A stable hot and spicy sauce for cold brine process, and a preparation method and application thereof

Abstract

This invention discloses a stable spicy seasoning sauce for cold braising processes, its preparation method, and its application. The spicy seasoning sauce of this invention is prepared using a specific formula and a high-energy physical processing technology, and the product particle size is within D... 97 With a particle size ≤40nm, by adjusting the ratio of the numbing and spicy components of Sichuan peppercorns to the spiciness components of chili peppers, a comfortable numbing and spicy experience is achieved, satisfying the taste preferences of the vast majority of consumers. The numbing and spicy seasoning sauce provided by this invention can maintain good dispersibility and stability in complex braising broth systems, while achieving a standardized numbing and spicy flavor seasoning product, solving the application defects of conventional water-soluble spice oil products in cold braising processes.

Description

Technical Field

[0001] This invention relates to the field of food seasoning processing technology, and more specifically, to a stable spicy seasoning sauce for cold braising process, its preparation method, and its application. Background Technology

[0002] Cold braising, with its gentle processing method, can achieve a balance of flavor and texture in braised products, meeting the standardized and large-scale production needs of modern food industry. It is widely used in the processing of braised products such as duck, pig's trotters, and beef, and has broad application prospects, especially in the chain catering and ready-to-cook food sectors.

[0003] Currently, to avoid inconsistent flavors in braised dishes due to batch variations of raw materials such as Sichuan peppercorns and chili peppers during the braising broth preparation process, processing enterprises typically combine Sichuan peppercorns and chili peppers with Sichuan peppercorn and chili pepper oleoresins to achieve standardized numbing and spicy flavors. Since spice oleoresins are mostly oil-soluble products and difficult to disperse evenly in water-based braising broths, processing enterprises often choose water-soluble spice oil products to solve this problem.

[0004] Conventional water-soluble spice oil products are prepared by encapsulating emulsifiers with spice oleoresins. When these products are added to braising liquid, the liquid tends to become a milky, cloudy liquid, prone to emulsification and oil separation. The core reason is that braising liquid is a complex system containing ingredients such as salt, sugar, and monosodium glutamate, as well as its own temperature. These components can disrupt the emulsifying effect of the emulsifiers in the water-soluble spice oil products, preventing the product from dispersing evenly in the braising liquid. Ultimately, this results in unstable spicy and numbing flavor in braised products, making it difficult to meet the requirements of standardized industrial production.

[0005] To address the aforementioned industry pain points, there is an urgent need to develop a seasoning product that can maintain good dispersibility and stability in complex braising broth systems while achieving standardized spicy flavor, in order to solve the application defects of conventional water-soluble spice products in cold braising processes.

[0006] In view of this, the present invention is proposed. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of conventional water-soluble spice oil products in cold braising broth, such as easy emulsification and oil floating, poor dispersibility, and unstable flavor. This invention provides a stable spicy seasoning sauce for cold braising processes, along with a method for preparing the seasoning sauce and its application in cold braising processes. This standardizes the spicy flavor of cold-braised products and meets the needs of large-scale production in modern food industries.

[0008] This invention is implemented as follows: In a first aspect, the present invention provides a stable spicy seasoning sauce for cold braising processes, wherein the particle size of the spicy seasoning sauce is D.97 ≤40 nm, including the following components: supercritical zanthoxylum oleoresin, supercritical capsicum oil, mono- and diglyceride fatty acid esters, glycerol, xanthan gum and water.

[0009] In an optional embodiment, the spicy seasoning sauce comprises, by weight percentage, the following components: 1-3% supercritical pepper oleoresin, 1-3% supercritical chili oil, 8-12% mono- and diglyceride fatty acid esters, 10-20% glycerol, and 0.1-0.2% xanthan gum, with the balance being water.

