KR100519911B1 - Sesame oil and manufacturing process thereof - Google Patents

Abstract

The present invention relates to sesame oil oil and a method for producing the same.

The present invention uses sesame oil, jade oil, soybean oil, rapeseed oil as main ingredients, sunflower oil, perilla oil, and a small amount of sesame flavor, seasoning oil, and peanut oil to add flavor to the sesame oil. Provide oil.

According to the present invention, even if it is ingested for a long time using natural ingredients, it is not harmful to health, and can be substituted for sesame oil because it is similar to natural sesame oil at a low manufacturing cost.

Description

Sesame oil and manufacturing method {Sesame oil and manufacturing process

The present invention relates to sesame oil flavor oil and a method for producing the same.

The present invention is to mix the natural oil extracted from grains such as corn, rapeseed, soybean, etc. with pure sesame oil to express the aroma and taste of sesame oil while improving the flavor and perilla oil, sunflower oil, sesame flavor, seasoning oil and peanuts It provides sesame oil-flavored oils with a variety of nutritional ingredients and a unique flavor by mixing oils and the preparation method thereof.

The general composition of sesame seeds is more than 50% lipid, 20% protein, 15% carbohydrates, and also contains fiber, minerals, vitamins, etc. are known as nutritionally excellent plant seeds.

Sesame oil is one of seasoning foods that has been widely used as a spice in Japanese and Chinese cuisines as well as in Korea because of its scent.

The sesame oil's savory fragrance causes the protein and carbohydrates in the sesame during the steaming process to produce a mailald reaction, producing scents such as aldehydes, ketones, pyrazines, furans, and pyrroles. It is known to give off incense.

The fragrance component of sesame oil is composed of more than 100 kinds of components, and among them, the most influential flavor of sesame oil is known as a compound of pyrazine, especially dimethyl pyrazine, specifically 2,6-dimethyl pyrazine And 2,6-pyrazine are known as the main compounds of sesame oil with a scent.

Sesame oil is an edible oil extracted from sesame seeds. There are two methods of oiling: hot and cold. The former is a method of roasting sesame seeds and steaming them to compress them. Salty oils are dark in color and have a distinctive flavor. Sesame oil is rarely refined because flavor is important. The latter is cold pressed, mainly used in other countries, and the oil is light and less flavorful.

These sesame oils are seasoned foods of seasonings, but the palatability of sesame oil, which is an oily crop of sesame oil, is showing a sharp decrease, so the price of sesame oil is considerably increased. It is harming the health of consumers.

Sesame oil flavor oil of the present invention is mixed in a mixture of jade oil (corn oil), soybean oil (soybean oil), rapeseed oil (rapeseed oil) in order to give the essential aroma and taste of the natural sesame oil, and mixed with sesame oil of the appropriate blending ratio, and to the mixture again In order to enhance nutrition and flavor, it is manufactured by adding small amount of sunflower oil, savory oil, sesame, seasoning oil, and peanut oil, which have a savory taste, to reduce manufacturing cost, and to produce a unique flavor of sesame oil. Sesame oil to feel the oil and provides a method of manufacturing.

Sesame oil flavor oil for achieving the intended purpose of the present invention is 16 to 39% by weight of sesame oil, 20 to 45% by weight of jade oil (corn oil), and rapeseed oil (rapeseed oil) to serve as an auxiliary of the jade oil while having a savory taste 9 to 12% by weight, 13 to 16% by weight of soybean oil (soybean oil) emulsifying when mixing the above oils, 5 to 7% by weight of perilla oil to enhance flavor, sunflower oil 4 to 6 It is characterized by consisting of 0.02 ~ 4% by weight, sesame flavor 0.02 ~ 4% by weight, seasoning oil 0.03 ~ 3.9% by weight, peanuts 0.02 ~ 0.03% by weight.

The sesame oil-flavored oil manufacturing method is 16-39% by weight of sesame oil, 20-45% by weight of jade oil (corn oil), 9-12% by weight of rapeseed oil (rapeseed oil), which serves as an auxiliary of the jade oil, , 13-16% by weight of soybean oil (soybean oil) emulsifying when mixing the above oils, 5-7% by weight of perilla oil to enhance the flavor, 4-6% by weight of sunflower oil, It is characterized in that it is prepared by stirring the sesame flavor 0.02 ~ 4% by weight, seasoning oil 0.03 ~ 3.9% by weight, peanut oil 0.02 ~ 0.03% by weight for 5 to 20 minutes at room temperature.

