KR20100115923A - Method for lard cooking oil - Google Patents

Abstract

PURPOSE: A method of making lard cooking oil is provided to improve the taste of lard oil by mixing with mustard oil to remove the smell of lard oil. CONSTITUTION: A lard raw material is refined after the refining process. The refining process comprises a degumming, deoxidizing, cleaning, decolorizing, and filtering. The mustard oil is added to the refined lard and put into a vacuum tank with heated steam. The heated lard is cooled at room temperature. The mixture comprises the lard 88~92 weight% and mustard oil 8~12 weight%. The mixture is heated at 230 to 260 degree Celsius for 40~80 minutes.

Description

Production Method of Pork Flavored Oil {Method for Lard cooking oil}

The present invention relates to a method for producing lard flavor oil, and more specifically, by mixing mustard oil with lard mainly used for deep-fried food of Chinese cuisine, while neutralizing the unique smell of lard, it is possible to greatly improve the savory taste and clean flavor. It relates to a method for producing lard flavor oil.

In general, pork (pork) is an edible oil and fat, which is cheaper and has a higher boiling point than vegetable edible oil, so it is a popular edible oil used for cooking not only fried foods of Chinese cuisine but also Korean and Japanese foods. Corresponds to

These animal edible fats and fats have a problem of reducing the taste of cooked food as well as reducing the savory taste of pork, even though it goes through the purification and deodorization process in the manufacturing process.

Therefore, conventionally, seasonings with various seasonings are used to improve the flavor of foods cooked with pork loin, but the content of edible oil is lowered by the seasonings contained in these pork loins so that the boiling point of the frying temperature is lowered to make crispy tempura. It caused trouble.

In addition, since animal fats and fats are rich in cholesterol, which has been a cause of heart disease and adult diseases, animal fats and fats with reduced cholesterol content can be improved, and the taste of pork is flavored to greatly improve the texture. .

The present invention has been made in order to manufacture the laurel flavor oil to solve such a problem, by combining the lard and the mustard oil corresponding to the vegetable edible oil and heat stable vegetable edible oil made by purifying the donation fee and put it in a vacuum tank to steam Blowing the mixture, and heating the vacuum tank to neutralize the odor generated from the pork by means of mustard oil by deodorizing the steam generated by the vacuum pump. It is possible to produce pork with taste and flavor, and to provide pork which has the effect of reducing cholesterol by mustard oil.

The method of preparing the lard flavor oil of the present invention is a plowed purifying process through a degumming (impurity removal) step, a deoxidation step, a water washing step, a decolorizing step, and a filtration step, and a blend prepared by mixing mustard oil with the purified lard. It is characterized by consisting of a deodorizing process of adding steam to the mixture in a vacuum state by blowing into the tank, stirring and heating to generate water vapor and discharge the steam by a vacuum pump.

The lard flavored oil produced by the present invention has the savory taste of lard by neutralizing the spicy smell of mustard oil and neutralizing the hot and irritating taste of mustard oil by means of mixing mustard oil which is vegetable oil and heating and deodorizing it. In addition to being able to have a refreshing taste and flavor, it greatly improves the texture of cooked foods, which greatly enhances the competitiveness of cooked foods, and also reduces the cholesterol contained in animal fats and fats by means of mustard oil. Therefore, there is an advantage having health functionalities.

Hereinafter, the preferred embodiment of the present invention will be described in detail. In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

The present invention is a vacuum state by incorporating the mixture of pork fat and the mustard oil through the degumming (purity removal) process, deoxidation process, water washing process, bleaching process and filtration process, and the purified pig paper in a vacuum tank It is characterized in that it is prepared by blowing the heated water vapor in the mixture of agitation and heating by means of a burner to generate water vapor, and by discharging the water vapor by a vacuum pump to deodorize it and cooling it at room temperature. .

In the process of purifying lard according to the present invention, a degumming process is performed by removing impurities from a pig support material by a centrifugal separator, a deoxidation step of treating with a sodium hydroxide solution contained in the feed support material which has undergone the degumming process, and the deoxidation process. The water treatment process is performed by washing with hot water on the prepared pig support fee and the filtration process to decolorize and filter the activated pig money using the activated clay, which is performed in the same manner as in purifying conventional pig paper. Of course.

