KR101778977B1 - Manufacturing method of perilla oil - Google Patents

Abstract

The present invention relates to a method for manufacturing perilla oil and, more specifically, to a method for manufacturing perilla oil to minimize a taste peculiar to raw perilla oil and flavors of raw perilla oil, and increase low yield of raw perilla oil. The method comprises: a washing step of washing perilla with water and removing impurities; a steaming step of steaming the washed perilla in a steamer at 40 to 50C for 30 to 40 minutes; a blending step of blending the steamed perilla for 5 to 10 minutes in a blender; a drying step of drying the blended perilla to maintain the moisture content below 10% in a drier; a ventilating step of performing forced ventilation of the dried perilla for 20 to 30 minutes and ventilating the same in a ventilator; and an oil extracting step of extracting oil from the ventilated perilla.

Description

Manufacturing method of perilla oil [0001]

More particularly, the present invention relates to a method for producing fresh olive oil to minimize the odor of fresh fish oil and to improve the yield of fresh fish oil.

Generally, perilla is an annual herbaceous plant cultivated in various countries such as Korea, China, Japan, etc. It is known that it is used as medicinal crops, oil crops and leafy vegetables because it contains various useful ingredients. In other words, the seeds of perilla contain a large amount of alpha-linolenic acid, an omega-3 fatty acid, which inhibits the synthesis of eicosanoids causing brain diseases, adult diseases such as hypertension and allergic diseases, It is known that the seeds themselves are used as sesame seeds for confectionery and confectionary use. Also, it is used for various food materials made from perilla seeds, or oil extracted from seeds is used for food, medicine, industrial use . The perilla leaf contains perilla aldehyde, limonene, and perilla ketone, which have a unique aroma as a vegetable essential oil. It can eliminate the smell and smell when pork or sashimi is eaten, and its unique fragrance can enhance the taste. And the extract of perilla leaves is used as a cosmetic pigment or a fragrance.

Furthermore, recently it has been known that tocopherol can prevent cardiovascular diseases and cancer, support immune function, prevent and alleviate the degenerative diseases associated with aging, and one of the largest natural sources of tocopherol, perilla, Demand is increasing in various forms such as flour or oil. In addition, according to the 'Dongbibogam', the perilla is described as giving a warm, poisonous flavor and a cheerful taste. In addition, the perilla leaves the liver, and the seeds boil and eat the dead, making our body smooth and beautiful and energizing. It is also known as a medicinal herb as well as a health food since it has been described as a medicine (marine medicine in seaweed, bone marrow), eliminates thirst and seawater, removes toxins from the body and purifies blood.

On the other hand, a method for producing such perilla oil includes a method of making roasted sesame oil by roasting sesame seeds at a predetermined temperature and time, and pressing the perilla seed oil. In the case of fresh perilla, there is no frying step, unlike frying oil, so there is a low likelihood of producing carcinogens such as benzopyran, and nutrients are not destroyed.

Korean Patent Laid-Open Publication No. 10-2016-0061764 (Jun. 2016.06) discloses a method for producing perilla oil by washing perilla with water and removing water, washing the perilla seedlings with cold air at 15 to 20 ° C Drying step in which the dried perilla is applied to a cloth having a mesh structure at a temperature of 15 to 20 ° C to obtain fresh sea urchin, and a step of culturing the milk seed oil at a temperature of 5 to 10 ° C And a purifying step for allowing the perilla oil to stand, and Korean Patent Laid-Open Publication No. 10-2015-0061204 (2016.06.04) discloses a method for purifying perilla oil by washing the perilla with water twice or more A washing step of removing impurities, stones, and impurities; a dehydrating step of putting the washed perilla into a cereal dehydrator and dewatering to remove moisture; the dehydrated perilla is placed in a drier, Drying the bean curd with a moisture content of 10% or less, removing the peeled bean curd from the dried bean curd and peeling the peeled bean curd. The peeled perilla is put in a milking machine and pressed at a temperature of 15 to 30 ° C., A filtration step of filtering the milked oil by a filter or a filtration net of 120 mesh or more to obtain purified green oil, a storage step of storing the filtered green oil for more than 24 hours, and a packing step of packing the stored green oil Korean Patent Laid-Open Publication No. 10-2013-0044277 (2013.05.02) discloses a method of manufacturing perilla oil characterized by comprising a step of washing out the selected perilla by a single washer using a grain washing machine, Dehydrating the perilla seeds by using a grain dehydrator for 2 to 3 minutes, adding the dehydrated perilla to a hot air drier, Drying the dried perilla to 30-40 DEG C, vacuum-packing the cooled perilla with vacuum packed vinyl, aging for 1 to 3 months or less, and aging And milking the perilla oil using a milking machine at a temperature of 0 to 35 DEG C and a pressure of 550 to 600 kgf / cm < 2 >.

