KR20060112769A - Composition of natural oil containing savory vegetables - Google Patents

Composition of natural oil containing savory vegetables Download PDF

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KR20060112769A
KR20060112769A KR1020050035355A KR20050035355A KR20060112769A KR 20060112769 A KR20060112769 A KR 20060112769A KR 1020050035355 A KR1020050035355 A KR 1020050035355A KR 20050035355 A KR20050035355 A KR 20050035355A KR 20060112769 A KR20060112769 A KR 20060112769A
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oil
flavor
weight
natural
garlic
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Korean (ko)
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심영순
박미현
김양희
이주연
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주식회사 이롬
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    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G5/00—Control arrangements or circuits for visual indicators common to cathode-ray tube indicators and other visual indicators
    • G09G5/003—Details of a display terminal, the details relating to the control arrangement of the display terminal and to the interfaces thereto
    • G09G5/006—Details of the interface to the display terminal
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G3/00—Control arrangements or circuits, of interest only in connection with visual indicators other than cathode-ray tubes
    • G09G3/20—Control arrangements or circuits, of interest only in connection with visual indicators other than cathode-ray tubes for presentation of an assembly of a number of characters, e.g. a page, by composing the assembly by combination of individual elements arranged in a matrix no fixed position being assigned to or needed to be assigned to the individual characters or partial characters
    • G09G3/2092—Details of a display terminals using a flat panel, the details relating to the control arrangement of the display terminal and to the interfaces thereto
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G5/00—Control arrangements or circuits for visual indicators common to cathode-ray tube indicators and other visual indicators
    • G09G5/001—Arbitration of resources in a display system, e.g. control of access to frame buffer by video controller and/or main processor
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03M—CODING; DECODING; CODE CONVERSION IN GENERAL
    • H03M3/00—Conversion of analogue values to or from differential modulation
    • H03M3/30—Delta-sigma modulation
    • H03M3/50—Digital/analogue converters using delta-sigma modulation as an intermediate step
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G2320/00—Control of display operating conditions
    • G09G2320/02—Improving the quality of display appearance
    • G09G2320/0252—Improving the response speed
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G2340/00—Aspects of display data processing
    • G09G2340/04—Changes in size, position or resolution of an image
    • G09G2340/0407—Resolution change, inclusive of the use of different resolutions for different screen areas
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G2360/00—Aspects of the architecture of display systems
    • G09G2360/12—Frame memory handling
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09G—ARRANGEMENTS OR CIRCUITS FOR CONTROL OF INDICATING DEVICES USING STATIC MEANS TO PRESENT VARIABLE INFORMATION
    • G09G2370/00—Aspects of data communication
    • G09G2370/14—Use of low voltage differential signaling [LVDS] for display data communication

Abstract

Provided are a natural spice oil composition which improves the flavor and taste of food, decreases cooking time and reduces the using amount of side material, and a method for preparing the natural spice oil composition. The natural spice oil composition comprises 80.96-91.99 wt% of an edible oil; 0.5-2 wt% of a sesame leaf; 0.5-2 wt% of an onion; 0.5-2 wt% of a ginger; 0.5-2 wt% of a garlic; 1-3 wt% of a red pepper; 5-10 wt% of Welsh onion; 0.005-0.02 wt% of a garlic oil; and 0.005-0.02 wt% of a ginger oil. The method comprises the steps of mixing an edible oil, a sesame leaf, an onion, a ginger, a garlic, a red pepper, Welsh onion, a garlic oil and a ginger oil; extracting the mixture at a high temperature; filtering the extracted one; and removing moisture.

Description

음식의 풍미를 향상시키는 천연 향신유 조성물 {Composition of natural oil containing savory vegetables}Composition of natural oils to enhance the flavor of food {Composition of natural oil containing savory vegetables}

도 1은 본 발명에서 제공된 천연 향신유 조성물의 소비자 기호도 및 조리 편의성에 대한 결과이다.  1 is a result of consumer preference and cooking convenience of the natural flavor oil composition provided in the present invention.

