KR102824286B1 - Preparation and Composition of Flavor Oil with Enhanced Shiitake Mushroom Flavor - Google Patents

Abstract

The present invention relates to a method for producing a shiitake mushroom flavor oil composition having enhanced shiitake mushroom flavor and a shiitake mushroom flavor oil composition produced thereby. In one specific example, the method for producing a shiitake mushroom flavor oil composition having enhanced shiitake mushroom flavor comprises the steps of: roasting shiitake mushrooms at 70 to 80°C; pulverizing the roasted shiitake mushrooms to produce shiitake mushroom pulverized material; producing a mixture comprising the shiitake mushroom pulverized material and olive oil; ultrasonic cold-extracting the mixture at 45 to 55°C to obtain an extract; And a step of filtering the extract; Including a step of low-temperature roasting of domestically produced shiitake mushrooms, grinding them to about 3 mm, adding 10 to 40 wt% to cold-pressed or refined olive oil, and performing ultrasonic cold sediment extraction, the present invention relates to a method for producing a shiitake mushroom-olive flavor oil composition in which the flavor and useful components of shiitake mushrooms are extracted and the flavor of shiitake mushrooms is enhanced.

Description

{Preparation and Composition of Flavor Oil with Enhanced Shiitake Mushroom Flavor}

The present invention relates to a method for producing a shiitake mushroom flavor oil composition having enhanced shiitake mushroom flavor and a shiitake mushroom flavor oil composition produced thereby.

Flavor oil, a food flavoring, refers to food additive oil for edible purposes. Flavor oil is a fragrant (aromatic) oil that determines taste and flavor, and is made up of synthetic flavors, natural flavors, and compound flavors, and is mainly used as a food additive. In addition, in order to express a desired flavor, such as coffee flavor, fruit flavor, or spice flavor, various compound flavors for food additives are made by combining synthetic flavors or natural flavors.

Meanwhile, food flavors account for about 55-60% of the domestic flavoring market, and most of the raw materials for food flavors depend on imports, and in Korea, these raw materials are simply mixed and sold. The global processed food market size in 2020 was 7 trillion dollars (7,813 trillion won), and the global food market has grown by 3.2% per year over the past five years, with foods emphasizing ‘convenience’ and ‘health’ leading the growth. Of these, the global market size by food category was 3.4 trillion dollars for food products, and in particular, pasta and noodles, savory snacks, oils, seafood, and ice cream showed high growth rates, while seafood, dairy products, and processed soybeans are showing rapid growth, reflecting the consumer trend of pursuing ‘convenience’ and ‘health. ’

The domestic food industry has been growing steadily since 2016 due to the wellness consumption trend and increased interest in safe food, while the health functional food market has been growing rapidly, and the natural seasoning and food additive market is growing rapidly. In Korea, the production of home-cooked meals has been continuously growing due to the increase in demand for single-person households and dual-income households, and the domestic sales of food additives have been steadily increasing from approximately KRW 1.2 trillion in 2015 to KRW 1.8 trillion in 2019. In particular, as the needs of consumers who have experienced various food cultures such as eating out and home-cooked meals have increased, the sauce market in 2018 increased by 16.9% from KRW 2.13 trillion in 2013 to KRW 2.4965 trillion. Of these, sauces accounted for the largest share at 63.0%, followed by compound seasoning foods (31.9%). As convenience is increased, capacity is reduced, and quality is improved, production and demand in related industries are expected to increase significantly in the future.

Flavor oils are edible flavor oils that are manufactured by adding flavoring to edible oils or adding herbs or spices to oils. A small amount of flavor oil is added to various dishes such as pasta, risotto, steak, salad, and omelets to enhance the flavor and remove unpleasant odors of the dish and raise its quality. Representative flavor oils in Korea include sesame oil and perilla oil, which enhance the taste by adding various flavors to the food when making side dishes or cooking, but do not change the original ingredients used in the dish.

The flavor oil developed for food in Korea is an edible oil that contains the flavor and taste components of spices, meat, and seafood by cutting spices, meat, and seafood, putting them in edible oil, and processing them under various conditions. It refers to seasoning oil rather than flavor oil. Seasoning oil is used as a sauce oil for dipping food, especially meat, or by adding it to stir-fried food or stew, and is closer to a seasoning agent like sauce, which provides a rich flavor to food. Like flavor oil in the West or sesame oil in Korea, flavor oil maintains the original form of base oil and is clear and clean, so it is used for sprinkling or mixing food just before eating as a fresh salad or sauce, or for adding flavor to pasta, risotto, steak, salad, and omelets without damaging the original shape and color of the dish, and it makes ordinary dishes special or elevates their class, and it refers to a flavor oil that goes well with various dishes. In particular, there are no cases of flavor oils developed domestically, and most of them depend on imports.

