KR101868751B1 - Pepper flavor oil composition and pepper flavor oil manufacturing method - Google Patents
Pepper flavor oil composition and pepper flavor oil manufacturing method Download PDFInfo
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- KR101868751B1 KR101868751B1 KR1020170098375A KR20170098375A KR101868751B1 KR 101868751 B1 KR101868751 B1 KR 101868751B1 KR 1020170098375 A KR1020170098375 A KR 1020170098375A KR 20170098375 A KR20170098375 A KR 20170098375A KR 101868751 B1 KR101868751 B1 KR 101868751B1
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- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
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- 239000003921 oil Substances 0.000 claims abstract description 97
- 235000019198 oils Nutrition 0.000 claims abstract description 97
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 60
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- 239000001390 capsicum minimum Substances 0.000 claims abstract description 26
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims abstract description 24
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- 239000008601 oleoresin Substances 0.000 claims abstract description 13
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- 238000000034 method Methods 0.000 claims abstract description 4
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- 235000004835 α-tocopherol Nutrition 0.000 claims description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 8
- 230000036528 appetite Effects 0.000 claims description 6
- 235000019789 appetite Nutrition 0.000 claims description 6
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 239000011732 tocopherol Substances 0.000 claims description 6
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- 235000012000 cholesterol Nutrition 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 3
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- 229930003231 vitamin Natural products 0.000 claims description 3
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- 230000000694 effects Effects 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
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- 229940087168 alpha tocopherol Drugs 0.000 claims 2
- 235000013312 flour Nutrition 0.000 claims 2
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 claims 1
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- 238000010438 heat treatment Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000010659 mugwort oil Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 230000017448 oviposition Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
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Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
Abstract
The present invention relates to a pepper flavor oil composition and a process for producing pepper flavor oil, which comprises 25 to 30 parts by weight of oak oil, 0.3 to 1 part by weight of capsicum oil, and 0.3 to 1 part by weight of paprika oil based on 100 parts by weight of soybean oil. Mixed composition; The Capsicum oil is a composition in which 45 to 55 parts by weight of oleoresin capsicum is mixed based on 100 parts by weight of oak oil; Wherein the paprika oil comprises 55 to 80 parts by weight of paprika powder or paprika extract dye and 1.5 to 5.5 parts by weight of d-a-tocopherol or dl-a-tocopherol based on 100 parts by weight of rice bran oil, And a method for producing pepper flavor oil using the same.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a pepper-flavored oil having an inherent color using a natural raw material, providing a flavor and an aroma due to a hot taste, and having no odor and odor, It is possible to produce a unique flavor by making use of only a blend of raw materials in a very simple manner without processing and making it possible to add a unique flavor while making use of a unique pungent taste. It also can be used as a natural raw material, Can be provided.
Description
The present invention relates to a pepper flavor oil composition and a method for producing pepper flavor oil, and more particularly, to a pepper flavor oil composition and pepper flavor oil using natural raw materials and having a unique flavor and spicy flavor and aroma and free of off- Taste oil composition and pepper-flavored oil.
Generally, pepper has a function to accelerate peristalsis and absorption of internal organs, it contains a large amount of natural tocopherol with high anti-oxidation function and is the most widely used spice in the world. Especially, it has unique pungent taste and unique red color It is one of the essential foods in the diet.
In addition, the red pepper seed oil extracted from the seeds of red pepper has a pungent taste and color, and is used as a variety of food materials such as a mangutang or authentic Chinese food. Since the red pepper seed oil is in high demand, You should secure the pepper seeds.
However, it is very difficult to obtain a large amount of red pepper seeds, so that the production amount thereof is very limited.
Therefore, a substitute for producing quality and taste similar to that of red pepper seed oil is required, and pepper flavor oil is replacing it.
In recent years, some traders have made artificial colors similar to pepper flavor oil by adding artificial colorants to common oil. However, since artificial coloring matter is added, there is a problem that adversely affects health when consumed in large quantities. And the flavor of the pepper flavor oil produced by the material is not compared.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a pepper flavor oil composition having inherent coloring, flavor and flavor due to spicy taste and free of off- It is an object of the present invention to provide a method for producing a flavor oil.
The present invention relates to a pepper flavor oil composition and a flavor enhancer composition which are capable of preserving and maintaining a long-term quality state by enhancing oxidation stability while forming a natural raw material, And to provide a method for producing pepper-flavored oil using the same.
