Grease flavor enhancer as well as preparation method and application thereof

Abstract

The invention provides a grease flavor enhancer and a preparation method and application thereof.Lipase is adopted for carrying out enzymolysis on animal milk fat to obtain a milk-flavor zymolyte A, lipase is adopted for carrying out enzymolysis on the animal milk fat in an ethanol system to obtain a fruity zymolyte B, and the milk-flavor zymolyte A and the fruity zymolyte B are compounded to prepare the grease flavor enhancer special for food. The flavor of the special oil for food prepared by a non-hydrogenation process is enriched and improved, and the sensory requirements of consumers on different flavor degrees are met.

Description

Technical Field

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

[0002] Food special oils are widely used in commercial frying, baking, frozen drinks and other fields, and their consumption in China shows a stable growth trend, with an average annual growth rate of nearly 10% in recent years. The physical and chemical properties of food special oils can provide unique texture and taste for foods, and at the same time, their flavor characteristics also affect the sensory quality of foods.

[0003] Partially hydrogenated oils used to be representative food special oils with characteristic flavors, showing a strong and pleasant milk fragrance, and mixed with fruit fragrance and a special flavor similar to sweetness. However, partial hydrogenation increases the content of industrial trans fatty acids, which may lead to an increased risk of coronary heart disease and an increase in the content of low-density lipoprotein cholesterol in the blood. In May 2018, the WHO issued a global anti-trans opinion: to stop using industrial trans fats in the global food supply and eliminate such substances by 2023. At present, edible oil processing enterprises widely use non-hydrogenation processes such as fractionation and compounding to manufacture food special oils, but it is still difficult to meet the needs of consumers in terms of flavor, and there is still much room for improvement. Summary of the Invention

[0004] The purpose of this part is to outline some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Simplifications or omissions may be made in this part, as well as in the abstract and title of the present application, to avoid obscuring the purpose of this part, the abstract, and the title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] In view of the above and / or problems existing in the prior art, the present invention is proposed.

[0006] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a preparation method of an oil flavor enhancer.

[0007] To solve the above technical problems, the present invention provides the following technical solution: A preparation method of an oil flavor enhancer, comprising,

[0008] Using lipase to enzymatically hydrolyze animal milk fat to obtain a milk-flavored enzymatic hydrolyzate A;

[0009] Using lipase to enzymatically hydrolyze animal milk fat in an ethanol system to obtain a fruit-flavored enzymatic hydrolyzate B;

[0010] Mixing the milk-flavored enzymatic hydrolyzate A and the fruit-flavored enzymatic hydrolyzate B to prepare a food special oil flavor enhancer.

[0011] As a preferred embodiment of the preparation method of the present invention, among them: the lipase is one or more of Palatase 20000L, Novozym 435, Lipozyme TL IM, Lipozyme RM IM, Novozym 40086, Lipase AY, Lipase DF-15, IM-NE100, NE-10, NE-20, R-001, RIM-03, AP6, Amano PS.

[0012] As a preferred embodiment of the preparation method of the present invention, among them: the animal milk fat is one or more of cow milk fat, yak milk fat, buffalo milk fat, goat milk fat, sheep milk fat, camel milk fat.

[0013] As a preferred embodiment of the preparation method of the present invention, among them: the lipase enzymatically hydrolyzes animal milk fat to obtain a milk-flavored hydrolyzate A, the enzymatic hydrolysis temperature is 30-65 °C, and the enzymatic hydrolysis time is 1-12 h.

[0014] As a preferred embodiment of the preparation method of the present invention, among them: the addition amount of the lipase is 0.5% - 3.5%.

[0015] As a preferred embodiment of the preparation method of the present invention, among them: the lipase enzymatically hydrolyzes animal milk fat in an ethanol system to obtain a fruit-flavored hydrolyzate B, the addition amount of the lipase is 0.5% - 3.5%, the enzymatic hydrolysis temperature is 30-65 °C, and the enzymatic hydrolysis time is 1-12 h.

[0016] As a preferred embodiment of the preparation method of the present invention, among them: the mass ratio of the animal milk fat to ethanol is 50% - 95%: 5% - 50%.

[0017] As a preferred embodiment of the preparation method of the present invention, among them: the oil flavor enhancer has a compounding ratio of 40% - 80% of the milk-flavored hydrolyzate A and 20% - 60% of the fruit-flavored hydrolyzate B, and has a rich and pleasant flavor similar to that of partially hydrogenated oil. [[ID=XXX]] [[ID=XXX]]

[0018] Another object of the present invention is to overcome the deficiencies in the prior art and provide an application of an oil flavor enhancer.

