KR20060079895A - Edible cooking oil - Google Patents
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- KR20060079895A KR20060079895A KR1020050000239A KR20050000239A KR20060079895A KR 20060079895 A KR20060079895 A KR 20060079895A KR 1020050000239 A KR1020050000239 A KR 1020050000239A KR 20050000239 A KR20050000239 A KR 20050000239A KR 20060079895 A KR20060079895 A KR 20060079895A
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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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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Abstract
본 발명은 종래의 식용유지에 대하여 레시틴 0.05~0.5중량% 및 글리세린 지방산에스테르 0.05~0.45중량%, 즉 대두유로부터 추출된 시판 레시틴 및 최소량의 유화제를 포함하여, 부침 등의 가열 조리시 식용유지의 튀는 특성이 저하되고 조리물이 후라이팬에 눌러 붙거나 조리물에 다량의 유지가 흡유되는 현상을 현저히 감소시킨 식용조리유에 관한 것이다.The present invention includes 0.05 to 0.5% by weight of lecithin and 0.05 to 0.45% by weight of glycerin fatty acid ester, that is, commercial lecithin extracted from soybean oil and a minimum amount of emulsifier, and the splashing of the edible oil upon heating and cooking such as ups and downs The present invention relates to an edible cooking oil which has significantly reduced the characteristics and significantly reduces the phenomenon that food is stuck to the frying pan or oil is absorbed by the food in large quantities.
레시틴, 글리세린 지방산 에스테르Lecithin, Glycerin Fatty Acid Esters
Description
본 발명은 식용조리유에 관한 것으로, 좀 더 구체적으로는 종래의 식용유지에 대하여 레시틴 0.05~0.5중량% 및 글리세린 지방산에스테르 0.05~0.45중량%, 즉 대두유로부터 추출된 시판 레시틴 및 최소량의 유화제를 포함하여, 부침 등의 가열 조리시 식용유지의 튀는 특성이 저하되고 조리물이 후라이팬에 눌러 붙거나 조리물에 다량의 유지가 흡유되는 현상을 현저히 감소시킨 식용조리유에 관한 것이다.The present invention relates to edible cooking oil, and more particularly, 0.05 to 0.5% by weight of lecithin and 0.05 to 0.45% by weight of glycerin fatty acid ester, that is, commercial lecithin extracted from soybean oil and a minimum amount of emulsifier It relates to a edible cooking oil that significantly reduces the splashing characteristics of the edible oils and oils in the cooking and heating, such as up and down, the food is pressed to the frying pan or the oil is absorbed in a large amount of oil.
식용유지는 가정이나 식당에서 가장 빈번히 사용되는 식재료 중의 하나이다. 그러나 그 주된 용도인 부침요리에 있어서, 조리 중 수분이 열팽창되고 식용유지가 증발 등에 의해 튀며, 다량의 유지가 조리물에 흡유됨에 따라 조리에 필요한 유지의 부족으로 후라이팬에 눌러 붙고, 따라서 식용유지의 추가 첨가에 따른 비용 및 유지의 과잉 섭취 등이 문제점으로 지적되었다.Edible oil is one of the most frequently used ingredients in homes and restaurants. However, in the main dish, which is the main use, the water expands during cooking and the edible oil splashes by evaporation or the like, and as a large amount of oil is absorbed by the food, it is pressed against the frying pan due to the lack of oil or fat necessary for cooking. Problems have been pointed out, such as the extra cost of maintenance and the extra cost of maintenance.
따라서 이러한 문제점을 극복하기 위한 종래 기술로서, 국내 특허출원 제1992-23619호는 식용유지 성분에 대하여 β-카로틴 100~300ppm, 총 포스포리피드 중 라이소 형태의 포스포리피드가 20~40중량%인 레시틴 0.01~2중량%, 슈크로오스 지방산 에스테르 0.1~5중량%, 및 글리세린 지방산에스테르 0.5~20중량%를 배합시킴을 특징으로 하는 식용조리유를 개시하였다. Therefore, as a conventional technology for overcoming such a problem, Korean Patent Application No. 1992-23619 discloses 100-300ppm of β-carotene and 20 to 40% by weight of lysophosphate in the total phospholipid of edible fat and oil components. An edible cooking oil characterized by blending 0.01 to 2% by weight of lecithin, 0.1 to 5% by weight of sucrose fatty acid ester, and 0.5 to 20% by weight of glycerin fatty acid ester is disclosed.
