KR101784866B1 - Flavor enhanced flavor oil powder and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a flavor oil powder having improved flavor and a method for producing the same. More specifically, the present invention relates to a flavor oil powder having improved flavor, powder flowability and oxidation stability, And a method of producing the flavor oil powder.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a flavor enhancing flavor oil powder and a preparation method thereof,

The present invention relates to a flavor oil powder having improved flavor and a method for producing the same. More specifically, the present invention relates to a flavor oil powder having improved flavor, powder flowability and oxidation stability, And a method of producing the flavor oil powder.

The general cooking oil that has been subjected to general purification process is mostly odorless and tasteless, except for compressed oil. Conventional flavor oil, Jojimyu is used as a material to add flavor to cooking by adding flavor material to general cooking oil and producing oil with flavor and taste by heating. The oil used for the flavor oil usually uses a vegetable oil at a melting point of about -10 ° C in a liquid state at normal temperature. On the other hand, in order to increase oxidation stability and solidify, hydrogenated hydrogenated oil is widely used as a general oil in a liquid state at room temperature.

Since hardened oils are manufactured using low-cost ingredients and are stable in quality, they are also used in a wide range of applications. Particularly, it is widely used for adjustment of the melting point of the oil, making or improving the crunchy texture of the food, giving a crispy state when used as the oil for frying, taking advantage of its high melting point characteristics. In some cases, the fat is used in the manufacture of foods by utilizing the flavor of the raw material itself, such as sesame oil, soybean oil, seed oil, and lard. However, depending on the food, the flavor may be hindered. Coconut oil is considered to be free of vegetable oil or animal fat, odor and odor, and has no unique aroma and flavor, and is used as a preservative food such as margarine, shortening and butter cream (donuts, cakes, Confectionery) and other food frying oil. In recent years, texture such as crispy fried foods using hardened oil has contributed to improvement of the quality of the microwave oven food. However, in general cured oils, a large amount of trans fats are produced during the curing process, especially in the case of partially cured oils. However, the extreme hardened oils, which are completely cured and have a high melting point, are mostly used to reduce trans fat because they do not have trans fat.

On the other hand, in recent years, techniques for pulverizing the fat to improve the processability have been developed. As a technique for pulverizing fat, pulverization of emulsified oil containing 10 to 70% fat by drying is a well-known technique, and encapsulated fat is increased in stability from external environment, and processing aptitude It is a technology that is widely used in industry.

Korean Patent Laid-Open No. 10-2004-0094700 discloses an oil / fat powder, in which an oil-in-oil-containing oil and an oil-in-water-containing water-based oil are mixed through an emulsifier to prepare an oil- It is possible to produce a powder having excellent processability and dispersibility by removing water after it. However, since the emulsifier and the excipient are contained, the content of the fat is limited and a loss of flavor may occur during drying, so that it is difficult to realize the flavor and shape before drying during cooking. Further, there is a problem that it is difficult to attain the effect of having high pulverization ratio of fat, high flavor, flowability and oxidation stability of powder, fewer relics and no trans fat.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a process for producing a fat- The present invention provides a flavor oil powder having improved flavor and a process for producing the same.

In order to solve the above-mentioned problems, the present invention provides a method for producing a flavor oil, comprising the steps of: (1) preparing a mixed oil by mixing a hydrogenated curable oil having a melting point of 55 ° C or higher and a flavor ingredient, (2) And (3) powdering the extracted flavor oil. The present invention also provides a flavor improved flavor oil powder preparation method.

According to a preferred embodiment of the present invention, the hydrogenated hardened oil of the step (1) is selected from the group consisting of palm oil, palm kernel oil, soybean oil, palm oil, sunflower oil, cottonseed oil, rice bran oil, ≪ / RTI >

According to another preferred embodiment of the present invention, the flavor material of the step (1) is selected from the group consisting of corn, garlic, pepper, onion, bean curd, anchovy, kelp, pork, beef, chicken, And may be at least one selected.

According to another preferred embodiment of the present invention, the mixing and holding of the step (1) may include 70 to 85% by weight of hydrogenated hardening oil and 15 to 30% by weight of a flavor material.

According to another preferred embodiment of the present invention, when the moisture content of the flavor material is 10% by weight or more, the step (2) may be performed under reduced pressure.

According to another preferred embodiment of the present invention, the pressure of the decompression extraction may be 60 to 80 Torr.

