Chili oil and preparation method thereof

Abstract

The invention provides a flowable grease composition. The flowable grease composition comprises grease, mono-glycerol fatty acid ester, diglycerol fatty acid ester and solid particles, the mono-and diglycerol fatty acid esters comprise saturated fatty acid with the carbon chain length of 20-24, and the content of the saturated fatty acid with the carbon chain length of 20-24 is 5.5 mass% or above; the content of mono-and diglycerol fatty acid esters is 0.5-4% by mass; the grease composition is cooled after being heated and mixed; the cooling temperature is 0 DEG C or below, the difference between the cooling temperature and the cooling temperature before the mixture of the grease composition is cooled is greater than or equal to 60 DEG C, and the final cooling temperature of the mixture of the grease composition is controlled to be 16-25 DEG C. In the cooling process, the grease composition is stirred. According to the invention, under the condition that chilies and other solid fillers are not added, the chilli particles can stably suspend in oil, and meanwhile, the chilli particles have certain fluidity and are easy to dump or scoop.

Description

Technical Field

[0001] The present invention relates to the technical field of edible oils, and particularly to a kind of chili oil. Background Art

[0002] Chili red oil is generally a mixture prepared by mixing dried chili powder and edible oil in a certain proportion through processing, or a flavor oil formed by mixing chili oleoresin obtained by organic solvent extraction, supercritical CO2 extraction, etc. with edible oil [1]. In the preparation process, methods such as oil pouring method and high-temperature frying are usually adopted. The hot oil stimulates substances such as carotenoids and capsaicin in the chili peppers, forming a bright red color and a spicy flavor. Oil-splashed chili or chili red oil is liked by consumers because of its unique fragrance and color; it can be used for mixing cold dishes, cold noodles, dipping dumplings, stir-frying for seasoning, etc.

[0003] Most of the chili peppers used to make chili red oil are dried chili peppers crushed into chili powder (including chili seeds and chili fragments), which have a certain particle size. After being mixed with hot oil, the hot oil quickly evaporates the water in the chili peppers, and the chili seeds and chili fragments also sink to the bottom due to the action of gravity. The oil floats on the upper layer, visually giving people a feeling of blandness, affecting the beauty of chili red oil and people's appetite for it. There are also some products on the market that increase the solid content in chili oil, such as adding peanuts, sesame seeds, and fermented soybean paste as fillers. The increase and accumulation of fillers reduce the oil layer. Such products have a large particle size and a large weight of fillers, which have certain requirements for the filling port and the stirring device, and at the same time, the cost is also relatively high.

[0004] People's research on chili red oil mainly focuses on the research of different chili varieties, the pouring oil process, and how to maintain the stability of the color and flavor of chili red oil during storage due to light or oxidation [2]. Few people study how to resist the gravity of chili seeds and chili fragments and suspend them evenly in the oil to form a uniform and stable chili red oil without changing the solid content.

[0005] [1] An Zhongli. Research on the Spiciness Grading of Chili Products and the Bacteriostatic Effect of Capsaicin [D]. Southwest University, 2008.

[0006] [2] Chen Qi. Preparation, Light Stability Research of Chili Red Oil and Its Application in Air-Dried Sausage [D]. Chengdu University, 2023. Summary of the Invention

[0007] In order to overcome the above defects, the inventor of the present invention unexpectedly found that by adding mono- and diglycerol fatty acid esters with a specific structure to chili oil and combining with a specific cooling step, a product can be obtained in which chili seeds and chili fragments can be uniformly and stably suspended in chili oil for a long time without adding other solid fillers. At the same time, the chili oil also has a certain fluidity and is easy to pour or scoop out.

[0008] In the first aspect of the present invention, a fluid oil composition is provided, comprising an oil and mono- and diglycerol fatty acid esters; in the fatty acid composition constituted by the mono- and diglycerol fatty acid esters, saturated fatty acids having a carbon chain length of 20-24 are included, and based on the total mass of the fatty acids constituted by the mono- and diglycerol fatty acid esters, the content of the saturated fatty acids having a carbon chain length of 20-24 is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more.

[0009] Based on 100% by mass of the oil in the oil composition, the content of the mono- and diglycerol fatty acid esters is 0.5%-4% by mass, preferably 1-2% by mass.

[0010] The oil composition undergoes a cooling process after heating and mixing; the cooling temperature is 0°C or lower, the temperature difference between before cooling and the cooling temperature of the oil composition is ≥60°C, the final cooling temperature of the oil composition is controlled at 16-25°C, preferably 16-20°C; during the cooling process, the oil composition is stirred.

[0011] In one or more specific embodiments, the mono- and diglycerol fatty acid esters are prepared from fully hydrogenated oil and glycerol, or are obtained by compounding mono- and diglycerides prepared from fully hydrogenated oil with other mono- and diglycerides; the fully hydrogenated oil includes fully hydrogenated high erucic acid rapeseed oil.

