KR102520043B1 - Method for manufacturing pressed sesame oil for frying - Google Patents

Abstract

Disclosure of the present invention relates to a method for producing pressed sesame oil for frying, which increases the smoking point of sesame oil so that it can be used as tempura oil, (a) washing sesame seeds with water and then dehydrating them; (b) drying the dehydrated sesame seeds at a dryer temperature of 70° C. to 75° C. within 2 hours; (c) milking the dried sesame using a press at 90° C. or lower; (d) heating the milked sesame oil to 85 ° C ± 5 ° C, adding 2 to 4% by weight of magnesium silicate to sesame oil and stirring (reacting) for 25 to 35 minutes while maintaining the temperature at 85 ° C ± 5 ° C; and (e) filtering the sesame oil after the stirring (reaction) is complete.

Description

Manufacturing method of pressed sesame oil for frying {Method for manufacturing pressed sesame oil for frying}

The present invention relates to a method for producing pressed sesame oil for frying, and more particularly, to a method for producing pressed sesame oil for frying to increase the smoking point of sesame oil so that it can be used as frying oil.

Sesame is an important maintenance resource since ancient times and has been widely known as a favorite food not only in Korea but also in Asia for a long time due to the savory flavor that comes out during the roasting process. In addition, sesame oil has a lot of lignans, so it has a very strong antioxidant action and has excellent oxidation stability compared to other edible oils. Sesame oil contains 40% of omega 6 and contains a large amount of healthy antioxidants, so it is a very beneficial edible oil for our body and is used as an important food.

Methods for producing sesame oil include methods such as simple pressing, heating and pressing, and supercritical extraction, and oil is generally extracted by simple pressing, heating and pressing.

However, when stir-frying / frying with sesame oil collected according to the conventional method, there are many impurities of carbonization and browning due to stir-frying / frying, and there is a strong fragrance, so the function as frying oil is lost.

That is, soybean oil, canola oil, grapeseed oil, sunflower seed oil, etc., which are commercially available as tempura oil, have a smoke point of about 240℃~260℃ and are suitable as frying oil, but pressed sesame oil has a smoke point of about 160℃~170℃ when heated. There is a downside to not being able to use it as a .

Publication No. 10-2012-0100871 (2012. 09. 12.)

The present invention is to solve the above-mentioned problems in the prior art, and its object is to provide a method for producing pressed sesame oil for frying, which increases the smoking point of sesame oil so that it can be used as frying oil.

In order to achieve the above object, a method for producing pressed sesame oil for frying according to an aspect of the present invention includes: (a) washing sesame seeds with water and then dehydrating them; (b) drying the dehydrated sesame seeds at a dryer temperature of 70° C. to 75° C. within 2 hours; (c) milking the dried sesame using a press at 90° C. or lower; (d) heating the milked sesame oil to 85 ° C ± 5 ° C, adding 2 to 4% by weight of magnesium silicate to sesame oil and stirring (reacting) for 25 to 35 minutes while maintaining the temperature at 85 ° C ± 5 ° C; and (e) filtering the sesame oil after the stirring (reaction) is complete.

The step (b) may be dried to maintain the moisture content of sesame seeds at 4% or less.

In the step (c), dry sesame seeds can be milked at 50 ° C to 90 ° C for 20 ± 5 minutes.

The step (e) may include a first filtration process of filtering using a press filter of 0.2 to 1 μm and a second filtration process of filtering using a cartridge filter of 0.5 μm or less.

According to various aspects of the present invention, by using pressed sesame oil, which is a traditional food and has high nutritional value, as frying oil, it is possible to enable us to consume higher-quality fried foods, and the development of pressed sesame oil frying oil results in traditional food and Sesame oil, which had value as a spice, is used not only for direct drinking and salad oil, but also creates an effect of increasing the smoke point of sesame oil so that it can be used in various fields such as frying oil.

1 is a flowchart of a method for producing pressed sesame oil for frying according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In addition, when it is determined that a detailed description of a known configuration or function related to an embodiment of the present invention may obscure the gist of the present invention, the detailed description will be omitted.

1 is a flow chart of a method for producing pressed sesame oil according to an embodiment of the present invention. As shown in the figure, washing/dehydration step (S10), drying step (S20), milking step (S30), mixing reaction It may include a step (S40), a filtration step (S50), and a filling step (S60).

Washing/drying step (S10)

The washing / dehydration step (S10) is a process of washing sesame seeds with water to remove impurities and then dehydrating them. The selected sesame seeds are put in a barrel with a mesh structure at the bottom and stirred by pouring water so that chaff and foreign matter etc. rise to the top of the water After washing by performing the process of sinking sand and dust under the net several times, a dehydration process is performed to remove water.

