KR102296932B1 - Oil composition improved rancidity inhibition and tortilla using the same - Google Patents

Abstract

The present invention relates to an oil-fat composition having improved rancidity inhibition ability, and provides a composition having an excellent effect of inhibiting or delaying rancidity of oils and fats, including a natural antioxidant. In addition, the present invention provides a tortilla capable of maintaining quality for a long time according to an effect of inhibiting or delaying oil-fat rancidity.

Description

Oil composition with improved rancidity inhibition and tortilla using the same {Oil composition improved rancidity inhibition and tortilla using the same}

The present invention relates to an oil composition with improved rancidity inhibiting ability using natural antioxidants and tortillas with improved rancidity inhibiting ability using the same.

When oils and fats come into contact with oxygen in the atmosphere, a series of radical chain reactions called auto-oxidation proceed to generate peroxides. The produced peroxide is a relatively unstable substance, and it polymerizes or decomposes to produce various compounds such as carbonyl, which act as a major component of the odor, thereby changing the flavor of the oil and causing deterioration of the quality.

The lipid peroxide produced in this way can cause adult diseases or have harmful effects such as aging, which can be a problem. Therefore, synthetic antioxidants such as butylhydroxy anisole (BHA) and dibutyl hydroxy toluene (BHT) are used to prevent oxidation of oils and fats, but the use of synthetic antioxidants is limited due to stability problems. has been In recent years, attempts have been made to use natural antioxidants.

Korean Patent Laid-Open No. 10-2020-0001033 (2020.01.06.) discloses an oil-fat composition having excellent rancidity inhibition ability. Korean Patent Laid-Open No. 1-2018-0004054 (2018.01.10.) describes a composition for antioxidants of fats and oils, a method for preparing the same, an edible oil containing the same, and a method for preparing the edible oil.

The present invention was to suppress or delay rancidity of fats and oils by using a natural antioxidant.

An object of the present invention is to provide a food composition excellent in sensory even after distribution or storage as rancidity of oils and fats is suppressed or delayed.

The present invention provides a composition for inhibiting oil rancidity comprising a green tea extract and a rosemary extract.

In the present invention, the green tea extract or rosemary extract is preferably water or ethanol as an extraction solvent.

In addition, the present invention provides an oil-fat composition in which 0.109 to 0.111 wt% of green tea extract and 0.088 to 0.090 wt% of rosemary extract are added, based on the total weight of the oil.

In the present invention, the oil is preferably vegetable oil.

In the present invention, the green tea extract or rosemary extract is preferably water or ethanol as an extraction solvent.

In addition, the present invention, with respect to the whole oil and fat, 0.109 ~ 0.111% by weight of green tea extract, preparing an oil and fat composition comprising 0.088 ~ 0.090% by weight of rosemary extract (a); and (b) putting the tortilla dough into the oil-fat composition and heat-treating it.

In the present invention, the oil bath treatment is preferably performed at 150 to 200 ° C. for 5 to 10 minutes.

The present invention provides a composition for inhibiting rancidity of oils and fats excellent in inhibiting rancidity or delaying rancidity of oils and fats by including a natural antioxidant in a specific mixing ratio.

The present invention provides a food composition capable of maintaining quality for a long time according to the effect of inhibiting rancidity or delaying rancidity.

1 is a graph showing the AOM value of natural antioxidants.
2 is a reaction trajectory diagram for three types of natural antioxidants by RSM analysis.
4 is a contour diagram of a mixture of three types of natural antioxidants by RSM analysis.
4 is a surface view of a mixture of three types of natural antioxidants by RSM analysis.
5 is a graph showing the AOM value of the oil composition comprising the composition for inhibiting oil rancidity.
6 is a graph showing the lipid peroxidation value of the oil composition comprising the composition for inhibiting oil rancidity.
7 is a graph showing the peroxide value of a fat or oil composition comprising a composition for inhibiting rancidity of fats and oils.
8 is a graph showing the acid value of a fat or oil composition comprising a composition for inhibiting rancidity of fats and oils.
9 is a graph showing the AOM value of tortillas oil-treated using an oil-fat composition comprising a composition for inhibiting oil rancidity.
10 is a graph showing the test results for each characteristic after cooking tortillas including ingredients.
11 is a graph showing the test results for each characteristic after cooking tortillas including ingredients.

