KR101744128B1 - Method for preparing edible oil - Google Patents
Method for preparing edible oil Download PDFInfo
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- KR101744128B1 KR101744128B1 KR1020150114358A KR20150114358A KR101744128B1 KR 101744128 B1 KR101744128 B1 KR 101744128B1 KR 1020150114358 A KR1020150114358 A KR 1020150114358A KR 20150114358 A KR20150114358 A KR 20150114358A KR 101744128 B1 KR101744128 B1 KR 101744128B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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Abstract
The present invention relates to a method for producing vegetable cooking oil capable of preventing the generation of benzopyrene which occurs during the production of vegetable cooking oil. More specifically, the present invention relates to a method for producing vegetable cooking oil, Roasting the dried plant material using a far-infrared ray distributor; Cooling the roasted vegetable raw material at room temperature; Milking the roasted vegetable raw material at a low temperature; And filtering the milked oil. The present invention also relates to a method for producing vegetable oil.
Description
The present invention relates to a method for producing vegetable cooking oil capable of preventing generation of benzopyrene occurring during preparation of cooking oil while maintaining taste and flavor peculiar to cooking oil.
A variety of vegetable cooking oil is used to cook various kinds of dishes such as boiled, canned, fried, stir-fried and raw vegetables.
Vegetable cooking oil is obtained from vegetable raw materials such as sesame, perilla, black sesame, soybean, pine nut, pumpkin seed, lotus seed, sunflower seed, oudy, brown rice, peanut, evening primrose seed oil, rape seed, or walnut. Has a unique flavor and flavor and is used for various purposes depending on the cooking method and the taste of the user.
On the other hand, in order to produce some edible vegetable oil, the vegetable raw material should be roasted at a high temperature after the roaster is put in, and the milking step is performed by pressing and milking.
However, there is a problem that when the vegetable raw material is roasted in the power distribution step, polycyclic aromatic hydrocarbons (PAHs) are generated.
Particularly, benzopyran, which is one of the above PAHs compounds, is a substance produced by carbonization while incompletely burning carbohydrates, fats and proteins, which are the main components of foods, at the time of high-temperature cooking and processing of food, and WHO (International Health Organization) and LARC (International Cancer Research Institute) and the like have been reported as a typical carcinogen (1A) causing skin cancer, lung cancer and bronchial cancer. In Korea, the Korean Food and Drug Administration (KFDA) has been promoting the reduction of benzopyran, which can be produced during the food manufacturing process, since 2001, Improvements have been made to reduce preventive measures to reduce benzo-pyrene standards in edible oils to 2 μg / kg.
However, most of the edible oils currently marketed in Korea, such as sesame oil, contain less than 3.0 μg / kg benzopyran and more than 10 μg / kg benzopyran, which is 2 μg / kg benzopyran standard of the Korea Food and Drug Administration The recommended standard of olive oil is less than 2 ppb.
Recently, a method of reducing benzo-pyrene by employing a method of lowering the distribution temperature or advancing forced exhaust during the distribution process or milking the seed coat at the time of producing sesame oil in a number of manufacturing companies (see Non-Patent Document 1) Has been proposed. However, in this case, there is another disadvantage that the flavor and flavor unique to edible oil can not be maintained or the color becomes dark.
Therefore, it is urgently required to develop a method capable of reducing the content of benzopyrene while maintaining the taste and flavor peculiar to edible oil at the time of producing edible oil using vegetable raw materials.
In order to solve the above problems, in the present invention, the vegetable raw material is roasted using a far-infrared ray distributor and then milked at a low temperature to preserve the original flavor and hue of the plant raw material, The present invention provides a method for producing edible oil using the above-mentioned method.
In order to achieve the above object, in one embodiment of the present invention
Washing the selected vegetable raw material;
Roasting the dried plant material using a far-infrared ray distributor;
Cooling the roasted vegetable raw material at room temperature;
Milking the roasted vegetable raw material at a low temperature; And
And a step of filtering the milking oil. The method for producing vegetable cooking oil according to the present invention comprises the steps of:
Further, in the present invention, vegetable cooking oil using the vegetable raw material produced by the above method is provided with a vegetable oil having a benzopyran content of 0.9 / / kg or less.
According to the method of the present invention having the above-described constitution, it is possible to produce vegetable cooking oil having reduced benzoprene content while maintaining the inherent flavor and flavor of the vegetable raw material.
BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and form a part of the specification, illustrate preferred embodiments of the invention and, together with the description of the invention, serve to provide a further understanding of the technical idea of the invention. But is not limited to.
1 is a benzoprene detection test report on sesame oil produced by the method of the present invention.
2 is a benzoprene detection test report on perilla oil produced by the method of the present invention.
3 is a photograph of the emulsification test of sesame oil according to Experimental Example 2. FIG.
Hereinafter, the present invention will be described in detail in order to facilitate understanding of the present invention. Herein, terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings, and the inventor may appropriately define the concept of the term to describe its own invention in the best way. It should be construed as meaning and concept consistent with the technical idea of the present invention.