즉, 상기 선행기술은 가정에서 일반적으로 사용되는 식용유지에 라이소 형태의 포스포리피드가 20~40중량%인 레시틴 0.01~2중량% 및 β-카로틴 100~300ppm을 첨가하고 다시 글리세린 지방산에스테르 0.5~15중량% 첨가하여 β-카로틴과 레시틴이 식용유지 내에서 일부 용해되도록 한 후, 슈크로오스 지방산 에스테르 0.1~5중량%를 첨가하여 용해되지 않은 일부 β-카로틴과 레시틴을 완전 가용화시켜 β-카로틴의 체내 흡수율을 높일 수 있는 형태의 조리유를 제공하는 것으로, 이러한 식용조리유를 이용할 경우 가열 조리시 식용유지 고유의 튀는 특성과 조리물이 프라이팬에 눌러 붙는 현상이 감소되고 β-카로틴의 체내 흡수율이 향상되도록 하는 것이다.That is, the prior art adds 0.01 to 2% by weight of lecithin and 100-300 ppm of β-carotene, which is 20-40% by weight of lysoform phospholipid to edible fats and oils commonly used in homes, and then again glycerin fatty acid ester 0.5 Add 15 wt% of β-carotene and lecithin to dissolve in the edible oil, and then add 0.1-5 wt% of sucrose fatty acid ester to completely solubilize some insoluble β-carotene and lecithin. It provides a type of cooking oil which can increase the absorption rate of carotene in the body, and the use of such cooking oil reduces the inherent splashing characteristics of cooking oil and the sticking of food to the frying pan during heating cooking and β-carotene in the body It is to improve the absorption rate.
그러나 상기 선행기술에 있어서 유화제 및 안티스패터링(anti-spattering) 특성을 부여하는 역할을 하는 레시틴은 대두유의 정제공정 중 부산물로 얻어지는 통상의 것을 이용하지 않고, 포스포리파아제 A 및 포스포리파아제 D를 이용하여 라이소 형태의 인지질로 변형시켜 따로 제조한 것을 사용함으로써 제조 공정 및 비용 면에서 비효과적이었으며, β-카로틴의 체내 흡수율을 향상시키기 위한 보조유화제로서 글리세린 지방산에스테르 0.5~15중량% 외에 슈크로오스 지방산 에스테르 0.1~5중량%를 포함함으로써 전체 혼합 유화제를 0.6~20중량% 정도 다량을 필요로 하여 비경제적이었다.However, lecithin, which plays a role of imparting emulsifier and anti-spattering properties in the prior art, does not use phospholipase A and phospholipase D without using a conventional one obtained as a by-product of soybean oil refining process. It was ineffective in terms of manufacturing process and cost by using lysine-modified phospholipid in the form of phospholipid, and it was sucrose in addition to 0.5-15% by weight of glycerin fatty acid ester as co-emulsifier to improve the absorption rate of β-carotene in the body. By containing 0.1 to 5% by weight of a fatty acid ester, the total amount of the mixed emulsifier was about 0.6 to 20% by weight, which was uneconomical.
또한 상기 선행기술에 의한 식용조리유는 10℃ 이하의 저온에서 물성(용해 성)이 떨어지고 가열에 대한 안정성(자동산화 안정성 시간) 또한 만족스럽지 못하였다.In addition, the cooking oil according to the prior art is poor in physical properties (solubility) at low temperature below 10 ℃ and stability to heating (automatic oxidation stability time) was also not satisfactory.