The present invention provides a composition for inhibiting oil rancidity comprising a green tea extract and a rosemary extract. In addition, the present invention provides an oil-fat composition comprising a composition for inhibiting oil-and-oil rancidity. Fats and oils have a change in flavor and deterioration in quality according to oxidation, and the present invention was intended to inhibit or delay rancidity of oils and fats by using a natural antioxidant.

Tocopherol (vitamin E), which is known as a natural antioxidant, rosemary extract, green tea extract, herbal tea extract (composed of 50% by weight of rosemary extract and 50% by weight of green tea extract, hereinafter herbal tea extract), rice bran extract As a result of comparing the oxidation stability of fats and oils, green tea extract, rosemary extract, and herbal tea extract were found to be excellent substances in inhibiting or delaying rancidity of oils and fats. In the present invention, to derive the oxidation stabilization effect of maximum efficiency by mixing them, the optimum mixing ratio was derived through the reaction surface analysis method.

The optimal mixing ratio of the composition for inhibiting oil rancidity derived through the response surface analysis was found to be 0.110 wt% of green tea extract and 0.0890 wt% of rosemary extract. That is, the composition for inhibiting oil rancidity of the present invention is preferably mixed in a ratio of 0.109 to 0.111 parts by weight of green tea extract and 0.088 to 0.090 parts by weight of rosemary extract. That is, although the herbal tea extract has an excellent effect of inhibiting or delaying oil rancidity, as the green tea extract and rosemary extract are used at the same time, the oil and fat rancidity inhibitory effect may be reduced.

On the other hand, the composition for inhibiting rancidity of oils and fats mixed with natural antioxidants is added in an amount of more than 0% by weight and not more than 0.3% by weight with respect to the whole fats and oils, in consideration of the high cost and the ability to inhibit rancidity when used alone Preferably, it is added in an amount of more than 0% by weight and not more than 0.2% by weight based on the whole fat.

Accordingly, the present invention provides an oil and fat composition comprising 0.109 to 0.111 wt% of green tea extract, and 0.088 to 0.090 wt% of rosemary extract, based on the total weight of fats and oils.

In the present invention, the fats and oils are preferably vegetable oils and fats, but can also be used for animal fats and oils.

In order to measure the degree of rancidity of fats and oils containing the composition for inhibiting fats and oils of the present invention, oxidation stability, lipid peroxidation, peroxide value, and acid value were analyzed by repeatedly scalding tortillas. It was confirmed that the oil-fat composition comprising the composition for inhibiting oil-fat rancidity of the present invention was superior to the control (not including the composition for inhibiting oil-oil rancidity) in inhibiting or delaying rancidity.

In addition, the case of using the oil-fat composition containing the composition for inhibiting oil rancidity of the present invention also showed that the tortilla subjected to the repeated oil bath treatment had higher oxidative stability compared to the case of using the control (not including the composition for inhibiting oil and fat rancidity).

That is, when the tortilla dough is oil-treated using the oil-fat composition including the composition for inhibiting oil-and-oil rancidity of the present invention, the quality of the tortilla can be maintained for a long time.

In addition, the present invention, with respect to the whole oil and fat, 0.109 ~ 0.111% by weight of green tea extract, preparing an oil and fat composition comprising 0.088 ~ 0.090% by weight of rosemary extract (a); and (b) putting the tortilla dough into the oil-fat composition and heat-treating it.

Meanwhile, in the present invention, the oil bath treatment is preferably performed at 150 to 200° C. for 5 to 10 minutes.