At present, commercially available vegetable cooking oil production methods include a method in which vegetable raw materials are roasted by using a hot plate having a temperature of 270 DEG C or higher and then physically milked in addition to a chemical extraction method using an organic solvent. This method has the advantage of burning the fiber of the grain and hardening it, so that it is easy to separate the oil from the grain and thus the amount of oil to be milked is increased. However, it is not only uniformly transferred from the epidermis to the inside in the heat transfer process during the power distribution process, but also has the disadvantage of generating toxic substances such as benzopyrene due to generation of carbonization points on the surface of the vegetable raw material. Particularly, in some companies, the seed coat is peeled and roasted in order to increase the amount of oil retained, and then milking is carried out at a high temperature. However, there is a problem that the degree of carbonization of the hardened grain surface is increased and the generation of benzopyrene is further increased.
Accordingly, the present invention provides a method for producing vegetable oil using a vegetable raw material which can preserve the inherent flavor, flavor, color and the like of the vegetable raw material and prevent the occurrence of benzopyran, which is a carcinogenic substance.
Specifically, in one embodiment of the present invention
Washing the selected vegetable raw material (S1);
Frying the dried plant material using a far-infrared ray distributor (S2);
Cooling the roasted vegetable raw material at room temperature (S3);
(S4) milking the roasted vegetable raw material at a low temperature; And
And filtering (S5) the milking of the vegetable oil.
The vegetable raw material includes at least one selected from the group consisting of sesame, perilla, black sesame seeds, soybean, pine nut, pumpkin seed, lotus seed, sunflower seed, oudy seed, brown rice, peanut, And representative examples thereof include at least one selected from the group consisting of sesame, perilla and black sesame (black sesame seeds).
Also, in the method of the present invention, the washing step (S1) may be carried out by using a water tap, which is a step of selecting and cleaning foreign matter by using specific gravity. The washing step may be carried out one to three times or more depending on the amount of the residue such as stone, sand, etc. separated from the vegetable raw material.
In the method of the present invention, the roasting step (S2) may be carried out in three stages, preferably four stages, by varying the far infrared ray irradiation temperature and the rotating speed condition of each section while rotating the far-infrared ray distributor.
Specifically, in the step (S2), the far infrared ray distributor is rotated,
(S2-1) of removing water from the vegetable raw material by irradiating far-infrared rays until the inside temperature of the far-infrared ray distributor reaches a temperature range of 80 to 100 DEG C;
A first frying step (S2-2) of roasting the far infrared ray until the inside temperature of the far-infrared ray distributor reaches a temperature range of 130 to 150 ° C; And
The second frying step (S2-3) in which the far infrared rays are irradiated and roasted until the inside temperature of the far-infrared ray distributor reaches the temperature range of 140 to 160 ° C can be sequentially performed.
Further, in the roasting step (S2), after the second roasting step (S2-3), the fermentation step (S2-4) is carried out while maintaining the temperature of the heated plant material without irradiating far infrared ray can do.
At this time, the aging step can be performed while the temperature of the vegetable raw material heated in 0.15 hours is reduced by about 5 to 10% at the final temperature (캜). By performing the aging step under the above conditions, And the effect of keeping the fragrance is most excellent.
In the conventional roasting and distribution stage, not only roasting at high temperature but also the frying pot is made of iron (hot plate), so that even if roasted at a low temperature, the disadvantage that minute carbonization points are formed on the surface of the grain can not be prevented. This is due to the iron-conducting heat transfer method, which is the inevitable result that more heat is transferred to the surface of the grain than enough heat is transferred to the grain center in the course of the heat transfer from the iron to the grain surface.
In the present invention, a far infrared ray roaster is introduced to prevent such unnecessary heat transmission according to the conduction system and used in the power distribution stage. At this time, the far-infrared ray equipment can use a high-efficiency far-infrared ray equipment having a transmittance of 80% or more, and a control device capable of separately programming the appropriate rotation speed and time according to the temperature interval can be used.
As described above, in the method of the present invention, far-infrared rays can be irradiated until reaching a temperature range of less than a maximum of about 160 ° C by using a far-infrared ray roaster, and the principle of penetrating the surface of the grain and kneading it into the grain can be used. In the method of the present invention, the optimum temperature range, the rotation speed and the operation time of the high temperature and the low temperature can be appropriately set for each kind of vegetable raw material, and the exhaust method for CO 2 emission in the roasting process can be combined with the forced intake and the natural exhaust method It is possible to further reduce the occurrence of carbonization points generated on the surface of the vegetable raw material. Therefore, it is possible to minimize the harmful substances (PAHs) such as benzopyrene which are generated during the roasting process.
Specifically, in the roasting step (S2) of the present invention, the water removal step (S2-1) differs depending on the water dehydration state of the initial vegetable raw material, but the inside temperature of the far-infrared ray distributor is in the range of 80 to 100 ° C The far infrared ray distributor is rotated at a high speed of 40 to 60 Hz for about 2 to 7 seconds and at a low speed of 15 to 25 Hz for about 15 to 20 seconds while repeating far infrared ray irradiation for 5 to 15 minutes until reaching can do.
