KR20020075146A - Red pepper oil and manufacturing method - Google Patents

Red pepper oil and manufacturing method Download PDF

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KR20020075146A
KR20020075146A KR1020010015382A KR20010015382A KR20020075146A KR 20020075146 A KR20020075146 A KR 20020075146A KR 1020010015382 A KR1020010015382 A KR 1020010015382A KR 20010015382 A KR20010015382 A KR 20010015382A KR 20020075146 A KR20020075146 A KR 20020075146A
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oil
oleolegin
weight
pepper
soybean
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KR100398778B1 (en
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김영용
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김영용
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: A process of preparing vegetable oil with a red pepper taste containing corn oil, vegetable oil and soybean oil as a main component, a small amount of oleo resin of capsicum, oleo resin of paprika and garlic oil is provided which reduces the cost of production on a mass production basis and has a taste similar to a natural oil of red pepper. CONSTITUTION: This vegetable oil comprises 42% by weight of corn germ oil(corn oil), 26% by weight of vegetable oil(rapeseed oil) and 30% by weight of soybean oil as a main component, 0.003 to 1% by weight of oleo resin of capsicum 1,500,000SHU, 0.7 to 1.5% by weight of oleo resin of paprika and 0.03 to 1% by weight of garlic oil.

Description

고추맛 기름 및 그 제조방법{omitted}Red pepper flavor oil and manufacturing method thereof

본 발명은 고추맛 기름 및 그 제조방법에 관한 것으로, 더욱 상세하게는 각종 곡물의 기름에 매운맛을 내는 성분과 붉은 색상을 내는 성분을 가미하여 고추맛을 내는 기름을 용이하게 제조하기 위한 것이다.The present invention relates to a pepper flavor oil and a method for manufacturing the same, and more particularly, to easily prepare a pepper flavored oil by adding a component that gives a spicy taste and a red color to oils of various grains.

주지하다시피, 고추의 씨를 들기름이나 참기름 짜듯이 짜낸 고추씨기름은 특유의 매운맛과 색상이 있어 매운탕이나 정통 중국음식 등 다양한 음식의 재료로 사용되고 있다.As is well known, pepper seed oil, which is squeezed like perilla oil or sesame oil, has a distinctive spiciness and color and is used as a material for various foods such as spicy soup and authentic Chinese food.

그런데, 이러한 고추씨기름을 짜내기 위해서는 기본적으로 고추씨를 대량 수거해야 하는데, 고추씨만 중점적으로 수거하기는 매우 어려운 일이어서 그 생산량이 제한적인데 반해 고추씨기름은 대부분의 중금음식점에서는 많은 량을 필요로 하여 고추씨기름이 아니면서도 그와 동등수준의 맛을 낼 수 있는 고추씨기름 대용의 기름이 요구되는 실정이다.However, in order to squeeze such red pepper seed oil, it is basically necessary to collect a large amount of red pepper seeds, but it is very difficult to collect only red pepper seeds, so the production is limited, whereas red pepper seed oil requires a large amount in most gumju restaurants. In addition, there is a need for a substitute oil of red pepper seed oil that can taste the same level.

따라서, 최근에는 일부 업자들에 한하여 일반 기름에 인공색소를 첨가하여 고추맛 기름과 유사한 기름을 제조하고 있으나, 이는 천연의 고추맛 기름과는 그 맛이 비교되지 않을 뿐만아니라 인공적인 색소 등이 가미되는 것이므로 많은 량을섭취할 경우 건강에 악영향을 주는 문제가 있었다.Therefore, in recent years, only a few manufacturers have added artificial pigments to general oils to produce oils similar to pepper-flavored oils, which are not comparable to natural pepper-flavored oils, but also have artificial pigments. Because it will be ingested in large quantities had a problem that adversely affects health.

본 발명은 이러한 점을 감안하여 제안된 것으로, 옥배유(옥수수기름), 채종유(유채기름), 대두유(콩기름)을 적량 혼합한 것을 주원료로 하고 여기에 풍미증진을 위해 매운맛을 내는 올레올레진 캡시컴 1,500,000SHU와, 색상 부여를 위한 올레올레진 파프리카 100,000CU(피망), 향을 내는 갈릭오일(마늘액기스)를 소량씩 첨가하여 상온하에서 20∼40분 교반함으로써 각 재료가 골고루 분산되어 천연의 고추씨 기름의 맞과 가장 흡사한 맛을 내면서도 모든 재료가 천연재료로 이루어져 있어 건강에 유익하며, 주변에서 흔히 구할 수 있는 저렴한 재료로 구성되어 제조원가가 적게 듦은 물론 대량생산이 가능한 고추맛 기름 및 그 제조방법을 제공하는 데 그 목적이 있다.The present invention has been proposed in view of such a point, oleolegin capsicum which is mixed with jade oil (corn oil), rapeseed oil (rapeseed oil), soybean oil (soybean oil) as a main raw material and gives a spicy taste for flavor enhancement Add 1,500,000 SHU, 100,000CU (green pepper) oleolegin paprika for coloring, and small amount of scented garlic oil (garlic extract) and stir for 20 to 40 minutes at room temperature. All ingredients are made up of natural ingredients, but they are good for health because they are made of natural ingredients, and they are made of inexpensive ingredients that are commonly available around the world. The purpose is to provide a method.