The tortilla dough of the present invention is preferably, with respect to the total weight of the tortilla dough, 40 to 50% by weight of gravity flour, 1 to 10% by weight of sugar, 0.001 to 2% by weight of baking powder, and 40 to 50% by weight of purified water to knead. It is good, and it can be semi-cooked to make tortillas with ingredients. That is, semi-cooked tortillas can be used by cooking at 160-200° C. for 2-6 minutes.

The ingredients for tortilla are 10-15 wt% of red snow crab meat, 16-22 wt% of pork, 20-30 wt% of sauce, 10-15 wt% of onion, 10-15 wt% of red shrimp, corn based on the total weight of the ingredients. It is recommended to consist of 2 to 8% by weight of grains and 10 to 5% by weight of mozzarella cheese. It is better to use semi-cooked pieces of red snow crab, pork, onion, red shrimp, and corn kernels. The sauce is preferably composed of 75 to 81% by weight of tomato spaghetti sauce, 16 to 23% by weight of tomato ketchup, and 0.001 to 4% by weight of sugar based on the total weight of the sauce. Tomato spaghetti sauce and ketchup may be commercially available, and tomato spaghetti sauce and tomato ketchup commonly prepared in the art may be used. In addition, it is preferable to use sweet corn commonly used in the art for the corn kernels.

The tortilla containing the filling material prepared in the present invention was oil-heated using an oil-fat composition containing a composition for inhibiting oil rancidity, and as a result of sensory evaluation, it was found that the tortilla had excellent crispy texture.

On the other hand, the tortilla of the present invention includes red snow crab, a specialized resource of Sokcho. The red snow crab (red crab) has a hard shell and not full inside. Red snow crab has 46 kcal of calories per 100 g of edible part, lower than other crabs, and has 10.3 g of protein, which is higher than snow crab (8.0 g), but has 0.3 g of fat content, such as blue crab (0.9 g) and snow crab (2.6 g). ) is a relatively low-fat food. Red snow crab contains essential minerals such as calcium 211mg, iron 1.5mg, zinc, sulfur-containing amino acids such as methionine and lysine, and refined amino acids such as glycine, alanine, threonine, serine, and glutamic acid. It is known to be nutritionally superior compared to its predecessors.

On the other hand, in the present invention, the green tea extract or rosemary extract can be prepared according to a conventional method known in the art, that is, using a conventional solvent under conditions of conventional temperature and pressure, for example, water, carbon number An extraction solvent selected from the group consisting of anhydrous or aqueous lower alcohols of 1-4, propylene glycol, butylene glycol, glycerin, acetone, ethyl acetate, chloroform, butyl acetate, diethyl ether, dichloromethane, hexane, and mixtures thereof It can be obtained through any one extraction method selected from the solvent extraction method, supercritical extraction method, and ultrasonic extraction method used.

Hereinafter, the present invention will be described in more detail in the following Examples and Experimental Examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes all modifications of the technical idea equivalent thereto.

[Experimental Example 1: Measurement of Oxidation Stability by Type of Natural Antioxidant]

In this experiment, tocopherol (50% by weight of powdered vitamin E and 50% by weight of DL-alpha tocopheryl acetate), rosemary extract, green tea extract, herbal tea extract (50% by weight of rosemary extract and 50% by weight of green tea extract), known as a natural antioxidant, was used in this experiment. Composition, hereinafter herbal tea extract) and rice bran extract were used individually to measure the oxidation stability of oils and fats.

For the rosemary extract, 70% (v/v) ethanol was added to 10 g of dry weight of rosemary, extracted at 80° C. for 2 hours, and concentrated and freeze-dried to prepare a solid rosemary extract. Green tea extract, herbal tea extract, and rice bran extract were prepared in the same way as rosemary extract.