As described above, in the water removal step, the effect of irradiating the far infrared rays evenly over the entire grain can be obtained by repeating the process in the range of high-speed and low-speed rotation process conditions under the temperature range.
At this time, if the inside temperature of the far-infrared ray is less than 80 ° C or more than 100 ° C in the step (S2-1) of removing water, the moisture contained in the water before the first roasting step (S2-2) Or steamed by the moisture contained in the product before the roasting process is performed, resulting in trouble in the taste and flavor of the product.
More specifically, when the vegetable raw material is sesame in the step (S2-1) of removing water, far-infrared rays are irradiated for 5 to 15 minutes until the inside temperature of the far-infrared ray distributor reaches a temperature range of 80 to 100 ° C, The distributor may be rotated at a high speed of 40 to 60 Hz for about 2 to 7 seconds and rotated at a low speed of 15 to 25 Hz for about 15 to 20 seconds.
When the vegetable raw material is perilla in the step (S2-1) of removing moisture, the far-infrared ray distributor is irradiated with far infrared rays for 5 to 15 minutes while the inside temperature of the far-infrared ray distributor reaches the temperature range of 80 to 100 ° C A high-speed rotation of 40 to 60 Hz for 2 to 7 seconds, and a low-speed rotation of 15 to 25 Hz for about 15 to 20 seconds may be sequentially and repeatedly performed.
When the vegetable raw material is a black substance in the step (S2-1) of removing water, the far-infrared ray distributor is irradiated with far infrared rays for 5 to 15 minutes while the inside temperature of the far-infrared ray distributor reaches 80-100 A high-speed rotation of 40 to 60 Hz for 2 to 7 seconds, and a low-speed rotation of 15 to 25 Hz for about 15 to 20 seconds may be sequentially and repeatedly performed.
In the roasting step (S2) of the present invention, the first roasting step (S2-2) is a step in which a primary popup occurs, and the inside temperature of the far-infrared ray distributor reaches a temperature range of 130 to 150 ° C Far infrared ray irradiation for 5 to 20 minutes.
Specifically, in the first roasting step (S2-2), far infrared rays are irradiated for 10 to 20 minutes until the inside temperature of the far-infrared ray distributor reaches a temperature range of 130 to 150 ° C, The process may be repeated 20 times at a high speed of 40 to 60 Hz for 2 to 7 seconds and at a low speed of 15 to 25 Hz for about 15 to 20 seconds while being irradiated.
At this time, when the inside temperature of the far-infrared ray distributor is less than 130 ° C in the first roasting step (S2-2), the amount of heat to cause the primary pop-up to occur uniformly is insufficient, and if it exceeds 150 ° C, The surface of the vegetable raw material is burned and the taste and flavor of the resultant product may be problematic.
In addition, when the high and low rotational speeds are out of the above ranges, stirring may not be performed well, and carbonization of the surface may be caused before the roasting is performed.
When the vegetable raw material is sesame seed, (S2-2) the first roasting step is carried out for 2 to 7 seconds while irradiating far infrared rays for 10 to 20 minutes until the inside temperature of the far-infrared ray distributor reaches the temperature range of 130 to 150 DEG C Rotating at a high speed of 40 to 60 Hz and rotating at a low speed of 15 to 25 Hz for about 15 to 20 seconds may be repeated 30 times or more in sequence.
In the first roasting step (S2-2), when the vegetable raw material is perilla, the far infrared ray is irradiated for 10 to 15 minutes until the inside temperature of the far-infrared ray distributor reaches the temperature range of 130 to 140 ° C, Speed rotation at 40 to 60 Hz for about 15 to 20 seconds and low-speed rotation at 15 to 25 Hz for about 15 to 20 seconds can be repeated 20 times or more in sequence.
When the vegetable raw material is a black sesame, the first roasting step (S2-2) may be carried out by irradiating far infrared rays for 10 to 20 minutes until the inside temperature of the far-infrared ray distributor reaches a temperature range of 130 to 150 DEG C, Spinning at a high speed of 40 to 60 Hz for 7 seconds, and low speed spinning at 15 to 25 Hz for about 15 to 20 seconds may be sequentially repeated 30 times or more.
Further, in the step (S2) of the present invention, the second roasting step (S2-3) is a second pop-up step, which differs depending on the kind of the vegetable raw material, and the inner temperature of the far- A process of rotating the specimen at a high speed of 40 to 60 Hz for 4 to 7 seconds while rotating far infrared rays for 5 to 10 minutes until reaching a temperature range of 160 DEG C and rotating the specimen at a low speed of 15 to 25 Hz for about 15 to 20 seconds It can be repeated 10 times or more.
At this time, when the far infrared ray temperature in the second frying step (S2-3) exceeds about 140 or 160 ° C depending on the kind of the vegetable raw material, excessive heat is transferred to carbonize the surface of the vegetable raw material, Can occur.
In addition, when the high and low rotational speeds are out of the above range, uniform stirring may not be performed.
Specifically, in the second roasting step (S2-3), when the vegetable raw material is sesame seeds, far infrared rays are irradiated for 5 to 10 minutes until the inside temperature of the far-infrared ray distributor reaches a temperature range of 140 to 160 DEG C, A high-speed rotation of 40 to 60 Hz for 7 seconds, and a low-speed rotation of 15 to 25 Hz for about 15 to 20 seconds may be sequentially and repeatedly performed 10 times or more.
