Chili sauce for hot pot and barbecue and preparation method thereof

Abstract

The present application relates to the field of dips, in particular to a hot pot roast dip and a preparation method thereof, comprising the following raw materials: chili powder 50-60 parts, sesame 20-30 parts, peanut 18-20 parts, peanut powder 12-14 parts, spices 10-15 parts, flavoring agent 20-30 parts, ethyl maltol 0.5-1 part, modified maltodextrin 2-4 parts. The hot pot roast dip prepared by the present application has the advantages of good taste, low salt content, good moisture resistance and no stimulation to the stomach.

Description

Technical Field

[0001] This invention relates to the field of dipping sauce technology, specifically to a hot pot and barbecue dipping sauce and its preparation method. Background Technology

[0002] Hot pot and barbecue have gradually gained popularity due to their unique cooking methods and diverse flavor options. Dipping sauces for hot pot and barbecue, based on sesame seeds, peanut powder, and chili powder, have become indispensable condiments. Current dipping sauce products are mostly made with chili peppers, sesame seeds, and peanuts as the main ingredients, supplemented with fennel, Sichuan peppercorns, black pepper, sugar, salt, MSG, and various flavor enhancers and additives, all mixed together. However, many customers experience diarrhea and gastrointestinal discomfort after eating hot pot or barbecue. One reason is that chili peppers contain capsaicin, which, once ingested, cannot be broken down and metabolized by the digestive tract, irritating the intestines and causing a burning sensation, which can even lead to diarrhea in severe cases. Although various hot pot and barbecue dipping sauces have been developed, few people pay attention to the issue of chili peppers irritating the stomach and intestines.

[0003] Patent CN103519110B discloses a chili dipping sauce composed of chili peppers, chili seeds, monosodium glutamate, fennel, chicken essence, sesame seeds, cinnamon, Sichuan peppercorns, cumin, peanuts, cloves, concentrated spices, and salt. The application selects three types of chili peppers—Dafang chili, Henan small chili, and Zhongmian millet chili—to produce a chili dipping sauce with a good taste, rich numbing and spicy aroma, and high nutritional value. It also claims to stimulate appetite, aid digestion, warm the stomach, and promote blood circulation. However, the excessive salt content increases the risk of cardiovascular disease and does not address the issue of chili peppers irritating the stomach.

[0004] Patent CN105124505B discloses a spicy low-salt dipping sauce and its preparation method. The dipping sauce includes a seasoning sauce packet and a sauce packet. The seasoning sauce packet is made from water-soluble raw materials such as fermented bean curd and food additives, while the sauce packet is made from vegetable oil raw materials such as peanut butter, chili oil, and chili powder. By separating the oil raw materials and water-soluble raw materials in the formula, the salt content of the dipping sauce is reduced. However, this method makes the dipping sauce inconvenient to eat and does not solve the problem of chili irritating the stomach.

[0005] Therefore, there is an urgent need in the market for a hot pot and barbecue dipping sauce that is low in salt and does not irritate the stomach. Summary of the Invention

[0006] In view of the problems existing in the prior art, the purpose of this invention is to overcome the shortcomings of the prior art by providing a hot pot and barbecue dipping sauce that has a good taste, low salt content, good moisture resistance, does not irritate the stomach and intestines, and is easy to digest.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0008] The present invention provides a hot pot and barbecue dipping sauce, which, by weight, comprises the following ingredients: 50-60 parts chili powder, 20-30 parts sesame seeds, 18-20 parts crushed peanuts, 12-14 parts peanut powder, 10-15 parts spices, 20-30 parts seasoning, 0.5-1 part ethyl maltol, and 2-4 parts modified maltodextrin.

[0009] This application presents a hot pot and barbecue dipping sauce prepared by mixing chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol, and modified maltodextrin. This sauce is convenient to eat and has a good taste. Ethyl maltol enhances aroma, has antioxidant properties, and promotes digestion; modified maltodextrin provides sweetness, lowers blood sugar and lipids, aids liver repair, promotes digestion, has antioxidant properties, and stimulates appetite. The synergistic effect of these two ingredients enhances the flavor of the hot pot and barbecue dipping sauce. Furthermore, the modified maltodextrin has a certain degree of hygroscopicity, preventing moisture absorption by the chili powder and avoiding the problem of the dipping sauce becoming bitter due to moisture absorption and spoilage.