To achieve the above object, the peppermint oil composition according to the present invention comprises 25 to 30 parts by weight of oak oil, 0.3 to 1 part by weight of capsaicin oil, and 0.3 to 1 part by weight of paprika oil based on 100 parts by weight of soybean oil. And a mixed composition.
The capsaicin oil may be prepared by mixing 45 to 55 parts by weight of oleoresin capsicum based on 100 parts by weight of oak oil; The paprika oil may be composed of 55 to 80 parts by weight of red paprika powder and 1.5 to 5.5 parts by weight of d-alpha-tocopherol or dl- alpha -tocopherol based on 100 parts by weight of rice bran oil.
According to another aspect of the present invention, there is provided a method for producing pepper flavor oil using soybean oil and mugwort oil, comprising the steps of: (A) mixing soybean oil, corn oil, , A raw material of paprika oil; (B) temporarily weighing each of the raw materials so as to have a certain component ratio using a measuring cup and storing them temporarily in a collecting tank; (C) agitating and mixing the raw materials weighed in the constant component ratio in a mixing tank.
In the step (B), each raw material is weighed with 25 to 30 parts by weight of oak oil, 0.3 to 1 part by weight of capsaicin oil, and 0.3 to 1 part by weight of paprika oil based on 100 parts by weight of soybean oil. The capsaicin oil is prepared by mixing 45 to 55 parts by weight of oleoresin capsicum based on 100 parts by weight of oak oil; The paprika oil is preferably a mixture of 55 to 80 parts by weight of red paprika powder and 1.5 to 5.5 parts by weight of d-alpha-tocopherol or dl- alpha -tocopherol based on 100 parts by weight of rice bran oil.
Herein, in the step (A), Cheongyang red pepper powder or common red pepper powder is used as an additional raw material; In the step (B), the amount of the cheongyang red pepper powder or the common red pepper powder is preferably 0.1 to 0.3 part by weight based on 100 parts by weight of soybean oil.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a pepper-flavored oil having a natural color by using a natural raw material, providing a flavor and aroma due to a spicy taste, and having no off-flavor and odor.
The present invention can provide a unique flavor while making use of only a blend of raw materials in a very simple manner without processing such as heating, and can provide a unique flavor while enhancing oxidation stability while forming a natural raw material, Taste oil can be produced.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram illustrating a method for producing peppermint oil according to an embodiment of the present invention. FIG.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. The present invention will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings.
The peppery taste oil composition according to an embodiment of the present invention is composed of a mixed composition including soybean oil and oxbow oil, capsicum oil, and paprika oil.
The capsicum oil has a composition of a mixture of mallow oil and oleoresin capsicum, and the paprika oil has a composition of a mixture of rice bran oil, paprika powder or paprika extract dye, d-alpha -tocopherol or dl- alpha -tocopherol.
The soybean oil is semi-drying oil extracted from soybean and contains a large amount of unsaturated fatty acid essential for human body such as linoleic acid, oleic acid and palmitic acid. It provides smell-free and savory taste, To promote mixing and good mixing.
The corn oil is corn oil, which imparts high oxidation stability and flavor and inhibits the rise of cholesterol.
The Capsicum oil is a mixture of Capsicin-dominated oleoresin capsicum, which is a major component of Capsicum oil, and can provide a unique flavor through Oleoresin Capsicum. So that it is possible to prevent the losing of quality.
The paprika oil is intended to enhance the flavor while adding color to the red color.
The rice bran oil contains sterols as a main component and has a high oxidation stability, a cholesterol lowering action, and can add flavor.
The paprika powder is obtained from red paprika. The paprika powder is added to the red color and gives an appetite-enhancing effect and can provide vitamins of paprika.
The d-alpha-tocopherol or dl- alpha -tocopherol has no odor, provides vitamin E and inhibits oxidation by antioxidative action, thereby preventing deterioration of quality.
In this case, the peppery taste oil composition may be blended in an amount of 25-30 parts by weight, preferably 0.3-1 parts by weight of capsaicin oil, and 0.3-1 parts by weight of paprika oil, based on 100 parts by weight of soybean oil .
In addition, the capsicum oil is preferably composed of 45 to 55 parts by weight of oleoresin capsicum based on 100 parts by weight of oviposition oil. It is preferable to optimize the composition so that the flavor can be enhanced with unique flavor and high oxidation stability It is possible to maximize the function of preventing the losing of quality.
In addition, the paprika oil is preferably composed of 55 to 80 parts by weight of red paprika powder and 1.5 to 5.5 parts by weight of d-α-tocopherol or dl-α-tocopherol based on 100 parts by weight of rice bran oil, By adding colors to the color, it can enhance the appetite as well as add flavor and maximize the function to maintain and preserve the quality for a long time.