[0010] In an optional embodiment, the content of xanthophyll in the supercritical xanthophyll oleoresin is ≥100mg / g; the content of capsaicin in the supercritical chili oil is ≥10%; and the content ratio of xanthophyll to capsaicin is (9-10):1.

[0011] In an optional embodiment, the mono- and diglyceride fatty acid esters are mono- and diglyceride fatty acid esters derived from C12-C18 saturated fatty acids, wherein the mass ratio of monoglyceride fatty acid esters to diglyceride fatty acid esters is 8:2.

[0012] In an optional embodiment, the monoglyceride is at least one of monoglyceride lauryl ester, monoglyceride stearate, monoglyceride linoleate, monoglyceride oleate, monoglyceride linolenic acid ester, or monoglyceride palmitate; the diglyceride is stearate diglyceride.

[0013] Secondly, the present invention provides a method for preparing a stable spicy seasoning sauce, comprising the following steps: Supercritical pepper oleoresin and supercritical chili essential oil are mixed in a certain proportion, heated to 50-55℃, stirred for 15-20 minutes, and then mono- and diglyceride fatty acid esters are added and mixed. The first stage of high-energy physical process is carried out to obtain the first oil phase mixture. Then, after mixing glycerol and xanthan gum evenly, heat to 50-55℃ and stir for 15-20 minutes, add the oil phase mixture, and carry out the second stage of high-energy physical process to obtain the second oil phase mixture; The second oil phase mixture is added to pure water at 40-45℃ under stirring conditions and mixed evenly to obtain a spicy seasoning sauce.

[0014] In an optional implementation, the first stage of high-energy physics process is carried out under a pressure of 250-255 MPa and involves at least three cavitation blasting treatments.

[0015] In an optional implementation, the second-stage high-energy physics process is carried out under a pressure of 270-275 MPa and involves at least three cavitation blasting treatments.

[0016] Thirdly, the present invention provides an application of a spicy seasoning sauce in a cold braising process, wherein the cold braising process includes adding the spicy seasoning sauce to a cold braising broth, stirring evenly, and using it for the cold braising processing of braised products.

[0017] In an optional embodiment, the amount of the spicy seasoning sauce added to the cold braising broth is 0.5-1.5% of the total mass of the braising broth, and the soaking time is 12-24 hours.

[0018] The present invention has the following beneficial effects: (1) This invention effectively solves the problems of easy emulsification and oil floating, and poor dispersibility of conventional water-soluble spice products in cold braising broth through a specific high-energy physical processing technology, ensuring that the product can still maintain good dispersibility and stability in complex braising broth systems containing edible salt, white sugar, monosodium glutamate, etc. At the same time, by strictly controlling the content ratio of Sichuan pepper oleoresin and capsaicin, this invention not only ensures a comfortable spicy and numbing taste, but also avoids flavor fluctuations caused by batch differences of raw materials, realizing the standardization of the spicy and numbing flavor of cold-braised products, and adapting to the large-scale production needs of chain restaurants, pre-prepared dishes, and other fields. In addition, this invention uses supercritical extraction of Sichuan pepper oleoresin and chili essential oil, which has a purer flavor and fewer impurities; combined with reasonable auxiliary ingredients, it not only improves the stability of the product, but also ensures the safety of the product and the harmony of its taste.

[0019] (2) The preparation process of this invention has clear steps and well-defined parameters, making it easy to scale up for industrial production and reducing the production costs for enterprises. This invention is specifically designed for the cold braising process and can be widely used in various braised products such as duck, pig's trotters, and beef. It is especially suitable for chain restaurants and pre-prepared dishes, and can meet the standardized and large-scale production needs of the modern food industry. It has extremely high practical value and market promotion prospects. Attached Figure Description

[0020] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 The particle size test results of the spicy seasoning sauce in Example 1 of this application; Figure 2 The particle size test results of the spicy seasoning sauce in Comparative Example 1 of this application; Figure 3 The particle size test results of the spicy seasoning sauce in Comparative Example 2 of this application; Figure 4The particle size test results of the spicy seasoning sauce in Comparative Example 3 of this application; Figure 5 The results are the particle size test results of the spicy seasoning sauce in Comparative Example 4 of this application. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0023] The following is a detailed description of a stable spicy seasoning sauce for cold braising process proposed in this invention, its preparation method, and its application.