[0012] In one or more specific embodiments, the oil composition contains solid particles; preferably, the solid particles contain chili peppers; preferably, based on 100% by mass of the total mass of the oil composition, the content of the chili peppers is 10% by mass or more, preferably 10-40% by mass, more preferably 10-20% by mass;

[0013] Preferably, the chili peppers are chili powder; preferably, the chili powder contains chili seeds and chili flakes;

[0014] Preferably, the solid particles further contain one or more of sesame seeds and peanuts;

[0015] Preferably, the oil composition further contains seasonings; preferably, the seasonings contain one or more of salt and sugar.

[0016] In one or more specific embodiments, the oil is a liquid oil at room temperature; preferably, the oil contains vegetable oil; preferably, the oil is selected from one or more of rapeseed oil, soybean oil, sunflower oil, peanut oil, palm oil, corn oil, rice bran oil, safflower oil, linseed oil, olive oil, cottonseed oil, sesame oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, and fractionated products or transesterification-modified oils of natural vegetable oils; preferably, the oil is rapeseed oil.

[0017] In one or more specific embodiments, the cooling process includes one or more of water bath cooling with cold water, cooling with a refrigerator, and quenching kneading; preferably, the cooling process is ice water cooling, including the following steps: when the oil temperature naturally drops to 60-70 °C, cool and stir in an ice water bath until the final cooling temperature is reached.

[0018] The second aspect of the present invention provides a method for preparing an oil and fat composition, comprising the following steps: (1) Weigh the oil and fat, add mono- and diglycerol fatty acid esters, and heat to 220-260 °C, preferably 240 °C; (2) Add the optional solid particles and let it stand at 60-70 °C; (3) Cool to 16-25 °C, preferably 16-20 °C.

[0019] In one or more specific embodiments, before adding the optional solid particles, cool the oil and fat composition to 150-170 °C, preferably 160 °C; in the step (3), the cooling method includes one or more of water bath cooling with cold water, cooling with a refrigerator, and quenching kneading; during the cooling process, the cooling temperature is below 0 °C, the temperature difference between before cooling and the cooling temperature of the oil and fat composition is ≥60 °C, and the final cooling temperature of the oil and fat composition is controlled at 16-25 °C, preferably 16-20 °C.

[0020] The third aspect of the present invention provides a food, characterized in that it contains the oil and fat composition according to any specific embodiment or the oil and fat composition prepared according to any specific embodiment.

[0021] The fourth aspect of the present invention provides the application of mono- and diglycerol fatty acid esters in reducing the sedimentation problem of solid particles in low-viscosity oils. In the fatty acid composition composed of the mono- and diglycerol fatty acid esters, it contains saturated fatty acids with a carbon chain length of 20-24. Based on the total mass of the fatty acids composed of the mono- and diglycerol fatty acid esters, the content of the saturated fatty acids with a carbon chain length of 20-24 is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more; preferably, the mono- and diglycerol fatty acid esters are prepared from fully hydrogenated high erucic acid rapeseed oil and glycerol.

[0022] Advantages of the chili oil of the present invention:

[0023] The method of the present invention can, without adding chili peppers and other solid fillers, by optimizing the chili oil formula and adding a cooling and stirring process, solve the problem that chili particles can stably suspend in the oil, and at the same time have a certain fluidity and are easy to pour or scoop. Description of the drawings

[0024] Figure 1 States of Comparative Examples 2 to 5 after standing at room temperature overnight

[0025] Figure 2 For the states of Comparative Example 1 and Example 6 after standing at room temperature for one night and one week

[0026] Figure 3 For the states of Examples 1 to 5, Comparative Example 2, and Comparative Example 6 after standing at room temperature for one night

[0027] Figure 4 For the states of Examples 1 to 5 and Comparative Example 2 after standing at room temperature for one week

[0028] Figure 5 For the states of Example 2, Comparative Example 2, Comparative Example 7, Comparative Example 8, Comparative Example 9, and Comparative Example 10 after standing at room temperature for one night

[0029] Figure 6 For the states of Example 7 after standing for one night and one week respectively, and Comparative Example 11 after standing for one night

[0030] Figure 7 For the states of Examples 8 - 9 after standing for one night and one week respectively. Detailed implementation manners

[0031] It should be understood that within the scope of the present invention, the above - mentioned various technical features of the present invention and the technical features specifically described below (such as in the examples) can be combined with each other to form preferred technical solutions.

[0032] The fluid grease composition described in the present invention is liquid or semi - solid at room temperature, capable of flowing and being pourable.

[0033] The cooling temperature described in the present invention is the temperature provided by the refrigeration medium or refrigeration equipment during the cooling process.

