cake, olive meal, cocoa bean meal, tung oil seed meal, tung oil seed cake, almond meal meal, almond meal, tung seed meal, tung seed cake, rubber seed meal, rubber seed cake, corn germ meal, wheat germ meal, castor seed meal, castor seed cake, flax seed meal, flax seed cake, evening primrose seed meal, evening primrose seed cake, hazelnut meal, walnut kernel meal, grape seed meal, grape seed cake, sesame seed meal, sesame seed cake, borage seed meal, borage seed cake, sea buckthorn seed meal, sea buckthorn seed cake, tomato seed meal, tomato seed cake, pumpkin seed meal, pumpkin seed cake, macadamia nut meal, cocoa cake, etc.

[0068] Various common raw materials for making animal oils include, but are not limited to, one or more of beef, pork, mutton, fish, chicken, duck, beef fat, pork fat, mutton fat, fish fat, chicken fat and duck fat.

[0069] The oil suitable for the present invention can be a single oil or a mixture of multiple oils, that is, it can be one or more raw materials for producing vegetable oil and / or animal oil, one or more raw materials for producing vegetable oil and / or animal oil and the by-products obtained after the vegetable oil and / or animal oil are extracted, or one or more raw materials for producing vegetable oil and / or animal oil and one or more raw materials for producing vegetable oil and / or animal oil. The mixture of by-products obtained after the vegetable oil and / or animal oil is extracted.

[0070] In some embodiments, the oil used in the preparation of flavored oils and fats of the present invention is selected from one or more of the oils used to prepare rapeseed oil, sunflower oil, sesame oil and peanut oil. The oils used to prepare rapeseed oil include but are not limited to rapeseed, rapeseed cake and rapeseed meal, the oils used to prepare sunflower oil include but are not limited to sunflower kernel, sunflower kernel meal and sunflower kernel cake, and the oils used to prepare sesame oil include but are not limited to sesame, sesame meal and sesame cake. In certain embodiments, the oil used in the preparation of flavored oils and fats of the present invention is a mixture of one or more of rapeseed, rapeseed cake, rapeseed meal, sunflower kernel, sunflower kernel meal, sunflower kernel cake, sesame, sesame meal and sesame cake. The raw materials for preparing peanut oil include but are not limited to peanut kernels, etc.

[0071] The reaction system of the enzymolysis step usually also contains grease. The grease can be a grease commonly used in the enzymolysis step used to prepare flavor greases and oils as known in the art, including vegetable oil and / or animal oil. The vegetable oil suitable for the present invention can be various vegetable oils obtained by conventional means, such as but not limited to rice oil, sunflower seed oil (also referred to as sunflower oil, sunflower seed oil), palm oil, palm kernel oil, peanut oil, rapeseed oil (also referred to as rapeseed oil, rapeseed oil), cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil (also referred to as sesame oil), castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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, etc. The animal oil suitable for the present invention can be selected from a mixture of one or more of beef tallow, lard, sheep fat, fish oil, chicken fat and duck fat.

[0072] The vegetable oil and / or animal oil suitable for the present invention can be a vegetable oil or a mixture of multiple vegetable oils, an animal oil or a mixture of multiple animal oils, or a mixture of one or more vegetable oils and one or more animal oils. Preferably, the fat component in the oil phase is a refined oil, such as refined vegetable oil and refined animal oil, such as a deodorized vegetable oil.

[0073] Preferably, the vegetable oil and / or animal oil contains the vegetable oil and / or animal oil of the oil source for the enzymatic hydrolysis reaction. For example, when the oil is rapeseed, the vegetable oil in the oil phase contains at least rapeseed oil. In certain embodiments, the vegetable oil used in the preparation of flavor oils and fats of the present invention is a mixture of one or more of rapeseed oil, sunflower oil, sesame oil and peanut oil; preferably, the oil is the corresponding oil for producing rapeseed oil, sunflower oil, sesame oil and peanut oil.

[0074] In addition, the vegetable oil and / or animal oil of the present invention can be a third- or fourth-grade vegetable oil and / or animal oil, or a first-grade vegetable oil and / or animal oil.

[0075] The enzyme used in the enzymolysis step can be various proteases used in preparing flavored oils and fats well known in the art, and can be selected from one or more of alkaline protease, bromelain, flavor protease, acid protease, neutral protease and papain. Preferably, one or two of alkaline protease, flavor protease, acid protease and neutral protease are used.