According to another preferred embodiment of the present invention, the step (2) may be carried out at a temperature of 90 to 110 ° C for 30 to 60 minutes.

According to another preferred embodiment of the present invention, the step (3) may be a spraying process.

According to another preferred embodiment of the present invention, the spraying process may be a spray cooling process.

In order to solve the above-described problems, the present invention provides a flavor oil powder having a 90% or more powdered flavor improved by containing a hydrogenated hardened oil having a melting point of 55 ° C or higher.

According to a preferred embodiment of the present invention, the hydrogenated hardened oil may be at least 99 wt% of the whole powder.

As used herein, the term 'hydrogenated hardening oil' means an edible processed oil which is produced by hydrogenating a low melting point oil at a temperature of 140 to 200 ° C. under catalytic conditions and is solid at room temperature. Preferably, May be a nickel catalyst.

In addition, the term 'flavor material' used in the present invention may include vegetables, seafood, and meat as materials that can impart flavor and flavor to the fat powder.

The flavor oil powder with improved flavor of the present invention is excellent in powder suitability and is easy to use for general use in processed food, has excellent flavor, flowability of powder and oxidation stability, and also provides flavor oil powder free from trans fat It is effective. In addition, when applied to noodles such as ramen and champon, the occurrence of oiliness is small, so that the flavor is excellent, and almost all of the fat is pulverized, thereby reducing the loss rate.

Hereinafter, the present invention will be described in more detail.

As described above, conventional oil powders are prepared by preparing an oil-in-water type emulsion in which an oil phase containing a fat and an aqueous phase containing an excipient are mixed through an emulsifier, and then water is removed, It is difficult to realize the flavor and shape before drying during cooking because the content of the oil is limited and the flavor is lost during drying because it contains an emulsifier and an excipient. Further, there has been a problem that it is difficult to attain the effect that the pulverization ratio of the fat is high, the flavor, the flowability of the powder and the oxidation stability are excellent, the fat is low and the trans fat is not present at the same time.

(1) preparing a mixed oil by mixing a hydrogenated curable oil having a melting point of 55 ° C or higher and a flavoring material, (2) extracting the mixed oil to prepare a flavor oil, and (3) And a step of pulverizing the flavor oil to obtain a flavor improved flavor oil powder, thereby solving the above-mentioned problem. Thus, unlike the conventional invention, the flavor oil powder improved in flavor has a high melting point, and has a high pulverization ratio of the fat, high flavor, flowability and oxidation stability of the powder, An effect of providing a flavor oil powder free from trans fat can be achieved.

First, the step (1) for producing a mixed oil by mixing a hydrogenated hardened oil having a melting point of 55 ° C or higher and a flavor material is described.

Hydrogenated curable oils having a melting point of 55 ° C or higher which can be used in the present invention can be used without limitation as long as they are edible oils having a melting point of 55 ° C or higher and cured through hydrogenation. Preferably, they are palm oil, palm kernel oil, soybean oil, palm oil, Cottonseed oil, rice bran oil, and tallow.

Palm oil is a solid preservation product that is milked at the flesh of an oil palm (oil palm) called so-called oil palm oil (Elaeis guineensis). The origin of the oil palm is called the western African tropics of Zaire, but the present predominant is Malaysia and Indonesia. Palm fruit is harvested about 3 years after planting and harvested for about 25 years. Cultivated in Malaysia is the Tenera species that crossed the Delidura species and the Pisifera species. Palm fruits contain very active lipase, so when the fruit is over, the fat and fat contact with the fat and the hydrolysis proceeds rapidly, resulting in deterioration of the quality of the fat.

Palm oil is characterized by containing a lot of carotenoids at 500 to 700 ppm, and the color is reddish red. Palm crude oil has an iodine value of 50.6 to 55.1 and a melting point of 30.8 to 37.6 ° C. The main fatty acid composition is composed of 41.8 ~ 46.8 wt% of palmitic acid, 4.2 ~ 5.1 wt% of stearic acid, 37.8 ~ 40.8 wt% of oleic acid, 9.1 ~ 11.0 wt% of linoleic acid, to be. The palm oil has an advantage of high oxidation stability and is widely used for frying, margarine and shortening raw materials, dairy products, and cacao paper.

On the other hand, more preferably, the hydrogenated hardened oil of the present invention is most advantageous for reducing the occurrence of oiliness, enhancing flavor and reducing trans fat content.

