Flavored oil and preparation method thereof

Abstract

The invention belongs to the technical field of grease processing, and relates to flavor grease and a preparation method thereof. Specifically, the invention provides a method for improving the grease yield during grease preparation by an aqueous enzymatic method, and the method comprises the following steps: (1) enzymolysis: carrying out enzymolysis on an oil material in an oil phase system; (2) determining the water activity: determining the water activity of the solid phase of the zymolyte obtained in the step (1), and if the water activity is not in the range of 0.70-0.93, adjusting the water activity of the solid phase to be in the range of 0.70-0.93; and (3) a Maillard reaction: subjecting the zymolyte having a solid-phase water activity in the range of 0.70 to 0.93 to a Maillard reaction. By adopting the method disclosed by the invention, the residual oil of the cake meal can be reduced and the yield of the grease can be improved on the premise of ensuring the flavor and appearance of the grease.

Description

Technical Field

[0001] The present invention belongs to the technical field of oil processing, and particularly relates to a flavor oil and a preparation method thereof. Background Art

[0002] In the oil industry, the hot pressing method is usually adopted, that is, the Maillard reaction between amino groups and reducing sugars in oilseeds at high temperature generates a strong aroma to obtain flavor oils, such as peanut oil, sesame oil, strongly scented rapeseed oil, strongly scented soybean oil, etc.

[0003] The aqueous enzymatic method is a new oil extraction method, which mainly uses mechanical crushing of oilseeds, uses water as the decomposition phase, and uses related enzymes (such as protease, amylase, pectinase, vitamin enzyme, etc.) to hydrolyze the cell walls of oilseeds in the aqueous phase, so that the oil is released from the oilseeds.

[0004] With the continuous in-depth research, more and more scholars combine the aqueous enzymatic method and the Maillard reaction. By hydrolyzing the raw materials, more amino acids and endogenous sugars are obtained, so as to maximize the Maillard reaction. Zou Feng et al. used the peanut cake hydrolyzate and reducing sugar, and there was a strong fragrance of flavor plant oil in the environment of mixing and heating together. Song Zhihua et al. studied the influence of a series of reactions between different amino acids and glucose when preparing strongly scented sunflower oil.

[0005] When performing heat treatment or Maillard reaction in the prior art, the raw materials for heat treatment or Maillard reaction are the enzymatic hydrolysates obtained by aqueous enzymatic hydrolysis of oilseeds. For example, Patent CN114075476A found that after enzymatic hydrolysis of oilseeds in an oil phase system (also known as a micro-aqueous phase system, which means that the water content in the reaction system is lower than the oil content, or the water content is lower than the oilseed content), and then performing heat treatment or Maillard reaction on the obtained enzymatic hydrolysis product, the flavor intensity of the obtained oil can be improved, its pungent flavor can be weakened, and the flavor of the product can be made pure. However, this invention does not pay attention to the product appearance and oil yield.

[0006] There are many factors affecting the yield of the aqueous enzymatic method, including pH, temperature, salt, etc. Water activity is a measure of free water or available water, which is different from the water content in substances. Generally speaking, the higher the water content, the higher the water activity, but the relationship between the two is not a simple direct proportion, and they are very sensitive to temperature (Adams and Moss, 2004). Summary of the Invention

[0007] Based on the preparation of flavor oil by performing Maillard reaction after enzymatic hydrolysis in a micro-aqueous phase system, the present invention monitors the solid-phase water activity, and on the premise of ensuring the flavor and appearance, aims to improve the yield.

[0008] The first aspect of the present invention provides a method for increasing the oil yield in the preparation of oil by the aqueous enzymatic method, the method comprising the following steps:

[0009] (1) Enzymatic hydrolysis: hydrolyzing oilseeds in an oil phase system;

[0010] (2) Determining water activity: measuring the water activity of the solid phase of the enzymatic hydrolysate obtained in step (1), and if the water activity is not within the range of 0.70 to 0.93, adjusting the water activity of the solid phase to within the range of 0.70 to 0.93; and

[0011] (3) Maillard reaction: performing a Maillard reaction on the enzymatic hydrolysate whose solid phase water activity is within the range of 0.70 to 0.93.

[0012] In some embodiments, a Maillard reaction is performed on the enzymatic hydrolysate whose moisture activity of the solid phase is within the range of 0.74 to 0.90.

[0013] In some embodiments, the oil phase system contains oil, oilseeds, buffer and enzyme.

[0014] In some embodiments, the oil contains vegetable oil and / or animal oil.

[0015] In some embodiments, the vegetable oil is selected from one or more of soybean oil, rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, perilla oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter oil, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung oil tree seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage oil, seabuckthorn oil, tomato seed oil, pumpkin seed oil, macadamia nut oil and cocoa butter.

[0016] In some embodiments, the animal oil is selected from one or more of beef tallow, lard, mutton fat, fish oil, chicken oil and duck oil.

[0017] In some embodiments, the oilseeds are raw materials for producing vegetable oil.

[0018] In some embodiments, the oilseeds are raw materials for producing soybean oil, rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, perilla oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter oil, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung oil tree seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage oil, seabuckthorn oil, tomato seed oil, pumpkin seed oil, macadamia nut oil or cocoa butter.

[0019] In some embodiments, the oil material is selected from one or more of rapeseed, sunflower seed, sesame, peanut, soybean, rice bran, palm pulp, palm kernel, coconut meat, cottonseed, safflower seed, perilla seed, tea seed, olive fruit, cocoa bean, Chinese tallow tree seed, almond, apricot kernel, tung oil tree seed, rubber seed, corn germ, wheat germ, castor bean, flaxseed, evening primrose seed, hazelnut, walnut kernel, grape seed, sesame, borage seed, sea buckthorn seed, tomato seed, pumpkin seed, macadamia nut and cocoa mass.

[0020] In some embodiments, the buffer solution is used to control the pH value of the oil phase system within the range of 6-8.

[0021] In some embodiments, the buffer solution is a buffer solution obtained by dissolving one or more selected from sodium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, citric acid, sodium citrate, acetic acid, sodium acetate and sodium bicarbonate in water.