[0076] Enzymolysis can be carried out under conditions suitable for the activity of the enzyme, including in the presence of an appropriate amount of water, and under the optimal pH conditions for the enzyme used. For example, when an acidic protease is used, the pH of the reaction system can be adjusted to between 4 and 6.5; when an alkaline protease is used, the pH of the reaction system can be adjusted to above 7.0; when a neutral protease is used, the pH of the reaction system can be adjusted to about 7.0. The pH value of the reaction system can be adjusted using technical means well known in the art, usually using a suitable acid or base, including but not limited to hydrochloric acid, citric acid, phosphoric acid and sodium hydroxide.

[0077] When two or more enzymes are used for enzymolysis, one or more enzymes may be added first, and after a period of enzymolysis, the remaining enzymes may be added for further enzymolysis. The specific process conditions such as the order of adding the enzymes and the reaction time may be determined by a person skilled in the art according to the actual conditions such as the type and activity of the enzymes and the amount of the materials. When different enzymes are used successively, the pH value of the reaction system may be added according to the enzymes used to ensure the best enzymolysis effect.

[0078] In the present invention, there is no particular restriction on the time of the enzymatic hydrolysis reaction, which can be appropriately selected according to the amount of the reaction materials and other reaction conditions. However, in order to control the total reaction time, the time of the enzymatic hydrolysis reaction can be 4-10 hours.

[0079] Herein, there is no special restriction on the mass ratio of oil to oil and the amount of enzyme in the enzymatic reaction system, which can be the mass ratio and addition amount used in the art when preparing flavor oil by enzymatic hydrolysis. Exemplarily, the mass ratio between oil and oil can be 1:1-10, for example, 1:3-10. Exemplarily, the total addition amount of enzyme can be in the range of 0.05-2.0wt% based on the weight of oil, and the total addition amount of different enzymes or enzyme combinations can be different. For example, the total amount of flavor protease can be 0.05-1.0% of the weight of oil, preferably 0.1-0.7%; the amount of alkaline protease can be 0.05-0.5% of the weight of oil, preferably 0.05-0.3%; the amount of neutral protease can be 0.05-0.5% of the weight of oil, preferably 0.05-0.2%; the amount of acid protease can be 0.05-0.5% of the weight of oil, preferably 0.05-0.35%.

[0080] Herein, in the enzymatic hydrolysis reaction system, the mass ratio of the oil to the oil-water extract according to any embodiment of the present invention may be (1-10):1, for example (2-6):1.

[0081] After the enzymatic hydrolysis reaction, all the materials obtained by the enzymatic hydrolysis can be transferred to a container for implementing the Maillard reaction for the Maillard reaction. Herein, the conditions of the Maillard reaction can be conventional reaction conditions. For example, the reaction temperature can be 130 to 200° C., such as 150-200° C.; the reaction time can be 20-150 minutes, such as 30-120 minutes.

[0082] In some embodiments, the oil is rapeseed, the oil is rapeseed oil, rapeseed is enzymolyzed in the presence of rapeseed oil, enzyme, and the oil-water extract described herein, and then the material obtained by enzymolysis is directly subjected to Maillard reaction. After the reaction is completed, the solid matter can be filtered out to obtain the flavor oil of the present invention.

[0083] In some embodiments, the method for preparing a flavored oil further comprises the step of preparing the oil-water composition using the method for preparing an oil-water composition described in any embodiment herein.

[0084] The flavored oil prepared by the method of the present invention, when mixed with other oils as base oils, can produce an oil composition with strong flavor and / or slow flavor decay.

[0085] In some embodiments, the present invention provides a method for preparing a fat composition, the method comprising the step of mixing the flavored fat obtained by the present invention with a base oil. In some embodiments, the method for preparing the fat composition comprises: preparing the flavored fat using the method for preparing the flavored fat described herein, and mixing the flavored fat with the base oil. After mixing, depending on the state of the mixed fat composition and / or the desired effect, one or more of the steps of degumming, dewaxing, decoloring, deodorizing, filtering, standing, fractionation, and transesterification can be performed on it.

