KR102124472B1 - Pepper flavor oil composition - Google Patents

Abstract

The present invention relates to pepper flavor oil. More specifically, the present invention relates to pepper flavor oil which contains 80 to 85 wt% of soybean oil or corn oil and 15 to 20 wt% of flavor oil. The flavor oil contains, based on 100 parts by weight of flavor oil, 90 to 95 parts by weight of soybean oil or corn oil, 5 to 10 parts by weight of Oleoresin paprika, and 1 to 3 parts by weight of Oleoresin capsicum.

Description

Pepper Flavor Oil {PEPPER FLAVOR OIL COMPOSITION}

The present invention relates to a pepper flavor oil, more specifically, 80 to 85% by weight of soybean oil or corn oil and 15 to 20% by weight of flavor oil, wherein the flavor oil is based on 100 parts by weight of flavor oil, soybean oil or corn It is for pepper-flavored oil, characterized in that it contains 90 to 95 parts by weight of oil, 5 to 10 parts by weight of oleoresin paprika, and 1 to 3 parts by weight of oleoresin capsicum.

In general, red pepper has the function of promoting the peristaltic movement and absorption of the intestines, and contains a large amount of natural tocopherol with high natural antioxidant function.It is the most widely used spice in the world, and it has a unique spiciness and unique red color. It is one of the essential foods in the diet.

In addition, pepper seed oil, which is extracted and manufactured from the seeds of pepper, has a unique spicy taste and color, and is used as a material for various foods such as spicy soup and authentic Chinese food. Pepper seeds should be secured.

However, it is very difficult to secure a large amount of red pepper seeds, and thus there is a very limited problem. Accordingly, a substitute for a quality and taste similar to that of pepper seed oil is required, and pepper flavor oil replaces it.

On the other hand, in recent years, some vendors manufacture artificial oil in general oil to make oil similar to pepper flavor oil, but this is because artificial coloring is added, so if a large amount is consumed, there is a problem that adversely affects health, and natural There was a difference in that the taste was not compared with the pepper flavor oil prepared from the ingredients.

Republic of Korea Patent Publication No. 10-2010-0033332 Republic of Korea Registered Patent No. 10-1053985

In order to solve the above problems, the present invention has an object to provide a pepper flavor oil capable of preserving and maintaining a quality condition for a long period of time by increasing the oxidation stability capable of utilizing the characteristic spiciness and flavor of pepper oil.

In order to achieve the above object, the present invention comprises 80 to 85% by weight of soybean oil or corn oil and 15 to 20% by weight of flavor oil, and the flavor oil is based on 100 parts by weight of flavor oil, soybean oil or corn oil 90 to 92 It provides a chili pepper oil, characterized in that it contains parts by weight, 5 to 7 parts by weight of oleoresin paprika, 1 to 3 parts by weight of oleoresin capsicum.

In this case, the flavor oil may further include 1 to 2 parts by weight of dried vegetable oil, and the dried vegetable oil preferably includes leek oil, onion oil, carrot oil, and green tea extract.

The pepper flavor oil prepared according to the present invention can provide a spicy flavor and aroma while realizing a unique color of pepper oil. In addition, it is possible to add a unique flavor while maintaining a unique spicy taste by using only a combination of natural raw materials without processing such as heating, and improve oxidation stability to preserve and maintain the quality condition for a long time.

Hereinafter, the present invention will be described in detail with reference to examples of the present invention. These examples are only provided by way of example to illustrate the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs, and in case of conflict, the present specification including definitions. The description will take precedence.

The pepper flavor oil of the present invention includes 80 to 85% by weight of soybean oil or corn oil and 15 to 20% by weight of flavor oil, and the flavor oil is 90 to 92 parts by weight of soybean oil or corn oil based on 100 parts by weight of flavor oil. , Oleoresin paprika 5 to 7 parts by weight, characterized in that it comprises 1 to 3 parts by weight of oleoresin capsicum.

The soybean oil is a semi-dry oil that is taken from soybeans, contains a lot of unsaturated fatty acids essential to the human body, such as linoleic acid, oleic acid, and palmitic acid, provides no odor and a good taste, emulsifies when mixing raw materials Facilitates mixing and allows it to blend well. The soybean oil may be used as a substitute for corn oil, and the corn oil imparts high oxidation stability and flavor and inhibits cholesterol elevation.