Meanwhile, a method for producing pepper-flavored oil using the pepper-flavored oil composition having the above composition will be described with reference to FIG.
As shown in FIG. 1, the method of manufacturing peppermint oil according to the present invention comprises a step S1 of providing a raw material, a step S2 of weighing a raw material, and a step S3 of mixing a raw material.
The step of providing the raw material (S1) is a step including raw materials such as soybean oil, corn oil, capsicum oil, paprika oil and the like.
The capsaicin oil may be prepared by mixing 45 to 55 parts by weight of oleoresin capsicum based on 100 parts by weight of oak oil. The paprika oil may contain 55 to 80 parts by weight of red paprika powder based on 100 parts by weight of rice bran oil, , d -? - tocopherol or 1.5 to 5.5 parts by weight of dl -? - tocopherol.
At this time, it may be further provided to add Cheongyang red pepper powder or common red pepper powder as an additional raw material.
The cheongyang red pepper powder is rich in capsaicin and minerals, and can impart a clean taste and a chilled hot spicy taste, and the general red pepper powder can add color and arouse appetite and impart a deep hot taste.
The raw material weighing step (S2) is a step of weighing each of the raw materials so as to have a certain component ratio using a measuring cup and temporarily storing the raw materials in a collecting tank.
Each of the raw materials is weighed in 100 parts by weight of soybean oil and weighed 25 to 30 parts by weight of oak oil, 0.3 to 1 part by weight of capsaicin oil and 0.3 to 1 part by weight of paprika oil.
As described above, the capsicum oil is obtained by weighing the mixture of oleoresin capsicum mixed in a certain ratio with respect to the added amount of soybean oil.
As described above, the paprika oil is prepared by weighing the mixture of rice bran oil, red paprika powder, d-alpha -tocopherol or dl- alpha -tocopherol in a predetermined ratio in terms of the added amount of soybean oil.
In the case of adding Cheongyang red pepper powder or common red pepper powder in the raw material-containing step (S1), it is preferable to weigh 0.1 to 0.3 parts by weight based on 100 parts by weight of soybean oil.
At this time, when the cheongyang red pepper powder is more than 0.3 part by weight, the cicatric hot taste is too strong, and the flavor can be reduced. When the content is less than 0.1 part by weight, the flavor due to the chalky hot taste can not be enjoyed.
At this time, when the content is more than 0.3 parts by weight, the color sensitivity of the ordinary red pepper powder becomes dark, and the appetite can be reduced. When the content is less than 0.1 part by weight, it is difficult to improve the color feeling and the flavor due to deep spicy taste can not be enjoyed.
In the raw material mixing step (S3), the collected raw materials temporarily weighed in the above-mentioned constant component ratio and temporarily stored in a collecting tank are put into a mixing tank and mixed with stirring to produce pepper-flavored oil.
At this time, the mixing of the raw materials is stirred and mixed without processing such as heating until the raw materials are mixed well.
After the raw material mixing step (S3), filtering and sterilizing may be further performed.
In addition, the sensory evaluation of flavor, fragrance, and odor / odor of the pepper flavor oil produced by the method of the present invention of pepper flavor oil produced according to the present invention was randomly conducted to 20 subjects, and the sensory test results were shown in Table 1 Respectively.
At that time, 26 parts by weight of oak, 2 parts by weight of capsaicin oil and 0.6 part by weight of paprika oil were mixed and mixed with 100 parts by weight of soybean oil.
The capsicum oil was prepared by mixing 45 parts by weight of oleoresin capsicum based on 100 parts by weight of oak oil. The paprika oil contained 60 parts by weight of paprika extract pigment and 100 parts by weight of dl-α-tocopherol Were used.
Here, two products distributed on the market with the product of the present invention (for convenience, A product and B product) were displayed together and subjected to a sensory test as a comparative group.
Invention
65
A product
41
B products
36
As shown in Table 1, the sensory test of pepper flavor oil produced according to the present invention showed that most sensory testers had a flavor, a good flavor, no odor, and a good color And it is evaluated that it is superior to the products distributed on the market.
Accordingly, in the present invention, it is possible to produce a pepper-flavored oil which has inherent color using natural raw materials, can provide a flavor and aroma due to a hot taste, and is free from odor and odor, Can be manufactured so as to add a unique flavor while making use of only a blend of raw materials in a very simple manner without processing of a specific palatable taste, and it is possible to prepare a pepper flavor Oil can be produced and supplied.