The sesame oil may be compressed or extracted.

The jade oil is the most commonly used oil in Chinese cuisine, as well as inexpensive as well as fried, there is a characteristic that does not feel.

The rapeseed oil is slightly higher in price than jade oil, but has a characteristic of savory taste, and it is known that it has a good frying performance to play a subsidiary role for frying performance of jade oil and also prevents rancidity.

The soybean oil is cheaper than rapeseed oil, and is characterized by promoting emulsification by mixing each oil.

The sunflower oil and perilla oil are mixed in order to show a fragrant aroma.

In addition, sesame flavor, seasoning oil, and peanut oil can satisfy the new tastes of consumers by allowing them to feel a unique flavor in addition to the flavor of sesame oil.

In the following, embodiments according to the mixing ratio of the additives to be applied to the present invention will be described in detail.

The material of the present invention was subjected to individual quality tests in order to use the best selected material, the test results are as follows.

The test results of sesame oil are shown in Table 1.

Analysis item Standard result Constellation It should have its own color and flavor and have no odor. fitness Specific gravity (25 ° / 25 °) 0.914-0.921 0.917 Refractive Index (25 ℃) 1.471-1.474 1.472 Acid 4.0 or less 2.5 Iodine 103-118 116.5

The test results of perilla oil are shown in Table 2.

Analysis item Standard result Constellation It should have its own color and flavor and have no odor. fitness Specific gravity (25 ° / 25 °) 0.920-0.933 0.927 Refractive Index (25 ℃) 1.475-1.482 1.479 Acid 5.0 or less 1.9 Iodine 1192-209 194.2 Antioxidant (BHA, BHT, TBHQ) (g / kg) 0.2 or less fitness Antioxidant (PG) (g / kg) 0.1 or less fitness Other antioxidants (g / kg) Not detected Not detected

Soybean oil test results are shown in Table 3.

Analysis item Standard result Constellation It should have its own color and flavor and have no odor. fitness moisture(%) 0.1 or less 0.01 Acid 0.1 or less 0.045 Specific gravity (25 ° / 25 °) 0.916-0.922 0.920 Refractive Index (25 ℃) 1.471-1.475 1.473 Soap 1.0 or less 0.52 Iodine 123-142 130 Color value (R / Y) 1.0 or less / 10 or less 0.8 / 8.1

The soybean oil was prepared by the following method.

1. Transfer raw material oil to degumming tank and react.

2. The reacted fats and oils are separated by degumming oil and gum in a centrifuge.

3. The degumming oil is deoxidized using acid and alkali.

4. The reacted fats and oils are separated from deoxidized oil and soap in a centrifuge.

5. Deoxidized oil removes moisture from the drying unit.

6. Transfer deoxidized oil to decolorization tank, add white clay and citric acid to react, decolorize and filter.

7. Decolorized oil is deodorized in the deodorizer, add citric acid, and then transferred to the reservoir through a filter.

Seasoning oil was prepared in the same manner as in Table 4.

ingredient Compounding rate (% by weight) Seasoning oil 10.0 Smoke oil 1.0 Soybean oil 89.0 Sum 100

Manufacturing method

1. Weigh and mix the ingredients.

2. Homogenize by heating at 65 ~ 75 ℃ for 30 minutes.

3. Filter and cool.

Peanuts oil was prepared in the same manner as in Table 5.

ingredient Compounding ratio (% by weight) Remarks Key base flavor 4.20 Propylene glycol 16.0 Equation 1-307 Benzene Alcohol 11.54 Equation 1-72 vanillin 31.0 Equation 1-67 Cocoa extract 11.60 2,157-31 Cocoa powder 30 Food Code 20-3 Jangjesoo 70 Isobutyl aldehyde 3.20 FEMA NO.2200 High quality ketones (1-10) 9.50 FEMA NO.3487 Fatty higher alcohols (1-228) 14.15 FEMA NO.2418 vanillin 1.50 Equation 1-67 Propylene glycol 84.30 Equation 1-307

Manufacturing method

1. Weigh and mix and dissolve the raw materials.

2. Mix for 2 hours at 80 rpm in a stirrer.

3. Aged for 48 hours, filtered and subdivided into products.

Table 6 shows the test results for corn oil (corn oil).

