KR102672769B1 - Method for producing spicy sesame oil containing red pepper seeds and the spicy sesame oil prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing spicy sesame oil containing red pepper seeds and spicy sesame oil produced thereby, characterized in that red pepper seeds are added in the middle step of roasting sesame seeds, and then the red pepper seeds are roasted together with sesame seeds again and then milked. Spicy sesame oil manufactured according to the manufacturing method of spicy sesame oil containing red pepper seeds has the advantage of controlling rancidity even during long-term storage, suppressing unpleasant odor, and maintaining the savory flavor and aroma of sesame seeds. In addition, the capsaicin component contained in red pepper seeds adds a spicy taste and the effect of capsaicin, which not only increases calorie consumption by promoting the body's metabolism, but also prevents vitamin oxidation due to heat, minimizing nutrient destruction when cooking food. There is an advantage to being able to do this. In addition, the spicy sesame oil containing red pepper seeds prepared according to the present invention has an increased content of useful ingredients such as total polyphenols, and can have antioxidant, anti-inflammatory and anti-obesity effects. Therefore, the spicy sesame oil using red pepper seeds prepared according to the present invention is expected to be useful as a luxury natural seasoning oil with the added effect of capsaicin while being able to be stored for a long period of time.

Description

Method for producing spicy sesame oil containing red pepper seeds and the spicy sesame oil prepared therefrom}

The present invention relates to a method for producing spicy sesame oil containing red pepper seeds and spicy sesame oil produced thereby, and more specifically, to a method for producing spicy sesame oil characterized by adding and roasting red pepper seeds during the process of roasting sesame seeds when producing sesame oil, and Accordingly, it relates to spicy sesame oil that has a spicy taste due to the capsaicin component contained in the manufactured red pepper seeds, minimizes rancidity during long-term storage, suppresses unpleasant odor, and maintains the savory flavor and aroma of sesame seeds.

In general, vegetable oil is extracted from the seeds or fruits of plants such as sesame seeds, perilla seeds, soybeans, corn, sunflowers, flaxseeds, etc. by roasting and pressing them. It is rich in beneficial nutrients and is used for cooking various foods due to its savory taste and flavor. It is one of the widely used foods.

In particular, sesame is an annual herbaceous plant cultivated in many Asian countries such as Korea, China, and Japan. Seeds contain 45-55% oil and 36% protein. In particular, the protein contains two types: α-type and β-type. Globulin is known, and the amino acids that make up it, such as methionine and cystine, are generally more abundant than soybeans. In addition, it is known to have a high content of selenium, a trace element that is effective in preventing cell aging by promoting metabolism in the body as a mineral.

Sesame oil is the most preferred oil among Koreans. It has an excellent nutty taste and aroma, and is rich in a large amount of unsaturated fatty acids and antioxidants. It is a food additive used in Asian countries, including Korea, by roasting sesame seeds at a high temperature for a certain period of time and then pressing them. It is squeezed oil. Sesame oil contains components such as sesamin, sesamolin, and sesamol, and lignan, an important component, has antioxidant effects in vitro/in vivo. It has the effect of lowering blood pressure, lowering blood lipids, inhibiting lipid peroxidation, and improving alcohol decomposition ability. In addition, tocopherol, the main bioactive substance present in sesame seeds, not only has vitality as vitamin E but also has antioxidant effects. The biochemical functions of tocopherol as vitamin E are known to include anticancer effects, immune function strengthening effects, thrombosis and inflammatory response control effects, and influence on nucleic acid and protein fat metabolism.

However, when sesame oil is stored for a long time, it becomes rancid in the air due to the action of oxygen, light, heat, bacteria, enzymes, etc., causing an unpleasant odor instead of the initially savory flavor and aroma, and this causes it to lose its taste and original color. .

Meanwhile, red pepper is an annual vegetable belonging to the Solanaceae family and is widely used in our food. It is a vegetable that anyone can easily buy at a low price. The spicy taste of red pepper is capsaicin, a type of alkaloid, which is also used for medicinal purposes and as a flavoring. It is most abundant in pepper seeds.