[0024] In a first aspect, the present invention provides a stable spicy seasoning sauce for cold braising process, comprising the following components by mass percentage: 1-3% supercritical pepper oleoresin, 1-3% supercritical chili essential oil, 8-12% mono- and diglyceride fatty acid esters, 10-20% glycerol and 0.1-0.2% xanthan gum, with the balance being water.

[0025] Preferably, the spicy seasoning sauce comprises, by weight percentage, the following components: 2% supercritical pepper oleoresin, 2% supercritical chili oil, 10% mono- and diglyceride fatty acid esters, 15% glycerol, 0.1% xanthan gum, and 70.9% water.

[0026] This invention uses supercritical extraction of pepper oleoresin and chili essential oil, resulting in a purer flavor and fewer impurities. Combined with mono- and diglyceride fatty acid esters, glycerol, xanthan gum, and other excipients, it not only improves the stability of the product but also ensures its food safety and harmonious taste.

[0027] The supercritical pepper oil resin contains ≥100mg / g of peppermint extract, preferably 100mg / g; the supercritical chili oil contains ≥10% of capsaicin, preferably 10%; and the ratio of peppermint extract to capsaicin is (9-10):1.

[0028] In a preferred embodiment, the ratio of Sichuan pepper numbness to capsaicin is 10:1, which ensures a pleasant spicy and numbing taste while avoiding flavor fluctuations caused by batch differences in raw materials. This achieves standardization of the spicy and numbing flavor of cold-braised products and is suitable for large-scale production needs in chain restaurants, pre-prepared dishes, and other fields.

[0029] In an optional embodiment, the particle size of the spicy seasoning sauce is D. 97 ≤40 nm, compared to the particle size D of conventional water-soluble spice products. 97With an average particle size of ≤1000nm, the spicy seasoning sauce in this application has been significantly reduced, which effectively solves the problems of easy emulsification and oil floating and poor dispersibility of conventional water-soluble spice products in cold braising broth. It ensures that the product can still maintain good dispersibility and stability in complex braising broth systems containing ingredients such as edible salt, white sugar, and monosodium glutamate.

[0030] In some preferred embodiments, the mono- and diglyceride fatty acid esters are mono- and diglyceride fatty acid esters derived from C12-C18 saturated fatty acids, and the mono- and diglyceride fatty acid esters are formed by mixing monoglyceride and diglyceride fatty acid esters, wherein the mass ratio of monoglyceride to diglyceride in the mono- and diglyceride fatty acid esters is 8:2.

[0031] In some preferred embodiments, the monoglyceride fatty acid ester includes, but is not limited to, at least one of monoglyceride laurate, monoglyceride stearate, monoglyceride linoleate, monoglyceride oleate, monoglyceride linolenic acid ester, or monoglyceride palmitate; the diglyceride fatty acid ester is stearic acid diglyceride fatty acid ester.

[0032] Secondly, the present invention provides a method for preparing a stable spicy seasoning sauce, comprising the following steps: S1. Mix supercritical pepper oleoresin and supercritical chili essential oil in a certain proportion, heat to 50-55℃, stir for 15-20 minutes, and set aside after the flavor components have completely melted.

[0033] S2. Heat the mono- and diglyceride fatty acid esters to 50-55°C, mix them evenly with the melted mixture obtained in step S1, and perform the first stage of high-energy physical process treatment to obtain the first oil phase mixture.

[0034] In some preferred embodiments, the first stage of high-energy physics process is carried out under a pressure of 250-255 MPa and involves at least three cavitation explosions.

