KR20110062402A - Flavored oil having curry taste and process for preparing the same - Google Patents

Abstract

PURPOSE: Flavored oil with the curry taste, and a producing method thereof are provided to produce the flavored oil by extracting curry powder of spices containing the curry powder with edible oil and fat. CONSTITUTION: A producing method of flavored oil with the curry taste comprises the following steps: inserting curry powder or spices containing the curry powder into 80~90deg C edible oil and fat; heating the mixture at 120~160deg C for 5~20minutes for extracting; and filtering the extract for obtaining filtrate. The edible oil and fat is selected from vegetable oil including refined palm oil and rape seed oil, or animal oil including refined lard and refined beef tallow.

Description

Flavored oil having curry taste and process for preparing the same}

The present invention relates to a curry flavor oil and a method for producing the same, and more particularly, to a flavor oil having a unique flavor of curry and a method for producing the same.

"Flavored oil" means edible oils (however, squeezed sesame oil, supercritical extracted sesame oil, squeezed oil), as defined in the 4th Food Standard and Standard published by the Korean Food Industry Association (2008). , Supercritical extract oil (except for oil) mixed with spices, flavorings, natural extracts, seasonings, etc. (more than 50% edible oil and fat), used to give flavor to foods during cooking or processing. For example, Korean Patent Registration No. 10-0655184 discloses a method of preparing flavored oil which is stirred and refined after mixing and grinding roasted sesame seeds in cooking oil, and Korean Patent Registration No. 10-0741005 discloses extracted sesame oil, Sunflower oil, jade oil, rapeseed oil, soybean oil, and flavor oil composition for food addition containing sesame flavor and tocopherol have been disclosed. In addition, the Republic of Korea Patent Registration No. 10-0271560 is a flavor component that is made by combining the flavor component and spices, natural extracts, seasonings, vitamin-E, etc., generated while the sugar and amino acid reacts at a constant temperature (80-120 ℃) Disclosed is an improved process for the preparation of flavored oils transferred to edible oils.

On the other hand, according to the Food Code, curry is defined as one kind of seasoned food, which is made by adding a curry powder made of spices or food or food additives thereto. Curry powders include cumin, fennel, clove, cinnamon, nutmag, tumeric, coriander, red pepper, and cardamom It is composed of more than 10 kinds of strong spices. The natural spices that make up the curry have a strong stomach and are known to have antioxidative and anticancer effects. However, each of the natural spices that make up the curry powder has too strong spice properties, and when cooking curry powder, the curry powder raw material is usually roasted at about 80 ° C. and then aged for about 1 to 3 months or By mixing spices according to the blending ratio and then roasting them at about 100 ° C., they are used after mildening the unique flavor characteristics of curry powder.

Cooking curry is roughly divided into powder type, solid type and flake type according to its form. The main difference between the types of curry is the fat (or edible oil) content, which is usually 10 to 12% by weight edible oil and is prepared by simple mixing of curry powder and other ingredients. The solid curry has an edible oil content of about 25 to 30% by weight, is made of wheat flour and hardened oil to make roux, and mixed with curry powder and other subsidiary materials to harden like a chocolate form. Flaked curry refers to a piece of solid curry that has been cut into small pieces or cooled into pieces without the use of a mold before solidifying to a solid. As edible oils used in cooking curry, vegetable oils such as refined palm oil, soybean oil, rapeseed oil, or animal oils such as refined beef, refined pork, etc. are used, and one or two or more kinds thereof are used. In general, the liquid fat at room temperature is mixed with curry powder and other food additives as it is without additional treatment process, and in the case of solid fats and oils at room temperature, it is dissolved in an appropriate method and then curry powder and other food additives without further treatment process. It is mixed and used.

However, as described above, because the strong flavor characteristics of the curry powder itself during the preparation of cooking curry, the pre-processing through roasting and ripening is required, the production process takes a long time, the production is difficult, and the curry obtained through the pretreatment If the raw material is used, the manufacturing cost is greatly increased.