본 발명은 기존 식용 기름에 풍미를 강화한 향신유에 관한 것으로, 더욱 자세하게는 식용 기름에 깻잎, 양파, 생강, 마늘, 고추, 대파 등의 향신 채소를 첨가한 뒤 끓여 향신 채소에 포함된 맛과 향에 관련된 성분을 식용 기름속으로 추출하는 공정을 통해 제조되는 향신유 조성물이다. 제조된 향신유는 기존 식용 기름에 비하여 맛과 향이 뛰어날 뿐 아니라, 기름을 활용한 조리 과정상에서 향신 채소로부터 추출된 향신 성분이 음식속으로 자연스럽게 혼입됨으로서 조리된 음식의 맛과 향을 증가시킬 수 있다.The present invention relates to a flavor oil that enhances the flavor in the existing edible oil, and more specifically, the flavor and flavor contained in the savory vegetables boiled after the addition of spices vegetables such as sesame leaves, onions, ginger, garlic, peppers, leeks in edible oil It is a fragrance oil composition prepared through the process of extracting the ingredients related to the edible oil. The prepared flavor oil not only has better taste and aroma than the existing edible oil, but also increases the taste and aroma of the cooked food by naturally incorporating the flavor component extracted from the flavor vegetable into the food during the cooking process using the oil. .

통상적으로 식용 기름을 활용한 조리과정상에서 음식의 맛과 향을 증가시키기 위해서는 고소한 맛이 높은 고가의 참기름과 마늘, 후추, 양파, 겨자 등의 향신 야채류를 첨가하는 방법을 사용하였다. 이러한 방법은 향신 야채류를 일일이 세척, 탈피, 절단 과정을 통하여 양념의 형태로 제조되어야 하기 때문에 준비에 장시간이 소모되는 번거로움이 있을 뿐 아니라 비수확기의 향신 야채류의 경우 구입의 어려움으로 인하여 원하는 풍미를 낼 수 없거나 또는 많은 비용을 지불하여야 하는 단점이 있었다. In general, in order to increase the taste and aroma of food in cooking process using edible oil, high-taste sesame oil with high flavor and garlic, pepper, onion, mustard and other vegetables were added. This method has to be prepared in the form of seasoning by washing, stripping and cutting spices vegetables one by one. There was a drawback to not pay or to pay a lot of money.

따라서, 본 발명에서는 이러한 기존의 식용 기름을 활용한 요리에 풍미를 가하기 위한 향신 야채류의 추가적인 조합이 필요하다는 단점을 개선/보완 하기 위하여 기존 식용 기름에 향신 야채류를 직접 첨가하여 기름 자체에 풍미를 강화한 향신유를 제조함으로서 해결하고자 하였으며, 그 결과 각종 향신 야채의 풍미가 배합되어 간편하고 저렴하게 사용할 수 있는 향신유를 개발하였다. Therefore, in the present invention, in order to improve / supplement the disadvantage that an additional combination of flavor vegetables for flavoring the existing cooking oil is added, the flavor vegetables are directly added to the existing food oil to enhance flavor. It was intended to solve by producing a flavor oil, as a result of the development of a flavor oil that can be used simply and cheaply by combining the flavor of various flavor vegetables.

현재까지 식용 기름에 천연 야채 성분을 첨가함으로서 풍미가 강화된 식용 기름의 조성물 및 제조 방법에 관한 제안이 수 건 존재하였으나 대부분의 기술이 야채 성분을 기름에 혼합하고 일정 시간 경과후 여과에 의하여 야채 성분을 제거하고, 야채성분으로부터 추출된 수분을 제거하기 위하여 100~120℃정도의 열을 가하는 공정을 활용한다는 공통점이 있다. 그러나 이러한 식용 기름의 제조 방법에서는 기름과 향신야채를 일정 시간 혼합한 상태만을 유지하고 있어 향신 야채에 포함된 많은 향미 성분들의 충분한 양이 기름속으로 용출되지 않을 뿐 아니라 수분을 제거하기 위한 가공공정상에서 기름의 산폐에 대하여 해결책을 제시하지 못하고 있는 실정이다.To date, there have been a number of proposals on the composition and preparation of flavor-enhanced edible oils by adding natural vegetable ingredients to edible oils. However, most of the techniques have been made by mixing vegetable ingredients with oil and filtering them after a certain time. In order to remove the water extracted from the vegetable components in common to use a process of applying a heat of about 100 ~ 120 ℃. However, in the method of manufacturing edible oil, only a mixture of oil and spices vegetables is maintained for a certain period of time, so that a sufficient amount of many flavor components contained in spices vegetables is not eluted into the oil, and in the process of removing moisture There is no solution to the disintegration of oil.