The oleoresin paprika gives red color to the oil, and serves to realize the unique color of chilli oil, and the oleoresin capsicum serves to control the spicy taste to realize the unique spicy taste and flavor of chilli oil. Plays a role.

On the other hand, in order to further enhance the flavor of the pepper flavor oil, the flavor oil preferably further includes 1 to 2 parts by weight of dried vegetable oil, and the dried vegetable oil includes leek oil, onion oil, carrot oil, and green tea extract can do.

In detail, the dried vegetable oil is dried onions, onions and carrots to prepare dried vegetable raw materials; Preparing 10 to 30 parts by weight of the prepared dry vegetable raw materials in 100 parts by weight of soybean oil or corn oil into a net, respectively, and then preparing soybean oil, onion oil, and carrot oil, respectively; Cooling the prepared leek oil, onion oil and carrot oil; And after mixing the cooled leek oil, onion oil and carrot oil in a weight ratio of 1:1:1, adding 1-5 parts by weight of green tea extract to 100 parts by weight of the mixed oil.

The green tea extract is added to increase oxidative stability to preserve and maintain the quality condition for a long time, and green tea is a natural antioxidant that prevents the acid waste and increases the preservation stability.

Specifically, the green tea extract is added to a green tea solvent, and then extracting an active ingredient at 50-60° C. for 2-4 hours; A step of heating the extracted extract at 100 to 110° C. for 5 to 10 minutes and then filtering; Ethanol and an emulsifier are mixed in a weight ratio of 3:2:5 to the filtered extract, respectively, emulsified at 90 to 95°C for 60 minutes, and then cooled and filtered.

In detail, first, 3 to 5 times the solvent (water or ethanol) is added to the green tea leaves in a volume ratio, followed by stirring for 2 to 4 hours while maintaining at about 50 to 60°C for extraction. Afterwards, heating is performed at 100 to 110°C for 5 to 10 minutes to deactivate it to increase storage. When extracting and emulsifying the active ingredient at a temperature of 60°C or lower, there is a risk of deterioration due to the enzyme activation of the extract, so it can be stabilized by heating to 100~110°C and inactivating it.

Green tea extract contains excellent antioxidants, but because it is water-soluble, it becomes cloudy and unevenly distributed when added to oil. Therefore, in order to use it as a useful antioxidant used in addition to flavor oil, an emulsification process is required. The green tea extract is mixed with ethanol, and an emulsifier is added thereto to homogeneously mix and emulsify to prevent mixing and turbidity when mixed with other oil components.

On the other hand, when two or more emulsifiers are mixed and used to emulsify, a fatty acid group of the emulsifier is assembled by intermolecular attraction at the interface, so that a stable emulsion can be made. As a preferred embodiment, one or more of the group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid, and calcium stearyl lactate can be used.

Green tea extract, ethanol and emulsifier can be emulsified by mixing the green tea extract in a 3:2:5 weight ratio, respectively. When the emulsifier is added less than the above weight ratio, the emulsifying effect is not achieved, and when it is added in excess, there is no problem in emulsification, but the green tea extract may be diluted and it may be difficult to obtain the desired antioxidant power. When stirring and emulsifying, it is preferable to maintain the temperature at 90 to 95°C and stir for 30 minutes to 60 minutes.

Finally, the stirred emulsion is heated at 75 to 85° C. for 10 to 20 hours to remove moisture, and then cooled and filtered to prepare a green tea extract.

The green tea extract is preferably added 1 to 5 parts by weight to 100 parts by weight of the mixed oil, if less than this, the antioxidant effect is lowered, and if it is added in excess, the oil may become turbid and product properties may be deteriorated.

Meanwhile, the flavor oil may further include 0.1 to 1 part by weight of fermented soybean oil in order to further enhance flavor and richness.

The fermented soybean oil can be prepared by various methods, but preferably, to maximize the effect of fermentation and increase preservation, it is preferable to use fermented soybean oil containing an active ingredient of pear tree and prickly pear which acts as a natural preservative. .

Specifically, the fermented soybean oil is first fermented by immersing soybeans in a natural material extract containing stalk and thorny skin; And powdering the fermented soybean by wet grinding with an immersion liquid, followed by freeze drying or drying at low temperature under reduced pressure. And adding 10 to 30 parts by weight of the powdered fermented soybeans to 100 parts by weight of soybean oil or corn oil, followed by filtration and preparing fermented soybean oil by filtration.