Drying step (S20)

The drying step (S20) is a process of drying the washed / dehydrated sesame seeds through the washing / dehydration step (S10) in a dryer, preferably within 2 hours at a drying temperature of 70 ° C. to 75 ° C.

In the drying step (S20) according to the present embodiment, the washed sesame seeds are dried without heating or roasting to obtain pure raw sesame oil, such as preventing carbonization and grinding, but drying to keep the moisture content below 4% It is important.

Milking step (S30)

The milking step (S30) is a process for milking the sesame seeds dried through the drying step (S20) by pressing, etc. Milking at 50℃~90℃ for 20±5 minutes. For example, an oil press is pressed to sufficiently extract oil from sesame seeds. The temperature condition of the oil press is 80 to 90 ° C and the pressure is 550 to 600 kgf / cm2, so that sesame oil can be squeezed out.

In the milking step (S30) according to this embodiment, milking may be performed by putting sesame seeds in a filter bag to increase milking efficiency. This is to ensure that the sesame meal is not dispersed and discharged after milking.

Mixing Reaction Step (S40)

The mixing reaction step (S40) is a process for removing fine fibers adsorbed to the raw sesame oil by reacting magnesium silicate with the sesame oil milked through the milking step (S30). After maintaining the temperature of 85 ° C ± 5 ° C, magnesium silicate is added in an amount of 2 to 4% by weight compared to sesame oil, followed by stirring (reaction) for 25 to 35 minutes, preferably 30 minutes.

Filtration step (S50)

The filtration step (S50) is a process for removing residual magnesium silicate by filtering the sesame oil mixed and stirred through the mixing reaction step (S40), the first filtration process using a press filter and the second filtration process using a cartridge filter. process may be included.

In this embodiment, the filtration step (S50) is for removing impurities including magnesium silicate adsorbed on fine fibers in raw sesame oil from the stirring (mixing) reaction of magnesium silicate and sesame oil, and the press including filter paper of 1 μm or less. The first filtration process is performed using a filter to remove the magnesium silicate remaining after the stirring reaction and the adsorbed fibers, followed by the second filtration and purification process using a cartridge filter of 0.5 μm or less to perform additional microfiltration. Completely remove microfibers and other impurities in sesame oil to finely refine it.

Filling step (S60)

The filling step (S60) is a step of packaging the final sesame oil filtered through the filtration step (S50).

Sesame oil as a traditional Korean food is used for the purpose of flavor enhancement, and sesame oil contains lignans, which are antioxidants, and is an edible oil with functionalities such as omega-6 content of 40%. There is a disadvantage that it cannot be used as frying oil as the smoke point is as low as 160 ° C to 170 ° C. After stirring and stirring, impurities containing residual magnesium silicate are filtered/purified to increase purity, thereby producing sesame oil for frying with a smoke point of about 230 ° C. That is, the present invention removes insignificant precipitates generated due to the characteristics of raw sesame oil produced by milking raw sesame oil by simple pressing as it is raw without washing, drying and roasting, thereby increasing the purity of raw sesame oil to produce sesame oil for frying with a high smoke point. can

Therefore, according to the present invention, by using pressed sesame oil, which is a traditional food and has high nutritional value, as frying oil, we can consume more high-quality fried foods, and the development of pressed sesame oil as frying oil increases the value as traditional food and spice. Sesame oil can be used for direct drinking and salad oil, as well as for various foods such as healthy frying oil.

The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

S10: washing/drying step
S20: drying step
S30: milking step
S40: mixing reaction step
S50: filtration step
S60: filling step

Claims (4)

(a) washing sesame seeds with water and dehydrating them;
(b) drying the dehydrated sesame seeds at a dryer temperature of 70° C. to 75° C. within 2 hours;
(c) milking the dried sesame using a press at 90° C. or lower;
(d) heating the milked sesame oil to 85 ° C ± 5 ° C, adding 2 to 4% by weight of magnesium silicate to sesame oil and stirring (reacting) for 25 to 35 minutes while maintaining the temperature at 85 ° C ± 5 ° C; and
(e) filtering the sesame oil after stirring (reaction) is complete;
The step (b) is dried to maintain the moisture content of sesame seeds at 4% or less, and the step (e) is a first filtration process of filtering using a press filter of 0.2 to 1 μm and a cartridge filter of 0.5 μm or less A method for producing pressed sesame oil for frying up to a smoke point of 230 ° C, characterized in that it comprises a second filtration process of filtering using. delete According to claim 1,
The step (c) is a method for producing pressed sesame oil for frying, characterized in that for milking dried sesame seeds at 50 ℃ ~ 90 ℃ for 20 ± 5 minutes. delete

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