Palm Extreme hardened oil is low melting palm oil Means an edible processed oil which is prepared by hydrogenation at a temperature of 140 to 200 占 폚 under catalytic conditions and has a melting point of 56 to 70 占 폚 and solid at room temperature.

If a hydrogenated hardened oil having a melting point of 55 ° C or higher is not used, the pulverization ratio of the fat is low, the flavor and oxidation stability are poor, the fat is produced, and trans fat is present in the powder.

Meanwhile, in order to mix the hydrogenated hardened oil used in the present invention with the flavoring material, the hydrogenated hardened oil, which is a solid, may be heated to 60 to 120 ° C to make it into a liquid state, followed by mixing the flavored material to prepare a mixed oil.

Next, the flavor material mixed with the above-mentioned hardened oil will be described. The flavor material is a material that can impart flavor and flavor characteristics such as taste and flavor to the fat powder, and may be vegetables, seafood, and meat.

Specifically, the above-mentioned flavor material can be used without restriction of the material which is usually used in flavor oil and can add flavor, and it is possible to use vegetables, seafood and meat having a moisture content of 10 to 60 wt% May be at least one or more selected from the group consisting of corn, garlic, red pepper, onion, dried fruit, anchovy, kelp, pork, beef, chicken, bark and donegol.

In the step (1), hydrogenated hydrogenated oil having a melting point of 55 ° C or higher and a flavoring material are mixed to produce a mixed mixture. In this case, the mixing ratio is preferably 70 to 85% by weight of hydrogenated coconut oil and 15 to 30% have. If the content of the hydrogenated hardened oil contained in the mixed oil is less than 70% by weight and the content of the flavor material exceeds 30% by weight, excess oil may be adsorbed on the extract, resulting in poor yield. If the content of the hardened oil exceeds 85% by weight and the content of the flavoring material is less than 15% by weight, the flavor material may not be extracted well and the flavor may be poor.

Meanwhile, the stirring step may be performed separately after mixing the hydrogenated curable oil having a melting point of 55 ° C or higher in the step (1) and the flavoring material, but the present invention is not limited thereto.

Next, the step (2) for preparing the flavor oil by extracting the mixed fat is explained.

The method of extracting the mixture and fat may be a commonly used extraction method. Preferably, the mixed oil and fat of step (1) is extracted at a temperature of 90 to 110 ° C for 30 to 60 minutes to prepare a flavor oil . If the temperature is less than 90 ° C, the flavor may not be well extracted because the flavor material is not extracted well. If the temperature exceeds 110 ° C, the flavor may be poor due to the change in flavor due to heat. In addition, if the extraction time is less than 30 minutes, the poor flavor may be caused because the flavor material is not extracted well. If the extraction time exceeds 60 minutes, the flavor change due to heat may cause a problem with poor flavor .

 On the other hand, the flavor material preferably has a moisture content of 10% by weight or more. If the moisture content of the flavor material is less than 10% by weight, the step (2) may be atmospheric pressure extraction at 760 Torr. If the water content is less than 10% by weight, the decompression extraction may cause a poor flavor because the flavor material is not extracted well.

When the moisture content of the flavor material is 10 wt% or more, the step (2) may be performed under reduced pressure. If the moisture content of the flavor material is more than 10% by weight, if it is subjected to the atmospheric pressure extraction, the water may deteriorate the quality of keeping and cause a poor flavor (see Examples). Therefore, it is necessary to continuously remove moisture through decompression extraction.

On the other hand, the pressure of the decompression extraction may be 200 Torr or less, preferably 20 to 140 Torr, more preferably 40 to 100 Torr, and still more preferably 60 to 80 Torr, And it is most advantageous to improve the flavor.

If the pressure of the decompression extraction is less than 60 Torr, the problem of poor flavor may occur because the flavor material is not extracted well. If the pressure exceeds 80 Torr, the flavor is removed together with moisture, A problem may arise (see Examples).

Next, the step (3) of pulverizing the extracted flavor oil will be described.

In the pulverization process, a conventional process used for powdering the flavor oil can be used, but it is more advantageous to use a spray process to make the diameter of the powder uniform and to improve the flowability of the powder.

The spraying process that can be used in the present invention can roughly be divided into a spray cooling process and a spray drying process. The spray cooling process can be used without limitation as long as it is a commonly used spray cooling method, and preferably a spray type cooler of the nozzle type can be used. The nozzle diameter of the spray cooler may be 1-5 mm, depending on the desired powder suitability, and may be sprayed at a pressure of 0.1-1 Mpa. In addition, the sprayed particles can be rapidly cooled and solidified in a chamber of -10 to 10 占 폚 to produce a powder-like fat-like oil.