[0010] In some embodiments, the spice is a combination of cumin powder, nutmeg powder, and black pepper powder, in a mass ratio of (6-8):(2-3):1.

[0011] In some embodiments, the flavoring agent is a composition of salt, monosodium glutamate, white sugar, and disodium 5'-ribonucleotide, in a mass ratio of (80-90):(50-60):(160-180):1.

[0012] In some embodiments, the method for preparing the modified maltodextrin includes the following steps: adding maltodextrin, peanut oil, and lipase to a reaction vessel, reacting at 30-40°C for 8-12 hours, and drying in an oven at 50-60°C for 10-30 minutes to obtain the modified maltodextrin.

[0013] Maltodextrin has a large molecular weight and a high content of linear chains, which easily leads to association between maltodextrin molecules, making it difficult for the gastrointestinal tract to digest. This application modifies maltodextrin by adding peanut oil and lipase, making hot pot and barbecue dipping sauces easier to digest and improving their taste. This is likely because modification introduces hydrophobic fatty acyl groups onto the maltodextrin, which on the one hand reduces its hygroscopicity, improving the moisture resistance of the hot pot and barbecue dipping sauce; on the other hand, the hydrophobic segments on the modified maltodextrin are interspersed within the linear chain, preventing the linear chain from agglomerating and thus making the modified maltodextrin easier to digest.

[0014] In some embodiments, the mass ratio of the maltodextrin to peanut oil is 1:(0.2-0.3).

[0015] The introduction of fatty acyl groups affects the hygroscopicity of maltodextrin. This application limits the mass ratio of maltodextrin to peanut oil so that maltodextrin can retain a certain degree of hygroscopicity, which can both absorb the moisture in chili powder to ensure the overall taste of hot pot and barbecue dipping sauce and make the modified maltodextrin easier to digest.

[0016] In some embodiments, the mass ratio of maltodextrin to lipase is 1:(0.004-0.0005).

[0017] Lipase can promote the breakdown of fats in the human body and reduce the burden on the gastrointestinal tract. This application limits the mass ratio of maltodextrin to lipase so that some lipase remains in the system, which can promote the digestion of fats in the human body.

[0018] In some embodiments, the hot pot and barbecue dipping sauce also contains 4-6 parts by weight of modified casein.

[0019] In some embodiments, the method for preparing the modified casein includes the following steps: dissolving casein in phosphate buffer, adding dextran and stirring for 20-30 min, reacting at 105-115°C for 50-70 min, cooling to room temperature, and freeze-drying at -40 to -30°C to obtain the modified casein.

[0020] Casein can provide nutrients to promote bone health and can encapsulate capsaicin and carry it out of the stomach, reducing the irritation of capsaicin to the gastric mucosa. However, casein is difficult to digest in the intestines and can easily increase the burden on the gastrointestinal tract. This application modifies casein by using dextran to make hot pot and barbecue dipping sauce easier to digest. This may be because hydrophilic groups such as amino and hydroxyl groups are introduced on the modified casein, making casein easier to digest.

[0021] In some embodiments, the mass ratio of casein to dextran is 1:(4-6).

[0022] The long-chain structure of glucan on casein may make it difficult for casein to bind with capsaicin. This application limits the mass ratio of casein to glucan so that casein can be easily digested by the intestines while ensuring that casein can bind with capsaicin, thus making the hot pot and barbecue dipping sauce easy to digest and non-irritating to the intestines.

[0023] Another aspect of the present invention provides a method for preparing a hot pot and barbecue dipping sauce, comprising the following steps: putting chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol and modified maltodextrin into a mixer, stirring at room temperature for 10-15 minutes, and then sterilizing in an ultraviolet sterilization chamber for 10-30 minutes to obtain the hot pot and barbecue dipping sauce.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] (1) The hot pot and barbecue dipping sauce prepared by mixing chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol, and modified maltodextrin is convenient to eat and has a good taste. Ethyl maltol and modified maltodextrin work synergistically to improve the taste of the hot pot and barbecue dipping sauce. In addition, the modified maltodextrin has a certain degree of hygroscopicity, which can prevent the chili powder from absorbing moisture and avoid the problem of the hot pot and barbecue dipping sauce becoming bitter due to the chili powder absorbing water and deteriorating.

