A method for inhibiting trans fatty acids in beef hot pot based on enzymatic hydrolysis synergistic active substances

Abstract

The present invention relates to the field of food preparation technology, specifically a method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances. The steps of the method are: in the process of preparing beef tallow hot pot, enzymatic hydrolysis of beef tallow before frying to reduce the production of isomerized substrates; after frying the beef tallow and raw materials, active substances are added before being taken out of the pot to block the oxidation / isomerization path and complete the inhibition of trans fatty acid production in beef tallow hot pot. The present invention first uses specific lipase to cut off the unsaturated fatty acid chains that are easily isomerized in triglycerides, reducing the isomerized substrates at high temperatures, and then uses a compound antioxidant and a metal chelator to block the free radical chain reaction and the catalytic metal ion (such as #imgabs0#) that promotes isomerization. The two synergistically reduce the generation of TFAs, so that the TFAs reduction rate is ≥60%.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, in particular to a method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis synergistic active substances. Background Art

[0002] Beef tallow hotpot is a hotpot broth made with ingredients like beef tallow, star anise, cinnamon, and fennel. It's prepared by simmering the soup for 2-3 hours, stirring constantly until the surface is free of foam. After consumption or when left to stand, the beef tallow quickly solidifies in cold air, forming a crust on the container or tableware. However, due to its unique animal oil content, beef tallow hotpot has a greasy texture, but this also enhances the flavor and flavor of the food served.

[0003] When eating beef hot pot, the base needs to be cooked at high temperature (>180℃) and heated repeatedly, which will cause the oil to oxidize and isomerize. During this process, a large amount of trans fatty acids (TFAs) will be generated, which is harmful to health (reference: Qin G, Tian L, Yang Q, et al. Action of phytosterols on thermally induced trans fattyacids in peanut oil[J]. Food Chemistry, 2020, 344128637-).

[0004] In the existing technology, hydrogenated oil replacement solutions and physical adsorption methods are usually used to solve such problems. However, the use of hydrogenated oil replacement will affect the taste, and the physical adsorption method (such as activated carbon) is prone to loss of flavor substances and has limitations. Summary of the Invention

[0005] The present invention aims to address the problems existing in the prior art by providing a method for inhibiting trans fatty acids in beef hot pot using enzymatic hydrolysis and active substances. This method reduces trans fatty acids in beef hot pot base by chemically modifying oils and adding functional food additives, using enzymatic hydrolysis and active substance compounding.

[0006] In order to achieve the above object of the invention, the technical solution of the present invention is as follows:

[0007] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis and synergistic active substances comprises the following steps: in the process of preparing the beef tallow hot pot, enzymatically hydrolyzing the beef tallow before frying (stir-frying) to reduce the generation of isomerized substrates; adding active substances to the materials in the pot before frying to block the oxidation / isomerization pathway; and the remaining steps are the same as those in the conventional beef tallow hot pot production method.

[0008] Furthermore, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis synergistic active substances, the enzyme added in the enzymatic hydrolysis of beef tallow is lipase.

[0009] Furthermore, in the method of inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis synergistic active substances, when the beef tallow is enzymatically hydrolyzed, the amount of enzyme added is 0.5-1.5% of the beef tallow mass (specifically 0.5%, 1%, 1.5%, etc.).

[0010] Furthermore, in the method of inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis synergistic active substances, the temperature of beef tallow enzymatic hydrolysis is 40-50°C (specifically 40°C, 45°C, 50°C, etc.), and the time is 2-4h (specifically 2h, 3h, 4h, etc., more preferably 3h).

[0011] Furthermore, in the method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances, the active substances include antioxidants and metal chelators, the antioxidant is a complex of any one or both of tea polyphenols and rosemary extract, and the metal chelator is citric acid.

[0012] Furthermore, in the method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic hydrolysis synergistic active substances, the beef tallow is inactivated after enzymatic hydrolysis, and the inactivation treatment conditions are: maintaining the temperature at 80° C. for 10 minutes.