더욱이, 21세기 들어 사회의 핵가족화 추세와 소득증대, 그리고 전국가적인 건강에 대한 관심이 증가하고 식용 기름을 활용한 요리의 수가 증가함에 따라 소비자들의 음식조리에 있어서 맛과 편의성은 물론이고 몸에 좋은 원료로 제조된 향신유에 대한 요구도가 상승하고 있다. 특히, 최근의 웰빙 열풍과 유기농 및 친환경에 대한 인식이 고조되면서 기존의 식용 기름에 대한 불만이 증가하고 있는 실정이다. Moreover, as the trend of nuclear families in the 21st century, the increase in income, the interest in national health, and the number of dishes using edible oil have increased, the taste and convenience of food cooking as well as the health of consumers are good. There is an increasing demand for flavor oils prepared from raw materials. In particular, the recent fever of well-being and awareness of organic and environmentally friendly is increasing the complaints about the existing edible oil.

본 발명은 기존 식용 기름에 천연 향신 채소를 혼합한 뒤 끓이는 과정을 통하여 제조되어 기존 기름보다 높은 풍미를 제공하는 천연 향신유 조성물을 제공한다. 상기 천연 향신 채소는 깻잎, 양파, 생강, 마늘, 고추, 대파 등이 활용될 수 있으며 바람직하게는 깻잎 0.5~2중량%, 양파 0.5~2중량%, 생강 0.5~2중량%, 마늘 0.5~2중량%, 고추 1~3중량%, 대파 5~10중량%, 마늘기름 0.005~0.02중량%, 생강기름 0.005~0.02중량%를 현미유 80.96~91.99중량%에 혼합한 후 120~140℃에서 30분~2시간 동안 가열하여 얻어진 향신유를 여과와 원심분리를 통해 고형분 및 수분을 제거하는 공정을 통해 본 발명을 완성할 수 있다. The present invention provides a natural flavor oil composition which is prepared by mixing the natural flavor vegetables in the existing edible oil and then boiling to provide a higher flavor than the existing oil. The natural flavor vegetables may be utilized sesame leaves, onions, ginger, garlic, pepper, green onions, etc. Preferably sesame leaves 0.5-2% by weight, onions 0.5-2% by weight, ginger 0.5-2% by weight, garlic 0.5-2 30% by weight at 120-140 ℃ after mixing 1% by weight, red pepper 1-3%, leek 5-10% by weight, garlic oil 0.005-0.02% by weight, ginger oil 0.005-0.02% by weight with brown rice oil 80.96-91.99% by weight The present invention can be completed through a process of removing solids and water through filtration and centrifugation of the perfumed oil obtained by heating for 2 hours.

본 발명의 천연 향신유 조성물은 기존의 식용 기름에서 느낄 수 없는 풍미를 보유하고 있어 이 기름을 활용하여 음식을 조리할 경우 음식의 맛과 향을 높힐 수 있다. 또한, 향신 채소에 포함되어 있는 다량의 항산화 성분의 물질들이 함께 추출되어 식용 기름의 산폐를 억제할 수 있다. 특히, 본 발명자들은 천연 향신유를 조제함에 있어서 각종 천연 향신 야채를 활용함으로서 현대인들의 주관사인 몸의 건강에도 유용점을 제공할 수 있다.Natural flavor oil composition of the present invention has a flavor that can not be felt in the existing edible oil when cooking the food using this oil can increase the taste and flavor of the food. In addition, a large amount of antioxidants contained in spices can be extracted together to suppress the production of edible oil. In particular, the present inventors can provide a useful point to the health of the body that is the subject of modern people by utilizing various natural flavor vegetables in the preparation of natural flavor oil.