이에 본 발명자는 상기와 같은 문제점을 해결하기 위하여 새로운 조성의 식용조리유를 연구개발한 결과 본 발명을 완성하게 되었다. The present inventors have completed the present invention as a result of research and development of edible cooking oil of a new composition to solve the above problems.
본 발명의 목적은 대두유로부터 추출된 시판 레시틴 및 최소량의 유화제를 사용하여 원가면에서 경제적이면서도 저온에서의 동결 억제성 및 고온에서의 산패 안정성이 우수한 새로운 조성의 식용조리유를 제공하는 것이다.SUMMARY OF THE INVENTION An object of the present invention is to provide a new composition of edible cooking oil, which is economical in terms of cost and excellent in freezing inhibition at low temperature and rancidity stability at high temperature using commercially available lecithin and a minimum amount of emulsifier extracted from soybean oil.
본 발명의 또 다른 목적은 부침 등의 가열 조리시 튀는 특성이 억제되고 조리물이 후라이팬에 눌러 붙거나 조리물에 다량의 유지가 흡수되는 현상을 억제하여 흡유율 저하 효과가 우수한 식용조리유를 제공하는 것이다.
Another object of the present invention is to suppress the phenomenon of splashing during heating cooking such as ups and downs and to prevent food from being stuck to the frying pan or absorbing a large amount of oil into the food, thereby reducing the oil absorption effect. To provide.
상기한 바의 목적을 달성하기 위한 본 발명의 식용조리유는 종래의 식용유지 성분에 대하여 레시틴 0.05~0.5중량% 및 글리세린 지방산에스테르 0.05~0.45중량%를 포함하는 것을 특징으로 한다.Edible cooking oil of the present invention for achieving the above object is characterized in that it comprises 0.05 to 0.5% by weight of lecithin and 0.05 to 0.45% by weight of glycerin fatty acid ester relative to the conventional edible oil and fat component.
상기에서 레시틴은 대두유, 옥배유, 면실유, 해바라기유 등의 식물성 유지 성분과 계란 등에 함유되어 있는 탄소수 12~23개의 포화 및 불포화 지방산으로 구성된 인지질로 포스포리피드라고 하며 오래전부터 마아가린 등의 제품에 글리세린 지방산에스테르와 함께 유화제 및 안티스패터링제로 사용되어 왔다.Lecithin is a phospholipid composed of saturated and unsaturated fatty acids having 12 to 23 carbon atoms and vegetable fats and oils such as soybean oil, jade oil, cottonseed oil, sunflower oil, and the like, called phospholipid, and glycerin fatty acid in products such as margarine for a long time. It has been used together with esters as emulsifiers and anti-spattering agents.
본 발명의 특징은 포스파티딜콜린 10~20%, 포스파티딜에탄올아민 10~20% 및 포스파티딜이노시톨 5~10%가 함유된 시판중인 일반 대두유로부터 추출된 레시틴을 사용한다는 것이다. 이렇게 함으로써, 레시틴을 별도로 제조하여 사용하는 상기 선행기술에 비하여 간편성과 경제성을 도모할 수 있게 된다.A feature of the present invention is the use of lecithin extracted from commercially available soybean oil containing 10-20% phosphatidylcholine, 10-20% phosphatidylethanolamine and 5-10% phosphatidylinositol. By doing so, it is possible to achieve simplicity and economy compared to the above-mentioned prior art which separately prepares and uses lecithin.
본 발명에서의 식용유지는 대두유, 옥배유, 면실유, 채종유, 해바라기유, 홍화유, 포도씨유, 올리브유, 사라다유, 미강유, 참기름, 들기름, 팜유, 우지, 돈지 등으로부터 선택된 1종 또는 2종 이상의 혼합 식용유지가 사용될 수 있으며, 상온에서 액상인 식용유지에 한하여 사용가능하다.Edible oil in the present invention is one or two or more mixed edible oils selected from soybean oil, jade oil, cottonseed oil, rapeseed oil, sunflower oil, safflower oil, grape seed oil, olive oil, salad oil, rice bran oil, sesame oil, perilla oil, palm oil, tallow, lard oil, etc. It can be used and can be used only for edible oils and fats at room temperature.