[0013] Furthermore, in the method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances, the lipase is a lipase derived from Aspergillus oryzae.

[0014] Furthermore, in the method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances, the amount of antioxidant added is 0.005-0.01% of the total mass of the substances in the pot, and the amount of metal chelating agent added is 0.1-0.3%.

[0015] Furthermore, in the method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances, when the antioxidant is a complex of tea polyphenols and rosemary extract, the mass ratio of the tea polyphenols to the rosemary extract is 2-5:1-3.

[0016] Furthermore, in the method of inhibiting trans fatty acids in beef hot pot based on enzymatic hydrolysis of active substances, the active substances are microencapsulated and embedded, and β-cyclodextrin or whey protein is used as a carrier during the embedding process. Microencapsulation embedding is a prior art.

[0017] Furthermore, in the method of inhibiting trans fatty acids in beef hot pot based on enzymatic hydrolysis synergistic active substances, a double-kettle system (existing technology) is designed as equipment to control the temperature of enzymatic hydrolysis and boiling in stages to avoid cross contamination.

[0018] Compared with the existing technology, the beneficial effects of the present invention are:

[0019] (1) The present invention first uses specific lipase to cut the unsaturated fatty acid chains that are easily isomerized in triglycerides to reduce the isomerization substrate at high temperature, and then uses a compound antioxidant and a metal chelating agent to block the free radical chain reaction and catalyze the metal ion (such as Fe2 + 、Cu2 + ) promotes isomerization, and the two synergistically reduce the formation of TFAs, making the TFAs reduction rate ≥ 60% and the sensory score ≥ 7.0 points.

[0020] (2) Low-temperature enzymatic hydrolysis + microencapsulation technology avoids flavor loss caused by traditional high-temperature deacidification.

[0021] (3) No additional processes are required, the process is compatible with existing production lines, and the cost increase is ≤5%. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 A process flow diagram of a method for inhibiting trans fatty acids in beef hot pot based on enzymatic hydrolysis of synergistic active substances;

[0023] Figure 2 This is the cost and flavor profile of the control, sample 2, sample 5, and the beef tallow hot pot of sample 5 in Experiment 2 (sensory evaluation radar chart). DETAILED DESCRIPTION

[0024] All features disclosed in this specification, or all steps in the disclosed methods or processes, except mutually exclusive features and / or steps, can be combined in any manner.

[0025] Any feature disclosed in this specification (including claims and abstract), unless otherwise stated, may be replaced by other equivalent or similar features. That is, unless otherwise stated, each feature is only an example of a series of equivalent or similar features.

[0026] The features and properties of the present invention are further described in detail below with reference to the examples. % not specifically marked in this application represents its mass percentage, i.e. wt%.

[0027] The relevant raw materials are all commercially available products. The lipase in the following examples was purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.; the process steps or devices not specified are all existing technologies.

[0028] Test method: GB 5009.257-2016 (Chinese national standard) combined with gas chromatography-mass spectrometry (GC-MS).

[0029] The preparation method of beef tallow hotpot is existing technology and will not be described in detail; for example, it can be prepared using the materials and processes described in application number 201911239260.3.

[0030] Example 1:

[0031] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic synergistic active substances comprises the following steps:

[0032] In the existing process of producing beef tallow hot pot seasoning packets, before frying (stir-frying), that is, after adding the ingredients, the beef tallow is enzymatically hydrolyzed to reduce the generation of isomerized substrates;

[0033] The specific steps of enzymatic hydrolysis of butter are:

[0034] After the ingredients required for the beef tallow hot pot are prepared, 0.02% Aspergillus oryzae lipase (commercially available product) is added thereto for enzymolysis based on the total mass of the material. The enzymolysis temperature is about 50° C., the pH value during enzymolysis is about 7.0, and the enzymolysis time is about 3 h.