Capsaicin, the spicy taste of peppers, is effective in dieting by dissipating heat and causing sweating. Capsaicin also promotes the body's metabolism, increases calorie consumption, and radiates and diffuses energy, such as sweating in the human body, to reduce gastric juice. It promotes secretion, relieves loss of appetite, and promotes blood circulation. In addition, capsaicin is strong enough to make soup run out even when boiled, so it has the effect of making you eat less salt. It is also resistant to heat and prevents vitamins from being oxidized. It is reported that because of the cycle, there is little destruction of nutrients even when cooked.

In recent years, many processed foods using peppers have been released, but most of them only use the flesh of the peppers and the pepper seeds are discarded.

Recently, consumers' knowledge and interest in food have increased and they tend to avoid using products with synthetic preservatives, so there is a rush to develop new natural preservatives made from natural products that are harmless to the human body. Therefore, the development of natural spices using red pepper seeds will be able to further improve the taste by manufacturing spicy seasonings unique to red pepper seeds and adding natural seasonings.

Accordingly, the present inventor continued research to develop sesame oil that can maintain the savory flavor and aroma of sesame seeds while suppressing unpleasant odor by minimizing rancidity during long-term storage. During the production of sesame oil, red pepper seeds were added during the roasting process of sesame seeds. By manufacturing sesame oil containing manufactured red pepper seeds, the capsaicin component contained in the red pepper seeds adds a spicy taste and minimizes rancidity during long-term storage, thereby suppressing unpleasant odor and maintaining the savory flavor and aroma of sesame seeds, thereby making the present invention possible. Completed.

Therefore, the technical problem to be solved by the present invention is to provide a method for producing sesame oil that can maintain the nutty flavor and aroma of sesame seeds while suppressing unpleasant odor by minimizing rancidity during long-term storage.

In addition, another technical problem to be solved by the present invention is to provide sesame oil that can maintain the savory flavor and aroma of sesame seeds while suppressing unpleasant odor by minimizing rancidity during long-term storage when manufactured according to the above-mentioned production method.

In order to solve the above technical problem, in the present invention, in the method of producing spicy sesame oil, a spicy sesame oil containing red pepper seeds is characterized in that red pepper seeds are added in the middle step of roasting sesame seeds, and then the red pepper seeds are roasted together with the sesame seeds again and then milked. Provides a method for manufacturing sesame oil.

Preferably, the process of roasting the sesame seeds is characterized by roasting the sesame seeds for 15 to 25 minutes, then adding red pepper seeds and roasting the sesame seeds again for 5 to 15 minutes.

Preferably, the sesame seeds and red pepper seeds are mixed at a weight ratio of 6:1 to 4:3, more preferably 5:2.

In order to solve the above-described other technical problems, the present invention provides spicy sesame oil containing red pepper seeds prepared according to the above production method.

Preferably, the spicy sesame oil contains sesame seeds and red pepper seeds in a weight ratio of 6:1 to 4:3, more preferably 5:2.

In this way, the spicy sesame oil containing red pepper seeds prepared according to the present invention has the advantage of controlling rancidity even during long-term storage, suppressing unpleasant odor, and maintaining the savory flavor and aroma of sesame seeds. In addition, the capsaicin component contained in red pepper seeds adds a spicy taste and the effect of capsaicin, which not only increases calorie consumption by promoting the body's metabolism, but also prevents vitamin oxidation due to heat, minimizing nutrient destruction when cooking food. There is an advantage to being able to do this. Therefore, the spicy sesame oil using red pepper seeds according to the present invention is expected to be useful as a luxury natural seasoning oil that can be stored for a long time and has the effect of capsaicin.

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

The present invention provides a method for producing spicy sesame oil containing red pepper seeds, which includes adding red pepper seeds in the middle step of roasting sesame seeds, then roasting the red pepper seeds together with the sesame seeds again, and then milking them.

According to one embodiment of the present invention, spicy sesame oil containing red pepper seeds manufactured according to the present invention has the advantage of controlling rancidity even during long-term storage, suppressing unpleasant odor, and maintaining the savory flavor and aroma of sesame seeds. there is.

According to one embodiment of the present invention, the spicy sesame oil containing red pepper seeds prepared according to the present invention has a spicy taste due to the capsaicin component contained in the red pepper seeds and the effect of capsaicin is added to promote the body's metabolism to reduce calorie consumption. It has the advantage of minimizing nutrient destruction when cooking food by preventing oxidation of vitamins due to heat.