In the second frying step (S2-3), if the vegetable raw material is perilla seed, the far infrared ray is irradiated for 5 to 10 minutes until the inside temperature of the far-infrared ray distributor reaches the temperature range of 140 to 150 DEG C, Rotating the rotor at a high speed of 40 to 60 Hz and rotating the rotor at a low speed of 15 to 25 Hz for about 15 to 20 seconds may be repeated at least five times in succession.
In the second roasting step (S2-3), when the vegetable raw material is black sesame, the far infrared rays are irradiated for 5 to 10 minutes so that the inside temperature of the far-infrared ray distributor is maintained in the range of 140 to 160 DEG C, Spinning at a high speed of 40 to 60 Hz for about 15 seconds to about 15 to 25 Hz for about 15 to 20 seconds may be repeated at least five times in succession.
The fermentation step (S2-4) in the step (S2-4) of the present invention may further include a step of reducing the amount of heat of the far-infrared ray distributor, rotating at a high speed of 40 to 60 Hz for 2 to 7 seconds, It is preferable to repeatedly perform the process of rotating at a low speed of 25 Hz at least 10 times in order to uniformly penetrate the heat evenly with a gentle far-infrared ray. Under such conditions, the aging step must be carried out to maintain the quality and flavor of the vegetable raw material for a longer time.
More specifically, in the step (S 2 - 4), when the vegetable raw material is sesame seeds, the amount of heat of the far-infrared ray distributor is reduced, then rotated at 40 to 60 Hz for 2 to 7 seconds, The process of rotating at a low speed can be repeated 10 times or more.
The fermentation step (S2-4) may further include a step of reducing the amount of heat of the far-infrared ray distributor when the vegetable raw material is in a fermentation state, rotating at a high speed of 40 to 60 Hz for 2 to 7 seconds, The low-speed rotation process can be repeated 10 or more times in sequence.
In the step (S2-4), when the vegetable raw material is black sesame, the amount of heat of the far-infrared ray distributor is reduced, followed by high-speed rotation of 40 to 60 Hz for 2 to 7 seconds, And the rotating process can be repeated 10 times or more in sequence.
After the roasting step (S2) is completed, it is preferable to discharge the vegetable raw material from the far-infrared ray distributor within 10 seconds while rotating the roasted vegetable raw material at a high speed of 40 to 60 Hz.
If the time exceeds the discharge time, the residual heat of the distributor is applied to the vegetable raw material, so that the surface of the vegetable raw material is carbonized, and the taste and flavor are reduced.
Further, in the method of the present invention, step (S4) of cooling the roasted vegetable raw material at room temperature (S3) may be followed by step (S4) of milking the roasted vegetable raw material at a low temperature.
At present, general company uses high temperature milking method by squeeze barrel. In the high-temperature squeeze milking method, the press-fit type circulation cylinder is heated through a hot wire to maintain the temperature at 270 ° C or higher. Then, the roasted vegetable raw material is put into the squeeze box, a thick press- It is a method of pressing by pressing the pressure plate. However, this method is disadvantageous in that a large amount of benzopyrene is generated due to secondary heat exposure at the time of milking because raw material roasted at high temperature collides against each other while being pressurized and exposed to secondary heat, have.
On the other hand, in the method of the present invention, a low-temperature milking process employing an expeller method is introduced to solve the problem of exposing the raw material to the secondary heat while continuously exposing the raw material to heat in the conventional milking system. That is, the expeller method is not exposed to the secondary heat because the charged raw material moves at a lower temperature than the pressing surface heat until the raw material moves to the rotating turbine, and ultimately reaches the pressing surface where the pressing is performed, Method. Therefore, it is possible to control the total temperature and the peak temperature applied to the raw material to be milked, thereby reducing the risk of generation of harmful substances and milking without changing the flavor and flavor of the plant material obtained by the roasting process.
Specifically, in the method of the present invention, the step (S4)
Preparing a milking machine including a pressing surface and a milking surface;
Feeding a roasted vegetable raw material discharged from a far-infrared ray distributor into a milking machine using a screw-type expander in which no compression heat is applied; And
And pressing the roasted vegetable raw material in an instant and milking it.
In the milking step, when milk is fed into a cylinder that has been preheated to a temperature of 270 ° C or higher and pressure is applied to the cylinder, milk is exposed to the secondary squeezing column during the milking time, Lt; RTI ID = 0.0 > C < / RTI > temperature.
The milking step is a step of heating the press head to a temperature of 180 ° C, which is a minimum temperature for separating the fat component from the vegetable raw material before milking, and then preheating the press head. Thereafter, the vegetable raw material introduced through the screw is instantly squeezed .
Further, the method of the present invention may further include a step of naturally cooling the edible oil, which has been milked before (S4) milking step and (S5) filtration step, at a temperature of less than 40 DEG C for 1 to 4 hours.