Oxidation stability of fats and oils was measured (AOM test) by adding 0 to 0.3% by weight of each natural antioxidant based on the total weight of soybean oil. Oxidation stability measurement test is a method of measuring the oxidation stability of fats and oils under extreme conditions inducing accelerated oxidation by supplying a large amount of air at a high temperature. Through this, the efficacy of antioxidants added to fats and oils can be compared. Oxidation stability was measured using an oxidation tester (873 Biodiesel Rancimat, Metrohm). Oxidation stability was measured by heating fats and oils at 100°C and continuously injecting air bubbles. The experiment observed the time until the Peroxide Values (PV) reached 20. PV is expressed as mEq of peroxide per kg of fat.

1 and Table 1 show the measurement results of oxidation stability. The numerical value indicates the time it takes for fats and oils to be oxidized.

tocopherol
(Vitamin E) green tea extract rosemary extract herbal tea extract Rice bran extract Control 13.59 h 13.10 h 13.32 h 13.32 h 12.86 h 0.10% 13.58 h 18.33 h 15.06 h 19.59 h 12.60 h 0.20% 13.68 h 24.61 h 18.84 h 24.86 h 12.39 h 0.30% 13.42 h 29.39 h 21.84 h 28.61 h 12.54 h

As shown in FIG. 1 and Table 1, the materials with excellent oxidation stabilization effect were green tea extract, rosemary extract, and herbal tea extract.

[Experimental Example 2: Derivation of optimal mixing ratio of mixture for inhibiting oil rancidity]

In this experiment, in order to suppress or delay the rancidity of oils and fats as much as possible, in Experimental Example 1, green tea extract, rosemary extract, and herbal tea extract, which are materials with excellent oxidation stabilization effect, were mixed to derive the maximum efficiency of oxidation stabilization effect.

For each material, the optimal mixing ratio was set through RSM analysis, and the simplex central point of the response surface analysis method was used for the design method of the experiment. In consideration of the high cost of natural antioxidants and the results of a single test according to Experimental Example 1, the added content of natural antioxidants was set to more than 0% by weight and not more than 0.2% by weight based on the whole fat. Variables were set as 3 types of natural antioxidants, and response values were set as AOM values of fats and oils. The repeated experiment was conducted to estimate the experimental error, to estimate the factor effect clearly, and to analyze the treatment combination variation.

Table 2 is the results of the RSM method, Table 3 is the estimated regression coefficient for the AOM value (component ratio), Table 4 is the ANOVA for the AOM value (component ratio), and Table 5 is the estimated regression coefficient for the AOM value (component ratio). is the regression coefficient.

Standard
order run
order dot
type block green tea extract Rosemary
extract herbal tea extract AOM value 7 One 0 One 0.066667 0.066667 0.066667 25.46h 11 2 One One 0.2 0 0 24.61h 9 3 -One One 0.033333 0.133333 0.033333 24.31h 10 4 -One One 0.033333 0.033333 0.133333 24.61h 14 5 0 One 0.066667 0.066667 0.066667 25.10h 2 6 One One 0 0.2 0 23.59h One 7 One One 0.2 0 0 24.45h 12 8 One One 0 0.2 0 23.86h 13 9 One One 0 0 0.2 24.86h 5 10 2 One 0.1 0 0.1 24.02h 4 11 2 One 0.1 0.1 0 26.03h 3 12 One One 0 0 0.2 24.78h 6 13 2 One 0 0.1 0.1 24.26h 8 14 -One One 0.133333 0.033333 0.033333 24.66h

port Coefficient SE coefficient T P VIF green tea extract 24.480 0.2087 * * 1.548 rosemary extract 26.652 0.2087 * * 1.548 herbal tea extract 24.833 0.2087 * * 1.548 Green Tea Extract*Rosemary Extract 7.533 1.1759 6.42 0.000 1.718 Green Tea Extract * Herbal Tea Extract -2.158 1.1759 -1.84 0.104 1.718 Rosemary Extract*Herbal Tea Extract 0.273 1.1759 0.23 0.822 1.718 R-squared R-squared (predicted) R-squared (corrected) 86.21% 72.31% 77.59%