[0026] (2) By adding peanut oil and lipase to modify maltodextrin, the present invention can introduce hydrophobic fatty acyl groups on maltodextrin, which can improve the moisture resistance of hot pot and barbecue dipping sauce and make the modified maltodextrin easier to digest.

[0027] (3) By adding casein to hot pot and barbecue dipping sauce, the present invention can encapsulate capsaicin and carry it out of the stomach, reducing the stimulation of capsaicin on the gastric mucosa. Furthermore, by using dextran to modify casein, the hot pot and barbecue dipping sauce can be made easier to digest. Detailed Implementation

[0028] The present invention will be described below with reference to specific embodiments. It should be noted that the following embodiments are examples of the present invention and are used only to illustrate the invention, not to limit it. Other combinations and various modifications within the scope of the present invention can be made without departing from its spirit or scope.

[0029] In the following examples and comparative examples, except for modified maltodextrin and modified casein, all other compounds and related reagents used were commercially available. The maltodextrin was food grade and purchased from Shandong Siyang Biotechnology Co., Ltd.; the casein was food grade and purchased from Guangdong Mingcheng Biotechnology Co., Ltd.; the lipase was a lipase with an activity of 100,000 and purchased from Hebei Tuohai Biotechnology Co., Ltd.; and the phosphate buffer was R27208-500ml and purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0030] Preparation Example 1

[0031] The preparation method of modified maltodextrin-1 includes the following steps: 10g of maltodextrin, 2.5g of peanut oil and 0.045g of lipase are added to a reaction vessel, reacted at 35℃ for 10h, and dried in an oven at 55℃ for 20min to obtain modified maltodextrin-1.

[0032] Preparation Example 2

[0033] The preparation method of modified maltodextrin-2 is the same as that in preparation example 1, except that the amount of peanut oil added is 4g.

[0034] Preparation Example 3

[0035] The preparation method of modified maltodextrin-3 is the same as that in preparation example 1, except that the amount of lipase added is 0.03g.

[0036] Preparation Example 4

[0037] The preparation method of modified casein-1 includes the following steps: dissolving 2g of casein in 10g of phosphate buffer, adding 10g of dextran and stirring for 25min, reacting at 110℃ for 60min, cooling to room temperature, and freeze-drying at -35℃ to obtain modified casein-1.

[0038] Preparation Example 5

[0039] The preparation method of modified casein-2 is the same as that in preparation example 4, except that the amount of dextran added is 14g.

[0040] Example 1

[0041] A hot pot and barbecue dipping sauce, by weight, comprises the following ingredients: 55 parts chili powder, 25 parts sesame seeds, 19 parts crushed peanuts, 13 parts peanut powder, 12 parts spices, 25 parts seasoning, 0.75 parts ethyl maltol, and 3 parts modified maltodextrin-1.

[0042] The spices are a combination of cumin powder, nutmeg powder, and black pepper powder, with a mass ratio of 7:2.5:1.

[0043] The seasoning is a combination of salt, monosodium glutamate, white sugar, and disodium 5'-ribonucleotide, with a mass ratio of 85:55:170:1.

[0044] The preparation method of the hot pot and barbecue dipping sauce in this embodiment includes the following steps: put chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol and modified maltodextrin-1 into a mixer, stir at room temperature for 12 minutes, and then put it into an ultraviolet sterilization box for 20 minutes to obtain the hot pot and barbecue dipping sauce.

[0045] Example 2

[0046] A hot pot and barbecue dipping sauce, by weight, comprises the following ingredients: 50 parts chili powder, 20 parts sesame seeds, 18 parts crushed peanuts, 12 parts peanut powder, 10 parts spices, 20 parts seasoning, 0.5 parts ethyl maltol, and 2 parts modified maltodextrin-1.

[0047] The spices are a combination of cumin powder, nutmeg powder, and black pepper powder, with a mass ratio of 6:2:1.

[0048] The seasoning is a combination of salt, monosodium glutamate, white sugar, and disodium 5'-ribonucleotide, in a mass ratio of 80:50:160:1.