The natural substance extract containing the active ingredient of the pear tree and thorny peel can be obtained by adding hot water and thorny peel to the mixed solvent mixed with alcohol, extraction water and sugar, and then extracting and filtering the active ingredient with hot water, preferably It can be prepared by adding 0.1-1 g/ml of oleander and thorny peel to a mixed solvent in which alcohol, alkaline ionized water, and saccharides are mixed, followed by extraction for 6 to 12 hours at a temperature of 85 to 90°C and filtration.

The extraction using the mixed solvent is basically an extraction method using an osmotic pressure phenomenon, and it is preferred that the extracted water is basically alkaline ionized water. Alkaline ionized water is ionized water containing components useful for the human body, such as magnesium, calcium, potassium, iron, and zinc, and preferably has an alkalinity of about pH 7.5 to 8.0. The absorption rate in the body can be further increased.

The alkaline ionized water used in the present invention can be prepared by various methods, but preferably, 0.5 to 15 kg per 100 liters of purified water is added to a mixture of charcoal, crushed stone and tourmaline in a 1:1:1 weight ratio, and 2 at 20 to 30°C. Anything left for 17 days can be used.

At this time, the alkaline ionized water may be used as it is, but in order to increase the content of natural-derived mineral components in the product and to increase the effect of inhibiting germs, it may be used to add ashes of a woody plant or herbaceous plant to the general alkaline ionized water and stir and filter.

A variety of plants may be used as the woody plant or the herbaceous plant, but it is preferable to use gyomagal. The gyomaekgal is characterized by having a higher content of calcium, magnesium, phosphorus, and the like than the mineral component contained in the ash that burns other plants.

The ash of the woody plant or herbaceous plant is preferably added 1-30 g per 100 mL of alkaline ionized water, and after sufficiently stirring the alkaline ionized water to which the ash is added, it is left at 5-25° C. for 1-10 hours to precipitate impurities and the symbol solution It is preferable to use separately.

On the other hand, the alcohol used for the mixed solvent is based on volatile components such as ethyl alcohol, and serves to deodorize the odor of natural substances in the process of concentration under reduced pressure. At this time, the alcohol and the alkaline ionized water are preferably mixed in a ratio of 1:5 to 1:6.

The saccharide may be one or two or more selected from oligosaccharides, glucose, isomalt, xylitol, maltose, fructose, honey, paratinose, Nahanwa extract, malt, candy, and products through the extraction method using the saccharides A functional product with high preference can be easily produced without adding a separate sugar component therein.

In addition, since the active ingredient of natural substances such as pear tree and thorny bark is composed in the form of molecularly binding with saccharides in the extraction process, human intake of the active ingredient in natural substances can occur quickly and effectively due to the saccharides when ingested. .

The saccharide is preferably used 3 to 5 parts by weight based on 100 parts by weight of natural substances, such as pear tree and thorny bark, and if the concentration is too low, extraction does not easily occur, and if the concentration is too high, it does not molecularly bind with the extracted component The number of sugars that do not increase will interfere with the absorption of the extract component into the body.

In addition, in order to remove the taste and smell peculiar to the natural substances that are generated when hot water is extracted from the hut tree and thorny peel, the natural substance extract may further include a laminaria Japonica Aresh extract, wherein the natural substance extract and The packaging extract is preferably mixed at a ratio of 10 to 20:1 (weight ratio).

The packing extract has an excellent effect in removing the odor generated when extracting natural substances without using expensive separate compound materials.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific manufacturing examples and examples. However, the present examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example]

1) 83% by weight of soybean oil and 17% by weight of flavor oil having the following composition ratio were mixed to prepare pepper flavor oil.

2) For dry vegetable oil, 10 g of dried onion, dried onion, and dried carrot were added to 100 g of soybean oil in a separate chamber, and heated in a hot water bath at 120°C for 60 minutes. Thereafter, the heating chamber was rapidly cooled, cooled to 20° C., and filtered. After mixing 100 g of cooled leek oil, onion oil, and carrot oil in a mixing chamber, 10 g of green tea extract was added to the mixing chamber and mixed for 60 minutes.

The green tea extract was added 5 times ethanol in a volume ratio to green tea leaves, and stirred at 55° C. for 3 hours to extract the active ingredient. After heating the active ingredient at 100°C for 10 minutes, the green tea extract, ethanol and emulsifier were mixed at a weight ratio of 3:2:5 and stirred at 90°C for 30 minutes. The stirred emulsion was used to remove moisture and then cool and filter.