source DF Seq SS Adj SS Adj MS F P regression analysis 5 4.53620 4.53620 0.90724 10.00 0.003 linear 2 0.62178 1.54445 0.77223 8.51 0.010 Secondary 3 3.91442 3.91442 1.30481 14.39 0.001 Green Tea Extract*Rosemary Extract One 3.60896 3.74199 3.74199 41.26 0.000 Green Tea Extract * Herbal Tea Extract One 0.30056 0.30546 0.30546 3.37 0.104 Rosemary Extract* Herbal Tea Extract One 0.00490 0.00490 0.00490 0.05 0.822 residual error 8 0.72554 0.72554 0.09069 lack of fit 4 0.60829 0.60829 0.15207 5.19 0.070 pure error 4 0.11725 0.11725 0.02931 sum 13 5.26174

port Coefficient green tea extract 122.401 rosemary extract 118.260 herbal tea extract 124.167 Green Tea Extract*Rosemary Extract 188.834 Green Tea Extract * Herbal Tea Extract -53.9518 Rosemary Extract*Herbal Tea Extract 6.83387

In addition, the reaction trajectory diagram in FIG. 2, the contour diagram and surface diagram of the mixture of AOM values in FIG. 3, and the optimization result are shown in FIG.

Accordingly, it was confirmed that the composition for inhibiting rancidity in oils and fats of the present invention is expected to have an AOM result of 25.9771 h when 0.110 wt% of green tea extract and 0.0890 wt% of rosemary extract are included with respect to the whole fat.

[Example 1: Preparation of oil-fat composition comprising composition for inhibiting oil rancidity]

Based on the total weight of soybean oil, 0.110% by weight of green tea extract and 0.089% by weight of rosemary extract were added to prepare an oil-fat composition comprising a composition for inhibiting oil rancidity.

[Experimental Example 3: Analysis of rancidity of oils and fats containing a composition for inhibiting rancidity in oils and fats]

Using the oil composition prepared in Example 1, the degree of rancidity due to repeated oil bath treatment of tortillas was analyzed.

The tortilla was prepared by mixing and kneading 47% by weight of flour, 5% by weight of sugar, 1% by weight of baking powder, and 47% by weight of purified water, based on the total weight of the tortilla dough.

The tortilla dough was put in the oil composition prepared in Example 1, and the mixture was repeatedly melted 25 times at 180° C. for 4 minutes. As a control, soybean oil that does not contain a composition for inhibiting oil rancidity was used.

(1) Oxidation stability

Oxidation stability was measured using an oxidation tester (873 Biodiesel Rancimat, Metrohm). The AOM values for each number of times of oil bath are shown in FIG. 5 .

As shown in FIG. 5 , in the case of oil bath treatment using a fat and oil composition including a composition for inhibiting oil rancidity, a significantly higher AOM value than that of the control group could be confirmed. In particular, it was confirmed that even when the oil bath was treated 25 times, the AOM value was higher than the AOM value of the control group before the oil bath treatment.

(2) lipid peroxidation degree

Thiobarbituric Acid Reactive Substance (TBARS) test was performed to measure the degree of lipid peroxidation by the number of times of oil bath.

0.5 ml of the emulsion in which 1% (v/v) linoleic acid and 1% (v/v) tween 40 were mixed and 0.5 ml of the oil-fat composition prepared in Example 1 were mixed, and this was reacted in a water bath at 50° C. for 10 hours. . 0.5 ml of a 1:1 mixture of 0.375 % (v/v) TBA (2-thiobarbuturic acid) and 15 % (v/v) TCA (trichloroacetic acid) was added, heated at 100° C. for 15 minutes, and then 10 It was cooled for minutes. After centrifugation at 10,000 rpm for 15 minutes, 0.1 ml of the supernatant was dispensed into 96 well plates and absorbance was measured at 532 nm.

The lipid peroxidation (TBARS) value was calculated as follows and shown in FIG. 6 .

▶ TBARS (%) = {1-(absorbance of test group / absorbance of control group)}×100

As shown in Figure 6, both the test group and the control group showed an increase in the degree of lipid peroxidation as the number of oil bath treatments increased.