As an example of the domestically developed seasoning oil-related technology, Korean Patent Publication No. 10-0271560 discloses a composition of a method for manufacturing a flavor oil by a heating reaction of sugar and amino acid, and Korean Patent Publication No. 10-0117408 discloses a seasoning agent close to a seasoning oil that combines the savory flavor of roasted sunflower seeds or peanuts with the unique flavors of various seasonings contained in the flavor oil by mixing and extruding flavor oil containing natural tocopherol when extruding sunflower seeds or peanuts, and has excellent universality. In addition, most of the existing seasoning oils developed and disclosed domestically are seasoned oils that are extracted by heating or fermentation or solvent and then secondary heat-extracted, so that the base oil itself undergoes physicochemical changes, and the oil initially used is transformed, losing its original color or fat properties, and most of them are seasoning oils similar to viscous oleoresin that are used only as a solvent for seasoning seasoning agents.

Natural food flavorings and flavoring oils that are environmentally friendly and extracted from spices or herbs are rarely produced domestically, and most are imported or expensive. In addition, most of them are replaced with synthetic flavorings as flavor enhancers or fermented extracts through hydrolysis, which reduces flavor and raises safety concerns for the public's health.

Shiitake mushrooms ( Lentinula edodes ) are mushrooms in the oyster mushroom family. They are excellent in flavor and nutrition, and are often used to make soup or as a natural seasoning. When drying shiitake mushrooms, sodium guanylate, a type of amino acid, is produced, which has the effect of making the mushroom's flavor and taste more intense. When vegetable proteins are non-enzymatically treated with Maillard, the reducing sugars and nitrogen compounds in the mushrooms undergo a browning reaction, producing brown pigment and flavoring components. The Maillard reaction products produced at this time are known to have various physiological activities, such as antioxidant and antimutagenic properties.

Accordingly, the inventors of the present invention completed the present invention by roasting dried natural shiitake mushrooms to enhance their flavor, adding them to olive oil as a base oil, and manufacturing shiitake mushroom flavor oil by infiltrating the flavor of shiitake mushrooms into the olive oil using an ultrasonic cold sediment extractor. In the process of manufacturing shiitake mushroom flavor oil, no chemical method is used, and physical changes in the base oil, olive oil, are minimized by physical infiltration extraction, thereby maintaining the original characteristics of olive oil while infiltrating the flavor of shiitake mushrooms (leaching), and a method for manufacturing a shiitake mushroom flavor oil composition having excellent transparency and cleanness, and a technology for the composition have not yet been disclosed.

One purpose of the present invention is to provide a shiitake mushroom flavor oil composition with excellent nutrition and flavor, and a method for producing the same, by enhancing the flavor and functionality produced by the flavor and useful components of shiitake mushrooms being extracted and the browning reaction of reducing sugars and nitrogen compounds of mushrooms through the non-enzymatic Maillard reaction induction during low-temperature roasting.

Another object of the present invention is to provide a shiitake mushroom flavor oil composition containing polyphenol and natural antioxidant components, which is beneficial to health and has excellent effects of improving the flavor of food and enhancing flavor, and a method for producing the same.

Another object of the present invention is to provide a shiitake mushroom flavor oil composition having excellent formulation stability, storability and preservation properties, and a method for producing the same.

Another object of the present invention is to provide a shiitake mushroom flavor oil composition and a method for producing the same, which enable the production of high-quality flavor oil by minimizing the deterioration of flavor and quality of olive oil by using ultrasonic cold extraction during the production process of the composition.

One aspect of the present invention relates to a method for producing a shiitake mushroom flavor oil composition. In one specific example, the method for producing a shiitake mushroom flavor oil composition comprises the steps of: roasting shiitake mushrooms at 70 to 80°C; pulverizing the roasted shiitake mushrooms to produce shiitake mushroom pulverized material; producing a mixture comprising the shiitake mushroom pulverized material and olive oil; ultrasonic cold-extracting the mixture at 45 to 55°C to obtain an extract; and filtering the extract.

In one specific example, the roasting process may be performed on the shiitake mushrooms using a non-enzymatic Maillard process to induce an improvement in flavor and nutrition, and the roasted shiitake mushrooms may have a moisture content of 30 wt% or less.

In one specific example, the shiitake mushroom powder has an average size of 3 to 5 mm, the mixture contains 10 to 40 wt% of the shiitake mushroom powder and 60 to 90 wt% of olive oil, and the ultrasonic cold extraction can be performed for 2 to 4 hours.

In one specific example, the ultrasonic cold-pressing extraction is repeated twice or more, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the manufactured shiitake mushroom flavor oil composition can be used for salads or cooking, depending on the type of the olive oil.

Another aspect of the present invention relates to a shiitake mushroom flavor oil composition manufactured by the method for manufacturing the shiitake mushroom flavor oil composition. In one specific example, the shiitake mushroom flavor oil composition includes shiitake mushroom flavor oil manufactured by filtering an extract obtained by ultrasonically cold-extracting low-temperature roasted shiitake mushroom pulverized using olive oil.