[0086] Herein, the grease used as base oil in the grease composition can be various edible oils common in the art, including vegetable oil, animal oil or its mixture. Exemplary vegetable oils that can be used as base oil include but are not limited to rice oil, sunflower oil (also known as sunflower oil, sunflower seed oil), palm oil, palm kernel oil, peanut oil, rapeseed oil (also known as rapeseed oil, rapeseed oil), cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, almond oil, tung oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia oil and cocoa butter one or more; Exemplary animal oil includes one or more of tallow, lard, sheep oil, fish oil, chicken oil and duck oil.

[0087] In the grease composition of the present invention, there is no particular restriction on the ratio of flavor oil to base oil, which can be selected by those skilled in the art according to the amount of materials, the demand for flavor intensity, and other actual conditions. For example, based on the total weight of the grease composition, the content of flavor oil can be 1-30wt%, such as 5-20wt%; the content of base oil can be 70-99wt%, such as 80-95wt%. The grease composition can also contain other regulators conventionally contained in grease products, such as antioxidants.

[0088] In some embodiments, the present invention also provides a total amount of volatile flavor substances, furfural and furfuryl alcohol, and the use of furfural and furfuryl alcohol in volatile flavor substances as control parameters in enhancing the flavor of flavor oils and / or slowing down the flavor decay rate thereof, or in preparing flavor oils and fats with enhanced flavor and / or slowed flavor decay rate. Preferably, the control parameters are: the total amount of volatile flavor substances is within the range of 100 to 1000 ppm, the mass ratio of furfural and furfuryl alcohol is ≥10, and the total content of furfural and furfuryl alcohol is ≥15% based on the total weight of volatile flavor substances in the oil-water extract.

[0089] The present invention has the following beneficial effects:

[0090] Compared with the prior art, the flavored oil and blended oil of the present invention have high-intensity flavor, slow flavor decay, long shelf life, and are simple and easy to operate.

[0091] The present invention is further described below by way of examples, but the scope of the present invention is not limited by the contents of the following examples. The protection scope of the present invention is limited only by the claims, and any omission, substitution or modification made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the protection scope of the present invention.

[0092] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage, "part" means weight part, and ratio means weight ratio.

[0093] Other materials and methods used in the examples, flavor protease and alkaline protease were purchased from Novozymes, neutral protease was purchased from Nanning Pangbo Bioengineering Co., Ltd., and acid protease was purchased from DSM. Unless otherwise specified, they are commonly used materials and methods in the art and these materials can be obtained through commercial channels.

[0094] Materials and Methods

[0095] 1. Flavor substance detection method

[0096] GC-MS was used to semi-quantitatively analyze the flavor substances in the flavor oils prepared in the examples and comparative examples. The method for extracting the flavor of coriander oil is referred to the following literature: Wolfgang Engel, Wolfgang Bahr, Solvent assisted flavor evaporation-a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices, Eur. Food. Res. Technol. (1999) 209: 237-241. The specific steps are as follows: take 100g of oil sample, add 100mL of cyclohexane and 100μL of 5-methylfurfural with a concentration of 1000μg / mL, then mix well, and use a SAFE device to extract its flavor substances. The extraction conditions are: heating end 40℃, water bath insulation 38℃, vacuum degree 1×10 -3mbar, four-stage liquid nitrogen condensation, collect the cyclohexane phase in the cold trap, add anhydrous sodium sulfate for drying, and finally use Vigreux column to reduce the pressure and concentrate the cyclohexane phase to about 1 mL, and freeze it for later use. The obtained flavor extract is tested by GC-MS (gas chromatography-mass spectrometry) to analyze its components.

[0097] The GC-MS detection method is as follows:

[0098] Gas Spectrometer: Agilent 7890A / 5975C;

[0099] Gas chromatography conditions: DB-1MS (30m x 0.25mm x 0.25μm film thickness), programmed temperature rise: initial temperature 50°C, hold for 5min, then rise to 120°C at 3°C / min, then rise to 250°C at 5°C / min, hold for 5min. The carrier is high-purity He column flow rate 1.0ml / min, injection port temperature 250°C, injection volume 1μL, split 10:1, where the mass spectrometry conditions: interface temperature 280°C, EI source, ionization voltage 70eV, ion source temperature 280°C, scanning range 40-400amu.