[0035] For example, the pressure is, but not limited to, at least one of 250 MPa, 251 MPa, 252 MPa, 253 MPa, 254 MPa or 255 MPa, or any two of these values, and preferably, a high-energy physical process of 250 MPa is used for three cavitation blasting treatments.

[0036] S3. After mixing glycerol and xanthan gum evenly, heat to 50-55℃ and stir for 15-20 minutes. Add the oil phase mixture and carry out the second stage of high-energy physical process to obtain the second oil phase mixture.

[0037] In some preferred embodiments, the second-stage high-energy physics process is carried out under a pressure of 270-275 MPa and involves at least three cavitation blasting treatments.

[0038] For example, the pressure is, but not limited to, at least one of 270 MPa, 271 MPa, 272 MPa, 273 MPa, 274 MPa or 275 MPa, or any two of these values. Preferably, a high-energy physical process of 270 MPa is used for three cavitation blasting treatments.

[0039] S4. Add the second oil phase mixture to pure water at 40-45℃ under stirring conditions, mix evenly, and obtain the spicy seasoning sauce.

[0040] It should be noted that all water used in the preparation method in this application refers to purified water.

[0041] Thirdly, the present invention provides an application of a spicy seasoning sauce in a cold braising process, wherein the cold braising process includes adding the spicy seasoning sauce to a cold braising broth, stirring evenly, and using it for the cold braising processing of braised products.

[0042] The braised products include, but are not limited to, duck parts, pig trotters, and beef.

[0043] In an optional embodiment, the amount of the spicy seasoning sauce added to the cold braising broth is 0.5-1.5% of the total mass of the braising broth, and the soaking time is 12-24 hours.

[0044] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0045] Example 1 This embodiment provides a stable spicy seasoning sauce for cold braising process, the formula of which is as follows by mass percentage: 2% supercritical Sichuan pepper oil resin, 2% supercritical chili oil, 10% mono- and diglyceride fatty acid esters, 15% glycerol, 70.9% water, and 0.1% xanthan gum; wherein, the Sichuan pepper oil resin contains 100 mg / g of Sichuan pepper oleoresin; and the supercritical chili oil contains 10% capsaicin.

[0046] Its preparation method includes the following steps: S1. Weigh the supercritical pepper oleoresin and supercritical chili oil in the above proportions, put them into a mixing container and mix them. Heat to 55°C and stir until the flavor components are completely melted. Set aside. S2. Weigh out the mono- and diglyceride fatty acid esters in the above proportion, heat to 50°C, pour into the melted mixture obtained in step S1, stir evenly, and then perform cavitation explosion treatment three times using a high-energy physical process of 250MPa (with an interval of 5 minutes between each treatment), and set aside. S3. Weigh the glycerin and xanthan gum in the above proportions, put them into another mixing container and mix well. Heat to 50°C and stir until the xanthan gum is fully dispersed. Set aside. S4. Slowly pour the mixture obtained in step S2 into the mixture obtained in step S3 after cavitation explosion treatment, stir evenly, and then perform cavitation explosion treatment 3 times using a high-energy physical process of 270 MPa (with an interval of 5 minutes between each treatment), and set aside. S5. Slowly pour the mixture obtained in step S4 into sterile purified water cooled to 40°C while stirring. After stirring evenly, the spicy seasoning sauce product can be obtained.

[0047] Comparative Example 1 This comparative example provides a spicy seasoning sauce with the same formula and preparation method as Example 1, except that a conventional shearing process is used instead of a high-energy material processing process.

[0048] Comparative Example 2 This comparative example provides a spicy seasoning sauce with the same formula and preparation method as Example 1, except that a 30 MPa high-pressure homogenization process is used instead of a high-energy material process for processing.