[0034] The chili peppers described in the present invention are chili pepper powder made by grinding dried chili peppers, containing visible chili seeds and chili fragments.

[0035] The grease described in the present invention is a grease that is liquid at room temperature and is selected from: natural vegetable oils such as rapeseed oil, soybean oil, sunflower oil, peanut oil, palm oil, corn oil, rice bran oil, safflower oil, linseed oil, olive oil, cottonseed oil, sesame oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, and the fractionated products or transesterification - modified oils of natural vegetable oils. Preferably, rapeseed oil.

[0036] The first aspect of the present invention provides a fluid oil and fat composition, comprising an oil and fat, and mono- and diglycerol fatty acid esters; in the fatty acid composition of the mono- and diglycerol fatty acid esters, saturated fatty acids with a carbon chain length of 20-24 are included, and based on the total mass of the fatty acids constituting the mono- and diglycerol fatty acid esters, the content of the saturated fatty acids with a carbon chain length of 20-24 is 5.5% by mass or more; preferably 10.6% by mass or more; preferably 30% by mass; more preferably 45% by mass or more.

[0037] The fatty acids in the mono- and diglycerol fatty acid esters are saturated fatty acids, where the carbon number of the saturated fatty acids is 18-24, and the total content of the saturated fatty acids needs to reach 50% or more, preferably 80% or more.

[0038] There are no particular limitations on the type, source, and preparation method of the mono- and diglycerol fatty acid esters, as long as the obtained mono- and diglycerol fatty acid esters meet the above fatty acid content limitations. For example, the mono- and diglycerol fatty acid esters are prepared from fully hydrogenated oil and glycerol, or are obtained by compounding mono- and diglycerides prepared from fully hydrogenated oil with other commonly used mono- and diglycerides in the art. The fully hydrogenated oil includes fully hydrogenated high erucic acid rapeseed oil.

[0039] The mono- and diglycerol fatty acid esters can be prepared by transesterification of hydrogenated oil and glycerol, or can be obtained by esterification of glycerol and fatty acids. The fatty acids are saturated fatty acids with a carbon chain length of 18-24, where the content of the saturated fatty acids with a carbon chain length of 20-24 is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more. The content of the saturated fatty acids with a carbon chain length of 20-24 in the hydrogenated oil is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more. The conditions of the reaction are not limited, as long as the reaction can be completed. The molar ratio of the hydrogenated oil and glycerol is between 1:1 and 1:2. There are no particular limitations on the catalysts for the esterification reaction and the transesterification reaction. The catalyst for the transesterification reaction is preferably KOH.

[0040] Based on 100% by mass of the oil and fat in the oil and fat composition, the content of the mono- and diglycerol fatty acid esters is 0.5-4% by mass, preferably 1-2% by mass.

[0041] In one or more specific embodiments, the mono- and diglycerol fatty acid esters are prepared by a conventional method, specifically as follows: fully hydrogenated high erucic acid rapeseed oil and glycerol are in a molar ratio of 1:1.3, the catalyst is KOH, heated to 190-240°C under nitrogen protection, the reaction time is 1-3 h, phosphoric acid is added for neutralization, cooling, and slag removal, and then three-stage distillation is carried out to obtain a mono- and diglyceride product, and spray drying is carried out to obtain powdery granular mono- and diglycerol fatty acid esters.

[0042] The grease composition undergoes a cooling process after being heated and mixed. During the cooling process, the cooling temperature is 0°C or below. For example, -5°C, -10°C, -15°C, -20°C, -25°C. The temperature difference between before cooling of the grease composition and the refrigeration temperature is ≥60°C. For example, the temperature difference is 65°C, 70°C, 75°C, 80°C, 90°C, 100°C. The final cooling temperature of the grease composition is controlled at 16 - 25°C, preferably 16 - 20°C.

[0043] During the cooling process, stirring is performed. The stirring rate or kneading rate is not limited, as long as it ensures uniform internal temperature distribution of the grease composition during the cooling process. The stirring is selected from one or more of manual stirring and stirring by a stirrer. The kneading is implemented using a kneader.

[0044] There is no particular limitation on the cooling method, as long as the above-mentioned cooling temperature and temperature difference can be satisfied. For example, the cooling methods include one or more of water bath cooling with cold water, cooling by a refrigerator, and cooling by a rapid cooling kneader.

[0045] In one or more specific embodiments, the cooling process is ice-water cooling, including the following steps: when the oil temperature naturally drops to 60 - 70°C, cool and stir in an ice-water bath until the final cooling temperature is reached.

[0046] In one or more specific embodiments, the grease composition contains solid particles; preferably, the solid particles contain chili peppers; preferably, based on 100% by mass of the total mass of the grease composition, the chili pepper content is above 10% by mass, preferably 10 - 40% by mass, more preferably 10 - 20% by mass;

[0047] Preferably, the chili peppers are chili powder; preferably, the chili powder contains chili seeds and chili flakes;

[0048] Preferably, the solid particles further contain one or more of sesame seeds and peanuts.