본 발명의 또 다른 특징은 안정성과 생분해성이 우수한 보조유화제로서 글리세린 지방산에스테르를 0.05~0.45중량% 포함한다는 것이다.Another feature of the present invention is that it contains 0.05 ~ 0.45% by weight of glycerin fatty acid ester as co-emulsifier with excellent stability and biodegradability.
즉, 상기 선행기술에서는 β-카로틴의 체내 흡수율을 높이기 위하여 보조유화제로서 글리세린 지방산에스테르 0.5~15중량% 외에 슈크로오스 지방산 에스테르를 0.1~5중량% 포함함으로써 전체 혼합 유화제를 비교적 다량(0.6~20중량%) 필요로 하였으나, 본 발명의 경우 슈크로오스 지방산에스테르는 전혀 필요로 하지 않고 일정량의 레시틴과 함께 0.05~0.45중량%의 낮은 함량의 글리세린 지방산에스테르만을 이용하면서도 충분한 안티스패터링 효과는 물론 낮은 흡유율을 갖고, 상기 선행기술에 의한 조리유 보다 저온에서의 물성(결정생성) 및 가열에 대한 안정성과 풍미가 오히려 우수한 식용조리유를 제공하는 것이다.That is, in the prior art, in order to increase the absorption rate of β-carotene in the body, by adding 0.5 to 15% by weight of glycerin fatty acid ester as the co-emulsifier and 0.1 to 5% by weight of sucrose fatty acid ester, the total mixed emulsifier is relatively large (0.6 to 20). Weight%), but the present invention does not require any sucrose fatty acid ester at all, while using only a small amount of glycerin fatty acid ester of 0.05 to 0.45% by weight with a certain amount of lecithin, but also has sufficient anti-spattering effect. It is to provide an edible cooking oil having an oil absorption rate, which is excellent in physical properties (crystal formation) and heating stability and flavor at a lower temperature than the cooking oil according to the prior art.
본 발명에서의 글리세린 지방산 에스테르는 구성 지방산의 탄소수가 12~23개 의 포화 및 불포화 지방산 모두를 사용할 수 있지만 탄소수 12~18개의 불포화 지방산이 결합된 형태가 바람직하다. 특히 식용유지의 구성 지방산과 동일한 조성을 갖는 것이 물성이나 특성상 바람직하지만 지방산 조성이 다르더라도 상온에서 액상인 글리세린 지방산에스테르도 바람직하다. 이때 사용되는 글리세린 지방산 에스테르는 모노, 디, 폴리 글리세린 지방산 에스테르의 형태로 구성 지방산이 특히 리시놀레이트인 것을 단독 또는 혼합하여 사용하는 것이 바람직하다.Glycerin fatty acid ester in the present invention can be used both saturated and unsaturated fatty acids having 12 to 23 carbon atoms of the constituent fatty acid, but is preferably a form in which unsaturated fatty acids having 12 to 18 carbon atoms are bonded. It is particularly preferable to have the same composition as the constituent fatty acids of edible fats and oils in terms of physical properties and properties, but glycerin fatty acid esters which are liquid at room temperature are preferable even if the fatty acid composition is different. The glycerin fatty acid ester used at this time is preferably in the form of mono, di, polyglycerol fatty acid esters, which is used alone or in combination of the fatty acid is particularly ricinoleate.
