Formula of edible vegetable blend oil hotpot oil dish
By reasonably combining the proportions of corn oil, sesame oil and perilla seed oil, the edible plant blended oil pan made of oil hot pot has been solved, and the problem of difference in fatty acid composition and nutritional value in the existing technology is achieved, achieving dual satisfaction of health and flavor.
Patent Information
- Application Number
- CN202510549265.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-28
- Publication Date
- 2025-06-03
AI Technical Summary
The fatty acid composition and nutritional value of existing edible plant-blended oil hotpot oil dishes vary greatly, making it difficult to meet consumers' dual needs for health and flavor.
The combination formula of corn oil, sesame oil and perilla seed oil is used, with the specific ratios of corn oil 45ml, sesame oil 10ml and perilla seed oil 5ml to make a 60ml hot pot oil dish per can.
Through this formula, the content of saturated fatty acids is reduced, and the balanced ratio of Omega-3 and Omega-6 fatty acids is provided, which meets nutritional needs, while enhancing the freshness and traditional flavor of the dip.
Abstract
Description
Technical Field
[0001] Edible vegetable oil hot pot dipping sauce, mainly used for hot pot, adding fragrance to soup noodles, cold dishes, etc. Background Art
[0002] At present, the basic formula of commercially available edible vegetable oil hot pot dipping sauce is a combination of three oils, soybean oil, corn oil, and sesame oil, or a combination of two oils. Although their total fat content is close to 99.9%, their fatty acid (saturated fatty acid and unsaturated fatty acid) compositions and nutritional values vary greatly; the saturated fatty acid content of soybean oil is the highest, about 15%, followed by sesame oil, about 14%, and corn oil is the lowest, about 13%. Perilla seed oil is also a product that can be used both as medicine and food and has been on the market for many years. The content of α-linolenic acid in perilla seed oil reaches 50%-60%, which is the species with the highest content of (ALA) among known vegetable oils. α-linolenic acid is an essential amino acid for the human body and can be converted into EPA and DHA in the human body, which has the functions of anti-inflammatory, regulating blood lipids, and protecting cardiovascular and cerebrovascular health. Combining with the dietary diversity of the general consumer population, this formula makes a new hot pot dipping sauce formula: a combination of corn oil + sesame oil + perilla oil (60 ml per can per sales unit). Perilla seed oil has a unique grassy fragrance (slightly nutty), which can increase the freshness of the dipping sauce; corn oil has a neutral taste and is suitable for blending other flavors, which can dilute the strong taste of perilla seed oil; sesame oil has a strong aroma and is a basic element of hot pot dipping sauce. When the three are mixed, corn oil is used as the base to balance the taste, perilla seed oil provides nutritional characteristics, and sesame oil adds traditional flavor. Summary of the Invention
[0003] Formula: 45 ml of corn oil + 10 ml of sesame oil + 5 ml of perilla seed oil; made into 60 ml per can. Advantages: 1. The saturated fatty acid content is reduced; 2. The α-linolenic acid is controllable. 5 ml of perilla seed oil per day can meet the nutritional needs and is safe to eat. 3. The fatty acids are balanced. Corn oil and sesame oil provide Omega-6, and perilla seed oil supplements Omega-3. The nutritional ratio is close to the ideal 4:1.
[0004] Key nutritional data: Total saturated fat 6.2 g α-linolenic acid (Omega-3) 3.2 g The ratio of Omega-6 / Omega-3 is close to the ideal 4:1 Calories 530 kcal (2217.5 KJ).
Claims
1. Add perilla seed oil to the hot pot sauce recipe.
2. Add perilla seed oil to the hot pot sauce, any edible blended oil combination, packaging form and packaging specifications.