[0049] The grease composition further includes seasonings, such as one or more of sugar and salt.

[0050] In one or more specific embodiments, the grease is a liquid oil at room temperature;

[0051] Preferably, the grease contains vegetable oil;

[0052] Preferably, the grease is selected from one or more of rapeseed oil, soybean oil, sunflower oil, peanut oil, palm oil, corn oil, rice bran oil, safflower oil, linseed oil, olive oil, cottonseed oil, sesame oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, and fractionated products or transesterification-modified oils of natural vegetable oils;

[0053] Preferably, the oil or fat is rapeseed oil.

[0054] The second aspect of the present invention provides a method for preparing an oil or fat composition, comprising the following steps: (1) Weigh the oil or fat, add mono- and diglycerol fatty acid esters, heat to 220 - 260 °C, then add the optional solid particles, let stand until 60 - 70 °C, and cool to 16 - 25 °C, preferably 16 - 20 °C.

[0055] In one or more specific embodiments, in order to prevent the high-temperature oil or fat from damaging the solid particles, it can be cooled to 150 - 170 °C at room temperature before adding the solid particles.

[0056] In one or more specific embodiments, the cooling method includes one or more of water bath cooling with cold water, chiller cooling, and rapid cooling kneading; during the cooling process, the cooling temperature is 0 °C or below, the temperature difference between before cooling and the cooling temperature of the oil or fat composition is ≥ 60 °C, and the final cooling temperature of the oil or fat composition is controlled at 16 - 25 °C, preferably 16 - 20 °C.

[0057] The third aspect of the present invention provides a food comprising the oil or fat composition of any of the embodiments or the oil or fat composition prepared by any of the preparation methods.

[0058] The food is one or more of flour and rice products, stir-fried dishes, cold dishes, meat products, and hot pot dipping sauces.

[0059] The content of any of the foregoing oil or fat compositions in the food is not particularly limited and can be adjusted according to personal taste and the combination with other seasonings. For example, based on the total mass of the food being 100% by mass, the food contains 10 - 20% by mass of any of the foregoing oil or fat compositions or the oil or fat composition obtained by any of the preparation methods.

[0060] The fourth aspect of the present invention provides the application of mono- and diglycerol fatty acid esters in reducing the sedimentation problem of solid particles in flowable oils or fats. In the fatty acid composition composed of the mono- and diglycerol fatty acid esters, it contains saturated fatty acids with a carbon chain length of 20 - 24. Based on the total mass of the fatty acids composed of the mono- and diglycerol fatty acid esters, the content of the saturated fatty acids with a carbon chain length of 20 - 24 is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more.

[0061] The sedimentation problem of the solid particles refers to the phenomenon that the insoluble solid particles in the flowable oil or fat composition sink to the bottom under the action of gravity.

[0062] Raw material source:

[0063] Mono- and diglycerol fatty acid ester A (abbreviated as monoglyceride A, obtained by reacting fully hydrogenated high erucic acid rapeseed oil and glycerol in a molar ratio of 1:1.3, using KOH as the catalyst, heating to 190 - 240 °C under nitrogen protection, with a reaction time of 1 - 3 h, adding phosphoric acid for neutralization, cooling and discharging slag, followed by three-stage distillation to obtain the mono- and diglycerol fatty acid ester product, and then spray drying), the content of saturated fatty acids with carbon numbers of 20 - 24 is 50.8%.

[0064] Mono- and diglycerol fatty acid ester B (abbreviated as monoglyceride B, obtained by reacting fully hydrogenated cottonseed oil and glycerol in a molar ratio of 1:1.3, using KOH as the catalyst, heating to 190 - 240 °C under nitrogen protection, with a reaction time of 1 - 3 h, adding phosphoric acid for neutralization, cooling and discharging slag, followed by three-stage distillation to obtain the mono- and diglycerol fatty acid ester product, and then spray drying), the content of saturated fatty acids with carbon numbers of 20 - 24 is 0.5%.

[0065] Mono- and diglycerol fatty acid ester C (abbreviated as monoglyceride C, obtained by reacting fully hydrogenated palm oil and glycerol in a molar ratio of 1:1.3, using KOH as the catalyst, heating to 190 - 240 °C under nitrogen protection, with a reaction time of 1 - 3 h, adding phosphoric acid for neutralization, cooling and discharging slag, followed by three-stage distillation to obtain the mono- and diglycerol fatty acid ester product, and then spray drying), the content of saturated fatty acids with carbon numbers of 20 - 24 is 0.4%.