[0022] In some embodiments, the buffer solution is selected from sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution, sodium dihydrogen phosphate-citric acid buffer solution, sodium citrate-citric acid buffer solution and sodium bicarbonate buffer solution.

[0023] In some embodiments, the enzyme is protease and / or carbohydrase.

[0024] In some embodiments, the protease is selected from one or more of alkaline protease, bromelain, flavor protease, acid protease, neutral protease and papain; the carbohydrase is selected from one or more of amylase, lactase, cellulase, pectinase and complex saccharifying enzyme.

[0025] In some embodiments, the oil material is selected from one or more of peanut, soybean, rapeseed, sunflower seed and sesame.

[0026] In some embodiments, the oil phase contains one or more of peanut oil, soybean oil, rapeseed oil, sunflower oil and sesame oil.

[0027] In some embodiments, the buffer solution is sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution or sodium bicarbonate buffer solution.

[0028] In some embodiments, the oil phase system contains alkaline protease and optionally contains one or more of pectinase, amylase and complex saccharifying enzyme.

[0029] In some embodiments, in the oil phase system, the weight ratio of oil to oil material is (1-100):1, preferably (1-20):1, more preferably (1-10):1, still more preferably (2-10):1, (4-8):1 or (4-6):1.

[0030] In some embodiments, in the oil phase system, the total amount of the enzyme used is 0.1-10 wt% of the total weight of the oil material, preferably 0.1-5 wt% of the total weight of the oil material; the amount of each enzyme used alone is preferably 0.1-1.0 wt% of the total weight of the oil material, more preferably 0.1-0.5 wt% of the total weight of the oil material.

[0031] In some embodiments, in the oil phase system, the addition amount of the buffer solution is 3-50 g of the buffer solution per 100 g of the oil material, preferably 3-20 g per 100 g of the oil material, more preferably 3-10 g of the buffer solution per 100 g of the oil material, and even more preferably 5-10 g of the buffer solution per 100 g of the oil material.

[0032] In some embodiments, the enzymatic hydrolysis temperature is 40-60 °C.

[0033] In some embodiments, the enzymatic hydrolysis time is 1-20 h, or 3-20 h, or 4-10 h.

[0034] In some embodiments, in the step (2): when the solid-phase water activity is higher than 0.93, the enzymatic hydrolysate obtained in the step (1) is heated to exhaust steam, thereby reducing its solid-phase water activity; preferably, the enzymatic hydrolysate is heated at 100-150 °C, preferably 100-130 °C, more preferably 105-130 °C for a period of time to reduce the solid-phase water activity; when the solid-phase water activity is lower than 0.70, a certain amount of water is added to the enzymatic hydrolysate and kept warm at 110-140 °C for a period of time to increase the solid-phase water activity.

[0035] In some embodiments, in the step (3): the water content in the starting reaction system of the Maillard reaction is 0.5-3.5 wt%, preferably 0.9-3.5 wt%; and / or, the temperature of the Maillard reaction is 150-200 °C, preferably 150-180 °C, more preferably 160-180 °C; and / or, the time of the Maillard reaction is 10 min-5 h, preferably 15 min-1 h; and / or, the Maillard reaction is carried out in a high-pressure reaction kettle.

[0036] The second aspect of the present invention provides a method for preparing oil, which includes the enzymatic hydrolysis step, the step of determining the water activity, and the Maillard reaction step described in any embodiment herein, and the step of cooling and separating the reaction product after the Maillard reaction to obtain the oil; optionally, the method further includes the step of refining the oil.

[0037] The third aspect of the present invention provides the oil prepared by the method described in any embodiment herein, or the blended oil containing the oil.

[0038] The fourth aspect of the present invention provides a food containing the oil or blended oil described in any embodiment of the present invention or prepared from the oil or blended oil. Description of the Drawings

[0039] Figure 1 It is a schematic diagram of the light transmittance of the oil. The light transmittances of the oils from left to right are 97.23%, 83.12%, and 75.97% respectively. Detailed Embodiments

[0040] Traditionally, when discussing water in foods or ingredient additives, the moisture content or humidity is always discussed, which refers to the amount of water content or the percentage of water content, that is, the moisture content. The inventors found that the form of water in the cake residue affects the oil absorption of the cake residue. By controlling the solid-phase water activity of the hydrolysate undergoing the Maillard reaction, after the Maillard reaction, the residual oil in the cake residue can be reduced and the oil yield can be increased while ensuring the oil flavor and appearance. Thus, the present invention is completed. The process of the present invention is simple and easy to control, and the obtained oil has a high flavor intensity.

[0041] Therefore, the present invention provides a method for increasing the oil yield, which includes: enzymatically hydrolyzing oilseeds in an oil-phase system, performing a Maillard reaction on the enzymatic hydrolysate with a solid-phase water activity in the range of 0.70 - 0.93, and separating the obtained oil after the reaction ends, thereby increasing the oil yield. In some embodiments, the Maillard reaction is performed on the enzymatic hydrolysate with a solid-phase water activity in the range of 0.74 - 0.90.

[0042] In the present invention, water activity (aw), also known as moisture activity, water activity, or water activity, refers to the ratio of the equilibrium vapor pressure of a certain food in a closed space to the saturated vapor pressure of pure water at the same temperature. What water activity measures is the state of water in the food, that is, the degree of combination of water with the food (free degree or fugacity). The higher the water activity value, the lower the degree of combination of water with the food; the lower the water activity value, the higher the degree of combination of water with the food. The water activity of the solid phase in the hydrolysate can be measured by the method described in the present invention.

[0043] In the present invention, the "hydrolysate" or "enzymatic hydrolysate" refers to the mixture directly obtained after the enzymatic hydrolysis reaction without any separation treatment, which includes a liquid phase and a solid phase.

[0044] Generally, after the enzymatic hydrolysis reaction ends, the water activity of the solid phase in the hydrolysate can be measured. If the water activity is not within the range described in the present invention, it can be appropriately adjusted, and after the solid-phase water activity is within the range of the present invention, the Maillard reaction is then performed on the hydrolysate.