[0049] The preparation method of the hot pot and barbecue dipping sauce in this embodiment includes the following steps: put chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol and modified maltodextrin-1 into a mixer, stir at room temperature for 10 minutes, and then put it into an ultraviolet sterilization box for 10 minutes to obtain the hot pot and barbecue dipping sauce.

[0050] Example 3

[0051] A hot pot and barbecue dipping sauce, by weight, comprises the following ingredients: 60 parts chili powder, 30 parts sesame seeds, 20 parts crushed peanuts, 14 parts peanut powder, 15 parts spices, 30 parts seasoning, 1 part ethyl maltol, and 4 parts modified maltodextrin-1.

[0052] The spices are a combination of cumin powder, nutmeg powder, and black pepper powder, with a mass ratio of 8:3:1.

[0053] The seasoning is a combination of salt, monosodium glutamate, white sugar, and disodium 5'-ribonucleotide, in a mass ratio of 90:60:180:1.

[0054] The preparation method of the hot pot and barbecue dipping sauce in this embodiment includes the following steps: put chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol and modified maltodextrin-1 into a mixer, stir at room temperature for 15 minutes, and then put it into an ultraviolet sterilization box for 30 minutes to obtain the hot pot and barbecue dipping sauce.

[0055] Example 4

[0056] A hot pot and barbecue dipping sauce and its preparation method are described. The specific implementation method is the same as in Example 1, except that modified maltodextrin-1 is replaced with modified maltodextrin-2 in an equal amount.

[0057] Example 5

[0058] A hot pot and barbecue dipping sauce and its preparation method are described. The specific implementation method is the same as in Example 1, except that modified maltodextrin-1 is replaced with modified maltodextrin-3 in an equal amount.

[0059] Example 6

[0060] A hot pot and barbecue dipping sauce, by weight, comprises the following ingredients: 55 parts chili powder, 25 parts sesame seeds, 19 parts crushed peanuts, 13 parts peanut powder, 12 parts spices, 25 parts seasoning, 0.75 parts ethyl maltol, 1.3 parts modified maltodextrin, and 1.5 parts modified casein.

[0061] The spices are a combination of cumin powder, nutmeg powder, and black pepper powder, with a mass ratio of 7:2.5:1.

[0062] The seasoning is a combination of salt, monosodium glutamate, white sugar, and disodium 5'-ribonucleotide, with a mass ratio of 85:55:170:1.

[0063] The preparation method of the hot pot and barbecue dipping sauce in this embodiment includes the following steps: put chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol, modified casein-1 and modified maltodextrin-1 into a mixer, stir at room temperature for 12 minutes, and then sterilize in an ultraviolet sterilization box for 20 minutes to obtain the hot pot and barbecue dipping sauce.

[0064] Example 7

[0065] A hot pot and barbecue dipping sauce and its preparation method are described. The specific implementation method is the same as in Example 6, except that modified casein-1 is replaced with modified casein-2 in equal amounts.

[0066] Example 8

[0067] A hot pot and barbecue dipping sauce and its preparation method are described. The specific implementation method is the same as in Example 6, except that modified casein-1 is replaced with an equal amount of casein.

[0068] Comparative Example 1

[0069] A hot pot and barbecue dipping sauce and its preparation method are described. The specific implementation method is the same as in Example 1, except that the modified maltodextrin-1 is replaced with an equal amount of maltodextrin.

[0070] Performance testing

[0071] The following performance tests were conducted on the hot pot and barbecue dipping sauces prepared in each embodiment and comparative example:

[0072] (1) Taste: 2g of hot pot and barbecue dipping sauce was placed in a flask after being placed at 25℃ and 60% humidity for 7 days. The electronic tongue was pre-equilibrated and calibrated using distilled water and 0.01mol / L hydrochloric acid aqueous solution at 20℃. The flask was placed on the electronic tongue system autosampler for data acquisition and evaluation of the taste of the hot pot and barbecue dipping sauce.

[0073] (2) Gastric irritation experiment: 90 subjects aged 20-60 years were selected, 45 men and 45 women, and divided into groups of 10, with 5 men and 5 women as experimental subjects. After eating 200g of boiled beef mixed with 10g of hot pot barbecue dipping sauce, they fasted for 2 hours. The number of people who had no gastric irritation and those who had gastric irritation were counted.