본 발명에 사용된 유화제들은 혼합하여 사용시 동일 농도로 각각의 유화제를 단독으로 사용하는 경우에 비하여 안티스패터링, 흡유율 저하 기능이 훨씬 향상된 효과를 나타낸다. 즉, 본 발명에 의하면 레시틴을 0.05~0.5중량%로 첨가시 보조유화제를 0.05~0.45중량% 사용하지만, 혼합 유화제를 0.1% 이하로 첨가하면 상기 본 발명의 효과가 매우 떨어지고 1.0% 이상으로 첨가시에도 효과가 떨어지며 오히려 가격이 상승하고 상대적으로 열안정성이 떨어지는 단점이 있는 것으로 밝혀졌다. 따라서 유화제 혼합물은 식용유지에 대해 0.1중량% 이상, 1.0중량% 이하가 바람직하다.The emulsifiers used in the present invention exhibit an effect of much improved anti-spattering and oil absorption lower than in the case of mixing and using each emulsifier alone at the same concentration. That is, according to the present invention, when the lecithin is added at 0.05-0.5% by weight, the co-emulsifier is used at 0.05-0.45% by weight, but when the mixed emulsifier is added at 0.1% or less, the effect of the present invention is very low and when added at 1.0% or more. The effect was found to be less effective, but the price increased and the heat stability was relatively low. Therefore, the emulsifier mixture is preferably 0.1% by weight or more and 1.0% by weight or less with respect to the edible oil and fat.
본 발명에서 글리세린 지방산에스테르는 레시틴에 대하여 50/50의 중량 비율로, 식용유지에 대해서는 0.05~0.45중량%로 사용하는 것이 바람직하다.In the present invention, the glycerin fatty acid ester is preferably used at a weight ratio of 50/50 to lecithin, and 0.05 to 0.45 wt% with respect to edible fats and oils.
상술한 바와 같이 본 발명의 식용조리유는 일반 식용유지에 시판되는 레시틴을 0.05~0.5중량% 첨가하고 상온에서 액상이며 식용유지와 유사한 지방산 조성을 갖는 글리세린 지방산 에스테르(모노, 디, 폴리)를 0.05~0.45중량% 첨가한 것으로서, 부침 등의 조리시 식용유지 고유의 튀는 특성과 다량의 흡유로 인한 조리물의 후라이팬에 대한 유착 현상, 다량의 식용유지를 다시 첨가해야 하는 현상을 획기적으로 감소시켰다.As described above, the edible cooking oil of the present invention adds 0.05 to 0.5% by weight of commercially available lecithin to normal edible oil, and is 0.05 to glycerine fatty acid ester (mono, di, poly) having a fatty acid composition similar to edible oil and liquid at room temperature. As 0.45% by weight was added, it significantly reduced the inherent splashing properties of cooking oils such as ups and downs, adhesion to the frying pan of food due to a large amount of oil absorption, and the need to add a large amount of food oil again.
하기 실시예 및 비교예를 통하여 본 발명을 보다 구체적으로 살펴보도록 하겠으며, 본 발명의 권리범위가 이러한 실시예에 한정되는 것은 아니다.Through the following examples and comparative examples will be described in more detail the present invention, the scope of the present invention is not limited to these examples.
[실시예 1]Example 1
식용유지로서 대두유를 사용하고, 0.05~0.5중량% 범위에 속하는 다양한 농도의 레시틴과, 액체유로서의 물성을 갖도록 리시놀레이트를 포함하는 지방산 조성을 갖는 폴리 글리세린 지방산에스테르(PG)를 0.05~0.45중량% 범위내의 다양한 농도로 아래 표에서와 같이 혼합하여 상기 대두유에 첨가한 후, 대두유의 안티스패터링, 흡유율, 튀김지수를 조사하였다. 그 결과는 아래 표와 같다.0.05 to 0.45% by weight of a polyglycerol fatty acid ester (PG) having soybean oil as an edible oil and fat having a lecithin of various concentrations in the range of 0.05 to 0.5% by weight and a fatty acid composition containing ricinoleate to have physical properties as a liquid oil. After the mixture was added to the soybean oil at various concentrations within the range as shown in the table below, the anti-spattering, oil absorption rate, and frying index of soybean oil were investigated. The results are shown in the table below.