[0019] As a preferred embodiment of the application of the present invention, among them: the oil flavor enhancer can be used in food special oils such as shortening, margarine, and confectionery fats.

[0020] Advantages of the present invention:

[0021] The present invention develops a flavor enhancer for special food oils, which has the flavor characteristics of rich milk fragrance and fruit fragrance, and can adjust the two fragrance types in proportion, further enriching and improving the flavor of special food oils manufactured by non-hydrogenation processes, and meeting the sensory requirements of consumers for different flavor levels. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings. Among them:

[0023] Figure 1 It is a radar chart of the flavor intensity of the milk flavor enzyme hydrolyzate A prepared in the example.

[0024] Figure 2 It is a radar chart of the flavor intensity of the fruit flavor enzyme hydrolyzate B prepared in the example. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0025] In order to make the above objects, features, and advantages of the present invention more obvious and understandable, the following will describe the specific embodiments of the present invention in detail in conjunction with the embodiments of the specification.

[0026] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar promotions without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0027] Secondly, the so-called "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that can be included in at least one implementation manner of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment that excludes other embodiments.

[0028] In the embodiments of the present invention, the raw materials used are all ordinary commercially available products unless otherwise specified.

[0029] Example 1

[0030] This example provides a preparation method of an oil flavor enhancer, including the following steps:

[0031] (1) Take butter and 0.2 mol / L phosphate buffer, compound them according to a mass ratio of 7:3, emulsify and sterilize at 85 °C for 15 min. Add 1% of Palatase 20000L lipase and enzymatically hydrolyze at 45 °C for 4 h to obtain the milk flavor enzyme hydrolyzate A.

[0032] A total of 12 key flavor substances were detected, including 6 aldehydes, 4 ketones, 2 lactones, 1 ester and 1 acid. Among them, 9 were key flavor substances (relative odor activity value ≥ 1), namely octanal, (E)-2-decenal, nonanal, 2,5-octanedione, (E)-2-undecenal, heptanal, 2-nonanone, methyl decanoate, hexanal; the remaining 5 substances, 2-octanone, 2-hexanone, octanoic acid, γ-nonalactone, δ-decalactone, played a modifying role. The above substances generally showed a milk fragrance, and the flavor radar diagram was as Figure 1 shown.

[0033] (2) Take anhydrous butter and anhydrous ethanol with a mass ratio of 9:1, add 2.5% of Lipozyme RM C, and enzymatically hydrolyze at 50 °C for 10 h to obtain a fruity enzymolysate B. At this time, the fruity fragrance was the strongest, as Figure 2 shown.

[0034] (3) Compound the milk fragrance enzymolysate A and the fruity fragrance enzymolysate B according to a mass ratio of 65% and 35% to obtain an oil flavor enhancer.

[0035] (4) Add the prepared oil flavor enhancer to non-hydrogenated shortening to obtain non-hydrogenated shortening-I with a compound flavor enhancer.

[0036] Example 2

[0037] The difference between this example and Example 1 is that the mass ratio of anhydrous butter and anhydrous ethanol in step (2) is changed to 50%:50%, and the remaining steps are the same as those in Example 1, and the remaining steps are the same as those in Example 1, to obtain non-hydrogenated shortening-II with a compound flavor enhancer.

[0038] Example 3

[0039] The difference between this example and Example 1 is that the enzymatic hydrolysis temperature and time in step (2) are changed to enzymatic hydrolysis at 40 °C for 3 h, and the remaining steps are the same as those in Example 1, to obtain non-hydrogenated shortening-III with a compound flavor enhancer.

[0040] Comparative Example 1

[0041] The difference between this example and Example 1 is that the milk fragrance enzymolysate A and the fruity fragrance enzymolysate B in step (3) are compounded according to a mass ratio of 95% and 5%, and the remaining steps are the same as those in Example 1, to obtain comparative flavor non-hydrogenated shortening-I.

[0042] Comparative Example 2

[0043] The difference between this comparative example and Example 1 is that the enzymatic hydrolysis time in step (1) is changed to 24 h, and the remaining steps are the same as those in Example 1, to obtain comparative flavor non-hydrogenated shortening-II.

[0044] Comparative Example 3

[0045] The difference between this comparative example and Example 1 is that the enzymatic hydrolysis temperature and time in step (2) were changed to enzymatic hydrolysis at 70 °C for 24 h respectively, and the remaining steps were the same as those in Example 1, and a comparative flavor-type non-hydrogenated shortening-III was prepared.