본 발명은 기존의 식용 기름에 풍미를 가하기 위하여 필요한 많은 야채류에 대한 가공과 높은 비용 등을 보완하여 보다 우수한 맛과 풍미를 가질 수 있으며, 동시에 천연 항산화 성분을 추출함으로서 보존성을 강화시킬 수 있는 천연 향신유를 제공하기 위한 것이다. The present invention can have a better taste and flavor by supplementing the processing and high cost for many vegetables necessary to add flavor to the existing edible oil, and at the same time natural flavor that can enhance the preservation by extracting natural antioxidant components It is to provide new healing.

본 발명의 또다른 목적은 풍미를 높이는 천연 향신 채소를 이용하여 향신유를 제조함으로서 음식 조리 시 향신유에 포함된 풍미 성분들이 자연스럽게 음식물로 전달될 수 있도록 하여, 기름을 활용한 음식의 조리시 다른 향신 양념류를 사용하지 않아 조리의 편의성을 향상시킬 수 있는 천연 향신유 조성물을 제공함에 있다.Another object of the present invention is to prepare a flavor oil using natural flavor vegetables to enhance the flavor to ensure that the flavor components contained in the flavor oil during food cooking to be naturally delivered to the food, when cooking the food using the oil It is to provide a natural flavor oil composition that can improve the convenience of cooking without using spices.

상기 목적을 달성하기 위하여, 본 발명은 기존 식용 기름의 풍미를 강화시킬 수 있도록 천연 향신 채소류를 이용한 천연 향신유 조성물을 제공한다.   In order to achieve the above object, the present invention provides a natural flavor oil composition using natural flavor vegetables to enhance the flavor of the existing edible oil.

이하 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.

본 발명자들은 기존의 식용 기름을 이용한 음식의 조리에 있어서 음식의 풍미를 높혀 주고 개인적 맛의 취향에 맞도록 적절히 첨가되는 향신 채소들로부터 최적의 풍미를 제공할 수 있도록 비율을 조정하고, 기름과 조합된 향신채소를 함께 끓임으로서 천연 풍미 성분이 다량 함유된 천연 향신유 조성물을 얻었으며, 이를 실제 음식 조리에 적용하여 소비자의 기호도 및 조리의 편의성 상승을 확인함으로서 본 발명을 완성하였다.   The present inventors adjust the ratio to increase the flavor of the food in the cooking of food using the existing edible oil and to provide the optimum flavor from the flavor vegetables which are added appropriately to suit the taste of the individual taste, and combined with oil Boiled together with the savored vegetables to obtain a natural flavor oil composition containing a large amount of natural flavor components, by applying this to the actual food cooking to confirm the rise in consumer preference and cooking convenience was completed the present invention.

본 발명은 기존 식용 기름 중 현미유에 양파, 마늘, 깻잎, 생강, 고추 등의 천연 향신 채소를 혼합 한 뒤 고온에서 함께 끓이고, 이후 여과를 통하여 고형분을 제거한 뒤 원심분리법으로서 향신 채소로부터 추출된 수분 성분을 제거함으로서 제조된다. 본 발명에서 사용된 양파, 마늘, 깻잎 등의 향신 채소는 한국인에 있어 친숙한 맛과 향을 제공하여 소비자 기호도를 향상시킬 수 있다.   The present invention is mixed with natural flavor vegetables such as onion, garlic, sesame leaves, ginger, red pepper in brown rice oil of the existing edible oil and then boiled together at a high temperature, after removing the solids through filtration, the moisture component extracted from the spices vegetables as a centrifugation method It is prepared by removing. Savory vegetables such as onion, garlic, sesame leaf used in the present invention can improve the consumer preference by providing a familiar taste and aroma in Koreans.

본 발명에 의해 제조된 천연 향신유 조성물을 통해 이 조성물이 실제 조리과정상에서 풍미를 강화시키는지를 확인하기 위해서, 주부 관능 요원을 대상으로 하여 풍미의 향상 정도에 대한 결과를 조사하였다.   In order to confirm whether the composition enhances the flavor in the actual cooking process through the natural flavor oil composition prepared by the present invention, the results of the improvement of the flavor was investigated in the housewife sensory agent.