Item General condition Water contaminants (%) Acid Color Heating test Unchecked cargo (%) Specific gravity 25 ℃ Refractive index 25 ℃ Swordsman Yodga Peroxide value Cooling test Y R Analysis fitness 0.019 0.087 10 1.1 fitness 0.60 0.917 1.473 192.4 122.0 0.12 normal

The test results for the rapeseed oil are shown in Table 7.

Item General condition Water contaminants (%) Acid Color Heating test Unchecked cargo (%) Specific gravity 25 ℃ Refractive index 25 ℃ Swordsman Yodga Peroxide value Cooling test Y R Analysis fitness 0.013 0.031 6.0 0.6 fitness 0.49 0.917 1.473 190.1 114.9 0.13 normal

In order to obtain an optimal sesame oil with the material prepared for the present invention, the experiment was carried out in the following mixing ratio.

Experimental Example 1

10% by weight of sesame oil, 46% by weight of jade oil, 9% by weight of soybean oil, 12% by weight of rapeseed oil, 8% by weight of sunflower oil, 7% by weight of sunflower oil, 4% by weight of sesame flavor, 4% by weight of seasoning oil, 0.015% by weight of peanuts oil % Was measured and these mixtures were stirred at room temperature for 5-20 minutes to prepare sesame oil oil.

Experimental Example 2-

15% by weight sesame oil, 44% by weight jade oil, 11% by weight soybean oil, 10% by weight of soybean oil, 7% by weight of perilla oil, 7% by weight of sunflower oil, 2% by weight of sesame flavor, 3.9% by weight of seasoning oil, 0.015% by weight of peanuts oil % Was measured and these mixtures were stirred at room temperature for 5-20 minutes to prepare sesame oil oil.

Experimental Example 3-

Selected materials include sesame oil 27.5%, jade oil 32.5%, soybean oil 15.8%, soybean oil 9%, perilla oil 6%, sunflower oil 5.5%, sesame flavor 1.8%, seasoning oil 1.9%, peanuts oil 0.02% % Was measured and these mixtures were stirred at room temperature for 5-20 minutes to prepare sesame oil oil.

Experimental Example 4-

Selected materials: sesame oil 41%, jade oil 27%, soybean oil 16%, soybean oil 8%, perilla oil 4.5%, sunflower oil 4%, sesame flavor 0.02%, seasoning oil 0.03%, peanuts 0.025% % Was measured and these mixtures were stirred at room temperature for 5-20 minutes to prepare sesame oil oil.

Experimental Example 5-

45% by weight of sesame oil, 20% by weight of jade oil, 18% by weight of soybean oil, 7% by weight of soybean oil, 3% by weight of perilla oil, 3% by weight of sunflower oil, 0.01% by weight of sesame oil, 4% by weight of seasoning oil, 0.03% by weight of peanuts oil % Was measured and these mixtures were stirred at room temperature for 5-20 minutes to prepare sesame oil oil.

When the mixing rate of the experimental example is shown in a table as shown in Table 8.

Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Sesame oil 10 15 27.5 41 45 Jade oil 46 44 32.5 27 20 Soybean oil 9 11 15.8 16 18 Rapeseed oil 12 10 9 8 7 Perilla oil 8 7 6 4.5 3 Sunflower oil 7 7 5.5 4 3 Sesame flavor 4 2 1.8 0.02 0.01 Seasoning oil 4 3.9 1.9 0.03 4 Peanut oil 0.015 0.01 0.02 0.025 0.03

Sensory test

By the five samples according to the experimental example, the skilled manufacturing technicians of the head office evaluated the mixing of the mixture itself during the manufacturing process.

In addition, 10 cooks with over 15 years of cooking experience took the sample and used it for cooking to detect performance.

In addition, an evaluation group consisting of five nutritionists with five years of experience and five members of the public conducted a sensory test on color, taste, and aroma.

The results of evaluating the ranking of each self-assessment and sensory test results for each experimental example are shown in Table 9 below.