[0035] After the enzymatic hydrolysis is completed, the inactivation treatment is carried out. The inactivation treatment conditions are: heating to 80°C and heating at this temperature for 10 minutes to terminate the enzymatic hydrolysis reaction so that the butter flavor can be better retained.

[0036] Stir-frying the enzymatically hydrolyzed material;

[0037] After the frying is completed, that is, before the food is taken out of the pan, active substances are added to block the oxidation / isomerization pathway.

[0038] The active substance is composed of an antioxidant and a metal chelating agent, wherein the antioxidant is a compound of tea polyphenols and rosemary extract; the metal chelating agent selected is citric acid; wherein the added amount of tea polyphenols is 0.008% of the material mass, and the added amount of citric acid is 0.1% of the material mass.

[0039] The addition of active substances can use microencapsulation embedding technology. The carrier of microencapsulation embedding active substances is β-cyclodextrin, and this technology is existing technology (not described in detail). The use of microencapsulation embedding technology can improve the high temperature stability of active substances.

[0040] Example 2:

[0041] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic synergistic active substances comprises the following steps:

[0042] In the process of producing beef tallow hot pot in the prior art, enzymatic hydrolysis of beef tallow is performed before frying (stir-frying ingredients), that is, after the ingredients are prepared, to reduce the generation of isomerized substrates;

[0043] The specific steps of enzymatic hydrolysis of butter are:

[0044] After the ingredients required for the beef tallow hot pot are prepared, 0.03% of Aspergillus oryzae lipase (commercially available product) is added thereto based on the total mass of the materials for enzymolysis. The enzymolysis temperature is 45° C., the pH value during enzymolysis is about 7.0, and the enzymolysis time is 3 h.

[0045] After the enzymatic hydrolysis is completed, the inactivation treatment is carried out. The inactivation treatment conditions are: heating to 80°C and heating at this temperature for 10 minutes to terminate the enzymatic hydrolysis reaction and better preserve the butter flavor.

[0046] Stir-frying the enzymatically hydrolyzed material;

[0047] After the frying is completed, that is, before the food is taken out of the pan, active substances are added to block the oxidation / isomerization pathway.

[0048] The active substance consists of an antioxidant and a metal chelating agent, wherein the antioxidant is tea polyphenols; the metal chelating agent selected is citric acid; wherein the added amount of tea polyphenols is 0.01% of the material mass, and the added amount of citric acid is 0.1% of the material mass.

[0049] The active substance can be added by using microencapsulation technology. The carrier of the microencapsulation active substance is β-cyclodextrin, and this technology is an existing technology.

[0050] Example 3:

[0051] A method for inhibiting trans fatty acids in beef tallow hot pot based on enzymatic synergistic active substances comprises the following steps:

[0052] In the process of producing beef tallow hot pot in the prior art, enzymatic hydrolysis of beef tallow is performed before frying (stir-frying ingredients), that is, after the ingredients are prepared, to reduce the generation of isomerized substrates;

[0053] The specific steps of enzymatic hydrolysis of butter are:

[0054] After the ingredients required for the beef tallow hot pot are prepared, 0.05% of Aspergillus oryzae lipase (commercially available product) is added thereto based on the total mass of the materials for enzymolysis. The enzymolysis temperature is 50° C., the pH value during enzymolysis is about 7.0, and the enzymolysis time is 4 h.

[0055] After the enzymatic hydrolysis is completed, the inactivation treatment is carried out. The inactivation treatment conditions are: heating to 80°C and heating at this temperature for 10 minutes to terminate the enzymatic hydrolysis reaction and better preserve the butter flavor.

[0056] Stir-frying the enzymatically hydrolyzed material;

[0057] After the frying is completed, that is, before the food is taken out of the pan, active substances are added to block the oxidation / isomerization pathway.

[0058] The active substance consists of an antioxidant and a metal chelating agent, wherein the antioxidant is tea polyphenols; the metal chelating agent selected is citric acid; wherein the added amount of tea polyphenols is 0.005% of the mass of the material, and the added amount of citric acid is 0.1% of the mass of the material.