이하, 본 발명을 제시되는 실시예에 따라 구체화한다.Hereinafter, the present invention will be embodied according to the examples presented.

본 발명은 전술한 바와 같이 고추씨기름과 가장 흡사한 맛을 내면서도 저렴하고 대량생산이 가능한 고추맛 기름을 제조하기 위한 것으로, 옥배유(옥수수기름) 42wt%와, 채종유(유채기름) 26wt%, 대두유(콩기름) 30wt%를 주원료로 하고 여기에 올레올레진 캡시컴 1,500,000SHU 0.03∼1wt%, 올레올레진 파프리카 100,000CU(피망) 0.7∼1.5wt%, 갈릭오일(마늘액기스) 0.03∼1wt%를 첨가한 후 상온하에서 20∼40분 교반하여 제조하는 것이다.The present invention is to produce a pepper-flavored oil that can be inexpensive and mass-produced while having the most similar taste to red pepper seed oil, as described above, 42wt% of jade oil (corn oil), 26wt% of rapeseed oil (rapeseed oil), and soybean oil. 30% by weight of soybean oil as the main raw material, oleolegin capsicum 1,500,000SHU 0.03 to 1wt%, oleolegin paprika 100,000CU (green pepper) 0.7-1.5wt%, garlic oil (garlic extract) 0.03 ~ 1wt% After that, the mixture is prepared by stirring at room temperature for 20 to 40 minutes.

이때, 옥배유는 중화요리에 가장 많이 사용되는 기름으로서 저렴한 것은 물론 튀김이 잘 되고, 느끼하지 않은 특징이 있으며, 채종유는 옥배유에 비해 가격은 조금 높으나 고소한 맛을 내는 특징이 있어 옥배유의 보조역할을 할 수 있고, 대두유는 채종유에 비해 저렴하고, 각 기름을 혼합할 때 유화작용을 할 수 있는 특징이 있는 것으로, 3가지 재료 중 옥배유가 가장 많은 함량을 가지고, 대두유, 채종유의 순으로 점차 적은 함량을 갖게 조성함이 바람직한데, 여러번의 실험을 통해 옥배유 42wt%, 채종유 26wt%, 대두유 30wt%의 최적의 함량을 얻을 수 있었다.At this time, jade oil is the most commonly used oil in Chinese cuisine. It is cheap, well fried, and has no characteristic. Chakjong oil is slightly higher in price than jade oil, but has a characteristic taste. Soybean oil is cheaper than rapeseed oil, and it is characterized by emulsification when mixing each oil. The jade oil has the highest content among the three ingredients, and gradually decreases the contents of soybean oil and rapeseed oil. It is preferable to have a composition, and through several experiments, an optimum content of jade oil 42wt%, rapeseed oil 26wt%, soybean oil 30wt% was obtained.

그런데, 이러한 옥배유, 채종유, 대두유의 혼합 기름만으로는 고추맛 기름의 풍미, 즉 매운맛, 붉은 색상, 향을 낼 수는 없는 것이므로 기름에 잘 융화될 수 있는 첨가제가 필요한데, 이를 위해 본 발명에서는 천연재료 중 상기한 작용을 할 수 있는 올레올레진 캡시컴 1,500,000SHU와, 올레올레진 파프리카 100,000CU와, 갈릭오일을 첨가하는 것으로, 올레올레진 캡시컴은 매운 정도가 일반 고추의 20배 이상인 재료로서, 라면스프, 카레 등에 첨가되어 풍미를 증진시키는 재료이며, 올레올레진 파프리카 100,000CU는 피망의 다른 이름으로 붉은 색상을 낼 수 있는 장점이 있어 분말형태로 라면스프 등에 첨가되는 재료이고, 갈릭오일은 마늘액기스로서 독특한 향과 매운 맛을 가지는 특징이 있다.By the way, the mixed oil of the jade oil, rapeseed oil, soybean oil alone does not give the flavor of pepper oil, spicy, red color, fragrance, so an additive that can be well blended in oil is required. By adding 1,500,000SHU of oleic resin capsicum capable of the above-mentioned action, 100,000CU of oleolegin paprika, and garlic oil, oleolegin capsicum is a material with spicy degree more than 20 times of ordinary pepper, It is added to soups, curry, etc. to enhance flavor, and oleolegin paprika 100,000CU has the advantage of giving red color under the different name of green pepper, which is added to ramen soup in powder form, and garlic oil is garlic extract It is characterized by its unique aroma and spicy taste.