도 1에서 알 수 있는바와 같이 천연 향신유는 관능요원(n=272)들의 평가에서 5점 만점에서 3.85점을 기록하여 매우 우수한 조리 만족도를 나타내었다. 또한, 5점 만점 평균에서 전체의 84.6%가 4점 이상의 평점을 주어 본 발명에서 제조한 천연 향신유 조성물이 매우 우수한 관능적 특성을 가지고 있음을 확인할 수 있었다.   As can be seen in Figure 1 natural flavor oil recorded a score of 3.85 out of 5 in the evaluation of sensory agents (n = 272) showed a very good cooking satisfaction. In addition, 84.6% of the total score out of a five-point average gave a rating of four or more points that the natural perfume oil composition prepared in the present invention was confirmed to have a very excellent sensory properties.

본 발명에 따르면 천연 향신유는 관능적으로 매우 우수한 평가를 획득하였을 뿐만 아니라 향신 채소로부터 얻어진 풍미성분에 의하여 조리시 타 부재료의 첨가를 최소화 하여 조리의 편의성을 도모할 수 있다.  According to the present invention, the natural flavor oil can not only obtain a very good evaluation sensory, but also to facilitate the cooking by minimizing the addition of other ingredients when cooking by the flavor component obtained from the flavor vegetable.

이하 본 발명은 이해를 돕기 위하여 다음의 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명이 이에 한정되는 것은 아니다.  Hereinafter, the present invention provides the following examples to aid understanding, but the following examples are merely to illustrate the present invention, but the present invention is not limited thereto.

[실시예 1] 천연 향신유의 제조Example 1 Preparation of Natural Flavored Oil

현미유 83.88중량%에 깻잎 2.0중량%, 양파 2중량%, 생강 1.2중량%, 마늘 1.0중량%, 고추 1.80중량%, 대파, 8중량%마늘기름 0.01중량%, 생강기름 0.01중량%, 알파토코페롤 0.1중량% 혼합한 후 130℃에서 1시간 동안 가열하여 얻어진 향신유를 여과와 원심분리를 통해 고형분 및 수분을 제거하는 공정을 통해 천연 향신유를 제조하였다. 83.88 wt% brown rice oil, 2.0 wt% sesame leaf, 2 wt% onion, 1.2 wt% ginger, 1.0 wt% garlic, 1.80 wt% red pepper, leek, 8 wt% garlic oil 0.01 wt%, ginger oil 0.01 wt%, alpha tocopherol 0.1 Natural flavor oils were prepared through a process of removing solids and water by filtration and centrifugation of the flavor oils obtained by mixing the weight% and heating at 130 ° C. for 1 hour.

[실시예 2] 천연 향신유의 만족도 평가Example 2 Evaluation of Satisfaction of Natural Flavored Oil

잘 훈련된 관능평가단 272명을 대상으로 하여 상기 실시예 1에서 얻어진 천연 향신유의 관능적인 면을 평가하였다. 관능평가단으로 하여금 실시예 1에서 얻어진 천연 향신유를 활용하여 생활상에서 수시로 상기의 제품을 2주간 사용하게 한 후 5점 만점의 평가표를 통하여 만족도를 조사하였다. 그 결과 표 1에서 예시된바와 같이 만족도는 평균 4.03점을 획득하였으며, 5점 만점의 평가표중에서 4점(만족스러움) 이상의 평가를 제시한 응답자수가 전체의 91.2%를 나타내어 본 발명에서 제조한 천연 향신 채소 추출물을 활용한 천연 액상 조미료가 관능적으로 매우 우수함을 발견할 수 있었다.  The sensory aspect of the natural perfume oil obtained in Example 1 was evaluated for 272 well-trained sensory evaluation teams. The sensory evaluation group used the natural perfumed oil obtained in Example 1 to frequently use the above products for two weeks in life, and then satisfaction was evaluated through a five-point evaluation table. As a result, as illustrated in Table 1, the average satisfaction score was 4.03 points, and the number of respondents who presented an evaluation of 4 points (satisfaction) or higher in the evaluation score of 5 points showed 91.2% of the total natural flavors prepared in the present invention. Natural liquid seasoning using vegetable extract was found to be very sensual.