[0059] The active substance can be added by using microencapsulation technology. The carrier of the microencapsulation active substance is β-cyclodextrin, and this technology is an existing technology.

[0060] Experiment 1:

[0061] Weigh two portions of 500g edible butter and set them as control group and treatment group 1 respectively;

[0062] Control group: edible butter without any treatment (i.e., no Aspergillus oryzae lipase added);

[0063] Treatment group: 0.03% of the mass of edible butter was added with Aspergillus oryzae lipase (commercially available product) for enzymatic hydrolysis at a temperature of about 50°C, a pH of about 7.0, and a hydrolysis time of about 3 hours;

[0064] After the enzymatic hydrolysis was completed, an inactivation treatment was performed. The inactivation treatment conditions were: heating to 80°C and heating at this temperature for 10 minutes to terminate the enzymatic hydrolysis reaction.

[0065] The edible butter from the control group and the final edible butter from the treatment group were tested using the NY / T2005-2011 "Determination of trans fatty acids in animal and vegetable oils and fats - Gas chromatography." Testing of trans fatty acid (TFAs) content revealed that the TFAs content in the untreated edible butter in the control group was 0.8g / 100g, while the TFAs content in the enzyme-treated edible butter was 0.3g / 100g, indicating a significant reduction in trans fatty acid content.

[0066] Experiment 2:

[0067] In order to test the effects of different enzyme reaction times, enzyme reaction temperatures, lipase addition amounts, tea polyphenol addition amounts, and citric acid addition amounts on the results of a method for inhibiting trans fatty acids in beef hot pot based on enzymatic hydrolysis synergistic active substances, especially on the total amount of trans fatty acids in the product, the following experiments were conducted:

[0068] A Sichuan beef hot pot base (application number 201911239260.3, prepared normally with reference to Example 1 of the patent application), and combined with the method of the present application, the specific steps are as follows:

[0069] S1. Raw materials preparation: Weigh 10 parts of edible butter, 15 parts of soup base, 15 parts of bean paste, 1 to 3 parts of broad bean paste, 5 parts of glutinous rice cake peppers, 5 parts of onions, 2 parts of rock sugar, 1.5 parts of ginger, 1 part of garlic, 2 parts of peppercorns, 0.5 parts of spices, 0.5 parts of salt, 5 parts of fermented glutinous rice, and 5 parts of wine;

[0070] S2. Enzymatic hydrolysis of butter: After the ingredients required for the butter hot pot base are prepared, add Aspergillus oryzae lipase (commercially available product) to the edible butter for enzymatic hydrolysis, with the pH value being approximately 7.0. After the enzymatic hydrolysis is completed, the butter is inactivated by heating it to 80°C and heating it at this temperature for 10 minutes to terminate the enzymatic hydrolysis reaction and better preserve the butter flavor.

[0071] S3. Stir-frying: Add the enzymatically hydrolyzed edible butter to the pot and melt it. When the oil temperature reaches 135°C, add onions and stir-fry until the surface of the onions turns brown. Remove and continue to add the weighed ginger, garlic and bean paste. Stir-fry until the oil turns reddish-brown. Add the glutinous rice cake pepper and stir-fry for 5 minutes. Add edible butter and heat the oil to 190°C. Add salt, pepper, broad bean paste, spices, fermented glutinous rice and wine. Stir-fry the oil to remove moisture. Add rock sugar and stir-fry until the rock sugar melts to obtain the initial product of hot pot base.

[0072] S4. Adding active substances: adding antioxidants and metal chelating agents to the initial product of the hot pot base, wherein the antioxidant is tea polyphenols and the metal chelating agent is citric acid;

[0073] S5. Hot pot base forming: The hot pot base initial product is put into a hot pot base forming machine and processed into a finished product.