[0066] Mono- and diglycerol fatty acid ester D (abbreviated as monoglyceride D, obtained by reacting ordinary rapeseed oil and glycerol in a molar ratio of 1:1.3, using KOH as the catalyst, heating to 190 - 240 °C under nitrogen protection, with a reaction time of 1 - 3 h, adding phosphoric acid for neutralization, cooling and discharging slag, followed by three-stage distillation to obtain the mono- and diglycerol fatty acid ester product, and then spray drying), the content of saturated fatty acids with carbon numbers of 20 - 24 is 2.2%.

[0067] Mono- and diglycerol fatty acid ester E (abbreviated as monoglyceride E, obtained by reacting fully hydrogenated soybean oil and glycerol in a molar ratio of 1:1.3, using KOH as the catalyst, heating to 190 - 240 °C under nitrogen protection, with a reaction time of 1 - 3 h, adding phosphoric acid for neutralization, cooling and discharging slag, followed by three-stage distillation to obtain the mono- and diglycerol fatty acid ester product, and then spray drying), the content of saturated fatty acids with carbon numbers of 20 - 24 is 1.0%.

[0068] Mono- and diglycerol fatty acid ester F (abbreviated as monoglyceride F, obtained by mixing monoglyceride A and monoglyceride B in a mass ratio of 1:9), the content of saturated fatty acids with carbon numbers of 20 - 24 is 5.5%.

[0069] Mono- and diglycerol fatty acid ester G (abbreviated as monoglyceride F, obtained by mixing monoglyceride A and monoglyceride B in a mass ratio of 5:5), the content of saturated fatty acids with carbon numbers of 20 - 24 is 25.7%.

[0070] Strong-scented rapeseed oil: Jinlongyu strong-scented rapeseed oil, purchased from JD Supermarket.

[0071] Erjingtiao chili powder: Chuanzhen Erjingtiao chili powder, purchased from JD Supermarket.

[0072] Equipment:

[0073] Thermometer: Xinke TP111 digital display thermometer.

[0074] Induction cooker: Xingong Q9A, SEKO induction cooker.

[0075] Detection method:

[0076] Detection of fatty acid composition: The preparation of fatty acid methyl ester refers to the AOCS Ce 2-66 standard. Chromatographic conditions: CP-Si188 quartz capillary column (50m×0.25mm, 0.2μm); programmed temperature rise, FID detector, detector temperature 280°C; injection temperature 250°C; carrier gas N2, pressure 0.1MPa, hydrogen flow rate 40mL / min, air flow rate 400mL / min; split ratio 75:1. Qualitative analysis is based on the retention time of the standard sample, and quantitative analysis is based on the area normalization method.

[0077] Observation of the state of chili oil: After filling the prepared chili oil into a bottle, place it at room temperature of 25°C, observe and record the state of the sample every day, and take pictures for record.

[0078] Examples:

[0079] Production method of spicy oil (chili red oil): Weigh 100g of strong-scented rapeseed oil into a 500ml beaker. If there is mono- and diglycerol fatty acid esters in the formula, weigh them into the beaker together. Place it on the induction cooker and heat it to 240°C (except for raw), then let it cool to 160°C, add Erjingtiao chili powder, and stir quickly. Cool it to 60-70°C and pour it into a 220ml PE bottle. Let it stand at room temperature overnight, and observe whether the chili seeds and chili flakes in the spicy oil precipitate or stratify.

[0080] Cooling and stirring in an ice bath at 0°C: When making chili oil, when the oil temperature cools to 60-70°C, place the beaker in an ice bath at 0°C, cool it while stirring, and when the temperature drops to 16-20°C, pour it from the beaker into the packaging bottle. Let it stand at room temperature overnight, observe the stratification situation, and observe the stratification situation again after standing for one week.

[0081] The formula and process of the examples and comparative examples are shown in Table 1.