Meanwhile, the spray drying process may be performed by preparing an emulsion of a commonly used composition, homogenizing the emulsion using a homomixer and a homogenizer, and then pulverizing the moisture by using a spray drier. The powder may be prepared by setting the inlet temperature of the spray dryer to 160 to 170 ° C and the exhaust temperature to 100 to 110 ° C (see Examples).

Preferably, however, powdering the flavor oil through a spray cooling process The flowability of the powder is more advantageous because the difference angle is higher than that of the powder produced by the spray drying process (see Table 3).

Meanwhile, it may include a step of separating the flavor oil extracted from the mixed oil and the mackerel between steps (2) and (3). The above step can be used without limitation as long as it is a commonly used separation method, and preferably the filter can be separated through a filter paper.

In order to solve the above-mentioned problems, the present invention provides a flavor oil powder containing 90% or more of powdery hydrogenated cured oil having a melting point of 55 ° C or higher and having improved flavor. Since the present invention includes not only a low melting point but also a hydrogenation hardened oil having a melting point of 55 ° C or higher, it is possible to make the flavor oil 90% or more, more preferably 95% or more, , More preferably at least 99% and most preferably at least 100%.

According to a preferred embodiment of the present invention, the hydrogenated hardened oil may be 99 wt% or more of the whole powder. Since the flavor material used in the present invention is only provided with flavor, the flavor oil of the present invention can be 99 wt% or more of the total flavor powder, and has the effect of providing the flavor oil powder having the original flavor maximized.

On the other hand, if a low-melting point oil having a melting point of -10 to 20 DEG C is used without using hydrogenated hardened oil having a melting point of 55 DEG C or higher, powderization is not performed well, and the low- In case of powdering, the flavor oil powder is produced at a maximum of 40 to 50% by weight, so that the composition of the present invention is not applied at all to the maintenance of a low melting point having a melting point of -10 to 20 캜.

 Hereinafter, the present invention will be described with reference to the following examples. The following examples are provided to illustrate the invention, but the scope of the present invention is not limited by the following examples.

Example  One.

end. Mixed oil production step

The palm ultra-hardened oil having a melting point of 57 캜 was heated at 90 캜 for 10 minutes, and mixed oil was prepared by mixing 80% by weight of palm ultra hardened oil, 13% by weight of ground red pepper and 7% by weight of red pepper powder, .

I. Flavor oil  Manufacturing stage

The mixture was maintained at a pressure of 70 Torr and a temperature of 100 캜 for 40 minutes to extract a mixed oil to prepare a flavor oil. Then, the filter was separated through a filter paper.

All. Powdered  step

The extracted flavor oil was sprayed into a chamber at 5 ° C at a pressure of 0.25 MPa through a nozzle type spray cooler having a nozzle diameter of 2 mm to be powdered.

Example  2 to 16 and Comparative Example  1-3.

The flavor oil powder was prepared in the same manner as in Example 1 except that the ingredients, content, manufacturing process and manufacturing conditions of the flavor oil powder were changed as shown in Table 1 below.

division Mixed oil composition and content Extraction process conditions Powdering process Type (melting point 占 폚) / content (% by weight) Flavor material type / content (% by weight) Extraction pressure (Torr) Extraction temperature (캜) Extraction time (min) Example 1 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 40 Spray cooling Example 2 Soybean Extra Hardened Oil (70) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 40 Spray cooling Example 3 Cotton Extra Hardened Oil (62) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 40 Spray cooling Example 4 Palm Extreme Hydrogenated Oil (57) / 80 Onion / 20 70 100 40 Spray cooling Example 5 Palm Extreme Hydrogenated Oil (57) / 55 Crushed red pepper seeds / 30, red pepper powder / 15 70 100 40 Spray cooling Example 6 Palm Extreme Hydrogenated Oil (57) / 95 Crushed red pepper seeds / 3, red pepper powder / 2 70 100 40 Spray cooling Example 7 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 760 100 40 Spray cooling Example 8 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 20 100 40 Spray cooling Example 9 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 140 100 40 Spray cooling Example 10 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 60 40 Spray cooling Example 11 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 160 40 Spray cooling Example 12 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 15 Spray cooling Example 13 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 75 Spray cooling Example 14 Palm Extreme Hydrogenated Oil (57) / 80 Onion / 20 70 100 40 Spray drying Example 15 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 50 100 40 Spray cooling Example 16 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 90 100 40 Spray cooling Comparative Example 1 Palm oil (30) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 40 Spray cooling Comparative Example 2 Palm Extreme Hydrogenated Oil (57) / 80 Crushed red pepper seeds / 13, red pepper powder / 7 70 100 40 - Comparative Example 3 Palm Extreme Hydrogenated Oil (57) / 100 - - - - Spray cooling