However, in the case of the conventional method of producing fresh persimmon oil, the taste is lower than that of the roasted palm oil, and since the yield is lower than that of the roasted perilla oil, the fermented taste is stronger by milking without removing the perilla peel. It is not. Furthermore, in recent years, it has become more and more likely that the market of fresh olive oil will further expand as most of the health-oriented foods minimize the cooking method to be heated and eat the natural food without destroying the nutrients.

Korean Patent Publication No. 10-2016-0061764 (June 06, 2016) Korean Patent Publication No. 10-2015-0061204 (June 06, 2014) Korean Patent Publication No. 10-2013-0044277 (Feb.

DISCLOSURE OF THE INVENTION It is an object of the present invention to solve the above-mentioned problems, and an object of the present invention is to remove the fermented taste by mashing the perilla without frying the perilla in order to minimize the destruction of nutrients.

In addition, it is possible to mechanically destroy the perilla tissues by treating diluted perilla, to increase the yield during milking, and to separate the perilla and perilla shells in a secondary manner, so that the perilla and perilla shells are separated smoothly It is aimed for height.

In order to accomplish the above object, the present invention provides a method for manufacturing fresh oil perilla, comprising washing the perilla with water to remove foreign substances and washing the perilla oil, and washing the perilla seedlings at 40 to 50 ° C for 30 to 40 minutes , Stirring the fermented perilla for 5 to 10 minutes, keeping the above-mentioned perilla treated in the dryer at a moisture content of less than 10%, drying the dried perilla A blowing step of blowing the perilla seedlings while forcedly exhausting the seedlings from the blower for 20 to 30 minutes, and milking the perilla seedlings in the breaststroke.

Further, the fermented perilla is cooled in the cooler so that the latent heat of the perilla is maintained at 10 캜 to 15 캜.

Further, the cooled perilla is re-steamed and then cooled twice or three times.

Also, the rotation speed of the keepers is kept at 120 to 150 rpm and is treated for 20 to 30 minutes.

Further, it is characterized in that the perilla of the perilla is removed from the perilla after the blowing of the perilla is completed.

INDUSTRIAL APPLICABILITY As described above, the present invention can provide a method for producing fresh olive oil which can remove the bad taste by boiling the perilla without roasting the perilla in order to minimize the destruction of nutrients.

In addition, it is possible to mechanically destroy the perilla tissues by treating diluted perilla, to increase the yield during milking, and to separate the perilla and perilla shells in a secondary manner, so that the perilla and perilla shells are separated smoothly It is possible to provide a method for producing fresh olive oil which can be elevated.

1 is a flowchart illustrating a method of manufacturing fresh oil per se according to a preferred embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Hereinafter, each step of the method for producing fresh oil per se according to an embodiment of the present invention will be described in detail, and the fresh oil per se according to the embodiment of the present invention can be more specifically identified and understood.

1 is a flowchart illustrating a method of manufacturing fresh oil per se according to a preferred embodiment of the present invention. In accordance with the present invention, there is provided a method for producing green perilla oil, comprising washing perilla with water to remove foreign substances (S110), washing the perilla seedlings in a boiling machine at 40 ° C to 50 ° C for 30 to 40 minutes (S140); a drying step (S140) for drying the peripherally treated perilla to maintain a moisture content of less than 10% in a dryer; A blowing step S150 for blowing the dried perilla for 20 to 30 minutes while forcibly evacuating the perilla, and a step S160 for milking the perfused perilla in an infant milking machine.

First, the perilla seeds contained in the bag are sorted by removing the chaff or foreign matter, and then cleaned by the washing water to remove the foreign material (S110). It is preferable that the perilla enveloped with the perilla skin contains more oil as compared with the perilla skin, so that the perilla per se may be washed sufficiently that the possibility of water penetration is low enough to allow the perilla shell to be called. The perilla peel that is called is effective in separating the perilla and the perilla from the peeler so that it can be separated smoothly. It is desirable to remove a certain amount of water by using a teabag or a hook to remove the washed perilla.