[0045] In this article, adjusting the water activity of the solid phase in the enzymatic hydrolysate includes, but is not limited to, steps of reducing or increasing the water activity of the solid phase in the enzymatic hydrolysate. For example, by heating up, the water molecules tightly bound to the solid phase in the enzymatic hydrolysate escape as water vapor, and then the water activity of its solid phase is reduced by exhausting the vapor; or, water can be added to the enzymatic hydrolysate and then heat-insulated to increase the water activity of the solid phase in the enzymatic hydrolysate.

[0046] Common methods in the art can be used to reduce the water activity of the solid phase in the enzymatic hydrolysate, such as rotary evaporation, heating, freeze-drying, etc. In some embodiments, the temperature for heating up can be 100 - 150 °C, preferably 100 - 130 °C, more preferably 105 - 130 °C. Generally, there is no limit to the exhaust time, as long as the water activity of the solid phase in the enzymatic hydrolysate is controlled within the scope of the present invention. An exemplary exhaust time can be 1 - 60 min, preferably 2 - 60 min.

[0047] Common methods in the art can be used to increase the water activity of the solid phase in the enzymatic hydrolysate, such as methods of increasing humidity like adding water, spraying, increasing the vapor pressure of the system, etc. In some embodiments, the amount of water added can be determined according to the actual situation, as long as the water activity of the solid phase in the enzymatic hydrolysate is controlled within the scope of the present invention. An exemplary water addition amount can be 0.1 - 10% of the mass of the oil material, for example preferably 1 - 5%. After adding water, it can be heat-insulated at, for example, 110 - 140 °C for a period of time, and then the water activity of the solid phase is detected.

[0048] In this article, the oil phase system contains oil and oil material, and the oil includes vegetable oil and / or animal oil.

[0049] In this article, the oil material refers to the raw material for producing vegetable oil or animal oil. The oil materials applicable to the present invention include those for producing various common vegetable oils, for example, including but not limited to the oil materials for producing rice bran oil, sunflower oil (also known as sunflower seed oil, sunflower oil), palm oil, palm kernel oil, peanut oil, rapeseed oil (also known as rapeseed oil, rapeseed oil), cottonseed oil, corn oil, safflower oil, perilla oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter oil, Chinese tallow tree seed oil, almond oil, tung oil tree seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil (also known as sesame oil), castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage oil, seabuckthorn oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, etc.

[0050] Common raw materials for producing vegetable oils include, for example, but are not limited to rapeseeds (also known as canola seeds), sunflower seeds (also known as sunflower kernels), sesame seeds (i.e., sesame), peanuts, soybeans, rice bran, rice germ, palm pulp, palm kernels, coconut meat, cottonseeds, safflower seeds, perilla seeds, tea seeds, olive fruits, cocoa beans, Chinese tallow tree seeds, almond kernels, almonds, tung tree seeds, rubber seeds, corn germ, wheat germ, castor seeds, flax seeds, evening primrose seeds, hazelnuts, walnut kernels, grape seeds, sesame oil seeds, borage seeds, sea buckthorn seeds, tomato seeds, pumpkin seeds, macadamia nuts, cocoa liquor, etc.

[0051] In this article, the oil materials applicable to the present invention can be a single oil material or a mixture of multiple oil materials.

[0052] In certain embodiments, the oil materials used for the fats and oils prepared in the present invention are selected from one or more of soybeans, rapeseeds, sunflower seeds, and sesame seeds.

[0053] In certain embodiments, the oil materials used for preparing the fats and oils in the present invention are selected from one or more of the oil materials for producing the same kind of vegetable oil or animal oil. In certain embodiments, the oil materials used for the fats and oils prepared in the present invention are the oil materials for producing rapeseed oil, or soybean oil, or sesame oil, and are respectively used for preparing rapeseed oil, soybean oil, and sesame oil.

[0054] In some embodiments, the method of the present invention further includes a step of pre-treating the oil materials to enable sufficient contact between the oil materials and the oil phase, such as pulverization.

[0055] The vegetable oils in the oil phase of the present invention can be various vegetable oils obtained by conventional means, such as, for example, but not limited to rice bran oil, sunflower seed 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 butter, Chinese tallow tree seed oil, almond kernel oil, almond oil, tung tree 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, flax seed oil, evening primrose seed oil, hazelnut oil, walnut oil, grape seed oil, sesame oil seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, cocoa butter, etc. The animal oils in the oil phase of the present invention can be selected from one or more of beef tallow, lard, mutton fat, fish oil, chicken oil, and duck oil. The oil phase can contain a mixture of one or more vegetable oils, a mixture of one or more animal oils, or a mixture of one or more vegetable oils and one or more animal oils.

[0056] Preferably, the oil component in the oil phase is refined oil, such as refined vegetable oil and refined animal oil, such as vegetable oil obtained by deodorization. Preferably, the vegetable oil and / or animal oil in the oil phase contains the vegetable oil and / or animal oil from the oil source for the enzymatic hydrolysis reaction. For example, when the oil material is rapeseed, the vegetable oil in the oil phase contains at least rapeseed oil. In some embodiments, the vegetable oil used in the preparation of the oil in the present invention is a mixture of one or more of rapeseed oil, sunflower oil, soybean oil and sesame oil; preferably, the oil material is the corresponding oil material for producing rapeseed oil, sunflower oil, soybean oil and sesame oil.

[0057] In the oil phase system herein, the weight ratio of the oil phase (such as vegetable oil and / or animal oil) to the oil material is generally greater than or equal to 1, such as (1-100):1, preferably (1-20):1, more preferably (1-10):1. In some embodiments, the weight ratio of the oil phase to the oil material is (2-10):1, preferably (4-8):1 or (4-6):1.