1) The numbers in parentheses on the right side of the hold used in Table 1 indicate the melting point (캜) of the fat.

2) In Table 1, 760 Torr of Example 6 represents atmospheric pressure extraction.

3) In Table 1, palm oil is palm oil which is liquid at room temperature without hydrogenation.

4) In Table 1, the spray drying of Example 14 contained 58.32% by weight of purified water, 29.17% by weight of onion flavor oil, 8.69% by weight of maltodextrin powder (DE5), 3.65% by weight of sodium starch octenyl succinate (Ingredion, HICAP- , And 0.17% by weight of glycerin fatty acid ester (ILSINWELL, Almax-1000) were homogenized with a homomixer and a homogenizer, followed by evaporation of water using a spray dryer to be powdered. The inlet temperature of the spray dryer was set to 165 ° C, and the exhaust temperature was set to 105 ° C.

5) In Table 1, Comparative Example 2 shows that the flavor oil is not powdered.

6) In Table 1, Comparative Example 3 is obtained by powdering the fat-free oil.

< Experimental Example >

remind Example  1 ~ 16 and Comparative Example  1 through 3 Flavor oil  In powder About  Items 1 to 5 were evaluated, and the results are shown in Tables 2 to 4 And

1. flavor

In order to measure the flavor of the flavor powders prepared according to Examples 1 to 16 and Comparative Examples 1 to 3, the Scoville Heat Unit of each flavor oil powder was measured, and the food industry workers Ten people were evaluated for preference by the 7-point scale method and it is shown in Table 2. (Preference: 1 - very bad, 2 - poor, 3 - poor, 4 - moderate, 5 - slightly good, 6 - good, 7 - very good)

A method for measuring the sco bil unit is as follows.

2 g of the sample was precisely measured in a 100 ml volumetric flask and dissolved in 5 ml of acetone. The sample dissolved in acetone was mass-up accurately with methanol to 100 ml.

The volumetric flask was extracted with a stirrer for 5 hours. After the extraction, the upper layer of the solution is taken and passed through a 10 μl syringe filter and loaded in an LC vial (LC Vial), and analyzed by HPLC (High Performance Liquid Chromatography). HPLC (Waters 1524 pump, Waters 2475 Fluorescence Detector, Waters auto sampler) The analysis conditions were the Symmetry C18 column and were detected with a Waters 2475 Fluorescence Detector at UV 280nm, 325nm. The mobile phase was prepared with acetonitrile: water: acetic acid = 60: 40: 1 and isocratically poured at a rate of 1.5 ml / min for 20 minutes analysis. Capsaicin, Dihydrocapsaicin Standard reagents were made by Sigma, and all other solvents were HPLC grade.

2. Color value

In order to measure the color value of the flavor oil powders prepared according to Examples 1 to 16 and Comparative Examples 1 to 3, the color value of each flavor oil powder was measured by ASTA color value and it is shown in Table 2.

The method of measuring color value by ASTA color value is as follows.

1 g of the sample was precisely measured in a 100 ml volumetric flask, and 100 ml of acetone was added to dissolve completely. After dissolving, it was passed through a 10 μl syringe filter and appropriately diluted with acetone. The final CU (Color Unit) value was shown by the following Equation 1 and Equation 2 after measuring the absorbance at 460 nm by using a spectrophotometer after making acetone as a blank.

[Equation 1]

&Quot; (2) &quot;

3. Benzopyrene content

In order to determine the benzopyrylene content of the flavor oil powders prepared according to Examples 1 to 16 and Comparative Examples 1 to 3, the content of benzo-pylene in each of the flavor oil powders was measured by the method based on the food revolution and is shown in Table 2 .

The benzoprene content measurement method is as follows.