Further, in the method of the present invention, it is preferable that the filtration step (S5) is carried out using a filter paper in which pulp and diatomaceous earth are mixed.
Specifically, the filtration step has a thickness of 3.635 to 3.95 mm, a flow rate of 1 to 1300 L / m 2 to 2500 L / m 2 per minute, a burst strength wet of 60 Kpa and ash contents of 42% Can be used.
It is preferable that the filtration step (S5) is carried out at a maximum of 200 to 800 ml of the processing capacity per time and at a pressure of 2 atm or less.
It is also preferred that the method of the present invention further comprises a bottling step concurrently with the filtration step.
In general, when cooking oil is filtered, a method of passing a plurality of cartridges by using the above-mentioned loops as a filter paper, attaching the loops to the respective cartridges, or merely passing one piece of loops through a suction type compressor device is used . However, in this case, there is a disadvantage in that the yield is reduced due to a large loss of edible oil. In particular, when oil is milked at a high temperature, it is filtered to remove large suspended solids, which is not a technique to purify the crude oil. Therefore, even after the filtration step, the oil that has been milked is stored in a separate precipitation tank In the state, a natural sedimentation method that sinks for more than a month is essential. In this case, there is a disadvantage that it is unsanitary because of repeated use of sediments and inability to clean sediment. Also, conventionally, after a considerable period of time has elapsed due to the natural precipitation method, only the oil of the upper layer of the sediment layer is filtrated to produce the oil by injection. At this time, there is a danger of being exposed to the air before the ingestion of the oil.
On the other hand, the method of the present invention contemplates a method of filtration and feeding at the same time instead of the conventional natural precipitation method which takes a long time and unsanitary, thereby simplifying the process due to the exclusion of the natural precipitation method and sanitation problems As well as completing the feeding immediately after filtration, it is possible to minimize the risk of rancidity by preventing the cooking oil from contact with air for a long period of time.
At this time, in the method of the present invention, the filtration particle size can be controlled to be selected so as to be able to be selected at the same time as filtration by selecting a specific filtering net according to the holding characteristics of each vegetable raw material.
In the present invention, vegetable cooking oil using the vegetable raw material produced by the method of the present invention has a benzopyran content of 0.9 占 퐂 / kg The present invention provides vegetable cooking oil using the vegetable raw material.
As described above, the conventional method includes a roasting and distributing process using a hot plate, whereas the method of the present invention performs a distribution process using far-infrared rays, so that the effect of reducing the occurrence of benzopyrene in the production of cooking oil can be realized. In addition, the conventional method includes an oil extraction process using an organic solvent and the like, whereas the method of the present invention has an advantage that a safer food can be manufactured compared to the conventional method because the method does not use an organic solvent and filtrates. In addition, since the present invention bottles at the same time as filtration (purification) without a separate precipitation process, it is possible to prevent rancidity of oil and the like.
Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. It should be noted, however, that the examples are for illustrative purposes only and are not intended to limit the scope of the invention.
Example 1: Method of making sesame oil
(1-1) Cleaning step
After removing impurities such as soil, sand, weed, twigs, and immature sesame seeds mixed in the sesame seeds, the sesame raw material is added to water and stirred for 5 to 15 minutes with a screw or the like to remove dust or chaff The same foreign object was removed. The washing step was performed about 1 to 3 times.
(1-2) Distribution phase
The washed sesame was put into a far-infrared ray distributor, and the far-infrared ray distributor was rotated at about 50 Hz for about 5 seconds while the far-infrared ray was irradiated for 15 minutes until the inside temperature of the far-infrared ray distributor reached 90 ° C., The water removal step was performed while repeating the low-speed rotation for 15 seconds at least 10 times in order.
Then, the far-infrared ray distributor was rotated at 50 Hz for about 4 seconds at a high speed while the far-infrared ray was irradiated for 20 minutes until the inside temperature of the far-infrared ray distributor reached 150 ° C., The first frying step was repeated.
Next, the far-infrared ray distributor was rotated at a high speed of about 50 Hz for about 6 seconds while rotating the far-infrared ray distributor for about 10 seconds while the inside temperature of the far-infrared ray distributor reached 155 ° C., And the second frying step was carried out repeatedly at least 10 times.
Subsequently, the far-infrared ray distributor was rotated at a high frequency of 50 Hz for about 6 seconds at a high frequency of about 20 Hz for about 17 seconds while the far-infrared ray was not irradiated.
(1-3) Cooling step
After the distribution step was completed, the far-infrared sesame seeds were discharged while rotating the far-infrared ray distributor at a high speed, and then cooled by a natural cooling method.
(1-4) Milking step
The cooled sesame seeds were put into a milking machine using a screw-type expander in which no heat of compression was applied, and milk was instantaneously compressed and milked.
At this time, stirring was continued so that temperature of sesame could be maintained evenly by continuously stirring in the process of putting into an extracting machine.
The milking step was performed by heating the press head at a temperature of 180 DEG C to preheat the plant material, and then the plant raw material fed through the screw under the temperature condition of 180 DEG C was momentarily pressed and milked in the press head.