When the shiitake mushroom flavor oil composition according to the present invention and the method for producing the same are applied, the flavor and useful components of shiitake mushrooms are extracted, and the flavor and functionality generated by the browning reaction of reducing sugars and nitrogen compounds of mushrooms through the non-enzymatic Maillard reaction induction during low-temperature roasting are strengthened, so that the nutritional value and flavor are excellent, and the effects of improving the flavor of food and enhancing flavor are excellent, and the formulation stability, storability and preservation property of the shiitake mushroom flavor oil composition are excellent, and the deterioration of flavor and quality of olive oil is minimized by using ultrasonic cold immersion extraction in the manufacturing process of the composition, so that high-quality flavor oil can be manufactured, and in the manufacturing process of the shiitake mushroom flavor oil, the physical change of the base oil, olive oil, is minimized by using ultrasonic cold immersion extraction, which is a physical extraction method, without using any chemical method at all, and the method and composition for manufacturing a clear and clean flavor oil in which the flavor of shiitake mushrooms is infiltrated are provided. In addition, since natural shiitake mushrooms, which are highly stable and beneficial to health, are added and extracted at low temperatures instead of synthetic flavorings that are generally used as flavor enhancers when manufacturing flavor oils, the flavoring and functional components of shiitake mushrooms are extracted into olive oil, confirming that natural shiitake mushroom olive flavor oil with excellent taste, nutrition, and functionality is manufactured, enhancing the flavor of the dish itself and containing functional ingredients beneficial to health, so that it can have health and convenience, which are modern people's trends.

Figure 1 illustrates a method for producing a shiitake mushroom flavor oil composition according to one specific example of the present invention.

In describing the present invention, if it is determined that a detailed description of a related known technology or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

In addition, the terms described below are terms defined in consideration of their functions in the present invention, and may vary depending on the intention or custom of the user or operator, and therefore, their definitions should be made based on the contents of the entire specification explaining the present invention.

Method for producing a composition of Shiitake mushroom flavor oil

One aspect of the present invention relates to a method for producing a shiitake mushroom flavor oil composition. Figure 1 illustrates a method for producing a shiitake mushroom flavor oil composition according to one specific example of the present invention.

In one specific example, the method for producing the shiitake mushroom flavor oil composition comprises the steps of: roasting shiitake mushrooms at 70 to 80°C; pulverizing the roasted shiitake mushrooms to produce shiitake mushroom pulverized material; producing a mixture comprising the shiitake mushroom pulverized material and olive oil; ultrasonic cold-extracting the mixture at 45 to 55°C to obtain an extract; and filtering the extract.

The above shiitake mushrooms ( Lentinula edodes ) can be used as regular ones. For example, domestically produced shiitake mushrooms can be used.

In one specific example, the roasting process of the shiitake mushrooms may be performed non-enzymatically with Maillard (or Maillard) to induce an improvement in flavor and nutrition, and the roasted shiitake mushrooms may have a moisture content of 30 wt% or less. Under the above conditions, the taste, flavor, and organoleptic properties of the present invention may be excellent.

The present invention induces a non-enzymatic Maillard reaction by roasting dried shiitake mushrooms at a low temperature (70 to 80°C), thereby inducing a strong flavor expression and enhanced functionality by causing a browning reaction of reducing sugars and nitrogen compounds of the mushrooms, and uses the roasted shiitake mushrooms as a sample for enhancing flavor, and then grinding them to about 3 mm, adding 10 to 40 wt% to cold-pressed or refined olive oil, and then performing an ultrasonic cold-infusion extraction to produce shiitake mushroom flavor oil, wherein the flavors of shiitake mushrooms and olive oil are in harmony, and flavor and functionality can be enhanced.

In one specific example, the shiitake mushroom powder has an average size of 3 to 5 mm, the mixture contains 10 to 40 wt% of the shiitake mushroom powder and 60 to 90 wt% of olive oil, and the ultrasonic cold extraction can be performed for 2 to 4 hours. When the mixture under the above conditions is applied, the useful components of the shiitake mushrooms can be easily extracted while having excellent taste and flavor. For example, the mixture can contain 20 to 40 wt% of the shiitake mushroom powder and 60 to 80 wt% of olive oil.

The above average size may refer to the diameter or maximum length of the shiitake mushroom.

The above filtration step can be performed by filtering the extract using a conventional method to remove the extracted shiitake mushroom solids and soluble components.

In one specific example, the ultrasonic cold-immersion extraction is performed twice or more repeatedly, the olive oil includes cold-pressed unrefined olive oil and refined olive oil, and the manufactured shiitake mushroom flavor oil composition can be used for salads or cooking, depending on the type of the olive oil. For example, the ultrasonic cold-immersion extraction can be performed 2 to 3 times.

Shiitake mushroom flavor oil composition manufactured by a method for manufacturing a shiitake mushroom flavor oil composition

Another aspect of the present invention relates to a shiitake mushroom flavor oil composition manufactured by the method for manufacturing the shiitake mushroom flavor oil composition. In one specific example, the shiitake mushroom flavor oil composition includes shiitake mushroom flavor oil manufactured by filtering an extract obtained by ultrasonically cold-extracting low-temperature roasted shiitake mushroom pulverized using olive oil.