Next, the washed perilla is steamed at 40 to 50 DEG C for 30 to 40 minutes in a steam boiler (S130).

Even if the perilla washed in the washing step is removed to some extent by using a netting or a net, the perilla shell is in a state in which the water is sufficiently wetted. The present invention is characterized in that, after washing, the wheat is moistened by wet water on the perilla skin. After washing, the wet perilla is moved to the steaming machine and is steeped at 40 to 50 ° C for 30 to 40 minutes. It is characterized by the fact that it does not heat as much as possible in the process of producing the existing fresh oil, which is intended to prevent the production of benzopyrene or the destruction of nutrients. However, in the case of fresh persimmon produced by the conventional method of producing fresh persimmon oil, since there is no heat at all, it is a problem that many salty persimmon tastes are generated.

In order to remove the peculiar peculiar odor of the fresh papermill, the present invention utilizes water wetted on the washed papermill to boil the papermill for 30 to 40 minutes at 40 to 50 ° C in a boil, There is a unique effect that can be removed. In addition, the mashing step (S120) of the present invention has the effect of giving perilla cracking and smooth perilla and perilla bark in the post-processing step (S130). When the steaming step is performed at 40 ° C. and less than 30 minutes, the effect of the steaming is lowered. If the steaming temperature is higher than 50 ° C. and the steaming temperature is higher than 40 minutes, the nutrients of the perilla may be destroyed So that it is preferable to be boiled at 40 ° C to 50 ° C.

In the mashing step (S120) according to the present invention, it is preferable that the latent heat of the perilla be kept at 10 to 15 DEG C in the cooler after the completion of the first steaming. The cooling of the roasted perilla to 10 ° C to 15 ° C is intended to prevent an increase in the latent heat of the perilla when the roasted perilla is left standing. When the latent heat of perilla is increased, the destruction of nutrients can proceed and the specific effect as pericarp is reduced.

In addition, it is preferable to repeat the steaming and cooling two to three times in the steaming step (S120) according to the present invention. This is because the perilla itself is completely steamed or the nutrients are destroyed when the steaming process is carried out for a long time or at a high temperature. Therefore, the steaming is carried out at low temperature, and the steaming and cooling are repeated two or three times. And to minimize the destruction of the nutrients.

When the steaming step (S120) is completed, the fermented perilla is transferred to the remembrance machine and processed. Generally, the reminder is a device (not shown) for rubbing tea leaves. In the present invention, the revolving speed of the kept rumber is maintained at 120 to 150 rpm and kept for 20 to 30 minutes. Although the perilla seed is not crushed in the first place, the perilla seeds are easily crushed at the time of milking by giving fine cracks, thereby improving the milking yield during milking. In the peeler, the perilla and perilla shells The separator can be easily separated when it is separated.

At this time, it is preferable to keep the rotating speed at 120 to 150 rpm. However, there is a problem that the rotating speed is kept at less than 120 rpm, the longer the waiting time is, and when the rotation exceeds 150 rpm, It is preferable that the speed of the keepers is kept at 120 to 150 rpm and that they are treated for 20 to 30 minutes in the remembrance step S130 according to the present invention.

When the perilla treatment is completed, the perilla is dried so as to maintain the moisture content in the dryer at less than 10% (S140). According to the present invention, the moisture content of the perilla may increase in the process of passing through a plurality of cooking and cooling steps, so in this step, the perilla which has been treated with care is transferred to a drier and dried so that the moisture content can be maintained at less than 10% desirable. When the moisture content is 10% or more, the yield may be lowered during milking, and the perilla flavor may be increased. Therefore, the moisture content of the perilla is preferably maintained at less than 10%.

Next, the dried perilla is transferred to the blower, and the blower is blown through the forced exhaust for 20 to 30 minutes (S150). The dried perilla is processed in the previous step, and the perilla and the peel are separated from the previous process. Since the peel is damaged and the foreign material is broken, the air is blown with the forced exhaust so as to remove the foreign matter generated after the treatment. It is preferable not to include it.