3) First, fermented soybean oil was mixed with charcoal, mackbanseok and tourmaine in a 1:1:1 weight ratio, 5 kg per 100 liters of purified water was added, and left at 25°C for 10 days to prepare alkaline ionized water. After adding 10 g of ash from 100 g of alkaline ionized water, the mixture was sufficiently stirred, and then left at 20° C. for 6 hours to precipitate impurities and to separate the supernatant.

About 500 g/ of natural substance mixed with walnut tree and prickly pear in a ratio of 1:1 (weight ratio) to a mixed solvent of 5:1:0.5 (weight ratio) of alkali ion water, ethyl alcohol, and oligosaccharide prepared as described above. l After addition, extraction was performed at a temperature of 85 to 90° C. for 10 hours, followed by filtration to prepare extracted water.

After the packing extract was mixed in a ratio of 20:1 (weight ratio) to the extracted water, one soybean was added to the mixture so that it was fermented for 24 hours. The fermented soybean was wet-milled together with the immersion liquid, dried at low temperature under reduced pressure, and then powdered to prepare soy protein powder. Subsequently, 10 parts by weight of the powdered fermented soybeans were added to 100 parts by weight of soybean oil, followed by sintering and filtration to prepare fermented soybean oil.

<Sensory test>

For the 50 people in their 30s to 50s, pepper oils (called A and B products for convenience) that were distributed and sold in Examples 1 to 3 and commercially available were displayed together, and a sensory test was conducted as a comparison group.

The evaluation was calculated using the general 5-point evaluation method, and the scores were classified by [5 points (very good), 4 points (excellent), 3 points (normal), 2 points (less), 1 point (very poor)].

As shown in the above table, as a result of performing a sensory test on the pepper-flavored oil prepared by the present invention, most sensory testers evaluated that it was almost similar to the actual pepper oil, or, rather, tastes better, tastes better, and has better color. Able to know.

Accordingly, in the present invention, it is possible to prepare a pepper flavor oil having no odor and odor without using pepper seeds, and by using only a combination of raw materials, while maintaining a unique spicy taste, and improving oxidation stability, it is possible to preserve and maintain the quality condition for a long time. You can supply pepper flavor oil.

Although the present invention has been described in connection with a preferred embodiment as mentioned above, the technical spirit of the invention is not limited or limited thereto, and can be variously implemented by a person skilled in the art.

Claims (3)

80 to 85% by weight of soybean oil or corn oil and 15 to 20% by weight of flavored oil,
The flavor oil is based on 100 parts by weight of flavor oil, 90 to 92 parts by weight of soybean oil or corn oil, 5 to 7 parts by weight of oleoresin paprika, 1 to 3 parts by weight of oleoresin capsicum, 1 to 2 parts by weight of dried vegetable oil And 0.1 to 1 part by weight of fermented soybean oil,
The dried vegetable oil includes leek oil, onion oil, carrot oil and green tea extract,
The fermented soybean oil is fermented by immersing soybeans in a natural material extract containing stalk and barberry; And powdering the fermented soybean by wet grinding with an immersion liquid, followed by freeze drying or drying at low temperature under reduced pressure. And adding 10 to 30 parts by weight of the powdered fermented soybeans to 100 parts by weight of soybean oil or corn oil, followed by filtration and preparing fermented soybean oil by filtering.
The natural substance extract is prepared by adding 0.1 to 1 g/ml of stalk and thorny skin to a mixed solvent of alcohol, alkaline ionized water, and saccharides, followed by extraction for 6 to 12 hours at a temperature of 85 to 90° C., followed by filtration.
The alkaline ionized water is prepared by adding 0.5 to 15 kg per 100 liters of purified water and mixing charcoal, pulverite, and tourmaline in a 1:1:1 weight ratio, and allowing to stand for 2 to 17 days at 20 to 30°C, and wood plant per 100 mL of alkaline ionized water. Alternatively, after adding 1~30g of ash from the herbaceous plant, standing for 5~25℃ for 1~10 hours to precipitate impurities and separating the supernatant,
The natural substance extract further includes a bale extract, and the natural substance extract and bale extract are mixed in a ratio of 10-20:1 (weight ratio).



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