In one specific example, the oil composition may further include shiitake mushrooms. For example, the shiitake mushroom flavor oil composition may include 85 to 95 wt% of shiitake mushroom flavor oil; and 5 to 15 wt% of shiitake mushrooms. When included under the above content conditions, the sensory properties and flavor of the present invention may be excellent.

In one specific example, the shiitake mushroom may have an average size of 1 to 10 mm. The size may refer to the diameter or maximum length of the shiitake mushroom. When included within the above range, the composition may be easily mixed and consumed. For example, the shiitake mushroom may have an average size of 2 to 3 mm.

In one specific example, the oil composition can be manufactured into a product by non-heat sterilization using an ultraviolet (UV) sterilizer or the like.

The present invention uses a domestically produced shiitake mushroom, naturally pressed olive oil or refined olive oil, and cold-extracts it using ultrasonic waves with high extraction efficiency, so that the functional components of the shiitake mushroom are extracted into the olive oil, thereby providing a natural seasoning flavor oil composition with excellent taste, nutrition, and functionality, which can help develop food culture and contribute to national health.

The present invention relates to a method for manufacturing an olive flavor oil having a shiitake mushroom flavor, and a composition thereof, wherein, before extracting the flavor oil from dried shiitake mushrooms, the mushrooms are roasted at a low temperature (70 to 80°C) to induce a non-enzymatic Maillard reaction, thereby inducing a strong flavor expression and enhanced functionality generated by a browning reaction of reducing sugars and nitrogen compounds of the mushrooms, and the roasted shiitake mushrooms are crushed to about 3 mm, and 10 to 40 wt%, for example, 20 to 40 wt%, is added to cold-pressed or refined olive oil, extracted for 3±1 hours using an ultrasonic cold sediment extractor, and then the shiitake mushrooms and soluble matter are extracted from the olive oil, and the shiitake mushroom flavor oil thus manufactured is subjected to a non-heat UV sterilization process just before productization to manufacture the final product.

For example, dried shiitake mushrooms are prepared as a sample for flavor extraction, roasted at a low temperature of 70 to 80°C for about 30 minutes, crushed into 3 mm pieces, refined olive oil or cold-pressed olive oil and crushed shiitake mushrooms are mixed in a weight ratio of 100:20, placed in an ultrasonic extractor, and cold-extracted by stirring at 50°C, and then the shiitake mushrooms are filtered out to produce flavor oil in the first stage, and roasted shiitake mushrooms are crushed in the same manner as in the first stage, mixed in the flavor oil produced in the first stage at the same ratio as in the first stage, and the production of flavor oil by cold-extracting is repeated 2 to 3 times, thereby providing a method for producing shiitake mushroom flavor oil with a strong flavor and enhanced useful components and a composition thereof.

The present invention comprises the steps of (a) preparing a shiitake mushroom sample for infusion for flavor enhancement by roasting dried shiitake mushrooms at a low temperature (70 to 80°C) to induce a non-enzymatic Maillard reaction, thereby enhancing the strong flavor expression and functionality enhancement of the mushrooms, crushing the roasted shiitake mushrooms to about 3 mm for easy cold infusion, and adding the roasted shiitake mushrooms to cold-pressed or refined olive oil;

(b) a step of preparing cold-pressed olive oil or refined olive oil as a base oil for extraction for the cold-immersion extraction of flavor oil, adding 10 to 40 wt%, for example 20 to 40 wt%, of the flavor-enhancing shiitake mushroom sample prepared in step (a) to the base oil, olive oil, and placing it in an ultrasonic extractor to extract and stir at an extraction temperature of 50±5℃ for 3±1 hours to perform the cold-immersion extraction;

(c) a step of manufacturing primary shiitake mushroom flavor oil by passing the cold-extracted base oil in the step (b) through a filtering device and filtering and refining the extracted shiitake mushrooms and the soluble matter;

(d) a step of repeating the same process of manufacturing the shiitake mushroom flavor oil in which the first extraction was performed two or three times, as necessary, to enhance the flavor and functionality of the shiitake mushroom in the base oil for flavor oil in the step (c) above;

(e) an optional step for producing flavor oil in which, after the above steps (c) and (d), 5 to 15% of shiitake mushrooms crushed to about 2 to 3 mm are added to provide diversification of the palatability of the final cold-extracted shiitake mushroom flavor oil through a filtration and purification process; and

(f) A method for producing a natural shiitake mushroom olive flavor oil composition characterized by including a final step of non-heat UV sterilizing the shiitake mushroom olive flavor oil finally produced through the manufacturing processes of the above steps (c), (d), and (e) so that it can be commercialized.

In addition, the present invention provides a shiitake mushroom olive flavor oil composition manufactured by the above manufacturing method, which is beneficial to health and convenient for cooking because the functional components and flavor of shiitake mushrooms are enhanced.