여기서, 현대인들은 무수한 스트레스를 받고 있으므로 너무 자극적인 음식을 섭취할 경우 장기에 무리를 주게되어 건강에 좋지 않은 영향을 줄 수 있어 상기한 첨가제 중 색상 부여를 위한 올레올레진 파프리카 100,000CU를 다른 첨가제보다는 많이 첨가함이 바람직하며, 따라서 상기와 같이 올레올레진 캡시컴 1,500,000SHU 0.03∼1wt%, 올레올레진 파프리카 100,000CU 0.7∼1.5wt%, 갈릭오일 0.03∼1wt%의최적의 함량을 얻을 수 있었던 것이다.Here, modern people are under a lot of stress, so if you eat too irritating foods can cause damage to the organs, which may adversely affect your health. It is preferable to add a lot, so as described above, an optimal content of oleoresin capsicum 1,500,000SHU 0.03 to 1wt%, oleolegin paprika 100,000CU 0.7 to 1.5wt%, and garlic oil 0.03 to 1wt% was obtained. .

물론, 사람마다 기호가 다르므로 본 발명에 따라 고추맛 기름을 제조할 때 매운 맛을 선호하는 사람의 기호에 맞게 올레올레진 캡시컴 1,500,000SHU을 다른 첨가제에 비해 많이 첨가한 것과, 순한 맛을 선호하는 사람의 기호에 맞게 올레올레진 파프리카 100,000CU를 다른 첨가제보다 많이 첨가한 것과 같이 여러 종류로 제조할 수 있으며, 이와 같이 하면 구매하는 사람의 기호에 따라 선택적으로 사용할 수 있을 것이다.Of course, since each person has a different preference, according to the present invention, according to the preference of a person who prefers a spicy taste to add red oleoresin capsicum 1,500,000SHU compared to other additives, and prefers a mild taste According to the preference of the oleolegin paprika 100,000CU can be prepared in a variety of types, such as more than the other additives, this will be selectively used according to the preference of the buyer.

즉, 옥배유, 채종유, 대두유의 함량은 거의 고정적이므로 일 첨가제의 함량이 많아지면 다른 첨가제는 상대적으로 적어질 수밖에 없는 것이며, 따라서 올레올레진 캡시컴 1,500,000SHU의 함량이 많아지면 올레올레진 파프리카 100,000CU 및 갈릭오일의 함량이 상대적으로 적어지고, 올레올레진 파프리카 100,000CU의 함량이 많아지면 올레올레진 캡시컴 1,500,000SHU 및 갈릭오일의 함량이 적어질 수밖에 없는 것으로, 상기한 배합비율에 따라 옥배유, 채종유, 대두유 등의 주원료 및 올레올레진 캡시컴 1,500,000SHU, 올레올레진 파프리카 100,000CU, 갈릭오일 등의 첨가제를 정확히 계량하여 교반기에 투입한 후 내용물을 완전히 분산시킬 수 있도록 적어도 20∼40분 교반시키게 되면 본 발명에 따른 고추맛 기름이 완성되는 것이다.That is, the content of jade oil, rapeseed oil, and soybean oil is almost fixed, so if the content of one additive increases, other additives will have to be relatively small. And when the content of garlic oil is relatively low, and the content of 100,000CU of oleolegin paprika increases, the content of oleolegin capsicum 1,500,000SHU and garlic oil is inevitably reduced. When the main raw materials such as soybean oil and additives such as oleolegin capsicum 1,500,000SHU, oleolegin paprika 100,000CU, and garlic oil are accurately weighed and added to the stirrer and stirred for at least 20 to 40 minutes to completely disperse the contents Red pepper oil according to the present invention is completed.

상기의 공정을 통해 얻어진 본 발명에 따른 고추맛 기름은 모두 주변에서 흔히 구할 수 있는 저렴한 천연의 재료로 되어 있어 오래 섭취하여도 건강에 해롭지 않음은 물론 그 맛이 천연의 고추맛 기름과 가장 흡사하면서도 제조원가가 적게 소요되고 대량생산이 가능하여 고추맛 기름의 대용으로 충분히 사용할 수 있을 것이다.The pepper flavor oil according to the present invention obtained through the above process is made of cheap natural ingredients that can be commonly obtained in the surroundings, and is not harmful to health even after ingestion for a long time, while the taste is most similar to natural pepper flavor oil. The manufacturing cost is low and mass production is possible, so it can be used as a substitute for pepper oil.