(1-5) Filtration step
The milk oil after milking was naturally cooled at a temperature of less than 40 ° C for 1 hour, and the filtration was carried out at a pressure of 2 atm or less under air pressure of 200 to 800 ml at one time.
The filter paper used in the filtration was a pulp containing a thickness of 3.635 to 3.95 mm, a flow rate of 1 bar of 1300 to 2500 L / m 2 (minute), a burst strength of 60 Kpa, and ash contents of 42% And diatomaceous earth may be used.
At this time, bottling was performed simultaneously with the filtration to obtain sesame oil.
Example 2: Perilla oil manufacturing method
(1-1) Cleaning step
After removing impurities such as soil, sand, weed, branches, and immature sesame seeds mixed in the perilla seeds, the perilla seeds are added to the water, and the mixture is stirred for 5 to 15 minutes using a screw or the like to remove dust or chaff The same foreign object was removed. The washing step was carried out one to three times or more.
(1-2) Distribution phase
The dried perilla (1 kg) was put into a far-infrared ray distributor, and the far-infrared ray distributor was rotated at about 50 Hz for about 5 seconds while the far-infrared ray was irradiated for 10 minutes until the inside temperature of the far- The water removal step was performed while repeating the low-speed rotation at 20 Hz for about 15 seconds in sequence 10 times or more.
Then, the far-infrared ray distributor was rotated at 50 Hz for about 2 seconds at a high speed while the far-infrared ray was irradiated for 15 minutes until the temperature inside the far-infrared ray distributor reached 140 ° C., The first frying step was repeated.
Next, the far-infrared ray distributor was rotated at 50 Hz for about 6 seconds at high speed and at low speed for about 17 seconds at about 20 Hz while irradiating the far-infrared ray for 10 minutes until the temperature inside the far-infrared ray distributor reached 145 ° C And the second frying step was carried out repeatedly at least five times in succession. Subsequently, the far-infrared ray distributor was rotated at a high frequency of 50 Hz for about 6 seconds at a high frequency of about 20 Hz for about 17 seconds while the far-infrared ray was not irradiated.
(1-3) Cooling step
After finishing the distribution step, the far-red perilla seedlings were rotated at a high speed while discharging fried perilla seeds, followed by cooling in a natural cooling manner.
(1-4) Milking step
The cooled perilla was put into a milking machine using a screw-type expander in which no heat of compression was applied, and was momentarily compressed and milked.
At this time, stirring was continued so that the temperature of the perilla seedlings could be maintained evenly by continuously stirring the seedlings during the process of feeding the seedlings.
The milking step was performed by heating the press head at a temperature of 180 DEG C to preheat the plant material, and then the plant raw material fed through the screw under the temperature condition of 180 DEG C was momentarily pressed and milked in the press head.
(1-5) Filtration step
The milk oil after milking was naturally cooled at a temperature of less than 40 ° C for 1 hour, and the filtration was carried out at a pressure of 2 atm or less under air pressure of 200 to 800 ml at one time.
The filter paper used in the filtration was a pulp containing a thickness of 3.635 to 3.95 mm, a flow rate of 1 bar of 1300 to 2500 L / m 2 (minute), a burst strength of 60 Kpa, and ash contents of 42% And diatomaceous earth may be used.
At this time, bottling was performed simultaneously with the filtration to obtain perilla oil.
Example 3: Black soldier How to make edible oil
(1-1) Cleaning step
After removing impurities such as soil, sand, weed, twigs, and immature sesame seeds mixed with the black sesame seeds, the black sesame seeds are added to the water, and the mixture is stirred for 5 to 15 minutes using a screw or the like. Foreign matter such as chaff was removed. The washing step was carried out one to three times or more.
(1-2) Distribution phase
The dried black sesame (1 kg) was put into a far-infrared ray distributor, and the far-infrared ray distributor was rotated at about 50 Hz for about 5 seconds at a high speed while the far-infrared ray was irradiated for 15 minutes until the inside temperature of the far- The water removal step was performed while repeating the low-speed rotation at about 20 Hz for about 15 seconds in sequence at least 10 times.
Then, the far-infrared ray distributor was rotated at 50 Hz for about 2 seconds at a high speed while the far-infrared ray was irradiated for 20 minutes until the inside temperature of the far-infrared ray distributor reached 150 ° C., The first frying step was repeated.
Next, the far-infrared ray distributor was rotated at a high speed of about 50 Hz for about 6 seconds while rotating the far-infrared ray distributor for about 10 seconds while the inside temperature of the far-infrared ray distributor reached 155 ° C., And the second frying step was carried out repeatedly at least five times in succession.
Subsequently, the far-infrared ray distributor was rotated at a high frequency of 50 Hz for about 6 seconds at a high frequency of about 20 Hz for about 17 seconds while the far-infrared ray was not irradiated.
(1-3) Cooling step
After completion of the distribution step, the far infrared ray distributor was rotated at a high speed to discharge roasted black sesame and then cooled by a natural cooling method.
(1-4) Milking step
The cooled black sesame was put into a milking machine using a screw-type expander in which no compression heat was applied, and the milk was instantaneously compressed and milked.
At this time, in the process of injecting into the extracting machine, stirring was continued to maintain the temperature of black sesame evenly.