For example, the present invention comprises the steps of (a) preparing a shiitake mushroom sample for flavor enhancement by roasting dried shiitake mushrooms at a low temperature (70 to 80°C) and then grinding the roasted shiitake mushrooms into pieces of about 2 to 3 mm so that they can be easily cold-stemmed in a base oil (cold-pressed olive oil or refined olive oil);

(b) a step of preparing cold-pressed olive oil or refined olive oil as a base oil for extraction of flavor oil by cold steeping, preparing 10 to 40 wt%, for example 20 to 40 wt%, of the flavor enhancing shiitake mushroom sample prepared in step (a) by adding the base oil and flavor enhancing shiitake mushrooms together to an ultrasonic extractor, and performing cold steeping extraction by steeping and stirring at a cold steeping extraction temperature of 50±5℃ for 3±1 hours;

(c) a step of first manufacturing shiitake mushroom olive flavor oil by passing the cold-extracted base oil in the step (b) through a separation/filtration device to remove the extracted shiitake mushrooms and the soluble matter;

(d) a step of reinforcing the functionality and flavor of shiitake mushrooms by repeating the same process of the first shiitake mushroom olive flavor oil manufacturing step 2 or 3 times, as necessary, to enhance the flavor and flavor of shiitake mushrooms in the base oil for flavor oil in the above step (c);

(e) a secondary shiitake mushroom olive flavor oil manufacturing step optionally adding 5 to 15% of shiitake mushrooms crushed to a size of 2 to 3 mm to provide various palatability to the final cold-extracted shiitake mushroom olive flavor oil after the above steps (c) and (d) through a filtration and purification process; and

(f) A method for producing a natural shiitake mushroom olive flavor oil composition is provided, characterized in that it includes a final step of subjecting the finally produced shiitake mushroom olive flavor oil through the manufacturing processes of the above steps (c), (d), and (e) to a non-heat UV sterilization treatment so that the product can be manufactured.

In addition, the present invention relates to a method for producing a shiitake mushroom olive flavor oil composition in which the functional components and flavor of shiitake mushrooms are enhanced by the flavor oil produced by the above-mentioned manufacturing method.

The present invention provides a cold-pressed olive oil with a unique flavor, which is beneficial to health due to its content of a large amount of polyphenols and natural antioxidants, and has a strong fruity flavor in harmony with a spicy and bitter flavor and a slight herbal flavor, which harmonizes well with shiitake mushrooms and is advantageous in the manufacture of flavor oil, so that it can be used to improve or enhance the flavor of food. In place of synthetic flavorings generally used as flavor enhancers, the present invention provides a natural shiitake mushroom flavor oil composition having excellent long-term storage properties and a strong flavor by manufacturing a natural olive flavor oil containing ingredients beneficial to health.

In the past, when producing seasoning oil using agricultural products, there was a problem that the base oil was used as a solvent for the added seasoning, or that rancidity occurred due to thermal or chemical denaturation. In addition, when using existing development products in salads, side dishes, heating, and frying, the appearance or color of the dish changed, and the flavor of the dish was greatly changed, so most of the products were developed similar to seasoning sauces that can be used as seasonings rather than flavoring agents that enhance the flavor of the dish itself.

In addition, since it is often used instead of synthetic flavoring agents, which are general flavor enhancers, when manufacturing flavor oils, safety issues have been raised regarding the products. The flavor enhancing shiitake mushrooms used in the present invention are excellent mushrooms with good flavor and nutrition, so they are often used again to make broth or as natural seasonings. During the drying process of shiitake mushrooms, sodium guanylate, a type of amino acid, is generated, which has the effect of further intensifying the flavor and taste of the mushrooms. When vegetable proteins are non-enzymatically Maillard-treated, the reducing sugars and nitrogen compounds of the mushrooms undergo a browning reaction, generating brown pigment and flavoring components, and the Maillard reaction products generated at this time are known to have various physiological activities such as antioxidant and antimutagenic properties.

The present invention induces an artificial Maillard reaction product by roasting domestically produced dried shiitake mushrooms at a low temperature (70 to 80°C), thereby enhancing the flavor and functionality of shiitake mushrooms and using them as a sample for extracting flavor oil, thereby replacing synthetic flavorings added to enhance the flavor. In addition, since the roasted shiitake mushrooms are crushed to about 3 mm and then added to olive oil at 20 to 40 wt% and then ultrasonic cold-immersion extraction is performed, the strong flavor and functional components of shiitake mushrooms are extracted into the olive oil, and at the same time, since physical cold-immersion extraction is performed at a low temperature, the deterioration of the quality of the olive oil can be minimized, thereby maintaining the original characteristics of the olive oil and producing a high-quality flavor oil with a strong shiitake mushroom flavor, thereby solving the problem of using synthetic flavorings.