[0058] The enzymes used in the enzymatic hydrolysis of the present invention may include various proteases and / or carbohydrases commonly used in the preparation of oils and fats in the art. Proteases include but are not limited to one or more of alkaline protease, bromelain, flavor protease, acid protease, neutral protease and papain. Preferably, at least one or more of alkaline protease and flavor protease are applied. Generally, when using proteases, based on the weight of the oil material, the total amount of protease used is 0.1-10 wt%, such as 0.1-3.0 wt% or 0.1-1.0 wt%. Preferably, when used, the amount of alkaline protease is 0.1-3 wt%, the amount of bromelain is 0.1-3 wt%, the amount of flavor protease is 0.1-8 wt%, the amount of acid protease is 0.1-8 wt%, the amount of neutral protease is 0.1-3 wt%, and the amount of papain is 0.1-3 wt%.

[0059] The carbohydrases applicable to the present invention are not particularly limited. For example, they can be one or more of amylase (such as medium-temperature amylase), lactase, cellulase, pectinase, complex saccharifying enzyme, etc. Amylase, lactase, cellulase, pectinase and complex saccharifying enzyme can be conventional in the art. Based on the weight of the oil material, when used, the total amount of carbohydrase used is 0.1-10 wt%, such as 0.1-3 wt% or 0.1-1.0 wt%. Generally,

[0060] When in use, the dosage of amylase, lactase, cellulase, pectinase and complex saccharifying enzyme is usually 0.1-5 wt%, for example 0.1-1.0 wt%. In some embodiments, the carbohydrase used in the present invention includes one or more of mesophilic amylase, complex saccharifying enzyme and pectinase, or consists of mesophilic amylase, complex saccharifying enzyme and pectinase. Preferably, when in use, based on the weight of the oil material, the dosage of mesophilic amylase is 0.2-5 wt%, for example 0.5-5 wt%; the dosage of complex saccharifying enzyme is 0.2-3 wt%, for example 0.5-2 wt%; the dosage of pectinase is 0.1-5 wt%, for example 0.1-1.0 wt%.

[0061] In some embodiments, at least one enzyme among alkaline protease, bromelain, flavor protease, acid protease, neutral protease, papain, mesophilic amylase, complex saccharifying enzyme and pectinase is used for enzymatic hydrolysis, and their respective dosages and the total dosage of the enzymes are as described in any embodiment herein.

[0062] In certain embodiments, alkaline protease is used in the enzymatic hydrolysis, and optionally pectinase is used. Preferably, based on the weight of the oil material, the dosage of alkaline protease is usually 0.1-3 wt%, for example 0.1-1.0 wt% or 0.1-0.5 wt%; when pectinase is used, based on the weight of the oil material, the dosage of pectinase is usually 0.1-3.0 wt%, such as 0.1-1.0 wt% or 0.1-0.5 wt%.

[0063] In the present invention, the enzymatic hydrolysis is usually carried out under suitable conditions, including under the optimal pH conditions of the enzymes used. Therefore, the pH of the reaction system for the enzymatic hydrolysis of the present invention is usually 6-8. Preferably, an appropriate amount of buffer solution with a pH of 6-8 is added to the reaction system. The buffer solution used for preparing the oil is not particularly limited and can be a buffer solution commonly used in the field for enzymatic hydrolysis reactions. It should be understood that the buffer solution is usually an aqueous solution. The buffer solutions applicable to the present invention include but are not limited to solutions obtained by dissolving one or more compounds selected from sodium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, citric acid, sodium citrate, acetic acid, sodium acetate, sodium bicarbonate, etc. in water, such as sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution, sodium dihydrogen phosphate-citric acid buffer solution, sodium citrate-citric acid buffer solution, sodium bicarbonate buffer solution or other buffer solutions commonly used in enzymatic hydrolysis reactions. Usually, the addition amount of the buffer solution is usually 3-50 g per 100 g of oil material, preferably 3-20 g per 100 g of oil material, more preferably 3-10 g per 100 g of oil material, and even more preferably 5-10 g per 100 g of oil material.

[0064] The temperature of enzymatic hydrolysis is usually the optimal temperature of the enzyme used, such as 40 - 60 °C. Those skilled in the art can understand that, in order to ensure the activity of the enzyme, the temperature of the mixture can be routinely heated to 40 - 60 °C before adding the enzyme. The time of enzymatic hydrolysis reaction can be routinely determined according to the dosage of reaction raw materials, the activity of the enzyme and the reaction temperature, usually 3 - 20 h, and in some embodiments, it is 4 - 10 h.

[0065] When using two or more enzymes for enzymatic hydrolysis, one or more enzymes can be added first. After enzymatic hydrolysis for a period of time, the remaining enzymes are added and then enzymatic hydrolysis is carried out again. The specific process conditions such as the addition order of enzymes and reaction time can be determined by those skilled in the art according to the types and activities of enzymes, the dosage of materials and other actual situations.

[0066] In the case where no additional amino acids and / or carbohydrates need to be added, the hydrolysate obtained from the enzymatic hydrolysis reaction can be directly subjected to heat treatment or Maillard reaction. The conditions of heat treatment or Maillard reaction can be conventional. For example, the temperature of Maillard reaction can be 150 - 200 °C, preferably 150 - 180 °C or 160 - 180 °C. The time of Maillard reaction can be 10 min - 5 h, preferably 15 min - 1 h. The pressure of Maillard reaction can be normal pressure or high pressure. For example, Maillard reaction can be carried out in a high-pressure reaction kettle. In some embodiments, Maillard reaction is carried out in a high-pressure reaction kettle at 160 - 180 °C for 15 - 60 min.

[0067] In this article, the water content in the initial reaction system of Maillard reaction can be 0.5 - 3.5 wt%, preferably 0.9 - 3.5 wt%.

[0068] After the Maillard reaction is completed, the reaction product can be cooled and separated to obtain oil. The Maillard reaction product (crude oil product) can be cooled and separated by conventional methods in the art. Usually, cooling separation includes: after the Maillard reaction solution is cooled to room temperature, water and impurities (such as solid impurities) in the crude oil product are separated and removed. The water and impurities in the crude oil product can be separated and removed by known methods in the art, such as but not limited to centrifugal separation method, sedimentation separation method, filtration separation method and their combinations. When needed, the oil can be further refined, including decolorization and deodorization, etc. These refining processes are conventional processes in the art.