According to one embodiment of the present invention, the process of roasting sesame seeds in the spicy sesame oil production method of the present invention is characterized in that the sesame seeds are roasted for 15 to 25 minutes, then red pepper seeds are added and the sesame seeds are roasted again for 5 to 15 minutes. .

Specifically, the method for producing spicy sesame oil according to the present invention excludes the intermediate step of roasting sesame seeds, preferably roasting sesame seeds for 15 to 25 minutes, then adding red pepper seeds and frying the red pepper seeds together with sesame seeds again for 5 to 15 minutes. The remaining process is similar to the existing sesame oil manufacturing method and there are no special restrictions.

The roasting process is performed at, for example, 60 to 100°C, and there is no particular limit to the temperature of this roasting process.

The pepper seeds used in the present invention can be obtained by separating them from dried peppers, and there are no particular restrictions on the separation method.

However, when separating pepper seeds from fresh peppers, productivity is not good, as the pepper seeds contain a lot of moisture and require a lot of drying and roasting time, so it is preferable to separate the pepper seeds from dried peppers.

According to one embodiment of the present invention, the sesame seeds and red pepper seeds are mixed at a weight ratio of 6:1 to 4:3, more preferably 5:2.

At this time, if the weight of red pepper seeds is excessively added beyond the above range in the mixing ratio of sesame seeds and red pepper seeds, the inherent savory flavor and flavor of sesame oil may be reduced, and if the weight of red pepper seeds is added in a small amount less than the above range, the present invention It may be difficult to obtain the desired pungency and long-term storage benefits.

In the method for producing spicy sesame oil containing red pepper seeds of the present invention, the milking process can use a normal sesame oil production method, and there is no particular limitation.

Meanwhile, the present invention provides spicy sesame oil containing red pepper seeds prepared according to the above-described production method.

According to one embodiment of the present invention, the spicy sesame oil is characterized in that it contains sesame seeds and red pepper seeds in a weight ratio of 6:1 to 4:3, more preferably 5:2.

Spicy sesame oil containing red pepper seeds prepared according to the present invention has the advantage of controlling rancidity even during long-term storage, suppressing unpleasant odor, and maintaining the savory flavor and aroma of sesame seeds.

In addition, the capsaicin component contained in red pepper seeds adds a spicy taste and the effect of capsaicin, which not only increases calorie consumption by promoting the body's metabolism, but also prevents vitamin oxidation due to heat, minimizing nutrient destruction when cooking food. There is an advantage to being able to do this.

In addition, the spicy sesame oil containing red pepper seeds prepared according to the present invention has an increased content of useful ingredients such as total polyphenols, and can have antioxidant, anti-inflammatory and anti-obesity effects.

Therefore, the spicy sesame oil using red pepper seeds prepared according to the present invention is expected to be useful as a luxury natural seasoning oil with the added effect of capsaicin while being able to be stored for a long period of time.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Spicy sesame oil production

Pepper seeds were obtained and prepared.

In the sesame oil manufacturing process, sesame seeds were roasted at a temperature of 90°C for 20 minutes, and then the prepared red pepper seeds were added to the sesame seeds at a weight ratio of 5:2 and roasted for an additional 10 minutes.

Subsequently, an milking process was performed to produce spicy sesame oil containing red pepper seeds.

<Comparative Example 1>

Regular sesame oil was prepared without adding red pepper seeds.

<Comparative Example 2>

Sesame oil containing red pepper seeds was prepared in the same manner as Example 1, except that the weight ratio of sesame seeds and red pepper seeds was 2:1.

<Comparative Example 3>

Sesame oil containing red pepper seeds was prepared in the same manner as Example 1, except that the weight ratio of sesame seeds and red pepper seeds was 7:1.

<Test Example 1> Measurement of total polyphenol content of spicy sesame oil

The total polyphenol content of the spicy sesame oil prepared in Example 1 and the sesame oil prepared in Comparative Examples 1 to 3 was measured by modifying the method of Gutfinger (1981). 100 μl of Folin-Ciocalteau solution was added to each 100 μl of the spicy sesame oil prepared in Example 1 and the sesame oil prepared in Comparative Examples 1 to 3, reacted for 3 minutes, and then added with 1 ml of 0.7 M sodium carbonate. (Na ₂ Co ₃ ) solution was added. After reacting this mixture for 1 hour, the absorbance was measured at 750 nm using a spectrophotometer. The total polyphenol content of sesame oil was calculated by substituting it into a standard curve using tannic acid, and the results are shown in Table 1 below.