The present inventors have carried out various studies to solve the problems of the prior art. As a result, when curry powder was extracted with edible oil under specific heat treatment conditions, it was found that the flavor and aroma of the natural spices constituting the curry powder were transferred to the edible oil, resulting in a flavor oil having a unique flavor of curry. In addition, when the cooking curry was prepared without the curry powder using the obtained flavor oil, the same flavor as the cooking curry obtained by mixing the edible oil and curry powder can be obtained, resulting in pretreatment (roasting and ripening) of the curry powder. It was found that the problem could be solved. In addition, when the cooking curry was prepared together with the curry powder using the obtained flavor oil, it was found that the flavor of the curry can be further improved as compared to the cooking curry prepared using the edible oil and fat.

Accordingly, an object of the present invention is to provide a flavor oil having a unique flavor of curry.

In addition, an object of the present invention is to provide a method for producing a flavor oil having a unique flavor of the curry.

In addition, an object of the present invention is to provide a cooking curry comprising the curry flavor oil.

According to one aspect of the present invention, there is provided a curry flavor oil obtained by extracting curry powder or spice containing curry powder with an edible oil paper.

In the curry flavor oil of the present invention, the edible oil may be an animal fat or oil selected from vegetable oil or refined fat and refined pork selected from refined palm oil, soybean oil, rapeseed oil, rice bran oil, palm stearin oil, and palm olein oil. In one embodiment, the spice containing curry powder may be composed of curry powder, black pepper, and dried garlic or curry powder, fennel, cumin, and black pepper.

According to another aspect of the invention, (a) mixing the curry powder or spice containing curry powder in edible oil and fat at 80 ~ 90 ℃; (b) warming and extracting the mixture obtained in step (a) at 120-160 ° C. for 5-20 minutes; And (c) filtering the extract obtained in step (b) to obtain a filtrate, the method for producing curry flavor oil.

In the method for producing a curry flavor oil of the present invention, the edible oil is an animal fat or oil selected from vegetable or refined oil and refined pork selected from refined palm oil, soybean oil, rapeseed oil, rice bran oil, palm stearin oil, and palm olein oil. Can be. The mixing of step (a) may be carried out by adding an emulsifier, and the filtration of step (c) may be performed using a mesh having a mesh of 30-40 mesh. In one embodiment, the spice containing curry powder may be composed of curry powder, black pepper, and dried garlic or curry powder, fennel, cumin, and black pepper.

According to another aspect of the present invention, there is provided a cooking curry comprising the curry flavor oil.

The flavor oil according to the present invention is a flavor oil obtained by extracting the curry's unique flavor into edible fats and oils, and may be usefully used as an edible oil (ie, edible oil) for imparting curry flavor. In addition, the flavor oil according to the present invention may be usefully used in place of curry powder or in combination with a low content of curry powder in cooking curry. In particular, by using the flavor oil of the present invention can be prepared to have the same flavor as the conventional cooking curry without using curry powder, it is possible to solve the problems caused by the pretreatment (fried and aged) of curry powder. In addition, when cooking curry with curry powder, the flavor of the curry can be further increased, leading to an improvement in the sensory level.

The present invention provides a curry flavor oil obtained by extracting a spice containing curry powder into an edible oil or fat.

The 'curry flavor oil' is a flavor oil having a curry flavor, the flavor oil is as defined in the fourth food standards and standards published by the Korea Food Industry Association (2008). The curry flavor oil can be used as an edible oil (ie, edible oil) for imparting curry flavor, or as a raw material for preparing cooking curry (including a retorot curry).

The 'curry powder' is a common curry powder, namely cumin (cumin), fennel (fennel), clove (clove), cinnamon (cinnamon), nutmag (tumeric), coriander (coriander), As a curry powder raw material composed of 10 or more natural flavoring agents such as red pepper and cardamonm, those which have not been subjected to pretreatment such as roasting or ripening can be used as they are.