The present invention uses natural shiitake mushrooms, which are excellent in stability and beneficial to health, roasted at low temperatures, as a flavor enhancer, and thus it has been confirmed that the flavor components and functional components of shiitake mushrooms are extracted into olive oil, and thus a natural shiitake mushroom olive flavor oil with excellent taste, nutrition, and functionality can be manufactured. The shiitake mushroom olive flavor oil of the present invention manufactured by this method has a manufacturing method and composition that are differentiated from the manufacturing method of flavor oils similar to existing seasoning sauces, and by enhancing the flavor of the dish itself and containing functional components beneficial to health, the present invention has been completed by developing a shiitake mushroom flavor oil with health and convenience, which are modern trends.

The present invention relates to a functional enhanced shiitake mushroom olive flavor oil composition obtained by cold-stemming extraction using olive oil as a flavoring base oil and adding roasted shiitake mushrooms for flavor enhancement and functionality enhancement, and a method for producing the same, specifically, the composition comprises: (a) a step of preparing a roasted dried shiitake mushroom sample for flavor enhancement; (b) a step of mixing olive oil as a base oil for cold-stemming extraction and pulverized dried shiitake mushrooms; (c) a step of ultrasonic cold-stemming extraction by ultrasonic infusion and stirring; (d) a step of filtering and sieving the flavor oil; (e) a step of repeating steps (b) to (d) 2 to 3 times for cold-stemming infusion for flavor enhancement enhancement, if necessary; and (f) a step of adding 5 to 15% of shiitake mushrooms pulverized to about 2 to 3 mm in step (e) manufactured through the final cold-stemming extraction process from the above, to diversify the palatability of the flavor oil.

The shiitake mushroom olive flavor oil composition of the present invention, which includes roasted shiitake mushrooms for flavor enhancement, is extracted using an ultrasonic cold immersion extraction method, which is a physical extraction method, without using any chemical method in the flavor oil manufacturing process, so that the physical change of the base oil, olive oil, is minimized, the original characteristics of the olive oil are maintained, and a clear and clean flavor oil can be manufactured in which the shiitake mushroom flavor is strongly infiltrated.

In addition, since roasted natural shiitake mushrooms, which are highly stable and beneficial to health, are added and extracted instead of synthetic flavorings generally used as flavor enhancers when manufacturing flavor oils, the flavoring and functional components of shiitake mushrooms are extracted into olive oil, confirming that natural shiitake mushroom olive flavor oil with excellent taste, nutrition, and functionality is manufactured, thereby enhancing the flavor of the dish itself and containing functional ingredients beneficial to health, making it possible to provide a flavor oil composition with high health and stability and convenience that suits the modern trend.

The shiitake mushroom flavor oil composition of the present invention is a developed product manufactured by roasting domestically produced dried shiitake mushrooms at low temperature (70 to 80°C) to induce a non-enzymatic Maillard reaction to develop a strong flavor and enhance functionality, using the sample for flavor enhancement, and then crushing the sample to about 3 mm, adding 20 to 40 weight% to olive oil, and performing a short-term low-temperature extraction using ultrasonic waves. The composition has a strong shiitake mushroom flavor and the functional ingredients of the shiitake mushrooms and olive oil themselves are beneficial to health, so it is highly practical as a flavor oil manufactured to suit the trend of modern people pursuing health and well-being.

Meanwhile, flavor oils using spices or herbs are rarely produced domestically and are mostly imported. Most imported flavor oils are not made by steeping spices, but are mostly manufactured by adding less than 1% of synthetic flavors or 1-5% of dried spices to olive oil. Some of these flavor oils are sold at 3-10 times more expensive than general flavor oils with added natural flavors. The flavor oil of this development is made by roasting dried shiitake mushrooms without adding synthetic flavors, to enhance functionality and flavor, and then extracting mushroom flavor and functional ingredients richly into olive oil using a cold-infusion extraction method, so it can provide a rich mushroom flavor and health benefits.

The present invention is a method of producing a synergistic effect in which roasted shiitake mushrooms are cold-pressed or refined in olive oil to enhance the functionality and flavor of mushrooms, and then cold-extracted using ultrasonic waves, so that the natural flavoring components contained in shiitake mushrooms and olive oil are in harmony with each other to enhance the flavor, and the shiitake mushroom flavor oil, which has flavor and functionality due to the beneficial components contained in shiitake mushrooms and olive oil providing health benefits, reflects the consumer trend of pursuing ‘health and luxury.’

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, these are presented as preferred examples of the present invention and cannot be interpreted as limiting the present invention in any way. Contents not described herein can be sufficiently technically inferred by those skilled in the art, so their description will be omitted.

Example 1: Preparation of flavor oil with enhanced flavor of shiitake mushrooms

A. Investigation of flavor intensity and color of flavor oil according to extraction temperature and extraction time

Before extracting the flavor oil, dried shiitake mushrooms were roasted at low temperature (70-80℃), then ground to about 3㎜, and 200g corresponding to 20% by weight was added to 1L of cold-pressed olive oil and placed in an ultrasonic cold-immersion extractor. The extraction temperatures were 20℃, 30℃, 40℃, and 50℃, and the extraction times were 1 hour, 2 hours, and 3 hours, to investigate the flavor intensity and color of the flavor oil.