(3) peroxide value

The tortillas that had been repeatedly melted for each number of times were crushed, the tortilla crushed product was immersed in ether, and left for 2 hours, and then the ether was filtered and collected. The filtered ether was washed with water and concentrated under reduced pressure to recover the oil. 5 g of the recovered oil was dissolved in 25 ml of a mixture of acetic acid and chloroform in a 3:2 volume ratio, 1 ml of saturated potassium iodide solution was gently shaken, and then left in a dark place for 10 minutes. Thereafter, 30 ml of water was added, shaken vigorously, and titrated with 0.01 N sodium thiosulfate solution using 1 ml of starch solution as an indicator.

The peroxide value was calculated as follows, and the results are shown in FIG. 7 .

▶ Peroxide value (meq/kg) = {(a-b)×f}/{body odor (g)}×10

a: titrated water of 0.01N sodium thiosulfate solution (ml)

b: Consumption of 0.01N sodium thiosulfate solution in blank test (ml)

f: titer of 0.01N sodium thiosulfate solution

As shown in FIG. 7 , both the test group and the control group increased the peroxide value as the number of oil bath treatments increased, but after 20 repeated oil bath treatments, the peroxide value of the oil and fat containing the composition for inhibiting oil rancidity of the present invention was lower than that of the control group. showed value.

(4) acid value

The tortillas that had been repeatedly melted for each number of times were crushed, the tortilla crushed product was immersed in ether, and left for 2 hours, and then the ether was filtered and collected. The filtered ether was washed with water and concentrated under reduced pressure to recover the oil. In 10 g of the recovered oil and fat, 100 ml of a mixture of neutral ethanol and ether in a volume ratio of 1:2 was dissolved, and titrated with 0.1N ethanolic KOH using phenolphthalein as an indicator until pale red color lasted for 30 seconds.

The acid value was calculated as follows, and the results are shown in FIG. 8 .

▶ Acid value (mg/g) = {5.611×(a-b)×f}/S

S: Sample collection amount (g)

a: Consumption of 0.1N ethanolic KOH for the sample (ml)

b: Consumption (ml) of 0.1N ethanolic KOH for blank test (1000 ml of ethanol and ether mixture)

f: titer of 0.1N 0.1N ethanolic KOH

As shown in Figure 8, both the test group and the control group increased the acid value as the number of oil bath treatment increased, but after 10 repeated oil bath treatment, the acid value of the oil and fat containing the composition for inhibiting oil and fat rancidity of the present invention was lower than that of the control group. showed value.

[Experimental Example 4: Measurement of oxidative stability of tortillas treated with oil using oil containing a composition for inhibiting oil rancidity]

In this experiment, the oxidation stability (AOM) of the tortillas repeatedly heated in Experimental Example 3 was measured. Oxidation stability was measured using an oxidation tester (873 Biodiesel Rancimat, Metrohm). Fig. 9 shows the AOM values of the tortillas according to the number of times of oil bath.

As shown in Figure 9, the oxidation stability value of the tortilla showed a tendency to decrease with repeated oil bath treatment, but in the case of oil bath treatment using the oil composition comprising the composition for inhibiting oil rancidity of the present invention, compared to the case using the control group. A remarkably high AOM value could be confirmed.

[Example 2: Preparation of tortillas]

Using the oil-fat composition prepared in Example 1, tortilla dough was oiled, and a tortilla containing snow crab meat was prepared. The tortilla was prepared by mixing and kneading 47% by weight of flour, 5% by weight of sugar, 1% by weight of baking powder, and 47% by weight of purified water, based on the total weight of the tortilla dough.