5 g of the sample was quantified in a 250 ml separating funnel. 1 ml of IS (internal standard, 20 ppb 3-methylcholanthrene) was added and 100 ml of hexane was added to dissolve the oil. N, N-dimethylformamide: water = 9: 1 was prepared, and 50 ml of the solution was added. Wait until the layers are completely separated and transfer the lower layer to another fractionation funnel. N, N-dimethylformamide: water = 9: 1 solution extraction was repeated twice in total. 100 ml of 1% sodium sulfate solution was added to a separatory funnel containing the lower layer. 100 ml of hexane was added and extracted, and the hexane layer was separated, and then 50 ml of hexane was added thereto again. The hexane layer extracted twice was washed three times with distilled water. Passed through a filter paper and sodium sulfate, and placed in a 250 ml Erlenmeyer flask. Thereafter, the mixture was concentrated under reduced pressure to 2 ml.

After the Florisil cartridge was secured to the manifold, 10 ml of dichloromethane was flowed, and 20 ml of hexane was flowed. After the enriched sample was placed in the activated cartridge, 5 ml of hexane and 20 ml of dichloromethane: hexane = 1: 3 were poured into the cartridge. After the solvent of the sample passed through the cartridge was completely blown through a nitrogen concentrator, 1 ml of acetonitrile was added, and the solution was passed through a syringe and passed through a 10 μl syringe filter, and the solution was loaded in an LC vial and subjected to HPLC (High Performance Liquid Chromatography) Respectively. HPCL (Waters 1524 pump, Waters 2475 Fluorescence Detector, Waters auto sampler) was analyzed using a Waters 2475 Fluorescence Detector with Supelcosil LC-PAHs (4.6 x 250 mm, 5 μm) Respectively. The mobile phase was prepared with acetonitrile: water = 80: 20 and isocratically poured at a rate of 1.0 ml / min for 50 minutes analysis. The standard reagents for the analysis of benzopyrene were 3-methylcholanthrene and benzo [a] pyrene in Sigma and all other solvents in HPLC grade.

4. Powdery  Flowability

In order to evaluate the flowability of the powder of the savory oil powder prepared by the spray cooling process and the spray drying process, the specific gravity, stacking angle, collapsing angle and angle of incidence of Examples 4 and 14 were measured and shown in Table 3 .

The specific gravity was measured by using a specific gravity meter (ITOH, JIS K5101). The stacking angle, decay angle, and angle of inclination were measured using a powder tester (Hosokawa, Sieve 1.70 mm).

5. Powdered  ratio

The weight of flavor oil prepared according to Example 1 and Comparative Example 1 was compared with the weight of flavor oil powder in order to evaluate the pulverization ratio of flavor oil prepared using extreme hardening oil having high melting point and general fat having low melting point, The pulverization ratio was measured and is shown in Table 4.

division zest Color Value (CU) Benzopyran content
(ppb, ug / kg) Hot (SHU) Likelihood (point) Example 1 3101 6.5 526 0.35 Example 2 2988 6.2 464 0.41 Example 3 2837 6.2 466 0.39 Example 4 - 6.4 - - Example 5 2438 4.8 388 0.61 Example 6 1886 4.7 276 0.11 Example 7 2729 5.1 329 0.41 Example 8 2366 5.3 400 0.41 Example 9 2438 4.9 398 0.18 Example 10 2153 5.2 385 0.15 Example 11 3225 5.5 361 0.63 Example 12 2129 4.9 388 0.16 Example 13 3065 5.3 437 0.18 Example 14 - 4.4 - - Example 15 2810 5.8 381 0.37 Example 16 2781 5.9 376 0.37 Comparative Example 1 2386 4.7 334 0.45 Comparative Example 2 2472 4.1 207 0.21 Comparative Example 3 - 3.7 - -

division Household weight Stacking angle Collapse angle Angle Example 4 0.25 50.20 40.25 9.95 Example 14 0.34 55.40 47.63 7.77

division Example 1 Comparative Example 1 Powdering ratio (%) 99 48

As can be seen from Tables 2 to 4, Examples 1 to 4 and Examples 15 and 16 that satisfy both the ingredients, the content, the manufacturing process, and the manufacturing conditions of the flavor oil powder of the present invention are those in which any one of them is omitted Compared to Examples 5 to 14 and Comparative Examples 1 to 3, the powdering ratio was high, the spicy taste, the flavor, the color value, and the flowability of the powder were excellent, and the benzopyrylene content was small.