[0049] Comparative Example 3 This comparative example provides a spicy seasoning sauce, and the preparation method and steps are the same as those in Example 1, except that its formula, by mass percentage, is: 2% supercritical pepper oil resin, 1% supercritical capsicum oil, 10% mono- and diglyceride fatty acid esters, 15% glycerol, 71.9% water, and 0.1% xanthan gum; wherein, the peppermint content in the supercritical pepper oil resin is 100 mg / g; and the capsaicin content in the supercritical capsicum oil is 10%.

[0050] Comparative Example 4 This comparative example provides a spicy seasoning sauce, and the preparation method and steps are the same as those in Example 1, except that its formula, by mass percentage, is: 1% supercritical pepper oil resin, 2% supercritical capsicum oil, 10% mono- and diglyceride fatty acid esters, 15% glycerol, 71.9% water, and 0.1% xanthan gum; wherein, the peppermint content in the supercritical pepper oil resin is 100 mg / g; and the capsaicin content in the supercritical capsicum oil is 10%.

[0051] Experimental Example 1 The spicy seasoning sauce products prepared in Example 1 and Comparative Examples 1-4 were tested for particle size, Sichuan pepper nuciferine content, and capsaicin content, respectively. The results are shown in Table 1 and 2. Figure 1-5 As shown.

[0052] The detection of Sichuan pepper nuciferine content was carried out in accordance with GH / T1291; the detection of capsaicin content was carried out in accordance with GB28314; the particle size of the product was measured using a Baxter laser particle size analyzer: the spicy seasoning sauce was diluted 100 times by volume with ultrapure water, and the average particle size of the emulsion was measured at a refractive index of 1.458. The equilibration time of all samples was set to 120 s, and the values ​​were measured in triplicate.

[0053] Table 1. Indicator Detection Results

[0054] Experimental Example 2 The spicy seasoning sauce products prepared in Example 1 and Comparative Examples 1-4 were added to cold braising broth with the same formula (the braising broth contains 3% edible salt, 2% white sugar, and 0.5% monosodium glutamate, and the temperature is controlled at 60℃). After stirring evenly, the braising broth was left to stand for 24 hours. The state of the braising broth and the dispersibility of the product were observed. At the same time, the spicy flavor of the braised duck was tasted. The results are shown in Table 2 below.

[0055] Table 2. Flavor Test Results

[0056] According to the results in Table 1, after treatment with 250MPa and 270MPa staged cavitation blasting processes in Example 1, the product particle size reached D. 97 ≤40nm, the ratio of xanthophyll to capsaicin is 9.80:1; while the product of Comparative Example 1, processed using conventional shearing technology, has a particle size D 97 ≤1042nm, the particle size of the product of Comparative Example 2 using a conventional homogenization process at 30MPa is D. 97 The particle size distribution of the spicy seasoning sauce prepared by conventional processes is ≤487nm, indicating that there are large particles. In Comparative Example 3, the ratio of numbing agent to capsaicin increased to 20.25:1 due to the reduction of the amount of chili oil by half, while in Comparative Example 4, the ratio decreased to 5.07:1 due to the reduction of the amount of pepper oil resin by half. This shows that the proportion of flavor components is mainly determined by the amount of raw materials added, and the process itself does not change the flavor components.

[0057] According to the results in Table 2, Example 1 remained clear and transparent after standing in the 60℃ brine for 24 hours, without any turbidity or floating oil, and exhibited excellent dispersibility, with a harmonious and pleasant spicy flavor. In contrast, Comparative Examples 1 and 2 showed obvious "milky" turbidity, emulsion breaking, floating oil, and sedimentation, resulting in uneven flavor and poor taste. Although the brine of Comparative Examples 3 and 4 was as clear and transparent as that of Example 1, the imbalance in flavor ratio led to an unharmonious spicy flavor and poor taste.