The term 'spice containing curry powder' includes edible spice raw materials commonly contained in curry foods, for example, cooking curry and retorot curry such as powdered, solid, and flake type in addition to curry powder. Refers to a spice mixture, the edible spice raw materials include black pepper, dried garlic and the like. If necessary, the constituent natural spice of curry powder may further include, for example, fennel and cumin. In the case of using the black pepper, black pepper is preferably used in pieces of a seed state (Whole) to be cut into pieces. If powdered black pepper is used, the color of the flavor oil obtained may be excessively dark. In addition, in the case of using dry garlic, the dried garlic is preferably sliced whole garlic thinly to use a dry form to extract the fragrance efficiently, the cutting size is not limited. In addition, when using natural spices such as fennel, cumin, cinnamon, clove, coriander, pepper, pepper, etc., it is preferable to use the seeds (Whole) form, not the powder form, which is a powder of crushed seeds This is because fragrance loss may occur due to heat generated during the process.

The content ratio of curry powder and other edible spice raw materials in the spice containing curry powder may be appropriately selected according to a preference, and is not particularly limited. As an example, the spice containing curry powder may be composed of curry powder, black pepper, and dried garlic, the composition ratio of which is based on the total weight of the flavored oil, 5 to 10% by weight, respectively, black pepper 1 2 wt% to 2 wt%, and 2 to 3 wt% of dry garlic. As another example, the spice containing curry powder may be composed of curry powder, fennel, cumin, and black pepper, the composition ratio of which is 5 to 10% by weight of curry powder, and 1 to 1 fennel, respectively, based on the total weight of flavor oil obtained. 5 weight percent, cumin 1-5 weight percent, and black pepper 1-3 weight percent.

The 'edible oil and fat' may be vegetable oils such as refined palm oil, soybean oil, rapeseed oil, rice bran oil, palm stearin oil, palm olein oil, or animal fats and oils such as refined beef oil and refined pork. Preferably, the edible oil and fat is subjected to a heating process at a high temperature during extraction, it is preferable to use a curing oil having a low rancidity as possible, the curing oil, palm hardened oil, tallow hardened oil, pig oil hardened oil, palm stearin oil, etc. Can be enumerated.

The present invention also comprises the steps of (a) mixing the curry powder or spice containing curry powder to edible oil at 80 ~ 90 ℃; (b) warming and extracting the mixture obtained in step (a) at 120-160 ° C. for 5-20 minutes; And (c) filtering the extract obtained in step (b) to obtain a filtrate, which provides a curry flavor oil.

In the production method of the present invention, 'curry flavor oil', 'curry powder', 'spice including curry powder', and 'edible oil and fat' are as described above.

The production method of the present invention comprises the step [step (a)] of mixing curry powder or spice powder containing edible oil at 80 ~ 90 ℃.

Edible fats and oils of 80-90 degreeC can be obtained by heating an edible fat by a conventional method, for example, fire. When the temperature of the edible oil and fat is less than 80 ℃ extraction rate of essential oils contained in the curry powder or spice containing curry powder may be slow, while if the temperature of the edible oil and fat exceeds 90 ℃ The speed at which spices, including flour or curry powder, burns at high temperatures may decrease the quality of the resulting flavor oil. The amount of the edible oil and fat is not particularly limited, but at least 50% by weight, preferably 80 to 90% by weight, based on the total weight of the raw material (ie, the edible oil and spices including curry powder or curry powder). Can be. The mixing is preferably performed by adding an emulsifier to effectively dissolve curry powder or spices including curry powder. As the emulsifier, any emulsifier used for food may be used without limitation, and for example, a sugar ester, a glycerin fatty acid ester, or the like may be used. In addition, the amount of the emulsifier is not limited as long as it is used to the extent that it can achieve the purpose of dissolution, for example, it can be used in the range of 0.5 to 1% by weight based on the total weight of the flavor oil.

The production method of the present invention comprises the step of extracting by heating the mixture obtained in step (a) at 120 to 160 ℃ for 5 to 20 minutes (step (b)).