Sensory test results ranking Much like sesame oil Frying performance Food mix color Scent One 5 One 5 3 3 2 4 2 4 2 2 3 3 3 3 4 4 4 2 4 2 5 5 5 One 5 One One One

It is obvious that sesame oil is more similar to natural sesame oil as its content increases, and frying performance is better with higher content of jade oil, and mixed property is better with higher mixing amount of soybean oil, but natural sesame oil price is relatively high, Since the present invention intends to develop a product that can be replaced with natural sesame oil, in consideration of economic feasibility, the range of the range based on the content of Experimental Example 3, which can be an appropriate range that can maintain the flavor for sesame oil jade oil soybean oil. The mixing amount was applied to the finished product of the present invention.

In such a mixture, mixing and frying may be supplemented by oil mixed with oil.

According to the results of the evaluation test and the sensory test, an embodiment of preparing sesame oil flavor oil by extracting the mixing ratio of the substances showing the optimal state for each item in each experimental example is as follows.

Example

Selected materials include sesame oil 27.5%, jade oil 32.5%, soybean oil 15.8%, soybean oil 10%, perilla oil 6%, sunflower oil 5.5%, sesame flavor 2%, seasoning oil 1.9%, peanuts oil 0.025% % Was measured and these mixtures were stirred at room temperature for 5-20 minutes to prepare sesame oil oil.

The evaluation test and the sensory test for the above embodiment were carried out under the same conditions as the evaluation test and the sensory test, and showed the best condition and satisfaction for the manufacturing price.

According to the experimental example described above, the amount of sesame oil mixed with natural sesame oil is suitable for economical considerations, and the amount of sesame oil is 16 to 39% by weight. The mixing ratio of soybean oil in consideration of the savory flavor and the degree of mixing emulsification is preferably 13 to 16% by weight, and the jade oil while maintaining economic efficiency when 9 to 12% of the rapeseed oil is mixed in the jade oil and soybean oil. It can be seen that the frying performance of the can also be maintained.

Perilla oil for the savory aroma was preferably included in the range of 5 to 7% by weight, but less than 5% by weight was insufficient to show a unique aroma, and when the amount exceeded 7% by weight, the smell of sesame oil was excessive. It was found to reduce the fragrance.

In addition, sesame fragrance, which serves as a supplementary flavor, was most suitable when 0.02 ~ 4% by weight of mixed sesame seeds was used. When 0.02% or less by weight, sesame scent was insufficient. It was found that the taste and aroma will be reduced.

Sunflower oil was most suitable in the case of 4 to 6% by weight, the use effect is less than 4% by weight, and more than 6% by weight to offset the characteristics of sesame oil and other mixtures.

Seasoning oil was most suitable within the range that 0.03-3.9 weight% mixed does not reduce the flavor of sesame oil.

Peanut oil was most suitable within the range which does not reduce the flavor of sesame oil when 0.02-0.03 weight% is mixed.

As described above, the present invention uses sesame oil, jade oil, rapeseed oil, soybean oil, and perilla oil as natural ingredients to add sesame scent, seasoning oil, and peanut oil, which make it possible to feel unique flavor. Even if it is not harmful to health as well as its taste is most similar to natural sesame oil, it can provide sufficient nutritional ingredients to the user.

In addition, it is possible to manufacture without a heating step in the manufacturing process, less manufacturing cost, mass production is possible to provide a sufficient taste and aroma that can be used as a substitute for sesame oil.

Claims (2)

16 to 39 weight percent of sesame oil, 20 to 45 weight percent of jade oil, 9 to 12 weight percent of rapeseed oil, 13 to 16 weight percent of soybean oil, 5 to 7 weight percent of perilla oil, 4 to 6 weight percent of sunflower oil, Sesame oil flavor oil which consists of 0.02-4 weight%, seasoning oil 0.03-3.9 weight%, and peanuts oil 0.02-0.03 weight%. 16 to 39 weight percent of sesame oil, 20 to 45 weight percent of jade oil, 9 to 12 weight percent of rapeseed oil, 13 to 16 weight percent of soybean oil, 5 to 7 weight percent of perilla oil, 4 to 6 weight percent of sunflower oil, A method for producing sesame oil flavor oil, characterized by mixing 0.02 to 4% by weight, 0.03 to 3.9% by weight of seasoning oil and 0.02 to 0.03% by weight of peanut oil, and stirring at room temperature for 5 to 20 minutes.