이상에서 설명한 바와 같이, 본 발명은 옥배유, 채종유, 대두유를 주원료로 하여 여기에 매운맛을 내는 올레올레진 캡시컴 1,500,000SHU, 붉은 색상을 내는 올레올레진 파프리카 100,000CU, 향을 내는 갈릭오일을 소량 첨가한 후 교반하여 되는 것이므로 모든 재료가 천연재료로 되어 있어 오래 섭취하여도 건강에 해롭지 않음은 물론 그 맛이 천연의 고추맛 기름과 가장 흡사하면서도 제조원가가 적게 소요되고 대량생산이 가능하여 고추맛 기름의 대용으로 충분히 사용할 수 있는 효과가 있는 것이다.As described above, the present invention is a oleol resin capsicum 1,500,000SHU spiced with jade oil, rapeseed oil, soybean oil as a main ingredient, 100,000CU red oleolegin paprika to give a red color, a small amount of garlic oil flavored Since all ingredients are made of natural ingredients, they are not harmful to health even after long intake, and the taste is the most similar to natural chili oil, but the production cost is low and mass production is possible. Substitute is enough to use the effect.

Claims (2)

저렴하면서 튀김이 잘 되는 옥배유(옥수수기름) 42wt%와, 고소한 맛을 내면서 상기 옥배유의 보조역할을 하는 채종유(유채기름) 26wt%와, 저렴하면서 상기 각 기름을 혼합할 때 유화작용을 하는 대두유(콩기름) 30wt%와, 풍미증진을 위해 매운맛을 내는 올레올레진 캡시컴 1,500,000SHU 0.03∼1wt%와, 색상 부여를 위한 올레올레진 파프리카 100,000CU(피망) 0.7∼1.5wt%와, 향을 내기 위한 갈릭오일(마늘액기스) 0.03∼1wt%로 이루어진 것을 특징으로 하는 고추맛 기름.42wt% of cheap and fried frying oil (corn oil), 26wt% of rapeseed oil (rapeseed oil) serving as a supplement to the jade oil with a taste of soybean oil, and soybean oil that emulsifies when mixing the oils at low cost ( Soybean oil) 30wt%, spicy oleolegin capsicum 1,500,000SHU 0.03 ~ 1wt% for flavor enhancement, oleolegin paprika 100,000CU (bell pepper) 0.7 ~ 1.5wt% for colouring, and fragrance Red pepper oil, characterized by consisting of garlic oil (garlic extract) 0.03 ~ 1wt%. 저렴하면서 튀김이 잘 되는 옥배유(옥수수기름) 42wt%와, 고소한 맛을 내면서 상기 옥배유의 보조역할을 하는 채종유(유채기름) 26wt%, 저렴하면서 상기 각 기름을 혼합할 때 유화작용을 하는 대두유(콩기름) 30wt%를 주원료로 하고 여기에 풍미증진을 위해 매운맛을 내는 올레올레진 캡시컴 1,500,000SHU 0.03∼1wt%, 색상부여를 위한 올레올레진 파프리카 100,000CU(피망) 0.7∼1.5wt%, 향을 내기 위한 갈릭오일(마늘액기스) 0.03∼1wt%를 첨가한 후 상온하에서 20∼40분 교반하여 제조하는 것을 특징으로 하는 고추맛 기름 제조방법.Inexpensive, well-fried jade oil (corn oil) 42wt%, savory oil (rapeseed oil) 26wt% serving as an auxiliary role of the jade oil, soybean oil (soybean oil) that is cheap and emulsifies when mixing the oils ) 30% by weight of oleolegin capsicum 1,500,000SHU 0.03 ~ 1wt%, and 30% by weight of oleolegin paprika to give flavor, 0.7 ~ 1.5wt%, scent Pepper oil (garlic extract) for 0.03 ~ 1wt% is added, pepper flavor oil manufacturing method characterized in that the mixture is prepared by stirring for 20 to 40 minutes at room temperature.
KR10-2001-0015382A 2001-03-23 2001-03-23 Red pepper oil and manufacturing process thereof KR100398778B1 (en)

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KR20030064436A (en) * 2002-01-28 2003-08-02 주식회사 태백 Kimchi which is not hot
KR100627822B1 (en) * 2001-11-05 2006-09-25 정낙철 Composition of frying oil

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KR101868751B1 (en) 2017-08-03 2018-06-19 이순우 Pepper flavor oil composition and pepper flavor oil manufacturing method
KR20190101557A (en) 2018-02-23 2019-09-02 자연팜 영농조합법인 Rayu and manufacturaring process for the same
KR102050191B1 (en) * 2019-05-31 2019-11-28 윤영준 Manufacturing method of chicken powder

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Publication number Priority date Publication date Assignee Title
KR100627822B1 (en) * 2001-11-05 2006-09-25 정낙철 Composition of frying oil
KR20030064436A (en) * 2002-01-28 2003-08-02 주식회사 태백 Kimchi which is not hot

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