The aroma intensity (A.U./1㎖) of the aroma oil according to the extraction temperature and extraction time of the shiitake mushroom was 52~53, and the difference in aroma according to the temperature and time was not great, so it was shown that the extraction temperature and extraction time did not make any difference to the aroma of the shiitake mushroom, and thus standardization of the aroma was possible.

The flavor intensity increased as the extraction temperature was higher and the extraction time was longer. When extracted at an extraction temperature of 50℃ for 3 hours, the flavor intensity was 2,451 (A.U./1㎖), indicating a very strong flavor. The color of the shiitake mushroom flavor oil was a strong yellow-green color overall. As the extraction temperature was higher and the extraction time was longer, the color became darker and the concentration of the flavor oil became stronger.

(Changes in flavor intensity and color of flavor oil according to extraction temperature and extraction time of shiitake mushrooms)

B. Investigation of physical properties of flavor oil according to extraction temperature and extraction time

In the physical properties test of flavor oil according to the extraction temperature and extraction time of shiitake mushrooms, the pH of shiitake mushrooms was found to be weakly acidic at 4.5~4.8, indicating a sour taste. The sugar content of all flavor oil raw materials was found to be 71~72 (°Brix), indicating a slightly sweet taste.

Turbidity is a method of checking the degree of flavor extraction. The higher the turbidity, the better the extraction is, which means that the content of the extracted available substances has increased. When shiitake mushrooms were put in olive oil and extracted with ultrasound, the turbidity increased as the extraction temperature increased and the extraction time increased. Therefore, it was found that the higher the extraction temperature and the longer the extraction time, the more the mushroom flavor components were extracted, which in turn increased the content of the extracted available substances. The flavor oil with the best shiitake mushroom flavor extraction was the treatment group extracted at an extraction temperature of 50℃ for 3 hours, which had the highest turbidity at 9.44, indicating that the mushroom flavor components were extracted the best.

Through physical characteristic tests of the shiitake mushroom flavor oil according to treatment, it was found that the flavor oil produced by each treatment generally had a slightly sour and sweet taste and cloudiness.

(Investigation of physical properties of flavor oil according to extraction temperature and extraction time of shiitake mushrooms)

D. Sensory evaluation of flavor oil according to extraction temperature and extraction time

As the extraction time of shiitake mushrooms increased rather than the extraction temperature, the stronger the flavor increased. In terms of sensory characteristics, as the extraction time increased, the savory sweetness, shiitake aroma, and savory sweetness unique to shiitake mushrooms increased, and the unique flavor of olives, such as the subtle green apple smell, the sour and spicy taste, and the refreshing spiciness, increased. In the flavor evaluation of shiitake mushroom flavor oil, the total score of flavor and taste was the highest at 96 points when extracted at an extraction temperature of 50℃ for 3 hours, indicating that the flavor of the shiitake mushroom flavor oil was the strongest.

In order to manufacture a flavor oil with enhanced flavor of shiitake mushrooms, the physical properties and sensory evaluations for each flavor oil treatment were comprehensively evaluated. As a result, the best treatment condition for extracting mushroom flavor components was found to be extraction at an extraction temperature of 50℃ for 3 hours. This strongly extracted mushroom flavor and manufactured a flavor oil with excellent flavor, and this condition was selected as the optimal extraction condition.

(Flavor evaluation of flavor oil according to extraction temperature and extraction time of shiitake mushrooms)

(Flavor evaluation of flavor oil according to extraction temperature and extraction time of shiitake mushrooms)

Example 2: Productivity and quality evaluation of flavor oil according to the number of extractions of shiitake mushrooms

A. Investigation of the productivity of flavor oil from shiitake mushrooms according to the number of extractions

In the investigation of the productivity of flavor oil according to the number of extractions of shiitake mushrooms, the moisture content of shiitake mushrooms was adjusted to 25 wt% and steeped to improve extraction as a pretreatment before extraction and increase the yield of flavor oil production. As a result, as the number of extractions increased, the yield of flavor oil production gradually decreased, and in the case of three extractions, it was 44-52%, which was a significant decrease compared to 88-96% in the case of one extraction.

As the number of cold extractions increased during the production of flavor oil, the production yield of flavor oil tended to decrease significantly. This was because the moisture content of the mushrooms was low, so the mushrooms absorbed the oil during infusion, reducing the yield after infusion. Therefore, it was necessary to separate the mushrooms after infusion and extract the absorbed oil.