In addition, when Example 1 using palm ultra hardened oil, Example 2 using soybean extreme hardened oil, and Example 3 using cotton extreme hardened oil were compared, there was no significant difference, but Example 1 showed excellent taste, Excellent color value and low benzopyrene content.

In addition, when Example 1 in which red pepper powder and red pepper powder were used as a flavoring material and Example 4 in which onion was used was compared, both of Examples 1 and 4 were evaluated to have good taste with no significant difference.

Example 1 in which 80% by weight of palm ultramarine oil, 13% by weight of pulverized red pepper seeds and 7% by weight of red pepper powder was mixed with 5% by weight of a mixture of 55% by weight of palm ultra hardened oil, 30% by weight of ground red pepper and 15% Had better spicy taste, preference and color value, and had a lower flavor, preference and color value, less benzopyrylene content, and higher pungency taste, color taste and color value than Example 6 in which 95% by weight of palm ultra hardened oil, 3% by weight of ground red pepper and 2% by weight of red pepper powder were mixed .

Example 1 in which the extraction step was carried out at 70 Torr was superior to Example 7 in which the extraction step was carried out at 760 Torr atmospheric pressure and in which the spicy taste, the preference degree and the color value were excellent and the benzopyrylene content was low and the extraction step was carried out at 20 Torr 8, the hot taste, the preference degree and the color value were excellent, the benzopyrylene content was low, and the hot taste, the preference degree and the color value were superior to those of Example 9 in which the extraction step was performed at 140 Torr. In addition, compared to Example 15 in which the extraction step was carried out at 50 Torr and Example 16 in which the extraction step was carried out at 90 Torr, the spicy taste, the preference degree and the color value were excellent and the benzopyrylene content was small. It can be seen that the best flavor oil powder can be produced when the pressure in the pressure-reducing step is 60 to 80 Torr.

Example 1 in which the extraction step was carried out at 100 ° C was superior to Example 10 in which the extraction step was carried out at 60 ° C and had excellent spicy taste, Compared with the conventional method, the preference and color value were superior and the content of benzo - pylene was low.

In addition, Example 1 in which the extraction step was performed for 40 minutes was superior to Example 12 in which the extraction step was carried out for 15 minutes, in Example 13 in which the spicy taste, favorable taste and color value were excellent and the extraction step was performed for 75 minutes And the hot taste, the preference degree and the color value were superior.

In addition, Example 4 in which the flavor oil was pulverized through the spray cooling process was superior to the Example 14 in which the flavor oil was pulverized through the spray drying process, and the degree of preference was excellent, and the embedding angle, collapse angle, And the flowability of the powder was evaluated to be excellent.

In addition, Example 1 using a palm ultra hardened oil having a melting point of 55 占 폚 or higher and maintaining a high melting point was superior in the pungent taste, favorable taste and color value as compared with Comparative Example 1 using palm oil having a melting point of 35 占 폚, In Example 1, Comparative Example 1 showed a difference of more than 2 times, and Example 1 using the ultramarine oil of Palm was remarkably high.

In addition, Example 1 in which the flavor oil was powdered was superior in the hot taste, the preference degree and the color value as compared with Comparative Example 2 in which the flavor oil was not powdered. In addition, Examples 1 and 4, in which the flavor materials were extracted to improve the flavor, were evaluated to be significantly superior to the Comparative Example 3 in which the flavor ingredients were not used but powdered.

Claims (11)

(1) 70 to 85% by weight of hydrogenated hardening oil having a melting point of 55 ° C or higher and 15 to 30% by weight of a red pepper material containing ground red pepper powder and red pepper powder to prepare a mixed oil;
(2) extracting the mixed oil at a reduced pressure of 60 to 80 Torr at a temperature of 90 to 110 ° C for 30 to 60 minutes to produce a flavor oil; And
(3) pulverizing the extracted flavor oil,
90% or more of the prepared flavor oil powder is powdered,
A method for producing a flavor oil powder having improved flavor, wherein the hydrogenated hardening oil is 99 wt% or more in the whole flavor oil powder. The method according to claim 1,
The hydrogenated hardened oil in step (1) is at least one selected from the group consisting of palm oil, palm kernel oil, soybean oil, palm oil, sunflower oil, cottonseed oil, rice bran oil, Wherein the flavor of the flavor is improved. delete delete delete delete delete The method according to claim 1,
Wherein the step (3) is a spraying step. 9. The method of claim 8,
Wherein the spraying step is a spray cooling step. delete delete