[0100] Condensate analysis method: The flavor substances in the prepared flavor oils were detected by conventional headspace-solid phase microextraction (HS-SPME-GC / MS) flavor detection method, gas chromatography-mass spectrometry: Agilent 6890N-5973MSD; capillary column: HP-5MS (19091s-436; 325℃; 60m×0.25mm×0.25μm); Gerstel four-in-one autosampler; extraction head: 50 / 30mDVB / Carboxen / PDMS; injection port 15 temperature: 250℃; non-split mode. Qualitative analysis: The NIST 11 spectral library was used for retrieval, and the compounds with positive and negative matching greater than 800 were taken as the preliminary identification results, and then the spectrum was manually interpreted to further determine the compounds and select the flavor substances in the oil. Quantitative analysis: The internal standard method (by adding the internal standard amount and the peak area result) was used to calculate the semi-quantitative results.

[0101] 2. Flavor decay test

[0102] Two 5L bottles of samples were prepared for each oil sample (Example / Comparative Example Strong Flavor Oil 15% + Traditional Strong Flavor Rapeseed Oil 15% + 70% Refined Rapeseed Oil), one 5L bottle of oil was divided into several 100mL bottles, frozen in a -80℃ refrigerator as the initial oil sample; another 5L bottle of oil sample was divided into multiple 250mL brown bottles, each brown bottle contained 100g of oil sample, and placed in a constant temperature oven (60℃) for accelerated flavor stability test. Take a bottle of oven sample and initial sample every 12h, and perform flavor identification (three-point method) to check whether there is a significant difference between its flavor and the initial sample, that is, whether the flavor of the oven sample has a significant attenuation. No less than 30 people were involved in each evaluation, and the minimum number of correct answers required for a significant difference was determined according to Table A.1 in "GBT 12311-2012 Sensory Analysis Three-Point Test", so as to determine the time point when the oil flavor has a significant attenuation.

[0103] Preparation of Condensate A

[0104] Take 1000g of rapeseed cake, add 5000g of rapeseed oil, add 200g of water, stir evenly, transfer to autoclave, heat to 150℃, heat for 1h, collect water condensate after cooling water condensation, obtain condensate A, and detect its flavor composition. The results show that the total amount of volatile flavor substances in the condensate is 196.4ppm, and among the volatile flavor substances, furfural: furfuryl alcohol = 57; based on the total mass of volatile flavor substances, the percentage of furfural and furfuryl alcohol is 33.2%.

[0105] Preparation of Condensate B

[0106] Take 1000g of rapeseed cake, add 3000g of rapeseed oil, add 300g of water, stir evenly, transfer to autoclave, heat to 140℃, heat for 2h, collect condensate after cooling water condensation, obtain condensate B, and detect its flavor composition. The results show that the total amount of volatile flavor substances in the condensate is 154.5ppm, and among the volatile flavor substances, furfural: furfuryl alcohol = 37; based on the total mass of volatile flavor substances, the percentage of furfural and furfuryl alcohol is 22.4%.

[0107] Preparation of Condensate C

[0108] Take 1000g of rapeseed cake, add 4000g of rapeseed oil, add 400g of water, stir evenly, transfer to autoclave, heat to 160℃, heat for 30min, collect water condensate after cooling water condensation, obtain condensate C, and detect its flavor composition. The results show that the total amount of volatile flavor substances in the condensate is 244.5ppm, and among the volatile flavor substances, furfural: furfuryl alcohol = 45; based on the total mass of volatile flavor substances, the percentage of furfural and furfuryl alcohol is 29.7%.

[0109] Preparation of condensate M

[0110] Take 1000g of 20-mesh crushed rapeseed, add 5000g of first-grade rapeseed oil, add 300g of deionized water, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease accounting for the mass of crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react for 60min at 120℃, collect the condensate M after condensation with cooling water, and detect the flavor composition. The results show that the total amount of volatile flavor substances in the condensate is 156.2ppm, and among the volatile flavor substances, furfural: furfuryl alcohol = 2.7; based on the total mass of volatile flavor substances, the percentage of furfural and furfuryl alcohol is 2.5%.

[0111] Preparation of condensate N

[0112] Take 1000g of vegetable cake, add 1000g of water to a triangular flask, pass steam, distill at 115℃ and collect distillate until the distillate contains no volatile flavor components, condense the distillate to obtain condensate N, and detect its flavor composition. The results show that the total amount of volatile flavor substances in the condensate is 81.6ppm, and among the volatile flavor substances, furfural: furfuryl alcohol = 4.2; based on the total mass of volatile flavor substances, the percentage of furfural and furfuryl alcohol is 4.5%.