[0069] In a preferred embodiment, the method for increasing the oil yield of the present invention comprises the following steps:

[0070] (1) Enzymatic hydrolysis: hydrolyzing oilseeds in an oil phase system;

[0071] (2) Determine water activity: Measure the water activity of the solid phase of the enzymatic hydrolysate obtained in step (1). If the water activity is not within the range of 0.70 - 0.93, adjust the water activity of the solid phase to within the range of 0.70 - 0.93; and

[0072] (3) Maillard reaction: Conduct the Maillard reaction on the enzymatic hydrolysate with a solid phase water activity within the range of 0.70 - 0.93.

[0073] The present invention also includes the strongly fragrant oil prepared by using the method described in any one of the embodiments herein, and the blended oil containing the strongly fragrant oil. The blended oil may contain 0.1 - 99% of the strongly fragrant oil and base oil described in the present invention. The base oil can be various conventional edible oils in the art, including vegetable oils and animal oils. The vegetable oil can be one or more of rice bran 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 butter, Chinese tallow tree seed oil, almond oil, almond oil, tung tree seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, and cocoa butter. The animal oil can be one or more of beef tallow, lard, mutton fat, fish oil, chicken oil, and duck oil.

[0074] The present invention also provides a food containing the strongly fragrant oil or blended oil described in any one of the embodiments herein, or prepared by using the strongly fragrant oil or blended oil.

[0075] The present invention has the following beneficial effects: By controlling the solid phase water activity within a certain range, the present invention can not only ensure the flavor and appearance, but also improve the yield of enzymatic oil production. The process is simple and easy to control; and the obtained oil has a high flavor intensity.

[0076] The present invention will be further described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and not intended to limit the scope of the present invention. The methods and reagents used in the embodiments are conventional methods and reagents in the art unless otherwise specified.

[0077] Detection method

[0078] Solid phase water activity

[0079] Detection equipment: AquaLab Series 4 Model TE

[0080] Detection method: Take the solid-liquid mixed sample of the process, filter the mixed sample using a small filter press with a pressure of 2 kg for the filter press, and take the solid-phase cake meal. Put the solid-phase sample into the sample cup, place it in the sample chamber of the water activity meter, close the instrument lid, seal it and wait for the steam to reach equilibrium, then take the reading. Repeat the scan three times, record the data and take the average value.

[0081] Detection of moisture and volatile matter

[0082] Detection method: Refer to GB / T 5509.3, direct drying method. Weigh about 5 g of the immediately shaken test sample m1 (the mass of the weighing dish + test sample) in a pre-weighed weighing dish (m0) accurately to 0.0001 g. Put the test sample into an oven at 105 ± 2 °C and dry it for 60 min. Take out the weighing dish, immediately put it into the desiccator, fully cool it to room temperature (for more than 30 min), and weigh the weight after drying (m2) accurately to 0.0001 g. Repeat the re-drying, and the re-drying time is 30 min until the difference in weight between the previous and the next time is less than 0.0002 g. If the weight of the latter time is greater than that of the previous time, take the weight of the previous time as the standard.

[0083]

[0084] Light transmittance of oil appearance

[0085] Detection equipment: Formulaction TURBISCAN LAB

[0086] The measurement probe of Turbiscan LAB consists of a pulsed near-infrared light source (wavelength 880 nm) and two synchronous detectors: the transmitted light detector is used to study transparent and clear products, and the backscattered light detector is used to study products with high concentrations. Therefore, the transmitted light detector can be used to more accurately compare the light transmission of clarified dispersions. As Figure 1 shown, the light transmittances are 97.23%, 83.12%, and 75.97% respectively.

[0087] Test and analysis method: Weigh 16.8 g of flavored oil into a stability vial, set the temperature at 25 °C, immediately conduct the first scan, and use the software to calculate the average light transmittance in the middle section. Repeat the scan three times, record the data and take the average value.

[0088] Oil content in cake meal: Refer to GB / T 5512 Grain and oil inspection - Determination of crude fat content in grains

[0089] Yield calculation method:

[0090] Yield = Weight of oil obtained by suction filtration / Weight of oil actually fed * 100%

[0091] Raw materials and equipment

[0092] Rapeseed and soybean: commercially available raw materials, produced in Wuhu and Qinhuangdao respectively. All raw materials are crushed to a pass rate of more than 80% on a 20-mesh sieve.

[0093] Rapeseed oil and soybean oil were purchased from Haijiali Grain and Oil Industry Co., Ltd.

[0094] Protease: Alkaline protease, manufacturer: Novozymes.

[0095] Carbohydrase: pectinase, medium-temperature amylase, complex saccharifying enzyme, Novozymes.

[0096] Thermal reactor: American PARR 4520 1L reactor.

[0097] pH meter: Sartorius PB-10.

[0098] The water bath for the enzymatic hydrolysis described in the following oil preparation examples is a Yuhua DF-101S heat-collecting constant temperature heating magnetic stirrer.

[0099] The filtration described in the following oil preparation examples was performed using an Edwards vacuum pump, a Buchner funnel, and a suction flask.

[0100] Example 1

[0101] 100g soybeans were crushed, 400g soybean oil was added and mixed evenly, 30g sodium dihydrogen phosphate-disodium hydrogen phosphate buffer and 0.3g protease were added, pH before enzymolysis was about 7.8, and enzymolysis was carried out at 50℃ for 6h. 500g of enzymolysis solution was added to the reactor, 1.2g of 16% sodium hydroxide aqueous solution was added and stirred evenly, the reactor was installed and heated to start the reaction, the temperature was raised to 105℃, the exhaust valve was opened to exhaust steam for about 60min, and then the exhaust valve was closed, and the solid phase water activity and the water content of the system were sampled and tested. The temperature was continued to be heated to 170℃, the reaction was carried out for 30min, the temperature was lowered, and the concentrated soybean oil 1 was obtained by suction filtration.