(1) 흡유량 측정(1) Oil absorption measurement
가지를 일정 크기(1ｘ2ｘ4cm)로 잘라 레시틴과 글리세린 지방산에스테르의 함량을 달리한 각 샘플에 담근 후 2시간 경과 후 흡유량을 측정하여 비교하였다.Eggplants were cut to a certain size (1ｘ2ｘ4cm) and soaked in each sample with different amounts of lecithin and glycerin fatty acid esters, and then measured for oil absorption after 2 hours.
(2) 튀김지수 결정(2) Determination of tempura index
마그네틱 스터러(magnetic stirrer)를 수평으로 놓고 100℃로 온도 조절한 후 직경 8cm, 깊이 3cm인 스테인레스 팬에 레시틴과 글리세린 지방산에스테르를 혼합한 시료 25g을 넣고 균일하게 분포시킨 다음 온도를 190℃로 정확히 조절하였다. 30초 경과 후 증류수 2.5ml를 팬의 중앙에 적하시키고 즉시 여지를 덮고 5분 동안 가열한 다음 여지를 제거하고 상온으로 냉각시켰다. 그 다음 무게를 재어 튀김지수를 측정하였다.Place the magnetic stirrer horizontally, adjust the temperature to 100 ℃, put 25g of the sample mixed with lecithin and glycerin fatty acid ester in a stainless pan of 8cm diameter and 3cm depth, distribute it uniformly, and adjust the temperature to 190 ℃ exactly. Adjusted. After 30 seconds, 2.5 ml of distilled water was added dropwise to the center of the pan, immediately covered with a filter and heated for 5 minutes, then the filter was removed and cooled to room temperature. Then weighed and measured the frying index.
* 튀김지수 = 100-[(팬의 중량+시료의 중량-냉각 후 전중량)/시료 중량]*100 * Tempura Index = 100-[(Weight of Pan + Weight of Sample-Total Weight after Cooling) / Sample Weight] * 100
[실시예 2]Example 2
실시예 1에서 가장 우수한 결과를 얻은 조성(PG 0.30%, 레시틴 0.30%)의 식용유지 일정량을 후라이팬에 분무한 후 계란 후라이(1개, 80g)와 감자볶음(200g)을 실제 조리한 다음, 남은 식용유의 양으로 흡유된 양을 환산하였고 기름의 튀는 정도를 관찰하여 조리 적성을 평가하였다. 그 결과는 아래 표와 같다.After spraying a certain amount of the edible oil and fat composition (PG 0.30%, lecithin 0.30%) obtained in Example 1 into a frying pan, and then actually cooked egg fried (1, 80g) and fried potatoes (200g), The amount of oil absorbed was converted to the amount of remaining oil and the cooking aptitude was evaluated by observing the degree of oil splashing. The results are shown in the table below.
* 흡유량 = 분무량 - 조리 후 남은 양* Oil absorption = spray amount-remaining amount after cooking
** 조리유: 본 발명에 따른 식용조리유(PG 0.30%, 레시틴 0.30% 함유)** Cooking oil: Cooking oil according to the present invention (PG 0.30%, containing lecithin 0.30%)
[비교예 1]Comparative Example 1
실시예 1에서 가장 우수한 결과를 얻은 조성(PG 0.30%, 레시틴 0.30%)의 식 용유지와 국내 특허출원 제1992-23619호의 기재 내용에 따라 제조한 식용유지("비교유지"; 총 포스포리피드 중 라이소 형태의 포스포리피드가 30중량%가 되도록 포스포리파아제를 이용하여 변형시켜 제조한 레시틴 1%와 슈크로스 지방산에스테르 2.5중량%, 글리세린 지방산에스테르 5중량%를 배합하여 제조)를 흡유량, 튀김지수, 실제 조리시의 흡유율 면에서 비교하였다. 그 결과는 아래 표와 같다.Edible oils and fats prepared according to the contents of Korean Patent Application No. 1992-23619 and edible oils of the composition (PG 0.30%, Lecithin 0.30%) which obtained the best result in Example 1 ("Comparative oil"; total phospholipid) Oil absorption of 1% lecithin, 2.5% by weight of sucrose fatty acid ester and 5% by weight of glycerin fatty acid ester, prepared by modifying phospholipase in lysoform phospholipid to 30% by weight) The frying index was compared in terms of oil absorption during actual cooking. The results are shown in the table below.