[0113] Preparation of condensate O

[0114] Take 1000g of sunflower kernel, add 4000g of rapeseed oil, add 400g of water, stir evenly, transfer to autoclave, heat to 160℃, heat for 30min, collect water condensate after cooling water condensation, obtain condensate O, and detect its flavor substance composition. The results show that the total amount of volatile flavor substances in the condensate is 75.1ppm, and among the volatile flavor substances, furfural: furfuryl alcohol = 0.5; based on the total mass of volatile flavor substances, the percentage of furfural and furfuryl alcohol is 3.9%.

[0115] Example 1

[0116] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 30g of condensate A, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react at 170°C for 30min, and obtain fragrant rapeseed oil after filtering.

[0117] Example 2

[0118] Take 100g of 20-mesh crushed rapeseed, add 400g of first-grade rapeseed oil, add 20g of condensate A, add sodium hydroxide to adjust the pH to 7.0, add 0.1wt% of neutral protease based on the mass of the crushed rapeseed, react for 4h, transfer to a high-pressure reactor, react at 170°C for 60min, and obtain fragrant rapeseed oil after filtering.

[0119] Example 3

[0120] Take 100g of rapeseed, add 600g of rapeseed oil, add 50g of condensate B, add phosphoric acid to adjust the pH to 6.0, add 0.5wt% of flavor protease based on the mass of rapeseed, react for 3h, transfer to a high-pressure reactor, react at 180℃ for 15min, and filter to obtain fragrant rapeseed oil.

[0121] Example 4

[0122] Take 100g of rapeseed, add 800g of rapeseed oil, add 50g of condensate C, add citric acid to adjust the pH to 5.0, add 0.25wt% of acid protease based on the mass of rapeseed, react for 8h, transfer to a high-pressure reactor, react at 150°C for 120min, and filter to obtain fragrant rapeseed oil.

[0123] Example 5

[0124] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 18g of condensate A, 12g of condensate M, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react at 170°C for 60min, and obtain fragrant rapeseed oil after filtering.

[0125] Comparative Example 1

[0126] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 30g of deionized water, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react at 170°C for 30min, and obtain fragrant rapeseed oil after filtering.

[0127] Comparative Example 2

[0128] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 30g of condensate M, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react at 170°C for 30min, and obtain fragrant rapeseed oil after filtering.

[0129] Comparative Example 3

[0130] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 30g of deionized water, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease accounting for the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react for 30min at 170°C, and obtain rapeseed oil after filtering. Take 100g of rapeseed oil and add 10g of condensate A, mix evenly on a vortex oscillator at room temperature, centrifuge to separate the upper oil phase, and obtain fragrant rapeseed oil after filtering.

[0131] Comparative Example 4

[0132] Take 100 g of 20-mesh crushed rapeseed, add 300 g of first-grade rapeseed oil, add 30 g of deionized water, add sodium hydroxide to adjust the pH to 8.0, add 0.2 wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8 hours, add 30 g of condensate A, mix evenly on a vortex oscillator at room temperature, centrifuge to obtain the upper oil phase, and filter to obtain rapeseed oil.

[0133] Comparative Example 5

[0134] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 30g of condensate N, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react at 170°C for 30min, and obtain fragrant rapeseed oil after filtering.

[0135] Comparative Example 6

[0136] Take 100g of condensate N, add sodium chloride to obtain a condensate saline solution with a concentration of 12%. Take 1000g of rapeseed, remove impurities, heat to 160°C for 20 minutes, and squeeze to obtain rapeseed oil. Add the condensate saline solution to the rapeseed oil, and the condensate saline solution accounts for 8% (w / w) of the rapeseed oil. Heat to 86°C, stir and keep warm for 36 minutes. Separate the hydration layer to obtain the oil phase. Add 85°C hot water to the oil phase and wash it twice, with the hot water accounting for 10% (w / w) of the oil phase. After washing, add diatomaceous earth to filter, and dehydrate to obtain the fragrant rapeseed oil.