[0102] Example 2

[0103] 100g soybeans were crushed, 600g soybean oil was added and mixed evenly, 42g sodium dihydrogen phosphate-disodium hydrogen phosphate buffer, 0.3g protease, 0.2g pectinase were added, pH was about 7.6 before enzymolysis, and enzymolysis was carried out at 50℃ for 6h. 500g of enzymolysis solution was added to the reactor, and the reactor was heated to start the reaction, the temperature was raised to 120℃, the exhaust valve was opened for 20min, the exhaust valve was closed, and the solid phase water activity and the water content of the system were sampled and tested. The temperature was continued to be heated to 180℃, the reaction was carried out for 15min, the temperature was lowered, and the concentrated soybean oil 2 was obtained by suction filtration.

[0104] Example 3

[0105] Crush 100 g of soybeans, add 800 g of soybean oil and mix evenly. Then add 54 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution and 0.3 g of protease. The pH before enzymatic hydrolysis is about 7.8, and carry out enzymatic hydrolysis at 50 °C for 6 h. Take 500 g of the enzymatic hydrolysate and add it to the reaction kettle. Add 0.8 g of 50% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 120 °C, open the exhaust valve to exhaust for 10 min, then close the exhaust valve, and take samples to detect the solid phase water activity and the moisture content of the system. Continue heating to 160 °C, react for 1 h, cool down, and carry out suction filtration to obtain strong - flavor soybean oil 3.

[0106] Example 4

[0107] Crush 100 g of soybeans, add 400 g of soybean oil and mix evenly. Then add 30 g of sodium bicarbonate buffer solution and 0.3 g of protease. The pH before enzymatic hydrolysis is about 8.2, and carry out enzymatic hydrolysis at 50 °C for 6 h. Take 500 g of the enzymatic hydrolysate and add it to the reaction kettle. Add about 1.2 g of 16% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 120 °C, open the exhaust valve to exhaust for 5 min, then close the exhaust valve, and take samples to detect the solid phase water activity and the moisture content of the system. Continue heating to 160 °C, react for 1 h, cool down, and carry out suction filtration to obtain strong - flavor soybean oil 4.

[0108] Example 5

[0109] Crush 100 g of soybeans, add 400 g of soybean oil and mix evenly. Then add 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution and 0.3 g of protease. The pH before enzymatic hydrolysis is about 7.8, and carry out enzymatic hydrolysis at 50 °C for 6 h. Take 500 g of the enzymatic hydrolysate and add it to the reaction kettle. Add about 1.2 g of 16% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 130 °C, open the exhaust valve to exhaust for 2.5 min, then close the exhaust valve, and take samples to detect the solid phase water activity and the moisture content of the system. Continue heating to 170 °C, react for 15 min, cool down, and carry out suction filtration to obtain strong - flavor soybean oil 5.

[0110] Comparative Example 1

[0111] Crush 100 g of soybeans, add 400 g of soybean oil and mix evenly. Then add 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution. The pH before enzymatic hydrolysis is about 7.8, add 0.3 g of protease, and carry out enzymatic hydrolysis at 50 °C for 6 h. Take 500 g of the enzymatic hydrolysate and add it to the reaction kettle. Add about 1.2 g of 16% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 130 °C, open the exhaust valve to exhaust for 30 s, then close the exhaust valve, and take samples to detect the solid phase water activity and the moisture content of the system. Continue heating to 170 °C, react for 30 min, cool down, and carry out suction filtration to obtain strong - flavor soybean oil 6.

[0112] Comparative Example 2

[0113] 100 g of soybeans were crushed, 400 g of soybean oil was added and mixed evenly, 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution was added, the pH before enzymatic hydrolysis was about 7.8, 0.3 g of protease was added, and enzymatic hydrolysis was carried out at 50 °C for 6 h. 500 g of the enzymatic hydrolysate was added to a reaction kettle, about 1.2 g of 16% sodium hydroxide aqueous solution was added and stirred evenly. After the reaction kettle was installed and heated, the reaction started. When the temperature was raised to 120 °C, samples were taken to detect the solid phase water activity and the water content of the system. It was heated to 170 °C, reacted for 30 min, cooled down, and filtered by suction to obtain 7 of the fragrant soybean oil.

[0114] Comparative Example 3

[0115] 100 g of soybeans were crushed, 400 g of soybean oil was added and mixed evenly, 42 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution was added, the pH before enzymatic hydrolysis was about 7.8, 0.3 g of protease was added, and enzymatic hydrolysis was carried out at 50 °C for 6 h. 500 g of the enzymatic hydrolysate was added to a reaction kettle, about 1.2 g of 16% sodium hydroxide aqueous solution was added and stirred evenly. After the reaction kettle was installed and heated, the reaction started. When the temperature was raised to 120 °C, the exhaust valve was opened to exhaust for about 60 min and then the exhaust valve was closed. Samples were taken to detect the solid phase water activity and the water content of the system. It was continuously heated to 170 °C, reacted for 30 min, cooled down, and filtered by suction to obtain 8 of the fragrant soybean oil.

[0116] Example 6

[0117] 100 g of rapeseeds were crushed, 400 g of rapeseed oil was added and mixed evenly, 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution was added, 0.3 g of protease was added, the pH before enzymatic hydrolysis was about 7.8, and enzymatic hydrolysis was carried out at 50 °C for 6 h. 500 g of the enzymatic hydrolysate was added to a reaction kettle, about 1.2 g of 16% sodium hydroxide aqueous solution was added and stirred evenly. After the reaction kettle was installed and heated, the reaction started. When the temperature was raised to 120 °C, the exhaust valve was opened to exhaust for about 5 min and then the exhaust valve was closed. Samples were taken to detect the solid phase water activity and the water content of the system. It was continuously heated to 170 °C, reacted for 30 min, cooled down, and filtered by suction to obtain 1 of the fragrant rapeseed oil.