If the heating temperature is less than 120 ℃, the essential oil component extraction rate may be slow, if it exceeds 160 ℃ curry powder or spices containing curry powder is carbonized rapidly, not only easy extraction of cloves, The resulting flavor oil can cause bitterness and burnt odor. The heating is preferably performed while stirring about 2-3 times per minute. The extraction time is preferably performed for 5 to 20 minutes, preferably 5 to 10 minutes. Preferably, after the extraction is completed, the essential oil component can be further brought out by standing at room temperature until the product temperature is lowered to about 100 ℃ or less.

The production method of the present invention comprises the step of obtaining a filtrate by filtering the extract obtained in step (b) [step (c)].

In the extract obtained through the extraction process in step (b), the coarse particles of the spice remain intact, so that when used as a raw material of the curry, it may give a foreign object, it is preferable to remove through filtration. The filtration may be performed by a conventional filtration method, for example, using a mesh having a mesh of 30 to 40 mesh. If the size of the mesh exceeds 45 mesh, coarse particles of spices may be incorporated into the flavor oil as it is, whereas if less than 30 mesh, the filtration rate may be reduced, which may take a long time.

Curry flavor oil according to the present invention prepared as described above is a flavor oil obtained through the extraction and filtration of essential oil components through heating, unlike the conventional spicy flavor oil prepared by simply mixing a hot component in edible oil, spices flavor It is extracted from edible oils and fats, and has a rich flavor of curry flavor. Therefore, the flavor oil according to the present invention is a flavor oil obtained by extracting curry's unique flavor into edible fats and oils, and may be usefully used as an edible oil (ie, edible oil) for imparting curry flavor.

In addition, the flavor oil according to the present invention may be usefully used in place of curry powder or in combination with a low content of curry powder in cooking curry. In particular, by using the flavor oil of the present invention can be prepared to have the same flavor as the conventional cooking curry without using curry powder, it is possible to solve the problems caused by the pretreatment (fried and aged) of curry powder. In addition, when cooking curry with curry powder, the flavor of the curry can be further increased, leading to an improvement in the sensory level. Therefore, according to one aspect of the present invention, there is provided a cooking curry comprising the curry flavor oil described above. As an example, the cooking curry including the curry flavored oil is mixed with 10 to 20% by weight of curry flavored oil and 15 to 25% by weight of wheat flour in a direct cooking pot, and then heated to about 120 ° C., and then 100 After standing at room temperature or lower, the seasoning raw material (8-12 wt% of refined salt, 5-10 wt% of white sugar, 5-10 wt% of starch, and 35-45 wt% of seasoning) may be added and then mixed. . Moreover, it can also manufacture by adding 5-10 weight% of curry powder as needed.

Hereinafter, the present invention will be described in more detail by way of examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example 1.

To the curry flavor oil with the ingredients and contents of Table 1 below. That is, Uji hardened oil was put into a direct fire pot and heated to 90 ° C. to melt. Mix curry powder (Titbit, India), black pepper (whole slices into quarters), dry garlic (thin sliced and dried) and emulsifier (sugar ester) The mixture was warmed with stirring on a low heat, maintained at 150 ° C. for about 10 minutes, then turned off and left at room temperature until it fell below 100 ° C. When the product temperature was about 90 ° C, the insolubles were removed by filtration through a sieve having a 40 mesh mesh to prepare a curry flavor oil.

ingredient weight% Edible oils and fats 85.0 Curry Bun 10.0 Dry garlic pieces 2.5 Black pepper 1.9 Emulsifier 0.6 Sum 100

Example 2.

To the ingredients and contents of Table 2, in the same manner as in Example 1, curry flavor oil was prepared. Fennel, cumin and black pepper were used to slice each seed into quarters.

ingredient weight % Edible oils and fats 80.0 Curry Bun 10.0 Fennel 5.0 Cumin 3.0 Black pepper 1.5 Emulsifier 0.5 Sum 100

Example 3.