즉, 본 발명에 따른 식용조리유의 흡유량이 비교유지 보다 낮고 튀김지수는 더 높게 나타남을 알 수 있었다.That is, the oil absorption of the cooking oil according to the present invention was lower than the comparison oil and the frying index was found to be higher.
또, 표 2의 방법과 동일하게 조리 적성을 평가하였으며, 그 결과는 아래 표와 같다.In addition, the cooking aptitude was evaluated in the same manner as in Table 2, the results are shown in the table below.
즉, 본 발명에 따른 식용조리유의 흡유량이 비교유지 보다 낮아 실제 조리시에도 우수한 성능을 나타냄을 알 수 있었다.That is, the oil absorption of the cooking oil according to the present invention was lower than that of the comparative maintenance was found to exhibit excellent performance even when the actual cooking.
[비교예 2]Comparative Example 2
실시예 1에서 가장 우수한 결과를 얻은 조성(PG 0.30%, 레시틴 0.30%)의 식용유지와 국내 특허출원 제1992-23619호의 기재 내용에 따라 제조한 식용유지(비교 예 1과 동일 조성)의 저온에서의 물성(결정생성), 풍미, 안정성(가열, AOM등)을 비교하였다. 그 결과는 아래 표와 같다.At the low temperature of edible oils and fats prepared according to the contents of Korean Patent Application No. 1992-23619 and edible oils (PG 0.30%, Lecithin 0.30%) which obtained the best results in Example 1 The physical properties (crystal formation), flavor, and stability (heating, AOM, etc.) were compared. The results are shown in the table below.
즉, 상기 비교유지에 비하여 본 발명에 따른 조리유는 10℃ 이하의 저온에서도 물성 변화가 거의 없고 유동성은 여전히 양호하여, 동절기 출고시 동결 현상으로 인한 상품성 저하 및 소비자 클레임 가능성이 없을 것임을 예상할 수 있었다. In other words, the cooking oil according to the present invention has little change in physical properties even at a low temperature of 10 ° C. or less, and the liquidity is still good. there was.
소비자 30명을 대상으로 하여 본 발명에 따른 식용조리유 및 상기 비교유지로 조리한 감자볶음의 관능평가 선호도를 조사한 결과는 다음 표와 같다.The results of investigating the sensory evaluation preferences of edible cooking oil according to the present invention and potato roasts prepared by the above-described comparative maintenance targeting 30 consumers are shown in the following table.
즉, 소비자를 대상으로 한 관능평가 결과 본 발명에 따른 식용조리유의 선호도가 각 항목에서 월등히 우수함을 알 수 있었다.That is, as a result of sensory evaluation for consumers, it was found that the preference of edible cooking oil according to the present invention was excellent in each item.
또, 본 발명에 따른 식용조리유 및 상기 비교유지의 가열 안정성을 비교한 결과는 다음 표와 같다.In addition, the results of comparing the heating stability of the cooking oil according to the present invention and the comparative oil and fat are shown in the following table.
* AOM(Active Oxygen Method; 자동산화안정성시간): AOCS official method Cd 12-57 (by Rancimat)* AOM (Active Oxygen Method): AOCS official method Cd 12-57 (by Rancimat)
** 산가: 식품 공전 시험 분석법 기준** Acid value: based on food static test method
*** 색도: AOCS official method Cc 13e-92 (by Lovibond tintometer)*** Chromaticity: AOCS official method Cc 13e-92 (by Lovibond tintometer)
즉, 식용유지의 안정성을 나타내는 AOM의 경우 본 발명에 따른 식용조리유가 비교유지에 비해 4.9 시간 이상 길어 안정성이 우수함을 알 수 있으며, 가열 후의 산가 및 색도를 비교한 결과도 역시 본 발명의 조리유의 경우 수치가 유의차 있게 낮아 가열에 대한 안정성이 월등히 우수함을 알 수 있었다.That is, in the case of AOM indicating the stability of the edible oil and fat according to the present invention, the cooking oil according to the present invention is longer than 4.9 hours, it can be seen that the stability is excellent, and the result of comparing the acid value and chromaticity after heating also of the cooking oil of the present invention In the case of significantly lower values, it was found that the stability against heating was excellent.