[0137] Comparative Example 7

[0138] Take 100g of 20-mesh crushed rapeseed, add 300g of first-grade rapeseed oil, add 30g of condensate O, add sodium hydroxide to adjust the pH to 8.0, add 0.2wt% of alkaline protease based on the mass of the crushed rapeseed, react for 8h, transfer to a high-pressure reactor, react at 170°C for 30min, and obtain fragrant rapeseed oil after filtering.

[0139] Flavor evaluation

[0140] The rapeseed oil samples obtained in Examples 1-5 and Comparative Examples 1-7 were diluted 50 times with refined first-grade rapeseed oil for flavor evaluation. Flavor evaluation mainly examines intensity and preference. The sensory evaluation was scored by 24 tasters who were screened for sensory sensitivity and discrimination and had more than 1 year of experience in edible oil evaluation. The score was between 1-5, with 1 representing the weakest preference and 5 representing the strongest preference. The samples were presented to the tasters in a random order for evaluation, and each sample was evaluated 3 times, and the average score was taken.

[0141] The results are shown in Table 1. The results show that the product of the present invention has a very strong flavor and is more popular among people.

[0142] Table 1: Flavor evaluation results

[0143] sample strength Likeability Example 1 4.8 4.9 Example 2 4.7 4.8 Example 3 4.8 4.6 Example 4 4.9 4.5 Example 5 4.2 4.6 Comparative Example 1 2.2 2.4 Comparative Example 2 2.1 1.9 Comparative Example 3 3.3 1.7 Comparative Example 4 1.4 2.6 Comparative Example 5 2.9 2.3 Comparative Example 6 1.9 2.8 Comparative Example 7 1.7 2.6

[0144] Flavor decay test

[0145] Take a bottle of oven sample and initial sample every 12 hours and perform flavor identification (three-point method) to check whether there is a significant difference between its flavor and the initial sample, that is, whether the flavor of the oven sample has significantly attenuated.

[0146] The results are shown in Table 2. The results show that the flavor of the fragrant rapeseed oil prepared by the method of the present invention decays slowly and the flavor is retained for a longer period of time.

[0147] Table 2: Flavor Significance Decay Time Nodes

[0148]

[0149]

[0150] Blending oil 1

[0151] The flavor oil of Example 1 and commercially available refined rapeseed oil were mixed at a mass ratio of 10:90 to obtain blended oil 1. The flavor evaluation method described in this application was used for evaluation.

[0152] Blending oil 2

[0153] The flavor oil of Example 2 and commercially available refined soybean oil were mixed at a mass ratio of 5:95 to obtain blended oil 2. The flavor evaluation method described in this application was used for evaluation.

[0154] Blending oil 3

[0155] The flavor oil of Example 1 was mixed with commercially available refined rapeseed oil and commercially available refined soybean oil in a mass ratio of 30:20:50 to obtain blended oil 3. The flavor evaluation method described in the present application was used for the evaluation.

[0156] Blending oil 4

[0157] The flavor oil of Example 4 and commercially available refined rapeseed oil were mixed at a mass ratio of 1:99 to obtain blended oil 4. The flavor evaluation method described in this application was used for evaluation.

[0158] The blended oils 1-4 and the comparative oils were selected for flavor intensity, with 1 point for selected and 0 point for unselected. The sensory evaluation was conducted by 24 tasters who were screened for sensory sensitivity and discrimination and had more than 1 year of experience in edible oil evaluation. The samples were presented to the tasters in a random order for evaluation, and the specific results are shown in Table 3 below.

[0159] Table 3

[0160]

[0161]

[0162] From the data in Table 3, it can be seen that compared with the commercially available refined rapeseed oil, refined soybean oil, refined rapeseed oil + refined soybean oil, and refined rapeseed oil used, the flavor intensity of the blended oils 1 to 4 is improved.

Claims

1. An oil-water extract, characterized in that: The oil-water extract is condensed water evaporated from a mixture containing rapeseed cake and / or rapeseed, oil and water after heating; wherein the total amount of volatile flavor substances in the oil-water extract is 100-1000 ppm, the mass ratio of furfural to furfuryl alcohol is ≥10, and the sum of the contents of furfural and furfuryl alcohol is ≥15% based on the total weight of the volatile flavor substances in the oil-water extract.