[0082] Example 1: Weigh 100 g of thick fragrant rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 0.5% of the oil weight, that is, 0.5 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 70 °C, put the beaker into an ice bath at 0 °C and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0083] Example 2: Weigh 100 g of thick fragrant rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 1.0% of the oil weight, that is, 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 70 °C, put the beaker into an ice bath at 0 °C and cool it while stirring. After cooling to 17 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0084] Example 3: Weigh 100 g of thick fragrant rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 2.0% of the oil weight, that is, 2.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 70 °C, put the beaker into an ice bath at 0 °C and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0085] Example 4: Weigh 100 g of thick fragrant rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 3.0% of the oil weight, that is, 3.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 63 °C, put the beaker into an ice bath at 0 °C and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0086] Example 5: Weigh 100 g of thick-scented rapeseed oil into a 500-ml beaker. The addition amount of monoglyceride A is 4.0% of the oil weight, that is, 4.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 65 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0087] Example 6: Weigh 100 g of thick-scented rapeseed oil into a 500-ml beaker. The addition amount of monoglyceride A is 1.0% of the oil weight, that is, 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 12 g of Erjingtiao chili powder (10% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0088] Example 7: Weigh 100 g of thick-scented rapeseed oil into a 500-ml beaker. The addition amount of monoglyceride A is 1.0% of the oil weight, that is, 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 67 g of Erjingtiao chili powder (40% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 65 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 18 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0089] Example 8: Weigh 100 g of thick-scented rapeseed oil into a 500-ml beaker. The addition amount of monoglyceride F is 1.0% of the oil weight, that is, 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0090] Example 9: Weigh 100 g of thick coriander rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride G is 1.0% of the oil weight, that is, 1.0 g. After heating the rapeseed oil and monoglyceride together to 240 °C, let it cool to 160 °C, add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 65 °C, put the beaker into an ice-water bath at 0 °C and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle and let it stand at room temperature for one night. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0091] Comparative Example 1: Weigh 100 g of thick coriander rapeseed oil into a 500 ml beaker. After heating to 240 °C, let it cool to 160 °C, add 12 g of Erjingtiao chili powder (10% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, pour it from the beaker into a packaging bottle and let it stand at room temperature for one night. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0092] Comparative Example 2: Weigh 100 g of thick coriander rapeseed oil into a 500 ml beaker. After heating to 240 °C, let it cool to 160 °C, add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, pour it from the beaker into a packaging bottle and let it stand at room temperature for one night. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0093] Comparative Example 3: Weigh 100 g of thick coriander rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 0.3% of the oil weight, that is, 0.3 g. After heating the rapeseed oil and monoglyceride together to 240 °C, let it cool to 160 °C, add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, pour it from the beaker into a packaging bottle and let it stand at room temperature for one night. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0094] Comparative Example 4: Weigh 100 g of thick coriander rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 0.5% of the oil weight, that is, 0.5 g. After heating the rapeseed oil and monoglyceride together to 240 °C, let it cool to 160 °C, add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, pour it from the beaker into a packaging bottle and let it stand at room temperature for one night. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0095] Comparative Example 5: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 1.0% of the oil weight, i.e., 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir rapidly. After the temperature of the mixture in the beaker drops to 70 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0096] Comparative Example 6: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride A is 0.3% of the oil weight, i.e., 0.3 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir rapidly. After the temperature of the mixture in the beaker drops to 60 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0097] Comparative Example 7: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride B is 1.0% of the oil weight, i.e., 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir rapidly. After the temperature of the mixture in the beaker drops to 60 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0098] Comparative Example 8: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride C is 1.0% of the oil weight, i.e., 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir rapidly. After the temperature of the mixture in the beaker drops to 65 °C, put the beaker into an ice-water bath at 0 °C, and cool it while stirring. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and then observe the layering situation again after standing for one week.

[0099] Comparative Example 9: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride D is 1.0% of the oil weight, that is, 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 70 °C, put the beaker into an ice-water bath at 0 °C, stir while cooling. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and observe the layering situation again after standing for one week.

[0100] Comparative Example 10: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. The addition amount of monoglyceride E is 1.0% of the oil weight, that is, 1.0 g. Heat the rapeseed oil and monoglyceride together to 240 °C, then let it cool to 160 °C. Add 25 g of Erjingtiao chili powder (20% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 60 °C, put the beaker into an ice-water bath at 0 °C, stir while cooling. After cooling to 16 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and observe the layering situation again after standing for one week.

[0101] Comparative Example 11: Weigh 100 g of strongly scented rapeseed oil into a 500 ml beaker. Heat it to 240 °C, then let it cool to 160 °C. Add 67 g of Erjingtiao chili powder (40% of the total weight of the chili oil), and stir quickly. After the temperature of the mixture in the beaker drops to 70 °C, pour it from the beaker into a packaging bottle, and let it stand at room temperature overnight. Observe the layering situation, and observe the layering situation again after standing for one week.

[0102]

[0103]