The milking step was performed by heating the press head at a temperature of 180 DEG C to preheat the plant material, and then the plant raw material fed through the screw under the temperature condition of 180 DEG C was momentarily pressed and milked in the press head.
(1-5) Filtration step
After the milking, the milk of the black tea oil was naturally cooled at a temperature of less than 40 ° C for 1 hour, and the treatment capacity was adjusted to 200 to 800 ml at one time, and air filtration was performed at 2 atm or lower.
The filter paper used in the filtration was a pulp containing a thickness of 3.635 to 3.95 mm, a flow rate of 1 bar of 1300 to 2500 L / m 2 (minute), a burst strength of 60 Kpa, and ash contents of 42% And diatomaceous earth may be used.
At this time, bottling was performed simultaneously with the filtration to obtain a black oil.
Experimental Example 1: Investigation of benzopyran content
The content of benzopyrene contained in the sesame oil obtained by the method of Example 1 and the oil of the perilla oil obtained by the method of Example 2 were examined.
At this time, the research institute was conducted by the Korea Food Research Institute, and the benzopyrine content was measured by an experimental method notified by the Food and Drug Administration.
The experimental method was as follows: benzopyran in sesame oil was extracted with a mixture of N, N-dimethylformamide-water (9: 1) and hexane using 3-methylcolanthrene as an internal standard substance, purified with SPE (Solid Phase Extraction) Liquid chromatography / fluorescence detector.
As a result, it was confirmed that benzopyrene was not detected at all in the sesame oil of Example 1 and the perilla oil of Example 2 produced using the method of the present invention as shown in Table 1 below (see Figs. 1 and 2).
These results not only satisfy the standards of benzopyran (2.0 μg / kg or less) in the edible oil under the Korea Food and Drug Administration, but also have a high commercial value that can not be obtained by conventional manufacturing methods.
Experimental Example 2: sesame oil emulsification test
The sesame oil prepared in Example 1 and commercially available sesame oil A (traditionally marketed) and sesame oil B (white sesame oil) were mixed with water at a ratio of 1: 1 (v: v) ) At 3,000 rpm for 3 minutes. Then, phase separation of the emulsion was observed while keeping at room temperature for 10 minutes to 420 minutes.
As shown in Fig. 3, 10 minutes after emulsification, phase separation occurred in all three samples. However, in case of sesame oil of Example 1 according to the present invention, stability is maintained for a long period of time compared to sesame oil A or B even after 420 minutes.
According to these results, in the case of the vegetable cooking oil (sesame oil) of the present invention, when added to a soup or stew, excellent emulsifying property can be obtained so that particles are hardly visible in the soup or liquor, It is possible to confirm that the sensation of oil is reduced and a better feeling of breathing is obtained.
Claims (25)
Frying the vegetable raw material using a far-infrared ray distributor (S2);
Cooling the roasted vegetable raw material at room temperature (S3);
(S4) milking the roasted vegetable raw material at a low temperature; And
(S5) filtering the milked oil,
The vegetable raw material includes at least one selected from the group consisting of sesame, perilla, black sesame seeds, soybean, pine nut, pumpkin seed, lotus seed, sunflower seed, oudy, brown rice, peanut, and,
The roasting step (S2) is performed while rotating the far-infrared ray distributor,
(S2-1) of removing water from the vegetable raw material by irradiating far-infrared rays until the inside temperature of the far-infrared ray distributor reaches a temperature range of 80 to 100 DEG C;
A first frying step (S2-2) of roasting the far infrared ray until the inside temperature of the far-infrared ray distributor reaches a temperature range of 130 ° C to 150 ° C;
A second roasting step (S2-3) of roasting the far infrared ray until the inside temperature of the far-infrared ray distributor reaches a temperature range of 140-160 占 폚; And
The temperature of the heated vegetable raw material is lowered by heating the heated vegetable raw material at a high speed of 40 to 60 Hz for 2 to 7 seconds and at a low speed of 15 to 25 Hz for 15 to 20 seconds, And an aging step (S2-4) carried out until the temperature is reduced to 5% to 10% or less at a final temperature.
Wherein the vegetable raw material is at least one selected from the group consisting of sesame, perilla and black sesame seeds.
The water removal step (S2-1) is a step in which the far-infrared ray distributor is repeatedly operated at a high speed rotation of 40 Hz to 60 Hz for 2 seconds to 7 seconds and a low speed rotation of 15 Hz to 25 Hz for 15 seconds to 20 seconds, And irradiating far-infrared rays for 5 to 15 minutes until the temperature reaches the temperature range of 100 to < RTI ID = 0.0 > 100 C. < / RTI >
Wherein the first roasting step (S2-2) is carried out by irradiating far-infrared rays for 5 to 20 minutes until the inside temperature of the far-infrared ray distributor reaches a temperature range of 130 ° C to 150 ° C.
The first roasting step (S2-2) is characterized in that the far-infrared ray distributor is repeatedly performed 20 times or more for 15 seconds to 20 seconds at a low speed rotation of 2 to 7 seconds and 15 to 25 Hz at high speed rotation of 40 Hz to 60 Hz By weight of vegetable oil.