The mustard oil used is produced by compressing the raw material of the mustard to produce a nonvolatile component and steam distillation or solvent extraction is used, such mustard oil is a colorless liquid, does not dissolve well in water and has a natural antibacterial action and peculiar to mustard Its spicy and fragrant taste is intended to take advantage of its heat-stable properties.

88 to 92% by weight of lard must have been blended in a ratio of 8 to 12% by weight of mustard oil, and then the compound is added to a vacuum tank, and steam is injected into the compound from the lower side of the vacuum tank by steam. By stirring the compound evenly, the mixture of pork and mustard oil is evenly mixed and heated by the burner at the bottom of the vacuum tank, but it is heated for 40 ~ 80 minutes at the heating temperature of 230 ~ 260 ℃ to neutralize the smell of pork. At the same time, water vapor generated by heating is sucked into the vacuum pump and discharged, so that mustard oil is mixed evenly by means of deodorization of pork fat. It neutralizes the flavor with a soft and fragrant taste and can also have flavor, so sweet and sour pork, sundae, fish cake, etc. Used in cooked foods will greatly improve the texture.

The reason why the ratio of mustard oil to be mixed with lard is 8 to 12% by weight. When the amount of the mustard oil is too small, the neutralization of the smell of lard due to mustard oil is not unexpected and when the amount of mustard is too high, The point is lowered and the savory taste is reduced, and most preferably, 90% by weight of lard is blended in a parable of 10% by weight of mustard oil.

And the boiling point of the main raw pork is about 230 ℃, the mustard oil is blended here is about 210 ℃ because the boiling temperature is similar characteristics because the cooking of food by the pork even if mustard oil contains 8 to 12% by weight By creating an environment that is almost the same temperature, these lard flavor oils can be suitably used in traditional Chinese, Korean, and Japanese foods while improving flavor and reducing the amount of cholesterol contained in lard by mustard oil. Health functional will also be.

The reason for fermentation with the water content of the mixture is 50-60% is good because the air distribution is good when the water content is small, but the microbial activity is rapidly reduced and the water content is too suitable to fertilize the bar, most preferably to The optimum water content of water in the mixture is 55%.

(Example)

100kg of mustard oil is mixed with 900kg of purified pork which has been subjected to degumming (decontamination), deoxidation, washing, decoloring, and filtration processes and put into a vacuum tank.

The blend added to the vacuum tank is blown 50kgf / ㎠ steam at 160 ℃ steam temperature evenly and the mixture is heated to about 250 ℃ by heating of the burner so that the mustard oil can be neutralized in pig.

As described above, water vapor generated by heating the compound for 1 hour is deodorized by the means which is sucked by the vacuum pump and discharged to the outside.

In this way, the heat deodorized formulation was cooled to room temperature to prepare a lard flavor oil.

By using the above-mentioned pork oil flavor oil in cooked food, it has a savory taste with the savory taste of mustard of animal edible oil and mustard together with the flavor of cholesterol, and has the effect of reducing cholesterol contained in pork paper by mustard oil.

In the above, the present invention has been described with reference to the above embodiment, but the present invention can be variously modified within the technical scope.

1 is a process chart showing the manufacturing process of lard flavor oil of the present invention.

Claims (3)

Piglet purification process through degumming (impurity removal) process, deoxidation process, water washing process, decolorization process and filtration process, The blended mixture of mustard oil into the refined lard is poured into a vacuum tank, and the heated steam is blown into the vacuum blend to stir and heated to generate steam and discharged by a vacuum pump to deodorize it. Method of producing a tangji flavor oil, characterized in that consisting of a process of cooling at room temperature. The method of claim 1, The formulation is a method of producing lard flavor oil, characterized in that blended in the ratio of 8 to 12% by weight of mustard oil to 88 to 92% by weight of lard.  The method of claim 1, The formulation is a method for producing lange flavor oil, characterized in that for 40 to 80 minutes heating at a heating temperature of 230 ~ 260 ℃.

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