Breathering step (S150) The perilla having the foreign matter removed can be transferred to the milking machine to carry out milking (S160). Also, the perilla and the peeled husk can be separated from the husked milk before the milking step (S160). When separating perilla and perilla from normal perilla oil production methods, the perilla and perilla bark are not completely separated, and the amount of perilla produced with the perilla skin is significant, resulting in a low yield. It is common not to separate the shells. In particular, in the case of fresh perilla oil, the yield is lower than roasted perilla oil. However, since the perilla seed and perilla seedlings are significantly separated from each other when the seedling step (S120) and the note step (S130) are performed, the perilla seed itself is less likely to break even when peeled off using a general peeling machine, It is also preferable to peel the perilla and perilla peel from the peeling machine before the milking step (S160) after the blowing step (S150).

Hereinafter, the present invention will be described in detail with reference to Examples or Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

The perilla was washed in water to remove foreign substances, washed, kept in the oven for 5 to 10 minutes, dried to maintain the moisture content in the drier to less than 10%, dried in a blower for 20 to 30 minutes, Lt; / RTI >

≪ Example 2 >

The perilla was washed in water to remove impurities, washed in a steamer at 40 ° C to 50 ° C for 30 to 40 minutes, treated for 5 to 10 minutes in an incubator, and the moisture content in the dryer was adjusted to 10% ≪ / RTI > and milked in a milking machine after forced evacuation for 20 to 30 minutes in a blower.

≪ Example 3 >

The perilla was washed in water to remove foreign matter, washed, steamed at 40 to 50 ° C for 30 to 40 minutes in a steam boiler, and then dried so as to keep the moisture content in the dryer at less than 10% Lt; RTI ID = 0.0 > ml / min < / RTI >

<Experimental Example 1>

The sensory evaluation of each of the fresh wool oils prepared in Examples 1 and 2 was conducted, and the results are shown in Table 1 below.

The sensory test was performed on ten panelists with more than one year of sensory experience in the food-related field.

Sensory evaluation of raw wool oil without mashing stage
division

In the foot
Bad taste
A sweet taste
Comprehensive preference map
Example 1

Available
Strong
Has a little
usually
Implementation 2

None
weakness
Has a little
Good

As shown in Table 1, in the case of fresh wool oil produced by the method of producing fresh wool oil according to the present invention, it is confirmed that the taste of the wool oil is reduced during the boiling step.

<Experimental Example 2>

Table 2 shows changes in the yield after milking of 50 kg of perilla seedlings produced in the same region in each of the above Examples 2 and 3 by the respective production methods.

Variation in the yield of raw silk without notes
division

Yield after milking (%)
Yield change
Example 2

68%
-32%
Example 3

52%
-48%

As shown in Table 2, in the case of raw wool oil produced by the method of producing raw wool oil according to the present invention, it was possible to milk about 34 kg of raw wool oil for a total weight of 50 kg of the whole barb when the mind step was performed, It was possible to milk about 24 kg of fresh wool oil. Therefore, it was confirmed that the production method according to the present invention is superior in the yield efficiency when producing the raw oil perilla by using the same amount of perilla seed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

S110: washing step
S120:
S130:
S140: drying step
S150: blowing step
S160: Milking step

Claims (6)

delete Washing the perilla with water to remove foreign substances and washing (S110);
A steaming step (S120) in which the washed perilla is steamed in a steam boiler at 40 DEG C to 50 DEG C for 30 to 40 minutes;
A note step (S130) of keeping the cooked perilla in mind for 5 to 10 minutes;
A drying step (S140) of drying the peripheries treated so as to keep the moisture content in the dryer at less than 10%;
A blowing step (S150) of blowing the dried perilla for 20 to 30 minutes while forcibly evacuating in the blower; And
(S160) milking the perforated perilla in the breastpump,
Wherein the steamed steaming step (S120) comprises cooling the perilla seeds, which have been steamed, in the cooler so that the latent heat is maintained at 10 ° C to 15 ° C.
The method of claim 2,
Wherein the cooled perilla is re-steamed and the cooling is repeated 2 to 3 times.
The method according to claim 2, wherein the remembrance step (S130)
And keeping the rotation speed of the keepers at 120 to 150 rpm for 20 to 30 minutes.
The method according to claim 2, wherein the blowing step (S150)
Wherein the perilla seeds are removed from the perilla seedlings after the blasted perilla seeds are removed.
Characterized in that it is produced by the process of any one of claims 2 to 5.

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