2. The oil-water extract according to claim 1, characterized in that In the oil-water extract, the total amount of the volatile flavor substances is 150-600 pm or 150-300 ppm; and / or In the oil-water extract, the mass ratio of furfural to furfuryl alcohol is ≥25, preferably ≥35, more preferably ≥45, or the mass ratio of furfural to furfuryl alcohol is in the range of 10 to 100, such as 10 to 80, 10 to 60, 20 to 80, 20 to 60 or 30 to 60; and / or In the oil-water extract, the furfural and furfuryl alcohol content is 15-40%, more preferably 18-40%, most preferably 20-35%; and / or The oil-water extract is an oil-water extract of rapeseed cake, or contains an oil-water extract of rapeseed cake and an oil-water extract of rapeseed; and / or The heating temperature is 100-180°C, 130-180°C or 140-160°C; the heating time is 10 minutes to 5 hours, 30 minutes to 3 hours; the mass ratio of rapeseed cake and / or rapeseed to oil is 1:1-10, 1:2-8, 1:1-6 or 1:3-6; the mass ratio of rapeseed cake and / or rapeseed to water is 1-10:1, 2-8:1 or 2-6:1; and / or The oil is a vegetable oil, preferably selected from: rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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. One or more; more preferably rapeseed oil.

3. A method for preparing an oil-water extract, characterized in that: The method comprises providing a mixture containing rapeseed and / or rapeseed, oil and water, heating the mixture and collecting condensed water produced by evaporation; Preferably, the heating temperature is 100-180°C, 130-180°C or 140-160°C; Preferably, the heating time is 10 minutes to 5 hours, for example 30 minutes to 3 hours; Preferably, the mass ratio of rapeseed cake and / or rapeseed to oil is 1:1-10, 1:2-8, 1:1-6 or 1:3-6; Preferably, the mass ratio of the rapeseed cake and / or rapeseed to water is 1 to 10:1, 2 to 8:1 or 2 to 6:1; Preferably, the oil is a vegetable oil, preferably selected from: one or more of rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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; more preferably rapeseed oil; Preferably, the method further comprises the step of mixing two or more oil-water extracts from rapeseed and / or rapeseed cake; Preferably, the method further comprises taking a condensed water sample during the heating process to detect the total amount of volatile flavor substances, the mass ratio of furfural to furfural alcohol in the volatile flavor substances, and the sum of the contents of furfural and furfural alcohol in the volatile flavor substances; wherein, when the total amount of volatile flavor substances, the mass ratio of furfural to furfural alcohol, and the sum of the contents of furfural and furfural alcohol in the sample are as described in claim 1 or 2, the heating is stopped to obtain the oil-water composition; Preferably, the oil-water extract is as described in claim 1 or 2.

4. A method for preparing flavored oil, or a method for improving the flavor of flavored oil and / or slowing down the flavor decay rate of flavored oil, comprising the steps of enzymatic hydrolysis of oil and subjecting the product obtained by enzymatic hydrolysis to Maillard reaction, characterized in that: The oil is enzymatically hydrolyzed in the presence of fats and the oil-water extract according to claim 1 or 2.