[0074] Inspection: The detection method is GB 5009.257-2016 "National Food Safety Standard-Determination of Trans Fatty Acids in Food".

[0075] Table 1: Effects of different conditions on the total trans fatty acids in the finished product of beef hot pot

[0076]

[0077] Through the above tests, it can be seen that under the same formula and process, the effect of reducing trans fatty acids after adding tea polyphenols alone is better than that of enzymatic hydrolysis alone. According to the maximum limit, the best effect is achieved when adding 0.01% tea polyphenols. Under the same formula and process, enzymatic hydrolysis + tea polyphenols + citric acid has the best effect on reducing trans fatty acids, while enzymatic hydrolysis (lipase 0.05%) + tea polyphenols 0.01% + citric acid 0.1% can reduce the trans fatty acid content as much as possible.

[0078] Experiment 2:

[0079] The beef tallow hot pot base of the control group and samples 2, 5, and 8 in Table 1 were evaluated, and the specific scoring criteria are as follows:

[0080] Table 2 - Scoring criteria:

[0081]

[0082]

[0083] Table 3: Scores of the control group and samples 2, 5, and 8 for the beef hot pot

[0084]

[0085] The flavor profiling method was used to compare the flavor effects of the control group and samples 2, 5, and 8. See Table 4 and Figure 2 .

[0086] Table 4:

[0087] feature comparison Sample 2 Sample 5 Sample 8 color 9.00 9.00 9.0 9.0 Fragrance 8.00 8.00 8.5 8.0 salinity 5.00 5.00 5.0 5.0 Freshness 7.00 7.00 7.0 7.0 Remaining flavor 6.50 6.50 7.0 7.0 Overall impression 7.50 7.00 7.5 7.5

[0088] It can be seen from the above data that after adopting this method, the flavor of butter remains basically unchanged.

[0089] The above-described embodiments merely represent specific implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of protection of the present application. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the technical concept of the present application, and all such variations and improvements fall within the scope of protection of the present application.

[0090] This background section is provided to generally present the context of the invention, and the work of the presently named inventors, the work to the extent described in this background section, and aspects of the description in this section that did not constitute prior art at the time of filing are neither explicitly nor implicitly admitted to be prior art to the present invention.

Claims

1. A method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances, characterized in that The method comprises the following steps: in the process of preparing the beef tallow hot pot, enzymatically hydrolyzing the beef tallow before frying to reduce the generation of isomerized substrates; after frying the beef tallow and raw materials, adding active substances before serving to block the oxidation / isomerization pathway and inhibit the generation of trans fatty acids in the beef tallow hot pot; During enzymatic hydrolysis of tallow, the amount of enzyme added is 0.02-0.05% of the mass of the tallow; the temperature of the tallow enzymatic hydrolysis is 40-50° C., and the time is 2-4 hours; the active substance comprises an antioxidant and a metal chelating agent, the antioxidant being a complex of any one of tea polyphenols and rosemary extract, or both, and the metal chelating agent being citric acid; The enzyme added in the enzymatic hydrolysis of tallow is lipase.

2. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: The beef tallow was inactivated after enzymatic hydrolysis at a temperature of 80° C. for 10 minutes.

3. The method for inhibiting trans fatty acids in beef hot pot based on enzymatic synergistic active substances according to claim 1, characterized in that: The lipase is derived from Aspergillus oryzae.

4. The method of claim 1, wherein: Calculated by mass percentage, the amount of antioxidant added to the active substance is 0.005-0.01% of the mass of the substance before being cooked; the amount of metal chelating agent added is 0.1-0.3%.

5. The method of claim 1, wherein: When the antioxidant is a complex of tea polyphenols and rosemary extract, the mass ratio of tea polyphenols to rosemary extract is 2-5:1-3.

6. The method of claim 1, wherein the method comprises: The active substance is encapsulated by microencapsulation, and during the encapsulation process, beta-cyclodextrin or whey protein is used as a carrier.

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