[ 표 1 ]TABLE 1

소비자 만족도 (5점 만점)Customer Satisfaction (out of 5) 4.03점4.03 points 4점이상 (5점 만점) 만족도 표시 빈도4 points or more (out of 5) Satisfaction Display Frequency 91.2%91.2%

[실시예 3] 천연 향신유의 관능 및 편의성 평가Example 3 Evaluation of Sensory and Convenience of Natural Flavored Oils

실시예 3의 관능평가단 272명을 대상으로 하여 실시예 1에서 얻어진 천연 향신유의 관능 평가 및 조리 편의성에 대한 조사를 5점 만점법을 통하여 수행하였다. 도 1에서 도시된바와 같이 풍미를 강화시키는 측면에서의 항목인 [요리의 맛이 좋아짐]에서 4.16점, [향신채의 맛과 향이 느껴짐]에서 4.09점, [원재료의 풍미가 살아남]에서 4.02점을 획득하여 본 발명에서 제공하는 천연 향신유가 미각적으로 우수한 조리형태를 제공함을 확인할 수 있었다. 또한, 조리의 편의성 향상 측면에서 [조리가 편해짐] 항목에서 3.86점, [부재료의 사용줄임] 3.68점, [양념 사용 줄임] 3.79점, [타조미료 사용줄임]에서 3.87점, [요리시간단축]에서 3.78점을 획득하여 본 발명의 또 하나의 목적인 [조리의 편의성] 측면에서 우수함을 제공함을 확인하였다. The sensory evaluation and cooking convenience of the natural flavor oils obtained in Example 1 were performed on 272 sensory evaluation groups of Example 3 through a 5-point method. As shown in FIG. 1, 4.16 points in [Taste of Cooking], which is an item in terms of enhancing flavor, 4.09 points in [Taste and flavor of spices], and 4.02 points in [Survival of raw materials]. Acquisition was confirmed that the natural flavor oil provided by the present invention provides a taste of excellent cooking form. In addition, in terms of convenience of cooking, 3.86 points for [Easy Cooking], 3.68 points for [Reduced Use of Subsidiary Materials], 3.79 points for [Reduced Use of Spices], 3.87 Points for [Reduced Use of Tajo Seasonings], [Reduce Cooking Time] ] 3.78 points was confirmed to provide excellent in terms of [convenience of cooking] which is another object of the present invention.

본 발명은 상기 실시예를 통하여 설명한 바와 같이 기존 식용 기름에 천연 향신 채소를 혼합하여 추출공정을 수행함으로서 향신 채소로부터 풍미를 강화하는 성분을 식용 기름속으로 추출하여 천연 향신유를 제조하였다. 본 발명에서 제공된 천연 향신유는 기존 식용 기름보다 요리의 풍미를 강화하고, 원재료의 맛을 깊게 할 뿐 아니라 요리시간 단축, 부재료의 사용 감소와 같은 조리의 편의성을 제공하였다. 이러한 천연 향신유를 활용할 경우 기존 식용 기름을 활용한 조리시 다수의 향신 양념을 첨가하여야하는 단점을 근본적으로 제거함으로서 국민 기호에 맞은 음식을 조리 할 수 있으며, 또한 21세기를 맞이하여 천연 지향적인 식품의 요구를 충족시킬 수 있는 새로운 식품군으로 발전할 수 있다. 특히, 본 발명에서 제공한 천연 향신유는 기존 식용 기름에 비하여 조리의 편의성을 동시에 제공하고 있어 식품 산업상에 매우 유용한 발명이라 할 수 있다. The present invention prepared a natural flavor oil by extracting the ingredients to enhance the flavor from the flavor vegetable by edible oil by performing the extraction process by mixing the natural spices vegetables to the existing edible oil as described in the above embodiment. The natural flavor oil provided in the present invention enhances the flavor of cooking than conventional edible oil, not only deepens the taste of raw materials, but also provides convenience of cooking such as shortening the cooking time and reducing the use of subsidiary materials. By utilizing such natural flavor oil, it is possible to cook foods that meet the national taste by fundamentally eliminating the disadvantage of adding a number of flavor spices when cooking with existing edible oil. Develop new food groups to meet your needs. In particular, the natural flavor oil provided by the present invention provides a convenience of cooking at the same time compared to the existing edible oil can be said to be a very useful invention for the food industry.