[0046] Sensory tests were carried out on the samples prepared in Example 1, Example 2 and Example 3 and Comparative Example 1, Comparative Example 2, Comparative Example 3, non-hydrogenated shortening, partially hydrogenated oil, fully hydrogenated soybean oil, butter, and coconut oil. The results are shown in Table 1. It can be seen that the non-hydrogenated shortening prepared by the present invention has strong milk flavor and fruit flavor, and the overall flavor is pleasant. If the compounding ratio of the enzymatic hydrolysate is not appropriate, such as in Comparative Example 1, it is easy to cause the milk flavor to be too strong, covering up the fruit flavor and reducing the overall flavor. If the enzymatic hydrolysis is excessive (Comparative Example 2 and Comparative Example 3), it is easy to have an rancid taste mainly composed of free fatty acids, aggravating the fat flavor and covering up the milk flavor and fruit flavor.

[0047] Table 1 Flavor evaluation of several food special oils

[0048]

[0049]

[0050] Note: —— indicates not detected.

[0051] Furthermore, the relative odor activity value (ROAV) of typical oil samples was measured by gas chromatography-mass spectrometry. ROAV can characterize the contribution degree of flavor substances to the overall flavor of the sample: when ROAV≥1, this component may have a greater contribution and influence on the food flavor and is a key flavor substance; components with 0.1≤ROAV<1 play an important modifying role in the food flavor; ROAV<0.1 indicates that this component has no substantial contribution to the food flavor. The ROAV of the sample prepared in Example 1 and Comparative Example 2, Comparative Example 3, partially hydrogenated oil, and butter are shown in Table 2.

[0052] Table 2 Key flavor substances of several food special oils

[0053]

[0054]

[0055] It can be seen that the key flavor substances of the non-hydrogenated shortening-I of the compound flavor enhancer have a ROAV close to that of the partially hydrogenated oil. The main ones are octanal, (E)-2-decenal, nonanal, 2,5-octanedione, (E)-2-undecenal, heptanal, 2-nonanone, methyl decanoate, and hexanal, which determine the milk flavor and fruity flavor of the oil. By contrast, the ROAV profile of the key flavor substances of the flavor-type non-hydrogenated shortening-II is completely different from that of the non-hydrogenated shortening-I of the compound flavor enhancer, and the contribution of acid compounds to the overall flavor cannot be ignored, which is consistent with the flavor evaluation results, showing a certain rancid flavor and oily flavor.

[0056] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the present invention.

Claims

1. A method for preparing an oil and fat flavor enhancer, characterized in that: Including, Obtaining milk-flavored hydrolyzate A by enzymatically hydrolyzing animal milk fat with lipase; Obtaining fruit-flavored hydrolyzate B by enzymatically hydrolyzing animal milk fat with lipase in an ethanol system; Preparing a special food oil flavor enhancer by compounding milk-flavored hydrolyzate A and fruit-flavored hydrolyzate B.

2. The preparation method according to claim 1, characterized in that: The lipase is one or more of Palatase 20000L, Novozym 435, Lipozyme TL IM, Lipozyme RMIM, Novozym 40086, Lipase AY, Lipase DF-15, IM-NE100, NE-10, NE-20, R-001, RIM-03, AP6, Amano PS.

3. The preparation method according to claim 1, characterized in that: The animal milk fat is one or more of cow milk fat, yak milk fat, buffalo milk fat, goat milk fat, sheep milk fat, camel milk fat.

4. The preparation method according to claim 1, characterized in that: When obtaining milk-flavored hydrolyzate A by enzymatically hydrolyzing animal milk fat with lipase, the hydrolysis temperature is 30 - 65 °C and the hydrolysis time is 1 - 12 h.

5. The preparation method according to claim 4, characterized in that: The addition amount of the lipase is 0.5% - 3.5% of the mass of the animal milk fat.

6. The preparation method according to claim 1, characterized in that: When obtaining fruit-flavored hydrolyzate B by enzymatically hydrolyzing animal milk fat with lipase in an ethanol system, the addition amount of the lipase is 0.5% - 3.5%, the hydrolysis temperature is 30 - 65 °C, and the hydrolysis time is 1 - 12 h.

7. The preparation method according to claim 1, wherein: The mass ratio of the animal milk fat to ethanol is 50% - 95%:5% - 50%.

8. The preparation method according to claim 1, characterized in that: For the said oil flavor enhancer, the compounding ratio is 40% - 80% of milk-flavored hydrolyzate A and 20% - 60% of fruit-flavored hydrolyzate B, and it has a rich and pleasant flavor similar to that of partially hydrogenated oil.

9. Application of the oil flavor enhancer prepared by the preparation method according to any one of claims 1 - 8.

10. The application according to claim 9, characterized in that: The said oil flavor enhancer can be used in special food oils such as shortening, margarine, and confectionery fats.

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