The tortilla dough was put into the oil composition prepared in Example 1, and oil bath treatment was performed at 180° C. for 4 minutes. Tortilla ingredients are based on the total weight of ingredients, red snow crab meat 12.5% by weight, pork 19% by weight, sauce 25% by weight, onion 12.5% by weight, red shrimp 12.5% by weight, sweet corn 6% by weight, mozzarella cheese 12.5% by weight was composed of The sauce was composed of 78.74% by weight of tomato spaghetti sauce, 19.69% by weight of tomato ketchup, and 1.57% by weight of sugar, based on the total weight of the sauce.

[Experimental Example 5: Sensory evaluation of tortillas prepared using oils and fats containing a composition for inhibiting oil rancidity]

In this experiment, sensory evaluation of the tortilla including the filling material prepared in Example 2 was performed. The tortillas containing the ingredients were heated and cooked at 170°C for 9 minutes.

For sensory evaluation of preference for each characteristic, 20 adults in their 20s were randomly selected and a 7-point scale method (1: very bad, 7: very good) was used for appearance, content, taste, saltiness, texture, and overall preference. Table 6 below shows the sensory evaluation results.

Tortillas with Ingredients Exterior 5.35 ± 1.18 content amount 5.45 ± 1.10 taste 5.95 ± 0.83 salty 5.70 ± 0.98 texture 6.35 ± 0.67 overall sign 5.80 ± 0.62

Table 6 shows the results of sensory evaluation of preference for each characteristic. Appearance, amount of content, taste, and salty taste were evaluated as slightly good, the taste of texture was evaluated as good, and overall preference was evaluated as slightly good.

In addition, for sensory evaluation of the degree of each characteristic, a 7-point scale (1: very bad, 7: very good) was used for taste, saltiness, and texture. The taste and saltiness were evaluated as 1: very weak, 7: very strong, and the texture was evaluated as 1: very moist and 7: very crispy.

Tortillas with Ingredients intensity of taste 4.40 ± 0.88 saltiness intensity 4.05 ± 0.60 crispness 5.75 ± 0.79

Table 7 shows the sensory evaluation results for each characteristic. The degree of taste and saltiness was evaluated as neither weak nor strong, and the degree of crispiness was evaluated as slightly crispy.

Claims (7)

Contains a mixture of green tea extract and rosemary extract in a weight ratio of 0.109 to 0.111: 0.088 to 0.090,
The green tea extract is a powder that is concentrated and freeze-dried after extracting green tea with 70% (v/v) ethanol, and the rosemary extract is a powder that is concentrated and freeze-dried after extracting rosemary with 70% (v/v) ethanol, and oil-treated A composition for inhibiting rancidity of oils and fats, characterized in that it suppresses rancidity of city oils and fats.
delete Based on the total weight of oil and fat, 0.109 to 0.111 wt% of green tea extract and 0.088 to 0.090 wt% of rosemary extract are added,
The green tea extract is a powder that is concentrated and freeze-dried after extracting green tea with 70% (v/v) ethanol, and the rosemary extract is a powder that is concentrated and freeze-dried after extracting rosemary with 70% (v/v) ethanol A fat-and-oil composition for oil treatment.
4. The method of claim 3,
The maintenance is
Oil and fat composition for oil treatment, characterized in that it is vegetable oil.
delete Based on the whole fat, 0.109 to 0.111 wt% of green tea extract, step (a) of preparing a fat and oil composition comprising 0.088 to 0.090 wt% of rosemary extract; and
Including the; step (b) of putting the tortilla dough into the oil-fat composition and heat-treating it;
The green tea extract is a powder concentrated and freeze-dried after extracting green tea with 70% (v/v) ethanol, and the rosemary extract is a powder concentrated and freeze-dried after extracting rosemary with 70% (v/v) ethanol,
The tortilla dough, based on the total weight of the tortilla dough, 40 to 50% by weight of gravity flour, 1 to 10% by weight of sugar, 0.001 to 2% by weight of baking powder and 40 to 50% by weight of purified water,
The oil bath treatment, a method for producing tortillas excellent in oxidation stability, characterized in that the oil bath treatment at 150 ~ 200 ℃ 5 ~ 10 minutes. delete

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