상기한 바와 같이 본 발명에 따르면, 대두유로부터 추출된 시판 레시틴을 이용하고 0.05~0.45중량%의 소량의 유화제를 사용하여 원가면에서 경제적이면서도 저온에서의 동결 억제성 및 고온에서의 산패 안정성이 우수한 식용조리유를 제공할 수 있게 된다.As described above, according to the present invention, by using commercial lecithin extracted from soybean oil and using a small amount of 0.05 ~ 0.45% by weight of emulsifier, it is economical in terms of cost but excellent in freezing inhibition at low temperature and rancidation stability at high temperature. Cooking oil can be provided.
또한 본 발명에 따르면, 부침 등의 가열 조리시 튀는 특성이 억제되고 조리물이 후라이팬에 눌러 붙거나 조리물에 다량의 유지가 흡수되는 현상을 억제하여 흡유율 저하 효과가 우수한 식용조리유를 제공하게 된다. In addition, according to the present invention, splashing characteristics during heating cooking such as ups and downs are suppressed, and food is pressed against a frying pan or a large amount of oil is absorbed into the food, thereby suppressing a phenomenon of reducing oil absorption, thereby providing an excellent cooking oil. Done.
따라서 본 발명의 식용조리유에 의하면 부침 조리시 수분의 열팽창 및 증발 등으로 인한 식용유지의 튀는 현상 뿐 아니라 다량의 유지 흡유에 따른 유지의 과잉 섭취 등의 문제점도 개선될 수 있다.
Therefore, according to the edible cooking oil of the present invention, not only the phenomenon of splashing of the edible oil due to thermal expansion and evaporation of water during cooking and the like, but also the problems such as excessive intake of oil or fat caused by a large amount of oil absorption can be improved.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2243380A1 (en) * | 2009-04-21 | 2010-10-27 | Cargill, Incorporated | A cooking oil composition |
| KR20180064720A (en) * | 2016-12-06 | 2018-06-15 | 롯데푸드 주식회사 | Oil and fat composition with improved high oxidation stability |
| CN114480005A (en) * | 2022-02-25 | 2022-05-13 | 石家庄战魂科技有限公司 | Low-temperature-resistant lubricating oil and preparation method thereof |
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| JPH03175937A (en) * | 1989-12-02 | 1991-07-31 | Honen Corp | Rice-boiling oil |
| KR950003530A (en) * | 1993-07-29 | 1995-02-17 | 이헌조 | Automatic washing apparatus and method |
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| JPS54108810A (en) * | 1978-02-15 | 1979-08-25 | Hohnen Oil Co Ltd | Preparation of oil for meat roasted on hot plate |
| JPH03175937A (en) * | 1989-12-02 | 1991-07-31 | Honen Corp | Rice-boiling oil |
| KR950003532A (en) * | 1993-07-14 | 1995-02-17 | 사토 후미오 | Fully automatic washing machine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP2243380A1 (en) * | 2009-04-21 | 2010-10-27 | Cargill, Incorporated | A cooking oil composition |
| WO2010121773A1 (en) * | 2009-04-21 | 2010-10-28 | Cargill, Incorporated | A cooking oil composition |
| KR20180064720A (en) * | 2016-12-06 | 2018-06-15 | 롯데푸드 주식회사 | Oil and fat composition with improved high oxidation stability |
| CN114480005A (en) * | 2022-02-25 | 2022-05-13 | 石家庄战魂科技有限公司 | Low-temperature-resistant lubricating oil and preparation method thereof |
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