Claims (5)

식용 기름 80.96~91.99중량%, 깻잎 0.5~2중량%, 양파 0.5~2중량%, 생강 0.5~2중량%, 마늘 0.5~2중량%, 고추 1~3중량%, 대파 5~10중량%, 마늘기름 0.005~0.02중량%, 생강기름 0.005~0.02중량%를 혼합한 후 고온에서 추출과정과 여과 및 수분 제거 과정을 통해 얻어진 천연 향신유 조성물 및 그 제조 방법Edible oil 80.96 ~ 91.99% by weight, sesame leaves 0.5-2% by weight, onion 0.5-2% by weight, ginger 0.5-2% by weight, garlic 0.5-2% by weight, red pepper 1-3%, leek 5-10% by weight, Natural flavor oil composition obtained by mixing garlic oil 0.005 ~ 0.02% by weight, ginger oil 0.005 ~ 0.02% by weight after extraction, filtration and water removal at high temperature 제 1항에 있어서, 식용 기름은 콩기름, 현미유, 팜유, 해바라기유, 면실유, 옥배유, 체종유, 미강유, 올리브오일, 들기름, 참기름 등으로 이루어진 식용 가능한 기름군중 1종 또는 2종 이상이 혼합된 것임을 특징으로 하는 천연 향신유 조성물According to claim 1, Edible oil is one or two or more of the edible oil group consisting of soybean oil, brown rice oil, palm oil, sunflower oil, cottonseed oil, jade oil, seed oil, rice bran oil, olive oil, perilla oil, sesame oil, etc. are mixed. Natural flavor oil composition 제 1항에 있어서 고온에서 추출공정은 120~140℃에서 30분~2시간 동안 가열하는 것을 특징으로 하는 천연 향신유 조성물The natural flavor oil composition according to claim 1, wherein the extraction process at a high temperature is heated at 120 to 140 ° C. for 30 minutes to 2 hours. 제 1항에 있어서 수분 제거 과정은 원심분리, 고온 처리 등으로 이루어진 군으로부터 1종 또는 2종 이상의 혼합된 방법을 사용하는 것을 특징으로 하는 천연 향신유 조성물The natural perfume oil composition of claim 1, wherein the water removal process uses one or two or more mixed methods from a group consisting of centrifugation, high temperature treatment, and the like. 제 1항에 있어서, 향신유로서 음식의 풍미 강화, 조리의 편의성 부가 등의 목적으로 사용되어지는 것을 특징으로하는 천연 향신유 조성물.The natural flavor oil composition according to claim 1, which is used as a flavor oil for the purpose of enhancing the flavor of food, adding convenience of cooking, and the like.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404616A (en) * 2013-08-26 2013-11-27 云南波波食品有限公司 Seasoning oil and preparation method thereof
KR101472277B1 (en) * 2013-08-12 2014-12-15 우희석 Garlic ice cream
KR101860780B1 (en) * 2018-02-07 2018-05-24 문준성 Edible oil with added flavor and manufacturing method thereof
KR101880403B1 (en) * 2017-11-15 2018-07-19 권순형 Extracting method of oil having spring onion extract and oil manufactured the same
KR101880071B1 (en) * 2017-11-15 2018-07-19 농업회사법인 주식회사 감로정 Extracting method of oil having vegetable extract and oil manufactured the same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101472277B1 (en) * 2013-08-12 2014-12-15 우희석 Garlic ice cream
CN103404616A (en) * 2013-08-26 2013-11-27 云南波波食品有限公司 Seasoning oil and preparation method thereof
KR101880403B1 (en) * 2017-11-15 2018-07-19 권순형 Extracting method of oil having spring onion extract and oil manufactured the same
KR101880071B1 (en) * 2017-11-15 2018-07-19 농업회사법인 주식회사 감로정 Extracting method of oil having vegetable extract and oil manufactured the same
KR101860780B1 (en) * 2018-02-07 2018-05-24 문준성 Edible oil with added flavor and manufacturing method thereof

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