15% by weight of curry flavored oil and 20% by weight of wheat flour obtained in Example 1 were mixed in a direct fire pot, heated to 120 ° C, and left at 100 ° C or below, followed by seasoning raw materials (10% by weight of refined salt). , 7% by weight of white sugar, 8% by weight of starch and 40% by weight of seasonings) was added to the mixture to prepare a cooking curry.

Example 4.

15% by weight of curry flavored oil and 20% by weight of wheat flour obtained in Example 1 were mixed in a direct fire pot, heated to 120 ° C, and left at 100 ° C or below, and then 5% by weight of curry powder and seasoning. A raw material (10 wt% of refined salt, 7 wt% of white sugar, 8 wt% of starch, and 35 wt% of seasoning) was added thereto, followed by secondary mixing to prepare a cooking curry.

Test Example 1 Sensory Test of Curry Flavored Oil

The flavor of the curry flavor oil obtained in Example 2 was subjected to the sensory test by the olfactory scale on the basis of the 7-point scale method for 6 healthy adults and 12 women, as shown in Table 3 below. Not good, ② Not good, ③ Not good, ④ Normal, ⑤ Good, ⑥ Good, ⑦ Very good. As a comparative example, refined palm oil was used.

Overall likelihood preference Curry Flavored Oil 5.7 (81 points) 92% (11 people) Refined palm oil 3.0 (70 points) 8% (1 person)

From the results of Table 3, since the curry flavor oil according to the present invention has an excellent flavor, it can be usefully used as an cooking oil for imparting curry flavor.

Test Example 2 Sensory Test of Cooking Curry Obtained from Curry Flavored Oil

The sensory test was performed on the cooking curry prepared in Examples 3 and 4, and as a comparative example, the sensory test was performed by preparing the cooking curry according to a conventional method. The cooking curry of the Comparative Example was prepared by first mixing 10% by weight of curry powder, 7% by weight of white sugar, 8% by weight of refined salt, 25% by weight of wheat flour, and 35% by weight of seasoning, followed by secondary mixing with 15% by weight of refined palm oil. It was. In the sensory test, 57 healthy adult men and women were examined for the appearance, taste, and aftertaste by the 7-point scale method as follows, and the results are shown in Table 4: ① Very poor, ② Not good, ③ Somewhat Not good, ④ Normal, ⑤ Very good, ⑥ Good, ⑦ Very good

Overall likelihood preference Detail diagram Exterior flavor aftertaste Example 3 4.1 (58 points) 19% (11 people) 4.2 4.1 4.0 Example 4 4.9 (70 points) 92% (43 people) 4.4 4.8 4.7 Comparative example 3.4 (49 points) 6% (3 people) 4.0 3.5 3.7

From the results of Table 3, it can be seen that the product to which not only the quality of the edible oil itself used in the cooking curry but also the curry flavor oil can obtain a high quality advantage compared to the conventional curry using only the edible oil. Can be.

Claims (6)

Curry flavored oil obtained by extracting curry powder or spice containing curry powder with edible oils and fats. The curry flavor flavor oil of claim 1, wherein the edible oil or fat is an animal fat or oil selected from vegetable or refined tallow and refined pork selected from refined palm oil, soybean oil, rapeseed oil, rice bran oil, palm stearin oil, and palm olein oil. (a) mixing curry powder or spice containing curry powder in edible oil and fat at 80 to 90 ° C; (b) warming and extracting the mixture obtained in step (a) at 120-160 ° C. for 5-20 minutes; And (c) filtering the extract obtained in step (b) to obtain a filtrate, curry flavor oil manufacturing method. The curry flavor flavor oil according to claim 3, wherein the edible oil or fat is an animal fat or oil selected from vegetable or refined tallow and refined pork selected from refined palm oil, soybean oil, rapeseed oil, rice bran oil, palm stearin oil, and palm olein oil. Way. The curry flavor flavor oil according to claim 3 or 4, wherein the spice-containing spice comprises curry powder, black pepper, and dried garlic or curry powder, fennel, cumin, and black pepper. Way. A cooking curry comprising the curry flavor oil according to claim 1.