5. The method according to claim 4, characterized in that The oil in the enzymatic reaction system includes raw materials for preparing vegetable oil and / or animal oil and by-products obtained after extracting vegetable oil or animal oil from the raw materials for preparing vegetable oil and / or animal oil; Preferably, the raw material for preparing the vegetable oil is selected from the oil for preparing one or more vegetable oils selected from rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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 and cocoa butter; Preferably, the raw material for preparing the vegetable oil is selected from one or more of rapeseed, sunflower seed, sesame, peanut, soybean, rice bran, rice pearl, palm pulp, palm kernel, coconut meat, cotton seed, safflower seed, perilla seed, tea seed, olive fruit, cocoa bean, Chinese tallow seed, almond, apricot kernel, tung seed, rubber seed, corn germ, wheat germ, castor seed, flax seed, evening primrose seed, hazelnut, walnut kernel, grape seed, sesame seed, borage seed, sea buckthorn seed, tomato seed, pumpkin seed, macadamia nut and cocoa liquor; Preferably, the by-product obtained after the raw material for preparing vegetable oil is extracted from the vegetable oil is selected from rapeseed meal, rapeseed cake, sunflower kernel meal, sunflower kernel cake, sesame meal, sesame cake, peanut meal, peanut cake, soybean meal, soybean cake, rice bran meal, rice bran meal, palm meal, palm kernel meal, coconut meal, cottonseed meal, cottonseed cake, safflower seed meal, safflower seed cake, perilla seed meal, perilla seed cake, tea seed meal, tea seed cake, olive meal, cocoa bean meal, tung oil seed meal, tung oil seed cake, almond meal, almond meal, One or more of tung oil seed meal, tung oil seed cake, rubber seed meal, rubber seed cake, corn germ meal, wheat germ meal, castor seed meal, castor seed cake, flax seed meal, flax seed cake, evening primrose seed meal, evening primrose seed cake, hazelnut meal, walnut kernel meal, grape seed meal, grape seed cake, sesame seed meal, sesame seed cake, borage seed meal, borage seed cake, sea buckthorn seed meal, sea buckthorn seed cake, tomato seed meal, tomato seed cake, pumpkin seed meal, pumpkin seed cake, macadamia nut meal and cocoa cake; Preferably, the raw material for preparing animal oil is selected from one or more of beef, pork, mutton, fish, chicken, duck, beef fat, pork fat, mutton fat, fish fat, chicken fat and duck fat; and / or, The enzymatic hydrolysis has one or more of the following characteristics: (1) In the enzymatic hydrolysis reaction system, the mass ratio of the oil to the oil-water extract is (1-10):1, preferably (2-6):1; (2) the pH of the reaction system for the enzymatic hydrolysis is 5.0 to 8.0; preferably, the pH of the reaction system is adjusted by adding an acid or a base to the enzymatic hydrolysis reaction system; (3) performing enzymolysis using one or more enzymes selected from alkaline protease, bromelain, flavor protease, acid protease, neutral protease and papain, preferably one or two selected from alkaline protease, flavor protease, acid protease and neutral protease; (4) In the enzymatic reaction system, the amount of the enzyme is 0.05-2.0% of the mass of the oil; preferably, the total amount of flavor protease is 0.05-1.0% or 0.1-0.7% of the mass of the oil; the amount of alkaline protease is 0.05-0.5% or 0.05-0.3% of the mass of the oil; the amount of neutral protease is 0.05-0.5% or 0.05-0.2% of the mass of the oil; the amount of acid protease is 0.05-0.5% or 0.05-0.35% of the weight of the oil; (5) The oil in the enzymatic reaction system includes vegetable oil and / or animal oil; preferably, the vegetable oil is selected from rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, One or more of walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil and cocoa butter; the animal oil is selected from a mixture of one or more of beef tallow, lard, sheep fat, fish oil, chicken fat and duck fat; preferably, the oil in the enzymatic reaction system is a mixture of one or more of rapeseed oil, sunflower oil, sesame oil and peanut oil; the oil is the corresponding oil for preparing rapeseed oil, sunflower oil, sesame oil and peanut oil; and / or, The reaction temperature of the Maillard reaction is 130-200° C., preferably 150-200° C.; and / or The reaction time of the Maillard reaction is 20 to 150 minutes, preferably 30 to 120 minutes.

6. The method according to any one of claims 4 to 5, characterized in that: The method comprises: (1) mixing the oil, the fat and the oil-water extract, and adjusting the pH value to 5 to 8; (2) adding protease for enzymatic hydrolysis, stopping the enzymatic hydrolysis after 4 to 10 hours, and performing the Maillard reaction; (3) Separating oil from the Maillard reaction product of step (2).

7. A flavored oil or fat prepared by the method according to any one of claims 4 to 6, or an oil or fat composition containing the flavored oil or fat.

8. The use of the oil-water extract as claimed in claim 1 or 2 in improving the flavor intensity of flavored oils and / or slowing down the flavor decay rate of flavored oils, or in preparing flavored oils with improved flavor intensity and / or slowed flavor decay rate, or in preparing a preparation for improving the flavor intensity of flavored oils and / or slowing down the flavor decay rate of flavored oils.

9. A method for preparing a fat composition, comprising the step of mixing the flavor fat according to claim 7 and a base oil; wherein: The base oil is vegetable oil, animal oil or a mixture thereof; Preferably, the vegetable oil is selected from one or more of rice oil, sunflower seed oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut 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 and cocoa butter; The animal oil is selected from one or more of beef tallow, lard, sheep fat, fish oil, chicken fat and duck fat; Preferably, the method further comprises: blending and filling.

10. A fat composition comprising the flavored fat according to claim 7 or prepared by the method according to claim 9.

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