[0118] Example 7

[0119] 100 g of rapeseeds were crushed, 800 g of rapeseed oil was added and mixed evenly, 54 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution was added, 0.3 g of protease, 0.09 g of medium - temperature amylase, 0.18 g of complex saccharifying enzyme, and 0.18 g of pectinase were added. The pH before enzymatic hydrolysis was about 7.8, and enzymatic hydrolysis was carried out at 50 °C for 6 h. 500 g of the enzymatic hydrolysate was added to a reaction kettle, about 1.2 g of 16% sodium hydroxide aqueous solution was added and stirred evenly. After the reaction kettle was installed and heated, the reaction started. When the temperature was raised to 125 °C, the exhaust valve was opened to exhaust for about 3.5 min and then the exhaust valve was closed. Samples were taken to detect the solid phase water activity and the water content of the system. It was continuously heated to 180 °C, reacted for 30 min, cooled down, and filtered by suction to obtain 2 of the fragrant rapeseed oil.

[0120] Comparative Example 4

[0121] Crush 100 g of rapeseed, add 400 g of rapeseed oil and mix evenly. Then add 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution and 0.3 g of protease. The pH is about 7.8 before enzymatic hydrolysis. Conduct enzymatic hydrolysis at 50 °C for 6 h. Take 500 g of the enzymatic hydrolysate and add it to a reaction kettle. Add about 1.2 g of 16% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 125 °C, take samples to detect the solid-phase water activity and the moisture content of the system. Continue heating to 180 °C, react for 15 min, cool down, and perform suction filtration to obtain concentrated fragrant rapeseed oil 3.

[0122] Comparative Example 5

[0123] Crush 100 g of rapeseed, add 400 g of rapeseed oil and mix evenly. Then add 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution and 0.3 g of protease. The pH is about 7.8 before enzymatic hydrolysis. Conduct enzymatic hydrolysis at 50 °C for 6 h. Take 500 g of the enzymatic hydrolysate and add it to a reaction kettle. Add about 1.2 g of 16% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 130 °C, open the exhaust valve to exhaust for about 40 min and then close the exhaust valve. Take samples to detect the solid-phase water activity and the moisture content of the system. Continue heating to 180 °C, react for 15 min, cool down, and perform suction filtration to obtain concentrated fragrant rapeseed oil 4.

[0124] Example 8

[0125] Crush 100 g of soybeans, add 400 g of soybean oil and mix evenly. Then add 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution and 0.3 g of protease. The pH is about 7.8 before enzymatic hydrolysis. Conduct enzymatic hydrolysis at 60 °C for 4 h, and the pH is about 6.8 after enzymatic hydrolysis. Take 500 g of the enzymatic hydrolysate and add it to a reaction kettle. Add about 1.2 g of 16% sodium hydroxide aqueous solution and stir evenly. After installing the reaction kettle and heating, start the reaction. Raise the temperature to 130 °C, open the exhaust valve to exhaust for 30 s, then close the exhaust valve, and take samples to detect that the solid-phase water activity is 0.94 and the system moisture content is 4.73%. Subsequently, continue to exhaust at 120 °C for 2.5 min, detect that the solid-phase water activity is 0.89 and the system moisture content is 2.37%. Heat to 170 °C, react for 30 min, cool down, and perform suction filtration to obtain concentrated fragrant soybean oil 9.

[0126] Example 9

[0127] 100 g of rapeseed was crushed, mixed evenly with 400 g of rapeseed oil, 30 g of sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution, 0.3 g of protease, and 0.5 g of pectinase were added. The pH before enzymatic hydrolysis was about 7.8, and enzymatic hydrolysis was carried out at 40 °C for 10 h. 500 g of the enzymatic hydrolysate was taken and added to a reaction kettle, about 1.2 g of 16% sodium hydroxide aqueous solution was added and stirred evenly. After the reaction kettle was installed and heated, the reaction began. The temperature was raised to 130 °C, the exhaust valve was opened to exhaust for about 40 min, and then the exhaust valve was closed. The solid water activity was detected to be 0.68, and the water content of the system was 1.42%. 3 g of water was added to the system, the feeding port was closed, and after being kept at a constant temperature of 130 °C, the solid water activity was detected to be 0.83, and the water content of the system was 2.07%. It was continuously heated to 180 °C, reacted for 15 min, cooled down, and filtered by suction to obtain 5 of concentrated fragrant rapeseed oil.

[0128] The water activity, yield, light transmittance, and system water content of the cake residues of each example and comparative example were detected respectively by the method described above. The evaluation of the oil flavor was carried out as follows: There were 5 evaluation experts. The selection method of the evaluation group was referred to "Food Sensory Analysis and Experiments" published by Chemical Industry Press; Evaluation method: The description method was the defined description, and the description directions included flavor attributes and intensity: (1) Flavor attribute words of concentrated fragrant rapeseed oil: roasted aroma, burnt aroma, raw taste, soapy taste, sweet taste, rancid taste, salty aroma, spicy; (2) Terms indicating the flavor degree: slightly, generally, obviously, prominently, strongly; According to the description selected most by the evaluators, the results were summarized and statistically analyzed.

[0129] The judgment standard for the appearance of the oil was: The oil sample was placed in a transparent cylindrical beaker with the same diameter. If the edge was clear and the font color had no obvious change when looking through the oil sample, it was clear ( Figure 1 , A), otherwise it was hazy ( Figure 1 , B - C).

[0130] The results are shown in Table 1 below.

[0131] Table 1

[0132]

[0133]

[0134] It can be seen from the oil preparation examples that too high or too low water activity of the cake residue has an obvious impact on the yield. The water activities of Comparative Examples 3 and 5 are too low, and the water activity of Comparative Example 4 is too high, and the yields are all lower than 90%. Moreover, when the water activity ≥ 0.94, the obtained oil is in a hazy state (Comparative Examples 1, 2, 4, as shown in Figure 1 (B) and (C)), and secondary filtration or adsorption filtration is required.

[0135] Comparing the results of Comparative Example 3 with those of Example 2 and Comparative Example 5 with those of Example 6, it can be seen that although the water content remains basically the same through the exhaust gas control system, there are differences in the water activity of the cake meal, and there are also obvious differences in the oil yield.