Wherein the second roasting step (S2-3) is carried out by irradiating far-infrared rays for 5 to 10 minutes until the inside temperature of the far-infrared ray distributor reaches a temperature range of 140 ° C to 160 ° C.
The second roasting step (S2-3) is characterized in that the far-infrared ray distributor is repeatedly carried out 10 times or more for 15 seconds to 20 seconds at a low speed rotation of 4 to 7 seconds and 15 to 25 Hz at a high rotation speed of 40 Hz to 60 Hz By weight of vegetable oil.
When the vegetable raw material is sesame seed, the second frying step (S2-3) is carried out by irradiating far-infrared rays from the far-infrared ray distributor for 40 to 60 seconds while irradiating the far-infrared rays for 5 to 10 minutes until the inside temperature of the far- And repeating this step at least 10 times for 15 seconds to 20 seconds at a low speed rotation of 15 to 25 Hz for 4 to 7 seconds at a high speed rotation of 60 Hz.
When the vegetable raw material is perilla seed, the second frying step (S2-3) is carried out while irradiating the far-infrared ray for 5 to 10 minutes until the inside temperature of the far-infrared ray distributor reaches 150 ° C, And repeating this step at least five times for 15 seconds to 20 seconds at low speed rotation of 3 to 7 seconds and 15 to 25 Hz at high speed rotation of 60 Hz.
When the vegetable raw material is black sesame, the second roasting step (S2-3) is carried out by irradiating the far-infrared ray distributor at a frequency of 40 Hz or less while irradiating far-infrared rays for 5 minutes to 10 minutes until the inside temperature of the far- And repeating the above steps five times or more for 15 seconds to 20 seconds at low speed rotation of 4 to 7 seconds and 15 to 25 Hz at high speed rotation of 60 to 60 Hz.
Wherein the roasted vegetable raw material is discharged from the far-infrared ray distributor while rotating at a high speed after the roasting step (S2) is completed.
The milking step (S4) comprises: preparing a milking machine including a pressing surface and a milking surface;
Introducing the roasted vegetable raw material discharged from the far-infrared ray reactor into a milking machine using a screw-type exploder in which no compression heat is applied; And
And a step of milking the roasted vegetable raw material by compressing the roasted vegetable raw material instantaneously.
Wherein the milking step (S4) is performed by heating the press head at a temperature of 180 DEG C to preheat the milk, and then the plant raw material fed through the screw under the temperature condition of 180 DEG C is instantaneously pressed in the press head to perform milking. Method for manufacturing edible oil.
Wherein the method further comprises a step of naturally cooling the milk of the edible oil after the milking step (S4) and before the filtration step (S5) at a temperature of less than 40 DEG C for 1 to 4 hours.
Wherein the filtration step (S5) is carried out using a filter paper in which pulp and diatomaceous earth are mixed.
The filter paper has a thickness of 3.635 to 3.95 mm, a flow rate of 1 bar to 1300 L / m 2 to 2500 L / m 2 , a burst strength wet of 60 Kpa and ash contents of 42% By weight of vegetable oil.
Wherein the filtration step (S5) is carried out with a treatment capacity of at most 200 ml to 800 ml at a time, and an air pressure of 2 atm or less.
Further comprising the step of performing bottling at the same time as the filtration step (S5).
The vegetable cooking oil using the vegetable raw material is characterized in that the benzopyran content is 0.9 占 퐂 / kg or less.
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| KR102383009B1 (en) | 2021-10-14 | 2022-04-08 | 중원플랜트(주) | Deodorizer for oil |
| KR102661242B1 (en) | 2020-12-31 | 2024-04-25 | 김현주 | Method for production of a sesame oil and a sesame oil thereof |
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| KR101980700B1 (en) * | 2017-05-31 | 2019-05-22 | 주식회사 쿠엔즈버킷 | Method for preparing edible oil |
| CN107821644A (en) * | 2017-10-27 | 2018-03-23 | 合肥燕庄食用油有限责任公司 | A kind of cold pressing sesame oil and preparation method thereof |
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| KR20020078573A (en) | 2001-04-06 | 2002-10-19 | 신언치 | Method for preparing of sesame oil |
| KR20050058624A (en) | 2003-12-12 | 2005-06-17 | 한국전자통신연구원 | Method for routing between different vlans through virtual interface |
| KR100830349B1 (en) | 2008-01-25 | 2008-05-20 | 주식회사 두바이오 | Method for producing of raw oil |
| KR100891566B1 (en) | 2008-09-16 | 2009-04-06 | 새싹종합식품(주) | Manufacturing method of low-benzopyrene sesame oil |
| KR101294286B1 (en) | 2012-08-09 | 2013-08-08 | (주)청양식품 | Using technology to reduce benzopyrene peelings of sesame oil production methods. |
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| KR102661242B1 (en) | 2020-12-31 | 2024-04-25 | 김현주 | Method for production of a sesame oil and a sesame oil thereof |
| KR102383009B1 (en) | 2021-10-14 | 2022-04-08 | 중원플랜트(주) | Deodorizer for oil |
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