[0074] The test results are shown in Table 1:

[0075] Table 1

[0076]

[0077] As shown in Table 1, the hot pot and barbecue dipping sauces in Examples 1-3 of this invention have the advantages of good taste and being less likely to irritate the stomach and intestines. A comparison between Example 4 and Example 1 shows that changing the ratio of maltodextrin and peanut oil may alter the hygroscopicity of maltodextrin, leading to a poorer taste and increased stomach irritation in the hot pot and barbecue dipping sauce. A comparison between Example 5 and Example 1 shows that changing the ratio of maltodextrin and lipase may result in insufficient lipase to promote the breakdown of fats in the human body, increasing the burden on the stomach and intestines and making the hot pot and barbecue dipping sauce more likely to have an irritating taste. A comparison between Example 6 and Example 1 shows that... It can be seen that the addition of modified casein improves the taste of hot pot and barbecue dipping sauce without irritating the stomach; the comparison between Example 7 and Example 6 shows that after changing the ratio of casein and dextran, the long chain structure of dextran on casein may make it difficult for casein to bind with capsaicin, making the hot pot and barbecue dipping sauce more likely to irritate the stomach; the comparison between Example 8 and Example 6 shows that after adding unmodified casein, casein is not easily digested, making the hot pot and barbecue dipping sauce more likely to irritate the stomach; the comparison between Comparative Example 1 and Example 1 shows that without modified maltodextrin, the hot pot and barbecue dipping sauce has a poor taste and is more likely to irritate the stomach.

[0078] The above embodiments are only for illustrating the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the content of the present invention and implement it. They should not be used to limit the scope of protection of the present invention. All equivalent changes or modifications made in accordance with the spirit and essence of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A hot pot and barbecue dipping sauce, characterized in that, By weight, it includes the following ingredients: 50-60 parts chili powder, 20-30 parts sesame seeds, 18-20 parts crushed peanuts, 12-14 parts peanut powder, 10-15 parts spices, 20-30 parts seasoning, 0.5-1 part ethyl maltol, and 2-4 parts modified maltodextrin.

2. The hot pot and barbecue dipping sauce according to claim 1, characterized in that, The spices are a combination of cumin powder, nutmeg powder and black pepper powder, with a mass ratio of (6-8):(2-3):

1.

3. The hot pot and barbecue dipping sauce according to claim 1, characterized in that, The seasoning is a composition of salt, monosodium glutamate, white sugar, and disodium 5'-ribonucleotide, in a mass ratio of (80-90):(50-60):(160-180):

1.

4. The hot pot and barbecue dipping sauce according to claim 1, characterized in that, The method for preparing the modified maltodextrin includes the following steps: adding maltodextrin, peanut oil, and lipase into a reaction vessel, reacting at 30-40℃ for 8-12 hours, and drying in an oven at 50-60℃ for 10-30 minutes to obtain the modified maltodextrin.

5. The hot pot and barbecue dipping sauce according to claim 4, characterized in that, The mass ratio of maltodextrin to peanut oil is 1:(0.2-0.3).

6. The hot pot and barbecue dipping sauce according to claim 4, characterized in that, The mass ratio of maltodextrin to lipase is 1:(0.004-0.0005).

7. The hot pot and barbecue dipping sauce according to any one of claims 1-6, characterized in that, The hot pot and barbecue dipping sauce also contains 4-6 parts by weight of modified casein.

8. The hot pot and barbecue dipping sauce according to claim 7, characterized in that, The method for preparing the modified casein includes the following steps: dissolving casein in phosphate buffer, adding dextran and stirring for 20-30 min, reacting at 105-115℃ for 50-70 min, cooling to room temperature, and freeze-drying at -40 to -30℃ to obtain the modified casein.

9. The hot pot and barbecue dipping sauce according to claim 8, characterized in that, The mass ratio of casein to dextran is 1:(4-6).

10. A method for preparing a hot pot and barbecue dipping sauce according to any one of claims 1-6, characterized in that, Includes the following steps: Chili powder, sesame seeds, crushed peanuts, peanut powder, spices, seasonings, ethyl maltol, and modified maltodextrin are placed into a mixer and stirred at room temperature for 10-15 minutes. Then, the mixture is sterilized in a UV sterilizer for 10-30 minutes to obtain a hot pot and barbecue dipping sauce.

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