(Survey on the productivity of flavor oil according to the number of times of extraction of shiitake mushrooms)

B. Investigation of the flavor intensity and oil color of mushroom flavor oil according to the number of extractions

The flavor intensity of the flavor oil according to the number of times the shiitake mushrooms were extracted was based on 3 hours of extraction at 50℃, and when the number of times of cold steeping extraction was 1, 2, and 3, the flavor intensity increased as the number of times of extraction increased, and the flavor intensity was the highest at 2,245 (A.U/1㎖) when the number of times of extraction was 3, showing the strongest flavor. Therefore, it was confirmed that the flavor of the shiitake mushrooms increased strongly as the extraction yield increased. The color of the flavor oil according to the number of times of shiitake mushroom extraction was mostly dark green-olive green, and as the number of times of extraction increased, the color of the flavor oil increased to dark yellow green, confirming that the flavor components of the extracted shiitake mushrooms, the solubles, gradually became more strongly concentrated as the number of times of cold steeping extraction increased.

(Flavor intensity and oil color of flavor oil according to the number of mushroom extractions)

D. Investigation of physical properties of mushroom flavor oil according to extraction frequency

In the physical properties test of the flavor oil according to the number of times the shiitake mushrooms were extracted, all flavor oils had a pH of 4.8, indicating weak acidity, and a sugar content of 72 (°Brix), indicating that the flavor oils had a slightly sweet taste, but there was no difference according to the treatment.

The turbidity of the flavor oil increased as the number of extractions increased, and in particular, the turbidity increased the most when the number of extractions was 3, indicating that the available substances of the shiitake mushrooms were extracted and concentrated as the number of extractions increased.

Therefore, as the number of extractions increases, the turbidity increases because the amount of powder or soluble matter extracted from the sample increases during extraction. Therefore, in order to increase the transparency after manufacturing the flavor oil, it was necessary to filter out only the transparent oil after a certain period of distillation and package and sell it as a commercial product.

(Testing the physical properties of flavor oil according to the number of extractions of mushrooms and pepper)

3) Sensory evaluation of shiitake mushroom flavor oil according to extraction frequency

The shiitake mushroom flavor oil produced had a stronger olive flavor than the shiitake mushroom flavor when ultrasonic cold-extracted twice, but after three extractions, a flavor oil with a stronger shiitake mushroom flavor was produced. Therefore, it was found that a flavor oil with a stronger shiitake mushroom flavor can be produced only when ultrasonic cold-extracted three or more times.

As the number of ultrasonic cold-extractions increased, the characteristic savory-sweet flavor of shiitake mushrooms and the savory, savory taste with a slight bitterness increased in the flavor characteristics. In addition, the strong flavor characteristics of the base oil, olive, decreased somewhat as the number of cold-extractions increased, but in the overall flavor by treatment, the characteristic flavor of olive oil was stronger than that of shiitake mushrooms.

In order to manufacture a flavor oil with enhanced flavor of shiitake mushrooms, the physical properties and sensory evaluations for each flavor oil treatment were comprehensively evaluated. As a result, the best treatment condition for extracting mushroom flavor components was found to be when ultrasonic cold-extraction was performed three times at an extraction temperature of 50℃ for 3 hours, which extracted the mushroom flavor very strongly and manufactured a flavor oil with a rich flavor. Therefore, this condition was selected as the optimal extraction condition.

(Evaluation of the flavor of flavor oil according to the number of times the shiitake mushrooms were extracted)

(Flavor evaluation of flavor oil according to the number of times shiitake mushrooms were extracted)

The present invention has been described with reference to embodiments. Those skilled in the art will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated by the claims, not the foregoing description, and all differences within the scope equivalent thereto should be interpreted as being included in the present invention.

Claims (5)

Step of roasting shiitake mushrooms at 70~80℃;
A step of producing shiitake mushroom powder by crushing the roasted shiitake mushrooms into an average size of 3 to 5 mm;
A step for preparing a mixture comprising 10 to 20 wt% of the above shiitake mushroom powder and 80 to 90 wt% of olive oil;
A step of obtaining an extract by ultrasonic cold extraction of the above mixture at 50 to 55°C for 3 to 4 hours; and
A step of filtering the above extract;
A method for producing a shiitake mushroom flavor oil composition, characterized in that the olive oil comprises cold-pressed olive oil.
In the first paragraph,
During the roasting process, the shiitake mushrooms undergo non-enzymatic Maillard treatment, which improves their flavor and nutritional value.
A method for producing a shiitake mushroom flavor oil composition, wherein the roasted shiitake mushrooms have a moisture content of 30 wt% or less.
delete In the first paragraph,
The above ultrasonic cold extraction is repeated more than twice.
A method for producing a shiitake mushroom flavor oil composition, characterized in that the above-mentioned manufactured shiitake mushroom flavor oil composition is used for salad or cooking.
A mixture comprising 10 to 20 wt% of crushed shiitake mushrooms with an average size of 3 to 5 mm roasted at 70 to 80°C and 80 to 90 wt% of olive oil is subjected to ultrasonic cold extraction at 50 to 55°C for 3 to 4 hours, and the resulting extract is filtered to produce shiitake mushroom flavor oil.
A shiitake mushroom flavor oil composition characterized in that the olive oil comprises cold-pressed olive oil.