[0058] In summary, nanoscale particle size is the structural basis for achieving stable dispersion of products in cold brine systems. High-pressure cavitation explosion technology can control the particle size within D... 97A particle size ≤40nm effectively prevents emulsification, oil floating, and sedimentation in the braising liquid. The precise ratio of Sichuan peppercornin to capsaicin is crucial for ensuring a harmonious spicy and numbing flavor. Only within a specific ratio range of 9-10:1 can the two produce a synergistic effect, resulting in a rich and pleasantly layered spicy and numbing flavor. This invention organically combines high-pressure cavitation explosion technology with the control of the proportion of Sichuan peppercornin, simultaneously solving the problems of stable dispersion of the seasoning sauce and standardization of the spicy and numbing flavor in the cold braising process. These two aspects complement each other and are indispensable, together forming a complete technical solution. The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A stable hot sauce for cold brine process, characterized by, The particle size of the spicy sauce is D 97 ≤ 40 nm, comprising the following ingredients: supercritical zanthoxyli resin, supercritical capsicum oleoresin, mono-, di-glycerol fatty acid ester, glycerol, xanthan gum, and water.

2. The stable spicy seasoning sauce for cold braising process according to claim 1, characterized in that, The spicy seasoning sauce comprises, by weight percentage, the following ingredients: 1-3% supercritical pepper oleoresin, 1-3% supercritical chili oil, 8-12% mono- and diglyceride fatty acid esters, 10-20% glycerol, and 0.1-0.2% xanthan gum, with the balance being water.

3. The stable spicy seasoning sauce for cold braising process according to claim 1, characterized in that, The content of sanshool in the supercritical sansho oleoresin is ≥100mg / g; the content of capsaicin in the supercritical chili oil is ≥10%; the content ratio of sanshool to capsaicin is (9-10):

1.

4. A stable spicy seasoning sauce for cold braising process according to claim 1, characterized in that, The mono- and diglyceride fatty acid esters are mono- and diglyceride fatty acid esters derived from C12-C18 saturated fatty acids, and the mass ratio of monoglyceride fatty acid esters to diglyceride fatty acid esters in the mono- and diglyceride fatty acid esters is 8:

2.

5. A stable spicy seasoning sauce for cold braising process according to claim 4, characterized in that, The monoglyceride is at least one of monoglyceride lauryl ester, monoglyceride stearate, monoglyceride linoleate, monoglyceride oleate, monoglyceride linolenic acid ester, or monoglyceride palmitate; the diglyceride is stearic acid diglyceride.

6. A method for preparing a stable spicy seasoning sauce as described in any one of claims 1-5, characterized in that, Includes the following steps: Supercritical pepper oleoresin and supercritical chili essential oil are mixed in a certain proportion, heated to 50-55℃, stirred for 15-20 minutes, and then mono- and diglyceride fatty acid esters are added and mixed. The first stage of high-energy physical process is carried out to obtain the first oil phase mixture. Then, after mixing glycerol and xanthan gum evenly, heat to 50-55℃ and stir for 15-20 minutes, add the oil phase mixture, and carry out the second stage of high-energy physical process to obtain the second oil phase mixture; The second oil phase mixture is added to pure water at 40-45℃ under stirring conditions and mixed evenly to obtain a spicy seasoning sauce.

7. The preparation method according to claim 6, characterized in that, The first stage of high-energy physics process is carried out under a pressure of 250-255 MPa and involves at least three cavitation explosions.

8. The preparation method according to claim 6, characterized in that, The second stage of high-energy physics process is carried out under a pressure of 270-275 MPa and involves at least three cavitation explosions.

9. The application of a stable spicy seasoning sauce as described in any one of claims 1-5 in a cold braising process, characterized in that, The cold braising process includes adding the spicy seasoning sauce to the cold braising broth, stirring evenly, and using it for the cold braising processing of braised products.

10. The application according to claim 9, characterized in that, The amount of the spicy seasoning sauce added to the cold braising broth is 0.5-1.5% of the total mass of the broth, and the soaking time is 12-24 hours.

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