[0104] Combined with Table 1 and the experimental comparison chart below, it can be seen that in Comparative Example 1 and Comparative Example 2, monoglyceride was not added, and after standing at room temperature for one night and one week, chili peppers settled to the bottom and a thick oil layer appeared; when 0.3-1.0% of monoglyceride was added to chili oil with a chili content of 20%, whether it was stirred in an ice-water bath or not, the effect on the distribution of chili particles was completely different. In Comparative Examples 3-5, without cooling and stirring in an ice-water bath, chili particles settled to the bottom and a thick oil layer appeared. In Comparative Example 6 and Examples 1-5, the chili content was 20%, and the contents of monoglyceride A were 0.3%, 0.5%, 1.0%, 2.0%, 3.0% and 4.0%, and all underwent stirring in an ice-water bath; from the placement results, when the content of monoglyceride A was 0.3% (Comparative Example 6), the chili particles could not be suspended; as the content of monoglyceride A gradually increased, the chili particles could gradually be stably suspended in the oil. In Example 1, when the addition amount of monoglyceride A was 0.5%, after standing at room temperature for one night, there was only a slight oil layer, and after standing at room temperature for one week, an obvious oil layer could be seen. In Example 2, when the addition amount of monoglyceride A was 1.0%, after standing at room temperature for one night, there was basically no oil layer, and after standing at room temperature for one week, there was a slight oil layer. In Example 3, when the addition amount of monoglyceride A was 2.0%, after standing at room temperature for one night and one week, the particles in the chili oil could be stably suspended in the oil, and the chili oil could still be poured and had fluidity. In Examples 4 and 5, when the addition amount of monoglyceride A was 3.0% to 4.0%, although the particles in the chili oil could be stably suspended, the fluidity of the chili oil decreased. Especially when the addition amount of monoglyceride A was 4.0%, the chili oil had basically no fluidity. In Examples 8 and 9, monoglyceride A and monoglyceride B were selected for compounding, and the total addition amount was 1.0%. After standing at room temperature for one night, there was slight floating oil in Example 8 and no floating oil in Example 9, and the chili particles were evenly suspended; when standing at room temperature for 1 week, the oil layer thickness in Example 8 increased and an obvious oil layer could be seen, and there was slight floating oil in Example 9.

[0105] The present invention also found that when the process of making chili oil is the same, not all mono- and diglyceride fatty acid esters can stably suspend chili particles in the oil. For example Figure 5As shown, the four mono- and di-glycerol fatty acid esters used in Comparative Examples 7-10 are different from those in the embodiments: mono- and di-glycerol fatty acid ester B (monoglyceride B for short, prepared from fully hydrogenated cottonseed oil and glycerol), mono- and di-glycerol fatty acid ester C (monoglyceride C for short, prepared from fully hydrogenated palm oil and glycerol), mono- and di-glycerol fatty acid ester D (monoglyceride D, prepared from fully hydrogenated ordinary rapeseed oil and glycerol), and mono- and di-glycerol fatty acid ester E (monoglyceride E for short, prepared from fully hydrogenated soybean oil and glycerol). When they are added to chili oil, cooled in an ice-water bath, and left at room temperature for one night, the chili particles sink to the bottom and a thick oil layer appears. When analyzing the fatty acid composition of the four monoglycerides, it was found that their fatty acid composition was mainly C16:0 and C18:0, with a total content of 98.0%, 99.5%, 97.2%, and 98.2%; the content of saturated fatty acids with a carbon number of 18 or more (i.e., C20-C24) was 0.5%, 0.4%, 2.2%, and 1.0%. The fatty acids of the monoglyceride A (derived from high-erucic acid rapeseed oil) used in Examples 1-7 were mainly C18:0 and C22:0, with contents of 39.3% and 42.0%, respectively; the content of saturated fatty acids with a carbon number of 18 or more was 50.8%, and in Examples 8 and 9, monoglyceride A and monoglyceride B were compounded in a mass ratio of 1:9 and 5:5, and the content of saturated fatty acids with a carbon number of 18 or more was 5.5% and 25.7%. After the process mentioned in the present invention, the pepper particles can be stably suspended in oil.

[0106] Figure 2 In Comparative Example 1 and Example 6, the chili content was 10%. In Example 6, 1% monoglyceride A was added. After stirring and cooling in an ice-water bath, the chili particles in the chili oil left at room temperature overnight were stably suspended in the oil. After being left at room temperature for one week, a slight oil layer appeared. This further verified that the monoglyceride A and the amount of addition mentioned in the present invention also had an effect on chili oil with a chili content of 10%. Figure 6 In Comparative Example 11 and Example 7, the chili content is 40%. In Example 7, 1% monoglyceride A is added, and after stirring and cooling in an ice-water bath, the chili particles in the chili oil can be stably suspended after being placed at room temperature for one night and one week. However, in Comparative Example 11, no monoglyceride is added and the chili oil is not cooled. After being placed at room temperature for one night, an obvious thick oil layer appears, indicating that the monoglyceride and the addition amount mentioned in the present invention are also effective for chili oil with a chili content of 40%.

[0107] In summary, by adding the mono- and di-glycerol fatty acid esters protected by the present invention to chili oil and adding an ice-water bath cooling and stirring process in the cooling stage during the production of the chili oil, the chili particles in the chili oil can be stably suspended and have a certain fluidity, making it easy to pour or scoop.

[0108] The above are only the preferred embodiments of the present invention, and are not intended to limit the scope of the substantial technical content of the present invention. The substantial technical content of the present invention is broadly defined in the scope of the claims of the application. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application, or is an equivalent change, will be regarded as covered by the scope of the claims.