Total polyphenols Example 1 12.42±0.22 Comparative Example 1 5.21±0.34 Comparative Example 2 9.15±0.56 Comparative Example 3 7.46±0.17

As a result, as shown in Table 1, it was seen that the spicy sesame oil of Example 1 according to the present invention had the highest total polyphenol content of 12.42 ± 0.22. In other words, it was confirmed that the total polyphenol content increased with the addition of red pepper seeds.

<Test Example 2> Sensory characteristics analysis of spicy sesame oil

Sensory quality evaluation was conducted on the color, aroma, taste, and overall preference of the spicy sesame oil prepared in Example 1 and the sesame oil prepared in Comparative Examples 1 to 3. 40 sensory inspectors with the ability to perceive the sensory quality of this food were selected and the sensory quality evaluation scale was 9 points (9 points: very good, 7 points: good, 5 points: average, 3 points: slightly bad, 1 point: very bad). The sensory test results were verified for significant differences between each sample using ANOVA and Duncan's multiple range test at the 5% level. The results are shown in Table 2 below (mean value ± standard deviation).

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 8.70±1.02 5.14±1.20 5.87±1.13 6.14±1.61 incense 8.64±1.16 4.23±1.00 3.61±1.23 4.76±1.20 taste 8.77±1.34 4.31±1.34 3.21±1.25 5.36±1.31 overall preference 8.69±1.31 4.75±1.10 5.13±1.26 5.45±1.13

As shown in Table 2, the spicy sesame oil of Example 1 prepared according to the present invention was evaluated to have very high color, aroma, taste, and overall preference compared to Comparative Examples 1 to 3.

Specifically, compared to the regular sesame oil of Comparative Example 1, the spicy sesame oil containing red pepper seeds of the present invention was evaluated as superior in color, aroma, and taste.

On the other hand, in the case of sesame oil in Comparative Example 2 in which the content of red pepper seeds was used excessively, the inherent aroma of sesame oil was deteriorated, and the taste was also strong, so the inherent taste of sesame oil was reduced, resulting in a poor evaluation. received.

<Test Example 3> Evaluation of storage properties of spicy sesame oil

The spicy sesame oil prepared in Example 1 and the regular sesame oil prepared in Comparative Example 1 were each stored at room temperature for 24 months, and then color, aroma, and taste were evaluated in the same manner as Test Example 2, and the results are shown in Table 3 below. shown in

storage duration
color
incense
taste
Example 1
6 months later
8.53±1.14
8.32±1.25
8.45±1.02
12 months later
8.32±0.21
8.11±1.26
8.37±1.25
24 months later
8.11±1.26
8.03±1.42
8.12±0.07
Comparative Example 1
6 months later
4.36±1.05
3.16±1.21
3.17±1.27
12 months later
3.12±0.86
3.19±1.54
2.26±0.52
24 months later
2.38±1.27
1.67±1.81
1.53±1.89

As shown in Table 3, it was confirmed that the spicy sesame oil containing red pepper seeds of Example 1 prepared according to the present invention maintained the inherent aroma and taste of sesame oil and its color remained unchanged even after 24 months of storage. On the other hand, the general sesame oil of Comparative Example 1 began to darken in color after 6 months of storage, began to emit an unpleasant odor, and began to lose its nutty taste, and it can be seen that it showed very poor evaluation results after 24 months.

Through this experiment, it was confirmed that the spicy sesame oil containing red pepper seeds prepared according to the present invention suppresses rancidity even during long-term storage and maintains the savory flavor and aroma of sesame seeds without generating an unpleasant odor.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

In the manufacturing method of spicy sesame oil,
In the middle stage of roasting sesame seeds, red pepper seeds obtained by separating them from dried peppers are added, and then the red pepper seeds are roasted together with sesame seeds again and then milked.
In the process of roasting the sesame seeds, the sesame seeds are roasted at 90°C for 20 minutes, then red pepper seeds are added and roasted together with the sesame seeds again for 10 minutes,
A method for producing spicy sesame oil with increased polyphenol content containing red pepper seeds, characterized in that the sesame seeds and red pepper seeds are mixed at a weight ratio of 5:2. delete delete delete delete delete