While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. May be made, which will be within the technical scope of the present invention.
Step S1:
S2: Raw weighing step
S3: raw material mixing step
Claims (5)
25 to 30 parts by weight of corn oil, 0.3 to 1 part by weight of capsaicin oil, and 0.3 to 1 part by weight of paprika oil based on 100 parts by weight of soybean oil;
The capsaicin oil may contain,
The present invention relates to a composition containing oleoresin capsicum for providing a flavor unique to margarine, which is capable of enhancing flavor and preventing oxidative stability of quality by preventing oxidation / 45 to 55 parts by weight of a resin capsicum are mixed;
The paprika oil may contain,
Reduces oxidation due to red paprika powder and antioxidant effect to give vitamins of paprika with appetite and gives added color by adding red color to rice bran oil to increase oxidation stability and lower cholesterol effect and add flavor. Α-tocopherol or dl-α-tocopherol to prevent deterioration of dicotyledonous tocopherol or dl-α-tocopherol in an amount of 55 to 80 parts by weight based on 100 parts by weight of rice bran oil, To 5.5 parts by weight of the composition.
(D) filtering the resultant through the step (C) to filter foreign matters;
(E) sterilizing the result of step (D) through far-infrared irradiation; / RTI >
In the step (A), Cheongyang red pepper flour for imparting a clean taste and a crispy hot taste, or an ordinary red pepper flour for adding an appetite and a deep hot taste while adding color, is added as an additional raw material;
In the step (B), 0.1 to 0.3 parts by weight of the cyanide red pepper powder or common red pepper powder is weighed based on 100 parts by weight of soybean oil and further mixed;
In the step (B)
Weighing each raw material with 25 to 30 parts by weight of oak oil, 0.3 to 1 part by weight of capsicum oil, and 0.3 to 1 part by weight of paprika oil based on 100 parts by weight of soybean oil;
The Capsicum oil is a mixture of oleoresin capsicum to provide a flavor unique to the marjoram, which is capable of enhancing the flavor and having high oxidation stability to prevent the losing of quality, 45 to 55 parts by weight of oleoresin capsicum as a standard is used as a mixture;
The paprika oil has a high oxidation stability and a cholesterol lowering action, and it adds red color to the rice bran oil to increase the flavor. It also gives the appetite, and the red paprika powder and the antioxidant activity to provide the vitamins of the paprika Α-tocopherol or dl-α-tocopherol to prevent deterioration of quality due to inhibition of oxidation, wherein 55 to 80 parts by weight of red paprika powder based on 100 parts by weight of rice bran oil, d-α-tocopherol or dl -? - tocopherol and 1.5 to 5.5 parts by weight of dl -? - tocopherol.
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| KR1020170098375A KR101868751B1 (en) | 2017-08-03 | 2017-08-03 | Pepper flavor oil composition and pepper flavor oil manufacturing method |
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| KR1020170098375A KR101868751B1 (en) | 2017-08-03 | 2017-08-03 | Pepper flavor oil composition and pepper flavor oil manufacturing method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010091710A (en) * | 2000-03-17 | 2001-10-23 | 정낙철 | a pungent taste oil and method for manufacturing the same |
| KR100398778B1 (en) | 2001-03-23 | 2003-09-19 | 김영용 | Red pepper oil and manufacturing process thereof |
| KR100548758B1 (en) * | 2004-04-13 | 2006-02-01 | 임종길 | Composition of red pepper seed savor oils and red pepper seed oils |
| KR101477992B1 (en) | 2014-07-21 | 2015-01-02 | 권순형 | Pepper flavor oil and a manufacturing method and apparatus |
| KR20150128484A (en) * | 2014-05-09 | 2015-11-18 | 송정근 | A method of manufacturing a homemade soup |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010091710A (en) * | 2000-03-17 | 2001-10-23 | 정낙철 | a pungent taste oil and method for manufacturing the same |
| KR100398778B1 (en) | 2001-03-23 | 2003-09-19 | 김영용 | Red pepper oil and manufacturing process thereof |
| KR100548758B1 (en) * | 2004-04-13 | 2006-02-01 | 임종길 | Composition of red pepper seed savor oils and red pepper seed oils |
| KR20150128484A (en) * | 2014-05-09 | 2015-11-18 | 송정근 | A method of manufacturing a homemade soup |
| KR101477992B1 (en) | 2014-07-21 | 2015-01-02 | 권순형 | Pepper flavor oil and a manufacturing method and apparatus |
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