Claims

1. A method for improving the oil yield in the preparation of oil by the aqueous enzymatic method, the method comprising the following steps: (1) Enzymatic hydrolysis: Enzymatically hydrolyze oilseeds in an oil phase system; (2) Determine water activity: Measure the water activity of the solid phase of the enzymatic hydrolysate obtained in step (1). If the water activity is not within the range of 0.70 - 0.93, adjust the water activity of the solid phase to within the range of 0.70 - 0.93; and (3) Maillard reaction: Perform a Maillard reaction on the enzymatic hydrolysate whose solid phase water activity is within the range of 0.70 - 0.

93.

2. The method according to claim 1, wherein Perform a Maillard reaction on the enzymatic hydrolysate whose water activity of the solid phase is within the range of 0.74 - 0.

90.

3. The method according to claim 1 or 2, characterized in that The oil phase system contains oil, oilseeds, buffer solution and enzyme; Preferably, the oil contains vegetable oil and / or animal oil; preferably, the vegetable oil is selected from one or more of soybean oil, rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, perilla oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter oil, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung tree seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage 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, mutton fat, fish oil, chicken oil, duck oil; Preferably, the oilseeds are raw materials for producing vegetable oil, preferably raw materials for producing soybean oil, rice oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, perilla oil, tea seed oil, palm fruit oil, coconut oil, olive oil, cocoa butter oil, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung tree seed oil, rubber seed oil, corn germ oil, wheat germ oil, sesame seed oil, castor oil, linseed oil, evening primrose oil, hazelnut oil, walnut oil, grape seed oil, sesame oil, borage oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, or cocoa butter; preferably, the oilseeds are selected from one or more of rapeseed, sunflower seed, sesame, peanut, soybean, rice bran, palm pulp, palm kernel, coconut meat, cottonseed, safflower seed, perilla seed, tea seed, olive fruit, cocoa bean, Chinese tallow tree seed, almond, apricot kernel, tung tree seed, rubber seed, corn germ, wheat germ, castor seed, linseed, 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 buffer solution is used to control the pH value of the oil phase system within the range of 6 - 8; preferably, the buffer solution is a buffer solution obtained by dissolving one or more of sodium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, citric acid, sodium citrate, acetic acid, sodium acetate and sodium bicarbonate in water; more preferably, the buffer solution is selected from sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution, sodium dihydrogen phosphate - citric acid buffer solution, sodium citrate - citric acid buffer solution and sodium bicarbonate buffer solution; Preferably, the enzyme is a protease and / or a carbohydrase; preferably, the protease is selected from one or more of alkaline protease, bromelain, flavorzyme, acid protease, neutral protease, and papain; the carbohydrase is selected from one or more of amylase, lactase, cellulase, pectinase, and complex saccharifying enzyme.

4. The method according to claim 3, wherein: The oil seeds are selected from one or more of peanut, soybean, rapeseed, sunflower seed, and sesame; The oil phase contains one or more of peanut oil, soybean oil, rapeseed oil, sunflower oil, and sesame oil; The buffer solution is sodium dihydrogen phosphate - disodium hydrogen phosphate buffer solution or sodium bicarbonate buffer solution; The oil phase system contains alkaline protease, and optionally contains one or more of pectinase, amylase, and complex saccharifying enzyme.

5. The method according to claim 3 or 4, wherein: In the oil phase system, the weight ratio of oil to oil seeds is (1 - 100):1, preferably (1 - 20):1, more preferably (1 - 10):1, still more preferably (2 - 10):1, (4 - 8):1, or (4 - 6):1; and / or In the oil phase system, the total dosage of the enzyme is 0.1 - 10 wt% of the total weight of the oil seeds, preferably 0.1 - 5 wt% of the total weight of the oil seeds; the dosage of each enzyme alone is preferably 0.1 - 1.0 wt% of the total weight of the oil seeds, more preferably 0.1 - 0.5 wt% of the total weight of the oil seeds; and / or In the oil phase system, the addition amount of the buffer solution is 3 - 50 g of buffer solution per 100 g of oil seeds, preferably 3 - 20 g per 100 g of oil seeds, more preferably 3 - 10 g of buffer solution per 100 g of oil seeds, still more preferably 5 - 10 g of buffer solution per 100 g of oil seeds; and / or The enzymatic hydrolysis temperature is 40 - 60 °C; and / or The enzymatic hydrolysis time is 1 - 20 h, or 3 - 20 h, or 4 - 10 h.

6. The method according to any one of claims 1 to 5, characterized in that, In the step (2): When the solid phase water activity is higher than 0.93, the enzymatic hydrolysate obtained in step (1) is heated for steam exhaust to reduce its solid phase water activity; preferably, the enzymatic hydrolysate is heated at 100 - 150 °C, preferably 100 - 130 °C, more preferably 105 - 130 °C for a period of time to reduce the solid phase water activity; When the solid phase water activity is lower than 0.70, a certain amount of water is added to the enzymatic hydrolysate and kept at 110 - 140 °C for a period of time to increase the solid phase water activity.

7. The method according to any one of claims 1 to 6, characterized in that, In the step (3): The water content in the initial reaction system of the Maillard reaction is 0.5 - 3.5 wt%, preferably 0.9 - 3.5 wt%; and / or The temperature of the Maillard reaction is 150 - 200 °C, preferably 150 - 180 °C, more preferably 160 - 180 °C; and / or The time of the Maillard reaction is 10 min - 5 h, preferably 15 min - 1 h; and / or The Maillard reaction is carried out in a high-pressure reaction kettle.

8. A method for preparing an oil or fat, characterized in that, The method includes the enzymatic hydrolysis step, the water activity determination step, and the Maillard reaction step as described in any one of claims 1 - 7, and the step of cooling and separating the reaction product after the Maillard reaction to obtain oil; optionally, the method further includes the step of refining the oil.

9. The oil and fat prepared by the method according to any one of claims 1 to 8, or the blended oil containing the oil and fat.

10. The food containing the oil and fat or the blended oil according to claim 9, or prepared by using the oil and fat or the blended oil according to claim 9.

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