Claims

1. A fluid oil composition, characterized in that, It contains oil and fat, and mono- and diglycerol fatty acid esters; in the fatty acid composition formed by the mono- and diglycerol fatty acid esters, it contains saturated fatty acids with a carbon chain length of 20-24. Based on the total mass of the fatty acids formed by the mono- and diglycerol fatty acid esters, the content of the saturated fatty acids with a carbon chain length of 20-24 is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more. Based on 100% by mass of the oil and fat in the oil and fat composition, the content of the mono- and diglycerol fatty acid esters is 0.5%-4% by mass, preferably 1-2% by mass. The oil and fat composition undergoes a cooling process after heating and mixing; the cooling temperature is 0°C or below, the temperature difference between before cooling and the cooling temperature of the oil and fat composition is ≥60°C, and the final cooling temperature of the oil and fat composition is controlled at 16-25°C, preferably 16-20°C; during the cooling process, the oil and fat composition is stirred.

2. The fat and oil composition according to claim 1, wherein The mono- and diglycerol fatty acid esters are prepared from fully hydrogenated oil and glycerol, or are obtained by compounding mono- and diglycerides prepared from fully hydrogenated oil with other mono- and diglycerides. The fully hydrogenated oil contains fully hydrogenated high erucic acid rapeseed oil.

3. The grease composition according to claim 1, characterized in that The oil and fat composition contains solid particles; preferably, the solid particles contain chili peppers; preferably, based on 100% by mass of the total mass of the oil and fat composition, the content of the chili peppers is 10% by mass or more, preferably 10-40% by mass, and further preferably 10-20% by mass. Preferably, the chili peppers are chili powder; preferably, the chili powder contains chili seeds and chili flakes. Preferably, the solid particles also contain one or more of sesame seeds and peanuts. Preferably, the oil and fat composition further contains seasonings; preferably, the seasonings contain one or more of salt and sugar.

4. The fat and oil composition according to claim 1, wherein The oil and fat is a liquid oil at room temperature. Preferably, the oil and fat contains vegetable oil. Preferably, the oil and fat is selected from one or more of rapeseed oil, soybean oil, sunflower oil, peanut oil, palm oil, corn oil, rice bran oil, safflower oil, linseed oil, olive oil, cottonseed oil, sesame oil, hazelnut oil, pecan oil, almond oil, cashew nut oil, macadamia nut oil, pistachio oil, and the fractionation products or transesterification-modified oils of natural vegetable oils. Preferably, the oil and fat is rapeseed oil.

5. The fat and oil composition according to any one of claims 1-4, characterized in that, The cooling process includes one or more of water bath cooling with cold water, cooling with a refrigerating machine, and rapid cooling and kneading. Preferably, the cooling process is ice water cooling, including the following steps: when the oil temperature naturally drops to 60-70°C, cool and stir in an ice water bath until the final cooling temperature.

6. The preparation method of the grease composition according to any one of claims 1-5, characterized in that, It includes the following steps: (1) Weigh the oil and fat, add mono- and diglycerol fatty acid esters, and heat to 220-260°C, preferably 240°C; (2) Add the optional solid particles and let it stand at 60-70°C; (3) Cool to 16-25°C, preferably 16-20°C.

7. The preparation method according to claim 6, characterized in that, Before adding the optional solid particles, cool the oil and fat composition to 150-170 °C, preferably 160 °C; the cooling method in the step (3) includes one or more of water bath cooling with cold water, cooling with a refrigerator, and rapid cooling kneading; during the cooling process, the cooling temperature is 0 °C and below, the temperature difference between before cooling and the cooling temperature of the oil and fat composition is ≥60 °C, and the final cooling temperature of the oil and fat composition is controlled at 16-25 °C, preferably 16-20 °C.

8. A food, characterized in that, Containing the oil and fat composition according to any one of claims 1-5 or the oil and fat composition prepared by claim 6 or 7.

9. The food according to claim 8, characterized in that, The food is one or more of rice and flour products, stir-fried dishes, cold dishes, meat products, and hot pot dipping sauces.

10. Application of mono- and diglycerol fatty acid esters in reducing the sedimentation problem of solid particles in low-viscosity oils and fats. In the fatty acid composition composed of the mono- and diglycerol fatty acid esters, it contains saturated fatty acids with a carbon chain length of 20-24. Based on the total mass of the fatty acids composed of the mono- and diglycerol fatty acid esters, the content of the saturated fatty acids with a carbon chain length of 20-24 is 5.5% by mass or more; preferably 10.6% by mass or more; more preferably 45% by mass or more. Preferably, the mono- and diglycerol fatty acid esters are prepared from fully hydrogenated high-erucic rapeseed oil and glycerol.

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